Late Fall CSA – Week 1 – November 25, 2017

by jennifer on November 25, 2017

late fall week 1

 

WHAT’S IN THE BOX:
orange and purple carrots
curly kale
spaghetti squash
yellow onions
red and yellow cipollini onions
garlic
kohlrabi
Russian banana potatoes
rosemary
rutabaga
Deadon cabbage

NOTES ABOUT THE PRODUCE:
Potatoes-They look a little rough, I know. This variety was afflicted with and excessive amount of surface scabbing. A quick spot peeling will do the trick. These are the best potatoes to use for grillling. Refer to last the Early Fall Week 2 newsletter for a refresher on how to do it.
Purple carrots: These are also fabulous on the grill.
Kohlrabi, cabbage, and orange carrots are so fresh and delicious raw. It is nice to have the sweet, crunchiness to balance out all the starchier squash and potatoes.

I hope you all had a lovely Thanksgiving. We packed the house with 15 family and friends and ate waaaaaay too much! This particular holiday is always amazing when shared with other farm folk. I’d say 90% of the meal was sourced right from our little valley. We are polishing off the leftovers tonight.

It is Small Business Saturday! There’s all sorts of locally crafted shopping opportunities in downtown Olympia. The Olympia Farmers Market always has a wide variety of interesting and versatile crafts. On Saturday (that’s today!) you should check out Duck The Malls at the Capital Theater. There is an overflow event at Gallery Boom at 520 Adams. While you are downtown, you could wander around and check out the little shops and restaurants. Additionally, there is the Lincoln Craft fair from 11-4 at Lincoln Elementary. I am not as familiar with the little local shops around the Proctor Farmers Market, but I know there are a ton. Check ’em out!

Have a great week!

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early fall week 4

This is the last week of the Early Fall Share. Thanks for sticking it out for another 4 weeks. The Late Fall Share starts next weekend. If you have not already signed up and would like to, you may do so online from our website, or send me an email and I’ll take care of it.

This week was an interesting mix of weather.  Thursday was relentless rain. Each crate of carrots harvested easily had an extra 5 lbs of mud in it. Boots and rain gear collected several more pounds of mud, so everyone got quite the workout. Walking in the mud, similar to soft sand on the beach, also took more effort. I often think how funny it would be to make a spoof Cross-Fit promo video that would be “Farm Cross-Fit”. So much of what we do is carry heavy, awkward objects around. I’ll try to make it happen next season. Today was sunny and beautiful and each brief rain squall brought a rainbow, sometimes a double. Hard to be cranky when a rainbow is around. Add to that the cute-as-a-button puppy one of our crew just got who follows her around everywhere, and it was really hard to be cranky. I mean, come on.  Rainbows and puppies?

THANKSGIVING: Perhaps you will have all you need for your upcoming feast in this very CSA box. We tried to include typical Thanksgiving staples. If you are still in need, your first stop should be the Olympia or Proctor Farmers Market. You’ll find so many amazing veggies, meats, cranberries, baked goods, flowers, candles, pottery, wood work, and so much more. You could most likely source your entire meal locally. Also, keep these markets in mind for holiday gifts.

That’s all for this week. Enjoy your holiday!

Jen, Jim, and Crew

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Early Fall Share Week 3

by jennifer on November 10, 2017

Early Fall Share week 3

 

WHAT’S IN THE BOX:
orange carrots
purple carrots
red potatoes
curly kale
parsley
lettuce
rutabaga
red onion
yellow onion
shallot
garlic
delicata squash
butternut squash
cabbage

I have been remiss in keeping up with the weekly newsletters. My apologies.  I needed a break and the weekend would just come and go! I’m back on the wagon now. There are a few items from the last few weeks that you may be scratching your head about, namely celeriac and spaghetti squash. Luckily both store for a long time, so if they are still tucked away in your fridge or taking up counter space, you will now learn what they are and what to do with them.

First is celeriac:celeriac

It is a funky looking vegetable. I can only imagine your confusion and possible disappointment at seeing this bizarre item in your box. Celeriac is a cousin to celery. One is bred for the root and the other for tender stalks. Celeriac has the texture of a potato and possesses a mild celery flavor. Peel the outer skin with a potato peeler and cut into whatever size chunks you want. Add it to soups, pot roasts, chicken, mashed potatoes, or oven roast with all your other roots. It is better cooked than raw.

