Wednesday, June 29, 2016

2016 CSA Share 5

2016 CSA Share 5


It's been another hot and dry week at the farm. We were hoping for rain on Sunday, but got only a tease of a storm and nothing else. The unusual heat and dry conditions of this summer thus far have slowed down many of our crops, most especially our next planting of greens and roots, upcoming crops like green beans and summer squash, and weak, recently transplanted young plants like pumpkins and winter squash. For shares this week, we have two new crops to add to the mix, kohlrabi and snap peas! 

We've buckled and done some hand watering in the garden, and likely will again this week. It has been perfect conditions for cutting and drying hay though, and this year we got a record cutting (for our farm) of 329 bales from 5 acres. We put up 240 in our barn for the winter, and struck a great deal with some friends of the farm to trade some of the hay for our cow Rosie's breeding costs when she stayed at their farm and was bred to their Scottish Highland bull. 

We will be at the Portland Farmer's Market this week  Saturday 8-12 pm and will have our lettuce mix, mixed greens mix, pasture raised eggs, snap peas, plant starts and more available!

Large Share Pictured: 2 bundles herbs, 2 bags lettuce mix, 2 bags greens mix, 2 bags snap peas, 2 root bundles, 2 kohlrabi, 2 bundles green onions


Small Share Pictured: 1 herb bundle, 1 root bundle, 1 kohlrabi, 1 bag snap peas, 1 bag lettuce mix, 1 bag greens mix



Snap Peas

New this week is the first of our snap peas! Enjoy these on your salad this week, or add to a stir fry or just snack on them by themselves! 

Kohlrabi

Also new this week are Kohlrabi. The word Kohlrabi is German for cabbage turnip, and it can be eaten raw or cooked. We usually eat them raw, just peel off the skin and slice them like an apple and sprinkle with a little salt or dip in your favorite dressing and enjoy! They're also great raw on a salad, or roasted, or baked. They are also popular in Indian food, in dishes like Kohlrabi Curry.


Kohlrabi Curry

Roasted Kohlrabi

Butter-Braised Kohlrabi 

Green Onions

New this week we have bunches of green onions, add these diced to your salad greens for a great salad! 

Mixed Greens-Mizzuna, Mustard, Arugula, French Sorrel, baby Swiss Chard



We have a mix of some of our more unusual greens again this week. This is great by itself or mixed with the lettuce mix. If you find the greens too hot, try cooking them down a bit by braising, sautéing, or steaming. 

Root bundle

This week we a purple top turnip and some beets to add to your salad. Unfortunately with the weather being so dry it has really set back our next planting of root crops. We like the beets shredded on salad and the turnip thinly sliced. Remember, these greens are also edible! Cut off the greens an inch above the roots and store those in a closed container. The greens are most often eaten cooked down, added to soup or egg dishes. 



Lettuce Mix


Our favorite lettuce mix variety from Johnny Seeds, this is a mix of green oak leaf, red oak leaf, green romaine, red romain, lollo rossa, and red leaf lettuces that always gets rave reviews from our customers.  

Herbs


This week we have three herbs for everyone, oregano, tarragon, and catnip. Soon we hope to have more of the summer favorites like basil and cilantro and parsley. For an idea on what produce, meat and dishes these work best in, and how best to store them, consult the below Herb Cooksmart Guide. 

To preserve your herbs you can hang them to dry out of the sun and rain where there is good air flow until dry, then crumble into a paper bag and transfer to a storage container. Tarragon leaves can be frozen or dried. If left to dry for too long though, the leaves lose their flavor, so make sure to store them in airtight containers as soon as the leaves are dry. 

Catnip, also known as catmint, is popular for its effects on cats, which will react to the leaves dried or fresh. Its lesser known uses are for medicinal purposes for humans. It has a calming effect on the mind, body, and even stomach and has been used to treat anxiety and insomnia. It also has digestive uses for treating upset stomach, diarrhea and gas. Tea is one of the more common ways catmint is taken. Bring the water to a boil and remove from heat for a minute before beginning the steeping process with the dried leaves of the plant. Fresh leaves and the flowering top can be made into a tincture or essential oil. 


Wednesday, June 22, 2016

2016 CSA Share 4

2016 CSA Share 4



It's been a busy week on the farm, we had our hay cut and baled and have been putting it up in the barn, looking at nearly 300 bales from our hay field and some extra cow pasture we hayed, about 6 acres. 

