this week's
HARVEST
2 heads Broccoli $2.50/lb.
1 lb Cranberry Beans or Edamame Soybeans $3.50
1 bunch Arugula $2
1 bunch Bok Choi $1
1 head Batavian Lettuce $2
1 bunch Radishes $1.75
2 pc. Purple Top Turnips $1.50/lb.
on the
HORIZON
These are the crops that you can look forward to finding in the coming weeks...
Broccoli
Carrots
October 11th & 12th, 2005 ~ Issue #20
HAPPENINGS news & musings from the fields
Rain, rain, rain. Apart from the picking- which can get very muddy and difficult with all this rain- we're trying to stay dry inside these days and find things to do around the barn! The season is winding down for us, and preparations are already in the works for next season. Matthew has had his nose in books about root cellars for the past few months. He and James are trying to figure out ways to store crops over the winter so that we could potentially offer a winter share in the future.
October is BREAST CANCER Prevention is the Cure month!
The word "prevention" is not heard often enough in discussions about breast cancer. But given the continuing rise in the incidence of breast cancer rates, it is not surprising that women want to know about what causes this devastating disease, and learn what they can do to protect themselves and their families...
To learn more, download the publication, "Breast Cancer Prevention: Avoiding Toxic Triggers", published by Grassroots Environmental Organization, or you may visit the following websites:
www.stopcancer.org/ca_env.html
www.preventionisthecure.org
www.grassrootsinfo.org
RECIPES from the farm & from our friends
BRAISED BABY BOK CHOY
1 cup chicken broth
3 tablespoons unsalted butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon Asian sesame oil
Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.
BROCCOLI WITH GARLIC AND PARMESAN CHEESE
2 tablespoons olive oil
2 tablespoons chopped garlic
2 teaspoons grated lemon peel
2 pounds broccoli, stalks discarded, crowns cut into florets
1/2 cup water
1/2 cup grated Parmesan cheese (about 11/2 ounces)
Heat oil in large skillet over high heat. Add garlic and lemon peel and stir 30 seconds. Add broccoli and toss to coat. Add 1/2 cup water. Cover skillet and cook until broccoli is crisp-tender and water has cooked away, about 5 minutes. Add cheese and toss to coat. Season with salt and pepper.