Week #5 (6/23 & 26)

This week your basket contains: Lettuce, snap peas, kohlrabi, Asian broccoli OR SUMMER SQUASH, kale, European broccoli, spring onions, carrots, and new potatoes  We are very happy with some crops like broccoli which is just starting, amazed and almost overwhelmed by others (kohlrabi & peas), and somewhat disappointed by others like carrots.  The carrots in your basket that have greens attached are from our outdoor planting that is just getting to the harvestable stage while the topless carrots are from the hoop house where they just seem to have stalled out.  The all are nicely sized for roasting whole next to a chicken or on their own.

WE HAVE HEARD FROM A COUPLE OF PEOPLE THAT OUR NOTES HAVE BEEN WET AND UNREADABLE LATELY.  We will be paying closer attention to that.  We have also been letting the online version of the note slip our attention for a while.  ALL THE NOTES FOR THIS YEAR ARE NOW ONLINE.  We are also putting up projected harvests on Sunday evening to help people plan for the coming week.  See the footer of this note for our web site address.


1 lb. broccoli flowerets

2 or 3 cloves garlic

½ c. grated Parmesan

3 Tbsp. olive oil

1 ½ tsp. sesame oil

½ tsp salt

12 oz dried bow tie pasta (farfalle)

1-2 Tbsp. seasoned rice vinegar

1 small tomato, chopped

In a large pan, bring 8 cups water to a boil over medium high heat. Stir in broccoli and cook until just tender to bite (about 7 minutes). Immediately drain broccoli, immerse in ice water to cool, then drain again. In a food processor or blender, combine a third of the broccoli with garlic, cheese, olive oil, sesame oil, salt and 3 Tbsp. of water. Blend until smooth. Scrape down side of container, add half of remaining broccoli, blend until smooth, then repeat with the remaining broccoli. In a large pan, bring about 3 quarts of water to a boil, stir in pasta and cook until just tender to bite, 8-10 minutes. Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add pesto and mix gently but thoroughly. Garnish with tomato and serve immediately. Serves 4. From Low-fat Vegetarian Cookbook from Sunset Books 1995.

Kale is an extremely versatile green.  In addition to soups, sautés, and stir fry, kale makes a great snack when turned into chips.  This recipe from America’s Test Kitchen is quick, easy, tasty, and healthy.  Give them a try.


5-10 kale leaves

4 tsp. olive oil

Kosher salt

Remove stems from the kale leaves and tear into 2 inch strips.  Wash and thoroughly dry the leaves and toss them with oil in a large bowl.  Spread approximately 1/3 of the leaves on a large plate and sprinkle with salt.  Microwave for three minutes.  If leaves are crispy, transfer them to a serving bowl; if not, continue to microwave leaves in 30 second increments until crispy.  Repeat with remaining leaves in two batches.  The kale chips can be stored for up to a week in an air tight container. 

DO YOU LIKE SALMON?  Who doesn’t?  In any case, we have partnered with Kenai-Red Fish Company to give you the opportunity to get a great deal on Alaska salmon. Kenai-Red Fish Company is a Community Supported Fishery that proudly delivers high quality, long lasting, sustainable wild Alaskan sockeye and coho salmon shares to households around the Portland area. Their fishing grounds are in the Cook Inlet out of Homer, AK. By purchasing a share from them, your next salmon dinner is direct from the boat to your table.  While all the final details have not been nailed down (mostly due to uncertainty of how covid will affect delivery).  Please check our web site for Kenai’s full announcement that includes live links to their order forms and other information.

WE MISS HAVING SUBSCRIBER DAYS and have been strategizing about the best way to accommodate visitors.  The plan we have come up with is to have families sign up for set times on Sundays (the only day that works for us during market season) to come out for a visit without others being on the farm.  We will be able to meet you, show you a bit of the farm and let you explore the farm on your own all while observing appropriate social distancing protocols.  Please email to let us know you want to visit and we’ll set up your time!