Root Connection Farm

The Season Ends ~ A New One Begins

2011-10-19T09:03:00.000-07:00

Are these fields just sitting here empty in the Winter? What’s going on? This week we will be planting the winter cover crop of rye grass. Soon there will be bright green sprouts of rye everywhere, which continues to grow through the Winter. I’ve read where each individual rye grass has over 3 miles of tiny roots! These keep the soil loose, and when the rye grass is tilled in in the spring will provide lots of organic
matter that will decompose and provide nutrients for the crops. (Another name for
cover crop is “green manure”) So what else is going on?

While we are sitting out the cold Winter waiting for next years veggies, there is an
army of over 5 Sextillion earthworms, nematodes, beetles, centipedes and other soil
creatures hard at work for us! (one sextillion is 1,000,000,000,000,000,000) How did I come up with that number? We have at least 3 ft of topsoil on 15 acres of cultivated land, which equals 1,960,200 cu ft. Which equals over 111 trillion teaspoons. Most estimates average a number of 50 milllion of these creatures in 1 teaspoon of organically managed soil. In addition to that, there are estimates of over 50 billion bacteria per teaspoon as well – I’m not even going to try to figure that out! So it is a regular work factory going on in the soil, and it never stops.

They are working hard to process the soil, make it healthy, and enable the plants that we use to feed ourselves to thrive. And guess what? As long as I’ve been digging around in the soil, I have never noticed armies of nematodes doing battle with the earthworms, territorial disputes between centipedes and beetles, or little puffs of soil bombs coming up from the soil. The nightcrawlers do not feel they should “own” more territory or have more status because they are “management”, nor do they withhold their work for the common good to gain politcal power, and the bacterias do not try to overrun the earthworms because they outnumber them. They also do not withhold the bounty that they have helped to create from those who are impoverished.

My human self, looking out at all that from my empire of tractors, paper, pens, and electronics feels humbled. Because my higher-life-form self cannot do what they do, and without them, could not live, just like I could not live without other humans.

Kid-friendly Snack

2011-09-03T14:13:00.000-07:00

Apple Zucchini Mini Muffins

These wholesome muffins are moist and wonderfully sweetened with apples and maple syrup. Make these in mini muffin tins and they serve as the perfect bite-sized snack for kids. This recipe is dairy-free and uses spelt as the whole grain flour; spelt has a wonderful nutty flavor and though it is part of the wheat family, it is often better tolerated by those with wheat sensitivities.

Preparation time: 45 minutes

Yield: 32 mini muffins or 18 regular muffins

Dry:

3 ½ cups spelt flour

2 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 tablespoon cinnamon

¼ teaspoon nutmeg

1 teaspoon allspice

½ teaspoon sea salt

Wet:

1 cup unsweetened apple sauce

1 cup unsweetened, apple juice concentrate, defrosted

1 ½ teaspoons vanilla extract

½ cup organic coconut oil plus extra for greasing pan, melted

½ cup 100% maple syrup, plus more for drizzling

1 medium apple, cored and diced

1 small zucchini, coarsely grated

½ cup organic walnuts, chopped (optional topping)

Pre-heat oven to 350°F.

In a small bowl, stir together all dry ingredients. In a larger bowl, stir together all wet ingredients. Combine by adding the dry ingredients to the wet. Combine well but do not overmix. Oil muffin tins with extra coconut oil and fill tins to the brim with the batter. If using walnuts, sprinkle a little bit on top of each muffin before baking. This is a fun part for children to do to add their finishing touch.

Bake for 25-30 minutes or until toothpick comes out clean. If desired, drizzle the tops with maple syrup while muffins are still warm.

Chilled Lettuce Soup

2011-08-27T14:28:00.000-07:00

For the hot August days, try this recipe from member Alyssa Brin.

Try something different with all that lettuce!! This recipe is a great way to use up older heads of lettuce and ragged outer leaves that may have seen better days to avoid letting any of your awesome produce go to waste!

It is also fairly flexible and allows you to take advantage of what you have on hand. I already had in my kitchen – especially more of the items I had from The Root Connection!! Note: all measurements are an approximation.

