Elysian Fields Farm
Community Supported Agriculture

Wednesday August 7th, 2002
Week 15

What's New This Week!!!

Produce
Full Share
Half Share
Size in Share
Farmer Market Value
Size in Share
Farmer Market Value
Melon
1 large melon
$3.00
1 small melon
$2.00
Okra
3/4 lb.
$1.50
1/2 lb.
$1.00
Basil
1 bag
$1.00
1 bag
$1.00
Blueberries
2 pints
$7.00
1 pint
$3.50
Tomatoes
4-5 lbs.
$10.00
3 lbs.
$6.75
Cherry Tomatoes
1 pint
$2.00
1 pint
$2.00
Winter Squash
one large
$2.50
one smaller
$1.50
Peppers
4 peppers
$2.50
2 peppers
$1.50
Eggplant
2 eggs
$1.50
-
-
Total
 
$31.00
 
$19.25

What's growin' on?

I have had a few members inquire whether or not blueberries are still available to be picked since members did not receive berries in last week's shares. I wanted to let everyone know that there are plenty of berries to be picked, in fact I think there are more on the bushes now than all season. The berries will keep producing for another two to three weeks so come out to the patch now! Up Hwy 86 North from Hillsborugh (10 miles N of Hills) you will come to a blinking yellow light. One mile after the blinking yellow light off of 86 you will see a sign for the Wizards Cauldron. Turn in here and drive back about 1/4 mile. The blueberry patch is here, pick on the right side of the road only. If you drive down the driveway to the far side of the patch you will find the best berries.

There will be no flowers this week but most likely next. Also next week you can look forward to a Hubbard Winter squash called Red Kuri, more tomatoes, peepers, eggplant, Okra, blueberries and basil for all members. We may have watermelons but will have to see if they are big enough in a weeks time. Next week you will probably receive at least the same amount of tomatoes that you have received this week if not more. Also, I may throw in some summer squash and beans although at the same time I am trying to give members a break from more of the same. Thanks!

Recipes and Cooking Tips.

For those members who are not familiar with winter squash, the variety that you have received this week is called spaghetti squash. I have grown a few other varieties that you will be receiving through out the next few weeks. Spaghetti squash is named so because its stringy flesh closely resembles spaghetti. You want to store winter squash at about a temperature of 55 degrees but not below. Winter squash holds well so there is no need to can or freeze it, although cooked squash freezes nicely. You can cook spaghetti squash in the microwave if you want, for every 3 1/2 lb. squash place whole in oven and cook for 15 minutes. You can also boil the squash whole, covering the entire squash with boiling water for 20-30 minutes. You can bake the squash in a preheated oven at 350 degrees for about an hour depending on size. Prick squash with a fork so that the skin won't burst while cooking.

Now, once you have cooked the squash you can extract the spaghetti like flesh. Cut the squash in half and with a fork scrap out the stringy flesh. You can treat this flesh as spaghetti and add your favorite sauce to it; you can also saute with butter and cheese.


Okra and Tomato Stew:
    equal parts okra and tomatoes
    1 clove garlic
    2 tb butter
    1 tb vegetable oil
    1 cup chopped onions
    salt and pepper to taste
Cut okra into 1/2 inch pieces, chop tomatoes. Mince garlic. Heat butter and oil in saute pan. Stir in the okra and onions, saute for about 10 minutes. Add the garlic and tomatoes; saute for 3-4 minutes. Reduce heat and simmer for 10-15 minutes or until okra is soft.

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

Elise.

Elysian Fields Farm: Community Supported Agriculture

www.ElysianFarm.com Contact