Greentree Naturals CSA Newsletter - July 27, 2011
Fresh from the Garden News
Thom started harvesting the garlic this week and the garlic shed is filling up with aromatic bulbs to hang and dry. This early curing/drying process is crucial to the longevity of the garlic for storage. Soon, a part of every day will be dedicated to cleaning garlic, which is done ONE bulb at a time. It looks like we will have about 300 to 400 pounds to clean. I will braid some of it too, and already have orders coming in.
Several people have been asking if I will have a garlic braiding workshop. I will just have to wait and see. There is a very narrow window of opportunity for braiding and it will all depend on what else there is to do on the farm. One thing about making a living doing what we do, it is all consuming and sometimes the thought of adding one more thing can be a bit overwhelming.
We seed lettuce and beets every four to six weeks throughout the growing season to keep it growing. We can usually harvest about 4 times out of each crop, depending on how hot it is. The heat tends to make the lettuce a little on the bitter side sometimes. I’m sure that if you think about it, you can tell a difference in the salad mix from week to week. I’m happy to be grazing on fresh greens no matter what. Growing lettuce under shade cloth seems to be the only way to keep it growing through the heat.
The three chefs from the Pend Oreille Winery Bistro came out to visit the farm yesterday and were enthusiastic about the gardens. They are starting up a “from farm to fork” dinner series and have asked to feature Greentree Naturals on their menu as well as host a dinner here on the farm. Not sure about the details of it, but will keep you posted. It is nice to know that there are dining establishments out there that are interested in local organic food. Years ago, before the CSA’s, we worked with six local fine dining establishments here in Sandpoint. The chefs were all supportive & passionate about our produce and herbs. Most of those early day restaurants are gone now, so it will be good to be back in the public kitchens with our farm provisions and on their menu. I will let you know the date of the farm dinner (if it happens).
Some of you have come out to the farm for a visit and please know that you are always welcome here. Just let us know when you can manage a drive out to walk through the gardens. Things are starting to look pretty nice, flowers blooming and vegetables finally perking up. It does make a difference to see where your food is being grown and I encourage you to make the trip and take a walk through the gardens in the next few weeks.
What’s In The Bag…
- Beets—The greens (or red in the case) are quite nutritious and delicious so be sure to eat them too.
- Salad Mix—always double washed, colorful & full of fresh flavor.
- Dill—Apprentice Nina had LOTS of dill to clear out of her new garden spot, so she is sharing it with all of us. Great dill recipes page 2
- Peas—Golden snow peas, green snow peas and blue podded shell peas. The blue ones are shelling peas, so open, pop out the peas, cook or eat raw in salad.
- Green Onions
- Garlic Scapes
- Summer squash
- Strawberries—This may be the last of the strawberries for awhile.
- New potatoes—Almandine is a yummy variety; just a taste of the first harvest for us. Great with a little garlic scapes and dill.
Grated Raw Beet Salad
People who swear they hate beets love this salad. It’s a North African-inspired mixture of grated, uncooked beets dressed with orange and lemon juices and a small amount of olive oil.
It makes a great starter when you’re serving something robust as a main course, like a couscous.
- 1/2 pound beets
- 3 TBS orange juice
- 1 TBS lemon juice
- 1 TBS virgin olive oil
- 2 TBS minced chives, mint or parsley or a combination
- Salt to taste
- Leaves of 1 romaine heart or simply use your greens
Peel the beets, and grate in a food processor fitted with a shredding blade (or by hand)
Combine the orange juice, lemon juice & olive oil. Toss with the beets & herbs. Season to taste with salt. Line a bowl or platter with romaine or other lettuce, top with the grated beets and serve.
- 2 large eggs
- 2 cups broccoli chopped into 1/4 “ pieces
- 1 cup bread crumbs
- 1/2— cup freshly grated cheese of choice
- Salt & pepper
- 2 cloves finely chopped garlic or scapes
- 1/3 cup olive oil
Beat eggs & combine with all ingredients except oil. Form into 1 1/2 “ balls or patties. Heat oil in a sauté pan, cook until browned on all sides, approximately 5 minutes, and drain. (makes 16 1 1/2 “ balls)
Excellent served as a snack hot or cold. We often will add summer squash or whatever other vegetable we have on hand and use a food processor to chop it all up. Use Swiss, mozzarella, parmesan or a mix of cheeses.
Serve on Pita or eat as a hot or cold snack with tahini or Tsiziki sauce. This is an unusual vegetable accompaniment to most any dish!
Good as a sandwich or just a snack all by itself.
If it doesn’t stick together, just add another egg.
1 pint — enough for 8 servings
Courtesy of Chef Sarah Master of Barbette
- 3 ½ cups fresh picked dill
- ½ cup walnuts
- ¾ cup shredded parmesan
- 1 cup extra virgin olive oil
- 6 cloves fresh garlic
- 1 tbsp salt
Place all the ingredients into a blender or food processor and blend until smooth.
Good with: ¼ cup crumbled feta or fresh cucumbers; add 2-3 tablespoons pesto to3 cups cooked and chilled orzo pasta; serve with seared salmon.
- 1/2 cup sour cream
- 1 1/2 tablespoons Dijon-style prepared mustard
- 1 tablespoon lemon juice
- 2 teaspoons chopped fresh dill
Whisk together sour cream, mustard, lemon juice and dill until well blended.
Chill before serving.
A man of words and not deeds, Is like a garden full of weeds.