Week 22 Final Delivery for 2011

Week 22 2011- The Final Delivery of the 2011 Season!

Hey CSAers,

We would like to thank each of you for a wonderful and bountiful season. We hope that enjoyed preparing and eating the veggies as much as we did. For the most part, we were very happy with this year’s growing season.

We had a couple of nights of frost; which has left the garden looking quite different. The Fall is here and Jack Frost is knocking on our doors. We hope that you have a fabulous winter and survive eating store bought flavorless veggies. Remember, Spring will come again!

If you are interested in joining Clear Creek CSA for the 2012 season, I will send out CSA sign up reminders in January. However, if you already know that you are going to sign up and would like to pick up on a certain day of the week let me know.

This week in your box (bag) you will find:

Turnip Greens
Mustard Greens

In the Ziploc:
Red Kale
Arugula
Baby Lettuces
Pok Choy

Sweet Peppers
Hot Peppers
Tomatilloes
Cilantro
Eggplant
Diakon Radishes

Tomatillo Salsa

Tomatilloes- This is the bulk of the recipe so as many as you want
Garlic- 2 to 3 cloves
Cilantro- the bunch in your box
Hot Peppers- to taste
Sweet peppers- 4 to 5 peppers
½ cup of White Vinegar or lemon juice (less is fine if you are not going to can it)
2 T Salt
1 Red Onion
½ T cumin
½ T grape seed oil (or any high hear oil)


Take the husks off of the tomatilloes, wash and put in a large pan
Remove seeds and stem from hot peppers then add to pan
Add salt, vinegar and enough water so everything is covered
Cook on medium for 25 minutes

In a skillet,
Sauté onions, garlic, sweet peppers and cumin in oil
Add to the pan once browned

Cook everything for another 10 minutes then blend the whole mixture

I canned up a gallon of this salsa last night and it is great. If you decide to can it the headspace is ¼ inch and the cook time is 15 minutes for pints.

Week 21 2011

This week you will find some new things.

Diakon Radishes (roasting radishes) About 2 inches in diameter and creamy white.
Red Kale
Green Kale
Mustard Greens
Pok Choi
Rosemary
Basil
Cherry Tomatoes
Tomatillos
Hot Peppers
Sweet Peppers
Eggplant


Vegetable of the Week: Daikon Radish
From our cookbook: although daikon radishes are actually members of the far-flung cabbage family, they look like white, overgrown carrots and taste like mild radishes. Unchecked, daikon radishes have been known to weigh in at 50 pounds.

Daikon Basics

Daikon is a variety of radish, but unlike the more usual salad radishes, needs a much longer growing time, and has a milder flavor. Most varieties are long, white roots, shaped very much like carrots. A few varieties are round like a turnip, and about 4 inches across. Daikon originates in Asia, and is most commonly used in east Asian cuisine. There are Asian recipes for Daikon, or it can be used similarly to other root vegetables in soups, stews, salads and stir-fries. A 3 ounce serving of fresh daikon is only 18 calories, but contains 34 percent of the recommended daily amount of Vitamin C.

To store, wrap the unwashed root in a plastic bag and it will keep in the refrigerator for several weeks. You can cut off what you need and return the rest to the refrigerator. It just needs scrubbing, not peeling. For longer storage, grate and dry, or slice thinly and pickle.

RECIPES


Daikon Radish and Kale Soup

http://caloriecount.about.com/daikon-radish-kale-soup-recipe-r629961

Kale Salad

12 oz kale
13 1 1/2 tablespoon soy sauce
1 quart boiling water
1 tablespoon Asian sesame oil

1. Rinse Kale; tear leaves into about 1-inch pieces, discarding tough ribs and veins.
2. In a 5 to 6 quart pot over high heat, bring about 1 quart of water to boil. Add Kale and cook until slightly wilted,3 to 5 minutes. Drain
3. When cool, squeeze excess liquid from kale and place in bowl.
4. Combine soy sauce and oil and pour over kale. Serve at room temperature.

(Serves 6)

Miso soup with tofu and grated daikon

6 cups water
¼ cup miso (Soybean paste available at the Food Coop-I like red miso, my daughter likes golden)
½ cup firm tofu
½ cup grated Daikon
1/3 cup sliced green onion

Boil the water and miso until blended. Add the tofu and Daikon, cook briefly. Serve with green onion as garnish. (can add Tamari, fish sauce, Mirin--rice cooking wine, balsamic vinegar, or crumbled seaweed to taste)

Oven-Roasted Jerk Eggplant

Eggplant - two whole ones, stems removed, sliced vertically into 10 to 12 'fillets' (discard skinny end pieces that are mostly skin)
Jamaican Wet-Jerk Marinade - 1 1/2 to 2 cups (recipe below)

Breadcrumbs - 1 cup crisp, fine
Nutri-grain or other no-sugar-added corn or wheat flake cereal, 1/2 cup crushed
Flour - 1/4 cup unbleached white all-purpose
Nutritional Yeast - 1/4 cup
Paprika - 1 teaspoon
A touch of salt and freshly ground black pepper
Vegetable Oil - 1 1/2 teaspoons
Eggs - 2 large, beaten
Cooking spray or olive oil spray

Place the sliced eggplant in cold salted water, weighting them down so they stay submerged. Soak for 30 to 45 minutes. Drain well, rinse, and pat dry.

