June 10th, 2009 Week 6
Produce and Cooking Info:
Event At the Farm!!! Sunday, June 28th 2-4pm
We will be harvesting potatoes, and could use your help! This has been a great family activity we have held in the past. The potatoes are plowed up with the tractor, and many hands sifting through the soil and collecting the potatoes into bins makes for a fast and easy one time harvest. Kids can help to! It is kind of like an easter egg hunt. I would like folks to RSVP if they can, just so I can get an idea of whether or not anybody is planning on coming. It is a nice way to get to visit the farm and see how the veggies grow that you eat, and gawk at the cute pigs.
Debrah Madison 'Vegetarian Cooking for Everyone' - if you are going to get one cook book to help you with your CSA this is the one. It is fabulous. It describes each vegetable on its own in depth then has cooking suggestions and recipes for each.
BROCCOLI: Well, we are under attach from the Cabbage Worm, so, soak and wash your broccoli in salt water first. The caterpillar is the same color as the stem, and blends in. The salt water removes it and they float to the top. Sorry if this is too icky for ya! Worth it though.
ONIONS!!! This is just the start of our lovely crop of onions this year. The white variety is called Candy and the red variety is called Candy Apple. Why? Because they are just so darn sweet. Very tasty, I am enjoying them raw in my cucumber salads every lunch. So, a little lesson on how onions grow. The green tops that are still attached to you onion bulb, are edible and taste like a scallion top. As the bulb forms, the top starts to die down, and when it has completely died down and is flopped over, it is time to harvest the onions and dry or cure them for storage. We like to harvest some 'fresh', while the greens are still alive, because it is so tasty to eat the greens! Put these onions in your refrigerator, in the bag, and they will store for a long time. After we pull them all up and dry them, they will resemble the ones you see in the grocery store with the papery outside skin. Those you can set on your counter. It will be a few weeks before we reach that point though. I assume you all know how to cook with onions? Olive oil, onions, saute and add anything else after that and YUM!
CARROTS AND BEETS!: There is no need to peel either of these before eating, they taste so sweet because they are young and fresh! You can eat them raw of course (the carrots not the beets) or you can roast them or shred them. Cut up beets and carrots into chunks, mix with s little olive oil and put in a roasting pan. Roast in oven at 375 for about a half hour or so (mix in those leeks and some garlic, yum!) Or, you can take them both and grate them then put them in a pan with a little butter or olive oil and just a little water. Cover and cook for about five to ten minutes until soft. Yum! If you have any turnips left you can add them to either as well!
Next Week: Cabbage! Onions! Potatoes?! Lettuce (last of it..)?! Radishes (last of 'em?! Carrots and beets are going down fast with this unseasonably hot weather. I am going to say we are going to have to wait and see what happens, but probably one more week or so. June is the time of year when we are transitioning from cool season crops to warm season crops. This transition in the field means that we need to mow down the old crops, disc them in (work in the organic matter into the soil to break down) and then plant a summer cover crop (a legume or grass of some sort that will help prevent erosion while the field is not in cash crop and fix nitrogen or add organic matter). Good times.
Thanks all! Hope your week of eating is enjoyable :) I love to hear from you. Elise.
|Green Beans - 1 lb. - 4.00
Lettuce - 2 heads - 4.00
Onions - three - 3.50
Carrots - 1 larger bunch - 4.00
Beets - 1 bunch - 3.00
Broccoli - 1 lb. - 3.00
Radishes- 1 bunch - 2.75
|Green Beans - 1/2 lb. - 2.00
Radishes - 1 bunch - 2.75
Lettuce - 1 head - 2.00
Beets - 1 bunch - 3.00
Onions- two - 2.50
Cucumbers - 3/4 lb. - 1.75
Carrots - 1 bunch - 3.00