Spaghetti squash: I forgot to take a picture before I headed inside, so I’ll just have to describe it. It is the round, yellow squash with a ridiculously hard rind. I will attach a few recipes here. They look REALLY good. I will be making them soon. The unique attribute of spaghtti squash is that the flesh is stringy  (in a good way) when cooked. You can scrape it out with a fork and get long strands that can be used in lieu of pasta. Great for folks trying to reduce carbs or avoid gluten.
spaghetti squash pad Thai
Primavera spaghetti squash

OUR NEW FAVORITE RECIPE: GRILLED WINTER VEGGIES WITH BALSAMIC, SHALLOT, AND ROSEMARY MARINADE
Jim stumbled upon this idea in late summer and has been recently using it for winter veggies. So far we have grilled potatoes, carrots, all the winter squashes, rutabaga, and beets. All are amazing. Cut the veggies into 1/4 inch thick planks or rounds- it’s up to you. Next created a marinade that is equal parts olive oil and balsamic vinegar. 1/3 cup of each is a good place to start. Add one minced shallot and a tablespoon or more of rosemary. Add a dash of salt and a little sugar or honey if you’d like and blend together. (We throw it all in a quart mason jar and use a stick blender.) Add the veggies and marinade in a large bowl and toss to coat. Let sit and soak for about 1/2 hour, stirring occasionally. Then pop those babies on a hot grill and cook about 5 minutes per side. It might take a little longer depending on your grill. You will be hooked. These are sooooo good. Top with a little Gorgonzola if you wish.

What’s it like on the farm these days you wonder? Well…it’s cold. We have shifted into winter mode and start the day at 9:00. We try to tackle tasks that get the blood flowing first off, then we start in on harvest. Right now the crew is considerably smaller and we spend the bulk of our time harvesting for CSA, Farmers Markets, and a few wholesale accounts. There is still some flood prep and general clean up to do at which we are slowly pecking away. There is not much else that is new to report. We are all plugging along, grateful for the beautiful scenery and good company to keep our minds off cold fingers. All in all life is good.

Until next week-Jen

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Early Fall Share Week 2

by jennifer on November 10, 2017

early fall share week 2

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Early Fall Share Week 1

by jennifer on November 10, 2017

early fall share week 1

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CSA Newsletter – Week 18 – October 20, 2017

by jennifer on October 18, 2017

week 18

THIS IS THE LAST DELIVERY OF THE 2017 SUMMER SEASON.
FALL SHARES START SATURDAY OCTOBER 28

WHAT’S IN THE BOX:
carrots
beets or chard
potatoes-Bintje
yellow onion
garlic
shallot
leeks
kale
pie pumpkin
delicata
rosemary
green cabbage

ELABORATIONS:
Pie pumpkin: Not just for pie, these lil’ punkins are great for soups and sweet breads. In general, most squash can be used in sweet breads and muffins. If you ever bake a squash and it is just kind of meh, you can always whip up a batch of Cinderella pumpkin muffins and just add a little extra sugar to the batter.
Everything else in the box should be familiar by now.

Well this year turned out to be a stellar year. I had my doubts back in April, May, and even early June as the rains fell and missed planting dates rolled by. I thought for sure we’d have a classic PNW “non-summer” with highs topping out at about 75 degrees. However, we were graced with a long, hot summer which helped all the late planted crops catch up and perform beautifully. There was plenty of food to go around. We hope you enjoyed your CSA experience and will join us again next year. I’ll have the 2018 sign up system ready in early January.

NOW WHAT?

Already anticipating missing your weekly farm fresh veggies? Fear not. We will still be selling at the Olympia Farmers Market and Tacoma Proctor market this fall and winter. Follow the links for changing seasonal hours.

BOX RETURN: Whether it is just this week’s box or a whole stockpile, you can return them to the Olympia or Proctor Farmers Market at any time (during business hours, of course). If you pick up at one of the state agencies, you can return your empty boxes there by Monday. Ditto Farm Fresh Market. If you pick up at someone’s home, it would be best to bring the boxes to the market so we don’t clutter up their yard! I’ll make the rounds next week to collect them.

A SHOUT OUT TO OUR CREW: Jim and want to heartily thank our amazing crew. Farming is a lot of hard work and we couldn’t have done it without them. So let’s all raise our forks to Rita, Isaac, Alex, Maryclair, Teresa, Karla, Jamie, Cylas, Emily, Micheal, Miles, & Sarah. And we must not forget our friendly and helpful market staff Kurt, Maddy, and Kadey. Some of these fine folks have scattered off to new adventures. We wish them well and welcome them back if their paths bring them back this way. The rest will work with us through the winter. Together we will slog through the mud, shrouded in wool and rain gear, fueled by hot coffee and tea, to continue to bring fresh veggies to the community!

