Spotlight on Law Reh:
Position at the farm: Special Operations, Farm Staff
Number of years working for Goodwill: 2 years plus
Years of farming experience: thirty plus
Favorite thing to grow at the farm: cucumber, tomato, beans, cilantro, potatoes
Where he was born: Bo la ket, Burma (Myanmar)
Number of years spent in a refugee camp in Thailand: 20 years
What he wanted to be when he grew up: a father and a husband
Favorite thing about the farm: driving tractor
What he brings to the group:
Favorite place he has lived: Burma
Favorite sport to watch: soccer
Law Reh’s family includes: his wife Dee Muh, 3 daughters: U Meh, So Meh Bu Meh , son Chu Leh, and his 2 year-old grandson
Something Law Reh can’t live without: coffee
Law Reh’s hobbies include: cooking and yoga
Languages he speaks: English, Kareni, Thai and Burmese
Tom milling a log. We can make barn boards and lumber from trees that come down or are given to us.
Suggestions for the Harvest:
Melons: nothing says summer like melons! Try with fresh ground black pepper on your cantaloupe.
Storage Onions: the red and white onions are keepers. Great for burgers or whatever.
Sweet Onions: carmelize in a fry pan with lots of butter...tasty! Not a storage onion-use within a week or two.
Sweet Peppers: great for salads or fried with onions and garlic.
Potatoes: this fresh new potatoes are excellent! One has a red interior. They are all good. My favorite summer treatment is a Lebanese style potato salad with just olive oil and herbs. Today for lunch--we sliced the potatoes thinly and cooked in peanut oil until crisp and lightly browned. Mmmm.
Carrots: these fresh carrots are like candy, just to pop in your mouth and eat raw or add to salad, etc.
Eggplant: coat with oil and soysauce and grill, or bread them and fry.
Chard: use in lieu of spinach in babaganoush, salads,
Scallions: these mild onions are great anywhere onion is needed
Cucumber: these cucumbers are outstanding! Makes an off-season cuke seem inedible. My favorite way to use cucumbers is a salad with tomato, onion and garlic with olive oil.
Beets: these can be grated raw into salad or roasted or pickled. See pickled beet recipe below
Kale: sautee until crispy with onions and butter, Remove the rib and stem first!
Collards: same as kale
Pickled Beets Recipe
- 1 bunch (4 or 5) beets
- 1/4 cup cider vinegar
- 1 Tbsp sugar
- 1 Tbsp olive oil
- 1/2 teaspoon dry mustard
- Salt and pepper