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Hey Friday Farm Share People!
I was going back on forth if I would do a newsletter for you all each week and I have decided, why not! You will receive it every Wednesday evening and maybe if you have any questions about what is in the newsletter we can talk about it on the farm Friday. The veggie line-up list will be a general idea of what will be available but more items may appear not on the list. :)
Your Farmers,
Adam & Courtney
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VEGGIES
GREEN CABBAGE
KALE
SHELL PEAS
SALAD MIX
SPINACH
GREEN ONION
COLLARDS
SWISS CHARD
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HERBS
DILL
CILANTRO
TULSI BASIL
FRUIT
CHERRIES
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Many of you were curious about the front area of the shipping container since it contained other items such as seeds and dried herbs. These items are part of our Fruition Friday along with a fridge full of veggies.
The idea is anyone can come to the farm between 2-6pm on Friday and take any items they may need for free or they may leave a donation. We also encourage CSA members to take what they need. We strive to live in an abundant mindset so giving/sharing is part of our practice.
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- 1 TBS EACH: Butter & Oil
- 2-3 Cloves Garlic, diced
- 2 teaspoons Ginger, grated or 1 teaspoon Ginger Powder
- 1 small Cabbage – thinly sliced
- 1 small Onion – thinly sliced
- 2 large Carrots, shredded
- 3 large Green onion, sliced
- Kosher Salt & Pepper
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Sauce Ingredients
- 2 TBS Soy Sauce
- 1 TBS Honey
- 1 TBS Rice Vinegar
- 1 ½ tsp Mirin
- ¼ tsp Toasted Sesame Oil
- 1/8 - ¼ tsp Crushed Red Pepper Flakes
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- Make the sauce: In a small bowl or liquid measuring cup, combine all the ingredients from the sauce list. Whisk well to thoroughly combine. Set aside.
- Stir-fry onions & aromatics: In a large sauté pan over medium-high heat, melt the butter with the oil. Add the onion and stir-fry until almost softened, about 3 minutes. Add the garlic and ginger to the pan along with the white/light green parts of the scallions. Cook, stirring, until fragrant about 1 minute.
- Add cabbage & carrots: Increase the heat to high and immediately add the cabbage and carrots to the pan and stir well. Let the cabbage cook for 1 minute undisturbed (you want the cabbage to slightly char). Stir and toss the mixture well and then allow to cook undisturbed for another 1 minute. Toss rapidly and continue to cook, stir-frying, for 1 minute
- Add sauce: Add the sauce to the pan and toss well so everything is coated. Cook until the cabbage is just tender and softened, about 1 minute.
- Taste: Remove from heat and stir in the dark green parts of the scallions. Taste and adjust for seasoning with salt, pepper, fresh lime juice and/or sriracha. Transfer to a serving plate.
- Serve: Top with optional garnishes and serve hot. Enjoy!
Garnish & Topping Options: Sesame Seeds and Crushed Peanuts, Chopped Cilantro, Lime Wedges, Sriracha, Cooked Chicken, Beef, Pork, Tofu or Eggs
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More Recipes Linked Below - Just Click The Pictures!
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This is such a nostalgic meal for me and a comfort food. I love adding fresh dill to this and a squeeze of lemon!
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I stumbled across this recipe that is trying to do edamame with peas and now I want to do it! Let me know if you do it!
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Super simple recipe with lots of tips in case you're unfamiliar with collard greens. We freeze lots for winter soups!
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A refreshing cabbage slaw for the peak summer months! Lots of fresh herbs to brighten your meal!
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DOWN ON THE FARM
The Plant Food Edition
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The picture above is Adam stirring our compost tea and what it looked like on the top. A couple weeks ago we had students from Vancouver out to the farm for a tour ran by settled nomads and they helped us gather various "weeds" around the farm to put into our compost tea. This past week the tea was ready to go out to all the plants to help them grow strong and healthy!
What is a compost tea? It is base of water with various plants added to it that then break down naturally and release their nutrition into the water. Daily stirring is important to keep things brewing. It usually takes 1-2 weeks until it is ready and depends on temperatures. The type of compost we do is anaerobic (meaning without air) which makes it quite stinky but is packed with more microorganisms that aid in the break down of nutrients. You can also aerate your compost tea which will regulate the speed at which the compost tea breaks down leaving behind more plant nutrition. We find the anaerobic teas work fine for our farm and keeping things simple and olde school is what we do!
What plants can go into a compost tea? We use the weeds that grow around the farm because weeds are drawn to soils that they can fix, so why complicate things and let nature show you the way. For example, Plantain weed grows in compacted spots and will work to break up the soil through physical ways such as root growth. It will also bring nutrients from below the compacted spot that can then feed the plants around it; those plants will also help break up the soil but may not survive without the work of the plantain. Amazing! Some weeds we use are: dandelion, yarrow, coltsfoot, plantain, grass, clover, nettles, lamb's quarters, amaranth, horsetail and more. Each of these weeds provides different plant nutrition, and depending on what we need we alter the amounts and mix of each weed. For example, Horsetail and nettles are packed with silica which if you remember from last week's newsletter builds plant's cell walls. So if we are worrying about powdery mildew because our plants look weak or the weather is more favorable for this disease than we would up our compost tea with them!
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Above is a picture of flowering buckwheat and rye covercrop and Adam getting ready to put out compost tea. Cover crops are going to be the topic of next week's newsletter and we will share some pretty interesting perspectives on this. There is a lot to unpack there but I am excited to do so! We are also learning more and more on this topic everday.
Below are pictures of me doing different types of weeding this past week which will also be a topic of one of the upcoming newsletters. To the left I am hand weeding our onions and kale and to the right I am using a hula hoe to scruffle the small weeds are small plants. Basically bigger plants can handle bigger weeds. We dedicate 2-3 days just to weeding each week but it is an important piece to sustainability.
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I put some crop photos below, mostly of things that will appear in this weeks share plus a shot of the winter squash which are just looking so amazing. Our summer squash are definitely taking on more pest damage than our winter squash but I am not going to complain! And yes the spaghetti squash is back!
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And finally the section all about Ruby for all you dog lovers out there! Ruby has slowly learned where the aisles are in the garden although the onion patch still confuses her. Haha. She loved laying in the soft marjoram which is fine for now. And of course running around like a hooligan is what she does best!
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