Hi everybody!
This week is the final farm share. We have had a fantastic time growing and harvesting your veggies. I hope that you have enjoyed eating them, and will enjoy this last installment! In your share this week:
Winter squash- If you are a bit backed up with several weeks of winter squash still in the kitchen, remember they will keep...often for months. Don't put them in the refrigerator, just leave them out on the counter or in a dry cupboard. This week there is a hubba hubba red kuri squash in your share. If you want more winter squash, you should grab an extra acorn squash or grey ghost pumpkin out of the farm stand! We have lots of extras of those varieties and would be happy to give you more if you'll use them. Here's a recipe for red kuri mac and cheese:
http://www.organicauthority.com/squash-macaroni-and-cheese-recipe
And a link to a bunch of other recipes if mac and cheese isn't your thing:
http://www.pinterest.com/recipes/kuri-squash/
Carrots- Enjoy the last of the delicious carrots in your share this week! If you still have your carrots from last week, these ones should store for weeks in the fridge inside a plastic bag. Pull them out one by one over the coming weeks to shred in salads or add to stir fries, or make a big batch of carrot soup or carrot juice.
Beets- Boy, beets have really undergone a renaissance of popularity in the U.S. When I began farming about a decade ago, beets were reliably the thing that folks would complain about not knowing what to do with or not like to receive in their farm share. Now it seems like everybody loves beets and can't get enough. I hope you'll love these ones!! If you need more beets, carrots, winter squash, fennel, kale or chard in the coming weeks, we should have plenty in the farm stand at least until Thanksgiving and probably even a bit longer. You can use the arugula in place of the spring greens called for in this recipe:
http://www.food.com/recipe/mixed-beet-salad-with-maple-dijon-dressing-385150
Onions- The last of these yellow storage onions...I think we will have just enough to give everyone two this week and then we will be out of onions! Hope you got enough onions in your share throughout the year...this was the first year we really grew onions on the farm and I was really happy with how they turned out...we will be planting more next year, plus probably leeks and shallots for next fall to mix it up a bit.
Rutabaga- Well, it wouldn't be a proper final share without at least one strange winter root vegetable! If you have any Northern European heritage you can channel your ancestors while you eat, and imagine surviving the long cold winter on turnips and rutabagas as they did. Here are some rutabega recipes to help you out, first a simple recipe for mashed rutabaga (similar but more flavorful than mashed potatoes) and then a recipe for rutabagas pureed with carrots.
http://www.foodnetwork.com/recipes/mashed-rutabagas-recipe.html
http://www.epicurious.com/recipes/food/views/Rutabaga-and-Carrot-Puree-104253
Kale- It is my favorite time of year to enjoy kale. It is so nice to have warm, hearty greens on a cool day. Kale is great in soup or stew. Here is a recipe for a traditional Portuguese kale soup with sausage and beans...it calls for a large white bean, but you should try it with the Scarlet Runner beans in your share. Either halve the recipe or add a few half pound of white beans to the half pound of runner beans. I am going to try it myself, and I think they'll be perfect in this recipe. See below for how to soak and cook them before adding them to the soup. Recipe:
http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153
Arugula- Here is a nice bunch of arugula for a final fall green salad. Last week you might remember I posted a recipe that called for arugula, but it wasn't in your share. If you still have your fennel and black Spanish radish from last week, then see the recipe below from last week's blog!
Scarlet Runner Beans- These beautiful beans should store indefinitely until you're ready to use them...you may just want to crack the ziplock bag a little bit or put them into a paper bag if you're planning on storing them for a long time. When you are ready to use them, soak them in water for at least 8 hours. Drain the water and rinse the beans, and then boil them in plenty of water for an hour or so.
Thanks so much you guys. Stay warm this winter and we will hope to see you soon!
SECOND TO LAST farm share! week 23
Hi everybody,
Next week will be the final share for 2014. This wet, gray weather is not the most exciting, but the good news is, it has been warm and we still have lots of food out in the fields. In this weeks share:
Lettuce- One last hurrah with the head lettuce! After being ravaged by deer, these heads recovered enough to make a nice small, single-serving sized lettuce. I'm excited about having one last lettuce salad before winter.
Brussels Sprouts- These are the first sprouts we've ever picked from our farm. If you haven't prepared Brussels sprouts before, it is not too difficult...and if you've only had the ones from the grocery store, you're in for a treat. I think there are few vegetables where the quality is SO MUCH higher when you get locally grown. The grocery store sprouts are all grown on the Central California coast, and leave much to be desired as far as flavor goes. Here is a little video that hopefully you can view on your computer, showing how to trim the sprouts:
http://www.finecooking.com/videos/how-to-trim-brussels-sprouts.aspx
There are some recipes on that website, but my favorite thing to flavor Brussels sprouts with is a tasty mustard sauce, so I found a link for that too:
http://www.foodnetwork.com/recipes/brussels-sprouts-with-dijon-mustard-recipe.html
Enjoy!!
Carrots- Good old carrots, still looking great and tasting even better. Here is a recipe for glazed carrots that would be great on a cool night...sorry if the ads are annoying on this page:
http://www.foodnetwork.com/recipes/sunny-anderson/honey-glazed-carrots-recipe.html
Fennel- Here is a treasure trove of fennel recipes, courtesy of Martha Stewart. All 25 of these fennel recipes sound pretty delicious...especially numbers 3, 4 and 21. Check them out! You have to click the little chevron arrow to scroll through and see all the recipes...
http://www.marthastewart.com/286398/fennel-recipes/@center/1009854/winter-produce#286395
Delicata- Delicata squash is in the share again...remember, these ones you don't have to peel...just halve them longwise, scoop out the seeds, and you can eat the skin. I usually bake the halves for about 35 minutes at 375, or I cut them into little crescent shaped slices and braise, steam, or saute them in a pan.
Gypsy Peppers- Last time the sweet peppers will be in the share, so enjoy. I have been really enjoying sliced pepper raw as a little appetizer before dinner.
Garlic- This beautiful purple and white striped garlic is named "Xian", I assume after the city in China where the terra cotta warriors reside. It came from Georgie at Willowood Farm. We are getting ready to plant garlic for next year! Garlic is planted from late October through November, we just need to find a dry time to till up some space for it. We are excited to be able to give out our own garlic in the farm share next year.
Swiss Chard- The chard is still growing bright and beautiful in this cloudy weather. It should add a bit of color and cheer to whatever you cook it with. This time of year, I love to have a side of steamed or sauteed greens with almost any dinner....it kind of takes the place of a salad. (halve this recipe if you want, or grab a second bunch out of the farm stand...it calls for two bunches)
http://www.epicurious.com/recipes/food/views/Sauteed-Swiss-Chard-with-Onions-240560
Black Spanish Radish- Now here's an unusual one that I bet most of you aren't familiar with. Here is a link to a funny article about what exactly the black radish is, and it has some good suggestions on how to use them:
http://www.huffingtonpost.com/cathy-erway/black-radish-recipes_b_2617652.html
But here is the perfect recipe for this week...uses the carrots, fennel, and black radish!! It would have been even more perfect had we put arugula in the share, as originally planned, instead of the lettuce. I will put some bunches of arugula in the farm stand if you want to try this recipe out, or you could use your lettuce, spinach, or steamed chard instead:
Next week will be the final share for 2014. This wet, gray weather is not the most exciting, but the good news is, it has been warm and we still have lots of food out in the fields. In this weeks share:
Lettuce- One last hurrah with the head lettuce! After being ravaged by deer, these heads recovered enough to make a nice small, single-serving sized lettuce. I'm excited about having one last lettuce salad before winter.
Brussels Sprouts- These are the first sprouts we've ever picked from our farm. If you haven't prepared Brussels sprouts before, it is not too difficult...and if you've only had the ones from the grocery store, you're in for a treat. I think there are few vegetables where the quality is SO MUCH higher when you get locally grown. The grocery store sprouts are all grown on the Central California coast, and leave much to be desired as far as flavor goes. Here is a little video that hopefully you can view on your computer, showing how to trim the sprouts:
http://www.finecooking.com/videos/how-to-trim-brussels-sprouts.aspx
There are some recipes on that website, but my favorite thing to flavor Brussels sprouts with is a tasty mustard sauce, so I found a link for that too:
http://www.foodnetwork.com/recipes/brussels-sprouts-with-dijon-mustard-recipe.html
Enjoy!!
Carrots- Good old carrots, still looking great and tasting even better. Here is a recipe for glazed carrots that would be great on a cool night...sorry if the ads are annoying on this page:
http://www.foodnetwork.com/recipes/sunny-anderson/honey-glazed-carrots-recipe.html
Fennel- Here is a treasure trove of fennel recipes, courtesy of Martha Stewart. All 25 of these fennel recipes sound pretty delicious...especially numbers 3, 4 and 21. Check them out! You have to click the little chevron arrow to scroll through and see all the recipes...
http://www.marthastewart.com/286398/fennel-recipes/@center/1009854/winter-produce#286395
Delicata- Delicata squash is in the share again...remember, these ones you don't have to peel...just halve them longwise, scoop out the seeds, and you can eat the skin. I usually bake the halves for about 35 minutes at 375, or I cut them into little crescent shaped slices and braise, steam, or saute them in a pan.
Gypsy Peppers- Last time the sweet peppers will be in the share, so enjoy. I have been really enjoying sliced pepper raw as a little appetizer before dinner.
Garlic- This beautiful purple and white striped garlic is named "Xian", I assume after the city in China where the terra cotta warriors reside. It came from Georgie at Willowood Farm. We are getting ready to plant garlic for next year! Garlic is planted from late October through November, we just need to find a dry time to till up some space for it. We are excited to be able to give out our own garlic in the farm share next year.
Swiss Chard- The chard is still growing bright and beautiful in this cloudy weather. It should add a bit of color and cheer to whatever you cook it with. This time of year, I love to have a side of steamed or sauteed greens with almost any dinner....it kind of takes the place of a salad. (halve this recipe if you want, or grab a second bunch out of the farm stand...it calls for two bunches)
http://www.epicurious.com/recipes/food/views/Sauteed-Swiss-Chard-with-Onions-240560
Black Spanish Radish- Now here's an unusual one that I bet most of you aren't familiar with. Here is a link to a funny article about what exactly the black radish is, and it has some good suggestions on how to use them:
http://www.huffingtonpost.com/cathy-erway/black-radish-recipes_b_2617652.html
But here is the perfect recipe for this week...uses the carrots, fennel, and black radish!! It would have been even more perfect had we put arugula in the share, as originally planned, instead of the lettuce. I will put some bunches of arugula in the farm stand if you want to try this recipe out, or you could use your lettuce, spinach, or steamed chard instead:
BLACK RADISH, CARROT, AND FENNEL SALAD WITH PECORINO CHEESE
from Joyce Goldstein's The Mediterranean Kitchen
(this is for a single portion. can be multiplied.)
from Joyce Goldstein's The Mediterranean Kitchen
(this is for a single portion. can be multiplied.)
1 small handful arugula (about 3/4 cup loosely packed)
1/4 cup Citrus Vinaigrette (recipe follows)
3 large paper-thin slices black radish
6 thin diagonal slices carrot (about 2 inches long), blanched
6 thin slices fennel
6 to 8 long thin curls pecorino or Parmesan cheese
1/4 cup Citrus Vinaigrette (recipe follows)
3 large paper-thin slices black radish
6 thin diagonal slices carrot (about 2 inches long), blanched
6 thin slices fennel
6 to 8 long thin curls pecorino or Parmesan cheese
CITRUS VINAIGRETTE
1 1/4 cups mild olive oil
6 to 8 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
Salt and freshly ground pepper to taste
6 to 8 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
Salt and freshly ground pepper to taste
Toss the arugula with enough of the vinaigrette to coat and place
on a salad plate. Arrange the radish slices on top, then the carrot and fennel.
