Elysian Fields Farm
Community Supported Agriculture

Wednesday September 18th, 2002
Week 21

What's New This Week!!!

Produce
Full Share
Half Share
Size in Share
Farmer Market Value
Size in Share
Farmer Market Value
Roma Tomatoes
1 1/2 lbs.
$2.25
1 lb.
$1.50
Green Zebra and Red Tomatoes
1 1/2 lbs.
$3.25
1 lb.
$2.25
Cherry Tomatoes
1 pint
$2.00
-
-
Bell Peppers
1 lb.
$3.00
1/2 lb.
$1.50
Eggplant
-
-
1/2 lb.
$1.00
Winter Squash
1-4 lbs.
$3.00
1 lb.
$1.50
Apples
4 apples
$1.00
4 apples
$1.00
Okra
-
-
1/2 lb.
$1.00
Turnip and Turnip Greens
1 bunch
$1.50
1 bunch
$1.50
Cilantro
-
-
1 small bag
$1.00
Total
 
$16.00
 
$12.25

What's growin' on?

I wanted to first remind members this week that there are four weeks left in the season. The last delivery will be made on October 16th which will be the 25th week of the season. In the meantime, members can expect to see in next weeks share lettuce and possibly baby beets and beet greens. Tomatoes will most likely be with us for the remainder of the season, as well as eggplant and peppers.

Last week full share members received a bag of spicy lettuce mix, that was not listed in their product table. The bag was a combination of arugula, mustard greens and mitzuna (in case anyone was confused). This week members have received turnips and turnip greens. I hope members are able to utilize both the sweet and zesty turnip as well as its crisp leaves. Two varieties of turnips were grown, the Hakurie turnip which is the common white turnip and the scarlet turnip, a specialty red variety. Members have received one or the other.

A mixed bag of winter squash went out this week, members have either received spaghetti, red kuri, butternut, acorn or sweet dumpling varieties. I recommend using your Roma tomatoes as a sauce, since their thick and fleshy substance cooks up well.

A good number of members have written through out the season with feedback on specific crops or on their feelings about the season in general. I would love to hear more, both from those I have already heard from as well as those I have not. Thank you to all who responded to my Green Zebra inquiry last week, it seems as though I have received a thumbs up which is what I was expecting. It is a good tomato. Thanks everybody, and have a good week.

Recipes and Cooking Tips

Turnip Slaw:
    six medium turnips without greens
    1/2 teaspoon kosher salt
    2 tablespoons grated ginger
    1 cup rice vinegar
    1 1/2 tablespoon vegetable oil
    2 cups sliced inner celery stalks
    2/3 cup sliced dried apricot halves
    2 tablespoons sliced scallion greens
    about 1/4 cup sliced cilantro
Wash, peel, and thinly slice turnips. Combine with salt in a strainer, drain for 15-30 minutes, rinse then dry. Press ginger in small strainer set over small bowl to catch the juice, discard pulp. Add vinegar and oil to juice. Mix turnips in a bowl with the celery, apricots and scallions. Add dressing and toss well. Chill for an hour. Add seasonings to taste.

Nippy Turnip Greens:
    1 lb. turnip greens
    1 orange
    12 tender oil-cured black olives
    2 garlic cloves
    1/4 teaspoon chilli flakes
    1/4 teaspoon cumin seeds
    2 tablespoons olive oil
Wash greens. Drop into large pot of lightly salted water. Cook about two minutes, stirring often. Drain and chop. Remove hair-thin strips of orange peel. Pit and slice olives. Thin - slice garlic. Combine zest, olives and garlic on a cutting board. Sprinkle with chilli and cumin and chop fine. Combine in skillet with olive oil. Stir over medium heat to cook garlic lightly. Add the greens and toss a few minutes. Cover and cook a couple of minutes. Ta-da.

Elysian Fields Farm: Community Supported Agriculture

www.ElysianFarm.com Contact