CSA Newsletter Week #4, June 18th

Farm Notes 

This week we harvested carrots with the plastic lifter implement on the tractor and boy was that way easier than forking over 600 feet of carrots! We also got to try out our new barrel washer for root vegetables. Below are some photos from the carrot harvest.





Don’t forget that the Solstice party is this Friday, June 19th at 6pm! We are excited to see you all! If you need further information, click here.

Emma setting up for farm pick-up

Emma setting up for farm pick-up

Note from an Apprentice

This week’s note is from Emma Ditto.

Over the past week I have weeded, tied tomatoes, harvested zucchini, squash and garlic scapes, pulled the flowers off basil, fixed irrigation, worked in the green house with transplants, and much more.

During this week’s class we got to drive tractors. Before they let us jump on, we had a fairly long lecture about the history of tractors and how to use tractors and all their implements safely. Since I’m not usually the best at operating any type of machine, it was a little intimidating. Thankfully, we got lots of detailed instruction and help. I did not run over anyone, so I consider that a success.

Working on the farm is super rewarding. After working hard in all kinds of weather, we get to eat the plants we helped grow. As other apprentices have mentioned in previous posts, my love and appreciation for vegetables is increasing every day. And I don’t know about you, but I think the vegetables we grow on this farm taste much better than the ones from the store. Sometimes, on the way home from the farm, I snack on vegetables in my car. I’ve gotten some pretty weird looks from people who see me stuffing my face with spinach while waiting at a red light.

Also, I’ve learned lots of random useful facts while working at the farm. For example, there is a weed called purslane that is edible and actually quite good. Now every time I walk down the street, I see purslane on the sidewalk and think about how I could eat it. But then I remember that the sidewalk is disgusting and people are watching me.


What’s In Your Share

For this week, you’ll receive:
+ 2 lettuce heads (red butterhead and green butterleaf)
+ cylindra beets
+ carrots
+ kossak kohlrabi
+ choice of greens: chard, kale, or collards
+ broccoli
+ squash
+ zucchini
+ cilantro
+ cucumber


Veggie Tips

+ This week we have a new variety of kohlrabi. Kossak kohlrabi is a storage variety that will grow larger without getting pithy or woody and it will also store longer than the other varieties. It can be kept in cold storage for up to 4 months. You can use this variety just like the others.


Here is a comparison photo of the regular size kohlrabi on the left and the kossak kohlrabi on the right.

+ In case you’d like to save your greens for a later date, here are some storage tips.

How to freeze greens:
Wash thoroughly. Blanch 1 lb. greens in 2 gallons of water. Blanching times are as follows:
Beet greens: 2 minutes
Kale: 2 minutes
Chard: 2 minutes
Collards: 3 minutes.
Cool immediately in cold water, drain, package and freeze.



Lettuce Soup
The Practical Produce Cookbook by Ray and Elsie Hoover and family

2 tbsp. chopped onion
2 tbsp. butter
2 tbsp. flour
2 cups boiling water
2 bouillon cubes
1/2 tsp. salt
1/2 tsp thyme
1/8 tsp. pepper
2 cups light cream or whole milk
2 cups chopped lettuce

Saute onion in butter. Blend in flour. Add water gradually, stirring constantly. Add bouillon cubes and seasonings. (Replace water and bouillon with 2 cups chicken broth if desired.) Cook 10 minutes. Add cream and lettuce. Heat through.
Variation: Saute 8 cups chopped lettuce with the onions, about 3 minutes. Omit flour. Add everything but cream and simmer 5 minutes. Cool slightly then puree in a blender. Return soup to the kettle and add cream. Heat through.


Summer Squash Salad
The Practical Produce Cookbook by Ray and Elsie Hoover and family

2 small zucchini
2 small yellow squash
2 tomatoes
1 small onion, chopped
1/2 cup olive or vegetable oil
2 tbsp. vinegar or lemon juice
1/4 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper

Cut squash into thin slices. Blanch one minute (if desired). Cool quickly and pat dry. Slice or chop tomatoes. Mix squash, tomatoes and onions in a bowl. Whisk remaining ingredients. Pour over salad just before serving.
Variation: Combine vegetables and serve with a favorite dressing.


Vegetarian Sushi (aka Lettuce Wraps)

From bon appetit

4 to 8 lettuce leaves
3 ounces somen (thin Japanese wheat noodles)*
1/2 cup matchstick-size strips carrots (or substitute summer squash or broccoli?)
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper (can be left out)
Fresh cilantro leaves
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar

*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.

Pat lettuce leaves dry. Put water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.

Arrange 4 lettuce leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.

Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.

Makes 24.
Per serving: calories, 20; fat, 0 g; sodium, 56 mg; cholesterol, 0 mg


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