Drizzle with the remaining vinaigrette and top with the curls of cheese. To
make Citrus Vinaigrette, whisk all ingredients together. Makes about 1 1/2 cups,
enough for 4 to 6 salads.
Week 22
The rain seems to be keeping many of us inside and it is quiet on the farm. We've got a few little projects going on but most of the work is done for the year. When the plants stop growing there's not much outdoor work to do! Blake managed to get out to the Olympic peninsula for a camping retreat this weekend so I was on my own today for harvest.
Cauliflower - These cauliflower have come out looking and tasting gorgeous. We are so happy to have them! This is the last time you'll be getting them from us so enjoy.
Sunflowers - The sunflowers are smaller now but I feel like the colors are even better now than when they were first coming on--there is more gold in the brown ones and more purple in the beige ones.
Kale - Lacinato kale this week. Hardy kale great for braising or warm soups.
Onions
Salad Mix - The greens are doing really well, we feel lucky to be able to provide fresh, tender salad greens at this time. They are enjoying the warm weather and have handled the wetness well. This week's mix is mainly arugula, spinach, and lettuce mix.
Dill -Dill is a great addition to many dips and sauces. It adds a crucial flavor to pickled veggies and can also be used to flavor soups.
Acorn squash - It is Winter squash season and the flavor is just getting better. Acorn squash are really simple, just thrown them in the oven and add butter and brown sugar or honey.
Beets - We've got colorful mixed bunches this week. Dill is an excellent compliment to beets and can be added as a garnish to roasted beets or mixed into a beet salad.
Week 21
Hi everyone,
I (Jack) am back after a week long vacation on the east coast. It is nice to be looking at everything here with new eyes. The farm doesn't look much different than when I left it. It seems to have rained and things have grown, but not much. We are getting into that time when things are growing slow, and soon they will pretty much stop altogether. The nights have been warm and the trees are turning beautiful colors, so we are happy.
Here's what you got this week:
Cauliflower - We weren't sure if we'd have cauliflower this week but it's on and it's gorgeous. Cauliflower is a personal favorite of mine. I love the flavor and the versatility of it. And any vegetable that tastes so good with a cream sauce has a special place in my heart (stomach?). Here's another recipe that I want to try:
Gypsy Peppers - Blake and I had some with lunch today. Cut up raw it makes a great snack or addition to a meal. Our former co-worker used to make fajitas with these peppers for lunch every day he could.
Parsley - The parsley should compliment the cauliflower and potatoes well. Add them to mashed potatoes or a creamy cauliflower dish, or make potato pancakes or cauliflower fritters with parsley.
Carrots - You know what to do.
Frisee - This is a cold season green that is pretty, mild and has an exquisite texture. They can be eaten raw in a salad (which is what I would do) or they can be blanched or lightly steamed. A good pairing for this green is a sweet dressing like honey mustard or a sweet vinaigrette and sliced and dried fruit, like apples, pears, raisins or cranberries. If you're feeling ambitious here's one way to cook frisee
Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Serve topped with bread crumbs.
Potatoes - These are yellow potatoes from Willowood Farm. The variety is carola, and it is my favorite of all of the potatoes that they grow because it's deep yellow waxy texture makes them ideal for hash browns and roasting. My favorite way to eat them is to roast them for a long time in olive oil, up to about an hour at 400 degrees. They get really crispy and delicious.
Celery - This celery is also from Willowood farm. We love their celery! It has the strongest flavor of any celery that I've ever had. By far. A key ingredient in many soups, also a great vehicle for peanut butter.
I (Jack) am back after a week long vacation on the east coast. It is nice to be looking at everything here with new eyes. The farm doesn't look much different than when I left it. It seems to have rained and things have grown, but not much. We are getting into that time when things are growing slow, and soon they will pretty much stop altogether. The nights have been warm and the trees are turning beautiful colors, so we are happy.
Here's what you got this week:
Cauliflower - We weren't sure if we'd have cauliflower this week but it's on and it's gorgeous. Cauliflower is a personal favorite of mine. I love the flavor and the versatility of it. And any vegetable that tastes so good with a cream sauce has a special place in my heart (stomach?). Here's another recipe that I want to try:
yield
Makes 4 servings
Makes 4 servings
Ingredients
- 1 head cauliflower
- 1 sliced medium onion
- 4 thyme sprigs
- 4 unpeeled garlic cloves
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup grated Parmesan
Preparation
Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.Gypsy Peppers - Blake and I had some with lunch today. Cut up raw it makes a great snack or addition to a meal. Our former co-worker used to make fajitas with these peppers for lunch every day he could.
Parsley - The parsley should compliment the cauliflower and potatoes well. Add them to mashed potatoes or a creamy cauliflower dish, or make potato pancakes or cauliflower fritters with parsley.
Carrots - You know what to do.
Frisee - This is a cold season green that is pretty, mild and has an exquisite texture. They can be eaten raw in a salad (which is what I would do) or they can be blanched or lightly steamed. A good pairing for this green is a sweet dressing like honey mustard or a sweet vinaigrette and sliced and dried fruit, like apples, pears, raisins or cranberries. If you're feeling ambitious here's one way to cook frisee
yield
Makes 4 servings
Makes 4 servings
active time
25 min
25 min
total time
25 min
25 min
Frisée often pops up in salads, but like its cousin escarole, it’s also great for cooking.
Ingredients
- 3 tablespoons olive oil, divided
- 1/2 cup coarse fresh bread crumbs
- 3/4 teaspoon grated lemon zest
- 3/4 teaspoon anchovy paste
- 1 (1-pound) head frisée, torn
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure maple syrup
Preparation
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Serve topped with bread crumbs.
Potatoes - These are yellow potatoes from Willowood Farm. The variety is carola, and it is my favorite of all of the potatoes that they grow because it's deep yellow waxy texture makes them ideal for hash browns and roasting. My favorite way to eat them is to roast them for a long time in olive oil, up to about an hour at 400 degrees. They get really crispy and delicious.
Celery - This celery is also from Willowood farm. We love their celery! It has the strongest flavor of any celery that I've ever had. By far. A key ingredient in many soups, also a great vehicle for peanut butter.
Week 20 Veggies
Hello, friends.
Well, it has gotten a bit darker, chillier, and wetter since we last wrote the blog. I do still love this time of year, even when the weather is a bit gloomy. Jack is over on the East Coast visiting friends, so I am holding down the fort on my own. I am trying to put lots of nice autumnal recipes in the blog for you all this week. There are some nice veggies to work with, including:
Melon OR Gypsy peppers- Take your pick...and don't forget! Next to the shares I will put a basket of each and a sign explaining to take EITHER one melon OR two peppers. Your choice. Definitely the last melons of the year...hopefully more peppers to come!
Broccoli- back once again. The broccoli is really super nice right now, and I think I like it even more this time of year when it's a bit chilly out than I do in June. Here is a recipe:
Pasta with Broccoli
Cook the broccoli in salted boiling water for 8 minutes, then drain. Heat the olive oil in a pan, add the garlic and chile, and cook for 3 minutes, then add the broccoli, and cook over low heat, stirring occasionally, for 5 minutes until tender. Meanwhile, cook the pasta in a large pan of salted boiling water for 2-3 minutes until al dente, then drain, and toss with the broccoli. Serve with Parmesan or pecorino.
Hubba Hubba Squash- This is basically a red kuri squash. If you are not familiar, red kuri is a Japanese winter squash that is known for its dry, flavorful flesh. The internet describes the flavor as similar to chestnuts, which I'd never thought of but I guess is true. They may be my personal favorite as far a winter squash goes. Here is a link to recipe from Alice Waters: http://www.foodandwine.com/recipes/red-kuri-squash-soup
They are a bit more labor intensive than the delicata because you don't eat the skin, but worth it. If you don't have time to use it right away, just put it someplace room temperature and dry and it will store for many weeks. Unlike how it says it in the recipe, I find it easiest to halve the squash, scoop out the seeds, and roast them in the oven at 375 for 45 minutes. Then once it cools down it is pretty easy to scoop the flesh out of the skin without even using a peeler. Good luck!
Tonda onion- A single red tonda onion in your share this week.
Radish- More of the French Breakfast radishes. Some of you are big radish fans, other people have told us they're not crazy about them. Hopefully at least a few of you who were initially skeptics have found some ways you enjoy using them. I think we mentioned in the Spring that the big trend with Seattle restaurants is to serve crusty bread with sliced French Breakfast radish, a nice cultured butter, and a fancy coarse salt. You can make it at home in minutes for a fraction of what you would pay at the Walrus and the Carpenter! Also, here's an EASY recipe for a soup (traditional in Italy and Mexico) made with the radish TOPS. http://allrecipes.com/recipe/radish-top-soup/
Cilantro- Another way to use your radishes would be in a nice Mexican style dinner...where cilantro is always a must have, too!
Arugula- Well, the bad news is the deer have suddenly decided to annihilate our head lettuce patch. I'm hoping we may have time to raise the height of the fence, and the lettuce just might have time to recover. The good news is, we have lots of other nice salad greens to give you if all else fails! Arugula this week. Recipe: http://www.epicurious.com/recipes/food/views/Arugula-and-Roasted-Pear-Salad-365797 We still have pears in the farm stand if you would like to make this salad! No calendula blossoms, though...if you can't find them I'm sure it would be fine without them.
Well, it has gotten a bit darker, chillier, and wetter since we last wrote the blog. I do still love this time of year, even when the weather is a bit gloomy. Jack is over on the East Coast visiting friends, so I am holding down the fort on my own. I am trying to put lots of nice autumnal recipes in the blog for you all this week. There are some nice veggies to work with, including:
Melon OR Gypsy peppers- Take your pick...and don't forget! Next to the shares I will put a basket of each and a sign explaining to take EITHER one melon OR two peppers. Your choice. Definitely the last melons of the year...hopefully more peppers to come!
Broccoli- back once again. The broccoli is really super nice right now, and I think I like it even more this time of year when it's a bit chilly out than I do in June. Here is a recipe:
Pasta with Broccoli
1 head broccoli cut into florets
2 tablespoons olive oil
1 garlic clove, chopped
1 fresh chile, seeded and chopped
10 ounces Penne or Orecchiette pasta
grated Parmesan or pecorino cheese to serve
saltCook the broccoli in salted boiling water for 8 minutes, then drain. Heat the olive oil in a pan, add the garlic and chile, and cook for 3 minutes, then add the broccoli, and cook over low heat, stirring occasionally, for 5 minutes until tender. Meanwhile, cook the pasta in a large pan of salted boiling water for 2-3 minutes until al dente, then drain, and toss with the broccoli. Serve with Parmesan or pecorino.
Hubba Hubba Squash- This is basically a red kuri squash. If you are not familiar, red kuri is a Japanese winter squash that is known for its dry, flavorful flesh. The internet describes the flavor as similar to chestnuts, which I'd never thought of but I guess is true. They may be my personal favorite as far a winter squash goes. Here is a link to recipe from Alice Waters: http://www.foodandwine.com/recipes/red-kuri-squash-soup
They are a bit more labor intensive than the delicata because you don't eat the skin, but worth it. If you don't have time to use it right away, just put it someplace room temperature and dry and it will store for many weeks. Unlike how it says it in the recipe, I find it easiest to halve the squash, scoop out the seeds, and roast them in the oven at 375 for 45 minutes. Then once it cools down it is pretty easy to scoop the flesh out of the skin without even using a peeler. Good luck!
Tonda onion- A single red tonda onion in your share this week.
Radish- More of the French Breakfast radishes. Some of you are big radish fans, other people have told us they're not crazy about them. Hopefully at least a few of you who were initially skeptics have found some ways you enjoy using them. I think we mentioned in the Spring that the big trend with Seattle restaurants is to serve crusty bread with sliced French Breakfast radish, a nice cultured butter, and a fancy coarse salt. You can make it at home in minutes for a fraction of what you would pay at the Walrus and the Carpenter! Also, here's an EASY recipe for a soup (traditional in Italy and Mexico) made with the radish TOPS. http://allrecipes.com/recipe/radish-top-soup/
Cilantro- Another way to use your radishes would be in a nice Mexican style dinner...where cilantro is always a must have, too!
