June 11, 2014, Week 7

What’s Going on at the Farm?
                  Hello, folks!  We have decided to go ahead with our annual CSA Farm Tour and Potato Harvest this year, with a few small changes.  The biggest change is that we are going to host it in the morning on a Sunday, rather than a Sunday afternoon, to better beat the heat.  Another change is that the potatoes are planted this year on our new piece of land, down the road from the original farmland most of you would be familiar with.  This second piece of land is only a few miles down the road from the original land, so we should be able to tour both properties in a short amount of time.  We are considering having the event on either June 29th or July 13th, and will keep you updated in a separate email when we know more.  For those of you who are new, this is a family friendly event!  We start off the 1.5-2 hour event by harvesting potatoes for the first hour.  The little ones find this to be a fun game, searching through freshly plowed soil for the potatoes.  After that we will walk around both properties so that you can see the crops you are eating growing.  Here is a picture of the potato plants we will be harvesting while they are vigorously growing above ground:
                  In other news, we hope to have green beans soon, as well as the first tomatoes.  More cucumbers, squash, carrots and maybe one more week of beets to come!  This is the last of the broccoli, and unfortunately, the last of the cauliflower we had hoped to have for today didn’t make it through the heat of the weekend and bolted before we could harvest it this week.  Goodbye spring, hello summer!
                  That’s all for now, let us know if you have any questions, feedback or concerns, we love to hear from you!
Elise, Beth, Trish, Shelley and Soliz
                 
Recipes and Veggie Information!
Marinated Carrots with Fresh Mint
The Very Best of Recipes for Health, Martha Rose Shulman
Makes 4-8 servings
1 lb carrots, quartered lengthwise and cut into 2-3 inch lengths
Coarse sea salt
2 T sherry vinegar
2 T extra virgin olive oil
1 T slivered fresh mint

Place the carrots in a steamer basket set over boiling water.  Cover and steam for 5-6 minutes, or until just tender. Rinse under cold water and toss with a pinch of salt, the vinegar, and olive oil.  Marinate for 15 minutes, then toss with mint.  Serve at room temperate or chilled.
Cool and Tangy Cucumbers
1 lb. cucumbers
¾ teaspoon salt, divided
1 tablespoon red wine vinegar
1 tablespoon Asian sesame oil
2 teaspoons sugar
½ teaspoon finely chopped garlic
(chopped onion if desired)

Cut each cucumber half crosswise then into ¼ inch pieces.  Place them in a medium bowl and sprinkle with ½ teaspoon of the salt.  Tumble together to distribute the salt, and set them aside for 30 minutes to 1 hour.
Meanwhile, combine the remaining salt in a medium bowl with the vinegar, sesame oil, sugar, garlic and onion (if using).  Stir to dissolve the sugar and salt and mix everything together.
When the cucumbers are ready, rinse them well, and then pat them dry with a towel.  Add them to the bowl of vinegar sesame dressing and stir to season them evenly.  Let stand 30 minutes and serve at room temperature.  Cover and refrigerate for up to 3 days.

What's in the box?

Regular Share
Crop Amount  
 

Summer squash or zucchini 1 lb.
Head Lettuce 1 head summer crisp
Broccoli 1 lb.
Cucumbers 1 lb.
Onions 1 white, 1 red
Carrots 1 bunch orange (Mokum)

Full Share
Crop Amount  
 

Surprise item 1 bunch
Lettuce 1 head green summer crisp, 1 head red summer crisp
Cucumbers 2 lb.
Onion 1 white
Carrots 1 bunch orange (Mokum), 1 bunch rainbow colors
Broccoli 2 lb.