CSA Newsletter Week #5 June 26th

Farm Notes
Some of the early spring crops have already finished and their beds spaded to prepare for the next crop this fall. Seedlings are growing in the greenhouse for fall plantings. Meanwhile, the task of weeding never ends! This week will be the last of the turnips, radishes, and green onions. Next week you’ll see more beets and Savoy cabbage in your share.

Don’t forget: our summer solstice potluck is this Friday at 6pm! We hope to see you and your family out at the farm!


Note from an Apprentice
by Michael Hurak

First, I want to say hello to all of the various shareholders whom I have had the fortune to meet and interact with these past few weeks during the CSA. Perhaps the most enjoyable part of my apprenticeship thus far has been taking part in the CSA each week and speaking with all of you. My time on the farm thus far has allowed me to have the full spectrum of what it takes to run a farm from irrigating fields to learning to drive tractors for the first time several weeks ago. Each day provides me a new opportunity and gives me a look into the lives of the men and women who do this every single day without fail, who sadly seem to have been slowly forgotten and somewhat less appreciated in this country we live in. However, by taking part in this apprenticeship and the CSA, I have come to see the amount of people who care and are interested in the where and how of the food they are receiving; each week is a new interaction where I see this appreciation. My time on the farm has led me to new experiences, friends, and opportunities which I’m hoping will carry over to help me in the future.

P.S. I will be out at the CSA today and am really excited to see you all again; however, if you read this today please no spoilers of the results of the USA v. Germany World Cup match at the pick-up. Thank you!
IMG_6697Michael gets harvesting tips from Tiffany

What’s In Your Share

For June 26th, you’ll find:

+ Red Cabbage
+ Turnips
+ Radishes
+ Squash
+ Zucchini
+ Cucumbers
+ Beets
+ Corn
+ Green Onions
+ Basil
+ Kale OR Chard

The following crops are available for U-Pick:

+ Flowers
+ Herbs – take cuttings from the herbs, but leave the plant to continue to grow.
+ Okra – the okra are just starting to come on; the pickings will be slim this week, but expect more soon!

Please bring your own pruners or scissors for harvesting the U-Pick items!


Veggie Tips

+ This first batch of Corn is early corn from being transplanted, while the rest of the corn yet to come this summer was started in the ground from seed. Because this corn is early, expect the kernels to be smaller on the ears.  Also, EXPECT to find worms in your ears: consider it a fun way to educate your kids and appreciate what it takes to get sweet corn in our diverse environment.  We have some organic-approved methods of reducing the number of worms that our organic sweet corn has, but these ears (being quite early in the season) are NOT free of worms or other bugs 🙂


+ The Squash and Zucchini season of summer is in full swing. Afraid you might get tired of squash before summer’s end? Start thinking now about how you can freeze some for later – you’ll thank us in the middle of winter as you add pre-frozen squash to a soup or stir fry. Our advice for freezing this vegetable: cut it into half inch rounds, blanche in boiling water for about 3 minutes, transfer rounds to ice water to suspend cooking, drain off water, then bag and freeze. The blanched and frozen squash will lose some of its crunch when thawed. Or try baking with zucchini – a sweet bread recipe for zucchini is below.


+ Another tip for Cucumber and Squash, both in the Cucurbit family: both vegetables are mostly water, so in order to keep these veggies from diluting some dishes, try salting them before use. The salt will draw out the water and concentrate their flavors. While salting is unnecessary when sauteéing or grilling, it will help when using squash in a frittata or omelet, for example. Can we also recommend that you eat the skins of both vegetables? Squash skins contain antioxidants and Cucumber skins contain fiber, silica, magnesium, and potassium.



