Well what a change in weather this week. It's been amazing to feel a breeze, and that heat wave may have broke me of my "over 70 is too hot for me" mentality. I have appreciated the high 70's and low 80's. Though we did get some rain the other night, it was not nearly enough, and the forecast calls for heavy rains tonight and we say bring it on! Though the plants seem to be surviving okay, the fruits or vegetables have not been growing on them - mainly we are noticing this with cukes and tomatoes. A good soaker will do wonders!
Something I should have pointed out last week regarding your beets, was that the greens that were attached are the same greens you are given separately, so don't waste those - cut em off and cook em up! Think outside the box on how to use greens - not just sauteed or in salads, but in tortillas or in lasagnas. There are lots of recipes on the web and the possibilities are endless. Kale chips are something that come to mind. Google it!
Medium Shares:
Broccoli
Cucumbers
Carrots
Beans - 3 varieties mixed
Romaine Head
Napa Cabbage
Collard Greens
Rainbow Chard
Beet Greens
Kale
Lettuce Mix
Oregano
Large Shares:
Summer Squash/Zucchini Mix - should be coming in droves soon and we won't know what to do with it all
Broccoli
Cucumbers
Carrots
Sugar Snap Peas...the last of them until possibly a second crop comes early fall
Beans - 3 varieties mixed
Romaine Head
Napa Cabbage
Collard Greens
Rainbow Chard
Beet Greens
Kale
Lettuce Mix
Onion
Oregano
Everyone also got some corn - this was not grown by us, and is NOT organic...we over purchased for the farm stand and figured we could dump some on you guys. I barely ever make plain corn on the cob, though that is delicious, but cut it off, put it raw on salads, in tortillas, and love to saute it in butter with some fresh herbs and lime squeezed on it!
The baked goods share holders are getting foccacia for their bread this week - my sister used to make this when we sold out at the farmers market, and it was killer. Not a dry, crispy, airy foccacia, but a dense chewy type that is so delicious, I hope shes making extra :-) They also got a surprise granola today because when I went to make the cinnamon raisin, I was out of walnuts. So, improvisation called to use the almonds I had, and the juices started flowing, and we ended up with an Almond Joy granola. This is for sale in the stand for those of you who want to give that a try!
Enjoy the bounty!
Friday, July 29, 2011
Friday, July 22, 2011
CSA Wk 5, July 22
Not going to write much as it's hot, hot, hot....not much to report this week except we could use some rain perhaps to help things along in the gardens.
Here are the weekly lists. Enjoy your shares this week.
Medium Size:
Sugar Snap Peas
Broccoli
Beets
Radish
Swiss Chard
Spinach
Mesculen Mix
Kale
Garlic
Cilantro
Large Size:
Cabbage Head
Iceburg Lettuce Head
Cucumbers (just 2 small little ones)
Sugar Snap Peas
Broccoli
Beets
Radish
Swiss Chard
Spinach
Mesculen Mix
Kale
Garlic
Cilantro
The baked good share holders got some amazing looking gordita style wraps that look amazing, and with cilantro and garlic, I hear Mexican food.
Stay cool if you can!
Here are the weekly lists. Enjoy your shares this week.
Medium Size:
Sugar Snap Peas
Broccoli
Beets
Radish
Swiss Chard
Spinach
Mesculen Mix
Kale
Garlic
Cilantro
Large Size:
Cabbage Head
Iceburg Lettuce Head
Cucumbers (just 2 small little ones)
Sugar Snap Peas
Broccoli
Beets
Radish
Swiss Chard
Spinach
Mesculen Mix
Kale
Garlic
Cilantro
The baked good share holders got some amazing looking gordita style wraps that look amazing, and with cilantro and garlic, I hear Mexican food.
Stay cool if you can!
Friday, July 15, 2011
CSA Week 4, July 15
Two sisters were taking trips this weekend, so we were a little short staffed today. From start of picking to end of bagging took 5 hours! Can anyone say NAP! :-)
A few things to note for this weeks pick up:
First, you have more than one bag. We did not want to squish your greens, so they are bagged in a paper bag along side your normal bag. Only a couple of the paper bags fit inside the other bags - you will figure it out in case someone is not here. Mom plans to be here at 5 - I should be back 5:30, so try not to be an early bird this week unless you've already arranged it ahead of time.
Second, please remember to bring back last weeks bag. There is a spot to the left of the barn, you will see others hanging there (and probably some gas cans down below). Just drop them in that spot.
Third, any containers or glass jars can go in the black crate on the table right next to the fridge.
