03 Jun Wed 2009
CSA week 4
HI-
Good day to you. Sorry to miss correspondence last week, something in the air made it a doozy, and I couldn’t find the space in the day to sit for long at the computer. We’re in the midst of week four, and over this and next week, you’ll see some veggies go and others enter the picture. The spinach is seeing a last harvest throughout the week. Some of you will have this, while others will find young and tender collards in their place. At this stage of the collards growth, the leaves are so tender, you can use them as you would cooked spinach. Cooking time, steaming or sautéing, may be a little longer, but not much. Asparagus will bow out in the next few weeks. Harvests are reduced, as we expect, but what a nice run, right? A Japanese salad turnip, named Hakurei, are ready for harvest over the next week or so, beets and kohlrabi are not too far off. In the meantime, there is plenty of salad mix and radishes, keeping things light and spicy.
A few announcements—first we are planning our Solstice potluck for Sunday June 21, 2009. We gather here at the farm between noon and 1 pm. We’ll eat around 1-1:30. Then we will take a loosely guided farm tour. Bring appropriate shoes for tromping around the fields and around barnyards—with animals, and what animals eliminate. For the meal, bring a dish to pass or an interesting beverage, your table settings, and if you have lawn chairs that are easy to bring, throw them in as well. The farm address is 26041 County Road 681, Bangor 49013. You may google map us, but if you’d rather directions directly from us, email, and I’ll get them right back to you. We hope you can make it, the food and company makes these days wonderful!
--Second: weeders needed. If you are hankering to weed carrots—we’re the ones to contact. The carrot beds are looking nice, and green, and a little too leafy…The string of rain has boosted the growth of well, everything—some (weeds) more than others (carrots). Between rows are cultivated, and now we need to remove in-row weeds. If this activity suits you, let us know. (Due to the tenderness of baby carrot plants, this work is best for mature hands and attention spans.)
--Third: We cannot speak highly enough of our farm interns. This year we have Shaun, James and Zach living, learning and working the farm. We’re encouraging their input on the blog page—they take an inspired approach to living and being, and have much to teach us in return.
Finally—recipes. Listed below is a website forwarded to us by a farm member (thanks Tanya). I haven’t checked it out yet, but said to have great recipes to cover the CSA season, and all the variety of veg. offered. Also a recipe for Asparagus—sounds yum.
http://www.greenearthinstitute.org/recipes.htm
This is a recipe I received from a friend and she got it from the Chicago Trib.
Asparagus Soup
2 tbs olive oil
1tbs butter
2 leeks(I substituted half an onion), finely chopped
1 lb asparagus(I just used a big fistful), cut into 2 inch pieces, save the tips to the side
1 medium potato, peeled, and cut into to 2 inch pieces(roughly)
1 quart or 4 cups chicken broth
salt and pepper
1 or 2 tbs FRESH lemon juice(Don't use that bottled garbage, yuck)
a dollop of sour cream for garnish(I didn't use this, it was so good it didn't need it)
Heat oil and butter over medium heat in a large saucepan. Add onions and cook until soft(about 5 minutes)
Add asparagus and potatoes and cook until beginning to soften(about 5 minutes)
Add chicken broth, salt and pepper, heat to a boil and then reduce heat to low and cook until everything is tender(about 15 minutes)
Meanwhile, heat a saucepan of water to boil and add asparagus tips. Boil until tender but still bright green(about 3 minutes). Drain and set aside to garnish bowls of soup.
Puree the soup in batches in a blender and return to pot.
Stir in lemon juice to taste.
Ladle into bowls and garnish with asparagus tips and sour cream(if you wish).
Radish salad—sooo good, a summer staple for us.
I bunch radish, washed and shredded
½ onion shredded
¼ cup toasted walnuts, chopped
½ c feta cheese
juice of ½ lemon
½-1 c plain yogurt
1 tsp dill weed (or more to taste)
½ tsp spearmint (optional)
salt to taste
Combine all, serve at once—does become soupier as it sits.
Be well—have a great week!
