Week 16 ~ Sept.10-Sept.16, 2012 CSA Newsletter

This Weeks Share: Potatoes, Onions, Tomatoes, Peppers Sweet’s and Spicy’s, Cucumber, Summer Squash, A Brassica (Broccoli, Cabbage, Cauliflower), and a Farmer’s Choice item.

Potatoes: We are so happy and proud to finally offer all our share’s a nice bag of potatoes for the week. Less than 3 lbs. each, but we all get some. They are dry-farmed (very little H2O) so the flavor is more intense, as well as the nutrient levels. Hope you enjoy them.

Onion: We have relieved all of the storing onions from their confines of hard earth and will be giving them a send off to your table this week. Really nice for stews and stir-fries or sauces.

Tomatoes: More orbs of delicious flavor continue to ripen in our fields. We must pick them every day to keep up, and continue to entrust them from our fields into your happy hands.

Peppers: We aim to have some beauties for you this week, the brighter orange, yellow, and red bells and Italian bells (the big, pointy ones) are very sweet in flavor and perfect in salads or for snacking.

Love Farm Salsa Fresca or Pico-de-Gallo

  • 3-4 bell peppers on the sweeter side, chopped
  • 1 Jalepeno or banana pepper
  • 5-8 tomatoes, chopped
  • 1 small red or yellow onion, chopped
  • 3-4 cloves garlic, chopped
  • half a bunch cilantro (more or less depending on your tastes), stems removed
  • 2 Tablespoons fresh lime or lemon juice
  • sea salt and pepper to taste
  1. Combine all ingredients in a bowl. Mix well. Dip corn chips into it all day long!

Cucumber: Good thing our girls love cucumber ‘wheels’ in their lunches. I hope your children do too.

Summer Squash: Another zucchini to take home this week….actually might be time for some zucchini bread!

A Brassica: Everyone will take home a head of cabbage, or broccoli ,or cauliflower. We have some interesting bullet-type cabbage for harvest this week, which taste sweet and delightful.

Farmer’s Choice Item:  Again we reserve the right to thrill and excite you with a mystery item in your vegetable bag. Will it be beans? Will it be celery? Will it be berries? Will it be a bag of mixed lettuce? Or will it be some delightful eggplant for that eggplant Parmesan you have been dreaming of? May whatever we harvest to bring to you, be greeted with welcomed arms and a smile.

FARM NEWS: The weather has been great! The sun is shining bright, and the partly cloudy skies have been perfect to cloud watch at today. Doesn’t the color of the golden streaming sunlight appear more…..well, golden? I swear the light has changed, especially in the late afternoon. It’s sort of like a reflection of the soon to be bright changing colors of the leaves. I love this time of year. The anticipated rain turned into three sprinkles at best, but let down we definitely are not.  However, we will need to keeping watering the field in this light drought we are experiencing. The Fall rains which usually tend to perk up all the greens seem to still be a week or two out. We know it’s coming, just when is the question, but there’s really no rush. It feels like ‘meat & potatoes’ time, or to say it another way – time to start to prepare for the winter. Hard to believe that there’s just eight more weeks to this CSA season.

The pumpkins in the field along with the other winter squash are looking good, turning orange. Also we are probably going to get to share a late corn planting with you too. At least one more week of sweet corn. We have some interesting varieties growing for pop-corn too. We are thinking ahead to the annual Fall Harvest Party. We like the idea of having it the weekend of October 26th-28th. We haven’t decided on Saturday or Sunday yet. I will put together more details and probably a flyer of sorts in the weeks to come. We have decided we probably won’t do a huge amount of work this year, and instead get to do more socializing, fun stuff for the kiddos, and tours or walks through the woods. In any event we will hope for some sun to be shining. I know, it could be too much to ask.

Well have a wonderful week! Our daughters both started pre-school today. So much fun! We hope you and all yours happy, healthy eating and some nice family down time. If that’s too much to ask, at least we hope for you a great family meal. Or two. 🙂

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Week 15 ~ Sept.3-Sept.9, 2012 CSA Newsletter

This Weeks Share: Garlic, Tomatoes, Peppers, Cucumbers, Summer Squash, Celery, Tiger-striped Green Beans, A Brassica, and a Farmer’s Choice (not in the picture).

