Happy first week of summer CSA deliveries! It's finally here!
I will add the note from your welcome email as a reminder of what is happening on the farm.
It's been quite the spring so far. The weather has been up and down—even more so than usual for Oregon. We had some unusually warm and very dry weather for a couple of weeks, which seemed perfect for planting. We managed to plant a third of our crops almost three weeks ahead of schedule.
Then, the weather turned unseasonably cold and rainy. We went from 70s and dry to highs in the 40s with over 10 inches of rain in a week, causing most of the crops to fail to germinate. Now, we’re about three weeks behind. Farming has always been a challenge, but with climate change, it’s become even more difficult.
That being said, the first few weeks’ boxes might be a bit lighter than usual due to the weather. Luckily, we tried a new tactic this year with the sweet corn by starting some indoors for transplanting. So far, it looks promising. Hopefully, the corn will stay on schedule. (Chris is a bit obsessed with corn) 🌽
The hoop house is full of tomato, pepper, cucumber, and zucchini plants. The zucchini are coming along. (Soon you’ll be sick of zucchini, I promise lol) and the tomatoes already have their first blooms, which means we should hopefully start seeing tomatoes around the 4th of July.
Thank you for your understanding and continued support. We’re excited to share this season’s harvest with you!
Chinese Cabbage
Chinese cabbage is a leafy vegetable with crisp, green to white leaves. It has a mild and slightly sweet flavor, reminiscent of regular cabbage but milder and more delicate. The leaves are tender and have a pleasant crunch when raw, making them versatile for salads and wraps. When cooked, Chinese cabbage softens and absorbs flavors well, making it a popular choice for stir-fries, soups, and stews.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves start to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
Keep the cabbage whole or chop it into smaller pieces if desired. Next, place it in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow. Alternatively, you can store it in the crisper drawer of your refrigerator. Chinese cabbage can stay fresh for up to a week when stored properly. Avoid washing the cabbage before storing, as moisture can speed up spoilage. Remember to check on it regularly and discard any leaves that show signs of decay.
How to use:
Stir-fries: Chinese cabbage works well in stir-fries. Cut the cabbage into thin strips or bite-sized pieces and stir-fry it with your choice of protein, such as chicken, beef, or tofu, along with other vegetables and seasonings. The cabbage adds a mild, slightly sweet flavor and a pleasant crunch to the dish.
Soups and stews: Chinese cabbage is a great addition to soups and stews. Add it to hot broths along with other vegetables, noodles, and proteins. The cabbage will soften slightly while retaining its texture and impart a delicate flavor to the soup.
Salads: Chinese cabbage can be used as a base for refreshing salads. Shred or chop the cabbage finely and combine it with other vegetables, such as carrots, cucumbers, and bell peppers. Toss with your favorite dressing and enjoy.
Kimchi: Nappa cabbage is normally used but Chinese cabbage is a great ingredient in making kimchi, a traditional Korean fermented side dish. It is typically sliced, salted, and mixed with spices, garlic, ginger, and other ingredients, then left to ferment for a period of time. The resulting kimchi is flavorful and tangy, with a slight heat.
Wraps and rolls: Use the large, outer leaves of Chinese cabbage as wraps for filling, you can use rice paper too for a sturdier wrap. Fill the leaves with your choice of fillings, such as grilled chicken, shrimp, or vegetables, and roll them up tightly.
Collards are in the same family as cabbage, broccoli and cauliflower. A bitter green.
Prep
Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.
How to use:
Sautéed Collard Greens: Heat a tablespoon of oil in a large skillet over medium heat. Add chopped onions and minced garlic and sauté for a minute. Then add chopped collard greens, a pinch of salt, and some red pepper flakes (optional). Cook until the collard greens are tender, stirring occasionally.
Collard Green Wraps: Use collard greens as a substitute for tortillas or bread in wraps. Fill with your favorite veggies, protein, and sauce for a healthy and flavorful meal.
Collard Green Chips: Preheat the oven to 350°F. Remove the stems from collard greens and tear them into large pieces. Toss the leaves with a little oil and salt. Spread the leaves in a single layer on a baking sheet and bake for 10-15 minutes, or until crispy.
