Category Archives: Uncategorized

>Spring Week 10: More Asian Greens, Pea Shoots

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THIS WEEK’S SUBSCRIBER MENU:
• last of the Spring Onions
• Mizuna
• Arugula
• Yokatta-Na
• Pepper Cress

COMING SOON:
Spinach
Beet Greens
Lettuces
Green Onions

Mike spent all of Monday and most of Tuesday on the tractor, trying to make up for lost time. Plowing, disking, getting ready for planting. Then Wednesday it poured again. The weekend is looking really good—even sunny! We’re getting our ducks in a row so that we can start planting early Saturday and not stop until it either rains again, or we finish, whichever comes first.
I’ve spent long hours in my “office”, or planting room. I stand in there and plant flats of transplants. Yesterday I planted 75 flats of fall brassicas—cauliflower, broccoli, cabbage—it’s more interesting than that, as there are many varieties of each. However, the greenhouse is getting full, with lots of little plants getting crowded in their flats. They want to go outside and flourish!
The crops that we planted weeks ago are growing so slowly. We’re hoping to have some good leafy greens for our first week of summer next week, but it may not be as exciting as the second week. Hopefully everyone will be forgiving. The thing to remember is that there are lots of different things planted, and the harvest will build every week.
This is the last week of our Spring Season/Winter Makeup. If you are finished for now, we hope you have a wonderful summer, whatever it brings. If you are continuing on into summer with us, or are just joining us now, we will look forward to seeing you soon!

>Spring Week 9: Asian Greens, Pea Shoots

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THIS WEEK’S SUBSCRIBER MENU:
• Spring Onions
• Leeks or Green Garlic
• Mizuna
• Arugula
• Yokatta-Na
• Maruba Santoh

COMING SOON:
Spinach
Beet Greens

A note about our new greens: both are delicious either fresh as a salad, or stir-fried. They have a mild, sweet, green, mustardy flavor, but neither are hot or bitter. I have to say that I’m pleased with how they turned out, and they love this warm, rainy weather.

Oh, it’s so wet! The rainy pattern has been going on so long now, that in desperation I’ve taken to following the good old Farmers Almanac. I’m going to see if it holds true for the rest of the month. If it is right, we’re in for alternating spells of clearing and unsettled rain. Not a bad long-range forecast for growing vegetables in the summer. At least our water bill won’t get out of control. Here’s the link if you want to follow it yourself:

http://www.farmersalmanac.com/long-range-weather-forecast/northwest-us/

We have managed to get things planted. We hustled during the last dry spell and planted a full section of the farm in greens and carrots. The peas are coming along, we’ve got nice green onions on the way, carrots and beets will be pickable in a few weeks. We are getting nervous because it’s time to plant beans, corn, and all the squashes and cucumbers. The greenhouse is full of flats of transplants that need to get planted outside soon, too. Once the sun dries things out we’ll have to hustle and get things planted.
Our sow Lucy had a litter of 5 big babies two weeks ago, and Bess delivered her litter yesterday morning. I went to check on her and there were 12 babies. She’s an excellent mother and they are all doing great.
I’m really excited at how the cutting-flower garden is coming along. We’ve got Bachelor Buttons, Corn Cockle, Rocky Mountain Garland, Shirley Poppies, three varieties of Larkspur, and Cosmos nearly ready to bloom already! We’ve planted the Dahlias, more poppies, Calendula, and more varieties of Cosmos outside, and so many more flowers are growing in the greenhouse, nearly ready to plant out. Lavatera, Cleome, Pincushion Flower, Love-Lies-Bleeding, and more will be for cutting fresh. Cockscomb, Statice, Gomphrena, and Nigella will round out the dried-flowers for cutting. Once it dries up a bit we can get the Sunflowers planted too.
Summer Shares start in two weeks. Look for an email about pickup information if you are signed up already, and if you’re not yet signed up, don’t dilly-dally!

>Spring Week 8: ?

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THIS WEEK’S SUBSCRIBER MENU:

This week is cancelled due to lack of product.

COMING SOON:
Green Garlic
Stinging Nettles
Spinach
Arugula
Pea Shoots
Salad Greens
Stir-Fry Mix

We are so disappointed to have to cancel this week of our spring season. But, we agonized over the decision before we made it. The reality is that we have few overwintered crops left—really, just spring onions, leeks, and kale. The new crops that we planted in the greenhouse are gone already, and we only meant for them to last a week or two until the earliest outside crops were ready. But, the last two weeks of chilly, wet weather didn’t do us any favors. The poor little plants did their best just to stay upright. We’ve had sun for two glorious days, and they’ve doubled in size already!

