Spring Planting — that's what's up!

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I spent the day in a house filled with happy, healthy young plants.  I love the propagation side of farming, but I don't get to do nearly as much of it as I used to.  I make the most of this short window before I start my market season to try and do as much of the tomato seeding and potting as I can with the crew.  It really fills my cup.  We'll have some very exciting tomato varieties to share with you this year, some tried and true and others exciting and new, both as plant starts for gardeners in Spring and for savoring this Summer in fruit form.  

Between Mark and Kim, a whole lot of seeding and transplanting happened last week just ahead of the heavy rains.  Everything was thoroughly watered in thanks to Mother Nature, and we've potted up the remaining Sugar Snap Peas to sell at the farmstand beginning this week. Today, Mark has the exciting task of measuring and crunching numbers for future strawberry and raspberry fields.  This is a really big deal--with the deed to the land in hand, the right equipment and a solid crew, we can finally replenish the perennial plantings in good conscience this year.  

With that long-term stuff in mind, I hope that you enjoy this week's colorful farmshare--I'm stoked for a dose of iron-rich kale, purple sprouting broccoli and beets.  You'll get to mix and match a few things (which I thought would be especially nice for the Tuesday crowd who unexpectedly missed out on Leeks and Pears last week).  

Best Wishes,
Katie
 

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IN THE CSA SHARES THIS WEEK:

  • Purple Sprouting Broccoli
  • Beets
  • Greens
  • Carrots
  • Onions and/or Leeks
  • Apples and/or Pears

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

 

 

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

  • Salad Mix (limited)
  • Celeriac 
  • Braising Greens
  • Kale Raab
  • Rainbow Chard
  • Eggs 
  • Winter Squash

FROM BEYOND THE FARM:

  • WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
  • NW Organic Roots, Potatoes & Onions 
  • Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
  • Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
  • Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
  • Jody's Honey!  

SEASONAL RECIPES & TIPS 

EAT YOUR GREENS DETOX SOUP
Oh She Glows, Angela Liddon

  • 1 1⁄2 teaspoons coconut oil or olive oil 
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 3 cups sliced cremini or white button mushrooms (about 8 ounces)
  • 1 cup chopped carrots
  • 2 cups chopped broccoli florets
  • Fine-grain sea salt and freshly ground black pepper, to taste
  • 1 1⁄2 to 3 teaspoons grated peeled fresh ginger
  • 1⁄2 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 1⁄8 teaspoon ground cinnamon
  • 5 cups vegetable broth
  • 2 large nori seaweed sheets, cut into 1-inch strips (optional)
  • 2 cups torn kale leaves
  • Fresh lemon juice, for serving (optional) 

CONTINUE TO RECIPE

 

BROCCOLI RUBBLE FARRO SALAD
Smitten Kitchen

  • Salt
  • 1 cup semi-pearled farro
  • 1 pound broccolini or regular broccoli 
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • Red pepper flakes, to taste
  • Finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)
  • Freshly ground black pepper
  • 4 ounces pecorino romano, grated or ground in a food processor

CONTINUE TO RECIPE

KALE SALAD WITH BEETS & LENTILS
Minimalist Baker

  • 3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed, and dried)
  • 1 beet (rinsed clean, dried, and quartered - remove any rough skin)
  • 1-2 Tbsp olive oil
  • 1/4 tsp each salt and pepper
  • 1/2 cup green lentils, rinsed clean
  • 1 cup vegetable stock (or sub water)
  • 4 big handfuls kale, baby spinach, or spring greens
  • 1/4 cup tahini (sesame seed paste)
  • 1/2 lemon, juiced
  • 2 Tbsp maple syrup (or sweetener of choice)
  • 3-4 Tbsp good olive oil
  • Pinch each salt and pepper

CONTINUE TO RECIPE

BLOOD ORANGE ROASTED BEETS & FENNEL
The Crepes of Wrath

  • 4-5 large beets, trimmed and scrubbed clean
  • 3 tablespoons olive oil
  • 1 small bulb of fennel, thinly sliced
  • juice and zest of 1 blood orange
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • ¼ teaspoon chipotle chile powder (optional)

CONTINUE TO RECIPE

Farming on the Frostier Side of Fall

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Friends, I can't tell you what a mind game it is to be a farmer.  We have spent the past few days of Fall winterizing, which in our case means wracking our brains over just how much we can prudently haul in from the fields before the temps are forecast to drop. (Not knowing if it would actually freeze hard, but knowing that if we weren't prepared, it certainly would and everything would die, because that's how luck works, right?)  There are only so many beds we can cover, and only so many hours in which we can actually work.  The guys spent a good part of their Sunday morning covering beds with floating row cover, and Mark and I hurried back from a family gathering to get out into the field and harvest as much Escarole and Celery as possible before dark.  I'm really aiming at having some of this year's celery crop around for Thanksgiving, so Jade and Joshan spent time trimming it up so we can store it for another week or so and still have it crisp and ready for soups and stuffings.  Because we're in "use it or lose it mode," the Escarole will hit our tables again this week, so break out your soup pot (or wilt it into your Macaroni & Cheese, Katie & Mark style.  Creamed Escarole is also amazing).    Spaghetti and Red Kuri Squash are also on the menu for this week, and the crew is digging up another round of those sweet and savory Parsnips.  (Sweet!  Let's savor them!)

