When you think about farms and farming, what’s the first thing that comes to mind? For me six years ago, it was fields of plenty, chickens, cows – you know the picturesque version of Old McDonald. Since I began working on farms four years ago, my vision is a little different. Don’t get me wrong, I still love it; I love getting up at the crack of dawn to go pick lettuce, or getting to feel the warmth of the morning sun while washing potatoes. However, farmers, small and large, have to deal with regulations, certifications and logistics constantly, probably just as much as any other business if not more.
One of these logistics is our basic organic certification. Oregon Tilth visits us every year in order for us to hold our organic standing. We have to list everything we grow and everything we use in growing our vegetables. We are also in the process of being certified by the AJP (Agricultural Justice Project). AJP is mostly all about treating employees fairly, similar to a fair trade certification. We completed the process for AJP, and we expect to be certified soon. OGC (Organically Grown Company) is going to be requiring all of their produce providers to have the AJP certification by 2012. This is a must for us, since we sell them quite a bit of overflow produce throughout the year. The ODA (Oregon Department of Agriculture) also pays us a visit just about every year, but mainly to inspect our on-site kitchen.
Last week, we had a surprise visit from an OSHA (Occupational Safety and Health Administration) inspector. OSHA mainly ensures worker safety, and this inspection went pretty well, but it reminded us that being safe in a work place, especially a place with a lot of equipment, is key. This is just one of many hurdles that any organic farm that wants to function as a business must deal with. On top of worrying about seeding, transplanting, prepping ground, composting, harvesting , weeding, washing, and conducting all eight weekly markets, we have these certifications and inspections annually.
Overall, these certifications are positive because they are made to ensure proper treating of the land and workers, a type of check and balance. However, it makes one realize that in order to make a business out of farming, there are a lot of little details to work out and make note of. At the end of the day, it all seems worth it when you get to settle into a lovely bowl of salad greens, cucumber salad and grilled zucchinis. I will be dreaming of August heat and melons and forget all about the acronyms until they come knocking next year.
What’s in the Box?
1.5 lb Colorado Rose Potatoes – These are best steamed or fried
Carrots, bunched – They are great raw, on salad, slaw or even stir fried.
1 bunch Baby Onions – Chop the onions and eat raw on salads or soups. The top green part goes well with eggs, cheese, stir fries or pasta.
1 Cabbage – Make slaw! I like my slaw with a oil and vinegar dressing
1 pint Snow Peas – Eat them raw or do a quick sauté with butter or olive oil and salt.
1 bunch of Basil – Make pesto, add to pasta dishes, salads, or even sandwiches. See recipe.
Assorted Summer Squash (1lb) – Try them sautéed, grilled, grated raw, soup or stir fried.
Romaine Lettuce – Great for salads or on sandwiches, Romaine is the traditional Caesar salad lettuce. See recipe.
- Basic Basil Pesto
1 bunch of basil, leaves removed
3/4 cup extra virgin olive oil
3 cloves of garlic, coarsely chopped
2 Tablespoons chopped nuts (almonds or pine nuts work best)
2 Tablespoons grated parmesan cheese
Juice of 1 lemon
Pinch of salt
- Combine olive oil and garlic in a blender or food processor, blend for 1 minute, or until garlic is fine.
- Add basil leaves and nuts, pulse until the basil is as fine as you would like it. Add lemon juice and cheese and pulse a but more.
- Salt to taste.
You can do this by hand if you don’t have a blender or food processor, by hand chopping everything and mixing. Note, you don’t have to use the lemon juice if you don’t wish to, but it does keep the pesto from turning brown on top.
Use Basil Pesto as a topping for roasted or steamed potatoes, or a dip for carrots, cucumbers or peas.
Caesar Salad Dressing:
2 hard-boiled eggs, peeled and chopped
1/3 cup extra virgin olive oil
3 Tablespoons lemon juice
1/2 teaspoons salt
1 teaspoon Dijon mustard
1 garlic clove, chopped
Pinch of black pepper to taste
Use this dressing on Chopped Romaine lettuce for a lovely Caesar salad. Add parmesan cheese or home-made croutons out of leftover bread on top.
Grilled Caesar Variation: Try cutting the head of romaine into quarters and brushing with olive oil and grill about 1-2 minutes on either side. Take off the grill, chop or keep whole and dress the salad, serve warm right away.