2-3 onions
2 Tbsp. extra virgin olive oil
¼ tsp. sea salt
4 cloves garlic
1 large sweet potato
4 cups chicken or vegetable stock
2-4 heads of lettuce
2-4 Tbsp fresh herbs, if desired
sea salt and pepper to taste

Peel and coarsely chop the onions (because they will later be pureed, size does not matter much here – but do try to keep it uniform to ensure even cooking). Heat a 5-6qt. stock pot over medium heat and add the olive oil. Add the onions with a sprinkle of sea salt and cook for about 20 minutes, stirring occasionally, to caramelize.

*Note: If you still have the stalks on your onions (I did), peel off the papery outer layer, thinly slice, and add them to the pot as well!

While the onions are cooking, prepare the rest of your ingredients: peel and mince the garlic, cut the sweet potato into ~½ inch cubes, cut or tear the lettuce into smaller pieces, and finely chop any fresh herbs (basil, parsley, dill, thyme, sorrel…the options – thanks to our awesome U-pick opportunity – are endless! Go with the flavors you like the most!).

Once the onions have begun to caramelize, add the garlic and cook for just a minute or two – be careful not to let it burn. Turn the heat up to medium-high and add the sweet potato and stock. Cover and cook until the sweet potato is fork-tender, about 10 minutes.

Add the lettuce, a few handfuls at a time, stirring as you go. If you’re including fresh herbs in your soup, now is a good time to add those as well. Cook for a minute or two, until all of the lettuce has wilted. Remove from heat.

Carefully puree the soup with an immersion blender. If you don’t have one, you can transfer the soup in small batches to a regular blender and use the puree function – just be careful not to add too much, and vent the lid a little bit to allow steam to escape, to prevent scalding yourself with any of the hot liquid.

Once you’ve pureed the soup, add salt and pepper to taste. Transfer it to a large bowl and chill, uncovered, in the refrigerator until cold.

I made mine ahead so that it could chill overnight – experiment with the length of time that works best for you (e.g., maybe you like the taste before it’s completely cold, or you’re using a metal bowl that helps to speed up the process).

I served the soup with a dollop of plain yogurt. Next time I will also try sour cream, croutons, cucumber cubes (“croutons”), and bacon. Garnish with more of your fresh herbs, if you like!

Going out-of-town for Labor Day Holiday?

2011-08-22T11:55:00.000-07:00

Take a moment and call the Farm Store 425-881-1006 (24 hours).

Let us know what your plans are, that is, if you aren't planning to pick up your share on Friday September 2 or Saturday September 3 due to being out-of-town on vacation.

If you pick up on Friday/Saturday, consider picking up your share on Wednesday, 31 August or Thursday, 1 September. That way, you can use the vegetables on your campout or in your cabin or leave them in your ‘frig for your return home!

If you won’t be picking up your share, then please let the Farm Store know. Harvest counts will be adjusted accordingly.

Hey, and enjoy your vacation! Send us your photos and we’ll post here on the blog.

Lemon Basil Sorbet

2011-08-16T11:23:00.000-07:00

Here’s a sweet way to use your fresh basil, from member Steve Falcon ~

This easy sorbet avoids cooking your lemon basil, leaving its lovely

flavor unharmed. The recipe uses acid from a little lemon juice to

balance the sugar, but the basil provides most of the lemon flavor

without the puckering tang of a lemon recipe.

Ingredients:

2 cups medium-pack lemon basil leaves

1-1/4 cups sugar

2 medium organic lemons

2-1/2 cups water

Place your sorbet container in the freezer to pre-cool.

Heat 2 cups water and 1-1/4 cups sugar in a saucepan until completely

dissolved. Allow to cool slightly and pop into the freezer to chill

cold. But don't let it freeze.

Put 1/2 cup water in the food processor and add the lemon basil

leaves. Blend well to a slurry.

Wet a clean cloth and wring it out. Push the center of the cloth into

cup and pour the lemon basil slurry inside, scraping out every bit.

Lift the corners of the cloth and begin squeezing, working your way

down to press all the juice out into the cup. You can finally twist

the cloth to wring out the last drop.

