Moving the Newsletter/Blog to the web-site

Thanks for subscribing to our Blog here at WordPress. We have appreciated your participation and viewing. Now we have moved most of the information from here, over to our web-site www.lovefarmorganics.com. We will continue to be in the process of sorting things and shifting around for a while, however I will no longer be posting weekly on this site. Please consider subscribing to our RSS Feed on the web-site to stay updated and/or join the conversation! We appreciate your support of our Farm. Thanks!

 

 

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Week 3 ~ June 16-June 22, 2013 CSA Newsletter

This Weeks Share: Endive/Escarole blend, Head lettuce, Green Garlic, Sugar-Snap Peas, Kale or Chard, Beets or Carrots, Radish and Kohlrabi.

W3.2013

Endive/Escarole Blend: These greens are nicely bitter and fresh so they make for a welcome departure from plain lettuce. They can easily jazz up a salad, or be quickly braised and wilted for a nice side dish with some goat cheese and pears. The possibilities are endless.

Head Lettuce: More comes rolling in… Mostly frilly, curly heads.

Green Garlic: Do you prefer the green bulb or the scapes? The scapes are another word for the garlic tops of our hard-neck garlic varieties. They are just as wonderfully delicious as the bulb. Use green garlic generously.

Sugar-Snap Peas: These crisp, plump little pods of sweetness are yours for the next stir-fry, salad or handy snack fresh from the bag. We adore the Spring Pea Season and eating these raw for quick meals, between meals and in meals. Snappy sweet peas just go divine with ginger and green garlic. Here is a fun spicy recipe to try if you like it hot, omit the Siracha if not. http://www.kalynskitchen.com/2011/02/recipe-for-spicy-stir-fried-sugar-snap.html . Here is our lovely Rebecca bagging the Sugar Snap’s.

Rebecca

Kale or Chard: Both are looking great in the field so we will keep it coming your way. The bright, colorful stalks of chard are sweet to the taste right now so I wouldn’t be discarding them. The same is true with the kale. The first kale and chard of the season is more tender than it will be months from now.

Beets or Carrots: How can you tire of delicious spring roots? Have you cooked up any carrot yet? How about roasting your beets and adding pine nuts?

Kohlrabi: This is the Brassica of the week, the darling little sputnik-shaped, oversize turnips. Turnips without the turnip bite, tasting more like broccoli-stem, or instead think of them as mini-cabbages, as they make a sweet and savory Kohl-slaw. They are also nice raw, cut up with the rest of your raw veggie-snacks with a dip (or not). Here is a fun recipe out of the NY Times for Kohlrabi Home-Fries http://www.nytimes.com/2012/03/07/health/research/kohlrabi-home-fries-recipes-for-health.html?ref=nutrition&_r=0 . Here is a photo of our friend Keaton eating a peeled kohlrabi like an apple!! Yum.

Keaton

Radish: We had another radish planting coming on, perfectly timed for Week 3. Hopefully there is plenty of our ‘French Breakfast’ radish to go around for all. The flavor is picking up a bit in heat now. Enjoy ‘em while they last as radish season (the root anyway) is nearing it’s end until Fall.

BERRY-SHARE: This week our Berry-share will have an element of diversity. Isn’t that exciting? For some, we will be picking what remains of our fine Strawberries, however picking is getting thin and new flowers are a rarity. Our ‘June-bearers’ are about done. We do have a row of blackberries that is always early however, and it looks like possibly later in the week some pick-ups will get those. Either way, we are now in Week 3 of our 10-week Berry-Share. Thanks.

FARM NEWS: It is a wonderful time out here on the farm! Many good foods coming on, plenty of mowing and tilling to do for all the transplanting we still have ahead. Trying to keep up on the weeds, but loving the diversity and abundance of life in the field. It’s almost Summer Solstice. I was out picking peas until 10’o’clock last night, but soon evenings working that late will be over. Our long work days will begin to slowly get shorter. Potatoes have been mounded again. The first big planting of cucumbers, peppers, tomatoes and eggplants are out, but with many more to go. Some beans and the sweet corn are up, with the big pole-bean planting scheduled to go in this week. The zucchini are just starting to flower. We have several kinds of exciting squash to try this year, summer and winter. Most of our pumpkin patch is in too. We are going to plant another row on Friday to ensure enough for all Member families with their children to come out and take them home! We sincerely hope everyone is enjoying the bounty thus far and there is much more to come. Thank-you! We couldn’t do this without you.

