- Aug 21

Summer #12 CSA Newsletter Week Aug 18-24, 2024 “B" week

Aidan with Gary Zimmer - pioneer of biological farming, Midwest BioAg founder, author, and successful farm consultant and organic farmer for over 36 years.

VEG SHARES

EOW = Home delivery members

(Photo of the "Default" FULL Share below. See listings to see which share size has what, how much, along with info, guides, recipes.)

FULL VEG SHARE:

YELLOW WAX (1 lb) - Similar to Green Beans, these are also snap beans and can be used as such. Store in the fridge and use within a week or maybe a little longer. Try trimming the ends off and then steaming for 6 minutes, dunk in an ice water bath, and serve with butter, salt and pepper. Guide & Recipes

GREEN CABBAGE (1) - Store this in your fridge. Cabbage keeps for quite a while. (If the outside leaves get yellow or floppy, just peel them off and discard to reveal good cabbage underneath!) Shred it for cole slaw or sauerkraut. Saute it with some garlic and olive oil for a tasty side dish. Guide & Recipes

CAULIFLOWER (1) - To store: Wrap dry, unwashed cauliflower loosely in plastic and store it in the refrigerator. It will keep for up to a week. To prep: remove the leaves, cut out the hard core. Serve raw on vegetable trays with a thick dip. To steam: cut off florets and steam for 5 minutes. Drizzle with butter and lemon juice. To roast: drizzle with olive oil and salt/pepper, bake at 450 degrees on a foil lined cookie sheet for 20 minutes, then sprinkle Parmesan cheese on top. To freeze: Blanch 2-4 minutes in boiling salt water. Soak in ice water bath for 4 minutes. Drain, let dry, and pack into Ziplock containers.

MINI BROCCOLI (3/4 lb) - More tender with a milder flavor than standard head broccoli, all of the parts of the mini broccoli, also called baby broccoli, in your bag is edible. It can be steamed, sautéed, roasted, stir-fried, or even puréed into a sauce. And while it makes a good side dish when cooked, broccoli can easily be used raw in salads and crudités. Store in your fridge in a plastic bag for a week, although spears will go limp (still edible!) the longer you keep them. You can often revive them by soaking in very cold water for 10 to 20 minutes. Guide & Recipes

GERMAN BUTTERBALL POTATOES (1 lb) - With a brown peel and flesh that's a vibrant yellow to gold and is firm, waxy, and dense. German Butterball Potatoes are most commonly used as baking potatoes but can also be fried or roasted. When cooked, they're creamy with a smooth consistency and offer a rich, buttery flavor. Guide & Recipes

CHERRY TOMATOES (1 pint) - Store them on the countertop if you plan to eat them within a few days. For longer storage, put them in your fridge in a plastic bag. You should try to eat these within a week. They can be roasted or turned into sauce too!

TOMATOES (1 lb slicers) - Store on your countertop for best flavor. If the tomato is not fully red, wait a couple of days for it to ripen completely.

BASIL (1 bunch) - I’ve found the best way to store basil is to pretend they are cut flowers. Cut the bottoms of the stems off and put in a glass of water on your counter or table. (They make a pretty centerpiece until you are ready to use them!) Basil is great in pesto - - which can be frozen.

RASPBERRIES (1/2 PT)

HALF VEG SHARE: (see Full VEG Shares above⬆ for info on each item)

YELLOW WAX (1 lb)

GREEN CABBAGE (1)

CAULIFLOWER (1)

GERMAN BUTTERBALL POTATOES (1 lb)

CHERRY TOMATOES (1 pint)

TOMATOES (1 lb slicers)

BASIL (1 bunch)

2 OPTIONAL ITEMS this week:

GREEN ROMA BEANS (1 lb) - Also referred to as Romano, Italian Flat Beans, or Italian Snap Beans, Romas are similar to snap beans with a flat shape, sweet flavor, and juicy tender texture. An easy way to use is to snap or trim off the ends and eat as is, lightly cooked to retain their crunchy texture, or cooked until they are extremely tender (a minute or two longer than regular snaps.) These beans are often braised with other summer vegetables and eaten as a side dish, and they can also be added to soups, stews, stir fries, and an assortment of other dishes. Freeze like other snaps. Guide & Recipes
SWISS CHARD (1 bunch) - Put it in a bag to store in the fridge. Use within a week. This crop technically falls into the category of “First Priority Vegetables” or ones with a short shelf life - use it within the week for maximum efficiency. To revive limp chard, cut a sliver off the bottom of the stems and soak in very cold water for a few minutes. Guide & Recipes

