27 Aug Fri 2010
CSA Contents week of August 30, 2010
Tomatoes - slicing and paste
Some cherry tomatoes (maybe extra choice)
Rattlesnake pole beans
Beets
Carrots
Onions
Potatoes
Delicata Squash
Apples
Extra choices will include broccoli, summer squash, zucchini, and more!
Please order kale and beet greens if interested this week by the morning before your scheduled pick up day. Kale can be ordered in bunches (10 leaves per bunch). Beet greens can be ordered by the pound.
868-5083
2010 Week 11 Newsletter with recipes
CSA Newsletter
Only two Winter Shares left!
Volume 6
Issue 11- Farm and High Street
August 26, 2010
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Week 11
This week we have bits of some new items for folks who pick up every other week: tomatoes, broccoli, green peppers, and delicata squash. I'm especially excited about the squash. We also have some eggplant and Rattlesnake pole beans this week. The pole beans are so tender and tasty! They're my favorite summer bean! The tomatoes are slow in coming, but we should have a boom in the next couple weeks. some of the new items will be in your extra choice area until the plants start producing more in the coming weeks.
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
This is NOFA's play on the highly successful singles phenomenon called 'Speed Dating.' In Speed Dating, each participant spends a pre-determined amount of time with one potential mate, then moves on to the next. In Weed Dating, it’s much the same—except, instead of sipping on Cosmos while chatting with your partner, you’ll be weeding a bed of vegetables or doing other similar, light labor. This is a great opportunity to meet other farm and food enthusiasts, farmers, and NOFA-VT staff. We hope to not only ignite the flames of human companionship, but tighten the relationships between farmers and consumers as well.
Singles will receive a farm tour and refreshments, in addition to cultivating new connections. Farm experience is not required, but please come prepared for an hour’s work. Not looking for love? Friend-seekers are welcome as well.
Also, watch for our October and November farm events! To be announced...
Garden Progress and Farm News
Our carrots, beets and onions are looking really great! We'll start to distribute them again next week. Even though it's still August, it sure feels like fall is in the air. Our late planting of summer squash and zucchini looks really good. I'm hoping that our harvest the second time around will be better than the first. Also coming in nicely are the parsnips and sweet potatoes - a new crop this year. We'll take a break from the peppers after this week and see if we can get some red and gold fruit. I was pleasantly surprised to find some Snowy eggplant ready. The usual purple ones are a bit further behind, although I did find two. The Rattlesnake pole beans were such a pleasure to pick! We filled three buckets pretty quickly. We're brainstorming the best way to trellis even more for next year. The bush beans are such a pain to pick that I'm pretty sure I'll only plant pole beans next year. It's fun to look ahead! Coming up soon we'll be planting turnips, radishes and arugula for September and October shares.
Recipes of the Week
Delicata Squash
1 delicata squash
1tbsp Cinnamon
1/4c chopped nuts
When preparing in an oven, cut the squash in half by cutting down the length of the oblong shape. Place the squash with the skin side down in a dish with 1/2 inch of water. Cover the dish and bake for 1/2 to 3/4 hour at 375 degrees.
In a microwave, cook for approximately 20 minutes in a dish with a loose cover of plastic wrap.
Cut in half and remove seeds.
Bake upside down in a baking dish at 350 for 40 minutes or until done.
Sprinkle with cinnamon and chopped nuts.
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Braised Romano Beans You may have to adjust the recipe a bit according to the amounts you have.
Time: 1 1/2 hours
1/2 cup extra virgin olive oil
1/2 cup minced celery
1/2 cup minced carrot
1 cup minced red onion
1 clove garlic, crushed
2 sprigs fresh rosemary
1 teaspoon tomato paste
1 cup peeled, crushed ripe tomatoes, preferably plum tomatoes, with their juices
Salt and freshly ground black pepper
1 1/2 pounds romano beans (flat green beans), ends trimmed (or fresh cranberry beans in their shells).
1. Heat oil in a deep skillet or a shallow three-quart saucepan. Add celery, carrot and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.
2. Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust seasoning and serve hot or at room temperature.
Yield: 6 servings.
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