We seem to be back to our typical summer weather, starting the day with tons of layers and then shedding them all over the farm as it warms up. You hear a lot of “Has anyone seem my….?” and “Where did I leave my….?” It is perfect working conditions, really. The heat of last week was a bit of a butt kicker. We are in high gear these days. Harvest is taking up a lot more time, we are still planting and transplanting, and we have to weed and water everything. Our crew is slowly expanding now that college classes are over. We currently have 16 folks working with us. Some are part time, but most are full time. It works out to about 1 person per acre. The majority are returning crew which makes our lives so much easier. We do so many different jobs throughout the day and it’ss hard for Jim and I to be everywhere at once. It helps to have returning crew show the greenhorns what to do.
WHAT’S IN THE BOX:
romaine, green leaf, or French crisp lettuce
parsley, dill, or cilantro
beets, kale, or chard
purple kohlrabi-large shares only
VEGGIE ID & IDEAS:
I hope you like peas. This is the best pea year we have had in a loooong time. We picked around 400 lbs of shell peas yesterday. That’s insane! We gave you all a hearty helping, but if you want more come down to the Olympia Farmers Market on Thursday or Friday. We are selling bulk quantities at a discount. It’s helpful to order ahead of time so we are sure to bring enough. I imagine we will have a fair bit on the weekend as well. What is the difference between all the peas, you ask?
Shell peas have a tougher pod and you must break them open to reveal the tasty peas inside. We most often eat them raw, but you can lightly steam them, add to stir fry, sprinkle on salads, etc. They make a great snack and kids love to shell them.
Snap peas look like shell peas, though a little shorter. The pods are sweet, juicy, and tender so you can eat the whole thing. Again, most folks eat them raw but a quick sauté in butter isn’t half bad either.
Snow peas, as mentioned last week, are flatter than the other two and are super versatile.
Purple Kohrabi: This hidden gem of a vegetable is one of our favorites. It is in the brassica family and has a subtle flavor of turnip or broccoli stalk, but sweet rather than spicy. The texture is crisp like an apple. You’ll want to peel away the outer skin before eating. The easiest way is to cut it in half and then into half moons. Use a pairing knife to cut off the peel. Enjoy raw or add it to stir fry. Use like you would a turnip.
Stuffed Swiss chard leaves-so easy and delicious. It will untilize your green onions, parsley, dill, and chard.
BOX RETURN: Please return your wax boxes to your pick up site when you pick up your share. Flatten them carefully so that you don’t rip the tabs. We try to re-use these boxes as much as possible in order to reduce waste. Better yet, bring shopping bags with you when you pick up and you can leave your box there. One less thing to remember!
Have a great week!