News and blog

Posted 9/24/2015 1:30pm by Gary Brever.
2 MORE WEEKS OF DELIVERY! Please remember to bring bags or some other box so that you can leave your CSA box at the site.
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Soup's On! Check out our soup recipes below for ideas on what to do with your cabbage and other veggies.

This Week's Shares Include:

Full: Carrots, Onions, Salad mix, Cabbage, Arugula, Chard, Scallions, Fennel, Parsley, and Radishes

Mini: Brussel sprouts tops, Leek, Kohlrabi, Broccoli, Melon, Potatoes, Carrots, Arugula, Beans, Scallions, and Parsley

 

Farmer's Notes

The dry weather the past month has allowed us to be on top of cleaning up the field's from this past summer's crops.  The last of the summer crops have now been harvested. Trellising has been taken down; tomatoes, melons and cucumber fields have been mowed down; and the plastic has been taken up.  And many acres of our fields are growing a wonderful crop of cover for over the winter.

It's a good place to be at to not only close up this season, but also be preparing also for next year. 

We still have a lot of root vegetables still in the ground which will be harvested over the next several weeks... carrots, beets, parsnips and potatoes are all still growing or curing in the ground.  We also have not even touched our winter squash yet.  We have to find room for them in our greenhouses and sheds first which are now being taken up by a bumper crop of onions that have been curing and have to be bagged.

I hope you all have felt good about the season of vegetables that you've received from our farm.  Every year is so different. Some vegetables have done outstanding (i.e. onions and peppers) while others that we have had high hopes for (broccoli, cauliflower, tomatoes) fell short.   There are a couple vegetables this year that I still am scratching my head about.  Namely, the eggplant.  The plants have been beautiful through out the year, but did not produce any flowers until now.  It's the one mystery that I'll have to try to find an expert to figure out what occurred.  It's always an interesting venture this thing called vegetable farming.
 
I want to leave you with an essay written by one of my heroes, Wendell Berry.  Wendell's classic book, "Unsettling of America" lays out the history of the decline of American farming and rural life and the tragedy that this has left our country with. For those of you who are new to the food movement you may want to pick up a copy to help solidify why it's important to know where your food comes from and how it is grown.
 
We are currently asking for renewal for 2016.  If you are able to register and pay in full for your CSA share it will help out our farm a lot in the weeks and months ahead while we prepare for growing another year of vegetables for everyone.   Also, many of the root crops and winter squash  that I have mentioned will be in the fall storage share. That's the real focus of that share.  We still have shares available and information can be found on our website (along with the frozen winter share which we only have a few left).
 
Finally, I've been asked whether or not we will be doing a fall festival /potluck this year.  If there is enough interest we can hold it on Sunday, October 4th from noon to 4pm.  It would be a great opportunity for you to bring your family out to see the farm and meet your farmers and fellow CSA members.  Have a great week!
 
Sincerely,
Farmer Gary
Many times, after I have finished a lecture on the decline of American farming and rural life, someone in the audience has asked, "What can city people do?"

 

"Eat responsibly," I have usually answered. Of course, I have tried to explain what I meant by that, but afterwards I have invariably felt that there was more to be said than I had been able to say. Now I would like to attempt a better explanation.I begin with the proposition that eating is an agricultural act. Eating ends the annual drama of the food economy that begins with planting and birth. Most eaters, however, are no longer aware that this is true. They think of food as an agricultural product, perhaps, but they do not think of themselves as participants in agriculture. They think of themselves as "consumers." If they think beyond that, they recognize that they are passive consumers. They buy what they want—or what they have been persuaded to want—within the limits of what they can get. They pay, mostly without protest, what they are charged. And they mostly ignore certain critical questions about the quality and the cost of what they are sold: How fresh is it? How pure or clean is it, how free of dangerous chemicals? How far was it transported, and what did transportation add to the cost? How much did manufacturing or packaging or advertising add to the cost? When the food product has been manufactured or "processed" or "precooked," how has that affected its quality or price or nutritional value?

Most urban shoppers would tell you that food is produced on farms. But most of them do not know what farms, or what kinds of farms, or where the farms are, or what knowledge or skills are involved in farming. They apparently have little doubt that farms will continue to produce, but they do not know how or over what obstacles. For them, then, food is pretty much an abstract idea—something they do not know or imagine—until it appears on the grocery shelf or on the table.

Food in the Mind of the Eater
When food, in the minds of eaters, is no longer associated with farming and with the land, then the eaters are suffering a kind of cultural amnesia that is misleading and dangerous. The passive American consumer, sitting down to a meal of pre-prepared or fast food, confronts a platter covered with inert, anonymous substances that have been processed, dyed, breaded, sauced, gravied, ground, pulped, strained, blended, prettified, and sanitized beyond resemblance to any part of any creature that ever lived. The products of nature and agriculture have been made, to all appearances, the products of industry. Both eater and eaten are thus in exile from biological reality. And the result is a kind of solitude, unprecedented in human experience, in which the eater may think of eating as, first, a purely commercial transaction between him and a supplier and then as a purely appetitive transaction between him and his food.

And this peculiar specialization of the act of eating is, again, of obvious benefit to the food industry, which has good reasons to obscure the connection between food and farming. It would not do for the consumer to know that the hamburger she is eating came from a steer who spent much of his life standing deep in his own excrement in a feedlot, helping to pollute the local streams, or that the calf that yielded the veal cutlet on her plate spent its life in a box in which it did not have room to turn around. And, though her sympathy for the slaw might be less tender, she should not be encouraged to meditate on the hygienic and biological implications of mile-square fields of cabbage, for vegetables grown in huge monocultures are dependent on toxic chemicals—just as animals in close confinement are dependent on antibiotics and other drugs.

The consumer, that is to say, must be kept from discovering that, in the food industry—as in any other industry—the overriding concerns are not quality and health, but volume and price. For decades now the entire industrial food economy, from the large farms and feedlots to the chains of supermarkets and fast-food restaurants, has been obsessed with volume. It has relentlessly increased scale in order to increase volume in order (presumably) to reduce costs. But as scale increases, diversity declines; as diversity declines, so does health; as health declines, the dependence on drugs and chemicals necessarily increases. As capital replaces labor, it does so by substituting machines, drugs, and chemicals for human workers and for the natural health and fertility of the soil. The food is produced by any means or any shortcut that will increase profits. And the business of the cosmeticians of advertising is to persuade the consumer that food so produced is good, tasty, healthful, and a guarantee of marital fidelity and long life.

Eat Responsibly
Eaters must understand that eating takes place inescapably in the world, that it is inescapably an agricultural act, and that how we eat determines, to a considerable extent, how the world is used. This is a simple way of describing a relationship that is inexpressibly complex. To eat responsibly is to understand and enact, so far as one can, this complex relationship. What can one do?

