19 Jul Sun 2009
Week 6 Newsletter with Recipes
CSA Newsletter
Volume 5
Issue 6- NMC
July 20, 2009
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Week 6
New to everyone this week: broccoli, carrots, green cabbage! More exciting new additions for our half share members this week: peas, new potatoes, basil, fresh garlic, and raspberries. We’ll let the onions get big now, so no more green onions. It won’t take long for them to plump up. Remember to go to our Local Harvest website blog (
http://www.localharvest.org/farms/M13345) to view your CSA contents for the upcoming week. You can also find our newsletters posted to that blog. If you want to look back at recipes, you can look there!Farm News
We still haven’t found a used rototiller. We’ve had a couple leads, but no luck finding the right size. So we’ve been doing even more hand weeding and weeding with our "action hoes". We’re somehow finding time to do our every-other-day harvests, plant crops and do other maintenance to the gardens like put up more pole teepees for the pole beans to climb.
We are happy to announce that we’ve found an intern to take over Hannah and Ellyn’s positions when they leave for college next month. His name is Brian. He, like Eric, is in need of some agricultural experience in order to join the Peace Corps. He’ll be starting part-time soon commuting from South Hero until Hannah and Ellyn leave for school. Please welcome him to the farm!
Garden Progress
Weeding, weeding, more weeding! The gardens are actually looking pretty good. I’m hoping to catch up and have them looking even better by the time we host the NOFAvore event on the 29th. More beans went in the ground this week, our third bean crop. We should start picking our first planting of beans within the next two weeks. With some heat, we’ll be picking sooner! We have baby beans on all the plants. I also noticed baby zucchinis and yellow squash blossoms. It’s about time! The eggplant and pepper plants in the greenhouse look AMAZING! I’d like to put up another greenhouse or two so that we can always grow eggplant, peppers, tomatoes, and melons in a greenhouse somewhere. I’ll add them to my wish list. Beets are starting to get big. Our winter squash is in bloom. We’ll be planting more lettuce mix this week. We planted some two weeks ago, and it’s finally starting to look like something.
Winter CSA – Only THREE spots left!
Don’t wait until it’s too late! Last year we had a waiting list. Sign up now for our winter CSA which runs October through December. The total cost to you is $140. A $50 deposit holds your spot!
Save the Dates
CORRECTION: Wednesday, July 29th, 5:00-7:00pm – NOFAvore celebration at Maplewood Organics – Dinner, farm tours, relaxed fun!
Join us to celebrate Vermont organic agriculture!NOFAvore Celebrations are dinners featuring our Vermont Farmers' Fare pizza with local and organic cheeses, meats, and toppings from the farm hosting the celebration.
These celebrations will provide an opportunity to meet other NOFA Vermont supporters in your region, introduce your friends to NOFA Vermont, and tour the host farm.
These gatherings are free and open to all (members and non-members alike).
Please pre-register and get-directions by calling the NOFA Vermont office: 802-434-4122.
Saturday, September 12th, 5:00-7:00pm – Annual CSA Member Cook-out
Recipes of the Week
1 head of green cabbage, chopped
3 carrots, shredded
3 cloves of garlic, chopped
2 or 3 radishes, shredded
1 medium onion, chopped
1 or 2 beets if desired, shredded
Sea salt (NOT table salt), Redman or Celtic sea salt work well, about 2 tablespoons
Summer Kraut(what you put in this changes as the summer goes on: peppers, zucchini, squash, string beans)
Combine all ingredients in large glass bowl. Stir well to distribute the salt. Cover the bowl with a clean kitchen towel and allow it to sit all day on the countertop. At the end of the day, pack the kraut into quart jars. Press down the vegetables so the juice comes over the top. Put lids on the jars. Leave jars on countertop for at least three days, up to two weeks to allow the vegetables to ferment. Start tasting the vegetables after three days and put jar in refrigerator when the kraut is done the way you like it. When fermenting is complete, you may add water to the jars to dilute the juice if you find it too salty. Kraut will keep in the refrigerator for several months.
CREAMED POTATOES AND PEAS (from cooks.com)
1 tbsp. butter
1 tbsp. flour
1/2 tsp. salt
1 c. milk
1 1/2 c. cooked new potatoes, cut in half if lg.
1 pt. fresh new peas, cooked and drained
Melt butter in medium saucepan; blend in flour and salt. Add milk; stir and cook until thick and bubbly. Add cooked potatoes and cooked peas to hot mixture; heat through. Garnish with little chopped pimento, if desired. Pour some butter over the top just before serving for a richer flavor.
For creamed potatoes, just leave out the peas.
Curried Carrot Salad with Nonfat Yogurt
Bon Appétit | May 2009
Use a mild (sweet) curry powder.
Yield: Makes 4 to 6 servings
Active Time: 15 minutes
Total Time: 15 minutest
3/4 cup plain nonfat yogurt
1 large green onion, chopped
2 tablespoons chopped fresh mint
1 1/2 teaspoons fresh lemon juice
3/4 to 1 teaspoon curry powder
1 pound carrots, peeled, coarsely grated
1/4 cup dried currants
Whisk first 5 ingredients in large bowl. Add carrots and currants; toss to coat. Season to taste with salt and pepper.