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Greentree Naturals CSA Newsletter - August 1, 2007

Fresh from the Garden News

How did August get here so quickly? I swear, summer is a blur for us farmers. We find ourselves having fantasies of winters embrace in between moments of enjoying the toils of summer and making plans for next year.

Some things in life, you figure out, and that’s it; you’ve got it. Farming has so many variables that every time you think you have “the plan”, there is a new version to adapt to. Sounds like a Microsoft program….. The saying goes “It’s always something” and so it is.
We are forever making lists and planning our time for what needs to be done next for the multitudes of projects that need to be accomplished. The list manages to rotate almost daily as priorities change with the rising and setting of the sun.

Our major goal before winters arrival is to get the commercial greenhouse set up so we can work in and on it through the winter months to have it ready for growing in next spring. Our other goal is to take a vacation together! It is so difficult for both of us to leave the farm due to all of the animals and plants, but we are determined to take a walk on the ocean side together before the end of the year. Will keep you posted on that later.

Not much lettuce this week and most likely going to be slim pickens until the weather cools down again. Lettuce does NOT like the heat! We have been enjoying tomato, cucumber and basil with feta and a vinaigrette as our salad these days. Be patient, the greens will return. Remember how many greens you had in the springtime? Thanks for your patience with that. It’s nature. Not much we can do about it.

What's in the Bag

  • Salad Mix —Always double washed and ready to eat!
  • Swiss Chard
  • Summer squash
  • Herbs—Italian Parsley, Dill and sweet basil
  • Green onions & a sweet pepper
  • Cabbage
  • Cucumber
  • New Potatoes
  • Tomatoes—These wonderful fruits come from Jerry Petrina and his wife at Deerfield Farms in Sagle area. They are vine ripe quite delicious. If you want to order more for canning or eating, let us know. You can also purchase them at Winter Ridge if you want more.
  • Blueberries—From Stan at Riley Creek Blueberry Farm.

Summer Squash….. 3 recipes shared from CSA member Carla Bertsch

All summer squashes, including yellow crookneck, patty pan, starburst, and zucchini, are super low-cal. Use them interchangeably in recipes. Use firm, glossy, smaller ones; large specimens may be watery or seedy.

Leave skins intact—that’s where most of the nutrients are. Coarsely grate raw squash; press in a towel to remove excess moisture. Toss with shredded carrot, plain yogurt, lime or lemon juice, and chopped fresh dill.

Slice long squash lengthwise into 1/2 inch-thick pieces; brush with olive oil and balsamic vinegar. Grill, turning until deeply colored.

Cut into 1/4-inch coins or small chunks. Place in a colander, sprinkle with coarse salt, let sit 30 minutes, then rinse and dry. Sauté in olive oil with minced garlic, rosemary & parsley; sprinkle with grated Parmesan cheese.

Beautiful Blueberries

The blueberry is one of the few fruits native to North America. Traditionally, Native American tribes prized the berry for its healthful properties and used the berries along with the leaves and roots in teas.

Antioxidant activity - According to the USDA Human Nutrition Center on Aging, blueberries have been shown to demonstrate extremely high antioxidant activity. A single blueberry provides more antioxidant activity than most other fruits and vegetables. The antioxidant phytonutrients of blueberries, called anthocyanidins, diminish free radical damage to tissues. This helps protect against cataracts, glaucoma, macular degeneration, heart disease, cancer and more. These phytonutrients also have an impact on the collagen matrix of veins and the vascular system, hence improving vessel wall integrity and decreasing the incidence of varicose veins and hemorrhoids.

Blueberries Protect the Brain from Oxidative Stress - The antioxidant effects of blueberries can have an impact on age related loss in mental capacity as well. Studies of older lab animals consuming blueberry supplemented diets have shown measurable improvements in memory, coordination, and balance.

Blueberries, Health and Nutrition - Blueberries are a very good source of vitamin C, manganese and dietary fiber. In particular, they are high in the soluble fiber pectin, a substance known to lower total cholesterol and also aid in relieving constipation.


ain Blueberry Pancakes

Makes 12 to 14 eight-inch pancakes

  • 1 1/3 cups whole wheat pastry flour or whole-grain spelt flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Scant 1/2 tsp ground cardamom
  • 1/8 teaspoon ground cinnamon
  • 2 large eggs
  • 1 1/3 cups well shaken buttermilk, plus more if needed
  • 2 TBS safflower oil or melted (cooled) butter
  • 1/2 tsp vanilla extract
  • 1 1/2 cups fresh blueberries

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cardamom, and cinnamon.

2. In another bowl, lightly beat eggs. Blend in buttermilk, oil, and vanilla. Pour the liquid into the dry ingredients. Stir just enough to achieve a lumpy batter. Stir in blueberries. Do not over mix.

3. Heat a large griddle over medium heat. Coat lightly with oil. When a drop of water thrown onto griddle sizzles, drop batter by heaping 1/4 cup full onto griddle. (Stir in more buttermilk if mixture doesn't spread easily.)

4. When pancakes look dry around edges and bottoms are browned, about 2 to 3 minutes, flip over and continue cooking until browned on second side and cooked through, 1 to 2 minutes longer. Lower heat if pancakes brown too quickly, leaving insides underdone.

Serve immediately or cool to room temperature, wrap well and refrigerate for up to 5 days.


  • Spelt flour is readily available at Winter Ridge. If you can't find it, whole wheat pastry flour makes a good substitute--but do be sure to use pastry flour, which is lighter than standard whole wheat flour.
  • These pancakes freeze very well. Defrost and reheat them in a standard or toaster oven set at 375 degrees.

**Just a friendly reminder:

If you want to purchase additional gallons of blueberries, they are $12.00 per gallon. I need to know by Friday morning at the latest so I can call Stan at Riley Creek Blueberry farm and have him deliver berries to me at the Saturday Farmers Market. The berries should be on for another week or two, depending on the weather. Otherwise, you can pick them up at the market on Wednesday or Saturday from Stan yourself, but get there early, he sells out fast!

Please Recycle your paper bags, twist ties & berry baskets back to us!!

Ah, summer, what power you have to make us suffer and like it.
~Russell Baker


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