30 Jul Fri 2010
CSA Contents Week of August 2, 2010
Leeks
Onions
Green and yellow beans
Kale
Zucchini
Garlic
Basil
Extra choices will include: yellow squash, Swiss chard, and more.
If you WANT beet greens, please order them in one pound increments by early morning of the day before your pick-up.
We are anxiously awaiting red tomatoes, more cukes, broccoli, cabbage, and cauliflower. Hang in there!
2010 Week 7 Newsletter with Recipes
CSA Newsletter
Only four Winter Shares left!
Volume 6
Issue 7- Farm and High Street
July 29, 2010
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Week 7
We're now harvesting some nice big kale. I've posted 17 different kale recipe ideas to our Local Harvest blog. Check them out! We also have zucchini and scallopini summer squash as a choice this week. They should start taking off this week so that everyone can have more. We'll continue to offer garlic. We will reserve some for our winter CSA members for the first time this year. We'll also save out enough to double our planting again this year.
If you're not going to eat your carrots right away, remove the tops so they stay nice and crisp. We'd be happy to do this for you when you pick up your share as well!
We'd like to thank Robert for holding down the fort for us this past weekend while we went away for my family's annual sibling camping weekend. We wouldn't have been able to do it without you staying here to work! Thank you so much!!! We got to spend a whole day at the beach and just relax and be together for two whole days.
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Garden Progress and Farm News
If any of you wants to volunteer on Sundays or Wednesdays during harvest and prep, please consider doing so during this next month while we're waiting for our next intern to arrive.
We plan to harvest all the rest of the garlic this week and set it up in the greenhouse to cure (dry). This will take most of a day. The garlic will remain in the greenhouse for a couple weeks where we'll check it for doneness every week. Then we'll sort it and clean it to prepare it for distribution and planting.
The crops that Robert and I started planting last week are coming up! We unfortunately missed the window of opportunity for flaming the carrots with so much else going on. We'll continue to plant this week as time allows. We planted about half of the area last week.
We also have some rows to clear out and replace with either fall crops or cover crops. I'd like to get some buckwheat in this year to help smother some problem weeks and attract more pollinators.
Our tomato plants look good! We have lots of green tomatoes and lush, green plants. There have been reports of late blight in surrounding states, but so far nothing in Vermont. I hope it stays that way! We really need a good tomato and potato year.
Our cabbage and broccoli are coming along too. They are later than last year. I expected to have some ready by now. The plants are nice and big and healthy. It should be more than a couple weeks until we have some of them to offer.
I want to apologize for not offering flowers yet. It has been a real challenge this year with less interns than usual to harvest, wash and divide all of your produce in time for distribution. So flowers have been skipped so far. I really do want to offer this beautiful bonus to you. Perhaps I'll make it out to cut some for you after printing this newsletter! We'll do our best to start cutting some stems for you, even if you have to choose flowers to make your own bouquet.
Recipes of the Week
Oven Roasted Green Beans
Pre-heat your oven to 450°F
1 pound green beans, stem ends snapped off
1 tablespoon olive oil
Table salt and ground black pepper
Adjust the oven rack to the middle position. Line baking sheet with aluminum foil. Spread beans on baking sheet. Drizzle with oil and use hands to toss green beans to coat the evenly with the oil. Sprinkle with 1/2 teaspoon salt, toss to coat. Distribute in one even layer. Roast 10 minutes.
Remove baking sheet and redistributed beans. Put back in oven and continue baking 10-12 minutes until the beans are dark golden brown in spots and have started to shrivel.
Adjust seasonings with salt and pepper.
Beet and Carrot Quick Slaw
Recipe courtesy Kathleen Daelemans
.Prep Time:20 minInactive Prep Time:--Cook Time:--Level:
EasyServes:
4 servings.Ingredients
•2 tablespoons Dijon mustard
•4 tablespoons red wine vinegar
•1 teaspoon celery seed
•1/2 teaspoon sugar
•1/2 teaspoon salt
•2 tablespoons extra-virgin olive oil
•Cracked black pepper
•1 pound beets, peeled and shredded, about 3 medium beets
•1/2 pound carrots, peeled and shredded, about 3 carrots
•3 tablespoons fresh chopped parsley leaves
Directions
In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.
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