By Celeste
First of all , thank you to every single one of you who attended the All member meeting. I hope all the information that we gave you was clear, and not overwhelming. Remember you are always welcome to ask questions about how we run the farm. ( or you can re-read all the emails that sarah sends )
Someone from that same meeting asked if there were certain plants that were toxic if they got eaten. So today i want to talk about the flowers that are in the flower field that are slightly toxic to humans and your pets , and also cattle ( never feed the animals of the farm , unless you have been granted permission and you are 100% that what you are feeding them is not harmful ).
*Please wash your hands after harvesting these flowers or use gardening gloves when cutting the flowers*
Larkspur : All parts of all larkspur species are poisonous, but new growth and the seeds contain the highest concentrations of toxic substances. ( Please wash your hands after harvesting or use gardening gloves when cutting the flowers.)
https://www.ars.usda.gov/pacific-west-area/logan-ut/poisonous-plant-research/docs/larkspur-delphinium-spp/
Feverfew: Side effects can include nausea, digestive problems, and bloating; if the fresh leaves are chewed, sores and irritation of the mouth may occur. People who are sensitive to ragweed and related plants may experience allergic reactions to feverfew.
https://www.nccih.nih.gov/health/feverfew
Milkweed : All parts of the plant contain toxic cardiac glycosides, which can cause nausea, diarrhea, weakness, and confusion in small amounts, and seizures, heart rhythm changes, respiratory paralysis, and even death in large amounts. Milkweed can also irritate the skin and eyes if touched.
https://www.poison.org/articles/milkweed-can-cause-serious-poisoning-204
Pick List: The pick list is still small but the plants are growing. We have been snacking on a few strawberries and we hope to offer them next week, along with lettuce mix and fennel.
Eggs
Fresh garlic
Cortland Yellow and Monastrell Red Onions
Rhonda Beets
Primo Cabbage
Dazzling Blue Kale
Preludio Fennel
Pink Beauty Radishes
Parade Scallions
Regiment Spinach
Salanova Lettuce Mix
Albion Strawberries (It will most likely be just a taste this week.)
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Sonora wheat flour and wheat berries
Saltonstall Olive Oil (Please bring your own jars!)
Starts available in the shade tunnel (Please only take starts from area in between the two signs!)
Milkweed (The variety in the picture grows in the perennial garden. In the annual flower field, there is also a milkweed with yellow, orange, and red flowers.)
White Beans With Radishes, Miso and Greens, from nytimes.com
2 tablespoons miso
4 tablespoons unsalted butter
2 garlic cloves, finely chopped
2 (15-ounce) cans white beans, like cannellini or butter beans, rinsed and drained
3 cups greens, such as radish tops and/or spinach, thinly sliced
3 to 4 small radishes, thinly sliced
Fresh lemon wedges, for squeezing
Black pepper
In a small bowl, whisk the miso with 1/4 cup water until dissolved. Set aside.
In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.
Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.