Author: Horton Road Organics

By Reiden Gustafson

This past week I drove two different farm vehicles to Eugene for our farmers markets on Tuesday, Thursday, and Saturday. On Sunday when I got back into my own car to run errands, I was relieved and excited to once again have a working rear-view mirror. The rear-view mirror is such a seemingly insignificant part of my daily life that I don’t remember ever being particularly grateful for it until now. As I drove to Eugene, I couldn’t help but make a mental list of the other luxuries I had previously taken for granted.

1. Warm morning showers. Our barn’s outdoor wooden shower is beautifully constructed and overall functions very well. However, warm water in the mornings has been all but a rare occurrence.
2. Sleeping in on the weekends. While the apprentices do technically get weekends off, there is still the bi-monthly scheduled farmers market shift which we are told will soon be moving to a 4:30am start time. Then there’s the morning farm chores. The chickens and greenhouses need tending to in the AM, regardless of it being a Sunday or a Tuesday.
3. Hands that look clean after washing them. I almost remember what my hands looked liked without the cracks and the constant rings of dirt around my nails and cuticles.
4. Indoor flush toilets when it’s cold and rainy.
5. Cell phone service.
6. Internet that can be accessed from the convenience of my bedroom, the couch, or the kitchen. What’s the weather forecast for tomorrow? And was it 3 teaspoons or tablespoons of baking powder that online recipe called for?
7. Sharing a kitchen with someone who intimately knows the perils of gluten. I deeply appreciate my barnmates for taking extra precautions to keep their wheat/barley/rye goods away from me. Despite their careful efforts, I still have a occasional moments of complete paranoia. Is that a rogue death crumb that just crept its way into my food? Ridiculous as it sounds, this is also the recurring nightmare that wakes me up at night.
8. Not having to constantly decide between the farmer’s tan, reapplying sunblock every 2 hours, or dealing with the waterfall of sweat as I cloak myself in long layers. The ankle line from wearing shorts and hiking boots in the field and the slight raccoon eyes from use of sunglasses are my personal favorites.

On a more serious note, I am truly grateful for the opportunity to be an apprentice and learning from Horton. The message of the rear-view mirror for me was simply a discovery that none of the above luxuries are absolutely essential. Did they make my life easier before? Sure. Will I die without them? No. In fact, I expect that by the end of the farming season, I may even be better at backing up and parallel parking without the rear-view mirror… And for the anticipated improvement in driving skills and many other life lessons which are surely in store, I say thank you to the entire Horton experience.

Reiden is a first year apprentice at Horton. Having been born on the Oregon coast and then spending most of her life living elsewhere, Reiden is happy to once again be back in the familiar and beautiful coastal range.

The heat is going to work us hard this week.  Lots of water will keep the crops looking good and growing fast.  As we approach the beginning of summer, we hope everyone is getting the time they need to relax and soak up some sun!

What’s in Box #3?

Salad Mix: A true Horton Road staple.  This is our “original” blend which has some of all of the greens that we grow on the farm.  For best storage, keep greens in the fridge, in a plastic bag or other covered container with just a little bit of moisture to prevent wilting.

Little Gem Lettuce:  These small heads are sweet (like butter lettuce) with a nice crunch (like romaine).  A classic use for this lettuce is to cut it in half lengthwise and serve each half, dressed, as a salad.  Frequently sought after by restaurants.

Red Kale: Red Russian variety.  Great flavor right now.  Excellent steamed, sauteed or used in soups.

Green Onions:  Parade variety. A versatile allium that is tasty raw or cooked.  Add to salads, eggs, casseroles, tacos, etc.  Remember to use the whole onion from the white part all the way up to the green tip.

Radishes: Cheriette variety. These are large and have a little “kick” to them.  The pests are loving them too; just notice the white spots on the surface.

Basil: The first cut of the season.  This basil is grown inside one of our unheated greenhouses.  It has really enjoyed the recent warmer weather and is growing quickly.  If you can’t use the whole bunch in your regular meal prep, consider making a pesto that you could freeze for later use.

Broccoli: Green Magic variety.  One of the first crops we plant each spring and it is finally ready!  Just in time for summer salads, stir-frys and side dishes.  Plan to use this within a couple of days.

