The recent string of sunny dry days has many of us itching to get outside and work in the garden. And while there are many things that can be done right now – weeding, pruning, turning the compost pile and adding amendments to improve the soil – it is still too early to begin planting most vegetables outside. After Tuesday, the remainder of the month looks cool and wet. Just because greenhouses at local garden stores are filled with six packs of vegetable starts right now does not mean that its safe to plant them outside.

Patience, gardeners!

When it comes time to safely plant outside, Urban Futures Farm has you covered. Our propagation room and greenhouses are filled with a wide variety of herbs and vegetables that we will start selling in April. This year we will be offering even more varieties and longer sale hours. Expect to see a full range of your favorite vegetable and herb starts, along with some new varieties which are sure to become favorites.

When: Next Week! Sunday, March 10 and Sunday March 17, 1-4pm
Where: Urban Futures Farm, 928 Wilson St NE, Olympia

Always wanted to start a vegetable garden, but don’t know where to begin?  Had a vegetable garden but have not been happy with the results?  Been gardening for a while and want to take it to the next level?  This workshop is for YOU!

Over the course of 2 afternoons, we will explore everything you need to know to grow a successful home garden.  Topics covered will include:

• Site Selection
• Understanding and improving your soil
• Selecting seeds
• Propagating, transplanting and direct seeding
• Rotations and companion planting
• Selecting the right tools
• Irrigation
• Composting
• Dealing with pests and disease
• Season extension

The cost for the workshop is $50.  To register, send an email to urbanagrarian@comcast.net.  Payment will be accepted at the first class, either cash or check.

The workshop will be led by TJ Johnson.  TJ has been growing his own food for over 35 years, including the last 10 years as the owner of Urban Futures Farm, a regenerative, community-focused farm in the heart of Olympia.

Help! The hens are laying and supply is running ahead of demand! Delicious local eggs for everyday eating or holiday baking, $8 dozen. Call or text 360.338.8654 to arrange pickup.

Well, we’ve come to the end of the journey that began in January, when you signed up for this adventure! With your investment, seeds and amendments were purchased. In March, the greenhouses got going, April, the beds were made ready and planting began. Come June, the first CSA pickup, and on from there.

Thank you for your support of our family farm. We hope you’ve enjoyed the produce you’ve received, have a better understanding of the cycle of food in season, and how it comes to your plate. We hope you’ve discovered new flavors and favorite dishes! And we hope you feel deeply nourished.

See you next year 🌱

How do you do leeks? This great dane of the onion family has a mild onion taste, and is used like a giant green onion. Both the white part and light green stem can be employed for a variety of cool weather comfort food, especially potato leek soup. In our family, loyalties are divided between creamy and rustic varieties, so you do you! If you’re not quite ready to jump into soup, bacon and leek quiche (with crust or without) is also a nice warming option.

For more ideas, both Epicurious and Delish (among others) offer lists.

Friday the starwheel turns to fall. Temperatures are dropping and it’s getting darker outside. Feeling like soup weather! Fortunately, you have a New England Pie pumpkin in your box and the recipe for the most delicious Pumpkin Chipotle Corn Chower to warm up those darkening days.

Pumpkin Risotto is also a favorite fall comfort food, served alongside our favorite massaged Kale salad.

Or you could make a pie with your pumpkin – nothing wrong with that!

Cabbage is in your box this week, and it’s a sure sign of fall! While savory, warm cabbage rolls come to mind, consider Cabbage Roll Soup to hit those same comfort notes, with much less prep time.

This year, I’m planning to try Okonomiyaki, having enjoyed it many years ago in Japan. Basically a large, cabbage pancake, it can be dressed up with all sorts of fun condiments like okonomiyaki sauce (make your own or purchase), drizzles of Kewpie mayo, dried seaweed flakes, pickled ginger and bonito flakes.

As fall also signals a return to baking for us, I’ll include a weekend project :). I ran across Runzas, also known as Bierocks, in Cook’s Magazine (if you subscribe, you can look it up). Like a warm, cheesy kraut burger, these can be made in advance and frozen for easy lunches.

While tomatoes are the Farmer’s favorite vegetable (or fruit if you wanna get technical 😂), in close second place are beets! He loves them roasted in a plated salad on a bed of lettuce with gorgonzola and a vinaigrette. I’m fond of them in a bulgar salad, and just last night at a friend’s house (who has a farmshare), we enjoyed a Beet and Carrot Slaw, with our own produce ♥️! The link is a close approximation, although there was a little orange juice in it that she added last minute to hers that we really liked and I don’t recall cilantro. As with any recipe, make it your own!

Every year we share tips on how to freeze excess produce. Our method is quick and easy and works well for even a small amount of veggies that can be saved for later. Works great for green beans too! Be sure to check it out!

As the season starts to turn, menus on the farm move toward deep, savory flavors. We enjoyed Eggplant Dal from the New York Times this week (if firewalled, there are other recipes, including this), which was a nice spin on a favorite dish.

Enjoy your weekend!