this week's
HARVEST
3/4 lb. Lettuce Mix $6
1 head Romaine Lettuce $1.75
1 bunch Arugula $1.90
1 bunch Toscano Kale $1.90
.6 lb. Edamame Soy Beans $3
1/2 lb. Green Beans $2.50/lb.
1 bunch Red Beets $2
1 "Sunshine" Winter Squash, or 2 "Sweet Dumplings" $1.75
Eggplants Some of you will get them this week- some next week. $2/lb.
on the
HORIZON
These are the crops that you can look forward to finding in the coming weeks...
Broccoli
September 20th and 21st , 2005 ~ Issue #17
HAPPENINGS news & musings from the fields
IN THE FIELDS
We're so thankful for the rain we've had this past week. It's allowed us to move away from irrigating and get caught up on other projects- most importantly, planting cover crops for the winter. This year, we're planting crimson clover, hairy vetch, oats, rye and rye grass. The goal is to produce as much of our own nitrogen on site as possible. Cover crops also do wonders as soil conditioners!
CSA FARM DAY is this SUNDAY!- September 25th from 11-2
Please join us for our 2005 CSA Farm Day & Picnic on Sunday, September 25th from 11-2. This year's event will include Cooking Demonstrations, Special Kids Activities, Hayrides, Walking Tours and more! It's a wonderful opportunity to bring our whole farm community together, so we encourage you to invite your family and friends!
We will provide a light lunch of homemade organic soups, salads and bread, but you may bring your own sandwiches or a potluck dessert for our dessert table.
Don't worry if you haven't RSVP'd....You're still welcome to join us. We look forward to seeing you there!
PLEASE NOTE THAT THIS EVENT WILL TAKE PLACE RAIN OR SHINE, SO PLEASE DRESS APPROPRIATELY! As the Norwegians always say, there is no such thing as bad weather... just bad clothing!
SCHEDULE of EVENTS
Here is a general timeline of events for our CSA Day. There will also be lots of ongoing activities, including walking tours, animal petting, and more!
11:00 Welcome
11:30 Hayride 1 / Cooking Demo
12:00 LUNCH / Cooking Demo
12:30 LUNCH / Kids Activities
1:00 Hayride 2 / Animal Shearing
1:30 Hayride 3 / Animal Shearing
RECIPES from the farm & from our friends
A note on EDAMAME
These delicious fresh soybeans are a real treat! Drop them in salted boiling water for 5-10 minutes (until tender). Drain, and toss in a bowl with lots of salt. Pop the beans out of the pods (which are inedible) and into your mouth! A wonderful, healthy snack alternative.
SAVORY STUFFED SWEET DUMPLINGS
2 sweet dumpling squashes or 1 sunshine squash
1/2 cup long-grain brown rice
1 1/4 cup water
2 cups tomatoes, chopped
1 cup onion, chopped
1 cup green bell pepper, chopped
1/4 tsp freshly ground black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried marjoram
1 1/2 tbsp extra virgin olive oil
1/2 cup raw pine nuts, toasted
salt to taste
Cut squashes in half lengthwise (from stem to blossom end). Scoop out seeds, and place the squash cut side down on a baking sheet covered with aluminum foil, shiny side down. Bake at 400ºF for 40 minutes. While squashes are baking, combine rice, water, and salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Turn heat down to low and steam 35 to 45 minutes until tender. Combine tomatoes, onion, bell pepper, black pepper, herbs, and olive oil in a large skillet. Sauté over high heat until onions are softened and transparent, about 5 to 7 minutes. When rice is cooked, add to ingredients in skillet along with pine nuts and mix well. Season to taste. Stuff squash cavities. Spread the remainder of the stuffing onto the bottom of a lightly oiled 7" x 9" baking pan. Lay squashes on top of stuffing. Cover baking dish with aluminum foil, shiny side down. Bake at 350ºF for 25 to 30 minutes.
BEET, ARUGULA AND GOAT CHEESE SALAD
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped
Dressing ingredients:
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper
The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually. The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements. Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.