Here is a list, probably not definitive:

Participate in food production to the extent that you can.
If you have a yard or even just a porch box or a pot in a sunny window, grow something to eat in it. Make a little compost of your kitchen scraps and use it for fertilizer. Only by growing some food for yourself can you become acquainted with the beautiful energy cycle that revolves from soil to seed to flower to fruit to food to offal to decay, and around again. You will be fully responsible for any food that you grow for yourself, and you will know all about it. You will appreciate it fully, having known it all its life.

Prepare your own food.
This means reviving in your own mind and life the arts of kitchen and household. This should enable you to eat more cheaply, and it will give you a measure of "quality control": you will have some reliable knowledge of what has been added to the food you eat.

Learn the origins of the food you buy, and buy the food that is produced closest to your home.
The idea that every locality should be, as much as possible, the source of its own food makes several kinds of sense. The locally produced food supply is the most secure, the freshest, and the easiest for local consumers to know about and to influence.

Whenever possible, deal directly with a local farmer, gardener, or orchardist.
All the reasons listed for the previous suggestion apply here. In addition, by such dealing you eliminate the whole pack of merchants, transporters, processors, packagers, and advertisers who thrive at the expense of both producers and consumers.

Learn, in self-defense, as much as you can of the economy and technology of industrial food production. What is added to food that is not food, and what do you pay for these additions?

Learn what is involved in the best farming and gardening. Learn as much as you can, by direct observation and experience if possible, of the life histories of the food species.

The last suggestion seems particularly important to me. Many people are now as much estranged from the lives of domestic plants and animals (except for flowers and dogs and cats) as they are from the lives of the wild ones. This is regrettable, for these domestic creatures are in diverse ways attractive; there is much pleasure in knowing them. And farming, animal husbandry, horticulture, and gardening, at their best, are complex and comely arts; there is much pleasure in knowing them, too.

The pleasure of eating should be an extensive pleasure, not that of the mere gourmet. People who know the garden in which their vegetables have grown and know that the garden is healthy will remember the beauty of the growing plants, perhaps in the dewy first light of morning when gardens are at their best. Such a memory involves itself with the food and is one of the pleasures of eating. The knowledge of the good health of the garden relieves and frees and comforts the eater. The same goes for eating meat. The thought of the good pasture and of the calf contentedly grazing flavors the steak. Some, I know, will think it bloodthirsty or worse to eat a fellow creature you have known all its life. On the contrary, I think it means that you eat with understanding and with gratitude. A significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which food comes. The pleasure of eating, then, may be the best available standard of our health. And this pleasure, I think, is pretty fully available to the urban consumer who will make the necessary effort.

Eating with the fullest pleasure—pleasure, that is, that does not depend on ignorance—is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience and celebrate our dependence and our gratitude, for we are living from mystery, from creatures we did not make and powers we cannot comprehend.

Wendell Berry, a Kentucky farmer, is the author of many books of essays, fiction, and poetry. His article on the pleasures of working with a hand scythe appeared in our January 1980 issue. "The Pleasures of Eating" originally appeared in What Are People For? by Wendell Berry. Copyright © 1990 by Wendell Berry. Reprinted by permission of North Point Press, a division of Farrar, Straus and Giroux, LLC
 

CSA GUIDE

A fabulous resource for all of our CSA members is our CSA guide. Find it athttp://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/476/CSA_Guide3.pdf

Highlights include:
• The Basics of Pick-up
• How Do I Eat All These Vegetables?
• Wasted Food and the Commercial Supply Chain
• Tips on Storage: How to Store Your Produce
• Pantry List

 

Save 10% When You Order Now - What A Deal!


Thank you for your on-going support of Ploughshare Farm.  It is our passion to bring our members great tasting, nutrient rich, organic vegetables. We hope you enjoyed this past season(2 more weeks left of regular season), and we'd like to make a special, limited time offer for you to reserve your 2016 share.

Purchase (and pay in full*) a 2016 CSA share before October 1st and you will save 10%.  (This is as much as $155 savings for a 3 season share). 

Together we can make a difference in this world!  To renew your membership go to: http://ploughsharefarm.com/members/returning

Include the coupon code "2016 Renew"

*You may either choose to pay in full via check or credit card.  Schedule payments are not eligible for this offer.

 

Please note: By making this purchase now you are illustrating your commitment to Ploughshare Farm's future and showing your strong values to local, sustainable farms. We cannot do it without you!!  

 

Why Buy Local?

1. Locally grown food is fresh food. Crops sold locally are picked at their peak, and are usually sold within 24 hours of harvesting. Which is a much faster turn around than non-local foods, which tend to be picked a week before entering the marketplace to allow for transport time.

2. Local Food Supports Local Farmers. Buying local food means that more of the profits end up going directly back to the farmer. If the farm is able to be more profitable, there is a greater chance that the farm will be able to continue to operate.

3. Local food builds communities. When you buy food direct from the producer it allows you to learn about the people who are growing the food, and to better understand the area you live in. Creating that tie between the producer and the consumer, helps to build a more united and educated community.

4. Local food preserves open space. Farmers want to farm. If they are able to make a sizable income through agriculture, then it is less likely they will resort to selling their land to developers, as a secondary means of income.

5. Local food makes a lighter carbon footprint. On average food travels 1,500 miles from farm to table, using 11 billion gallons of fuel annually. If only 10% of food was bought locally, 310,000 gallons of fuel could be saved each year.

6. Local food boosts the local economy. For every $100 dollars spent on local produce, $73 are reinvested into the local economy and agriculture. This can be compared to the average grocery store which typically only give 10% of their income back to the local economy. With these numbers it is clear that buying local is the better choice for the economy.

 

Fall Storage Share

3 months--October through December

Register now for the season!! Click here.

This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Deliveries are monthly. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, parsnips, turnips, brussels sprouts, and pie pumpkins.

These shares are a great option for saving money on meals especially during the holiday seasons.  Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.

A sample delivery will look like this:

First delivery will be a 10 pound bag of onions, a 5 lb bag of carrots and 10lb bag of potatoes, one 1 1/9bushel box of winter squash. Then one 3/4 bushel box filled with cabbage, root crops (parsnips, turnips, celeriac, etc.), Brussels sprouts etc.
 

Just 50 Frozen Winter Shares Available


Did you know one of Ploughshare Farm's "claim to fame" is that we were featured on Lynn Rossetto Kasper's nationally broadcasted radio show, "The Splendid Table?" She featured our Frozen Winter Shares. We are now busy in our processing kitchen, putting up food for these shares. Hurry, though we only sell 50 shares each year and they sell out!!

Click here for more information.
 
Did you know there's a great way to support Ploughshare Farm while at the same time providing fresh, organic food for low income families in MN? I am founder of the project "The Harvest for the Hungry Program." In the last two months alone Ploughshare Farm has provided 1000s of pounds of food. Let your charitable dollars fund a stronger, healthy and sustainable community!

