6/16/2009
CSA Newsletter
June 16, 2009
The damages of our present agriculture all come from the determination to use the life of the soil as if it were an extractable resource like coal, to use living things as if they were machines, to impose scientific (that is, laboratory) exactitude upon living complexities that are ultimately mysterious.
Wendell Berry in The Unsettling of America
Last week after pick-up day we found too many green tomatoes that had been picked lying in the beds……please make sure your kids know not to touch any of the plants in the greenhouse, and especially not to PICK anything in the greenhouse. Thanks.
The Harvest
¾# salad greens
½# spinach (cooking spinach)
Pac Choi
Herb Bunch
Not everyone will get:
1 bunch radish
2 oz basil
Edible flowers
1# Heirloom tomatoes (Cherokee Purple and Red Brandywine)
Beans – Blue Lake Bush Bean (green), Royal Burgundy (purple/red)
Pac Choi – Pac Choi is similar to boc choy – they are all actually just slightly different varieties of Chinese Cabbage. The two varieties you are getting today are Red Choi and Joy Choi. Your choi will store best in a plastic baggie (tied) in your fridge. Pac Choi is great in stir fries – use the whole thing, leaf and stem. The stems make a really nice, juicy addition to stir fries. You can also steam it whole and then serve as a side vegetable. Pac Choi can also be lightly brushed with olive oil and put on the grill for a moment. And then there is the good old stand-by of just chopping it up and adding it to your salad!
Red Brandywine – The original Red Brandywine was introduced in 1889. These large, rosy red fruit have an excellent flavor.
Beans – Normally these would be a u-pick item, and they will be once they are ready for harvest in the cold frame. The ones ready right now are in the greenhouse and they are a little more difficult to harvest, and the plants are more delicate. So, we’ll be harvesting these until more are ready in the cold frame. These will store well in a plastic baggie in the fridge (there’s a new one eh).
Nutritional Tip (and other random factoids): From Becca this week…..
BasilEven though Basil is now grown all over the world, it is native to India, Southeast Asia, and Northeast Africa. The word basil comes from the Greek word basilikohn, meaning royal, which gives us some understanding of how these cultures saw and used this aromatic herb. Basil is packed full of 80 health promoting nutrients. Recent research reveals that basil's flavonoids and volatile oils promote DNA protection and anti-bacterial properties.Some medicinal uses for basil are: rubbing fresh leaves on insect bites to relieve the pain and itch, an infusion of local honey and basil leaves to relieve cold/allergy symptoms, and an infusion of almond oil and basil leaves massaged into the body to relieve sore muscles.Basil is an important herb in Thai and Italian cooking, and is most often featured in pesto dishes, alongside olive oil, parmesan cheese, and pine nuts. Use it raw in a fresh caprese salad and enjoy the immune boosting qualities of this ancient gem.
News
Rain, rain, rain….that’s about all that’s been on my mind, and probably many of yours also. Things are doing pretty well out here, despite the routine down pours. We (those of us that work here, and the veggies that grow here) are looking forward to some nice sunny days though. Just give me a few weeks and I’ll be talking about the heat!
We are only slightly off schedule due to the wet conditions. I haven’t been able to get into the field with the tractor because the soil has been too wet. Working the soil when too wet does damage to the soil structure, which could take a year or more to recover. Because of that we have missed a sowing of salad greens, and are just a little off track on some transplanting. Not that big of a deal though, you won’t even notice…..and neither will I once I forget about it. It has made me realize though, how used to being “in control” of the water I am. I have spent all of my life in New Mexico, Colorado, and Utah….all states where you have to irrigate to grow. I turn the water on when it fits into my schedule….the only times it’s too wet to plant is when I have messed up. Ahhh, just another fabulous opportunity to learn about myself and practice acceptance of the things you can not change.
If you got any of your greens in a plastic bag this week that means you have two weeks worth of cotton bags at your house and we need them back!
Just a reminder to folks who like to put their greens into plastic bags here at the farm and always leave their cotton bags here - you need to bring in your own plastic bags for that – thanks.
