2017 Week 4 Newsletter

Haying the fields

Summer is officially here - that means it is time to start haying the fields.  Here at the farm we hire another local farmer to hay our 320 acres of pasture.  I'm always sad to see the daisies and buttercups get mowed but it is nice to be able to see the contours of the land again - the farm feels spacious again without all the tall grass.

8b9c3ddd-2185-42a8-afbf-5d195b56b960.jpg

CSA Basket - Week 4

Your CSA basket this week includes the following:

Romanesco or Black Star Zucchini - big ones this week!  Grate and use for baking blueberry zucchini muffins or slice and use in a fritatta.  If you find you can't use all the zucchini it freezes well if you grate it first and then it can be used for baking later.
French Breakfast Radish - try quick pickling them and use on salads
Mustard Greens - a nice peppery flavor to sauté with butter and garlic - finish with a dash of lemon juice - it tones down the spice
Flash Trout Romaine and Butter crunch Lettuce - enjoy a fresh salad on a hot day - use a simple balsamic vinegar and olive oil with salt and pepper and top with a feta cheese
Snap Peas - try sautéing in olive oil, salt and pepper - add a dash of lemon to brighten color and flavor and sprinkle with sesame seeds
Hakurei Turnips - enjoy sliced or quick pickle them with the radish for a tasty salad topping
Purple Top Turnips - slice and toss with honey, olive oil and grated ginger - roast at 450 until tender
Umpqua Broccoli Heads - blanch and them eat as a snack with your favorite dip
Purple Sprouting Broccoli - trim bottom of stems and toss with olive oil, salt and pepper and roast at 450 - enjoy them with the roasted turnips - sadly they turn green after roasting
Mixed Bunch Kale - this may truly be the last of the kale until fall  - try making kale chips - kids love them!

fc36dbbe-84e1-4b0b-b356-3554f43bdb40.jpg

Veggie of the Week

Turnips, a member of the brassica family, probably originated in Northern Europe about 4000 years ago.  They are widely used throughout the world but have fallen out of favor in recent years in the US.  They are grown for their roots and leaves.  They can be harvested at any size but the young ones make for tasty snacks as they don't require peeling. Did you know - traditional jack-o-lanterns originated as hollowed out turnips - not pumpkins!

 Purple Top Turnips

Purple Top Turnips

Our Farm Helpers!

School's out for summer - meet some of our SVF Farm Team!  The kiddos enjoyed harvesting the peas for the CSA baskets this week. (They may have snacked on a few while they were at it!)

 

cc278a23-0f68-4d48-bdd4-ed1dc7a13b33.jpg
ac82b46a-39b7-4c38-ba02-0e41377ed719.jpg

Nature at Work

I couldn't resist snapping this photo while I was harvesting broccoli this week.  Spiders work hard for their dinner and make something beautiful while they are at it.  It makes me reflect on what we hope to accomplish here at the farm - making something beautiful and useful in growing good food for ourselves and our community.

Enjoy the beautiful summer weather this week!  We have been waiting a long time for this!

Your SVF Farm Team