Happy Thanksgiving!!!

We’ve just finished up a great dinner thanks to Grandma & my daughter.   I was able to actually spend some time on the place in daylight hours since today was an early off.  It has been  a month since I have seen my farm during the daylight.   Tree harvest is keeping me very busy right now.  A typical day is out of the house around 5:30 and home sometime between 7 and 8 (am and pm respectively).  But that all brings me to the real reason for tonight’s blog.   Tomorrow is the day after Thanksgiving and the day that we open for our U-Cuts.  We will be open as usual 10am – dusk, and will still have all the same services.  But this season finds us a bit shorthanded.  The two older kids have jobs off the farm and will not be around as they usually are.  I’m finding that finding replacements is not as easy as it use to be, especially since I am not on the farm much for the first couple weeks of U-cuts.  It may take a bit more wandering than usual to find the saw guy.   Hopefully Jess will find the time to make a few wreaths, but I was not able to find the time to get out for cedar boughs to make garland.  I need to work a lot harder next year to make that trip.   It’s always a nice day out in the woods.  But this warm late fall was making me put off getting boughs until I was out of time.  Boughs cut when it’s warm without rain and cold to make them go dormant can have a tendency to not last as long as the ones cut later.

As far as our trees go, this year I can truly say they are wild.  Shearing is not yet finished and a few years of not having enough time to do all my tree work is now showing.  Last time I had an afternoon to go through the fields I was kicking myself for not finding the time to get out and do the work.  I have lost a lot of trees due to inattention.  Some are savable and there are still some nice ones out there.   If you are a fan of the alpine type trees we have a bunch of those, they look more like a silver tip from Northern California.  Those tend to be the tops of some of the bigger trees.  There are also a lot of trees that have become what we term necky, they have a couple years of unchecked growth that causes them to stretch several feet with out many branches.  But if you cut that neck out the tree is still pretty nice.

Most all of this I say as a warning of sorts to everyone.  It is a drive to get out to our place and I would hate for you to come this far to not find anything, but if you put a little imagination into your thinking there are some good trees to be had.  Especially if you like your trees a bit on the wild side.  We are willing to cut up (really high stumps) and cut down (take off long necks) and do a bit of trimming on the trees for you.  There are a bunch though that I am cultivating for tall trees that we would not be able to cut up.  Most all of those trees are tagged.  Still for sale, just not as a cut up tree.

So if you’re up for an adventure come on up and visit us.   Just be ready for a little more slower paced and laid back time.   I will be back on the farm the second weekend of December and if I can swing it I would like to be back  on the first weekend.  If I can really get my act together I will try to get the flocking stuff going and maybe even be able to flock a few trees.




I am a slacker

It has been a long time since I’ve sat down and wrote a new entry of the farms blog.  In my head I’ve done lots of them.  As I’m out in the garden working ideas pop into my head and I come up with this awesome blog entry that I can’t wait to write out when I get back to the house for the evening.  But then evening comes, I’m tired and as I sit down in my chair my eyes slam shut and the thoughts are….gone.  Somewhere in the vast grey matter that sits inside my cranium I know they are there.  Waiting for another day to come to the surface and maybe I’ll get them onto the blog then.  But for now, we’ll make due with last weeks newsletter for the CSAs.  Those have been a bit slow too.

CSA Newsletter 7-7-15

This Weeks Vegetables  – Lettuce – Cabbage – Cucumbers – Summer Squash – Radishes – Greens – Herbs – Garlic –

Veggie Tips and Notes

Greens – Kale, Collard and maybe a little bit of chard.  A bit wilted from the heat?  Cut an inch off the bottom and soak in a sink of cold water.  It will perk everything back up.

Cucumbers  – Both eating and pickling.  Even a couple of lemons??  Maybe.

Cabbage – Both Nappa and regular green cabbage.  Nappa will be gone soon.  Get it while you can.

Summer Squash –  They are really starting to come on.  Have a big variety.  Small lemon ones to big….you know… I missed it yesterday in the garden and it grew another foot.

Garlic –  This week’s garlic is Shandong.  It is hot if eaten raw.  Keeps a good strong flavor when it is cooked.  The garlic is fresh.  Leave it out in a dry place so it can finish drying if you do not use it right away.

Recipe for the Week      Refrigerator Pickles

The pickling cucumbers are perfect for this recipe. Refrigerator Pickles

7c Sliced Cucumber                            1c  Sliced Onion

1c Cider Vinegar                                  2c White Sugar

1t Celery Seed                                     1/2t Mustard Seed

2T Salt                                             Opt.  Add a pinch of turmeric for more color

Layer cucumber and onion into 2 quart jars.   Stir liquid and spices together,  pour over cucumbers.  Add water if needed to fill  jars.  Shake well.  Put in refrigerator for 24 hours.  You can use a variety of vegetables just slice and put into jars, keeping amount at around 8c.  It gives the vegetables a great flavor.

