WEEK 22
October 5, 2010 and October 8, 2010
Howdy CSAers,
This is the final week of our CSA! We hope that it has been a delicious and enjoyable experience for all of you. I had hoped to have a survey ready for this week, but it looks like it will be coming soon.
The past two nights we have had “light frost” across the farm. The sensitive plants are done, so it is a good thing that this is the last week. We usually do not have a frost this early in October and the caterpillars very fuzzy this year, both harbingers of a cold winter. We will have to wait to find out, one thing is for certain winter is on the way. We look forward to a break in the fields and hope that you and your family will join us in the spring for another CSA season.
I will send out information in November to sign up for the 2011 season. We do have a waiting list, so let us know if you would like to be a 2011 member as soon as you have decided. We like to let our returning members have the first spots.
Thank you for a great season!
Take care,
Anne, Adam and Evaline (with Delia’s love from afar)
This week in your share…
This week:
Hot and Bell Peppers
Garlic
Tomatoes
Cilantro
Kale
Tatsoi
Chinese Cabbage (Napa Cabbage)
Mustard Greens
Diakon Radishes (Cooking Radishes)
Dill
Oregano
Collard Greens
Dinosaur Kale
Recipe
CHINESE CABBAGE SALAD
Printed from COOKS.COM
1 sm. head shredded cabbage
1/4 c. slivered almonds, browned in oven
1/4 c. sesame seeds, browned in dry skillet
6 tbsp. rice vinegar (gourmet seasoned)
2/3 c. oil
1 to 3 tbsp. sugar
Dash of salt and pepper
Combine first 4 ingredients in salad bowl.
Mix together vinegar, oil, sugar and seasonings. Pour over salad and serve at once.
When I made this I added to it.
1 chopped hot pepper
2 chopped bell peppers
a bunch of kale and collards (cooked in a hot wok with sesame oil until wilted)
Tuesday, October 5, 2010
Tuesday, September 28, 2010
Week 21
WEEK 21
September 28, 2010 and October 1, 2010
Howdy CSAers,
This week has brought us beautifully warm days and cool nights- Is the Fall weather is here to stay?!
I started my part-time status at school this week and already I can tell that it is exactly what I needed to reenter to the world of living people. I feel like I’m being guided down the path instead of pushed off the cliff.
This morning, Evaline and I had a chance to participate in some of the harvesting before I had to leave for school. It was such a gorgeously brisk morning. There was a little fog on the fields and with the rooster crowing, the ducks quacking, the goat talking and Evaline babbling in her big sister’s yellow boots (that are way too big, but that is how Delia started wearing them too) I saw a glimpse of life continuing for my family. We, hopefully, will find a place of peace and eventually joy.
I hope that you have had a chance to enjoy some time outside with those you love. Take care and happy veggie eating!
Peace,
Anne
This week in your share…
This week:
Sweet Potatoes
Hot and Bell Peppers
Garlic
Basil
Tomatoes
Cilantro
Kale
Collards
Tatsoi
Okra
Mustard Greens
Diakon Radishes (Cooking Radishes)
cilantro
Adam’s Stir Fry from Last Night
Clean and cut Diakon Radishes into semi circles
Chop tomatoes
Remove seeds and chop hot pepper (to taste)
Heat up Wok with 1 T Safflower Oil (or whatever your pleasure)
1. Sautee Diakon Radishes, Tomatoes, and hot peppers in wok until tender.
2. Once tender add tatsoi, garlic, 1T tamari, 1T rice vinegar, and 2 tsp. Sesame Oil
3. Serve on a bed of brown basmati rice. Delicious!
Diakon Radishes
The Daikon radish, also called the Chinese radish, is a popular Asian vegetable. It is a root that looks similar to a carrot except that it is typically white in color and large in size. For example, a Daikon radish is sized from approximately 5-20 inches in length and 2-4 inches in width. While most Daikon radishes are white, there are also some varieties that appear as yellow or black. They can be eaten raw; however, they have a hotter flavor than red radishes so be aware of this when using them in this manner. Daikon radishes can be added to salads or to relishes, and are also commonly used in stir-fries.
Daikon radishes are grown in Japan and also in the United States in Texas and California. They are available year round in many supermarkets as well as in Asian specialty stores. When selecting a Daikon radish, make sure that the roots do not have any bruises on them and that they are firm to the touch. When storing Daikon radishes at home, place them in a plastic container or bag and put them in your refrigerator. This will ensure that the roots stay moist, which is important to preserve their freshness.
Although Daikon radishes can be eaten raw, in Japan, where they have been cultivated for many years, they are served either pickled or preserved. They are also fried here, as with tempura. Additionally, the Daikon radish is one of the ingredients used in "Oden", which is a popular Japanese stew traditionally served in the Winter. In Oden, Daikon radishes are combined with boiled eggs, fish, and other items in a kelp-based stock. Daikon
radishes are also popularly served in sushi bars throughout Japan and in other countries' sushi bars as well.
One of the benefits to using Daikon radishes in recipes is its nutritional value. An adult serving, containing approximately 3 ounces, is only 19 calories. Additionally, Daikon radishes provide a good source of vitamin C. They are great for dieters who can eat them raw in salads or, who can sauté them in a light broth to eat as a side dish or main meal.
Another interesting feature associated with Daikon radishes is that when they are grown in a garden among cucumbers and squash, they will repel certain beetles from attacking these vegetables. When planted alongside tomatoes, they will repel mites. You can also plant Daikon radishes near onions and cabbages if you want to repel root maggots from these vegetables. In this case, however, you will not be able to harvest the Daikon radishes for eating or cooking purposes because the root maggots will be drawn to the radishes instead of the onions and cabbages and will consume them.
Because the Daikon radish can be used as you would other radishes, it is cooked in a variety of ways. You can stuff it, bake it with cheese, or sauté it in oil. These and other options allow the Daikon radish a place among many households that appreciate the value of this diverse root vegetable.
Source: http://www.essortment.com/all/daikonradishes_rgsw.htm
September 28, 2010 and October 1, 2010
Howdy CSAers,
This week has brought us beautifully warm days and cool nights- Is the Fall weather is here to stay?!
I started my part-time status at school this week and already I can tell that it is exactly what I needed to reenter to the world of living people. I feel like I’m being guided down the path instead of pushed off the cliff.
This morning, Evaline and I had a chance to participate in some of the harvesting before I had to leave for school. It was such a gorgeously brisk morning. There was a little fog on the fields and with the rooster crowing, the ducks quacking, the goat talking and Evaline babbling in her big sister’s yellow boots (that are way too big, but that is how Delia started wearing them too) I saw a glimpse of life continuing for my family. We, hopefully, will find a place of peace and eventually joy.
I hope that you have had a chance to enjoy some time outside with those you love. Take care and happy veggie eating!
Peace,
Anne
This week in your share…
This week:
Sweet Potatoes
Hot and Bell Peppers
Garlic
Basil
Tomatoes
Cilantro
Kale
Collards
Tatsoi
Okra
Mustard Greens
Diakon Radishes (Cooking Radishes)
cilantro
Adam’s Stir Fry from Last Night
Clean and cut Diakon Radishes into semi circles
Chop tomatoes
Remove seeds and chop hot pepper (to taste)
Heat up Wok with 1 T Safflower Oil (or whatever your pleasure)
1. Sautee Diakon Radishes, Tomatoes, and hot peppers in wok until tender.
2. Once tender add tatsoi, garlic, 1T tamari, 1T rice vinegar, and 2 tsp. Sesame Oil
3. Serve on a bed of brown basmati rice. Delicious!
Diakon Radishes
The Daikon radish, also called the Chinese radish, is a popular Asian vegetable. It is a root that looks similar to a carrot except that it is typically white in color and large in size. For example, a Daikon radish is sized from approximately 5-20 inches in length and 2-4 inches in width. While most Daikon radishes are white, there are also some varieties that appear as yellow or black. They can be eaten raw; however, they have a hotter flavor than red radishes so be aware of this when using them in this manner. Daikon radishes can be added to salads or to relishes, and are also commonly used in stir-fries.
Daikon radishes are grown in Japan and also in the United States in Texas and California. They are available year round in many supermarkets as well as in Asian specialty stores. When selecting a Daikon radish, make sure that the roots do not have any bruises on them and that they are firm to the touch. When storing Daikon radishes at home, place them in a plastic container or bag and put them in your refrigerator. This will ensure that the roots stay moist, which is important to preserve their freshness.
Although Daikon radishes can be eaten raw, in Japan, where they have been cultivated for many years, they are served either pickled or preserved. They are also fried here, as with tempura. Additionally, the Daikon radish is one of the ingredients used in "Oden", which is a popular Japanese stew traditionally served in the Winter. In Oden, Daikon radishes are combined with boiled eggs, fish, and other items in a kelp-based stock. Daikon
radishes are also popularly served in sushi bars throughout Japan and in other countries' sushi bars as well.
One of the benefits to using Daikon radishes in recipes is its nutritional value. An adult serving, containing approximately 3 ounces, is only 19 calories. Additionally, Daikon radishes provide a good source of vitamin C. They are great for dieters who can eat them raw in salads or, who can sauté them in a light broth to eat as a side dish or main meal.
