Elysian Fields Farm
Community Supported Agriculture

Wednesday October 2nd, 2002
Week 23

What's New This Week!!!

Produce
Full Share
Half Share
Size in Share
Farmer Market Value
Size in Share
Farmer Market Value
Bok Choi
1 large head
$3.00
1 large head
$3.00
Beets
1 bunch
$1.50
-
-
Garlic
-
-
1 head
$1.00
Cherry Tomatoes
1 pint
$2.00
1 pint
$2.00
Basil
1/4 lb.
$2.00
1/8 lb.
$1.00
Tomatoes
2 lbs.
$4.25
1 lb.
$2.25
Bell Peppers
2 lbs.
$4.00
1 lb.
$2.00
Eggplant
1/2 lb.
$0.80
1 lb.
$1.50
Total
 
$17.55
 
$12.75

What's growin' on?

Hello members, hope you have been enjoying the cooler weather. It seems hard to believe that it is October, and that it is fall. Full share members this week have received beets, as half share members did last week. The beets are either 'Red Ace', 'Chiogga', or 'Bulls Blood'. The greens, unfortunately, do not look all that well. The have suffered from Fall Armyworm damage, as most of the fall crops here on the farm have. Every fall green that was planted looks as eaten and holey as the beet greens do. Why? I am trying to figure that out. It seems to me that, in asking around and visiting other farms, that the armyworm pressure varies. One farm (the farm your Bok Choi comes from as a favor returned), had some worm pressure last year but not as much this year. Another farm, about five minutes away from Elysian Fields, claims that this year is the worst they have every seen the armyworm pressure. Debbie Roos, Organic Extension Agent in Chatham County feels that the Excessive Armyworm pressure is connected to the severe dry weather conditions we have experienced this year. She claims that the natural pathogens that usually keep the worms and caterpillars in check have not flourished as the normally do, due to the lack of rain to promote those pathogens. All the same, what it boils down to is that I am having a hard time supplying you all with fall veggies. Please email or call if you have questions or concerns about this matter that you would like to talk over.

As you can see, the late summer peppers, eggplants and tomatoes are still holding on, and we will see these guys present in the bags for the last two weeks of the shares. Aside from that, I am going to be looking for some greens from some other organic farms for you all. There are two weeks left of the Wednesday Carrboro Market as well as two weeks left of the CSA. The Carrboro Saturday market goes until December 21st. The farm will do one or two more Saturdays and call it a season. In the next two newsletters I would love to share with members some details about the winter infrastructure projects the farm has planned.

Recipes and Cooking Tips

Bok Choi is a traditional stir fry vegetable from China. It is a great source of nutrition, containing high levels of Calcium and Vitamins, A, B-Complex and C. To store, keep in plastic bag and place in hydrator drawer of the refrigerator. The head will store for up to one week. I have a few cooking suggestions for Bok Choi, but no specific recipes to share. Aside from being great in a stir fry (chicken, tofu, veggies) or as a stir fry (itself, garlic, ginger, onion, soy sauce), Bok Choi is also great in soups. I like to chop it up and add it to Miso soup with garlic. The crisp texture and spicy flavor of the greens really compliments the Miso well.

Full share members should reference last weeks newsletter to find a great and simple recipe for baby beets and beet greens. I thought I might throw in a recipe for bell peppers since you have received a good number of them this week. The recipe below would ideally work best with a hot or semi-hot pepper, but the bells you received this week will work as well.

Chilies Rellenos Jose:
    whole or halved peppers
    1 pound Monterey jack cheese, cut into thin strips
    5 large eggs
    1/4 cup flour
    1 1/4 cups milk
    1/2 teaspoon salt
    1/2 lb. grated cheddar cheese
    1/2 teaspoon paprika
Remove seeds from peppers. Slip strips of Jack cheese inside chilies. Beat eggs and gradually add flour, milk and salt. Arrange peppers in well greased pan. Sprinkle on Cheddar. Pour on egg mixture. Sprinkle on paprika. Bake uncovered at 350 degrees 45 minutes.

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