CSA newsletter #8! Recipes, farm photos, tidbits, and more!
we, uh, don't have twitter

Garlic Braiding Workshop!
This SUNDAY 1-4 pm
Come make a beautiful braid of garlic to take home while swapping garlic growing lore and wisdom, sipping iced tea, and enjoying garlic-inspired snacks! Makes a great gift! COST: $30-50 sliding scale covers the cost of the magic garlic for your braid to take home, as well as snacks, recipes, and more! Join us for an intriguing afternoon!

CSA Newsletter #8!

sorry about the black hole above...no idea how to fix that...but heck, at least our logo's on here now! ahh, technology and farming, hand in hand....

Norm, the farm dog, hard at work....

Q: what do you call a dog in the sun?
A: a hot dog

Q: what do you call a dog in the shade?
A: a chilly dog

Q: what do you call Norm in the shade on a hot day?
A: warm norm

Heading to Taft for some HOEIN' It Up!!!
Weeding the potatoes, which are almost ready!

The big news on the farm this week was that Brian was back, with his arm in a sling but nonetheless kicking ass harvesting. We're glad to have him back! The other big event of the week is our garlic harvest, which comes a little later than usual due to a slower spring. However, the first few bulbs we pulled are looking wonderful! Garlic is definitely one of the most beloved crops on our farm. It is the link between the seasons--planting it is the last thing we do in the fall of the current season, and at the same time the first thing we do for the following season. Just knowing it's tucked away in the soil there, waiting to emerge at the first sign of warmer weather has helped get me through some bleak winters. Garlic was also the first crop ever planted at our farm, so it holds a special place in our hearts. In fact, I even made a coloring book entitled "Magic Garlic", which details the fantastical beginnings of our tiny farm. This weekend we host our garlic braiding workshop, a celebration of this magical, powerful bulb and all its quirks and anomalies!

As the heat soars, we're glad to have an abundance of mid-season crops to share with you while the hotties really get going. You'll see some repeats from last week in your share today, most of which will only be around for a few more weeks, so enjoy 'em!

*Lettuce Mix! Theres all sorts of varieties in this slow-to-bolt mix, that I've noticed. Forellenschuss, red oak leaf, deer tongue, emerald oak leaf, and some type of green romaine are the ones that are most easily recognizeable. We'll be saving and selling seed off this mix come fall, so long as the seed gods shine down on our crop! Amazingly late as our lettuce has gone, this is probably the end of the road for it, for this season. It could use a sweeter dressing, as it's a bit bitter...
*Magic Garlic The powerful, potent plant that puts palates to pulsing, pleasing people with pure pleasure and pomp...this garlic is magic because it makes your dreams come true (especially if your dreams involve starting a farm that grows garlic...)
*Bulls Blood Beets Best continue the alliteration with that variety name, eh?...ok...the best of beets, bringing beautiful bright colors to bowls, bellies (and back ends!) everywhere!...I received this text from a friend the morning after our beet-fest last week: "What the...? Oh yeah, Beets! :)" Our beet fest involved boiling the beets until tender, then draining them and salting them slightly. Then, a splash of red wine vinegar and some crumbled feta cheese on top. DELICIOUS! Or, check out the vegan Beets With Garlic Sauce recipe below, which is my absolute favorite way to enjoy beets--seriously worth a try! Emily brought shredded beets to put on veggie sandwiches today, which seemed to get rave reviews from the interns though I personally get a very scratchy throat when I eat beets raw. For those who don't, there's yet another amazing way to enjoy 'em!
*Kale/Collard Green Bouquet A delicious mix of our beloved Brassica...we've officially entered the "aphids are attacking our brassicas" phase of the season, which happens when the weather gets hot. Ahh, the joys of organic farming...
*BASIL All Genovese this week...yum...as the basil piles up for you, consider making pesto and freezing it in ice cube trays. That's what we do, and it's so handy for winter. After they've frozen, just pop 'em out of the tray and store 'em in ziploc bags. Then you can just take out a few cubes at a time and add them directly to your winter meals instead of having to thaw a whole jar and then use it before it goes bad. Very handy! There is a simple pesto recipe below.
Scallions Great in salads (both green salads and egg/potato salads)...you know that slaw with the ramen noodles in it that somebody in every family makes and takes to the church picnic or the potluck or whatever? I had some at Brent's folks' house last night, and there were scallions in it, and it was scrumptious. You could make that, but as a kale slaw instead of a cole slaw (actually, kale slaw is a cole slaw, because kale is a Cole crop, just like cabbage. Actually, they're the exact same plant--same genus and species--just varieties of it that somebody long ago selected for. Kale is the ancestor to all the Brassica oleraceas--cabbage, collard greens, kohlrabi (note the KOHL/(cole) in kohlrabi!), cauliflower (COLE-iflower!), broccoli (broCOLi!), Brussels sprouts...sheesh! This rant was like a danged math equation. And what the heck is it doing in the "Scallions" section anyway? It should be in THIS one right here...........
*Purple Kohlrabi  I hope those new to it fell in love with it last week, as several of the interns did...isn't it DELICIOUS! Similar but different to so many of the other Brassica oleraceas...like broccoli, brussels sprouts--Wait! We've been THROUGH this ALREADY! It's getting HOT, and I'm getting WACKY!!!!!!! You know where I was headed...Nickey tried making her veggie burgers with it, and she liked them, and Emily added hers to a cold 3-bean salad today (kidneys, greens, and garbanzos), and that was delicious! It has such a nice crunch, i definitely prefer to slice it thin and eat it raw, like chips.
*LOVage! Lovage is a perennial herb, a cousin of celery, and can be used like celery to flavor any dish where you'd like to have that flavor. It works in salads and cooked dishes and everything in between...let us know what you think of it--it was our first year of growing it, from seed from our friend Sherilyn Orr's garden. If you'd like more of it, we could expand our patch next year!
*Summer Squash Yellow crookneck, zucchini, or pattypan. All have edible skins, all are more or less tender, and all can be used in any manner befitting a summer squash, from using it as a main dish (we're having sauteed squash fajitas at our house tonight) to shredding it and adding it to baked goods like bread, muffins, or chocolate cake.
*Cucumbers First of the season, and they're a little bitter--we're working on figuring that out, so bear with us...