Garlic: Yum

Tomatoes: Yum, yum

Peppers: A couple sweet bells and also a couple spicy ones this week.

Cucumbers: Lots of different shapes, colors, types and sizes to choose from. I also still have pickle packs available if you still want one this week.

Summer Squash: We are still pulling out various zucchini types from our field, so off to you they go.

Celery: We hope you are enjoying celery with flavor, fresh and crisp.

Beans: Tiger-striped (as we like to call them) purple and green tender haricot vert fillet beans are in everyone’s share this week. This is an heirloom seed variety that tastes particularly good. Looks really beautiful too. However, after these beans are cooked, steamed or sauteed, the pretty striping will likely fade to only bright green.

Brassica: We have some beautiful purple cabbage heads, regular cabbage, broccoli and cauliflower this week that everyone will get to take one of home.

Farmer’s Choice: Most likely more eggplant, but possibly some rare melons or gorgeous yellow confectionary plums.

FARM NEWS: Thanks for supporting us!

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Week 14 ~ August 27-September 2, 2012 CSA Newsletter

This Weeks Share: Garlic, Tomatoes, Peppers, Cucumbers, Summer Squash, Celery, Basil, Blueberries, A Brassica, and Farmer’s Choice.

Garlic: We thought you might be getting low. You never know when you need to keep the vampires away.

Tomatoes: More delicious crimson orbs of love for your eating pleasure.

Peppers: Have you been enjoying the colorful variety of these sweet bells? From Italian bells (pointy), to the big, plump traditional bells, we have a couple of sweet bell peppers for you.

Cucumbers: We are literally up to our eyeballs in cucumbers. Hope you haven’t had enough. We should be able to provide large bags of pickling cucumbers, some garlic and dill –  a virtual “pickle-kit-to-go-home” for those interested.

Summer Squash: Getting down to the end of these perfect foods. But not quite.

Celery: The big, green, heavily-foliar bunches of this taste delight are finally ready for your tables. If you are new to our organic, farm-fresh celery, then you are in for a treat! Expect great big flavor in the stalks and the edible greens as well. Stalks are perfect for your chicken or tuna salads, or the perfect veggie stir-fry. The leaves make interesting additions to soups, baked potatoes or even salads. Think of how you’d use chives, and it will be a hit with this instead.

Basil: We are so happy to finally offer you some of this herb of the heavens. However, we continue to struggle with basil as a row crop. The plant deeply resents overhead watering, especially on warmed up leaves. Although it isn’t the most beautiful basil in the world, ours is terrifically tasty and will go well in your favorite pesto-pasta dish for dinner. If you need to store it, gently snip the stalk ends just to give a fresh cut, and place them in jar of warm/tepid water on your kitchen counter. Do not refrigerate it, or close it up, but leave open like fresh cut flowers. It will fragrantly and comfortably sit there for days for you to use as needed.

Blueberries: They are back. They want to remain strong in your memory, rather than quietly fade away this year.

A Brassica: Everyone will receive some broccoli or some cauliflower or a little of both this week. Eat your cruciferous vegetables and help your body fight away the free-radicals of disease.

“Farmer’s Choice” item: Some of you may get delicious eggplant this week for your mystery item. Some of you may get some green beans, and some of you even yet, will get beautiful fresh flower bouquets! We are crazy like that.

FARM NEWS: Writing this out, I realized it will be September by weeks end. Where has summer gone? I am never ready for Fall until at least October, but the 40*F nights aren’t exactly encouraging our tomatoes any. That crisp air is sneaking in, the trees are thinking hard about changing their leaf colors, and the mud puddles that were warm just weeks ago are now feeling frigid on bare morning feet. It is time to start planning our Fall Harvest Party. Likely the date will be in mid October. We have hope that our pumpkin patch will be providing pumpkins for your families Halloween activities. So far, so good.