Our plan is to skip this week, and possibly next week. Then we will resume with new spring abundance. We will, of course, make these two weeks up. A few ideas that we have come up with are:
• Carryover the one (or two) weeks into the winter season.
• Offer a credit for the one or two weeks, good toward eggs, or summer or winter shares.
• Offer a quantity of summer fruit equal in value to the missed one or two weeks.

We will catch up with everyone as we get close to wrapping up the spring season so we know what everyone would prefer.

In the mean time, enjoy the beautiful spring weather that is supposed to be with us for the week, and visualize lots of planting going on.

The first fava bean plant pops out of the ground.

This year’s crop of garlic, with shallots and the early green onions in the background.

>Spring Week 7: Salad Days

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THIS WEEK’S SUBSCRIBER MENU:
• Red Russian or Siberian Sprouty Kale
• Spring Onions
• “Cincinatti Market” Radishes
• Mizuna
• Dandelion Greens
• Salad Mix

COMING SOON:
Green Garlic
Stinging Nettles
Spinach

>Spring Week 6: Arugula

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THIS WEEK’S SUBSCRIBER MENU:
• Red Russian or Siberian Sprouty Kale
• Leeks
• Spring Onions
• Radishes
• Sorrel
• Arugula

COMING SOON:
Golden and Purple Radishes
Salad Greens
Stinging Nettles

In early March we planted various crops in the greenhouses. It was still freezing outside, and we were hopeful that we’d get something ready for the spring season in there. We planted four varieties of radishes (French Breakfast, golden Zlata from Poland, Plum Purple, and a new offering from Seed Savers Exchange, Cincinatti Market) the first to be ready is red and white D’Avignon. These are mild and sweet.

Mizuna is a very tender green in the mustard family. You can gently sauté or steam it, or use it as a salad. It has a very slight mustardy flavor, otherwise it tastes nice and green.

There are still plenty of leeks and onions, and various rapini crops trying to burst into bloom.

>Spring Week 5: Radishes

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The Quince Trees are Blooming


THIS WEEK’S SUBSCRIBER MENU:
• Red Russian Sprouty Kale
• Turnip Rapini
• Leeks
• Spring Onions
• Radishes
• Mizuna

COMING SOON:
Golden and Purple Radishes
Arugula
Salad Greens
Stinging Nettles

In early March we planted various crops in the greenhouses. It was still freezing outside, and we were hopeful that we’d get something ready for the spring season in there. We planted four varieties of radishes (French Breakfast, golden Zlata from Poland, Plum Purple, and a new offering from Seed Savers Exchange, Cincinatti Market) the first to be ready is red and white D’Avignon. These are mild and sweet.

Mizuna is a very tender green in the mustard family. You can gently sauté or steam it, or use it as a salad. It has a very slight mustardy flavor, otherwise it tastes nice and green.

There are still plenty of leeks and onions, and various rapini crops trying to burst into bloom.

There is an exciting documentary that will be on PBS on the following dates. I hope you will be able to see it, as they are broadcasting it at three different times. I guarantee it will enlighten you about the current food system, even if you already feel knowledgeable.

Food, Inc. will be shown on POV, on PBS channel 9 at these times:
Wednesday April 21 at 9:00pm
Sunday April 25 at 2:00am
Sunday April 25 at 3:00pm

Please try to catch it!

Oh, and lest you think that it’s all work on the farm and no play, here’s evidence to the contrary:

Cosmo and Della, with the neighbor kids, digging up buried pirate treasure in a pile of chips.

Cosmo and Della on the seesaw they made from concrete blocks and a 2×6.

The morels I found in front of the greenhouses the first warm day last week. Surprise! Too bad there were only a dozen or so. The only questions are, where did they come from and how can we make them happy enough to spread?

>Radishes

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Radish, Cincinnati Market

“Cincinatti Market”

Radish, French Breakfast OG

“D’Avignon”

Radish, Helios
“Zlata”

Radish, Plum Purple OG
“Plum Purple”

>Spring Week 4: Spring Onions

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We’ve had a beautiful weekend, so we’ve been busy. Mike has been very busy on the tractor, getting big spaces ready to plant peas, fava beans, carrots, beets, and greens. The kids helped me get the cut flower garden and u-pick herb garden started.
























The geese, George and Lucy (as in “Room With A View”) settled down about a month ago on 8 eggs. Four of them hatched and we were finally able to get them moved from the milking room to the cow pasture, where they are much happier. Geese don’t eat slugs like ducks, they are vegetarians and love grass.


THIS WEEK’S SUBSCRIBER MENU:
• Siberian Kale
• Kale Rapini
• Turnip Rapini
• Leeks
• Spring Onions

COMING SOON:
Radishes
Arugula
Salad Greens
Stinging Nettles

I hope everyone knows what to do with the Kale. My usual thing to do with either is cut into ribbons and sauté with garlic and olive oil. It’s good in scrambled eggs, or in soup too.