 

Recipes:

Garlic and Kale Pasta Salad
A throwback from the Horton Road archives.  A great way to use kale since it cooks down nicely. ~ Lisa

3 cups dry brown rice pasta (penne works great)
1 medium bunch kale – chopped small
4 Tbl olive or soybean oil
3 large and firm garlic cloves (minced)
1/4 cup dried or fresh basil
4 Tbl balsamic vinegar (or add amount to taste)
sea salt and pepper (to taste)

Cook pasta until firm to the bite; drain and cool under cold flowing water for a minute. At the same time, in a large skillet or pan, simmer the kale in 4 cups water for 10 – 15 min., or until it has reached your desired tenderness. Drain and save the water for soup stock if you would like. In large bowl mix the remaining ingredients with wooden spoon, then add the pasta and kale. Season and enjoy at time of preparation or refrigerate overnight for enhanced flavor.

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Basil and Fruit Skewers

Summertime means fruit galore, along with one of my favorite herbs, basil!  Something different to try, but easy to make multiples for picnics, barbeques and potlucks. ~ Heather

Ingredients:
– Small mozzarella balls
– Raspberries
– Blueberries
– Blackberries
– Strawberries
– Fresh mint leaves
– Fresh basil leaves

Add the fruit, mozzarella, mint leaves and basil leaves in an alternating order on skewers, serve and enjoy!

https://www.yummly.com/recipe/Fruit_-Cheese-and-Herb-Skewers-981900

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Chopped Broccoli with Lemon
The simplicity of the seasoning in this recipe is delicious! Be careful not to overcook the broccoli, a little crunch is nice. Recipe from Deborah Madison’s Vegetarian Cooking for Everyone. ~ Lisa

1-1.5 lbs broccoli
2-4 tbsp extra virgin olive oil or butter
Salt & freshly milled pepper
Fresh lemon juice to taste

Chop the broccoli into small florets; peel and finely chop the stems. Put the stems in the steaming basket, add the florets, then cover and steam until just a little short of being tender. Toss with olive oil and season with salt pepper, and lemon juice to sharpen the flavors.

What do you think about when you sit down to a meal?

Do you think about the versatile kale, the lettuce that is full of flavor, the radish that gives a bite and color or the bright burst of garlic from the garlic whistles?

Think now, back to how it all started, further than the box that it came in or the market stand you bought it from. Not just from the farm where it was harvested, or soil that nourished it as it grew. Think about that seed being planted by its farmer, small, delicate, but full of potential. Here is where the seed becomes more than just a plant. It becomes an idea, a way of life, innovation, community and much more. Much like seeds, we too are full of potential. We support our local farmers so that they can continue to provides us with healthy food. We go to the farmers markets that gathers the community in a place of common ground. There is where we see how so little can become so much. A small herd of goats give us cheese and milk, bees give us honey, flowers bring joy, conversations give way to thoughts of giving back and ideas become actions. We act on these ideas and make it possible for the hungry to eat at the food banks that receives donations from our farmers. We give knowledge to those who seek it by letting them visit the farms and even volunteer there. With that people become inspired to do what they can for a community that gave so much. They see the potential of how one small thing can become so much more and replicate it many times over.

Next time you sit down to your meal, look beyond what you are about to consume and think about the amazing things that just one small seed can do for so many.

 

We hope you enjoyed last week’s first box of the season.  Was it possible for you to eat that many greens?  After the weekend rain, we are looking forward to seeing how the fields respond.  Look for new items this week and over the new few weeks.  Enjoy!!

What’s in Box #2?

Salad Mix: A true Horton Road staple.  This is our “original” blend which has some of all of the greens that we grow on the farm.  For best storage, keep greens in the fridge, in a plastic bag or other covered container with just a little bit of moisture to prevent wilting.

Little Gem Lettuces:  These small heads are sweet (like butter lettuce) with a nice crunch (like romaine).  A classic use for this lettuce is to cut it in half lengthwise and serve each half, dressed, as a salad.  Frequently sought after by restaurants.

Rainbow Chard: Bright Lights variety. The first pick of the season.  Excellent steamed, sauteed or used in soups.

Green Onions:  Parade variety. A versatile allium that is tasty raw or cooked.  Add to salads, eggs, casseroles, tacos, etc.  Remember to use the whole onion from the white part all the way up to the green tip.

Radishes: Cheriette variety. They could be milder this week after the rain.

Cilantro: Our first herb of the season.  This cilantro has an excellent aroma and flavor.  If you can’t use the whole bunch in your regular meal prep, consider making a pesto that you could freeze for later use.

