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

July 30th *** Box 7

IMPORTANT!!!!!!! Your CSA share should be paid off by the first week of August. I will have either emailed and/or sent a bill with this week’s box. Let me know if our records don’t agree. If you will be late in paying off your balance, please call or email with a payment plan, if you have not already done so, so we know what is up. If any of you are severely behind and do not respond to the bill sent, we reserve the right to withhold boxes until payment is received.

Hello,
I am back in the newsletter saddle again much to Jim’s delight. What strange weather Tuesday (and so far today). I don’t know if was the clouds or the waking up at 5:00 that made me feel sleepy and foggy all day. I even contemplated starting a fire in the woodstove, but couldn’t bring myself to do it in late July. I just threw on another sweater. I suppose the rain is good irrigation-wise, but it feels odd to be enjoying the first of the tomatoes while wrapped up in a wool sweater. But that’s Washington.
We’ve taken on two new workers to help with all the harvesting. We could spend a whole day picking peas, beans, and cukes alone. This is the time of year that the weeds can get the better of us if we are not vigilant.

IN YOUR BOX:
Cucumbers: These are picklers gone gangbusters. They are just as tasty as your typical slicer (even better, some would argue). Peel or not. It’s entirely up to you! There is a cucumber recipe later in the newsletter. Now is a great time of year to have hummus in the house. Make your own using the parsley you get periodically or buy some. Hummus on your favorite bread topped with fresh cucumber and/ sliced tomato is a great lunch or dinner when you are too tired to cook.
Tomatoes: We will start the rotation. There may not be enough for all this week. But over the course of the summer you will see Sungold cherry, Juliet roma, and New Girl slicer. We also planted and orange slicer called Valencia, but so far they seem a long way from ripening.
Onions: No more green onions. It is time to move on to the real thing-Walla Wallas! Very sweet, but with enough onion flavor to be noticed in a dish. Great raw or cooked.
Green beans: They are great simply steamed with a little salt and/ or butter. Or try the green bean recipe later in the letter.
Potatoes: Today you’ll get a mixed medley of Yellow Finns, Red Pontiacs, and Purples. Should look lovely in a roasting pan with garlic, olive oil, salt and pepper or whatever dish you dream up
Peas: This may be it. We keep thinking they are done, but then go out there and end up picking a lot. We will quit guessing.
Jim mentioned last week, no more kohlrabi in the box and based on the response we got, I feared a riot! Who knew so many loved it? Don’t worry, kohlrabi lovers, we’ll put a stash in the barter box this week, so if you can’t get enough, help yourself to one or two.

PICKLING CUCUMBERS: They are on! We just picked yesterday and were surprised with how many we got. For those of you feeling spontaneous, come down to market early tomorrow and grab some. For those who need a bit of planning, now is the time to place an order, especially if you want small ones. We can bring them to your CSA site, to the market or you can come to the farm to get them.

While visiting some old friends with the kids last week I was treated to a lot of amazing meals (they are both farmer/homesteader types so the eatin’ was good!). I also had time to sit and peruse through cookbooks. Here are a few recipes I came across.

Veggie Quesadilla

I have been making this a lot lately for lunch and dinner. It is so easy. You can vary it to fit the box contents or your mood. I like the filling raw. It is easier and you can better appreciate the flavor and texture of each ingredient.

-Slice zucchini into half moons, onion into thin rings, chard into thin ribbons, tomato into half moons, etc. Pile these (raw) onto half of a tortilla, sprinkle cheddar cheese on it, fold in half and lightly brown each side. Serve with salsa and sour cream.

Creamy Cucumbers
1 medium cucumber, chopped (or several pickling cukes)
1 clove garlic
2 T olive oil
1 T lemon Juice
8 oz yogurt
1 T fresh mint (or use other fresh herbs like dill)

Combine ingredients, chill and serve.

Green Bean Salad
1lb green beans, trimmed
¼ cup minced onions
2 T olive oil
1 T vinegar
chopped thyme or dill
¼ tsp salt
2 cloves garlic, chopped
pepper to taste

-mix all ingredients (except beans)
-marinated raw beans in dressing for 24 hours, then serve.

Enjoy!
Jennifer