Fern Creek CSA Newsletter #2

 

ICE CREAM SOCIAL

SUNDAY, JUNE 8th 6:30-8

Scavenger Hunt and Tractor Rides for kids, and an opportunity to meet each other. Bring lawn chairs or blankets, though we’ll have some too, if you don’t have them. And bring a topping for ice cream or anything that will go into a bowl and can be eaten with fingers or a spoon! Please RSVP if you haven’t.

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Bean teepee. It will become a shady spot for kids and adults alike. A place to dream and nibble delicious green beans.

Bean teepee. It will become a shady spot for kids and adults alike. A place to dream and nibble delicious green beans.

Field Notes…

By the end of last week we knew Kara and Liz would be great apprentices. Besides being good in the fields, they have good ideas–like building a bean teepee, which they did with Mark after the Thursday harvest. If you come to the Ice Cream Social this coming Sunday you can meet them. And whether or not you come, here’s a brief introduction.

KARA: Everyone, meet Liz: A Texas transplant living + loving in Newberg and a 1-year-left-she-cannot-wait nursing student at George Fox University. Before moving to the great PNW Liz worked in northern California as an Air Force medic, which influenced her choice to pursue nursing as a career. It was there, where she fell in love with her husband Ed. We bond over outdoor adventures, as well as all things farm+ food + book + blog + handmade. Amongst her great accomplishments, Liz has mastered the art of handkerchief making and letter-writing, and she cannot deny a good trip to Sur la Table. When Liz is not surrounded by pharmacology textbooks, you will find her and Ed running the Oregon trails or baking up a storm in the kitchen. I credit Liz for teaching me how to make homemade apple cider, for showing me my first + real snowfall, and admire her desire to love her neighbors through gathering around the kitchen table. Lastly and most importantly, this summer she is going to teach me how to whistle.

Kara and Liz

Kara and Liz

LIZ: I have the pleasure of introducing you to my friend & co-intern, Kara! Kara hails from northern California and was born & raised in the sunshine state all her life. She is also a recent graduate from San Diego State University with a degree in Public Health and Gerontology. Kara is a farmer’s daughter and during her stay here at Fern Creek she aspires to craft a green thumb just like her dad’s. We have been friends and pen-pals (yes, we really do write hand written letters, notes & cards) for about seven years. She seeks adventures (big + small) and has made it a goal to spend more time outside than inside this year. If you invite Kara on a picnic, she won’t refuse. Picnics hold a special place in Kara’s heart– She loves the beauty of slowing down and sharing a delicious and simple meal with friends. Kara is quite grateful to be here and is looking forward to meeting you all!

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Farmer’s Tip of the Week

Strawberries

We pick berries when they are ripe and ready for eating. Except to remove dirt (Fern Creek dirt is harmless to you and even beneficial when consumed in small quantities), you don’t need to wash your strawberries before eating them. But if you do, wash them right before slicing or serving them as the berries begin to breakdown once they are picked, and especially so after they are washed. The berries we send home with you are best used the day you get them, or the next day at the latest. Store unwashed berries you won’t eat the day you take them home in an airtight container in the refrigerator. If you won’t eat them within a couple of days, consider rinsing them and freezing them on cookie trays (space them so they don’t touch). After they are frozen store them in the freezer and use them for smoothies, jam, strawberry ice cubes in lemonade, or strawberry dumplings and other delectable treats.

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Anticipated in The Market

Varieties of Head Lettucessnow peas potatoes
Strawberries (Hoods & Bentons)
Snow Peas (& a few Snap Peas)
Broccoli
Baby Red Potatoes
Cherry and Long White-tipped Radishes
Green Onions
Leek Scapes
Kale (Dinosaur, Curly, Red Russian & Siberian)
Collards
Bok Choy
Herbs (Oregano and Chives)

 

Pick Two

Gourmet Baby Greens
Chard
Arugula
Spinach
Popcorn from the 2013 harvest
Cortland Onions and Garlic (also from 2013 harvest)

Pullet eggs (small eggs for newly laying hens)
Extra kale, collards &/or chard
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…And Newly Available in the Fair Trade Chocolate Corner

We found a good place to source fair trade, organic bittersweet (70%) and semi-sweet (55%) chocolate chips. Equal Exchange works with local farmers in Africa to bring us great chocolate that is good for the soul, the global community, your body, while still being lighter on the pocketbook than other fair trade chocolate chips we’ve found (including those available at Fred Meyer).

Also check out the Organic Drinking Cocoa from Equal Exchange. We’re carrying a regular variety for folks like Farmer Mark, and a spicy cocoa for folks like Farmer Lisa.

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Recipes of the Week

Braising Greensbraised

Since you’ll be getting chard, kale, collards every week from here on out, here’s how I generally fix them. Become friends with greens–they are so very good for you. We love them–I could eat them nearly every day.

Braised New Red Potatoes with Lemon and Chives from Cooks Test Kitchen        

1 1/2pounds small red potatoes, unpeeled, halved
2cups water
3tablespoons butter
3garlic cloves, peeled
3sprigs fresh thyme
3/4teaspoon salt
1teaspoon lemon juice
1/4teaspoon pepper
2tablespoons minced fresh chives

1.
 Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
2. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper.
3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. Serve immediately.

Strawberry Salsa adapted from Mavis

2 1/2 cups fresh strawberries, chopped fresh
1 cup red pepper, chopped
1 green onion, chopped
1/4 cup spinach, sliced thin
1/4 cup raspberry poppy seed vinaigrette dressing (Or dressing of your choice)
1/8 teaspoon ground pepper
Optional: 1/2 tablespoon cilantro chopped, and/or 1 mango peeled and sliced

1. Toss all ingredients in a bowl, mix well and refrigerate for 2 hours. 

2. Serve with tortilla chips or crackers. May also eat directly as a salad. Best served fresh. 

 

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