Beyond that we have been transplanting herbs, mulching, and prepping the garden for the last planting of sweet corn, okra,  dry beans, pumpkins, melons, watermelons and winter squash. This week is largely a green share again, enjoy these greens now! With the heat and lack of rain we've been experiencing this summer, who knows how long we will have them. Soon we'll be enjoying kohlrabi and broccoli and summer squash though. New this week we have green onions and kale! 

Inside the greenhouse the plants are growing well and managing the heat, we will likely have peas next week as well. The first tomato fruits are forming and the tomato plants are covered with flowers, just check out these cherry tomato plants! 



Large Share Pictured: 2 .5 lb bags of mixed greens, 2 .5 lb bags of mixed lettuce, 2 root bundles, 2 herb bundles, 2 kale bunches, 2 green onion bunches.
Small Share Pictured: 1 bunch kale, 1 bunch herbs, 1 bunch green onions, 1 bunch roots, 1 .5 lb bag lettuce mix, 1 l5 lb bag greens mix


Kale


This week we have the first kale of the season, enjoy these young leaves as kale chips or sautéed in olive oil, garlic and a little cayenne, or add them to a soup, or a frittata, or a quiche, you can't go wrong with kale. 

Kale Chips


Green Onions

New this week we have bunches of green onions, add these diced to your salad greens for a great salad! 

Mixed Greens-Tatsoi, Mizzuna, Mustard, baby Kale, Arugula


We have a mix of some of our more unusual greens again this week. This is great by itself or mixed with the lettuce mix. If you find the greens too hot, try cooking them down to cook down the heat a bit by braising, sautéing, or steaming. 

Root bundle

This week we have more radishes, baby beets, and a purple top turnip to add to your salad. We like the beets shredded on salad and the turnip thinly sliced. Remember, these greens are also edible! Cut off the greens an inch above the roots and store those in a closed container. The greens are most often eaten cooked down, added to soup or egg dishes. 


Lettuce Mix


Our favorite lettuce mix variety from Johnny Seeds, this is a mix of green oak leaf, red oak leaf, green romaine, red romain, lollo rossa, and red leaf lettuces that always gets rave reviews from our customers.  

Herbs


This week we have three herbs for everyone, oregano, tarragon, and apple mint. For an idea on what produce, meat and dishes these work best in, and how best to store them, consult the below Herb Cooksmart Guide. 

To preserve your herbs you can hang them to dry out of the sun and rain where there is good air flow until dry, then crumble into a paper bag and transfer to a storage container. Tarragon leaves can be frozen or dried. If left to dry for too long though, the leaves lose their flavor, so make sure to store them in airtight containers as soon as the leaves are dry. 




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Wednesday, June 15, 2016

2016 CSA Share 3

2016 CSA Share 3


This week we have more greens and fresh cut herbs for everyone, as well as a bundle of different root crops to add to your salad or cook as your prefer. A special treat for our shareholders this week, we got a large enough harvest from the strawberry patch we put in last year to share with our shareholders! We've included enough strawberries for everyone to be able to make a strawberry rhubarb pie with.  Our strawberries are a bit small, it's been a dry and hot summer so far and that is looking to be changing any time soon. Our favorite place to go for local strawberries is an amish country farm store just off M-57 on your way east to Carson City. 

We didn't have enough arugula and spinach to share this week, but we will have some available on-farm during pick-up time  to purchase, along extra bags of greens and lettuce mix and our pasture raised eggs. 

We will be at the Truefont market this week, Thursday from 7 am until 1 pm as well as the Portland Farmers Market Saturday from 8-12 pm. We will have lettuce mix, greens mix, arugula, pasture raised eggs, fresh cut herbs, and various plant starts and homemade crafts/goods available. 

We had a difficult day on the farm besides just harvesting today. Last week we had the sheep get out, which in itself is neither unusual or a big problem. Normally Ender, our house guard dog who has pretty good shepherd instincts, keeps them from running off and keeps them all together. Unfortunately he got a little rough with Hannah,  one of the mother ewes, and bit her ear severely, tearing it where it joins her head until it was hardly connected. Farmer Figgins called upon a friend who has experience stitching people, and attempted to help her stitch her up. In the end though the damage was too severe, and became infested and infected. Taking care of our animals is always our biggest concern, and despite multiple times a day cleaning and caring for her, with the damage that had not closed up at all after nearly a week, it was time to make the humane choice, and prevent the infection from going to the brain, leading to a slow agonizing death for the animal. 

RIP Hannah, you were a great sheep and a great momma.



Large Share pictured: 4 cups strawberries, 8 stalks of rhubarb, 2 bags of lettuce mix, 2 bags of greens mix, 2 bunches of mixed roots, 2 bunches of herbs. 