Thank you once again for joining our CSA! We wish you a happy and cozy fall and winter. See you next year!

Jen, Jim, and Crew

 

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CSA Newsletter – Week 17 – October 11, 2017

by jennifer on October 11, 2017

week 2017

NEXT WEEK IS THE LAST WEEK FOR THE MAIN SEASON SUMMER SEASON CSA. We recommend that you bring some shopping bags to transfer your box contents into and leave the wax box behind. And please return any other wax CSA boxes you may be sitting on.

STORAGE SHARES WILL BE DELIVERED NEXT WEEK AT WHATEVER PICK UP SITE YOU ARE CURRENTLY USING. IT WILL CONSIST OF 2 LARGE SIZED CSA BOXES AND WILL BE HEAVY, SO BE PREPARED TO LUG ALL OF THAT GOODNESS HOME.

EARLY FALL SHARES START THE WEEKEND OF OCT. 28. WE STILL HAVE SHARES AVAILABLE IF YOU ARE INTERESTED.

WHAT’S IN THE BOX:
orange carrots
yellow and purple carrots, topped
fingerling potatoes-Russian banana
yellow onions
yellow and red cipollini onions
delicata squash
buttercup sqaush
beets or chard
kale
kohlrabi
lettuce

NEW VEGGIE DESCRIPTION:
Russian banana potatoes: These are a delicious yellow fingerling with dense, waxy flesh. Ideal for oven roasting, potato salad, and stews.
Cipollini onions: You got a red and yellow one. They are flat, Italian frying onions that sweeten up when you cook them. Try caramelizing and adding to pizza.
Buttercup squash: Very similar to kabocha. The flesh is sweet, dense, and a little on the dry side of the scale. It is a good one for soups or can be stuffed and baked.
Purple and yellow carrots: These are wonderful cooking carrots. You can eat them raw, but they aren’t as sweet and tender as the orange ones. The flavor really shines when oven roasted or in a soup. The purples are particularly good.
Delicata: Most everyone on the crew has had one and they are sweet and ready to eat. The jury is still out on the other types. I’ll have to do a great squash cook-off soon and let you know.

 

WRAPPING IT UP:
We have been making good headway on the fall wrap-up chores. Most of the covercrop is planted and sprouting (despite the crows.) The last big push is to harvest the remainder of the potatoes. We planted an absurd amount this year, so it is taking awhile to get them all in.
Once that is done, we will turn out attention to cleaning and organizing the barns and greenhouses. Yes, it is time to put away our toys and prepare for the floods that hopefully will not come. We are all yearning for November when CSA and Markets are only a weekend affair and we can all get a little more personal time.

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CSA Newsletter – Week 16 – October 4, 2017

by jennifer on October 4, 2017

week 16

 

WHAT’S IN THE BOX:
carrots
beets or chard
potatoes-Bentje
red onion
garlic
green beans-large shares only
Japanese eggplant
turnip
parsnip
leeks
acorn squash
red pepper-large shares only
kale (Russian, curly, or Lacinato)

turnips and parsnips

turnips and parsnips

NEW VEGGIES :

Acorn Squash: Like I said last week, it’s best to wait another week or two before you eat it, so it can sweeten up a bit. Acorn, is one of the milder flavored squashes. You most often see recipes that call for adding honey or brown sugar. You are going to have to google suggestions for this one. I have to get back out to the field to help with harvest. Good thing you have a few weeks to find a good one. Meanwhile, add it to the fall shrine.
Turnip: This is the white root with the purple top. It looks very similar to a rutabaga, I know, except it is a brighter white and usually a little smaller. You can cook with them or eat them raw. It’s like a radish on steroids. Kinda sweet, kinda spicy, very brassica.
Parsnips: They look like white carrots. We did an experimental dig just to see how they were coming along. They are still a little small, as you can see. They have a sweet, earthy flavor and are best cooked. We like to toss them with olive oil and salt and oven roast them in the oven or add them to soups or pot roasts. Parsnip fries are also stellar.
Potatoes: You have had this type a few times before. They are very versatile and can be used for nearly any application.