Another interesting feature associated with Daikon radishes is that when they are grown in a garden among cucumbers and squash, they will repel certain beetles from attacking these vegetables. When planted alongside tomatoes, they will repel mites. You can also plant Daikon radishes near onions and cabbages if you want to repel root maggots from these vegetables. In this case, however, you will not be able to harvest the Daikon radishes for eating or cooking purposes because the root maggots will be drawn to the radishes instead of the onions and cabbages and will consume them.
Because the Daikon radish can be used as you would other radishes, it is cooked in a variety of ways. You can stuff it, bake it with cheese, or sauté it in oil. These and other options allow the Daikon radish a place among many households that appreciate the value of this diverse root vegetable.
Source: http://www.essortment.com/all/daikonradishes_rgsw.htm
Tuesday, September 21, 2010
WEEK 20
Week 20
September 21, 2010 and September 24, 2010
Greetings Veggie Lovers,
The days are getting shorter and the CSA/ growing season is coming to an end! Enjoy the veggies this week and remember that the CSA has 22 weeks this year. So the last deliveries will be Oct. 5th and Oct. 8th.
You may be wondering, “ What is tatsoi?” It is a dark green Asian salad green that has a spoon like shape with a pleasant and sweet aroma flavor. Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period. We think it is really yummy in the recipe below or with some shitake mushrooms.
Take care,
Anne and Adam
This week:
Green Beans
Sweet Potatoes
Green Beans
Hot and Bell Peppers
Garlic
Basil
Tomatoes
Cilantro
Oregano
Kale
Tatsoi
Okra
Recipes
Gingery Sautéed Tat-Soi with Tofu Steaks
Taken from: http://foodblogga.blogspot.com/2009/05/what-is-tat-soi.html
Serves 2
2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
6 ounces extra firm tofu, cut into "steaks"
1 tablespoon sesame oil, divided
2 small bunches of tat-soi
1-2 teaspoons toasted sesame seeds
In a small bowl whisk all ingredients from soy sauce through cayenne pepper.
In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1-teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.
Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.
September 21, 2010 and September 24, 2010
Greetings Veggie Lovers,
The days are getting shorter and the CSA/ growing season is coming to an end! Enjoy the veggies this week and remember that the CSA has 22 weeks this year. So the last deliveries will be Oct. 5th and Oct. 8th.
You may be wondering, “ What is tatsoi?” It is a dark green Asian salad green that has a spoon like shape with a pleasant and sweet aroma flavor. Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period. We think it is really yummy in the recipe below or with some shitake mushrooms.
Take care,
Anne and Adam
This week:
Green Beans
Sweet Potatoes
Green Beans
Hot and Bell Peppers
Garlic
Basil
Tomatoes
Cilantro
Oregano
Kale
Tatsoi
Okra
Recipes
Gingery Sautéed Tat-Soi with Tofu Steaks
Taken from: http://foodblogga.blogspot.com/2009/05/what-is-tat-soi.html
Serves 2
2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
6 ounces extra firm tofu, cut into "steaks"
1 tablespoon sesame oil, divided
2 small bunches of tat-soi
1-2 teaspoons toasted sesame seeds
In a small bowl whisk all ingredients from soy sauce through cayenne pepper.
In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1-teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.
Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.
Tuesday, September 14, 2010
Week 19
Week 19
September 14, 2010 and September 17, 2010
Greetings Veggie Lovers,
We hope that this week is enjoyable and full of family and friends! We have some delicious greens for you this week and the herbs are really doing well in the cooler weather.
We are trying to down size our Pygmy Goat population. So if you know anyone that is interested in a goat ask him or her to contact us! They are a fantastic way to mow tough to reach spots and are very “green”.
Enjoy the week!
Take care,
Anne and Adam
This week:
Sweet Potatoes
Green Beans
Hot and Bell Peppers
Garlic
Basil
Corn
Tomatoes
Ornamental Gourds- The little ones are the toys of the garden, they are called Tennessee Dancing Gourds. They spin like a top!
Cilantro
Oregano
Sage
Recipes
Sweet Potato Mash with Lemon and Baked Garlic
Taken from http://www.healthy.net
The following recipe addresses the special diet considerations for: dairy-free, gluten-free, low fat, low glycemic index, vegan, vegetarian, anti-cancer, cardiovascular disease, diabetes, inflammatory bowel diseases.
Serves 3-4 persons as a side dish
Sweet potatoes are just lovely; I am almost as much in love with sweet potatoes as with beets. They're full of carotenoids and other goodies for your health, and they please the palate as well as satisfy the appetite. What more can one want from a food?
The lemon juice and pepper make their sweetness even more pronounced and the baked garlic, which has hints of nuts in its taste, adds the final touch. The mash can be served hot or cold and will keep for one day in the refrigerator. Try serving it with a green salad and a piece of seared tuna or use it as spread in a sandwich.
• 2 lbs (1 kg) sweet potatoes
• 1 head of garlic
• freshly squeezed juice of 1 large lemon
• sea salt
• freshly ground black pepper
• extra virgin olive oil or cold-pressed unrefined safflower oil
Cooking Instructions
1) Bake the sweet potatoes in their jackets in a 425° F (220° C) hot oven for approximately 1 1/2 hours - you can either place them in a pan with a little water added or arrange them on a baking sheet - until soft and tender. You should be able to pierce them at easily with a fork or thin knife at the thickest point.
2) Peel the outer skin off the top half of the head of garlic to reveal the individual cloves, place it in a small pan, add 1 inch (2.5 cm) of water, and bake it along side the sweet potatoes for 25-30 minutes.
3) Peel the baked potatoes and whizz them in a blender or food processor along with the lemon juice. The result should be a thick, velvety mash. Add sea salt and freshly ground black pepper to taste.
4) Split the head of garlic into individual cloves and peel each of these. Also cut the base off each clove.
5) Arrange the sweet potato mash in bowls, drizzle with a bit of oil, scatter the peeled cloves of baked garlic on top, and serve.
Note: Measurements are provided in both U.S. and European/metric units.
This is delicious!
Camp Fire Sweet Potatoes
Wash the sweet potatoes and wrap in aluminum foil. Place in the coals of the fire. Cooking time depends on how hot your fire is and how the size of the potatoes. Check them often and take them off when they are soft. Eat right from the foil.
It’s Fall Ya’ll- gather your loved ones and spend the evening building and sitting by a campfire. If you are lucky enough to be a musician or married to one, bust out the guitar and sing some songs. Trust me time spent just singing, laughing, eating sweet taters and being with those you love is time well spent!
September 14, 2010 and September 17, 2010
Greetings Veggie Lovers,
We hope that this week is enjoyable and full of family and friends! We have some delicious greens for you this week and the herbs are really doing well in the cooler weather.
We are trying to down size our Pygmy Goat population. So if you know anyone that is interested in a goat ask him or her to contact us! They are a fantastic way to mow tough to reach spots and are very “green”.
Enjoy the week!
Take care,
Anne and Adam
This week:
Sweet Potatoes
Green Beans
Hot and Bell Peppers
Garlic
Basil
Corn
Tomatoes
Ornamental Gourds- The little ones are the toys of the garden, they are called Tennessee Dancing Gourds. They spin like a top!
Cilantro
Oregano
Sage
Recipes
Sweet Potato Mash with Lemon and Baked Garlic
Taken from http://www.healthy.net
The following recipe addresses the special diet considerations for: dairy-free, gluten-free, low fat, low glycemic index, vegan, vegetarian, anti-cancer, cardiovascular disease, diabetes, inflammatory bowel diseases.
Serves 3-4 persons as a side dish
Sweet potatoes are just lovely; I am almost as much in love with sweet potatoes as with beets. They're full of carotenoids and other goodies for your health, and they please the palate as well as satisfy the appetite. What more can one want from a food?
The lemon juice and pepper make their sweetness even more pronounced and the baked garlic, which has hints of nuts in its taste, adds the final touch. The mash can be served hot or cold and will keep for one day in the refrigerator. Try serving it with a green salad and a piece of seared tuna or use it as spread in a sandwich.
• 2 lbs (1 kg) sweet potatoes
• 1 head of garlic
• freshly squeezed juice of 1 large lemon
• sea salt
• freshly ground black pepper
• extra virgin olive oil or cold-pressed unrefined safflower oil
Cooking Instructions
1) Bake the sweet potatoes in their jackets in a 425° F (220° C) hot oven for approximately 1 1/2 hours - you can either place them in a pan with a little water added or arrange them on a baking sheet - until soft and tender. You should be able to pierce them at easily with a fork or thin knife at the thickest point.
2) Peel the outer skin off the top half of the head of garlic to reveal the individual cloves, place it in a small pan, add 1 inch (2.5 cm) of water, and bake it along side the sweet potatoes for 25-30 minutes.
3) Peel the baked potatoes and whizz them in a blender or food processor along with the lemon juice. The result should be a thick, velvety mash. Add sea salt and freshly ground black pepper to taste.
4) Split the head of garlic into individual cloves and peel each of these. Also cut the base off each clove.
5) Arrange the sweet potato mash in bowls, drizzle with a bit of oil, scatter the peeled cloves of baked garlic on top, and serve.
Note: Measurements are provided in both U.S. and European/metric units.
This is delicious!
