greens

Holy Basil Pesto, Batmans – it’s been a long time since we’ve posted anything. Since there is so much to talk about, I’ll give you both the short version and the long version.

Short version: Life is great and we’re happy and the farm is stupendous.

Long version: We’ve been having a great cherry year all of a sudden. Pie cherries galore. Gabriel has been making these wonderful jams and preserves, infusing them with a home-made lavender steep. Our tomato plants in the greenhouse have been slowly but surely pumping out delicious little cherry tomatoes and the random Silvery Fir or Early Girl. The Suyo cucumbers in the green house are comically large and bumpy but make a delicious salad and can feed 5 people.

Our basil crop is, I think, the biggest and most pleasant surprise. We planted maybe 30 plants outside and another 20 in pots without really thinking what abundance that would bring. So far we’ve had two really wonderful harvests with ever more expected. I’ve been experimenting with pesto¬†– mostly basil walnut – and have had huge success. In two weeks we hope to have several 1/2 pint jars to sell at Saturday market in Brownsville.

Speaking of Saturday market, what a great thing. We’ve gotten such wonderful support from the community and the Calapooia Food Alliance. While it can be slow some days, Gabriel and I find the market to be just the right size for our operation. The more we bring, the more we sell, the happier everyone is. So far people are loving our salad mix, kale and beets with radishes, berries and rhubarb as close seconds.

The orchards are looking good. Aside from a gopher problem in the Filberts and a little fruit crowding in the apples, everything is about ready to pop come the fall. We’re eager to prepare the filbert orchard for harvest and all of the machinery for cider making.

Gabriel and I are still tweaking our schedules to find the perfect balance between outside work and farm work. We’ve been able to add a healthy dose of play into our lives (swimming hole rope swinging, Oregon Country Fairing, Oregon Coasting, etc,) but we still tend to find ourselves in a tiny bit of a scramble during the week. Since I’m still new to this I’m still trying to understand if this is the life of a farmer or if this is the life of a novice-unorganized-over-eager farmer. Come Autumn, we’ll know for sure.

Enough with the letters, here are some pictures.

This was a gift from Gabriel. It’s called Mother of Millions. Those little alien things on the edge of the leaf are the new babies. It just takes a strong wind or a firm jiggle and they will detach, fall to the ground, and root.

Cabbage!

About 150 of our 200 tomato plants. Once these plants start bearing fruit faster than we can eat, our road-side stand will open. In the mean time, tomato recipes welcome.

before…

after.

breakfast

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2 thoughts on “greens

  1. Cindy says:

    Serah this all sounds so fantastic and you look wonderful! Would love to have some of those tomatoes! Yummmmm!

  2. Sarah says:

    So happy I could cry. Sending so, so, so much love. I wish I could buy all of your food every day forever and ever. Especially your haukerai (sp?) turnips. And the giant dino kale. And the pesto. You two are doing amazing work! Thank you for lighting up the world!

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