- Cauliflower – These heads are the nicest of the season so far.
- Winterbor Kale
- Crispleaf Head Lettuce
- Red Cabbage – Cabbage is back! For those of you who were “cabbaged out” during the Winter CSA, give it a try and be amazed by the difference that a freshly harvested cabbage makes. These red cabbages are sweet and juicy. Enjoy eating them in fresh summer slaws, stir fries, cabbage rolls, or start a small batch of sauerkraut. Also check out this week’s recipe: Cabbage Steaks.
- Pink Beauty Radishes
- Green Kohlrabi
- Fava Beans – We highly recommend the fava beans this week they are in their prime; tender and sweet!
For the first time since we started our farming endeavor (a year and half ago) it is truly beginning to feel like we have a real farm. Over the past year we have been building our CSA, growing as much food as we can with only a handful of primitive tools, so that at some point, hopefully sooner than later, our farm can sustain itself.
This season we have slowly been building our CSA in numbers, purchasing more tools to ease our aching backs, and have started the farmer’s market. With the changes that we have made in the past couple of weeks it seems for the first time as if our farm is actually going to make it! It is one thing to always tell yourself that it will work out, but seeing it take shape in front of your own eyes makes you start to really believe it! While we always told ourselves that our farm would be successful in the long run, it is a huge relief to have this bold statement reaffirmed by the support of our community members. We have caught a more realistic glimpse of what our farm could be and we are now driven more than ever to make it happen.
This change in the way we view our farm doesn’t just come from having a little more monetary stability, but more importantly finding a rhythm in our lives as we build our farm. Not as many late nights and late starts to our mornings due to exhaustion. Finding our own pace has allowed us to also take breaks when we need them and have more time for our friends, family and community.
And when we are at work we do so more efficiently rather than running around frantically like chickens with their heads cut off! We have seen how this rhythm can be incredibly powerful when we have worked on other farms in the past, but it has been difficult to find it on our own. It is wonderful to see that we are starting to fall into step with our own business.
Part of this comes from gaining new experience as farmers and also just learning how to manage time and energies wisely. With our land and greenhouse so close to our home, the time that we would have spent commuting to Stayton is now given to planning—giving forethought to each day ahead. Yes, these planning sessions may still come at ten o’clock at night, but this year we feel a little less exhausted so that our brains are still somewhat functional at this hour—a step in the right direction… It is amazing how much more you are able to accomplish everyday when you take a little time to think ahead.
Although we are not fully on stable ground yet, we look forward to seeing our farm evolve over the next few years. We hope to be able to fully sustain ourselves and to continue to sustain our community with healthy food.
Enjoy this week’s share.