Week 1 Squash Blossom CSA

Whoo Hoo! We've been enjoying much of what you'll be eating this week. So check the previous posts for creative recipe ideas. This grow season has been really warm early and has given the garden some volume this time of year. The nights are suppose to start warming up so it may be safe to start moving more of the warm crops outside this week-with some night time covers just in case. So the share this week

3 Asian Bundles

~Mizuna, Bok Choy, Southern Frill~

2 Bags Micro Salad Mix

~Pablo lettuce, Micro Greens, Kan Tsai, Oak Leaf lettuce, Baby Spinach

3 Herbs

~Anise Hyssop, Marjoram, Basil~

Bag of Olympia Spinach

CSA members can pick up their share Wednesday between 5 and 6pm. Let us know if you can make it. 

We're diving back into the Earth building this week too. Did I mention how much I Love Building with Clay?The Earth Oven is coming along and the core of it should be done within a couple weeks. The potter in me is dreaming up all sorts of creative design features to work into the oven....bird sitting on a nest and wrap around seating has been brewing about. See you in the garden.

Morechella

 Finally a fortunate stroke of luck in one of last years burns thanks to the uncanny abilities of our mountain morel guru friends. The burn was in an old growth cedar forest with punctuated stands of douglas fir and larch interspersed with birch and aspen groves. We reached near frolicking levels if it wasn't for the vertical slope and rocky cliffs.

The birds of the burn included mountain bluebirds, townsend's warblers, three toed woodpeckers, varied thrush, juncos and american dippers-the little penguins of the river.
It is a mystery why Townsend's song vary subtly from the regions of the Kootenai and throughout the Flathead National Forest but several pairs were establishing territories flanking the creek.

The neighborhood bear, snow capped peaks and two merging mountain creeks sheltered by an old growth cedar stand dripping with Alectoria made for a wonderful afternoon.

Marinated Artichoke and Morel Pasta

Heirloom Sun Dried Tomatoes

Asian Green of Choice: Pak Choy

Marinated Artichokes

Garlic

Fresh Chives

Brown Rice Ribbon Pasta

Cook down a handful of morels in marinated artichokes, salmon, Pak Choy and sundried tomatoes. Add garlic for the last 3 minutes and serve with fresh chives over a bed of noodles. 

Farm Stand

Depending on volume we'll likely have a weekly farm stand. The days changing as the crops fill out so come grab a bag we're overflowing!

Moving with the Sun

 The greenhouse plants took a spin in the warm sunshine yesterday to prepare them for the move outside. While moving them back in during the setting sun a pair of sandhill cranes arrived to feed in the wetland, their ebullient calls halting our movements. I think the plants grew taller to catch a peak of these fleeting migrants.

Another hot day in the garden followed by a trip to the lake

Other summer resident birds are making their return too as the days are getting noticeably longer here. The yellow rumped warblers rode this unusual warm current in and the evening grosbeaks are back along with a pair of american goldfinches making use of the last stalk of sunflower in the garden. We've been intentionally luring the Calliope in with red garments to get a better look at him.

  Tonight's dinner fresh from the garden really hit the spot and makes it all worth while. 

Sweet and Spicy Greens with Carrots and Sesame Seeds

Raw Spinach Artichoke Dip