Love.Farm.Organics.Carrot.Love

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Week 2 ~ June 10 -June 16, 2013 CSA Newsletter

This Weeks Share: Kale or Chard, Head Lettuce, Beets or Carrots, Spring Peas, one Pint of Strawberries, A Brassica, A Radish bunch, and Green Garlic.

W2.2013

Big Green: As we like to say around here, instead of just lettuce, we try and offer you a weekly big green or ‘other’ green to be braised, sautee’d or otherwise enjoyed. We are picking the first bunches of our Spring Kale and Swiss Chard. Lovely Leaves of tastiness, which can be enjoyed raw, but cook up remarkably well. The stems take longer to cook, so cut them off and up and add to your cooking first. When they are tender, follow with the leaves.

Swiss Chard

Head Lettuce: Many different heads to choose from including Romaine-types, Frilly-curly leaf, and Trout-back or Deer tongue speckled as well. You may even find a bib or Boston-head in the bunch.

LettuceLove

Beet or Carrots: The choice arrives this week again. Will it be sweet little carrots or tender beets with yummy greens? Be sure to eat up the greens if you choose beets. They will saute’ up nicely with your other chard or kale this week.

Radish: We are harvesting more radish this week for the share’s. We will hope to have both the French Breakfast and the Ostergruss for you to choose from. The former are sweet, mild and tender and I have yet to find a hot one. The latter look like big fat red carrots and are hot! They pack a punch and made my eyes water trying to finish one for breakfast. For that reason they will lend themselves very well to your next stir-fry, or tasty saute’. I’ll stick to the French Breakfast on my morning toast.

Spring Peas: We’ve been picking our Oregon Giant peas for some of you this week. Other’s of you later in the week will likely get our sugar snap peas. Oregon Giant is a fabulous big-pod snow-pea with lovely sweet crisp flavor. The pod is wonderful to eat so they are great chopped and added to dishes. The tender peas inside are delicious as well. The sugar snap peas are just starting to come on and the name says it all. They are another entire pod enjoyable Spring pea that we like to grow.

A Brassica: It is time to familiarize everyone with this term Brassica, meaning from the family Brassicaceae or commonly called the cruciferous vegetables or otherwise broadly known as the mustards. We use the term often, and are generally referring to cabbage, kohlrabi, broccoli, cauliflower, Brussels sprouts or turnips. This week we will have new Spring broccoli or cabbage for everyone’s half-share.

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BokChoi

Strawberries: Once again we are bringing a pint of our delicious organic strawberries to each half-share. Hopefully you don’t have any trouble finding uses for these.

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Green Garlic: Another week of our favorite Allium for you. Some of you will get the scapes and some of you will get more green bulb. The scapes can be grilled or are great in a stir-fry, or chopped up for a garnish much like a green onion. If you still haven’t used last weeks chop them up together and add them to a stick of butter for your on the go loaf of garlic bread. The green makes it pretty and the flavor will be mild. Green-garlic butter lasts a few weeks in the fridge so if you plan to use it later than that, you should freeze it.

BERRY-SHARE: Berry Share Members will be in Week 2 of our crazy berry season, and enjoying more of our smile producing strawberries. Two pints! Other berries still appear to be weeks out but we have an early black-berry that just may surprise us. It will be interesting to see how our strawberries hold and if we will have more next week. To soon to say now.

FARM NEWS: The whole field is thriving and a buzz! It is wonderful to see the bounty coming on as it seems we have had the perfect amounts of rain and sunshine to produce good looking stuff in the field. For now anyway. Things have been running fairly smoothly with delivery and getting our fine tasting foods to you. The expected hiccups of the first week are hopefully gone and ne’er to be again. I am feeling like this week is off to a fabulous and much more prepared start! We seem to have some great help in place and things are flowing.

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Logan

Field View

Farm Girls

Farm Girls

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Week 1 ~ June 3-June 9, 2013 CSA Newsletter

This Weeks Share: Radish bunch, Green Garlic Head, Head Lettuce, Bag of Mixed Lettuce, Bag of Endive Greens, Carrots or Beets bunch with greens, and a Pint of Strawberries.

