7/27/2019 Newsletter 5 Edited July 112013

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Food for thought, delivered weekly!Chief Editors

Noah Batten, Kris Dubé, Quin Dubé, & Brieanna Britton

This Week on the Farm

gazette

THE

Farmer Profile:Kali “Moo” Ono 

One of the farm’s greatest leaders came to us from h

friend that showed him around the farm one time. H

really liked the vibe of the farm, plus he kind of need

ed the money, so he quickly took the opportunity t

work here! Through a combination of hard work, ded

cation, and patience, he eventually rose up the rank

to the leader position where he whips workers in to

shape and with a sense of humor as well. He describ

himself as marvelous and “mootastic.” His favorite

vegetables are potatoes (as far as we know), and h

views himself “as a majestic creature of awesome-

ness.” Overall, Moo is a wonderful yet brilliant leade

to be around and he is always thinking of new ways

have fun around the farm.

ISSUE 5  JULY 11, 2013  

Due to the intense heat we’ve

all experienced this past few days, a lot

of watering has taken place at our two

farms. And seeing as one farm is signifi-

cantly larger than the other farm, every-

one’s trying to avoiding the short stick.

Santa Maria covers much more ground

than Supa Fresh but the majority of our

produce is grown at Supa Fresh. But

what’s being harvested this week? Car-

rots, beets, turnips, greens, mint, kale,

many types of potatoes, as well as ad-

ditional fruits and veggies.

Harvesting isn’t our only prior-ity however. Keeping up on planting

and replanting is an essential part of 

maintaining our farms. There are rows

to be filled at Santa Maria and lots of 

work to be done. Also, Ms. Dougherty

has currently been in the process of 

installing an irrigation system at Santa

Maria farm for the past two weeks. Au-

tomatic irrigation will be a luxury at

Santa Maria so eager anticipation is

mutual.

Weeds, weeds... and more

weeds are pilling up every day at Supa

Fresh. It seems weeding will be a sea-

son long event this year. Upon branch-

ing out to weed much more of the

farm, a large concrete mass was uncov-

ered underneath some widespread ivy

vines. Lots of time and labor were spent

on removing the plethora of concrete..

But now that the concrete has been

removed, the only thing left to do is

more weeds! Pulling weeds, bent over

all day can bring some serious cramps.

In attempts to relieve the strains of weeding, our unofficial Construction

Supervisor, Jordan, has made a very

nice and stable wooden seat for our

weeders to sit.

Lastly to report, a new design

has been chosen for our team t-shirts

and I can’t lie, it’s pretty fresh. Some

‘live action’ shots of our crew in these

new digs will be uploaded on our web-

site soon

-Rob

79°/53°* 

*on average

THIS WEEKEND’S WEATHER Sunny All Weekend Long 

Food for Thought Did you know?  

Russett potatoes might be the only potatoes grown in the United States, but as it turns out, there are actually thousands

unique types of potatoes. Russett potatoes are the number-one made potatoes in the US because McDonald’s uses them

for their French fries, and McDonald’s is the #1 consumer of potatoes in the world. If this is the only potato we grow, the

entire crop could get sick and the entire Russett crop around the nation could turn sickly, just like with the Irish Potato F

ine back in the day. Try growing some Mozart or Duke of York potatoes some time!

Source:

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This Week’sHarvest

Lettuce

Kale  Beets 

Mint 

Potatoes:

More than just Russett!

Carrots:

Vitamin A. Yum. Flowers:

Oh, so pretty!

Supa Fresh Salad

Mix:

Triple-washed and ready

to use! 

8040 SW Durham Rd. Tigard, OR 97224Contact: Katrin Dougherty 503-307-0633

 s c a n  u

 s ! 

Visit us on the web!

www.supafreshyouthfarm.org

Bulgur Salad with Cucumbers, Red

Peppers, Chick Peas, Lemon and Dill

Recipe of the week 

Servings: 4-6 as a side dish (2-3 as a

main course) 

NGREDIENTS  1 cup bulgur or light bulgur  

1-1/2 teaspoons salt, divided 

1/3 cup diced red onion 

1 red bell pepper, diced 

1 small English (or hothouse)

cucumber, seeded and diced 

1/2 cup nely chopped fresh

dill 

1/3 cup nely chopped fresh

parsley 

1 15-ounce can chick peas,

drained and rinsed 

1/4 cup fresh lemon juice, from

1-2 lemons 

1/4 cup extra virgin olive oil,

best quality such as Lucini or

Colavita 

1 large garlic clove, nely

minced 

1/2 teaspoon freshly ground

black pepper 

1 teaspoon cumin 

1 teaspoon sugar 

INSTRUCTIONS Bring a kele of water to a boil.

Place the bulgur in a large bowl with

1/2 teaspoon salt and 1-1/4 cups

boiling water. Cover the bowl ghtly

with saran wrap and let sit for 25-30

minutes, or unl all of the water is

absorbed. 

Meanwhile, to soen the bite of the

raw onions, place them in a small

bowl and cover with cold water. Let

them sit for ten minutes, and then

drain. (Feel free to skip this step if 

you don't mind the taste of raw

onions.) Combine the cooked bulgur

with the red onions, remaining tea-

spoon of salt (I know it seems like a

lot but the salad is bland without it)and all of the other ingredients.

Season to taste with more salt, pep-

per, sugar or lemon if desired. Serve

cold. 

ngredients Dressing 

6oz  Stonyeld Organic Fat

Free Lemon Yogurt 

1⁄4 c  lemon juice 

1 tbsp  extra virgin olive oil 

1⁄2 tsp  Dijon mustard 

1⁄2 tsp  salt 

1⁄4 tsp  black pepper 

Salad 

4 oz 

sugar snap peastrimmed) 

4 oz  snow peas (trimmed) 

1⁄2 c  frozen peas (thawed) 

1⁄2 c  frozen shelled edamame

(thawed) 

7 oz  pea shoots (washed, dried

and long stems trimmed) 

1 small head Bibb leuce (washed,

dried and chopped) 

1 c  baby carrots (cut diago-

nally into thin slices) 

Direcons In a small bowl, whisk together the

yogurt, lemon juice, olive oil, mus-

tard and salt and pepper; set aside. 

Bring a pot of salted water to a boil.

Add sugar snap peas, snow peas,

peas and edamame to pot and cook

for 1 minute. Drain, rinse under cold

water and blot dry with paper tow-

els. 

Place pea shoots, leuce and car-

rots in a serving bowl and add

cooked pea mixture. Drizzle dress-

ing over top and toss gently. Serve

immediately. 

Pea Shoot Salad with Creamy

Lemon VinaigretteRecipe of the week