Week 2

This Tuesday is opening day of the the Chehalis market.  With a high of 87 predicted it is hard to know what to expect.  Washingtonions can be counted on to come out in some drizzle to get vegetables, but I have a feeling that the afternoon might be pretty quiet on an 87 degree day on a downtown street.   We hope to get peppers in the field on Monday, kill mad weeds on Tuesday while Kelly is at market and then get our winter squash in on Wednesday and Thursday.  The field zucchinis, cucumbers and tomatoes should all handle the heat well and with last weeks rain I am expecting to see lots of growth this week.  Your peas last week were from a hoop house but we should be getting into the field planting this week.  They won't love the heat but it won't be around for long.  

Head Lettuce - Either a red butter lettuce or a green oak leaf - both have a similar texture

Radishes - Don't like radishes?  Consider roasting or sauteing them.  I usually cut them in half or quarters and go about 15 minutes at around 425. They are still pretty firm at that point which is how I like them, but you may wish to cook them several more minutes.

Broccoli

Kale 

Zucchini - These are out of a hoop house and I think with the warm weather we should have enough for everybody.  If not some of Thursdays pick up may get peas instead and zukes next week.

Carrots - Small, but yummy

Salad Mix - Large Only

Cilantro - Large Only

 Week 1

Welcome to our 12th Farm Share season!  We had five members our first year.  We still have one member from that first season and many of you have been with us for close to 10 years.  Wow!  Time flies. 

My love for farming comes from my love of food.  The little things like the first pea of the year still get me excited.  I have an entire meal planned around one cucumber(the lamb shawarma recipe from the Jerusalem cookbook, cucumber salad, pickled turnips and pita) that is growing in a hoop house.  We normally remove the first few fruits from the plant but I left one cucumber on one of the plants so I could have an extra, extra early cucumber.  The plants that were pruned properly should have cucumbers for you all before you know it.  Every time I walk around the farm checking on crops and making harvest lists, I think about the meals I am going to cook.  I hope that you get the same pleasure when you look in your boxes each week and enjoy planning meals around the produce you receive.   

Head Lettuce

Rainbow Chard - Today a customer emailed me a picture of the sushi they had made with the rainbow chard they bought at market yesterday.  It was so beautiful.  They included the stems which made it very colorful.  It appeared to be cooked and I assume seasoned with something.  I am very intrigued.  

Salad Turnips - Often mistaken for white radishes at market, these turnips can be used the same way but are milder and juicier.  They are also great sauteed or roasted.  When we first have them in the spring, I use them for everything, salad, quick pickles, curry, fried rice, soup and so on.  They cook very quickly and I prefer them to be lightly cooked.  Longer cooking seems to bring out a stronger turnip flavor.  They do not need to be peeled.

Bok Choy - Choy is my favorite early spring vegetable.  This is our fifth and final planting of it.  

Kohlrabi - You can peel and slice this and eat this raw.  It has a great crisp texture.  It can also be cooked.  

Snap Peas - Edible pod!!!!!!

Spinach - Large Only

Baby Fennel - Large Only This planting of fennel was an experiment.  I planted it really early and wasn't sure if it would size up or if it would have to be sold as baby fennel before it bolted.  Baby fennel it is!  Like larger fennel, it is great cooked or eaten raw.  

In the next couple weeks you should see carrots, kale, cabbage,broccoli from the field and zucchini from the green house in your boxes.