Pour half of the sugar water into your ice cream machine. Add the

lemon basil juice and 4 tablespoons fresh squeezed lemon juice. Top

off with the remainder of the sugar water - hopefully your machine can

take all of it.

Run your machine until the sorbet is as thick as it will get. This

sorbet melts fast. Transfer QUICKLY into the pre-cooled container.

Smack the container a couple of times on the counter to shake it down.

Cover and QUICKLY get it into the freezer.

After a few hours freezing, it should scoop easily but not melt instantly.

Feel free to experiment with quantities. Adding more basil, sugar and

lemon juice will give you an amazing powerful batch. Reducing them

will give you a nice palette-cleanser for your next fancy feast.

Substitute spearmint leaves for basil, and use only 2 tablespoons

lemon juice for an equally excellent mint sorbet. (Don't be surprised

when this one doesn't come out green, but rather a light tan color.)

Enjoy!

Join us for Beekeeping Demo at Noon, Sat 13 August

2011-08-11T19:17:00.000-07:00

You’ve probably noticed the honey on the FarmStore counter and wondered “Where does it come from?” Well, it comes from our very own hives at Root Connection.

Jim Olsen, beekeeper from Sunset Hill Honey, extracts the honey. On Saturday, he will pull out a frame of honey to show kids (old and young alike) where honey comes from and how it “sits in the hive”. There will be a nylon netting canopy for members to stand in while he shows us how the honey is extracted.

Last summer, it was “standing room only” while Jim pulled out the frames of honey to show the kids and grownups. He’ll also discuss the role of bee pollination at the farms in western Washington.

Sunset Hill Honey Company, Woodinville, WA

http://sunsethillhoney.com

Whole Foods Chef Dishes Up Veggies

2011-08-02T17:25:00.000-07:00

Shelly Nester presents wonderful dishes using zucchini, summer squash and carrots.

from Noon to 1.30pm on Wednesday 3 August. All veggies and herbs grown here at Root Connection Farm. She’ll demo different cuts of these vegetables. Questions? She’s here to answer yours.

Here’s one share recipe we think you’ll enjoy (we did ~ YUM!):

Quinoa & Herb Stuffed Zucchini Bites with Balsamic Reduction

Looking for yet another way to enjoy the abundant harvest of zucchini? Try these unique and presentable hors d'oeuvres in the summer time when friends are over for a cookout. You can pick any of your favorite fresh herbs to customize these little bites to your liking.

Preparation time: 30 minutes

Yields: 24 zucchini bites

1 teaspoon extra virgin olive oil

1 teaspoon pastured butter

½ onion, sliced in half moons

3 cloves garlic, minced

3 tablespoons of fresh parsley and sage, chopped

Sea salt to taste

Freshly ground black pepper to taste

1 cup cooked quinoa

3 medium zucchini

½ cup balsamic vinegar

Freshly grated parmesan cheese to garnish (optional)

Heat skillet over medium and add oil and butter. Add onions and cook for about 20 minutes to caramelize. Right before they are done, add the minced garlic, fresh herbs and cook for 1 minute. Salt and pepper to taste. Remove from skillet and run a knife through it to roughly chop.

In a medium bowl, combine onion herb mixture with quinoa. Heat balsamic vinegar in a small pot over medium-high heat until reduced by half.

To prepare the zucchini, cut the ends off and slice into 3/4” thick coins, approximately 8 coins per zucchini. Use a melon baller or small spoon to scoop out center of zucchini, making a small well but not piercing through to the bottom.

To assemble, place zucchini coins on a platter, spoon in quinoa mixture and drizzle with balsamic reduction. Sprinkle with freshly grated parmesan cheese and garnish with fresh herbs if desired.

Enjoy!

Flowers have bloomed!

2011-07-27T13:10:00.000-07:00

Dahlia, dahling ...

Sunflower peeking thru the leaves

Shelly Nester's Recipes

2011-07-26T11:24:00.000-07:00

Last week, Shelly Nester gave demo on making salad dressings using the herbs from the culinary herb beds. A delicious time was had by all . . . stay tuned to www.twitter.com/freshnyummy for the date of her next demo.

Shelly Nester is the owner and founder of Trephó Wellness. She is a Nutrition Educator, Whole Foods Chef and Food Writer who holds a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, Seattle WA. For more about Shelly, http://www.trephowellness.com/.