Fourth, no bonus item this week - the produce is bonus enough from here on out HEHE If you loved something you've tried, check the farm stand - some of the things like yogurt, goat cheese, and jam we sell on a regular basis. There's also treats in there that are great for the weekend - having a bbq, no need to make dessert - grab a couple refreshing lemon bars from our stand, (probably cut them smaller HEHE), top with some fresh raspberries, and a sprig of mint. Something like this:
Speaking of mint, there is a bucket of mint on the table to the right when you first walk in the barn. Take what you would like for whatever you would like. We didn't have time to bag it up.
Onto this weeks haul.
This week we have the last of our first spinach crop. We pulled the whole plants and gave the job of picking the leaves off to a couple of the kids.
Okay, so baby Cash just watched, but I think just from being near that much spinach he will grow big strong arm muscles.
Medium Shares:
Swiss Chard
Napa Cabbage (the BIG tall cabbage head)
Carrots
Mesculen Mix
Spinach
Kale
Turnip Greens/Collard Greens Mix
Beet Greens
Sugar Snap Peas
Large Shares:
Swiss Chard
Napa Cabbage (the BIG tall cabbage head)
Carrots
Mesculen Mix
Spinach
Kale
Turnip Greens/Collard Greens Mix
Baby Beets w/ Greens
Asian Stir Fry Mix (BIG BAG)
Broccoli
Sugar Snap Peas
Have a wonderful week, and thanks for your support of our farm!
A few things to note for this weeks pick up:
First, you have more than one bag. We did not want to squish your greens, so they are bagged in a paper bag along side your normal bag. Only a couple of the paper bags fit inside the other bags - you will figure it out in case someone is not here. Mom plans to be here at 5 - I should be back 5:30, so try not to be an early bird this week unless you've already arranged it ahead of time.
Second, please remember to bring back last weeks bag. There is a spot to the left of the barn, you will see others hanging there (and probably some gas cans down below). Just drop them in that spot.
Third, any containers or glass jars can go in the black crate on the table right next to the fridge.
Fourth, no bonus item this week - the produce is bonus enough from here on out HEHE If you loved something you've tried, check the farm stand - some of the things like yogurt, goat cheese, and jam we sell on a regular basis. There's also treats in there that are great for the weekend - having a bbq, no need to make dessert - grab a couple refreshing lemon bars from our stand, (probably cut them smaller HEHE), top with some fresh raspberries, and a sprig of mint. Something like this:
Speaking of mint, there is a bucket of mint on the table to the right when you first walk in the barn. Take what you would like for whatever you would like. We didn't have time to bag it up.
Onto this weeks haul.
This week we have the last of our first spinach crop. We pulled the whole plants and gave the job of picking the leaves off to a couple of the kids.
Okay, so baby Cash just watched, but I think just from being near that much spinach he will grow big strong arm muscles.
Medium Shares:
Swiss Chard
Napa Cabbage (the BIG tall cabbage head)
Carrots
Mesculen Mix
Spinach
Kale
Turnip Greens/Collard Greens Mix
Beet Greens
Sugar Snap Peas
Large Shares:
Swiss Chard
Napa Cabbage (the BIG tall cabbage head)
Carrots
Mesculen Mix
Spinach
Kale
Turnip Greens/Collard Greens Mix
Baby Beets w/ Greens
Asian Stir Fry Mix (BIG BAG)
Broccoli
Sugar Snap Peas
Have a wonderful week, and thanks for your support of our farm!
Friday, July 8, 2011
CSA Week 3, July 8
You all did such a nice job remembering to bring bags last week. Some of your bags may be a little small though - you will know who you are when you get them today and there is not a single ounce of space left :-) If you have a bigger bag, that would be helpful, especially seeing your share will only grow in size as we go forward.
With some of the heavy rain we've had this past week, it makes the produce messy. The dirt splashes up on the greens, making them extra dirty. We rinse, soak, rinse again, but you still may want to give them a cleaning before using, for extra measure.
The lists are as follows:
Medium Size:
Beet Greens
Kale
Bok Choy
Turnip Greens
Romaine Head
Radish
Daikon Radish
Herb - Sage
Large Size:
Beet Greens
Swiss Chard
Bok Choy
Collard Greens
Romaine Head
Mesculen Lettuce Mix
Radish
Daikon Radish
Sugar Snap Peas
Herb - Sage
The Daikon Radish are the long white carrot looking root. They are not as spicy as a regular radish, and are great cooked. I can see a combination of those with the bok choy, in a stir fry. Or blanch them, and grill them to add to a salad.