Arugula- Well, the bad news is the deer have suddenly decided to annihilate our head lettuce patch. I'm hoping we may have time to raise the height of the fence, and the lettuce just might have time to recover. The good news is, we have lots of other nice salad greens to give you if all else fails! Arugula this week. Recipe: http://www.epicurious.com/recipes/food/views/Arugula-and-Roasted-Pear-Salad-365797 We still have pears in the farm stand if you would like to make this salad! No calendula blossoms, though...if you can't find them I'm sure it would be fine without them.
Week 19 Brings Another Great Early Fall Share
Hi guys!!
We have a great share for you this week. Sorry the blog is a bit later than usual getting out the door today. Jack and I are currently watching the Seahawks game next door at the Taproom as I write this. Go Hawks. We are wrapping up projects and cleaning up the fields as things begin to slow down and the days get shorter. But is this some nice Indian summer weather or what? I heard on the radio it was over 80 degrees in Seattle today. Most of the summer crops like tomatoes and corn are goners. The melons and cucumbers are on their last legs. But we have some nice peppers for you this week. Most people don't realize that peppers are actually more of a Fall crop, at least here in the Pacific Northwest. They will be killed by the first hard frost, but unlike the tomatoes they don't mind rain or damp too much so hopefully they will be going for a while! Here's the list...
Gypsy peppers- These are my favorite sweet peppers. They are not spicy at all. They turn from pale greenish yellow to coral pink to red. They are good at all stages, but sweetest when they are more reddish. You can leave them out on the kitchen counter and they'll continue to ripen. Their taste is similar to a red sweet pepper, but has a bit of tartness that I really like. I love to eat them raw, in a salad, with a dip, or just by themselves. They are great cooked, too though. In tacos, pizza, stir fry, casserole, etc.
Delicata squash- If you're not familiar with delicata squash, you're in for a treat. Not only are they maybe the most delicious winter squash, they are almost definitely the easiest to prepare. The skin is edible AND DELICIOUS so don't peel them!! Just cut them in half long wise, scoop out the seeds, pour on a bit of olive oil and salt and pepper or any spices you like, and roast in the oven at 375 degrees for about 40 minutes. Or, Bobbie made them the other day a really great way. She took out the seeds just like described above, then sliced them into half moon shaped pieces about 1/4" thick, and braised them in cast iron skillet covered in stock and apple cider for about 20 minutes. It was good!
Spinach- We have some very nice spinach right now. We haven't given you all spinach in many moons, so we added it to this week's share. Also, because deer are eating our lettuce right now! This spinach should be young and tender enough to use in a salad. Or you can try slightly wilting it for just a few moments with some steam and serving a warm salad, one of my favorite ways to eat spinach. Should be easy to use up.
Beets- I was discussing with a farm share member some methods of peeling beets and thought I'd share it here. You can boil,.steam, or roast in the oven the beets BEFORE you peel them. They are much easier to peel after they are fully cooked; just be careful to allow them to cool enough that you don't get burned. Then, you can use a peeler or a paring knife and the skin should almost fall off on its own. I personally don't mind the skin too much, and often just cut the beets up into small bite sized pieces, roast them at 375 degrees for about 45 minutes on a cookie sheet after putting some oil and salt on them, and then serve them just like that.
Pear- These pears were grown at organically at Xanadu Farm just down the road from us, where Jack lives. You may have seen them in our farm stand for the last few weeks. They are a mysterious variety that is very tasty. Some of you may receive pears that are ripe and ready to eat, others might need to ripen up a bit at room temperature. When they are underripe they are a dark brown with a greenish tint; as they ripen the green disappears and they become a lighter brown color. Enjoy!
Shelling Peas- These "English" or shelling peas are a real treat. You have to remove the peas from the pods, as unlike the snap peas the pods are not good to eat. My favorite way to eat these peas is in a delicious soup. Here is what you do: Shell all the peas and hang on to the shells. Put the empty shells in a pot with 3 cups water and boil for 20 minutes or so to make a pea pod flavored stock. Strain the stock, reserve the liquid and discard the pods. Then boil the peas in the pea pod stock for about 5 minutes with a little bit of minced garlic. Let it cool down a bit before blending it up in a food processor or blender. Add salt, pepper, a bit of cayenne, but the flavor is really simple and delicate so you don't want to overdo it. Serve luke warm.
Kale- From our newer Fall and Winter kale beds, this is "Red Russian" kale. Great to have some hearty greens for the cooler nights. Here is a very simple recipe for sauteed kale similar to my go-to recipe at home: http://www.epicurious.com/recipes/food/views/Sauteed-Kale-108742
Garlic- Another head of nice garlic from Willowood Farm. We are starting to think about planting garlic later this month, so next season we should be giving out more garlic and it will be from our own farm! I hope it will be as good as Georgie's, as she is a real pro at growing great garlic.
Basil- Our basil is mysteriously just loving life all of a sudden in October! It has been pretty good all year, but all of a sudden it is AMAZING when I usually think of basil season winding down. We decided to give you guys a whole basil plant this week because we have so much nice basil.
Hope you are all enjoying a beautiful early Fall. Thank you as always for supporting the farm!
We have a great share for you this week. Sorry the blog is a bit later than usual getting out the door today. Jack and I are currently watching the Seahawks game next door at the Taproom as I write this. Go Hawks. We are wrapping up projects and cleaning up the fields as things begin to slow down and the days get shorter. But is this some nice Indian summer weather or what? I heard on the radio it was over 80 degrees in Seattle today. Most of the summer crops like tomatoes and corn are goners. The melons and cucumbers are on their last legs. But we have some nice peppers for you this week. Most people don't realize that peppers are actually more of a Fall crop, at least here in the Pacific Northwest. They will be killed by the first hard frost, but unlike the tomatoes they don't mind rain or damp too much so hopefully they will be going for a while! Here's the list...
Gypsy peppers- These are my favorite sweet peppers. They are not spicy at all. They turn from pale greenish yellow to coral pink to red. They are good at all stages, but sweetest when they are more reddish. You can leave them out on the kitchen counter and they'll continue to ripen. Their taste is similar to a red sweet pepper, but has a bit of tartness that I really like. I love to eat them raw, in a salad, with a dip, or just by themselves. They are great cooked, too though. In tacos, pizza, stir fry, casserole, etc.
Delicata squash- If you're not familiar with delicata squash, you're in for a treat. Not only are they maybe the most delicious winter squash, they are almost definitely the easiest to prepare. The skin is edible AND DELICIOUS so don't peel them!! Just cut them in half long wise, scoop out the seeds, pour on a bit of olive oil and salt and pepper or any spices you like, and roast in the oven at 375 degrees for about 40 minutes. Or, Bobbie made them the other day a really great way. She took out the seeds just like described above, then sliced them into half moon shaped pieces about 1/4" thick, and braised them in cast iron skillet covered in stock and apple cider for about 20 minutes. It was good!
Spinach- We have some very nice spinach right now. We haven't given you all spinach in many moons, so we added it to this week's share. Also, because deer are eating our lettuce right now! This spinach should be young and tender enough to use in a salad. Or you can try slightly wilting it for just a few moments with some steam and serving a warm salad, one of my favorite ways to eat spinach. Should be easy to use up.
Beets- I was discussing with a farm share member some methods of peeling beets and thought I'd share it here. You can boil,.steam, or roast in the oven the beets BEFORE you peel them. They are much easier to peel after they are fully cooked; just be careful to allow them to cool enough that you don't get burned. Then, you can use a peeler or a paring knife and the skin should almost fall off on its own. I personally don't mind the skin too much, and often just cut the beets up into small bite sized pieces, roast them at 375 degrees for about 45 minutes on a cookie sheet after putting some oil and salt on them, and then serve them just like that.
Pear- These pears were grown at organically at Xanadu Farm just down the road from us, where Jack lives. You may have seen them in our farm stand for the last few weeks. They are a mysterious variety that is very tasty. Some of you may receive pears that are ripe and ready to eat, others might need to ripen up a bit at room temperature. When they are underripe they are a dark brown with a greenish tint; as they ripen the green disappears and they become a lighter brown color. Enjoy!
Shelling Peas- These "English" or shelling peas are a real treat. You have to remove the peas from the pods, as unlike the snap peas the pods are not good to eat. My favorite way to eat these peas is in a delicious soup. Here is what you do: Shell all the peas and hang on to the shells. Put the empty shells in a pot with 3 cups water and boil for 20 minutes or so to make a pea pod flavored stock. Strain the stock, reserve the liquid and discard the pods. Then boil the peas in the pea pod stock for about 5 minutes with a little bit of minced garlic. Let it cool down a bit before blending it up in a food processor or blender. Add salt, pepper, a bit of cayenne, but the flavor is really simple and delicate so you don't want to overdo it. Serve luke warm.
Kale- From our newer Fall and Winter kale beds, this is "Red Russian" kale. Great to have some hearty greens for the cooler nights. Here is a very simple recipe for sauteed kale similar to my go-to recipe at home: http://www.epicurious.com/recipes/food/views/Sauteed-Kale-108742
Garlic- Another head of nice garlic from Willowood Farm. We are starting to think about planting garlic later this month, so next season we should be giving out more garlic and it will be from our own farm! I hope it will be as good as Georgie's, as she is a real pro at growing great garlic.
Basil- Our basil is mysteriously just loving life all of a sudden in October! It has been pretty good all year, but all of a sudden it is AMAZING when I usually think of basil season winding down. We decided to give you guys a whole basil plant this week because we have so much nice basil.
Hope you are all enjoying a beautiful early Fall. Thank you as always for supporting the farm!
Week 18
Hi everyone,
We've been enjoying some rain this week! It is really looking like fall out there. So pretty. We're working on cleaning up the fields, but we've still got lots of stuff coming in.
Slicer tomatoes - The last tomatoes of the year for the farm share! We'll have them in the farm stand for the next few days and weeks, until they run out, but we've harvested everything that we've got.
Head lettuce -Gorgeous romaine heads with a big blanched middle. These heads are at a great stage for Caesar salad. Yum!
Hakurei turnips - I found a nice simple recipe for glazed hakurei turnips.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
Melon - The melons are still coming in and we're happy to be giving you another one this week. We hope that you are enjoying them, we love having melons! Melon for breakfast, melon for lunch, melon before dinner, melon after dinner. This week we mostly have the yellow-skinned white-fleshed Amy melons.
Carrots - Another serving of sweet delicious carrots! Great addition to soups and stews. .
Scarlet runner beans - We gave you the beans when they were immature bean pods. Now the beans have fully developed. Cook them like you would a dry bean. The normal procedure is to first rinse the beans, then soak them for 12-24 hours in water. After that they can be boiled for 60-120 minutes with onion, garlic and herbs. Beans take patience, so make sure you plan ahead. But they are worth it!
Broccoli - Broccoli is back in time for the fall. There are so many ways to use it to compliment fall dishes, I'm not even going to make a stab at a recommendation.
We've been enjoying some rain this week! It is really looking like fall out there. So pretty. We're working on cleaning up the fields, but we've still got lots of stuff coming in.
Slicer tomatoes - The last tomatoes of the year for the farm share! We'll have them in the farm stand for the next few days and weeks, until they run out, but we've harvested everything that we've got.
Head lettuce -Gorgeous romaine heads with a big blanched middle. These heads are at a great stage for Caesar salad. Yum!
Hakurei turnips - I found a nice simple recipe for glazed hakurei turnips.
Ingredients
- 1 bunch baby hakurei turnips, trimmed, greens reserved
- 1 tablespoon unsalted butter
- 1 tablespoons sugar
- Kosher salt
Preparation
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
Melon - The melons are still coming in and we're happy to be giving you another one this week. We hope that you are enjoying them, we love having melons! Melon for breakfast, melon for lunch, melon before dinner, melon after dinner. This week we mostly have the yellow-skinned white-fleshed Amy melons.
