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.