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Our heated greenhouse is filled to capacity with new trays of seeds and tender young plants. We will continue to seed into the greenhouse until July -- some crops are slow getting started, and really benefit from a seat on a warm bench. As the weather warms up, most of them will move into our cooler greenhouse and out into the field.
Our barn's exterior is nearly ready for paint as well. The damaged wood has been replaced, the boards sanded, the nail holes filled, and the shingles replaced. Trim and paint will follow in the coming weeks.
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new shingles on the endwall of our barn
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Today's boxes include a few more things from other farms, as our field offerings dwindle. It broke my heart to purchase beets, since we lost two full plantings in December, but I suppose it's all part of farming. Ideally, everything would come from our farm, all the time, but we are subject to the whims and extremes of Mother Nature, and occasionally, she really takes a swing at us. On the up side, everything in the boxes was grown here in the Northwest, except ONE item. . . the beets. I found a farm in Oregon who still had some, but they ran out before I could place my order. My apologies for the California beets. I will continue to do my best to source everything close to home.
In other news, we have some great extras in the March box! Eat Local has provided us with Lavender shortbread cookies for today's boxes. Greg Connor, the owner of Eat Local locations in Queen Anne and Burien, sources the best local and organic ingredients, including produce from our farm. He turns those ingredients into amazing creations, which he promptly freezes and sells fresh-frozen to his delighted customers. I have to sample something every time I visit, and I have never been disappointed.
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Natalina helping
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Greenhouse, no vacancy
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Our local eggs come from Steibrs Farms, in Yelm. Here's a little blurb about the eggs we have included with the shares: "Our farm fresh Go-Organic eggs come from our special flock of organically raised and grown hens. We mill the feed ourselves, in our own certified organic feed mill, using the finest organic mixture of corn, wheat, barley and soy. From the time they were baby chicks they have been enjoying a cage free lifestyle, enjoying access to the outdoors. Our chickens are naturally cared for, never given any hormones or antibiotics. Certified Humane by Humane Farm Animal Care." We are pleased to pair with a local company who can provide us all with healthy, humanely raised eggs.
The cheese is another delicious selection from Black Sheep Creamery. Natalina and I get to visit their farm and see the baby lambs!
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Enjoy!
Heidi
Join us for the 2010 Summer Season!
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Hoop houses in the field
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If you froze some of your Autumn corn harvest, here's a great opportunity to use it up! |
ingredients
- 4 ears corn, husked (about 14 oz)
- 4 tablespoons olive oil
- Shiitake mushrooms, stemmed and thinly sliced
- 1 heaping tablespoon chopped fresh thyme or 1 heaping teaspoon dried
- 5 3/4 cups (about) chicken stock or canned low-salt broth
- 1 1/4 cups finely chopped onion
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/4 cup dry white wine
- 2 cups stemmed baby spinach
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 2 tablespoons chopped chives
- Additional freshly grated Parmesan cheese
procedure
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dish: main
season: spring, fall |
| Preheat oven to 400°F. Place corn on baking sheet. Brush with 1 tablespoon olive oil. Roast corn until tender and brown in spots, turning occasionally, about 40 minutes. Remove corn from oven. Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet. Sprinkle with salt and pepper. Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.
Cut corn kernels off cobs. Reserve 1/2 cup corn in small bowl. Combine remaining corn and 1/2 cup chicken stock in processor. Blend until almost smooth. Set corn puree aside.
Bring 5 1/4 cups chicken stock to simmer in large pot. Reduce heat to low; keep stock hot.
Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
Mix corn puree, reserved corn kernels, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto. Stir in 1/2 cup chicken stock to moisten if necessary. Season to taste with salt and pepper. Remove from heat. Spoon risotto into soup bowls. Top with remaining mushrooms. Sprinkle with chives. Serve, passing additional Parmesan cheese.
Adapted from Bon Appétit, September 1997
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ingredients
- 1 bunch collard greens
- 4 large brine-cured green olives, pitted
- 1 large garlic clove, finely chopped
- 1/4 teaspoon balsamic vinegar
- Pinch of salt
- 1/8 teaspoon cayenne
- 1/8 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 oz finely grated Parmigiano-Reggiano
procedure
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dish: side
season: spring, fall |
| Bring a large pot of lightly salted water to a boil. Cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 10 minutes. Transfer collards with tongs to a colander to drain, very gently pressing the greens (don't squeeze!) to drain excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.
Adapted from Gourmet, March 2004, by Danny Toma of Naples, Italy
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