Holiday Box - November 16, 2011

 The holiday box went out yesterday.  It was definitely a two-box pickup.  I was so busy I forgot to take pictures in the beginning but luckily Kathleen reminded me around 5:45.  So many of the veggies had already been picked up but you can still get an idea of what was here.

Toby & Zane - these guys know their veggies!

The spicy pepper and herb section.

Some of the veggies toward the end of pick up.

Sheryl washing parsnips 

The rain on Monday was a big one.  I didn't re-set the rain gauge so I'm not sure how much rain we got but it had to be close to 2".  It made digging the root crops a bit of a challenge.  Sheryl and I had a lot of washing to do and got much of it done Tuesday.  The remainder of the harvest was done yesterday.  Nick, Sheryl and I wrapped up the harvest just as members started to arrive at 3:30.  Here's what we distributed:

1. A bunch of leeks
2. A daikon radish (or 2)
3. A nice bunch of beets with the tops or a bag of baby beets.  These will be great roasted.  Don't forget to remove the tops and store separately from the root.
4. A nice bunch of carrots - also with tops.
5. Up to 2 lbs. of parsnips.  We hope you enjoy these.  They've been in the field since April and have had a lot of care over the year.  Some are really large which was so exciting for us to see.  And they smell fantastic.
6. A kohl rabi
7. One rutabaga and 2 turnips
8. A bunch of brussels sprouts or a bag of broccoli
9. A bag of salad mix - this is mizuna, tatsoi and yukina savoy and lettuce
10. Either kale or mustard
11. A head of napa cabbage
12. 1 pound of sweet peppers - these are still nice and firm - they were recently pulled from the hoop
13. One or 2 acorn squash and a butternut squash or hubbard squash
14. A pound of garlic
15. A pound of onions
16. 5 pounds of potatoes
17. Up to 15 spicy peppers - the pablanos are beauties!
18. Herbs including rosemary, thyme, chocolate mint and sage
19. Either a bunch of parsley or a bunch of celery - the celery is smaller than you are probably used to but it packs a punch in the flavor department.
20. Up to 4 stems of amaranth - use this as a decoration - it will drop seeds (which are edible) so be aware of that in your choice of location.  Some people were recommending a festive entry-way display.

Have a great Thanksgiving.  There really is so much to be thankful for.

Hope to see you all next year!

Fall - Week 4, Nov. 9, 2011

It was another bountiful harvest yesterday.  Here's what we included in the box:

1. Tatsoi - sautee this like you would choi
2. Senposai - this is a mix between cabbage and mustard.  It looks a lot like collards.  We sautee but you could do almost anything with it - soup, wraps, etc.
3. Tomatillos - the last for the season.  They've been in storage & I tried to sort the bad ones out but check to make sure they're firm before you use them.  Give them a good rinse as well.
4. Sweet peppers
5. Spicy Peppers
6. Salad mix - a mix of mizuna, baby lettuce (romaine), tatsoi and yukina savoy.  Yum.
7. Beets
8. Beet greens or chard
9. Parsley
10. Daikon radish
11. Leeks
12. Baby bok choi
13. Garlic
14. Kohl Rabi - we peel, slice & eat fresh with a little salt.  This is "Gigante" so it's supposed to be HUGE (5 - 10 pounds) but it's not that large.  So don't worry about it being too big.
15. Potatoes
16. Herbs including rosemary, thyme, mint & sage

Enjoy!  Next week is the Holiday Distribution.  If you did not receive an e-mail from me earlier this week about the projected box contents, please let me know.

Fall, Week 3, Nov. 2

We were still able to distribute a few tomatoes and a lot of peppers this week.  We'll see how long they hold up in storage - maybe we'll have some next week as well.

The box this week contained the following:

1. Red Choi
2. Potatoes
3. Mustard
4. Lettuce
5. Broccoli
6. Carrots
7. Sweet Peppers
8. Spicy Peppers
9. 1 pint tomatoes
10. Onions
11. Garlic
12. Chard
13. Sorrel
14. Dill
15. Various herbs
16. Optional sunflower head
17. Optional chives
18. 
    

Fall, Week 2, October 26

Our new weather forecast - it's raining so it must be Wednesday.  At least the rain helps keep the veggies crisp - almost like a grocery store mister.

Up next week:  scorzonera, salsify or parsnips.  Maybe some sorrel.

Today's box contents:

1. Snowman Baby Bok Choy - some have small flower buds/blooms which are edible.
2. A bunch of rutabaga or turnips.
3. Winter squash
4. Leeks
5. A quart of tomatillos
6. Up to a pound of sweet peppers
7. A bunch of broccoli
8. A bag of lettuce
9. 2 pints of tomatoes (one cherry, one slicing)
10. Collards or kale
11. 2 heads of garlic
12. Up to 10 spicy peppers
13. A bag of spinach - this is very tasty raw
14. A handful of parsley
15. A few sprigs rosemary
16. A sunflower head - roast the seeds, they're very tasty
17. thyme and sage

Enjoy - the tomatoes have now been pulled from the hoop house so whatever we can serve over the next week or so will be it until next July or so.  We might have a few peppers through the end of November, depending on whether we pull those plants from the small hoop.