For $100, a Harvest for the Hungry Share helps lower income families eat healthy and enjoy the farm with you. 

Learn more by clicking here.
 

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Hearty Cabbage Soup Recipe

http://connecticutlifestyles.com/hearty-cabbage-soup-recipe/

Ingredients:

    1/2 head cabbage, roughly chopped
    1 cup celery, diced
    1 cup onion, diced
    1 cup carrots, diced
    4 to 5 slices of bacon, diced
    2-3 cloves garlic, minced
    4 cups vegetable or chicken broth
    14 ounce can fire roasted diced tomatoes with juice
    1 tsp oregano
    2 tsp basil
    2 whole Bay leaves
    salt and black to taste

Directions:

1. Gather the ingredients and prepare the vegetables.

2. In large Dutch oven, cook bacon until crispy, then remove bacon. Add onions to bacon fat and cook until almost tender. Add garlic to onions and cook for one minute. Add celery and carrots, saute for 10 minutes.

3. Add broth and Bay leaves and bring to a boil. Once boiling, cover and simmer for 15 to 20 minutes.

4. Add oregano and basil and simmer for 2 minutes. Add tomatoes and cabbage. Bring to a boil and then reduce heat, cover and cook until the cabbage is tender. Season to taste with salt and black pepper.

5. Serve in soup bowl and add bacon bits as garnish.

6. Enjoy!

Grilled Romaine Lettuce, Fennel and Chicken Caesar Wraps


http://www.localthyme.net/recipes/grilled-romaine-lettuce-fennel-and-chicken-caesar-wraps/

My kids think sandwiches for supper are the bomb -- so do I especially when they come together this easily. If you want to speed the process along even further, pick up a rotisserie chicken on your way home and don't even bother grilling the chicken!

Ingredients

    2 Boneless Skinless Chicken Breast
    2 tablespoons Olive Oil
    1 head Romaine Lettuce
    1 bulb Fennel
    1/4 bunch Spring Onion
    1 Egg
    3 tablespoons Lemon Juice
    2 Garlic Scape , minced
    1/2 teaspoon Worcestershire Sauce , use vegetarian brand, if desired
    1 tablespoon Dijon Mustard
    dash Tabasco Sauce , optional
    2 Anchovy , or 2 teaspoons miso paste
    1 cup Extra Virgin Olive Oil
    1/4 cup Parmesan Cheese , grated
    Salt and Pepper , to taste
    4 large Flour Tortilla , use gluten free, if desired

Instructions

    Preheat grill or grill pan to high heat. Brush grill well with oil. Season chicken with salt and pepper and grill until internal temperature reaches 165˚, about 7 minutes per side.
    Meanwhile, slice your romaine in half lengthwise, leaving core intact to hold leaves together. Slice the fennel bulb lengthwise into quarters, and slice the onions lengthwise in half. Brush with oil and season with salt and pepper. Grill lettuce cut side down for 1-2 minutes, fennel for 4-5 minutes, and onion 4-5 minutes. Remove the cores from Fennel and lettuce, and chop. Trim root ends from onion and roughly chop. When chicken is done, allow to rest while you make the dressing.
    Crack egg into blender, add lemon juice, garlic, worcestershire sauce and anchovies. Puree until smooth. With engine running drizzle in oil and puree until emulsified. Pour into bowl and fold in cheese and season to taste with salt and pepper and if desired a dash of Tabasco sauce.
    Lay tortillas on work surface. Cut chicken into bite sized cubes. Toss lettuce, fennel and onion and chicken with dressing and adjust seasoning. Divide across tortillas, and roll up. Serve.

Reuben Soup


http://www.barefeetinthekitchen.com/2013/12/reuben-soup-recipe.html

Yield: 5 servings

2 tablespoons butter
1 medium size onion, diced into 1/2" pieces
2 large cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup flour, I used brown rice flour
4 cups chicken broth, adjust the salt depending on whether the broth is homemade or store-bought
2 cups cooked corned beef, chopped into bite-size pieces
1 cup sauerkraut, drained
3 medium Yukon gold potatoes, peeled and diced into 1/2" pieces
1 tablespoon Worcestershire sauce
1 teaspoon pickling spices
1/4 teaspoon caraway seeds
2 bay leaves
1/2 cup heavy cream
salt, to taste (I didn't add any salt at all, because my chicken broth was already salted.)
freshly ground black pepper, about 1/2 teaspoon
1 cup Swiss cheese, shredded
Optional: Toasted Rye bread for serving

Melt the butter in a large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the garlic and red pepper and saute another minute. Sprinkle with flour, stir to coat and continue stirring while the flour cooks with the onion for about 3 minutes.

Add the broth and stir to scrape up any bits off the bottom of the pan. Add the beef, potatoes, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds and bay leaves. Bring to a boil and then reduce to a simmer for about 12-15 minutes, just until the potatoes are tender.

Remove from the heat and remove the bay leaves and any large pieces from the pickling spices. Stir in the cream. Taste and add salt and pepper as needed. Scoop into bowls and top with cheese. Serve with rye bread, if desired. Enjoy!

Simple Pear Fennel Salad


http://www.localthyme.net/recipes/simple-pear-fennel-salad/

A light, bright simple salad that comes together in minutes. It is lovely on its own, or as a side to soup or a sandwich. Depending on how finessed you'd like the dish to look, you can just rough chop all the ingredients, or go all fancy-pants with that new mandoline you picked up over the holidays and shave the ingredients.

Ingredients

    1 bulb Fennel , stalks removed, fronds reserved for garnish
    1 large Pear , peeled and cored
    1/4 cup Walnut , toasted and chopped
    1/2 teaspoon Dijon Mustard
    1 tablespoon Orange Juice
    1 teaspoon Lemon Juice
    4 tablespoons Olive Oil
    Salt and Pepper , to taste

Instructions

    Cut the cores out of the fennel, then slice thinly or chop roughly. Thinly slice or rough chop the apple. Toss with walnuts and chopped fennel fronds to taste. Whisk together remaining ingredients, and toss salad with dressing to taste.

RAW BEET AND AVOCADO SMOOTHIE


1/2 large raw beet (peeled and cut into 1" pieces)
1 ripe haas avocado (peeled and pitted)
2 tablespoons of lemon juice
1 cup orange juice
1 cup water
5 baby carrots
1/2 cup broccoli
1 cup of ice

Place all ingredients into Vitamix container (liquids first, then soft ingredients, then ice). Select Smoothie setting and start. Enjoy!
RADISHES
Radishes are popular across the globe, from Japan (where it accounts for 15% of vegetable production) to the U.S. where 400 million pounds are purchased annually. The roots and greens are tasty and can be used in your cooking.

Did you know?
• Fresh Radishes are rich in vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g.
• Radishes are very low calorie root vegetables; contains only 16 calories per 100 g. However they are very good source of anti-oxidants, minerals, vitamins and dietary fiber.

