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Greentree Naturals CSA Newsletter - July 9, 2014

Fresh from the Garden News

"When gardeners garden, it is not just plants that grow, but the gardeners themselves."
- Ken Druse

We set up at the farmers market last Saturday to mark our 24th year there. I'm not really sure how so many years passed by, but here we are at a milestone. The market has gone through many changes and a lot of growth over the years. It was lovely to reconnect with some of our long time customers and people watch.

On the farm this heat is tough on us, great for the garden. I swear you can see the pole beans growing! The snow peas are slow, but you should get some next week. Our sugar snap peas did awful this year...that's just farming...there are always successes and failures. And it seems like every year I find myself saying "um, that's never happened before".

We have had to replant the beans three times, which has to do with the hot/cold/rain/repeat in June. Finally, they are growing alright.

We have two research projects ongoing, one with UI and the other with WSU. Next week we will have a group of entomology students coming out to assess our broccoli crop for beneficial insects. Will keep you posted with these projects. We always learn something, then share what we learn with other farmers in the region by hosting a field day here.

WHAT'S IN THE BAG

Beets—They are a wonderful tonic for the liver, works as a blood purifier, and are high in vitamins and minerals. Be sure to eat the green tops too! I like to cut them in half, steam till tender, then grate the warm beets, add butter, salt and pepper. They'll make you pee pink, but don't worry!

Broccoli—Purple & green! Rich in vitamin, A, C and phyto-nutrients.

Egyptian walking onions— Use like a green onion.

Garlic Scapes—These freeze well, just cut ‘em up and put in freezer bags to use for making fresh pesto in winter.

Salad Mix—Double washed but consider rinsing again.

Kale—Those kale chips are FANTASTIC! Try last weeks recipe, or enjoy this sautéed kale recipe as a side dish.

Swiss Chard—Try the recipe I've included!

Dill—I add fresh chopped dill to my salad greens sometimes for a burst of flavor. Great with potatoes too.

Basil—Also a nice addition to a salad, but I'm guessing you have plenty of ideas of what to do with this herb.

 Recipe: Swiss Chard with Pasta for 2

  • 1/3 pound whole-wheat spaghetti or pasta of choice
  • 2 TBS extra-virgin olive oil
  • 3 chopped garlic scapes
  • 1/2 medium size onion chopped
  • 1 bunch Swiss Chard (remove ribs, slice leaves 1" wide)
  • 1 tsp capers
  • Salt and pepper to taste
  • 1 tsp lemon juice, or to taste
  • 1/4 cup grated Parmesan cheese, or to taste

Cook pasta using directions on package. Meanwhile, heat the olive oil in a large skillet over medium heat. Add onion and garlic scapes and cook till tender. Add the Swiss Chard and cook until the chard is tender. Add the hot pasta into the chard mixture along with the capers. Season to taste with salt and pepper, drizzle with lemon juice and top with Parmesan. This is also REALLY good with bacon pieces! Fry bacon, remove all but 2 TBS grease, cook onion, garlic, & Chard in bacon grease; add pasta, mix well, add cheese and capers...yum-o-rama. Turkey or soy bacon work for added flavor too!

Recipe: Sautéed Kale

  • 1 1/2 pounds kale with stems & leaves coarsely chopped
  • 3 TBS olive oil (the only kind of oil I ever use)
  • 3 garlic scapes (or cloves when the scapes are gone)
  • 1/2 cup vegetable stock or organic chicken broth or water
  • Salt and pepper to taste
  • 2 TBS red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Garlic Scape Salad Dressing

  • 3 garlic scapes, coarsely chopped
  • 2 green onions, coarsely chopped
  • 1 teaspoon honey
  • 2 teaspoons Dijon mustard or similar brown mustard
  • 4 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 cup extra virgin olive oil, Salt & pepper

In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt & pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended. Makes 1 cup.



 

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