Comments for Big Leaf Farm

Comment on Pickup cancelled on account of baby! by Jenn

Jenn — Fri, 10 Feb 2012 01:01:02 +0000

Congratulations Chris and Sara!

Comment on Week #18 Farm News by Ashley

Ashley — Wed, 14 Sep 2011 02:35:52 +0000

Loved this entry! It is strange to see Fiji water all of the way here. We were lucky enough to travel to Fiji this summer for our honeymoon and I was amazed at the quality of their water – in the big cities, the resorts, and even the tiny villages. You could drink the water anywhere and never have to worry about getting sick (unlike places like Mexico). Although the water was tasty and fresh, I see no need to bottle it and send it across the world. It took forever to travel to Fiji. I can’t believe all of those water bottles go through the same thing!

Comment on Week #4 Cast of characters by Anna

Anna — Thu, 09 Jun 2011 03:02:15 +0000

These turnips were incredible. I’ve always been a turnip lover and these were the best I’ve ever eaten. Just braised them in butter with chives and parsley, added the chopped leaves at the end, yummy!

Comment on Week #3 recipes by Anna

Anna — Thu, 09 Jun 2011 03:00:32 +0000

This was a very tasty recipe. I was delighted with the komatsuma, it was beautiful and delicious. I left out the oyster sauce and substituted coconut aminos as I’m allergic to soy….it still had plenty of flavor.

Comment on Week #2 Farm News by Joseph Carr

Joseph Carr — Thu, 02 Jun 2011 01:50:10 +0000

What a great story! We are so happy to have found your farm. We’re very impressed and grateful. The quality has totally blown us away. This is a big improvement over our previous CSA, and we plan on sticking around. Thanks for all of your amazing work!

Comment on Week #16 Recipes by Julie Cortez

Julie Cortez — Tue, 17 Aug 2010 21:17:37 +0000

I recently made that quinoa salad (I am a devoted “Recipes for Health” follower), and added black beans and cumin for a little extra oomph. I also cut everything in larger chunks, didn’t bother salting and draining the cucumber, and used cherry tomatoes. It was a hit at the bbq I took it to, and I ate the leftovers for lunch at work for a couple of days.

Comment on Week #8 Farm News by dancinmikeb

dancinmikeb — Wed, 23 Jun 2010 22:15:31 +0000

“500 feet is far enough for peppers, while beets might need 2-3 miles!”

…which might explain why some people don’t want GMO sugar beets in the Willamette Valley.

Comment on Week #7 Cast of Characters by dancinmikeb

dancinmikeb — Mon, 21 Jun 2010 04:20:27 +0000

I learned a couple of years ago that many folks grew up calling the scapes “garlic whistles” but I have yet to try to make one whistle.

Comment on Week #6 recipes by Courtney Sherwood

Courtney Sherwood — Fri, 11 Jun 2010 15:57:55 +0000

I tried the kale chips last night. They odd, but tasty, and before I knew it I’d eaten most of a head of kale all by myself.

A few comments on preparation: I sprinkled some with ordinary table salt, and some with fancy sea salt. The table salt was much better – it adhered to the chips better than the chunky sea salt. The chips cooked in about 6-8 minutes. They were much better if I took them out of the oven as soon as any of the kale started to brown. If I let it go too much longer, all the chips started to have a less pleasant burnt taste.

Not sure if I will make this again – I like other forms of cooked kale too much – but it’s an interesting recipe worth trying at least once. If I do cook this again, I think I’ll do it at a lower temperature to reduce the risk of burning the chips.