02 Jul Fri 2010
CSA Contents Week of July 5th
Lettuce
Kale
Swiss Chard
Beet greens
Green Onions
Radishes
Basil
Maybe new potatoes, possibly in another week
You may order dill, oregano or chives as a free extra at least by 9:00am a day ahead of your pick-up day!
2010 Week 3 Newsletter with recipes
CSA Newsletter
Volume 6
Issue 3- Farm and High Street
July 1, 2010
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Week 3
This is our last week of strawberries. The rain last week really put a damper on strawberry production. I had to throw out a lot of moldy berries as I was picking. BUT our raspberries are starting to ripen! We should have enough to offer you all in the next week or two! New this week: green onions (scallions), baby kale and basil. We will be offering trades (extra items that you can trade for something in your share that you don't want) within the next week or two and this will become a regular option for the rest of the season.
Intern Welcome
We are thrilled to introduce our first intern of the 2010 season, Robert Snyderman. Robert arrived this weekend and was initiated into life here at Maplewood with a CSA harvest and prep day followed by 500 bales put into the barn. He's ready and eager to help and learn in any way he can. Robert is a poet, and will be attending Brown University in the fall as one of five students accepted into a prestigious masters program there. Please help us welcome Robert to Maplewood Organics and to Vermont!
We are still searching for an additional intern or two to start as soon as possible.
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 have a fresh supply of Rainville Farm's Organic Sunflower Oil offered to you this year for $15 per bottle. This wonderful local oil is versatile. I use it for frying, baking and for salad dressings. I also use it instead of shortening to grease pans. Try some! You'll love it!
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.Garden Progress and Farm News
We've spent a lot of hours hoeing between plants in the big fields. The weeds are pretty well under control in the garden behind the house and everything is growing well. We have two successive crops of string beans growing bigger every day, and pole beans just popping out of the ground. Our broccoli plants look beautiful, green and purple this year. Our potato plants are starting to bloom which means that we'll have new potatoes to offer you in a couple of weeks. Yum! And our third and fourth plantings of peas are coming up! Hurray!!! We'll be spending more time hoeing this week and will work on conquering the galinsoga weeds behind the house...a truly terrible weed. We're still thinning the beets and offering you the baby beet greens. These are delicious in salads, omelets, frittata, grilled cheese, or cooked up alone or in stir fry.
Recipes of the Week
http://www.mariquita.com
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1 bunch |
radishes, thinly sliced |
Mix ingredients and eat. Can be made ahead.
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Beet Greens
from http://www.grouprecipes.comthe tops of one bunch of beets
olive oil
4 cloves garlic
salt
2 slices bacon, chopped
1/3 can northern white beans
1 cup cooked brown rice
Wash and cut beet greens into 1-3 inch pieces- be sure to remove all dirt and sand! Roughly chop garlic. Sauté garlic in 1 TBSP olive oil until fragrant. Add greens and 1/8 cup water. Cover and cook, stirring occasionally until veggies have softened. Remove veggies from pan and keep warm. Add bacon to pan and stir quickly until cooked. Add greens back to pan with bacon, along with white beans and stir to mix well. Serve on a bed of brown rice.
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Mashed-Potato Cakes with Onions and Kale from http://find.myrecipes.com
Yield: 4 servings (serving size: 2 patties)
12 cups water
1 bunch kale, trimmed (about 4 ounces)
2 2/3 cups (1-inch) cubed Yukon gold or red potato (about 1 pound)
3/4 teaspoon salt, divided
1 tablespoon olive oil
1 tablespoon butter or stick margarine
3 cups diced onion
2 tablespoons chopped fresh sage
1/4 cup sliced green onions
1/4 teaspoon freshly ground black pepper
Cooking spray
Sage sprigs (optional)
Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.
Preheat oven to 400°.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes.
Preheat broiler.
Broil patties for 5 minutes or until browned. Garnish with sage sprigs, if desired.