Week #2 Tuesday, July 16 – Friday, July 19, 2019

Farm News

It’s been a full week on the farm! It felt good to harvest and pack vegetables and to get into the rhythm that delivery days bring; lots of harvesting and washing on Mondays and Thursdays, more harvesting and packing on Tuesdays and Fridays and the mad scramble to get everything else done in between. The “everything else” includes things like fencing out the deer who also love your vegetables, staying on top of cultivation, trellising tomatoes and planting. We continue to plant! Just this week, we direct seeded cilantro, salad mix, and the last of the beans (a Romano type). We planted beets that will be transplanted to the field in a few weeks and we transplanted the last of the fall broccoli, savoy cabbage, and some cutting celery. Spring Hill members Cassandra and Martin got a ride on the transplanter on Friday, tucking in what will be September’s beets. Mike drove the tractor at about .1 miles per hour while Cassandra and Martin, in seats at the back of the transplanter, placed a cluster of beets into each hole that had been made and filled with water by the transplanter. It sure beats crawling along on hands and knees! This week’s big project was haymaking. It seems inevitable that we make the bulk of our hay when it’s hot and humid and indeed, that is what we did. We got a nice rack full of hay though and it should take care of most of what we hope to mulch. Lots of mulching has already been done. The tomatoes, peppers and leeks were mulched by Tuesday and Friday’s workers and we’re hoping this week’s crew will take care of the raspberries. Cucumbers, zucchini, melons, broccoli and Brussels sprouts were mulched early on and soon we’ll get to the next batch of zucchini and some of the fall crops. It’s always good to have the soil covered and especially so when we see forecasts of heavy rains. We hope you’re enjoying the vegetables and look forward to working with you this season! 

 In Your Bag: 

Napa cabbage
Kohlrabi
Fennel
Salad Turnips
Fresh garlic!
Scallions
Broccoli
Zucchini
green and yellow
Cucumbers
Lettuce
Basil bunch
Cilantro 

Please note: All vegetables from Spring Hill will need to be washed. We rinse just about everything here, but you’ll want to wash the veggies before eating them. 

 Veggie Notes:

The Salad Turnips, or hakurei turnips are a wonderful treat! They can be sliced and added to a lettuce salad or they could be sautéed and served over their steamed greens. This week brings the first head of Spring Hill garlic! It’s fresh out of the field and best stored in your refrigerator. The kohlrabi is amazingly sweet and tender! We like it best raw. Peel off that outer skin, cut it in slices for a nice crunchy snack or try the refreshing salad that Kristin shares in the recipe section. Kristin also has a nice recipe for a fennel/orange salad. If the fennel flavor is too strong for you, try sautéing it with garlic and olive oil over low heat until it’s’ nice and tender. The flavor mellows quite a bit when cooked. 

 Looking Ahead to Next Week 

We’re thinking new potatoes and carrots and fresh onions for next week! We’ll likely have another round of lettuce, more zucchini and cucumbers and maybe, just maybe, the first of the green beans. It won’t be long and we’ll be sending the first tomatoes of the season! 

 Next Week’s Harvesters: 

Tuesday, July 23 – Colleen & Joe Bartels, Marilyn Johnson & Dave Bostrom, Louisa Keleher & Greg Tromiczak, Mary Yee, Karen Schilling 

Friday, July 26 – Katy Podolinsky & Larry Schmidt, Amy & Lee Friedman, David Hemphill & Amy Votava, Harper family, Anna Kleven

Week #1 Tuesday, July 9 – Friday, July 12, 2019

 Farm News

Anticipation! Thanks for your patience. The later start (we used to begin vegetable deliveries in mid-June) has taken the edge off here and allowed us to get things a little more settled before the harvest season begins. With the cool, wet spring, it also meant avoiding tough decisions around whether to push getting in cold wet fields or waiting for dryer, warmer conditions. The soil thanks you! Waiting has been hard though. We’re anxious to hear from you about what you think of the later start. 

We are so happy to have Erin Link back on board this year. This is Erin’s third season at Spring Hill and we’ve come to rely on her skills and knowledge. Erin’s other work is at her own farm, EB Ranch where she tends to a herd of the critically endangered and rare San Clemente Island Goats. Erin milks a few of those goats and makes a wonderful goat milk soap. You can learn more about Erin and her farm here: https://www.ebranchllc.com/ . This year Avery Hansen also joins us a couple of mornings a week until school resumes. Avery is here to help mostly with harvesting but she’s up for just about anything. We’re happy to have her! 

 In Your Bag: 

Salad Turnips
Beets
(the beet tops have been cut and bunched separately – solely for packing reasons)
Radishes
Garlic scapes
Scallions
Broccoli
Zucchini
green and/or yellow
Lettuce
Red Russian Kale
Dill bunch
Italian Parsley/Basil bunch

 Please note: All vegetables from Spring Hill will need to be washed. We rinse just about everything here, but you’ll want to wash the veggies before eating them. 

 Veggie Notes:

The Salad Turnips, or hakurei turnips are a wonderful treat! They can be sliced and added to a lettuce salad or they could be sautéed and served over their steamed greens. Check out this week’s recipe for roasting them! We saved the Garlic scapes so we can send this special spring treat! Cut the scape into 1” long pieces up to the flower. Saute those pieces on low in olive oil until they’re nice and tender. Add them to your salad, eggs, anything where some mild garlic flavor sounds nice. The yellow zucchini is a new variety for us. Goldy is its name. Isn’t it beautiful? Broccoli is coming on strong right now. There will be a bunch in your bag. Look for extras at your site too! 

Storing your fresh herbs can be tricky. We store them washed and dried, in a plastic bag in the fridge. 

 Looking Ahead to Next Week 

Look for more broccoli, zucchini and lettuce. We’ll have fennel too and probably kohlrabi. Our plan is to harvest and send the first batch of fresh garlic. Cucumbers may make a showing and we’re thinking the napa cabbage will be ready as well. 

 Next Week’s Harvesters: 

Tuesday, July 16 – Karen Melander/Anna Ridgeway, Patricia Turner, Kathleen Weflan & Lou Ferreri
Ann Risch & George Boody, Brenda Beyer, Tom Wells & Bailey, Tammy Hansen 

Friday, July 19 – Elaine Eschenbacher & Michael Welch, Dave and Mary Hedenstrom, Jan Search & Dave Stockdale/Diane Claeys & Doug Jones, Ann Peterson & Steve Petermeier, Brie Reid & Alex Ross-Stuart & Michaela Klein