Fall - Week 1, October 19

Yesterday's box contained quite a bounty.  I am posting the contents post-distribution because some people like to be reminded of the names of the greens.

Also, if you feel overwhelmed with things, here are a few tips:
1.  Root crops (carrots, beets, leeks, turnips, rutabaga, etc.) will keep for a long time - like months - if kept in an airtight bag in the fridge.  Make sure to remove the greens ASAP.  Most greens are edible and very tasty.  I toss the root into a zip loc baggie and sometimes add just a bit of water, just to keep them hydrated (like a sprinkle, not a lot) and zip them up and toss in my crisper.
2.  Potatoes, onions and squash like a dry, cool area.  Around 50 degrees is ideal.  It should be dark with normal humidity - if it's too humid, the squash will rot.  I generally leave the squash in the garage (unless it freezes) and the potatoes and onions are in a dark place like a lower cabinet in an open bin in my kitchen.  Don't store in non-vented plastic bags for longer than it takes to get them home.
3.  Cabbage - you can wrap cabbages, including Napa Cabbage, in a few layers of saran wrap and keep it in the fridge for a long time - again at least a month.  I've kept Dutch Late Flat cabbage for 4 - 5 months this way.  I haven't done this with Napa and, because it's more tender, I don't think it would keep that long.  But we do have some in the fridge that's been there for a month and it's still good.  If the outer leaves start to go, just peel them off and you should be able to get down to tasty cabbage.
4.  Greens - kale, chard, yukina savoy, choi, etc.  Store these in an airtight bag in the fridge and they should keep for a week or two or more.  The more tender, the shorter their storage life.  So lettuce won't keep as long as winterbor kale and lacinato kale and collards will keep for a long time.  Again, if they're a bit dehydrated for whatever reason, you can soak them in cold water for 20 minutes or so and they should bounce back nicely.  Sometimes the cold (or hot), dry air will wick the moisture from the plants and a nice soaking will do wonders.
5.  Peppers, tomatoes, eggplant - we won't have these for too much longer.  But in general, I keep tomatoes, eggplant and hot peppers on the counter.  Bell peppers store well in the fridge.
6.  If you're totally overwhelmed with the bounty, try freezing items.  Greens can be blanched and bagged in freezer bags.  Many people roast veggies and freeze for later use.  Broccoli is also great to blanch and freeze.  Or you can always make a soup or veggie stock.  I have posted recipes for stock on the recipe blog in the past.  Some people make veggie quiche and freeze it.  It's a nice treat to pull something like this from the freezer in the middle of winter.

On to the box contents for yesterday:

1. A head of broccoli.  I did notice some cabbage worms on a few of the heads.  If you soak in salt water prior to cooking, the worms should release from the broccoli.  In general, the entire brassica family (which includes cabbage, kale, arugula, collards, most of the asian greens, broccoli, etc) are subject to these worms.
2. A bunch of beets.  Don't forget - the beet greens are very tasty!
3. 3 lbs of potatoes - these are Adirondack Blue which are tasty and do hold their color when cooked.
4. A large bag of Yukina Savoy - this can be eaten like spinach - either fresh or sauteed.  I think it's better if you cut it into smaller pieces before cooking (at least in half) but we do not remove the stems.
5. Napa cabbage or choi - some of these were huge (6 lbs +).  Napa cabbage is good in soups, fresh in salads, or sauteed.  It is also the main ingredient used in kim chi.  
6. A bunch of arugula
7. 2 1/2 lbs. of tomatoes.  Enjoy - they're coming from the hoop house so they will need to go soon.
8. 1 1/2 lbs. of sweet peppers.  Again - make sure they're sweet before you use them in your spaghetti or other dish.  You have to taste each pepper because peppers from the same plant could be sweet or spicy due to the busy bees.
9. 5 - 7 spicy peppers
10. A handful of parsley
11. 3 large sprigs rosemary
12. Daikon radish
13. A bunch of chard
14. 1/2 lb. of onions
15. A box of eggplant, summer squash or cherry tomatoes or small peppers
16. An optional sunflower
17. Optional mixed salad greens - this was left from Saturday and is a bit wilted (dried out).  Give it a soak if you're interested in it.  It's a mix of tatsoi, mizuna, arugula, lettuce, chinese lettuce, and yukina savoy.
18. Cut flowers - u-pick - up to 15 stems.  Get them before the frost does.
19. Herbs - a little of each - sage, thyme & oregano.

This is a big box.  As the fruits move on, the boxes will be a bit smaller.  Enjoy these last tastes of summer!

Week 20 - October 12 & 15

This is the last week of the summer session.  Thanks to you all for participating in our farm.  Saturday's box contains the following

1. Leeks
2. Carrots
3. Potatoes - These are Adirondack Blue which are beautiful when cooked.  They do retain their color.  They're also very tasty.
4. Collards or kale
5. Choi (different types)
6. Salad mix which includes baby tatsoi, yukina savoy, mizuna, lettuce, arugula and chinese lettuce
7. Eggplant
8. Tomatoes
9. Radishes or broccoli or summer squash
10. Sweet peppers
11. Spicy peppers
12. Basil
13. Parsley
14. Dill
15. Garlic
16. U-pick flowers
17.  Various herbs including rosemary, thyme, oregano

Enjoy it!

