09 Jul Fri 2010
CSA Contents Week of July 12, 2010
New potatoes!!!
Lettuce
Swiss chard
Fresh garlic
Bok Choy
Summer savory
Basil
Some raspberries...
Extra choices and trades will include: radishes, lettuce, green onions
Coming very soon: carrots, beets, yellow and green beans, zucchini!
If you want extra herbs (oregano, dill, chives) please order by 9:00am at the latest the day before your share day. 868-5083 or maplewoodorganics@yahoo.com
2010 Week 4 Newsletter with Recipes
CSA Newsletter
Only four Winter Shares left!
Volume 6
Issue 4- Farm and High Street
July 8, 2010
Find us now on Facebook!
Week 4
New this week we have beautiful Swiss Chard! I loved harvesting it for you yesterday! It came in so thick and colorful it was a gorgeous pick. Coming soon we'll have new potatoes and raspberries (I hope...). We are having some problems with pests in the raspberries, but I hope to resolve those in the next week. This is the end of the radishes for a little bit. This is also the last week for beet greens until the next crop is ready. We've thinned them out well, so that now the beets are starting to size up! You'll be able to eat those sweet roots in a couple weeks!
Intern Welcome
We are thrilled to introduce our first intern of the 2010 season, Robert Snyderman. Robert arrived last 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. While at Maplewood, he's been enjoying longs walks, spending time with our children and writing poetry. Please help us welcome Robert to Maplewood Organics and to Vermont!
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
Our beans are in bloom! Hurray! I can't wait to taste that first fresh bean. The timing should work well with the potatoes to enjoy them together with cream, butter, salt, and pepper! Yum! Everything is growing well! The tomatoes and vines were off to a slow start, but seem to be catching up finally with all this heat. We put in the poles for the pole beans last week with some help from our former intern, Justin, and his friend, Misha. Our flowers are a little behind compared to last year, but hopefully in a couple weeks, we'll have enough ready to offer you bouquets.
We bought a different rototiller this year. It's a heavier-duty machine than the one we had last year. Eric has been doing all of the tilling with it. It tends to jump around a bit with all the stones we have in our fields. After operating it for a few weeks, he's committed to hiring a rock crusher before the start of next season, something we had talked about for this year.
We still have one last planting of broccoli to go in, another planting or two of lettuce, and all of our plantings for the fall.
We are testing out some black plastic this year for our peppers and eggplant. It sure keeps the weeds down well! I may use it on tomatoes next year too. We'll see. I'm still struggling with the fact that I have to throw it away at the end of the season. If that biodegradable plastic would just be approved....
Recipes of the Week
Remember that greens can be substituted or combined!BEET GREENS Adapted from COOKS.COM
1 bunch fresh beef greens
1/4 + 1/8 tsp. salt
1/4 tsp. sugar
1/4 tsp. black pepper
1/4 c. lemon yogurt
1 tbsp. horseradish
Wash beet greens well and cut off coarse stems. Place in large pan, cover and cook with only water that clings to leaves; cook approximately 15 minutes. Drain if necessary. Combine balance of ingredients; add to greens, serve hot.
Fried Egg Sandwiches with Garlicky Swiss Chard and Cheddar
From the Matthew Card collection Serves 4
If you prefer, kale may be substituted. Cheddar cheese is just a suggestion; feel free to substitute what you find at the market or happen to have in the refrigerator. It should be assertive; mild cheeses won’t stand up to the garlicky greens.
~ Salt
1 large bunch Swiss chard, leaves trimmed from stems and rinsed; stems trimmed, rinsed, and chopped into ¼-inch-long pieces
4 Tbsp. extra-virgin olive oil
3 garlic cloves, sliced thin
~ Large pinch crushed red pepper flakes
1 lemon
1 small to medium red onion, sliced thinly
½ tsp. sugar
4 large eggs
2 oz. extra-sharp cheddar cheese, sliced thin or grated
4 crusty rolls (such as ciabatta or Kaiser), split and lightly toasted if desired
1.Bring large saucepan filled with water to boil. Season generously with salt and add chard leaves. Simmer until just tender, about 2 minutes. Drain and cool under running water. Squeeze dry, chop coarsely and set aside.
2.Combine 2 tablespoons of oil, garlic, and crushed pepper flakes in large, nonstick or well-seasoned skillet over medium-high heat. Cook, stirring frequently, until garlic just begins to color, about 2 minutes. Add greens and cook until glossy and covered in oil and garlic, about 2 minutes. Drizzle with lemon juice to taste; transfer to bowl and set aside.
3.Return pan to burner and reduce heat to medium. Add 1 tablespoon of oil to pan along with chard stems, onion, sugar, and large pinch salt. Cook, stirring frequently, until onions have softened and are beginning to brown, 7 to 10 minutes. Push onion and chard mixture to ring around outside of pan; add remaining 1 tablespoon of oil to center of pan and crack eggs evenly around center of pan. Season eggs with salt and pepper and cover pan. Cook until eggs are just set but yolks are still runny, 2 to 4 minutes. Top with cheese, recover, and cook until cheese has just melted, about 2 minutes longer. Divide greens evenly amongst rolls, top each roll with an egg, and spread onion mixture over top. Serve immediately.
Radish Recipe Tips
For extra crunch and bite, add sliced radishes to stir-fry's.
Sprinkle chopped or sliced radishes into tuna for more zip and texture.
Stir chopped or sliced radishes into tuna, egg, potato or chicken salad.
Stir chopped radishes into plain yogurt or sour cream for a topping for baked potatoes or chili.
Bagels spread with cream cheese and sliced radishes make a quick appetizer or snack.
Toss radish greens (full of vitamins A, C, and B!) into mixed vegetable soups or stir–fry's. They cook quickly. If they are young and tender toss into a green salad.
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