9/15/2009
CSA Newsletter
September 15, 2009
History celebrated the battle-fields where on we meet our death, but scorns to speak of the ploughed fields whereby we thrive; it knows the names of the king’s bastards, but cannot tell the origin of wheat. That is the way of human folly.
J.H. Fabre, The Wonders of Instinct
The Harvest
¾# salad mix
½# spinach or stir fry (we’re slowly getting ya’ll the spinach….)
¼# arugula
1.5 oz basil
1 bunch carrots
Squash
Pepper (hot, sweet or mild)
1 bunch herbs
Potatoes (you might get All-Blue, All-Red, German Butterball, Fingerling,
Yukon Gold or a mix)
2 bulbs Garlic
Not everyone will get all of the following:
Tomatoes –check the board
U-Pick – check the board
Edible flowers
Eggplant
Radish (it’s time for radish again!)
Cabbage
- Garlic and Potatoes will be around the sinks somewhere – don’t forget them!!
- The arugula is pretty wet this week because of yesterday’s rain. I would recommend giving it a good dry before you put it away.
Nutrition Tip (from Becca this week)
Thyme: Thyme has been used for many centuries in folk remedies for respiratory ailments, as a mouthwash, and in antimicrobial topical ointments. Current studies show that thyme has an abundance of volatile oils -specifically thymol, which supports healthy functioning of brain, kidney, and heart cell membranes. These oils are also high in antimicrobial activity. Other current studies reveal a high percentage of flavonoids (antioxidants), as well as significant amounts of manganese, iron, calcium, and dietary fiber. Thyme has been used in food preservation techniques because of its antimicrobial qualities. These qualities also seem to decontaminate foods as well – making a vinaigrette with you thyme will not only boost your own health, but will also ensure clean food. Thyme is a great add to beans, eggs, and vegetable dishes.
The News
We’ll be pulling out most of the peppers and eggplant this week. It’s time to start getting this greenhouse ready for the next production season (winter greens). We have to start now because I also have to get some cover crops into these beds as well – lot’s to grow and not enough time! I know many of you did not get an eggplant this year….I join you in that. The aphids this spring really put a damper on our eggplant crop. I hope we do better with eggplant next year. These are probably the last peppers you can expect for the season as well.
The Recipe
Stuffed zucchini recipe with bread crumbs and seasonings.
Cook Time: 30 minutes
Ingredients:
· 2 medium zucchini, about 1 pound
· 2 tablespoons butter
· 1 clove garlic, minced
· 2 tablespoons finely chopped onion
· 2 cups soft bread cubes
· 1/2 teaspoon poultry seasoning
· salt and pepper
Preparation:
Wash zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, sauté garlic and onion for a minute, or until onion is tender; stir in chopped zucchini pulp, bread cubes, poultry seasoning, salt and pepper. Stuff zucchini with bread mixture. Place zucchini in a greased baking dish and bake at 350° for 20 minutes, or until zucchini is tender.Recipe for stuffed zucchini serves 4.
Cheese and Chives Potato Casserole
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
· 4 cups cubed potatoes
· 1 teaspoon salt
· 1 cup milk
· 1 (8-ounce) package cream cheese, softened
· 1 tablespoon chopped chives
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1 clove garlic
· paprika
· chopped chives for garnish(optional)
Preparation:
Cook potatoes with 1 teaspoon salt in boiling water to cover 15 minutes or until tender; drain. Place cooked potatoes in a shallow, lightly greased 2-quart casserole. Heat milk and cream cheese in a medium saucepan, stirring until cheese is melted. Add chives, salt, pepper, and garlic; pour over potatoes. Bake, uncovered, at 350° for 30 minutes. Sprinkle with paprika and more chives, if desired.Cheese and chives potato casserole serves 4 to 6.
That’s all for this week! I sincerely hope that next week’s letter will be coming from Lorin……I hope I’m busy doing something else……
See you tomorrow between 8-6.
