LDF News: Tabouli starring parsley!

The deer found our fennel. Between last week and this week, they took out the greater part of a bed. What a bummer. Luckily, there is still plenty for us to enjoy at market. It mostly interferes with our wholesale plans...

You may notice some of our pictures have a misty quality. That is half in from condensation on the little window that protects the phone's camera. A nice effect, really. It is so, so very wet out here right now after the 5 inches of rain in under week. It makes it hard to keep anything dry. ​

Speaking of cute cucurbits, check out this vine! Look at those tendrils reach! I would say this picture rivals the cute cucumber picture of last week.

arm Views:

• Here is a stepped back view of the wintersquash and melon planting. I would say these plants are looking pretty happy. 
• A variegated pepper plant! We came across a crew of these in one of the pepper beds and my poor brain couldn't recall why they were there. Was it a fluke? No!!! It is a variety we selected for this year called, wait for it... Candy Cane Chocolate Cherry! What!!! Winter Helen had some ideas I tell ya! I am excited to taste these!

The rain paused the tractor work which was just ahead of the field planting. That means, field planting caught up to fields prepared and we had to pause. What to do? Although it is much better to harvest onions and garlic in dry conditions, we went for it. All of our onions and garlic are curing in the greenhouse, and there is a lot of it!

We did lose some garlic this year. It was a real disappointment. But it will come up as green garlic next year, so at least there is that to look forward to!

Nature on the farm:

• Baby birds! They are still coming! 
• Tomato hornworms are here. They are voracious eaters and morph into the beautiful sphynx moth. We have to manage for them otherwise the decimate our tomato plantings. They are one of the only insects that intimidate me.
• Cute baby opossum tracks! 

---

Ahoy!

One more light write week. Gotta keep on moving!
Things I can't wait to tell you about:

• Bluebird boxes
• Native plant seeds
• The grant for Stockbridge Community Outreach (SCO)
• How the SCO project is going.

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers In this email:

• Generally important notes
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • It isn't too late to sign up for our Farm Membership! 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Tabouli Salad Recipe (Tabbouleh)
  

Fresh From the Field- 

Greens:
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Cabbage: personal and LARGE for your kraut needs
Cucumbers
Eggs!! From Hen House Farm- Clare!!
Eggplant
Fennel
Garlic
Garlic Scapes! 
Kohlrabi
Onions
Peppers: Shishitos! Bells!
Potatoes!
Scallions
Summer Squash!
Big tomatoes! They are here at last. We won't be buried for a few more weeks but there are still plenty to enjoy
Cherry Tomatoes in earnest!
Zucchini

Coming Soon
Celery
Ground Cherries
Snack peppers

---

​Tabouli Salad Recipe 

From The Mediterranean DishTraditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Ingredients

• 1/2 cup fine bulgur wheat
• 4 firm Roma tomatoes, very finely chopped
• 1 English cucumber, very finely chopped
• 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
• 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
• 4 green onions, white and green parts, very finely chopped
• Salt
• 3-4 tbsp lime juice (lemon juice, if you prefer)
• 3-4 tbsp extra virgin olive oil
• Romaine lettuce leaves to serve, optional

​Instructions

1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
4. Now add the the lime juice and olive oil and mix again.
5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
6. Other appetizers to serve next to tabouli salad: Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

Notes

• The finer you chop the vegetables, the better. See additional tips above.
• To serve a smaller crowd, simply cut the recipe in half.
• You can keep tabouli refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover tabouli.