Now, onto the recipes!

Simple Italian Salad with Creamy Balsamic Vinaigrette

Serves 4

Preparation time: 15 minutes

Vinaigrette

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon raw honey

½ teaspoon dijon mustard

1 clove garlic, minced

¼ teaspoon sea salt

Pinch of ground black pepper

Salad

1 head red leaf lettuce, torn into pieces and core removed

2 tablespoons freshly chopped parsley

2 tablespoons freshly chopped basil

1 tablespoon freshly chopped oregano

1 cup cherry tomatoes, halved

1 fennel bulb, chopped with core removed

Grated shards of parmesan or Romano to garnish

Combine all ingredients for dressing and blend in a food processor or in a measuring cup using an immersion blender.

To assemble salad, toss all vegetables and herbs together with the dressing and garnish with cheese.

Lemonbalm and Mint Salad Dressing

Yields: ½ cup dressing

Preparation time: 5 minutes

¼ cup fresh lemon juice

¼ cup extra virgin olive oil

¼ teaspoon sea salt

1 teaspoon raw honey

1 tablespoon chopped mint

1 tablespoon chopped lemonbalm

_____________________________________________

Red Wine Cherry Vinaigrette with Anise Hyssop

Yields: ½ cup dressing

Preparation time: 5 minutes

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

3 tablespoons freshly chopped anise hyssop

6 cherries, destemmed and pitted

½ teaspoon sea salt

¼ teaspoon dijon mustard

1 teaspoon raw honey

Combine all ingredients for dressing and blend in a food processor or in a measuring cup using an immersion blender. Serve over seasonal and fresh greens.

Farm to Market 3.7 miles

2011-07-23T14:21:00.000-07:00

Meet Joe Fankhouser. He’s the guy who brings our vegetables to you at the Redmond Saturday Market. He's there, every Saturday from 9am to 3pm.

During the week, he’s out in the fields, managing the crew. They plant, weed, and harvest all day in sunshine or rain. It makes for long days.

On Saturday, his day starts even earlier. He and the crew harvest the vegetables, then load up the van and drive to the Redmond Saturday Market. From morning to mid-afternoon, he sells the freshest vegetables which travel the shortest distance to get to market.
http://www.redmondsaturdaymarket.org/

You stop by and choose the vegetables you’d like. Farm to Market to Table. Your table.
It doesn’t get any fresher, any more local than that. And you can shake Joe’s hand.

Organic: why better?

2011-07-11T10:15:00.001-07:00

We all know that the absence of poisonous pesticides and herbicides is the obvious benefit, but there are equally harmful things associated with chemical fertilizers, such as nitrates, phosphorous sources contaminated with heavy metals, and the absence of micro-nutrients which are needed for a healthy vegetable, therefore a healthy body. The difference in organic begins with the soil. One teaspoon of good organic soil contains millions of micro-organisms as well as larger things like beetles, earthworms, etc. These work on breaking down organic materials like natural fertilizers, compost, crop residue and turning it into nutrients that plants can use. Organic fertilizer is not water soluble and requires “digestion” to make these nutrients available. So things that would be harmful in their raw state (such as nitrates) are in a different form once they get into your food.

Not so with chemical fertilizers. They are made to be water soluble and are taken up by the plant in that form. They lack the valuable micro-nutrients that organically produced fertilizer has. Nitrates are ammonia based and are taken up in their raw form and concentrated in the plant tissues, as are any pollutants like lead, cadmium and arsenic among others .Chemical fertilizers are a prime pollutant of our water supplies. Most of our agricultural production districts have polluted wells. Farmers and their families have the highest incidence of brain, breast and testicular cancers of any other occupational group.

Because of the rampant use of pesticides and herbicides over the past few decades, the soils in chemically farmed land has very little if any beneficial soil life, because they too are killed by pesticides. So water soluble fertilizers are the “quick fix” needed to be able to grow on dead soil. There are many studies showing the increased nutrient content on organically produced food. Interestingly studies also show that damage from certain insects is less on organic crops that chemical crops, despite the use of pesticides. Unfortunately, the remedy is often to increase the frequency of pesticide application. Insects such as aphids will attack the weaker, more bitter plants. And, as anyone who routinely eats organic knows, there is a definite difference in flavor – the chemicals make the taste more bitter.