Week 19 - Summer Session

This week includes the following:

1. Daikon radish or turnips or radishes
2. Kale
3. Dill
4. Onions
5. Potatoes
6. Garlic
7. Tomatoes
8. Tomatillos
9. Choi or Napa cabbage
10. Lettuce
11. Rosemary
12. Broccoli or eggplant or squash
13. Sweet peppers
14. Spicy peppers
15. Parsley
16. Various herbs including mint, thyme, oregano, chives
17. 
    

Week 18, 9/28 & 10/1

The harvest for tomorrow is still underway but here's the plan:

1. Napa cabbage or choi - Last Saturday we distributed a lot of Napa Cabbage and will do so again tomorrow.  You might consider making kim chi with it.  Some of the heads are HUGE - take a smaller one if the larger ones are overwhelming for you. You can use this fresh in a salad or sautee it or use it to make kim chi. 
2. Maybe lettuce - not Wed. but if we don't distribute napa cabbage Sat then we'll hand out lettuce then.
3. A bunch of radishes (white or red, some are longer) or a daikon radish.  The daikon is also huge - some up to a foot or more in length.  They are actually tasty raw now.  Some people use in soups.  Some people roast.  Some people grate it and add to tuna or other salads for a little spicy additive.  We use in kim chi or eat it raw.  Enjoy!
4. Some beets.  They are quite sweet now.  Some are small but they're still tasty.
5. Potatoes - watch for green skins.  If there are any, peel them off before you cook them.  Most are not green but green skins in root crops are not good to eat and can be carcinogenic..
6. Some beans.  The beans have slowed down but are still producing and are still tasty even when huge.  Try them.  Maybe one more week to enjoy the fruits of summer.
7. Choice of either eggplant or summer squash or tomatillos or something else - the fruiting veggies are slowing down with this cold weather.  We're still offering what we are able to harvest.  (the summer squash is coming from the hoop - an experimental planting that's doing pretty well)
8. Sweet peppers
9. Spicy peppers
10. Senposai - this is a mix between mustard and cabbage but I don't find it as spicy as mustard.  The leaves, when mature, are huge.  It's relatively sweet.  Maybe you can make cabbage rolls with this or saute it like any other green.  Soup is always an option.
11. A bunch of chard
12. A head or 2 of garlic
13. A bunch of arugula. You can eat it fresh or sauteed or try making pesto or using it to make pizza.   Yum!
14. Tomatoes - The tomatoes in the field are almost done as the plants don't like this continuously wet weather.  But the tomatoes in the hoop are still producing.  This is good.  We'll continue to have some fresh tomatoes for at least a few weeks.  Hope you enjoy!
15. Basil, parsley & cilantro
16. A sunflower for seeds - try soaking these in a brine (3/8 c. of kosher salt to 8 c. water) for 8 hours then drain and dry in the oven on a very low temp.  The temp can be higher but make sure to stir them often as they will burn quickly.  Some people also toast in a skillet.  If you've roasted pumpkin seeds before, this is the same process.  Eat the shell and all.  Quite tasty and nutritious.
17. Herbs - a mix of various herbs as available
18. Flowers - It's a bit mucky in the flower patch but the flowers are still doing well.

I'll try to post a picture tomorrow when the harvest is all together.

Week 17, 9/21 & 9/24

This week's box contains the following:

1. A bunch of kale
2. A bunch of chard
3. A bunch of arugula
4. A large bag of lettuce - this is going to need to be soaked in a sink to fully clean it.
5. Some cabbage - these are small heads of famosa cabbage which is a savoyed cabbage.  
6. Either tomatillos or eggplant
7. Beans - we shelled some of the larger yard-long beans for lunch today.  Then I sauteed them in some oil.  They were kind of dry - like a cooked fava - and crunchy.  It added a nice texture to the slaw and kale.
8. Tomatoes
9. Sweet peppers
10. Spicy peppers
11. Winter squash - either acorn or spaghetti or carnival.  There will be only one more serving of squash this season.  The squash didn't do well at all.  At least we have some.
12. A head of garlic
13. A large bunch of choi
14. A large handful each of cilantro
15. A large handful of basil
16. A large handful of parsley
17.  Herbs - tarragon, thyme, oregano, & sage
18. U-Pick flowers - enjoy them before the frost!

Thanks!

Summer - Week 16, 9/14 & 9/17

Hello all.  When you pull into the driveway today, try to stay on the gravel area for as much as possible.  Pull in to a parking spot and then back all the way out to the gravel before turning.  It's pretty sloppy and the ruts are becoming deeper as people turn around in the grass.  Thanks.