This weeks bonus item is stock - medium shares got chicken, and large shares got turkey. These were made in the fall and frozen, after we slaughtered some poultry - it is way better than the canned stuff from the store :-) Don't be afraid of it - it may be thicker, even "blobby" from the gelatin in the bones of the birds, and the fat layer may look different also. But it is arguably good fat, from birds raised on pasture, not confined with no access to sunlight, let alone grass. Anyway, it's a great start for a soup; just dice some of your greens and add some diced chicken and pasta for a simple soup. It's also great to use for a base in your rice instead of water. I do this often, and it just adds so much flavor. Or of course, just use it like you would in any recipe that calls for stock.
Here are some updated pictures of what the gardens are looking like.
Head Lettuce coming along nicely
Another rounds of lettuce and spinach coming up
Carrots are almost ready to pick - maybe next week
Oops how did those s'mores bars get in the garden :-)
With some of the heavy rain we've had this past week, it makes the produce messy. The dirt splashes up on the greens, making them extra dirty. We rinse, soak, rinse again, but you still may want to give them a cleaning before using, for extra measure.
The lists are as follows:
Medium Size:
Beet Greens
Kale
Bok Choy
Turnip Greens
Romaine Head
Radish
Daikon Radish
Herb - Sage
Large Size:
Beet Greens
Swiss Chard
Bok Choy
Collard Greens
Romaine Head
Mesculen Lettuce Mix
Radish
Daikon Radish
Sugar Snap Peas
Herb - Sage
The Daikon Radish are the long white carrot looking root. They are not as spicy as a regular radish, and are great cooked. I can see a combination of those with the bok choy, in a stir fry. Or blanch them, and grill them to add to a salad.
This weeks bonus item is stock - medium shares got chicken, and large shares got turkey. These were made in the fall and frozen, after we slaughtered some poultry - it is way better than the canned stuff from the store :-) Don't be afraid of it - it may be thicker, even "blobby" from the gelatin in the bones of the birds, and the fat layer may look different also. But it is arguably good fat, from birds raised on pasture, not confined with no access to sunlight, let alone grass. Anyway, it's a great start for a soup; just dice some of your greens and add some diced chicken and pasta for a simple soup. It's also great to use for a base in your rice instead of water. I do this often, and it just adds so much flavor. Or of course, just use it like you would in any recipe that calls for stock.
Here are some updated pictures of what the gardens are looking like.
Head Lettuce coming along nicely
Chard in it's glory
Broccoli plants looking great - here's to a good crop
Same for onions
Another rounds of lettuce and spinach coming up
Carrots are almost ready to pick - maybe next week
Oops how did those s'mores bars get in the garden :-)Have an excellent week.
Farmers 8
Friday, July 1, 2011
CSA WK 2, July 1
This week has been a huge growing week. With the rain in the beginning of the week and the combination later of the bright, hot sunshine, things have really shot up, especially in Mom's garden, which has a 34 year history and is amazing. The garden here at Intervale is only 3 years old, and though it gets TLC, it will take time for the soil to look or grow like Mom's. For another good month, most will come out of Mom's garden.
We hope you all figured out what things were last week. A quick google search on things usually gives the gist of what to do with something - but perhaps you were confused on the horseradish root HEHE. I made an amazing beet relish last fall with some. I will share it when beets are in season.
We have family in for the holiday weekend, and what fun it was (and helpful) to have more hands picking and washing produce. We even had the grand kids helping out. What a blast they had being a part of CSA, in pj's and all :-)
Here is the list of what's in each bag - interesting info. on some of the stuff is below the list if you are interested in reading more. Most of the produce is similar to last week, with a few changes.
Medium Size:
Rhubarb
Kale
Swiss Chard
Spinach
Beet Greens
Romaine Lettuce
Radish
Garlic Scapes
Mint
Large Size:
Rhubarb
Broccoli Raab
Collard Greens
Spinach
Beet Greens
Romaine Lettuce
Radish
Garlic Scapes
Mint
Both sizes also got a bonus of homemade fresh strawberry jam. Please enjoy, and return the jar when you are done.
We hope you all figured out what things were last week. A quick google search on things usually gives the gist of what to do with something - but perhaps you were confused on the horseradish root HEHE. I made an amazing beet relish last fall with some. I will share it when beets are in season.
We have family in for the holiday weekend, and what fun it was (and helpful) to have more hands picking and washing produce. We even had the grand kids helping out. What a blast they had being a part of CSA, in pj's and all :-)
Here is the list of what's in each bag - interesting info. on some of the stuff is below the list if you are interested in reading more. Most of the produce is similar to last week, with a few changes.
Medium Size:
Rhubarb
Kale
Swiss Chard
Spinach
Beet Greens
Romaine Lettuce
Radish
Garlic Scapes
Mint
Large Size:
Rhubarb
Broccoli Raab
Collard Greens
Spinach
Beet Greens
Romaine Lettuce
Radish
Garlic Scapes
Mint
Both sizes also got a bonus of homemade fresh strawberry jam. Please enjoy, and return the jar when you are done.
