Greentree Naturals CSA Newsletter - July 30, 2008
Fresh from the Garden News
Is it really possible that it is the end of July? It seems like just a week or so ago that we were planting the gardens. I love the bounty that comes from all of our hard work. There are always pests and assorted challenges, but the gardens are growing well, as you can see from the increase in your weekly bag.
I am happy to say that we have connected with a certified organic orchard outside of Rice, WA and will be getting fruit starting August 9th. I know that there is fruit coming in at the Farmers Market, but none of it has been organic that I know of. We are committed to providing you with organic produce whenever we can get it, if we don’t already grow it.. These fruit farmers will be bringing apricots and peaches for their first trip over to Sandpoint.. I haven’t gotten prices from them yet, but you will be able to purchase additional fruit if you want it by either placing an order with me, or going to the location in town where they will be selling (by Misty Mountain Furniture at 5th and Cedar). They will be there on weekends starting 8/9.
CSA member Vicki Reich wrote a great article in the local READER magazine about “very weird veggies”. You can pick those up in town.
CSA member Susan Daffron was featured in the August issue of REDBOOK...a sweet story about how dreams come true in Sandpoint.
The organic wine tasting is this Thursday. If you are interested, you need to contact Pend Oreille Pastas. I am pretty sure that they have room for more people. Space is limited. Cost is $12. We do not receive anything for hosting this event; we do it just for fun.
Although we make every effort to deliver a clean product to you, we recommend that you to examine and wash anything that you receive from us.
What's Happening on the Farm...
Last week an eagle and an osprey were flying over the gardens and ended up in an aerial battle The eagle wanted the big fish that the osprey had caught, but the osprey was not going to give in. They made quite the commotion over the garden!
This is likely the last week of peas of any quantity since the plants have stopped producing flowers. Picking peas actually gives you a green thumb (and green fingers as well)! This is pretty late in the season for peas.
Things are growing. We get it while we can!
What's in the Bag
- Salad Mix—Always double washed!
- Snow Peas & Sugar Snaps
- Beets—Cooked till just tender, excellent on salads! Be sure to eat those greens.
- Kohlrabi—Vicki suggests peeling and grating into salads for a crunch.
- Sweet peppers—Several different kinds, with subtle differences of flavor….
- Scallions—Use the green parts too! Too yummy to waste any of it.
- Summer squash
- Swiss Chard
- Herbs—Peppermint, Dill and Italian Parsley
- Garlic—We are just starting to harvest and will keep you in garlic for the rest of the season.
If you would like to order flowers, call or email ahead for Wednesday delivery.
Zucchini and other summer squash, and Bulgur Salad
With Fresh Parsley and Dill from Farmer John’s cookbook
- 1 + 1/4 cup water
- 1 cup bulgur
- 2 small or 1 medium zucchini, finely diced
- 2 small or 1 medium yellow summer squash, finely diced
- 1 bell pepper, stem & seeds removed, finely diced
- 1/2 red onion, minced or 2 scallions, minced
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 TBS extra virgin olive oil
- Freshly squeezed juice of 1 lime (about 2 tablespoons)
- Freshly grated Parmesan cheese (optional)
1. Bring the water to a boil in a small pot, then add the bulgur. Leave uncovered; cook the bulgur for 1 minute. Remove the pot from heat, cover, and set aside until the bulgur has absorbed the rest of the water, about 15 minutes.
2. Fluff the cooked bulgur with a fork until the grains are well separated; transfer to a large bowl. Add the zucchini, yellow squash, bell pepper, and onion or scallions. Toss until well combined.
3. Whisk the dill, parsley, olive oil, and lime juice in a small bowl. Pour the dressing over the bulgur and toss. Sprinkle with cheese just before serving.
Serve at room temperature.
Sugar Snap Pea and Cucumber Salad
Another one from Farmer John’s Cookbook
- 1 pound sugar snap peas
- 1 cucumber, peeled if thick-skinned, halved lengthwise, seeded, thinly sliced
- 1 TBS walnut oil or peanut oil
- 2 TBS chopped walnuts
- 1 + 1/2 tsp freshly squeezed lemon juice (about 1/2 lemon)
- 1 TBS water
- 1 TBS fresh dill or 1 tsp dried
- 1/8 tsp cayenne pepper
- Salt and pepper
1. Remove the strings from both edges of the pea pods (start by gently pulling from the stem.
2. Place the peas in a steamer basket set over 1 + 1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes.
3. Drain the peas in the sink and immediately run cold water over them. Transfer the peas to a clean, dry dish towel and pat them dry. Place them in a large bowl and add the cucumber.
4. Put the oil, walnuts, lemon juice, water, dill, and cayenne pepper into a blender. Blend until smooth.
5. Pour the walnut dressing over the cucumbers and peas. Toss until well combined. Season with salt and pepper to taste.
Other ideas for sugar snap peas:
- Arrange atop salads or on a tray with other veggies.
- Add raw to a stir-fry or soup in the last minutes of cooking.
- Steam until just tender-crisp, 3 to 5 minutes. Toss with butter, olive oil, cream, vinaigrette or pesto
- Add leftovers to omelettes or to chilled vegetable or pasta salads.
Like my sign at the market says: Give Peas a Chance!
"In all things of nature there is something of the marvelous."
One of our CSA members, James Byrd said, "so if Diane feeds garlic scapes to the goats, does that make them scapegoats?"
Then he said that if you're an advocate for eating organic scapes, you are a"scaped crusader!"