September 12, 2007
CSA Newsletter
September 12th, 2007
Odd as I am sure it will appear to some, I can think of no better from of personal involvement in the cure of the environment than that of gardening. A person who is growing a garden, if he or she is growing it organically, is improving a piece of the world. He is producing something to eat, which makes him somewhat independent of the grocery business, but he is also enlarging, for himself, the meaning of food and the pleasure of eating. The food he grows will be fresher, more nutritious, less contaminated by poisons and preservatives than what he can buy at a store. He is reducing the trash problem; a garden is not a disposable container, and it will digest and re-use its own wastes. If he enjoys working in his garden, the he is less dependent on an automobile or a merchant for his pleasure. He is involving himself directly in the work of feeding people.
Wendell Berry – A Continuous Harmony
Good morning everyone. Sorry for the late letter.
The Harvest
1# herb salad mix
¼# arugula
1 bunch beets
1 bunch leeks
2# potatoes
Tomatoes
Herbs (cilantro)
Squash
Peppers (Fish – the little red hot ones and/or Sweet Cal Wonder Bell)
Garlic (Wild Rocambole and Georgian Crystal)
Edible Flowers
Flower bouquet
The potatoes this week are German Butterball, they are great for steaming and boiling, with a nice buttery flavor. I would, or course, recommend steaming over boiling as you keep more of nutrients that way.
We are changing leek varieties this week. Now we are dipping into the hardier variety - Scotland Leek.
The only responses I got on the herb salad were positive ones, so here it is again this week. I have cut the cilantro out as that is such a strong flavor and not everyone loves it. Enjoy!
If anyone is going to be doing any pickling, give me a holler and I’ll get some pickling dill ready for you. I had some out last week, but not many takers on it, so I’ll just wait to hear if anyone needs it from here on out.
The News
This may be the last week for squash. We have been frosting here every night since Sunday. The squash have been covered, but it is REALLY going to slow them down. And if it keeps up this way, they are just going to call it quits. So, we’ll see if we can get another week or two out of them, but we might not be able to.
This will be the last week for peppers. I know you have been getting a lot of the Fish variety…….not gonna plant as many next year, they are such prolific producers. I hope you have been able to find uses for them. I made salsa last night, and man! did they add the perfect heat. I’m sure you all know, but salsa is super easy to make: some tomatoes, some onion, some garlic, some cilantro, hot pepper to taste, I put some of the sweet red peppers in and a Sweet Cal Wonder Bell, salt to taste, and I threw a little lemon juice in. That’s it! My husband also likes to put peaches or mangos in.
As I mentioned, and as I am sure you have all noticed, we have been freezing down low here the past few nights. September 15th is the first average frost date for this area. I hardly got a nip at my house near the top of the pass, so we can credit these freezes to the cold air settling in the valleys right before the sun rises. The lettuces, root crops, and most of the flowers have been fine with the light frosts. The only casualties have been squash, beans, and the Zinnias. Even the tomatoes that are outside in front of the greenhouse barely got a nip. There is just enough heat coming off the building at night to keep them happy. We’ll see how long that lasts…….
I would like to send out a HUGE congratulation to Alayne who finished her first Wasatch 100 this weekend. She is a total star! We are all soooooo impressed with her strength, determination and stamina. If you see her today and she is walking funny – that’s why.
The Recipe
This one comes from Kristi, out of her Williams Sonoma Cook Book.
Frittata with Zucchini & Goat Cheese
10 eggs
1 tsp. salt
1 1/2 Tsp. unsalted butter
2-3 small zucchini, sliced
1/8" thick
2 Tbs. fresh oregano
2 tsp. chopped fresh flat-leaf parsley, plus more for garnish
4 oz. goat cheese, crumbled
Arugula salad for serving
In bowl, whisk together eggs and 1/2 tsp. salt
In deep half of frittata pan over medium heat, melt 1 Tbs. butter. When it foams, add zucchini; sprinkle with 1/2 tsp. salt. Sauté 30 seconds. Add oregano and 2 tsp. parsley; cook 30 seconds. Add eggs; using rubber spatula, quickly and lightly stir eggs in small circular motion. Lift cooked edges to allow uncooked eggs to flow underneath. Sprinkle cheese on frittata; do not stir. Reduce heat to low; cook 4-5 minutes more.
Meanwhile, in shallow half of frittata pan over medium heat, melt 1/2 Tbs. butter. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Reduce heat to low; cook, covered for 3 minutes. Remove top pan; cook until eggs are set, about 5 minutes more. Using spatula, loosen edges of frittata; gently slide onto plate. Garnish frittata with parsley. Serve with arugula salad. Serves 8-10
*Frittata pan is just 2 pans of approx. the same size.
That’s all for this week. Hope you have had a great early September and see you soon!
