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.

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.

Week 7

Week 7

Hey CSA ers,
We hope that all of you are having a great week! We have been working very hard- weeding, planting, mulching and more weeding.

This week you will find in your share:

Tomatoes- you will have a mix of these

Cherokee Purple- these are the ones to cut right away and eat; they are the taste of summer (remember these are a heirloom tomato that has a kind of purple color to it- they are not off)
Don Flamm- an orange one
Amish Paste- pointed at the bottom great is sauce
Prudence Purple- also will have a purplish color; fantastic slicer
Cherry- pop in mouth and eat

New Potatoes- we left a little more dirt on this week because it will make them last longer. We thought you might still have some from last week. Remember these are not cured so they will not store long (a couple of weeks). Take them out of the plastic and eat soon.

Cucumber - we have many flowers and babies; more too come

Squash or Cabbage

Garlic- fresh (uncured) store in fridge

Basil – Genovese and Thai


Recipes

Tomato Salad

Slice and mix tomatoes, cucumber (put the skin and seeds in – it’s organic) & basil
Dice Feta cheese (or your favorite)
Sautee minced garlic
Toss everything together with dressing and chill (see Adam’s dressing from a few weeks ago)
Serve with plain yogurt

Breakfast Potatoes

Boil Potatoes until fork tender

Sautee on an oiled skillet until golden brown

Salt and pepper to taste
Serve with sliced tomatoes

photos

Week 6

Tues. June 22, 2010
Hi CSAers,
This week your share will have
Arugula
Broccoli
Cabbage
Cucumber or Squash
Carrots
Garlic
Potatoes
Thai Basil
Oregano
Sage
Parsley
Mint

You may notice that your broccoli has a special sort of sweetness to it. We think it’s because that was the last thing our sweet Delia Lee planted. She always said, “store bought broccoli just doesn’t taste like out of the garden.”


Adam’s Afternoon delight (delicious)
½ cup olive oil
½ c. vinegar of choice
tbl. Soy sauce
½ tsp sugar
dash of black pepper
1-2 cloves garlic
finely chopped broccoli
finely chopped carrots (you can keep the stems on)
finely chopped arugula
fresh herbs to taste (basil, oregano, chives, and parsley will work well)
put all ingredients into blender/ cuisinart till thoroughly chopped and mixed

Hot Afternoon Spritzer
Five mint leaves
Tsp. Sugar in the raw
Muddle (pound) mint and sugar until thoroughly mixed
Put at the bottom of a glass filled with ice and add sparkling (carbonated) water
Garnish with lemon and lime
For special zest add parsley with the mint.

4th delivery

Hey CSA ers,



This week I'm blogging from my new to me computer; which is very exciting.



This week you veggie box will include:

garlic scapes

sugar snap peas

beets and the greens

carrots

dill

cilantro

sage

oregano

and maybe (we have to check)

new potatoes

lettuce



We regret to tell you that the snap peas became really bitter in the heat last week. We thought that they would be fine since they look great, but the taste was not good. Sorry about that!



Important Note:



There is NOT be a delivery next week due to the fact that Adam will be standing up in his cousins wedding. JUNE 15TH AND JUNE 18TH = NO DELIVERY. We will resume on June 22nd and June 25th.



Thinking ahead... there will not be deliveries on July 13th and July 16th due to my little brother's wedding.

These 2 dates were not included in the 22 weeks of produce. Thanks for you understanding!

3rd delivery

Hey CSA ers
The week you will be getting...

carrots
beets and don't forget to eat the greens
cilantro
dill
garlic scapes
snap peas (these you can eat the pod)
shell peas (these you take out of the pod and cook briefly)

lemon balm
majoram
sage (Thanks Alan and Stephanie)

I'm still working on my internet connection, so this is a short post- sorry!
I hope that everyone is have a great week and enjoys the harvest.
Special thanks to y'all that came out to the farm to help this past week!


note: Do not fear your pee is suppose to change color when eating beets