The Recipe
Spinach, Feta and Herb Quiche (I made this one this weekend – tasty!). Ohh – you could put radish or basil is this too! The crust may make it seem intimidating, but go for it – it’s easier than it first looks!
Crust:
1.5 cups all-purpose flour
¼ tsp salt
8 tbsp (1 stick) butter, at room temp
2 to 2.5 tbsp water
Preheat oven to 425.
Place the flour and salt in the bowl of a food processor. Cut in the butter and pulse several times until the mixture resembles coarse meal. Continue to pulse while adding the water 1 tbsp at a time until the dough adheres to itself when pinched.
Gather the dough into a ball and set the ball on a sheet of plastic wrap. Cover with another sheet of plastic wrap and roll the dough into an 11-13” circle. Remove the top sheet and turn the dough into a 10-12” tart or pie pan, pushing gently into the corners and up the sides. Place in the refrigerator to chill before baking, up to overnight. If chilling overnight, remove from the fridge 30 minutes before baking.
Note: the dough can also be mixed by hand. You will need slightly more water with this method.
After chilling for a bit, with a fork, prick all across the bottom of the crust and bake until beginning to puff up on the bottom, about 12 min.
Gently prick the bottom again to allow steam to escape. If the sides are beginning to collapse, press them up with the fork. Bake for 10 to 12 minutes more, until the crust is golden on the bottom and around the edges.
Remove and continue with the recipe, either right away of after the crust has cooled a bit but not longer than 1 or 2 hours and never chilled.
The Filling
6 oz spinach 2 tbsp olive oil
2 eggs 6 oz feta
1 cup milk salt and pepper to taste
.5 cup half and half 2 tbsp chopped herbs
2 cloves garlic 1 cup mushrooms
1 tomato (sliced)
Turn oven down to 400.
Heat 2 tbsp olive oil in a large sauté pan. Add garlic and mushrooms and sauté for a few minutes (until the mushrooms begin to soften). Add the spinach and quickly sauté – don’t over cook! Pull off heat and set aside
Whisk together the eggs, milk and half and half. Add chopped herbs, salt and pepper and feta cheese and mix.
Place spinach mixture in the pie crust. Next layer the tomato. Pour the egg mixture over the top.
Bake at 400 for 30-40 minutes, until puffed and set. Remove and let rest for 10 minutes
This one comes from Becca; another great recipe to use some herbs….and looks like a fun one to do with the kids.
Bread PretzelsI pulled out my dear old friend, The Joy of Cooking, for this one. Chop and add your fresh Copper Moose herbs to the flour, butter, salt, and sugar mix.
Combine in a mixer bowl:1 cup 105-115 degree water1 package active dry yeast
When dissolved, add and beat at least 3 minutes:1 ½ cups sifted organic flour2 tablespoons organic, local butter½ teaspoon local salt1 tablespoon organic sugar
Stir in:1 ¼ cups sifted all-purpose organic flour and as many chopped up herbs from Copper Moose Farm as you think sounds good and kneed until the dough loses its stickiness. Let rise in a covered greased bowl until doubled in bulk. Punch down and divide into 12 pieces for pretzels or 36 smaller pieces for sticks. With you palms, roll the 12 pretzel pieces into 18-inch lengths about pencil thickness, tapering the ends slightly. Loop into a twisted oval . Place on a greased baking sheet and let rise until almost doubled in bulk. Preheat oven to 475.
Have ready a boiling solution of :4 cups water5 teaspoons baking soda
Do not use an aluminum pan for this mixture. With a slotted spoon, carefully lower the pretzels into the water about 1 minute, or until they float to the top. Return them to the greased sheet.
Sprinkle with:Coarse saltBake until crispy and browned, about 12 minutes. They are best served at once, but will keep about on week in an airtight container.
That’s all for this week. Don’t forget to check the white board in the greenhouse for the tomato list and the flowers list. See you tomorrow between 8-6.