I just got back from a whirlwind trip to Oklahoma. I flew out last Thursday, spent a few days with family and friends, then spent 3 days driving back to WA with my mom. It was pretty wild to traverse through such varied landscapes and weather in such a short window of time. We went from warm sun in OK, to snow and low visibility in CO and WY, then back to beautiful sunshine in ID, OR, and WA. It is good to be home and I am grateful for a few more days of sun here on the farm so we can keep plugging away at the fall chores. Thank you all for your patience in my absence. I hope I got back to everyone who might have called or emailed about something.

potato digger

 

POTATO HARVEST: Jim and the crew are out there right now digging all the potatoes for fall/winter storage. We have a very old, cantankerous potato digger that gets dragged behind the tractor. It digs the potatoes out of the ground, bumps them along a conveyor belt chain, and 4 crew members stand alongside and bag them up. It is pretty cool to watch. Once the spuds are dug and bagged, we will store them in the barn in a dark room for fall and winter use.

 

potato digger 2

Potato digger in action

That’s it for today. I feel a little guilty in here on the computer when there is time-sensitive field work to do.

Enjoy!

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CSA Newsletter – Week 15 – September 27, 2017

by jennifer on September 27, 2017

week 15

Large share – Week 15

WHAT’S IN THE BOX:
carrots
beets or chard
potatoes-Ozette
winter squash-delicata
leeks
lettuce
garlic
yellow onion
shallot
cilantro
orange or red sweet pepper
red tomatoes
green beans
broccoli
rutabaga
green cabbage to half of you

VEGGIE DESCRIPTIONS: Let’s get right to it. There is a lot of new stuff to talk about.
Delicata squash-WAIT A FEW WEEKS TO EAT IT! We are just now starting the winter squash harvest. It is best to let the squash sit around in room temperature for a few weeks after harvest to allow it to sweeten up. Over the next few weeks, we will hand out more varieties of squash. Follow the same rule and wait a week or so before eating. Make a nice decorative fall shrine to display all the squash, onions, shallots, and garlic you receive.
Shallot: It’s like the onion’s fancy cousin from the big city; a little more refined and hoity-toity. It has a richer, more pronounced flavor as compared to an onion, but not as intense as garlic. It is a preferred choice for a vinaigrette salad dressing, soup base, and other applications where you want a rich onion-like flavor.
Leeks: Another onion relative, maybe a 3rd cousin one removed or something like that. Leeks can be used in place of an onion and have a fresher, more distinct flavor. Potato leek soup in a classic dish to try. Leeks are also good in frittatas, winter soups, and stir fry. You can use all the way from the base to about 3″ or so of the green “leafy” part.
Rutabaga It is a root crop in the broccoli family. It is similar to turnips, but not as spicy. Rather it has an earthiness to it like beets. The flavor is subtle, but nice. No matter how you cook it, you’ll want to peel it. The outer skin is a little tough. It cooks much like a potato. Cut into chunks and add to soup, or add it to a batch of mashed potatoes, aiming for a ratio of 1:4 or 1:5 rutabaga:potato.
Ozette fingerling potato: They look like ginger or Jerusalem artichokes with their gnarled and knobby appearance. This variety was brought to the Olympic peninsula around Neah bay in the late 1700’s by Spanish explorers. The Spaniards eventually left, but the Makah tribe in that area continued to grow them ever since. Their amazing flavor and unique story landed them as an entry in the Ark of Taste. Here is an article that goes into a little more depth about it. These potats are great for oven roasting, potato salad, pot roast, beef stew, or any other soup calling for potatoes.
Beans and broccoli: You know all about them but I just wanted to remark at how surpised and excited I was to see both. Between deer-turned-hedge-trimmers and the on-again off-again pattern in our broccoli harvest I was pleasantly surprised at the abundance of both.

Recipe Idea:
Simple slaw with cabbage, carrot, lime and cilantro.
1 small head cabbage (green, red, or both) finely shredded
1 medium carrot shredded
2 TBSP lime juice
2 TBSP rice vinegar
1/8 tsp salt
1/3 cup chopped cilantro

Combine the lime juice, vinegar, and salt in a jar with lid and shake until mixed well. Combine cabbage and cilantro in a bowl, add dressing, and stir. It makes a great topping for tacos or a bright side dish for just about anything.

Use the recipe tag cloud at the bottom of the page to search for leek and rutabaga ideas as well.

FALL CHORES: We are making excellent progress so far on cover cropping. Jim and Alex pulled some long days tilling in expired veg and getting covercrop spread and worked in. Friday’s rain will be a welcomed thing, allowing us to avoid the chore of irrigating all that seed. We have lots of rainy day work to do, so we don’t mind a little shift in weather.

