Elysian Fields Farm
Community Supported Agriculture

Wednesday September 25th, 2002
Week 22

What's New This Week!!!

Produce
Full Share
Half Share
Size in Share
Farmer Market Value
Size in Share
Farmer Market Value
Tomatoes
2 1/2 lbs.
$5.50
1-2 lbs.
$3.50
Lettuce
2-3 heads
$4.00
1-2 heads
$3.00
Cherry Tomatoes
-
-
1 pint
$2.00
Cilantro
1 bag
$1.00
-
-
Peppers
1 lb.
$2.00
1/2 lb.
$1.00
Eggplant
1/2 lb.
$1.00
-
-
Beets
-
-
1 bunch
$1.50
Total
 
$13.50
 
$11.00

What's growin' on?

Hello everyone, hope you have all had a good week. We are expecting some rain this week so the farm is getting in gear to start seeding winter covers such as crimson clover and rye. Clover adds nitrogen to the soil while rye adds organic matter. The only beds left bare over winter are those that will be direct seeded into in mid february with crops such as carrots, beets, radishes and turnips. Often times the ground can be too wet to work the soil with a tractor around that time, so having the beds already prepared allows for easier access.

Strawberries were delivered last Tuesday, from Aarons Creek Nursery in Buffalo Junction, Virginia. Most of the growers in this area receive their plugs from this nursery. The farm ordered 5,000 plants this year, 1,500 more than last year. I think I have mentioned before that strawberries are treated like an annual in this zone and are replanted each fall and worked in each spring. The plants were planted in the ground on Friday and then the remainder this past Monday. Although there has not been deer pressure on the farm so far, a preventative deer fence has been constructed since it is well known that deer really like strawberry plants. We have to do what we can to keep those guys healthy, they are soooo good to eat I can hardly wait until next May. Later this week Larkspur, Batchelor buttons, Agrostemma and more will be seeded for harvest next spring.

For those of you who are interested in learning for yourselves sustainable farming and gardening skills, I have a couple of contacts for you. First, the Carolina Farm Stewardship Association (CFSA) annual conference is being held this year in Boone, NC. The conference is being held the 15-17 of November and will have workshops covering topics such as Mushroom production, composting, sustainable home products, introduction to organic gardening and farming, pasture pig production, seed saving and more. To learn more about the conference or to register for the conference you can call Tony Kleese, executive director of CFSA in Pittsboro, at 919-542-2402 or on the web at www.carolinafarmstewards.org. Also, Chatham County extension agent Debbie Roos has created a list serve for those involved in or interested in sustainable agriculture. If you would like to sign up for this list serve please contact Debbie at debbie_roos@ncsu.edu.

The shares have been on the light side lately, as we all can hopefully remember countering the full loads that can earlier this season. The farm has had a hard time this fall with the fall planted crops and apologize if anyone has had their heart set on a certian crop they may not be receiving this fall. Tomatoes, peppers and eggplant are a sure thing to last through the end of the season, we will see more beets but aside from that I can't say anything else for sure. Once again, the armyworm pressure (abnormally high!) has really taken a toll on the produce. You can see some damage on your beet greens this week (for half share members), which has been light comparatively. Please let me know if you have any questions, concerns or feedback. Thanks, Elise.

Recipes and Cooking Tips

Baby Beets and Beet Greens:
    baby beets
    greens from these beets
    2 tb shallots
    2 tb butter
    2 tb olive oil
    salt and pepper to taste
Cut stems and leaves 1 inch above beet crowns, and put leaves aside. Wash beets, steam for about 15 minutes and set aside. Wash beets leaves. Cut the leaves and small stalks diagonally into 1/2 inch slices. Chop shallots and add to butter and oil in frying pan. Cook for 2 minutes. Add beet greens and saute for 2-3 minutes, stirring, until they wilt and become tender. Season with salt and pepper.

Cilantro LIme Vinaigrette: (for your salads!)
    2/3 cup lime juice
    3 tablespoons minced garlic
    1/4 cup apple cider vinegar
    pinch salt
    2/3 cup cilantro leaves
    2-3 dashes Tabasco sauce
    1 TB cumin
    1/4 cup canola oil
    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
Place all ingredients except the oil in the blender. Turn on and slowly add oil. TA-DA.

Elysian Fields Farm: Community Supported Agriculture

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