Summer2015_week1

Summer 2015 – July, Week 1

What’s in the Box:

Yellow potatoes, Sweet onions, Cilantro, Gold chard, Purple & green kohlrabi, Arugula, Radishes, Lilies

Dear members,

PLEASE TAKE ONE BOUQUET OF LILIES!

Finally! Our first delivery day! Thank you for participating with us!

It has been a long road this season, but we are pleased to finally get underway. The fields are looking full and promising, Fall and Winter crops look strong. I have posted some photos on Facebook, and hope to get them onto our website shortly as well.

Two notes on the lilies:
1. If your cat likes to chew on your flowers, please keep them up and out of range-lilies are toxic to cats. I have kitties and mine aren’t interested in the lilies, but best to mention it!

2. As soon as your lilies open, pull the anthers to keep them from dropping pollen.

I still have lots of work to do before the deliveries go out tomorrow morning, so I’m including a few recipes and sending these notes out to you now as a reminder. Remember your delivery tomorrow! And thank you!!

Yours,

Heidi

Potato Salad with Toasted Cumin Vinaigrette
Adapted from Bon Appetit, June 2002
Recipe found at http://www.epicurious.com/recipes/food/views/potato-salad-with-toasted-cumin-vinaigrette-106617

1 tablespoon cumin seeds

1/4 cup fresh lemon juice

1/2 cup extra-virgin olive oil

2 pounds new potatoes, unpeeled, cut into 1-inch pieces

1 tablespoon salt

4 large hard-boiled eggs, peeled, coarsely chopped

2 green onions, thinly sliced

1/4 cup chopped sweet onion

1/4 cup chopped fresh cilantro

1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from jar, 2 tablespoons liquid reserved

Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil.

Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat.

Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature.

Roasted Yellow Chard with Feta
Adapted from http://allrecipes.com/Recipe/Roasted-Swiss-Chard-with-Feta/Detail.aspx?event8=1&prop24=SR_Thumb&e11=chard&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i2

1 bunch yellow chard – leaves and

stems separated and chopped

1 large onion, chopped

1 tablespoon olive oil

salt and black pepper to taste

2 tablespoons olive oil

4 ounces feta cheese, broken into ½ inch pieces

Preheat an oven to 350 degrees F.

Grease a baking sheet with olive oil.

Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.

Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes.


Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then sprinkle with feta cheese.

Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Roasted Kohlrabi
Recipe adapted from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=203975&origin=detail&servings=2&metric=false

2 kohlrabi bulbs, peeled

1-1/2 teaspoons olive oil

1 clove garlic, minced
Salt and pepper to taste

2 tablespoons and 2 teaspoons grated Parmesan cheese

Preheat an oven to 450 degrees F.

Cut kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly.

Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve hot.

2015_may_week1

Winter 2015 – May, Week 1

What’s in the Box:

Austrian Crescent potatoes*, Beets*, Leeks*, Cameo Apples,
Asparagus, Radishes, Turnips, Rhubarb, Shiitake Mushrooms,
Spinach, Thyme*, Black Sheep Creamery fresh cheese
*from our farm, all other produce is organic & NW grown

 

Dear Members,

PLEASE TAKE ONE CONTAINER OF CHEESE!

This has been a tough Spring for us, not weather wise (how could we complain about this gorgeousness??), but rather, equipment-wise.  Two tractors giving us trouble, two sets of disks falling apart, literally, in the field (so much for that weld)… and where on earth is the fertilizer?

In the short-term, we have rented a tractor from a dealership (yes, indeed, a tractor dealer-it’s the shiniest piece of equipment we’ve had on the farm since Mike painted our ’48 Farmall) and Mike is powering through to the best of his ability.  We are blessed to have some amazing folks in our community (Shout out to Steve VanTuyl, who is an outstanding builder/welder, and even talks to us when we interrupt his weekends).  In the challenging times, we find the reasons that we love what we do, and we cling to those things (even if we’re swearing under our breath).  Thanks to all of you for being a reason to love our work!

We aren’t quite full steam ahead yet, but we are on our way.  The greenhouse is jam packed, and we’re anticipating taking the seedlings to the field this week and weekend.  Wish us luck!  And functioning equipment!

Also, I’m trying to post our progress on Facebook from time to time, so if you’re curious, go check it out!

Yours,

Heidi

2015_april_week2

Winter 2015 – April, Week 2

What’s in the box?

Leeks*, Potatoes*, Bunch Beets*, Cameo Apples
D’Anjou Pears, Cauliflower, Curly Parsley*
Swiss Chard, Radishes, Mesclun Salad
Johnson Berry Farms Jam
*from our farm

 

Dear Members,

The weather is glorious here today, the greenhouses are full, and we are busily preparing for your delivery. Despite the favorable weather we find ourselves a bit behind this spring. I have found that tasks expand to fill the time available to complete them, and this season is no different.

The potatoes included in this week’s delivery are stored from our harvest last Autumn. Since we don’t treat them with anything, they tend to sprout eyes; an excellent reminder that we’re eating living food! The sprouts are easily removed when scrubbing your potatoes.

Johnson Berry Farm, what can I say? JJ and Lisa are top notch folks that have continued the tradition of agriculture while the neighborhood around them has exploded with growth. The Johnson’s home farm is located just outside the transition from East Olympia to Lacey, and I was flabbergasted by the amount of traffic as I dodged and weaved my way through the narrow roads to their house, getting lost only once and not too badly. The original farm house has been converted into a commercial kitchen, and the Johnson’s live next door. Another tradition in agriculture is standing around leaning against the side rails of a pick-up truck and talking. This can go on for quite some time, and if seen from the road will draw others. Such was the case when I picked up the jam included in this week’s delivery. I had a wonderful visit with Lisa and JJ and their friend John, missing my dinner date, but getting to catch up on all the goings on.

Johnson Jams are not a certified organic product. They are made with organic ingredients including the Johnsons’ berries and rhubarb. I called this morning when I noticed this, and talked to JJ about why he has chosen to keep this info off the labeling. In short, he intends to certify the product soon and recommended that I go inside and have some toast and jam. He made a good point. What a pleasure to offer an excellent local jam and spend dollars with producers who put out a quality product with integrity: Johnson Berry Farms. http://johnsonberryfarms.com/

Full disclosure: We tried our best to source a local mesclun but when it came down to the wire we had to include a CA product, for this I apologize. I have no real qualm with CA produce, but it just doesn’t belong in our program. We make every effort to shop within 300 miles but, try as we might, we just couldn’t close the gap entirely this year.

 

Enjoy!

 

Mike