07 Aug 2020
Local Food Peter Wheeler 0 comment

Growing Summer Lettuce

Growing Summer Lettuce

Lettuce prefers the cool days and chilly nights of spring and fall in Southwest Ohio. Some of the lettuce we grow can tolerate temperatures as low as 28 degrees! This is why you find tons of lettuce in the store during the spring and fall (what we call our shoulder seasons). During the heat of summer, lettuce quickly becomes stressed and bolts (goes to seed) in the field. When lettuce bolts the flavor becomes VERY bitter – it isn’t that sweet crunchy leaf we expect. We know lettuce is a favorite of our Farm Store customers, which is why this year we decided to experiment with techniques to grow summer lettuce.

See how our tunnel is covered in shade cloth in the picture above? This keeps the full force of the sun off the tender leaves. Next you will notice the black woven plastic under the plants. This is called landscape fabric – it helps to keep the soil moist and cool, and also suppresses weeds. The last thing we do is water the lettuce, briefly, twice a day. This part is important to cool the lettuce down and keep it from going to seed.

Out of all of our experimenting this year, the most important part has been choosing the proper lettuce variety. We have experimented with a few “heat tolerant” lettuces and landed on one called Muir. Muir has been sweeter, crisper and more productive than any of the other lettuces we have grown this summer. So when you see lettuce in the Farm Store next to those tomatoes in the summer, know that a lot of work, care and thought went into getting that lettuce on to your plate in July and August. We hope that you enjoy every tasty bite!

06 Aug 2020
Research Jennifer Mansfield 0 comment

What’s in our Wetland?

What’s in our Wetland?

At Greenacres we strive to provide education opportunities in all forms. One way we do this is internships. Our interns are responsible for helping with daily tasks and developing an independent project. This year’s intern surveyed our education wetland by collecting data on vegetation (aquatic and surrounding upland), water chemistry (pH, dissolved oxygen, nitrates), and macroinvertebrates (benthic and water column).

The surrounding area was dominated by black and brown eyed susans and partridge pea, followed by late boneset and an unknown grass species (Figure 1). There were a total of 54 species identified and 18 of which were planted or seeded. The 18 planted or seeded species had the highest densities and had a very successful establishment. Due to sampling timing, it is likely that some planted and seeded species had already bloomed or were not in season yet. Consequently, sampling in multiple seasons will be needed to help capture the wetland as a whole.

We really enjoyed the macroinvertebrate sampling portion of this project. We collected data on benthic (bottom) and the water column macroinvertebrates using a 10 inch diameter stove pipe. Macroinvertebrates are good indicators of water quality and overall wetland health, so sampling these is a must! The majority of what we found (leaches, water crawling beetles, etc.) were pollution tolerant species, but we had two groups (mayflies and dragonflies) in high abundance that are pollution intolerant (Figure 2). These data showed that our wetland can support a diverse population of macroinvertebrates and is in good health. As we continue to sample the wetland, we will make necessary changes to keep it thriving for our education programs.

–Chad G.

21 Jul 2020
Recipe Jen Langdon 0 comment

Haricots Verts with Shallots and Thyme Butter

Haricots Verts with Shallots and Thyme Butter

Delicately thin and full of flavor, haricots verts require very little accompaniment to truly shine. These French-style specialty beans are best with a little butter, a little shallot, and just enough of a saute to make them crisp-tender.

 

Print Recipe
Cook Time 20 minutes

Ingredients
  

  • 1/4 cup Butter
  • 4-5 sprigs Thyme
  • 1 bunch Shallots, diced
  • 1 lb Haricots Verts stem end removed (no need to remove the other end)
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Melt butter in a large skillet over medium heat. Add thyme and saute, stirring frequently, until very fragrant, about 3 minutes. Remove and discard thyme sprigs.
  • Add shallots to your thyme-infused butter and saute, stirring frequently, until caramelized and starting to crisp, 4-6 minutes.
  • Add haricots verts and stir to combine. Add a few tablespoons of water, cover and steam for 3-4 minutes. Remove cover and cook until water evaporates and beans are crisp-tender. Add salt and pepper to taste.
Keyword Beans, Haricots Verts, Shallots, Thyme
11 Jul 2020
Recipe Jen Langdon 0 comment

Lemon Ricotta Pasta with Caramelized Onions and Kale

Lemon Ricotta Pasta with Caramelized Onions and Kale

A creamy lemon ricotta sauce is one of our favorite ways to enjoy summertime pasta. With the addition of sweet caramelized onions and tender, nutrient packed kale, this quick and elegant supper is sure to be one of your family’s favorites, too.

Be sure to keep some of the starchy water when you drain the pasta. Often just discarded, this is the perfect ingredient to help create the silky, creamy sauce.

 

Print Recipe
Cook Time 45 minutes
Course Main Course

Ingredients
  

  • 4 Tbsp Butter
  • 2 bunches (about 1.5-2lb) sweet onions, sliced
  • 4 cloves garlic or 8-10 garlic scapes, minced
  • 1 lb Curly kale, stems removed, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 lb Pasta  (linguine, penne, cavatappi or rotini would work well, but use what you have on hand)
  • Juice and zest of 1 lemon
  • 2 Tbsp Extra Virgin Olive Oil
  • 15 oz Whole milk ricotta

Instructions
 

  • Melt butter over medium heat in a large pot or dutch oven. Add onions and cook, stirring occasionally, until onions are golden and caramelized. Take your time - this may take 20-30 minutes. Add garlic and continue to cook for another few minutes.
  • Meanwhile, boil the pasta according to the package directions. Retain about one cup of the pasta water before you drain the cooked pasta. Toss hot pasta with a bit of oil.
  • Add chopped kale to the onions, stirring until kale is tender, 3-5 minutes. Season generously with salt and freshly ground black pepper.
  • Add cooked pasta to the vegetables. Use tongs to toss the mixture and combine. Add olive oil, lemon zest and juice, and ricotta. While combining the mixture, add reserved pasta water a little at a time as needed to create a smooth, silky consistency.
  • Variation: this recipe is a delicious vegetarian meal, but it also pairs well with thin-sliced chicken breast, sausages, ground turkey or ground chicken. After onions are caramelized, sauté meats in the dutch oven until fully cooked, then proceed with the remainder of the recipe.