Areas now called “dead zones” exist in agricultural areas in California, Florida, and the Mid-west. These areas have been so polluted that NOTHING lives there, in the soil, or out of it. And they are growing. The pollutants have leached down into ancient aquifers. Farmers who pay attention to the health of the soil are like builders who make sure the foundation of the building is secure – it doesn’t matter how much fancy stuff you build on top of that foundation is faulty.

So the next time you are tempted by that lush dark green hot-house basil, think again. Unless it is organic, you’re getting a lot more that you’re paying for – a hefty dose of nitrates. Greenhouse plant culture increases the nitrate levels that plants get from chemical fertilizers.

What to do? Well, you are doing a lot already. Keeping our local farmland is urgently important to the local population, whether they realize it or not. By far, the majority of small farms in King County are organic. Also, by eating direct from a farm, you are getting the highest levels of nutrients possible, as well as live enzymes (which decrease the longer the time from harvest) which help your body utilize all those wonderful things. Also, eating “with the seasons” has been purported to be more beneficial. After a long winter, dark green leafy vegetables are just what we need.

And when you can’t buy directly from a farm, try to enroll in a winter program (such as our Winter Share Program). You can save money and the produce is direct from the depot – many days fresher. Or take advantage of organic produce which can now be found in most supermarkets.

And, if you must buy an item that is not organic, how can you determine which is the worst? A rule is that if the difference in price is wider between the organic vs. the non-organic, that item is not one you want. Why? Because that price differential is due to the ability of a non-organic grower to use more chemicals on that particular type of crop, hence the lower price.. Potatoes are a good example. They can be difficult to grow organically on a large scale, because there are so many pests that attack them, and the self life due to sprouting is limited.

But chemical farmed potatoes can be grown on fumigated soil (that is where they “inject” pesticides right into the soil), then coated with fungicide to prevent the planted pieces from rot, dosed with chemical fertilizer, then pesticides as they grow, also herbicides several times to prevent weeds, then along comes a “defoliant” (yes, it is the familiar “agent orange”) to get rid of those pesky vines so they can be dug. Not done yet – more fungicide to prevent after harvest rotting, AND another chemical is applied to retard sprouting so they can be stored longer. Whew! If you want to experiment, buy a couple of 10 lb bags of “conventional” potatoes and put them in a closed in place where it gets warm (like your car) for a couple of days. Then open it – what do you smell?

OK, got long winded – will continue another time. The only good part I can think of is that we don’t have to work in those chemical fields. Millions do. “Happy Farm Workers are Just Dying to Grow Your Food” might be a catchy title...

Life's a Bowl Full of Cherries

2011-07-09T15:14:00.000-07:00

This week, we received a delivery of fresh bing cherries from local producer, Julie Finch. They are large, ripe, and oh, so full of flavor, the result of tree-ripening the fruit. Yum!!

Julie Finch always picks later than the commercial orchards. She says the orchards spray with a protein to accelerate the color development but this does nothing to accelerate the taste and sweetness. She wants the flavor on her trees to develop naturally. This year, a lot of the fruit was killed at an early stage by frost, but this is not all bad as the remaining cherries on a tree will usually get much bigger.

Julie picked the cherries the day before she came to W. Wa, puts them in a cooler overnight, and then drove a delivery route to Root Connection Farm. They pick directly into the 20lb shipping boxes, which is better for the fruit. Every time they are handled or moved from one container to another, there is the chance of bruising.

The orchard started in 1970 by Julie’s grandfather, a retired school teacher who planted 75 trees on one acre. Over the years, some have been replaced so the trees are of varying ages. He had 15 grandchildren and they all grew up helping to pick cherries and now the fourth generation is helping out, mostly little kids picking leaves out of the boxes. After he died, the orchard remained in the family and is now owned by Julie’s mother.

Five years ago, they switched to organic practices, but they aren’t Certified Organic and they do abide by state regulations for the control of fruit fly as all cherry sellers must. Julie says it takes about $10,000 to get certified organic and it isn’t cost effective for such a small orchard.

