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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 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.


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. . Here is our lovely Rebecca bagging the Sugar Snap’s.


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 . Here is a photo of our friend Keaton eating a peeled kohlrabi like an apple!! Yum.


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.


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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.


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.


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.



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.


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.



Field View

Farm Girls

Farm Girls

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Shell Peas cooked like Edamame

~ from A Year In A Vegetarian Kitchen by Jack Bishop

Yep! You can do this and it works fairly well. My thanks to Jack Bishop figuring peas in their pods could be treated the same way as edamame beans in their pods. The steamed pods open easily, and are tender enough that my girls can easily open them. Best of all you can serve the tender, sweet little green orbs without all the work of shelling them.

  • 1 lb. or so of peas in pods, washed well
  • Some sea salt, to taste
  1. Fit a wide saucepan with a steamer basket and add enough water to reach from just under to 1/2 inch below the basket. Cover pan and bring water to a boil.
  2. Place the peas in the basket, cover and cook until the peas are tender, about 3-5 minutes.
  3. Drain and transfer pea-pods to a bowl.
  4. Toss with your coarse salt (be generous, since most of the salt remains on the pods) and serve.

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Week 4 ~ CSA Newsletter June 13 – June 19, 2011

This Weeks Share:  Head Lettuce, bagged Micro-Green-Mix, Green Garlic or Scapes,  Growers Choice Braising Mix,  Pea-Shoots, Radish Rats and Rhubarb.

Head Lettuce: So like I mentioned earlier, on account of this cool, cloudy weather it is a very lettuce-loving week so get ready for fun with salads! We have fresh, crisp heads for you and more…Sorry lettuce-share holders you will have an abundance of lettuce this week, so we hope you can enjoy it.

Micro-Greens Lettuce: More lettuce in the baby-leafed, and mesclun mixed variety for you this week. We are lettuce rich folks, biding our time waiting out the ripening of peas, more roots, broccolis, cauliflower and the summer squash so we hope you dig those salads.

Green Garlic or Scapes: Chop it up and add it to everything. That goes for the scapes and the green garlic roots. I have taken to freezing them. I chop it up first and place 2-3 cups in quart size zip-lock freezer bags. I roasted some with some green onions last week and that was really nice too.

Roasted Spring Allium’s with Fennel Fronds & Sweet Potatoes  by Amy from Love Farm Organics Kitchen

  • 3-4 stalks of green garlic (or handful of garlic scapes) chopped in 2″ pieces
  • a bunch of green onion (10 stalks) chopped in 2″ pieces
  • 2 sweet potatoes or yams. peeled. cubed.
  • 1-2 small fennel fronds chopped
  • olive oil
  • sea salt
  1. This is simple. Preheat oven to 375. Combine everything in a bowl with enough olive oil and sea salt to evenly coat all pieces.
  2. Spread mix evenly on a roasting (cookie) sheet and cook for 30 minutes or until soft. Serve with rice, quinoa or pasta…yum.

Braising Mix: Farmer Kip’s choice of braising greens will make it into your share this week. You may have a choice or it may be one or a nice mix of chard, perpetual spinach, collards, bok choi or kales. These are your greens for cooking. Lightly braised and best with something sharp like a cheese and something sweet like dried apricots or fresh grapes. We remove the mid-ribs, snacking on them raw prior to or during cooking.

Pea Shoots: These make a second appearance in the farm share. However, we are very peas’ed to report that the peas are flowering. We should have crunchy, sweet little gems of pod peas for you soon enough. The base of the pea-shoot can get woody, so rather than your mouth finding a tough bunch of shoot just remove the bases at he snap point (like asparagus). Or cut your entire bunch in half and use tender-tips in raw salads and braise or saute the bases with your other greens.

Pea Greens (a.k.a. Pea Vines, Pea Shoots)  from United Harvest Newsletter at

  • 1/2 T olive oil
  • salt to taste
  • 6 garlic cloves (we used green garlic) minced
  • 1/4 cup chicken or vegetarian broth
  • all your pea shoots, chopped about 1″
  1. In large skillet, heat olive oil over medium heat. Add garlic toss well to coat.
  2. Add broth; cover and cook, stirring occasionally for 5-6 minutes until garlic begins to soften.
  3. Remove cover, turn up heat to high, and add pea shoots. Cover and let shoots wilt for 5-7 minutes, stirring frequently and adding one tablespoon of broth at a time to maintain moisture.
  4. Remove cover and turn up heat so that all the juices are completely absorbed. Serve and enjoy!

Radish Rat-Tails: These are unique and a first for Love Farm Organics! These tasty little pods almost resemble chilis, but are actually a seed head of our black radish crop we grew last fall. All radish seed pods are edible but some more favored than others. English royalty favored the longer, thinner variety (where the rat-tail name is derived). Pods are soft but crisp. When you bite into them you know you are eating a radish but some are incredibly mild, while others have that radish bite. They are a wonderful snack or added to salads. Some pickle them in brine or vinegar and others like to stir-fry them. They appeal to folks who don’t normally like a root radish so enjoy this rare treat …. they don’t last long around here each day. We just may try to grow these little gems again and again!


Rhubarb: For the love of farming, wouldn’t you just know that a crop I have usually lamented at being way too early for our CSA, this year makes it into a mid-June share! I harvested our rows fairly heavy for my dad and I’s home freezers on Saturday and we have been selling small amounts to our chefs…but it will keep on giving enough for everyone of you to add a couple cups to your favorite pie or cobbler this week. Best to peel stalks removing stringiness, then chop and freeze or use….Enjoy!

Rhubarb Sauce contributed by CSA Member Nora Marsh

  • 1 T butter
  • 2 c sliced rhubarb
  • ¼ c sugar
  1. Melt the butter in a saucepan over medium heat.
  2. Add sliced rhubarb and sugar. Cook for 5 minutes or so.
  3. The rhubarb will break down and the sauce will be slightly thick. It can be eaten warm or refrigerated. Enjoy!

Thanks so much for your support!

All the best~

Your loving farmers Kip and Amy

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