Elysian Fields Farm
Wednesday May 15th, 2002
Community Supported Agriculture
Hello, Members! Hope you are all eating well as we enter into the third week of the season. There are a couple of points of interest I would like to touch upon before we enter into the meat of the newsletter. First, the farm has taken on a few more members and is now up to 52 members total! It is a good thing that I have found some hard working reliable workers for this season. Andy and Michelle have been eager to help harvest and work on a regular basis. Both have previous farming experience and are very interested in starting their own farming venture in the near future. Irene, a shareholder, has been picking strawberries since the beginning of the season and is definitely a picking champ. Nancy, another shareholder, has helped pick as well and many thanks go to her for this effort.
I apologize for the lack of a newsletter last week, something that should not happen again. Another note on the newsletter itself, you can also view it weekly on the farm’s web page www.elysianfarm.com . I would ideally like to have it solely on the web page for members instead of printing one out each week and delivering it with the shares. This would save on paper and printer ink. I am hesitant though to start this since I am not sure if all the members have access to the Internet. Perhaps I will take this on next year upon the completion of an Internet access survey. For now, those who do have access, please check it out.
You may have noticed that at each drop off point there is a five gallon white bucket with a few bunches or bouquets of flowers in them. These flowers have been left for the flower option members, those who have signed up for 10-15 weeks out of the 25-week season of flower deliveries. The cost of the flower option is an additional $75 a season, coming to about $6.00 a bouquet (the going farmers market rate). If you are not a flower option member please refrain from taking a bouquet, if you are a member please help your self! If you are not a flower option member and would like to become one, please send me an email or a call to let me know.
What's New This Week!!!
Produce Information and Cooking Tips.
6 cups torn spinach
1/2 t toasted sesame seed
2 cups fresh strawberries cut in half
1/4 cup salad oil
2T red wine vinegar
1 1/2 T sugar
1/2 T dill
1/8 t onion powder, garlic powder, dry mustard
Mix all ingredients together. Enjoy!
Roasted Turnips and Carrots in Wine:
3-4 cups turnips cubed
2 cups carrots sliced
2 cups red wine
1/2 cup honey
1/2 cup butter
Place turnips and carrots in a saucepan; add remaining ingredients and enough water to barely cover. Simmer until tender. Pour into baking dish and bake at 350 degrees 1/2 hour. Four servings.
Confetti of Easter Egg Radishes and Carrots:
4-6 medium carrots
6-8 medium Easter Egg radishes
8 oz. feta cheese (or substitute fresh chevre)
1/4 cup extra virgin olive oil
2-3 T rice wine vinegar
2 T chopped fresh mint
2 T chopped fresh dill
salt and pepper to taste
Shred radishes and carrots using hand -held cheese grater. Toss with remaining ingredients. Chill and serve. Eight servings.
As soon as you receive your weekly share you should empty out the belongings and put them in the refrigerator. There are some simple storage steps that can help prolong the freshness of your produce.
Lettuce should be put into a plastic bag and stored in the crisper drawer of the refrigerator. The same step applies for the carrots, which you can top (remove the green tops) at any time. The turnip greens should be separated and placed in the fridge in between two moist towels for longevity. The turnips themselves and radishes will fair best in a plastic bag in the crisper drawer. Mainly the plastic bag preserves more moisture within the produce than if it where bare in the fridge. Please feel free to email me if you have any further questions on storage information.
What's growin' on?
Sadly we are coming to an end of strawberry season : ( . The berries came on a bit early this season, mid April, so unfortunately the shareholders where not able to take as full advantage of them as I would have liked. I have enjoyed growing them this year and plan to do so every year I can, they sure are good! If we are lucky, there may be some in next week's share.
Attack of the Colorado Potato Beatle! Oh boy, the eggs have hatched out recently and there is larvae feasting everywhere. The Potato Beatle is a pretty coming garden pest that attacks mainly potatoes, although they are fond of eggplant and tomatoes as well. The Beatles have been pretty light thus far but have recently been munching a bit heavily for my liking on the potatoes. I will spread some Diatomaceous Earth in response to try to slow them.
The first planting of tomatoes this season went into the field around the 15th of April. We planted six hundred plants of mixed varieties. The farm will be doing two more succession plantings of tomatoes (if things go as planned!) with the second planting just about ready to go into the ground and the third being seeded in the greenhouse soon soon soon! I have tried a mixture of Heirloom, hybrid, plum and cherry varieties. Please let me know if you have a favorite variety so I can try to grow it!
Lastly, enjoy the week’s bounty and please send any and all feedback to: