June 19th - 2007
CSA Newsletter
June 19th 2007
There is nothing better than to stand on the earth and have a connection with nature and be responsible for the stewardship of life on the planet and the production of food for people.
-Patrick Holden
Hello everyone. Hope you are enjoying this lovely weather. Except for a brutally cold Sunday night (it got down to 30 degrees here during the early morning hours – yup, you’re right, the squash and potatoes did not appreciate that) the plants are enjoying the weather and growing well.
It was great to see so many of you Sunday afternoon. If you were not able to come and did not get the orientation, I will be around tomorrow afternoon during the pick up time and will be happy to talk with you. If you were here on Sunday and we met for the first time (or 2nd) I would just like to apologize ahead of time - I am miserable at remembering names.
The Harvest
This week you will be receiving:
-1 lb salad greens
-½ lb baby spinach
-¼ lb arugula
-1 bunch radishes
-1 bunch garlic scapes
-¼ lb basil
A few members will be getting flowers this week, so check to see if your name is on a vase.
Our salad mix consists of 7 different lettuce varieties (Red Salad Bowl, Rouge de Hiver, Buttercrunch, Green Salad Bowl, Flame, Deer Tongue, and Lolla Rossa Darkness) and Bull’s Blood Beet Greens, Golden and Pink Chard, Mizuna, Red Russian Kale, Giant Red Mustard, and Tatsoi. The Tatsoi and Giant Red Mustard can have a bit of zing to them. If the majority of you would rather not have those spicier greens in your salad mix then I will stop adding them to the mix. Let me know.
The salad greens and baby spinach are double washed. I am not planning on adding any disinfectant/antibacterial to the water I wash the greens in, if you feel that you need to clean your greens more – go for it. The basil and arugula have very delicate leaves and tend to bruise when dried in large quantities, because of that I will not be washing them.
We are growing 5 different types of basil this year: Lettuce Leaf (very large leaves), Opal (purple or purple and green variegated leaves), Lemon (smaller, lighter green leaves with a strong lemon smell), Sweet Genovesse (your classic looking and tasting basil) and Sweet Thai Basil (smaller leaved with purple stems). They all have different flavors so I encourage you to do a taste test. Storing basil…….some people say basil should not be kept in the refrigerator, some people say it’s best to store it in the refrigerator. Tough one. When I harvest it here at the farm I do not put it in the walk-in cooler, but I will only have it for a day at most. What I do know about basil is that it likes to breathe, so you may want to keep the bag open a little whether it’s in the fridge or on the counter.
The News
CSA pick up times will be Wednesday afternoons between 2-5, and Thursday mornings from 8-12. Please bring some shopping bags this week to take your veggies home in as your official Copper Moose Farm bag is not ready yet. Each membership includes a Copper Moose Farm shopping bag and 1 free T-shirt. The T-shirts aren’t in yet either, so we’ll keep you posted on that.
If you haven’t checked out our website yet please do: www.coppermoosefarm.com. All of these newsletters and the recipes will be archived there. I appreciate the feed back some of you have sent me on the website, keep it coming.
The Recipe
This week’s recipe comes from Gavin Baker – some of you may have met him on Sunday. Gavin is the Chef of the soon-to-be opened Salt Restaurant. Salt Park City is committed to sustainability and reducing our carbon footprint. For more information contact Gavin at chef@saltpc.com.
Roast Potatoes with Garlic Scapes
INGREDIENTS:
-1 lb small Yukon gold potatoes
-4 ea Copper Moose Farm garlic scapes
-3 tablespoons of high-quality olive oil
-Fresh ground local salt and black peppercorns, to-taste
-1 tablespoon of butter, locally produced from organic cattle
-8 basil leaves
PREPARATION:
Wash, but do not peel the potatoes. Slice in half lengthwise, then into ½” semi-circles.
Wipe the garlic scapes with a damp paper towel, and then slice into pieces approximately 2” (inches) in length. Toss together with the potatoes, olive oil and as many turns of the salt and pepper mill as you see fit. Potatoes love to be seasoned.
Turn into a 9” x 13” baking pan and cover with tinfoil. Bake at 350 degrees for 30-40 minutes, or until almost done. Remove from the oven and turn up the heat to 400 degrees.
Uncover the potatoes, top with the butter and return to the oven to brown slightly.
When lightly broiled, remove from the oven and top with the basil leaves, tearing as you go. Keep warm until ready.
NOTE:
Goes great with grilled tri-tip, a salad made from the young greens from the farm, and ice-cold mineral water. Or a French White.
Serves 4-6
That’s all for this week. I look forward to seeing you all for this first pick-up, very exciting!
