June 24, 2008

CSA Newsletter
June 24th, 2008

According to the government’s own figures, this country has lost about one-half of its topsoil since the turn of the 20th century. Supposedly this has been the century of greatest technological advancement, yet the deprivation, degradation, destruction, and contamination of this planet worsens every day. Sympathizers contend that it cannot be blamed on technology, for the intensity of farming has simply increased due to demand. Well, demand isn’t going to degrease because the world population isn’t going to decrease – quite the contrary. I agree, however, that technology is not the culprit, for true technology provides mankind with free un-polluting energy to light his lights, power his machines, heat his homes, propel his transportation systems, and most importantly, provide him with food that doesn’t rot, carry contaminates, or require rescue chemistry for disease, insect and pest control.
Farming for the most part has actually become mining. The true farmer and caretaker of the land produces better and better crops, and leaves the soil in better shape each year while needing fewer inputs.
The life cycle of nature is an expanding spiral. At the base of this spiral is the soil.
Dr. Arden B. Anderson from The Anatomy of Life & Energy in Agriculture

The Harvest
1# salad greens (this is the “normal” amount of salad mix).
½# spinach (this is the “normal” amount of spinach).
¼# arugula
1 bunch radish
Jalapeno pepper
2 oz basil (not everyone will get).
Eggplant – Galine (purple) or Snowy (white) – not everyone will get.
1 oz edible flowers – pansy, viola & chamomile mix (not everyone will get).
Heirloom Tomatoes – Cherokee Purple, Green Zebra, Sungold Cherry, Yellow Pear Cherry, Striped German (not everyone will get)
1/2# Mustard Greens (these are cooking greens) – these will not be packed in your box, not everyone likes them and I didn’t have enough for all, so – if you want some, take some. Not interested – don’t bother.

Jalapenos
These spicy peppers are named for Jalapa Mexico, where they are widely grown. They are classically harvested as a green fruit, but when allowed to ripen to red, they become sweeter. Chipotle peppers are smoked red jalapenos. They are great in burritos, tamales, as “poppers”, in salsas, stir fry’s, and even in your morning eggs. Enjoy!

Heirloom Tomatoes
You might be saying to yourself, “my, it seems pretty early for tomatoes up here in Park City”. You’re right! Last year the CSA did not start getting tomatoes until 7/11. But you’ve been here the past couple weeks, you know how far along our plants are, and this last week of really warm weather has been what they needed! But, you are right in the sense that we don’t have many yet. I’ll do the same thing with tomatoes that I’ve been doing with everything else – put up a list and let you know who should take them. Tomatoes don’t go in the cooler – so they will be out on one of the stainless steel tables (it will be obvious). You shouldn’t put them in your fridge when you get them home either. They taste much better when eaten soon, and kept on the counter out of the sun when not being eaten.
I have noticed that the first few tomatoes a plant ripens don’t really have their full flavor yet. So although they are tasty, they are not as tasty as they will be in a few weeks.
We have a number of varieties this year; here is some info on the cast of characters going out this week:

Cherokee Purple – always a favorite. It’s a great plant, early and productive. The tomato is a unique dusky rose color – nice, sweet tomato.

Green Zebra – This is a new variety for us this year, and shaping up to be a very productive plant. The fruits are various shades of yellow to yellowish-green stripes with a sweet zingy flavor.

Striped German – This is a beautiful multi-colored tomato (shaded yellow and red – gorgeous when sliced!). It has a complex fruity flavor with a smooth texture.

Sungold Cherry – everyone’s favorite! This little gold tomato is better than candy. This is the only tomato we grow here that is not an heirloom.

Yellow Pear Cherry – Grown since the late 1800’s. It has a tender, mild flavor that is low in acid and whose sweetness lingers on the tongue. This one is also new for us this year.

The News
Biggest news around here is that we’re sending out tomatoes, peppers and eggplant this week! That about says it all.

Well, I guess there is a little bit more news…..I have some very yummy salad mix that was harvested on Friday for Savor the Summit’s Grand Picnic (it’s different from our normal salad mix because it has baby spinach in it, lot’s of baby spinach). It’s been in the cooler since then and is in great shape. I will have bags of it here for sale – 50% off because it wasn’t harvested today - $4 for 1#. The big jar will be out for your cash, and the sheet will be out if you want to do monthly billing. I will have it well marked in the cooler.

The Recipe
I had some friends in town this weekend. Christi cooked breakfast Monday morning, and her spinach was soooo good and so simple I thought I would pass it along.

Christi’s breakfast spinach:
2 cloves minced garlic
Olive oil
Couple handfuls of spinach
Feta cheese
Salt and pepper

Sauté garlic in oil for a few minutes. Throw in a couple handfuls of spinach. Sauté until it just starts to wilt. Serve on plates; sprinkle a little feta cheese on top. Salt and pepper to taste.

Grilled Radishes
1 bunch radish – sliced
2 cloves garlic – minced
2 tbsp butter – cut into small pieces
1 cub ice
Salt and pepper to taste

Pre-heat grill on high. Place all ingredients on a double layer of aluminum foil and season with S & P. Tightly seal the foil package. Place on grill for 20 minutes or until the radishes are tender.

Simple recipes this week, but I find that most of the time that’s all I have time for in my kitchen – I imagine many of you are in the same boat.
That’s all for this week – look forward to seeing you tomorrow - Daisy