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January 26, 2006
Winter Break
We have two more weeks at the winter markets in Seattle, finishing our '05 season... but wait a minute it's already the end of January,'06. Our first propagation greenhouse (which by the way was big enough for many years) is already full of young lettuce starts in plug trays and our second house will be filling up soon.
We have not even finished with last year and here we are starting again for this year. Many years ago the farm took a break from December thru February, but it seems those days are behind us. In an attempt to extend the season on both ends we inadvertently eliminated a period where we used to rest and get ready for the following year.
As the business continues to grow and new opportunites present themseleves it seems prudent to make the most out of the entire year and not just the six months of prime growing conditions. In doing so, we must remember to be mindful of our physical and emotional needs or soon the dreaded burn-out will be upon us. I will take some time off in February to travel someplace warm, maybe Mexico. Dig my toes into some hot sand... a Pina Colada or two or three or four... find a hammock in the shade and sleep for two or three days... you get the picture...
So... thank you for a great year (the best yet) and see you in May!!!
Posted by Jeff at 12:18 PM | Comments (0) | TrackBack
January 15, 2006
Last week of Winter CSA
All good things must come to an and so it is true with our winter CSA program. We hope that you have enjoyed the season. Farming is not an exact science and we never really know how it will all unfold. Poor seed germination and that brutal cold streak zapped some harvests but the mild autumn extended other crops by several weeks. For this last box, we have done our best to include your requests for seasonal favorites. We were pleasantly surprised for the multiple requests for the different greens. Here is an interesting recipe to enjoy them with.
Small Shares:
1/3# salad mix, 1 bunch carrots, 1 celeriac, 1/2# Brussel sprouts, 1 bunch collard greens, 2 Pink Lady apples and 2 onions
Medium Shares:
2/3# salad mix, 2 bunch carrots, 2 celeriac, 3/4# Brussel sprouts, 1 bunch collard greens, 4 Pink Lady apples, 2 Danjou pears and 3 onions
Large Shares:
1# salad mix, 3 bunch carrots, 3 celeriac, 1# Brussel sprouts, 2 bunch collard greens, 1/2# braising mix, 1 bunch turnips, 1 bunch thyme, 4 Pink Lady apples, 4 Danjou pears and 4 onions
Posted by Christine at 10:45 PM | Comments (0) | TrackBack
January 11, 2006
23 days huh, I haven't noticed...........
No denying it, it's winter time in Western Washington, 23 consecutive rainy days going on 24 today. But it's not the abundance of rain that gets me, it's the lack of sun. As a farmer I have become extremely in tune with the seasonal changes, and as it changes it affects my energy level as much as it affects the produce I grow. In the sunny summer time when the plants seem to grow right before your eye's and there is not a patch of ground on the farm not seeded or waiting to be seeded, the sun seems to fuel me just as much as the tender green's and veggie's. Going all day, all week, all month, trying to keep up, and the days still just seem too short. Fall sets in and inevitably leads to winter, where despite our efforts and success in growing veggie's this time of year, there is a whole different feel to the farm. Hours are cut dramatically, but at the end of the day I acctually feel exhausted. The winter time definitly offers a time for rest and relaxation, which I feel like without, I may just go crazy. I know it's more than just the sun's powerful ray's, it's the energy of the entire farm and everything it produces. I can always look forward to the busy spring and summer months, despite the hectic days and ridiculously long work weeks, it's me at my happiest.
-Brett Blair, Manager WGOF
Posted by Brett at 09:39 AM | Comments (0) | TrackBack
January 09, 2006
Only two more weeks!
Berries, berries, berries! Brighten up this rainy winter gloom with some glowing red raspberries. All traditionals are getting frozen raspberries this week. Every pick up location will have a cooler this week to hold the berries. To avoid confusion, all traditionals will get the same size of berries. Just reach in the cooler and grab an unmarked bag of berries. Custom CSA Orders will be labeled with their names to ensure they get the right size and type of berries.
We also have cranberry beans this week. They have a nutty flavor and are popular in Spanish, Italian and Portuguese dishes. They are excellent in soups and stews. To prepare the beans, soak them overnight. Rinse and place in a large pot and cover with double the water to bean ratio.. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 45 minutes until tender. One cup dry yields 3 cups cooked. Try them with your kale in this tasty recipe.
The weather has been taking a toll on our more traditional salad greens like lettuce, spinach and arugula. We are providing you with two excellent winter salad greens this week: claytonia and mache. I whipped up this pretty salad last night, yummy!
We have parsnips for everyone this week as well. These carrot like vegetables used to be used as a sweetner are a favorite roasted, pureed or used in soups or stews. I really like to complement their natural sweetness with a bit of spice. Try them in this carrot and parsnip soup. Cooking and grinding the seeds makes all the difference in this recipe.
We have yams one last time for medium and larges, since we couldn't get washington grown yams, call the farm (425)485-4128 if you want a substitution.
