This is an invitation to come on out to the farm on Sunday, August 22, for an open house from 4-6pm. Check out the garden where your veggies are coming from and enjoy a glass of wine under the big walnut tree. Children and friends are welcome. Please let me know if you plan to venture out. We live about 6 miles south of Canby….3 miles east of Hubbard. 5902 South Whiskey Hill Rd. would be the address to use to find us on mapquest or whatever you use.
The curcubita family (squash, cucumbers) are starting to make a statement. You have been getting zuchinni for a couple of weeks and now they are joined by the yellow crookneck and the pattypan. The crookneck is one of my favorites. The pictures on the right show what I do with it: halve it, saute in a hot oil/butter mix, when browned, turn, cover, and kill the heat. Let it sit until the rest of the meal is ready to serve (at least 10 minutes) and then enjoy. I served this preparation with fried oysters the other night…it’s a great combination! (sauvignon blanc goes well with it). The pattypan is another story. I actually don’t like it! But I can’t resist growing it because of its beautiful appearance. Research suggests that you carve out the flesh and use the shell as a baking dish for whatever you choose to put in. I like that idea!
Escarole (the big green thing that greets you when you pull back the burlap!) is finished. Potatoes are done after next week. Raccoons are eating my corn! I have a ton of onions. If you would like more than what I am putting in your crates please let me know.
The fall garden is underway…carrots and beets are sprouting, brocolli, cauliflower, and savoy cabbage are at the two leaf seedling stage.
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Jhuly 15
A much more pleasant harvesting day than a week ago.
When you pull back the burlap you will be met by another member of the ‘bitters’ family….escarole. It looks like a big lettuce. Google ‘escarole recipes’. I chopped it up tonight and added it to a risotto. Delicious!
The allium (onion) family is prominent in your crate. Onions, leeks, and shallots.
The shallot is excellent in sauces…especially with white fish. Don’t try it raw! It must be cooked to bring out its special sweetness.
The legume family transitions from peas to beans. You have some sugar snap peas and that’s it for peas this year. Enjoy the green beans. They will be coming for quite a while now.
Italian (broadleaf) parsley also appears..
COMMENTJuly 8
Pictured to the right is the English Broad Bean…sometimes called a Fava Bean.
You might need a break from shelling peas so I’ve included this ‘novelty’ item.
You have to work to get to the nugget inside. Open the pod. You will find seed that resembles a lima bean. Don’t eat it!! You need to open that seed and remove the lime green ‘seed’ from the larger seed. I like to cook the lime green seed quickly in a little olive oil, salt, and pepper. They have a wonderful flavor.
The peas are in their prime now. You have a lot in your crates….sugar snaps and shelling peas. This heat is bringing them all on at once so enjoy them while they last. I expect to have some yet next week.
New potatoes are in the crate. You don’t need to peel them.
This is it for cabbage and lettuce for a couple weeks.
Enjoy!
COMMENTMay 27
Crates are packed for early morning delivery tomorrow. Deliveries will be weekly as long as the garden is bearing…October, at least.
The crate will be essentially the same as last week. A few of you will recieve broccoli raab instead of the broccoline (stems). Broccoli Raab is the Italian take on broccoli. Steam or stir fry it. It has a wonderful sweet flavor. The broccolini is the oriental version. The American version (the large head) is a few weeks out.
This weather (mild and warm) is loved by slugs. Please wash your veggies—especially the lettuce. If you find a few slugs don’t be grossed out. Just imagine them with a shell on their back and think Escargo!!
I am very willing to work with tailoring your crate to meet your needs. If you want less, please let me know. Also, if you really are averse to a particular vegetable and do not want it included….I’m happy to oblige your tastes.
COMMENTWhat's in your crate!?
I finally know because I just finished going through the garden this evening and harvesting what is ready. Here’s the rundown. Bunching onions (often called scallions) The long green ‘stem’ in the bottom of your crate are a variety of chinese broccoli. Treat them as you would a regular broccoli stem. They have a wonderful color and flavor when stir fried. The long green savoyed leaves on top of the onions is kale. Best cooked. Google ‘kale recipes’ for ideas. …a cabbage flavor. The two bunches of ‘bok choy’ type greens are in reality Tah Tsai. Again, google for how to use it. The little leaves are wonderful just raw. The stems are rather course but work nicely in a stir fry. I suggest you taste it raw first and see how you want to play with it. Three heads of lettuce. On top of your crate is arugala. This is a wonderful green! Don’t cook it! Use it raw as an accent to salads or do what I do. Remove the leafy part from the stems, put on a salad plate, add a few pear slices, some cheese (I like to use goat cheese), a few walnuts or hazelnuts. Dress with oil and balsamic vinegar, salt and pepper, and you have a deliciously refreshing salad.
Please wash your vegetables. Don’t worry, you are not removing chemicals! But I’m telling you that you cannot grow greens in this country without battling slugs (think escargo!) and aphids. I have ‘pre-washed’ everything in your box but I would strongly recommend washing it again.
I am trying to stay away from any pre-packaging. I have thought about you returning to your homes on Friday and finding this big pile of stuff that needs to be dealt with! Just get it in the fridge! I would recommend using the lettuces first.
The other stuff will hold.
Bon appetite!
COMMENT
The crates your vegetable will come in are made from locally milled Oregon cedar.
They were designed and manufactured by the North Marion High School industrial arts class. Much thanks to the class and their instructor Joe Shepherd. I am requesting a $10 payment for the crates refundable at the end of the season. The 10 bucks covers the material costs. Just include it in your first payment.
I’m leaving payment in your hands. It’s $25/week and you can pay it in whatever amount you choose, for example, you may choose to pay weekly or for several weeks. Please choose a method most convenient for you. Please use Pay Pal if you can. A check would be the next option. Remember, the $25 dollars is not the value of the veggies in your crate. It is an average of the value of the veggies you will receive over the course of the entire season. It includes a $5 delivery fee.
I’m excited about how the garden is coming along and am looking forward to first delivery tomorrow (Friday, May 21).
Tomorrow I will post on this website what you received in your crates with a few comments about how I use these vegetables.
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These were pictures taken yesterday, (Monday, May10)
First delivery date remains Friday, May 21.
produce and flowers
The breakdown of the El Nino weather pattern, while not bringing garden growth to a stop, has certainly put the brakes on. Produce will more realistically begin to arrive on your doorstep closer to the first of May if this weather plays out the way forecasters are talking.
I have one opening remaining on my 10 client list. Please feel free to let your friends, who you think may be interested in this service, know about the remaining opening. As mentioned earlier, I am interested in having a waiting list that I can call upon when one of the original 10 clients passes on a delivery. Just give them my email and we can talk about it: jzyoder@web-ster.com
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