Week 18 – How far we’ve come!

Yukina Savoy in the Field
Yukina Savoy in the Field

Hello members and friends,

As Wes and I walked 0ur fields today to  compile this week’s harvest list, we both kind of sighed as we noted the sparse jewels of red and orange on the once mighty tomato vines.  I think they were mixed sighs–the absence of the tomatoes is a reminder of all those hundreds of pounds lovingly picked and eaten and also a signal of less crazy farming months to come.  We had our first, “Wow, the season is actually winding down!” moment.  But, with five more distributions to go, there’s still a lot to do.  A lot of plants to nurture along, and plenty of weeds to keep on top of.  And even though the dew is heavy on the plants until halfway to lunchtime, we haven’t been getting rain lately, so we need to irrigate regularly to keep everything growing.

We have a couple of varieties of Asian greens for you this week–I know, some of you might be a little unsure of these greens, but trust us, they’re excellent.  We’ve grown different varieties over the years, and these are ones that we think taste and look great.  The Asian greens mix that you’ll be weighing out is made up of baby bok choy (a red variety), Tokyo Bekana (bright, light green) and baby Yukina Savoy.  This mix is my favorite thing to eat as a fresh salad; it’s super tender, very mild (not spicy), and takes on any dressing very well.  I particularly enjoy a creamy dressing, or one with tahini, vinegar, sesame oil, garlic and soy sauce.  Then, you’ll also get large bunches of Yukina Savoy, also known as Japanese Spinach.  The stems are succulent and crisp, and the leaves are very similar to spinach.  You can chop and stir fry the whole thing as you would any other green (try cooking the stems first for a minute, then toss in the leaves) on its own or with tofu or meat.  Or, you can also eat it raw.

One last note: shallots.  Some of you are familiar with these lovely alliums (read: in the onion family).  For those who are not (I wasn’t until recently!), shallots are milder than onions and when cooked, they take on a bit of a sweet taste.  They look like a mixture between onions and garlic, since they are arranged in cloves like garlic, but once you peel their skin, it’s obvious they are onion-esque.  Lots of people love them in salad dressings, such as this one.

Utah keeps watch over the fall carrots
Utah keeps watch over the fall carrots–“Grow big and strong, okay?”


  • Tomatoes (the last of the ripe ones, we think)
  • Butternut Squash
  • Asian Greens Mix (for raw salad or cooking)
  • Lettuce
  • Yukina Savoy (aka Japanese Spinach)
  • Radishes
  • Hakurei Salad Turnips (the white ones)
  • Shallots
  • Garlic
  • Broccoli Raab (a pleasantly bitter green, delicious sauteed in butter or oil with lots of garlic and then Parm on top)
  • Parsley or Cilantro or Dill (choose two of the three)


  • Thanks to Just Food for this recipe
  • Ingredients: 2 shallots, finely chopped; white wine vinegar; yukina savoy (washed, trimmed, and chopped into thin ribbons); olive oil; salt and pepper to taste; fresh cilantro (if you don’t have any, try dried coriander)
  • Soak the chopped shallots in a little white wine vinegar for 15 minutes.  Then toss the yukina savoy with the shallots, vinegar, olive oil, salt, pepper and the coriander if cilantro wasn’t available.  Let this mixture sit for about 10 minutes.  Add fresh cilantro if you have it.  Adjust seasonings to your taste by adding more vinegar, olive oil, salt or pepper.
Mating grasshoppers (the male is on top)--perhaps lewd of me, but these coupled bugs are everywhere right now!   Fun fact: mating can take them 45 minutes to 2 whole days.   One cool thing is that they hop around this way, too.
Mating grasshoppers (the male is on top)–perhaps lewd of me to photograph, but these coupled bugs are everywhere right now! Fun fact: mating can take them 45 minutes to 2 whole days. One cool thing is that they hop around this way, too.

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