The collards are loving this cool damp weather, and so are the carrots. We're starting the collard a few weeks earlier than planned and they're big and beautiful. If you haven't had collards before they're somewhat similar to kale, but heartier, and in my opinion they benefit from more cooking. I like to slice them up into ribbons and then boil them with a bit of tamari for flavor. I usually just eat them as a side, frequently they go with cornbread and beans on my plate.
The carrots are doing nicely right now and the voles are just starting to find them. The carrots in today's share are Napoli, a very sweet nantes type, excellent for fresh eating. The share also has a bit of dill, perfect in a yogurt sauce, or baked into savory biscuits. You could add some of the shallot that's in the share to those biscuits, or even the yogurt sauce, and it would be even better if you caramelized them first. The final item in the share is a head of romaine.
With the little dry spell last week I was able to get into the new fields and to seed a 1.3 acre block of rye and vetch for cover crop. There are two more similar blocks that I was able to work up, but that I didn't have time to seed so I'm hoping it'll be dry later this week. I also prepared a bit of ground for garlic, overwintered onions and favas. We'll try to get those planted later this week or next. I'm very excited about the new fields which have an amazing view of Mt. Hood, at least when it's clear out. They also haven't had blueberries on them so I'm hopeful that they'll come into production even more smoothly than the fields we've been working this season.
The carrots are doing nicely right now and the voles are just starting to find them. The carrots in today's share are Napoli, a very sweet nantes type, excellent for fresh eating. The share also has a bit of dill, perfect in a yogurt sauce, or baked into savory biscuits. You could add some of the shallot that's in the share to those biscuits, or even the yogurt sauce, and it would be even better if you caramelized them first. The final item in the share is a head of romaine.
With the little dry spell last week I was able to get into the new fields and to seed a 1.3 acre block of rye and vetch for cover crop. There are two more similar blocks that I was able to work up, but that I didn't have time to seed so I'm hoping it'll be dry later this week. I also prepared a bit of ground for garlic, overwintered onions and favas. We'll try to get those planted later this week or next. I'm very excited about the new fields which have an amazing view of Mt. Hood, at least when it's clear out. They also haven't had blueberries on them so I'm hopeful that they'll come into production even more smoothly than the fields we've been working this season.
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