June 24th, 2009 Week 8
So much to cover this week!
1) Event At the Farm!!! This 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 too! It is kind of like an easter egg hunt.
-IF IT IS RAINING THE EVENT WILL BE CANCELED! And unfortunatly not rescheduled since we have a small window with which we need to harvest the potatoes.
-That being said, it is supposed to be supper hot, so come prepared for the heat.
-Bring: A sun hat, sunscreen, and water (although more will be provided).
-Direction: You can Mapquest 5925 Oakley Rd. Cedar Grove, NC 27231 OR follow these from Chapel Hill: Head West on I-40 (or from Durham Head South on I-85) until 85 and 40 merge together. Right after they merge together take exit #160 which says Efland (this is the second exit after 85 and 40 merge together but comes quickly). Turn right at the end of the exit ramp. Turn left at your first stop sign where the road T's. Follow this road around a right curve and to a stop light. Go straight through this stop light (you are now on Efland - Cedar Grove Rd.) for a good few miles. When you go through a blinking yellow light, you have one more mile to go. Turn left onto Lee's Chapel Rd. after that mile, then take your first right onto Oakley Rd. which is a gravel Rd. I am 5925. Park and walk out to the field where all the people are!
2)We have a CSA member who is a Librarian, and would like to recommend World Vegetarian by Madhur Jaffrey. Here is a bit from an article she wrote about it: "If you asked me last year to name the best vegetarian cookbook I would have said A Year in a Vegetarian Kitchen by Jack Bishop. With this classic book, however, Madhur Jaffrey has given Mr. Bishop a run for his money. World Vegetarian lives up to its name. There are recipes from Mexico, Africa, Asia, India, the Middle East, South America — if you can think of a region, a recipe from that region is included. I recommend the extremely tasty Fried Eggplant in Minty Tomato Sauce (it
was so good I had to restrain myself from licking the platter) and her split bean recipes (which I’ve been making with plain green split peas). Procuring some of the ingredients requires a bit of looking in local ethnic food stores, but it’s been worth it. Every recipe I’ve tried has been delicious and healthy. She does not use a lot of salt or fat, but rather lots and lots of spice. Since I took the book home, we’ve eaten a curry, rice, and one of her yogurt chutneys at least once a week. — Jennifer Lohmann
3)Today is my birthday!!! Yeahhhh me! I am 34! Crazy how time goes by....
4)Lastly, you all know I sell at the Carrboro Farmer's market on Wed. and Saturday's. Well, our market manager has let us know two things: One, there is a 'Love your Farmer's Market Contest' going on nationwide. The winning market gets $5,000. If you would like to vote for the Carrboro Farmers Market, please go to www.care2.com/farmersmarket/ . Also, if you shop at the Saturday Carrboro Market, keep in mind that July 4th is on a Saturday this year, and we will be having a shortened market from 7am to 10am and will be located on Main St. in front of Town Hall instead of on the commons. The commons are going to be set up for the town's 4th of July events.
Now onto the important stuff, the Produce!!!
-TOMATOES: Yum! Seriously. They are so good. This is just a small sampling of what is to come, as the quantity we will be harvesting will be increasing soon enough. The red tomatoes are my favorite, Big Beef, and the pink (if you have recieved them) are Pink Girls. You may need to let your tomatoes ripen a bit more. If that is the case, let sit on your counter until they are a deep shade of red or pink. This should only take a day or two. DO NOT put in the refrigerator. Temperatures colder than 55 degrees affect the flavor or tomatoes. We never refrigerate our tomatoes. We do harvest them before they are fully ripe for a couple of reasons: 1) once they have started turning color on the vine they have within them the ability to reach their flavor potential by ripening on or off the vine. If they are picked green, before they have reached 'the breaking point' (the point at which they start turning) they will not reach this flavor potential off the vine. This is how the commercial tomato industry harvests tomatoes (green then gases them to turn them red) and why store bought tomatoes don't really taste that great. So, we harvest hem after they have started turn because they will reach their flavor potential off vine, but before they are fully ripe so they have time to get to you before they start to go bad! Also, they travel better the firmer they are...and also you don't have to eat them all in one day if you get a variety of ripe stages in your bag they can last you all week! That was a mouthful!
POTATOES: The variety you have received this week is called Red Pontiac. We have others....you will see those after our infamous potato harvest this Sunday ;)
-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. We just finished harvesting the onions and puttin them on drying racks for storage. I assume you all know how to cook with onions? Olive oil, onions, sauttee and add anything else after that and YUM!
Thanks all! Hope your week of eating is enjoyable :) I love to hear from you. Elise.
|Tomatoes! 2 lbs. $6.00
Potatoes! 3 lbs. $6.00
Onions three $3.50
Basil 1 larger $3.00
Cabbage 2 small $4.00
Cucumbers 1.5 lbs. $3.75
|Tomatoes! 1 lb. $3.00
Potatoes! 2 lbs. $4.00
Basil 1 bunch $2.00
Cabbage 1 small $2.00
Onions two $2.50
Cucumbers 1 lb. $2.50