I wanted to put this out there, if you are in desire of a bag of pickling cuc’s (3-5 lbs. or give or take 4-5 pint jars), some garlic and some dill, please let me know. We are hoping to bring those to folks that want them this week, for $8 dollars each. Next week isn’t too late for them either, so please just let us know. Also, some of you have been asking for tomato flats as well. In the past we have put together nice flats of Roma, Brandywine and other heirloom sauce, or canning tomatoes for $20.00-$25.00 (roughly 10-12 pounds/flat). We truly hope to be able to do this again! We have a beautiful fruit set on the rows of tomatoes, however the cold nights won’t help them along. Farmer Kip and I want to wait another week, at least, before we take orders for those. I know I have already talked to some of you about it. Your patience with us and Mother Nature is greatly appreciated!

Until next time…..eat well = be well!

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Week 13 ~ August 20-August 26, 2012 CSA Newsletter

This Week’s Share:  Sweet Corn, Blueberries, Summer Squash, Cucumber, A Brassica, Beets or Carrots, Tomato, Pepper, Lettuce and a Farmer’s Choice Item.

Corn: Yes, there’s a bit more. Only offering two ears per half-share this week instead of four.

Blueberries: Half a pint for each half-share this week. Even though our berry-share is over for this season, a few do remain in the fields, tangy and tasty and hopefully a couple will make it home for your morning cereal.

Squash: Paddy-pans, scalloped darks, little rounds and of course the ever popular zucchini types are still ripe in the fields so home to your kitchens they go.

Cucumber: Delicious cold these crisp, refreshing melons are easy to please. Have you had your first cucumber and tomato sandwich yet this season?

Brassica: Looks like another week of heads of cabbage, broccoli or cauliflower will be rolling into the shares and onto your table.

Roots: Beets or carrots. The first of our super-sweet little yellow gem carrots are being harvested this week. They are a taste delight for certain, however admittedly the beets pack more bang for the buck with those delicious tasty greens.

Tomato: The beautiful red orbs of love are coming on thick now. We are picking daily to keep up with them! Hope you are enjoying them as much as we are.

Pepper: A couple colorful bells and sweet Italian bells (pointy and longish) will make it back into the share’s this week. They are delicious fresh and raw, or easily added to any vegetable dish cooked, steamed, or saute’ed. They are full of water content so keep that in mind when cooking with them. Also, they don’t need to be left cooking very long at all, 5 minutes or so is all.

Lettuce: Making another appearance in the share will be fresh, crisp and tasty lettuce greens. Either mixed bags or whole heads will get included in each half-share.

Farmer’s Choice: Most of you will be getting a bag of fresh green beans or a half-pint of cherry tomatoes, or even a couple eggplants for your mystery item this week. Quite possibly another item or two will get thrown into the mix instead. Please try to contain yourself, I know the suspense is killing you.

LETTUCE-SHARE: Greens of assortment, mostly lettuce.

FARM NEWS:  We had a wonderful last couple days. Lot’s of kids running around having water play in the veggie bins and tubs. Scouting for some recipes now….do check back, and have a great, healthy, happy eating kind of day!

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Week 12 ~ August 13-August 19, 2012 CSA Newsletter

This Weeks Share: Sweet Corn, Summer Squash, Cucumber, A Brassica, Beets with Greens, Garlic, Tomato, Pepper, and a Farmer’s Choice Item.

Sweet Corn: More delicious sugar corn is getting harvested for the share’s this week. It doesn’t store well and is best eaten fresh. However, if you would rather freeze it, give the shucked ears a quick 1 minute blanch, then remove kernels from cob and freeze for up to 3 months in zip-lock bags.

Summer Squash:  What I like about this salad below, is no fancy kitchen gadgets needed. We know everyone has a vegetable peeler. Any long summer squash will work to make the ribbons. For a nice and tasty, light, refreshing salad when the heat of the day begs to leave the oven turned off, try this!