Camp Fire Sweet Potatoes
Wash the sweet potatoes and wrap in aluminum foil. Place in the coals of the fire. Cooking time depends on how hot your fire is and how the size of the potatoes. Check them often and take them off when they are soft. Eat right from the foil.
It’s Fall Ya’ll- gather your loved ones and spend the evening building and sitting by a campfire. If you are lucky enough to be a musician or married to one, bust out the guitar and sing some songs. Trust me time spent just singing, laughing, eating sweet taters and being with those you love is time well spent!
Tuesday, September 7, 2010
WEEK 18
Week 18
September 7 and September 10
This week you will find in you share:
Sweet Potatoes
Hot and Bell Peppers
Garlic
Basil
Corn
Tomatoes
Ornamental Gourds
Cilantro
Oregano
Sage
Green Beans
What a beautiful weekend! These are the days when we all remember why we live in Southern Illinois. The squash bugs did a number on the winter squash, so that is all we are going to get for this season. There were many that never had a chance to fully mature before being damaged by the squash bugs. We think that we will have to use row covers next year. That seems to be the best recommendation.
Enjoy the veggies and the nice weather!
All the best,
Anne
Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
Taken from http://www.epicurious.com
Ingredients
For sweet potatoes:
• 3 large garlic cloves
• 1/4 cup olive oil
• 2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
For fried sage:
• 1/3 cup olive oil
• 24 sage leaves
Roast sweet potatoes:
Preheat oven 450°F with rack in upper third.
Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
Bake until golden in patches and cooked through, 20 to 30 minutes.
To fry sage leaves:
Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
Serve sweet potatoes with sage leaves scattered on top.
September 7 and September 10
This week you will find in you share:
Sweet Potatoes
Hot and Bell Peppers
Garlic
Basil
Corn
Tomatoes
Ornamental Gourds
Cilantro
Oregano
Sage
Green Beans
What a beautiful weekend! These are the days when we all remember why we live in Southern Illinois. The squash bugs did a number on the winter squash, so that is all we are going to get for this season. There were many that never had a chance to fully mature before being damaged by the squash bugs. We think that we will have to use row covers next year. That seems to be the best recommendation.
Enjoy the veggies and the nice weather!
All the best,
Anne
Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
Taken from http://www.epicurious.com
Ingredients
For sweet potatoes:
• 3 large garlic cloves
• 1/4 cup olive oil
• 2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
For fried sage:
• 1/3 cup olive oil
• 24 sage leaves
Roast sweet potatoes:
Preheat oven 450°F with rack in upper third.
Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
Bake until golden in patches and cooked through, 20 to 30 minutes.
To fry sage leaves:
Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
Serve sweet potatoes with sage leaves scattered on top.
Friday, September 3, 2010
Delia Lee Jamboree 10-16-10
After the tragic death of our precious Delia Lee many thoughtful and caring people got together to come up with ways to honor Delia. Shortly after her death, Adam and I knew that we wanted a beautiful place to be with Delia that would grow and provide us with brief moments of peace. It has blossomed into an orchard. We have hopes of many trees that will provide bounties of fresh delicious fruit, which is very fitting for Delia. Delia's Auntie Shannon put together a lovely website to collect donations to create a Delia Lee Orchard at our farm. deliaorchardfund.blogspot.com
This fall we would like to use the donations from the Orchard fund to purchase and plant fruit trees. We will need many helping hands plant the orchard at our house.
Another group of wonderful people came up with the idea of the Delia Lee Jamboree to honor our little love. A day of friends, food and music beginning with tree planting mixed with many, many tears. As we try to carry on, we are constantly carried by the wonderful and thoughtful people that surround us. Thank you for all that you have done- every little things does matter.
The Delia Lee Jamboree will take place
October 16, 2010 at Black Diamond Ranch in Cobden, IL.
There is camping space available at the ranch.
More information will be sent out as the date approaches- I just wanted to let you all know the date.
This fall we would like to use the donations from the Orchard fund to purchase and plant fruit trees. We will need many helping hands plant the orchard at our house.
Another group of wonderful people came up with the idea of the Delia Lee Jamboree to honor our little love. A day of friends, food and music beginning with tree planting mixed with many, many tears. As we try to carry on, we are constantly carried by the wonderful and thoughtful people that surround us. Thank you for all that you have done- every little things does matter.
The Delia Lee Jamboree will take place
October 16, 2010 at Black Diamond Ranch in Cobden, IL.
There is camping space available at the ranch.
More information will be sent out as the date approaches- I just wanted to let you all know the date.
Tuesday, August 31, 2010
Week 17
Week 17
August 31, 2010 and September 3, 2010
This week you will find in you share:
Sweet Potatoes
Hot and Bell Peppers
Garlic
Basil
Winter Squash- Delecata, pumpkins and acorn
Tomatoes
Ornamental Gourds
We have been enjoying the cooler nights! Hope all is well with everyone. This will be Bobby’s last week on the farm- we will miss him dearly. Thanks for all your hard work!!
Sweet Potato Muffins
Ingredients - 1 cup Butter, softened
1 cup Sugar
6 Eggs
2 cups Buttermilk
1 teaspoon Vanilla
1-1/2 cups All-Purpose Flour
2 tablespoons Baking Powder
1 pound Sweet Potatoes, peeled, cooked and mashed
Preparation: 1. Preheat oven to 350 F.
2. In medium mixing bowl combine butter and sugar.
3. Blend in eggs, buttermilk, flour, baking powder and cooked sweet potatoes.
4. Use wooden spoon to blend all ingredients well.
5. Spoon muffin batter into greased muffin tins. Fill 2/3’s full.
6. Bake 25 minutes.
Taken from: http://sweetpotatorecipes.net/
August 31, 2010 and September 3, 2010
This week you will find in you share:
Sweet Potatoes
Hot and Bell Peppers
Garlic
Basil
Winter Squash- Delecata, pumpkins and acorn
Tomatoes
Ornamental Gourds
We have been enjoying the cooler nights! Hope all is well with everyone. This will be Bobby’s last week on the farm- we will miss him dearly. Thanks for all your hard work!!
Sweet Potato Muffins
Ingredients - 1 cup Butter, softened
1 cup Sugar
6 Eggs
2 cups Buttermilk
1 teaspoon Vanilla
1-1/2 cups All-Purpose Flour
2 tablespoons Baking Powder
1 pound Sweet Potatoes, peeled, cooked and mashed
Preparation: 1. Preheat oven to 350 F.
2. In medium mixing bowl combine butter and sugar.
3. Blend in eggs, buttermilk, flour, baking powder and cooked sweet potatoes.
4. Use wooden spoon to blend all ingredients well.
5. Spoon muffin batter into greased muffin tins. Fill 2/3’s full.
6. Bake 25 minutes.
Taken from: http://sweetpotatorecipes.net/
Wednesday, August 25, 2010
Week 16
Week 16
August 17 and August 25
Thank you Kathy and Joe for hosting a fun pool party, it was nice to have a chance with visit with many of you. What a lovely home!
This week on the farm…
The peppers look great and full of peppers. We like to leave some on the plant to allow them a chance to turn red and some we pick when they are red. They actually come from the same plant. The winter squash are ripening up and you will find a variety in your box this week. They are a great healthy option to add to any meal. I like to use the Delicata as an alternative to pasta. The basil is still coming on very strong, so if you would like an extra large bunch let us know. Remember the more you have in the freezer now, the more delicious your winter will be. This week you will have sweet potatoes- one of my favorites. Since they are organic don’t be afraid to eat the skin. We hope you enjoy your veggies this week.
Happy eating,
Anne and Adam
This week’s box:
Sweet Potatoes
Delicata Squash- creamy colored with stripes
Long Pie Pumpkin- Orange oval with stripes
Mini Pumpkins- looks like a classic pumpkin, but mini. The whole thing is edible
Acorn- Green and orange and shaped like an acorn
Watermelon
Bell Peppers
Hot Peppers
Jimmy Nardella Peppers- a sweet roasting pepper looks like a banana pepper
Okra
Basil- Thai and Genevese
About Delicata squash
The delicata squash is also called the sweet potato squash, although it differs in appearance: the delicata squash has a light yellow skin and it is striped with green or brown lines. The taste of this plant is similar to sweet potatoes` taste, but it has a more creamy texture. The size of the delicata squash varies from 5 to 9 inches in length and the form is rather long and oval. The most important nutrients of this squash are the A and C vitamins and the iron and potassium. The best delicata squash pieces are the ones that are heavy, very firm and without any soft spots on their surface – like this, they can be prepared in various ways and keep their special taste.
Delicata squash can be used in various recipes as entree, main course and dessert and the most famous one is the roast delicata squash salad. The roasted delicata squash salad consists of olive oil, black pepper, lemon juice, vinegar, mustard, mixed greens, dried cranberries, pine toasted nuts and the delicata squash slices.
Classic Baked Acorn Squash Recipe
Ingredients
• 1 Acorn squash
• 1 Tbsp Butter
• 2 Tbsp Brown Sugar
• 2 teaspoons Maple Syrup
• Dash of Salt
Method
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.
Taken from:
http://simplyrecipes.com/recipes/classic_baked_acorn_squash/
August 17 and August 25
Thank you Kathy and Joe for hosting a fun pool party, it was nice to have a chance with visit with many of you. What a lovely home!
