Rising River Farm
13208 201st Ave SW Rochester, WA 98579 360-273-5368
info@risingriverfarm.com www.risingriverfarm.com

July 9 *** Box 4

Hello,

I went away to a family reunion for 4 days and when I came back I hardly recognized the place. Things are growing by leaps and bounds. The kids even noticed, exclaiming, “Look at those peas!” as we drove by. It is looking and feeling like summer and we can now relax a bit. It was driving us crazy to have the fields be full, but not yielding much.
We are well into our summer rhythm now. Work will now start at 6:00. The crew is back in its groove and the new folks are doing well. Here is our weekly schedule:
Monday: Miscellaneous projects like weeding, transplanting, seeding, irrigation, tomato pruning, and greenhouse work
Tuesday: Harvest for CSA, weeding if there is time
Wednesday: Last bit of harvest for CSA and Thursday/Friday market. Pack and deliver CSA boxes, weeding.
Thursday: I go to market and the crew is here doing what? Weeding, of course!
Friday: Greg goes to market and the rest of us harvest for the weekend market.
Saturday: I go to market. Sometimes a few crewmembers work a partial day if there is a lot to do, but it is usually just Jim here hanging with the kids and moving irrigation pipe.
Sunday: Jim goes to market and I’m with the kids.
Now and then fun projects come up like the garlic harvest, which is partially under way now. We started pulling our main season variety called “Music”. You’ll get some next week.

Growing Awareness-A Film about local area farmers and CSA’s.
A few years ago, Jade Ajani, the son of one of the local organic CSA farmer’s here in the valley made a film as a school project while attending Bard College. It is finished and for sale. The film looks at our present food distribution system and talks about how the CSA model is helping smaller farms compete and succeed by selling directly to customers through a CSA. His film is made up of interviews of us, Helsing Junction Farm, Boisfort Valley farm, Independence Valley Farm, Left Foot organics, and Common Ground Farm. Each farm shares their story of how the CSA model helped them to succeed and they give you their take on our food system today. All the interviews are intermixed with beautiful scenes from the farms and compelling music. It is really a great work. If you want more information or to order a copy, email Jade at www.jadeajani@gmail.com. Put “Growing Awareness film” in the subject line. I they cost $12-$20 dollars-sliding scale.

THIS WEEK’S BOX
Everything should be familiar to you at this point. We FINALLY have carrots! They are a little small, but we just couldn’t wait any longer. For weeks we have been peeking under the row cover pulling carrots and thinking, maybe next week…. We can get pretty impatient sometimes!
We got a decent pea harvest this week. The sugar snap peas are still a little behind. You’ll know it when you get them because they are smaller and more delicate than shell peas and you can eat the whole thing. They are a perfect little snack.
There will be no more spinach until the fall. It doesn’t do well in the heat of summer.

RECIPE IDEAS

Last night I made quiche. It is one of those recipes that seems so complicated, but is really pretty easy especially if you cheat like me and buy pre-made crusts (the Co-op has good ones). Quiche is endlessly variable. Last night I used garlic, green onions, chard (beet leaves work as well), and fresh basil. I always make 2 at a time so I have leftovers for lunch or a lazy dinner later in the week. You can also freeze the second one. They reheat nicely.

Quiche
1. Sauté whatever veggies you want to an al dente texture. Salt and pepper to taste. The amount of veggies you use can be varied as well. You can use tons, or very little. (I like garlic, onion, chard, red pepper, zucchini, tomato, broccoli, cauliflower, etc. A nice crumbled sausage can be good too.)
2. Divide sauté between two pre-baked (for 15 minutes) pie crusts.
3. Blend in blender or food processor 5 eggs, 1 cup of milk, and 2 TBLS flour (if you have fresh basil, add a handful to the processor, but it is purely optional.)
4. Pour liquid over the sauté in the pie dishes.
5. Sprinkle the top with the shredded cheese of your choice. You can use a lot or a little. It’s up to you. (I like medium cheddar and I also add crumbled feta if I have it).
6. Bake at 375 for about 35 minutes or until set.
7. Let cool for 10 minutes at least before serving.
8. Enjoy with a heaping salad.

A CSA Member sent this one in. It is also open to interpretation and adjustments.

Simple Summer Recipe

1. In a large frying pan (I like the old cast iron skillet for this) sauté several cups of chopped vegetables, garlic or garlic tops, and other fresh herbs in olive oil until tender.
2. Add one to two cups of cooked brown rice (it could be leftover) and stir a few times. If you
think it is too dry add just a little water at this time.
3. Make two to four drinking glass size holes down to the bottom of the skillet and then crack a fresh egg into each hole.
4. Add salt and pepper to the eggs.
5. Cover and simmer until the eggs are cooked to your personal preference. If you like your eggs firmer, flip the egg part just before serving.
NOTE: I am not a fan of kohlrabi but we used it grated in this and it was just fine. I think it picked up other flavors.

WE WELCOME ANY AND ALL RECIPE SUGGESTIONS.
I would especially love some good sauce recipes for stir-fries, like peanut sauce or a good coconut curry. But any recipe is great.

Jennifer