CSA Week 11

It actually felt like fall this morning, cool and crisp, with the days getting noticeably shorter. Farming is so much tied to the art of learning to read seasons. To adapt to the weather, to have a plan but to know how to change it based on how the season is going. This year has been an incredible season for fruit crops, the hot days are what these subtropical plants love best, whereas our lettuce and collards are starting to look a bit sad and out of place. We've experimented with some greens that love the heat (Carlton Komatsuna) while holding back on sowing more arugula and spinach. One of the amazing things about our climate is the ability (with the help of greenhouses) to grow both cool season crops and warm season crops in the same garden space. Both may take a bit of coddling during one time of year or the other but the diversity of what can be successfully grown here is pretty amazing. I recently read on one of my favorite blogs about a couple who grows citrus in a greenhouse heated by wood in Corvallis!

We began digging our potatoes today and as in most things I feel like I still have a lot to learn about successful potato growing. We decided not to water our potatoes this year and strangely enough we still got blight which seems to have severely diminished the yields on some of our varieties. Every season I try to focus on a couple of crops that I want to become more adept at growing. This year was supposed to be the year of onion and broccoli, but when we make plans the onion maggots laugh and we lost our whole onion crop this spring to these pesky critters. Pulling out all of our onion starts that we had only days before put in the ground was truly devastating. Next year  we will try again, finding ways to keep onion maggots at bay and our potatoes blight free for more successful crops.

A lot of getting better at growing certain crops, in my case, is keeping note of what worked and didn't work this season so I can play on the strengths and minimize any losses that occurred. This season working with broccoli I've learned that there are certain varieties that work much better on our farm than others (Bay Meadows, Castle Dome and Gypsy have all proven strong in our system), I've learned that having an overhead irrigation system could potentially boost our yields, and I've learned that I need to grow a lot more plants than I had originally thought to fulfill all of our different markets. Our fall broccoli crop of Gypsy, Arcadia and Diplomat varietals is looking really beautiful, planted right before a mid summer rain and after a summer buckwheat cover crop, adjustments (and a little help from mother nature) that hopefully will allow us to see more success this season!

Full Share

Fennel

Green Beans

Tomatoes

Summer Squash

Leek

Red Cabbage

Cucumber

Poblano Pepper

Eggplant

Sweet Peppers

Lettuce

Tomatillos

Half Share

Fennel

Green Beans

Tomatoes

Summer Squash

Leek

Red Cabbage

Cucumber

Poblano Pepper

Eggplant

Recipes

Shaved Fennel Salad

Braised Fennel with Saffron and Tomato

Grilled Eggplant - My favorite way to eat our eggplant is to quarter them lengthwise, toss them in olive oil with pepper and salt, and to throw them on a hot grill....delicious. (summer squash is also pretty amazing done up this way)

CSA Week 10

It's hard to believe that we are already half way through the CSA season! The little bit of rain we received on Tuesday was a welcome relief to our fields and pastures. The farm has felt very dry and dusty and in need of a little bath! All this heat has brought more and more ripe tomatoes, squash and peppers. The warm days have also brought more pests in the form of flea beetles, cabbage butterfly, and leaf miners. You might notice that the collards have large and small holes this week. The small holes are signs of flea beetle feasting while the large holes are from cabbage butterfly caterpillars. Both of these pests are very common in the pacific north west and we use a host of organic controls to try and limit their damage including covering the plants with remay, using sticky traps and planting trap crops. We very rarely spray organic pesticides and see these as a last resort on our farm. To us pesticide use, even organically approved, are a bandaid to underlying issues on our farming system. High pest pressure can occur for a host of reasons, just like us, plants have immune systems, and our growing practices and soil health can greatly affect a plants ability to ward off or attract pests and disease. Sometimes pests come from weather and flea beetles love hot and dry climates like what we've been experiencing this summer. That said, they're damage is mainly cosmetic and your collards should still be delicious...the bugs sure thought so!

