Farm Notes

It’s a cozy, rainy day over here as Tropical Storm Nicole makes her way up the East Coast. Our fall veggies can use the rain and I can use a good excuse to stay inside and do some “computer farming” – aka planning our market garden and workshops for next year. I’ll be releasing our line up of Spring 2023 culinary workshops next Friday, so stay tuned! Hosting workshops again this season after a 2 year pandemic hiatus was such a joy – I loved having folks back out to the farm to learn all about growing + cooking good food, and I’m so excited to host heaps more classes in the new year.

It was a fairly quiet week around here, and we officially only have 2 more weeks left in our Fall CSA. One veggie that I’m especially thrilled to include in our boxes next week is CAULIFLOWER! I’ll be honest – I’ve been farming in one way or another for the past 15 years, and I’ve never even tried growing cauliflower. It can be a notoriously hard veggie to grow, and it takes quite a bit of time + space + energy to do well. Alas, back in August when that nasty groundhog was eating all our brassica plants, some farmer friends gave me a flat of extra cauliflower seedlings and I planted them with low expectations. I’d honestly forgotten about them until this week, and all of the sudden we have some gorgeous cauliflower on our hands! They are still a bit on the small side, but we should have enough over these next 2 weeks to give our CSA members a nice head or two, which is a total win in my book.

We’re predicting a few frosty nights this weekend, so yesterday the main item on my to-do list was harvesting our lemongrass, which is not frost-tolerant. Lemongrass was another new plant for me this season, and I was pretty amazed by how vigorously this fragrant herb grows. I started a few seedlings back in February, and they were still the tiniest little things when I planted them in May after the threat of frost had past. They were slow to start, but by July as the heat + humidity kicked into gear, the plants absolutely TOOK OFF (the photo below is just FOUR individual plants, so you can see how big they get).

So today I just want to share a few basics about growing, harvesting, and storing lemongrass (and keep reading for lots of recipe inspiration):

GROWING LEMONGRASS

Lemongrass usually grows 2 to 4 feet tall and 2 to 3 feet wide (though in tropical areas, it can grow to as tall as 9 feet). As a tropical grass, it’s hardy to USDA hardiness zones 10 to 11, though the roots may be hardy to zone 8. In cooler growing zones, lemongrass is often grown as an annual or can be overwintered indoors in pots.
Lemongrass prefers fertile, loose, well-drained loam soil that is moist but not too wet. It will tolerate average soil if it has enough moisture and good drainage, but does best in soil with a pH of 6 to 7.8. Plant it in a location with full sun or at least 6 hours of sun per day.
As a tender, tropical plant, lemongrass will not survive below freezing temperatures outdoors. If you’ve grown lemongrass in the ground, you can dig it up before the first frost, cut back the foliage and stalks to just a few inches tall, and plant it in one large pot or into several smaller pots. Keep your potted lemongrass as a houseplant near a bright, sunny window, ideally with southern exposure; in a heated greenhouse; or under artificial lights.

HARVESTING LEMONGRASS

Lemongrass is harvested for both the stalk and foliage. Wait until the stalks are at least 1/4” thick, before beginning to harvest them. The most tender part of the stalk is at the bast of the plant, so use a sharp serrated knife or clippers and cut the stalk as close to the ground as possible.
Once the stalks are harvested, remove the woody outer portion and the leaves (save the leaves to dry for teas/cooking, or compost them).

STORING LEMONGRASS

Freezing – Lemongrass stalks can be frozen whole or in smaller pieces for about 6 months. For easy use in cooking, portion out the stalks in amounts that you’d use them in your favorite recipes. Place them in a freezer bag or container labeled with the date and amount stored.
Drying / Dehydrating – To dry the stalks or leaves, cut them into pieces while the plant is still fresh, as they can become crumbly and difficult to cut when dry. Separate the leaves from the stalks, and lay them on paper towels or on a screen in a dry area out of direct sun. When completely dry, store in a jar in a cool, dark place. Dried lemongrass can be used for up to a year.

Last but not least… did y’all see the news?! Some brand spankin new Farmbelly merch is finally HERE and I’m so excited to share it with everyone over on the online shop. Inspired by our new logo, I've created two different vintage-inspired t-shirt designs, some super cozy + comfy sweatshirts, an extra big tote bag, and a stylin' baseball hat – just in time for the holidays.

I hope y'all dig these creations as much as I do... a lot of love + heart went into each piece, and everything is screen-printed locally by our new friends over at The Merch in Carrboro. In addition to all these rad screen-printed goodies, I also have my fan-favorite Heal-All Herbal Salve and local honey back in the shop... while supplies last! Orders must be placed by midnight Sunday, November 20th, and all orders will ship the week of December 5th to ensure delivery before the holidays.

Kitchen Notes

In the spirit of all things lemongrass, I’m going to share lots of different ways to enjoy this fragrant herb in your kitchen. I’ll be honest that until this season, I’d never grown OR cooked with lemongrass, so I totally get that this might not be an herb that you would usually use… but part of the fun of gardening and cooking is trying and learning about new ingredients and flavors, so I hope this will inspire you to give lemongrass a try!

HOW TO PREP LEMONGRASS

First, slice off about ½ inch from the bottom of the stalk. Then, slice off the top of the stalk to trim away the thin leaves (and you can use those leaves for tea, simmering in soups/stocks, etc).
Next, peel off 1-2 outer layers of the stalk, until you get to the more tender and juicy part of the stalk. The amount of layers that you peel depends on the freshness of the lemongrass.
FOR SOUP / BROTH – slice the stalk into 3-inch sections. Then, bash each section with a kitchen mallet or meat tenderizer, until you see the stalk split open slightly. This technique releases the oils from the stalks.
FOR STIR FRIES – slice the stalk into very thin rings.
FOR SAUCE OR MARINADE – grate the lemongrass with a microplane so the herb can easily incorporate with the other ingredients.

COMMON USES FOR LEMONGRASS

In South and Southeast Asian cooking, lemongrass commonly conspires with ingredients like garlic, galangal (and/or ginger), cilantro, Thai basil, shallots, lime leaves, and coconut milk to create bold, complex flavors.

Lemongrass tea: This is the perfect way to use the parts of the lemongrass plant that is not flavorful enough for cooking. Steep a few pieces (cut into 1- or 2-inch lengths) of the fresh or dried leaves and/or outer woody stalks in a cup of boiling water for 5 minutes, or longer if you desire a stronger brew.

Ginger substitute: Substituting lemongrass for ginger will result a milder flavor profile for any dish.
Lemon juice substitute: Lemongrass can be used in cream sauces in place of lemon juice, without the risk of the sauce curdling.
Seasoning for broths, sauces and other dishes: Minced lemongrass stalks or leaves can be added to any dish that would be enhanced by a mild, lemony flavor.

LEMONGRASS RECIPES

Today’s Stats

Low temp: 56F
High temp: 75F
Sunrise: 6:50am
Sunset: 5:12pm
Moon phase: Waning gibbous
Additional notes: Rain!