Storage:
Store radishes for up to two weeks in a plastic bag or damp cloth in the refrigerator. Store greens separately, wrapped in a damp towel in the crisper drawer - use greens asap.

How to Use:
• Give the skins a good scrub, there is no need to peel. Enjoy them raw - whole, sliced, grated or sliced into matchsticks. Great dipped in ranch dressing. They are peppery, so to tone down the bite, steam for 8-12 minutes until tender but not mushy. Roll in butter and add salt and pepper.
• Radishes are great garnishes for Latin food. Slice and add to tacos, quesadillas or guacamole.
• Use in soups and stews instead of turnips or add to mixed vegetable stir fries. Or make a grandma sandwich which is thinly sliced radishes on buttered French or sourdough bread, with a sprinkle of salt. Also tasty if you add spinach and cheese to the sandwich.
PEPPERS
Stuff ‘em, saute ‘em, grill ‘em, or eat them raw. Peppers are great in a variety of uses, and add flavor to any number of ethnic dishes. They can also be frozen and dried.

Storage:
Refrigerate unwashed peppers unwashed in hydrator drawer 1-2 weeks.

How to freeze:
Wash and dry peppers. Cut into bite-sized pieces and place in an airtight container or Zip-lock freezer bag.

How to Use:
• Try the famous roasted bell pepper: Place bell pepper under broiler, above hot coals, or over open flame. Toast it, turning often, until the skin is blackened evenly. Place pepper in a brown bag, close, and allow to steam 10-15 minutes. Skin will peel off easily with the aid of a paring knife.
• For greatest nutrient retention eat bell peppers raw: Thinly slice lengthwise for a crunchy snack or for dipping, layer slices into a favorite andwich, or dice in a variety of salads.
• Add peppers to soups, stews, omelets, quiches, casseroles and stir-fries.
BROCCOLI
Broccoli was discovered in the Mediterranean wild and has now been bred into various varieties. Broccoli is best used within a few days of harvesting. Broccoli heads are rich source of phyto-nutrients that help protect from prostate cancer and stroke risks. It is actually a flower vegetable and known for its notable and unique nutrients that are found to have disease prevention and health promoting properties.

Did you know?
• Fresh broccoli is an exceptionally rich source of vitamin-C.
• Broccoli leaves (green tops) are an excellent source of carotenoids and vitamin A.

Storage:
Store in a plastic bag in the hydrator drawer of the refrigerator.

Prep:
 Soak head upside down in cold, salted water to remove any hidden field pests. Remove lowest part of stem if woody or tough.

Freezing:
Broccoli also freezes well. Cut into florets and slice stems. Blanch for 3-4 minutes and cool in an ice bath to stop the cooking process. Drain, let dry and place in an airtight container.

How to Use:
•Fresh broccoli is great on a veggie tray with a cool dip.
• Steaming increases digestibility, heightens color and retains most of the nutrients. The stalk and florets are all edible to be sure to eat it all. Chop and separate florets, steam lightly for 5-7 minutes and eat as an app or tossed into a pasta salad.
• Broccoli pairs well with butter, fresh lemon juice, anchovy, soy sauce and many hard, grated cheeses such as Parmesan.
FENNEL
Fennel can be eaten raw, baked, steamed or sautéed. Take a bite right away and taste the flavor. It's great dipped raw into hummus or can be substituted for celery in most recipes.

Did you know?
• Fennel is low in calories, but offers significant vitamin A and calcium, potassium and iron.
• The ancient Egyptians, Greeks and Romans believed fennel an excellent aid for digestion.

Storage:
Store fennel in a plastic bag in the fridge for up to two weeks. The leaves will go limp - wrap them in a moist towel and refrigerate.

Prep:
Wash fennel bulb, trimming and woody or damaged areas.

How to use:
• Use the feathery leaves as a fresh herb for seasoning where you would use dill.
• Very tasty on baked, broiled or grilled fish (try salmon or trout) with lemon and butter.
• Fennel stalks are also great tucked under a whole fish or a pork loin and roasted.
• Substitute for celery in most any recipe.
• Try a saute of fennel, artichoke hearts, zucchini, tomatoess, sweet bell pepper, thyme, and a dash of salt and pepper.
• Steam fennel and chill it along with other vegetables; dress with a spoonful of lemon juice, oilive oil, chopped chives or green onion, and salt and pepper.
 
SALAD MIX
Clean all of your greens in cool water as you would spinach. Greens can be stored in a salad spinner if you have one or wrapped in a clean cloth or paper towel and placed in a plastic bag. Add a paper towel to the plastic bag and it may keep the greens fresh a bit longer. Mixing lettuces with other greens and herbs, as well as cooked or raw vegetables creates interesting textures and flavors. Get creative and discover your favorite salad preparation.

How to use:
Add fresh herbs from Ploughshare or from your own herb garden to liven up your salads. Add greens to your sandwiches, tacos, burritos or omelets. Lightly sauté (keep a close eye, they cook quickly) then add to baked dishes like quiche or lasagna.
 
Please plan to bring your CSA boxes back next week! There will be three more deliveries made for the summer shares. Storage shares start soon! Have you bought yours yet?
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Try freezing some of your veggies this week so you can enjoy them this winter!

This Week's Shares Include:

Leek (full))
Celery (full)
Beets (mini)
Peppers
Jalapeño
Potatoes
Broccoli
Arugula
Beans
Tomatoes (mini)
Fennel (mini)
Scallions (mini)
Salad mix
Cilantro

 

Farmer's Notes

Beautiful extension this past week to summer has made for great working weather.  In between the weekly harvest, we are busy cleaning up the fields and getting them ready for winter.  This was the final week for our short lived season of outdoor tomatoes this year.  We have to pull up the drip tape and black plastic that they grow on.  Then we get in a fall planting of cover crop -- this year we are trying a mix of oats, vetch, clover, and buckwheat.

I'm also taking advantage of the dry days to plow up some new ground. It's not a lot more ground that we will be putting into cultivation (only about 3 acres) but by having a bit more land that we can use, it will allow us to fallow other fields that are currently growing vegetables.

For those of you who have never been up to the farm,  we have 160 acres, but we grow on 30 acres (30 acres is a lot for vegetables).  Much of the other ground is in wetlands so is not tillable.  We also rent 3 acres on an another organic farmer's property which is made up of heavier soil.
 
It's always exciting to open up new ground because my mind envisions what the future year's of vegetables will look like and feel like in this new land. 
 

Tips For First-Timers

• Try freezing some of your produce this week so that you can keep eating delicious Ploughshare veggies once the summer season is over (and consider buying a fall share!).