Be well,
Daisy
September 12th, 2007
Odd as I am sure it will appear to some, I can think of no better from of personal involvement in the cure of the environment than that of gardening. A person who is growing a garden, if he or she is growing it organically, is improving a piece of the world. He is producing something to eat, which makes him somewhat independent of the grocery business, but he is also enlarging, for himself, the meaning of food and the pleasure of eating. The food he grows will be fresher, more nutritious, less contaminated by poisons and preservatives than what he can buy at a store. He is reducing the trash problem; a garden is not a disposable container, and it will digest and re-use its own wastes. If he enjoys working in his garden, the he is less dependent on an automobile or a merchant for his pleasure. He is involving himself directly in the work of feeding people.
Wendell Berry – A Continuous Harmony
Good morning everyone. Sorry for the late letter.
The Harvest
1# herb salad mix
¼# arugula
1 bunch beets
1 bunch leeks
2# potatoes
Tomatoes
Herbs (cilantro)
Squash
Peppers (Fish – the little red hot ones and/or Sweet Cal Wonder Bell)
Garlic (Wild Rocambole and Georgian Crystal)
Edible Flowers
Flower bouquet
The potatoes this week are German Butterball, they are great for steaming and boiling, with a nice buttery flavor. I would, or course, recommend steaming over boiling as you keep more of nutrients that way.
We are changing leek varieties this week. Now we are dipping into the hardier variety - Scotland Leek.
The only responses I got on the herb salad were positive ones, so here it is again this week. I have cut the cilantro out as that is such a strong flavor and not everyone loves it. Enjoy!
If anyone is going to be doing any pickling, give me a holler and I’ll get some pickling dill ready for you. I had some out last week, but not many takers on it, so I’ll just wait to hear if anyone needs it from here on out.
The News
This may be the last week for squash. We have been frosting here every night since Sunday. The squash have been covered, but it is REALLY going to slow them down. And if it keeps up this way, they are just going to call it quits. So, we’ll see if we can get another week or two out of them, but we might not be able to.
This will be the last week for peppers. I know you have been getting a lot of the Fish variety…….not gonna plant as many next year, they are such prolific producers. I hope you have been able to find uses for them. I made salsa last night, and man! did they add the perfect heat. I’m sure you all know, but salsa is super easy to make: some tomatoes, some onion, some garlic, some cilantro, hot pepper to taste, I put some of the sweet red peppers in and a Sweet Cal Wonder Bell, salt to taste, and I threw a little lemon juice in. That’s it! My husband also likes to put peaches or mangos in.
As I mentioned, and as I am sure you have all noticed, we have been freezing down low here the past few nights. September 15th is the first average frost date for this area. I hardly got a nip at my house near the top of the pass, so we can credit these freezes to the cold air settling in the valleys right before the sun rises. The lettuces, root crops, and most of the flowers have been fine with the light frosts. The only casualties have been squash, beans, and the Zinnias. Even the tomatoes that are outside in front of the greenhouse barely got a nip. There is just enough heat coming off the building at night to keep them happy. We’ll see how long that lasts…….
I would like to send out a HUGE congratulation to Alayne who finished her first Wasatch 100 this weekend. She is a total star! We are all soooooo impressed with her strength, determination and stamina. If you see her today and she is walking funny – that’s why.
The Recipe
This one comes from Kristi, out of her Williams Sonoma Cook Book.
Frittata with Zucchini & Goat Cheese
10 eggs
1 tsp. salt
1 1/2 Tsp. unsalted butter
2-3 small zucchini, sliced
1/8" thick
2 Tbs. fresh oregano
2 tsp. chopped fresh flat-leaf parsley, plus more for garnish
4 oz. goat cheese, crumbled
Arugula salad for serving
In bowl, whisk together eggs and 1/2 tsp. salt
In deep half of frittata pan over medium heat, melt 1 Tbs. butter. When it foams, add zucchini; sprinkle with 1/2 tsp. salt. Sauté 30 seconds. Add oregano and 2 tsp. parsley; cook 30 seconds. Add eggs; using rubber spatula, quickly and lightly stir eggs in small circular motion. Lift cooked edges to allow uncooked eggs to flow underneath. Sprinkle cheese on frittata; do not stir. Reduce heat to low; cook 4-5 minutes more.
Meanwhile, in shallow half of frittata pan over medium heat, melt 1/2 Tbs. butter. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Reduce heat to low; cook, covered for 3 minutes. Remove top pan; cook until eggs are set, about 5 minutes more. Using spatula, loosen edges of frittata; gently slide onto plate. Garnish frittata with parsley. Serve with arugula salad. Serves 8-10
*Frittata pan is just 2 pans of approx. the same size.
That’s all for this week. Hope you have had a great early September and see you soon!
Be well,
Daisy
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