The 2014 Season Begins!!
Welcome members old and new. We start the season early tomorrow morning with our first harvest. It is amazing that we have been farming for over 15 years (alright, the first 5 years were “gardening” for a big family) and there are still so many lessons to learn.
1. Almost no plant can survive 6 degree weather
2. A light cover of remay (agricultural fabric) can be enough to “save” that plant from the cold
3. A tear in greenhouse plastic can be the end of a $400 piece of plastic, so repair it quick!
4. Don’t put a greenhouse on the lowest part of your farm
5. Do plant seedlings in mid January, that pays off
6. Cucumber beetles, slugs and aphids can all survive extreme cold!
And the lessons go on and on. Just like the practice of medicine, farming is a constant learning experience.
We have been busy getting spring crops in the ground, inside and out. We have sugar snaps, Chinese broccoli, kale, chard, arugula, lettuce, bok choi, spinach and more in the hoop houses. The first tomatoes and zucchini are in place in the hoop houses. Outside we have many of the same crops for later harvest, but also cabbage, broccoli, cauliflower and favas. We hope to get the first potatoes in the ground today. The first greenhouse cukes are ready for transplant, just waiting for the winter greens to be pulled from their current beds.
Lambs and kids are all born and frisky. The mud is a challenge as their poor feet get too wet. The calves are just starting to be born out in McMinnville. They are cute and white faced with black points just like their sisters and brothers from 2013. We will have lamb and beef and pork, keep your eye out for sign-up notices.
Tomorrow, April 13th is our opening potluck and farm tour. We will start at 3 and party until 6. There will be fun for all, a bit toned down when compared with the end of the season shindig. Please bring a dish to pass, a pizza topping and your own dishware and utensils. We have been minimizing our waste, by having everyone do their part. If you are a Monday share you can pick up your veggies either April 13 (Sunday) or Monday April 14. The Thursday shareholders can pick up after 2 pm on Wednesday or anytime on Thursday.
Members will be sent a “guide to the 2014 season”, please do read this as there is much useful information on how to get through the season and put good use to your vegetable share. We expect you to follow the farm rules in order to keep you and your family safe.We want your feedback and encourage you to be an active participant on the farm. Each member is asked to help with two harvest days. There will be a sign-up sheet in May, you are always welcome to “just show up”. Harvests start at 7:00 am and go on until we finish the harvest and pack the cleaned veggies into the cooler. That usually means 11:00 – 12:00. We understand life happens and we are flexible.
Payment for the season is due. The share costs $850 this season. If paid in full by 4/15 you receive a $20 discount. You may make two payments: ½ of the remaining balance by 5/1/14 and the other ½ on 8/1/14. Please do email us and we can tell you your balance if you have any questions at lynjuve@msn.com.
Congratulations to the Schoch’s, Schoch farm dairy made their kick starter goal and now have the money to complete their creamery! They will have organic milk and some cheese come this summer and they are just 1 mile from our farm. We may even get some of you over there for a tour!
Lyn is still working very hard to get Elizabeth Furse and Allen Amabisca elected to the Washington County Commissioners. They will work to change the direction of the current counsel from developers to citizens and preserve our most valuable resource: FARM LAND. If you have not contributed yet, please do consider doing so. We have envelopes in the barn. I would like for you to meet them, they may even stop by the farm. Please do ask Lyn for more information or visit their websites at: www.elizabethfurse.com ; www.allenamabisca.com .
This week the share includes:
- • Salad mix
- • Spinach “Emu” is the variety we love
- • Leeks
- • Shallots
- • Arugula
Here are our favorite recipes for above veggies:
ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS
1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced
Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead) Keep at room temperature. Re-warm balsamic syrup before using. Re-whisk vinaigrette before using.)
Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.
Spinach Soup
Chez Panisse Vegetables, Alice Waters
(When I make this I never have all the ingredients and I’ve never used the crème fraiche and it is till delicious!)
1 onion
1 clove of garlic
1 small carrot
2 tablespoons olive oil
4 cups chicken broth
½ cup parsley leaves
2 bunches young spinach
2 sprigs fresh tarragon (often I do not have so I just leave it out)
2 tablespoons crème fraiche (often I do not have so I just leave it out)
Peel the onion and garlic, and slice thin. Peel the carrot and dice fine.
In a large pot, stew the onion, garlic, and carrot in the olive oil, covered until soft an translucent. Add the chicken stock, bring to a boil, and simmer uncovered for about 15 minutes.
Prepare a large bowl half filled with ice and smaller bowl, preferably stainless steel, that will fit inside and rest on the ice.
Wash the parsley and spinach and add them to the pot with the chicken stock and other vegetables. Shut off the heat and allow the soup to stand, uncovered, for 5 minutes, no longer. Immediately puree the soup in a blender and pour it through a medium mesh strainer into the bowl in the ice bath. Stir the soup slowly with a spoon or spatula until it has cooled to room temperature and then remove it from the ice. Quick cooling preserves the color of the soup. Chop enough tarragon to make about 1 Tablespoon and stir it into the crème fraiche. To serve the soup reheat it to just below the boil point and garnish each bowl with a teaspoon of the crème fraiche.
Serves 6
Lyn’s Salad Dressing
1 cup olive oil
1/3 cup white balsamic vinegar
salt and pepper
1 teaspoon Dijon mustard
1 clove garlic pressed
Add all ingredients to a Mason jar and cover with lid. Shake until creamy and well blended.