We’re selling them this weekend in the Farm Store. Come on down to “pick” yours! (Before they're going-going-gone ... )

4th July Weekend ~ … White & Blue

2011-07-02T16:00:00.000-07:00

We couldn’t pass up this deliciousness: French Vanilla Ice Cream and Blueberries.

Theno’s Dairy is just up the road from us and the blueberries arrived in this week’s fruit share.

It is such a pleasant neighborhood here at Root Connection Farm. We’re on SR202 near 124 NE Ave. near honey, duck eggs, artisan baskets, ice cream, but more about that in another post.

The weather is heating up for Monday’s fireworks but this will keep us cool till then. Yum!

4th July Weekend ~ Red for baby Beets

2011-06-30T12:52:00.000-07:00

This week's harvest has something new: beets! These are baby-sized beets will turn into grown-ups in another week or two. But for now, enjoy their tenderness.

My favorite way to prepare them is to cut off the bulbs, wash (no peeling), then steam them. Takes about 10 minutes. Let them cook, then slip off the skin if you want or leave it on. I slice them into a bowl and eat them cold. The leaves can be used separately, or you can steam them right along with the bulb part.

Why are our beets so sweet without that "muddy flavor?" Growing in cool weather helps, also our soils which are vey high in micro-nutrients, as well as the variety (Red Ace, for you home gardeners).

For more on beets, click here http://www.rootconnection.com/rec-beets.html Enjoy!

Good Eats ~ Kohlrabi

2011-06-17T15:02:00.000-07:00

It’s the first week for this odd-looking vegetable. But, mmm, it is crunchy good!

Kohlrabi have a turnip/radish/cauliflower flavor. You can boil, steam, or stir-fry this relative
of the cabbage family.

It pairs well with butter (unsalted), cheese (esp. Parmesan, Swiss), cream, dill, garlic,
Dijon mustard, potatoes, sea salt, sesame oil/seeds, and soy sauce.

Kids’ favorite: eat raw with humus or brown miso.

Home Chef: Try it grilled or roasted then drizzled with olive oil and sea salt. Or, try
Kohlrabi and Carrot Slaw http://rootconnection.com/rec-kohlrabi.html Delicious!

Storage: Cut off leaves, wrap in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for 3-4 days; the bulb for several weeks.

How do you like to prepare kohlrabi?

Salad Days

2011-06-17T14:54:00.000-07:00

The second week was just as delightful as the first. Families came by to pick their greens, choose their harvest and have the children play nearby. Voices murmured about recipes and the weather; will we ever see the sun?. Growth is everywhere you look ~ flower starts seem to grow taller if you look away, the parsleys begin to bush and the beet starts in the kids’ garden appear two inches higher than last week. Ah, spring!

Yes, these are the days of late spring when rows and rows of lettuce fill the fields and, from there, my salad spinner. It gets quite a workout these days, what with the plentiful lettuces of magenta, concept (aka butter leaf), and romaine available in the harvest bins.

I bring my bounty home and wash it right away. Then I bundle it in damp tea towels (thanks, Mom) or use damp paper towels. It goes straight away into the lower drawer in the refrigerator.

When I’m ready to use it, I tear it apart into the salad spinner then spin, spin, spin. That’s a fun part of the preparation. While it is spinning, I whip up a vinaigrette of olive oil (1 part) and balsamic vinegar (1 part). For a Mediterranean flair, add chopped rosemary and marjoram then add salt and black pepper to taste.

Then slice up a white asian turnip bulb or two and put that into the mix. It adds a crunch, don’t your think? Throw in a few Kalamata olives for their saltiness. For color, add slices of carrot or red bell pepper. For something creamy, add goat cheese or maybe feta. Then grab a fork and eat!

Next time, a different dressing (http://rootconnection.com/rec-dressings.html) or different blend of lettuce.

What do you like to do with your lettuce? How do you dress them?

Opening Day

2011-06-10T11:40:00.000-07:00

Ahhh, the season opener and excitement was everywhere! A cool day with sun breaks, welcoming members both old and new. Benjamin’s Coffee, home grown eggs, and an art exhibit rounded out the fun. Folks wore their outdoor shoes to walk the fields; kids ran ahead of their moms to be the first to see the chickens.

