Backyard Gardens CSA: Week 4 — June 27, 2013

Hi everyone,

It’s Liz, back again for another blog post.  I hope you’re enjoying the summer weather!   The crew took a field trip up to Connell, WA this past Monday to learn about farmscaping with beneficial insects — or how to keep the good bugs and get rid of the bad by growing the right habitat in + around your field.  We toured an amazing organic farm, Lenwood Farms, that grew everything from yarrow to black barley to einkorn (an ancient relative of wheat) to onions.  In the corners of the farm outside of the irrigated areas, there are pockets of habitat for good bugs.  It turns out not only bugs like the habitat — the tour participants were excited to gorge themselves on ripe currants in these areas!

Gregory catches beneficial insects above a field of yarrow.

Gregory catches beneficial insects above a field of yarrow.

Beyond that, the excitement this week was finally getting plastic up on the hoophouse!  I managed to catch this photo while perched on the gable end framing, just after we got the plastic over the structure — it’s much tighter now!  We’re very excited that this long process has finally started to look like a hoophouse, and have plans to plant it as soon as we can.

Plastic draped over the frame — we found a day without any wind!  What a relief.

Plastic draped over the frame — we found a day without any wind! What a relief.

 

What’s in Your Bin?

FullShare_6-27Full Share

1 bunch Beet Greens
1 bunch Carrots
1 bunch Chard
1 bunch Kale
1 head Red Lettuce
1 head Green Lettuce
1 bunch Scallions
1 bunch Turnips

 

HalfShare_6-27Half Share

1 bunch Beet Greens
1 bunch Carrots
1 bunch Chard
1 bunch Kale
1 head Red Lettuce
½# Peas
1 bunch Scallions

 

RECIPES

Lemony Beet Greens

1 bunch Beet Greens
1 clove Garlic, thinly sliced
Olive Oil
1 tsp Lemon Juice
Salt and Pepper to taste

Saute garlic in olive oil over medium-low heat until just soft.
Bring to medium-high heat and add washed beet greens (cut into pieces if you’d like).
Cover and saute until greens are wilted, about two minutes.
Uncover and continue to cook away any excess liquid.
Transfer to a bowl and toss with lemon juice, salt and pepper.
Serve.

 

Moroccan Carrot and Chard Salad

2# Carrots, cut into 1″ pieces
1/4 cup Olive Oil
1 tsp Cumin
1 large bunch Swiss Chard
1 clove Garlic, chopped
Zest and Juice of 1 Lemon
Salt and Pepper
1 small bunch Parsley

Preheat oven to 400 degrees.

Toss carrots in baking dish with 1 Tbls oil, cumin and salt until coated.
Roast until carrots are soft and caramelized, about 25-30 minutes.  Stir every 5-10 minutes.
Meanwhile, steam chard until wilted and soft, about 5-10 minutes.  Alternatively, boil in water until wilted and soft, then drain.
Mix remaining olive oil, garlic, lemon juice and zest to make the dressing.  Shake thoroughly and add salt and pepper to taste.
Place carrots on serving dish, top with chard and parsley, then pour dressing over everything.
Toss to combine, then serve warm.