Rub the Jamaican Wet-Jerk Marinade into the cut sides of the eggplant, making sure every surface is well coated. Place the jerk-rubbed eggplant in a non reactive container with a cover or in zippered freezer bags. Refrigerate for at least 4 hours, preferably overnight.

Preheat the oven to 450F. At the same time, place a baking sheet in the oven.

Remove the jerk-marinated eggplant from the refrigerator and let it come to room temperature.

Combine the breadcrumbs, cereal flakes, flour, nutritional yeast, paprika, and salt and pepper in a large, shallow dish. Stir in the vegetable oil.

In a separate bowl, combine the beaten eggs and 1/4 cup water, preferably spring or filtered (vegans, use rice or soy milk, omitting the eggs and water). Set aside.

Line a tray with waxed paper. Working with one eggplant slice at a time, dip the eggplant into the crumb mixture, then into the egg mixture (or soy milk), then back into the crumbs. At this point, the eggplant slices will be rather huge and bristly with crumbs. (This is a somewhat messy process, especially when it comes to the egg-then-redip phase; you may have to assist with your fingertips, pressing the crumbs into any bald spots so the entire piece is coated with two layers of crumb and one of egg.) Place the crumbed piece on the prepared tray. Repeat the breading until all of the eggplant is coated.

Lower the oven temperature to 375‹F and remove the hot baking sheet from the oven. Quickly but thoroughly spray it with cooking spray or oil (or give it a swipe with a paper-towel dipped in vegetable oil). Place the coated eggplant on the hot baking sheet. Bake until somewhat browned, 30-40 minutes. Remove the baking sheet from the oven and carefully turn the slices. Return to the oven and bake until crisp and golden, about another 25 minutes. Serve hot.

The following recipe is rather long and involved, maybe most appropriate for a special occasion. For a simple way to prepare eggplant and many of the squash in your box, cut into 1/2 inch slices, brush with olive oil or butter and garlic, and grill on the barbeque.

From Passionate Vegetarian by Crescent Dragonwagon.

Week 20 2011

Oct. 11th and Oct. 14th

WOW! What a gorgeous weekend! The sun was shining, there was a slight breeze and the nights were chilly. It was perfect. We were able to get a lot of work done on the farm. All the sweet taters are out of the ground and nestled in for curing. The grass in the orchard and blueberry patch is mowed, the irrigation in up and running (again) and the fall garden in looking great. Grandma Jeanie and Grandpa Butch were a huge help this weekend- thanks!
We are expecting a frost soon here in So. IL; it usually comes around the 15th. We are planning on covering up many of the plants to keep them going until the end of the CSA. We hope this will be successful.

Take care and enjoy the Fall,
Anne

hot peppers
sweet peppers
eggplant
greens
sweet potatoes
winter squash
basil- genevose and globe
oregano
tomatilloes
tomatoes

Week 19

Oct. 4th and Oct. 7th

I'm sorry, I forgot to post a blog this week

Boxes included:

hot peppers
sweet peppers
eggplant
greens
sweet potatoes
winter squash
basil- genevose and globe
rosemary
oregano
tomatilloes
tomatoes

Delivery 18

September 28th and 3oth 2011

This week in the box:

Hot Peppers (recipe below for hot sauces)
Sweet Peppers
Eggplant
Tomatoes
Winter Squash
Mini Pumpkins (edible)
Greens
Mustard Greens
Radishes
Pimentos
Green Peppers
Basil (3 types Global, Thai and Genevose)
Oregano
Dill
Rosemary

Have a great day!!

Hot Pepper Sauce recipes

http://www.pepperfool.com/recipes/hotsauce_idx.html

http://southernfood.about.com/od/chilepeppers/r/blbb349.htm

http://www.instructables.com/id/Roasted-Hot-Pepper-Sauce-original-recipe/

you may have to copy and paste these I forgot to link them

Week 17

17^th Delivery

September 20, 2011 and September 23, 2011

UPCOMING EVENT

Join us for a tour of Clear Creek Farm and a visit to the Heil’s Sorghum Farm.

