Sweet Water Farm – Hugo, Oregon

Happy Spring Everyone!

And so begins another season at Sweet Water Farm. The first plantings of lettuce, spinach, arugula, mustard greens, broccoli, cabbage, kale, collards, chard, peas, carrots, beets, cilantro, and dill are in the dirt. The greenhouse is filled with additional sowings of all of these plus onions, leeks, tomatoes, peppers, and eggplants. Potatoes will be in the ground in the next week and we’ll start sowing zucchini, melons, cucumbers, and squash. It’s great to be working on the land again. And we are happy to announce that three little pigs have taken up a home here at Sweet Water Farm!

We will be planting strawberries soon to make up for the hundreds of plants the deer ate up last year. The deer would always come straight to the berries and munch away, little stinkers! The deer fence is completed, the plants are safe, and we shall have some sweet berries by the fall. So we are on track to offer up tons of great produce this year.

This will be our fifth season of offering a CSA(Community Supported Agriculture) membership. As a member of Sweet Water Farm, subscribers with be guaranteed twenty weeks of the freshest, most nutritious produce available in the Rogue Valley, from June 16 to October 27. Members will receive a 5% bonus over the course of the season. Membership funds greatly benefit the farm by providing start up costs for the 2012 season(seeds, fertilizer, fuel, tractor implements). Last year, CSA funds helped build the 2500 foot deer fence. Thus, CSA funds provide for immediate needs as well as long term infrastructure and long term food security. At the end of the growing season we will have a pizza party here at the farm with piping hot pizzas coming out of our wood fired clay oven. The CSA is one of our favorite parts about farming, growing great food and making friends in the process!

To receive a CSA brochure and to learn more about the program please click the contact tab at the top of this page and drop us a line, either on the phone or email. We will be happy to send you a brochure or explain the program over the phone. Thanks for your interest. Word of mouth is really important to our farm so please spread the word to any of your friends who might be looking for some great, healthy food. And come say hello at the Grants Pass Grower’s Market!

Take Care!
Sam, Denise, Ari, Ivory
sweetwaterfarmhugo@gmail.com

Come and celebrate the end of the growing season with some good grub! We’ll meet neighbors, talk about the season, and enjoy each other’s company. We will also be firing up the outdoor pizza oven, so bring a jacket and your favorite pizza topping and beverage. We’ll provide the dough, sauce, cheese, and veggies. Please call to RSVP and to let us know if you want to pick up your final CSA share at market or at the farm. We hope to see you there!
Your farmers,
Sam & Denise
541.479.0249

So sorry we haven’t posted in two weeks! Busy times and late Friday nights. The tomatoes are finally coming on! Potatoes are starting to get harvested (we had such a late plant-out due to a very wet field). Melons and corn are going to be minimal this year, but it was a more abundant broccoli and cabbage season for sure! and this is part of eating seasonally …We continue to give thanks for your support and hope you are enjoying the fresh local produce! For the week:
SALAD MIX
YELLOW ONION
GARLIC
WINTER SQUASH
2 LBS. PURPLE POTAOTES
DILL (make some potato salad!!!!)
BASIL
3 EARS OF CORN
1 MELON
2 TOMATOES- ONE RED AND ONE HEIRLOOM
1 BASKET OF CHERRY TOMATOES
1 BUNCH OF CARROTS
1 BUNCH OF FRESH FALL KALE
1 BELL PEPPER

RECIPE: Purple Potato Salad with fresh dill…
Ingredients
2 pounds potatoes, peeled
Kosher salt and freshly ground black pepper
1 stalks celery
1/2 cup mayonnaise
1/2 to 1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard
Directions
Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that’s good.)

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
When they’re cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing.

Veggies for the week:
CHARD
ITALIAN PARSLEY- add fresh chopped to salads, soups, and pastas.
LEEKS
RED ONION
BLUEBERRIES
2 ZUKES
2 CUKES
EGGPLANT
BASIL-remember this is “living” basil ..meaning you put it in a vase on your counter and use as needed. It lasts much longer and stays fresher this way!
BROCCOLI
GREEN CABBAGE
GARLIC
1 TOMATO
BELL PEPPER
1/2 LB. GREEN BEANS
Enjoy and hopefully oh so soon there will be an abundance of tomatoes. We apologize for the lack of salad mix..it will be here to stay next week!

Hello neighbors. I hope this message finds you all happy and well. The mild days and cool nights that we have been experiencing have made this a unique summer. They have benefited plants like the lettuces and have slowed the growth of the tropical heat loving crops like tomatoes, which have many green fruits hanging from them. Pray for that heat wave! Is that a funny thing to wish for? Oh, well, life’s funny. Much thanks to rookie of the year farmers Dean and Brook of Promised Land Farm in Sunny Valley who provided the tomatoes this week as well as carrots and head lettuce in past weeks. Also much appreciation goes out to our neighbors Terry and Dave for the addition of the beautiful golden plums that you will be snacking on. Enjoy the grub and take care!
Your veggies for the week:
1/2 LB. SALAD MIX
CILANTRO
RED ONION
YELLOW ONION
GARLIC
CARROTS
ZUKES
CUKES
BASIL BUNCH
TOMATO
BELL PEPPER
EGGPLANT
PINEAPPLE PLUMS

Hey friends hope your enjoying the veg. We are probably going to have a least a few tomatoes next week and hopefully some beans too! Keep your fingers crossed ..we have had some cool evenings. Have a great week.

