Thursday, July 2, 2009
We've delivered for about five weeks, and soon we'll be having our peppers and tomatoes to add to the list. The last couple of weeks have provided some delicious raspberries, and our blueberries are just getting started.
Every year it seems like the conditions are right for some plants, while not as much for others. This year, for example, our onions are growing as never before--we have huge Walla Walla Sweets, our carrots have been great, as have our snap peas. The broccoli is very slow, however, and the leeks have never really taken off. Our corn is easily knee high, and it looks like we will have a great crop, and the potatoes are looking great too.
The semi-greenhouse we have over the tomatoes and peppers is really helping them along. With the 90-degree Fahrenheit heat this week, we should be able to send some peppers in our boxes next week.
Wednesday, June 10, 2009
Last week we made our first CSA deliveries. We decided to use wine boxes, because we are in Oregon Wine Country, and they are just about the right size. Included in the box is a list of the produce, and often a recipe.
Tom Thumb Lettuce
This unusual miniature butterhead lettuce produces heads about the size of a baseball, ideal for individual salads. Dark green somewhat fleshy outer leaves wrap around a creamy yellow mild-flavored interior.
New Red Fire Lettuce
A feast for the eyes as well as the palate. The most ruby red loose-leaf variety in our Territorial Seeds company trials. New Red Fire produces an impressive loose leaf head, excellent for the specialty market or gourmet restaurant gardener.
This flaxen, soft-skinned beauty comes to us from Poland. Zlata is a silky yellow, medium-sized, round to plum shaped radish with a crisp, bright white interior. Its crunchy texture and excellent, mildly spicy flavor will add zing to any relish tray or salad.
A very sweet, crisp Nantes carrot that raises the bar on flavor and quality. Yaya's 6 inch, bright orange, cylindrical roots hold very well in the ground making it an excellent choice for a fall crop. Add the extra sweetness that comes along with cool weather and you have one delectable carrot. Strong tops make Yaya a great variety for bunching.
We don’t know what kind it is, as Thelma McKibben had it on the farm. We know it is hardy though, as it has survived being moved three times. Bestma’s Rhubarb Crunch recipe included.
Walla Walla Onions
Just a few early ones.
A combination of Beet Greens, Swiss Chard. Add to your salad to give it an added zip, or add to a stir-fry.
Oregon Giant Peas
This snow pea has unusually large, broad pods growing to 5 inches long. They are thick, very sweet, and tender, and remain so longer than others. The plant is 30-36 inches tall, similar to that of Oregon Sugar Pod II. Developed by Dr. Jim Baggett at Oregon State University.
A loaf of Jeff's Oatmeal Bread
Wednesday, May 27, 2009
It was a beautiful day out on the farm, so our Oregon Pioneer Roses are in full bloom, the first to bloom each spring. We're trying out a recipe for rose jelly, where you make a "tea" with rose petals, and then make it into jelly. As Mom put it, "We'll either have some rose jelly, or a nice syrup to pour over our pancakes." We'll let you know how it turns out, and for the CSA folks, you'll know by whether it is labeled as "Oregon Rose Jelly," or "Oregon Rose Syrup..."
Sunday, May 17, 2009
Friday, April 24, 2009
Saturday, April 18, 2009
There are signs of spring at the BOF-CSA, especially since the last major planting in March's tsunami-like conditions. Beth and Erik came over and we replanted spinach and transplanted peas (the latter to replace the lovely meal provided to the voles). We also planted potatoes, including the staple Yukon Gold, but also some Territorial Seeds All Blue Organics
Thursday, April 9, 2009
Saturday, March 14, 2009
Friday, February 27, 2009
Thursday, February 26, 2009
Pollan's book got us to thinking about how we use the seven acres we have, not particularly well. The key to that book for us was that it gets you thinking, even if you realize you cannot reach the ideal. Some of the books you may want to look at are:
Mark Bittman, Food Matters: A Guide to Conscious Eating, 2009
Robert Capon, The Supper of the Lamb: A Culinary Reflection, 1967
Ellis Jones, The Better World Shopping Guide, 2008
Ellis Jones, et al., The Better World Handbook, 2007
Barbara Kingsolver, et al., Animal, Mineral, Miracle: A year of food life, 2008
The Omnivore’s Dilemma, 2007
In Defense of Food, 2008
United Nations Food and Agriculture Organization, Livestock’s Long Shadow, 2007