April 18, 2009
IN YOUR BASKET THIS WEEK
Scarlet Nantes Carrots
Ruby Ring & Cortland Spring Onions
Red Ace Beets
Lincoln Leeks
Fiero Radicchio
NOTES FROM THE FIELD
If you saw us at the Ukiah Saturday Farmers Market, you already know the story about this week’s lettuce. We harvested beautiful dark lolla rossa and tango lettuce only to find the super frilly leaves had caught on to the plastic fibers of the row cover that protected them all winter. Because the plastic was too difficult to remove, and we don’t want you eating plastic in your salad, we sadly had to chuck them. Lesson for the future: use more and taller wire hoops to keep the row cover off those varieties of lettuce. However, next week, we should have baby pac choi and lettuce that we planted about a month and a half ago. It’s amazing to see how much more quickly these greens grow in the spring versus in the winter! Hopefully, the last planting of cauliflower will be heading at that time, too.
Speaking of next week, we hope many of you CSA members can make it to the farm event. Many of you who signed up for the CSA after our kickoff party in October have yet to even see the garden site and farm. We hope in the future, we will have membership gatherings at the farm more often.
This week, Adam spaded up the corner of the garden for potatoes, as well as half an acre of the Hale Ranch. The wind was very challenging; it’s one of the drawbacks of farming on the hill at Heart Arrow. We had to secure down our greenhouse plastic, and many of our tomato, cucumber, and summer squash plants were damaged by the strong wind. But fortunately, it is warm now, and we are starting more plants. We also moved the sheep onto the rangeland outside the deer fence and had some good cow chasing happen this week as well.
Eat well!
Adam Gaska and Paula Manalo
- corner of the garden. spaded up for potato planting.
garlic for this coming winter CSA season.
NOTES ON THIS ISSUE
Right now, there is a Pine Siskin on the Blue Oak tree outside my window, meticulously hunting and eating whatever bugs she can find on the new leaves and catkins. She plays her part in keeping the tree healthy while getting enough to eat. It’s comforting to see nature at work, with all the critters doing their part. If only we present-day humans could work with nature in the same way as the Pine Siskin. The Pomo Indians did work with nature, and consequently managed to keep their eco-system in balance for 10,000 years. More likely than not, we present-day humans aren’t going to match that record.
Now we are severely out of balance and it’s the fault of present-day humans. When we try to regain that balance, as Michelle Obama did recently in starting an organic garden at the White House, the purveyors of poison criticized her. She should, they said, put “crop protection products” on the garden! Calling pesticides “crop protection products” doesn’t make them any safer; they retain their water polluting and bird-killing characteristics, no matter what they are called. Birds will die and children sicken while agri-business makes a lot of money selling “crop protection products.” If we stopped using them all together could the planet regain that balance?
This weekend Bill and I watched two documentaries on water. We saw Chinese rivers so polluted with pesticides that they were in horrific condition. The rivers were mostly dry, polluted messes. Soon, there won’t even be water for Chinese industry to produce the cheap products that are exported to the rest of the world. What then?
We present-day humans have to say “no” to the purveyors of pesticides and cheap products that really aren’t cheap at all when you figure in the destruction that isn’t immediately obvious to use as consumers. The CSA is one small step in putting nature in balance. Nature in balance is beautiful.
Janie Sheppard jsheppard@pacific.net
Basket 19 Salad
(Bill Radtkey and Janie Sheppard)
Ingredients:
- 1/2 head fiero radicchio leaves cut crosswise into 1/3 inc ribbons
- 1 ruby ring onion, bulb part sliced thin as possible into circles
- 2 scarlet Nantes carrots, grated
- 2 tablespoons olive oil
- 2 cloves garlic, pressed
- Salt and pepper
- 1 teaspoon Balsamic vinegar
- 1 teaspoon red wine vinegar
Instructions:
- Place radicchio, onion rings and grated carrots in a bowl.
- In a small spice jar put the remaining ingredients for the salad dressing.
- Shake the salad dressing ingredients to emulsify them and pour over the radicchio, onion rings, and grated carrots. Toss. Serve.
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