If you are short on a veggie or have any requests for next week, let me know.  We harvested winter squash a few weeks ago.  Unfortunately there is not a lot of it due to the early hot, dry weather, followed by the extremely wet weather.  And what did make it is small.  I will probably have enough for everyone to have 2 squash and will start distributing them next week or so.

Today's share is still being harvested and is projected to contain:

1. Lettuce - Romaine, Buttercrisp or baby salad mix
2. Beans
3. Collards or kale - some of this is from the hoop.  Those plants are huge and tender.  Kale = Winterbor or Red Russian.  Saturday might also include Lacinato (Dinosaur).  Collards = Variegated or Champion.
4. Onions
5. Garlic
6. Sweet Peppers
7. Spicy Peppers
8. Tomatoes
9. Eggplant or squash or okra or tomatillos (depending on availability).  The summer squash is now done.
10. Komatsuna Summerfest or choi or tat soi
11. Basil
12. Parsley
13. Melons - If you've already had 2 (or 1 if you're a half-share member), please leave the melons for other members (unless the board says otherwise).
14. Sorrel.  I used about 1 cup of this in a beef stew the other night in place of lemon zest.  It wasn't quite as strong as zest but worked nicely.
15. Maybe beets or carrots
16. Herbs - including some cilantro that is flowering but is still good for salsa.  Some might include seed pods (green coriander).  Sage, Oregano, rosemary.
17. U-Pick flowers - Up to 20 stems from the flower garden.

Summer - Week 15

We're in that time, before the frost, when the heat-lovers are still producing and the leafy veggies are coming into their own.  We hope you enjoy it.  I have a suspicion that we'll have an early frost this year.

Here's the plan for this week:

1. FunJen asian lettuce - this is a mild brassica.  It was bred as a "lettucey cabbage" so I'm going to treat it as a lettuce.  It has a more pronounced flavor than lettuce but is tender and tasty.
2. A bunch of arugula
3. A pint of cherry tomatoes
4. Up to two pounds of beans - still your choice of Northeaster (long, flat bean), Purple Podded Pole bean, Gita (yard long bean) or Fortex (long, round green bean).  All beans can be treated and cooked as you would a green bean.  Lately we've been blanching our beans (drop into boiling water for 2 minutes then drain) and then tossing into a skillet with a little oil and soy sauce - until the soy sauce kind of carmelizes and coats the bean.  Very tasty this way.
5. Summer squash or cucumbers or both, if there is enough.
6. Spicy peppers
7. Okra or eggplant
8. Sweet peppers - again, watch the Jimmy Nardellos (long either red or red and green peppers).  They're supposed to be sweet and most are but a few are still REALLY hot.  Taste them up by the stem or try a seed.
9. Basil - enough for pesto
10. A heads of garlic (2 if they're small)
11. A melon - we'll see if there are enough for everyone this week.  They're almost done.
12. Chard - this is beautiful right now.  It's coming out of the hoop and is quite tender.
13. Tat soi
14. Slicing tomatoes or maybe some San Marzano roma tomatoes
15. Herbs as available on the table - most likely mint, thyme, oregano and rosemary
16. U-Pick flowers - 15 - 20 stems

Summer - Week 14 (8/31 & 9/3)

OK, greens-lovers.  Here we go!  There's still a nice amount of fruit in the field but the cooler temperatures are really kicking the leafy veggies into high gear.  The seasons are changing.

Today's box will contain the following:

1. A head (or 2 if small) of lettuce - either romain or buttercrisp
2. A bunch of arugula (plus an additional handful, if you'd like)
3. A nice bunch of choi - most people know this as Bok Choi which is one type of choi.  We grow 3 or 4 varities of choi here.  To prepare, we cut into 3/4" pieces (stems, leaves and all) and sautee with a little garlic and soy sauce and maybe some ginger.  It's also tasty with curry.
4. A bag of Yukina Savoy (treat like spinach - either eat fresh or sauteed.   I think this would make a great spinach salad - with warm bacon dressing, a hard boiled egg and some red onion.)
5. 3 - 5 tomatoes (up to 5 lbs)
6. A box of eggplant or okra or tomatillos
7. A serving of either sweet or spicy peppers (or a mix, if you'd like)
8. Up to 2 1/4 lbs. of green beans
9. 1 pound of summer squash
10. 1 or 2 cucumbers
11. A bunch of savory - this is the lemon-tasting leaf - use fresh in a salad or sprinkle on top of fish (maybe wilt it first) or another similar use.
12. Enough basil for pesto
13. A head of garlic
14. A handful of parsley
15. A melon, if you didn't get one last week.  We'll keep taking turns until everyone gets one (the flood took out a lot of feet of melons)
16. 15 - 20 u-pick flowers
17. Herbs - sage, thyme, oregano, mint, etc. as available on the table

Week 13 - August 24 & 27

This week was heavy on fruits and light on greens.  A welcome change for some.

Get ready for more greens for next week - arugula, choi, chinese cabbage, etc. are growing nicely and almost ready to harvest! The fruits will probably slow down as the temperatures continue to decline.