Full Share

Collards

Anaheim Peppers

Tomatoes

Cucumbers

Summer Squash

Beets

Jalapeno

Fennel

Basil

Kale

Eggplant

Half Share

Collards

Anaheim Peppers

Tomatoes

Cucumbers

Summer Squash

Beets

Jalapeno

Recipes

'Lazy' Chiles Rellenos

• 8 whole Roasted, Peeled, And Seeded Anaheim Chiles
• 1-1/2 cup Monterey Jack Cheese or Sharp Cheddar, Grated
• 5 whole Large Eggs
• 2 cups Whole Milk
• Salt And Black Pepper To Taste
• 1/2 teaspoon Paprika
• 1/4 teaspoon Cayenne Pepper

Preparation Instructions

Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish. Top chilies with half the grated cheese. Repeat with another layer of chilies and another layer of cheese. Pour egg mixture all over the top. Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set. Cut into squares and serve with warm corn tortillas!

Not sure how to roast your peppers! Here's a How To from the Pioneer Women blog.

Wondering what to do with all of that zucchini? Here's a great recipe for Zucchini Bread from Smitten Kitchen.

Have a great week!

Wordless Thursday:  

Full Share

Green Beans

Summer Squash

Tomatoes

Cucumber

Lettuce

Chard

Basil

Spigariello Liscia

Fennel

Cabbage

Half Share

Green Beans

Summer Squash

Tomatoes

Cucumber

Lettuce

Chard

 Basil

CSA Week 8

What a week!

Full Share

Turnips

Red Cabbage

Basil

Cucumbers

Lettuce

Anaheim Peppers

Summer Squash

Collards

Tomatoes

Half Share

Turnips

Red Cabbage

Basil

Cucumbers

Lettuce

Anaheim Peppers

If you have not cooked with Anaheim peppers before they are not as spicy as a jalapeno pepper but do have some heat. A classic Mexican recipe using Anaheim peppers is Chili Rellenos, which is both easy to make and delicious. You can also use them in a salsa like this recipe below.

Anaheim Pepper-Peach Salsa

2 Anaheim peppers seeded and diced

2 peaches peeled and diced

1/2 cup diced red onion

1 glove garlic, minced

1 tomato, diced

1/2 cup chopped parsley or cilantro

Juice from 1 lime (1-2 tsps)

Combine all the ingredients

You can make this fresh salsa with raw Anaheims that have been seeded and stemmed before dicing or you can char the peppers under the broiler or over a gas flame, peel and seed and then dice for the salsa. Charring will impart a smokier flavor. Either way the salsa is delicious with chips or as a sauce for grilled meats.

A great way to use your cabbage is to make a Curried Cabbage Slaw. For the slaw you will need

4 cups thinly sliced cabbage ( a food processor or mandolin makes this a much easier task)

1 grated carrot

2 green onions finely chopped

1/2 cup raisins

1/2 cup roasted cashews (optional)

For the vinaigrette, whisk together:

2 tablespoons prepared Indian curry paste or 1 tablespoon good dried curry powder

1 tablespoon Dijon mustard

2 tablespoons rice vinegar

1/4 teaspoon salt

3/4 teaspoon freshly ground pepper

1/4 cup plus 2 tablespoons extra virgin olive oil or neutral salad oil

Combine all the slaw ingredients (except the cashews) in a bowl. Toss with the vinaigrette until all ingredients are thoroughly combined. Before serving sprinkle on cashews and lightly toss.

And finally the lovely turnips. They can be sliced into a salad or roasted like this recipe from New York Magazine.

CSA Week 7

This has been a week of many firsts for this season: first summer squash, first ripe tomatoes, first green beans, and first green peppers. To me these are the crops that are the precious reward for all the hard work of farming. There are certain vegetables that we rarely, if ever, buy from the grocery store. These include green beans, summer squash, tomatoes and peppers. To me these crops never taste as good as they do fresh from our farm. I spend a lot of time in the late summer freezing and canning copious pounds of vegetables to be able to enjoy these crops into the winter and spring.

