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Greentree Naturals, Inc. - Certified Organic Produce Organic flowers Organic flowers Organic multi-colored corn Organic vegetables Organic carrots

Greentree Naturals CSA Newsletter - August 6, 2014

Fresh from the Garden News

"Farming is a profession of hope."
—Brian Brett

This heat has been brutal on us and pushed us to shift our routine towards working in the fields earlier in the day, take off after lunch to work in the shade, take a short nap, then return to the fields after six and work until dark. The afternoon siesta is a fine ritual that I can easily get used to!

We celebrate our 25th wedding anniversary this week. It is amazing how time flies when you're having fun. I am grateful to have a partner/husband/friend to pursue doing something that we both love, which just happens to be sharing the bounty of our gardens with you.

This has been a week of visitors: Thom's nephew and family were here, a 2005 apprentice and her family came, and our neighbor who sold us this property is visiting now.

We survived the second storm with no damage here, just power outage for about 13 hours. From now on, I will keep new batteries in the flashlights, kerosene in the lamps, and have extra candles and water on hand!

WHAT'S IN THE BAG:

Cucumbers—Store wrapped in a moist paper towel to keep them crisp. You can eat the skins on these!

Summer squash—Consider freezing for winter meals

Beans—A mix of French (the skinny ones) & American

Kale—Hopefully you're being creative!

Salad mix

Kohlrabi—Peel and eat. This is an heirloom that is a cross of cabbage and turnip. Good raw, grated, steamed, sautéed.

Beets—Swiss Chard and beets are in the same family so use the greens like you would eat chard (good with eggs).

Green onions

Broccoli

New Potatoes—Certified organic from Ronniger's

Basil

Dill—Goes well with new potatoes!

Zucchini is one of the most versatile vegetables. You can grill, sauté, steam, or bake it for delicious results. Serve zucchini in risotto, as a pizza topping, in a stir-fry, or in a soup.

Recipe Japanese Zucchini and Onions

  • 2 TBS olive oil
  • 1 medium onion, thinly sliced
  • 2 medium zucchinis, cut into thin strips
  • 2 TBS teriyaki sauce
  • 1 TBS so sauce
  • 1 TBS toasted sesame seeds
  • Ground black pepper

Warm the oil in a large skillet over medium heat. Stir in onions, and cook until translucent. Add zucchini, and cook, stirring about 1 minute. Stir in teriyaki sauce, so sauce, and sesame seeds. Cook until zucchini are tender. Stir in ground pepper , and serve immediately. Good with rice or rice noodles.

Recipe Grilled Zucchini

  • 2 TBS olive oil
  • 2 or 3 medium size zucchini
  • Salt and pepper

Slice zucchini lengthwise in half. Coat with olive oil. Add salt and pepper, place on grill. You can add minced garlic , grated parmesan cheese, basil for flavor. Grill for about 15 minutes turning often.

Recipe Zucchini Fritters:

  • 3 medium zucchini (mix ‘em up)
  • 1 tsp kosher salt
  • 1 large egg
  • 1/4 cup flour
  • 1 TBS cornstarch
  • Salt & pepper
  • 1/3 cup olive oil

Place zucchini in a colander set in the sink & toss with 1/2 tsp salt. Let stand 10 minutes, then wring dry in a clean kitchen towel. Place in large bowl & gently mix in egg, flour, cornstarch; season with salt and pepper.

Heat oil in large skillet over medium heat. Drop 1/4 cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel lined plate; season with salt.



 

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