Garlic Whistles: Often called “scapes”, these are the flowers that pop up from our Music garlic. You can use them in any way that you would normally use garlic, though they do have a milder flavor. This will be the last week for whistles!

 

Recipes:

Simple Summer Rolls
I’ve found that leftover veggies, chicken, imitation crab (or tofu) go nicely in these rolls. If adding a lot of extras, I’ll make a larger batch and use 12” rice paper rounds. Carrot, radish, bell pepper, and cucumber are my favorite vegetable additions. –Reiden

12 rolls
Source: The Herbal Kitchen (Jerry Traunfeld)

Stir the ingredients for the dipping sauce together in a small bowl.

Toss herbs & lettuce in a bowl until evenly combined. Fill a shallow bowl with warm tap water and drop in 4 rice papers at a time. Let these sit for 3 minutes until soft. Set rice papers on a clean kitchen towel. Divide 1/3 of the herb mixtures among the 4 papers, arranging each portion in a strip lengthwise across the center. Sprinkle with peanuts. Roll each one up into a snug cylinder and place on a serving platter. Repeat with 2 more batches.

Rolls
½ cup chopped cilantro
½ cup chopped spearmint
½ cup Thai or sweet basil
1.5 shredded/finely chopped lettuce
12 6” round rice paper wraps
½ cup chopped roasted peanuts

Easy peanut dipping sauce: https://www.epicurious.com/recipes/food/views/peanut-dipping-sauce-10432

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Garlic Whistle Pesto

Garlic whistles, or scapes as we call them on the East Coast, are a true sign of summer! If left alone the garlic whistles would open up into flowers. Farmers cut them off before that happens to ensure the garlic plant puts as much energy as possible into its delicious bulbs beneath the ground. And I’m sure glad they do because garlic whistles are super delicious of their own accord and help fill the gap before the true garlic harvest is in! A simple pesto is a great way to use up a bunch of whistles and revel in their delicate garlicky flavor. – Laura

https://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html

¼ cup pine nuts
¾ cups coarsely chopped garlic whistles (about 9, if you are short on garlic whistles feel free to make up the difference with basil)
juice and zest of ½ lemon
½ teaspoon salt
black pepper to taste
½ cup olive oil
¼ cup parmigiano reggiano cheese

Directions
1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
2. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.

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Radishes with Dukkah

https://www.bonappetit.com/recipe/radishes-with-dukkah

Since one of our apprentices made dukkah for a carrot soup, I have been looking for other ways in which to use this extremely strong and earthy spice. Dukkah is an Egyptian condiment and a blend of many spices with a very unique smell and taste. We use a coffee grinder to blend the spices together. Dip your radishes in the oil of your choice and then dip into this homemade dukkah and your tastebuds will soon be thanking you for the experience! Enjoy. – Derek

Wake up early and throw on some clothes

Doesn’t really matter what patterns or brands

As long as you show up and are ready to go

We are out here farming the land!

 

Days get started quickly with a to-do list a mile long

Many hands make light of work that would cripple someone strong

Each day is a bit different, hard to generalize

But one thing that is for sure is we look forward to Friday Pie!

 

Working next to each other day in and day out

Sometimes we’re planting lettuce

Sometimes we’re hoeing weeds

There’s no reason to pout

 

Mornings can be frosty, fingers and toes get cold

Must get the salad out before the sun hangs high

Radishes get bunched and spinach can handle a firm hold

All gets carted back to the washroom, promptly, don’t just try

 

Row cover comes off in the morning and back on at night

But when the crops start getting big be careful of it being too tight

Day to day greenhouses must be opened and closed

Be sure there are no cats hiding among the rows

 

On days we’ve worked well together and done all there is to do

There’s nothing sweeter than kicking back behind the barn

Swapping stories and spinning yarn

As the sun gets low and the sky gets dark, its off to bed, for a fresh start

 

I wrote this poem in the hopes of capturing the spirit of living and working at Horton Road. As the title suggests, this is my first time living and working on a farm and if I had to boil my experience thus far down to a single impression I would say that I am in love with the pace and quality of life, and am in awe of all that I do not know. As a wise person once said, a picture is worth a thousand words so I’ll end my comments here and leave you with a few photos to (hopefully) brighten your day and provide a clearer context for my simple rhymes. Enjoy!

-Laura