Daisy
September 15, 2009
History celebrated the battle-fields where on we meet our death, but scorns to speak of the ploughed fields whereby we thrive; it knows the names of the king’s bastards, but cannot tell the origin of wheat. That is the way of human folly.
J.H. Fabre, The Wonders of Instinct
The Harvest
¾# salad mix
½# spinach or stir fry (we’re slowly getting ya’ll the spinach….)
¼# arugula
1.5 oz basil
1 bunch carrots
Squash
Pepper (hot, sweet or mild)
1 bunch herbs
Potatoes (you might get All-Blue, All-Red, German Butterball, Fingerling,
Yukon Gold or a mix)
2 bulbs Garlic
Not everyone will get all of the following:
Tomatoes –check the board
U-Pick – check the board
Edible flowers
Eggplant
Radish (it’s time for radish again!)
Cabbage
- Garlic and Potatoes will be around the sinks somewhere – don’t forget them!!
- The arugula is pretty wet this week because of yesterday’s rain. I would recommend giving it a good dry before you put it away.
Nutrition Tip (from Becca this week)
Thyme: Thyme has been used for many centuries in folk remedies for respiratory ailments, as a mouthwash, and in antimicrobial topical ointments. Current studies show that thyme has an abundance of volatile oils -specifically thymol, which supports healthy functioning of brain, kidney, and heart cell membranes. These oils are also high in antimicrobial activity. Other current studies reveal a high percentage of flavonoids (antioxidants), as well as significant amounts of manganese, iron, calcium, and dietary fiber. Thyme has been used in food preservation techniques because of its antimicrobial qualities. These qualities also seem to decontaminate foods as well – making a vinaigrette with you thyme will not only boost your own health, but will also ensure clean food. Thyme is a great add to beans, eggs, and vegetable dishes.
The News
We’ll be pulling out most of the peppers and eggplant this week. It’s time to start getting this greenhouse ready for the next production season (winter greens). We have to start now because I also have to get some cover crops into these beds as well – lot’s to grow and not enough time! I know many of you did not get an eggplant this year….I join you in that. The aphids this spring really put a damper on our eggplant crop. I hope we do better with eggplant next year. These are probably the last peppers you can expect for the season as well.
The Recipe
Stuffed zucchini recipe with bread crumbs and seasonings.
Cook Time: 30 minutes
Ingredients:
· 2 medium zucchini, about 1 pound
· 2 tablespoons butter
· 1 clove garlic, minced
· 2 tablespoons finely chopped onion
· 2 cups soft bread cubes
· 1/2 teaspoon poultry seasoning
· salt and pepper
Preparation:
Wash zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, sauté garlic and onion for a minute, or until onion is tender; stir in chopped zucchini pulp, bread cubes, poultry seasoning, salt and pepper. Stuff zucchini with bread mixture. Place zucchini in a greased baking dish and bake at 350° for 20 minutes, or until zucchini is tender.Recipe for stuffed zucchini serves 4.
Cheese and Chives Potato Casserole
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
· 4 cups cubed potatoes
· 1 teaspoon salt
· 1 cup milk
· 1 (8-ounce) package cream cheese, softened
· 1 tablespoon chopped chives
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1 clove garlic
· paprika
· chopped chives for garnish(optional)
Preparation:
Cook potatoes with 1 teaspoon salt in boiling water to cover 15 minutes or until tender; drain. Place cooked potatoes in a shallow, lightly greased 2-quart casserole. Heat milk and cream cheese in a medium saucepan, stirring until cheese is melted. Add chives, salt, pepper, and garlic; pour over potatoes. Bake, uncovered, at 350° for 30 minutes. Sprinkle with paprika and more chives, if desired.Cheese and chives potato casserole serves 4 to 6.
That’s all for this week! I sincerely hope that next week’s letter will be coming from Lorin……I hope I’m busy doing something else……
See you tomorrow between 8-6.
Daisy
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