Week 9

 

 

 

 

 

 

Here’s a few pics to update you all with what things look like around here. Although we have gotten most of our summer crops in late, they are coming around. You’ll get your first peppers and basil in the baskets this week, probably the first tomatoes and beans next week with cukes, zukes and eggplants to follow (thanks to the heat).Even though these items have been absent from your baskets, they are coming on strong and you will see them probably for the rest of the season. Thanks for being patient!  Hope you all are staying as cool as possible..we’re trying! For the week:

SMALL SHARE

salad mix

walla walla onion

garlic ( german white)..a great four cloved garlic from our good friend peter!

carrots- orange,purple, and yellow mix

fresh basil!

green bell pepper

kohlrabi- if your making pickles by chance, slice your kohlrabi into sticks and pickle them too! They are actually our favorite type of pickles..staying super crisp and slightly sweet.

kale

LARGE SHARE

strawberries- these are on the comeback and the small share will be seeing them soon.

swiss chard- for any new folks..just check out some older blogs for recipes.

head lettuce

cabbage

Again, a  reminder..if there is an item you don’t like you can swap it out at the stand. Hope you all are enjoying your fresh, local produce! Thanks again

Week 8

Well I wrote the whole thing and when I went to check it I noticed that the blog was posted in the “pages” section.  I can’t figure out how to fix that right now, so if your on the webpage just look to the right at the top where it says Pages and click on “Week 8” under that. That will take you to the blog with some fresh recipes for the week. Thanks!

Week 7

Greetings friends,

Well another week..a few new items this week, but no tomatoes or peppers yet. They are in the ground and growing, but don’t expect to see them in your baskets probably until August. Once they are here though you should have them for the rest of the year, along with zukes and cukes. We hope you are enjoying your baskets as we certainly are enjoying seeing you all every week.  So for this week…

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Salad mix: a staple for your boxes

Onions: Some are getting bigger so they might have a little zest. You can still use the greens and the best way to store these is in a produce bag in your fridge.

Purple Kale:Yes, kale again…not enough chard this week and no other item to substitute with. But here’s a  new recipe for you:

Massaged Kale and Current Salad

1 bunch of kale (destem by pulling the leaves away from stems, stack leaves , roll up, and cut into thin ribbons.)

1 tsp. sea salt

1/4 cup diced red onion or your sweet onion

1/3 cup currants

3/4 cup diced apple (about a 1/2 an apple)

1/3 sunflower seeds toasted

1/4 cup olive oil

2 tbsp. apple cider vinegar

1/3 cup gorgonzola cheese, crumbled

Put you clean and cut kale in a mixing bowl, add salt, and massage kale with your hands for 2 minutes.

Stir in your onions, currants, apple, and sunflower seeds. Dress with oil and vinegar. Taste for salt and and vinegar..add more if you like. Then toss in cheese. This salad will keep for several days. ( Derived from Feeding the Whole Family, Cynthia Lair)

Parsley:  We love this fresh in our salads or a few sprigs in our green smoothies.

Carrots: FINALLY!

Blueberries

Fennel:hmm. don’t be daunted by this specialty vegetable. Most use just the white bulb, but others will use the whole plant..leaves and all. Fennel tastes like a cross between celery, cabbage, and licorice. There are many ways to use it, some like it finely chopped in their salads or add it to coleslaw. Or you can add it to stir-frys or roast it. Roasting brings out an entirely new flavor – as if pine nuts decided to join the party. Soo.. you could try this recipe for a nice side dish: 

Roasted Fennel:

One or two fennel bulbs, stalks cut off and sliced.

Olive oil and balsamic vinegar

1)Preheat oven to 400 degrees.

2) Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with foil and lay out the pieces of fennel and roast for 15-20 minutes, until it is cooked through and beginning to caramelize. Take out of oven and season with sea salt and pepper to taste. 

You can also just sautee  the bulb with garlic and olive oil, salt  and pepper, add a fresh tomatoes (or a can of diced tomatoes) and some good olives and pour this sauce over some angel hair pasta with toasted pine nuts..mmmm.

Or.. For some fennel potato soup: boil potatoes and the bulb with some onions and cook it down till it’s fairly thick. Then you can add some of the green tops, a little garlic, salt and pepper to taste, milk or cream if you like (but we don’t use it) and a bunch of sharp cheddar and a bit of parmesean. This is soo good and  soo easy…really!

There are so many ways to cook or uncook fennel,  you can just google it too! Hope this helps and enjoy!

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Kohlrabi: again..just peel the purple skin off..it can be thick. You can slice it anyway and put in you salads or stir fry, but we enjoy it just long slices with a little salt. Sweet and delicious.

Head Lettuce

Cilantro

Radish: sorry..we originally said strawberries but their just wasn’t enough..possibly next week.

magic rain

hi friends,

today was a beautiful scene out in hugo.  big billowy, marshmellowy clouds and sporadic rain drops, cool temperatures and wonderful harvesting conditions. 

during one of the rain bursts i was running over to the tiller(recently taken apart, non-professionally diagnosed and repaired, put back together, but still not running) looking up into the beautiful sky dropping what seemed to be magic rain.  instead of covering it up with a tarp, i felt that this was the God, the universe, leperachans whatever you may believe in sprinkling the tiller with sparks of life.  sure enough the tiller started right up, i felt like a man again with a loud, metal machine, and i did a little tilling. 

A young woman named stephanie from southern california is here woofing with us.  WWOOF stands for “world wide opportunities on organic farms.”  farms provide room, board, and apprenticeship on organic farming and wwoofers provide help with the day to day responsibilities of growing food.  we have been doing everything by hand so when she saw that tiller running she just grinned.  She may be a rookie but she is already into the game.  She has been such a help and wonderful addition to hugo.  Thanks Stephanie!

Here’s the goods for the week

 

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Salad Mix                                                                                                                                      

Cilantro

Brocolli or Cabbage

Radishes

Kale

Walla Walla Onions

LARGE SHARE ADDS

Red Iceberg Lettuce

Strawberries

Collards

Carrots

There will be a blue surprise in your baskets next week!

Take care everyone!

hotness

hello everyone,

the sun is shining, the hotness is here!  southern oregon is a dynamic zone.  soak up the heat and use it in the winter.   i hope you are all doing well and enjoy yourself.  it is late so this post will be kept simple and sweet.  Here’s the what’s in your boxes.  Take Care!

SMALL SHARE

Cherries!     Nature’s tree candy, yum

Salad Mix     Enjoy your evening salads, amigos

Walla Walla Sweets     You can eat these like apples…..if you dare!

Dill     Great addition to salads, fish, sauces, dressings, scrambles, whateva

Radish     Sweet, spicey goodness

Beet    A single  beet for you to eat, dark color contain wonderful nutrients

Chard    Add to stir fries, omelettes, salads, or soups

Kolrabi   This alien looking nobule is related to brocolli.  Stir fry or steam the leaves.  Cut the outer skin off of the tuber and the light colored inside can be sliced thin and eaten raw.  I like to make a honey mustard dipping sauce!

LARGE SHARE ADDS

Raspberries:    Yummy in da tummy

Purple Cabbage:     Grate it into soups, salads, or coleslaw

Kale:    Steam it, chop it fine in salads, fry it in an omelette

Cilantro:     Enjoy this summer herb in soups and salads, salsa, or sauces

Take care my friends and enjoy your day!

Peace!