1.) 1 HALF LB. SALAD MIX
2.) 1 BUNCH OF LIVING BASIL
3.) ½ PINT BLUEBERRIES
4.) 1 WALLA WALLA ONION
5.) 1 LEEK BUNCH
6.) 2 ZUCCHNI
7.) 1 CUCUMBER
8.) 1 BUNCH OF RADISH
9.) 1 GREEN PEPPER & 1 JALAPENO
10.) 1 BUNCH OF BEETS
11.) 1 HEAD OF GARLIC
12.) 1 KALE BUNCH
13.) 1 KOHLRABI

For the week:
CILANTRO
SALAD MIX
SPINACH
ZUKES
CUKE
RED ONION
BLUEBERRIES
PURPLE CABBAGE
FENNEL-see recipe below-
GARLIC
CARROTS

FENNEL RECIPE: Cold French Lentil Salad (Derived from Veg Times)
1 cup green lentils, sorted and rinsed
1 bay leaf
3 Tbs. olive oil
2 Tbs. red wine vinegar
2 cloves garlic, minced (2 tsp.)
2 tsp. Dijon mustard
1/2 tsp. dried dill
3 celery stalks, finely diced (1 cup)
1 cup peeled and diced cucumber
1/3 cup finely diced fennel bulb
1/2 cup frozen corn, thawed
1/2 cup diced white onion

Directions:
1. Bring lentils, bay leaf, and 3 cups water to a boil in saucepan. Reduce heat to medium -low, cover, and simmer 20 minutes, or until lentils are tender. Drain, remove bay leaf, and cool.

2. Whisk together oil, vinegar, garlic, mustard, and dill in bowl. Stir in lentils, celery, cucumber, fennel, corn, and onion. Season with salt and pepper, if desired.

Or Try roasting your fennel bulb for a nice side dish:

2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
Olive oil
Balsamic vinegar
Preheat oven to 400
2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with Silpat or aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.
Yield: Serves 4.

Oh goodness ..you know when it’s 11 something at night and we’re just now posting…summer is truly here. Everything is coming on, even considering we’ve had a late planting year. Tomatoes are on the vine, cukes and basil await, zukes and eggplants are on, and the continual salad/greens harvest grows. August is just around the corner, which to us means fall…fall planning and planting! We hope everyone is enjoying the fresh grub and the new produce. Your veggies for the week:
1/2 LB. SALAD MIX
1/2 LB. FRESH SPINACH
1 KOLHRABI- this is the light green ball looking object in your basket. You are going to peel this guy and find it’s deliciousness underneath that reminds you of crisp, sweet broccoli stem. You can eat it raw, in salads, soups, or even make a quick batch of pickles with it. Kohlrabi are actually one of our favorite types of pickles. They store for quite a while in your fridge drawer so you can use it for an event later down the road.
1/2 PINT OF BLUEBERRIES
CHIVES!!- use as needed for a mild onion flavor in anything
ITALIAN KALE-our favorite, tender and delicious!
RADISH BUNCH
BROCCOLI
ONION BUNCH
ZUCCHINI

Hope you are enjoying the grub and the abundance of summer as it finally comes upon us. Our tomatoes and cukes are still a ways away…soon though! Enjoy the week!

FENNEL- use the firm white part in salads, stir-frys or a tomato fennel soup… but you use the green part as well. You can finely chop the greens for salads, slaws, and soups. Potato leek soup with the whole fennel bulb and leaf is wonderful. You can also grill the bulb on the b-b-q.
CHERRIES- these are pie cherries but they are delicious eaten plain as well.
LEEKS- use like you would any onions!
BROCCOLI
CABBAGE
COLLARDS- pan fry garlic and olive oil and add finely chopped collard greens and braise until bright green.
CARROTS
HEAD LETTUCE
MINT- Try to make some tabouli or mojitos! Don’t know what this is? Check the recipes below.
GARLIC
ZUCCHINI- yummy recipe below!

TABOULI Recipe- (you can substitute the bulgur with quinoa or couscous)
3 bunches finely chopped flat leaf parsley
1 cup chopped fresh mint
2-3 tablespoons fine bulgur
1 chopped firm tomato
1/2 onion or 2 scallions chopped
1/2 cup extra Virgin olive oil
1/4 cup fresh lemon juice
salt and pepper to taste
1/2 teaspoon cayyene pepper (optional)

Prepare the chopped parsley and mint and set aside.
In a large bowl, mix Bulgur, chopped tomatoes, chopped onions/scallions with lemon juice, salt and pepper. Add to them the parsley and mint and olive oil and mix, adjusting seasoning by adding more oil and lemon if desired.
Serve cold garnished with romaine lettuce

MOJITO RECIPE:
10 fresh mint leaves
1/2 lime, cut into 4 wedges
2 tablespoons white sugar, or to taste
1 cup ice cubes
1 1/2 fluid ounces white rum
1/2 cup club soda

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

ZUKE RECIPE
8 oz. dry casareccia pasta (2 cups)
4 small zucchini, julienned (4 cups)
2 cloves garlic, minced
1/4 cup low-fat ricotta
1/2 cup torn fresh basil

DIRECTIONS

1. Cook pasta in large pot of boiling salted water according to package directions; add zucchini to pasta water 1 minute before end of cooking time.

2. Meanwhile, whisk together garlic and ricotta in large bowl. Drain zucchini and pasta, and add to ricotta mixture. Stir in basil, and season with salt and pepper, if desired.

Hey gang! Mama’s going to market tomorrow and been working all day …so sorry I didn’t post any recipes, but hopefully I will get those up by the end of the weekend. See you tomorrow friends
SALAD MIX
SUGAR SNAP PEAS
GREEN ONIONS
CHARD
GREEN CABBAGE
BEETS
BROCCOLI
CILANTRO
ZUCCHINI
CHERRIES-Thanks to our neighbors down the street…oh don’t worry.. organically grown!