News from the Garden

This past week, my days have been spent cultivating, weeding, thinning and watering! We’re watering the entire garden nearly every day, which is a pretty big job. We do use a lot of drip tapes, which are long strips of tubing with holes in it that slowly release water next to the plants and even under the soil when they are buried. For things like carrots, beets, arugula, turnips, peas and beans, we are using overhead waterers. We have a drilled well as a water source and so we can only water for about 40 minutes at a time without losing pressure so you can imagine the daily dance of watering and moving lines. It is still dry though so more rain would be just fantastic.


The lower section of our garden, where we are planting lots in greenhouse ground cloths and the drip tape runs beneath. You can see onions, cabbages, chard, zucchini and more squashes here.

Did you know that we raise Organic Chickens for meat? If you are interested in pre-ordering some chicken from us, check out our page with all the info and pricing. The first pick up date (1 of 2) this season is happening just later this month and we do still have birds available. Follow the link and you can complete the online form to pre-order yours. The birds are absolutely delicious and can go a long long way, especially when you cut them up and freeze them as pieces, which is what I usually like to do.


This Week’s Share of the Harvest
Remember to check out the veggie guide if you are not sure how to use any of these more unusual items such as garlic scapes and Hakurei Turnips!

1 bag Lettuce
1 bunch Hakurei Turnips (Sweet Salad Turnips)
1 bunch Dill
1 bag Sugar Snap Peas
1 Chinese Cabbage
1 bunch Garlic Scapes
1 bunch Young Onions
1 Cucumber OR bag of little cukes/pattypans
Large Shares ONLY: pick up a bag of Cilantro and a bunch of Rainbow Chard


My amazing and wonderful friends Eric and Robyn (owners of Schmidt’s Catering) helping me pick the rest of  the garlic scapes this morning 🙂

How to Use Your Share
Chinese cabbages are wonderful things, especially when garden grown. They are bountiful, juicy, sweet, tender and can be eaten and enjoyed both raw and cooked. I cannot have a newsletter without giving out this amazing recipe for a Korean Slaw by Gwyneth Paltrow.

Korean Slaw (Gwyneth Paltrow)
2 Tbsp. olive oil
2 Tbsp. lime juice
½ tsp. fish sauce
1 cup shredded asian cabbage
1 cup shredded romaine or lettuce (or another cup of the cabbage)
3 Tbsp. finely diced red onion
3 Tbsp. chopped cilantro
2 tsp. toasted sesame seeds

Whisk together the olive oil, lime juice, and fish sauce in a large salad bowl. Add the rest of the ingredients and combine. Let sit at least 10 minutes but no longer than 6 hours before serving.