We're looking at a similar forecast for tonight, so we're gathering another round of what we can, knowing that many of our tender leaves and stalks out in the field might not survive lows in the mid 20s.  But, since we've done all of this fretting and hustling, it may just as well bounce back up to 70 again. 

Best,
Katie

 

IN THE CSA SHARES THIS WEEK:

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  • Parsnips
  • Leeks
  • Escarole
  • Lettuce (Lg. Shares)
  • Red Kuri or Spaghetti Squash
  • Empire Apples
  • Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
Please, check the board this week.  We'll see what the frost brings and list from there.  Thanks!

 

 

 

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

  • Salad Mix — HARES ONLY THIS WEEK!
  • Celeriac 
  • Parsnips
  • Lettuce
  • Kale 
  • Chard
  • Celery
  • Yellow Onions 
  • Eggs
  • Winter Squash

FROM BEYOND THE FARM:

  • WA Organic Ambrosia, Empire, Honeycrisp, Gala, King David, MacIntosh & Macoun Apples
  • NW Organic Cranberries, Carrots & Cabbage 
  • Organic Cabbage, Potatoes, Sweet Potatoes & many more!
  • Organic Fruit: Oranges, Bananas, Limes, & Lemons
  • Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
  • Jody's Honey--tbd
  • Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
  • Handwoven Market Baskets 

SEASONAL RECIPES & HELPFUL TIPS
 

PARSNIP & LEEK SOUP
Fine Cooking

  • 1/3 cup olive oil
  • 3 or 4 slices of fine-crumbed white bread
  • 2 Tbs. olive oil
  • 3 cups chopped leeks, white and light green parts only (from 2 to 3 large leeks), rinsed and drained
  • 1 tsp. coarse salt; more to taste
  • 1 lb. parsnips, peeled, quartered, and cut into 1-inch pieces
  • 1/4 cup dry sherry (fino) or dry white wine
  • 6 cups homemade or low-salt canned chicken broth
  • 3 sprigs fresh thyme
  • 2 small bay leaves, broken in half
  • 1/2 tsp. white peppercorns, lightly crushed
  • 1/4 cup heavy cream (optional)
  • 2 Tbs. chopped fresh thyme, for garnish

CONTINUE TO RECIPE

ALICE WATERS' VIBRANT RED KURI SQUASH SOUP
Food & Wine

  • 1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
  • 1/2 medium onion, coarsely chopped
  • 1 bay leaf
  • 1 medium fennel bulb, cored and cut into thin wedges
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • Chopped toasted pecans and small marjoram leaves, for garnish

CONTINUE TO RECIPE


WHITE BEAN ESCAROLE SOUP
Giada de Laurentiis

  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 pound escarole, chopped
  • Salt
  • 4 cups low-salt chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (1-ounce) piece Parmesan
  • Freshly ground black pepper
  • 6 teaspoons extra-virgin olive oil
  • Serving suggestion: crusty bread

CONTINUE TO RECIPE

RED KURI SQUASH CURRY WITH CHARD
Naturally Ella

  • 1 small onion
  • 2 cloves garlic
  • 1/2 bunch of Swiss chard about 6 ounces
  • 1 red kuri squash about 2 pounds
  • 2 tablespoons coconut oil
  • 1 tablespoon mild curry powder
  • 2 teaspoon fresh ginger
  • Salt and pepper to taste
  • 1 can coconut milk 13.5 fl oz
  • 1 cup low-sodium vegetable broth
  • Cilantro for topping
  • Brown rice for serving

CONTINUE TO RECIPE

LEMON SPAGHETTI SQUASH
WITH PINE NUTS & FETA
The Sea Salt

  • 4 cups cooked spaghetti squash
  • juice of 1 lemon, about 1/3 cup
  • 1/4 cup olive oil (can use even less, it doesn’t need much)
  • 1 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1/2 cup chopped parsley
  • 1/2 cup toasted pine nuts
  • 1/2 cup feta cheese

CONTINUE TO RECIPE

SPAGHETTI SQUASH LASAGNA WITH BROCCOLINI
Eating Well

  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch broccolini, chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon crushed red pepper (optional)
  • 2 tablespoons water
  • 1 cup shredded part-skim mozzarella cheese, divided
  • ¼ cup shredded Parmesan cheese, divided
  • ¾ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

CONTINUE TO RECIPE