Rapini is the holy grail of the spring season. This is an amazing, delicious byproduct of members of the brassica family that cannot be missed during it’s short season of abundance. Visit the Rapini page to learn more.

Spring Onions are like big green onions. I use the whole thing, slice it up and cook them with anything. They’re sweet and not too pungent. Leeks can be used like an onion, they’re excellent with eggs as well, and they’re also delicious braised or sautéed as a green vegetable. They are not strong-flavored, but pleasantly oniony. Quite tasty.

Salsify is a very uncommon vegetable in the United States. It is still popular in Europe. Also called “Oyster Plant” because the delicate flavor has a vague resemblance to oysters, it can be added to soup or potato dishes, or used on its own. Visit this page to find recipes.

>Spring Week 1-2: Winter Makeup

>We have a few crops that we can start harvesting, so we are beginning the Spring Season two weeks early. This way we can make up the two weeks of Winter of 2009 before the official spring season begins. If you had a winter share last year, and a spring share this year, you are starting now. If you did not have a winter share last year, but bought a spring share this year, you will start next week.


Last week we all had the stomach flu, so I didn’t get to the computer to post anything. I apologize for that, but it started with Della Sunday night, then hit Cosmo Tuesday night, then Mike and I on Thursday night. We’re feeling better now, and ready to get on with the show.
THIS WEEK’S SUBSCRIBER MENU:
• Siberian Kale
• Spinach
• Turnip Rapini
• Leeks
• Spring Onions

COMING SOON:
Radishes
Arugula
Salad Greens
Stinging Nettles

I hope everyone knows what to do with the Kale and Spinach. My usual thing to do with either is cut into ribbons and sauté with garlic and olive oil. They’re both good in scrambled eggs, or in soup too.

Rapini is the holy grail of the spring season. This is an amazing, delicious byproduct of members of the brassica family that cannot be missed during it’s short season of abundance. Visit the Rapini page to learn more.

Spring Onions are like big green onions. I use the whole thing, slice it up and cook them with anything. They’re sweet and not too pungent. Leeks can be used like an onion, they’re excellent with eggs as well, and they’re also delicious braised or sautéed as a green vegetable. They are not strong-flavored, but pleasantly oniony. Quite tasty.

Salsify is a very uncommon vegetable in the United States. It is still popular in Europe. Also called “Oyster Plant” because the delicate flavor has a vague resemblance to oysters, it can be added to soup or potato dishes, or used on its own. Visit this page to find recipes.

>Spring Is Here

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Spring has been here, and it seems to be back to winter for a few days, but I thought I’d post some photos and share our winter activities with everyone.
The beautiful weather in February made it possible to get some ground plowed-up and planted. We ordered our onion transplants early and Luis has almost finished planting them. We got 5 cases of “Walla Walla” onions which we can start harvesting as early as June for little sweet salad onions. Hopefully that will be enough to last until September. We also got 1 case each of Red Torpedo and Cipollini, and for winter storage we got 2 cases of yellow and 1 case of red. There are about 1800 plants in a case, so that’s a heck of a lot of onions. Hopefully it will be enough for everyone. The overwintered spring onions and green onions are not included in the case order, because we plant those from seed, so I don’t know how many thousands of onions we end up planting for the CSA subscribers. It’s a lot of thousands.
The garlic is up, and you can see it here with last fall’s leeks in the background. We’ll be picking those soon for the Spring Shares. Unfortunately, we won’t have quite as much garlic as last year (last year we had a humungous crop) because we didn’t want to risk the huge investment in case we flooded and lost it all.

Most of our seeds have arrived and I’ve got them all inventoried. Does this look like $3,000? It doesn’t to me, but that was our total. We’re still waiting for the Italian beans and potatoes.

The new chicks arrived last week, and are growing well. There are 75 and they’re supposed to be girls. They should all start laying eggs in late summer, as the current hens are getting ready for their vacation.
The decision to build a new hen house finally was pushed to the top of the list when we tried to move the old one and it fell apart. Time for a viking funeral for that one. We pondered how to build a replacement cheaply for a few days, when we remembered that we had an old metal and wood farm trailer in the back. We haven’t used it, like, ever and the wooden decking was all rotting out, but the steel frame was still fine and so were the wheels and axles. Voila! We built the house on top of it and now we’ll be able to move them anywhere we want to . Wheels are an amazing invention. It will be a huge improvement over dragging.


The biggest plus is that we can stand up inside this house. There is plenty of roost space for sleeping, a wire mesh floor so the manure goes straight to the ground, and a lot of nest space that is accessible by the children. More work for the kids—that’s the motto for this year.
The cows have been busy as well. Juniper had her baby, a black girl we named Penelope, on March 5th. Then, Beauty had her baby, a dun (brown) girl we named Matilda, on March 8th. Both girls are doing well, and so are their mamas.