Carrots - Another serving of sweet delicious carrots! Great addition to soups and stews. .
Scarlet runner beans - We gave you the beans when they were immature bean pods. Now the beans have fully developed. Cook them like you would a dry bean. The normal procedure is to first rinse the beans, then soak them for 12-24 hours in water. After that they can be boiled for 60-120 minutes with onion, garlic and herbs. Beans take patience, so make sure you plan ahead. But they are worth it!
Broccoli - Broccoli is back in time for the fall. There are so many ways to use it to compliment fall dishes, I'm not even going to make a stab at a recommendation.
Week 17...more vegetables.
Well, the bad news was the farm tour weekend was MUCH slower than expected. We spent a lot of time beautifying the fields, harvesting, doing clean up and getting ready for the hordes of people we were told would be streaming onto the farm during farm tour. And, they never showed up! So then we spent quite a bit of time sitting around and speculating as to where all the people were instead of on farm tour. Maybe the football game or django fest? Anyways, the good news is, we accomplished a lot of clean up projects that we had been procrastinating on for months, we now get to look out at the fields and they look better than they ever have, we have lots of food left to give you in your share this week, and we are ahead of the to-do list for October...so Bobbie and I are taking a few days off mid week to go kayaking! Here's the list of veggies for this week:
Sunflowers- the sunflowers are blooming even sooner than we expected, and they are looking fabulous! A nice mix of different colors. We figured we'd give out a bouquet to all of you to decorate your kitchen table.
Acorn squash- With the arrival of Fall we have our first winter squash in the share, which really should be called Fall squash because most of them are best this time of year...especially the acorn squash, which doesn't store for too long and is great soon after it's picked...Here's how we always ate acorn squash when I was growing up: Cut the squash in half and scoop out the seeds. then cut it into quarters and poke some holes in the orange flesh with a fork or small knife. Put a pat of butter and a teaspoon of maple syrup into the seed cavity, sprinkle a tiny bit of salt and maybe some cinnamon or nutmeg if you like, and bake in the oven at 375 for about 40 minutes. Yum!
Cherry tomatoes- Well, I have been postponing saying anything in a "see no evil" kind of way, but the signs of blight are appearing in the tomato field...with some rain in the forecast I'm worried our tomato season may be over before too long. Usually when the blight sets in we still have a few weeks of good harvesting, so they should go at least until mid October I hope. We'll see. But enjoy them while you can!
Salad mix- The salad mix is very beautiful right now. You may recognize the purple amaranth that was bunched in your share a few weeks ago making an appearance...a new bed of younger, smaller leaves adds beautiful color to the mix.
Carrots- We picked a lot of carrots in preparation for the farm tour and ended up with lots of bags left of carrots...so hopefully you all can put them to good use! With some cooler rainy weather in the forecast it may be time to start making some soups and stews, which the carrots would be great for.
Fennel- Well, fennel is a vegetable that people either love or hate. I hope a good amount of you are in the former category. If you are not a big fennel lover, as I've said before, try cooking it for a long time to where the flavor gets really sweet and mild. Here's a recipe that I haven't tried yet but sounds super good, and you can use your carrots: http://www.epicurious.com/recipes/food/views/Fennel-and-Carrot-Confit-351873
Onions- Finally, we bagged a lot of mesh bags with onions that we didn't end up using at the farm tour, so we are passing on a generous bag of onions to you! Great for that stew or soup that I mentioned earlier....might go well with the carrots, squash, or fennel in a few recipes. They should store well for many weeks if you keep them cool and dry. If you are backed up with lots of onions, try caramelizing some...you will be amazed how much they cook down, and caramelized onions are good on almost anything. Here's how: http://www.simplyrecipes.com/recipes/how_to_caramelize_onions/
Thank you, as always, for helping us keep the farm afloat.
Blake
Sunflowers- the sunflowers are blooming even sooner than we expected, and they are looking fabulous! A nice mix of different colors. We figured we'd give out a bouquet to all of you to decorate your kitchen table.
Acorn squash- With the arrival of Fall we have our first winter squash in the share, which really should be called Fall squash because most of them are best this time of year...especially the acorn squash, which doesn't store for too long and is great soon after it's picked...Here's how we always ate acorn squash when I was growing up: Cut the squash in half and scoop out the seeds. then cut it into quarters and poke some holes in the orange flesh with a fork or small knife. Put a pat of butter and a teaspoon of maple syrup into the seed cavity, sprinkle a tiny bit of salt and maybe some cinnamon or nutmeg if you like, and bake in the oven at 375 for about 40 minutes. Yum!
Cherry tomatoes- Well, I have been postponing saying anything in a "see no evil" kind of way, but the signs of blight are appearing in the tomato field...with some rain in the forecast I'm worried our tomato season may be over before too long. Usually when the blight sets in we still have a few weeks of good harvesting, so they should go at least until mid October I hope. We'll see. But enjoy them while you can!
Salad mix- The salad mix is very beautiful right now. You may recognize the purple amaranth that was bunched in your share a few weeks ago making an appearance...a new bed of younger, smaller leaves adds beautiful color to the mix.
Carrots- We picked a lot of carrots in preparation for the farm tour and ended up with lots of bags left of carrots...so hopefully you all can put them to good use! With some cooler rainy weather in the forecast it may be time to start making some soups and stews, which the carrots would be great for.
Fennel- Well, fennel is a vegetable that people either love or hate. I hope a good amount of you are in the former category. If you are not a big fennel lover, as I've said before, try cooking it for a long time to where the flavor gets really sweet and mild. Here's a recipe that I haven't tried yet but sounds super good, and you can use your carrots: http://www.epicurious.com/recipes/food/views/Fennel-and-Carrot-Confit-351873
Onions- Finally, we bagged a lot of mesh bags with onions that we didn't end up using at the farm tour, so we are passing on a generous bag of onions to you! Great for that stew or soup that I mentioned earlier....might go well with the carrots, squash, or fennel in a few recipes. They should store well for many weeks if you keep them cool and dry. If you are backed up with lots of onions, try caramelizing some...you will be amazed how much they cook down, and caramelized onions are good on almost anything. Here's how: http://www.simplyrecipes.com/recipes/how_to_caramelize_onions/
Thank you, as always, for helping us keep the farm afloat.
Blake
The farm share for week 16
 |
| Oak leaf lettuce |
Melons - We've got a few different melons this week. Some of you will have the same galias as last week, the yellow melons with green flesh. We'll have some of our yellow-fleshed mini watermelons which are ripe to eat. We're also harvesting our white-fleshed casaba melons. These have a smooth yellow skin without netting and they don't have as strong an aroma as the galia melons.
Lettuce - This week we've got gorgeous green oak leaf lettuce. Mild in flavor with delicate leaves.
Lettuce - This week we've got gorgeous green oak leaf lettuce. Mild in flavor with delicate leaves.
Tomatoes - We've got our larger tomatoes this week, they are finally coming on in force.
Corn - Sadly we are coming to the end of our corn. It has been a great year for corn, we are really happy with out yields. And it is so good! Sad to see it go.
Radishes - The radishes are at their best this week, soft and succulent and very flavorful. I always try to keep some on hand to add to a sandwich or salad or use for slaws or as a garnish.
Beets - We've got mixed bunches this week. For those of you who are dedicated beet fans, you need not worry, there will be more coming!
Red Tonda Onions - Our red onions have sized up and they will store well in your cupboard now that they have dried down. These have the classic strong red onion flavor that makes you cry when you cut into them.
Parsley - Gotta get creative with the parsley. I've tried some good dips and pestos that use it. I just found a recipe for a parsley beet salad that also uses red onion. Perfect for this week's share!
Trim beets, leaving 1 inch of stems attached, then peel.
Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.
Thinly slice onion with slicer.
Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
Toss again and season with salt and pepper before serving drizzled with additional oil.
Corn - Sadly we are coming to the end of our corn. It has been a great year for corn, we are really happy with out yields. And it is so good! Sad to see it go.
Radishes - The radishes are at their best this week, soft and succulent and very flavorful. I always try to keep some on hand to add to a sandwich or salad or use for slaws or as a garnish.
Beets - We've got mixed bunches this week. For those of you who are dedicated beet fans, you need not worry, there will be more coming!
Red Tonda Onions - Our red onions have sized up and they will store well in your cupboard now that they have dried down. These have the classic strong red onion flavor that makes you cry when you cut into them.
Parsley - Gotta get creative with the parsley. I've tried some good dips and pestos that use it. I just found a recipe for a parsley beet salad that also uses red onion. Perfect for this week's share!
yield
Makes 6 (first course) servings
Makes 6 (first course) servings
active time
30 min
30 min
total time
1 hr
1 hr
Italian parsley isn't usually valued as a salad green. But when
it’s tempered by earthy, juicy raw beets and a citrus vinaigrette,
the mineral-tinged flat leaves will be the talk of the table.
Ingredients
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
- 1/4 small red onion
- 1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired
- Equipment: an adjustable-blade slicer
- Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata
Preparation
Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.Trim beets, leaving 1 inch of stems attached, then peel.
Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.
Thinly slice onion with slicer.
Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
Toss again and season with salt and pepper before serving drizzled with additional oil.
Week 15
Things are quieting down in this post-labor day time and we are enjoying the chance to get caught up on projects around the farm. Today we sowed some cover crop for the winter and harvested our onions to dry out for storage. We've got a couple of new items in the share this week as well as some standards.
Melon: we've been waiting all year for these to ripen and we've finally got enough to give to y'all. The melons for this week are a variety that comes from Israel called galia melons. They have green flesh and a delicate delicious refreshing flavor. They are ripe to eat when their skin is all yellow--and they ripen fast so eat them soon! Blake's tip: wrap pieces in prosciutto.
Note: we ran out of galias on Thursday so a few of you got our yellow-fleshed watermelon. They are ripe and ready to eat. Enjoy!
Pea vines: these have become a very popular item in the foodie world of late. They have the flavor of peas and don't really need much if any cooking to prepare. We eat them raw in salads or with pasta, which they can be tossed with while it is still warmed to lightly wilt the pea vines. They are a good garnish for lots of dishes.
Arugula: very small and tender the arugula this week will make for an exquisite salad.
Swiss chard: this is from our fall planting of Swiss chard so the plants are still young and making tender leaves.
Candy yellow onions: just a classic yellow onion, we pulled all of ours out of the field this week to cure.
Cherry tomatoes: we've got heaps of these right now. I don't like tomatoes (gasp!) so I have nothing more to say about them. Enjoy.
Zucchini: this may be your last week getting zucchini so fire up the grill or put them in that pasta or risotto with the pea vines or basil
Basil: the basil is holding up well, still green and fresh. Apparently it tastes good with tomato and mozzarella. I wouldn't know. If you haven't made a pesto yet now is your chance!
Farm Share Week 14
Hi everybody,
It was a perfect September first morning today. The air was kind of cool and crisp and smelled like Fall. This is my favorite time of year. Labor day is a day of just that when you're farming. This is not an easy time of year to take a Monday off...I'm guessing there might be quite a few Monday pickup folks out of town today, in which case, don't worry! Your share will be waiting for you until you can swing by to get it tonight or tomorrow. If you are going to be later than 5 pm tomorrow, let us know.
With so much food on right now it was hard to decide what to put in the share! Here's what we ended up with:
Tomatoes and lettuce- For a BLT share! Bobbie and I have had BLTs twice in the last few days. Enjoy! IF you still have some basil from last week it makes a great BLT addition.
Garlic- These heads are not as big as the ones from a few weeks ago, but should be a great flavor. This is a mystery variety, as we lost the tag for it at the Farmer's Market this weekend! I thought you guys wouldn't mind....
Sweet Corn- This is the best crop of sweet corn I've ever grown. Nice big ears with great pollination, tip fill and flavor. At the farmer's market this weekend I was literally running back and forth from the farm, trying to harvest corn as fast as we were selling it! I couldn't believe it.
