8-26-2008
CSA Newsletter
August 26th, 2008
"Heirlooms" are open-pollinated cultivated varieties which were once commonly grown. There is no consensus as to how old a plant variety must be to be called "Heirloom", though the term was first used to describe seeds in the 1940's. Generally, heirlooms are considered to be those that are not hybrids nor used in commercial production.
"Open-Pollinated" seeds are non-hybrid plants produced by crossing two parents from the same variety and whose pollination occurs in uncontrolled conditions, via bees, birds, wind or other natural agents. The resulting seeds produce plants just like the parents'.
“Hybrids" are produced by successfully cross-pollinating parent plants that are genetically different, usually from parents of the same species. Deliberately creating hybrids requires controlling the pollination, usually by hand. All resulting seeds carry the same traits, but seeds from the second generation do not breed true. Hybrids usually show increased vigor and disease resistance, but decrease biodiversity and are not suitable for seed saving.
Hybrids should not be confused with genetically engineered (GE) seeds, as hybrids are achieved through standard plant breeding techniques which can be performed by the home gardener. There are many standard hybrids, especially in squash and cucumbers, which hybridize very easily if there is more than one variety being grown.
The Harvest
Salad mix
1 bunch King Richard Leeks
1 bunch carrots
1 bunch beets
Gold Coin Onion
1.75# All Blue Potatoes
You will either get Cabbage or ¼# arugula (next week you will get the one you didn’t get this week)
Squash
Hot peppers (Fish and/or Jalapeno)
1 bunch herbs (cilantro, parsley, chives, sage, or mint)
Not everyone will get the following:
1.5# heirloom tomatoes
Cucumber
Eggplant
¼# basil (after this week everyone will have received ¼# for pesto making)
Sweet peppers
U-Pick – cherry tomatoes OR beans. Ask us where and how. If you harvested last week please let other members harvest this week.
All Blue Potatoes – Gems of the soil I tell you! They are gorgeous, enjoy. Deep blue skin, blue flesh with a thin white line just under the skin. A good choice for baking and frying, nice for making colorful chips. When boiled the color turns to a light blue. Good mineral content.
Don’t store your potatoes in the fridge; temps below 38 degrees tend to make the potatoes undesirably sweet through a change of some of the starch to sugar. Because of that, you will find your potatoes outside of the cooler tomorrow – they will be around the tomatoes and flowers.
The other key to storing potatoes is to keep them out of light (artificial or natural). Too much light can cause the development of solanine in the tuber. Solanine is a potentially toxic alkaloid. Indications of solanine are bitter flavor along with greening of the potato. Solanine can develop while the tubers are growing, or later when exposed to artificial light. This is one of the reasons that we hill the potatoes (hoe soil up around the base of the plant) – allows more room for the tubers to develop under the protection of the soil. If you do find a little green in your potato, just cut it out or peel it off, the rest of the potato is fine. Last year a CSA member, who is a nurse, mentioned that she’d never heard of solanine poisoning. In fact, she said she had seen a lot of crazy things in her years as a nurse, but never seen, or heard of anyone dealing with solanine poisoning. So…….I wouldn’t worry too much about it. And, if you keep your potatoes out of the light, you won’t have to worry at all!
Gold Coin Onions – This is a Cipollini onion, they are pungent and sweet. When cooked, they become even sweeter. Just a taste this week, there will be more in a week or two.
Becca’s Nutritional Tip
Chili peppers have been used throughout history for their medicinal properties.
The Capsaicin in hot peppers is an anti-inflammatory and helps to reduce the pain sensation in many inflammatory disorders. They have also been found to stimulate circulation and cleanse the blood, helping to reduce cardiovascular disease and certain cancers. Hot peppers also help to stimulate digestion. Curries are a deeply fragrant and nutritious alternative to some of more traditional spices and sauces. Chilies are often the star in antioxidant-rich curries. You can use curry mixes in stir-fries, as a spice rub for nuts and seeds, or as a seasoning for roasted vegetables.
The News
Friday August 22nd – dusk – 7 chickens lost - fat and happy fox family……less eggs around here…..
CSA POTLUCK!! September 6th – late afternoon some time – will let you know exactly what time soon. The sign up sheet for potluck items is on the cooler door (may I suggest your favorite recipe from this year’s recipes??..). I will do my best to coordinate with you and get you any ingredients I can for your recipe in next week’s box.
There will be fun games (hay ride, chalk art, duck-splat-bingo (bring your quarters), egg races, potato sack races….) and lots of food for all. Hope you can make it!
The Recipe
Check out the Zucchini Blondie recipe from last year (8-27-07) – it’s archived in the recipe page of our web site. Yummy.
Leek Soup (from Quail Hill Farm Cookbook – yes, it’s the only one I currently have at the farm)
Cut off the tough green tops of 2 leeks and slice 2 potatoes. Dice 1 stick of celery and cut leeks. Sauté leeks, potatoes, celery in 2 oz oil or butter, stirring for a few minutes, but do not brown. Put all vegetables into a saucepan and add 3 pints stock or water, salt, pepper to taste. Simmer for 1.5 hours. Sprinkle with chopped parsley before serving.
Hope the first week back at school is going well. See you tomorrow.