Here's the list for this week:

1. Either carrots or beet greens
2. Either chard or collards or kale
3. 1 3/4 lb. summer squash
4. A bunch of lettuce
5. 2 pounds of potatoes (these are "new" potatoes so the skins are very tender)
6. 3/4 pounds of cucumbers.  They're almost finished due to downy mildew
7. A pint of cherry tomatoes
8. Either okra or eggplant or tomatillos
9. 1 pound onions
10. 3 - 4 sweet peppers or up to 5 spicy peppers
11. 3 - 4 pounds heirloom tomatoes from tomato alley
12. 2 pounds green beans
13. Enough basil for pesto
14. A bunch of parsley
15. Herbs to include rosemary, sage, oregano, thyme, mint
16. 15 - 20 stems of flowers - u-pick

Week 12 (August 17 & 20) - Summer session

Here are some photos from last week's distribution.  This week will be similar - lots of beans & tomatoes & squash!

August 3 & August 6

The water from last week's 8" rainfall has receded but it's still very wet out there.  Here's what we harvested Wednesday.

1. Chard or Mustard
2. Collards or kale
3. 1 1/2 lbs. tomatoes
4. 2/3 lb. beans or box eggplant or box okra
5. Bunch of cilantro or parsley
6. Bunch of beets or 1 lb. carrots
7. 2 heads of cabbage (to store this, wrap tightly in saran wrap and wrap a second time.  It will store for months in your refrigerator this way)  If your cabbage is piling up, try making kim chi or sauer kraut.  Stuffed cabbage is good too.
8. 2 lbs. summer squash 
9. A head of garlic
10. 2 lb. potatoes
11. A handful of basil
12. A large sprig of rosemary
13. U-Pick flowers (small bunch) or 3 sunflowers
14. Other herbs as available (thyme, oregano, etc.)

Enjoy!

Saturday members will most likely receive a bunch of lettuce and summer savory, since they were not accessible in the garden last week (too wet) and items similar to those above.

July 27 & 30

We're beginning today's harvest - here's the plan:

1. New item of the week - a little sorrel.  This is a tangy, kind of citrusy-green - think lemons in a leaf.  The leaves are smallish and tender right now.  Typically this is served in the spring but we planted it a little later so are able to offer this now.  Chop up and add to a fresh salad or saute and pair with fish.  There's also a nice recipe in Deborah Madison's book "Local Flavors" which calls for 4 cups of chopped sorrel, risoto, chicken stock, etc. - not sure if you'll have that much but it brings ideas forward on how to use this green.
2. Some lettuce - not a lot but maybe enough for a small side salad.
3. A head of cabbage
4. About a quart of potatoes - again, these are "new" potatoes this week which means that they're fresh out of the ground.  The skins are not cured as storage potatoes are so they're very tender.  You can just wash and cook.  If you want to store the potatoes for weeks, lay them out in a dark, dry spot.  In general, store potatoes in a dark, dry, cool spot.  If exposed to light, they'll develop green skin which contains toxins.  So, if you ever have a green potato, peel off the green patches.
5. A nice bunch of kale - this is Winterbor kale and is a frilly-type of kale.  Pretty tasty right now.  As the nights grow colder, all of the greens will increase in sweetness. 
6. A bunch of scallions - they've sized up nicely!
7. A bunch of carrots
8. Some zucchini - at least a pound, probably two.
9. Some basil - probably enough to make pesto with
10. Some tomatoes.  These are still coming from the hoop house.  The smaller varieties ripen first - the big beefsteak varieties are starting.  I picked a Mortgage Lifter Sunday that weighed 2 1/8 lbs. and was as big as Hannah's face!   Anyway - the tomatoes in the field are starting to show signs of ripening so pretty soon everyone will have about a quart of tomatoes per week.  If you're interested in the varieties, there is a board on the table which compiled pictures and descriptions of the various tomatoes we're growing.  There are roughly 33 varieties - all but one are heirloom varieties, some are Ark of Taste.
11. A bunch of parsley
12. Either cucumbers, beans, eggplant or peppers.  There might be enough cukes so that everyone receives one but if not, you'll have a choice of the above.  The beans are just starting, along with the eggplant in the hoop and peppers in the hoop.  The eggplant and peppers in the field are still about 3 - 4 weeks from harvest.  
13. A bunch of mustard
14. Herbs - thyme, mint, coriander, probably oregano, maybe tarragon, maybe sage.
15. Flowers - this will be the first week for u-pick flowers!  You may pick up to 10 stems.  Soon the number will increase as the flowers mature.  In general, please take a small to medium size bouquet - so if you're taking really large flowers, maybe take fewer than if you're taking tiny little flowers (for example, a sunflower bouquet might be one or two stems if there are multiple blooms on it or it might be 5 or 6 stems).  Please take care to cut the stems instead of trying to break the flowers off - the plant roots are sensitive and disturbing them can finish off the plant.  There are shears on the front table which you can use - please be careful not to cut yourself!  If you would like help, please ask.  In general, I pick the flowers when they are at lease 1/2 open and go back to the next flower bud's stem.  Larkspur is picked when it is 2/3 open (up the stem).  Watch out for the Cleome - it has little spikes on the stem!  Cleome is the large purplish globe-like flower to the south of the patch.  Enjoy - there are many butterflies and other beautiful creatures out there!