How Does the Garden Grow???  In this heat?  Great and horrible.  The hot weather we have had is bringing on the warm season stuff faster than normal.   We would be even farther ahead if I had been able to get more stuff in the ground sooner.  But I didn’t quit working my other job soon enough this spring to be ready.  Next year I think I need to knock off a month earlier.  Will be kind of tough.  I was growing to like that paycheck coming in every two weeks.  For some reason we have had horrible germination with our bush beans.   The purple ones did great.  The yellow and green ones, not so much.  I have maybe a dozen plants between the two.  What happened??? that’s a good question.  By the time I saw it and could fix it it was time to put in pole beans and it all would of been ready about the same time.  My back says it likes pole beans much better.  Easier to pick.  Broccoli and cauliflower are not liking life right now.  A bunch of the cauliflower heads are malformed and doing some weird stuff.   Broccoli is sending up smaller heads that quickly flower so we will have much less than we should out of the planting.  Hopefully fall planting will do well.  The heat is also sending most of the Asian green such as Napa cabbage, choi, tatsoi, mustards and spinach into an instant bolt once it gets any size to it.  Lettuce is heading the same way.  I do have some of that under shade cloth.  Hopefully that will help.  Cooler temps would be nice but it would slow down the warm season veggies.  Which do we want more?  I’m up for some lemon cucumbers and fresh tomatoes so can’t complain too much about the heat.  Although I do not like heat at all.    Am having a great basil season.  If you would like an amount big enough to make a batch of pesto.  Let me know.

Farm News   We are done with baby bunnies.  Last one went to a friends house.  I think Grandma was a bit sad to see it go.  She was the one who fed it most and was getting attached to it.  Bunny will have a great home and be spoiled.  In fact I found it my friend decided it was too small to be in it’s cage outside so it is now in her house for awhile.  Yep, it will be spoiled.   We brought a bull home on Sunday.  He is not here permanent, just for a couple of months while he visits with our girls.  That means end of April/May sometime we should have a couple new calves running around.  18 months after that we will be able to offer grass fed beef for sale.  Talk about a long process.  He is supposed to be friendly but we are not so sure yet.  Means our girls are not getting as much attention as they usually do.  I normally spend a little bit of time when I’m filling the water trough in the field scratching on our heifer and the calf.  Mamma cow isn’t real friendly unless you have a cookie in your hand.  Then she is about on top of you.  She’s a bit to big to be doing that.  For the moment it is mostly petting through the gate.  I’ve had run ins with a bull before and don’t care to again.  He was eating vegetables out of my hand this morning.  But there is a big difference when there is a good gate between you and him.   Our baby chicks are now orphans.  Mom flew the coop (literally) and is back with the rest of the flock.  Babies are more than big enough to be fine without her.  They are busy scratching in the little pen next to the big coop.  Another couple weeks and it will be time to let them be with the rest of the flock.   Will mamma return to protect her babies from getting beat up by everyone else?  Probably not.  Chickens are pretty mean creatures.  There will be a few days of coop chaos once the babies go in.

CSA Payments   For those of you who are on the payment plan it is tie for the second one if you have not already taken care of it.

Apologies    I have blown it big time getting newsletters out to everyone.   Even now I am pushing it to get this done before I leave for my Tuesday market in Molalla.  Several of you have mentioned to me that you miss seeing the newsletters every week.  And I am now just finally getting around to it.  Not good on my part.  I actually find lots of info in these letters when I go back through them later on.      At this time last season we had only a few cucumbers and summer squash.  But there was cauliflower and broccoli and peas (which the heat took care of a week or so ago).  I am really hoping for some cauliflower.  Roasted cauliflower with curry has been sounding really good the last couple of days.

Hope you all have a great week.  Enjoy the cooler weather that the weatherman says is coming.  Should we believe him?

