|Spring Garlic Fields|
It's definitely been a record wet March and early April, but I don't like to complain too much. Afterall, it always seems like there is even more Mother Nature could dole out. So I'm happy that while I have lots of wet fields and even some standing water, at least my whole farm isn't under a huge lake of water. Like lots of farms have been experiencing in the Carnation-Duvall area. And my farm hasn't been swept away by a huge wave out of the sea, like a lot of Japanese farmers recently experienced during the tsunami.
Nope, I'll count my blessings. And today was definitely one of those. Despite the fact that the field I hoped to prep for planting was still too wet for tractor work, we still planted 800 lettuce starts, 750 row feet of peas, 400 row feet of lettuce mix and about 500 feet of radishes in another spot. Plus picked a whole bunch of goodies for the Coupeville Farmer's Market tomorrow. Which is a nice segway into:
FRESH FROM THE FIELDS OF EBEY'S PRAIRIE COMING TO THE COUPEVILLE FARMER'S MARKET TOMORROW...
|Baby Pac Choi|
* Baby Pac Choi. Super nice and tender out of one of our early greens hoop tunnels
* Arugula - Limited qty. Come early if you want it!
* Braising Greens. Loads and loads of this. A super yummy mix of kales, collards and mustard greens. Check out the recipe below.
* Nettles. Yes, you read that right! They are very tasty and super healthy.
* Garlic Greens.
* Spinach - Red and Green varieties.
* Pea Vines! Fabulous in salads or lightly sauteed or steamed.
* Peregion Dry Beans
* Dry Bean seed packs - A selection of several of my dry bean varieties. In seed packs and ready to grow yourself!
* Kale, Collard and Chard bunches.
* Baby Potato Bags
From Prairie Bottom Farm
* Egyptian Walking Onions
* Rockwell, Calypso and Tiger Eye dry beans
* Hubbard Squash
* And Sara's famous pies!
And also Lauren will have her great Emmer Farro from Ebey Road farm at our market booth tomorrow.
So, we hope to see you tomorrow!
Willowood Farm of Ebey's Prairie
P.S. And a great recipe...
Collards, Kales or Braising Greens with Potatoes
2 bunches collard greens or a mixture of collards and kale
Sea salt and freshly ground pepper
3 medium yellow- fleshed potatoes, scrubbed and coarsely diced
3 or 4 strips of bacon, cut into small pieces (optional)
2 tablespoons peanut or olive oil
1/2 olive, finely diced
2 plump garlic cloves, finely chopped
Good pinch red pepper flakes
Hot pepper sauce or vinegar for the table
Strip the collards leaves fro the stems and wash the greens. Bring a few quarts of water to a boil. Add salt and the greens, then simmer for 10 minutes. Scoop them into a bowl. Add the potatoes to the cooking water and simmer until tender, 7 to 10 minutes.
Meanwhile, cook bacon in a large nonstick skillet over medium heat until browned. Set it on paper towels to drain, discard the fat, wipe out the pan.
Return the pan to the heat, add oil. When oil is hot, add onion. Cook over medium-high heat for 5 minutes.
Coarsely chop the cooked greens, then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water in the pan as well so that everything cooks in the a little moisture, adding more water as needed.
When the potatoes are tender, scoop them out and add them to the greens. Add the bacon, then toss everything together. Taste for salt and season with pepper. Keep everything distinct or mash the potatoes in the greens. It's messy-looking this way but especially good Season with pepper sauce and vinegar to taste.