Week #12, 2019

Week #12 2019

  • Lettuce
  • Kale
  • Broccoli or cabbage
  • Zucchini
  • Sugar snap peas or green beans
  • Kohlrabi
  • Garlic
  • Purplette bunching onions
  • Potatoes
  • Basil
  • Carrots or beets
  • Purslane or parsley

Hey hey summer is on its way. We had a nice cool week, with rain that gave our crops fresh energy, but also helped the weed seed germinate. Now the battle is on! Pig weed, thistle, lambs’ quarters, annual morning glory and so on. Our critter enemies are also on the hunt from above and below ground. Yikes, just writing this makes me itch to get out there and work.

We are having a lavender wand making lesson in the barn today from 2-4. This is a wonderful way to keep the smell of lavender in your home all year. Member Janette Gill is very crafty and a good teacher and will lead us through this activity. I have tons of lavender from my mother’s yard all ready for you to use.

Holiday week means a regular schedule for us, we will harvest Wednesday and have it ready for pick up by 1:00. If you are heading out of town, consider stopping by the farm before you go to make sure your trip includes fresh vegetables! Pick up eggs, cheese and beef as well. Maybe some flowers for that host of the party you are going to??

This may be the last week of sugar snaps. We are heading into beans and then cherry tomatoes. If you have not signed up to help yet, please do consider. We need all hands-on deck to get the harvest done. If the day you want to harvest is already booked, consider coming anyway. We can always find something for you to do. We understand not everyone can help harvest or wants to and that is fine.

Important dates to mark on your calendar:

  • TBA – Finquita farm to table dinner put on by Alaskan chef apprentice Cole Roberts (“kohlrabi”)
  • August 25th – annual canning party !! 9 – 5
  • September 22nd – PACSAC benefit farm to table dinner at La Finquita
  • September 27th – “Prospera” benefit for Virginia Garcia Memorial Health Center, join me at my tables, all funds go to support health care for the most vulnerable in Washington County.
  • October 6th – Harvest Festival

Here are some recipes for this week:

Crunchy Red Devils recipe by A. Doncsecz, Vegetarian Gourmet

2 Tablespoons Apple Cider Vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
½ teaspoon sugar
3 medium kohlrabi bulbs
Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.

Stir-Fried Kohlrabi from The Goodness of Potatoes and Root Vegetables

3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each

Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.

Kohlrabi Pickle Chips from the Victory Garden Cookbook

1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric

Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days

New Potatoes with garlic and parsley

READY IN: 38mins             SERVES: 4



12 small red potatoes

4 garlic cloves, minced

2 tablespoons chopped fresh parsley

3 teaspoons lite olive oil (divided)

salt and pepper


Scrub the potatoes well.

Pare a 3/4″ strip around the middle of each potato (this is just to give you a little contrast in color).

Place potatoes in a saucepan, cover with water and bring to a boil.

Simmer covered for about 20 minutes or until tender.

Drain potatoes and place them in a bowl add two teaspoons of oil& toss.

In a nonstick frypan add the remaining oil over medium heat.

Add garlic, cook approximately 1 minute.

Add parsley, salt& pepper, mix well.

Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.


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