Laurie, Lee and IRis
Good day to you. Sorry to miss correspondence last week, something in the air made it a doozy, and I couldn’t find the space in the day to sit for long at the computer. We’re in the midst of week four, and over this and next week, you’ll see some veggies go and others enter the picture. The spinach is seeing a last harvest throughout the week. Some of you will have this, while others will find young and tender collards in their place. At this stage of the collards growth, the leaves are so tender, you can use them as you would cooked spinach. Cooking time, steaming or sautéing, may be a little longer, but not much. Asparagus will bow out in the next few weeks. Harvests are reduced, as we expect, but what a nice run, right? A Japanese salad turnip, named Hakurei, are ready for harvest over the next week or so, beets and kohlrabi are not too far off. In the meantime, there is plenty of salad mix and radishes, keeping things light and spicy.
A few announcements—first we are planning our Solstice potluck for Sunday June 21, 2009. We gather here at the farm between noon and 1 pm. We’ll eat around 1-1:30. Then we will take a loosely guided farm tour. Bring appropriate shoes for tromping around the fields and around barnyards—with animals, and what animals eliminate. For the meal, bring a dish to pass or an interesting beverage, your table settings, and if you have lawn chairs that are easy to bring, throw them in as well. The farm address is 26041 County Road 681, Bangor 49013. You may google map us, but if you’d rather directions directly from us, email, and I’ll get them right back to you. We hope you can make it, the food and company makes these days wonderful!
--Second: weeders needed. If you are hankering to weed carrots—we’re the ones to contact. The carrot beds are looking nice, and green, and a little too leafy…The string of rain has boosted the growth of well, everything—some (weeds) more than others (carrots). Between rows are cultivated, and now we need to remove in-row weeds. If this activity suits you, let us know. (Due to the tenderness of baby carrot plants, this work is best for mature hands and attention spans.)
--Third: We cannot speak highly enough of our farm interns. This year we have Shaun, James and Zach living, learning and working the farm. We’re encouraging their input on the blog page—they take an inspired approach to living and being, and have much to teach us in return.
Finally—recipes. Listed below is a website forwarded to us by a farm member (thanks Tanya). I haven’t checked it out yet, but said to have great recipes to cover the CSA season, and all the variety of veg. offered. Also a recipe for Asparagus—sounds yum.
http://www.greenearthinstitute.org/recipes.htm
This is a recipe I received from a friend and she got it from the Chicago Trib.
Asparagus Soup
2 tbs olive oil
1tbs butter
2 leeks(I substituted half an onion), finely chopped
1 lb asparagus(I just used a big fistful), cut into 2 inch pieces, save the tips to the side
1 medium potato, peeled, and cut into to 2 inch pieces(roughly)
1 quart or 4 cups chicken broth
salt and pepper
1 or 2 tbs FRESH lemon juice(Don't use that bottled garbage, yuck)
a dollop of sour cream for garnish(I didn't use this, it was so good it didn't need it)
Heat oil and butter over medium heat in a large saucepan. Add onions and cook until soft(about 5 minutes)
Add asparagus and potatoes and cook until beginning to soften(about 5 minutes)
Add chicken broth, salt and pepper, heat to a boil and then reduce heat to low and cook until everything is tender(about 15 minutes)
Meanwhile, heat a saucepan of water to boil and add asparagus tips. Boil until tender but still bright green(about 3 minutes). Drain and set aside to garnish bowls of soup.
Puree the soup in batches in a blender and return to pot.
Stir in lemon juice to taste.
Ladle into bowls and garnish with asparagus tips and sour cream(if you wish).
Radish salad—sooo good, a summer staple for us.
I bunch radish, washed and shredded
½ onion shredded
¼ cup toasted walnuts, chopped
½ c feta cheese
juice of ½ lemon
½-1 c plain yogurt
1 tsp dill weed (or more to taste)
½ tsp spearmint (optional)
salt to taste
Combine all, serve at once—does become soupier as it sits.
Be well—have a great week!
Laurie, Lee and IRis
Laurie_2
02:45 PM EDT
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