The main attraction? The spring harvest and the picking fields of course. Swiss Chard is growing lush and such a delightful sight to see! The cool/wet weather has kept the collards, kale, mizuna, vita greens on the lean side so look forward to more coming as the weather warms up.

Kids got to pick their first lettuce over in their garden (next to the gazebo).

Long time Members renewed old friendships, lingering over the greens in the fields to chat and catch up. New Members walked with a tour guide who explained the details of UPick and Harvest. Everyone was delighted to be back on the land.

Good Eats ~ White Asian Turnips

These turnips have a sweet taste and a mild flavor. You can boil, braise, deep-fry, roast, simmer or steam them. It pairs well with butter (unsalted), cream, potatoes, salt (kosher, rock, sea), and thyme.

Kids’ favorite: eat raw with a sprinkle of salt.

Home Chef: The green leaves are very tender and easy to cook.

For a savory frittata: sauté the chopped greens in olive oil with garlic & onion until soft, then breaking an egg into the skillet. Cook until the egg is firm; top with thyme leaves.
For a sweet dish: dice the bulb, sauté it in butter, then sprinkle with white sugar, stirring until the sugar melts. Eat with a spoon!

More turnip recipes at http://rootconnection.com/rec-turnips.html. Enjoy!

Tomato Starts now in Gallon size

2011-05-11T19:48:00.000-07:00

Two weeks ago, in the nursery.

[Drum roll, please] Now introducing: gallon tomatoes! Hurrah!! More than

12 varieties available. Early Girl, Sweet 100s and Sungolds are a few of the selection now in the Farm Store.

Other tomato gallons include Big Beef, Chocolate Cherry, Yellow Pear. [These are the Indeterminate vining type.] Don’t forget to pickup the handout re: planting instructions. Looking for a certain tomato?

We’ve got starts suited for pot containers or in the garden so use cages or short stakes. These are: Bush Early Girl, Bush Goliath, Sunny Goliath, Viva Italia and Husky Cherry Red. [These are the Determinate vining type.]

If you are plantings in pots, remember that the Indeterminates require at least a 7-gallon pot and something to climb on. If you use a smaller 3- or 5- gallon pot, use a Determinate variety.

Whether you are an experienced gardener or you are starting out, we’ve got answers to your questions. Thoughts of BLTs come to mind and tongue, mmmmm.

Tomato starts have arrived!

2011-05-04T19:37:00.000-07:00

Did you know our tomatoes are grown from seed, without artificial heat?
We use no pesticides, fungicides or growth stimulants. This makes the plants healthier; they acclimate better to life outdoors. Each pot is fertilized with Walt's Organic Fertilizer. In fact, it great for all vegetables!

We grow both indeterminate vining type [for example, Early Girl and Sweet 100] and determinate types [Bush Early Girl, Viva Italia and Husky Cherry Red to name only a few]. When you come in, we'll tell you how to plant them for the best crop.

We've mentioned only a few so stop by or call to ask if we have the one you're wanting to plant in your garden. If an heirloom tomato is your desire, choose Brandywine. It requires more care to grow and time to ripen, but worth it! Deep pink skin with stunning red flesh and a very rich tomato flavor.

In two weeks, we'll have them in gallon size.

Vegetable and herb starts are also available, totaling around 14 types, ranging from beans (several varieties) to spinach.

We look forward to seeing you.

Spring has sprung! Planting for the harvest has begun.

2011-04-18T11:44:00.000-07:00

Our Farm Store opens for the season this Friday, April 22nd at 10am.
Open Wed 10-6, Thursday 10-3, Friday 10-6, Saturday 10-6
Closed Sunday, Monday, Tuesday
I'm so glad to see the longer days and the soil warming up.
Come, select plant starts (vegetables and herbs) for your home gardens!

Also, we're signing up members for the Summer CSA. http://www.rootconnection.com/csa.html
Call us at 425.881.1006 or stop by the Farm Store & talk
with us. We'll take you on a tour of the farm ~ it is muddy
from spring rains so wear your boots!