More broccoli's forming crowns! And nothing beats pulling up two carrots intertwined in a loving embrace.
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Justinefreebird Espiritu <[email protected]>10:52 PM (9 minutes ago) to bcc: Hi LibreBird Farm supporters, I wanted to email a quick thank you and some photos on our CSA so far. Thank you again for your support and monetary faith in this enterprise. I feel the word "farming" has become too much of a label and at an 1/8 of an acre and being incubated by the gofarm program, I can't seriously call myself a farmer, so I like to just say we're growing food! It feels real good to hand over veggies to friends that we have raised from seeds and I hope you have found them to be edible and satisfying, even with less than perfect aesthetics. On that note, food waste is a huge problem, and so many vegetables go unsold and uneaten because they are not marketable to grocers and other markets based on their appearance. We appreciate you keeping an open mind and putting your dollars towards fresh, nutritious, locally grown produce that then goes on to support the Gofarm program and educating other aspiring food growers. I've recapped the bounty of the past two weeks below. Please note that the salad mix (minus the arugula this past weekend) came from community plots rather than Dave and I's plot directly. The sprouts have been from my personal operation from home. The collards this week came from Dave's home plot in Palolo. We are working to pool from all of our food resources to give you your money's worth of diversity! 4/19 CSA bag included
4/26 CSA bag included
We are currently conceptualizing our business plan/manifesto as well as a feedback form for our customers. We welcome and invite any feedback and criticism, as well as any photos, recipes, and art conceived by our veggies! Feel free to send it anonymously to 3035 Hibiscus Drive Honolulu Hawaii. Attached you will find photos of bounty and washing and packaging, updates on some pending veggies, and art staring our veggies!! Thanks again for your support!!! Super inspired by Al and Al's Al-falfa homemade sprouts. I did it!
Chelsea Green Publishing gives this guidance. Growing Sprouts: There are two main ways to grow sprouts at home: in a jar or in a bag (of any sturdy mesh fabric, whether natural or synthetic fiber).
Sources: Don’t buy your seeds at a garden center, there is a risk they may be contaminated with chemicals or bacteria. I get my seeds at a local natural foods store and they sprout—no problem. But if you are serious, there are plenty of websites like Sproutman.com that sell seed grown specifically for human consumption. “The Sproutman” also offers a helpful circular sprout chart for $5 that lists an array of seeds you can sprout, with the corresponding sprouting times, the suggested method, the level of difficulty, uses, flavors, and so on. It is worth getting. Storage: After giving sprouts one final rinse, put them back in the same container you grew them in or in a plastic bag poked with a knife to ensure air circulation. Sprouts are living plants. They last about a week in the fridge in a plastic container, though legume sprouts may last longer. February 6 - 10 Black Bean Soup Ingredients:
Miso Soup Miso salmon the previous night left us with an entire container minus 3/4 teaspoon of miso so now we are experimenting bi-nightly with miso soup. We really just raid our fridge and follow our hearts on this one (we as in Carlos): vegetable broth, tofu, crimini mushrooms, asparagus, kale, soba noodles, cilantro, ginger, garlic, sprouts, onion. We combined two or three vegetarian tortilla soup recipies
Not really too much of a departure from black bean soup but I like Carlos's method of adding sour cream, avocado, and tortilla chips at the bottom of the bowl and pouring the soup over it. I am thankful for his innovative approach to presentation, as well as his grasp of ingredient #10. We were both starving and he kindly held off on indulging in our feast while I coughed out a too-large tortilla chip for 10 minutes after my first impatient bite. The best snacks happen on days I spend my morning shopping at the farmer's market. At Ala Moana Farner's market, The Baker Dudes stopped making Chibata bread, so I went with a rye loaf that is delicious, but it's a battle between me and the toaster to toast these fat slices.
I put sea asparagus pesto, tomato, brocc, bell pepper, complimenting spices, and sprouts to give it a bewildered look. One bite, everything comes crashing down. Best eaten in private. |
... To Grow and Cook Your Own Food!Libre Farm, LLC is Dave and I's effort to be the food revolution we want to see in the world! Categories
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