Small Share Pictured: 2 cups strawberries, 4 stalks rhubarb, 1 bag of lettuce mix, 1 bag of greens mix, 1 bunch of mixed roots, 1 bunch of herbs. 

Strawberries


New this week are strawberries from the patch we planted last year. These are great to eat by themselves of course, but we've included enough strawberries for Small and Large shares to make our Strawberry Rhubarb Turnover Pie. 

Rhubarb


This spring favorite can be eaten many different ways.  Our favorite is with lots of sugar and baked into a strawberry rhubarb pie!  There are also many great muffin and scone recipes which you can use rhubarb in. Others will eat the stocks with some salt raw.  If you are feeling real ambitious you can even pickle rhubarb.  

Pickled Rhubarb
Strawberry Rhubarb Turnover Pie
Cinnamon-Rhubarb Muffins

Mixed Greens-Tatsoi, Mizzuna, Mustard



We have a mix of some of our more unusual greens this year. Young beet greens, and spicy mustard, mizzuna and tatsoi greens. This is great by itself or mixed with the lettuce mix. If you find the greens too hot, try cooking them down to cook down the heat a bit, by braising, sautéing, or steaming. 

Root bundle

This week we have more radishes, baby beets, and a purple top turnip to add to your salad. We like the beets shredded on salad and the turnip thinly sliced. 

Lettuce Mix


Our favorite lettuce mix variety from Johnny Seeds, this is a mix of green oak leaf, red oak leaf, green romaine, red romain, lollo rossa, and red leaf lettuces that always gets rave reviews from our customers.  

Herbs


This week we have four herbs for everyone, tarragon, garlic chives, oregano, and catnip. For an idea on what produce, meat and dishes these work best in, and how best to store them, consult the below Herb Cooksmart Guide. 

To preserve your herbs you can hang them to dry out of the sun and rain where there is good air flow until dry, then crumble into a paper bag and transfer to a storage container. Tarragon leaves can be frozen or dried. If left to dry for too long though, the leaves lose their flavor, so make sure to store them in airtight containers as soon as the leaves are dry. 

Catnip, also known as catmint, is popular for its effects on cats, which will react to the leaves dried or fresh. Its lesser known uses are for medicinal purposes for humans. It has a calming effect on the mind, body, and even stomach and has been used to treat anxiety and insomnia. It also has digestive uses for treating upset stomach, diarrhea and gas. Tea is one of the more common ways catmint is taken. Bring the water to a boil and remove from heat for a minute before beginning the steeping process with the dried leaves of the plant. Fresh leaves and the flowering top can be made into a tincture or essential oil. 






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Wednesday, June 8, 2016

2016 CSA Share 2

2016 CSA Share 2


This week we have more greens, radishes, and fresh cut herbs for everyone and some rhubarb to make something sweet with this week with the first June strawberries. Our strawberries on the farm are just starting to bear a crop, this is their second year, so we only got two handfuls from them toward our own strawberry rhubarb turnover pie. On the farm, we've been busy weeding, planting, transplanting, and mulching the garden. Probably won't be done with the planting push until around mid-June here. Then we can breathe for a little before attacking the weeds...

We will be attending the Portland Farmers Market  from 8 Am-12 Pm on Saturday at the Old Red Mill on Water Street where we will also have these products available, as well as more  fresh cut herbs, potted herbs, and vegetable and fruit transplants.


Large Share Pictured: 2 bags of lettuce mix, 2 bags of spinach, 2 bags of arugula,
2 bags of spicy greens mix, 2 bunches radishes, 8 stalks rhubarb, 2 bunches of herbs

Small Share Pictured: 1 bag lettuce mix, 1 bag spinach, 1 bag arugula, 1 bag spicy greens mix,
1 bunch radishes, 4 stalks rhubarb, 1 bunch herbs. 

Rhubarb


New this week, this spring favorite can be eaten many different ways.  Our favorite is with lots of sugar and baked into a strawberry rhubarb pie!  There are also many great muffin and scone recipes which you can use rhubarb in. Others will eat the stocks with some salt raw.  If you are feeling real ambitious you can even pickle rhubarb.  


Pickled Rhubarb

Strawberry Rhubarb Turnover Pie
Cinnamon-Rhubarb Muffins

Spinach


We have some more beautiful large Spinach leaves for everyone this week, fresh from the greenhouse. Farmer Figgins's favorite dish with spinach is sautéed mushroom and spinach sandwich with feta cheese. We've also been enjoying making spinach artichoke dip with the spinach we grew over the winter. This recipe can be done with the amount of spinach a large share receives, for small shares, we recommend halving the recipe. 