Find a comprehensive post on freezing vegetables by the Missouri Extension here:
Quality for Keeps: Freezing Vegetables
http://extension.missouri.edu/publications/DisplayPub.aspx?P=GH1503

VIDEO: BLANCHING AND FREEZING GREENS
https://www.youtube.com/watch?v=xJdDaQU308c
 

CSA GUIDE

A fabulous resource for all of our CSA members is our CSA guide. Find it athttp://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/476/CSA_Guide3.pdf

Highlights include:
• The Basics of Pick-up
• How Do I Eat All These Vegetables?
• Wasted Food and the Commercial Supply Chain
• Tips on Storage: How to Store Your Produce
• Pantry List

 

OTHER NOTES

Please bring back your boxes (See the survival guide for information on how to best "break down you box").
 
The earlier that people can pick up their shares the better the quality.  We strive to keep our veggies cool after harvest. (34 degrees) The quality degrades for every hour sitting at the sites unrefrigerated.
 

Fall Storage Share

3 months--October through December

This will be the final week for ordering storage shares at the current prices. It's a bargain so get in soon!! All Organic!

Register now for the season!! Click here.

This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Deliveries are monthly. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, parsnips, turnips, brussels sprouts, and pie pumpkins.

These shares are a great option for saving money on meals especially during the holiday seasons.  Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.

A sample delivery will look like this:

First delivery will be a 10 pound bag of onions, a 5 lb bag of carrots and 10lb bag of potatoes, one 1 1/9bushel box of winter squash. Then one 3/4 bushel box filled with cabbage, root crops(parsnips, turnips, celeriac, etc.), Brussels sprouts etc.
 

Just 50 Frozen Winter Shares Available


Did you know one of Ploughshare Farm's "claim to fame" is that we were featured on Lynn Rossetto Kasper's nationally broadcasted radio show, "The Splendid Table?" She featured our Frozen Winter Shares. We are now busy in our processing kitchen, putting up food for these shares. Hurry, though we only sell 50 shares each year and they sell out!!

Click here for more information.
 

Are you seeing the entire newsletter?

If you don't see text on both sides and have one column that is empty, scroll to the bottom of the email. You may see this: This message has been truncated. Click on the box to Show Full Message.

Lean and Juicy Cilantro and Jalapeño Burgers


http://savvysavoriesandsuch.blogspot.com/2012/05/lean-and-juicy-cilantro-and-jalapeno.html

Ingredients:
1 lb of lean ground beef
1-2 tbs of garlic, minced
2 tablespoons (or more) of fresh cilantro, minced,
1 tablespoon of onion, minced. (I used white but any kind would work).
1 Jalapeño, minced (remove all or some seeds depending on your spice preference).
Salt & pepper to taste
1 egg, to bind the beef
Sliced cheese of choice, for topping
Sliced tomato, for topping
Spinach leaves, for topping
Whole wheat buns

Directions:
1) In a large mixing bowl add ground beef, garlic, cilantro, onion, Jalapeño, salt & pepper. Using your hands, get messy and mix all of the ingredients into the beef together.

2) In a separate bowl crack one egg and whisk until frothy. Add the egg to the beef mixture. Mix the egg with your hands into the beef.

3) Flatten the beef evenly into the bowl. Use your hand to divide the beef into fours; this will help you to make evenly-sized patties. Take each section and pat tightly into a patty shape.

4) Grill, bake, or fry  the burgers on a pan until cooked as desired . I prefer some pink in my burgers and after using the Marinade Express it is safe to do this, as up to 99.5 % of all bacteria is eliminated!

5) Top the burger with a slice of cheese-- we used Munster but any will be delicious--, top with a slice of tomato and spinach. I used whole wheat buns because they are healthier and tastier. These burgers were so flavorful and juicy I didn't use ketchup and mustard for my second serving!
 

SPICED CARROT AND SPINACH SOUP


http://www.bbcgoodfood.com/recipes/1739639/spiced-carrot-and-spinach-soup

Ingredients

    3 large Carrots peeled and chopped
    1 large onion peeled and chopped
    1 potato peeled and chopped
    1 thumb size piece of ginger grated/or 1 tsp minced ginger
    2 cloves of garlic/ or 1 tsp minced garlic
    1 fresh red chilli/or 1/2 tsp minced chilli (optional)
    160g frozen spinach/or 1 large bag of fresh spinach
    1 tsp of ground coriander seeds
    1 tsp of ground cumin seeds
    1/2 tsp of ground fennel seeds (optional)
    1/2 tsp of turmeric (optional)
    1.5 Litres veg stock
    1 tbsp of sunflower/olive oil/ or other light oil
    Salt and pepper to taste

Method

        1) Heat oil in large saucepan, on a medium heat. Add onion and saute gently until softened, but not browned.
        2) Add carrot and potato, saute gently for a further 5 minutes, stirring occasionally.
        3) Add garlic, ginger chilli and spices, saute for a further, stirring occasionally.
        4) Add spinach, cooked through for 5 minutes (wilt for 5 minutes if using fresh)
        5) Add stock, bring to the boil, cover and reduce to a simmer. Simmer for 20 minutes, stirring occasionally
        6) Add salt and pepper to taste

Sesame Noodles with Wilted Garden Greens


http://bevcooks.com/2012/11/sesame-noodles-with-wilted-garden-greens/

(noodles recipe from The Pioneer Woman, adapted slightly to feed 2 embarrassing appetites):

* 1/2 pound spaghetti
* 1/4 cup soy sauce
* 2 Tbs. sugar
* 4 cloves garlic, minced
* 2 tsp rice vinegar
* 2 Tbs. toasted sesame oil
* 1 Tbs. sambal oelek
* 2 Tbs. canola oil
* 2 scallions, finely sliced
* 1 Tbs. extra-virgin olive oil
* 6 cups chopped winter greens (I used dinosaur kale, bok choy and swiss chard)

Bring a large pot of water to a boil. Cook the pasta until al dente. Drain and throw back into the pot.

In the medium bowl, combine the soy sauce, sugar, garlic, rice vinegar, sesame oil, sambal oelek and canola oil (I left out the water because I’m a rebel) and whisk whisk whisk!

In the meantime, heat your olive oil in a medium skillet over medium high. Add the greens and sauté until slightly wilted, maybe 2 minutes. Season with a small pinch of salt.

Toss noodles with the dressing and wilted greens. Sprinkle with scallions and eat up, yo!
 

Lemon Dijon Dill Potato and Broccoli Salad


http://www.localthyme.net/recipes/lemon-dijon-dill-potato-and-broccoli-salad/

A simple salad for a weeknight supper that I often serve with grilled steak or chicken.

Ingredients

    1/2 cup Extra Virgin Olive Oil
    2 tablespoons Dijon Mustard
    3 tablespoons Lemon Juice
    2 tablespoons Dill , sub 2 teaspoons dry if no fresh is on hand
    1 pound Red Potato , or yellow potato; cut into 1 inch dice
    1 head Broccoli

Instructions

    Bring pot of salted water to the boil. Meanwhile, whisk together oil, mustard, lemon juice and dill. Season with salt and pepper. When water is boiling, add potatoes and broccoli and cook until potatoes are tender and broccoli is bright green, about 5- 7 minutes. Drain veggies and toss in dressing. Taste and adjust seasoning.