Last Basket of the Season

This Weeks Vegetables   – Greens – Tomatillos – Peppers – Ground Cherries – Leftovers – Squash – Pumpkins –

Veggie Tips and Notes

Greens – Kale, Collard and maybe a little bit of chard.
Tomatillos – Very Beans – At this point I think I will be lucky to find some, but hopefully there are a few.
Peppers –  Many peppers, use to make hot sauce or dry and keep for winter use.  They store for a couple of weeks in your fridge as long as they have not been cut.
Leftovers – Going to be a little bit of whatever I can find, hopefully some carrots, cabbage, maybe even some lettuce?? It’s time to clean out the garden.
Recipe for the Week   Everyone will be having some squash and pumpkins so here is one of my favorite recipes for them.
Winter Squash Soup

1    Small Winter Squash (any variety) Peel and cube
1    Small onion, chopped
2    Carrots,  chopped
2   lg stalks celery, chopped
3c  Chicken Broth, may need more
2T   Butter
Salt & Pepper, garlic to taste,
half & half (optional)

Chop all of your vegetables in larger pieces, you’ll be blending it so you don’t have to spend the time cutting everything up small. Sauté’ the celery, carrot  and onion in the butter, when onion begins to soften toss in the squash and pour in enough chicken broth to cover the vegetables completely.   Cover and simmer until the squash is soft and completely cooked.  Use a stick blender puree the mixture until smooth.  Add more chicken broth until it reaches the right consistency.  Add salt and pepper to taste.  I also use a seasoning called fox point (just a pinch).  I get it from Penszey’s spices (by Winco in Clackamas).  It adds a nice flavor to the soup.  If you want a creamier soup leave a bit thicker and add some warmed half & half right before serving.  If you don’t have the fox point use a little bit of garlic and maybe a pinch of onion powder (just a pinch it will quickly overwhelm the soup).  As part of my squash I will also add in some summer squash if I have it.

The End of CSAs   It is here, this week will be the last of the delivered CSA baskets. There is still vegetables available, but baskets will need to be picked up at the farm.  Be sure to call a day or two ahead so I can have stuff ready.  My schedule will go crazy in another week and if I am home at all it will be on Sunday.  After the beginning of next month I can’t be sure what will be left.  I’m picking all the peppers this week and they will be good for a couple of weeks in the cooler.  There will be squash and greens.  Some late cauliflower and cabbage will be coming on soon and there is more lettuce that is getting close.   If I haven’t gotten your baskets back be sure to bring them with you.   I will be getting in touch with everyone when it gets closer to U-Cut time.  U-cuts will open the Friday after Thanksgiving.  We will be open almost every day of the week.  Am waiting to talk to my Dad about what day he would like for U-cuts to be closed so he can have a day off.

Farm News   Still waiting for that first frost. It is pretty late this season.  We usually have our first frost the beginning of October.  But even so most everything is pretty much done.  The last batch of cucumbers didn’t put out very many and now the plants are looking pretty dead.  That was a bummer.  Next season they need to get planted a bit earlier.  It’s time to pick the last of the warmer season stuff (peppers, tomatillos, etc.) and get them into the cooler.  The greens are doing great right now and the last batc of lettuce is starting to take off.  Would do better if I could get it all weeded.  There are raised beds to get filled and replanted with some cold crops.  A last little bit of garlic to get put in the ground for next year, maybe they will grow…. well not better but just grow.  Garlic and onions were a bad thing this season.  Garlic didn’t survive the cold of last winter and I don’t know what happened to the onions.  They were there and then they weren’t.  I’m thinking gophers.  Gophers got a lot of stuff this year.  just about anything that grows underground they attacked.  Makes me want to put something in the ground to keep them out.  But that would be a lot of time with a shovel digging a trench around the entire fence line to put in a sheet of tin to make a barrier.  Just don’t have that kind of time.  Need to figure out plan B.

Speaking of B. The bunnies have escaped.  Maybe we should have been talking about how much bigger they needed to get before butcher time while we were in their cage?  My daughter was supposed to be taking them to get butchered but came out and tells me they are all gone.  Then she says look there they are.  I look where she is pointing and yep there they are, hoping through my garden decimating all of my newest batch of collards and kale.  Really?  So now youngest boy is running through the garden with a fish net trying to catch rabbits.  Brother.

And B leads to C. For Chickens.  We are now down to 14 chicks.  The house they were in had a ramp and a few have gong down it and couldn’t get back up.  Mamma stayed with the group to keep them warm, so that meant babies that were away from everyone didn’t make it.  Will have to figure out a better baby house for the next batch of chicks.  There is always something to get done.

Final Payments   If payments are still owed be sure to get them in the mail to me, now is the time for me to wrap my books up for all of this and get ready for Christmas trees.