Daisy
June 16, 2009
The damages of our present agriculture all come from the determination to use the life of the soil as if it were an extractable resource like coal, to use living things as if they were machines, to impose scientific (that is, laboratory) exactitude upon living complexities that are ultimately mysterious.
Wendell Berry in The Unsettling of America
Last week after pick-up day we found too many green tomatoes that had been picked lying in the beds……please make sure your kids know not to touch any of the plants in the greenhouse, and especially not to PICK anything in the greenhouse. Thanks.
The Harvest
¾# salad greens
½# spinach (cooking spinach)
Pac Choi
Herb Bunch
Not everyone will get:
1 bunch radish
2 oz basil
Edible flowers
1# Heirloom tomatoes (Cherokee Purple and Red Brandywine)
Beans – Blue Lake Bush Bean (green), Royal Burgundy (purple/red)
Pac Choi – Pac Choi is similar to boc choy – they are all actually just slightly different varieties of Chinese Cabbage. The two varieties you are getting today are Red Choi and Joy Choi. Your choi will store best in a plastic baggie (tied) in your fridge. Pac Choi is great in stir fries – use the whole thing, leaf and stem. The stems make a really nice, juicy addition to stir fries. You can also steam it whole and then serve as a side vegetable. Pac Choi can also be lightly brushed with olive oil and put on the grill for a moment. And then there is the good old stand-by of just chopping it up and adding it to your salad!
Red Brandywine – The original Red Brandywine was introduced in 1889. These large, rosy red fruit have an excellent flavor.
Beans – Normally these would be a u-pick item, and they will be once they are ready for harvest in the cold frame. The ones ready right now are in the greenhouse and they are a little more difficult to harvest, and the plants are more delicate. So, we’ll be harvesting these until more are ready in the cold frame. These will store well in a plastic baggie in the fridge (there’s a new one eh).
Nutritional Tip (and other random factoids): From Becca this week…..
BasilEven though Basil is now grown all over the world, it is native to India, Southeast Asia, and Northeast Africa. The word basil comes from the Greek word basilikohn, meaning royal, which gives us some understanding of how these cultures saw and used this aromatic herb. Basil is packed full of 80 health promoting nutrients. Recent research reveals that basil's flavonoids and volatile oils promote DNA protection and anti-bacterial properties.Some medicinal uses for basil are: rubbing fresh leaves on insect bites to relieve the pain and itch, an infusion of local honey and basil leaves to relieve cold/allergy symptoms, and an infusion of almond oil and basil leaves massaged into the body to relieve sore muscles.Basil is an important herb in Thai and Italian cooking, and is most often featured in pesto dishes, alongside olive oil, parmesan cheese, and pine nuts. Use it raw in a fresh caprese salad and enjoy the immune boosting qualities of this ancient gem.
News
Rain, rain, rain….that’s about all that’s been on my mind, and probably many of yours also. Things are doing pretty well out here, despite the routine down pours. We (those of us that work here, and the veggies that grow here) are looking forward to some nice sunny days though. Just give me a few weeks and I’ll be talking about the heat!
We are only slightly off schedule due to the wet conditions. I haven’t been able to get into the field with the tractor because the soil has been too wet. Working the soil when too wet does damage to the soil structure, which could take a year or more to recover. Because of that we have missed a sowing of salad greens, and are just a little off track on some transplanting. Not that big of a deal though, you won’t even notice…..and neither will I once I forget about it. It has made me realize though, how used to being “in control” of the water I am. I have spent all of my life in New Mexico, Colorado, and Utah….all states where you have to irrigate to grow. I turn the water on when it fits into my schedule….the only times it’s too wet to plant is when I have messed up. Ahhh, just another fabulous opportunity to learn about myself and practice acceptance of the things you can not change.
If you got any of your greens in a plastic bag this week that means you have two weeks worth of cotton bags at your house and we need them back!
Just a reminder to folks who like to put their greens into plastic bags here at the farm and always leave their cotton bags here - you need to bring in your own plastic bags for that – thanks.
