25 Jun Fri 2010
CSA Contents Week of June 28, 2010 - Week 3
Strawberries
Lettuce
Radishes
Baby kale
Green onions
Baby beet greens
Basil
Maybe some surprises!
2010 Week 2 Newsletter with recipes
CSA Newsletter
Volume 6
Issue 2
June 24, 2010
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Week 2
Welcome to those of you who are starting your shares this week! We are so grateful to have strawberries from our own patch to offer you this week! We will have them for at least one more week. Yum! As you know our shares start out light. Just remember that come mid-summer, you’re going to be receiving $30-$40 worth of produce each week! Please trust me to deliver the value promised you over the season. Just be patient! :-)
Volunteer Thank You
We are so lucky to have new and continuing volunteers on our farm! Some of you met Brandi last week at your CSA pick-up. She's been coming out to the farm to help in any way she can. Saturday, she brought a friend and they both worked ALL day helping me plant more vegetables! We were joined in the afternoon by Eric's sister, Sarah. We got so much done before the rain! Thank you! We planted more red cabbage, Brussels sprouts, broccoli, tomatillos (not too many!), beans, peas, carrots,and onions. We have been having an awful time getting peas going this year for the first time. This is our third try. I hope they take! (6/24 Update - Peas are coming up in the big field! Hurray!)
We are late getting interns this year and are still searching for an additional intern or two to start as soon as possible. We have one person committed to start in one week and another coming in August or September. Our friend, Justin, who interned here for two summers is also coming for two weeks this summer to volunteer on the farm.
If you know of anyone who may enjoy working here and learning about organic farming hands-on in exchange for room and board (I prepare all organic meals every day for the whole crew!) along with local NOFA workshops, the three-day NOFA Summer Conference in Massachusetts, and a $25 per week stipend, PLEASE send them our way! Applicants should be 18 years or older, although we will welcome younger volunteers who continue to live at home.
Other Local and Organic Food
We still have beef, cheese, and bread shares available. I will have cheese and bread for you to sample so you can taste before you commit to a share.
Preview Your Weekly Share Every Friday!
Every Friday you can go online to Maplewood Organics’ Local Harvest listing to view what will most likely be in your share the following week. Just go to
http://www.localharvest.org/farms/M13345 and view click on the box that says "Read Our Blog". This is where I’ll post CSA share contents. We hope that this helps you plan your weekend shopping and your meals for the week! Also visit the blog if you only pick up every other week so you don't miss out on any news or recipes.Still Room in the CSA – Summer and Winter
We do still have room for CSA members! If you know of someone who might enjoy participating, please send him or her our way, or pass their address on to us so that we may mail or email them a brochure.
We also still have a few winter shares left! If you are interested in this option this year, it would be a good idea to reserve your spot soon with a $50 deposit! The last two years we sold out and had a waiting list! Don’t wait too long!
Recipes of the Week
Keep a bag or two of washed greens in your fridge. That way, you'll be able to:
Include the baby greens in your salad! Add some dried cranberries or raisins and some chopped nuts, and any kind of cheese and drizzle on your favorite vinagrette! (I also like to put on some thinly sliced apple and plain yogurt! Yum!)
Garnish your pasta or grilled vegetables, grilled cheese, fish, or chicken with a generous handful
Add some to the basil when making pesto.
Toss a handful or two into your soups, stews, and sauces.
Add some to your food processor when making your own bean dip.
(from dakotagarlic.com)
Cut scapes to green bean size and saute them in butter and salt for six to eight minutes. During the last minute of cooking add about 1 tsp. of balsamic vinegar.
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Walnut -Strawberry (and/or Rhubarb) Bread
1/2 cup (2 ounces) chopped walnuts
1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
1 cup (7 ounces) sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon lemon zest OR 1/4 teaspoon lemon oil
2 eggs
1 1/4 cups (10 ounces) mashed strawberries*
1/2 cup (3 7/8 ounces) vegetable oil
*Note: Use 1 1/4 cups cooked rhubarb in place of the strawberries, to make a slightly tart bread. Start with 2 1/2 cups sliced rhubarb. Cook over medium heat (or in the microwave) to make about 1 1/4 cups unsweetened rhubarb sauce. You may also substitute rhubarb for just some of the strawberries, to make strawberry-rhubarb bread.
Preheat your oven to 350°F. Grease and flour (or spray with non-stick vegetable oil spray) a 9 x 5-inch loaf pan.
In a medium-sized mixing bowl, whisk together the walnuts, flour, sugar, soda, salt and nutmeg. In a separate bowl, whisk together the lemon, eggs, strawberries and vegetable oil. Combine the wet ingredients with the dry ingredients, whisking until well-blended.
Pour the batter into the prepared pan, and bake for 55 to 60 minutes, until a cake tester inserted into the center comes out clean. Cool the bread in the pan for 15 minutes, then remove it from the pan and transfer it to a rack to cool completely, 1 hour or longer. For best flavor and easiest slicing, wrap the bread while still slightly warm and let it sit overnight.
Fresh Herbs
1 tablespoon chopped fresh herbs are the equivalent of 1 teaspoon dried herbsChives
can be added to most any dish cooked or raw to add extra flavor. Chop them up and add them to salads, omelets, soups, sandwiches, egg salad, potato salad…. The possibilities are endless!Dill
Quick dill butter: Add 1/4 cup minced fresh dill weed to 1/2 cup softened butter. Mix well, cover and refrigerate at least 2 hours before using to let flavors blend. Use with broiled seafood or as a spread for savory breads.
Oregano
Oregano Dressing for Lettuce Salad from www.mariquita.com
1/4 cup fresh lemon juice
3/4 cup olive oil
3 teaspoons fresh chopped oregano leaves
salt and pepper
Combine all ingredients and dress a lettuce salad. Add feta cheese, chopped tomatoes (in season), and greek olives if desired.