Week 8
Two months in and three months to go… the farm finally feels caught up to us. All summer crops are in and most all fall crops are seeded. Now just water and weed patrol! We wanted to raise a question about our bags that your salad mix comes in. We have told you all that these are biodegradable I’m sure, but, as we were thinking of it we didn’t really clarify that they must be composted to break down. If just treated as trash and thrown away they might as well be the same thing as a regular plastic bag, since they need heat to break down. So, if you are done reusing them and don’t have a compost pile, feel free to give them back to us to compost for you. The reality is that these bags cost seven times more than regular plastic bags and now there are locations in town where you can actually recycle your plastic bags…so… the question is, do we continue to by them because you the people want to support using and composting biodegradable bags or do we just buy the regular old petroleum plastic bags and at least you can recycle them when your done with them? We are just curious and would love to hear some feed back. Again, just leave a comment and it goes straight to our email. Thanks!
Ok, for this weeks veggies…
SMALL SHARE
Garlic- first of the year..various varieties of nice big cloves.
Blueberries- most likely the last week..enjoy these antioxidant balls while they last!
Salad mix- your staple
Beets-We love these just grated raw into our salads, but if your more of a cooked fan, most people just steam or boil them until soft and add your favorite condiment (sometimes just a little butter and salt and pepper) Although, my personal favorite way to enjoy beets is to cut them up in small chunks along with yams and potatoes and a little garlic. Mix in a bowl with olive oil, salt and pepper (maybe a little rosemary if your feelin’ like it) and spread out on a cookie sheet. Bake at 375 until soft..usually around 20 minutes or so. This is a great side dish, super easy and delicious!
Cilantro
Onion - Maybe you’ve noticed that the walla wallas are getting bigger each week..hmm…that’s cool.
Swiss Chard-If you’ve exhausted your chard recipes here’s a new one:
Mix: 1 tsp agave syrup or honey
1 to 2 tsp brown rice vinegar
1 tsp toasted sesame oil
1 tsp hot pepper oil (optional)
Cut up chard any way, usually I don’t de-stem chard, instead cut it all up very fine (stems included). Then you can either steam it or dunk them in boiling water for 20-30 seconds. If you boil them you don’t want to overcook them, they should be bright green still. Then pour them into a colander in the sink and let cool. Squeeze out the excess water. I personally think it is easier to steam them.
Then pour you dressing on top and toss with 2 tbsp. of sesame seeds. Enjoy as a healthy side dish.
Fennel- Please refer to the recipes from last week. This is the last week for fennel..enjoy!
LARGE SHARE
Purple cabbage
Kohlrabi- This is really nice thrown into a stir-fry. Remember to peel the thick skin off and slice as you like. Again we just like it raw to snack on..yesterday we just sat down in the field, peeled it and ate it like an apple.
Dill – try some fresh in potato salad or in some egg salad.
Head lettuce
Thanks and see you tomorrow!
Denise and Sam