Next Season   Even though we are just finishing up this season I am already planning next season. I do know that the end of this season made it clear to me that I need to make a few changes to survive through next season.  Market will be from April 25th – October 4th so I think I will try to start the CSAs around the end of May and end them at the end of the market.  I probably won’t do the OC Market next season.  I really enjoyed it but the job schedule won’t let me have that much time off.  Molalla and Canby will probably be a Wednesday evening drop and I’ll take Sundays off.   What a concept, having an actual day off every week.  I haven’t had that in a long time.   Might actually enjoy that.   With all of that somewhat planned in my head registrations will open up again the beginning of January.  I am going to keep the same number of places that I have this season so if you know you won’t be back next season it would be great if you can let me know.  I will have a few spots open for working in exchange for the CSA baskets.  Get in touch with me if you want more info on that.

Thanks for a great season, I hope that you were all happy with your vegetables this summer.

CSA Newsletter for 10-1-14

This Weeks Vegetables

Squash – Greens — Tomatoes – Beans? – Tomatillos – Cucumbers& Summer Squash?? – Peppers- Ground Cherries –

Veggie Tips and Notes

Greens – Kale, Collard and maybe a little bit of chard.

Zucchini & Cucumbers – Very little left, kind of the last bits and pieces

Beans – At this point I think I will be lucky to find some, but hopefully there are a few.

Peppers –  Many peppers, use to make hot sauce or dry and keep for winter use.  They store for a couple of weeks in your fridge as long as they have not been cut.

Tomatoes – Still some tomatoes, watch them though, they spilt easily from the rain we have had..

Recipe for the Week  We have lots of these peppers right now so thought this would be a great way to use them up.

Stuffed Anaheim Peppers

5 anaheim chili peppers                      2 large chicken breasts (cooked and shredded)   \2 ounces cream cheese                     1 cup grated Monterey Jack cheese                     1 small sweet onion chopped                 Salt, pepper and cumin to taste

Place peppers in boiling water for 6 minutes, then immediately place into cold water. Make one slice down the front of the pepper and remove seeds with a spoon. Set aside.   In a medium bowl, mix together shredded chicken, cream cheese, cheese and onions. Season with salt, papper and cumin.   Fill peppers and put in greased 9″ x 13″ baking dish.  Cook peppers at 450 degrees for approx. 15-18 minutes, or until peppers are soft and just starting to blacken.  If you don’t like the pepper skin you can peel it off.  I also like to add a little bit of finely chopped jalapeno for a bit of extra kick to this recipe.  You can use the Mole Sauce below or fresh salsa is also great on it.

Mole Sauce

1 tablespoon oil                                  1 small onion (chopped)                                         1 tsp cumin                                          1 tsp oregano                                                        4 tbsp chili powder                               1/2 tsp salt                                                             2 cups chicken broth                             8 ounces tomato sauce

Saute onion in oil, add remaining ingredients and cook down until it forms a nice thick sauce.

Red & Green Peppers, What’s the Difference?   All green peppers are really just unripe peppers. When peppers are ripe they turn to a wide variety of colors depending on their type.  Most usually turn red but we also have yellow, orange, pink, purple and even some peach colored pepper this year.  The Mexican type peppers we tend to eat in their green stage.  As these peppers turn red their flavor develops more and they can be a little bit hotter (sometimes jalapeno can get quite a bit hotter).  The key to hotness?  Take out the seeds and membrane they are attached to.  You can always add them back to your recipe if you want more heat.  Some of the Anaheims I gave you this week will be red.  But they are just as good.

Farm News   No doubt about it, fall is here. It is getting cool enough now I am expecting any morning to wake up and find we have had our first frost.  Everything is starting to get that end of the season look, no black from frost bite but it is all starting to die back a bit.  Makes the garden look rather sad.  We can pretty much say goodbye to most all of the summer veggies.  I had hopes of getting everyone some more summer squash but I sent my youngest out to cut off all of the dead leaves of the squash because they started to produce new and for some reason he cut off ALL the leaves.  I have no clue where his brain was, am still fuming about it.  With this weather and covers over the plants we should have had a few more summer squash.  The new cucumber plants are producing a couple of cucumbers here and there.  Maybe there will be enough for everyone to have a cucumber this week.  Covers are on them too to give them some more heat for growing.  Cauliflower, broccoli and cabbages are still growing but way off from being at a producing size.   So what’s left?  Lots of tomatillos, ground cherries, peppers and now squahes and pumpkins.  There are tomatoes too, but they are becoming very fragile.  The rain has made them split fairly easy so handle them gently and eat them soon after you get them.  The cherry tomatoes are especially prone to split.  They have excellent flavor though.  Enjoy it while it lasts.  The herbs have really slowed down in their growth.  Especially the basil.  I couldn’t pick it fast enough several weeks ago and now it is barely putting out new growth.  Yep everything is saying the end is near.  That puts us into a whole new type of work to get done.  All of that irrigation has to come up and some new fence needs to go into the garden to keep the chickens out of the area I want to try and grow some winter stuff in.  I just got a notice from the sunnyside market and they plan on doing a winter market.  I’d love to be able to go to a few of those, but am not sure I can keep stuff going that long. If we are able to make it I’ll let everyone know through our facebook page.  I believe the market begins in mid January and goes through the beginning of April. Yep more work for me.

