Maplewood Organics

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Week 9

More beans this week! The zucchini, summer squash and cucumbers are starting to produce a bit better with the moisture in the soil. Now if it would stop raining for a bit and let the ground and the plants catch up taking it up. We do have some plants dying from too much water...one end of the bean rows, some of the squash plants, some tomatoes. It's just too much at once.... I did a walk through Friday and found broccoli and cauliflower starting to form. We're also close to offering green peppers and delicata squash. There are some cherry tomatoes ripening but so far they are splitting from too much moisture. Let's hope that that will turn around soon!

Save the Dates

Saturday, September 18th, 5:00-8:00pm

Annual CSA Member Picnic

Come enjoy good company, tour the farm by foot and hay rides, and eat delicious Maplewood and member food! Please bring a dish to share. You may also bring a friend who might be interested in joining our CSA next year. Maplewood Organics will provide burgers and fixings, place settings, and non-alcoholic beverages. We'll have dinner around 6:00. Keep an eye out for an Evite for this event.

Sunday, September 19th, 1:00pm-4:00pm

NOFA Weed Dating Event

Details to come soon!

Garden Progress and Farm News

It's wet. Some areas are so wet you can't walk through. Some areas have to be walked through for harvest. One of our workers sunk right in picking beans last week and needed help getting her boot out of the mud. Most everything is doing fine though and will continue to do fine if the excessive rain backs off.

The squash looks amazing right now. I've noticed sugar dumpling, delicata, pie pumpkins, spaghetti squash, acorn and butter cup squash all forming. Some of the pie pumpkins are starting to turn! Our pole beans are climbing high on the bean poles and are starting to bloom. Our fall carrots are fattening up. Many of the seeds Robert and I planted recently are coming up, including lettuce, fall beets, and another round of zucchini and summer squash.

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Recipes of the Week

Kale and Banana Smoothie (1 serving)

"Nutrient-rich kale is hidden in this delicious banana smoothie. . . perfect for those of us who have a hard time getting our daily dose of veggies!"

1 banana

2 cups chopped kale

1/2 cup light unsweetened soy milk 1 tablespoon flax seeds

1 teaspoon maple syrup

1. Place the banana, kale, soy milk, flax seeds, and maple syrup into a blender. Cover, and puree until smooth. Serve over ice

Sweet Pepper Pasta Toss with Kale

1 (8 ounce) package uncooked farfalle

(bow tie) pasta

1 tablespoon olive oil

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 cup roughly chopped kale 4 cloves garlic, chopped

1 pinch dried basil

1 pinch ground cayenne pepper

salt and ground black pepper to taste

8 ounces feta cheese, crumbled

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.

3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve

Basic Roasted Beets

3 medium beets

1 tablespoon olive oil

1. Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy

tops. Wrap in aluminum foil and place in the oven. Roast until tender and easily pierced with a

knife, about 1 hour. Remove from the oven and let cool.

2. When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with

your fingers.

3. Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

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SOURCE: http://www.chow.com/recipes/11100-basic-roasted-beets