Zucchini Ribbon Salad  adapted from Two Peas and Their Pod http://www.twopeasandtheirpod.com/zucchini-ribbon-salad-with-sweet-corn-avocado/

  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper, to taste
  • 2 medium zucchini
  • 2 medium yellow squash
  • 2 ears cooked sweet corn
  • ¼ cup chopped fresh cilantro
  • 1/2 red onion, sliced
  • 2 medium ripe avocados, peeled, pitted, and sliced
  • 1/2 cup queso fresco (Mexican cheese)
  1. In a large bowl, whisk the olive oil and lime juice together. Season with salt and pepper, to taste
  2. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn the squash over and slice from the other side until you get to the center again. Fresh, thin-skinned summer squash doesn’t need to be cooked. Easy and elegant!
  3. Put the zucchini and yellow squash ribbons in a large bowl. Cut the sweet corn kernels off of the cob, cutting close to the cob. Discard cobs. Add sweet corn, cilantro, red onion, and avocado slices to the squash ribbons. Pour olive oil and lime dressing over salad and toss until coated.
  4. Crumble queso fresco over the top of the salad and season with salt and pepper, to taste. Serve and enjoy!

**Note-you can find queso fresco at most grocery stores. If you can’t find it, use feta cheese.

Cucumber: We have them, quite literally, coming out our ears. We don’t grow any that become bitter, we only grow beta-alpha types from the Middle East and Asia and Japan. They are technically all melons and improve with size, becoming sweeter. The bigger ones are merely a bigger commitment on your part! Try this refreshing salad with our fresh garlic. Yum!

Cucumber-Garlic-Salad  by Love Farm Organics

  • 2 large cucumbers, thin and unevenly peeled
  • 4-5 cloves fresh garlic, smashed, peeled and roughly chopped
  • 2 Tablespoon rice vinegar
  • 1 Tablespoon sugar or glop of honey
  • 1/3 teaspoon sea salt, more to taste
  • 1/2 teaspoon Sesame oil
  • A large pinch chili powder or a dried, crushed red chili chopped
  1. Whisk honey (or sugar) and vinegar until dissolved. Add sesame oil, salt, garlic and cucumber. Mix well.
  2. Let sit for 30 minutes, refrigerated, for flavors to combine before serving. Eat as is, or spoon on hearty crackers or crusty bread. This is also great with cold quinoa or bulgar.

Brassica: The cruciferous vegetables are still growing strong on the Love Farm, so we’ll keep them coming your way. Each half-share will be getting some broccoli or cauliflower or cabbage this week.

Beets/Greens: Another week of delicious beets! The delicious greens on our beets are it for your greens this week, so please eat them up! They are magically succulent and sweet to me. I LOVE them raw. But they can very easily and quickly be braised if you don’t. The beets themselves, I am just fine with boiling, however roasted with rosemary and a sweet potato and served with some yogurt or sour cream is my preferred method of having them. What is yours?

Garlic: We now have every last bit of garlic up out of the field, and drying. We will ration more to you as the numbers permit, of course excluding enough for our seed next year. yum.

Tomato: Yes. They are here! We are finding ripe beauties everyday now. With the coming heat of this week, we should be seeing many more green orbs changing to a robust red. Ah…summer and luscious tomato time. Thank-you universe for not making us wait until September!

Pepper: We have subtly sweet bell peppers for everyone this week. Many different sizes, shapes and colors will be waiting at your pick-up for you to choose from.

Farmer’s Choice: We don’t quite have enough for all…yet…but some of you will get either more tomatoes or savory Japanese eggplant, or even some blueberries as an extra bonus item for you in this 12th week, the middle share.

LETTUCE-SHARE: Bags of mixed lettuce greens exclusively for our Lettuce-Share members.

BERRY-SHARE: Two full-pints of our sweet and favorite blueberries make it home with you for this, the final week 10 of our berry-share. It was fun, and yum while it lasted. In the weeks to come we will still manage to get everyone some blueberries for the regular share as they straggle on from green to blue, from many to none. Thanks for supporting our berry-share folks!