Pics to be added when available.

July 20 & 23

Here's last week's box contents.  New potatoes - yum!

Week 6 - Summer

A picture of the board should be available tomorrow.  Here's the basic contents for this week's box:

1. 1 pound of fava beans.  Hope you're enjoying them - they contain high amounts of protein for a fresh bean and are quite tasty.  They're still pretty small so the inner shells can be eaten or removed - your choice.  We're shelling the beans, remove the beans and then par boiling them for 2 minutes, max.  They you can squeeze the inner bean out of the shell and eat.  If you'd like to shell a lot of them and then toss in a skillet with some salt, pepper and olive oil, it is a tasty treat.  I've also read that people use them in place of avacado for a bean guacamole.  They're very common in Egypt so think about those spices if you want to use them creatively (corriander, cumin, cinnamon, etc).
2. A box of peas - the report is that these are almost done producing.  Peas and favas don't like the heat.
3. A few tomatoes or maybe a summer squash - I don't know how many Sheryl and Nick were able to find but they're starting.  I have a feeling you either got 1 tomato or 1 squash.  Enjoy the first bites of these beauties!  The tomatoes are from the hoop and the squash was transplanted out early.  Don't worry, there will be tons in a few weeks.
4. A nice bunch of carrots
5. A nice bunch of onions
6. A bag of lettuce
7. A bunch of either kale or collards
8. A bunch of beet greens (Bull's Blood - are they pretty!) or a bunch of swiss chard
9. A bunch of radishes or a bunch of sprouting broccoli or one kohl rabi.  We peel the kohl rabi, slice it and sprinkle with a little salt - sometimes a little lime juice but I find it nice with just a little salt.  It will be sweeter in the fall but is still tasty now.
10. A sprig of basil
11. 2 sprigs of rosemary
12. A little thyme, mint and oregano.

Hope you're staying cool.  Enjoy!

Week 5 - Summer session

It's Fava Time!  We shelled the beans out of the husk then par boiled the pods in salt water.  You can then drain and squeeze out of the shell or eat it all.  They're young so the shell is pretty tasty still. 

From now on I'm planning to post a picture of the white board.  Maybe that will help me save a bit of time with this posting process.

Enjoy!

Week 3 - Summer session

This posting is a bit late but I thought I'd put it up anyway.

We built our new hoop yesterday.  It is substantially complete and  quite a structure. Thanks to all Saturday members for your patience dealing with the change in traffic pattern and commotion during your pick up.

I've decided to distribute in the buffet style from now on.  A lot of members have told me they prefer to see the labels on the veggies when they pick up and also like to bring their own bags so they don't have to deal with a box.   So, that's the plan.  If you don't want an item, please take your allotted portion and place it on the "extras" pile and someone else will take it.

Saturday's box included:

1. A bunch of onions
2. A bunch of carrots
3. A bag of lettuce
4. A bunch of kale
5. A bunch of collards
6. A bag of mustard
7. A quart of garlic scapes - these are very good in a pesto.  Just chop them up into quarter-inch to half-inch pieces (stems and all), toss into your food processor along with a little salt, olive oil, some cheese, and maybe some pine nuts and whip it up.  Also good sauteed.  These are only available for one week, maybe 1 1/2 weeks, so don't miss them.
8. A pint of peas or 4 beets
9. Choice of a bunch of sprouting garlic, a box of broccoli or cauliflower or fava bean shoots.  The fava shoots are very good sauteed.  There are some black ants in them (aphids sometimes move in to the beans and the ants follow to harvest the sugar that the plant gives off from the aphid holes).  Just soak the favas a few times and the ants should let go and you should be set.  
10. A small amount each of:  sage, oregano, thyme, pineapple mint and lavender.

Thanks!

Week 2 - Summer session

Hello there.  The temperature is predicted to be between 92 & 96 degrees today with a heat index in excess of 100.  In an attempt to help keep the veggies fresh, we are keeping them stored in bulk today, under a damp sheet.  Many were hydro-cooled this morning.  Some are sitting in water.  So, today will be self-serve.  If you can bring your own bag to pack in, that would be helpful.

A couple of reminders: 

• Pick up on Wed is 2 - 6:30.  Sat = 10 - 1.  If you come early, I might not have the herbs picked because I do this at the last minute.
• People drive fast down Scio Church Road.  Please be careful and turn on your indicator light a good distance before our house.  If you miss our drive, play it safe and drive down to Centennial to turn around.  It's also a passing zone in front of our house so if you are turning right out of our drive, be sure to look to your right to make sure no one is passing another car going west.  This happens commonly during rush hour as people are zooming home.  Also, please enter from the west and exit to the east.

Check the white board for a list of instructions.

