This week has been great on the farm! We are catching up on much needed projects, such as greenhouse repairs, cleaning the grounds, and building projects to help make tasks on the farm more efficient. Also, we have a couple of volunteers that came all the way from Texas, and Portland to help us with our building and repair projects. They are connected with Habitat for Humanity and they have the skills and knowledge to help us do it right. So, we would like to give thanks to Katie and Heather for helping us this week.

Garlic is in the ground, and it is already peeking its way out of the dirt! It’s so amazing to me how quickly that process has occurred. Next week we should be getting onions in the ground as well.

If you haven’t signed up for next years CSA membership, please email Paige at info@serenbefarms.com.

We are going through a bit of a transition on the farm. Construction of new homes will be starting alongside the farm soon, and new farmland is being cleared. So we are excited at all the new possibilities of what we can do with this new space!

We have daikon radishes this week and this is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment, pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta-carotene, calcium, and iron, so they are worth using instead of discarding.