This week’s box (June 22, 2010):
Walla Walla Sweet Onions: We’ll keep giving these to you all summer as long as we have them. We can’t get enough of them around here! Just a note that these are fresh onions and do not store well, so make sure you keep them in your fridge and eat sooner rather than later.
Salad Mix: The lettuce is coming on strong in the fields, so be prepared to make lots of salads in the coming weeks!
Arugula: Also known as rocket, this leafy green has been grown in the Mediterranean for a long time and is actually an aphrodisiac! It has a peppery, strong flavor and is usually used in salads. I prefer to toss it with olive oil, salt & pepper with a little bit of parmesan and serve.
Kale: The variety this week is called Redbor. Kale is highly nutritious and considered anti-inflammatory.
Radishes: These are called french breakfast radishes. The story with the name is that they are dipped in butter for breakfast. I still haven’t tried that as I’m not quite ready for the sharp taste of radishes in the morning. These are slightly milder radishes, but have a good bite that creeps up on you.
Italian Dandelion: Also known as Catalogna, dandelion is part of the chicory family and is a highly nutritious, bitter green. A lot of folks use it for juicing, but you can also add it to soups, salads and stir fries.
Strawberries: The first of the strawberries this spring and they are so sweet! We grow Seascape strawberries and have put in a lot more this year, so you should be receiving them throughout the season.
Kohlrabi (Small shares only): Check out recipes from last week for this vegetable. I roasted the kohlrabi in olive oil, salt & pepper and it was so good!
Beets (Large shares only): The beets are finally here. We grow a variety called Red Ace. Beets are such a versatile vegetable. Enjoy.
Sorrel (Large shares only): Sorrel is a perennial cultivated herb that is great in sauces, soups and salads. It has a strong, lemony flavor.
Napa Cabbage (Large shares only): This is the type of cabbage that is great for kimchee.
Broccoli (Large shares only): A new succession that is coming on nicely.
DOWNLOAD THIS WEEK’S RECIPE PAGE: CSA Recipes for June 22nd
Farm Update for the week of June 21st:
First off, happy summer solstice! Solstice is a big seasonal event on the farm and symbolizes the beginning of summer and the peak of daylight. From here on out, the days become shorter. We scramble every year to get everything planted by now, though we do have a few things that still need to go in the ground — sweet corn, popcorn, flour corn, melons, watermelons and basil. We’ve increased our scale in acreage again this year, so we’ve been adjusting to the increased workload as well. Last week was a big week on the farm. We harvested 3 days, went to 2 markets, delivered a lot of produce to the Siskiyou Coop and other wholesale accounts, planted all the rest of the tomatoes, peppers, eggplant, sunflowers, and cucumbers, finished fencing 3/4 acre and tried to keep up on the weeding. The weeds are actually winning out in a lot of spots. While we employ two full-time interns and 3 part-timers on the farm, we really do need a small army to make it all happen efficiently and productively. A lot to keep up with! This week, we are trellising the tomatoes in the hoophouse (which are growing amazingly well), weeding, seeding fall crops (already!), planting basil, celery, celery root, corn and lettuces and spinach. Another big week. Enjoy the summer weather that has finally arrived as well as the vegetables.