Strawberries- The berries are still going strong, and the quality is very high right now. We survived a challenging period there a few weeks ago after the heavy rains when we lost a lot of berries, but the light rain this weekend doesn't seem to have bothered them much. I'm surprised that I am enjoying eating them right now as much as I have all year.
Hakurei Turnips- This is the year of the hakurei turnip! Many of you told us how much you enjoy eating these guys, as well as many of our market customers. If you aren't familiar with them yet, they are very easy to use...just slice and eat raw, grate on a salad, or they can by cooked very lightly by steaming or sauteeing briefly. Great in miso soup too. Don't forget, the greens are tasty lightly steamed or stir fried too.
Amaranth bunch- Well, I just threw these in for fun. They are an edible but unusual green- related to quinoa and some varieties are grown for their seeds or ornamental flowers. Many common and edible garden weeds are also in the amaranth family, like lamb's quarters and pigweed. Such a beautiful color this time of year! And apparently a "super food" according to the internet, as in super nutritious. They can be eaten raw, chopped in a salad, or lightly cooked. If you don't feel like culinary experiments, just put them in a vase and enjoy the color on your kitchen table! Recipe for Chinese style amaranth: http://www.seasonalchef.com/recipe0507c.htm
Dill bunch- These dill bunches are beautiful and smell great. The greens and flowers go great with carrots, cucumbers, radishes and potatoes. If you've never tried quick pickles, it is probably a lot easier than you think! Hakurei turnips, radish, the scarlet runner beans from last week, cucumber, onion, zucchini, tomato, corn, carrots or beets are all candidates. No cooking necessary, just let the vegetables soak in a brine with dill and other spices for a few hours in the fridge. Check it out! If this recipe I chose doesn't appeal to you, there are many more on the web if you just search "quick pickle vegetables" http://www.foodandwine.com/recipes/spicy-dill-quick-pickles
Cucumbers and carrot bunches- Not going to waste too much ink on these ones. The cukes and carrots continue, hope you're continuing to enjoy them and see the above notes on dill if you're looking for new ways to try them out.
It was a perfect September first morning today. The air was kind of cool and crisp and smelled like Fall. This is my favorite time of year. Labor day is a day of just that when you're farming. This is not an easy time of year to take a Monday off...I'm guessing there might be quite a few Monday pickup folks out of town today, in which case, don't worry! Your share will be waiting for you until you can swing by to get it tonight or tomorrow. If you are going to be later than 5 pm tomorrow, let us know.
With so much food on right now it was hard to decide what to put in the share! Here's what we ended up with:
Tomatoes and lettuce- For a BLT share! Bobbie and I have had BLTs twice in the last few days. Enjoy! IF you still have some basil from last week it makes a great BLT addition.
Garlic- These heads are not as big as the ones from a few weeks ago, but should be a great flavor. This is a mystery variety, as we lost the tag for it at the Farmer's Market this weekend! I thought you guys wouldn't mind....
Sweet Corn- This is the best crop of sweet corn I've ever grown. Nice big ears with great pollination, tip fill and flavor. At the farmer's market this weekend I was literally running back and forth from the farm, trying to harvest corn as fast as we were selling it! I couldn't believe it.
Strawberries- The berries are still going strong, and the quality is very high right now. We survived a challenging period there a few weeks ago after the heavy rains when we lost a lot of berries, but the light rain this weekend doesn't seem to have bothered them much. I'm surprised that I am enjoying eating them right now as much as I have all year.
Hakurei Turnips- This is the year of the hakurei turnip! Many of you told us how much you enjoy eating these guys, as well as many of our market customers. If you aren't familiar with them yet, they are very easy to use...just slice and eat raw, grate on a salad, or they can by cooked very lightly by steaming or sauteeing briefly. Great in miso soup too. Don't forget, the greens are tasty lightly steamed or stir fried too.
Amaranth bunch- Well, I just threw these in for fun. They are an edible but unusual green- related to quinoa and some varieties are grown for their seeds or ornamental flowers. Many common and edible garden weeds are also in the amaranth family, like lamb's quarters and pigweed. Such a beautiful color this time of year! And apparently a "super food" according to the internet, as in super nutritious. They can be eaten raw, chopped in a salad, or lightly cooked. If you don't feel like culinary experiments, just put them in a vase and enjoy the color on your kitchen table! Recipe for Chinese style amaranth: http://www.seasonalchef.com/recipe0507c.htm
Dill bunch- These dill bunches are beautiful and smell great. The greens and flowers go great with carrots, cucumbers, radishes and potatoes. If you've never tried quick pickles, it is probably a lot easier than you think! Hakurei turnips, radish, the scarlet runner beans from last week, cucumber, onion, zucchini, tomato, corn, carrots or beets are all candidates. No cooking necessary, just let the vegetables soak in a brine with dill and other spices for a few hours in the fridge. Check it out! If this recipe I chose doesn't appeal to you, there are many more on the web if you just search "quick pickle vegetables" http://www.foodandwine.com/recipes/spicy-dill-quick-pickles
Cucumbers and carrot bunches- Not going to waste too much ink on these ones. The cukes and carrots continue, hope you're continuing to enjoy them and see the above notes on dill if you're looking for new ways to try them out.
Farm Share...Week 13
Super nice share this week.... a little bit of lots of different stuff! Summer produce is really here. Harvested the first ripe melons, but not enough to put in the farm share yet...maybe next week, if not the week after. Hot weather is back! I just went and jumped in Goss Lake after a warm day on the farm. I am very happy to say we have finally gotten through all the moldy strawberry beds since the rain. It took a long time to go through all the beds twice and remove any bad fruit from the field, but we have finally finished the nasty job so now picking the strawberries is so much easier! Some of you may know that I drive the school bus for South Whidbey School District, so this is my last week of summer vacation! I am just a substitute, so it's hardly a full time gig, but it does make things more complicated planning around my school bus shifts. Here's what's in the share:
Cherry tomatoes- another pint of our delicious sungold and sweet baby girl cherry tomatoes. Easy to use up in salads, pastas or snacking.
Basil- goes great with the cherry tomatoes! Take a small, thin piece of toasted bread or a good cracker, put on a slice of mozzarella, a basil leaf, a cherry tomato sliced in half, and a bit of balsamic vinaiger and you have a delicious snack.
Tonda onion- one GIGANTIC red tonda onion. We were going to do two, but some folks at the farmer's market have been saying they just wanted one onion and we thought you guys may feel the same. Tonda means "top" in Italian (like the toy that you spin) as these are shaped like a top. According to our friend Georgie, there was some crazy festival of insanity in Italy specifically to celebrate this onion variety!
Summer squash- the squash plans got hit pretty hard by the rain and are suffering from some powdery mildew on their leaves. I meant to do a later planting of squash for September, but somehow misplaced all the seeds....sooooo...this could be one of the last time zucchini is in your share. Then again, maybe not. The plants that survived actually appear to be recovering a bit, and the squash they are producing is still great.
Fennel- fennel bulbs are in the share for the second time. i'm guessing a few folks may have some parsley and cabbage left in the fridge from last week's share, so you can put it to good use in this fennel slaw, along with some of the tonda onion from this week's:
http://www.epicurious.com/recipes/food/views/Fennel-Slaw-232320
if you DON'T have cabbage and parsley, or the licorice flavor is too strong for you raw, try this:
http://www.epicurious.com/recipes/food/views/Braised-Fennel-230997
or just cut them in half, brush with olive oil and throw them on the grill!
Carrots- more carrots! i was worried a few weeks ago about whether we'd have enough carrots for the Fall, but our new carrot beds are fantastic so i'm not worried anymore. we should be able to keep em coming over the next few months.
Lettuce- nice head of our crisp green leaf lettuce. hope everyone is keeping up with the lettuce...let me know if you think there's been too much in your share.
Baby kale- we are thinning out our Winter kale plants, and that gives us these nice smaller sized bunches of young kale leaves. Here's a great looking recipe for beef and kale tacos! you can use your carrots in this recipe too.
http://www.epicurious.com/recipes/food/views/Beef-and-Kale-Tacos-51207630
Runner beans- I told you there were a lot of things in this share! the runner beans are very nice right now and I wanted to make sure to get them in a share before it's too late. you can basically use them interchangeably with green beans in any recipe, you might just want to cut them up into smaller pieces first. they are very popular in England and the British Isles, and many folks from across the pond have been excited to see them growing at Ebb Tide. they grow 7 feet tall on the big trellis you can see from the farm stand, and have beautiful red flowers. here's a recipe from, where else?, the bbc:
http://www.bbcgoodfood.com/recipes/4718/runner-bean-and-prosciutto-pasta
Enjoy the veggies and thanks as always for supporting the farm! Sorry about the remarkably inconsistent capitalization in this blog post.
Super nice share this week.... a little bit of lots of different stuff! Summer produce is really here. Harvested the first ripe melons, but not enough to put in the farm share yet...maybe next week, if not the week after. Hot weather is back! I just went and jumped in Goss Lake after a warm day on the farm. I am very happy to say we have finally gotten through all the moldy strawberry beds since the rain. It took a long time to go through all the beds twice and remove any bad fruit from the field, but we have finally finished the nasty job so now picking the strawberries is so much easier! Some of you may know that I drive the school bus for South Whidbey School District, so this is my last week of summer vacation! I am just a substitute, so it's hardly a full time gig, but it does make things more complicated planning around my school bus shifts. Here's what's in the share:
Cherry tomatoes- another pint of our delicious sungold and sweet baby girl cherry tomatoes. Easy to use up in salads, pastas or snacking.
Basil- goes great with the cherry tomatoes! Take a small, thin piece of toasted bread or a good cracker, put on a slice of mozzarella, a basil leaf, a cherry tomato sliced in half, and a bit of balsamic vinaiger and you have a delicious snack.
Tonda onion- one GIGANTIC red tonda onion. We were going to do two, but some folks at the farmer's market have been saying they just wanted one onion and we thought you guys may feel the same. Tonda means "top" in Italian (like the toy that you spin) as these are shaped like a top. According to our friend Georgie, there was some crazy festival of insanity in Italy specifically to celebrate this onion variety!
Summer squash- the squash plans got hit pretty hard by the rain and are suffering from some powdery mildew on their leaves. I meant to do a later planting of squash for September, but somehow misplaced all the seeds....sooooo...this could be one of the last time zucchini is in your share. Then again, maybe not. The plants that survived actually appear to be recovering a bit, and the squash they are producing is still great.
Fennel- fennel bulbs are in the share for the second time. i'm guessing a few folks may have some parsley and cabbage left in the fridge from last week's share, so you can put it to good use in this fennel slaw, along with some of the tonda onion from this week's:
http://www.epicurious.com/recipes/food/views/Fennel-Slaw-232320
if you DON'T have cabbage and parsley, or the licorice flavor is too strong for you raw, try this:
http://www.epicurious.com/recipes/food/views/Braised-Fennel-230997
or just cut them in half, brush with olive oil and throw them on the grill!
Carrots- more carrots! i was worried a few weeks ago about whether we'd have enough carrots for the Fall, but our new carrot beds are fantastic so i'm not worried anymore. we should be able to keep em coming over the next few months.
Lettuce- nice head of our crisp green leaf lettuce. hope everyone is keeping up with the lettuce...let me know if you think there's been too much in your share.
Baby kale- we are thinning out our Winter kale plants, and that gives us these nice smaller sized bunches of young kale leaves. Here's a great looking recipe for beef and kale tacos! you can use your carrots in this recipe too.
http://www.epicurious.com/recipes/food/views/Beef-and-Kale-Tacos-51207630
Runner beans- I told you there were a lot of things in this share! the runner beans are very nice right now and I wanted to make sure to get them in a share before it's too late. you can basically use them interchangeably with green beans in any recipe, you might just want to cut them up into smaller pieces first. they are very popular in England and the British Isles, and many folks from across the pond have been excited to see them growing at Ebb Tide. they grow 7 feet tall on the big trellis you can see from the farm stand, and have beautiful red flowers. here's a recipe from, where else?, the bbc:
http://www.bbcgoodfood.com/recipes/4718/runner-bean-and-prosciutto-pasta
Enjoy the veggies and thanks as always for supporting the farm! Sorry about the remarkably inconsistent capitalization in this blog post.
