Weekly Weed Archive

Week Seven

June 27, 2012

Photo by Abe Fawson

Farm News,

Remember …We will see you twice this week! Pick up THIS Saturday 3 to 5 and NO shares July 4th.Summer is officially here and has been for a while by the high temperatures we have been experiencing. Seriously pray to whom ever you pray to but ask for rain. We are close but should be able to get all we wanted to plant in for a bounteous Summer harvest .We feel so good about that that we added a 12 week season starting in 2 weeks. Limited number of shares please tell your friends.THANK YOU to those who volunteer we have the most talented hardest working volunteers this season. They work as hard as we do and care just as much about what is happening here.

What’s In Your Basket This Week?

  • Green Onions
  • Bulls Blood
  • Lettuce
  • Carrot
  • Apricot
  • Tomato
  • Garlic, Early California,Siskiyou Purple ,Chesnok Red,heirloom Appelgate
  • Mint
  • Asian Stir Fry
  • Tokyo Bekana
  • Shunkyo Radish
  • TojnbTomitillo Plant

Fruit Share:

  • Apricots
  • Bing Cherries
  • Tart Yellow Cherries
  • Apples

All Organic.I can not say all local as the apples came from Arizona but harvested by a local farmer(Back Home Farm) from her Fathers orchard.I do not love the texture . The smell is beautiful.

Cheese Share:


This is the busiest time of year for us.Last week end with the Groovefest and 3 farmers markets it was not enough something more needed to happen… Jack Rabbit Ranch, goats got out and into the grain. Which can mean bloat and death. One yearling did die.We went out in the wee hours of the night last Thursday and Sara helped treat the goats for bloat then we all went to work in the cheese room what a privilege. I sampled it all Jack,Jarlsberg,and cheese curds.WOW ! Jack Rabbit Ranch cheese just keeps getting better.To have had a different cheese every week this season and tasting better then ever is impressive. This is a small place.30 goats,2 people,DJ & Carrie who love what they do and a cheese cave only big enough for one person. Thanks to them Cedar has excellent local artisan cheese. We love it, hope you do to.

What to do with what is new,

You can not please all the people all the time and only some of them sometime.There will always be someone who will not be happy, will not get what they want. What we hear:”we want less variety and more of one item “we want more variety not so much of one item,we get to try it not just get stuck with allot of one item.””we only want normal stuff” “we want things we have never tried before” “harvest and grow with a menu in mind”

We are trying something a little different this week, harvesting with a menu or recipe in mind. We are giving you ONE, yes just one radish ,one carrot for your stir fry.

Literaly a tomato,Yes,just one but the fact there is a tomato this early is what counts.We picked everyone that was ready. We have a ceremony for the first tomato we eat of the season ..Even if it just one ENJOY and savor each bite.Organic, local and grown by your farmer.These are here so early thanks to the “walipini”.We grow in green houses,3 of them in Hamilton Fort with Albert Montoya.This is the first season using the newest green house or walipini.We are looking forward to the possibilities of growing in there.

Garlic, You have had the sacpes from the hard necks, now you get the bulb.Eat a raw clove every night.Put it on a piece of apple or cheese. Chesnok Red,outstanding,uniquely spicy flavor raw. One of the best baking garlics.Purple stripe hard neck.

from Shvelisi, Republic of Georgia.California Late,soft neck ,a little on the hot side and has more color.This is what you see in the stores. Appelgate Heirloom,soft neck, is a superb mild garlic that is excellent for raw eating as in pesto or added as something crunchy , or cooking where you want only the most delicate hint of garlic in your dish.Siskiyou Purple Softneck,Pungent flavor, slightly tangy.

Garlic’s most potent medicinal qualities are obtained when consumed raw. However, garlic is key in many recipes. One of our favorite ways to use garlic, besides eating whole cloves , is to roast the bulbs. Carefully cut off top 1⁄4 inch of the bulb, to expose the cloves. Place in a pan and drizzle with olive oil, sprinkled with dry or fresh herbs ,good salt and pepper.Bake at 350 degrees for about 1 hour. The aromas of sweet garlic will fill the kitchen and make your mouth water. Let roasted garlic cool for a moment, then squeeze or scoop out the creamy, paste-like clove onto crackers or bread.You can keep it in a jar for weeks in the fridge. Wow.

Mint, We like this herb in our stir fry or fresh in the salad with the hot dressing that follows.Pour hot water over the leaves for tea.Great in many dishes.The most unique use I know of is putting it in your shower head!

Asian Stir fry, Komatsuna,Tatsoi,Mizuna,Shungiku etc.This is small and fabulous raw.Our favorite way to eat asian greens is to pour a hot dressing over them.Nancy, a Share Holder shared this excellent recipe for any greens.

Wilted Asian Greens

  • 1/4 cup rice vinegar (not seasoned)
  • 3 tablespoons soy sauce
  • 2 1/2 teaspoons sugar
  • 1 1/2 teaspoons finely grated peeled fresh ginger
  • 1 1/2 teaspoons Asian sesame oil
  • Greens

Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well.

Tokyo Bekana, Lacy Tokyo Bekana,Hot weather and no rain means insects. I have never before seen the insect that made these pretty little holes.In a world were beauty is only skin deep these would be tossed.The flavor is not effected and why waste this first cutting. We use this for wraps, steam,stir fry,saute,put in salads or pour that hot dressing over it. It is our “Asian sorrel” meaning very versatile mild flavor.

Shunkyo Radish, a Chinese specialty, just one of these beauties for your Asian dishes this week.Hot and unusually sweet.

I hope you enjoy your basket. SEE YOU THIS SATURDAY

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