Oh! Eggs! Since markets are ending we have more eggs available for your CSA baskets.  They take the place of a couple items in your baskets but we will have them for you if you want them (Wednesday message me if you want them).

The End of Market and CSAs   It is time to think about the end of season. The last market will be on October 11th.  At this point I think I can pretty safely say that CSAs will end the following week.  Both from a lack of produce and a lack of time.  The tree farm I work for does custom harvesting and it is looking like the first Christmas trees are going to hit the ground around the 15th of October.  These trees will be heading oversees to Places like Quam, Japan and China.  They get put into a container then the container gets stuffed with shredded ice to keep them cold and wet.  As the ice melt it trickles down through the trees and helps keep them moist and cool.  Seems crazy to me but it works because people keep ordering them.  What it really means for me is that the middle of the month my days are going to get longer, harder and probably more cold and wet.

But back to baskets. The last Wednesday basket will be the 15th and the last Saturday Baskets will be the 18th.  On Saturday we will meet at the market parking lot in the back corner.  I will be there from 2-3pm.  We may still have more veggies available after that time.  I’ll let all of you know, you would just have to come up to the farm to pick them up.  Would be a great time to pick put a tree while the weather is good and see where we have been growing your vegetables all year.  Sundays would be the pickup day as I will be working the rest of the time.  Get in touch with me and let me know when you would be coming out so I can have stuff ready for you.   They won’t be huge baskets but we will have a few thing for you.

Decorations  This is more for Wednesday people; let me know if you want corn stalks and gourds for decorations.  That way I can be sure to bring them with me.

It’s pepper time for CSAs

Here is the newsletter for this week.  Lots of peppers this week.  If you’re my Wednesday CSAs be sure to read up on changes in a couple weeks after the Wednesday market ends.

Tree Farm Newsletter… 9-17-14

This Weeks Vegetables – Greens – Cabbage – Zucchini – Tomatoes – Beans – Tomatillos – Cucumbers – Peppers- Melons – Corn –

Veggie Tips and Notes

Greens – Kale, lots of kale. Maybe some collards and chard, but it is growing slow right now.  Needs more water I think.

Zucchini & Cucumbers – fewer than last week, but there is a few. Need the new plants to kick in

Beans – Still have a lot of them. you’ll notice the skins are tougher than normal.  This is because of the heat.  Still great to eat, just not as good for raw eating.

Cabbage –  A few more heads, some bigger ones.  Cabbage keeps very well in the fridge so don’t be worried about taking a big head.

Peppers –  Many peppers, use to make hot sauce or dry and keep for winter use.  They store for a couple of weeks in your fridge as long as they have not been cut.

Tomatoes – Lots of cherry tomatoes and finally a few larger ones. Rinse and keep on your counter.

Melons – They are here than gone. May not have enough for everyone this week.

Corn – Still have the same type of corn as last week a good eating bi-colored.

Herbs – Basil. and…..I’m not sure.  Too early to think.

Recipe for the Week        Simple Tomato Gazpacho

Have to say I love the food network for good recipes. This is a great use for some of the tomatoes and other produce we have right now. I like to mess with the peppers and spices for some different flavors.

1 medium cucumber, halved and seeded, but not peeled

2 red bell peppers, cored and seeded

4 medium tomatoes

1/2 Onion, sweet or red.

2 garlic cloves, minced

23 ounces tomato juice (3 cups)

1/4 cup white wine vinegar

1/4 cup good olive oil

1/2 tablespoon kosher salt

1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped.  After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors developI’ve also had this recipe blended until smooth and then topped with diced vegetables, feta, parm or mozzarella cheese. Anyway you look at it it’s a great summertime treat.

Farm News   Still have the recipe for hot sauce stashed away?  Lots more and a few new peppers this week.  We’ve got some great ones called Cherry Bomb.  They are super cute, around the same heat as a jalapeno and they are great for pickling due to their thick walls.  Also will have some of the burning bush.  They are a pretty peach colored pepper but are very close to a habanero in the heat scale.   Have found some lemon drops that are now ready, not as hot as burning bush; longer and yellow in color.  They have a bit of a citrus flavor to them.  Also have sweet cayennes ready.  They are super long and red like a cayenne but do not have as much heat. If you get delivery in Molalla or Canby be sure to let me know if you want some of the hot peppers.  I won’t put them into your baskets unless I know it is something you want.