Garlic planting is the name of the game today. We might just get it all done this afternoon, which would be fabulous. In case you didn’t know, garlic is grown by breaking apart heads of garlic into cloves and planting each clove about 6″ apart. You have to plant it so the pointy side is up, since that is where it sprouts from. Thus is cannot be machine planted, at least not on our scale. I’m sure there is some million dollar machine that can precision plant it right side up, but we’ll never own one. Instead our crew will just poke, poke, poke down the beds until the job is done. (It’s kinda fun, actually). Garlic is best planted in the fall to achieve the largest head size. That is partially why garlic is so expensive. It takes up a lot of real-estate in the field and is there for nearly 9 months.

21768338_1809839485712383_2415587562144920108_n

garlic heads popped and ready to plant

 

planting garlic

planting garlic by hand

Enjoy this last bit of sun and your big box of food!

Jen, Jim, & Crew

 

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CSA Newsletter – Week 14 – September 20, 2017

by jennifer on September 20, 2017

week 14

This week is the last week for the Height of the Season share.

If you wish to continue on for the last 4 weeks of the main season, let me know and I’ll sign you up. The cost is $116 for the large share and $99 for the small.

We also offer a few fall and storage share options.
EARLY FALL SHARE: $115 Four additional deliveries starting October 28/29th. Enjoy a wide diversity of hearty winter crops like carrots, beets, turnips, rutabaga, parsnips, cabbage, winter squash, leeks, kale, chard, lettuce, arugula, dill, cilantro, potatoes, onions, shallots, and garlic. Since these crops store so well, we only offer one size. We only offer weekend delivery of the fall share. You can pick it up at the farm, the Olympia Farmers Market, or the Tacoma Proctor Farmers Market.

LATE FALL SHARE: $115 Yet another 4 weeks of yummy fall goodness. Delivery starts a week after the EARLY FALL SHARE ends.

STORAGE SHARE: $75 This share will consist of 10 lbs yellow onions, 2 lbs red onions, 2 lbs cipollini onions, 2 lbs shallots, 1 lb garlic, 5 lbs each of 2 types of potatoes, & 15 lbs assorted winter squash. This share will be delivered the 3rd week in October at the pick-up site of your choosing.

BALANCE ON YOUR CURRENT CSA SHARE: Most of you are paid in full, others are following and installment plan, and others…well… perhaps we’ve fallen off your radar. Please refer to the email from which this newsletter link was attached to see what you still owe. Please have your share paid in full by Oct 1st or contact me with a proposed payment plan. Thank you.

WHAT’S IN THE BOX:
carrots
beets or chard
spinach-small shares
Red Russian kale-large shares
lettuce
lemon cucumber
summer squash
green cabbage to half of you
cauliflower-large shares only
red, orange, or green pepper-all are sweet
yellow onion
garlic
Amarosa Fingerling potatoes
rosemary
basil or parsley
red tomato
green beans

Boy, the harvest volumes are sure dropping with the shift in weather. Once upon a time you were getting 4 squash in your box, but now only one. Ditto cucumbers. Shorter days, colder nights, and now the rain will all affect what is available. The shift in season brings new crops as well. Before long you will be seeing rutabaga, turnips, and winter squash. But for now, lets just savor the last remnants of summer.

We are in scramble mode here at the farm. Now that rains are becoming a frequent visitor, we need to get cracking on the potato and winter squash harvest and get the garlic and cover crop planted. In a way it’s like spring again where it all needs to happen now! I look forward to the time when those big jobs are done and we can coast along for a bit, pecking away at daily small harvests and sticking to our market/CSA/Co-op delivery routine.

Jen, Jim, and Crew

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CSA Newsletter – Week 13 – September 13, 2017

by jennifer on September 13, 2017

week 13

 

I hope you’re hungry. This box is a beast. The abundance of corn and return of greens made this box a challenge to close. We are happy to finally have more lettuce to share. A combination of poor germination and deer thinking the lettuce patch was a buffet meant for them, caused a little lettuce lull.

WHAT’S IN THE BOX:
carrots
beets or chard
corn
spinach or kale
lettuce
patty pan and crookneck squash
slicing or lemon cucumber
sungold cherry toms-small shares only
red tomatoes
red or orange sweet pepper
red onion
garlic
basil or parsley
red or yellow potatoes
Italian eggplant-half of you.

