Thursday, April 7, 2011

Volume 1: Issue 11

Wowsa, our first fall nights have arrived. Its been dropping down into the low 30’s and threatening to nip our tender squash and beans. We spent a long time covering what we could last night. This morning everything was fine, but it seems awfully early to get so dangerously close to turning things black. I guess that’s what Central Oregon is all about… totally undependable and always keeping you on your toes. I love it! Getting the row cover over the squash was a mission into Avatar!!, those plants over our heads and full of life. But we found our late fall goods under there. So many gorgeous winter squash that you will be seeing soon!! The cool days have been fabulous for working and many many things are being harvested. We also continue to get the fall plantings in the ground. Carrots, Bak Choi, radishes, chard, kale, bunching onions, etc… The season goes on and our food stays good and fresh. POACHED SALMON OVER FENNEL Chop up fennel and spread on bottom of baking pan. Place salmon fillet on top, skin down. Cover with sauce. 1/2 cup mayonnaise 1/2 cup coconut milk or regular milk 1 tsp Tarragon Zest and juice of one lemon Salt and pepper. POTATOES are coming! Its time to start digging new potatoes and you all are in for a treat! These little guys come in so many varieties and colors. Viking Purple, Sangre, and Yukon Gold, to six different varieties of fingerlings. Its our most favorite thing to dig them out of the ground and we are very excited to share them with you! Enjoy!

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