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