This week on the farm…
The peppers look great and full of peppers. We like to leave some on the plant to allow them a chance to turn red and some we pick when they are red. They actually come from the same plant. The winter squash are ripening up and you will find a variety in your box this week. They are a great healthy option to add to any meal. I like to use the Delicata as an alternative to pasta. The basil is still coming on very strong, so if you would like an extra large bunch let us know. Remember the more you have in the freezer now, the more delicious your winter will be. This week you will have sweet potatoes- one of my favorites. Since they are organic don’t be afraid to eat the skin. We hope you enjoy your veggies this week.
Happy eating,
Anne and Adam
This week’s box:
Sweet Potatoes
Delicata Squash- creamy colored with stripes
Long Pie Pumpkin- Orange oval with stripes
Mini Pumpkins- looks like a classic pumpkin, but mini. The whole thing is edible
Acorn- Green and orange and shaped like an acorn
Watermelon
Bell Peppers
Hot Peppers
Jimmy Nardella Peppers- a sweet roasting pepper looks like a banana pepper
Okra
Basil- Thai and Genevese
About Delicata squash
The delicata squash is also called the sweet potato squash, although it differs in appearance: the delicata squash has a light yellow skin and it is striped with green or brown lines. The taste of this plant is similar to sweet potatoes` taste, but it has a more creamy texture. The size of the delicata squash varies from 5 to 9 inches in length and the form is rather long and oval. The most important nutrients of this squash are the A and C vitamins and the iron and potassium. The best delicata squash pieces are the ones that are heavy, very firm and without any soft spots on their surface – like this, they can be prepared in various ways and keep their special taste.
Delicata squash can be used in various recipes as entree, main course and dessert and the most famous one is the roast delicata squash salad. The roasted delicata squash salad consists of olive oil, black pepper, lemon juice, vinegar, mustard, mixed greens, dried cranberries, pine toasted nuts and the delicata squash slices.
Classic Baked Acorn Squash Recipe
Ingredients
• 1 Acorn squash
• 1 Tbsp Butter
• 2 Tbsp Brown Sugar
• 2 teaspoons Maple Syrup
• Dash of Salt
Method
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.
Taken from:
http://simplyrecipes.com/recipes/classic_baked_acorn_squash/
Thursday, August 19, 2010
Winter Squash Recipes
Baking Squash
Cut the squash in half and scrape out the seeds. Clean the seed over and let dry. We use a dry roast the seeds in a cast iron skillet on a medium heat without any oil (hence dry roast). When the seeds are brown on both sides, I like to add a Tablespoon of tamari for a nice flavor.
To bake the squash- pre heat the oven to 350 and place the squash in a pan with 2 inches of water and a splash of tamari and Mrs. Braggs or salt or nothing. Bake until fork tender. Scrap out the soft flesh and compost the skin (or sometimes I like to eat it). The flesh is great in sauces, soups or on its own. It’s very healthy and filling.
Southwestern Stuffed Acorn Squash
Taken from From EatingWell:
September/October 2007 — Subscribe to EatingWell Magazine Today!
6 servings
Active Time: 45 minutes
Total Time: 1 1/2 hours
Ingredients
• 3 acorn squash, (3/4-1 pound each)
• 5 ounces bulk turkey sausage
• 1 small onion, chopped
• 1/2 medium red bell pepper,chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cups chopped cherry tomatoes
• 1 15-ounce can black beans, rinsed (see Tip)
• 1/2 teaspoon salt
• Several dashes hot red pepper sauce, to taste
• 1 cup shredded Swiss cheese
Preparation
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
Tips & Notes
• Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Nutrition
Per serving: 259 calories; 7 g fat (4 g sat, 1 g mono); 29 mg cholesterol; 38 g carbohydrates; 15 g protein; 7 g fiber; 482 mg sodium; 884 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (45% dv), Calcium (20% dv), Iron (15% dv)
1 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable
Cut the squash in half and scrape out the seeds. Clean the seed over and let dry. We use a dry roast the seeds in a cast iron skillet on a medium heat without any oil (hence dry roast). When the seeds are brown on both sides, I like to add a Tablespoon of tamari for a nice flavor.
To bake the squash- pre heat the oven to 350 and place the squash in a pan with 2 inches of water and a splash of tamari and Mrs. Braggs or salt or nothing. Bake until fork tender. Scrap out the soft flesh and compost the skin (or sometimes I like to eat it). The flesh is great in sauces, soups or on its own. It’s very healthy and filling.
Southwestern Stuffed Acorn Squash
Taken from From EatingWell:
September/October 2007 — Subscribe to EatingWell Magazine Today!
6 servings
Active Time: 45 minutes
Total Time: 1 1/2 hours
Ingredients
• 3 acorn squash, (3/4-1 pound each)
• 5 ounces bulk turkey sausage
• 1 small onion, chopped
• 1/2 medium red bell pepper,chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cups chopped cherry tomatoes
• 1 15-ounce can black beans, rinsed (see Tip)
• 1/2 teaspoon salt
• Several dashes hot red pepper sauce, to taste
• 1 cup shredded Swiss cheese
Preparation
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
Tips & Notes
• Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Nutrition
Per serving: 259 calories; 7 g fat (4 g sat, 1 g mono); 29 mg cholesterol; 38 g carbohydrates; 15 g protein; 7 g fiber; 482 mg sodium; 884 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (45% dv), Calcium (20% dv), Iron (15% dv)
1 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable
Wednesday, August 18, 2010
WEEK 15
Week of August 17 & August 20
Greeting CSA Friends!
We hope that everyone is having a wonderful "Back to School" week. For me this means back to work which is always an adjustment and this year it will be a little more difficult. However, I'm learning that this is my new normal- the grieving journey is a difficult and consuming process. We really thank all of you for the support throughout the first half of the season. We have a wonderful group of CSAers!
Remember to get your veggies at Kathy and Joe's House this week- stay for a swim and potluck dinner if you can! They live at 201 N. Lark in Carbondale.
I love to see the Winter Squash coming out of the fields because it means that Fall is right around the corner! The heat is a little more reasonable these past few days which makes working in the fields a lot nicer.
We hope that you have a great week!
Take care,
Anne and Adam
This week you will find:
Winter Squash: Delecata- delicious!
Mini pumpkins- a cute a yummy way to make a meal
Long Pie Pumpkins- these are an old time favorite that we decided to try this year. We baked one the other day and it is out of this world.
Acorn- a standard in our garden and our dinner menu
Remember to eat the flesh and roast the seeds!
Cucumbers
Peppers
Garlic
Tomatoes
Basil- We have been forgetting to bring this with us the past couple of weeks. We pick and put it in a few vases on the counter to keep it cool and crisp until it is time to go into Carbondale and then forget to bring it with us. We are so sorry. We have tons of basil if anyone would like an extra large bunch to make pesto- just let us know and we will bring it to the next delivery. We like to make and freeze tons of pesto to have a healthy "fast" food in the winter.
I'm out of time right now, but I will post some recipes tomorrow.
Greeting CSA Friends!
We hope that everyone is having a wonderful "Back to School" week. For me this means back to work which is always an adjustment and this year it will be a little more difficult. However, I'm learning that this is my new normal- the grieving journey is a difficult and consuming process. We really thank all of you for the support throughout the first half of the season. We have a wonderful group of CSAers!
Remember to get your veggies at Kathy and Joe's House this week- stay for a swim and potluck dinner if you can! They live at 201 N. Lark in Carbondale.
I love to see the Winter Squash coming out of the fields because it means that Fall is right around the corner! The heat is a little more reasonable these past few days which makes working in the fields a lot nicer.
We hope that you have a great week!
Take care,
Anne and Adam
This week you will find:
Winter Squash: Delecata- delicious!
Mini pumpkins- a cute a yummy way to make a meal
Long Pie Pumpkins- these are an old time favorite that we decided to try this year. We baked one the other day and it is out of this world.
Acorn- a standard in our garden and our dinner menu
Remember to eat the flesh and roast the seeds!
Cucumbers
Peppers
Garlic
Tomatoes
Basil- We have been forgetting to bring this with us the past couple of weeks. We pick and put it in a few vases on the counter to keep it cool and crisp until it is time to go into Carbondale and then forget to bring it with us. We are so sorry. We have tons of basil if anyone would like an extra large bunch to make pesto- just let us know and we will bring it to the next delivery. We like to make and freeze tons of pesto to have a healthy "fast" food in the winter.
I'm out of time right now, but I will post some recipes tomorrow.
Sunday, August 15, 2010
week of Aug. 15-21
Bring your suit and dish to share this Friday for a Clear Creek CSA Get Together!
Everyone is invited to potluck pool party at CSA Members Kathy and Joe’s House!
201 N Lark Carbondale
Friday, August 20th at 5:00
All Friday members will pick up their shares at the party, so come get your veggies even if you can’t stay to swim.
Everyone is invited to potluck pool party at CSA Members Kathy and Joe’s House!
201 N Lark Carbondale
Friday, August 20th at 5:00
All Friday members will pick up their shares at the party, so come get your veggies even if you can’t stay to swim.
