Week 4
We got up and out of the house early this morning to harvest broccoli and lettuce for you all in addition to our wholesale orders. I love the sunshine and the heat but not all the vegetables enjoy it as much as I do. The cool nights help reduce the heat stress and the spell of hot weather is brief. I suspect most things will be fine, but we didn't want to take a chance on the broccoli. It has been in short supply for the last couple weeks. For the CSA and markets we harvest most things on Monday, Wednesday and Friday. That means that between Friday and Monday the veggies have an extra day to grow. We try to take that into account on Friday. For example, we pick zucchinis a little smaller than we would on Monday or Wednesday. When there is a hot spell over the weekend we sometimes make an exception and do some Sunday harvest so we don't loose vegetables. In the case of the broccoli it has the potential to start bolting. If you didn't realize it, the broccoli head is nothing more than a large cluster of flower buds. If left too long the head begins to spread and the little green beads form yellow flowers.
On the plus side the warm weather crops like field cukes and tomatoes should get a nice little push.
Lettuce - Little Gem Romaines - Wednesday may get red little gems which grow a little larger a but I think there enough green ones for everyone. They are cute, crunchy and easy to eat.
Broccoli
Strawberries - last call
Red Scallions
Snap Peas
Zucchini - Small Only
Turnips- Large Only
Spinach - Large Only
Have a great week.
Sunday, June 25, 2017
Sunday, June 18, 2017
Week 3
The first day of summer is this week or as I like to think of it, the day that signifies grass pollen season is more than half way over. We can't wait. Hopefully it will be one of those beautiful days that reminds us all why we like the Pacific Northwest. Like most other days around here, I am sure it will start and end with a hat and sweater. As much as I love the heat, I enjoy the cool mornings and they are helpful during harvest. It gives us a chance to get all your vegetables into the washroom before they start to dehydrate.
We moved start time for the crew up a half hour this week in anticipation of summer and warmer daytime temps. Kelly and I both have our summer game faces on. One of the crew commented that I seemed so serious the other day. I want the crew to feel the rhythm of the farm the way I do: the increased sense of urgency as the days become sunnier, moving through succession plantings, seeing the rapid growth of the plants, watching the weeds get closer to making seed. For me it has become a familiar pattern, but for them I think the most noticeable thing on the farm is our more focused expression and our increased expectations. It is the time of year when harvest time starts to compete with time spent weeding and seeding. Maintaining the right balance and planning properly becomes more important. We become so focused on efficiency and not wasting time that we sometimes forget that we enjoy our jobs. When we reach that point I find the best thing to do is to stop at the Chevron, take a deep breath and buy a popsicle!
Hope you all find a nice way to celebrate the longest day of the year.
Lettuce - Hopefully a variety called Lovelock for all of you. Lovelock is a Batavian type with a great crisp texture and mild flavor. If you secretly love iceberg but know you should be eating a red leaf this lettuce is for you.
Carrots - Carrots tended to run the gamut last week - super mini to decent size. We are into the next planting and hopefully they will be a little more evenly sized.
Strawberries
Cucumber
Snap Peas
Green Cabbage - Small Only
Bok Choy - Large Only
Zucchini - Large Only
The first day of summer is this week or as I like to think of it, the day that signifies grass pollen season is more than half way over. We can't wait. Hopefully it will be one of those beautiful days that reminds us all why we like the Pacific Northwest. Like most other days around here, I am sure it will start and end with a hat and sweater. As much as I love the heat, I enjoy the cool mornings and they are helpful during harvest. It gives us a chance to get all your vegetables into the washroom before they start to dehydrate.
We moved start time for the crew up a half hour this week in anticipation of summer and warmer daytime temps. Kelly and I both have our summer game faces on. One of the crew commented that I seemed so serious the other day. I want the crew to feel the rhythm of the farm the way I do: the increased sense of urgency as the days become sunnier, moving through succession plantings, seeing the rapid growth of the plants, watching the weeds get closer to making seed. For me it has become a familiar pattern, but for them I think the most noticeable thing on the farm is our more focused expression and our increased expectations. It is the time of year when harvest time starts to compete with time spent weeding and seeding. Maintaining the right balance and planning properly becomes more important. We become so focused on efficiency and not wasting time that we sometimes forget that we enjoy our jobs. When we reach that point I find the best thing to do is to stop at the Chevron, take a deep breath and buy a popsicle!
Hope you all find a nice way to celebrate the longest day of the year.
Lettuce - Hopefully a variety called Lovelock for all of you. Lovelock is a Batavian type with a great crisp texture and mild flavor. If you secretly love iceberg but know you should be eating a red leaf this lettuce is for you.
Carrots - Carrots tended to run the gamut last week - super mini to decent size. We are into the next planting and hopefully they will be a little more evenly sized.
Strawberries
Cucumber
Snap Peas
Green Cabbage - Small Only
Bok Choy - Large Only
Zucchini - Large Only
Sunday, June 11, 2017
Week 2
I got in the harvest rig this morning to harvest lettuce and collards for the co-op and the song Every Rose Has Its Thorn by Poison was playing. When I got back in the truck to drive to the washroom Bon Jovi's Wanted Dead or Alive was on. Throw back Sunday for me - straight back to to middle school. Not sure which one of our crew members tuned the dial to that station or who in their right mind thinks Every Rose has its Thorn should still be on the radio but it put a smile on my face and a little extra pep in my step. Hopefully that extra energy can be carried over for tomorrow. Looks like peas, carrots and strawberries are ready to go!
