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
Tuesday, July 27, 2010
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.
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