FARM NEWS: Keeping cool this week is going to be a challenge. A triple digit day, I am not exactly ready for, but bring it on! Keep hydrated mid-week, as they predict 100*F for this coming Thursday. Hopefully it won’t be too hot on Sunday for our pickle party. Don’t forget to r.s.v.p me, letting me know how many of you are coming, or if you have any other questions.

We managed to get lots done on the farm this weekend, and have our dear friends as house guests and helpers to boot. Garlic done. That feels good. All the small pickling cucumbers picked clean to set us up for a new flush come Saturday. Hopefully we’ll have some nice small ones for you to turn into pickles.

We are still transplanting, but almost done for the season. As of last week, we lost a great farm-helper of this season, she’s off to college and we wish her well. Our amazing Rebecca continues to faithfully help us and we are so grateful to have her. I was on a tractor yesterday from mid-morning until dark trying to finish clean-up chopping and mowing. I thought I heard some crickets last night too. Well the frogs are in the pond anyway. And the swallows continue to dash and dive bomb the tractors, catching insects in the wake of stirred-up, dusty air.

 

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Week 11 ~ August 6-August 12, 2012 CSA Newsletter

This Weeks Half-Share: Sweet Corn, Bunch Beets w/greens, Cucumber, Summer Squash, A Brassica (Cabbage or Broccoli), A Big Green, Lettuce and Garlic.

Sweet Corn: We are picking the very first, tender but darn tasty, ears of our corn for you this week. We ask ourselves do we want it this week, or should we wait a week? Then we both tried it and exclaimed ‘why wait’?! We usually start to pick it about now, when the very tip of the ear is still a little white and not fully fattened out. It’s the most tender right now. It barely needs cooked. Three minutes hard boiled max. Enjoy!

Beets: I am so happy to put some beets in the share this week! These tasty red morsels of goodness are one of my favorite things. We are harvesting with greens on, as they have managed to look pretty good through the weeks. So if you are unfamiliar, your beet greens are, in essence chard greens, and can be treated as such added to salads or gently braised. I adore them raw….munch, munch…munch. The thing about the earthy-sweet flavor of beets makes them perfect companions to strong flavored cheese, like feta or blue cheese. Here is a delightful beet recipe to try.

Ruby Salad with Crumbled Feta and Spicy Pepitas from Cooking In Season

FOR THE BEETS:

  • 1 bunch beets (4-5 small), trimmed and scrubbed
  • 2 to 3 sprigs fresh thyme or rosemary, or 3fresh bay leaves
  • 1/2 teaspoon sea salt
  • 1 Tablespoon olive oil

FOR THE VINAIGRETTE:

  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons sherry vinegar
  • 2 Tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • Fresh ground pepper
  • 1/4 cup extra-virgin olive oil

FOR THE SPICY PEPITAS:

  • 6 ounces pepitas (hulled pumpkin seeds)
  • 1 teaspoon corn or peanut oil
  • 1 teaspoon pure chili powder (ancho or New Mexico)
  • 3/4 teaspoon salt

FOR THE SALAD:

  • 4 cups very thinly sliced red cabbage (about 1 small head)
  • 1 medium sized red onion, very thinly sliced
  • 4 ounces (4 cups) mixed baby greens (beet greens work well too!)
  • 6 ounces feta, crumbled (about 1/2 cup)
  1. Roast the beets: Heat the oven to 400*F. Line a rimmed baking sheet with foil. Put the beets, herbs, salt and a drizzle of olive oil in the center; toss to coat. Fold the foil into a loose-fitting but tightly sealed packet around the beets. Roast on the sheet until beets are tender, about 1 hour and 20 minutes. Let the beets cool completely in the foil. When cool, use a paring knife to peel and slice the beets into wedges (6-8 per beet). Roasting the beets can be done up to 2 days ahead and refrigerated.
  2. Make the Vinaigrette: In a small bowl, combine the mustard, vinegar, lemon juice, salt, and a few grinds of pepper. Gradually whisk in the oil.
  3. Toast the Pepitas: Heat the oven to 375*F. In a small bowl, toss the pepitas with the oil, chile powder, and salt. Spread evenly on a rimmed baking sheet and roast until golden and fragrant, 6 to 8 minutes (you’ll hear them popping). Let cool completely on the baking sheet. If making ahead, store in an airtight container.
  4. Make the Salad: Combine the cabbage and onion in a medium bowl and set aside. Up to an hour before serving, the the beet wedges to the cabbage and onion; toss gently with half of the vinaigrette. Just before serving, and the baby greens, half of the feta, and half of the pepitas; toss with the remaining vinaigrette. Arrange on a big serving platter and garnish with the remaining feta and pepitas.