I’m looking at the first week of October for squashes to start coming in. We have the pie pumpkins right now but they were an early surprise.   A few of you have talked to me about coming up early to pick out your tree.  If that is something you want to plan on it is looking like Sunday afternoon is the best day for that.  Saturday is still taken up with market and deliveries.  The rest of the week I’m owned by my other boss.  It’s getting close to the start of harvest so he will be reluctant to let me have any day off.

Me and root vegetables – We are not getting along this year. I am not sure what the deal is.  It started off with losing the majority of my garlic beds over the winter then having onions disappear.  They were thick then they were gone.  I don’t get it.  Beets and carrots are also seeming to struggle.  I’ve still got some in the ground and hope to get them soon but they just don’t seem to develop.  Then when they do develop the gophers are getting to enjoy them.  It’s been a bumper year for the gophers.  They are everywhere and I see more holes than I have ever seen.  Those darn dogs really need to get with it and do some gopher control for me.

Apples, we might have a few apples this week. Not a lot of them.  Only one tree produced this season so the supply is pretty limited.  At our elevation we are at the mercy of late frosts.  They tend to hit right after the blossoms get pollinated and there goes the crop for the season.  Oh the joys of trying to do this stuff at a higher elevation.

Farm changes; looks like my parents might be coming home early from their campground hosting this year for their winter farm stay.  They were here for a visit (I didn’t get to see them much as I was working then had meetings, guess they just visited the dogs) last week then came back this week.  My Dad is just shaking his head at me, I think he is seeing all the work not getting done.  It (and me) probably drives him a bit crazy. Also may have one of the kids off my tree crew moving in.  He needs a place to stay and I have a room he can stay in.  He is really interested in everything I’ve got going on around here and wants to learn so I’ll throw him into the fire (so to speak) and see how well he does……..He has no idea……lol

The End of Oregon City Market     Next week is the end of the Oregon City Wednesday Market. That will mean some changes for all of my Wednesday people.  Molalla will have delivery earlier in the evening.  I will pick your baskets as soon as I get home from work with plans on being in Molalla around 6pm (so far, that’s a plan.  The reality of it may be different).  That should work with my schedule for picking up my son from football practice.  Sunday Molalla people if you would like to switch over to Wednesday let me know.  For my OC market pickup.  You can switch to the Sunnyside Market on Saturday.  If you live in Oregon City we can talk about meeting there on my way home, I can have a premade basket for you.  There is also the Sunday Wilco pickup in Canby. I’ll be talking to all of you as I see you at Market today and next week.

Two Recipes This Week!!!

This Weeks Vegetables

– Greens – Cabbage – Zucchini – Tomatoes –  Beans – Tomatillos – Cucumbers – Peppers- Melons – Corn??? (Maybe)-

Veggie Tips and Notes

Greens – Kale, lots of kale.  Maybe some collards and chard, but it is growing slow right now.  Needs more water I think. 

Zucchini & Cucumbers – Not very many this week, plants are really struggling but haven’t given up. 

Beans – Lots of beans.  Blanch and freeze them if you have too many to eat during the week.  They will be way better than anything you can get in the store during the winter time.   We should have them for several weeks yet.      

Cabbage –  A few more heads, some bigger ones.  Cabbage keeps very well in the fridge so don’t be worried about taking a big head.    

Peppers –  Many peppers, use to make hot sauce or dry and keep for winter use.  They store for a couple of weeks in your fridge as long as they have not been cut.    

Tomatoes – Lots of cherry tomatoes and finally a few larger ones.  Rinse and keep on your counter. 

Melons – Sun jewel and a few sweet granite cantaloupes.  Hopefully I can remember them this week. 

Corn – We may have some corn this week.  Had just a bit last weekend, hopefully the bi-colored is ready. 

Herbs – Basil.  and…..I’m not sure.  Haven’t looked at them yet.    

Recipe for the Week             Hot Sauce

Got this one from Emeril Lagasse off the internet.  It is a good basic hot sauce.  Tweak the peppers types and make a less hot sauce if you aren’t a heat fan.  We have lots of sweet and hot peppers ready right now. 

