Elysian Fields Farm
Community Supported Agriculture

Wednesday June 26th, 2002
Week 9

What's New This Week!!!

Produce
Full Share
Half Share
Size in Share
Farmer Market Value
Size in Share
Farmer Market Value
Snap Beans
2 lbs.
$4.00
1 lb.
$2.00
Basil
1 bag
$1.00
1 bag
$1.00
Summer Squash
2 lbs.
$2.50
1 lb.
$1.25
Garlic
2 heads
$1.50
1 head
$0.75
Blueberries
2 pints
$7.00
1 pint
$3.50
Green Peppers
1 lb.
$2.25
1/2 lb.
$1.50
Cherry Tom
1 pint (or 2 cucs)
$2.00
-
-
Cucumber
2 cucs (or Cherry Tom)
($2.00)
1 cucumber
$1.00
Total
 
$20.25
 
$11.00

Recipes and Cooking Tips.

For greatest nutrient retention it is advised to eat bell peppers raw, perhaps sliced as a snack with dip. You can refrigerate peppers in the hydrator drawer unwashed for 1-2 weeks. Also, peppers may be frozen. Cut into bite size pieces and place in an air-tight container. Peppers will soften when thawed.



Roasted Green Peppers:
    green bell peppers
    cheese
With tongs hold whole pepper over open flame until skin blisters. Cool and peel skin away. Open pepper from top carefully; remove seeds and core. Fill with cheese, and pop in low oven until cheese melts and conforms to shape of pepper. Chill overnight. Slice pepper; serve with other vegetables or use in a sandwich.

Snap beans are best eaten as soon as possible, but they can be refridgerated up to a week. Enclose in a paper bag or paper towel, then wrap in a plastic bag.



Basic Snap Beans:
    1 lb snap beans
    olive oil or sesame oil
    lemon juice
    salt and pepper
Drop beans into a big pot of boiling water with plenty of salt. Boil 1 1/2 minutes, then begin tasting for doneness-a subjective decision. I like them when the raw taste disappears but a barely perceptible crunch remains. Drain when they are barely done. Toss the drained beans in a dish with oil. Season with lemon juice, salt and pepper.

What's growin' on?

This week full share members have received Tongue of Fire snap beans in their share. They are named such because the Italian flat bean has flames of red on its green flesh. The red color unfortunately is lost once the beans are cooked. Don't worry though, if you really like the look of the red and green bean you can eat them raw, chopped in a salad or alone as a snack. Half share members have received green snap beans.

The summer squash this week is a mixture of Patty Pan squash, Zephyr and Magda. The green bell peppers have been given early, as they are the first flush of fruit on the plants. I am curious about how people feel about green peppers as opposed to red or yellow or orange. For those who don't know, green peppers are really just the immature fruit of a red bell pepper. What I mean is that their is no green variety of pepper, you simple pick the red peppers before they turn red. So, I have done so this week but feel I would like to leave most of them on to turn since I value the flavor better in a mature and colored pepper I assume others do as well. But, I may be wrong and would love to hear some feedback on this subject. If green peppers are desired, next year I could grow more peppers and have one half of the crop for greens, continual immature harvest, and one for reds.

The tomatoes are doing well and may be included in next weeks share or the share the week after. Sungold cherries (an orange cherry) has been given to some of the full share members this week. I am also curious to find if there are any members who like green tomatoes, I assume for fried green tomatoes. If there are, let me know and I will make sure I get some to you, otherwise I probably won’t put them in the share (I guess I am not convinced they are all that popular!)

Lastly, the melons are looking fabulous! Both the watermelons and cantelopes are really sizing up at this point. The will be included in either next weeks or the share the week after. Oh yes, and Okra has started to flower, and fruit, so there may be some of that soon as well.

The Flower Report!

Flower share members this week have received a bunch of sunflowers of various colors. I like to grow a wide variety of sunflower colors and shapes because I think it makes a lovely bunch. Some of the names of the varieties I use are Moulon Rouge, Sunny, and Sunbright Supreme. Sunflowers should be able to last a good week if not longer in regular luke warm tap water. For some reason Sunflowers do not need flower food, or rather flower food does not have an affect on the flower. Simply keep your vase clean and filled with plenty of water. One flower share member has received a bunch of gladiolas, as they are coming on just barely still yet. I am excited for their onset as they are one of my favorite flowers (as common as they are!)

Please send any and all feedback to effarm@earthlink.net or 732-8980.

Elise.

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