Last Week of Spring Share!

WHAT A SPRING!

Here we are — we've reached the final week of this year's Spring CSA and we are heading into the main harvest season next week with a whole lot of good stuff coming up, thanks to manageable Spring rainfall and some hard work on the part of Kim, Joshan, Jade, Gillian, Luis, and James.  Mark and I are supremely grateful for all of the support that you, our partners in growing, give to this farm.  To our CSA members, our super crew, our market shoppers, our fellow farmer friends, our families and friends--thank you for your patience, your pride and your effort in helping us bring another harvest season into fruition.  It is going to be one delicious Summer!

That being said, there's a deadline quickly approaching — we need folks to sign up for their Summer Shares before the morning of Monday, May 28th so that we can plan our harvests accordingly.  Quite a few folks have already reserved their shares (BIG thanks--you help me sleep soundly at night!)

Also, please note that with the exception of our Saturday Farmers Markets in Puyallup and Seattle (we're there!), the farm is closed over Memorial Day weekend.  Summer hours at the farmstand will begin June 1st!

I hope you enjoy the Spinach and Cilantro that Kim is harvesting for you all this week, not to mention some dreamy teenage lettuce heads from our friends at Four Elements Farm.  Salad days are here again!

Best,
Katie

The Summer CSA begins in just 14 days!   You may register for your share at anytime on our website.  You no longer need a special login to sign up--you just have to know whether you plan to order and pay online or whether you'd prefer to sign up and pay by check or other method at the farmstand.  Your payment will be due by the first week of the season; however, payments received prior to the start of the CSA season are greatly appreciated.  

IN THE CSA SHARES THIS WEEK:

• Spinach
• Asparagus
• Lettuce
• Cilantro
• Onions
• Pinata Apples

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK Rosemary (some in flower), Blooming Chives, Oregano, Thyme, Sorrel, Mint, Lovage, Nettles and Green Rhubarb!  While we wait for the newer plantings of Red Rhubarb to establish, we invite our share members to pick a few stalks of the Green Rhubarb.  It tastes the same as the red but with more narrow stalks and only a slight blush of pink.  Over the years, I've learned from a few of you that Blueberry Rhubarb (aka, Bluebarb) makes an absolutely delicious flavor combination.  I'm also becoming a fan of using this classic dessert vegetable in savory ways--from a crisp and tart addition to salads or to add a sweet and sour flavor to roasted chicken.  Kim even uses Rhubarb to fake a tamarind-like sourness in soup from time to time.

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED PRODUCE:  

• Salad Mix (limited)
• Green Garlic
• Spinach
• Herbs
• Eggs 

WILD HARE TOMATO PLANTS (LAST CALL!):
Yellow Pear, Sungold Cherry, Peacevine Red Cherry & Chocolate Cherry
Juliet Plum, & Striped Roman, Pink Berkeley Tie Dye, Persimmon, Green Zebra, Black Prince, Ananas Noire, Rose de Berne, Brandywine.

FROM BEYOND THE FARM:

• WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, & Gala
• Organic Fruit: Heirloom Navel Oranges, Red Grapefruit,  Pixie Mandarins, Mangos, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS
 

SPRING LETTUCE SALAD WITH ROASTED ASPARAGUS
Food & Wine

1 pound medium asparagus
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
10 ounces mixed spring lettuces
One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler

CONTINUE TO RECIPE

5 INGREDIENT CILANTRO VINAIGRETTE
Pinch of Yum

1 huge bunch of fresh cilantro (2 cups packed)
1/2 cup olive oil
2 tablespoons white vinegar
1 clove garlic
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, if needed

CONTINUE TO RECIPE


SPINACH SALAD WITH LEMON & MINT
Nigella Lawson, NYT Food

1 lemon
⅓ cup fresh mint leaves, finely sliced, more for garnish
1 ½ teaspoons kosher salt
 Freshly ground black pepper
8 ounces baby spinach leaves
3 tablespoons extra virgin olive oil

CONTINUE TO RECIPE


BAKED ASPARAGUS SPINACH RISOTTO
Genius Kitchen

1 tablespoon olive oil
1 cup chopped onion
1 cup arborio rice
4 ounces fresh spinach leaves
3 cups chicken stock
1 dash salt
1 dash nutmeg
1⁄2 cup freshly grated parmesan cheese
1 1⁄2 cups asparagus, sliced into 1-inch pieces

CONTINUE TO RECIPE
 

Hooray for May! See you at the Market — join our CSA!