Saturday's box might be a bit different but here's the plan:

1. A bunch of either beets OR carrots.  To clean the carrots, simply use a green scrubbie.  If you peel them, you won't have much left.  Also, to keep them crisp, remove the tops and store in water in the fridge.
2. A bunch of either cauliflower or broccoli or peas (most likely these will be in a quart-sized box on the table.  Please leave the box or bring it back next week.  The cauliflower is purplish - this happens when it's exposed to the sun.  It is also kind of leggy but it's still tasty.  The sprouting broccoli has white flowers.  The stems are long but should still be good - some might require a bit more cooking than others. 
3. A bag of lettuce
4. A bunch of green choi
5. A bunch of arugula.  This contains blooms which are tasty.  You can saute arugula - it is a high source of protein for a green.  It is spicy right now.
6. A bunch of green onions.  These are baby red onions.  The entire stalk can be eaten.
7. A bunch of either collards or kale.  The collard leaves are smoother than the kale leaves.  Check out a recipe I posted last year which contains raisins, juice from an orange, and collards.  It is a nice change from sauteed greens and might be more appealing for young children who sometimes find greens to be bitter.
8. A bunch of radishes
9. Various herbs to include oregano, thyme, maybe chives, maybe lavendar, mint, etc.

Week 1 - Summer!

Hello everyone and welcome to week 1 of our summer distribution.  The box was a bit lighter than normal but, considering the conditions the past few months, much better than expected.  Some of the veggies are eaten by flea beetles but we hope you will eat them and enjoy them.  Once they're chopped up and cooked, the holes aren't so noticeable.

Saturday's box will vary slightly from today's box.  There is generally some variation between boxes from week to week but all in all, they even out.

1. A little yukina savoy - in a bag.  Try this raw, added to your salad.  It is very tasty and a nice addition.  It looks a little like spinach
2. A large bag of lettuce
3. Either sprouting broccoli (banded, white flowers) or kale or collards.  The sprouting broccoli does not form heads - it sends up large shoots.  The entire shoot is edible and should be eaten.  We ate it raw, dipped in a bit of mustard/lemon dressing.
4. A large bunch of green choi (this is basically bok choi, just a smaller version).  It is very mild and is excellent sauteed - red band
5. A small bag of mustard - this is a mix of red, green and red veined mustard.  Sat. members will have something else.
6. A small bunch of red choi.  This is in pretty bad shape per the flea beetles.  Try chopping it up and sauteeing.  It's still tasty.
7. A small bunch of either beets or carrots.  The carrot tops can be used for veggie stock or soup stock.  They should be removed to store the carrots as they will continue to draw moisture from the root.  Same with the beet tops.  The beet tops are very tasty sauteed.
8. A bag of nettles.  These contain stingers.  If you don't want to be stung, wear gloves to clean.  You can either sautee or make tea or make a soup.  I'll post a recipe re. soup in the next hour or so.
9. A bunch of parsley - best way to store is in a cup in water on the counter
10. A bunch of chives  - also best to store in a cup in water on the counter.  The blooms are tasty fried.  They are also pretty.
11. A small handful of thyme, sage, chocolate mint, rosemary, and cilantro.

Enjoy!

Spring Season - Week 10

The last week for our spring season.  Thank you to everyone who participated - we hope you enjoyed it!

1. A bunch of kale or collards
2. A bunch of green onions
3. A bag of yukina savoy
4. A bunch of parsley - taboulaah time again
5. A large bunch of cilantro
6. A bag of lettuce
7. A few smallish beets.  The greens are large and will be great!
8. A bag of nettles - these are very good for you.  They have stingers on them but after you cook them, they're fine.  The stinging increases blood flow but if you don't want to experience this, wear gloves during preparation.  Dave made an excellent nettles soup.
9. A bag of spinach
10. Optional turnips
11. Rosemary, thyme, oregano and tarragon

Spring Season - Week 9

1. A bag of spinach
2. A bunch of turnips
3. Kale or collards
4. Lettuce
5. Beet thinnings - don't forget, the greens are really tasty sauteed
6. A bag of yukina savoy - very tasty fresh or sauteed
7. A large bunch of cilantro
8. A large bunch of parsley - try making taboulaah
9. Optional:  leeks, radishes, oregano, thyme, chives

Spring Season - Week 8

• A bag of spinach
• A bag of lettuce
• A nice bunch of kale or collards
• A large bunch of mustard
• A large bunch of arugula
• A nice bunch of turnips
• A large bunch of radishes
• A large bag of choi
• Herbs as available

May 4 - Spring Season Week 7

It's May already!  Today's box is full and here's what you'll receive:

1. A bag of Yukina Savoy - this is very tasty fresh.  It looks like spinach but is actually closer to tat soi.
2. Lettuce - a large bag full
3. A bunch of swiss chard
4. A bunch of kale
5. A bunch of mustard
6. A bunch of green onions (which are purple) or leeks - re. the onions, you can eat the entire onion.  Both leeks and onions are very tasty sauteed.
7. A nice bunch of radishes

On the table you'll find:

1. A bunch of broccoli raab.  This is tasty and the blooms are edible.
2. A bunch of parsley
3. A bunch of cilantro
4. A bunch of edible flowers, including arugula and brassica blooms.  Place these on your table as an edible centerpiece.  The arugula blooms are especially tasty and kind of nutty.

