Welcome everyone to the start of the Weathervane Farm share season and The Weathervane Arrow. We are a week ahead of schedule and it is feeling like mid-July around here. The garden and fruit season is shaping up nicely. Our growers on the West Slope tell us this is the heaviest fruit set in 20 years. Last year there were not enough apricots to fill our order and this season we have apricots 3 weeks early. Here you will find lists of what is in the shares for the week along with recipes and information to help you enjoy your shares. For an up to date look at what is happening on the farm in the field check out the Weathervane Farm Journal, authored by Seth. http://www.weathervanefarmbv.com/category/journal/
Lettuce – Red Leaf
Radish – Amethyst or Shunkyo Semi-Long
Garden shares are packed in bags this week. We are awaiting the delivery of a pallet of brand new wax boxes and will have those hopefully by next week.
1 bag apricots
1 bag cherries
Hakurei Salad Turnips
Many of you are familiar with these turnips if you have participated in the Weathervane CSA in the past. They are crispy, sweet, and juicy and can be eaten raw like an apple or grated or chopped into salads and slaws. They are my daughter’s pick for favorite vegetable right now. Before they were quite ready, she picked an armload of them and announced that she harvested some for dinner and some to keep for the winter as well. On harvest days she often asks to have one for a snack from the garden.
Besides being very versatile as a raw veggie, salad turnips are also delicious roasted. They can be roasted whole, if small, or cut into quarters. I like to leave about 2 inches of the stem on as well. Here is a basic step-by-step for roasting salad turnips.
Wash and trim the roots and stem. Cut roots as desired. Toss with oil of your choice, such as olive, coconut, or butter. Salt to taste. Lay out on parchment paper on a baking sheet. Roast in the oven at 450 until golden and easily pierced with a fork. You may need to turn roots on the baking sheet as they roast.
Napa Cabbage Washing Instructions
Along with a very warm spring and start to the summer we are seeing some pest populations in the garden that are a bit more intense than in previous years. This week the Napa cabbage has some aphids on it and may have some cabbage looper damage. We are working on addressing some pest issues in the garden, but this one got a bit further away from us than we would have liked. We harvested all the Napa cabbage for this round and gave the unharvested plant material to the chickens. Then Seth promptly went over the bed with a flame weeder to kill any remaining aphid populations in an attempt to prevent the aphids from finding new homes on other crops.
Aphids are small and green to gray. The cabbage looper damage may look like holes and gooey bits of cabbage and you may find larvae. Neither pest is harmful to humans. In questioning whether or not to distribute the cabbage this week we used one ourselves and determined there was too much good food there to go to waste. Our strategy in washing the cabbage was as follow. Fill a sink with water. Cut the bottom of the cabbage releasing the leaves as individual pieces. Rinse leaves. Rinse again if needed. Spin dry in a salad spinner or drain in a colander. Fortunately aphids wash off pretty easily. Apologies for the extra work, but we hope the delicious cabbage is still enjoyed.