Daisy
June 19th 2007
There is nothing better than to stand on the earth and have a connection with nature and be responsible for the stewardship of life on the planet and the production of food for people.
-Patrick Holden
Hello everyone. Hope you are enjoying this lovely weather. Except for a brutally cold Sunday night (it got down to 30 degrees here during the early morning hours – yup, you’re right, the squash and potatoes did not appreciate that) the plants are enjoying the weather and growing well.
It was great to see so many of you Sunday afternoon. If you were not able to come and did not get the orientation, I will be around tomorrow afternoon during the pick up time and will be happy to talk with you. If you were here on Sunday and we met for the first time (or 2nd) I would just like to apologize ahead of time - I am miserable at remembering names.
The Harvest
This week you will be receiving:
-1 lb salad greens
-½ lb baby spinach
-¼ lb arugula
-1 bunch radishes
-1 bunch garlic scapes
-¼ lb basil
A few members will be getting flowers this week, so check to see if your name is on a vase.
Our salad mix consists of 7 different lettuce varieties (Red Salad Bowl, Rouge de Hiver, Buttercrunch, Green Salad Bowl, Flame, Deer Tongue, and Lolla Rossa Darkness) and Bull’s Blood Beet Greens, Golden and Pink Chard, Mizuna, Red Russian Kale, Giant Red Mustard, and Tatsoi. The Tatsoi and Giant Red Mustard can have a bit of zing to them. If the majority of you would rather not have those spicier greens in your salad mix then I will stop adding them to the mix. Let me know.
The salad greens and baby spinach are double washed. I am not planning on adding any disinfectant/antibacterial to the water I wash the greens in, if you feel that you need to clean your greens more – go for it. The basil and arugula have very delicate leaves and tend to bruise when dried in large quantities, because of that I will not be washing them.
We are growing 5 different types of basil this year: Lettuce Leaf (very large leaves), Opal (purple or purple and green variegated leaves), Lemon (smaller, lighter green leaves with a strong lemon smell), Sweet Genovesse (your classic looking and tasting basil) and Sweet Thai Basil (smaller leaved with purple stems). They all have different flavors so I encourage you to do a taste test. Storing basil…….some people say basil should not be kept in the refrigerator, some people say it’s best to store it in the refrigerator. Tough one. When I harvest it here at the farm I do not put it in the walk-in cooler, but I will only have it for a day at most. What I do know about basil is that it likes to breathe, so you may want to keep the bag open a little whether it’s in the fridge or on the counter.
The News
CSA pick up times will be Wednesday afternoons between 2-5, and Thursday mornings from 8-12. Please bring some shopping bags this week to take your veggies home in as your official Copper Moose Farm bag is not ready yet. Each membership includes a Copper Moose Farm shopping bag and 1 free T-shirt. The T-shirts aren’t in yet either, so we’ll keep you posted on that.
If you haven’t checked out our website yet please do: www.coppermoosefarm.com. All of these newsletters and the recipes will be archived there. I appreciate the feed back some of you have sent me on the website, keep it coming.
The Recipe
This week’s recipe comes from Gavin Baker – some of you may have met him on Sunday. Gavin is the Chef of the soon-to-be opened Salt Restaurant. Salt Park City is committed to sustainability and reducing our carbon footprint. For more information contact Gavin at chef@saltpc.com.
Roast Potatoes with Garlic Scapes
INGREDIENTS:
-1 lb small Yukon gold potatoes
-4 ea Copper Moose Farm garlic scapes
-3 tablespoons of high-quality olive oil
-Fresh ground local salt and black peppercorns, to-taste
-1 tablespoon of butter, locally produced from organic cattle
-8 basil leaves
PREPARATION:
Wash, but do not peel the potatoes. Slice in half lengthwise, then into ½” semi-circles.
Wipe the garlic scapes with a damp paper towel, and then slice into pieces approximately 2” (inches) in length. Toss together with the potatoes, olive oil and as many turns of the salt and pepper mill as you see fit. Potatoes love to be seasoned.
Turn into a 9” x 13” baking pan and cover with tinfoil. Bake at 350 degrees for 30-40 minutes, or until almost done. Remove from the oven and turn up the heat to 400 degrees.
Uncover the potatoes, top with the butter and return to the oven to brown slightly.
When lightly broiled, remove from the oven and top with the basil leaves, tearing as you go. Keep warm until ready.
NOTE:
Goes great with grilled tri-tip, a salad made from the young greens from the farm, and ice-cold mineral water. Or a French White.
Serves 4-6
That’s all for this week. I look forward to seeing you all for this first pick-up, very exciting!
Daisy