Tuesday, August 10, 2010
week 13
August 10th & August 13th
This week’s delivery will include:
Green Peppers
Hot Peppers (cayenne & jalapeno)
Tomatoes
Cucumbers
Squash (patty pan & yellow crook neck)
Garlic
Basil
Corn (Lancelot)
Musk Melon
News from the Farm:
This week we are experiencing tremendous heat throughout Southern Illinois! The tomatoes are still producing fairly well and it is nice to have cucumbers this late in the season. We have been enjoying tomato and cuke salads nightly. The green beans are looking great and we should have a nice harvest soon. The squash bore beetles are attacking the squash this year. We are thinking about using floating row covers next year to help prevent this problem. They seem to be getting worse! We planted the Fall garden last week, which includes a second run of all the spring veggies. We had several hundred seedlings (broccoli, cabbages & brussel sprouts) die in their flats due to the heat and flea beetles, which was disappointing. We replanted.
Well, enjoy the veggies and have a great week!
Canning
THE book for canning The Blue Ball Book of Canning is on sale at the Rural king for 6.99.
Wednesday, August 4, 2010
WEEK 12
Week 12
August 3 and August 6
WOW! It is hot! We hope that everyone is doing great and having an enjoyable week. The vegetables are doing all right considering the heat, but are taking a little break in production. We hope that the heat will break soon. The garden does better in high 80s and low 90s.
This week in your delivery you will find:
Tomatoes
Cukes
Corn- Lancelot
Oregano
Cilantro
Basil- Thai and Genovese
Green Peppers
Squash
Recipes
1 cup chopped Thai Basil
1 T Soy Sauce
4 T Rice Vinegar
2 T Sesame Oil
1 Cayenne (or to taste)
3 cloves of garlic
1 green pepper
1 cup of chopped tomatoes
½ cup of corn cut off the cob
½ cup of cucumbers peeled and sliced
2 cups of rice (your choice- we like brown basmati)
Start cooking rice immediately
The sauce: Mix Soy Sauce, Vinegar, Cayenne and garlic in a Food Processor for 3 minutes.
Sautee green peppers, tomatoes and corn in the sesame oil until slightly tender then add the cooked rice and the sauce. Cook for 10 minutes covered stirring occasionally. Add the chopped basil and cook for another 10 minutes. Serve with sliced cucumbers as a garnish.
Thai Basil Dressing
½ Cup Rice Vinegar
½ Cup Sesame Oil
2 T Soy Sauce
2 minced cloves of garlic
¼ teaspoon of sugar
hot pepper to taste
Mix everything in the food processor for a few minutes.
Chopped up ½ cup of Thai Basil and add to dressing.
We like to put this dressing on Sliced Cucumbers and Tomatoes. Also, I like to use it as a dipping sauce spring rolls or sticky rice.
August 3 and August 6
WOW! It is hot! We hope that everyone is doing great and having an enjoyable week. The vegetables are doing all right considering the heat, but are taking a little break in production. We hope that the heat will break soon. The garden does better in high 80s and low 90s.
This week in your delivery you will find:
Tomatoes
Cukes
Corn- Lancelot
Oregano
Cilantro
Basil- Thai and Genovese
Green Peppers
Squash
Recipes
1 cup chopped Thai Basil
1 T Soy Sauce
4 T Rice Vinegar
2 T Sesame Oil
1 Cayenne (or to taste)
3 cloves of garlic
1 green pepper
1 cup of chopped tomatoes
½ cup of corn cut off the cob
½ cup of cucumbers peeled and sliced
2 cups of rice (your choice- we like brown basmati)
Start cooking rice immediately
The sauce: Mix Soy Sauce, Vinegar, Cayenne and garlic in a Food Processor for 3 minutes.
Sautee green peppers, tomatoes and corn in the sesame oil until slightly tender then add the cooked rice and the sauce. Cook for 10 minutes covered stirring occasionally. Add the chopped basil and cook for another 10 minutes. Serve with sliced cucumbers as a garnish.
Thai Basil Dressing
½ Cup Rice Vinegar
½ Cup Sesame Oil
2 T Soy Sauce
2 minced cloves of garlic
¼ teaspoon of sugar
hot pepper to taste
Mix everything in the food processor for a few minutes.
Chopped up ½ cup of Thai Basil and add to dressing.
We like to put this dressing on Sliced Cucumbers and Tomatoes. Also, I like to use it as a dipping sauce spring rolls or sticky rice.
Tuesday, July 27, 2010
Week 11 7-27-10 and 7-30-10
Hello CSA ers,
We hope this finds you doing well and enjoying the summer heat!
News from the Farm
We carved up three chickens for Evaline’s first birthday party. Everyone in attendance enjoyed some delicious free-range fried chicken. Thank you, Grandma Jeanie for frying up Grandma Thie’s recipe.
The beginning bumper crop of tomatoes has died down and we are waiting for more of the sweet corn to start coming on. The cucumbers are finally pulling their weight and everyone has seven or eight good-looking ones this week. A whole bunch of basil and some squash and the basket this week looks pretty decent.
The heat of the summer has really set in leaving all the farmers hot and sweaty! We have tried to get out nice and early, but with this kind of heat advisory warnings there really isn’t a “cool” time to farm. It is a good thing that we really enjoy growing food.
This week’s delivery will include:
Corn- Silver Queen
Tomatoes
Basil- Thai and Genovese
Cilantro
Cucumbers
Squash- Yellow Crook Neck or Costata Romanesca
Garlic
Leeks
RECIPES
Quinoa is a seed. But because of it's characteristics, it can be used as a grain.
It is an excellent source of protein.
Quinoa also boasts high levels of fiber, making it easy to digest.
Since it is such a complete food, it is on the list of things NASA wants to grow in space for the space station.
Quinoa has a natural protective coating that is bitter, so as to detour animals and birds from eating it. Before cooking quinoa, rinse it well to remove the coating.
Never had quinoa? Neither had I until I made this. I would say it is a mix between sesame seeds and couscous.
4 cups water
2 tsp salt
2 cups quinoa, rinsed like crazy Rinsed like you have never rinsed before. Rinsed like it was your last day on Earth to rinse. No really, rinse the hell out of it.
1 cucumber, chopped
1 tomato, diced
1 red bell pepper, diced
3 Tbsp olive oil
3 Tbsp white wine vinegar
Kosher salt and ground pepper
1 Tbsp dried basil
1 Tbsp dried parsley
In a medium saucepan, add water and salt. Bring to a boil over high heat. Add quinoa. Cook uncovered until most of the liquid is absorbed and the quinoa is sputtering, about 10 minutes. Turn heat to low and simmer until all liquid is evaporated, about 5 minutes. Remove from heat and scoop quinoa into a bowl. Set aside and cool.
Once cooled, add cucumber, tomato and red bell pepper. Stir to combine. Add olive oil, white wine vinegar, season with salt and pepper and add basil and parsley. Stir well. Check seasonings and add more if needed.
Yields 6 servings
from http://www.rookie-cookie.com/2008/10/quinoa-cucumber-and-tomato-salad.html
We hope this finds you doing well and enjoying the summer heat!
News from the Farm
We carved up three chickens for Evaline’s first birthday party. Everyone in attendance enjoyed some delicious free-range fried chicken. Thank you, Grandma Jeanie for frying up Grandma Thie’s recipe.
The beginning bumper crop of tomatoes has died down and we are waiting for more of the sweet corn to start coming on. The cucumbers are finally pulling their weight and everyone has seven or eight good-looking ones this week. A whole bunch of basil and some squash and the basket this week looks pretty decent.
The heat of the summer has really set in leaving all the farmers hot and sweaty! We have tried to get out nice and early, but with this kind of heat advisory warnings there really isn’t a “cool” time to farm. It is a good thing that we really enjoy growing food.
This week’s delivery will include:
Corn- Silver Queen
Tomatoes
Basil- Thai and Genovese
Cilantro
Cucumbers
Squash- Yellow Crook Neck or Costata Romanesca
Garlic
Leeks
RECIPES
Quinoa is a seed. But because of it's characteristics, it can be used as a grain.
It is an excellent source of protein.
Quinoa also boasts high levels of fiber, making it easy to digest.
Since it is such a complete food, it is on the list of things NASA wants to grow in space for the space station.
Quinoa has a natural protective coating that is bitter, so as to detour animals and birds from eating it. Before cooking quinoa, rinse it well to remove the coating.
Never had quinoa? Neither had I until I made this. I would say it is a mix between sesame seeds and couscous.
4 cups water
2 tsp salt
2 cups quinoa, rinsed like crazy Rinsed like you have never rinsed before. Rinsed like it was your last day on Earth to rinse. No really, rinse the hell out of it.
1 cucumber, chopped
1 tomato, diced
1 red bell pepper, diced
3 Tbsp olive oil
3 Tbsp white wine vinegar
Kosher salt and ground pepper
1 Tbsp dried basil
1 Tbsp dried parsley
In a medium saucepan, add water and salt. Bring to a boil over high heat. Add quinoa. Cook uncovered until most of the liquid is absorbed and the quinoa is sputtering, about 10 minutes. Turn heat to low and simmer until all liquid is evaporated, about 5 minutes. Remove from heat and scoop quinoa into a bowl. Set aside and cool.
Once cooled, add cucumber, tomato and red bell pepper. Stir to combine. Add olive oil, white wine vinegar, season with salt and pepper and add basil and parsley. Stir well. Check seasonings and add more if needed.