The Recipe
Spinach, Feta and Herb Quiche (I made this one this weekend – tasty!). Ohh – you could put radish or basil is this too! The crust may make it seem intimidating, but go for it – it’s easier than it first looks!
Crust:
1.5 cups all-purpose flour
¼ tsp salt
8 tbsp (1 stick) butter, at room temp
2 to 2.5 tbsp water
Preheat oven to 425.
Place the flour and salt in the bowl of a food processor. Cut in the butter and pulse several times until the mixture resembles coarse meal. Continue to pulse while adding the water 1 tbsp at a time until the dough adheres to itself when pinched.
Gather the dough into a ball and set the ball on a sheet of plastic wrap. Cover with another sheet of plastic wrap and roll the dough into an 11-13” circle. Remove the top sheet and turn the dough into a 10-12” tart or pie pan, pushing gently into the corners and up the sides. Place in the refrigerator to chill before baking, up to overnight. If chilling overnight, remove from the fridge 30 minutes before baking.
Note: the dough can also be mixed by hand. You will need slightly more water with this method.
After chilling for a bit, with a fork, prick all across the bottom of the crust and bake until beginning to puff up on the bottom, about 12 min.
Gently prick the bottom again to allow steam to escape. If the sides are beginning to collapse, press them up with the fork. Bake for 10 to 12 minutes more, until the crust is golden on the bottom and around the edges.
Remove and continue with the recipe, either right away of after the crust has cooled a bit but not longer than 1 or 2 hours and never chilled.
The Filling
6 oz spinach 2 tbsp olive oil
2 eggs 6 oz feta
1 cup milk salt and pepper to taste
.5 cup half and half 2 tbsp chopped herbs
2 cloves garlic 1 cup mushrooms
1 tomato (sliced)
Turn oven down to 400.
Heat 2 tbsp olive oil in a large sauté pan. Add garlic and mushrooms and sauté for a few minutes (until the mushrooms begin to soften). Add the spinach and quickly sauté – don’t over cook! Pull off heat and set aside
Whisk together the eggs, milk and half and half. Add chopped herbs, salt and pepper and feta cheese and mix.
Place spinach mixture in the pie crust. Next layer the tomato. Pour the egg mixture over the top.
Bake at 400 for 30-40 minutes, until puffed and set. Remove and let rest for 10 minutes
This one comes from Becca; another great recipe to use some herbs….and looks like a fun one to do with the kids.
Bread PretzelsI pulled out my dear old friend, The Joy of Cooking, for this one. Chop and add your fresh Copper Moose herbs to the flour, butter, salt, and sugar mix.
Combine in a mixer bowl:1 cup 105-115 degree water1 package active dry yeast
When dissolved, add and beat at least 3 minutes:1 ½ cups sifted organic flour2 tablespoons organic, local butter½ teaspoon local salt1 tablespoon organic sugar
Stir in:1 ¼ cups sifted all-purpose organic flour and as many chopped up herbs from Copper Moose Farm as you think sounds good and kneed until the dough loses its stickiness. Let rise in a covered greased bowl until doubled in bulk. Punch down and divide into 12 pieces for pretzels or 36 smaller pieces for sticks. With you palms, roll the 12 pretzel pieces into 18-inch lengths about pencil thickness, tapering the ends slightly. Loop into a twisted oval . Place on a greased baking sheet and let rise until almost doubled in bulk. Preheat oven to 475.
Have ready a boiling solution of :4 cups water5 teaspoons baking soda
Do not use an aluminum pan for this mixture. With a slotted spoon, carefully lower the pretzels into the water about 1 minute, or until they float to the top. Return them to the greased sheet.
Sprinkle with:Coarse saltBake until crispy and browned, about 12 minutes. They are best served at once, but will keep about on week in an airtight container.
That’s all for this week. Don’t forget to check the white board in the greenhouse for the tomato list and the flowers list. See you tomorrow between 8-6.
Daisy
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