Zucchini Logs Stewed in Olive Oil with Onions and Chard
From Vegetable Literacy by Deborah Madison

3 Tbsp olive oil, plus oil to finish
1 onion, sliced a scant 1/2 inch thick
1 large clove of garlic, thinly sliced
2 tsp chopped marjoram or oregano
1 and 1/2 lbs. zucchini, cut into logs 1.5-2 inches long
Sea salt and freshly ground pepper
8 Chard leaves, stems removed and leaves coarsely chopped
1/2 cup water or stock
Lemon wedges, for serving

Choose a good-sized wide pan and tight fitting lid. Heat oil over medium heat, add the onion, garlic, and half the marjoram/oregano, and cook, stirring occasionally, until softened, about 4 minutes. Add the zucchini, stir about to coat with the oil, and season with pepper and 1/2 tsp salt. Lay the chard over the squash and season it with a few pinches of salt. Add the water, cover the pan, and lower the heat.

Cook gently until the zucchini is tender, 20-30 minutes. Remove the lid, stir the chard into the squash – gently so you don’t smash it – and add the remaining marjoram/oregano. Re-cover and cook for another few minutes. Taste for salt and pepper, drizzle with oil, and serve. Accompany with lemon wedges.

Cucumber-Lovage Sandwich with Sweet Onion
From Vegetable Literacy by Deborah Madison
You can get Lovage from our U-Pick herb fields!

Spread 2 slices of nutty, whole-grain bread with butter, cream cheese, quark, or whatever dairy appeals to you. Cover 1 slice with lovage leaves, thin unpeeled cucumber slices, and a paper-thin slice of sweet onion. Season with sea salt and freshly ground pepper, then cover with the second slice of bread. Press gently then slice in half it it’s lunch or quarters if it’s an appetizer.

Cabbage with Indian Spices
From “Farmer John’s Cookbook”
This dish is wonderful served with any Indian curry dish or with basmati rice.

3 Tbsp. vegetable oil or ghee
2 cups minced onion (about 4 medium)
1 and 1/2 tsp. minced ginger
1 green hot chile pepper, cut in half lengthwise
1 pound cabbage (about 1 small head), shredded
1 tsp. ground coriander
1/4 tsp. cayenne pepper
pinch turmeric
3 Tbsp. water
1 large fresh tomato, peeled and chopped
1/2 tsp. salt

1. Head oil in large skillet over medium high heat. Add onions, ginger, and chile pepper; saute, stirring often, until the onion is browned, 15-20 minutes.
2. Stir in the cabbage. Add the coriander, cayenne, and turmeric and mix well. Add the water, reduce the heat to a simmer, cover, and cook for 10 minutes.
3. Add the tomato and salt; stir to combine. Cover and cook until tender, 5 to 10 minutes. Remove hot chile peppers before serving.

Makes 4 servings.

100% Whole Wheat Coconut Zucchini Bread
From Farmgirl Fare

1½ cups organic white whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (scant 1/4 teaspoon if using fresh ground)
3/4 cup unsweetened shredded coconut
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup organic yogurt
1 large egg
1 teaspoon vanilla extract
8 ounces zucchini, coarsely grated (about 1½ cups; don’t squeeze out any liquid)
1/3 cup melted coconut oil

Heat the oven to 350°. Grease a 9″x5″ loaf pan (you can use coconut oil if you like).

In a large bowl, combine the white whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and coconut. Set aside.

In a medium bowl, combine the brown sugar, granulated sugar, yogurt, egg, vanilla, and zucchini and mix well with a rubber spatula. Let the mixture sit until it comes to room temperature. (Alternately, you can let the yogurt, egg, and zucchini come to room temperature separately and then combine everything.)

Stir the melted coconut oil into the wet ingredients, then fold the wet ingredients into the dry ingredients and stir gently just until combined.

Spread the batter evenly in the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top of the loaf starts getting too dark (check after about 40 minutes), cover it lightly with a piece of foil for the remaining baking time.

Let the zucchini bread cool in the pan 10 minutes, then carefully remove it and cool completely on a wire rack. Store in an airtight container at cool room temperature for up to three days or freeze. Tastes great sliced and toasted!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s