We will begin the tour of our farm around 10:30 then we will travel over to the Heil’s Sorghum Farm to watch part of the process of making sweet sorghum syrup. He will begin crushing the cane in the early morning and hopefully we will make it over for the cooking down process. They helped us make our first batch of sweet sorghum syrup last weekend. Our canes made 4 gallons of juice; which resulted in 3 pints of syrup. We had a lot of fun learning about the process.

When: Saturday, September 24th

Time: 10:30

Where: Our Farm then the Heil’s Sorghum Farm in Cobden

What to bring: Water bottles, a snack, mud-loving clothes and shoes

We hope to see you on Saturday!

This week’s veggies:

Tomatoes

Hot peppers

Sweet Peppers

Tomatillos

Ornamental Gourds

Winter Squash- Delecata and Long Pie Pumkin

Eggplant

Herb Bundle

Oregano

Basil- Globe, Genevose, and Thai

Sage

Parsley

Healthy Eggplant Recipes for those of you looking for something to so with your Eggplant!

http://www.eatingwell.com/recipes_menus/collections/healthy_eggplant_recipes

Eggplant Feta Phyllo Pies from Martha

http://www.marthastewart.com/314507/eggplant-feta-phyllo-pies?czone=food/produce-guide-cnt/summer-produce-recipes&backto=true&backtourl=/photogallery/summer-eggplant-recipes#slide_3

Poor Man's Steak (Or a Vegetarian's Delight)

http://www.eatingwell.com/recipes/poor_mans_steak_bistecche_dei_poveri.html

Week 16

September 13th and 16th

Hey CSAers,

This week your box is filled up with all sorts of tasty treats from the garden

Tomatoes
Butternut Squash (Tues only- Friday yours was last week)
Ornamental Gourds
Sorghum Stalks for decoration
Hot Hot peppers (in the basket)
Sweet Jimmy Nardela Peppers
Green Peppers
Pimentos
Basil
Oregano
Green Beans
Eggplant
Pok Choy (Leafy Green)


I will post some recipes later- right now I must go teach the youth of Carbondale

Week 15 September 6 and 9

This week in your box you will find:

Tomatoes Slicers and Black Cherries (these are my favorites)
Cucumbers (they are finally waning)
HOT HOT HOT peppers (in the green basket)
Sweet peppers (in the bag)
Eggplant
Green Beans
Basil
Oregano
Bak Choy (Greens in the bag)
Pak Choy (Also in the bag)


We hope that you enjoy the veggies and the beautiful weather!

week 14

August 30 and September 2

Sorry I forgot to blog this week

WEEK 13 2011

Week 13

August 23, 2011 and August 26, 2011

This week in the box:

Tomatoes

Sweet Peppers (the bigger ones)

Hot Peppers (the smaller ones)

Cucumbers

Green Beans

Summer Squash

Garlic

Basil

Sage

Parsley

Tomatillo

Okra

Melon*

Eggplant*

*Theses are on a rotation and if you didn’t get one this time you should next time

One the farm…

Nick’s internship has sadly come to an end! He is an extraordinary part of this year’s CSA; he is hard working and dedicated to growing delicious, healthy food. Also, he is a wonderful person and we are thankful to have his friendship. We are going to be sad without him, but wish him all the best as he continues his studies at SIU. Thanks you for everything, Nicholas!

Southern Illinois has experienced a hint of fall weather reminding all of us why we live here- sometimes in HOT July it’s difficult to remember. There have been many harbingers of the Fall on the farm… The Fall Garden is looking good and we just planted more, the sweet potato harvest is approaching, and the winter squash are beginning to ripen. Also, Adam is being to talk frequently about hunting deer (much to my dismay). For those of you that don’t know, the bow hunt begins October 1^st (a half hour before sunrise to be exact) and goes for an amazing 3 ½ months. Which is a very, very long time. I’m sure he will remember to grow and harvest some vegetables.

Hope this finds you all doing well!

Take care,

Anne

http://blog.fatfreevegan.com/2007/08/gazpacho-with-roasted-tomatoes-and.html
Try this cold soup on the remaining hot days! Thanks for the recipe, Kathy.

Week 12 August 16 and 19

Hey CSAers!

School has started for me and Adam is back at SIU- so we are a little busy! Hope that all is well and this finds you doing great.

This week in your box you will find:

Corn
Tomatoes
Green Beans
Summer Squash
Cucumbers- Slicing and Pickling
Eggplant *
Basil- Thai and Genevese
Oregano
Parsley
Garlic
Hot Peppers
Green Peppers



*These are coming in slowly, but surely and if you didn't get one you will


Have you bee wonder...
What is the Difference Between Pickling Cucumbers and Salad Cucumbers?
Click here to find out.
http://www.wisegeek.com/what-is-the-difference-between-pickling-cucumbers-and-salad-cucumbers.htm

Great way to use your cukes!

