Every other week, the farmers will write the Sunday CSA letter. This will bring a different tone and story to your inbox and come even closer to telling the full story of the diversity that is Rainshadow Organics. 

Today’s newsletter is written by:

News from the Farm: Finding the Sparkles in the Every day
I have always found it a daunting challenge to put words on paper. Whether it be for my own personal journaling or writing the weekly CSA email to all you wonderful people, the struggle is there. I believe it has to do, in part, with feeling like the words I’m taking the time to write down need to be meaningful. Have purpose. Create thought provoking conversation or a deeper dive into my own brain. Recently though, I read a quote from a short essay that went something like this:

“Caught up in our work, in our activism, in our endless efforts to put the world right; caught up, even, in remembering our own selves; it is easy to walk past the puffed-up spring chickadee balancing awkwardly on the end of a branch. But when we look at him anew, with attention, we can see the world for a moment through the eyes of innocence, and magic starts to blossom all around us. It is this, I believe, that is the art of worldly wonder–it is an attitude to daily life.”  Wonder: A Practice for Everyday Life – Munju Ravindra

That little quote was the gentle reminder I needed to re-focus on the fact that it is truly the day to day, small bursts of inspiration that is often the most meaningful, purposeful, thought provoking, deeper dive we need. Those little wonders may not be the answer to all things wrong or right in the world, but approaching each day with that kind of attitude is a damn good start. And lucky for me, Rainshadow Organics is thriving with wonders big and small, fascinating and scary. Just replace the puffed-up spring chickadee with a long-legged, awkward teenage turkey. 

Here are a few of my favorite sparkles of inspiration from the week!
Photo Credit: Nat Leder

The first big truck weeding extravaganza 

Sarahlee is constantly contemplating the idea that you can grow pig feed in the form of weeds in the same row with your vegetables. (Personally, I think she’s just trying to make herself feel better about the pigweed getting out of hand, but we’ll let her have it.)  Truck weeding involves driving the flatbed, straddling your most overgrown rows of vegetables, as many people as you can get, a speaker bumping tunes, and a whole lot of weeds that end up buffet style for the pigs. Oh, and an incredibly sexy looking field by the end of it. 

Photo Credit: Nat Leder

The start of this year’s seed saving!

I have an incredibly hard time not eating the first tomatoes and tomatillos of the season, but alas, as the farm’s seed keeper, I fight off myself and the other hungry farmers in order to capture the genetic wonders of some of our first ripe fruits. Don’t worry, you’ll get your hands on these in what will feel like a blink of an eye. 

Photo Credit: Nat Leder

The farm at golden hour

I cannot express enough how absolutely magical the farm turns during the golden hour, that hour surrounding sunset. It is a time where all 5 senses can be stimulated in the most pleasing of fashions. Just ask Olive and Amiga. 
So, here I am. Encouraging you to start your day with an attitude for observing worldly wonders. I’m excited to see what you come up with. See you on Wednesday at Market!

Nat

Vegetable ID: Head Lettuce

To store: Store unwashed lettuce in a plastic bag in the refrigerator. To store lettuce that you have already washed and dried with a spinner, place back in a plastic bag with a dry paper towel in the bag, and place the package in the vegetable crisper bin. (I like to store my washed lettuce in the salad spinner!)

To prep: Slice the head at its base with a knife and  let the leaves fall open. Discard any damaged or leathery outer leaves and tear large leaves into bite-size pieces. Wash leaves in a basin of cold water. Dry in a salad spinner. 

To Use: great in salads and sandwiches. One fun option is to take the heart of a magenta lettuce head, cut 2-inches up from the base and then pull the lettuce head in half. Sear on a hot griddle or cast iron pan or BBQ and serve with sprinkled cheese and a vinaigrette drizzle. 

Vegetable CSA Harvest List

We think our foundation vegetables this week will be: Fennel, Kohlrabi, and lettuce. We will let you know on Wednesday how many other items you will get to select.

