If you’ve been lucky enough to meet Dominic at one of our farmers markets (Columbia City, University District, and/or Broadway) then you will know what I mean by he’s a one-of-a-kind!

Dominic was born and (mostly) raised here in Monroe. He even lived on the farm until he was 9 years old. That’s right, he was here for the very start of Willie Green’s Organic Farm! He remembers when Jeff leased a quarter acre of ground in Woodinville, then buying the first parcel of land in Monroe, which we now know as the hub of the farm. Back in those days, Dominic worked side-by-side with Jeff hand cutting the salad mix with scissors.

After some time exploring life off of the farm, building houses and, well, being a teenage boy, he’s back! His desire to come back and work with Jeff on WGOF was too strong to ignore, so Dominic called Jeff and they met over dinner to discuss possible employment. That night it was decided, and what a great decision it’s been!

Dominic is learning the farm from ground up (pun intended). J He is doing everything from weeding, seeding, working in the packing house, lead position on several farmers markets, venue assistance (he can set up the dance floor like no other!), handyman tasks, and any harebrain request Jeff throws at him.

He is a true asset to the farm, Dominic is one-of-a-kind and we wouldn’t be the same without him!

Basil is one of the oldest herbal plants to date. Not only is it tasty in recipes, this bushy annual herbal plant is grown for its medicinally useful leaves and seeds. It’s rich in many notable health benefiting phyto-nutrients, essential oils, nutrients, minerals, and vitamins, just to name a few.

For all you over zealous learners: basil belongs to the family of Lamiaceae, of the genus: Ocimum. Its scientific name is “Ocimum basilicum.” Basil is originally native to Iran, India and other tropical regions of Asia. It grows best in warm, tropical climates (or in WGOF greenhouses)

Different varieties of basil herb exist. “Mediterranean” cultivar is typically called sweet basil, has light green leaves as opposite to “Asian basil” that has large, hairy stems and stalks with pink flowers, purple or red leaves and has stronger ‘clove’ like flavor. We grow Italian Genovese Basil here on the farm, which is a Mediterranean variety.

Fresh basil herb should be stored in the refrigerator set at appropriate humidity. Dried basil should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for up to six months.

You should wash fresh Basil in cold running water or rinse for few minutes to remove any dust. In order to keep the fragrance and flavor intact, it is generally added at the last moment in the cooking recipes, since prolonged cooking results in loss of its essential oils. Use Basil leaves to flavor any vegetable, poultry, or meat dish. Basil is also often used in tomato and egg dishes, stews, soups, and salads.

Orange-Basil Grilled Mahi-Mahi with Stir-Fried Greens
Ingredients
3/4 pound filleted Mahi-Mahi, skin on
Olive oil
Sea salt
Steamed green beans, for serving

FOR THE DRESSING:
2 tablespoons olive oil
1 orange, zest and juice
1 clove garlic, crushed
1/2 teaspoon mustard
1/2 teaspoon honey
2 tablespoons shredded basil
Sea salt and freshly ground black pepper

Directions
Make the dressing by combining and mixing the ingredients. Set aside.
Oil and lightly salt the fish. Place it on a cast-iron grill pan, skin side up, then slide under a hot broiler until the skin is blistered.
Flip the fish, then spoon over some of the dressing. Cook for a minute or two. Lift onto plates (or shallow bowls) and pour over the rest of the dressing. Serve, with the green beans, either hot or at room temperature.
Cook’s tip: Take care not to overcook the fish it must stay moist to be at its best.
www.huffingtonpost.com/2011/10/27/emerald-gimlet_n_1061248.html

Enjoy!

By now you know the farm is in the process of expanding, by gaining certifications and by constructing a top-of-the-line facility this winter. But did you know our staff is growing too? Jeff needed assistance with this tall task and recruited Chip Brown as our new General Manager. He will be the go-to guy for the new policies and procedures to be implemented, as well as take some of the items off Jeff’s plate so he can go back to doing what he loves most about the farm…driving the tractor!

Chip (pictured below), comes from the IT system engineer side of things, working with AT&T and Yellow Iron Construction, managing system administration, and building databases. Chip is not new to number crunching but is new to veggie munching, he say’s ‘if it’s green I don’t eat it’. While Mary, Beth and Stephanie are trying to convert him to the ‘greener’ side, Jeff has been keeping him busy planning the new cleaning/packing facility.

We welcome Chip with open arms (and keep sneaking veggies into his truck), we are excited for the new growth ahead of us!

Chip Brown

Beans, beans! We are in the height of our bean season and currently have Green Beans, Yellow Wax Beans and Romano Beans. Soon we’ll have our popular Hericot Vert Beans, and our dried Cannellini Beans are available in the Fall. How we classify beans depends on how they grow. “Bush beans” which stand erect without support, “Pole Beans” need something to climb up, which also supports them. The other varieties of unripe fruits of bean families include Pinto, White beans, Red or Kidney beans, Black beans, and Yellow Wax beans.

Green Beans

One serving (1 cup) of fresh green beans are very low in calories (just 25 cal.), and are a very good source of vitamins, minerals, and plant derived micronutrients. With 0g of fat, only 6g of carbs, and the added benefit of 2g of Protein, you can’t go wrong!

Yellow Wax Beans

One serving of Yellow Wax beans contains 31 calories, 0g Fat, 7g carbs, and like the green beans, 2g protein.

Yellow Wax beans can be utilized in the same fashion as classic green beans. When you store fresh Yellow Wax beans, keep them in the refrigerator in a sealed container, and just prior to cooking, rinse and remove tips from stem end.

Romano Beans

In these yummy, broad and flattened beans, one serving has 181 calories. Romano beans grow to an averaging of about five inches in length at maturity. As its given name suggests, the Romano bean is native to Italy. In fact, it is sometimes referred to as an Italian Pole bean.

Beans in general are a rich source of dietary fiber. They also contain healthy amounts of minerals like iron, calcium, magnesium, manganese, and potassium, which are essential for body metabolism.

So like the song says “let’s eat beans with every meal!”

I always find it interesting to find out where and how particular veggies get their start, and beets seem to be a mystery…until now!

Beets originated around the coasts of Europe, the Middle East, and Africa. Ancient text describes beets growing in the Hanging Gardens of Babylon (one of the wonders of the ancient world), but in those days beets were only white or black! In the beginning, the Greeks and Romans used just the leaves of the plant, both medicinally and as a culinary herb. Can you imagine not eating the tasty root? Finally, the Romans smartened up and were the first to begin using the beetroot as food rather than just medicine.

Beets are highly nutritious as well as have been found to offer protection against coronary artery disease and stroke, lower cholesterol levels in the body, and have anti-aging effects. They are very low in calories (one cup contains about 75 calories), and contain only small amount of fat. Its nutritional benefits come particularly from fiber, potassium, minerals, a natural anti-oxidant, and vitamins like C, B-3, B-5, and B-6.

You can even eat the beet greens! Beet greens (tops) are also good for you, containing an excellent source of carotenoids, flavonoid anti-oxidants (helps to protect from lung and oral cavity cancers), and vitamin A.

Hopefully this clears up some of the mystery behind beets and opens your pallet to a new {beet} experience!

Golden Beets