Head Lettuce
Carrots
Snap Peas - You can eat the whole pod.
Scallions
Strawberries
Radishes
Garlic Scapes - Large Only
Cucumber - Large Only
I got in the harvest rig this morning to harvest lettuce and collards for the co-op and the song Every Rose Has Its Thorn by Poison was playing. When I got back in the truck to drive to the washroom Bon Jovi's Wanted Dead or Alive was on. Throw back Sunday for me - straight back to to middle school. Not sure which one of our crew members tuned the dial to that station or who in their right mind thinks Every Rose has its Thorn should still be on the radio but it put a smile on my face and a little extra pep in my step. Hopefully that extra energy can be carried over for tomorrow. Looks like peas, carrots and strawberries are ready to go!
Head Lettuce
Carrots
Snap Peas - You can eat the whole pod.
Scallions
Strawberries
Radishes
Garlic Scapes - Large Only
Cucumber - Large Only
Sunday, June 4, 2017
Week 1
What a difference a year makes. In my first post of last year, I commented that I felt as if the farm share should have started earlier. We had been bunching carrots for a few weeks and we had just started to pick zukes and cukes. I wrote that Kel and I had a hard time narrowing down what to put in your boxes. Well, this year is a different story. We sat at the kitchen table this morning staring at a list that said lettuce, chard and turnips and we sat in silence for a moment or two. In the end we came up with a good list. Some years the variety just comes a little slower than other years. The snap peas and carrots you may have been hoping for will just taste that much better next week!
As always, I spent a good chunk of my free time this winter looking through cookbooks. Kelly and I briefly stuck with a plan to each make a new recipe every week. I would recommend checking out A Modern Way to Cook and a Modern Way to Eat by Anna Jones if you need a little veggie inspiration. The recipes tend to be pretty straight forward and most are quick. I am including a link to one of her recipes below.
If you are unsure what something is/what to do with something please ask. We will do our best to give you ideas and often another farm share member will chime in as well.
Head Lettuce
Swiss Chard - Anna Jones has lots of chard recipes. Chard is veggie that I don't love on it's own but I have come to enjoy it when it is prepared right and we tossed it into a lot of things this spring when I grew tired of winter kale. The recipe for chard and black eyed peas is full of flavor.
Green Garlic - The entire thing can be eaten. It will be milder than cured garlic. It should be kept in a bag in your fridge until you are ready to eat it.
Salad Turnips - Erin, the produce manager at the West side Co-op, loves, loves, loves this soup. Although I haven't made it, her enthusiasm makes me believe that it has to be delicious. It is also, easy and uses both the greens and the turnips. It is an Alice Water's recipe.
Beets - We roasted some of these the other night and had them with a dollop of sour cream mixed with a little yogurt, lemon, lemon zest, green garlic and salt.
Herb Choice - Basil (limited), Cilantro, Dill
Cabbage - Large Only
Salad Mix - Large Only
Next Week Sneak Peak
Carrots
Scallions
Snap Peas
What a difference a year makes. In my first post of last year, I commented that I felt as if the farm share should have started earlier. We had been bunching carrots for a few weeks and we had just started to pick zukes and cukes. I wrote that Kel and I had a hard time narrowing down what to put in your boxes. Well, this year is a different story. We sat at the kitchen table this morning staring at a list that said lettuce, chard and turnips and we sat in silence for a moment or two. In the end we came up with a good list. Some years the variety just comes a little slower than other years. The snap peas and carrots you may have been hoping for will just taste that much better next week!
As always, I spent a good chunk of my free time this winter looking through cookbooks. Kelly and I briefly stuck with a plan to each make a new recipe every week. I would recommend checking out A Modern Way to Cook and a Modern Way to Eat by Anna Jones if you need a little veggie inspiration. The recipes tend to be pretty straight forward and most are quick. I am including a link to one of her recipes below.
If you are unsure what something is/what to do with something please ask. We will do our best to give you ideas and often another farm share member will chime in as well.
Head Lettuce
Swiss Chard - Anna Jones has lots of chard recipes. Chard is veggie that I don't love on it's own but I have come to enjoy it when it is prepared right and we tossed it into a lot of things this spring when I grew tired of winter kale. The recipe for chard and black eyed peas is full of flavor.
Green Garlic - The entire thing can be eaten. It will be milder than cured garlic. It should be kept in a bag in your fridge until you are ready to eat it.
Salad Turnips - Erin, the produce manager at the West side Co-op, loves, loves, loves this soup. Although I haven't made it, her enthusiasm makes me believe that it has to be delicious. It is also, easy and uses both the greens and the turnips. It is an Alice Water's recipe.
Beets - We roasted some of these the other night and had them with a dollop of sour cream mixed with a little yogurt, lemon, lemon zest, green garlic and salt.
Herb Choice - Basil (limited), Cilantro, Dill
Cabbage - Large Only
Salad Mix - Large Only
Next Week Sneak Peak
Carrots
Scallions
Snap Peas
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