Week 12
Hi all!
What a week! The strawberry and squash fields have suffered from the rain but everything else is thriving. Hopefully we get another good dry spell here and our tomatoes and corn start really rocking. Whenever it rains I start feeling like it is fall, but when I look at the calender I remember that we still have weeks before real autumn weather.
Cabbage - We've got green cabbage this week.
Corn - The corn has been excellent and it is just getting started. We love to be able to give it to y'all and we plan on keeping it coming for a while.
Lettuce - Our next lettuce planting is on and the heads are gorgeous and delicate. This has been our most uniform planting of lettuce this year. It makes us so happy to looks out on a uniform bed of multi-colored multi-shaped heads.
Garlic - We're not growing garlic this year (though we will for next year) so we're getting some from a local farm to give to y'all. Nothing can replace garlic.
Radish - It has been a while but french breakfast radishes are back on the menu. There is some secret addictive quality to this root. If you don't understand what I mean just keep eating them for a while and then try to resist them.
Parsley - We have a forest of parsley. I had the fortune to peek into a cookbook a few weeks ago called "Jerusalem" and it had lots of good recipes for cuisine from that city and region and lots of it employed parsley. Think parsley and tabbouleh.
Cucumber - I always say that when the cucumbers come on I will cease drinking any water that is not flavored with a slice of cucumber. That never actually happens, but I do end up eating lots of cucumber salads and snacking on cukes in the field like you would eat an apple. Apparently in India they sell cucumbers as snacks on the street. Just add salt! Refreshing.
Beets - The beets love summer rain more than anything. After they rain the red beets have exploded. A customer at the farmer's market recommended a cucumber/beet salad with spiced rice vinegar as the sauce. I haven't had the chance to purchase this vinegar yet but I plan to try this salad soon--I think the beet/cucumber pairing sounds perfect.
What a week! The strawberry and squash fields have suffered from the rain but everything else is thriving. Hopefully we get another good dry spell here and our tomatoes and corn start really rocking. Whenever it rains I start feeling like it is fall, but when I look at the calender I remember that we still have weeks before real autumn weather.
Cabbage - We've got green cabbage this week.
Corn - The corn has been excellent and it is just getting started. We love to be able to give it to y'all and we plan on keeping it coming for a while.
Lettuce - Our next lettuce planting is on and the heads are gorgeous and delicate. This has been our most uniform planting of lettuce this year. It makes us so happy to looks out on a uniform bed of multi-colored multi-shaped heads.
Garlic - We're not growing garlic this year (though we will for next year) so we're getting some from a local farm to give to y'all. Nothing can replace garlic.
Radish - It has been a while but french breakfast radishes are back on the menu. There is some secret addictive quality to this root. If you don't understand what I mean just keep eating them for a while and then try to resist them.
Parsley - We have a forest of parsley. I had the fortune to peek into a cookbook a few weeks ago called "Jerusalem" and it had lots of good recipes for cuisine from that city and region and lots of it employed parsley. Think parsley and tabbouleh.
Cucumber - I always say that when the cucumbers come on I will cease drinking any water that is not flavored with a slice of cucumber. That never actually happens, but I do end up eating lots of cucumber salads and snacking on cukes in the field like you would eat an apple. Apparently in India they sell cucumbers as snacks on the street. Just add salt! Refreshing.
Beets - The beets love summer rain more than anything. After they rain the red beets have exploded. A customer at the farmer's market recommended a cucumber/beet salad with spiced rice vinegar as the sauce. I haven't had the chance to purchase this vinegar yet but I plan to try this salad soon--I think the beet/cucumber pairing sounds perfect.
Farm Share Week 11
Hard to believe, we are almost halfway through the farm share season! We have lots of good stuff in the share this week. We are currently being overwhelmed by massive quantities of strawberries on our plants, so although we weren't planning on including strawberries in this week's share, we figured we could add them in and no one would mind! If you are interested in buying a flat of strawberries (12 pints) they are available for pickup in the farmstand for only $30 (basically our wholesale price) and you can email us in advance so we can set one aside for you.
Everything else continues as usual on the farm...keeping up with the irrigation in this dry, hot summer... We recently planted a quarter acre of sunflowers in the field nearest the farm stand, so take a peak when you come by. They are growing fast and are about an inch or two tall already...with any luck they will be in bloom by mid October, as they are autumnal colors of brown and magenta. I don't know where exactly we are going to sell thousands of sunflower stems, so if you have any ideas let me know, but at the very least the field will be incredibly beautiful! We are also almost done planting all of our Fall crops to keep us going until November. Everything is going great...although for the last week or so I have been very, very tired....it's that time of year.
Here's the share:
Carrots- Back after a two week break! We had a gap in our carrot planting because our last beds got so weedy. These are our first carrots out of our new beds, and they are looking good.
Potatoes- More Willowood potatoes in the share. These potatoes are much more flavorful than the ones at the grocery store. Great for potato salad, mashed potatoes, hash browns, home fries, or one of my favorite potato dishes...latkes! Latkes are a Jewish style potato pancake, usually served with sour cream and applesauce. They are pretty quick and easy to make. Here's a recipe:
http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406
Cherry Tomatoes- Finally, we have enough cherry tomatoes to give them out in the share! We wanted to give out tomatoes last week but didn't think we'd have quite enough to go around. They are worth the wait. Sungold and Sweet Baby Girl are the varieties, they are both sweet and very flavorful. Easy to use in a salad or great just for snacking.
Summer squash/zucchini- Hope you're not tired of zucchini yet because the plants are still producing tons of squash! We had a friend in town recently who made us a batch of zucchini carpaccio...it was delicious. She uses a mandolin at home to slice the squash super thin, but we don't have one and she was still able to do it with a sharp knife. Great recipe for a hot day, we served it with some cold pasta and it would be great garnished with some of the cherry tomatoes! Recipe below:
http://www.epicurious.com/recipes/food/views/Zucchini-Carpaccio-107802
Arugula- Nice bunch of arugula, great for a salad or two, or you can toss it in a pasta or omelette.
Torpedo onions- More of these delicious fresh torpedo red bottle onions: "Rossa lunga de tropea" I think is the Italian name on the seed packet. Mild sweet flavor makes them easy to use.
Green beans- Well, we have tons of fabulous green and yellow beans right now, but I'm thinking we won't have them for too much longer....so we will try to give you plenty of beans for the next few weeks in case they're gone by September.
Strawberries- As mentioned above, these are a bonus item in this week's share!
Everything else continues as usual on the farm...keeping up with the irrigation in this dry, hot summer... We recently planted a quarter acre of sunflowers in the field nearest the farm stand, so take a peak when you come by. They are growing fast and are about an inch or two tall already...with any luck they will be in bloom by mid October, as they are autumnal colors of brown and magenta. I don't know where exactly we are going to sell thousands of sunflower stems, so if you have any ideas let me know, but at the very least the field will be incredibly beautiful! We are also almost done planting all of our Fall crops to keep us going until November. Everything is going great...although for the last week or so I have been very, very tired....it's that time of year.
Here's the share:
Carrots- Back after a two week break! We had a gap in our carrot planting because our last beds got so weedy. These are our first carrots out of our new beds, and they are looking good.
Potatoes- More Willowood potatoes in the share. These potatoes are much more flavorful than the ones at the grocery store. Great for potato salad, mashed potatoes, hash browns, home fries, or one of my favorite potato dishes...latkes! Latkes are a Jewish style potato pancake, usually served with sour cream and applesauce. They are pretty quick and easy to make. Here's a recipe:
http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406
Cherry Tomatoes- Finally, we have enough cherry tomatoes to give them out in the share! We wanted to give out tomatoes last week but didn't think we'd have quite enough to go around. They are worth the wait. Sungold and Sweet Baby Girl are the varieties, they are both sweet and very flavorful. Easy to use in a salad or great just for snacking.
Summer squash/zucchini- Hope you're not tired of zucchini yet because the plants are still producing tons of squash! We had a friend in town recently who made us a batch of zucchini carpaccio...it was delicious. She uses a mandolin at home to slice the squash super thin, but we don't have one and she was still able to do it with a sharp knife. Great recipe for a hot day, we served it with some cold pasta and it would be great garnished with some of the cherry tomatoes! Recipe below:
http://www.epicurious.com/recipes/food/views/Zucchini-Carpaccio-107802
Arugula- Nice bunch of arugula, great for a salad or two, or you can toss it in a pasta or omelette.
Torpedo onions- More of these delicious fresh torpedo red bottle onions: "Rossa lunga de tropea" I think is the Italian name on the seed packet. Mild sweet flavor makes them easy to use.
Green beans- Well, we have tons of fabulous green and yellow beans right now, but I'm thinking we won't have them for too much longer....so we will try to give you plenty of beans for the next few weeks in case they're gone by September.
Strawberries- As mentioned above, these are a bonus item in this week's share!
this week's share
This week's share:
Swiss chard- adding some greens to your life. Here is a recipe from my wife Bobbi:
10-12C trimmed chard leaves
Swiss chard- adding some greens to your life. Here is a recipe from my wife Bobbi:
Chard, Ricotta and Saffron Cakes
Adapted From Deborah Madison's Vegetable Literacy
Makes 12 3inch cakes
10-12C trimmed chard leaves
2 pinches saffron threads ( or for the poor-mans version sub Calendula)
1C AP flour
1tsp salt
1.5tsp baking powder
1C ricotta
1/3C or more Parmesan or similar cheese
3/4C milk
2 eggs
3T olive oil or other oil, plus extra for frying
Thick yogurt or sour cream to finish
Basil or other garnish to finish
Directions:
Wilt the chard in a sauce pan, covered on high heat, using a splash of water to cook. Cook for only a few minutes, careful not to over cook, then allow it to drain and cool.
Cover saffron threads (or Calendula) with 2T boiling water and set aside
Combine flour salt and baking powder in a bowl. In a second, larger bowl mix ricotta, parm, milk and eggs until blended. Add the oil and the saffron, then whisk in the flour mixture.
Squeeze out as much water as possible from the chard, then chop it finely and stir it into the batter.
Heat a few teaspoons of oil in a skillet over med-high heat. Drop the batter by the spoon full into the hot pan, making small or large cakes as you wish. The batter is quite thick and will need more time to cook than a regular pancake.
Cook until golden on the bottom and then turn the cakes once, resisting the urge to flatten them! Cook about 3 mins or so on each side.
Serve each cake with a tiny spoonful of sour cream, a sprinkle of fresh chopped basil
Tell us if you give it a try!
Lettuce- for more summer salads after no greens in last week's share.
Basil- for the recipe above or anything else you choose to use it on...like bruschetta yummm..
Sweet corn!!- not sure if I've ever picked corn this early in the summer before. These ears are filled out well and super tasty. Can't beat fresh corn on the cob. Try it raw! My favorite. Or throw it on the grill. In mexico they eat it with mayonnaise and chilli!
Cucumbers- are at their peak right now and really nice. Three larger cukes in the share this week so make a cucumber salad. Very refreshing in this hot weather.
Peas- last peas of the year...they are still delicious, but in this hot weather the plants are running out of steam fast. Enjoy them!
Farm share for week 9
Hi all! I hope you are working your way through the shares from last week--when we were packing them we realized that they were big shares!
The rain was so refreshing and revitalizing! Usually rain makes us hunker down but, after many weeks of dry weather, the rain was a galvanizing force. Inspired by the life-giving rain, we are going forward with some experiments with new crops for the fall. We're going to plant a quarter-acre of decorative sunflowers, as well as dill, chicory, pea vines, rosemary and a few other things that will be ready in the fall.
