This week a special thing is happening that we have been trying to avoid our entire farming careers. We are picking green beans and peas at the same time. Fun to eat, but good lord, what a lot of work. I mean, it’s just time consuming to crawl around gathering up all those little morsels of yumminess. Generally the way it goes is that we plant them a few weeks apart, and everyone knows that peas come before beans, but not this year. Yes, we feel overwhelmed with the tasks, the weeds are winning in some places, but simultaneously, we feel rich, we feel abundance, and we just have a hard time choosing which great thing to eat every time we get hungry. Which is almost constantly because of the work and seeing all the delicious food all around us.
Each of your shares has one bag of snow peas, and one bag of mystery peas. It’s an easy mystery to solve, as there are only two possibilities, sugar snap peas, or shelling peas. Just bite them to find out. Then enjoy!

Last week on Thursday, our friends from Garden Raised Bounty came out for a working field trip to help harvest our garlic. It was our smoothest garlic gather up ever and we even had it all hung up the same day. Some information about GruB taken from their website: www.goodgrub.org.

“Grub has formed partnerships with local schools and youth agencies to employ high school students on our urban farm, engage middle school students in ongoing field trips and host one-time visits to the GruB farm for pre-K through 8 students. Our work with youth is meaningful, relationship-rich, and context driven. Whether a group is working with GruB for an afternoon or an entire year, we strive to create empowering nurturing and safe environments that inspire youth development. Our work and curriculum are driven by organizational values—self care and development, responsible land stewardship, and meaningful relationships. Every summer GruB hires 20 low-income youth from Thurston County to work on our 3 acre farm. More than just a job, our Employment Program offers youth opportunities to develop life skills, engage with their community and become leaders for positive social change.”

Costata Romanesco is not your ordinary zucchini. It is buttery, rich, nutty and more dry than you’d expect. I love them sauted a little with whatever oil you like, and salt and pepper, and onions. Costata Romanesco are speckled light green with ribbed texture, and another great thing is that the skin remains tender enough to eat even at larger sizes.

Be sure to check the recipe section of the website for four new recipes, two for beans and two for squash.