Everything seems to be cruising right along on the farm, with many crops maturing a lot earlier than typical due to this warm weather. Part of me thinks that the growing season will just end sooner, but really it is the length of day that determines plant growth. Here on Bainbridge Island at 47 degrees latitude plants stop actively growing about November 1st, when the day length gets below 10 hours. Instead of a shorter season, we will just get more plants/harvests in than we typically would if we stay on top of replanting. This time of year is most abundant and we have to harvest almost daily to keep on top of the broccoli, tomatoes, cucumbers, summer squash, eggplants, etc.
The biggest difference I am happy to declare is that we have never ever sprayed any herbicide, fungicide, pesticide, synthetic fertility, etc. ever period! Many organic farms especially in heavy agricultural areas routinely use the above in an organically approved form. We won't even mention or bother to compare to conventional toxic farming. We mineralize our soils with local rock powders based on soil tests to supply all macro, micro and trace nutrients essential for optimum plant growth. This means our plants are scientifically proven to be more nutritious for you and are also healthier in themselves so they don't have any pest or fungal issues.
We do not truck our produce so it can be picked at full ripeness which is also more nutritious and flavorful. The majority of our goods are sold within days of harvest which also results in better nutrition and flavor. This is not the case with store bought foods and corporate organics. Many farms are not growing food with the ethical concern to provide truly quality food. We go the extra mile to really put what is needed in our soil to create better food, not what will just make it yield well. On that note we also have never sourced our fertility from any by-products of slaughter houses or any other large agricultural industries which is very common in farming on all scales organic or not.
With that being said, I hope you enjoy this weeks share and hope the members who tried their first season with us enjoyed their shares and will consider staying with us until the end of the year. Next week will be the last share of our spring season shares. We are also looking for more CSA members and will give existing members a $20 market credit for referring a friend. Thank you for your continued support. Be well!
1/4 head cabbage (about 1 pound), shredded
1 large fennel bulb, trimmed, halved, and sliced very thin
2 large carrots, shredded
1/4 cup thinly sliced scallions
1 teaspoon minced peeled fresh ginger
1/4 cup fresh orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
Coarse salt and ground pepper
In a large bowl, toss together cabbage, fennel, carrots, and scallions. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours). Toss slaw before serving.
1/3 cup pine nuts (you can also use sunflower seeds, walnuts or almonds)
4 cups packed basil leaves
3 chopped garlic cloves
1/2 cup plus 3 tbsp shredded Parmesan cheese
1/2 cup olive oil
Pulse the pine nuts in a food processor until chopped. Add the basil, garlic, and cheese and pulse until the ingredients are well chopped. Turn the processor on and pour in the oil in a slow, steady stream. Process until smooth and season with salt to taste.