Rising River Farm
13208 201st Ave SW
Rochester, WA 98579 360-273-5368
contact@risingriverfarm.com
www.risingriverfarm.com

August 29 *****Box 11
Hello

We are happy for the return of sun. Everything is responding beautifully. The corn is finally ready!!!!! Of course I don’t know how much there is since we will pick it this morning just before packing. The variety is called “Double-up”. It is a bi-color that is sweet, yet still has a corn flavor. Very tasty.
Okay, the thing I forgot to mention last week in the newsletter is the CSA bakery that is starting up this fall. We left some brochures with samples out on the tables last week. I hope you all had time to look through it or take one home. I personally do not know the baker well but met her a few times at market and sampled a variety of her goodies, which I found to be tasty. It is a great idea long in coming. If you didn’t get a brochure call her at 754-6894. Her name is Jen Ownbey.
By now you are wondering what is that bundle of stalks and pods in your box. It is called Edemame, a very popular Japanese vegetable otherwise know as green vegetable soybean. The traditional way to prepare them is to pull off the pods and boil them in salted water for about 20 minutes. Drain off the water and pour them-pod and all- into a serving dish. Lightly salt again and eat by snapping open one end and working the beans out with you teeth. Do not scrape the pods with your teeth like an artichoke or you will end up scraping off the pods fibers, which feel funny, more than anything. You do not eat the pods either. They make a great snack or side dish. Kids especially find them fun to eat. This may be the only time you get them. The whole patch ripens at once and this was just an experiment. I am not sure what, if anything, was left out there. Many members asked about them in the survey we sent out last year. I hope you enjoy them.
Sadly, there is no cilantro today. We see now the affects of rain a month or so ago. It is terrible to be lacking such a crucial herb when the tomatoes are at their peak. And the tomatoes are certainly in their heyday. We have been making lots of salsa and eggplant tomato sandwiches (I gave the recipe in the newsletter a few weeks back.) On Monday we canned 26 Quarts of sauce with the market leftovers.
There is also no lettuce this week. We are between plantings. You probably need a break from salad anyway, right?
You will find 2 onions in your box today. The softer one (and probably bigger) is the Walla Walla. The other, firmer one is the Copra, which is a more pungent make-your-eyes-water-and-open-the-kitchen-window-while-you-cut onion. They store extremely well when cured.
The slicing cucumbers have slowed down but the lemon cucumbers are really starting to crank. You’ll be getting a few of those today. The pickling cukes are on the slow decline but we should have them for a few weeks yet. We are not taking anymore “official” orders as I have a lot of orders in already, but if you go to the market at 9:50 on a Thursday or Saturday morning you can lay claim to what is there. I can also put you on a spontaneous waiting list and call you if I have extra.