Week 6 - Spring Season

This week's box contained the following:

1. A bag of lettuce - this contains chick weed which is edible and quite nutritious. 
2. A bag of spinach
3. A large bag of green choi
4. A bag of red choi
5. A bunch of either collards or kale
6. Your choice of a bunch of mustard or a bunch of broccoli raab
7. A bunch of turnips
8. A bunch of radishes

Herbs include parsley, cilantro and a nice bunch of chives

Enjoy and keep thinking about drier weather.

Week 5 - Spring Season

Hi all -
Last week's weather was so favorable for planting that I didn't get around to posting about the box contents.  Here's this week's list:

1. A bunch of radishes - combination of Cherry Belle, Shunkyo (semi-long) and Hailstone.
2. A bunch of turnips - these are Hakurei.  They're a smaller turnip which grows quickly and is sweet.  Try them raw with a little salt.  Nathan eats them like an apple and can't get enough of them.  They're also good to add to stir frys - kind of like a water chestnut.
3. Arugula - red band
4. Spinach - bag
5. Swiss Chard - blue band
6. A large bunch of Kale - green band.  This includes some large stems.  If you saute them first for a while (add some water to steam) then add the leaves, the stems will soften and are tasty.  Some are too woody to eat but most are great.
7. Lettuce - leaf lettuce in a bag
8. Choi - some of this includes flowers - cut them and put them in a vase or eat them.  They're tasty and pretty.  You can sprinkle them into a salad for a nice burst of color.

Optional items will include parsley, thyme and sage.

April 6 - Spring Season Week 3

More tasty spring greens!

The box contains the following:

1. A bag of leaf lettuce
2. A bag of spinach
3. A large bunch of kale - either Lacinato, Red Russian or Siberian.  The Lacinato is darker green and smaller-leaved.  It takes a bit more time to cook than the other two varieties.
4. A bag of mache a/k/a corn salad - sprinkle this on your salad
5. A large bunch of chard
6. A bunch of radishes.  These are small but they're starting to bolt.  Saute the greens.  If there's a radish, enjoy it.  They were planted at the end of October and never sized up.  We should have "real" radishes in one to two weeks.
7. A bag of Asian greens
8. A bunch of mustard

On the table you'll find the options of thyme, parsley, sage, a little arugula and extra mustard.

Enjoy!

March 30 - Spring Season Week 2

Greens!

This week's box is full of tasty greens.  It includes the following:

1. A bunch of either kale or collards - green band
2. A bunch of swiss chard - blue band
3. A bag of asian greens - smallish choi and some tat soi or red choi
4. A bunch of tatsoi.  This is now bolting (starting to flower) but you can still eat the entire plant.
5. A bag of lettuce
6. A bag of mache.  This is small but it's so tasty that I'm still handing it out.  Think of it like sprouts and sprinkle on your salad.
7. A bag of spinach.  Kind of nutty.
8. A bunch of mustard - yellow band
9. Some carrots loose in the box.  They're small but still tasty.
10. A handful of chives
11. A few sprigs thyme
12. A spring of rosemary - I cut back the plants so the sprigs are larger than normal.  A little goes a long way and it saves well if you let it dry.
13. A few sprigs of parsley.  This is very sweet - you might want to eat it right away.

Extras:

• A handful of carrots - these froze.  I uncovered them and then it got too cold this week.  They were in the field.  You can cut off the tops and eat what's left, if you'd like.  
• A handful of tatsoi
• One bunch of chard.  Take it if you'd like.

Spring Season - Week 1

It's Distribution time!

General notes:  Root crops are generally washed, unless they come out of dry soil and aren't too dirty.  If the greens are really dirty, I'll wash them.  But, if they're just a little dirty, I generally don't wash them because they keep longer in the fridge if they're dry - just put them in a plastic bag and toss in the crisper.  Alternatively, if you wash them, spin them and store in your spinner, they'll also keep for a long time.

We hope you enjoy these veggies.  Tomorrow's box will include the following:

1. A bunch of leeks - These are Scotland Leeks which wintered over in the field.  The tops and roots are trimmed up.  They'll keep well if you keep them in your crisper, in a bag.  Use in place of onions.  Wash the greens as they tend to hold dirt - but it's all edible and the greens are a nice addition to soups.
2. Spinach - probably in a bag
3. Lettuce - leaf lettuce, also in a bag.
4. Carrots - these are Bolero which are storage carrots.  They kept well in the ground over the winter (in the hoop).  They are squat and tasty.  Varying sizes.  All good.
5. A bunch of mustard.  Eat fresh or sauteed.  Try making pesto with it.  Yellow band.
6. Tatsoi - this is starting to go to bloom.  The entire plant, blooms, stalks and leaves, is tasty.  Eat raw or saute.  This is milder than either kale or broccoli and full of water.  Blue band.
7. A bunch of kale - either Red Russian or Siberian.  Green band.
8. Maybe a very little mache.  It's small but I think this is as big as it gets.  Will also be in a bag.
9. Herbs as available - check the table.