I apologize that the newsletter is going out so much later than normal. Today was an exceptionally full day in our household.
Casey has made good use of the dry sunny weather to work up ground and get planting again (outside the greenhouses!), so between yesterday and today he harvested for the CSA and planted: kale, napa cabbage, broccoli, cauliflower, cabbage, broccoli raab, green onions, cantaloupe, watermelon, cucumbers, head lettuce, and rainbow chard. He also sowed: bush beans, lettuce, basil, carrots, more kale, and cilantro.
Meanwhile, the kids and I did school as usual and went on a hike with friends where we saw lots of wildflowers blooming in the woods at Airport Park.
We also both prayed a lot for Erick (see last week’s newsletter for details). I also checked social media and email a lot looking for updates and haven’t seen anything definitive yet as to whether his execution went through as scheduled today or whether he received a last minute stay. I will let you know.
We also hosted the last of a series of town halls Casey has been having, this one in Willamina. Talk about a full day!
But, it’s exciting to have plants in the ground and to be working on so many other positive projects too.
Enjoy this week’s vegetables!
Your farmers, Katie & Casey Kulla
P.S. Dottie visited Casey while he was planting and took a little field rest in the shade of the fava beans:
~ ~ ~
Meet this week’s vegetables:
- Bok choy
- Salad turnips
- Lettuce or salad mix
- Kale rapini
- Marina di Chioggia squash
- Butternut squash
- Green garlic — What is “green” garlic, you ask? This is the same plant but before the garlic have formed a bulb and dried down. In this green stage, the flavor is milder but still very savory. Prep it how you might a green onion or leek (chop the white part but also any tender greens) and add it to the oil before you cook greens … or use it in any other garlic-y application! It’s a special spring treat!