Thursday has come upon us way too fast. This week has been busy with pre-harvesting and transplanting. We are all caught up with the fall transplanting and direct seeding for now. Of course, there will be more to plant in the coming weeks, but it’s nice to be caught up for a few days.
We will have our Farm Stand set up at both the campus and farm locations. We will have carrots, beets, turnips, and leeks for sale that are not included in the share this week, along with extra share items in case you need any additionally veggies. This will be first come, first serve, as we have limited quantities of extras. Anyone who pre-ordered veggies will get a confirmation email about their order. We accept cash or check only. However, if you are already a member of the CSA, we can charge your credit card on file.
Note from an Apprentice
This week’s note is from John Allison.
A View from Both Sides of the Fence
My name is John Allison and I’m a senior sustainable agriculture student. Over the past few years I have had the opportunity to work in both conventional and sustainable agriculture production systems. I believe that this mixture along with knowledge gained in the classroom has greatly assisted me in understanding our food system as a whole. As the debate on the status of our current food system continues, my goal is to not force my personal beliefs on others, but rather educate the consumer in an unbiased manner. I believe that too many people today do not know where their food comes from or how it is produced, and by educating them on this they can better understand the effect their purchases have on production. To you, the shareholder, I thank you for caring about the food you are consuming. Farmers everywhere (including us on the South Farm) put their blood, sweat, and tears into their work and I thank you for appreciating the products they care so much about.
What’s In Your Share
For this week, you’ll receive:
+ Yellow squash
+ Pickling Cucumbers
A few notes about your veggies this week:
+ The summer squash is a bit on the bigger side this week. They are still good, however you may want to use them instead for baking. There will be a recipe posted below specifically about baking with summer squash.
+ The watermelons this week are not as pretty as they were when you first got one 2 weeks ago. They do have some spots, but the inside is still good. We encourage you to eat them sooner rather than later, as the spots will start to spread and the melon will begin to rot. There will be another round of Sangria watermelons in the weeks to come.
+ This week is peak week of corn. We also tried something new with the corn this week — we attempted to control the pesky corn ear worm that eats into the tips. Part of the pest control tactic involved using a food-safe cooking oil. However, we made a mistake: the cooking oil itself was not labeled as organic. As such, we cannot call this round of sweet corn organic. This was a lesson for all of us as we continue to learn about the strict requirements to be a USDA certified organic operation.
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. 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:
+ Basil and Fennel Leaf
+ Hot Pepper
+ Cherry Tomatoes
From top to bottom, left to right:
The numbers indicate the heat index; 1 is lowest, 5 is highest.
Numex Suave Orange , Anaheim Highlander , Tiburon Poblano , Hot Rod Serrano , Hungarian Hot Wax , Cheyenne Cayenne , Helios Habanero , Capperino Cherry , Jalafuego Jalapeno 
Veggie Tips (or Facts)
+ Peppers are a low calorie vegetable and high in vitamins A and C. You can use peppers in many different ways; raw with dips or in salads, stir-fried, stuffed and baked, roasted, grilled, and added to relishes, sauces or salsas. Peppers will keep in the refrigerator for at least one week. If you wish to preserve them, you can dry or freeze them. Approximately 1 lb. of fresh peppers equals 3 1/2 cups of diced peppers.
1 qt. vinegar
1 qt. sugar
1/3 cup salt
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed
1 1/2 tsp. tumeric
Mix all but cucumbers and onions together until sugar is dissolved. This mixture does not have to be heated. Fill quart jars with thinly sliced unpeeled cucumbers. Slice one onion into each jar. Fill jars with syrup mixture; cover with lid and store in refrigerator. Keep refrigerated. Can be stored for several months.
For your convenience this week’s recipes in a printable format.
From The Practical Produce Cookbook by Ray and Elsie Hoover
1 1/2 cups sugar
2 tsp. vanilla
1 cup olive or vegetable oil
1 tsp. cinnamon
3 cup grated, unpeeled zucchini
1 1/2 cup raisins
3 cups flour
1 tsp. baking powder
1 tsp. soda
Beat the eggs then add the sugar, vanilla, oil and cinnamon. Mix in squash and raisins. Combine and add remaining ingredients. Mix well. Bake in 2 9×5 loaf pans at 350º for 1 to 1 1/4 hours or until done.
Variation: For healthier zucchini bread, use only 1 cup sugar and 1/2 cup oil. Substitute 2 cups whole wheat flour and 1 cup oatmeal for the flour. Add another tsp. baking powder, if desired.
Lemon Summer Squash Bread (makes 2 loaves)
from Heather Christo’s blog
1 cup melted butter
2 1/4 cups sugar
1/4 cup plus 2 tbsp. lemon juice
2 tsp. lemon zest
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 1/2 cups grated summer squash (or zucchini)
1/2 cup powdered sugar
3 tsp. lemon juice
Preheat the oven to 350 degrees. Prepare 2 loaf pans with baking spray. Melt the butter in a small pan. Combine the sugar and lemon juice and zest in a mixing bowl. Add the butter and mix to combine. Add the eggs one at a time and beat until the batter is light and fluffy (about 2-3 minutes). Meanwhile, combine the dry ingredients in a separate bowl. Add the dry ingredients to the mixing bowl and barely combine into a batter. Add the grated squash and mix until just combined. Divide the batter between the two pans and smooth the tops with a spatula. Bake the bread at 350 degrees for 1 hour. Take the bread out and let cool until the pan is just cool enough to handle. While the bread is cooling, make the lemon glaze. Add the 1 tbsp. of butter to a small pan and melt it. Remove the pan from the heat and add the 3 tsp. of lemon juice. Whisk to combine. Add the powdered sugar and whisk to combine. Add the water to thin it to the right consistency. Turn the loaf out and drizzle the glaze over top of the loaf. Slice and serve warm or at room temperature.
From The Practical Produce Cookbook by Ray and Elsie Hoover
1 1/2 cup fresh corn
1/2 cup chopped onion
1/2 cup green pepper strips
1/2 cup water
1 cup chopped yellow squash or zucchini
1 cup chopped tomatoes
1 cup shredded cheddar cheese
2/3 cup cornmeal
1/2 cup milk
2 beaten eggs
3/4 tsp. salt
1/4 tsp. pepper
Bring corn, onion, peppers and water to a boil; reduce heat. Cover and simmer 5 minutes or until vegetables are tender crisp. Do not drain. Combine remaining ingredients in a large bowl, saving 1/4 cup cheddar cheese. Add undrained vegetables and mix well. Put in a 1 1/2 quart casserole. Bake uncovered at 350º for 45-50 minutes. Top with remaining cheese. Garnish with a tomato and pepper slice if desired.
Roasted Eggplant and Pepper Salad
Submitted by Cheryl Kastanowski
For the salad:
Nonstick vegetable oil spray
2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips
2 large green bell peppers, cut into 1/2-inch wide strips
2 large red bell peppers, cut into 1/2-inch wide strips
8 large garlic cloves (unpeeled)
1/2 cup olive oil
3/4 cup red wine vinegar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/8 teaspoon cayenne pepper
For the sesame spread:
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup toasted sesame seeds
1 teaspoon salt
8 warm pita bread rounds, cut into wedges
To make the salad: Place rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
To make the dressing: Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth.
Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)
Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.
To make the sesame spread: Beat butter, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Yield: 8 servings