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
Tuesday, September 28, 2010
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.
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