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August 6 *** Box 8
Hello,
The wool sweaters of last week have been tossed onto the
heap of unfolded laundry. (I challenge you to show me a farmer
who folds his/her clothes in the summer.) We are back to basking
in the heat and watching things grow with astonishing speed.
The peas are officially done. I had the satisfaction of tilling
them in yesterday. This is always the crew’s favorite
time of year. No one particularly likes picking peas. We all
love to eat them, but picking is …well…not so
fun. Lots scooting along on hands and knees or doing a modified
yoga-like forward fold to find the peas hidden in the foliage,
all the while dragging an increasingly heavier 5 gallon bucket.
Peas don’t pull easily from the vine like beans do.
You have to hold the plant with one hand and pull off peas
with the other. Beans are almost a joy in comparison. Still
a lot of scooting and bending, but they pull easily from the
plant in small handfuls. Speaking of beans, as you might have
surmised from last week’s box, we have a lot of beans.
Calling all canners out there-NOW IS YOUR TIME! Let us know
if you want bulk amounts to freeze or can. We also will have
bulk amount of basil for freezing or pesto. Let us know if
you want some and we’ll put you n the list.
Though harvest is in full swing, there is still a little more
planting to do. The greenhouse is full of fall brassicas like
cabbage, kale, and the last of the broccoli. We still do weekly
plantings of lettuce, dill, and cilantro. Yesterday we started
planting spinach again for the fall and the weekly succession
of radishes will start again soon.
If any of you are winter gardeners, it is not too late to
plunk in a few plants and seeds. Black Lake Organic nursery
sells winter garden starts and things like spinach, lettuce,
and radishes start easily from seed. This will assure you
a continuing supply of fresh stuff after the CSA ends. But
we won’t dwell on that just yet.
Today you get Yellow Finn potatoes. These are our second
favorite (French fingerlings edged them out of first place).
They are an extremely versatile potato. Mashed them, fry them,
bake them, hash them, soup them, roast them...you get the
idea.
It is my goal to go out this morning and take a series of
field pictures (for better or for worse) and post them on
the website so you all can see what things are looking like
these days. Keep checking back over the next few days. Look
in the photo gallery section.
I have two new recipes to share, one sent in by a member
and one made up by me.
Zucchini Alfredo –From Allison
1 pd package fettucini noodles ½ cup chopped basil
3 tablespoons vegetable oil 5 cups shredded zucchini
4 cloves garlic, minced ½ cup milk
1 chopped onion (or green onions) salt and pepper to taste
8 ounces cream cheese, cubed 1tsp cajun spice (or another
spice of your choosing)
grated Parmesan cheese
Cook noodles. Saute garlic and onion. Add basil. Mix in zucchini,
and cook 10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet, and stir in cream cheese until
melted. Season with salt, pepper, and cajun spice.Mix in noddles,
spread in baking dish and sprinkle cheese on top and bake
on 350 for 20 minutes.
Green Bean and Potato Thing (I need to work on a title, I
know)
*This one has been kid tested and approved! Amounts vary based
on how many are coming for dinner.
1.In one frying pan fry garlic and potatoes of your choice.
Finns or Fingerlings are best.
2.When the potatoes are almost done, sauté in another
pan walla walla onion, zucchini, and trimmed green beans to
the doneness you prefer. I like things still crunchy and vibrant
green. Add salt and pepper to taste as they cook.
3.Combine contents of both pans into one and mix. Enjoy as
is, or do as I do and grate a little cheddar or crumble some
feta on top, cover with a lid, and let melt a minute.
4.Chop up sungold cherry tomatoes and/or red tomatoes and
sprinkle on top.
Keep the recipes coming. I am getting so excited to re-do
the cookbook for next year. So many great recipes are coming
my way!
Jennifer
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