Week 7

I try to post the veggie list before I leave on Sunday morning to meet the crew, but often I only get started and then I finish it after harvest and and after getting Derek and Talia off to market.  I just came home and read what I wrote and then deleted it because mostly it was me just whining! 

The second half of  July rages into August and it is the season to push hard and embrace chaos, but apparently this morning that wasn't really suiting me!  Lucky for me, most of the time I like it.   I also like sleep and I guess I need a bit more of it. 

There were lots of things to be grateful for this week on the farm.  We got the last of our garlic out of the ground and hung on Friday and it is the nicest garlic we have maybe ever grown.  Of course, we aren't in the clear yet.  It has to dry down and not rot, but so far so good.  Having it all out of the ground and in the barn is such a relief.

Kelly direct seeded our last big round of carrots and I seeded our last round of kale, broccoli and cabbage into plug trays.  Getting those done on time is also a relief. 

And perhaps what I am most excited about is that we hired an additional person.  One of our crew quit a couple weeks ago and keeping up has been difficult.  It can be hard to catch up and honestly we let a couple things slip by that we will just have to let go of, but our new hire arrived just in time to keep us moving forward and avoid a nose dive. 

I hope you enjoy your veggies this week.  Cheers to a week of good meals, productive days and restful nights!

And being grateful of course.

Carrots
Beets - No tops - which for most of you is probably just fine.  Beets are susceptible to something called leaf spot and we have it pretty bad this year.  Fortunately the beets sized up okay.  Some of you will have small beets and some larger ones.  If you have a preference let me know. 
Cauliflower - yippee
Snap Peas - Last call
Garlic - Inchelium Red
Lettuce
Arugula - Large Only
Additional Item - Large Only I have been waiting on Kelly to text me on his thoughts on this but I think he forgot and his ringer is broken or so he says :). 

Carrot and Beet Soba Noodles with Pickled Greens

I enjoy this recipe enough to type it out!  Usually I can find what I am looking for on the Internet but no such luck today.

This is an Anna Jones recipe that can be on the table in 30 minutes.  She claims 20 minutes, but the recipe only serves two which I need to double.  I actually find the dish to be a little sweet so I usually lessen the maple syrup, but that might just be me.

Serves 2

1 large carrot
1 large beet
thumb size piece of ginger
salt
7 ounces soba noodles
3.5 ounces chard or kale (or I would add any green.  If using something tender like lettuce don't massage it)
4 Tbsp rice vinegar
2 tsp maple syrup
1 tsp sesame oil
2 Tbsp soy sauce or tamari
1 lime
1 Tbsp sesame seeds (she calls for black ones)
cilantro

Cut carrot into matchsticks or thin rounds then peel and cut beet in same shape as well.  Saute chopped ginger in oil and cook for a minute.  Add veggies, pinch of salt and 7 Tbsp of water and cook 5-7 minutes until veggies are tender.

Cook noodles.

Shred greens and mix with vinegar, salt and tsp of maple syrup.  Scrunch with hands to soften.

Add sesame oil, other tsp of maple syrup, juice of the lime and sesame seeds to the carrots and beets.  Toss in noodles and mix to combine.

Serve with greens and garnish with cilantro.