Tuesday, June 21, 2011
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.
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.
Tuesday, June 14, 2011
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.
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.
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