CUCUMBER RELISH

from COOKS.COM

---

4 c. ground unpeeled cucumbers
1 c. ground bell peppers
1/2 c. ground red peppers
3 c. ground onions
3 c. ground celery
1/4 c. salt
3 1/2 c. sugar
2 c. vinegar
1 tbsp. celery seed
1 tbsp. mustard seed
10 ground jalapeno peppers (if hot relish is desired)

Use coarse blade on grinder. Combine all vegetables in large bowl; sprinkle with salt. Cover with cold water and let stand 4 hours. Drain well in colander; press out all excess liquid.

Combine sugar, vinegar, celery seed and mustard seed. Bring to boil, stirring until sugar is dissolved. Stir in drained vegetables. Simmer for 10 minutes. Pack in jars to within 1/2 inch of top. Put on band cap and secure tightly. Process in boiling water bath for 10 minutes. Yields 5-6 pints.

Another way to use your cukes!

Cucumber Salsa Recipe

http://www.tasteofhome.com/Recipes/Cucumber-Salsa

Delivery 11 August 9 and 12

Week 11

This week you will find in your box:

Lots of Corn
Tomatoes
Garlic
Cucumbers
Green Beans
Summer Squash
Basil
Sage
Oregano
Parsley
Hot Peppers

Recipes

Freezing Corn

Blanch Corn in Boiling water for 4 minutes
Cut corn off the cob
Put on a cookie sheet in the freezer until frozen
Put in Freezer safe container
Delicious in the winter

Bean and Corn Salad

1 Tablespoon high heat oil like grape seed or safflower
1/2 Onion
3 cloves of Garlic minced
1 cup Green Beans (cut off ends and strings)
1/2 cup Corn
1 teaspoon olive oil
1 teaspoon tamari

In hot skillet cook onions with high heat oil until clear with a dash of salt
Add Green Beans, Corn cook for 5-10 minutes until desired tenderness
Add Garlic for the last minute of cooking
Drizzle with oil and tamari

Week 9 2011

Delivery 9: July 26th and July 29th

Today you will find in your box:

Tomatoes

Cucumbers

Summer Squash

Corn

Hot Peppers

Garlic Green Beans: Yellow Wax and Rattlesnake Pole

Sage

Parsley

Oregano

Basil: Thai and Genovese

News from the Farm

We continue to battle the pests with a wide variety of organic arsenal and brute labor. The plants are holding up nicely in the heat. We are running the irrigation daily, sometime twice a day. The hoes are getting a lot of use and the weeds are not happy.

Our little girl, Evaline, celebrated her 2^nd birthday this past weekend. She had a great time with her family!

We hope that you have a marvelous week!

UPCOMING EVENT

What? 2^nd Annual Pool Party Potluck

When? Friday, July 29^th

Time: 5:00

Where? CSA Members Kathy Simes and Joe Cheatwood’s House

Pick up your boxes (if you are in the Friday Group- Tuesday’s Group will be at Amy and Grant’s House), bring a dish to pass and take a dip. Kathy and Joe did this last year and it was a lot of fun!

week 8 2011

Week 8

July 19th and July 22nd

This week in the box:

Summer Squash: A mix of Costa Romanesca, Y-Star Patty Pan and Zuccinni

Garlic

Cucumbers

Tomatoes

Cabbage (just Tuesday this week- Friday got theirs last week)

Green Beans- Ratttlesnake Pole Beans, Yellow Wax Bush Bean, and Green Bush Beans

Peppers- some hot and some sweet

Thai Basil

Genovese Basil

Cilantro

Sage

Parsley

Oregano

News from the Farm

This week we went to Deerfield Supplies in Kentucky to pick up a few new items. We are very excited to be the proud owners of 3 new hoes: Misty, Julia and Dusty. We picked up some new hoses and some other little odds and ends for the irrigation system. Also, we purchased some Surround (Organically Certified) which is a Kaolin Clay product the creates a film of fine clay on the plants to discourage munching bugs. We are adding this to our arsenal of Pest Management- they are brutal.

Adam and Nick scored some fantastic Donkey Manure that was added to the Fall fields and side dressed the Tomatoes and Tomatillos. The ole blue Dump Truck is pulling its' weight.

The heat is bringing on all kinds of veggies! We hope that you all are faring the heat as well.

Have a great week!