  • 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (Or use your choice of peppers, as long as you have about  10-12oz.) 
  • 1 1/2 tablespoons minced garlic
  • 3/4 cup thinly sliced onions
  • 3/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • 2 cups water
  • 1 cup distilled white vinegar (you can also use rice vinegar for less of a vinegar punch to it)  

Combine  peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area! use your hood or do it outside) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.   Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months .                                               

 Play with this recipe, if you want it a bit richer and thicker grate in a bit of carrot when cooking the peppers.  Want pepper bits in it?  Don’t strain it.  Change up your vinegars.  It’s a good base to do lots of stuff with it.    

Farm News   Eggs are washed for market and I’ve got coffee in hand (along with some eggs and toast for breakfast).  Time to get the newsletter finished then haul some butt through the garden to get things picked for today’s market.  We’ve got lots of eggs.  If anyone is thinking they have too many veggies and would like eggs instead let me know.  Eggs replace 2 items in your CSA basket.  If you’re in Molalla or Canby I’ll need to know before delivery time so I can bring them with me.  If you’re a market pickup and want to be sure you get eggs let me know and I’ll set them back for you.  These days texting is the easiest way to get in touch with me.  503-333-0168 I can usually get texts at most places I’ve been working.    We’ve also got a ton of peppers coming ripe, hence the recipe for hot sauce this week.  Some of the super hot peppers are just starting to turn.  If you are into some serious heat be sure to get a couple of the burning bush peppers.  They are small wrinkly and look like a habenaro.  Their heat level is just below a habenaro but they trick you.  First bite there is nothing so you try a bit more.  About the time you finish bite 2 bite 1 kicks in.  It can make you cry.  There is a bit of a sweetness to it that helps temper the heat……a bit. 

Work is kicking my butt, both my works.  Still haven’t gotten into my routine schedule wise to be feeling comfortable with everything needing to get done.  Had a visit with my boss the other night so we could go over what fields were needing work and what the priorities were so I could get a better idea of where we’re at.  He grabbed my calander and said okay from here to here (first couple weeks of Oct.) I’ll be gone.  Harvest starts here Oct. 17 and from here to here End of Oct/beginning of Nov. I’ll be gone.  And “oh yah, with the changes I’m doing we’re up to needing to load out about 200,000 trees”.  We can get maybe an average of 500-600 trees per load, less if they are big trees.  All the trees will leave in an 7-8 week time period.  I’ll let you do that math cause if I think to hard on it my head will start spinning.  Goodness; talk about busy.  Maybe it would have been better to be in the dark. :/

Got lots of stuff in the ground for the last few weeks of the CSAs, it may be me but I’m not really liking how fast they are growing.  Has me worried about whether or not it will be ready in time.  Tomatoes are finally getting ripe.  Canners it’s time for them.  Get them soon.  We are really getting lots of cherry tomatoes right now, they are getting super sweet and good.  You’ll miss them when their gone, so get your fill now.      

Several people have asked about salsa verde, so here is a second recipe.  Leave out the cilantro and you can freeze or can this.  Add cilantro before you use it. 

Salsa Verde

  •  8 ounces (6-7) tomatillos, husked and rinsed
  • Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno, or small ancho), stemmed
  • 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
  • Scant 1/4 cup finely chopped onion
  • 1 clove garlic minced
  • Salt, lime juice, cumin  to taste
  • Water if needed (salsa too thick)

For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro. Process to a coarse puree, then scrape into a serving dish. Stir onion  into the salsa and season with salt, lime and cumin.

For the Roasted version:   Preheat a broiler. Roast the tomatillos, onions and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor combine the tomatillos, onions and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro, blend to a coarse puree, and scrape into a serving dish and season with salt, lime, and cumin.

Missed last week, so here is this weeks newsletter

I dropped the ball last week and didn’t get the newsletter out to everyone.  Thought I had it done and then my son ran me out of ink on the printer.  But when I got back to it I hadn’t even finished it yet.  I gave up.  It was one of those weeks.  The sun is out and I had best get back to work.  Time goes fast today. 

This Weeks Vegetables

– Greens – Cabbage – Zucchini – Tomatoes – Beans – Tomatillos – Cucumbers – Peppers- Melons – Salad Mix?

Veggie Tips and Notes

Greens – Kale, Collards and Chard.  Not as many bug holes but still a few.     

Zucchini – Fading fast, be sure to get them before they’re gone.  New variety called lemon this week.       

Beans – Several varieties.  Malibu, Fortex (really long), Rattlesnake (green and purple), Goldmarie

Cucumbers – Like the squash cukes are fading.  Enjoy them while they are here.     

Cabbage –  There is a lot of cabbage this week.  Choice of red or green. 