One Pot Kielbasa Pasta


http://www.localthyme.net/recipes/lemon-dijon-dill-potato-and-broccoli-salad/

A simple salad for a weeknight supper that I often serve with grilled steak or chicken.

http://sugarapron.com/2015/02/15/one-pot-kielbasa-pasta/

Ingredients

    1 tbsp olive oil
    1 lb smoked kielbasa or turkey/chicken sausage sliced 1/4 inch thick
    1.5 cups diced onion
    2 cloves garlic, minced
    2 cups low-sodium chicken broth
    1 (10 oz) can diced tomatoes
    8 oz dry pasta(small pasta)
    1/2 cup milk or heavy cream
    1/2 tsp salt and pepper, each
    1 cup shredded Cheddar cheese
    1/3 cup thinly sliced scallions, for garnish

Instructions

    Add olive oil to a 4-5 quart saute pan over medium high heat.
    Fry the smoked kielbasa and onions.
    Add garlic and cook until fragrant, about 30 seconds.
    Add chicken broth, tomatoes, heavy cream, pasta, and seasonings.
    Simmer for 15 minutes, or untill pasta is tender.
    Remove skillet from heat and stir in 1/2 cup cheese.
    Top with remaining cheese and cover until cheese is melted, spotty brown, and bubbly.
    Sprinkle with sliced scallions and serve.
    This only makes 4 large servings, so if you are feeding a larger group or want leftovers,I'd recommend doubling the recipe, it's well worth it! Enjoy!
PEPPERS
Stuff ‘em, saute ‘em, grill ‘em, or eat them raw. Peppers are great in a variety of uses, and add flavor to any number of ethnic dishes. They can also be frozen and dried.

Storage:
Refrigerate unwashed peppers unwashed in hydrator drawer 1-2 weeks.

How to freeze:
Wash and dry peppers. Cut into bite-sized pieces and place in an airtight container or Zip-lock freezer bag.

How to Use:
• Try the famous roasted bell pepper: Place bell pepper under broiler, above hot coals, or over open flame. Toast it, turning often, until the skin is blackened evenly. Place pepper in a brown bag, close, and allow to steam 10-15 minutes. Skin will peel off easily with the aid of a paring knife.
• For greatest nutrient retention eat bell peppers raw: Thinly slice lengthwise for a crunchy snack or for dipping, layer slices into a favorite andwich, or dice in a variety of salads.
• Add peppers to soups, stews, omelets, quiches, casseroles and stir-fries.

HOT PEPPERS
Add some kick to your meals this week.

Storage:
Refrigerate unwashed peppers unwashed in hydrator drawer 1-2 weeks.

Prep:
If your recipe calls for a pepper to be seeded, remove the seeds and veins. While it is actually the seeds and the veins that cause all the heat, the oils in the peppers can irritate your skin. You may wish to wear rubber gloves when seeding and chopping hot peppers. When you are finished, wash your hands well with soap and water. And be careful not to touch or rub your eyes!

If you do eat a really hot chili and it’s burning the inside of your mouth, drink milk or eat yogurt. Water doesn’t alleviate the burning sensation.

How to Use:
• Add to chili, soups, tacos or any other dishes that would be better with a little heat.
• Thin slices on sandwiches bring a kick to your normal lunch.
ARUGULA
Rich in vitamin C, Arugula has a strong, peppery taste that brings an interesting dimension when served raw or cooked. This green needs to be used fairly quickly, within a few days of delivery. To savor its rich flavor, simply dress it with lemon juice and extra virgin olive oil. This preparation makes a perfect bed for grilled or roasted meats. Or create an Arugula pesto by combining the greens (stems removed) with garlic, olive oil and pine nuts in a food processor. This pesto makes a great addition to rice, veggies and meats.

Did you know?
• Arugula is good in minerals especially copper and iron. In addition, it has small amounts of some other essential minerals and electrolytes such as calcium, iron, potassium, manganese, and phosphorus.

Storage:
Store the herb as you do for other greens like spinach, kale…etc. Place it in the vegetable compartment of the refrigerator set at high relative humidity.

Cleaning:
Discard yellow, wilted, bruised leaves. Place the leaves in a large bowl of cold water and swish thoroughly as you do it in cases of other greens like spinach in order to remove sand, soil, dirt…etc. Then drain the water, gently pat dry using moisture absorbent cloth before use in cooking.
BROCCOLI
Broccoli was discovered in the Mediterranean wild and has now been bred into various varieties. Broccoli is best used within a few days of harvesting. Broccoli heads are rich source of phyto-nutrients that help protect from prostate cancer and stroke risks. It is actually a flower vegetable and known for its notable and unique nutrients that are found to have disease prevention and health promoting properties.

Did you know?
• Fresh broccoli is an exceptionally rich source of vitamin-C.
• Broccoli leaves (green tops) are an excellent source of carotenoids and vitamin A.

Storage:
Store in a plastic bag in the hydrator drawer of the refrigerator.

Prep:
 Soak head upside down in cold, salted water to remove any hidden field pests. Remove lowest part of stem if woody or tough.

Freezing:
Broccoli also freezes well. Cut into florets and slice stems. Blanch for 3-4 minutes and cool in an ice bath to stop the cooking process. Drain, let dry and place in an airtight container.

How to Use:
•Fresh broccoli is great on a veggie tray with a cool dip.
• Steaming increases digestibility, heightens color and retains most of the nutrients. The stalk and florets are all edible to be sure to eat it all. Chop and separate florets, steam lightly for 5-7 minutes and eat as an app or tossed into a pasta salad.
• Broccoli pairs well with butter, fresh lemon juice, anchovy, soy sauce and many hard, grated cheeses such as Parmesan.
BEANS
Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Green beans are often steamed, boiled, stir-fried, or baked in casseroles.

Storage:
Keep beans in a bag in your refrigerator; or fill a bowl with cold water place your beans in that in the fridge. This keeps them crisp.

Prep:
Remove strings and stems of fresh beans before cooking. Beans retain more nutrients when cooked uncut.

How to Use:
• Boil until just tender or steam to keep in more of the vitamins. Watch carefully for beans to brighten in color and become tender, but not soft or mushy.
• Beans are great in stir fries and sautéed with peanut butter and peanuts, or fresh ginger and lime for a southeast Asian dish.
CELERY
Our celery may look and taste more vibrant than what you’re accustomed to. (Some of you might even say it tastes “aggressive.”) This is because we do not blanch our celery plants by hilling soil around them to exclude light. Blanching would make for paler, juicier
Posted 9/17/2015 3:46pm by Gary Brever.
Did you know our frozen winter shares were features on the Splendid Table?
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Peppers
Arugula
Carrots (full)
Cucumbers (full)
Melon or watermelon
Tomatoes
Beets (full)
Scallions
Beans (mini)
Onions (mini)
Celery (mini)
Leek (mini)
Dill
Basil
 

Farmer's Notes

Final week for field tomatoes and melons this week before I'll be mowing down the vines and getting the fields prepped for next year. 