Arugula


Arugula is a pungent, peppery flavored green originating from the Mediterranean. Spice up any salad, sandwich, or pizza with some Arugula! For a pizza topping you can add it just before baking or immediately after. Also eaten raw, coarsely chopped in pasta in Italy. With salad--try it with some mozzarella cheese, pine nuts and sun dried tomatoes! 


Mixed Greens-Tatsoi, Mizzuna, Beet Greens, Mustard



We have a mix of some of our more unusual greens this year. Young beet greens, and spicy mustard, mizzuna and tatsoi greens. This is great by itself or mixed with the lettuce mix. If you find the greens too hot, try cooking them down to cook down the heat a bit, by braising, sautéing, or steaming. 

Radishes

This week we have more radishes to add some heat to your salad. For a change, try them thinly sliced on buttered toast, you won't regret it! 


Lettuce Mix


Our favorite lettuce mix variety from Johnny Seeds, this is a mix of green oak leaf, red oak leaf, green romaine, red romain, lollo rossa, and red leaf lettuces that always gets rave reviews from our customers.  

Herbs

This week we have four herbs for everyone, tarragon, onion chive flowers, sage, and apple mint. For an idea on what produce, meat and dishes these work best in, and how best to store them, consult the below Herb Cooksmart Guide. 

To preserve your herbs you can hang them to dry out of the sun and rain where there is good air flow until dry, then crumble into a paper bag and transfer to a storage container. Tarragon leaves can be frozen or dried. If left to dry for too long though, the leaves lose their flavor, so make sure to store them in airtight containers as soon as the leaves are dry. 

Apple mint can be added to water or juice and left for 10 + minutes to infuse their flavor, or they can be dried and made into a tea, or used as a mint in any cooking recipe that calls for them. Sage has the long stalks of purple flowers, which can also be used in cooking for a milder sage taste. We also have the onion chive flowers again this week, divide the flower and spread across your salad for a light onion flavor! 

Wednesday, June 1, 2016

2016 CSA Share 1

2016 CSA Share 1

It's our first share of the season and we're glad to see the return of salad greens after a long winter going without! We have our favorite lettuce mix from previous years, also a mix of various greens like arugula, mizzuna, tatsoi, baby beets greens, mustard and spinach. We also have radishes, onion chive flowers for a beautiful addition to your salad and a hint of onion. We were hoping for rhubarb this week but it looks like that will be next week! We will have extra lettuce mix, greens mix , onion chive flowers, and eggs available at pickup, see you all there! This weekend we will be at the Portland Farmers Market  from 8 Am-12 Pm on Saturday at the Old Red Mill on Water Street where we will also have these products available, as well as more herbs and some handmade leather bound journals. 


Large Share Pictured: 2 bags of mixed greens (.8 lbs each), 2 bags of lettuce mix (.6 lbs each), 2 bunches of radishes, a large bag of onion chive flowers, and 2 bunches of herbs


Small Share Pictured: 1 bag of mixed greens (.8 lbs), 1 bag  of lettuce mix (.6 lbs), 1 bunch radish, 1 bag of onion chive flowers, and 1 bunch of herbs. 



Mixed Greens


We have a large bag of mixed of mixed greens for everyone this week. This includes spinach, mizzuna, tatsoi, arugula, baby beet greens and mustard. This mix has a lot of flavor by itself as a salad! It can also be sautéed or used as braising greens. 

Radishes


This week we have the first of the radishes to add some heat to your salad. For a change, try them thinly sliced on buttered toast, you won't regret it! 


Lettuce Mix



Our favorite lettuce mix variety from Johnny Seeds, this is a mix of green oak leaf, red oak leaf, green romaine, red romain, lollo rossa, and red leaf lettuces that always gets rave reviews from our customers. 

Onion Chive Flowers

New this year we are trying edible flowers from our onion chives for a nice onion flavor addition to your salad. Simply cut off the remaining stem of the flower and divide the flower into smaller pieces with your hands and sprinkle on your salad! 

Herbs

This week we have three herbs for everyone, thyme, oregano and tarragon. For an idea on what produce, meat and dishes these work best in, and how best to store them, consult the below Herb Cooksmart Guide. To preserve your herbs you can hang them to dry out of the sun and rain where there is good air flow until dry, then crumble into a paper bag and transfer to a storage container. Tarragon leaves can be frozen or dried. If left to dry for too long though, the leaves lose their flavor, so make sure to store them in airtight containers as soon as the leaves are dry.