A big part of my goal in farming is to feed myself and my family. Food preservation and growing a wide diversity of crops plays a large role in achieving this goal. That’s why besides growing vegetables we’ve chosen to incorporate laying hens, meat birds, milk and meat goats, and pigs into our farm. Having this many systems to manage can sometimes feel overwhelming, but it also means that on many nights we sit down to meals where we’ve had a hand in producing almost every item on the table.

Another great benefit of all of this diversity is the limited waste and the abundance of compost materials. All of the vegetable scraps from our fields and our house go to feed our goats, pigs and chickens, and all of the manure and spent bedding produced by these animals gets piled into large compost piles that are allowed to cook and cure for six months to a year.

Compost that can be purchased off site can’t shake a stick at the compost we produce on our farm. It also helps us create a more closed loop system, keeping feed and fertility here at home where it was produced. Compost is one of the key components of our farm, allowing us to take what was once a horse pasture and turn it into lush gardens. For me compost is that side of gardening that falls in somewhere between magic and science. There is definitely an art to creating successful compost, but there’s also a healthy measure of unknown that keeps the process fresh and exciting and allows me to feel awed all over again when I uncover my piles six months later to reveal dark, rich, earthy smelling soil!

Full Share

Green Cabbage

Spigariello Liscia

Lettuce

Turnips

Summer Squash

Carrots

Green Onion

Tomatoes

Green Beans

Half Share

Green Cabbage

Spigariello Liscia

Lettuce

Turnips

Summer Squash

Carrots

CSA Week 6

The season is plugging along, and it's hard for me to believe that we are already into our sixth week of the CSA! It seems like our life has fallen into a predictable routine...weed, harvest, plant... weed, harvest, plant... weed, harvest, plant... The amount of produce we are harvesting each week grows all of the time. We had our first harvest of summer squash, peppers, and eggplant this week. What seems like a small harvest now will soon turn into pounds and pounds of vegetables and fruit to be sorted, bagged, processed, sold, and preserved for the winter.   Harvest mornings start early as most of the crops need to be out of the field and into the packing shed before the air temperature gets too high. Most of our produce is then dunked into cold water to remove any of the residual field heat. Washing not only cleans the produce, but the cold water helps to preserve the quality of the vegetables, keeping them fresher longer. Another key piece in keeping our produce fresh and delicious is our walk-in cooler. The cooler is a truly invaluable component on the farm, allowing us to store produce out of the field, to extend our harvests over multiple days and to keep produce fresh for our various markets. You might notice some unfamiliar (or familiar)  veggies in your boxes this week. Komatsuna is a sweet and crunchy, Asian green that is similar to bok choy in its uses and taste. It is rich in iron and a great addition to a smoothie or stir fry.  Spigariello or Italian Leaf Broccoli is a relative of kale that has an incredibly soft and silky leaf. Great as a substitute in kale salads, or used in stir fries, the flavor is unique and quite delicious. Check out this great spigariello article and recipe from the New York Times for inspiration. Or try this interesting and delicious recipe for komatsuna.

Full Share

Spigariello (Italian Leaf Broccoli)

Green Onion

Chard

Lettuce

Dill

Cilantro

Beets

Komatsuna

Turnips

Cabbage

Half Share

Spigariello (Italian Leaf Broccoli)

Green Onion

Chard

Lettuce

Dill

Cilantro

Beets

Komatsuna

CSA Week 5

Wordless Thursday:  

Full Share

Lettuce

Kohlrabi

Turnips

Green Onion

Cilantro

Napa Cabbage

Collards

Bok Choy

Purslane

Half Share

Lettuce

Kohlrabi

Turnips

Green Onion

Cilantro

Napa Cabbage

Recipes:

Sauteed Hakurei Turnips with Greens

Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.

Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste

Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.

2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.

Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.

Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste

Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.

2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.

- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf

Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.

Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste

Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.

2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.

- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf

Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.

Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste

Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.

2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.

- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf

Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.

Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste

Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.

2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.

- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf

Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.

Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste

Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.

2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.

- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf

Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.

Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste

Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.

2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.

- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf

Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.

Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste

Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.

2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.

- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf

Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.

Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste

Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.

2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.

- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf

CSA Week 4

What an amazing diversity in weather we've experienced this week. This past Saturday we found ourselves harvesting in the rain, and on Tuesday the heat spiked at 95 so we fled our fields and headed to the river! One of our many responsibilities as farmers is to always be keeping our eye on the weather forecast. This is one of the myriad of ways that we can anticipate the ever-shifting needs of the farm. A hot day can mean extra water for our animals, pulling shade cloth over our tender starts in the propagation house, and lots of watering. Even if the soil is moist, it helps to water a little extra on hot days. This little boost in moisture can help to cool the air around plants that may not appreciate temperatures in the mid 90's (think lettuce, kale, broccoli, radishes, the list could go on and on). Hot days are a great day for weeding as everything you pull up will immediately desiccate in the heat, with no chance of re-rooting.

Really hot days are also a good time to take a midday break and spend some time relaxing at the river! Many of the activities that take place on the farm (harvesting, planting etc) are best done when it's cool. At Flying Coyote we tend to do all of our harvesting in the early morning, getting our produce out of the field while it's still cool and immediately into a cool water bath to remove any lingering "field heat." Conversely, we like to transplant our starts in the evening as this gives the little plants a whole cool night to get used to their new home without any stress from heat and wind.

In today's box you will find our first harvest of napa cabbage. These lovely cabbages are the traditional base for kimchi, a Korean fermented cabbage dish similar to sauerkraut. They're also wonderful in stir fries or to replace green cabbage in a coleslaw. You'll also find a head of kohlrabi; although this brassica isn't as popular as other well-known member of this family (cabbage, broccoli, cauliflower), they are absolutely delicious. At our house we peel and slice them very thinly and either roast them in a hot oven with oil, salt and pepper, or they get sauteed in the pan with a dash of butter and salt.

Full Share

1 head of Napa Cabbage

1 bunch of Hakurei Turnips

3 heads of mini butter Lettuce

1/2 pound of Snap Peas

1 bunch Dill

1 head of Kohlrabi

1 bunch of Chard

1 bunch of Kale

1 bunch of Bok Choy

Half Share

1 head of Napa Cabbage

1 bunch of Hakurei Turnips

2 heads of mini butter Lettuce

1/2 pound of Snap Peas

1 bunch Dill

1 head of Kohlrabi

Recipes

Napa Cabbage Slaw

• 1/2 cup slivered almonds
• 3 tablespoons vegetable oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1 pound napa cabbage, chopped
• 2 scallions, thinly sliced
• 1/4 cup chopped cilantro
• Freshly ground pepper

1. Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.
2. In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.

CSA Week 3

Hi friends, Welcome to Week 3. Although it may be raining today things in the garden are growing, and we know the sun will come out soon! We finally mowed our pasture this week. We don't own a tractor, so we borrowed a push mower from our neighbor and got our exercise walking the mower over our two acres of pasture. Mowing is an important part of maintaining the health of our small pasture. If grass is allowed to go to seed it goes dormant, leaving us with very little forage for our animals. By mowing we trick the grass into continuing to produce lush green growth.

At Flying Coyote we use rotational grazing, moving our animals throughout our pasture with mobile electric fencing. We give them access to fresh grass every 7-10 days which minimizes exposure to parasites and allows us to spread out their manure (aka fertility) evenly on the pasture.

Full Share

Turnip Greens 1 bunch

Scarlett Turnips 1/3 pound

Bok Choy 1 bunch

Radish 1 bunch

Arugula 1 bag

Lettuce 2

Kohlrabi 2

Kale 1 bunch

Half Share

Turnip Greens 1 bunch

Scarlett Turnips 1/3 pound

Bok Choy 1 bunch

Radish 1 bunch

Arugula 1 bag

Lettuce 1

Recipes

Spicy Carrot and Radish Escabeche

These pickled carrots and radishes, which are often found in Mexican restaurants, are great as a side dish but I also love to put these carrots and radishes inside sandwiches for a little texture and flavor kick. You can make them as spicy as you want by adjusting the jalapeno amount.