The share this week will be a little less bulky but with some exciting, fun stuff:
Strawberries: They are back! After many weeks without any berries our plants are ripening fruit again and still setting lots of flowers, so we will have fruit in the weeks to come. The berries are bigger this time around.
Beets: We grow three types of beets: red, golden, and chioggia. They can all be used in the same manner. We grow the red because they are classic and incredibly potent and flavorful. The golden and chioggia are grown for their special aesthetic beauty. We will be picking all three varieties this week.
Candy Onions: These sweet onions are sizing up incredibly well for us.Use them like you would walla walla onions. Excellent raw or sauteed.
Cilantro: A staple of Indian and Mexican cuisine, cilantro also makes a great addition to sandwiches and salads. Cilantro has a very strong flavor that allures some and repulses others. My regrets if you find yourself in the second camp. I am in the first camp, but it took years of smaller doses of it for me to develop the affinity that I have for cilantro.
Summer squash: Sometimes I eat squash and I think "I could live without this." Other times, I am enraptured by it. Summer squash has a relatively short season here in the Puget Sound so it is important to seize this moment when the plants are young and producing exquisite fruits to prepare your favorite dishes and experiment with new ones. I made squash sauteed with torpedo onions on Monday and it was the best thing I ate all week. Try to eat them within a couple of days of getting the share if you can.
Squash blossoms: In addition to harvesting the squash we harvest the blossoms from the plants. The blossoms are the male flowers which won't turn in to squash. One delicious way to prepare these is to stuff them with ricotta and fry them. Here's a recipe for that, with a tomato sauce for dipping:
For tomato sauce:
Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
Prepare squash blossoms:
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
The rain was so refreshing and revitalizing! Usually rain makes us hunker down but, after many weeks of dry weather, the rain was a galvanizing force. Inspired by the life-giving rain, we are going forward with some experiments with new crops for the fall. We're going to plant a quarter-acre of decorative sunflowers, as well as dill, chicory, pea vines, rosemary and a few other things that will be ready in the fall.
The share this week will be a little less bulky but with some exciting, fun stuff:
Strawberries: They are back! After many weeks without any berries our plants are ripening fruit again and still setting lots of flowers, so we will have fruit in the weeks to come. The berries are bigger this time around.
Beets: We grow three types of beets: red, golden, and chioggia. They can all be used in the same manner. We grow the red because they are classic and incredibly potent and flavorful. The golden and chioggia are grown for their special aesthetic beauty. We will be picking all three varieties this week.
Candy Onions: These sweet onions are sizing up incredibly well for us.Use them like you would walla walla onions. Excellent raw or sauteed.
Cilantro: A staple of Indian and Mexican cuisine, cilantro also makes a great addition to sandwiches and salads. Cilantro has a very strong flavor that allures some and repulses others. My regrets if you find yourself in the second camp. I am in the first camp, but it took years of smaller doses of it for me to develop the affinity that I have for cilantro.
Summer squash: Sometimes I eat squash and I think "I could live without this." Other times, I am enraptured by it. Summer squash has a relatively short season here in the Puget Sound so it is important to seize this moment when the plants are young and producing exquisite fruits to prepare your favorite dishes and experiment with new ones. I made squash sauteed with torpedo onions on Monday and it was the best thing I ate all week. Try to eat them within a couple of days of getting the share if you can.
Squash blossoms: In addition to harvesting the squash we harvest the blossoms from the plants. The blossoms are the male flowers which won't turn in to squash. One delicious way to prepare these is to stuff them with ricotta and fry them. Here's a recipe for that, with a tomato sauce for dipping:
Ingredients
- 1 garlic clove, minced
- 1/4 teaspoon hot red pepper flakes
- 2 tablespoons olive oil
- 1 1/2 pound plum tomatoes, finely chopped
- 1/2 cup water
- 1/2 teaspoon sugar
- 1 cup whole-milk ricotta (preferably fresh)
- 1 large egg yolk
- 1/4 cup finely chopped mint
- 2/3 cup grated Parmigiano-Reggiano, divided
- 12 to 16 large zucchini squash blossoms
- 1/2 cup plus 1 tablespoon all-purpose flour
- 3/4 cup chilled seltzer or club soda
- About 3 cups vegetable oil for frying
- Equipment: a deep-fat thermometer
Preparation
Make tomato sauce:Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
Prepare squash blossoms:
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
Cooks' note:
Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.
farm share week 8 is in full effect!
I was very happy to see how nice it looked as we packed the bags up this afternoon. Jack is out of town visiting his family down in Oregon, and I was happy that we were able to get the veggies packed up and into the truck to go up to coupeville in time for our share members and wholesale accounts, and everything else up into the farm stand with time to spare. Without further ado, here is what's in share 8:
Cucumbers- first of the year, and they are good! Yes, the yellow thing in your share IS a cucumber, and yes it is supposed to look like that. Each share has one picolino cuke, my favorite green slicer, and one blond cuke. They are all good to eat without peeling...thin skin, not many seeds, and great raw. i always just cut off the very ends as they are sometimes a little bitter. We grow lots of cucumbers so look forward to more in the coming weeks!
Broccoli- with August around the corner, you probably won't see broccoli in the share too many times before fall. Enjoy it while you can...pretty heads today!
Peas- ditto on the peas...we are into our final planting of sugar snaps, so only a few more weeks before they're gone. I can't believe how they are selling at the farmers market...we can't seem to bring enough! Last week I sewed some shelling (English) peas that will hopefully be ready in October...my first experiment in a fall pea crop.
Lettuce- nice heads of green romaine..the variety is "coastal star"- perfect for a Caesar salad. Glad to see all our lettuce performing well in the heat of Summer!
Carrots- a new planting of carrots, not quite as gigantic!
Parsley- mondo bunch of parsley will hopefully inspire you to get creative and try using it in different ways. I use some parsley almost every time I cook, bit especially in eggs, with potatoes, and on pasta sauces, soups and salads.
Torpedo "red bottle" onions- these onions are mild and sweet, perfect for grilling or putting on a sandwich or salad raw. Great caramelized too! An Italian heirloom.
Fennel bulbs- anyone who is a fan of anise and licorice flavors will love fennel raw. Try it sliced thin on a salad (farm share member kim recommends it with papaya and avocado ...I can't remember the specifics though, so Kim email me the recipe to share!) Or dipped in a hummus.
If the flavor is too strong for you raw, it is very mild when cooked. There are millions of great Italian recipes online, but here is a simple pasta sauce that I like:
http://www.ciaoitalia.com/seasons/16/1604/roasted-fennel-and-cherry-tomato-sauce
Farm Share Week 7! by Blake
Things are humming along on the farm. Crops seem to be surviving and thriving in this heat wave we're having, but it is keeping us running to get all the irrigation done! I love hot weather, unlike many Whidbey Island residents, but that said, when we do get hot weather it often makes me grateful for our cool climate. I enjoy the wonderful months of warm weather, and I definitely am unhappy when it is 55 degrees in July...but I'm also glad that it's not hot and dry six months out of the year. It would just be tiring. That said, here is our first downright summery farm share:
Green beans- These are I think the best batch of green beans I've ever grown! So tender and delicious. They are great for a raw bean salad, but I've heard raw green beans upset some peoples' stomachs, so if you are going to cook them only cook them briefly! I will be enjoying them raw myself, both while I am picking them and for dinner tonight.
Here is a recipe: http://www.epicurious.com/recipes/food/views/Green-Goddess-Green-Beans-231809
(I would cook them for half the time they say, and if you're feeling lazy you could just use Annie's Green goddess dressing from the store...it's pretty great)
Basil- Delicious basil! The plants are loving this weather; they are just beginning to leaf out, so the amount of basil is a bit light, but perfect for garnishing a pizza or pasta or putting in a sandwich. We'll try to give out more and bigger shares of basil in August.
Summer squash- Nice mix of summer squash today. More than last week, as promised. The plants are really starting to crank out the squash...we've harvested over one hundred pounds since Saturday morning! A mix of green, yellow, and green tiger (striped) zucchini, eight ball and cue ball squash (the round ones), crookneck and lebanese (the light green ones).
Carrots- No introduction needed, after a week's break the carrots are back in the share this week.
Lettuce- In the share this week is Bergam's Green, a green head lettuce that is one of my favorite varieties. It has such pretty frilly leaves with a beautiful lime green color, and it holds up super well both in the field and in the fridge. Big enough for several salads too.
Onions- These are the same walla walla sweets we were giving out before, but they've begun to dry down and so now are topless! Use for any recipe that calls for yellow or white onion, but they add a bit of sweetness.
Kale- We hadn't done kale since early June and figured we'd better squeeze it in this week before all the summer produce comes on and there won't be room for it. This is lacinato, tuscan, or dinosaur kale...three names for the same kale. This variety seems particularly good for making kale chips or massaged kale salad, both very fashionable ways to prepare kale! Here are some links for how to do it if you're unfamiliar:
kale chips: http://allrecipes.com/recipe/baked-kale-chips/
massaged kale salad: http://www.eatingwell.com/recipes/massaged_kale_salad.html
Have fun cooking and eating your food this week! Happy summer....
Things are humming along on the farm. Crops seem to be surviving and thriving in this heat wave we're having, but it is keeping us running to get all the irrigation done! I love hot weather, unlike many Whidbey Island residents, but that said, when we do get hot weather it often makes me grateful for our cool climate. I enjoy the wonderful months of warm weather, and I definitely am unhappy when it is 55 degrees in July...but I'm also glad that it's not hot and dry six months out of the year. It would just be tiring. That said, here is our first downright summery farm share:
Green beans- These are I think the best batch of green beans I've ever grown! So tender and delicious. They are great for a raw bean salad, but I've heard raw green beans upset some peoples' stomachs, so if you are going to cook them only cook them briefly! I will be enjoying them raw myself, both while I am picking them and for dinner tonight.
Here is a recipe: http://www.epicurious.com/recipes/food/views/Green-Goddess-Green-Beans-231809
(I would cook them for half the time they say, and if you're feeling lazy you could just use Annie's Green goddess dressing from the store...it's pretty great)
Basil- Delicious basil! The plants are loving this weather; they are just beginning to leaf out, so the amount of basil is a bit light, but perfect for garnishing a pizza or pasta or putting in a sandwich. We'll try to give out more and bigger shares of basil in August.
Summer squash- Nice mix of summer squash today. More than last week, as promised. The plants are really starting to crank out the squash...we've harvested over one hundred pounds since Saturday morning! A mix of green, yellow, and green tiger (striped) zucchini, eight ball and cue ball squash (the round ones), crookneck and lebanese (the light green ones).
Carrots- No introduction needed, after a week's break the carrots are back in the share this week.
Lettuce- In the share this week is Bergam's Green, a green head lettuce that is one of my favorite varieties. It has such pretty frilly leaves with a beautiful lime green color, and it holds up super well both in the field and in the fridge. Big enough for several salads too.
Onions- These are the same walla walla sweets we were giving out before, but they've begun to dry down and so now are topless! Use for any recipe that calls for yellow or white onion, but they add a bit of sweetness.
Kale- We hadn't done kale since early June and figured we'd better squeeze it in this week before all the summer produce comes on and there won't be room for it. This is lacinato, tuscan, or dinosaur kale...three names for the same kale. This variety seems particularly good for making kale chips or massaged kale salad, both very fashionable ways to prepare kale! Here are some links for how to do it if you're unfamiliar:
kale chips: http://allrecipes.com/recipe/baked-kale-chips/
massaged kale salad: http://www.eatingwell.com/recipes/massaged_kale_salad.html
Have fun cooking and eating your food this week! Happy summer....
Week 6
Hi everyone,
It really feels like summer now. The grass is dying and the squash , tomatoes and cucumbers are flowering. Just in time, we've got our irrigation line in the ground and our new ice machine up and running. We're getting into the next season of produce, with a teaser this week of zucchini. Here's what's in the share:
Snap Peas - We're swimming in snap peas right now and they are delish!
