May 7

Farm Notes

As we get deeper into the growing season, time seems to speed up and my to-do list grows longer by the day… which is why it’s been a little quieter over here! While there’s always an overwhelming amount to do this time of year, I still think that May is one of my favorite months to grow food… days are longer + warmer, but the heat + humidity of NC summers haven’t arrived, we aren’t being bitten by bugs (yet), all the plants and trees are vibrant shades of green, and there’s an abundance of gorgeous spring + early summer veggies making their way to our tables.

Yesterday we got a lot done on the farm… we started the day by fertilizing everything with fish emulsion, then pruned + continued trellising the tomatoes (which seem to be growing at lightning speed), planted heaps more peppers, eggplant, and zucchini, and tackled weeds!

Over the next few weeks we will be planting more of our late summer veggies – like corn, melons, winter squash, and sweet potatoes. I’ve actually never grown sweet potatoes before, and I’m really excited to give them a try (ps – if you’re local to central NC and want to pick up some sweet potato slips, TODAY is the last day to pre-order them from Country Farm & Home in Pittsboro… here’s the link to all their sweet potato info).

And there was a bit of a disaster with our winter squash seedlings… last weekend I seeded TONS of winter squash seeds (butternut, acorn, delicata, etc) and tucked them in our mini greenhouse setup inside our house over the weekend while we were away. When we got home and I checked on the seedlings to see if they had germinated, I discovered that a mouse had gotten into the mini greenhouse and eaten every. single. seed! I was so upset. Not only because it was a total waste of seeds, but also a waste of time spent carefully seeding each tray. Alas! I’ve decided to pivot and instead of starting our winter squash ahead and transplanting them into their beds, I’ll be direct seeding them into the ground outside in a week or two and all will be well. If you have any questions about growing winter squash, let me know and I’d be happy to help!

IMG_4603.JPG

Kitchen Notes

Let’s talk vinaigrettes! In case you missed it, yesterday I hosted a mini virtual cooking class, which was all about making homemade vinaigrettes + tips for whipping up delish salads!

Here are two ways to watch the video, and keep scrolling for ALL my tips + recipes to help you make your own flavorful and nourishing vinaigrettes at home:
1) Watch via our private Facebook page
2) Watch via the Farmbelly Club google drive folder

Okay, time for Vinaigrettes 101!

Salad dressings can be divided into two main types - vinaigrettes and creamy dressings - and both have a multitude of variations. Simply put,  a vinaigrette contains an acid (vinegar or citrus), an oil, and salt. 

Here are all my tips + recipe suggestions for DIY vinaigrettes:

1) Remember Your Ratio

  • The traditional formula is 3 parts oil to 1 part acid BUT 95% of the time, I lean towards more acidic dressings, and use a 2:1 ratio of oil to acid (so 2 parts oil to 1 part acid)

  • The oil is typically extra-virgin olive oil (ideally cold pressed, in a dark glass container), but you can also use grapeseed oil, sunflower oil, canola oil, etc. 

  • The acid can be either vinegar (white/red wine vinegar, apple cider, balsamic, sherry) or citrus (lemon, lime, orange) - you can also mix multiple types of acid into a single vinaigrette.

2) Balance Your Vinaigrette

To “balance” a vinaigrette means combining ingredients so they temper and complement one another, with no one aspect overpowering the whole. 

  • Salt is crucial to temper the acid while amplifying flavor.

  • Sweeteners like sugar, honey, maple syrup, and agave are optional, but help temper acidity.

  • Aromatics like spices, fresh herbs, shallots, garlic, ginger, and lemon zest add tons of flavor.

3) Emulsify + Stabilize Your Vinaigrette

Oil and acid naturally want to separate, which is why they need to be emulsified. The following kitchen staples also help oil and acid emulsify into a cohesive mixture - not to mention add great flavor!

  • Tahini - made from ground sesame seeds, pairs well with lemon, olive oil, garlic and honey.

  • Miso - Miso is a fermented soybean paste that is widely used in Japanese and Korean cuisines.

  • Mustard - lends a creamy and delightfully tangy flavor to vinaigrettes. 

TRIED & TRUE VINAIGRETTE COMBINATIONS:

  • Balsamic Vinaigrette

  • 3 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1/2 teaspoon dijon mustard

  • 1/2 teaspoon honey

  • Salt & Pepper, to taste

  • Creamy Lemon-Mustard Vinaigrette

  • 3 tablespoons olive oil

  • 1  tablespoon lemon juice

  • 1 teaspoon dijon mustard

  • 1/2 teaspoon honey

  • Salt & Pepper, to taste

  • Apple Cider Vinaigrette 

    • 3 tablespoons olive oil

    • 1  tablespoon Apple Cider Vin.

    • 1 teaspoon dijon mustard

    • 1 teaspoon honey

    • Salt & Pepper, to taste

  • Tahini-Lemon Dressing

    • 2 tablespoons lemon juice

    • 2 tablespoons tahini

    • 1 tablespoon water

    • 1 teaspoon maple syrup

    • 1/4 teaspoon minced garlic

    • Salt & Pepper, to taste

Today’s Stats

  • Low temp: 42F

  • High temp: 65F

  • Sunrise: 6:18am

  • Sunset: 8:10pm

  • Moon phase: Waning Crescent

  • Additional notes: Chilly and cloudy with scattered showers.