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!