Cucumber: More tasty, cool, crisp cucumbers. Make your family some fresh couscous or orzo and add peeled, diced cucumber, diced feta, torn mint leaves, lemon juice and olive oil with sea salt and pepper to taste….yum.

Summer Squash: Tasty summer squash continues to be your feeding friend! Try this  Zucchini Caponata taste delight this week. It’s a light dish which works great as a starter with crusty bread or a nice side with a grilled steak or lamb.

Zucchini Caponata from Eat Greens

  • 3 medium zucchini (or any summer squash, about 3-4 cups)
  • 3 Tablespoons olive oil, divided
  • 1 red onion, chopped
  • 1 cup chopped celery (about 4 stalks)
  • 1 cup canned chopped organic tomatoes in their juices
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon capers
  • 1/2 cup kalamata olives, pitted and chopped
  • 1 teaspoon sugar
  • Fresh ground black pepper
  1. Trim and quarter the zucchini lengthwise and cut into 1/2-inch pieces.
  2. Heat 2 Tablespoons of the olive oil over medium heat. In a large skillet, saute’ the zucchini stirring occasionally, until golden, about 10 minutes. Remove with a slotted spoon and set aside.
  3. Add the remaining 1 Tblsp oil to the pan and reduce the heat. Add the onion and cook until softened, about 3 minutes.
  4. Add the celery and cook until tender, about 10 minutes.
  5. Add the tomatoes and their juices and cook, stirring occasionally, for 10 minutes.
  6. Add the zucchini, vinegar, capers, olives, sugar and pepper to taste and simmer over low heat, stirring occasionally, for 10 minutes.
  7. Taste. Adjust the seasonings, if necessary. Serve at once or chill for a few hours or overnight and serve cold or at room temperature. The caponata will keep in the refrigerator covered for five days.

A Brassica: Mostly we are harvesting full-size cabbage and broccoli crowns. Hope those will work in your menu.

A Big Green: We are harvesting lovely kale and young collard greens this week for most of your big greens. Cook with your beet greens for a wonderful taste delight.

Lettuce: Nice mixed bags of crisp lettuce for everyone’s salad this week. After hounding members Terry and Violet for the recipe to Wilted Lettuce Salad and dressing, I got my hands on it and tried it. Fabulous! If you are a bacon eater, you have to try this, it’s delicious. We couldn’t help ourselves to add our raw, fresh, young-cured garlic to the dressing. It was sublime. Violet’s original recipe has no garlic.

Wilted Lettuce Dressing / Salad   adapted from Terry and Violet Thetford of Forest Grove, Oregon

  • vinegar (your choice…cider, balsamic, rice wine, infused…)
  • water
  • sugar
  • 3 cloves ‘fresh garlic’, finely chopped
  • 3-5 strips fried bacon, cut into crunchy bits with grease saved
  • Nice platter of lettuce greens, rinsed and dried
  1. Prepare the dressing: Use approximately equal amounts of vinegar and sugar. Should have tang, not sweet, but on the cusp of the two. Use water as desired to dilute the tartness of the vinegar. Add garlic and whisk together.
  2. Add the bits of bacon to your lettuce. Re-heat 1 tablespoon bacon grease and add dressing mix, heating all of it together in a small sauce-pan. Add more grease, for more flavor, as desired. Bring to a quick boil, mixing thoroughly.
  3. Drizzle hot dressing over the greens, wilting them. Toss lightly to evenly coat. Serve immediately. Only use enough greens for one meal, as the wilted green salad will not hold over. The dressing will store for a couple weeks. Heat dressing up before re-using.