Once we get to the end weeks of melon season, the melons can be hit or miss as far as ripeness goes, so I want to forewarn everyone ahead of time. 

It was very nice to see fresh arugula this week.  I know many of you were wondering why you hadn't seen any yet this year.  In year's past, we would plant in the spring.  However, in the spring it's so difficult to grow because of flea beetle pressure which are little bugs that riddle the leaves with small holes.  We actually had planted several times in the spring; however, because the leaves just didn't look good we ended up not harvesting.  It's interesting that this time of year when we plant, there are barely any flea beetles to be seen so we can grow high quality arugula without even having to cover them.   They are luscious and make a great treat either as a fresh summer salad or lightly blanched along with the red peppers, onions and some mushrooms.
 
I encourage you all this week to make your purchase of the fall storage share.   See my note below on using these shares.  These really are a great bargain for your family to have organic vegetables much of the winter long.  
 

DON'T BE INTIMIDATED BY FALL SHARES

I want to assure to you that you should not be intimidated by these shares. I want to make it clear that you don't need a special root cellar or design special boxes for you to have good luck with these shares. The key with these shares is to use them up! They are delivered once a month so think of all the nice stews, and roasted vegetable recipes you can make as we come into autumn...

Yes, you will receive a lot of vegetables. But many of them will keep just fine in a heated garage (above 32 degrees) or a cool basement. In fact, we were still using onions and potatoes from our farm in March that were just kept in the mesh bags in our garage, doing nothing special to them. Squash likes it in the 50s or above so you can keep them in your house. Carrots will keep over a month in your garage with very little spoilage. The only items that you may want to keep in the refrigerator are things like the cabbages or Brussels Sprouts.

These shares are a real bargain for the amount of food you receive. So, if you feel like you won't be able to utilize all the food... a winter squash or two may make a nice gift to a neighbor or friend.
 

Tips For First-Timers

• To save your herbs for later, place a few leaves in ice cube trays, cover with water and freeze. Save them in Ziplocks and take them out this winter to add flavor to your soups and stews.

• Don’t throw away the green tops of your vegetables! Puree the washed greens with a bit of water, pour into ice cube trays, freeze and store in Ziplock bags. This winter, add to soups or smoothies.
 

CSA GUIDE

A fabulous resource for all of our CSA members is our CSA guide. Find it athttp://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/476/CSA_Guide3.pdf

Highlights include:
• The Basics of Pick-up
• How Do I Eat All These Vegetables?
• Wasted Food and the Commercial Supply Chain
• Tips on Storage: How to Store Your Produce
• Pantry List

 

OTHER NOTES

Please bring back your boxes (See the survival guide for information on how to best "break down you box").
 
The earlier that people can pick up their shares the better the quality.  We strive to keep our veggies cool after harvest. (34 degrees) The quality degrades for every hour sitting at the sites unrefrigerated.
 

Fall Storage Share

3 months--October through December

Register now for the 2013 season!! Click here.

This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Deliveries are monthly. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, parsnips, turnips, brussels sprouts, and pie pumpkins.

These shares are a great option for saving money on meals especially during the holiday seasons.  Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.

A sample delivery will look like this:

First delivery will be a 10 pound bag of onions, a 5 lb bag of carrots and 10lb bag of potatoes, one 1 1/9bushel box of winter squash. Then one 3/4 bushel box filled with cabbage, root crops(parsnips, turnips, celeriac, etc.), Brussels sprouts etc.
 

Just 50 Frozen Winter Shares Available


Did you know one of Ploughshare Farm's "claim to fame" is that we were featured on Lynn Rossetto Kasper's nationally broadcasted radio show, "The Splendid Table?" She featured our Frozen Winter Shares. We are now busy in our processing kitchen, putting up food for these shares. Hurry, though we only sell 50 shares each year and they sell out!!

Click here for more information.
 

Are you seeing the entire newsletter?

If you don't see text on both sides and have one column that is empty, scroll to the bottom of the email. You may see this: This message has been truncated. Click on the box to Show Full Message.

LENTIL VEGGIE SOUP

http://cleananddelicious.com/2011/03/17/lentil_veggie_soup_w_collards/

Ingredients
    1 pound green lentils
    2 onions, chopped (about 3 cups)
    2 leeks, chopped (about 2 cups)
    6 cloves of chopped garlic1/4 cup olive oil
    1 teaspoon dried thyme
    1 teaspoon ground cumin
    8 stalks of chopped celery (about 3 cups)
    6 carrots, chopped (about 3 cups)
    1 bunch of collard greens, stemmed and cut into ribbons
    4 cups chicken stock
    8 cups water
    1/4 cup tomato paste
    2 tablespoons sherry vinegar
    Salt and pepper to taste

Directions

In a large bowl, cover the lentils with boiling water for 15 minutes and then drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for about 20 minutes or until the vegetables are translucent and very tender. Add the celery, carrots and collards and saute for 10 more minutes. Add the chicken stock, water, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Adjust the seasonings and finish with the sherry vinegar. Enjoy hot!

Potato, Leek and Mushroom Cakelets

http://ahouseinthehills.com/2014/12/16/potato-leek-and-mushroom-cakelets/

Ingredients
    9 small red potatoes, cleaned and quartered
    1 small leek, thoroughly cleaned and finely chopped
    (1) 4oz package of mushrooms (crimini, shiitake, oyster blend),cleaned and rough chopped
    3 tablespoons Earth Balance butter
    1 teaspoon salt (more to taste)
    2 tablespoons olive oil
    1 clove garlic, crushed
    scallions to garnish

Instructions

    Bring a large pot of water to boil. Add chopped potatoes and cook for 30 minutes or until easily punctured with a fork.
    Drain potatoes and place in a medium sized bowl.
    Add 1/2 teaspoon salt and a pinch of pepper, gently mash with Earth Balance, leaving chunks of potato.
    In a medium saute pan mix olive oil and leeks and cook over medium-low heat for 2 minutes, or until softened.
    Add garlic, 1/2 teaspoon salt, a pinch of pepper and mushrooms to pan. Cook for an additional 3-5 minutes or until mushrooms are soft.
    Add leeks and mushrooms to the potatoes, mix gently to combine.
    Heat a non-stick frying pan over low heat, coat well with olive oil.
    Form potato mixture into small cakes.
    Once oil is heated add cakelets to frying pan, cook for 2-3 minutes on each side or until brown and crispy.
    Serve hot and garnish with chopped scallions.

Chicken Stir Fry with Carrots and Leeks


http://www.localthyme.net/recipes/chicken-stir-fry-with-carrots-and-leeks/

As with most "kitchen sink" recipes (as I fondly term them)--go ahead and add any veggies you have on hand. This is a great strategy for Tuesday night dinners before the next CSA box arrives.

