Greentree Naturals CSA Newsletter - August 13, 2008
Fresh from the Garden News
Some of you got in touch with me & placed orders for additional blueberries. If you want more blueberries, call or email us to order for next week delivery. You need to call us by FRIDAY. We pick them up at the farmers market on Saturday. With the heat, the blueberries will not be available for very long, so if you want more, order now or go to the farmers market! They sell out early, so get there by 9am to make your purchase. As noted in last weeks newsletter, if we pick up gallons for you, it is $17 per gallon.
After six weeks of having the Farm Stand open every Wednesday and Friday, I have decided to close it down. When we opened it up, I made a commitment to try it out for six weeks. I learn from doing things. What I have learned is that it needs to happen a different day of the week when I don’t have CSA and restaurant deliveries as well. The Farm Stand will live again next year, but it will be on a different day of the week. We have met lots of our neighbors and it has been a positive endeavor.
I will be teaching the Sustainable Small Acreage Farming & Ranching course for UI again starting October 21. This is a 12 week endeavor. The course helps beginner or existing farmers to be more sustainable. As far as I am concerned, we need more farmers and this course is one way to empower them. I love teaching and find it to be very satisfying. Three of my students from last winter are now selling at the farmers market.
Apprentice Ryan leaves us to be married this weekend. After the honeymoon, he says he will return, but we suspect that life will fill up with places to go and things to do. Meanwhile, we have a new volunteer, Sarah. She has committed to coming and helping us with CSA harvests on Tuesdays.
We often wonder how in the world we do the work that we do. Farming is a labor of love, and of passion. Frankly, if we didn’t love what we do, there is no way we would be willing to work this hard to bring you fresh veggies every week. We appreciate your patronage!
What's Happening on the Farm...
Lady bugs are everywhere right now, which is fantastic because they eat aphids and other pests. We are lucky to have so many living here.
The peas are pretty much done for the season. This is the latest that we have ever been harvesting peas. Thankfully, they are done for the season, as it is time to start harvesting beans. Beans require picking pretty much every other day for the next 4-5 weeks. We literally will have beans coming out our ears! And with that thought, you will be getting beans soon.
What's in the Bag
- Apricots—From Cliffside Orchards. You can order more though us or visit their stand by Misty Mtn at 5th & cedar for $2.75 LB
- Herbs—French Tarragon, Greek Oregano, Sage & Dill
- Ishokura scallions
- Peppers—all sweet ones!
- Potatoes– German Butterball ( a new variety for us)
- Salad Mix—Always double washed!
- Swiss Chard
- Summer Squash
If you would like to order flowers, Call us by Monday for Wednesday delivery.
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.
PASTA with zucchini or summer squash
- 3 pound squash
- 4 TB extra virgin olive oil
- 1-2 cloves chopped garlic
- 1 lb pasta, such as linguini, rigatoni, fettuccini, angle hair, etc.
- 3/4 cup grated Parmesan cheese
Wash, trim, and grate the zucchini. Salt and let drain for 30 minutes. Squeeze out the moisture. You should end up with 6 cups. In a sauté pan, heat the olive oil and cook the garlic for 30 seconds. Add the zucchini and cook until barely tender, stirring to coat with the oil. Season with salt and pepper.
- Use 6 cups chopped, julienned, or sliced zucchini. Salt & pat dry before proceeding. Combine the hot pasta with 1/2 pound grated mozzarella cheese, 1/2 cup grated Parmesan cheese, and squash. The cheese will melt into a creamy sauce.
- Add sliced, sautéed mushrooms.
- Toss with chopped basil, parsley, mint or other herbs.
Adjust the amounts to use whatever you happen to have in your CSA bag!
Spicy Zucchini bread
This is a moist, dark, sweet Zucchini bread.
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 eggs
- 1/+ 3/4 cup sugar
- 1 cup olive or vegetable oil
- 1 + 1/2 tsp vanilla extract
- 2 cups lightly packed coarsely grated zucchini
- 1 cup raisins or dried cranberries (optional)
- 3/4 cup nubs (optional)
1. Sift the dry ingredients together. Beat the eggs with the sugar, oil, and vanilla. Gradually beat in the dry ingredients. Stir in the zucchini, adding raisins and nuts if you like.
2. Divide between 2 greased 9 x 5 inch loaf pans and bake in a preheated 350 degree oven for 50 to 60 minutes. (makes 2 loaves)
If you don’t use up all of your summer squash, just grate it into two cup portions and put it in gallon or quart freezer bags to use later. Most recipes call for two cup increments. You can pat the bag flat and it will take up less room in your freezer. Summer squash freezes well without any blanching.
- 2 EGGS
- 2 CUPS GRATED SQUASH
- 1/4 CUP FLOUR
- 1 TB MELTED BUTTER
- SALT AND PEPPER
- 1/4 CUP DRIED MINT
- 2 TB FINELY CRUMBLED FETA CHEESE (OR 1 TB PARMESAN)
Beat eggs & combine with remaining ingredients except oil. Spoon 3-4 tablespoons mixture per fritter and fry in hot olive oil until browned and crisp on both sides. Drain and serve. (Makes 6-8 medium fritters) You can double or triple the recipe as needed.
We learn from our gardens to deal with the most urgent question of the time: How much is enough?
~- Wendell Berry