Garlic: Still MMmmm great tasting fresh, young-aged garlic for your cooking pleasure. More if you want it.

LETTUCE-SHARE: Bags of Chard for you this week.

BERRY-SHARE: Four pints of our delicious blueberries for weeks 8 & 9 of berry-share this week. One more week to go with our berry-share after this week.

FARM NEWS: It’s been hot. You have been feeling it too. The heat is on. Sometimes muggy, sometimes scorching, but never-the-less clothes sticking, sweat-dripping HOT. It doesn’t look like there is any rain to be had in the forseeable future either. We have been struggling to keep things watered, diligently moving our five water lines around our fields in constant rotation. We weren’t able to get our new drip system fully activated this spring before busy time was upon us. That will eventually help save time and energy with watering. Ah well, another chore for this winter. We are starting to add tasks to the ‘off-season’ ‘to-do’ list. It is starting to feel, but dare I even say, like the slight jabs of Autumn are nipping at our heels. It’s August. Back-to-school is already getting air-play and families are squeezing in those last, end of summer getaways. We are serving up sweet corn and tomatoes, peppers, eggplants and beans are all right around the corner. We have a nice looking bottom half of our season ahead for you.

Save The Date ~ PICKLE PARTY with the Love Farm ~ Sunday August 19th, 2012 ~ 9:00 a.m – ?

We had to move the party day to Sunday. Hopefully this will work out even better for some of you. Our apologies if this now prevents you from coming. We have a wedding to attend Saturday. We will get an early start. Bring your own jars, ready to go and we’ll provide the rest. $8.00 a head should cover our costs. Please RSVP us so we can plan accordingly.

Thanks for your support Members! Enjoy your blueberries this week, those of you getting them. The rest of you, please enjoy the sunshine! Or find some delightful shade….

Until next time…. 😉

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Week 10 ~ July 30-Aug.5, 2012 CSA Newsletter

This Weeks Share:  Summer Squash, Cucumber, Fresh Garlic, a Brassica, a Big Green, Farmer’s Choice and Mixed Lettuce or Endive.

Summer Squash: Many sizes, shapes and colors to choose from.

Cucumber: Are you enjoying the fresh cuc’s as much as we are? So healthy, crisp and perfectly edible. Cucumber salad recipe coming…

Garlic: Our garlic is young and not fully cured and therefore enjoyable raw, and grated in salads or slightly browned in your favorite saute’e.

A Brassica: This week everyone should get broccoli or cabbage for the brassica’s of the week.

A Big Green: The big green’s are looking to be Japanese mustards (the mild ones) and Choy’s. Technically Choy’s are Brassica’s but this week we are treating them as your green, while we take a break from the chard and kale rows.

Farmer’s Choice: We have many different things here and there which we will be offering for you to choose from. You may get to enjoy lovely aromatic fennel bulbs. The bulbs can be sliced and roasted or chopped and added raw to salads. The fronds are great as a pizza topping or even on a tasty cheese sandwich. I’ll post a recipe later. Or, some of you may choose some of the heat loving crops we are lucky enough to already be pulling out of our cold-frame…peppers, eggplant and cherry-tomatoes.

Portobello Mushrooms Stuffed with Spinach, Parmesan, and Fennel  adapted from Food to Live By

