Hope you can join us for the upcoming WORK PARTY on Saturday August 4th at the Grand Island Farm!!
- WHERE: Our Grand Island Farm, 18400 SE Lower Island Rd, Dayton Or 97114. About 1hr & 15min from Portland. Find directions here.
- CAMPOUT: Friday Aug 3rd, 6:30pm – ?? Come down early and camp out at the farm if you want to. Bring your tent, something to put on the BBQ, and hang out at the campfire with the farm crew
- WORK PARTY: Sat Aug 4th, 10am – 2pm Help us plant water & weed. Pet the horses. Tour our newest farm. Bring your gloves and favorite gardening tools – we’ll have jobs for people of all ages & abilities.
- SWIM & POTLUCK BBQ: Sat Aug 4th, 3pm – ?? There is a great swimming hole at the south end of the island so we’ll head down there after working, then come back to the farm for a potluck afterwards.
We still have a few SUMMER SHARES for sale!! Follow the links above to sign up.
This week your share may include…
- Carrots: Nice little bunches of sweet baby carrots.
- Cilantro: This is just the beginning of the cilantro season! We’ll hopefully have this in the share every few weeks from now through salsa season. Obviously no tomatoes yet, so try it with the Faro recipe in your packet.
- Collards: We think of these as winter greens, but this time of year they are still tender and tasty. Some great summertime recipes for these in your packet.
- Fava Beans: The long awaited, much anticipated fresh fava beans are finally here!! If you don’t have time to shell them. I made Grilled Fava’s (recipe in last weeks packet) for the crew lunch last week and they were a BIG hit! Actually, I cheated and instead of grilling I put them under the broiler and it worked great.
- Kohlrabi: Nice recipe for kohlrabi coleslaw in your packet this week!
- Spring Onions: These big yellow onions still have all their leaves on. Use the bulb as you would a regular onion and think of the green tops as giant scallions.
- New Red Potatoes: The first potatoes of the season are here! The skins are so thin this time of year that they practically peel off no matter how carefully we wash them. That thin skin is one of the things that makes these new potatoes so special. It also means you’ll need to handle them carefully and eat them sooner rather than later. Later in the season – when the potatoes have had a chance to cure – a thicker skin forms to protect the potato. The variety is Sangre.
- Summer Squash: All different kinds this week – different colors of patty pan, zucchini & crookneck.