Greentree Naturals CSA Newsletter - August 30, 2006
Fresh from the Garden News
It is hard to believe that September is knocking at our doors. This means that we are at the count down to frost, which usually doesn't come until the end of September for us.
As we were filling your weekly bags, we were wondering if all of the bounty of our gardens would fit in your bag.
The bags are so full that we could barely fit all of them into our commercial refrigerator. This is the time of the season to eat more vegetables! And if there is more than you can eat, freeze it for enjoying later in the winter.
We were hoping that the corn would be ready for this weeks bag, but it isn't quite there yet. So close. For corn to be at its sweetest, it is important to have patience. As it is, I don't think we could add one more thing to your bag.
Beans continue to be a major focus of what is happening here. We harvested 87 pounds on Tuesday! With that, if any of you are interested in canning, freezing or making dilly beans, now is the time to order more beans! We will have them for at least one more week and the cost is $2.50 per pound. Call me if you want to order some. You can pick up at the Saturday farmers market or I can deliver next week.
I have included a recipe on the back for green bean fritters. All I can say is, I grew up in Oklahoma and Okie's make fritters out of most any vegetable.
The cauliflower was soaked in salt water, but I would suggest that you soak it again, just to assure the little green worms come out of it. It is nearly impossible to grow organic brassicas without the presences of pests.
Let us never forget that the cultivation of the earth is the most important labor of man. When tillage begins, other arts follow. The farmers, therefore, are the founders of civilization.
I was determined to know beans...
~Henry David Thoreau
Weather means more when you have a garden.There's nothing like listening to a shower and thinking how it is soaking in around your green beans.
WHAT'S IN THE BAG...
- Salad Mix - Always double washed and ready to eat!
- Beans - Italian Romanette (the flat pods) Yellow French Filet and Provider. All yummy! Freeze 'em if you don't eat 'em!
- Swiss Chard - Use as you would spinach in most recipes.
- Lemon Cucumbers
- New Potatoes
- Herbs - Winter savory, sage, Greek Oregano, Italian Parsley and rosemary.
- Beets and Fennel - From Alicia at Penrith Farm. Not certified but organically grown
- Cauliflower - From Jubal and Terri's gardens. Not certified but organically grown.