In all the years gardening, we have never seen spinach so big, chard so long; it's really amazing stuff and we are a little proud of it :-)
The rhubarb gets pulled from the root to preserve it's freshness, but that part should be cut off when you go to use it.
If you have not figured out how to use your Garlic Scapes from last week, or just want to know what they are all about, the scapes are the tangly, green specimens. Garlic (and its relatives leeks, chives, & onions) grows underground. As the bulb grows from the softer planting stage, a shoot pokes its way through the ground. Green like a scallion, the shoot is long and thin and pliable enough to curl into gorgeous tendrils. This stage of growth is the garlic scape. If left unattended, the scape will harden and transform from green to the familiar white/beige color of garlic peel. Keeping the shoot attached will also stunt further growth of the bulb. So, to allow the garlic to keep growing, we cut off the edible delectable. The scape is great fun; it’s a little less mild then garlic. Try dicing it into scrambled eggs, adding to a veggie saute, or using as garnish for rice. This week I’m including a recipe for a dip Mom makes with it, that is to die for on most anything. We have been known to eat it right off the spoon :-)
Garlic Scape Dip
• 1 cup sour cream
• 8 oz. package cream cheese, softened
• Garlic scapes – to taste (if you LOVE garlic, add them all…..if you just want just the flavor of garlic, add a handful)
• Dash of Hot Sauce – to taste
Process scapes in a food processor or blender. Add cream cheese, sour cream, and hot sauce.
Radishes don't have to only be used for a salad - they are really trendy in Mexican cuisine right now - shred some a top a rice & bean bowl, even put in tacos.
The large shares got 2 greens that you may need to do a little research on. Broccoli Raab is an Italian veggie, and has a unique taste not anything like broccoli. Here is a simple way to prepare it with some description, from Whole Foods http://www.wholefoodsmarket.com/recipes/1217
Collard Greens are southern, and are usually cooked for a long time to get the best out of them. Time to take out the slow cooker.
Mint would be great in homemade lemonade or ice tea, or even brew your own mint tea by steeping in hot water - such a fresh taste. It's also a great garnish on desserts, and something called a Mojito, if you are familiar with it :-)
The rhubarb gets pulled from the root to preserve it's freshness, but that part should be cut off when you go to use it.
If you have not figured out how to use your Garlic Scapes from last week, or just want to know what they are all about, the scapes are the tangly, green specimens. Garlic (and its relatives leeks, chives, & onions) grows underground. As the bulb grows from the softer planting stage, a shoot pokes its way through the ground. Green like a scallion, the shoot is long and thin and pliable enough to curl into gorgeous tendrils. This stage of growth is the garlic scape. If left unattended, the scape will harden and transform from green to the familiar white/beige color of garlic peel. Keeping the shoot attached will also stunt further growth of the bulb. So, to allow the garlic to keep growing, we cut off the edible delectable. The scape is great fun; it’s a little less mild then garlic. Try dicing it into scrambled eggs, adding to a veggie saute, or using as garnish for rice. This week I’m including a recipe for a dip Mom makes with it, that is to die for on most anything. We have been known to eat it right off the spoon :-)
Garlic Scape Dip
• 1 cup sour cream
• 8 oz. package cream cheese, softened
• Garlic scapes – to taste (if you LOVE garlic, add them all…..if you just want just the flavor of garlic, add a handful)
• Dash of Hot Sauce – to taste
Process scapes in a food processor or blender. Add cream cheese, sour cream, and hot sauce.
Radishes don't have to only be used for a salad - they are really trendy in Mexican cuisine right now - shred some a top a rice & bean bowl, even put in tacos.
The large shares got 2 greens that you may need to do a little research on. Broccoli Raab is an Italian veggie, and has a unique taste not anything like broccoli. Here is a simple way to prepare it with some description, from Whole Foods http://www.wholefoodsmarket.com/recipes/1217
Collard Greens are southern, and are usually cooked for a long time to get the best out of them. Time to take out the slow cooker.
Mint would be great in homemade lemonade or ice tea, or even brew your own mint tea by steeping in hot water - such a fresh taste. It's also a great garnish on desserts, and something called a Mojito, if you are familiar with it :-)
Don't forget to check out the stand when you come to pick up - much more is available inside, including baked goods, breads, hamburger rolls, and lots of other interesting items.
Have a great weekend & Happy 4th of July!!
Have a great weekend & Happy 4th of July!!
The Farmers 8 Daughters
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