CSA Newsletter Week #4 June 20th

Farm Notes
Here at the farm, we’re expecting company — YOU! So we’re getting ready! While there are no beds to make or carpets to vacuum, we are weeding, mowing and getting the farm ready to welcome you this Friday, and we might just have some flowers decorating our tables for you. Join us at 6pm with a potluck dish to share for our annual Summer Solstice Party! We’ll begin eating at 6:30pm.


Note from an Apprentice
by Brenton Wathen

This week at the CSA finds us doing more harvesting and washing of things like carrots, lettuce, turnips, and more leafy greens. It is easy to get wrapped up in all the work that you do and forget about how just a few months ago we were planting these same plants. Here, on the farm, the circle of life really is visible.

We have the gift, as farmers, to extend that circle of life to our members by giving them fresh produce that will nourish them and their families. Even the most backbreaking work seems to have a silver lining when you remember the impact that this food will have on a family.

In our weekly classes we have learned a myriad of things from bee keeping and transplanting to weed management and, this week, tractor safety. The classes are always interesting and informative and help us not only in our internship, but also in our own lives. Many of us have taken advantage of the free food and plants that are available from time to time and some of us have our own gardens that we take care of. This not only reinforces what we are learning, but also gives us something to talk about in the fields. It is this kind of on-going learning that keeps us moving forward and leads us to keep innovating so that we can bring better food and more fulfilled lives to our community.


What’s In Your Share

For June 20th, you’ll find:
+ Lettuce Mix
+ 1 bunch Kale
+ 1 head Napa Cabbage
+ 1 bunch Swiss Chard
+ 1 bunch Green Onions
+ Broccoli
+ 1 bunch Dill
+ 2 lb. of Beets
+ Turnips
+ 2 Heads of Lettuce (Iceberg, Romaine)


Veggie Tips
+ You might spy some holes in those Kale leaves, or possibly a green cabbage worm on your head of Broccoli. I guess we’re not the only ones who know when something tastes good! On our organic farm, we occasionally race the bugs to get the goods before them, but sometimes they beat us to it and get a few nibbles in. Be sure to give a thorough rinse and inspection of your Broccoli heads this week before cooking, or you might end up with some unexpected protein in your diet!

+ Iceberg lettuce is a new one this week! Enjoy the crispness that makes it different from the leaf lettuces and romaine you’ve already enjoyed.

+ We know you can’t believe it, but this week is the LAST WEEK for lettuce heads! Keep that in mind as you savor this last batch until the fall.


Carrot Turnip Fluff
Submitted by farm apprentice Cheryl Kastanowski
1 lb. carrots, peeled and sliced
1 lg. turnip, peeled and diced
2/3 c. lowfat milk
1 tbsp. butter
1/4 tsp. ground ginger
Salt and white pepper to taste
Shredded carrots
Dash of red pepper (optional)

Cook carrots and turnips in boiling salted water for 10 minutes. Drain. Place in blender or food processor while slowly adding milk. Blend in butter, salt and white pepper. Blend until pureed.

Reheat. Transfer to serving dish. Garnish with shredded carrots and dash of red pepper.

Grilled Salmon with Fresh Dill Sauce
Submitted by farm apprentice Cheryl Kastanowski
Salmon fillets or steaks
Lemon pepper seasoning
1 c. mayonnaise
1/4 c. sour cream
2 tsp. Dijon mustard
1 tbsp. lemon juice
1/2 tsp. sugar
2 tsp. chopped fresh dill

Season the salmon with a generous sprinkling of lemon pepper seasoning. Place on grill and cook until tender. I use the George Forman grill and it usually takes about 4 minutes. The amount of time can vary due to the thickness of the salmon.

Combine the remaining ingredients and whisk until blended. Serve with grilled salmon.

Balsamic and Brown Sugar Glazed Beets
Submitted by farm apprentice Cheryl Kastanowski
7 to 9 beets, peeled, quartered
1 1/2 cups water
3/4 cup brown sugar, packed
1/3 cup balsamic vinegar
2 tablespoons butter

Combine beets with water, brown sugar , vinegar, and butter. Bring to a boil. Reduce heat to medium and continue simmering, uncovered, for about 1 hour, or until beets are tender and most of the liquid has boiled away.
Serves 4 to 6.


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