Wednesday, June 19, 2013

Week 5 Mulching and Agroecology


The food share this week includes spinach, heirloom lettuce mix, sun tea herbs, asian green stir fry bundles, basil, kale and radishes. The heirloom mix is a collection of lettuces we've seed saved over the years. Lettuce makes a stunning display when allowed to flower and we're saving a few more heirloom varieties that are doing well in our variable climate. Seed saving is a interesting art of selection that takes into consideration not only texture and often size but more importantly flavor, adaptability to a broad spectrum of conditions and time to bolting. We emphasize heirloom and open pollinated plants as this is the only true means to a sustainable food future.







We finished our mulching project for the season and already really pleased with the amount of watering we've reduced and the possibility of slowing the grass down. Mulching protects the soil from an incredible amount of water evaporation from the sun and wind on the soil surface. It also creates a new zone for soil microbes and insects to co-exist and build organic matter. It is a vital layer of our Agro-ecosystem and the difference in our garden was immediate.
So with less time water and weeding we have more time for enjoyable summer activities like planting seeds, building garden beds and forest forays! The rivers are swelling and so many unique shades of blue and green from the local sediment flow. Happy Summer Solstice!




 Mariposa Lily

Oregon Grape




Xeromphalina

 Western Larch 

Tuesday, June 11, 2013

Week 4 CSA Vegan Lasagna

It's another delicious week of specialty stir fry greens, arugula, spinach, radishes, shallots, heirloom lettuce mix, and herbs


Vegan Lasgana
Rice Lasgana Noodles
Soaked Cashews
 Sprigs of Marjoram 
Teaspoon of Thyme
Olives and Capers
Garden Stir Fry Greens
Spinach
Shallots
Tomato Sauce

Prepare your Lasagna by pre-cooking the noodles and chopping the veggies. Add the minced thyme and marjoram to the soaked cashews and puree with a little olive oil, lemon, salt and pepper. Begin layering noodles, veggies, sauce and cashew cheese (this is your ricotta). Finish with vegan cheese and bake for 30 minutes at 375 degrees. Serve with heirloom lettuce this week. Enjoy the food share. The garlic is soaring and scapes are just around the bend. 

Tuesday, June 4, 2013

Week 3 CSA Weather Warmer



Week 3 is filled with specialty spring greens, shallots, herbs, radishes and early garlic clusters. This week's recipes are honey mustard vinaigrette and bok choy with lime dressing. Also, one of my new favorite creations is Russet Mashed Potatoes with Coconut Oil and a hint of dill and raw shallots served with Hungarian Herb Fish and our fresh salad mix.


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