This week we finished the new automatic sprinkles in the greenhouse. This improvement will save water and save time for the crew which makes for happier people, plants & planet!!
I won’t see you at pickup this week because I’m headed to Ontario, Oregon for our quarterly Board of Agriculture meeting. I’m one of 9 board members appointed by the governor to advise the Oregon Dept of Ag (ODA). The people on the board represent the diverse nature of agriculture in Oregon and my first year has been interesting and enlightening! Some of the things we’ll discuss at this meeting include agricultural water quality, feral swine, and we’ll hear from local farmers about the issues they’re facing. It’s my job on the board to represent small farmers & their constituency who are involved in urban, direct market, CSA, farmers market etc – so let me know if there are issues you’d like to see the ODA address.
Ian & the crew will be handling the harvest while I’m away. They’ll also be transplanting more tomatoes, seeding more greens, and doing more weeding this week – more more more of everything this week! We have a great team this year – they’re very friendly & knowledgeable so if you have any questions about the veggies at pickup don’t hesitate to ask them for help.
We still have a few SUMMER SHARES for sale!! Follow the links above to sign up.
This week your share may include…
- Arugula: These greens are at their peak this time of year!
- Bok Choi: Tiny tender heads this week can be steamed as their own single serving side dish or combined with turnip greens in several of the recipes in your packet.
- Fava Greens: It wasn’t until last year that I realized that the greens of the fava bean plants are edible. They have an interesting and complex flavor – imagine artichoke & spinach combined. I think they are best appreciated raw in salad, but you can saute or steam them too.
- Leek Scapes or Whistles: These are the immature flower stalks from the leeks. Most of them are not tender enough to be eaten raw, but when poached in some tasty stock they are melt-in-your-mouth amazing! They can be boiled until tender, but sometimes I think it’s easier to just put them in a 9-13 pyrex, cover with liquid and poach them in the oven. Sunday night we pulled them out of the sauce, drizzled with olive oil and parmesan – so easy & good! A mustard vinagrette would also be nice touch.
- Green Garlic: In the fall when we plant our regular garlic field, we always save a few cloves just for green garlic. These are planted on a much closer spacing – just a few inches apart – and harvested early in the spring. The bulb end is most tender and can be used raw or sauteed. The tops are flavorful too they just take a few minutes longer to cook. Katherine included them in several recipes in your packet.
- Lettuce: The heads are getting a bit bigger each week!
- Radish: At my house these disappear fast – this time of year they are one of my favorite snacks! When I do have a few extra, I often make this variation on the traditional french theme - radish butter.
- Turnip greens: The focus is on the greens this week, but they’ll probably come with some baby hakuri turnips attached and those are tasty too!
- Cherry Tomato Starts: So you can grow your own! We’ll have three different varieties from the Sun Series – choose from Sungold, Suncherry Pure, & Sunlemon. They are all easy to grow – in the ground or in a pot on the porch – they’ll be sweet & prolific all summer.