Beets with Garlic Sauce

1. Boil beets in water until tender. You can cut 'em if they're big and you don't want to cook 'em for very long.
2. Meanwhile, boil a potato in a separate pot until it's tender
3. Combine the potato in a food processor with* 1/2c olive oil, 1/4c lemon juice, 1/4c red wine vinegar, 2-4 garlic cloves, salt, and a pinch of crushed red pepper
*Proportions are not exact
4. Cut the cooked beets into wedges and top with the sauce.
It's so freaking DELICIOUS! JUST WAIT 'TIL yOU Try IT! You're Gonna FREAK OUT!!!!!!!!

Faces of the Farm: Jenn Siegel
I think I mentioned Diane as our farm's oldest member, in terms of years involved with the farm, but I failed to think of Jenn in making that assertion. Jenn has Diane beat by one season--she's been involved every season we've had the farm, in so very many ways. Jenn joined as a CSA member first, quickly joining on as a volunteer who worked with Marty and sometimes all weekend long! I had the pleasure of living with Jenn on one of our farm plots for two years, where we, along with a batch of wildly creative roommates, created The Henhouse and spent tons of time in the garden. The first year we did our farm apprenticeship program, Jenn was the first to submit an application, and we worked together more formally that season. Since then, she has stayed involved as a CSA member. Jenn is an incredible woman, full of great energy and wonderful perspectives on life. She loves to dig, and is quite the writer and creator of art. Jenn has painted lots of signs for our farm, including all the ones at our Taft street garden. She is very active on the board with the Snake River Alliance, a nonprofit dedicated to promoting renewable, nuclear-free energy in our state. http://www.snakeriveralliance.org Jenn's latest adventure is to welding school, where we might lose her for a season or two while she explores this new profession. If that happens, we'll miss her terribly, but we look forward to all the rad stuff she'll be able to do when she returns! Jenn, you have shaped the farm in so many ways through your involvement--it wouldn't be the same without you! Thank you so very, very much for all the time and energy you have invested in it, and in your friendship with Lori and I over the last seven years. We love you and we'll miss you if/when you go!

Fresh Basil Pesto Recipe

from simplyrecipes.com (click on photo to go there!)

Prep time: 10 minutes


  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste


1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

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