CSA Newsletter Week #8, July 14th

Farm Notes

Although the weather forecast said rain this week, we’ve actually been able to get a lot of work done outside. We’ve been busy weeding several of our fields and thinning the newer plantings of corn. We have to thin the corn down to about 9 inch spacing because we seed it heavier to make sure it germinates well. We have also harvested the first green beans of the year! Last year, we got a new to us Pixall Bean Harvester. Since it was a new piece of equipment for us, there was a bit of a learning curve. We are happy to say that we’ve tried it again this season and the kinks seem to be mostly worked out. This will be a great labor saving device for the farm crew. If you are interested in seeing a clip of how the machine works, check out our Instagram in the side bar!

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We will have our Farm Stand set up at both the campus and farm locations. We will have extra share items for sale in case you need any additionally veggies. This will be first come, first serve, as we have limited quantities of extras. We accept cash or check only. However, if you are already a member of the CSA, we can charge your credit card on file.

Even on rainy days, there's plenty of work to do: cleaning seed trays!

Even on rainy days, there’s plenty of work to do: cleaning seed trays!

What’s In Your Share

For this week, you’ll receive:
+ Bell Peppers
+ Tomatoes
+ Eggplant
+ Kohlrabi (of the Kossak storage variety)
+ Carrots
+ Yellow squash
+ Zucchini
+ Cucumbers
+ Green Beans
+ Red Onions

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You-Pick

The You-Pick field is now open! Before you start picking, here are a couple of ground rules:
+ We ask that you bring your own scissors or pruners and your own bag/box/bin.
+ You-Pick is open whenever the farm is open which is Monday-Friday, 7:30 am to 4pm, with the exception of Thursdays, when it is open until 6:30pm.
+ Please park in the parking lot. We ask that you do not drive your vehicle on the grass in the fields.
+ There will be signs that say “you-pick”. Please only pick from the beds that have signs, as everything else is not ready to be picked yet. This year’s field is the third field on the south side (fields closest to the fence and Waveland Rd.) If you have questions about anything or where the field is, please find a staff person and we will gladly help you!

Items available for you-pick:
+ Flowers
+ Sunflowers
+ Herbs*
+ Basil and Fennel Leaf
+ Hot Peppers*
+ Cherry Tomatoes*
+ Okra*

*In regards to the herbs, please be considerate and do not take all of a plant. They are still small, so just take a few clippings from several different plants if needed to ensure that they will last throughout the season to be enjoyed by all! There also is some peppers, cherry tomatoes and okra to be picked, but not a lot, so also be considerate when picking.

Okra:
Here is a guide to what you should – or shouldn’t – pick. From top to bottom: too big, border line, perfect size!

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Flowers:

Here are some examples of the different types of flowers you can find in the You-Pick field:

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From top to bottom, left to right: Ornamental grass, Gomphrena, Poppy, Pincusion (Scabiosa), Cosmos, Ageratum, Asters, Celosia, Statice

From top to bottom, left to right: Marigold, Nigella,

From top to bottom, left to right: Marigold, Nigella, Verbena, Rudbeckia, Bachelor’s Button, Phlox, Painted Tongue, Snapdragon, Feverfew

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From top to bottom, left to right: Zinnias, Sunrich orange, Strawberry blonde, Little Becka, Zebulon, Red Hedge, Little Becka, Big Smile, Buttercream

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From top to bottom, left to right: Teddy bear, Jade, Mexican Sunflower

Veggie Tips (or Facts)

Green beans are a good source of folate, vitamin A and C. Green Beans will store in the refrigerator for about one week in a plastic bag or container. You can also rejuvenate limp beans by soaking them in ice water for up to 30 minutes. There are about 30 calories in one cup of 1/2″ pieces. One pound of green beans is the equivalent of 4 cups of chopped beans.

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Recipes

For your convenience this week’s recipes in a printable format.

Stuffed Eggplants
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 medium eggplants
salt
oil
salt and pepper
1 cup chopped onion
4 tbsp. olive or vegetable oil
1 lb. ground beef
1 tbsp. fresh chopped parsley
1 cup peeled, seeded and chopped tomatoes
1 cup cooked rice
3/4 tsp. salt
parmesan cheese (optional)

Directions:
Cut eggplants in half lengthwise. Make several cuts on the exposed flesh. Sprinkle with salt and drain 30 minutes, flesh side down. Squeeze and pat dry. Brush with oil. Put a little water into a baking pan and bake eggplants at 400º, cut side up, 15-20 minutes. Scoop out flesh leaving 1/2 inch of flesh on shells. Sprinkle eggplants with salt and pepper. Chop flesh. Saute onions in oil several minutes then add eggplant flesh and saute until golden brown. Remove from skillet and brown beef. When beef is browned add eggplant mixture, parsley, tomatoes, rice and salt. Mix well; fill eggplant shells and place in a baking dish. Sprinkle with parmesan cheese if desired. Bake at 400º approximately 20 minutes.

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Kohlrabies with Tomatoes and Peppers
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
4 cups diced kohlrabies
2 tbsp. butter
1 clove garlic, minced
1 small onion, chopped
1 small green pepper, chopped
2 tomatoes, peeled, seeded and chopped
1 tsp. parsley
salt and pepper to taste

Directions:
Cook kohlrabies approximately 5 minutes. Drain and set aside. Melt butter in a large skillet. Saute garlic, onion and green pepper 2 minutes. Add tomatoes and parsley; cook 2 more minutes. Add kohlrabies and saute another 2 minutes. Season to taste with salt and pepper.

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Caramelized Green Beans

Ingredients:
6 T (3/4 stick) unsalted butter
1 lb. green beans, trimmed
Kosher salt and freshly ground black pepper

Directions:
1. Melt butter in a large skillet over medium-low heat. Add green beans and season lightly with salt and pepper to taste.

2. Cook beans, turning often with tongs, until they are caramelized, about 45 minutes. Taste and season, if necessary, with salt and pepper.

3. Using a slotted spoon, transfer the beans to a serving platter. Pour the butter and pan juices over the beans and serve promptly.

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