Nice looking boxes this morning. We harvested everything yesterday and into the evening. It was still raining when we were done, so we just left all the vegetables out on the packing tables. I swear, they looked better and more alive this morning than yesterday, right after picking them. Something magical truly happens when rain kisses vegetables all night. I left a large bunch of cut calendula flowers on its side on the table outside. By this morning, each little flower head had turned 180 degrees to face the rising sun. This was a poignant reminder for me about how lucky we are to be eating food that is still alive. Keep that in mind as you sprinkle some calendula flowers on your salad or in your kale today. We are part of something special here. And each one of your participation is making it happen. And the best part is that the plants themselves are in kahoots with our intention to be more healthy and sustainable. Just ask the calendula. She’ll tell you.
edible calendula flowers
a few small early peaches
salad mix and a few small heads of lettuce too
a few tasty radishes Give these a try. Even if you are not a radish fan
bag “o” kale
beets with greens
fresh oregano and rosemary
a few green onions
red and white potatoes
What Can I Expect To See In My Box In The Near Future?
Thanks for asking this question Paula. It has been a while since we gave an update. Well, the very next new thing will be fennel. Probably next week. Apricots and Mulberries are about three weeks away. Heirloom tomatoes are growing nicely, but we have never kicked off tomato season until after the fourth of July, so those are still a couple months away. patty pan, gold zucchini and crookneck squash are about three to 4 weeks out. Lemon cucumbers and Armenian cucumbers are about a month out. Pepper plants are just going in the ground. They will start producing after a month. We have a lot of sweet frying varieties that I am excited to try this year. Then there are the melons. Lot’s of them. Cantaloupe, watermelon, honeydew and more. The melons, the Butternut, Hubbard and Spaghetti squash are all just coming up in the seed trays. So, they are at least a couple months off.
This image was kind of grainy. But I just had to show you guys the progress on our specialty potato patch from just a little over a month ago. For those of you who have never seen potatoes grow, those are the leaves. And the potatoes are growing in the mounds below.
We also went big on echinacea this year. We are trying a few different medicinals that we are hoping to provide for our local herbalists on a consistent basis, For now, nettles, elderflower, calendula and echinacea are the top contenders. If you are interested in hearing more about our medicinal herbs and products. Send us an email. We would be happy to talk to you about it.
Caldo Verde (“green soup”) is a classic Portuguese dish that combines kale with potatoes and sausage. This recippe is modified from Savoring Spain & Portugal cookbook.
Caldo Verde / Green Soup
3 cloves of garlic, minced
1 large onion, chopped
3 medium potatoes, chopped into 1/2 inch pieces
2 cups of chopped kale
2 links of chicken chorizo sausage
4 cups chicken stock
2 Tbs. fresh flat-leaf parsley
Salt and pepper to taste
Saute the chopped onions in olive oil until they’re soft. Add minced garlic and potato pieces; cook for a couple minutes and then add the chicken stock. Let this cook for about 20 to 30 minutes, until the potatoes can be broken with a fork. In a separate pan, cook the sausage. When the potato mixture is cooked, add the sausage bits and heat through. Add the chopped kale and turn off the heat. Season to taste and garnish with fresh parsley. Enjoy it with a good crusty bread!