Welcome to week 2 of the 2022 Flat Tack Farm CSA (Community Supported Agriculture) program!
If this is your first week starting, please read last weeks' link for tips and tricks to get the most out of your farm share this season- including some really useful storage tips!
Farm Happenings for May 4, 2022
What's Happening?!
The above photo is our "East" plot where we currently have lots of different Brassicas (or plants from the Broccoli/Cabbage family), beets, and greens planted. This season has been definitely keeping us on our toes! April was the wettest month on record in over 40 years. Climate change is no joke, and it affects us all- Especially as farmers! Last year with the record setting heat wave, we lost some chickens and plants. So far this year, most of our plant starts and bed preparations are running way behind! That being said, we're still getting plants in the ground as quick as possible and seeding on schedule.
As you can see in the photo, many beds are still covered with black plastic (silage tarps) that we usually use to kill weeds and smother out grass. This year they've been a huge help to keep the beds dry so we can work them earlier and not have to worry about having to wait for things to dry out. We purchased most of these tarps last year with a grant we received from the Tilth Alliance. This week we plan to fold back some of the plastic so we can work the beds and get them ready for our first planting of summer squash and cucumbers. We use the white fabric (called Reemay or row cover) to cover plants after planting. This not only keeps in warmth, but it also keeps pests away from plants -Organic Pest Control!
Product Highlights
Because things are growing so slowly right now. We've been networking with other farmers to source more items for your veggie boxes.
This week we are featuring:
Butternut Squash and Rutabaga from Full Plate Farm in Ridgefield, WA.
Asparagus from Volehalla Farm in Ridgefield, WA.
Carrots from Full Cellar Farm in Gresham, OR.
And bulking up our salad mix with greens from Storybook Farm in Gresham, OR.
We also have some yummy add on items:
-Spring Nectar Honey from Corvalis, OR
-Organic and Biodynamic Blackberry Vinegar from Hoskins Berry Farm in OR,
-Dried Organic, Oregon Blueberries (additive, sugar and oil free!)
-Chocolate Hazelnut Butter (made with Organic Oregon Hazelnuts, Fair Trade Organic Dark Chocolate and Organic, sustainably harvested Palm oil).
***This week will also be the first pick up for the Windy River Livestock Meat Shares! ***
You will find your meat share in the cooler at your pickup site. Please DON'T forget to grab it before you leave! It will have a separate tag with your name on the box.
Farm Recipe Idea of the week
Spring Salad using salad mix and Bronze Fennel with Black Berry Vinaigrette.
Use any of the greens from your share, salad mix, mizuna, spinach, etc and add to a bowl. Top with sliced Turnips and microgreens.
To make the dressing:
Vinegar of your preference (1/2 cup)
1/2 Tbsp of Honey, Maple, or other preferred sweetener (can add more to taste)
1/2 cup of Olive or Avocado Oil
Salt and Pepper to taste
Chop a up half of a bunch of the bronze fennel.
Add all ingredients to a pint jar, put the lid on and shake well! *This should last for at least one week in the refrigerator.
Please let us know if you have any questions and we look forward to seeing you at pick up!
Your Farmers,
Kelly & Patrick