Recipes

Pan Seared Summer Squash with Basil and Lemon Vingarette

http://www.wholefoodsmarket.com/recipes/1392

Summer squash ribbons with oregano, basil, and lemon

http://www.myrecipes.com/recipe/summer-squash-ribbons-with-oregano-basil-lemon-10000001816364/

Delivery 7

WEEK 7
July 12, 2011 and July 15, 2011

This week you will find in your boxes:

Potatoes
Tomatoes
Cucumbers
Onions
Garlic
Hot Peppers
Purslane
Basil
Cilantro
Oregano


Hope all is well and you are enjoying the heat! Now, this is more like Southern Illinois in July. Have a great week.

All about Purslane

History:
Think of it as a weed, and you'll be missing out on one of the most nutritious greens on the planet. Purslane has more beta-carotene than spinach*, as well as high levels of magnesium and potassium. Historically it has been used as a remedy for arthritis and inflammation by European cultures. Chinese herbalists found similar benefits, using it in respiratory and circulatory function. Recently, it's been found that purslane has alpha linolenic acid, a type of omega-3 fatty acid. Researchers see evidence that these substances lower blood pressure and cholesterol levels as well as make the blood less likely to form clots. And, purslane has only 15 calories per 100 g portion.

World wide there are approximately 19 genera and approximately 500 species of purslane. The U.S. is home to 9 genera alone. It is most commonly found in the warm temperate regions of the northern hemisphere. Purslane exhibits the most species diversity in Western North America and South Africa, where it is likely to have originated. Part of the reason for its evolutionary success is that a single plant can produce up to 52,300 seeds. What's more, purslane seeds can survive for up to 30 years in undisturbed soil. Several ancient cultures have included purslane as a part of their cuisine, including those of Greece and Central America. Russians dry and can it for the winter. In Mexico it is called verdolaga and is a favorite comfort food. There, it is eaten in omelets, as a side dish, rolled in tortillas, or dropped by handfuls into soups and stews.

* Thomas M. Zennie and C. Dwayne Ogzewalla (1977) Ascorbic Acid and Vitamin A Content of Edible Wild Plants of Ohio and Kentucky Journal Economic Botany 31:76-79.

Storage:
Best if used fresh. But, if you must store it, wrap purslane in a moist paper towel and store in a plastic bag in the vegetable bin of your refrigerator.

Preparation:
Wash. Remove larger stems. Some recipes use leaves only. Purslane can be substituted for spinach or wild greens in lasagnas, filled pastas, and Greek-style tarts.

Recipes

Cucumber-purslane-yogurt salad

• 3 large Cucumber, peeled, seeded and cut into quarter-round slices
  
  
• 1/4 pound Purslane, large stems removed, washed and drained well
  
  
• 2 tablespoons each, Fresh chopped mint, cilantro and chervil
  
  
• 3 cups Whole milk yogurt
  
  
• 1/4 cup Virgin olive oil
  
  
• 3 cloves Garlic, puréed with the blade of a knife
  
  
• 2 teaspoon ground Coriander
  
  
• kosher Salt and ground Black Pepper
  



• Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more
  

Potato Purslane Salad

Here's one fine way to use purslane: in a potato salad. Don't use all the salad dressing at first--pour a little on and see how much you'll need. Any that's left over will be good on pasta or tossed salad.

6 small to medium redskin potatoes, scrubbed and unpeeled
2 cups washed purslane leaves
2 Onions sliced thin

Dressing:

1/2 cup olive oil
2 T. lemon juice (or more, to taste)
2 T. red wine vinegar (or more,to taste)
garlic clove, crushed
1 tsp. dry mustard
1/2 tsp. dry tarragon
1/2 to 1 tsp. salt, or to taste
freshly ground black pepper to taste

Cook the potatoes with their skins on until just tender. Drain and plunge into cold water. Let cool. Peel and cut into slices, chunks, or dice, as you prefer.

Chop purslane coarsely. Add purslane and onions to potatoes.

Mix dressing ingredients until emulsified (I like to shake them in a jar). Pour over salad until it looks and tastes right. Chill. If the salad sits around in the fridge for a while before serving, you may need to add a little more dressing just at serving time so it's moist enough.

delivery 6

Delivery 6: July
5th and July 8th

Today you will find a box full of new veggies!

Carrots: YaYa

Garlic

Bulb Onions

New Potatoes

Green Onions
Shiitake Mushrooms

Hot Pepper

Tomato (just one)

Cilantro

Coriander (seeds)

Sage

Parsley

Oregano

Basil: Thai and Genovese

News from the Farm

We hope that everyone had a wonderful 4^th of July
weekend!

