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!