Now that April and its showers are just about behind us, today seemed as fine a day as any to mount our sunflower barn quilt.  I hope you all enjoy it as much as we do because that's the point--to spread joy where we can.  Can you imagine how gorgeous it will be when the cut flower garden frames it in after a couple of months?!  Soon enough.  This April has been one beautiful beast, and thanks to the incredible energy of our crew, combined with the real luck of the draw on Spring weather, we've steadily put in the work and have so much to look forward to as we forge ahead into May.  

Things get REAL in May.  Starting this week, we'll be bringing a bit of WildHare to three local farmers markets in our area.  To start the season, we'll have plenty of Green Garlic, a modest amount of leafy green stuff, bunches of Spring herbs and a few organic plant starts for your gardens (potted tomatoes by Mother's Day weekend!). I have listened and submitted the necessary paperwork for us to bring some of these truly amazing EGGS of ours to our markets in Pierce County.  So as of this week, in addition to our farmstand, you can visit us at one of the following markets:

• The Broadway Tacoma Farmers Market, Thursdays from 10-3
• The Puyallup Farmers Market (we're back in the pavilion!), Saturdays from 9-2
• The U-District Market in Seattle, Saturdays from 9-2

Also, our Summer CSA season begins in the month of May--on the 29th to be exact, which is really only four weeks away.  You may register for your share at anytime on our website.  You no longer need a special login to sign up--you just have to know whether you plan to order and pay online or whether you'd prefer to sign up and pay by check or other methods at the farmstand.  Your payment will be due by the first week of the season; however, payments received prior to the start of the CSA season are greatly appreciated.  

Best Wishes,
Katie

IN THE CSA SHARES THIS WEEK:

• Green Garlic
• Asparagus
• Radishes
• Carrots
• Swiss Chard and/or Arugula
• Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK Rosemary (some in flower), Chives (starting to flower too!), Oregano, Thyme, Sorrel, Mint, Lovage and Nettles.

 

 

 

 

 

 

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Green Garlic
• Celeriac 
• Rainbow Chard
• Herbs
• Eggs 

FROM BEYOND THE FARM:

• WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, Gala, & Pears.
• Organic Fruit: Heirloom Navel Oranges, Red Grapefruit, Meyer Lemons,  Mangos, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

GREEN GARLIC: THE ADOLESCENT ALLIUM - Food 52
THE ONE VEGETABLE YOU NEED TO MAKE NOW: ROASTED RADISHES - The Clever Carrot

TACOS OF GARDEN GREENS IN GREEN GARLIC MOJO
Rick Bayless

1lb. sturdy greens such as kale or chard
1/4 cup green garlic mojo (recipe in link too)
12 corn tortillas
Queso Fresco for serving

CONTINUE TO RECIPE


ASPARAGUS & RADISHES WITH MINT
The Kitchn

1 pound asparagus
1/2 tablespoon butter or olive oil
4 ounces radishes (5 to 8 medium to large radishes)
1 tablespoon extra-virgin olive oil
1 teaspoons rice vinegar
Flaky salt and freshly-ground black pepper
1/4 loosely-packed cup fresh mint leaves, stems removed

CONTINUE TO RECIPE

 

RAW ASPARAGUS SALAD WITH BREADCRUMBS, WALNUTS & MINT
Joshua McFadden, Six Seasons

1/3 cup dried breadcrumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped lightly toasted walnuts
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Dried chile flakes
1 pound asparagus, tough ends trimmed
About 1/4 cup fresh lemon juice
1/4 cup lightly packed mint leaves
Extra-virgin olive oil

CONTINUE TO RECIPE

 

SPICY GREEN GARLIC CHICKEN SOUP
David Tanis

4 large chicken legs (thigh and drumstick), about 3 pounds
 Kosher salt and black pepper
2 tablespoons olive oil
1 large yellow onion, diced, about 3 cups
4 medium carrots, peeled, cut in 2-inch chunks
1 celery stalk, diced
1 bay leaf
1 clove
2 bunches green garlic shoots, about 12 shoots

