CSA Newsletter Week 9

newsletter with photo

Last night I read on the porch for awhile as the sun was setting. I paused to listen to a couple of birds up in the oak trees by the creek call and respond to each other. The first would call (a slightly more complicated set of notes), and after just a second a second bird would respond with a simple call. They went back and forth for maybe five minutes, until eventually the first bird, satisfied I supposed, stopped.

What is that?

A call to come home to roost for the night?

A declaration that “All is Well” responded to with a hearty, “Yes!”?

Praise and thanks at the end of a good day?

Whichever, or whatever, it nourished me to listen, touching something in my own soul that wanted to respond.

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Trivia Question: Why is finding lady bugs in the broccoli both good news and bad news? (See the bottom of the newsletter for the answer)

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Anticipated in the Marketbeans

Marionberries
Cascade Delight and Cascade Gold Raspberries
Yellow Beans
Burgundy Beans
Green Pole Beans
Pristine Apple
Yukon Gem Potatoes
Zucchini
Butterstick & Crookneck
Broccoli
Walla Wallal Onions
Kale (Dinosaur, Red Russian & Siberian)
Collards
Basil & Chives

Pick Two

Fennel
Kohlrabi
Turnips
Purple Cabbage
Cucumbers
Tromboncini
Pullet Eggs
Extra Braising Greens

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New from the Field: BEANS! BEANS! and more BEANS!
All three of the fresh beans we are growing this year are ready this week. Beans are a mainstay in our diet, full of protein and vitamins, and a fresh taste that I associate with summer. Beans can be boiled, sautéed, roasted, grilled, and eaten raw. The Burgundy beans will turn green no matter how you cook them. If you want them to stay purple, cut them into pieces and toss them in a salad, or put them on a relish tray with dip or hummus. Watching them turn from purple to green can be kind of magical though, so all is not lost in the transformation!

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The first vine is almost to the top!

The first vine is almost to the top!

Junior Farmer Corner 

Hi Junior Farmers! Do you ever get bored of eating your fruits and vegetables? If so, we have a fun challenge for you!

Rainbow Challenge: Try to eat every color of the rainbow either from a fruit or vegetable in one day. Once you eat a particular color of the rainbow, then draw it on a piece of paper in order to create a beautiful rainbow at the end of the day. You can try to use foods from the farm such as raspberries, beets, broccoli, yellow beans, green beans, carrots, cabbage and/or kale.

Good luck and have fun!

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Weekly Recipes

Zucchini Breakfast Casserole

  • Prep time: 25 minutes
  • Cook time: 40 minutes
  • Yield: Makes 6-8 portions.

Ingredients

  • 6-8 eggs
  • 1 cup ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 1/4 teaspoon Tabasco sauce or other hot chili sauce
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups grated zucchini (from 2-3 fresh zucchinis)
  • 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
  • 1/2 cup sliced fresh basil (from about 20 leaves)*
  • 4 cups cubed day-old bread (from about 4 slices)
  • Olive oil

*Chiffonade basil by stacking a few leaves on top of each other, roll them up  slice thin, starting at one end and working your way down.

1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.

2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.

3 Coat the bottom and sides of a 9×13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn’t after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.

Yukon Gold Danish Potato Salad

We served this recipe from Epicurious at my Mother-in-Law’s 80th birthday party last week–and loved it!.

Ingredients:

  • 3 pounds medium Yukon Gold potatoes
  • 1/2 cup finely chopped fresh chives or green onion tops
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons drained capers
  • 3 tablespoons white wine vinegar
  • 1 tablespoon caper liquid from jar
  • 1 teaspoon coarse-grained Dijon mustard
  • 1/2 cup extra-virgin olive oil

Directions:

Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes. Cut into 1/3-inch-thick slices (these new potatoes don’t need to be peeled). Place potatoes in large bowl. Add chives, parsley, and capers. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season salad with salt and pepper.

Can be made 2 hours ahead. Let stand at room temperature before serving.

 

Answer to Trivia Question: The good news is that lady bugs eat aphids. The bad news is that aphids have found your broccoli!

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