11 Sep Fri 2009
Week 13 Newsletter with Recipes
CSA Newsletter
Volume 5
Issue 13- Farm
September 10, 2009
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Week 13
This Saturday is our annual member picnic! If youhaven’t RSVP’d yet, please use your evite to let us know if you’re coming! We hope you’ll be able to find the time to come out to the farm for some fun!
Remember to go to our Local Harvest website blog (
http://www.localharvest.org/farms/M13345) to view your CSA contents for the upcoming week. You can also find our newsletters posted to that blog. If you want to look back at recipes, you can look there!Flowers for Special Events
We now arrange flowers for special events! If you're planning an event for this summer or fall or next summer or fall (mid July-September) please keep us in mind! We grow all of our own flowers organically and have very competitive prices! Our bouquets would be done in the style you're receiving in your share. Special requests for certain flowers and colors can be made if booked early for next season! Spread the word!
Garden Progress
The new crops are looking good! Brian seeded down two more rows with buckwheat to hold them until we’re ready to plant the garlic. Brian and I transplanted broccoli too. The plants didn’t look good when we first got them. They had had a rough start. I didn’t think I’d plant them at all. Since they perked up, I decided to give them a try. We’ll use row cover to see if we can get a late crop out of them! Eric and Brian planted a row of fresh kale for the fall yesterday. This is my first time trying it directly from seed in the garden this time of year. It should do well with the cool nights we’re having. We just need a bit of rain now!
Our poor slicing tomatoes were really hit hard with the blight. We’re lucky if we get 20 every week. We’ll continue to offer them as extra choices to you. At least the paste and cherries are still producing well!
Farm News
Photography for our new beef brochure and farm files starts today! We’re excited to have a professional photographer coming out to try to capture all that we do here. This is part of a marketing plan that we made through a grant we received call the Vermont Farm Viability Enhancement Grant. Our brochure is a piece of the plan to more effectively market our 100% grass-fed, certified organic beef that we produce from a rare and exceptional breed, the Galloway. Here’s an excerpt:
"Galloway Cattle ~ A Heritage Breed
Originally from southwestern Scotland, Galloway is said to be one of the most tender and flavorful beef breeds. This uncommon breed of cattle, dating back to 1530, is unrivaled as a grazing breed. Medium-sized, with short legs, well-suited to grazing, and Vermont winters, Galloways grow a naturally dense, insulating coat that eliminates the need to produce undesirable layers of outer fat. Galloways are said to "fatten from the inside out" resulting in leaner, well-marbled carcasses with large rib eyes. Maplewood Organics currently has about 45 head of cattle, including our sire, Junior, breeding stock, teenage calves and yearlings, with plans to grow the herd gradually to fit our land and customer demand."
Winter CSA – SOLD OUT
You may place your name on a waiting list for our winter CSA, which runs October through December. If someone cancels, you have a chance at a share in the order that you signed on. (The total cost to you is $140.)
Annual CSA Member Cook-out
Saturday, September 12th, 5:00-7:00pm
Recipes of the Week
This is a clone recipe of the very popular sweet and sour cabbage slaw served at the popular North Woods Inn California restaurant chain. Plan ahead. This salad needs a long marination time. It's good after 48 hours, but even better after 4 or 5 days. This is the perfect make-ahead salad.
•1/2 head red cabbage
•1/2 cup vegetable oil
•1/2 cup plus 2 Tbsp red wine vinegar
•3 Tbsp sugar
•2 tsp salt
•1 tsp Lawry's Seasoned Salt
•1/4 tsp black pepper
•3/4 tsp onion powder
Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.
Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.
Toss the dressing with the cabbage. Scrape the salad with the dressing into a zip-top bag or covered container and refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld. It's even better after 4 or 5 days.
This red cabbage salad and a green salad with a creamy blue cheese buttermilk dressing are served together as a duo along with garlic cheese bread.
Yield: 6 to 8 servings
Broiled Summer Squash & Tomatoes
CDKitchen http://www.cdkitchen.com
Serves/Makes: 4
2 small zucchini
2 small yellow squash
4 small tomatoes
1 clove garlic
5 tablespoons unsalted butter
1/3 cup seasoned bread crumbs
salt -- to taste
freshly ground black pepper -- to taste
Scrub zucchini & yellow squash under cold running water; rinse & dry with paper towels. Trim ends and discard. Halve each squash lengthwise; set aside.
Wash tomatoes & dry with paper towels. Cut 1/2 inch thick slice from top of each tomato and, using a sharp paring knife, cut around top in zigzag pattern; set tomatoes aside.
Peel & mince garlic. Set aside.
Melt butter in a small saucepan over low heat; set aside.
Preheat broiler.
Brush cut sides of squash halves with some of the butter. Place cut-side down on a broler rack set 3 inches from heating element & broil 5 minutes. Turn squash & broil another 3 minutes.
Meanwhile, stir garlic, bread crumbs, and salt & pepper into remaining butter.
Add tomatoes to broiler rack with squash, sprinkle all veggies with crumb mix, & broil another 2 minutes, or just until crumbs are golden brown.
Carefully transfer veggies to platter. Cover loosely with foil and keep warm on stove top until ready to serve.