Daisy
August 26th, 2008
"Heirlooms" are open-pollinated cultivated varieties which were once commonly grown. There is no consensus as to how old a plant variety must be to be called "Heirloom", though the term was first used to describe seeds in the 1940's. Generally, heirlooms are considered to be those that are not hybrids nor used in commercial production.
"Open-Pollinated" seeds are non-hybrid plants produced by crossing two parents from the same variety and whose pollination occurs in uncontrolled conditions, via bees, birds, wind or other natural agents. The resulting seeds produce plants just like the parents'.
“Hybrids" are produced by successfully cross-pollinating parent plants that are genetically different, usually from parents of the same species. Deliberately creating hybrids requires controlling the pollination, usually by hand. All resulting seeds carry the same traits, but seeds from the second generation do not breed true. Hybrids usually show increased vigor and disease resistance, but decrease biodiversity and are not suitable for seed saving.
Hybrids should not be confused with genetically engineered (GE) seeds, as hybrids are achieved through standard plant breeding techniques which can be performed by the home gardener. There are many standard hybrids, especially in squash and cucumbers, which hybridize very easily if there is more than one variety being grown.
The Harvest
Salad mix
1 bunch King Richard Leeks
1 bunch carrots
1 bunch beets
Gold Coin Onion
1.75# All Blue Potatoes
You will either get Cabbage or ¼# arugula (next week you will get the one you didn’t get this week)
Squash
Hot peppers (Fish and/or Jalapeno)
1 bunch herbs (cilantro, parsley, chives, sage, or mint)
Not everyone will get the following:
1.5# heirloom tomatoes
Cucumber
Eggplant
¼# basil (after this week everyone will have received ¼# for pesto making)
Sweet peppers
U-Pick – cherry tomatoes OR beans. Ask us where and how. If you harvested last week please let other members harvest this week.
All Blue Potatoes – Gems of the soil I tell you! They are gorgeous, enjoy. Deep blue skin, blue flesh with a thin white line just under the skin. A good choice for baking and frying, nice for making colorful chips. When boiled the color turns to a light blue. Good mineral content.
Don’t store your potatoes in the fridge; temps below 38 degrees tend to make the potatoes undesirably sweet through a change of some of the starch to sugar. Because of that, you will find your potatoes outside of the cooler tomorrow – they will be around the tomatoes and flowers.
The other key to storing potatoes is to keep them out of light (artificial or natural). Too much light can cause the development of solanine in the tuber. Solanine is a potentially toxic alkaloid. Indications of solanine are bitter flavor along with greening of the potato. Solanine can develop while the tubers are growing, or later when exposed to artificial light. This is one of the reasons that we hill the potatoes (hoe soil up around the base of the plant) – allows more room for the tubers to develop under the protection of the soil. If you do find a little green in your potato, just cut it out or peel it off, the rest of the potato is fine. Last year a CSA member, who is a nurse, mentioned that she’d never heard of solanine poisoning. In fact, she said she had seen a lot of crazy things in her years as a nurse, but never seen, or heard of anyone dealing with solanine poisoning. So…….I wouldn’t worry too much about it. And, if you keep your potatoes out of the light, you won’t have to worry at all!
Gold Coin Onions – This is a Cipollini onion, they are pungent and sweet. When cooked, they become even sweeter. Just a taste this week, there will be more in a week or two.
Becca’s Nutritional Tip
Chili peppers have been used throughout history for their medicinal properties.
The Capsaicin in hot peppers is an anti-inflammatory and helps to reduce the pain sensation in many inflammatory disorders. They have also been found to stimulate circulation and cleanse the blood, helping to reduce cardiovascular disease and certain cancers. Hot peppers also help to stimulate digestion. Curries are a deeply fragrant and nutritious alternative to some of more traditional spices and sauces. Chilies are often the star in antioxidant-rich curries. You can use curry mixes in stir-fries, as a spice rub for nuts and seeds, or as a seasoning for roasted vegetables.
The News
Friday August 22nd – dusk – 7 chickens lost - fat and happy fox family……less eggs around here…..
CSA POTLUCK!! September 6th – late afternoon some time – will let you know exactly what time soon. The sign up sheet for potluck items is on the cooler door (may I suggest your favorite recipe from this year’s recipes??..). I will do my best to coordinate with you and get you any ingredients I can for your recipe in next week’s box.
There will be fun games (hay ride, chalk art, duck-splat-bingo (bring your quarters), egg races, potato sack races….) and lots of food for all. Hope you can make it!
The Recipe
Check out the Zucchini Blondie recipe from last year (8-27-07) – it’s archived in the recipe page of our web site. Yummy.
Leek Soup (from Quail Hill Farm Cookbook – yes, it’s the only one I currently have at the farm)
Cut off the tough green tops of 2 leeks and slice 2 potatoes. Dice 1 stick of celery and cut leeks. Sauté leeks, potatoes, celery in 2 oz oil or butter, stirring for a few minutes, but do not brown. Put all vegetables into a saucepan and add 3 pints stock or water, salt, pepper to taste. Simmer for 1.5 hours. Sprinkle with chopped parsley before serving.
Hope the first week back at school is going well. See you tomorrow.
Daisy
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