FARM NEWS

FROM THE FARMERS

At this point in the season there aren’t enough hours in the day to get it all done. We’ve been transplanting and direct seeding almost every day, trying to keep the weeds in check, and continuing to harvest twice per week. With the threat of rain in the forecast almost every day we are constantly trying to determine which job is the most important. The mindset lately has been just to get the crops in the ground, and keep enough ground worked so we’ve got somewhere to plant everything. So far, we’re expecting a bountiful summer harvest. Luckily we’ve had a good combination of wet and dry to get our summer crops off to a good start.

One new addition on the farm this spring was a mechanical bean picker. This machine should allow us to expand the variety and quantity of beans we grow, and keep all of us from burning out on picking beans. I’m sure there will be a learning curve for what the machine can and can not do, but we’re planning on growing lots of different bean crops this year. I’ve already got 9 plantings in the ground, including Edamame soybeans, flat podded italian beans, and Lima beans. The picker should also be able to harvest black-eyed peas and pink-eyed peas, so we’re on the look out for a mechanical bean sheller to take most of the hand work out of growing these crops.

-Bryce

WEEK #5 CSA SHARE CONTENTS

• NAPA CABBAGE
• GREEN CURLY KALE
• JAPANESE TURNIPS
• RADISHES
• MAYBE SOME STRAWBERRIES

We’re hoping the strawberries will hold out for another week. We feel like it’s been one of the best berry years we’ve had, even though the first large berries were killed in the late freeze.

Next week we’re expecting to start harvesting spring peas and beets with summer squash not far behind.

FROM THE KITCHEN

Radish Sandwiches

Radish Sandwiches originated with the French. The traditional version would be served on a white baguette as in the photograph. For a healthier version, add greens and a whole grain bread.

Makes 5 servings

 

Ingredients

1 bunch radishes, trimmed

Unsalted butter, room temperature

10  1/4-inch-thick diagonal slices baguette or half slice of whole grain bread

A few leaves of arugula, lettuce, spinach, tatsoi, baby kale, or the radish greens!

Sea salt

 

Preparation

Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours.

 

Drain radishes and slice thinly.

 

Spread butter generously over baguette slices and sprinkle lightly with sea salt. 

 

Arrange radish slices atop buttered baguette slices and serve.

 

The Basics of Making a Vinaigrette Salad Dressing

3 parts oil (olive, sesame, nut oils, etc.) to 1 part vinegar (apple cider, wine, balsamic, infused, etc.)

You can add any combination of ingredients to get your desired flavor: fresh citrus juice (grapefruit, lemon, lime, orange, etc. May also be used in place of vinegar.), mashed fruit, fresh herbs, dried herbs, garlic, shallots, ginger, mustard, miso, sea salt, ground pepper, spices, and honey are all great options

3 Ways to Mix:

• Jar it – 3:1 ratio, some herbs, a little garlic, citrus if necessary, throw it in a glass jar and shake. Done.
• Whisk it – same as above, only throw it all in a bowl and whisk it, save the oil for last and drizzle it in slowly as you whisk
• Blend it – same as the first, only throw it all in a blender or food processor, also save the oil for last, and as you blend, slowly pour in the oil.

All of the dressings below can be made any 3 ways. Whichever way you prefer or have time for, they are all quick, cheaper and healthier than buying from the store, (organic or not) because your ingredients are fresh.

Store: In a glass bottle or jar for up to 1 week.

Balsamic Vinaigrette

• 3 Tbs. balsamic vinegar
• 2 tsp. dijon mustard
• 1 garlic clove, minced
• 1/4 c. olive oil
• Sea salt + ground pepper to taste

Put all ingredients in a small mason jar or any glass jar with a lid and shake. Adjust flavors as desired.

Mustard Vinaigrette 

• 1/3 c. Bragg’s Apple Cider Vinegar
• 1-1/2 Tbs. grain mustard
• 2/3 c. cold pressed olive oil
• Sea salt + ground pepper to taste

Place the vinegar and mustard in a food processor and blend. With the processor still running, slowly pour in the olive oil and blend until it emulsifies (blends into one). Season with salt and pepper.

Honey Mustard Vinaigrette 

• 1/3 c. Bragg’s Apple Cider Vinegar
• 1-1/2 Tbs. grain mustard
• 3/4 Tbs. raw honey
• 2/3 c. cold pressed olive oil
• Sea salt + ground pepper to taste

Place the vinegar, mustard and honey in a food processor and blend. With the processor still running, slowly pour in the olive oil and until it emulsifies. Season with salt and pepper.

Ginger Honey Soy Dressing

• 2 Tbs. fresh ginger, minced
• 2 Tbs. fresh garlic, minced
• 2 Tbs. raw honey
• 4 Tbs. soy sauce (Tamari for gluten-free)
• 4 Tbs. olive oil 

Blend the first four ingredients in a food processor or blender. As it is still blending, slowly add the oil until the dressing emulsifies.

Orange Garlic Dressing

• 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. juice from an orange
• 1-2 garlic cloves, minced
• a bit of orange zest
• 1/4 tsp. Dijon mustard
• Sea salt + ground pepper to taste

Put all ingredients in a small mason jar or any glass jar with a lid and shake.