Week1.2013

Welcome to week 1 of healthy, happy eating at Love Farm Organics! This first week has caught me a little unprepared as the kids and I were in Newport over the weekend. However, absence never stops the food from coming on, plants from needing attention and all other miscellaneous tasks on a farm. In fact quite the opposite! Alas, I will play catch-up these first few days. The Newsletter will get faster and easier and the flow of this amazing routine will return. I am so glad to be back! We feel the year is starting off pretty good so hopefully all you Members will agree. I have to give a safety plug about washing your foods. We rinse the field heat off of just about everything we harvest, and many things we actually clean fairly well, like dirt covered roots. The extra effort at the farm is in no way a substitute for best sanitary practices, so please wash your foods before eating.

Radish: We have French Breakfast and Ostergruss for the radish this week. The latter looks much like a purple to red carrot. It’s long and slender, but the flavor is peppery and all radish. The former is an oblong shaped, light in heat radish which is enjoyable crisp and fresh. Some folks like to eat radish greens as well, however I find them a bit hairy and not as desirable as the flea beetles find them. Radish greens are great for compost or your bunny rabbits.

Green Garlic: We are harvesting heads of tasty Spring garlic for everyone this week. Green garlic is uncured and therefore lacking the intense heat of seasoned, cured garlic. This soft-neck adolescent Allium is fabulous chopped up and added to a dish nearing the end of cooking time. The round part of the stalk is great too, and can be used like a green onion, or added raw to a dish as garnish with pizzazz.

Head Lettuce: Each half-share will take home a head of our sweet Spring lettuce. We will have many different heads for you to choose from like Romaine-type crosses and extra-frills curly head reds.

Bag of Mixed Lettuce: Spring is the season of greens and lettuce is one we have boiling over this week. Great on sandwiches, wraps or more salad these mixed greens are versatile. They also come in quite handy.

Bag of Endive Greens: This green unlike lettuce tastes a tad bitter, in a good way. If the flavor is too much for you raw, all is not lost. Here is one of our basic go to sauteed greens recipe.

Easy Braised Greens with Garlic and Oil  by Love Farm Organics

  • 1 bag full of endive/escarole (about 1 1/2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, peeled
  • Salt
  • 1/4 teaspoon crushed hot red pepper, or to taste
  1. Wash the escarole in plenty of cold water, swishing the leaves gently to remove all grit; then drain in a colander before chopping into 2″ pieces.
  2. Heat the olive oil in a wide, heavy skillet over medium heat. Whack the garlic cloves with the side of a knife, skin cloves (green garlic won’t really need skinned), chop coarsely and toss into the pan. Cook, shaking the pan, until garlic turns  golden, about 2 minutes.
  3. Carefully stir in as many of the endive/escarole leaves (with the water that clings to them) as will fit comfortably into the pan. Cook, stirring, until the leaves begin to wilt. Continue adding more greens, a handful at a time, until all the greens are in the pan. Season lightly with salt and 1/4 teaspoon crushed red pepper.
  4. Lower the heat to medium-low, cover the skillet and cook, stirring occasionally, until the endive/escarole is tender, about 8 minutes. If all the liquid in the pan evaporates and the greens begin to stick to the pan, sprinkle a tablespoon or two of water over them. Check the seasoning, add red pepper and salt if necessary and serve immediately.

Carrots.2013

Carrot bunch or Beet bunch (with greens): You have a choice between carrots or beets this week for our half-share. The full-share gets one bunch of each. Our first Spring carrots are sweet and delicious in flavor, but the beets have the bonus nutrient rich food with greens as well as sweet orbs. Beet greens are much like Chard and can be cooked as such. Or try the tender leaves raw discarding most of the fibrous stem.

Pint of Strawberries: Every half-share receives 1 full pint of our scrumptious strawberries this week. We have some Hoods and some Tillamook’s and are picking both. Either way one will be lucky to make it home! These girls love them so much they are thoughtfully savoring the flavors of early Summer…..

Strawberries.2013

BERRY-SHARE: Since Strawberries are here and on you get them, so we have officially started the Berry-share. It is a very odd year, and I don’t think they have ever been so early for us. This year berry-share will likely be another exception to the rule as was last year, where we have to take a break of a week (or two) between strawberries ending and other berries ripening. Each year we are faced with new unique situations and this year will certainly be no different.