Small Shares:
1 bunch Claytonia, 1/4# mache, 1 bunch winterbor kale, 1/2# cranberry beans, 2 yellow onions, 1 bunch parsnips, 1 bunch carrots and 1# frozen raspberries
Medium Shares:
2 bunch Claytonia, 1/2# mache, 1 bunch winterbor kale, 3/4# cranberry beans, 3 yellow onions, 2 bunch parsnips, 2 bunch carrots and 1# frozen raspberries and 2 yams
Large Shares:
3 bunch Claytonia, 3/4# mache, 2 bunch winterbor kale, 1# cranberry beans, 4 yellow onions, 3 bunch parsnips, 3 bunch carrots and 1# frozen raspberries, 1 bunch rosemary, 4 Pink Lady Apples from Brownfield Orchards and 3 yams
We want to try to stock your boxes next week with your seasonal favorites. What would you really like to see in your last box of the season? Call us at the farm (425) 485-4128 or email us to let us know.
Posted by Christine at 01:15 PM | Comments (1) | TrackBack
Bright Winter Salad
This is a beautiful salad. The pale fleshy leaves of the claytonia are complemented by the crisp dark green mache. The bright colors of the raspberry and orange add a great vibrancy and flavor.
Claytonia & Mache salad with Raspberries and Orange
1 bunch claytonia, washed and stems removed
1 mache leaves trimmed
1/4 c. frozen raspberries, partially thawed
1/2 orange peeled and pith removed, cut into bite size pieces
your favorite red wine vinaigrette dressing for a quick salad or use Jeff's Orange Vinaigrette
Mix together the claytonia and mache leaves in a medium bowl. Add the raspberries and orange pieces, toss. Drizzle with the vinaigrette and serve immediately.
Posted by Christine at 12:18 PM | Comments (1) | TrackBack
Greens Adobo
****** Greens Adobo (from Katie Z.) *******
1/4c. peanut or safflower oil
2 cloves garlic
2 1/2c. kale stems removed and leaves chopped
3c. spinach
1 TBS vinegar
2 TBS soy sauce
Freshly ground pepper to taste
Heat the oil over high heat in a wok until very hot. Add the garlic and cook until golden but not blackened. Remove the garlic with a slotted spoon and set aside. Quickly cook the kale in the hot oil until wilted but still a vivid green. Turn off the heat. Place the spinach on top of the kale and allow it to wilt. Stir once or twice to prevent the kale from scorching on the hot wok. In a cup, combine the vinegar, soy sauce, pepper and the reserved garlic cloves. Pour the vinegar mixture over the greens, toss and serve.
Posted by Christine at 12:20 AM | Comments (0) | TrackBack
Cranberry Beans and Kale
This was a popular recipe in last winters's CSA
(adapted from Barb Beck)
1 large onion (or two small) chopped
8 cloves of garlic minced
6 c stock
1 lb cranberry beans cooked
1 can (6 ounces) tomato paste
½ small celeriac, peeled and cut into small pieces
1 tsp or more red pepper flakes - adjust to your tastes
1 lb chopped kale
1/2 cup cornmeal
1/2 cup water
1 tsp ground cumin (a little better if freshly toasted and ground)
Juice of half a lemon
freshly ground black pepper
Green onions or fresh cilantro for garnish - optional
Dump all but garnish, water, lemon juice and cornmeal in pot and simmer until the kale is tender. Mix the cornmeal, water and lemon juice into paste and pour it slowly into the simmering stew. Simmer another 15 minutes. Garnish with chopped green onions and/or fresh cilantro.
Posted by Christine at 12:17 AM | Comments (0) | TrackBack
January 08, 2006
Savory Carrot & Parsnip Soup
1 tsp cumin seeds
1 tsp cardamon seeds
1 tsp coriander seeds
2 onions, chopped
2 garlic cloves, chopped
1 tsp turmeric
1 TBS fresh ginger, minced
3/4 lb carrots, trimmed and sliced
3/4 lb parsnips, peeled and cubed
2 pints vegetable stock
Dry roast the seeds and grind together. Saute the onion and garlic. Add the spices and cook for a couple of minutes. Add the parsnips, carrots and stock and simmer gently until tender. Puree and serve.
Posted by Christine at 11:42 PM | Comments (0) | TrackBack
January 03, 2006
Pears switch
We are making a substitution on the pears this week. Custom orders for Wednesday deliveries will still receive Anjou pears. All traditionals and custom customers with weekend deliveries will be receiving Washington grown Bosc pears. Bosc pears are slightly different than most other pear varieties. They are ideally suited to the Pacific Northwest, in part because of their dense flesh and thicker skin. The skin is brown and may be mottled without impacting the sweet flesh within. They ripen before going soft, so test the stem end for a gentle give for ripeness. The rest of the pear may be quite firm when ripe. The crisp flesh will be juicy and flavorful, almost more like an apple than a pear in terms of texture but the flavor is pure pear. The elegant long shape of the Bosc and its firm flesh, make it a favorite for baking.
If you are a custom customer that has already placed your order for this weekend and do NOT want Bosc pears, please call the farm at (425) 485-4128 by 6pm Thursday and we will remove pears from your order.
Posted by Christine at 10:48 AM | Comments (0) | TrackBack
January 02, 2006
This week's CSA boxes
Happy New Year!