  • 4 Large portobella mushroom caps (about 1.5 pounds total)
  • 1/4 cup olive oil, plus more for oiling the baking dish
  • 1/2 finely minced shallots (we have used garden chives)
  • 1.5 cups finely minced fennel (1 large bulb)
  • 4 cloves fresh garlic, finely minced
  • 6 ounces shiitake mushrooms, stems discarded, caps minced (about 1 cup)
  • 12 ounces spinach (we have used chard) cut in ribbons
  • 1/4 cup minced parsley
  • 3 Tablespoons minced fresh tarragon (we use dried)
  • 1.25 cups freshly grated Parmesan cheese
  • salt and fresh ground pepper
  1. Wipe the portobello mushroom caps clean with a damp towel. Using a small paring knife or teaspoon, remove the gills to create a shallow depression for the stuffing. Place the portobellos on a lightly oiled baking dish and set aside.
  2. Position rack in center of oven and preheat to 400*F.
  3. Heat the olive oil in a large skillet over medium-low heat. Add the shallots and fennel and cook until soft, 8-10 minutes.
  4. Add the garlic and shiitake mushrooms and cook until the moisture has evaporated, about 10 minutes. Stir in the spinach and cook until it wilts, about 5 minutes, working in batches f necessary.
  5. Add the parsley, tarragon, and 1/2 cup of the Parmesan cheese and stir to combine. Cook until the cheese melts, about 1 minute. Season the filling with salt and pepper to taste.
  6. Spoon the filling into the portobellos, mounding it slightly. Sprinkle 3 Tbspn of the remaining parmesan cheese over each mushroom (The mushrooms can be prepared up to this stage 4 hours ahead.  Cover and refrigerate until ready to bake.)
  7. Bake the mushrooms until they are tender but not soggy, and the cheese on top has browned, 20-25 minutes. Serve immediately.

Fennel Cucumber Salsa adapted from allrecipes.com

  • English cucumber, diced
  • 1 large fennel bulb, diced (a little of the fronds work nice in this too!)
  • 1 avocado – peeled, pitted, and diced
  • 1/2 red onion, chopped
  • 1/2 cup pickled jalapeno or banana peppers depending on your taste
  • 1 bunch cilantro, chopped
  • 2 tablespoons honey
  • 3 tablespoons fresh squeezed lemon juice
  • salt and pepper to taste
  1. Combine the cucumber, fennel, avocado, red onion, pickled peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.

Lettuce/Endive: Still the greens for salad remain fresh and in your share’s. Choose one or the other, mixed sweet lettuce or mildly bitter endive.

Salad-Share: Big bags of mixed lettuce greens or endive.

Berry-Share: We are doubling the berry-share this week with our tasty, fresh blueberries. Each berry-share member will take home 4 glorious full pints of the sweet, little gems. This will count for week 6 and week 7 of berry-share with 3 more to go.

FARM NEWS: Well, we are slightly disappointed to report that many things we planned to bring you this week, just still aren’t ready, however the heat in our cold-frame is readying some hot-loving crops early! The summer roots of beets and carrots can really use longer in the ground. The corn is behind from what we thought by about two weeks. So alas, it will be August for that stuff after all. I am looking forward to next year already, and having ourselves another cold-frame (our plan for this winter), which can be devoted to early roots for our members. It’s been a long time coming, but I foresee many tasty little bunches with young spring roots of turnip, carrot and beets in your future….stick with us friends! Yet, some of you may choose some of the first picks of peppers, eggplant and cherry-tomatoes we will offer in our ‘Farmers Choice’ this week.

We had a great weekend of U-picking in our blueberries. Thanks dearly to all of you who made it out rather last minute. I love to see our member’s smiling faces out on the farm and eating our berries, going home full and happy! Two member’s from S.E, James and Stasia, road their bikes to the farm after camping in Stub Stewart State Park. I was so impressed to see their smiling, peddle-powered faces eating our yummy no-spray blues! Now we are picking our blueberries, but we may still have a nice u-pick available next weekend. I’ll keep you posted. Also, keep in mind that next week, we will be offering flats of our blueberries available for $25.00 and delivered to your pick-up. I’ll be taking orders next week.

Also, let’s mark the calendar for Saturday, August 18, 2012 for our annual Pickle Party! It looks like that weekend will work on our end, with the fresh dill and the pickling cucumbers. We’ll supply the garlic too and whatever else we have around to pickle. Just bring your own jars and we’ll be charging $8 a head for all the supplies (children are free!). Please let me know if you are planning on coming out. It’s a lot of fun. Until then…enjoy the summer!

Your Loving Organic Farmer’s

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