Other items available in DESIGN MY SHARE:

ARUGULA & TATSOI MIX (3 oz) - Peppery greens. Arugula is more perishable than lettuce and often only last about 4 or 5 days. This should be the first item you eat from your share. Store in the fridge. Arugula Guide & Recipes

GREEN BELL PEPPERS (2) - Not hot! Store these in the fridge in a plastic bag. Stuff, add to stir fries, egg dishes, soups, tacos & burritos, pizza, etc. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze!

TOMATILLOS (1 qt/lb) - These are less juicy and more richly flavored than a tomato. Raw tomatillos have a zesty, tart flavor that develops an herbal lemon flavor when cooked. You can store on your counter if you’ll be using within a couple days, (this will also ripen any that may seem not quite ripe) otherwise, store in a paper bag in the fridge for 2 to 3 weeks. Don’t remove husks until just before using. If fruits are sticky underneath the wrappers, rinse with cool water. Guide & Recipes

KALE (1 bunch) RED RUSSIAN - Store in a plastic bag (a Debbie Meyer Green bag if you have one) keep it in the fridge. Use within a week. This crop technically falls into the category of “1st Priority veggies” If you can’t use them in the next few days, freeze them. OR DINOSAUR - (Also known as Lacinto or Toscano.) Dino kale has an earthy, nutty flavor. It doesn't have the same strong bitterness as other varieties of kale, though it is still there. The sweetness helps offset that and makes it more approachable.This green can be used just like any other kale. Every part of the leaf is edible, though really thick ribs take longer to cook, so they're often discarded. The kale can be cooked whole, cut into thin strips, or chopped, depending on your recipe and use. Store in a plastic bag (a Debbie Meyer Green bag if you have one) keep it in the fridge. Use within a week. This crop technically falls into the category of “1st Priority veggies” to be used in the next week. If you can’t use it in the next few days, consider freezing it. Guide & Recipes

CELERY (4 or 5 ribs or stalks) - Celery is a herbaceous plant, in the same family with parsley, carrots, dill, and fennel. It’s crunchy, juicy, and aromatic, with a grassy, sweet, spicy flavor, and is regarded as a so-called "aromatic" vegetable, like onions and carrots, and is widely used as one of the three components of mirepoix (along with onions and carrots). Celery is also combined with onions and bell peppers to make up the "holy trinity" of Cajun cuisine. These mixtures are generally sautéed or roasted, and form the flavor base of innumerable sauces, soups, stocks, broths, stews, and other dishes. Celery will go limp if it isn't refrigerated. Remove the band holding the bunch together, put in a plastic bag or wrap the bunch loosely in paper towels, and store it in the crisper drawer of your refrigerator for about a week or so. Alternatively, trim off the very bottom of the ribs and put them in a glass of jar with an inch of water. Store the glass in the refrigerator and replace the water every couple days.

BEETS (1 lb) - Store in the fridge in a plastic bag for months. Guide & Recipes

EGGPLANT, Globe - (1) Store in the fridge in a plastic bag and use within a week. Peel the skin before use. The inside will begin to change color as it oxidizes. That’s okay! (You can try putting lemon juice on the eggplant to prevent this). Some people say you can pull the bitterness out of eggplant by salting it first and letting the moisture come out. Rinse and dry. Guide & Recipes

RADISHES with greens (1 bunch) - Separate radish from leaves for storing! Keep the greens in a loosely wrapped plastic bag in the crisper bin of your refrigerator and eat them soon. Store the colorful roots in a plastic bag in the refrigerator for a week or so. Eat them raw with a sprinkle of salt, slice into salads or on sandwiches for added crunch, pickle or roast with carrots. Guide & Recipes

PARSLEY (1 bunch) - Snip the bottom of the stems off and store on the counter in a glass of water. Or if you plan to use it in the next day or so, you can store the bunch in a plastic bag in the fridge.