It is already a bustling new year for us. Usually this time of year, we are at a skeleton crew, with only 3-4 of us holding down the fort and taking care of business. We have 4 people still working the fields almost full time, not to mention the other folks working the office, doing deliveries, the winter markets and all the work that accumulates in the office. Some of the more tender greens, like the salad mix and spinach are a little bruised and don't have the storage life that the ones grown in the summer do, but they still taste great and have that so fresh flavor, so difficult to find this time of year. To satisfy my winter need for warm and hearty food and my omnipresent need for delicious fresh food, I am really enjoying our greens cooked. If you have only tried our arugula raw, I encourage you to try it cooked this week. It is great cooked briefly in pasta dishes or in a risotto pair it with caramelized onions for a sweet-spicy flavor combo.
This week we are highlighting two recipes from longtime WGOF customer, Debra Daniels-Zeller. These recipes are from her cook book, Local Vegetarian Cooking: Inspired Recipes Celebrating Northwest Farms. The first is Autumn Harvest Soup with variations to convert it to a great winter soup. Many of our customers have a favorite way to enjoy Brussel sprouts, here is Debra's recipe. Her recipe book is available at independent bookstores, PCC and for our Bastyr customers, in your school's bookstore! What makes Debra's book a delight is the profile of different farms, including Willie Green's.
Small Shares:
1/2# salad mix, 1/4# arugula, 1 bunch carrots, 1/2# Brussel sprouts, 2 Bosc pears, 1 bunch Chiogga beets and 1# yukon potatoes from Alden Farms
Medium Shares:3/4# salad mix, 1/2# arugula, 2 bunch carrots, 3/4# Brussel sprouts, 4 Bosc pears, 1 bunch radish, 1 bunch Chiogga beets, 1 Joi choi and 1 1/2# yukon potatoes from Alden Farms
Large Shares:
1# salad mix, 1/2# arugula, 3 bunch carrots, 1 1/4# Brussel sprouts, 6 Bosc pears, 2 bunch radish, 2 bunch Chiogga beets, 1 Joi choi, 2 celeriac, 1 bunch sage and 2 1/2# yukon potatoes from Alden Farms
Posted by Christine at 08:29 AM | Comments (0) | TrackBack
Lemon Brussels Sprouts with Onions
Another great recipe from Debra Daniels-Zeller's recipe book: Local Vegetarian Cooking: Inspired Recipes Celebrating Northwest Farms. Be sure to check out section on Willie Green's!
Lemon Brussels Sprouts with Onions (Serves 4)
2 tablespoons coconut oil or ghee
1 medium onion, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1 pound Brussels sprouts, cut in half
1 teaspoon honey or use agave nectar
1/2 tablespoon chopped fresh lemon zest
Juice of 1 lemon (about 1/3 cup)
Salt to taste
Melt coconut oil in a heavy skillet over medium heat. Add onion and pepper flakes, stir and cook until onion begins to brown. This may take about 10 minutes of stirring and cooking to caramelize onions. Add Brussels sprouts, cover and cook until sprouts are soft. You may need to add a little water to prevent sticking. Blend honey, lemon zest and juice together. When the Brussels sprouts have gotten soft, remove from heat and stir in lemon juice. Add salt to taste.
Posted by Christine at 08:26 AM | Comments (0) | TrackBack
Debra's Autumn Harvest Soup
This is a recipe from from Debra's book: Local Vegetarian Cooking: Inspired Recipes Celebrating Northwest Farms, available in independent books stores and PCC.
Autumn Harvest Soup (Serves 6)
All vegetables are optional depending on the season. If you have more carrots or turnips, and no Romanesco add more carrots or turnips.
1 medium squash or 1 large yam (yield will be 2 cups cooked)
2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, pressed or minced
1 cup chopped or sliced fennel
3 carrots, sliced
3 turnips, cut into small chunks
3 small potatoes, cut into small chunks
1 1/2 cups cut-up Romanesco or cauliflower
1/2 cup French lentils
28-ounce can tomatoes, use whole, diced, or ground
3 1/2 cups water
2 teaspoons basil
1/4 teaspoon cayenne
1 teaspoon Rapadura
1/2 cup sliced black olives
2 cups finely cut turnip greens, or use other greens
Salt to taste
Feta cheese or crumbled Port Madison goat cheese for garnish
(optional)
Poke holes with a fork in the squash or yam, and place it on a small baking sheet. Bake at 350º for one hour or until tender. Remove from oven and let cool before cutting. While squash bakes, heat a soup pot over medium heat. Add oil and onion. Cover and sweat onion until translucent. Remove cover, add garlic and fennel. Stir and cook for a few more minutes. Blend in carrots, turnips, potatoes, Romanesco, lentils, tomatoes, water, basil, cayenne and Rapadura. Bring to a boil, then reduce heat and simmer for one hour.
Cut squash in half, remove seeds and skin. Add to soup and stir in with olives and turnip greens. Cook soup until greens are soft. Add salt to taste. Garnish with crumbled feta or goat cheese.
Posted by Christine at 08:14 AM | Comments (0) | TrackBack