We are very excited about the Shiitake Mushroom logs and the
harvest. The picture of them gives you
an idea of how they are grown. Basically, we inoculated the logs with Shiitake spores, sealed the holes
with wax, and let them sit for a few months. Last week, we submerged them in a tank of water for about 30 hours. We have been watering them several times a
day and they are fruiting beautifully. We hope you enjoy!

I’m sure most of you have been enjoying these cool days, but
the veggies like it hot, hot, hot. The
tomatoes, beans and cukes are full of blossoms, but are taking their sweet time
in this cool weather. We did have to
irrigate last night and this morning, so I guess it is heating up.

We are missing some of the “extra” boxes; please return them
if you have one- thanks.

Have a marvelous week!

UPCOMING EVENT

What? Pool Party Potluck

When? Friday, July 29^th

Time: 5:00

Where? CSA Members
Kathy Simes and Joe Cheatwood’s House

Pick up your boxes (if you are in the Friday Group-
Tuesday’s Group will be at Amy and Grant’s House), bring a dish to pass and
take a dip. Kathy and Joe did this last year and it was a lot of fun!

More details will arrive via your email

Some pictures

WEEK 5 2011

Delivery 5: June 21st and June 24th

Today you will find a box full of new veggies!

Carrots: Atomic Red and YaYa
Beets Detroit Dark Red and Chioggia
Fresh Garlic
Sylvetta Arugula (Wild)
Bulb Onions and Greens (they are edible)
Kohlrabi
New Potatoes
Green Onions
Cilantro
Dill
Oregano
Basil


Note about the Garlic: It is still not cured.

FYI: If you have not finished your garlic scapes; they will keep in the fridge for a very long time. We still have a bag of them and put them in everything. I have been sick this weekend and made the most delicious soup.

Garlic Scape Comfort Soup
1 cup Orzo cooked normally, but keep extra water in pot
Once Orzo is cooked:
Add 3 garlic scapes cut into bite size pieces
3 cloves of garlic smashed
1 chopped green onion
2 chopped carrots
1 tsp. Bragg’s Amino Acids
1 tsp tamari (or soy sauce)
Finely chopped sprig of dill
A dash of cayenne

Eat in a mug with an ice cold cup of Ginger Ale. It made me feel much better

Note: The Coop has organic orzo in the bulk section. Bringing your jar is a great way to reuse something that would otherwise end up in our landfills. Just ask one of the cashiers to give you a tare (or weight) of your jar before filling it.

DATE CHANGED! (I HOPE THAT YOU CAN MAKE IT)
Work Day and Potluck
Sunday, June 26th
Come out to the farm and get your hands DIRTY!
We will work from 1:00 to 3:00.
A late lunch Potluck will start at 3:00
If you play an instrument bring it for a fun pick n’ grin

Grab your gloves, a friend and a dish to pass for a day on the farm.

News from Clear Creek Farm

This week we have had a lot of rain- 2 3/4 inches; which makes for rather lazy days on the farm. Nick and Adam have been passing the time pulling some very large fish out of the pond. Evaline has been helping out by hunting for worms. She takes great pride in finding the BIG worms! Luckily, she lives on an organic farm and there are BIG worms a plenty.

The garlic is all hung and curing in the tool shed. There are some outstanding looking bulbs. I’m sure that you are enjoying fresh garlic as much as us. Special thanks to those of you that helped plant it last Fall!

We invested in an industrial size salad spinner and hope that will improve the quality and longevity of the vegetables. For those of you that unfamiliar with a salad spinner; it is a centrifuge that removes all the water from the vegetables decreasing premature crop spoilage. You can purchase a home size version for around 30 dollars. I think it is a great addition to any kitchen.

On a more personal note, Delia’s Fruit Orchard produced one peach this year. It was juicy and delicious; we all shared it. The trees look good and the orchard has a very comforting feeling. Thank you for helping us to create a beautiful memorial to our sweet Delia.

Week 4 2011

Delivery 4: June 14th and June 17th
Today you will find a box full of new veggies!

Carrots: Atomic Red and YaYa
Beets Detroit Dark Red and Chioggia Bullseye
Fresh Garlic
Kohlrabi
Sylvetta Arugula (Wild)
Green Onions
Sage
Dill
Oregano
Basil: Thai and Genevose


Note about the Garlic: It was dug up yesterday; therefore the peels are not cured. They are thick and green, but peel as normal.


Work Day and Potluck
Saturday, June 25th
Come out to the farm and get your hands DIRTY!
We will work from 1:00 to 3:00.
A late lunch Potluck will start at 3:00
If you play an instrument bring it for a fun pick n’ grin
Grab your gloves, a friend and a dish to pass for a day on the farm.