We have been keeping an eye on the hoops and 2-acre garden and have a pretty good idea of what is out there and ready to be harvested, but this is a Sunday estimation of what we will be harvesting on Tuesday. Also, because we have a market style CSA, this isn’t a guarantee of 1 of all these things for everyone. Instead, this will be the variety of what will hopefully (fingers crossed) have for you to choose from this week.)
 

Other Vegetable Options will probably include:

carrots
kale
salad turnips
green onions
lettuce heads
arugula
broccoli
chard
green onions
kohlrabi
beans

various herbs
beets
spinach
salad mix
zucchini
red radish
fennel
cucumbers
napa cabbage
yod fah (sprouting broccoli)
tomatillos

Keep an eye on our Instagram stories for a tour of what the options are on Wednesday around 11 am. 

Recipe Corner
Roasted Radishes with Brown Butter, Chile, and Honey
Adapted from Joshua McFadden and Sunset
 

INGREDIENTS
1 bunch radishes, the smaller the better and with their tops if they still look good; halve radishes lengthwise if large
 Extra-virgin olive oil
 Kosher salt and freshly ground black pepper
 Dried chile flakes
 1 tablespoons each unsalted butter, red wine vinegar, and honey

INSTRUCTIONS

  1. Heat oven to 375°.
  2. If you’re using greens, cut them off and wash well in cool water. Spin them dry in a salad spinner.
  3. Add a glug of olive oil in a large ovenproof skillet and heat over medium-high heat. Arrange radishes cut side down and cook until lightly browned, about 3 minutes. Transfer to oven and roast until radishes are nicely browned and starting to get tender, about 10 minutes depending on the size of your radishes.
  4. Add radish greens and roast until radishes are fully tender and greens have wilted, another 5 minutes.
  5. Remove skillet from oven and set over low heat on the stove. Season nicely with salt, black pepper, and a small pinch chile flakes. Add butter and cook until butter has melted and is starting to get golden brown and nutty smelling, 2 to 3 minutes.
  6. Add vinegar to skillet and gently fold everything to combine. Drizzle on honey and fold again. Taste and adjust seasoning with more salt, black pepper, chile flakes, vinegar, or honey. Serve warm.
Arugula Fennel Salad
adapted from Where on the Farm
 

INGREDIENTS
3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
2 tablespoons whole-seed or coarse Dijon mustard
1 tablespoon smooth Dijon mustard
1⁄4 cup olive oil
5 ounces arugula
1 fennel bulb (small, or part of a large one)

INSTRUCTIONS

  1. In a small bowl, whisk lemon juice and mustards together, then whisk in olive oil in a thin stream.
  2. Thinly shave your fennel bulb on a mandoline, or cut it as thinly as you can with a sharp knife.
  3. Combine arugula and shaved fennel bulb and toss with dressing.
Summer Root Vegetable & Apple Salad with Parsley, Lemon, and Parmesan
adapted from Abra Berens Ruffage

 

INGREDIENTS
1 bunch salad turnips
1 bunch radish
4 carrots
2 kohlrabi, trimmed and peeled
1 or 2 apples, unpeeled
2 lemons, zest and juice
1/2 cup olive oil
big pinch of salt
1 bunch parsley
2 oz parmesan cheese, grated

INSTRUCTIONS

  1. Decide what size and shape you want all your roots cut into. They all need to be the same size and shape (half moon, matchstick, whatever, just all the same). Chop all your root vegetables and the apples into that size.
  2. Toss all the vegetables and the apples together with the lemon zest and juice, olive oil, and salt. Let sit for about 10 minutes to lightly marinate. Taste and adjust the seasonings. Add the parsley, toss again and garnish with the parmesan shavings.
Photo Credit: Zoë Griffith
A reminder of all that lavender from last week.
We can’t wait to see you on Wednesday!

The Farm Crew