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.