CONTINUE TO RECIPE

Green Garlic, WA Asparagus & SO MUCH PLANTING

What a day — and there's still so much left of it to go.  Kim is cutting the final round of leaves and shoots from last year's now overwintered Kale, Cabbages and Collards for Braising and Raab.  The sunny days threaten to open sprouting vegetables up into full-on yellow-flowering bolt mode, turning the plants from tender spring delicacies into tough little aphid magnets.    Just south of there, as though the middle farm road were some bizarro line of asymmetry, the rest of the crew is diligently planting thousands upon thousands of new kale seedlings.  Mark is getting our pump restored to working order in anticipation of needing to irrigate as the temps approach 80 this week.   Thankfully, our unexpected walk-in cooler repair went smoothly--even when it doesn't rain, it pours.

With all of this heat, you'll want to fire up your grill for two very good reasons this week--Washington Asparagus season has arrived, and our first rotation of Green Garlic is ready to go with it!  We are especially fond of Green Garlic because it helps us achieve maximum flavor with minimal effort (especially during planting season when our effort is being expended left and right at all hours).  It looks a lot like a Green Onion; however, its aroma and flavor are 100% garlicky goodness.  Unlike its bulbous and cured counterparts, this young tender delicacy is loaded with fresh oils that are ready to impart incredible flavor into your marinades, dressings, soups, salads and more.  So many delicious dishes start with a bit of olive oil, chopped Green Garlic and whatever vegetables and proteins I've been neglecting in the fridge.  Sprouting Broccoli? Into the garlic.  Random greens?  Into the garlic.  Grated carrots?  Into the garlic.  Nuts, Prawns, Tofu?  Into the garlic.  Potatoes?  Asparagus? Pizza? Grains? Pasta? Dress them up in green garlicky oil.  There is so much spring flavor rolling in this week, and it is only enhanced by the spring herbs that are cropping up nicely in the CSA u-pick areas.  

Are you signed up for Summer Share yet?  Beginning Tuesday, May 29, our Summer Share program will run for 18 weeks of harvest, ending Saturday, September 29th, 2018.   (Yes, Fall Share will begin in October this year).  Small and Large pickup sizes are available, as well as add-on shares of Salad, Eggs, Artisan Bread & Olykraut.  You may register for your share at anytime on our website.  You no longer need a special login to sign up--you just have to know whether you plan to order and pay online or whether you'd prefer to sign up and pay by check or other methods at the farmstand.  Your payment will be due by the first week of the season; however, payments received prior to the start of the CSA season are greatly appreciated since we are already investing resources of time, labor, supplies and the funds to that go along with them.

I hope you all enjoy the GORGEOUS days ahead.

Best Wishes,
Katie
 

IN THE CSA SHARES THIS WEEK:

• Green Garlic
• Asparagus
• Purple Sprouting Broccoli
• Carrots
• Baby Potatoes, Reds & Yukons
• Cameo Apples

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK Rosemary (some in flower), Chives (starting to flower too!), Oregano, Thyme, Sorrel, Mint, Lovage and Nettles.

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Green Garlic
• Celeriac 
• Braising Greens
• Kale Raab
• Rainbow Chard
• Herbs
• Eggs 

FROM BEYOND THE FARM:

• WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Heirloom Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

• GREEN GARLIC: THE ADOLESCENT ALLIUM - Food 52
• SORREL, EXPLAINED - Epicurious

CHARRED ASPARAGUS WITH GREEN GARLIC CHIMICHURRI
David Tanis
3 tablespoons finely chopped green garlic
½ cup finely chopped parsley
2 teaspoons finely chopped fresh oregano or 1 teaspoon dried oregano
½ cup extra-virgin olive oil, plus more for drizzling
 Salt and pepper
1 pound pencil-thin asparagus, tough ends snapped off
1 tablespoon red wine vinegar
4 ounces crumbled feta
 Handful of olives
 Crushed red pepper, to taste

CONTINUE TO RECIPE


ALICE WATERS' SPAGHETTI WITH GREEN GARLIC
featured in Fine Cooking

Kosher salt
2 T bs. extra-virgin olive oil
2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced
6 oz. thin spaghetti
2 T bs. freshly grated Parmigiano-Reggiano; more for serving
Freshly ground black pepper

CONTINUE TO RECIPE

ROSEMARY ROASTED POTATOES & ASPARAGUS
A Taste of Home

1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

CONTINUE TO RECIPE