This is the last week of spring and the days are longer than at any other time of year. We have a hint of summer in this week's share, just a few of the first pinches of basil. Also in the share are some of the late spring standards: lettuce, green onions, kale and fennel.
The lettuce has been growing very slowly so the heads are still very small. The green onions, on the other hand, are quite large, but they are still very tasty. They would be perfect grilled, in case you're grilling, but they'd also be good chopped up raw in a salsa or on a salad. The fennel is very small, also good raw on salads or grilled, but with a sweet flavor, not sharp like the onions. The kale we are growing is a variety called Lacinato Rainbow that was bred here in Oregon by Frank Morton. There's a lot of variation in the color, shape and texture of the leaves. I really like if for that reason, and because it has excellent flavor. I generally like it cooked, sauteed in olive oil is my standard, with just a splash of balsamic at the end. It can also be eaten raw, made into a salad or slaw.
In the field this week we're trying to get tomatoes and cucumbers tied up. The summer plantings are all in so planting has slowed, but we're still seeding in the greenhouse and the first of the fall chicories gets seeded this week, along with a few other fall and winter crops. With all of the plantings that just went in for the summer we also have a much bigger weeding load right now. So far we've managed to keep on top of the weeds, but we'll see what happens as the weather warms up and we move to harvesting two days a week in the summer.
Speaking of summer, we have lots of summer CSA shares still available. We've ramped up production for the summer so we're hoping to sign up twice as many folks as we had this spring. If you'd like a share, now's the time to order one.
Josh Volk
Chief Vegetable Pedaler (or is that peddler?)
The lettuce has been growing very slowly so the heads are still very small. The green onions, on the other hand, are quite large, but they are still very tasty. They would be perfect grilled, in case you're grilling, but they'd also be good chopped up raw in a salsa or on a salad. The fennel is very small, also good raw on salads or grilled, but with a sweet flavor, not sharp like the onions. The kale we are growing is a variety called Lacinato Rainbow that was bred here in Oregon by Frank Morton. There's a lot of variation in the color, shape and texture of the leaves. I really like if for that reason, and because it has excellent flavor. I generally like it cooked, sauteed in olive oil is my standard, with just a splash of balsamic at the end. It can also be eaten raw, made into a salad or slaw.
In the field this week we're trying to get tomatoes and cucumbers tied up. The summer plantings are all in so planting has slowed, but we're still seeding in the greenhouse and the first of the fall chicories gets seeded this week, along with a few other fall and winter crops. With all of the plantings that just went in for the summer we also have a much bigger weeding load right now. So far we've managed to keep on top of the weeds, but we'll see what happens as the weather warms up and we move to harvesting two days a week in the summer.
Speaking of summer, we have lots of summer CSA shares still available. We've ramped up production for the summer so we're hoping to sign up twice as many folks as we had this spring. If you'd like a share, now's the time to order one.
Josh Volk
Chief Vegetable Pedaler (or is that peddler?)
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