Peppers –  Lots of different kinds to choose from.  Keep in fridge and they will last a long time.  You can also dry them and store for later use this winter.  Will beat store bought dried peppers for flavor in your winter dishes.  Just cut into strips and put in a warm oven (120-135) until brittle.  Don’t lay directly on a metal cookie sheet, use parchment paper or a brown paper bag to protect the peppers. 

Tomatoes – Will either be cherry or salad sized tomatoes.  Don’t put in fridge.  Keep on your counter. 

Melons – It is a variety called Sun Jewel.  There are ones for Wednesday for sure.  Hopefully more will be ripe for the weekend.  If not Saturday and Sunday will get them the week after.  

Herbs – Basil, Tarragon, Parsley and maybe some Oregano and thyme.  If I can get it together enough I’ll put together bags for this week’s recipe. 

Recipe for the Week       Lemon Dill Beans   I’m cheating a bit and using a recipe from last season.  But I really liked these beans and we have lots of beans this week.  Be sure to get some.

  • 1 pound green beans, trimmed
  • 4 teaspoons chopped fresh dill
  • 1 tablespoon minced shallot or green onion
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Steam beans until they are tender but still crisp.  While beans are steaming whisk together all other ingredients.  Toss with beans, let sit 10 minutes for flavors to blend.  They are good cool, but if you want them to be hot toss back into a fry pan and heat just until right temperature. 

What’s Growing    Still very few tomatoes and it is driving me nuts.  There will be one or two then nothing.  Aaagghh!  Peppers are coming on strong and some of the hot varieties are starting to turn.  If you love HOT peppers let me know and I can introduce you to some of our hot ones this season.  We have Bulgarian Carrot, Lemon Drop, Fish, Maulee’s Red Hot and Burning Bush.  Burning bush is supposed to be at 180,000 scoville units.  A jalapeno is between 5,000 & 8,000.  It’s hot.  The girl who has the booth next to me on Saturday got her boyfriend to try it.  He was crying…we were laughing.  So mean.  Still planting cabbages, cauliflower and broccoli for fall harvest, need to put in another batch of lettuce seeds too.  I also have some more summer squash planted.  Don’t know if it will work but I am going to see if maybe we can get a few new ones at the end of the season.  I should have done that about 3 weeks ago.  Next year, will do it next year.  The powdery mildew is really taking over the squashes, our production has gone down at a rapid pace.  Canners if you want them to freeze get them now.  They go great in soups and casseroles.    I did put more seeds in the ground.  It is very late and they wouldn’t be ready until the end of the season if they make it.  It will be an experiment to see if I can get them to grow, next year I need to remember to plant more in July.    Lettuce is still frustrating me.  The latest batch of leaf/head lettuce has bolted.  I think that makes 4?  It is just too warm for them I think, Need more research for next season and hopefully I can find a bolt resistant variety.  This is getting frustrating.  The lettuce I use for salad mix is doing well enough that I  should be able to make salad mix for this week.   Melons are starting to get ripe, they will be a bit spaced out but everyone will be able to have a couple during this season.    

What’s up on the farm  Got challanged to do the ice bucket challange for ALS.  Kids were more than happy to help fill up the bucket on the tractor and dump it on me.  After the intial shock it actually felt kind of good.  I was burning up hot from work and it was a nice cool down.  Speaking of work, it has been an interesting few weeks trying to get into a new routine of work and then work at home.  I have one thing to say.  I’m sleeping really well at night.  Next season will bring some big changes in how I do things to be able to keep up with everything.  What those changes are I’m not sure but I have 4 months to figure it out.  It’s time to get busy with prep for colder weather, I need to bring out the covers and move hoops around to keep some of the warm weather crops warm.  Mornings have been downright cold.  I’ve been leaving for work with a long sleeve, change part way through the day to a short sleeve and then lose that and go down to tank tops. 

Final Notes   Beans are on for the canners.  I think I’ve heard from everyone.  If you want beans to can and don’t have a canning share be sure to let me know.  For CSA members it is $12.50 for a 10# bag.  $8 for a 10# bag of tomatillos.  Eggs, the girls are finally laying with some regularity.  I’ve been trying to make sure I have eggs with me at both markets.  If you want eggs they are available for $4 per dozen or they can take the place of 2 free choice items in your basket.  If you have Molalla, Canby or get to market later in the day and want eggs let me know so I can save them out for you.

Payment people.  Time for the next payment on your share, for most everyone that will be the last payment of the season. 

If you haven’t yet like the farms facebook page be sure to do so.  I try to get the newsletter up on Wednesday and it’s the easiest way for me to do updates and let you know what is coming for baskets. Address is facebook.com/snowlinetreefarm