the farm looking epic!
45 degrees at night? Hail? Ok June, you are reminding me of my first year farming in Washington! This is really turning out to be a strange weather year. I was just chatting with produce managers at different grocery stores while arranging blueberry deliveries and everyone seems to be on the same 'what is going on!?' page. All the berries are ripe and ready at the same time and farmer, produce hawkers and eaters alike are all feeling a bit overwhelmed!! Next week, you all will be getting blueberries in your share! Also, we'll be adding on fruit flats to purchase in bulk in the online store. We'll probably start adding other veggies to the online store as well!
Things at the farm are trucking along though we've hit the point where there is too much to do and not enough time! Farm dinners are around the corner, the first summer camp is coming up, all the berries are on, the vegetables are kicking in nicely and everything is increasing in abundance.
PS. Potatoes are coming, just taking a lil bit longer!
Things at the farm are trucking along though we've hit the point where there is too much to do and not enough time! Farm dinners are around the corner, the first summer camp is coming up, all the berries are on, the vegetables are kicking in nicely and everything is increasing in abundance.
PS. Potatoes are coming, just taking a lil bit longer!
| FARM SHARE: | MINI SHARE: |
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MINI ROMAINE GEM: An adorable, small, tender gem. Not often that you find such a sweet romaine.
FENNEL: Farmer Elise's favorite vegetable. Probably mine too. Often overlooked. Fennel is fantastic. You can enjoy it raw, shaved into a salad, roasted, grilled, in a bake..the list goes on. A fennel and citrus salad can be mind-blowing. The fronds are great for garnish too!
BEETS: A mix of different beets. Some received chioggias (candy-striped), some red, some golden. All are great. I recently had a dish of beet fritters–grated beets, fried in a little bit of oil like hashbrowns and topped with a yogurt-dill sauce (replace dill with fennel fronds). They were incredible! Use the greens too if you can.
SALAD MIX: So delicious, who can resist? So fun to see it go along with the season, now more lettuces and less mustards. We hope you aren't getting sick of it...we certainly aren't.
BASIL: Basil, basil, basil! Basil on everything! I'm loving this early basil. When storing basil you want to keep it out of the fridge and dry. We packed it in bags to try to keep it from getting moist while keeping the other vegetables in the box cool and wet...if your basil did get a lil wet just pat dry with a towel. I like to keep my more sensitive herbs in a plastic box on the counter in my kitchen.
HAKUREI TURNIP (Large only): Absolutely delicious fresh, these are great on toast, in a salad or munched on alone. I had a dinner with some old farm friends and one of them made cuban pork tacos with a hakurei slaw and it was incredibly. I'm still salivating over the. The slaw used the hakurei roots and greens, cilantro, onion and garlic scapes with some vinegar and oil. MMMMM.
SIBER FRILLS KALE (Mini only): Sweet and flavorful. My favorite kale thus far, you can find me eating it raw constantly.
VERDE DA TAGLIA CHARD (Large only): An heirloom Italian variety this chard and sweet and tender.
SOCRATES CUCUMBER (Large only): Dark green, thin skinned, seedless and sweet! Great for refrigerator pickles!
Until next week,
Jen
FENNEL: Farmer Elise's favorite vegetable. Probably mine too. Often overlooked. Fennel is fantastic. You can enjoy it raw, shaved into a salad, roasted, grilled, in a bake..the list goes on. A fennel and citrus salad can be mind-blowing. The fronds are great for garnish too!
BEETS: A mix of different beets. Some received chioggias (candy-striped), some red, some golden. All are great. I recently had a dish of beet fritters–grated beets, fried in a little bit of oil like hashbrowns and topped with a yogurt-dill sauce (replace dill with fennel fronds). They were incredible! Use the greens too if you can.
SALAD MIX: So delicious, who can resist? So fun to see it go along with the season, now more lettuces and less mustards. We hope you aren't getting sick of it...we certainly aren't.
BASIL: Basil, basil, basil! Basil on everything! I'm loving this early basil. When storing basil you want to keep it out of the fridge and dry. We packed it in bags to try to keep it from getting moist while keeping the other vegetables in the box cool and wet...if your basil did get a lil wet just pat dry with a towel. I like to keep my more sensitive herbs in a plastic box on the counter in my kitchen.
HAKUREI TURNIP (Large only): Absolutely delicious fresh, these are great on toast, in a salad or munched on alone. I had a dinner with some old farm friends and one of them made cuban pork tacos with a hakurei slaw and it was incredibly. I'm still salivating over the. The slaw used the hakurei roots and greens, cilantro, onion and garlic scapes with some vinegar and oil. MMMMM.
SIBER FRILLS KALE (Mini only): Sweet and flavorful. My favorite kale thus far, you can find me eating it raw constantly.
VERDE DA TAGLIA CHARD (Large only): An heirloom Italian variety this chard and sweet and tender.
SOCRATES CUCUMBER (Large only): Dark green, thin skinned, seedless and sweet! Great for refrigerator pickles!
Until next week,
Jen
 Karen and Elise harvesting |  Larkspur blooming! |  Farm dog Lily helping with harvest (jk) |
 Aaron washing hakureis, blueberries in the back! |  CSA box mayhem!  Elise and Lewis hiding in the root crops |
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