Greentree Naturals CSA Newsletter - June 15, 2005

Fresh from the Garden News

This year's delivery is starting a week later than last year. In the spring of the season, it can be challenging to come up with enough produce to fill your weekly bag of goodies. We have to be patient for the gardens to have enough warmth and sunshine to help the seedlings grow into something harvestable. We decided to push the start date back one week to allow for a week longer on the other end of the season when produce is bountiful.

To supplement the slow growing produce, I have included some of Chef Sora's delicious, organic salad croutons along with one of our new value added items of Onion Veggie Dip Mix. Although the tag says add one cup of sour cream, cottage cheese or yogurt, you can extend it and add two cups, or a combination of any of the three for a different taste.

This year we have a new apprentice helping us three days a week along with two of last years gals coming and volunteering one day a week. Anastasia came to us from University of Montana. She is sharing her apprenticeship with Chef Sora in Bonners to learn about baking organic breads as well as have the opportunity to compare our two small acreage farms.

We don't know what we would do without the help of our apprentices! We are just thankful to have them assisting us with weekly and daily chores.

We need the sunshine to help things grow and are hopeful that in the near future, the weather will warm up. For now, we dress up in rain gear that has us looking more like we should be on a fishing trawler than working in the garden.

At any rate, things are growing! And as the season progresses, your bags will continue to expand and fill up with more variety and volume to make up for the leaner springtime deliveries. Thank you for your patience!

Recipe of the Week - RHUBARB CUSTARD PIE

Pastry for 2-crust
10-inch pie, unbaked
4 eggs
6 tablespoons flour
1/3 teaspoon salt
3/4 teaspoon nutmeg
2 c granulated sugar
+2 TBS granulated sugar
1 tablespoon flour
3 to 6 cups chopped rhubarb
(1- inch length pieces)

Line pie pan with crust. Mix together eggs, 6 TBS flour, salt, nutmeg and 2 cups of sugar. Sprinkle 2 TBS sugar and 1 TBS flour on bottom of crust. Add rhubarb to egg mixture and pour into crust.

Put crust on top and bake 425 for 15 min; reduce to 325 and bake 45 minutes or until done.

Even if you have never liked rhubarb pie before it is worth trying this recipe!! You have enough rhubarb to make this recipe in your bag!

WHAT'S IN THE BAG...

• Greentree Naturals Salad mix, double washed for your convenience!
• Bambino Garlic - This is the baby garlic before it makes into a bulb. Use like you would garlic or green onions.
• Asparagus- Just a little bit to use in an omelet or frittata.
• Greentree Naturals Pesto - Spread on a sandwich, serve on pasta or on a pizza.
• Paradise Valley Organics organic croutons
• Strawberries - We do not wash the berries as they store better fresh from the field, so rinse before eating!
• Rhubarb - Just enough to make the custard pie recipe!
• Assorted Herbs

Use the herbs in this easy dressing:
1 tsp Dijon-type mustard
2 TBS + 1 tsp wine vinegar
1/2 cup extra virgin olive oil
1 TBS flax oil (optional)
1 TBS chopped fresh herbs
Makes about 3/4 cup

Mix mustard and vinegar. Add olive oil and stir well with a fork. Add flax oil and stir in chopped herbs. Use immediately