text: It's been another busy week here on the farm. On Wednesday, we met with the NOFA inspector to become a certified Organic farm. As expected, everything went smoothly and we can now use the word "organic" to describe ourselves. It's not that we're doing anything differently than we have for years. We've been growing things the same way for many years: using compost, natural soil amendments, cover cropping and not using any pesticides or herbicides. But one cannot use the word "organic" unless one goes through the certification process and makes it official/legal. The word "organic" is protected to give consumers (you!) confidence that the produce you buy is grown using particular methods. For the past several years we were comfortable just doing things the way we do them and not needing to pay someone to use a word. However, as we've grown and have welcomed many new faces into our farm community, we find ourselves wanting to make it a little easier to just tell you, "Yes, we're certified organic." So, now we are.
  This weeks's share may include:
  Lettuce: an all-season staple for us (and you!)
  Greens: Chard, Kale, Mustard, Collards (all staples)
  Boc Choy: just starting to harvest the second planting
  Scallions: fresh scallions (those other ones had to endure a winter). These are the most tender and fresh you can find
  Garlic scapes: a delicious flavor
  Kohlrabi: one of the more interesting things we'll send your way. See Recipe below for ideas
  And all the wild cards: you also might find beets, broccoli, squash & zucchini, radishes
  U-PICK notes: organic Strawberries! It's strawberry season and here they come. Strawberry season here is fast and furious, so get them while they last. You may come to the farm Monday-Friday 9am-5pm and pick your berries. Amount to pick is posted in the pick-up stand. They need to be picked regularly. Please pick all the ripe berries you find and remove any rotten/over-ripe berries as well. This will help us keep things healthy.
  Other U-Pick notes: Basil, keep picking those tops. Daisies, still going strong. Peas: coming on strong. Looks like they'll be ready this week.
  See you soon, D, E, & e
  RECIPES for Kohlrabi
  Last week we received the following from one of our members:
  "I’ve just sliced my kohlrabi, rather on the thin side, and placed a mix of butter and olive oil in the bottom of my Le Crueset [pot], top on, on low. However many minutes later, it is the most tender, nutty, sweet and delicious flavor known to humankind. Advice: Get to know your veggies in the most simple manner possible before you mess with sauces or spices. It is one of the joys of fresh produce that we get to taste the essence of the earth in the clean preparation. Later, kohlrabi is delicious braised in chicken broth, but for now… sweet and simple!"
  Here is another idea...
  Scalloped Kohlrabi 175 g (6 oz) onion, skinned and thinly sliced
  3 Tbsp (40 g) butter
  2 lb (900 g) kohlrabi
  7 fl oz (200 ml) milk
  salt and freshly ground pepper
  chopped fresh parsley to garnish
  Method 1. Soften the onion in 25 g (1 oz) butter in a covered pan.
  2. Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a 1.7 litre (3 pint) lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi.
  3. Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 200°C (400f) mark 6 for about 1 1/2 hours, until tender.