News from Clear Creek Farm

Wow! The fields look the best they ever have at this time of year. Thanks to improved cultivation methods we have narrower spacing resulting in more efficient use of the land. The crops are bountiful and healthy. There are green tomatoes the size of golf balls or an egg for the non-golfers. The peppers are blooming. The vegetable future of the CSA looks bright; put on your shades.
This year we invested in row covers to try to prevent infestation of flea beetles, cucumber beetles and squash bugs. We are, also, implementing IPM (integrated pest management) across the farm. Here in Beautiful Southern Illinois we have a diverse bug population to combat- wish us luck!

Have a fabulous week!


Recipes
modified from http://allrecipes.com



Roasted Beets
Ingredients

1 pound medium fresh beets, peeled
4 teaspoons coconut oil (or your favorite)
1/2 teaspoon kosher salt
1-2 garlic scapes chopped
2 cloves of garlic chopped

Directions

1. Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat.
2. Place a piece of heavy-duty foil (about 12 in. long) in a 15-in. x 10-in. x 1-in. baking pan. Arrange beets on foil and top with garlic and scapes. Fold foil around beet mixture and seal tightly. Bake at 400 degrees F for 1-1/4 to 1-1/2 hours or until beets are tender.



Creamy Kohlrabi

Ingredients

4 kohlrabi bulbs, peeled and cubed
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons cream
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons white pepper
1/2 bunch fresh dil, chopped

Directions

1. Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.

2. Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and dill until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.

Number 3

3rd Delivery

Tuesday, May 31, 2011 and Friday, June 3, 2011 (my last day of school!)

We had a very busy and productive Memorial Day Weekend! The weather was wonderfully hot and really felt like summer; I guess we aren’t having spring this year. Fortunately for us- we like it hot. The spring garden is weeded, thinned and tilled. The corn and beans are in planted. Many (200 plants) of the tomatoes found their summer homes in the ground. We still need to get the rest out of the pots and into the ground. We planted 40 blueberry bushes and they look really healthy. All together it was good weekend; we hope yours was too.

Sadly, we did lose all of our chickens to the buffalo gnat. We came back from our Friday night delivery to a chicken tractor full of dead chickens. We couldn’t figure it out, because they were so healthy. They were laying eggs in the morning and dead by dusk. After talking with people in the area we concluded the gnats were to blame. Here are a few links if you are interested.

http://www.backyardchickens.com/forum/viewtopic.php?pid=6451812

http://m.courierpress.com/news/2011/may/23/gnats-and-mosquitoes-emerging-after-flooding/

This week’s Delivery:

Romaine Lettuce
Garlic Scapes
Oregano
Sylvetta Arugula-
“Wild Arugula” (It has strong, but delicious flavor)
Sage
Cilantro
Epazote


Lettuces
Rouge de Hiver (Red Romaine)
Green and Red Deer Tongue
Speckled Bibb
Red Salad Bowl

Adam’s Refried Beans

Soak 3 cups of pinto beans overnight

Cook until tender and drain

In a hot wok add:
½ cup chopped onion
Cooked in a little oil (your choice) until black (really)
* Our friend, Roberto, gave us this tip to make authentic refried beans.

Once onions are black add:
1 Tablespoon Cumin brown

Wait one minute and add:
½ teaspoon salt
Cayenne to taste
3 garlic scapes finely chopped
2 sprigs epazote finely chopped

Wait another minute
Add all the beans
Add a cup or so of stock or water
Mash with a potato masher and cook for 20 minutes

Any questions ask Adam- I had to call him 4 times to get the full recipe typed.


What is Epazote?
The Senora that owns the Taqueria Pequena in Cobden turned us on to growing Epazote. Since everything she cooks is delicious; we knew that it must be an herb we should grow. She told us to put it into our beans to add flavor and decrease the gas caused by eating beans. The recipe above is what has evolved.
One of the highlights of Cobden- the best Mexican food!

http://www.yelp.com/biz/taqueria-pequena-cobden




Epazote

Pronounced [eh-paw-ZOH-teh] an herb well known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl.

About Epazote

Epazote is an herb well known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the "negative" side affects of eating beans. Much like cilantro, it is referred to as an "acquired taste". The herb is quite pungent and some say it smells like gasoline or kerosene.

History And Lore

Epazote (chenopodium ambrosioides) was brought to Europe in the 17th century from Mexico and used in various traditional medicines. The Aztecs as a medicine as well as a culinary herb used the herb.

Store

Fresh epazote leaves can be placed in a plastic bag and stored for up to 1 week. You can air-dry the fresh leaves and store in a jar with a tight-fitting lid.