SAGE (1 bunch) - Considered a hard or woody herb, you don’t need to store in a glass of water like soft herbs such as basil, parsley, etc. Instead, simply wrap the leaves in paper towels and put them in a plastic bag in the refrigerator. Plan to use it within four to five days or cover fresh leaves with olive oil and store for much longer - up to 3 weeks - in the refrigerator. Then use the flavored oil to sauté the sage with other ingredients. Add to omelets, bean dishes, sausage, or add to cheddar biscuits, Pan-fry chicken breasts, add sage, red onion, lemon & crème fraîche.Lay two sage leaves over a long slice of sweet potato and wrap with a slice of prosciutto. Roast for 20 minutes or so with some olive oil (credit to Mark Bittman). Or try one of the recipes below. You can freeze by removing the leaves from the stems, and packing them loosely in freezer bags for up to one year.

CHIVES (1 bunch) - Chives, with long, pencil-like, thin edible leaves with hollow centers and also edible purple flowers, belong to the allium family, making them relatives of onions, leeks, scallions, and garlic. They are typically chopped and are most often used as a garnish but are good on just about anything. Their flavor pairs well with any savory dish. and the bright green color adds visual appeal as well. Note: if added to a dish too early, they will wilt easily. Chives will keep a few weeks in the fridge in a plastic bag although quality will be better if used within a week.

SORREL (1 bunch) - Kind of a salad green & kind of a herb and in the same family as rhubarb, sorrel’s astringent citrusy flavor adds a little kick to your meal. And its rich in potassium, vitamins Q, B1, and C. A rule of thumb for using - anywhere you’d add a squeeze or two of lemon, sorrel would be good! When heat is added, sorrel breaks down nicely making it a great thickener for sauces and soups. It’s strong flavor pairs well with fatty meats & fish like salmon, creamy dishes, and cheeses. Great cut into thin strips and mixed with other salad greens to eat fresh. Other ideas include using it in soups, sauces, pesto, salads & dressings, potato toppings, hummus, quiches, omelets, crepe fillings, pizza, pasta dishes. 7 More Recipe Ideas Sorrel will last 1-2 weeks in a plastic bag in your fridge. If you wish to rinse or wash, wait until just before using to prolong shelf life.

SNOW PEAS (1 pint) - Often used in Asian recipes, you eat the whole pod which is tender and contains baby seeds inside that are so small, you may not even notice them! Munch on this healthy snack and enjoy the crunch. Guide.

GARLIC (1 bulb) - Ready to be used now or later, this is “cured”, or dried garlic, and as such should be stored on your counter out of direct sunlight.

MES SHARES - off week

EGG SHARE

WEEKLY = 1 Dozen

BIWEEKLY = 1 Dozen

RECIPES:

Click links for a printable pdf.

News from Your Farm . . .

We've been busy!

Bill and Aidan have gone to several biological soil building conferences with Gary Zimmer this summer, and last week I joined them to go to Gary's farm for a workshop.

Gary has been a farmers market customer for a couple years now. And has recently come out to the farm to help us read, understand, and act on our soil test to increase and support the biological life of our soil.

Dan Kittredge was there as well.

Dan founded the nonprofit The Bionutrient Food Association in 2010 and has traveled the country and world educating farmers on the importance of working with nature.

The workshop was great for us as we're committed to working with nature to increase soil microbiological life in the land on our farm with the goal of increasing the nutrition of the food grown in it.

We know that is what's best for all of us - from microbiogical life to plant life to animal life!

I share what we're doing so you know

your farmers are always working to improve our farm and what we grow to best serve you.

The white arrows on the photo below point to the three of us during the field presentation looking at soil on the farm.

Dan indulged us so we could get a photo with him as well!

Now we're spending quite a few of our evenings binge watching videos of Dan's educational YouTube videos and our days implementing what we're learning.

This year is our first one year with a good cauliflower harvest!

And we're pretty stoked about it. :)

The sun gives them a slight yelllow cast because we didn't tie their leaves over their heads to keep them white. So even though they won't win any beauty contests, the color won't affect their taste or nutrition.

Raspberries are ripening a couple weeks earlier than last year. And we couldn't be happier. It is true that ripening now increases insect pressure as some of those insects disappear as we head more into fall when the berries usually ripen.

BUT we're okay with dealing with the bugs to enjoy these delicious fruits sooner.

Besides what else would we do as farmers but deal with what's happening!?!

And right now raspberries are what's happening!