Yields 6 servings
from http://www.rookie-cookie.com/2008/10/quinoa-cucumber-and-tomato-salad.html
Tuesday, July 20, 2010
Week 10 7-20-10 and 7-23-10
News from the Farm
We made it back from MN with the newlywed Bobby. The wedding was beautiful!
The garden, however, missed us dearly. We have been working hard to get all the tomatoes out of the field and preparing ground to put in the fall garden. The seedlings for the garden look great.
The pickling cukes are full of flowers and baby cukes; so get your pickling stuff together if you are planning to can some pickles. (Grant, this is for you!)
We hope all is well and you have a great week!
Take care,
Anne and Adam
This week’s delivery will include:
Corn- Silver Queen
Tomatoes
Basil- Thai and Genovese
Cucumbers
Squash- Yellow Crook Neck or Costata Romanesca
Garlic
RECIPES
Corn and Tomato Salad with Basil dressing
Combine in large bowl:
* 3 cups fresh corn kernels (cut from about 6 small ears of corn)
* 5 medium tomatoes, halved, seeded, chopped
* 2/3 cup finely chopped red onion
In blender, purée until smooth:
* 1/4 cup olive oil
* 1/4 cup chopped fresh basil
* 2 tablespoons chopped fresh mint
* 2 tablespoons white wine vinegar
* 1 tablespoon fresh lime juice
* 2 teaspoons (packed) golden brown sugar
* 1 garlic clove
* Salt and pepper
Just before serving, pour dressing over corn mixture and toss.
courtesy-- http://www.epicurious.com/recipes/food/views/Corn-and-Tomato-Salad-with-Cilantro-Dressing-235331
We made it back from MN with the newlywed Bobby. The wedding was beautiful!
The garden, however, missed us dearly. We have been working hard to get all the tomatoes out of the field and preparing ground to put in the fall garden. The seedlings for the garden look great.
The pickling cukes are full of flowers and baby cukes; so get your pickling stuff together if you are planning to can some pickles. (Grant, this is for you!)
We hope all is well and you have a great week!
Take care,
Anne and Adam
This week’s delivery will include:
Corn- Silver Queen
Tomatoes
Basil- Thai and Genovese
Cucumbers
Squash- Yellow Crook Neck or Costata Romanesca
Garlic
RECIPES
Corn and Tomato Salad with Basil dressing
Combine in large bowl:
* 3 cups fresh corn kernels (cut from about 6 small ears of corn)
* 5 medium tomatoes, halved, seeded, chopped
* 2/3 cup finely chopped red onion
In blender, purée until smooth:
* 1/4 cup olive oil
* 1/4 cup chopped fresh basil
* 2 tablespoons chopped fresh mint
* 2 tablespoons white wine vinegar
* 1 tablespoon fresh lime juice
* 2 teaspoons (packed) golden brown sugar
* 1 garlic clove
* Salt and pepper
Just before serving, pour dressing over corn mixture and toss.
courtesy-- http://www.epicurious.com/recipes/food/views/Corn-and-Tomato-Salad-with-Cilantro-Dressing-235331
Tuesday, July 13, 2010
Week 9 7-13-10
This week everyone will pick up their share on Tuesday at Amy and Grant between 5-6.
News from the Clear Creek Farm
We knew if we set up the irrigation system the rain would come and it did. We had a full day of showers at the farm and everything is oh so happy! (Including the farmers who can’t help working less when the rain won’t let one in the field)
The chicks and the ducklings had to be moved to a larger brooder and seem to love having the space. They look very healthy and should be laying in about 6 months. We are trying the same varieties as our last attempt; we are hoping for a better outcome. The varieties are Buff Orphingtons and Plymouth Barred Rocks. We are fencing in Delia’s orchard site for the older ducks. The ducks will act as insect control for the trees as they improve the soil.
The baby goats are doing well. They are out in the barnyard playing. Pepper’s baby is named Broccoli and Molly’s are Sugar and Pea (Snap did not make it after being rejected by his Mama. We tried to take care of him in the house, but we think something was wrong with him. I’m sure Delia is enjoying having a baby goat to play with.)
We made the soil blocks and planted 3 varieties of broccoli, 3 varieties of cabbage, tatsoi, cauliflower and brussel sprouts for the fall garden.
This is the big week for our little Bobby; he is getting married! Send a little thought to the love cupids for a wonderfully happy marriage and a beautiful wedding day.
Have a great week!
Take care,
Anne and Adam
This week’s delivery will include:
Corn
Tomatoes
Basil
Chives
Garlic
RECIPES
Freezing Tomatoes
If you are unable to eat all your tomatoes you can freeze them for the winter. I like to clean them and cut off any bad spots and the core then place them on a cookie sheet in the freezer. Once they are frozen solid put them in a freezer bag with the date. When you decide to use them run the tomato under warm water and the skin slips right off. I love the easy method of freezing and you will be so happy in the winter to have a “fresh” tomato.
Barbarella’s Special Sauce
This recipe was introduced to me by Barbie, my wonderful friend.
3 medium sized Tomato
3 T Olive Oil
3 T Balsamic Vinegar
½ cup Basil
¼ cup chives
2 tsp sugar (add more if dressing is too tart and less if too sweet)
Salt and Pepper to taste
Nice crusty bread thinly sliced and toasted
Cut off the stem of the tomato and place the cut side on a cheese grater. Grate the tomato into a bowl until only the skin remains. Mix olive oil, balsamic vinegar, chives, basil, sugar, salt and pepper in the food processor until rich and creamy. Pour dressing on tomatoes and dip bread into mix.
Fire Roasted Corn
4 ears Corn
1 tsp. Oil (I like to use Sesame oil)
2 tsp. Salt
½ cup Sesame Seeds
2 tsp. Cayenne Powder (if you like it hot)
Bring a big pot of water to a boil for the corn and boil for 5 minutes remove from water and run under cold water. Begin heating up a cast iron skillet and cut all the corn off of the cob. Put all the seeds, salt and cayenne into a hot dry skillet and roast until brown. Put mixture into a bowl. Add oil and corn to the skillet stirring constantly until brown. Add corn to the seeds. Eat the mixture on a bed of rice or mix into a salad.
News from the Clear Creek Farm
We knew if we set up the irrigation system the rain would come and it did. We had a full day of showers at the farm and everything is oh so happy! (Including the farmers who can’t help working less when the rain won’t let one in the field)
The chicks and the ducklings had to be moved to a larger brooder and seem to love having the space. They look very healthy and should be laying in about 6 months. We are trying the same varieties as our last attempt; we are hoping for a better outcome. The varieties are Buff Orphingtons and Plymouth Barred Rocks. We are fencing in Delia’s orchard site for the older ducks. The ducks will act as insect control for the trees as they improve the soil.
The baby goats are doing well. They are out in the barnyard playing. Pepper’s baby is named Broccoli and Molly’s are Sugar and Pea (Snap did not make it after being rejected by his Mama. We tried to take care of him in the house, but we think something was wrong with him. I’m sure Delia is enjoying having a baby goat to play with.)
We made the soil blocks and planted 3 varieties of broccoli, 3 varieties of cabbage, tatsoi, cauliflower and brussel sprouts for the fall garden.
This is the big week for our little Bobby; he is getting married! Send a little thought to the love cupids for a wonderfully happy marriage and a beautiful wedding day.
Have a great week!
Take care,
Anne and Adam
This week’s delivery will include:
Corn
Tomatoes
Basil
Chives
Garlic
RECIPES
Freezing Tomatoes
If you are unable to eat all your tomatoes you can freeze them for the winter. I like to clean them and cut off any bad spots and the core then place them on a cookie sheet in the freezer. Once they are frozen solid put them in a freezer bag with the date. When you decide to use them run the tomato under warm water and the skin slips right off. I love the easy method of freezing and you will be so happy in the winter to have a “fresh” tomato.
Barbarella’s Special Sauce
This recipe was introduced to me by Barbie, my wonderful friend.
3 medium sized Tomato
3 T Olive Oil
3 T Balsamic Vinegar
½ cup Basil
¼ cup chives
2 tsp sugar (add more if dressing is too tart and less if too sweet)
Salt and Pepper to taste
Nice crusty bread thinly sliced and toasted
Cut off the stem of the tomato and place the cut side on a cheese grater. Grate the tomato into a bowl until only the skin remains. Mix olive oil, balsamic vinegar, chives, basil, sugar, salt and pepper in the food processor until rich and creamy. Pour dressing on tomatoes and dip bread into mix.
Fire Roasted Corn
4 ears Corn
1 tsp. Oil (I like to use Sesame oil)
2 tsp. Salt
½ cup Sesame Seeds
2 tsp. Cayenne Powder (if you like it hot)
Bring a big pot of water to a boil for the corn and boil for 5 minutes remove from water and run under cold water. Begin heating up a cast iron skillet and cut all the corn off of the cob. Put all the seeds, salt and cayenne into a hot dry skillet and roast until brown. Put mixture into a bowl. Add oil and corn to the skillet stirring constantly until brown. Add corn to the seeds. Eat the mixture on a bed of rice or mix into a salad.
Tuesday, July 6, 2010
Week 8
We hope that you all had a fantastic 4th of July! This past week we installed the irrigation system and mulched most of the garden; which makes the plants and us very happy.