We’re truly looking forward to seeing all of you Members this week and meeting some new Members for the first time. Thanks for coming along with us this season. To those of you familiar with us and how all this works, a special salute of huge thanks, big hugs and many ‘here we go a gains’. Until then….. Your loving farmers!

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Bye-bye Winter….Here comes Spring 2013

After an inspiring day down in Corvallis for the Small Farms Conference at OSU, the thoughts and anticipations of the season ahead are now forming actual flavors in the mouth of the mind. It’s so close we can taste it. We out pour our thanks to so many of you wonderful members that have taken the time to sign back up with us and send payments in. We are just as quickly putting funds right back out with spending on seeds and inputs, the actual life-blood of our farm. Things are flowing, taking shape, changing and growing.

I deliberately have been  waiting for the perfect sunny day to take pictures of what’s happening out here, but without fail those particular two days have been completely loaded with a million other things to do. Alas pictures of Spring will not be up tonight. I look forward to sharing with you more of what is new and alive, warm and blossoming soon. Our January King cabbage that is not.

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This years Small Farm conference was attended by two of us from our farm rather than just one, so some fresh ideas can truly resonate on the same page. This particular continuing education event is one of the best. For those of you unfamiliar with some of the extra winter tasks of farmers, convention attendance, seminars and the like are quite typical. You can learn a great deal from other farmers, like minded folks, and in the off-season we have that time to share collectively. More anyway. Information from better integrated pest management on particular crops to new and hidden heirloom seed varieties was gained. We also gathered tools for finer tuning our cropping system and our newly authorized, yet uninitiated SNAP program for our season ahead. These last days of February, first days of March always seem to truly light the proverbial fire in our hearts and minds, as well as under our asses. The forecast looks and feels pretty favorable. It’s time to get things done.

Love Farm Organics will be accepting the Supplemental Nutrition Assistance Program for our CSA this upcoming season. We look forward to helping provide what little opportunity we can for the best food to get to those who are most in need. The amount of social justice that comes with aiding and understanding all people deserve access to healthy, fresh, organically grown fruits and vegetables is huge. Sound regional agriculture is a vital component of a healthy local community and CSA’s are about local food community. We are putting the pieces together logistically and on our web-site to help get the word out that we can now accept this program for our CSA. We are attempting to make it as easy as possible. Please help us spread the word. People wanting to use this program for purchasing our CSA share’s this year are asked to contact us directly. Much thanks.

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The view above is one we don’t hope to see again this year even though we know well it is still possible. No. We are moving ahead, pushing forward, getting a fresh start on the Spring we hope to see in the near future. The  actual vernal equinox, the time of year when both length of day and length of night are approximately 12 hours long, or the start of Spring is literally weeks away, so yes, for now we are simply going to be the change we want to see in our world. I intend to have some new pictures of our lovely little piece of the world for you in the soon to be days ahead. I also expect that soon we will be nailing down a date for a spring work/meet & greet which will be announced. Between the said pictures and/or a farm visit, I will feel confident that most of you new to this will feel more confident with us and what we do out here. We can’t wait to be feeding you and smiling at you again soon! Thanks for visiting. Please check back!

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Happy Holiday’s

Hello Friends and Family of Love Farm~

I’m hoping this finds you warm and cozy, nestled in with loved ones enjoying your holiday season and looking forward to the new year ahead. We decided that this winter season was going to be our travelling one (so we won’t need to travel for the next 5 years!). We commenced visiting relatives and friends here and there in mid November, and will be finished after the first of the year. Needless to say, it is tiring, but our little ones have been quite the troopers and everything has been and is going well. Kip and I have had much time to dream up new innovations, tools and methods for the new season. We are anxious to get settled back in to the farm, start sowing seeds and getting the plans in order. We are looking ahead to making 2013 the best season we have had yet.

I have started the process for our eligibility to accept the SNAP program for the new season. I am mostly finished, but need to have a quick class on some of the details and will hopefully schedule that in early January. If all goes well, I will announce in the weeks to come, our compatibility and acceptance of the state assistance program with our farm and the hope of increasing the number of families who can put healthy food on the table. Exciting!

