Greetings from Ffynnon Farm, everybody! This is going to be a very quick post, with no recipes, and very little small talk. I want to get on the road as quickly as possible to make sure your veggies aren't held up by, you know, evacuation traffic. Please be careful out there, everybody, especially our far East Side members. I have been in the Northwest for twenty-one years and have never seen the fires quite so close, or impacting Portland quite so much.
Your baskets today are kind of brimming with whole plants. First there's basil, which we've been nursing along and pinching back, but now it's trying to flower no matter what we do. If you like herbal teas, you can use the flowers fresh or dried in your blend after you make a batch of pesto with the leaves. Then, of course, there's the onions, which are mostly Walla Wallas. I would use the bulbs raw, and then use the green tops in a long-cooking stew or braise. As a matter of fact, that's what I'm going to do tonight.
The peppers in your baskets are mainly Joe Parker NuMex, a New Mexican (surprise, surprise) Hatch-type chile. Check with shareholder and New Mexico native Kristin Wright for roasting instructions. Full share members will also receive some Hungarian hot wax peppers. Beets and green chard are also on the list, as well as tomatoes. This time around, they are mostly Oregon Spring, with an occasional Brandywine or Cherokee Purple in the mix.
Speaking of tomatoes: the ripening has begun, and we will let you know, by a separate email, how to get in on the Bulk Bounty Harvest Shares of tomatoes. Nothing, including the price, is set in stone yet, but we know that the onslaught will probably begin with next week's delivery, or maybe the week after. We will probably distribute them as full baskets (the same size your half shares come in) of tomatoes, with all our different varieties represented. Again, look for the email from us very soon.
And with that, it is past time to get the show on the road.
Stay safe, everybody.
Joel, Michael, Neal, and Tasha