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Every Summer we gather members, neighbors and friends to take a look around and see what we do with all our time. The annual farm tour and open house showcases our farm in High Summer, when everything is lush and the weather is sunny. Come and learn how your favorite vegetables grow, and have a great time to boot.
This year's open house will be on
Saturday, August 20th, from 1-5 pm.
We offer farm tours, snacks, and hayrides, and will have a great bluegrass band to keep everyone's toes tapping. Write the date on your calendar and plan your summer schedule around it. This is a great opportunity to see the farm, meet fellow members, and put a visual to all those farm thoughts you've been having.
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at a glance:
Chioggia Beets
Carrots
Green Onions
Broccoli
Joi Choi
Italian Kale
Winter Density Lettuce
Sage
Apricots
Flowers -- snapdragons
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Please RSVP by the Wednesday prior (the 17th), so that we may plan accordingly.
On to the vegetables!
Italian Kale is beautiful, tasty and good for you. The best way to enjoy it is sautéed with a bit of olive oil and minced garlic (or garlic flowers), then tossed with parmesan and crushed hazelnuts. Saute garlic then rinse kale and put in a skillet on the stovetop, covered, to wilt leaves. Remove lid when it's nearly done.
Chioggia beets are also Italian in origin. They are a bit milder and less earthy than the red beets, have a beautiful bull's eye pattern when sliced, and turn peachy gold when cooked. Steam them, run under cold water briefly and slip off the skins, slice them and toss them with lettuce, a little vinaigrette and Twin Oaks Dairy's yummy cheese curd (they are at the Olympia Farmers Market Thursday through Sunday, and at Chehalis Market on Tuesday).
Sage is fragrant and just as strong dried as it is fresh. Hang any unused portion out of direct sunlight and leave it to dry (check on it in a week or two). When dry, crumble and store in a glass jar for later.
Wash and slice carrots in half, then brown lightly in a skillet with a bit of butter.
Serve with fried sage over top:
In a heavy saucepan heat 1 inch oil. Working quickly, fry sage leaves, 5 at a time, 2 seconds, transferring with a slotted spoon to paper towels to drain. Immediately sprinkle sage leaves with coarse salt.
I wanted to include a few storage guidelines to give you all an idea of how to store your veggies and how long things should last. Please keep in mind that these are guidelines, not guarantees, and that all vegetables should be used as soon as possible after harvest to maximize nutritional value.
For tips on more vegetables, go to Farmer's Guidelines.
Thank you and enjoy!
Heidi
| Beets |
Top to maintain moisture in beets. Leaves should be used within 3 days, roots will last for weeks. |
| Bok Choy |
Store in a loose plastic bag in the fridge, up to one week. |
| Broccoli |
Store in a loose plastic bag in the fridge, up to one week. |
| Fresh Herbs |
Store in a loose bag in the fridge, remove rubber band to increase air flow. Soft-leaved herbs (basil, cilantro) should not be washed until ready to use. Use or dry within one week. |
| Kale |
Wash, trim stems, and pat dry (leaves whole) for quick use. Store in a closed plastic bag in the fridge. One week +. |
| Lettuce |
Lettuce may be washed and gently spun dry, then kept in the fridge for quick access, but keep leaves whole until ready for use to minimize browning. Washed and spun dry, loose, 3-5 days. Whole head, unwashed, 1 week +. Softer lettuces (Brunia, Lolla Rossa especially) will not last as long as Romaine types. |
| Green Onion |
Remove rubber band and store in the fridge, loose in bag until ready to use, up to one week. |
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