16 Jun Tue 2009
CSA Week 6
HI there--
I only have a few minutes, and only a few things to cover. First, hang on another week with more of the same----this is generally an awkward time in the share season, and given the cool temps, nothing is growing speedily to break into the monotony. Not bad for the crop, not great for our waiting appetites. GOOD NEWS THOUGH--we have made contact with Sandy and Bernie Ware at Ware Farm, in Bear Lake. They grow strawberries, and have been our source for strawberries every year but last--due to troubling seasonal variations. THis years crop, they say, is looking good, and we should be able to bring them to you sometime in the next 2 maybe 3 weeks. A sweet hiatus from radishes and collards eh? If we can get the numbers we hope for, we will have some to sell to you as flats or half flats PREORDER at a better-than-market-stand price. I will let you know as soon as we know we can get them so that you can submit your order. Given there are many YAHOO.COM members out there that don't directly receive these mailings, please pass this info along, when it comes, if you know another farm member using yahoo. Thanks. On our farm front, we are looking at kohlrabi and beets in the nearer future, at least one of these next week. This is good news, yes.
Pick up revisited--If you are picking up at an un-personed site, please follow the written guidelines for pick up closely. If you are 2 persons sharing a full share, it is important you still take one full share size bag of salad and not 2 half share bags. WE leave produce to the count of folks/share types we have picking up, so you can figure in your mind, what would happen otherwise in this situation. If you are picking up at a farmers market--aka a personed site, please come by 12:00 noon. This gives a four hour window, and hopefully ample time. If you have to come later, please let us know ahead of time.
I have greens recipes to share, sent to us by another farm member--they sound great (thanks Elizabeth!) THE salad turnips were a flash in the pan, I only ate a bunch myself, but they will be back again this season.
Spicy Potato Sausage and Greens Soup
1 # bulk hot Italian sausage
1/2 C chopped onion
4 C chicken broth
4 C thinly sliced potatoes with skins
4 C water
2 C packed chopped fresh collards, kale, spinach, chard, or other green
1/3 C whipping cream
salt and pepper
Heat soup pot over medium. Add sausage and oniions and cook until no longer pink. Add broth, potatoes, and 4 C water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 mins. Stir in greens, cook 1-2 mins. Stir in whipping cream and season to taste with salt and pepper. This reheats and gets even better the next day. Serves 8-12.
Red, White, and Spring Green Crunch Salad
1 small bunch red radishes, stems, leaves, and ends trimmed
1 medium turnip or 4-5 salad turnips, scrubbed (1/2 pound)
1 small cucumber, halved lengthwise and seeded
4 Tbls rice wine vinegar
1 Tbls sugar
4 Tbls chopped fresh mint
salt and pepper to taste
Finely dice radish, turnips, and cucumber. Combine with remaining ingredients and 4-5 Tbls of water in a bowl. Chill 1/2-1 hour before serving. Serves 6.
POTLUCK Sunday. Hope you can make it!!--directions to the farm from M-43:
Take M-43 into Bangor. There is one traffic signal (blinking) in Bangor at Center ST (also CR 681) You will turn north here. From this intersection we are 0.7 mile on the east side of the road. There is a sign at the drive, little set back from the road, you enter here. If you pass this drive, there is a second about 100ft ahead, you can enter here as well. IF you go as far as 24th street, or further to CR 380 (stop sign) you have gone too far.
Be well--have a great week
Laurie, Lee and IRis
I only have a few minutes, and only a few things to cover. First, hang on another week with more of the same----this is generally an awkward time in the share season, and given the cool temps, nothing is growing speedily to break into the monotony. Not bad for the crop, not great for our waiting appetites. GOOD NEWS THOUGH--we have made contact with Sandy and Bernie Ware at Ware Farm, in Bear Lake. They grow strawberries, and have been our source for strawberries every year but last--due to troubling seasonal variations. THis years crop, they say, is looking good, and we should be able to bring them to you sometime in the next 2 maybe 3 weeks. A sweet hiatus from radishes and collards eh? If we can get the numbers we hope for, we will have some to sell to you as flats or half flats PREORDER at a better-than-market-stand price. I will let you know as soon as we know we can get them so that you can submit your order. Given there are many YAHOO.COM members out there that don't directly receive these mailings, please pass this info along, when it comes, if you know another farm member using yahoo. Thanks. On our farm front, we are looking at kohlrabi and beets in the nearer future, at least one of these next week. This is good news, yes.
Pick up revisited--If you are picking up at an un-personed site, please follow the written guidelines for pick up closely. If you are 2 persons sharing a full share, it is important you still take one full share size bag of salad and not 2 half share bags. WE leave produce to the count of folks/share types we have picking up, so you can figure in your mind, what would happen otherwise in this situation. If you are picking up at a farmers market--aka a personed site, please come by 12:00 noon. This gives a four hour window, and hopefully ample time. If you have to come later, please let us know ahead of time.
I have greens recipes to share, sent to us by another farm member--they sound great (thanks Elizabeth!) THE salad turnips were a flash in the pan, I only ate a bunch myself, but they will be back again this season.
Spicy Potato Sausage and Greens Soup
1 # bulk hot Italian sausage
1/2 C chopped onion
4 C chicken broth
4 C thinly sliced potatoes with skins
4 C water
2 C packed chopped fresh collards, kale, spinach, chard, or other green
1/3 C whipping cream
salt and pepper
Heat soup pot over medium. Add sausage and oniions and cook until no longer pink. Add broth, potatoes, and 4 C water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 mins. Stir in greens, cook 1-2 mins. Stir in whipping cream and season to taste with salt and pepper. This reheats and gets even better the next day. Serves 8-12.
Red, White, and Spring Green Crunch Salad
1 small bunch red radishes, stems, leaves, and ends trimmed
1 medium turnip or 4-5 salad turnips, scrubbed (1/2 pound)
1 small cucumber, halved lengthwise and seeded
4 Tbls rice wine vinegar
1 Tbls sugar
4 Tbls chopped fresh mint
salt and pepper to taste
Finely dice radish, turnips, and cucumber. Combine with remaining ingredients and 4-5 Tbls of water in a bowl. Chill 1/2-1 hour before serving. Serves 6.
POTLUCK Sunday. Hope you can make it!!--directions to the farm from M-43:
Take M-43 into Bangor. There is one traffic signal (blinking) in Bangor at Center ST (also CR 681) You will turn north here. From this intersection we are 0.7 mile on the east side of the road. There is a sign at the drive, little set back from the road, you enter here. If you pass this drive, there is a second about 100ft ahead, you can enter here as well. IF you go as far as 24th street, or further to CR 380 (stop sign) you have gone too far.
Be well--have a great week
Laurie, Lee and IRis
Laurie_2
02:41 PM EDT
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