In your boxes this week you will find:
Tomatoes- copious varieties (see last week’s blog for specifics)
New Potatoes
Carrots
Basil- Thai and Genovese
Chives
Flat Parsley
Leeks
Have a wonderful week!
Recipes
Potato Leek Soup (adapted from the Horn of the Moon Cookbook)
This is the soup that Delia and I made for her 3rd birthday party for those of you that were there to celebrate with us. I thought it was quite yummy.
Makes 8 servings
6 C. water or stock
6 C. diced potatoes (5 medium to large potatoes)
4 Tb. Butter
1 C. thinly sliced leeks (wash well and don’t use the very upper tough tops)
1 C. chopped carrots
2 cloves minced garlic
1 Tsp. Salt
2 Tb. Unbleached white flour
1 C. sour cream
½ C. mozzarella
Black pepper to taste
Garnish with chives and parsley to taste
Bring water or stock to a boil in soup pot. Add potatoes. (Only if you desire white, white soup should you peel the potatoes—and they’re organic so why bother!) Cover and cook until tender (20-25 minutes). Turn off heat and puree ¾ of the potatoes in blender. Pour back into soup pot.
In a 10-inch fry pan, melt 2 tbs. butter and sautée the leeks, carrots, and garlic until the leeks are well coated with butter. Cover and cook on low heat until the leeks are tender (10 to 15 minutes). Add to the potatoes along with salt and pepper. In the same pan in which the leeks were sautéed, melt the remaining 2 tsp. butter, and then add the flour. Brown for 1 minute on low heat. Whisk in sour cream and turn off heat. Add to the soup, and then add parsley and chives. Simmer 10 to 15 minutes uncovered, and serve. If you allow the soup to sit before serving, you will need to thin it with some water or milk.
In your boxes this week you will find:
Tomatoes- copious varieties (see last week’s blog for specifics)
New Potatoes
Carrots
Basil- Thai and Genovese
Chives
Flat Parsley
Leeks
Have a wonderful week!
Recipes
Potato Leek Soup (adapted from the Horn of the Moon Cookbook)
This is the soup that Delia and I made for her 3rd birthday party for those of you that were there to celebrate with us. I thought it was quite yummy.
Makes 8 servings
6 C. water or stock
6 C. diced potatoes (5 medium to large potatoes)
4 Tb. Butter
1 C. thinly sliced leeks (wash well and don’t use the very upper tough tops)
1 C. chopped carrots
2 cloves minced garlic
1 Tsp. Salt
2 Tb. Unbleached white flour
1 C. sour cream
½ C. mozzarella
Black pepper to taste
Garnish with chives and parsley to taste
Bring water or stock to a boil in soup pot. Add potatoes. (Only if you desire white, white soup should you peel the potatoes—and they’re organic so why bother!) Cover and cook until tender (20-25 minutes). Turn off heat and puree ¾ of the potatoes in blender. Pour back into soup pot.
In a 10-inch fry pan, melt 2 tbs. butter and sautée the leeks, carrots, and garlic until the leeks are well coated with butter. Cover and cook on low heat until the leeks are tender (10 to 15 minutes). Add to the potatoes along with salt and pepper. In the same pan in which the leeks were sautéed, melt the remaining 2 tsp. butter, and then add the flour. Brown for 1 minute on low heat. Whisk in sour cream and turn off heat. Add to the soup, and then add parsley and chives. Simmer 10 to 15 minutes uncovered, and serve. If you allow the soup to sit before serving, you will need to thin it with some water or milk.
Wednesday, June 30, 2010
Week 7
Week 7
Hey CSA ers,
We hope that all of you are having a great week! We have been working very hard- weeding, planting, mulching and more weeding.
This week you will find in your share:
Tomatoes- you will have a mix of these
Cherokee Purple- these are the ones to cut right away and eat; they are the taste of summer (remember these are a heirloom tomato that has a kind of purple color to it- they are not off)
Don Flamm- an orange one
Amish Paste- pointed at the bottom great is sauce
Prudence Purple- also will have a purplish color; fantastic slicer
Cherry- pop in mouth and eat
New Potatoes- we left a little more dirt on this week because it will make them last longer. We thought you might still have some from last week. Remember these are not cured so they will not store long (a couple of weeks). Take them out of the plastic and eat soon.
Cucumber - we have many flowers and babies; more too come
Squash or Cabbage
Garlic- fresh (uncured) store in fridge
Basil – Genovese and Thai
Recipes
Tomato Salad
Slice and mix tomatoes, cucumber (put the skin and seeds in – it’s organic) & basil
Dice Feta cheese (or your favorite)
Sautee minced garlic
Toss everything together with dressing and chill (see Adam’s dressing from a few weeks ago)
Serve with plain yogurt
Breakfast Potatoes
Boil Potatoes until fork tender
Sautee on an oiled skillet until golden brown
Salt and pepper to taste
Serve with sliced tomatoes
Tuesday, June 22, 2010
Week 6
Tues. June 22, 2010
Hi CSAers,
This week your share will have
Arugula
Broccoli
Cabbage
Cucumber or Squash
Carrots
Garlic
Potatoes
Thai Basil
Oregano
Sage
Parsley
Mint
You may notice that your broccoli has a special sort of sweetness to it. We think it’s because that was the last thing our sweet Delia Lee planted. She always said, “store bought broccoli just doesn’t taste like out of the garden.”
Adam’s Afternoon delight (delicious)
½ cup olive oil
½ c. vinegar of choice
tbl. Soy sauce
½ tsp sugar
dash of black pepper
1-2 cloves garlic
finely chopped broccoli
finely chopped carrots (you can keep the stems on)
finely chopped arugula
fresh herbs to taste (basil, oregano, chives, and parsley will work well)
put all ingredients into blender/ cuisinart till thoroughly chopped and mixed
Hot Afternoon Spritzer
Five mint leaves
Tsp. Sugar in the raw
Muddle (pound) mint and sugar until thoroughly mixed
Put at the bottom of a glass filled with ice and add sparkling (carbonated) water
Garnish with lemon and lime
For special zest add parsley with the mint.
Hi CSAers,
This week your share will have
Arugula
Broccoli
Cabbage
Cucumber or Squash
Carrots
Garlic
Potatoes
Thai Basil
Oregano
Sage
Parsley
Mint
You may notice that your broccoli has a special sort of sweetness to it. We think it’s because that was the last thing our sweet Delia Lee planted. She always said, “store bought broccoli just doesn’t taste like out of the garden.”
Adam’s Afternoon delight (delicious)
½ cup olive oil
½ c. vinegar of choice
tbl. Soy sauce
½ tsp sugar
dash of black pepper
1-2 cloves garlic
finely chopped broccoli
finely chopped carrots (you can keep the stems on)
finely chopped arugula
fresh herbs to taste (basil, oregano, chives, and parsley will work well)
put all ingredients into blender/ cuisinart till thoroughly chopped and mixed
Hot Afternoon Spritzer
Five mint leaves
Tsp. Sugar in the raw
Muddle (pound) mint and sugar until thoroughly mixed
Put at the bottom of a glass filled with ice and add sparkling (carbonated) water
Garnish with lemon and lime
For special zest add parsley with the mint.
Monday, June 7, 2010
4th delivery
Hey CSA ers,
This week I'm blogging from my new to me computer; which is very exciting.
This week you veggie box will include:
garlic scapes
sugar snap peas
beets and the greens
carrots
dill
cilantro
sage
oregano
and maybe (we have to check)
new potatoes
lettuce
We regret to tell you that the snap peas became really bitter in the heat last week. We thought that they would be fine since they look great, but the taste was not good. Sorry about that!
Important Note:
There is NOT be a delivery next week due to the fact that Adam will be standing up in his cousins wedding. JUNE 15TH AND JUNE 18TH = NO DELIVERY. We will resume on June 22nd and June 25th.
Thinking ahead... there will not be deliveries on July 13th and July 16th due to my little brother's wedding.
These 2 dates were not included in the 22 weeks of produce. Thanks for you understanding!
This week I'm blogging from my new to me computer; which is very exciting.
This week you veggie box will include:
garlic scapes
sugar snap peas
beets and the greens
carrots
dill
cilantro
sage
oregano
and maybe (we have to check)
new potatoes
lettuce
We regret to tell you that the snap peas became really bitter in the heat last week. We thought that they would be fine since they look great, but the taste was not good. Sorry about that!
Important Note:
There is NOT be a delivery next week due to the fact that Adam will be standing up in his cousins wedding. JUNE 15TH AND JUNE 18TH = NO DELIVERY. We will resume on June 22nd and June 25th.
Thinking ahead... there will not be deliveries on July 13th and July 16th due to my little brother's wedding.
These 2 dates were not included in the 22 weeks of produce. Thanks for you understanding!
Tuesday, June 1, 2010
3rd delivery
Hey CSA ers
The week you will be getting...
carrots
beets and don't forget to eat the greens
cilantro
dill
garlic scapes
snap peas (these you can eat the pod)
shell peas (these you take out of the pod and cook briefly)
lemon balm
majoram
sage (Thanks Alan and Stephanie)
I'm still working on my internet connection, so this is a short post- sorry!
I hope that everyone is have a great week and enjoys the harvest.
