August 7, 2008 R-A-I-N…a four letter word
Hello Folks,
Welcome to week 9 of our CSA! Summer is flying by isn’t it?
NEWS ON THE FARM: Our cows and calves are back from Teal Farm after grazing for 4 weeks. Its nice to see them on our fields especially since our grass is tall and ready for them! We are watching our turkey flock grow up nicely with a small percentage of fatalities which is unlike years past. “Batman”, our boar is also back! He has been reunited with our two sows which has had a calming affect on them which is nice since they were regularly escaping their pasture. Our market pigs are all ready to go to the butcher so over the next few weeks, we’ll be sending all of them (get your custom orders in or they all go to retail cuts). Then we’ll have just the one group of piglets of 19 for the fall/winter until the next farrow.
NEWS IN THE GARDEN: The soil is draining quite well despite all the rain but boy oh boy, we don’t need any more for awhile. Vegetables are growing like crazy! We are just about finished with our summer squash harvest so you wont see any more after this week (maybe next?)
Im hoping that you all are enjoying the harvest, I haven’t received any feedback other than “wow!” at the pick ups so that feels good. We would like to know if you have a great deal of excess each week. We are trying to gauge the amount to the best we can for the appropriate share size.
EXCESS can usually be frozen very easily and put away for later in the fall or winter. Canning does take more time and materials but is a wonderful way to go if you have the desire. There are great books on the subject! Try it! I freeze blanched green beans, broccoli and even cut up zucchini for use later.
NOTE ON GREENS: I realize that the greens have not been available recently. Mid summer, its always challenging to get a good harvest of greens. We had a large part of our head lettuce supply rot in the field because of the wet weather we have been having. Also, some of the loose lettuce also has been bolting between the heat and the wet. Its frustrating for sure. It may be a few more weeks until we get back on track. Enjoy other summer salads in the meantime: slaws, cucumbers etc.
THIS WEEKS HARVEST: Enjoy a bunch of beets, broccoli, squash again, cucumbers, a leek, eggplant, kale, LOTS of green beans, flowers and herbs.
REMINDER: Jubilee Farm LocalVore Market happens for the next 2 weeks! Aug 7 and 14th from 4-7
Hoedown on the Hill at Maple Wind Farm from 4:30-sunset on Sunday August 10th. Come enjoy some bluegrass music and some square dancing in our big arena barn. Bring a side or dessert to share and BYOB and plate and fork. We will provide kabobs and lemonade and water. No dogs please and do bring friends!
IN THE KITCHEN: 3 yummy recipes from this weeks harvest, Enjoy! Sorry about the formatting.
Maple Teriyaki Baked Beets
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Pungent Green Beans with Garlic, Ginger and Cumin.
Indian inspired dish to serve over couscous or quinoa.
10 cloves garlic, smashed
1 piece ginger (about 1 inch long), peeled, chopped
1 1/2 cups chicken or vegetable stock, divided
1 teaspoon ground cumin
1/4 cup mild-flavored vegetable oil
2 teaspoons whole cumin seeds
1 whole dried red chile pepper (optional)
2–4 fresh tomatoes, stems removed, peeled, finely chopped
2 teaspoons ground coriander
1 1/2 pounds green beans, cut in half (about 8 cups)
1 1/4 teaspoons salt
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
freshly ground black pepper
| 1. Put the garlic, ginger, and 1/2 cup of the stock in a blender or a food processor; process until a smooth paste forms. 2. Place a large wok (or pot) over medium heat. When the wok is hot, add the ground cumin and toast it just until it is fragrant. (This will take only a few seconds—be very careful not to overtoast it, as it can burn quickly). Immediately scrape the cumin onto a small dish and set aside. 3. Quickly wipe the wok with a damp cloth or paper towel to remove any remaining spice. Return the wok to the heat; add the oil, let it heat up for about 20 seconds and then add the whole cumin seeds. After 5 seconds, add the dried chile pepper. After another 25 seconds (30 seconds total for the seeds, with or without the chile), add the ginger-garlic paste. Cook and stir the ingredients for 2 minutes. Stir in the tomatoes and coriander. Cook, stirring, for 3 minutes. 4. Add the green beans, salt, and the remaining stock. Stir the ingredients until they come to a gentle boil. Reduce the heat to low and cover. Simmer, stirring once or twice, until the beans are tender, 6 to 8 minutes (or even less time for just-picked green beans). 5. Remove the cover from the wok. Stir in the lemon juice and the toasted ground cumin. Increase the heat and bring the mixture to a boil. Boil, stirring occasionally, until all the liquid has been cooked off. Remove the wok from the heat. 6. Remove the chile pepper. Season with plenty of freshly ground pepper. |
Zucchini Bread!!
2 eggs 1/2 cup vegetable oil
1 1/4 cups grated zucchini 1 teaspoon vanilla extract
1/2 teaspoon salt 1/8 teaspoon baking powder
1 3/4 cups all-purpose flour 1 teaspoon ground cinnamon
1 teaspoon baking soda 1 cup sugar
Preheat oven to 325 degrees F. Grease a baking pan. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder and salt; stir into the egg mixture. Pour batter into pan and bake for 60 minutes or until golden brown.
