10-7-2008
CSA Newsletter
October 7, 2008
In order to live off a garden, you practically have to live in it. ~Frank McKinney Hubbard
Wednesdays are the pick-up day…..please come get your boxes on Wednesday between 8-6. Thank you.
Hello all. Well, this week was supposed to be our last……but……..the harvest is still bountiful, so how about we do another week? (I’m going to assume you all just said yes). One more week – October 15th will be our official end. If for some reason you do not want a box on October 15th, please email me and let me know that. Otherwise, I will plan on packing boxes for you all – ready for your pick-up on October 15th.
The Harvest
1# salad greens
½# baby spinach
¼# arugula
1 bunch carrots
Handful of garlic cloves
Onions
1 bunch radish (half of you will get them this week, half next week)
1 bunch herbs
3 0z basil (half of you will get this week, half next week)
U-pick cherry tomatoes
Garlic Cloves – There will be two baskets of garlic cloves (I broke apart the bulbs and selected the best cloves to keep for seed – there is nothing wrong with these cloves, they just weren’t the most outstanding). So, take a handful of cloves.
Onions - The onions are not completely cured, so I have twisted them together and tied them with twine for easy hanging. If you plan on storing these onions for any length of time, please hang these in a warm, dry, sunny spot until the necks are completely dry.
If you plan on eating them fresh – then just go right for it.
Becca’s Nutritional Tip
(This one comes from me this week, not Becca…after getting Becca’s great tips these past weeks, it will be obvious to you all that I am not the one with a PhD in nutrition..)
Radishes are high in vitamin C, and rich in minerals such as sulfur, iron and iodine. If you forgot about them in the fridge for a little too long, just soak them in ice water to help crisp them up a bit.
The News
Big stuff going on around here these days: we’ve put the sod in for our “event” area, Craig is masterfully working at erecting the new cold frame, most of the beds have been worked in the greenhouse, most of the beds outside are ready for winter, and one of the ducks has a terrible limp.
The Recipe
Courtesy of Martha Stewart this week
French Onion Soup
Ingredients
Serves 6
• 4 tablespoons unsalted butter
• 2 pounds yellow onions, sliced 1/4-inch into half circles
• 1 teaspoon sugar
• 1 tablespoons all-purpose flour
• 1/2 cup dry sherry
• 3 cups Homemade Beef Stock
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 small French baguette, sliced crosswise into 1/2-inch pieces
• 8 ounces Gruyere cheese, grated on the large holes of a box grater (about 3 cups)
Directions
1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
2. Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.
That’s all for this week – I’ll see you tomorrow between 8-6.
Daisy
October 7, 2008
In order to live off a garden, you practically have to live in it. ~Frank McKinney Hubbard
Wednesdays are the pick-up day…..please come get your boxes on Wednesday between 8-6. Thank you.
Hello all. Well, this week was supposed to be our last……but……..the harvest is still bountiful, so how about we do another week? (I’m going to assume you all just said yes). One more week – October 15th will be our official end. If for some reason you do not want a box on October 15th, please email me and let me know that. Otherwise, I will plan on packing boxes for you all – ready for your pick-up on October 15th.
The Harvest
1# salad greens
½# baby spinach
¼# arugula
1 bunch carrots
Handful of garlic cloves
Onions
1 bunch radish (half of you will get them this week, half next week)
1 bunch herbs
3 0z basil (half of you will get this week, half next week)
U-pick cherry tomatoes
Garlic Cloves – There will be two baskets of garlic cloves (I broke apart the bulbs and selected the best cloves to keep for seed – there is nothing wrong with these cloves, they just weren’t the most outstanding). So, take a handful of cloves.
Onions - The onions are not completely cured, so I have twisted them together and tied them with twine for easy hanging. If you plan on storing these onions for any length of time, please hang these in a warm, dry, sunny spot until the necks are completely dry.
If you plan on eating them fresh – then just go right for it.
Becca’s Nutritional Tip
(This one comes from me this week, not Becca…after getting Becca’s great tips these past weeks, it will be obvious to you all that I am not the one with a PhD in nutrition..)
Radishes are high in vitamin C, and rich in minerals such as sulfur, iron and iodine. If you forgot about them in the fridge for a little too long, just soak them in ice water to help crisp them up a bit.
The News
Big stuff going on around here these days: we’ve put the sod in for our “event” area, Craig is masterfully working at erecting the new cold frame, most of the beds have been worked in the greenhouse, most of the beds outside are ready for winter, and one of the ducks has a terrible limp.
The Recipe
Courtesy of Martha Stewart this week
French Onion Soup
Ingredients
Serves 6
• 4 tablespoons unsalted butter
• 2 pounds yellow onions, sliced 1/4-inch into half circles
• 1 teaspoon sugar
• 1 tablespoons all-purpose flour
• 1/2 cup dry sherry
• 3 cups Homemade Beef Stock
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 small French baguette, sliced crosswise into 1/2-inch pieces
• 8 ounces Gruyere cheese, grated on the large holes of a box grater (about 3 cups)
Directions
1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
2. Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.
That’s all for this week – I’ll see you tomorrow between 8-6.
Daisy
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