Collard Green Pesto: Combine blanched collard greens, garlic, olive oil, Parmesan cheese, and nuts (such as almonds or pine nuts) in a food processor. Pulse until the mixture forms a smooth paste. Serve with pasta or as a dip.
Collard Green Salad: Thinly slice raw collard greens and toss with a citrus-based dressing, sliced almonds, and dried fruit (such as cranberries or raisins). Add crumbled feta cheese or goat cheese for extra flavor.
Collard Green Soup: Cook chopped onions and garlic in a large pot until softened. Add chopped collard greens, chicken or vegetable broth, and a can of diced tomatoes. Season with salt and pepper to taste. Simmer until the collard greens are tender and the flavors are blended. Serve with crusty bread.
Mung bean sprouts are, crisp, and crunchy sprouts that emerge from germinated mung beans. These sprouts are commonly used in various cuisines, particularly in Asian dishes. Mung bean sprouts have a delicate and mild flavor, with a slight nuttiness.
Prep
Rinse. Eat raw or cooked.
Storing
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salad: Add mung bean sprouts to your favorite salad recipe for a crunchy texture and a boost of nutrition.
Stir-fry: Stir-fry mung bean sprouts with vegetables like bell peppers, mushrooms, and onions for a quick and easy meal.
Sandwiches and wraps: Use mung bean sprouts as a filling for sandwiches or wraps, along with other vegetables and your favorite protein.
Soups and stews: Add mung bean sprouts to soups and stews for a refreshing crunch. They are delicious in Asian-style soups like miso soup or tom yum soup.
Spring rolls: Use mung bean sprouts as a filling for fresh spring rolls, along with other vegetables and your favorite protein.
Toppings: Use mung bean sprouts as a topping for dishes like ramen, pho, or bibimbap, along with other toppings like scallions, cilantro, and sesame seeds.
Pea tendrils, also known as pea shoots or pea sprouts, are young and tender tendrils that grow from the tops of pea plants. They are delicate, leafy greens with thin, curly stems and small, bright green leaves. The taste of pea tendrils is often described as mild and slightly sweet, with a subtle hint of the distinct flavor found in mature peas. The texture is tender and crisp, providing a pleasant crunch.
Prep
Rinse. The whole tendril is edible. Sometimes the stems get a little woody at the ends and can be removed. Eat raw or cooked.
Storing
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salads: Add pea tendrils to your favorite salad greens for an extra layer of texture and flavor.
Stir-fries: Toss pea tendrils into stir-fries towards the end of cooking. Their tender texture and subtle flavor make them a perfect addition to stir-fried vegetables, meats, or noodles.
Sandwiches and Wraps: Layer pea tendrils in sandwiches or wraps to add a crisp and refreshing bite. They can provide a light and delicate crunch, along with a touch of sweetness.
Soups and Stews: Add pea tendrils to hot soups or stews just before serving. They will wilt slightly, adding a pop of green color and a burst of freshness to the dish.
Pasta Dishes: Mix cooked pea tendrils into pasta dishes like spaghetti or fettuccine. The tendrils will add a delicate and vibrant element to the pasta, complementing the other ingredients.
Pesto or Sauce: Blend pea tendrils with garlic, nuts, cheese, and olive oil to make a flavorful pesto or sauce. Use it as a spread, dip, or toss it with cooked pasta for a quick and vibrant meal.
Side Dish: Sauté pea tendrils with garlic and olive oil for a simple and nutritious side dish. The gentle cooking will help retain their delicate flavor and texture.
Radishes are small root vegetables known for their crisp texture and slightly peppery flavor. The flesh of radishes is typically firm, crunchy, and juicy, while the skin can range from smooth to slightly rough. They can be enjoyed raw as a snack, sliced and added to vegetable platters, or used as a garnish. Radishes also offer versatility in cooking, as they can be roasted, sautéed, or pickled to enhance their natural flavors. Rinse. Eat raw or cooked.
Storing
Remove greens for radishes. The leaves will continue to draw moisture from the root. Store the radishes and greens separately.
It's best to use the greens within a few days for optimal flavor. To store the greens, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the container loosely to allow for some airflow. Store in the fridge. Here it will stay fresh for a few days.
Radish roots can keep for several weeks, sometimes even months, when stored in the fridge.
Prep
Rinse. The whole radish is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.
How to use:
Sliced radishes are a great addition to salads for a crisp and refreshing crunch.
