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Farmer Joel's Blog, Week 8 plus 1 day

11 Aug 2017 4:57 PM | Ffynnon (Administrator)

Sometimes times gets away from us.  We know you know what we mean. We started picking berries and pulling arugula before sunrise yesterday and then all of the sudden, it was time for deliveries! So, belatedly, here goes:

Tomatoes and strawberries, again? 

Yep, and we feel pretty darn good about it. One of the farming groups that I do some work with did a survey of CSA members, and they found that strawberries and tomatoes are the two items that they most look forward to in their baskets. (Rutabagas came in dead last, so I didn't plant any this year; then one of our members said how much he and his mother were craving them. Ah, so it goes.)  Anyhow, the heat has certainly been supporting the growth and ripening of the tomatoes, and the strawberries kicked into gear after last week's picking.  If you didn't get strawberries last week, you got a double serving this week; full share members also got more of the broccoli.  We think there will probably be at least two more deliveries of strawberries from our late but very hard working little patch.

That's a lot of arugula 

Especially for our full-share members.  We recommend doing an arugula/strawberry salad, maybe with thinly-shaved red onion, if you still have some from last week.  Or, of course, you could get out the food processor and whip up some pesto, but remember, an assertive cheese in the mix might render it a little too...aromatic is a good word, I guess.  We did a nice chimichurri sauce, which is the national condiment of Argentina; usually it's made with parsley, but arugula gives it a punch.

  • 1 bunch arugula
  • 8 cloves garlic, chopped
  • 34 cup extra virgin olive oil
  • 14 cup red wine vinegar
  • juice of 1 half lemon
  • 1 tablespoon diced red onion
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 12 teaspoon salt

Pulse the arugula in the food processor to chop.  Then add remaining ingredients and blend thoroughly.  Use it as sauce or a marinade for beef, smear it on a sandwich, stir it into a salad.

And the rest?
Everybody gets a cabbage, great for slaws or braises, and a bunch of rather massive carrots.  These were a bit over-fertilized and had some issues with their planting bed, so we recommend that you use them for juicing or cooking, rather than expecting the sweet, raw carrots you might usually get in the summer. 

As always, we welcome your recipes and ideas.  We love to see the different ways in which people are using their produce this season! 

Happy eating!

Farmer Joel and the rest of us at Ffynnon Farm. 

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Office: 503-429-1556
source@ffynnonoregon.com

Address:
57009 Pebble Creek Rd
Vernonia, Oregon 97064

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