Special thanks to y'all that came out to the farm to help this past week!
note: Do not fear your pee is suppose to change color when eating beets
The week you will be getting...
carrots
beets and don't forget to eat the greens
cilantro
dill
garlic scapes
snap peas (these you can eat the pod)
shell peas (these you take out of the pod and cook briefly)
lemon balm
majoram
sage (Thanks Alan and Stephanie)
I'm still working on my internet connection, so this is a short post- sorry!
I hope that everyone is have a great week and enjoys the harvest.
Special thanks to y'all that came out to the farm to help this past week!
note: Do not fear your pee is suppose to change color when eating beets
Tuesday, May 25, 2010
Volunteer Days
Since we have changed our harvest day we would prefer help on the farm on Tuesday and Friday if you want to come out. We start working around 7:30 and work until lunch. Call if you would like to come out another day to make sure we will be there.
Thanks!
Thanks!
2nd Delivery
I hope that this week was nice for everyone and the heat wasn't too much! This week we changed the delivery days and I hope that everyone is happy with their new day. Let me know otherwise.
Today (Tuesday 5-25) and Friday 5- 28 delivery will include:
Garlic Scapes (Chop finely and use as you would garlic)
Lettuce
Sugar Snap Peas
Beets and beet greens (my favorite green)
parsley
sage
oregano
mint
dill
cilantro
I'm still working on adding a spot to upload recipes attachments- I think I will be able to by next delivery.
Recipes
Adam's Dressing
equal amounts of Olive Oil and Vinegar of your choice
garlice scapes
teaspoon of honey or brown sugar
herb of your choice dill, cilantro or oregano ( or any combination)
dash of hot pepper (optional)
Put it all in your food processor and blend until rich and smooth.
I like to mix with plain yogurt in my own salad bowl. Mix on lettuce or dip sugar snap peas- delicious!
Beet Greens
Cut and clean greens with stems
oil
garlic scapes chop finely
2-3 T vinegar of choice (we like balsamic)
1 T Tamari or soy sauce
1 T oil of your choice in Wok
When hot add beet greens and garlic scapes
cook for a 2-3 minutes add garlic scapes, vinegar and tamari
Cover and remove from heat
Serve with brown basmati rice
Beets
Thinly sliced beets (cut off rough skin)
1/2 teaspoon sugar or honey
vinegar of choice
water
Put beets in a sauce pan with enough liquid (half vinegar and half water) to cover all the beets add sugar or honey and simmer until fork tender, about 20-25 minutes. Enjoy on rice!
Today (Tuesday 5-25) and Friday 5- 28 delivery will include:
Garlic Scapes (Chop finely and use as you would garlic)
Lettuce
Sugar Snap Peas
Beets and beet greens (my favorite green)
parsley
sage
oregano
mint
dill
cilantro
I'm still working on adding a spot to upload recipes attachments- I think I will be able to by next delivery.
Recipes
Adam's Dressing
equal amounts of Olive Oil and Vinegar of your choice
garlice scapes
teaspoon of honey or brown sugar
herb of your choice dill, cilantro or oregano ( or any combination)
dash of hot pepper (optional)
Put it all in your food processor and blend until rich and smooth.
I like to mix with plain yogurt in my own salad bowl. Mix on lettuce or dip sugar snap peas- delicious!
Beet Greens
Cut and clean greens with stems
oil
garlic scapes chop finely
2-3 T vinegar of choice (we like balsamic)
1 T Tamari or soy sauce
1 T oil of your choice in Wok
When hot add beet greens and garlic scapes
cook for a 2-3 minutes add garlic scapes, vinegar and tamari
Cover and remove from heat
Serve with brown basmati rice
Beets
Thinly sliced beets (cut off rough skin)
1/2 teaspoon sugar or honey
vinegar of choice
water
Put beets in a sauce pan with enough liquid (half vinegar and half water) to cover all the beets add sugar or honey and simmer until fork tender, about 20-25 minutes. Enjoy on rice!
Tuesday, May 18, 2010
Delivery 1
Delivery 1: May 19 and May 22
This week's weeks delivery:
Lettuces: several different varieties
Spinach
Cilantro
Dill
Mint
Enjoy many delicious salads this week!!
Reminder: The deliveries are on a bell curve averaging out to 3/4 of a bushel of the weekly harvest. The spring radishes have come and gone (sorry).
We are deeply moved by the overwhelming support of our CSA members and greatly appreciate your patience as we wade through our grief. One thing that has brought us some peace during this difficult time is working in the garden with our friends and family. If you are interested in volunteering on the farm- groups are coming out on Wednesday and Saturday mornings. Bring your family for a day of weeding and enjoying the farm.
We hope the lettuce nourishes your body and soul as it was one of the last things Delia helped plant.
This week's weeks delivery:
Lettuces: several different varieties
Spinach
Cilantro
Dill
Mint
Enjoy many delicious salads this week!!
Reminder: The deliveries are on a bell curve averaging out to 3/4 of a bushel of the weekly harvest. The spring radishes have come and gone (sorry).
We are deeply moved by the overwhelming support of our CSA members and greatly appreciate your patience as we wade through our grief. One thing that has brought us some peace during this difficult time is working in the garden with our friends and family. If you are interested in volunteering on the farm- groups are coming out on Wednesday and Saturday mornings. Bring your family for a day of weeding and enjoying the farm.
We hope the lettuce nourishes your body and soul as it was one of the last things Delia helped plant.
Tuesday, March 16, 2010
Spring Garden is in!
This past week we were on Spring Break and we got the whole spring garden in! We planted several different varieties of lettuces, radishes, spinach, onions, carrots, beans and beets. The weather was gorgeous and the ground was dry (for the beginning part of the week). The hoop house is full of tiny little seedlings and the chicks and goats are growing!
The pictures are of the dump truck dumping the perfectly composted horse manure on our garden; 50 tons of the "black gold". Adam and Delia were so excited because it was full of giant earthworms. It is going to be a great garden this year. The last picture is of Delia, the goat herder.
Our farm is really starting to blossom into more of a farm. We are thrilled to share it with you.
May your dreams be veggie-filled!
Monday, March 1, 2010
Chicks and Seedlings
Yesterday we had a small taste of nice weather! We have the seeds planted in flats and baby chicks peeping in the brooder. Hopefully, we will be able to offer dressed broilers (meat birds) some time in July and eggs by August. However, we don't want to count our chickens... with Chloe (our dog who ate a whole bunch of chicks last year) on the farm.
Sunday, January 10, 2010
Early Sign Up Discount
For those of you that sign up to be a member of Clear Creek CSA before February 15 there will be a $10 discount.
NOTE: This year we have changed the price and the amount of a share. We are no longer offering half shares, since so many people ended up sharing a full share with another family. We decided to make our half share from last year become this year's share. It will include 1/4 to 1/2 bushel of fresh, seasonal, organically grown and local veggies, herbs, tubers and flowers for 22 weeks for $285.
For more information and sign up contract visit our website clearcreekcsa.com
NOTE: This year we have changed the price and the amount of a share. We are no longer offering half shares, since so many people ended up sharing a full share with another family. We decided to make our half share from last year become this year's share. It will include 1/4 to 1/2 bushel of fresh, seasonal, organically grown and local veggies, herbs, tubers and flowers for 22 weeks for $285.
For more information and sign up contract visit our website clearcreekcsa.com
Goats
We had some Christmas excitment on the farm; our goats had babies. We had 3 Nannies and 1 Billy, now we have 4 Nannies and 3 Billies. Jasmine had 3 kids (she lost one); Delia named the nanny Pumpkin and the billy Almond. Molly had 1 kid (billy) now named Hopper. The farm is growing and growing. We hope that CSA members (and other friends) can spend more time out here this summer.
1st post: 1-10-10
Last night was the perfect night to order seeds since it was the coldest night of the winter. Adam and I went a little bit crazy ordering a pleathra of seeds. This year's garden should be a palatte of color and fantastic flavor. We ordered the bulk of our seeds from Fedco, but plan on ordering a few more seeds from other companies including: Southern Exposure Seed Exchange and Baker Creek Seeds.
This year we ordered a larger variety of tomatoes; we hope that this year will be a better year for the tomato! We, also, are trying brussel sprouts, LOTS more herbs, more flowers (better ones to cut), 10 varieties of lettuce, delacata winter squash, honeydew, new watermelon, new pumpkins... I will try to post our order for those of you that are interested in varieties.
Blogging was a suggestion from some of our last year members; I hope that you enjoy it. Please, give me suggestions, comments or questions.
Delia and Evaline are up; so I'm signing off. Next blog will provide info about a discount for early sign up for returning Clear Creek CSA members.
Sweet Veggie Dreams until Spring!
This year we ordered a larger variety of tomatoes; we hope that this year will be a better year for the tomato! We, also, are trying brussel sprouts, LOTS more herbs, more flowers (better ones to cut), 10 varieties of lettuce, delacata winter squash, honeydew, new watermelon, new pumpkins... I will try to post our order for those of you that are interested in varieties.
Blogging was a suggestion from some of our last year members; I hope that you enjoy it. Please, give me suggestions, comments or questions.
Delia and Evaline are up; so I'm signing off. Next blog will provide info about a discount for early sign up for returning Clear Creek CSA members.
Sweet Veggie Dreams until Spring!
Subscribe to:
Posts (Atom)