 

crew onion harvest

onion harvest

As lovely as that little bit of rain was, we are hoping it will hold off just a little longer. We have several critical fall chores to complete before conditions get too wet. We have been trying to peck away at them, but harvest and irrigation take up most of our time these days. As of yesterday, all the dry beans are harvested and sitting in the greenhouse to await threshing. We should get the rest of the onions in by the end of today. They will get laid out in 4 of our greenhouses to finish drying. We will then clip and clean them as needed. I love the dual purposes the greenhouses provide: plants in spring, bean and onion storage in fall.

Jim is on the tractor now discing in old crop residue and weeds. Soon we will plant a nice cover crop of rye and crimson clover to protect and rejuvenate the soil over the winter. Garlic must get planted and winter squash and potatoes have to get harvested before the fall rains set in. Those jobs are NOT fun when it’s wet.

 

crew dinner 2

front row: Emily, Karla, Teresa, Rita, Jim, Isaac, Jamie, Maryclair, Cylas, Sarah, Jen
back row: Kurt, Micheal, Maddy, Miles, Kadey

 

We took the crew out to Our Table in Olympia for our annual crew dinner last night. The food was AMAZING! If you haven’t eaten there, you should go. The buy from a lot of local farms and my goodness,  they are talented chefs.  We asked them to create a menu around what produce we currently have available. They came to the market stand on Sunday, gathered up a few boxes of goodies, and put together a full-on 5 course meal with multiple dishes per course. We were all stuffed to the gills by the end and so very happy. Sigh… I wish there had been leftovers, but alas, it was just too good to leave any behind.

crew dinner

Now is the perfect time to say a HUGE thank you to our crew. Jim and I cannot do this alone. We are so  grateful for their amazing work ethic, care for the farm, and wonderful personalities. It is a joy to work with each and every one of these goofballs.

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CSA Newsletter – Week 11 – August 30, 2017

by jennifer on August 30, 2017

week 11

CSA Week 11 – Large Share

WHAT’S IN THE BOX:
carrots
potatoes-huckleberry
beets or red cabbage
dill & cilantro or basil & parsley
red onion
lemon cucumber
pickling (aka salad) cucumber
slicing cucumber
lettuce
garlic
assortment of summer squash
tomatoes
broccoli for half
green pepper for almost the other half (West and Tumwater get them next week)

We are passing through another seasonal transition it seems. It feels like we have one foot in summer and the other in fall. Temperatures are slated to be in the 80’s and 90’s through the weekend and all of our favorite summer foods are beckoning to be eaten. However, 6:00 is getting to be too dark to start work. It is especially crisp and breezy lately and I have heard Canada Geese flying over the past few days. The trees are also starting to turn. Sigh…summer is just too short.

LET’S TALK VEG:
Tomatoes: In addition to the Early Girl slicers you have been getting, we tossed in a Juan Flamme (little orange tomato) and Stupice (little red tomato). We planted theses on a whim. We had extra space and extra starts from market sales, and thought, why not? That was on the heels of our super wet spring when we had missed entire plantings of some things and figured we should fill the space with something! I am more impressed with Juan, personally.
Potatoes: These are called Huckleberry. Purple on the outside, yellow on the inside. Purple skins=higher antioxidants, so don’t peel them if you can help it. They are in the middle of the moist-flaky scale, so are very versatile as boilers, bakers, and fryers.
Parsley: “What the heck do we do with all the parsley you give us?” you may wonder. Here is a new idea. Chimichurri. It is a staple condiment in Argentinian cooking. It is basically a parsley based pesto with red wine vinegar, oregano, garlic, lots of olive oil and some other stuff. I know I’m not talking it up that well, but trust me, it is amazing! Below are just 3 of the many recipes I sifted through online. Some include cilantro, which I especially enjoyed. It is good on steak, tacos, sandwiches, and so much more.
chimichurri recipes:
version 1
version 2
version 3– with cilantro
Google chimichurri and you could get lost for hours comparing recipes.
Beans & corn: We are between plantings of both so you will see them again. Fear not.
Peppers: We planted a lot of red and orange bullhorn sweet peppers this year, and even with all the heat we’ve had they are taking an obnoxiously long time to ripen. The plants are loaded, though, so hopefully we will all reap the bounty soon.

Pickling Cukes and Basil: We have a lot of both all of a sudden, so if you want some, let me know and I’ll leave it with your CSA or bring it to the Olympia or Proctor Farmers Market. If you have placed an order earlier and haven’t heard from me yet, please reach out again. Sometimes my little scraps of paper go missing. I think I take on just a little too much this time of year!

Enjoy your veggies!

Jen, Jim, and Crew

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