Also, the very much overdue posting of our 2012 Harvest Party photos are below. I am still working on getting them out to you individually, but in-the-meantime you should be able to copy your own favorites from the gallery. A very special Thank-You to our good friend and professional photographer Tim Gunther for these. Also another huge thanks to all of you who made it out for the party in the pouring rain! We couldn’t do this without you, and hope you all know just how important to us you truly are.

Also, we are ready for membership sign-up for the 2013 Season. Well logistically…mostly. Please use the form on our web-site and reserve your share’s now, or as soon as you can. For returning member’s paid in full by February 1st, we offer a 5% discount to you. We appreciate your financial help early, so that we may use funds for our seed purchases and inputs, more than you can know. Thank-you for supporting our farm! We have given our costs a slight increase to reflect the times, and hope you can still consider us your Farmer’s for the year ahead. As usual, I am always open to working with you on payment plans or some barter. We want to continue to feed you at any costs! Your understanding of how we have chosen to make a modest living is completely appreciated. We LOVE our MEMBER’S! I’ll be in touch with more news after the first of the year, but until then Happy, Healthy Holidays!

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Week 24 ~ Last CSA Newsletter for 2012

This Weeks Share: Winter Squash, Pepper combo, a Brassica (Cauliflower, Broccoli or a Cabbage), Brussels Sprouts, Fennel bulb with fronds, Kale and a bonus Farmer’s Choice Item.

Winter Squash: End the season right by taking home a nice winter squash, maybe even something new and exciting! They are ALL lovely for a nice winter soup. They are ALL great roasted alone or with some roots or potatoes. The larger ones are delicious for pies or other sweet dishes. I know that the larger ones can be quite intimidating, and hard to cut. Here’s a tip….take a big one home, wash well and poke some holes in the top. Throw it in a 350 degree oven for 20-30 minutes and then take it out to ration, scoop seeds and/or generally deal with it. Much easier…enjoy!

Pepper combo: We will have a couple of peppers for every share this final week, however maybe only one sweet and one spicy. What do I do with all the spicy chile peppers, when I don’t like spicy? You dry them, then grind them into powder and put a teaspoon powder in your cup of tea with honey and garlic at the first sign of a cold. It will keep the cold at bay.

Brassica: This is actually a double Brassica week for everyone, as you will all get either broccoli, cauliflower or cabbage, but you all will also get Brussels Sprouts, which also are Brassicas. We hope to give everyone a choice on the former, and then a nice healthy stalk of the latter. Brussels Sprouts will vary in size on the stalks, but are fun to remove and clean up prior to cooking.

Fennel: We are harvesting the whole plant, the bulb and all the fronds, for you this week. Some years we have had more fennel than others, and sadly this has been a low fennel year. We hope that all you fennel-lovers will be happy to see your old friend. If fennel is new to you try to enjoy the fronds chopped finely and on pizza, or dishes which use lots of cheese. We find the licorice/anise-like flavor of the fronds goes very well with melted cheese. Most often we roast the bulb in strips cut lengthwise. They caramelize and the flavor is sublime after about 40 minutes in a 400 degree oven.

Kale: We want everyone to eat more kale, so we are going to feed everyone more kale, or at least going to provide you with more kale to feed yourselves. We’re putting together big bunches of tender, tasty kale leaves, and bagging some of the smaller leaves. Store leaves dry in crisper, root cellar or outside, if you can’t get to them right away. They are your vitamin pill and your taste delight when you finally do!

Farmer’s Choice: Well it seemed appropriate to end the season with a mystery item. We’re just crazy like that. The word out in the field is that some of you will get the very, very, very last of what we can give of the potatoes we grew this year. Some of you will get more tender Japanese eggplant. Some of you may even get the last of our celery bunches, or a delightfully random cucumber. We hope that what ever you get , it will make it happily into one of your next tasty and delicious meals.

FARM NEWS: The end of another season, wow! This year truly went by so fast, I am still in a little bit of shock that it is over. We are already busy discussing what we will do differently next year and what our hopes and dreams are for the new season. It has been a privilege and an honor to be your farmer’s this year and we hope we succeeded in helping you and your friends and family make more healthy, happy meals together. We also hope to see you all again next year. We love you Members. We can’t do this without you. Thank-you!

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