Hello everyone!
It's week 2B, which means if you are a biweekly delivery member, it's your turn to receive goodies. Remember: A stands for biweekly pickups, B stands for biweekly deliveries. If you're a weekly recipient, the letters do not apply. Phew! We're getting the hang of it too.
I feel like photos and videos tell our stories best, which is why I am including a bit more of each in this week's post. It gives me anxiety to wait for everything to upload, but it seems to be worth it in the long run. If I'm ever slacking, you'll know that internet speed is the culprit.
Check out the slideshow from the week!
On Friday, Randy and I planted ground cherries, peppers, and currant tomatoes. We decided to do it by hand rather than use the tractor because we had Peter with us and wouldn't have been able to use our transplanter while supervising him. The transplanter drips water into the transplant hole so as you drop the seedling into the ground, it immediately gets watered. Instead, we used our drip irrigation afterward. Sadly, it just didn't provide the irrigation that the plants needed. When we checked them tonight, the ground cherries had mostly died. Randy thinks that the drip tape wasn't lined up well and wasn't able to soak the raised bed correctly. We're super bummed. We've changed a lot about our farming practices since having our son (as every parent has changed their life!) and in many ways could probably be more thorough with farming. Of course we wouldn't trade time with our son for any ground cherries.
We've welcomed some new crew members recently, and I really want to be able to share more about them with you all - it truly takes a team here. But, alas, many of them are still camera shy. If we can't feature them by video, I'm hoping to at least tell you about them so you can know ALL of your farmers! Stay tuned...
As Randy mentions in his video, I have a surprise coming next Sunday, June 14th, which I'll talk about on our Facebook and Instagram. If you miss it, no worries - I'll post it in the newsletter and email you about it too!
This week I'm wondering... what's your problem? Bear with me here, because it sounds harsh. As I've been doing farm marketing research, I've learned a lot about the customer journey, and I've learned that everyone has a problem when they start supporting a business or brand. In other words, they're drawn to you for a particular reason. Maybe they didn't even know that they had a "problem" until they felt more fulfilled over time. On the Facebook group this week, I'll be asking about your problem so that we can figure out how to help you over the next 18 weeks. I'll go first. My problem is that I've felt a little bit disconnected from the community and wanted to bring everyone together more - hence, the Facebook group. So far, I have to say, it's bringing me a HUGE sense of fulfillment.
What's for sale in the stand?
This is mostly current, but some of the meats are out of stock as of this writing on Monday night. However, Brittany from Shaggy Coos will be delivering in the morning, hopefully to restock some meat. We also have a few additional items of our own, such as oregano, mint, and sage bunches.
If you missed out on ordering artisan bread, we'll have a few for sale in the stand on subscription pickup days this week. They're made by Fred and Michele Bialek, formerly of Liquid Lunch and Grow. We've got ciabatta, rosemary lemon Swiss, and three cheese for $7 each. We're hoping to offer this again, so stay tuned.
Don't forget, you can shop in the stand! No need to pre-order, unless you're uncomfortable with entering stores due to COVID-19. In that case, we're happy to fill the order when you email it to us at laurelglenfarm@gmail.com
A Message from Randy:
The Unbagging:
Contents:
Small:
1 bunch of broccoli rabe
1/2 lb. bag of arugula
1 head of escarole
1 bunch of beet greens
1 bunch of pea tendrils
1 head of bok choy
1/4 lb. of leeks
Large:
1 bunch of broccoli rabe
1/2 lb. bag of arugula
1/2 lb. bag of spinach
1 head of escarole
1 head of lettuce
1 bunch of radishes
1 head of bok choy
1 bunch of beet greens
1 bunch of pea tendrils
1/4 lb. of leeks
Caring For Your Share:
Swish the broccoli rabe, beet greens, and pea tendrils in a bowl of cold water to remove dirt, then wrap them in a paper towel or in a Ziploc in the refrigerator.
Store the radishes and greens in separate Ziploc bags in the fridge. Yes, you can eat the greens!
Wrap the head of lettuce and escarole in a moist paper towel, shaking out excess water first. Remove any bad leaves. Put it in the crisper. Wash and spin out when ready to use. If you choose to leave it in the plastic bag, make sure it has access to air.
Store bags of arugula and spinach in the fridge. Wash and spin out when ready to use.
Store bok choy in a Ziploc in the crisper.
LGF Cooking Club:
A blackberry balsamic dressing for your arugula: https://www.allrecipes.com/recipe/239190/beautiful-blackberry-balsamic-dressing/
Similarly, an arugula salad with berries: https://www.foodnetwork.com/recipes/valerie-bertinelli/arugula-raspberry-and-blackberry-salad-8030524
This is the simple arugula salad I reference in my unbagging video: https://www.gimmesomeoven.com/arugula-salad-with-parmesan-lemon-and-olive-oil/
My sister shared this recipe with me from Blue Apron for an Asian-style pork meatloaf with a side of steamed bok choy: https://www.blueapron.com/recipes/asian-style-pork-meatloaf-with-sesame-mashed-potatoes-bok-choy
This article is called The Ingredient That Makes Us Want a Pile of Greens Every Night. The greens it references are kale and collards, but there is absolutely no reason you can't try it with broccoli rabe, beet greens, escarole, bok choy, and/or pea tendrils together: https://www.bonappetit.com/story/cook-greens-in-coconut-milk-recipes Member Christine K. got me super interested in cooking with coconut milk. Admittedly not something I do often at all!
This forum made me laugh, featuring suggestions about what to do with One Lonely Leek (like we most likely have this week!) https://www.gardenweb.com/discussions/2362286/one-lonely-leek The suggestion with the salmon has me intrigued!
This is the Crispy Chicken Thighs with Bacon and Wilted Escarole recipe that I talk about in the unbagging video. Member Ashley F. tried it this spring and added white beans! https://www.epicurious.com/recipes/food/views/crispy-chicken-thighs-with-bacon-and-wilted-escarole
Any more suggestions? Add them to our discussion on our 2020 Subscription Members page on Facebook. Click on the community tab and scroll down until you see the group. Request to join the group so I can approve your name.
Cooking Tip(s) of the Week:
I shared this one back in the spring (sorry for the repeat!), but it's such a useful piece of advice. How to clean and slice leeks: https://toriavey.com/how-to/how-to-clean-and-slice-leeks/