Radish chips can be made by thinly slicing radishes, tossing them with a little bit of oil, and baking them in the oven until crispy.
Pickled radishes can be used to add a tangy and slightly sweet flavor to sandwiches, tacos, or bowls.
Radishes can be roasted or grilled to bring out their natural sweetness.
Radish greens can be used in salads, sautéed as a side dish, or blended into a pesto.
Radishes can be grated and added to sandwiches, wraps, or tacos for an extra kick of flavor and texture.
Radishes can be used as a topping for avocado toast or as a garnish for soups and stews.
Radish salsa can be made by combining diced radishes, tomatoes, onions, jalapenos, and lime juice for a fresh and flavorful dip.
Radish can be added to sandwiches, salads.
Radishes can also be used in stir-fries, roasted vegetable medleys, or as a side dish sautéed with garlic and butter.
Quinoa sprouts are roots and shoots that emerge from quinoa seeds when they are soaked and allowed to germinate. They have a delicate, slightly nutty flavor and a tender, crunchy texture, making them a versatile addition to a variety of dishes. Quinoa sprouts can be enjoyed raw in salads, sandwiches, and wraps, or lightly cooked in stir-fries and soups.
Storing
Quinoa sprouts are super quick growing. If you want longer sprouts, leave them on the counter for a day, they will continue to grow longer roots. Ensure they are kept moist and well-ventilated to promote healthy sprouting.
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Prep
Rinse and drain well. Eat raw or cooked.
How to use:
Salads: Quinoa sprouts contribute a fresh, slightly nutty flavor to salads.They provide a crispiness that complements the other salad ingredients.
Sandwiches and Wraps: Adding quinoa sprouts to sandwiches or wraps brings a refreshing crunch and a subtle earthy taste. They provide a unique texture that contrasts nicely with softer fillings like cheese or avocado.
Stir-fries and Stir-fried Rice: Quinoa sprouts add a delightful crunch and a mild nutty flavor to stir-fries and stir-fried rice dishes. When briefly cooked, they retain their texture.
Soups and Stews: Tossing quinoa sprouts into soups and stews just before serving adds a burst of freshness and a hint of nuttiness.
Toppings: Quinoa sprouts make excellent toppings for various dishes such as grain bowls, tacos, or even pizza. Their mild flavor and crunchy texture complement a wide range of ingredients.
Adding quinoa sprouts to smoothies for a nutritious boost. They blend well with fruits and greens.
Stir-Fry: Stir-fry Chinese cabbage, mung bean sprouts, and radishes with your choice of protein in a flavorful sauce, served over steamed quinoa sprouts.
Spring Roll Bowls: Create deconstructed spring rolls by combining shredded Chinese cabbage, pea tendrils, radishes, and mung bean sprouts with vermicelli noodles, served with a dipping sauce.
Quinoa Sprout and Radish Grain Bowl: Top cooked grains with tricolor quinoa sprouts, sliced radishes, and a mix of sautéed Chinese cabbage and collard greens.
Sautéed Chinese Cabbage and Pea Tendrils: Sauté Chinese cabbage and pea tendrils in olive oil with garlic and chili flakes for a simple and flavorful side dish.
Collard Greens and Mung Bean Sprout Tacos: Fill tortillas with sautéed collard greens, mung bean sprouts, and sliced radishes, topped with avocado and salsa.
Radish and Quinoa Sprout Salad: Combine thinly sliced radishes with tricolor quinoa sprouts, Chinese cabbage, and a lemon-tahini dressing.
Collard Green Wraps with Mung Bean Sprouts: Use collard green leaves as wraps, filled with mung bean sprouts, sliced radishes, and your favorite protein or tofu.
Collard Green and Chinese Cabbage Soup: Simmer collard greens, Chinese cabbage, and mung bean sprouts in a flavorful broth with garlic and herbs for a comforting soup.
Radish and Mung Bean Sprout Sandwiches: Layer sliced radishes and mung bean sprouts on whole-grain bread with hummus or avocado for a light and crunchy sandwich.
Quinoa Sprout and Chinese Cabbage Stir-Fry: Stir-fry Chinese cabbage with cooked quinoa sprouts and your favorite stir-fry sauce for a quick and nutritious meal.
