NEWS FROM THE FARM
Happy 4th of July! Things are finally heating up at the farm and starting to grow. Some might find it too hot (the vegetables I mean) and start to bolt, but I’m working hard to stay on top of them all. I adjust our automated drip system to put down more water, I fertilize with a compost tea, and hope that nothing gets away. Its amazing how a broccoli head can go from the size of a quarter to the size of a saucer and starting to flower…. Over night.
Now that the rains have passed (most likely) we are finally getting ahead of the weeds. It’s a lovely time in the garden and you are all welcome to come for a picnic or a rest in the hammock.
I hope you are all enjoying your veggies. They are jam-packed with nutrients and picked fresh each day for you. I know we have had a slow start to the season, but this is Central Oregon after all and the bounty is on its way. Thank you for your patience and support.
Happy 4th of July! Things are finally heating up at the farm and starting to grow. Some might find it too hot (the vegetables I mean) and start to bolt, but I’m working hard to stay on top of them all. I adjust our automated drip system to put down more water, I fertilize with a compost tea, and hope that nothing gets away. Its amazing how a broccoli head can go from the size of a quarter to the size of a saucer and starting to flower…. Over night.
Now that the rains have passed (most likely) we are finally getting ahead of the weeds. It’s a lovely time in the garden and you are all welcome to come for a picnic or a rest in the hammock.
I hope you are all enjoying your veggies. They are jam-packed with nutrients and picked fresh each day for you. I know we have had a slow start to the season, but this is Central Oregon after all and the bounty is on its way. Thank you for your patience and support.
Our corner field of Austrian Winter Peas. We will share them with you sweet before we combine them for seed.
ROASTED KOHLRABI
ROASTED KOHLRABI
Ingredients
1 fresh kohlrabi, ends trimmed, thick skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic
Salt and Good Vinegar
PREPARATION
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).
PREPARATION
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).
WVO!
WVO stands for Waste Vegetable Oil, which is used fryer oil. Your veggies are delivered by a truck that runs on recycled vegetable oil. I am always looking for WVO and if anyone knows of a restaurant that might be interested in letting me have theirs, please let me know :)
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