CSA Newsletter–Week 10

newsletter with photo

Welcome Junior Farmers!

Join the apprentices this Monday and Thursday during your scheduled pick-up time (2-5 pm) for some Junior Farmer fun! We will have a planting table in the front lawn (near the Market) for any young farmer who would like to learn the fundamentals of planting while starting a flower seed or two to take home and nurture.

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To thank Kara and Liz for their most excellent and cheerful help this summer, we treated them to a vineyard dinner, one of the many pre-International Pinor Noir Celebration dinners happening on vineyards throughout Yamhill County. We went to one at J.K. Carriere Vineyard on Parrot Mountain, and had a rather magical evening. A group of friends moved to Salem from California to start a business (“Let ’em Eat”) where they grow/raise vegetables and animals that they then harvest, cook, and serve others. I ate some of the best food I’d ever eaten. I kid you not. This was a slow, local food event that drew a community of strangers together for a night. We walked the grounds and wine making facilities, tasted wine paired with each course, sat surrounded by candles and lights, with the vineyards and forest as a backdrop. We met new people, enjoyed good conversation, and great food. It was, we all thought, a most memorable evening.

We came home inspired to continue to think of creative ways to bring people together around food, building affection for community, land, and food.

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Anticipated in the Markettomatoes

Pristine Apples
Tomato Sampling (Celebrity, Baby Cakes, Amarillo, Snow White Cherry, San Marzano, Copia, Rutgers…)
Slicing Cucumbers
Yellow Beans
Burgundy Beans
Green Pole Beans
Yukon Gem Potatoes
Zucchini
Butterstick & Crookneck
Broccoli
Walla Walla Onions
Kale (Dinosaur, Red Russian & Siberian)
Chard
Marjoram & Summer Savory

Pick Two

Patty Pan Summer Squash

Patty Pan Summer Squash

Fennel
Kohlrabi
Turnips
Purple Cabbage
Baby Yukon Gems
Green & Black Peppers
Tromboncini
Patty Pan Summer Squash
Extra Braising Greens

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New from the Garden

Tomatoes: On Keeping Tomatoes

The main rule of keeping your tomatoes is: Don’t refrigerate them! Refrigeration zaps the flavor right out. Keep them on the counter until you plan to use them. We try to pick tomatoes on the firm side (but you will find not-so-firm ones, too!) to help them travel well from our farm to your home. You can leave them on the counter for a few days, or eat them as they come to you. The cherrybest in a day or two, but they’ll be great firm as well.
You’ll find a broad assortment of tomatoes this year–everything from black, yellow and red cherry tomatoes, to orange, beefsteak, roma San Marzana paste tomatoes, Rutgers and …. A few of them of heirloom varieties, but since we had such a problem with versillium wilt last year, we’re sticking with VW-resistant varieties for awhile until we eradicate the virus completely from Fern Creek.

Herbs: Marjoram & Summer Savory
Marjoram is most like oregano. It has citrus and pine under/overtones and is a perennial herb, like oregano. It is often used in herb combinations, sachets like the herbes de Provence of France. Use it to season soups, stews, sauces, and dressings. AS WITH every herb we put out, if you aren’t going to use it in the next couple of days, set it on your counter in a small bowl and let it dry. Once it is brittle-dry, put it in a jar to use sometime next winter.

Summer Savory is used much like sage (which will be coming to the Market soon). Use it to season fowl or pork, or in meat pies or cooked beans. Experiment with herbs–sprinkle them over pizzas, or grilled vegetables, and let the flavors add something unexpected to your summer (and winter if you dry them!) cooking.

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Recipes for the Week

Lemon Blueberry Zucchini Bread (from Yankee Magazine, with adaptation and submitted by Marcile Crandall)

Some of you have no problem figuring out what to do with all the summer squash you get every week. For those of you who do… Marcile baked up this quick bread with a recipe from Yankee Magazine and shared it with me so I could share it with you. A couple changes she made: “I cut the suger to 1 1/2 cup and used 1/2 cup of whole wheat pastry floor. Probably could have cut the oil as well but didn’t have substitutes. She also said the blueberries mostly landed on the bottom, and that if you dusted them with sugar first they might not. I think this looks delicious, and is on my “to-bake” list for the week!

Zucchini Pancakes (Adapted from Joy the Baker and submitted by Kara)

Makes about 18-20 2-inch pancakes

  • 4 cups shredded zucchini (or a combination of shredded zucchini and shredded yellow squash)
  • 1 tsp. kosher salt, divided
  • 2 large eggs, lightly beaten
  • 1/3 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1 or 2 cloves garlic, minced
  • a few dashes of Tabasco
  • 1/4 cup onions, finely diced and grilled
  • 2 Tbsp. plus 2 teaspoons extra virgin olive oil

Grill diced onions in 2 teaspoons of olive oil until they are slightly browned and set aside.

Place zucchini and 1/2 tsp. kosher salt in a colander. Drain for ten minutes, pressing down with paper towels to push out all the excess water.  You can also place shredded zucchini in a very clean dish towel to squeeze out excess water after it has sit with the salt for 10 minutes.

Whisk the remaining 1/2 tsp. salt, Tabasco, and eggs together in a large mixing bowl. Add the flour, baking powder, garlic, grilled onions and zucchini. Mix until all the ingredients are well-combined.

Place the olive oil in a large nonstick frying pan and heat over medium-high heat. When the pan is hot, drop the zucchini mixture by rounded tablespoons. Flatten gently with a fork. Cook 2 minutes or until golden brown around the edges. Flip and cook another two minutes. Remove to a plate and cover with foil to keep warm. Serve immediately.

 

 

 

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