• 4 large carrots, peeled and sliced on an angle
• 1 bunch radishes, washed and sliced into rounds
• 1-2 large jalapenos, quartered
• 1 cup champagne vinegar (or any vinegar you like, but NOT balsamic)
• 1/2 cup water
• 2 teaspoons salt
• 1 teaspoon Mexican oregano
• 4 whole bay leaves
• 1 star anise pod

(optional: 2 cups of ice)

1. The Eat NOW Version: Bring the Water, Vinegar, Salt to a boil in a sauce pan when the salt dissolves bring the heat down to a simmer. Add the Oregano, Bay, and Star Anise. Simmer for one minute. Add Carrots, Radish, and Jalapenos.

Turn the heat off and cover for 5 minutes.

Add ice to the carrots etc. to cool mixture down. When carrots, radishes, and jalapenos are cold drain the liquid out. Discard the bay leaves and star anise.

Serve cold and enjoy. 2. The Save for Later Version:

Toss together the carrots, radishes and jalapenos and fit into a large glass container (with a lid)

In a large sauce pan, combine the vinegar, water, salt, oregano, bay, and star anise. Bring to a simmer for two minutes.

Carefully pour the vinegar mixture over the carrot mixture until it covers all the vegetables, and allow to cool on the counter top. (Leftover liquid should be discarded) When cool, cap and refrigerate for at least 5 hours.

Serve cold and Enjoy! Can be kept for up to three months.

From Painted Peach

Turnip Greens with Garlic

Ingredients

• 2 Bunches of Greens (or 1 bunch for each person)
• 4 Cloves of Garlic
• 1 Onion
• 1 Dried Red Pepper
• Ghee, Coconut Oil or Rendered Animal Fat

Instructions

1. Start by chopping the garlic and the onion. Some people prefer them minced, but I love big, sweet chunks of garlic.
2. Roll the greens tightly and cut them in thin strips as shown above.
3. Heat your desired fat in a pan, and fry your onion and garlic until they’re tender.
4. Add the greens and cook until they’re bright. Add a touch of dried red pepper.
5. Serve warm. Cheap, wholesome and tasty.

From Nourished Kitchen

CSA Week 2

The rain was a very welcome friend this week. Our gardens and pastures really needed that extra moisture after a dry winter and spring. It also meant slower days on the farm, which are a real treat this time of year. The rain also brought a noticeable growth spurt in all of our plants and our beds are overflowing with greens, roots, and flowers.

I was struck by the beauty of the garden this morning. All the plants looked so vibrant, and established, and another season of farming feels like it has really begun. It's also been really fun to watch our first tomatoes starting to form fruit in the greenhouse. Hopefully we'll have ripe tomatoes within a couple of weeks!

In this week's box you'll find a bag of salad mix. Our mix is grown in our greenhouse where it is protected from pests and changes in weather. Our salad mix includes a mix of baby lettuces, mizuna mustard, scarlet frills mustard, baby kales, and totsoi. It's so flavorful we eat it without salad dressing in our house! We also have baby bok choy in the share this week. Bok choy is an Asian green that is known for its crunchy stem and tender leaves. It's wonderful stir fried, braised, or added to soups and stews.

Full Share

Carrots 1 pound

Kale 1 bunch

Salad Mix 1/3 pound bag

Garlic Scapes 1/4 pound

Bok Choy 1 bunch

Chard 1 bunch

Mini Romaine 3/4 pound bag

Half Share

Carrots 1/2 pound

Kale 1 bunch

Salad Mix 1/3 pound bag

Garlic Scapes 1/4 pound

Bok Choy 1 bunch

Recipes

Kale with Miso Dressing

Garlic Ginger Bok Choy