Medicinal Uses

Epazote contains compounds, which actually act as an anti-gas agent (referred to as a carminative, which means it reduces gas) when cooked with beans. Its chief use was as an agent to expel intestinal hookworms (wormseed). According to Jessica Houdret (The Ultimate Book of Herbs and Herb Gardening) it has also been "recommended for nervous disorders, asthma, and problems with menstruation).
CAUTION: This herb is poisonous in large does.

Culinary Uses

Rick Bayless's (in his book "Authentic Mexican") describes this herb as the well-known essential ingredient in Mexican black bean recipes as well as in quesadillas and some moles (moh-LAYS).

2nd Delivery 2011

2nd Delivery


Tuesday, May 24, 2011 and Friday, May 27, 2011

Everything that is in the ground is doing really great. The tomato plants already have yellow blossoms! However, it is difficult to get things in the ground when it rains so frequently. One thing we can’t control is the weather, so we will continue to do our very best.

The lettuce we harvested from today looks fantastic! I hope that everyone is enjoying the yummy salads- I know we are. Also, today you will receive you first garlic scapes! For those of you that are not familiar with a garlic scape; you are in for a great treat. The scapes are the immature flower/seed of the hard neck garlic. It can be used just like garlic or like a garlic flavored green onion. I like to dip them, chop them for salads, blend them into dressings and toss them in a stir-fry. I think you will really love them!

Take care and enjoy the week,
Anne and Adam


This week’s Delivery:

Romaine Lettuce
Beet Greens
Garlic Scapes
Pac Choi
Oregano
Lettuces
Rouge de Hiver (Red Romaine)
Red Oak Leaf
Green Oak Leaf
Green and Red Deer Tongue
Speckled Bibb
Red Salad Bowl

Remember: We rinse all the veggies to take out the field heat, but they MUST be cleaned before eating!





Cooking Greens for Greens Haters

check out this article from MotherEarth News
http://www.motherearthnews.com/Relish/Cooking-Greens-Seasonal-Recipes-For-Fall.aspx

1st Delivery 2011 Let the CSA Begin

1st Delivery

May 17, 2011 and May 20, 2011

What a beautiful day for the first delivery! It was really chilly last night (low of 37) and this morning, but it’s nice now. We are so excited about this season and thankful that so many people are interested in local, organic produce. We hope that it is an enjoyable experience for you and your families. The quantity of the deliveries represent a bell curve and will be at the peak during the middle of the CSA. This is the salad season! We hope that you enjoy!

This year our intern’s name is Nick. He just moved in and is getting adjusted to the farm life nicely. We are thankful to have him and think he will make great farmer!

We rinsed all the veggies to remove the field heat, but they are not ready to eat. You will need to wash them.




Happy CSAing,

Anne and Adam
Clear Creek Farm

This year we have assigned a box to each of you (I’ll tell you this afternoon) and we ask that you trade out your boxes weekly. Thanks!


This week you will find in your box:

Lettuce mixed Red and Green
Romaine Lettuce
Mustard Greens
Radishes
French Radishes (Long and white)
Oregano
Cilantro
Sage
Spinach


Recipes

Baked Radishes
A tasty low calorie salty treat


· 10 -15 large radishes
· nonstick cooking spray (I like to use coconut oil)
· sea salt, to taste
· pepper, to taste

Directions:
Prep Time: 5 mins
Total Time: 20 mins
Preheat oven to 375 degrees.
1. Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray.
2. Lightly mist radish slices with cooking spray and then sprinkle with sea salt and pepper. (if using other seasonings, now is the time to add them).
3. Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.

From http://www.food.com/recipe/crispy-baked-radish-chips-low-fat-low-carb-288830?scaleto=2&mode=null&st=true


ORANGE SPINACH SALAD AND POPPY SEED
DRESSING

2 med. oranges
4 c. packed fresh spinach leaves
1/4 c. poppy seed dressing (recipe follows)


1. Cut peel from oranges removing all white inner peel and membrane. slice cross-wise, 1/4 inch thick. Cut each slice into 4 pieces.
2. Tear spinach leaves into bite sized pieces.
3. Place spinach and oranges in salad bowl.
4. Just before serving pour Poppy Seed Dressing over salad. Toss gently.

POPPY SEED DRESSING:
1/4 c. white wine vinegar
1/3 c. vegetable oil
2 tsp. granulated sugar
1/4 tsp. dry mustard
1/8 tsp. salt
1/2 tsp. grated onion
2 tsp. poppy seed
In a blender, combine vinegar, oil, sugar, mustard, salt, onion, and poppy seed. Process 15 seconds. Pour into container with tight fitting lid. Cover; refrigerate until served, up to 5 days. Shake before using.
http://www.cooks.com/rec/view/0,1815,150164-226193,00.html