Beets - Red beets this week, larger than before but still young enough to have a thin skin. Use the leaves like you would chard or any other cooking green.
Mini Head Lettuce - This is the same mini romaine we gave you a few weeks back. It is mild in flavor and very easy to use.
Arugula - We have some tender bunched arugula this week, great for salads, pesto, or on pizza.
Garlic - This garlic was grown by a friend of ours. The variety is inchillium red. You can use it as you would any other garlic, but for you hardcore garlic fans this stuff is a special treat when roasted whole.
French Breakfast Radishes -These are one of the most popular items at our stand at the farmer's market week in and week out. They are at the perfect stage this week, not too spicy. Lots of folks at the market use them to make radish sandwiches.
Cauliflower - We weren't planning on putting cauliflower in the share this week but when we showed up on Monday we had so much ready that we decided to include it. Blake recommendation: cover the whole head in butter, salt and pepper, and blue cheese, wrap it in aluminum foil and bake it at 300 degrees for an hour. Or try cauliflower in a curry. There are so many things to do with cauliflower.
Zucchini - A teaser this week--just one zucchini. We're growing a handful of varieties of summer squash this year which all taste pretty similar. We've got the regular green zucchini, a yellow zucchini, a green striped zucchini called green tiger, a few round squash and a yellow crook neck.
It really feels like summer now. The grass is dying and the squash , tomatoes and cucumbers are flowering. Just in time, we've got our irrigation line in the ground and our new ice machine up and running. We're getting into the next season of produce, with a teaser this week of zucchini. Here's what's in the share:
Snap Peas - We're swimming in snap peas right now and they are delish!
Beets - Red beets this week, larger than before but still young enough to have a thin skin. Use the leaves like you would chard or any other cooking green.
Mini Head Lettuce - This is the same mini romaine we gave you a few weeks back. It is mild in flavor and very easy to use.
Arugula - We have some tender bunched arugula this week, great for salads, pesto, or on pizza.
Garlic - This garlic was grown by a friend of ours. The variety is inchillium red. You can use it as you would any other garlic, but for you hardcore garlic fans this stuff is a special treat when roasted whole.
French Breakfast Radishes -These are one of the most popular items at our stand at the farmer's market week in and week out. They are at the perfect stage this week, not too spicy. Lots of folks at the market use them to make radish sandwiches.
Cauliflower - We weren't planning on putting cauliflower in the share this week but when we showed up on Monday we had so much ready that we decided to include it. Blake recommendation: cover the whole head in butter, salt and pepper, and blue cheese, wrap it in aluminum foil and bake it at 300 degrees for an hour. Or try cauliflower in a curry. There are so many things to do with cauliflower.
Zucchini - A teaser this week--just one zucchini. We're growing a handful of varieties of summer squash this year which all taste pretty similar. We've got the regular green zucchini, a yellow zucchini, a green striped zucchini called green tiger, a few round squash and a yellow crook neck.
Farm share week 5...with flowers!
Also:
New potatoes- grocery stores have taken to selling something they call new potatoes, but these are he real deal. True new spuds cannot be mechanically harvested or stored for too long as they haven't developed thick skins. But they cook in half the time, and have a delicate flavor and great texture. These ones are a mix of varieties hand dug by our friends at Willowood farm, who grow literally tons of amazing tubers. Enjoy them in any potato recipe...I love them as breakfast potatoes!
Carrots- more of our amazing carrots...they just keep getting bigger and better. We made carrot soup this week and it was delicious. Or, Try putting them in a pan in the oven covered with stock and bake for 40 minutes at 375 to make glazed roasted carrots.
Lettuce- back on the list for more summer lettuce salads. The lettuce is sweet and crisp right now.
Broccoli- our second planting of broccoli is ready now, so we are harvesting lots of broccoli. It had to be picked at the perfect time when the heads have sized up but have not started to sprout yet. This cool moist weather is perfect for broccoli harvest as it ripens more slowly and evenly.
Sugar snap peas- the peas are at their absolute peak in productivity and in quality- so sweet! The peas have been a dream come true this spring, and while they do take a while to pick, it goes fast when the plants are loaded with peas as they are right now.
Farm share week 4
Fava beans - There are many ways to eat a fava bean. Some prefer the less mature pods which can be eaten whole like green beans. The fava beans that you are getting this week will be fully mature and should be shelled. The beans in the middle also need to be peeled, which is easier after first boiling them. Then you are left with the little gem in the middle, which should be cooked. They make a great addition to a salad or by themselves with butter and salt as a side dish. They also can be used for hummus in the place of chickpeas.
Carrots - Sweet and crisp, our carrots make a fantastic snack when eaten raw or a tasty side dish when roasted.
Salad Mix - This week's salad mix is a blend of seasonal fresh cut greens including arugula, baby lettuce, spinach, tatsoi and mustards.
Cauliflower - This is our first week having cauliflower and we are very proud of our beautiful heads! I am roasting some right now as I write this. I will be putting it on a pizza for dinner.
Swiss Chard - I just braised some of our greens in a mixture of chicken stock, soy sauce and sriracha. Delish! The chard is so tender.
Hakurei Turnips - These mild sweet Japenese salad turnips are in the share again this week. If you've had enough turnip salads try roasting them. We put them on the grill this weekend and brushed them with hoisin sauce.
Carrots - Sweet and crisp, our carrots make a fantastic snack when eaten raw or a tasty side dish when roasted.
Salad Mix - This week's salad mix is a blend of seasonal fresh cut greens including arugula, baby lettuce, spinach, tatsoi and mustards.
Cauliflower - This is our first week having cauliflower and we are very proud of our beautiful heads! I am roasting some right now as I write this. I will be putting it on a pizza for dinner.
Swiss Chard - I just braised some of our greens in a mixture of chicken stock, soy sauce and sriracha. Delish! The chard is so tender.
Hakurei Turnips - These mild sweet Japenese salad turnips are in the share again this week. If you've had enough turnip salads try roasting them. We put them on the grill this weekend and brushed them with hoisin sauce.
Farm share week 3
Beets(!) - Gorgeous beets! At this point, our beets are smaller than normal grocery store beets, which allows them to be used in a slightly different way. Because they are so young they haven't developed a touch skin and can be eaten without peeling. Their size also allows for less cooking time. We either roast them for 30 minutes in aluminum foil or boil for 15 minutes and then roast for 10-15 minutes. If you boil them they will be a bit more tender, if you just roast them they will have a bit more crunch.
Lettuce - We're sending out a mixture of romaine, green leaf, red leaf and crisp heads.
Broccoli - Again! We have so much broccoli and we are happy to send out some larger heads this week.
Snap Peas - Snap peas are one of our primary crops here at the farm. Snap peas are eaten pod and all, no shelling necessary. They make a fantastic snack when they are raw. They are a great addition to a salad or stir-fry.
Kohlrabi - The alien vegetable. Kohlrabi are a brassica, the plant family that also includes as kale, broccoli, and cabbage. They have a flavor similar to broccoli stems or cabbage. They should be peeled and can be eaten raw or cooked. They make excellent fries and are superb eaten raw with a dip. You can use the leaves as well, the same way you would kale or collards.
Walla Walla Onions - Our onions have jumped in size but they still have the mild, fresh flavor and texture of Spring onions.
Farm share week two
Hi all! Thanks for making last week so easy! We had no major hiccups, and it should only get easier from here on out as everyone settles into a routine. We are excited about the share this week!
Broccoli - It is coming on fast so we are giving you another dose this week.
Head lettuce - We have beautiful red leaf lettuce this week, I just had it for lunch today topped with radishes and a vinagrette. A little more bitter than the romaine, so consider that with your dressing pairing.
Carrots - They are the perfect size this week, great raw or, as I prefer them, cut in half lengthwise and baked in the oven.
Strawberries - We weren't expecting to have them on the share this early but we are passing our good yields on to you! They will be best in the first 24 hours, but if you want to eat them later in the week you probably ought to stick them in the fridge.
French breakfast radishes - A farm favorite in the spring, these radishes have a strong flavor without being too spicy. Great on a salad or in sandwiches.
Red Russian Kale - We love to grow this kale because the plants are so hardy and productive. They are tender so they can be stemmed and used in a salad, and they also are great braised or juiced.
Garlic Scapes - We LOVE garlic scapes. These are a part of the garlic plant that is harvested in May and June. They have the garlic flavor but their form allows them to be used in a number of settings. Blake likes to preheat the oven to 450 and toss them with salt and olive oil, then bake for 10-15 minutes until they are getting charred at the ends.
If you need more ideas, we recommend the website epicurious.com, where you can enter a vegetable into the search bar and find tons of recipes for them. Enjoy!
Farm Share Week ONE!
Remember, shares can be picked up anytime after 4 pm. We will be hanging out to chat until around 6, when we'll have to go home.
You don't need to bring ANYTHING to the first pickup. Your share will be all packed up for you in a reusable bag that we ask you to return the following week. We still have at least 8 or so more spots available, so if you are enjoying your veggie share, please tell your friends and neighbors who might want to sign up themselves!
In our very first farm share of the 2014 Season, we have:
Starhawk Lettuce- This mini green romaine is called a "single serving" sized head of lettuce. It is delicious and super convenient...one or two snips with a knife, a quick rinse and you have the beginning of a tasty lettuce salad...we didn't want to overwhelm you with salad makings this week because you'll also receive...
Arugula- We all agreed, probably the nicest batch of arugula we've ever had on the farm. The perfect size, easy to cut, and super flavorful without being too spicy. Arugula is a Mediterranean green with a spicy, nutty, lemony flavor that is fantastic in a salad...or in a pesto or pasta. Enjoy!
Baby bok choi- Perfect for stir frying. We love the baby bok choi when it is this nice size, easy to chop up and throw in a wok. I'm not a big fan of the gigantic bok choi that it takes five meals to get through.
Hakurei Turnips- Our favorite vegetable of the Spring. This is a Japanese salad turnip that is totally different from the European winter vegetable. If you've never tried them, you are in for a treat. Slice them up and eat them raw, with a dip or in a salad. If you do cook them, they only take a second to steam or stir fry. The greens are great lightly steamed or braised, too!
Broccoli- Needs no introduction...the broccoli field is just getting started so smaller early heads this week.. there will be lots more broccoli to come.
Parsley- Expand your parsley use beyond just a garnish. Parsley is so tasty! Especially this Italian flat leaf type. Chop it up for a salad, or blend it into a salad dressing. Great in a soup, on a sandwich, or in any Middle Eastern food like tabbouleh, hummus, falafel, etc.
Swiss Chard- Beautiful big bunch of "Bright Lights" rainbow chard. Chard is in the same family as beets and spinach, but can actually be used pretty much interchangeably with kale. Cook it the same as you would kale; it has a sweeter flavor and beautiful color on the plate.
Onions- Fresh Spring onions. Sweet and mild, these onions are great raw on a salad as well as cooked. You can use greens as well, use them like you would green onions, chopped up raw as a topping to a salad or another dish.
Bayview farmer's market is in full swing
And we've got veggies! We'll be there every Saturday for the rest of the season from 10-2
The strawberries are in!!
After 3 long weeks of planting, all of the strawberries are in the ground. This has been our biggest project this Spring, although it has been interspersed between planting of lettuce, onions, brassicas, flowers and more.
On the eve of Spring
Hello all! It has been a long Winter of planning and organizing, figuring out what we want to grow and how we should sell it. At long last (and in time for the beginning of the season, whew!) we have figured it all out. This year, Ebb Tide will have two ways to sell to you. The first is through our CSA share, which is 24 weeks long, from the
first week of June to the second week of November. The share will be prepared every week, and will have 6-8 items of freshly picked produce. Each share costs $20. The cost for 24 weeks is $480. For more information about the CSA, please take a look at our NEW WEBSITE, ebbtideproduce.com. In addition to the CSA, we will have a stand at the Bayview Farmers market. Stay tuned for more updates and pictures of the first signs of Spring.
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