Welcome to the final week of Spring! As the days lengthen to their maximum we are in full swing at the farm. This week will be many of our members' first week to receive shares and we have some wonderful resources to share with you: As a member of our CSA (Community Supported Agriculture) Program you will receive lots of different veggies and fruit this season. The picture above includes some great storage tips for the most common veggies. There is also a link included below with even more details from Zenger Farm in Portland, OR.
Our mission and hope is that we can help our community enjoy locally grown, fresh and nutritious produce! We thank you so much for your support this season and commend you for choosing to help support a movement that not only creates health for you and your family, but also tends to the land by supporting small farms that use regenerative agricultural practices. As a reminder, please wash your produce prior to consuming. We do wash most things at the farm to cool them down from the field and get the majority of dirt off of them, however a second rinse never hurts!
This week's highlighted produce:
Garlic Scapes!
Garlic Scapes are the flower head that comes up every spring for hard neck garlic varieties. This flower head is usually picked or cut off to send more energy back down to the bulb and create bigger garlic. They are sometimes called Garlic Q's because they curl around as they grow like plants from a Dr. Seuss book. I've also heard them called Garlic Whistles because they make a funny sound when you pull them out of the plant.
Our favorite ways to prepare these short season farm delicacies is to toss them in a bit of avocado oil and grill them like you would asparagus. They have a more mild garlic flavor then their full grown counterparts and the texture of a green bean. So yummy!!!! Another great way to prep them is to make a garlic scape pesto! https://joybileefarm.com/basil-pesto-recipe/
You can add Parmesan cheese or nutritional yeast for a more savory flavor, adjust the basil amounts (as it's still a bit too early for basil season) or trade out the basil for other greens like arugula, nettles, spinach, beet greens, carrot tops, or any other greens you have lying around!
We love partnering with other local producers and makers of deliciousness! This months featured local business is Lackner Family Farm from Scio, OR
Lackner Family Farm grows a small orchard of Certified Organic Sacajawea hazelnuts. They are a small three generation family farm nestled in the Cascade foothills of the Willamette Valley. Their family has been farming in Oregon since 1884. Only recently have they "gone nuts" with the filbert orchard being a young eight years old. They hope to cultivate a customer base along with the growing orchard! Their family is dedicated to raising the highest quality product and their orchard has been managed with organic practices since the very first day it was planted. The variety they planted is prized for its excellent "Italian" flavor profile; making it an outstanding choice for roasting, snacking, baking, candy making. The husks are very light and are not as bitter as other varieties can be, which makes for a delicious raw or roasted treat. The possibilities are limitless!
Their delicious Roasted Sacajawea Hazelnuts are available to add on to your shares this week!
Asian Greens- Shungiku (Japanese Greens) also called Chop Suey greens or edible Chrysanthemum greens. They have an aromatic flavor and add texture to salads. *You can steam, blanch or boil in a tiny amount of water and serve with a little soy sauce and sesame oil. Don’t over cook as this makes them bitter. In Japan, Shungiku leaves are an important ingredient in one pot beef and fish dishes. If they are to be used on their own they are usually dipped briefly into boiling water and then plunged into cold water to maintain the green color. In Korea, the leaves are used with strongly flavored fish to neutralize the flavor and in China, they are added to soups and stir-fries. The Vietnamese use the leaves in chicken, pork and beef dishes and fried as a vegetable. Fresh young leaves are high in antioxidants and carotene in particular. They are a piquant ingredient in leafy salads. Click the image below for a Shungiku and Ham Salad Recipe from the Spruce Eats:
For many of you this will be your first time using the Harvie.farm online CSA shares. As a reminder- you can set your preferences using your online profile.
https://harvie.zendesk.com/hc/en-us/articles/360021794754-How-do-preferences-work-
The Harvie system uses an advanced algorithm that "fills" your boxes according to what you like. So by setting preferences, you can rest assured you'll be getting more of what you want. That being said- you can always change it up!!! Every week you will get an email early in the week to "customize your share". You have a ~2 day period to make changes to your box, swap items, add on additional items or even reschedule your share if you're out of town. https://harvie.zendesk.com/hc/en-us/articles/360001667414-How-Swaps-and-Extras-Work
For more details on how to customize your box click this link:
https://harvie.zendesk.com/hc/en-us/articles/1260802865550-Customize-Your-Share-Version-2
And finally, from your Harvie Dashboard you can do lots of things like change your delivery dates, update your credit card on file, view charges or past deliveries, and access farm resources. Click below to learn more:
https://harvie.zendesk.com/hc/en-us/articles/360001542234-What-can-I-do-in-my-Dashboard-
You're always welcome to contact us by sending an email if you have any questions.
We look forward to seeing/meeting everyone!
Your farmers,
Kelly (& the rest of the Flat Tack Farm/Sprout & Blossom Farm team)
*From OrganicGardener.com.au