Ingredients

    1 cup Rice , cooked according to package instructions
    3 tablespoons Canola or Sunflower Oil
    1 tablespoon Toasted Sesame Oil
    12 ounces Boneless Skinless Chicken Thighs , cut into 1/2 inch chunks
    2-3 Leek , white and pale green only, sliced to 1/3 inch half-moons
    1 pound Carrot , sliced
    1/2 cup Chicken or Vegetable Stock
    3 tablespoons Soy Sauce or Tamari , use gluten free, if desired
    2 tablespoons Oyster Sauce , use Vegetarian/Gluten Free brand, if desired
    1 tablespoon Cornstarch , or arrowroot
    1 tablespoon Ginger , minced
    3 cloves Garlic , minced
    Salt and Pepper , to taste

Instructions

    Cook rice according to package directions. While rice cooks, prepare chicken and vegetables.
    In a small bowl, mix together the chicken or vegetable stock, soy sauce and oyster sauce. Add the cornstarch to this mixture without stirring, allowing the starch to settle on its own to the bottom. Add chopped ginger and garlic. Reserve.
    Heat wok or large skillet over high heat and add some of each oil to the pan. When it begins to shimmer, add the chicken and leeks, and stir fry for 3-4 minutes, until chicken firms up and becomes opaque. Add carrot and continue to stir fry until chicken is slightly brown, and leeks and carrots are both softened, about 4-5 minutes longer.
    Give the stock-cornstarch mixture a thorough stir, and pour over all the chicken and vegetables, stirring and allowing it to briefly bubble up and thicken and cook the garlic and ginger. Reduce heat to low and stir for another 2-3 minutes. Remove from heat and serve along with steamed rice.

Clean Eating Cherry Beet Smoothie


http://www.thegraciouspantry.com/clean-eating-cherry-beet-smoothie/

(Makes approximately 4 cups)
Ingredients:

    1 cup frozen cherries, unsweetened
    2 cups marinated beets
    1 cup light coconut milk
    1 medium banana
    1 teaspoon ground cinnamon

Directions:

    Place all ingredients in blender and blend until smooth.

ARUGULA AND GRILLED CHICKEN PIZZA
 

Roasted chicken, sauteed grape tomatoes and onion, and fresh arugula were placed on flatbread, and then slow-cooked garlic and olive oil (in which garlic was cooked) were drizzled on top right before serving. Sprinkle freshly grated Parmesan cheese.

MARA’S PEANUT-THAI PASTA

http://www.100daysofrealfood.com/2012/07/27/recipes-maras-peanut-thai-pasta-and-feta-pasta-salad/#more-2868

Ingredients
8 oz Mara’s Spaghetti Noodles (1/2 box)
1/4 cup soy sauce
1/4 cup peanut butter
1 teaspoon dark sesame oil
1 teaspoon rice wine vinegar
1 clove garlic, minced
1/2 cup chopped fresh basil
1/2 cucumber
Optional: Crushed red pepper, to taste

Directions
1) Cook noodles according to package directions.
2) Meanwhile, in a large bowl whisk together the peanut butter, soy sauce, sesame oil, vinegar, garlic, and basil until combined into a smooth mixture.
3) Once the pasta is ready, drain and combine with the soy sauce mixture until pasta is evenly coated with sauce. Dice half of a cucumber and toss together with pasta. Serve at room temperature or chilled.
This is the last week for Heart of the Season shares.
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There are so many ways to eat your lovage! Enjoy the benefits of bitter with a Lovage and Lime Lifter. Use it in Tabbouleh. Or enjoy a Lovage, Carmelized-Onion and Potato Frittata! See recipes below.

This Week's Shares Include:

Cucumbers (heart and mini)
Squash (heard and mini)
Potatoes (heart and full)
Parsnips
Onions
Peppers
Watermelon
Kohlrabi (heart and full_
Napa cabbage
Tomatoes
Lunchbox peppers (heart)
Lovage
Carrots (mini)

 

Farmer's Notes

The fields are turning from the summer crops to the fall crops over the next couple weeks.  Tomato plants are definitely winding down for the season, many of the peppers are turning ripe, melons are a bit smaller and tougher to find, and finally the long summer squash and cucumber run is coming to an end.  (For those of you who are Heart of the Season members know that this is your final delivery of the season.)  

At the same time, I feel like it's coming spring once again.  I'm looking at the new growth of seeds planted just a couple weeks ago... lettuces, arugula, radishes and other greens are looking gorgeous for the upcoming weeks' harvests.  The fall cabbage, brussels sprouts, winter squash, and other root crops will be feeding members well for the next 5 weeks of regular season of CSA, as well as for the fall storage shares which will begin in Mid-October.  This is week 13 of 18 so that means we will have five more week's of delivery.  

The new growth on our cover crops also fills me with excitement for next year.  Already, we are making plans as to which crops will be planted in which fields for the spring.
Organic coffee is now available to purchase through Ploughshare Farm's website.  It is fairly traded, Mycotoxin (aflatoxin and ochratoxin) tested, containing organic coconut oil, seaweed-derived calcium and magnesium (with trace minerals), and organic green tea leaf extract.  We will deliver to all the sites.  As an introductory price we are selling the coffee at the wholesale price of: 
$14.95 for 12oz. for USDA Certified Organic 
$12.95 for non certified organic  
You may order by going to: 
 
Vegetables in the brassica family are great because the entire plant is edible. Here's a note I received:
Thought you'd get a kick out of this story. I was busy today with an appointment so my husband and son picked up our vegetables in St Cloud early this morning and my daughter washed and stored them for me before going to work. Now I am originally from down south where eating "greens" is a staple of our diet. Mustard, turnip greens, collards - the one thing we all like and can't get enough of up here unless we grow them usually. So I was thrilled to find what I took to be rather mature collard greens bagged and in my refrig when I started cooking supper.

I was so happy to see them, I immediately cut off the greens from the big veins and chopped them into small pieces. I put toasted sesame oil and chopped raw bacon and some of your fresh yellow onions into the skillet with salt and black pepper. Then I added the greens and braised them well. At supper I surprised my daughter with the tasty "collard" greens.
"Oh, I couldn't get it all in a bag so I cut off that big bulb thing on the end, " she said, " I don't know what that is but I don't think it is collards Mama."
So the joke was on me, but I learned that if you don't have any collard greens, korlrabi greens will do. We didn't grow koroabi down south.

Thank you to you and your crew for all your hard work to bring such tasty treats to our table.
 
Did you know there's a great way to support Ploughshare Farm while at the same time providing fresh, organic food for low income families in MN? I am founder of the project "The Harvest for the Hungry Program." In the last two months alone Ploughshare Farm has provided over 5000 lbs of food. Let your charitable dollars fund a stronger, healthy and sustainable community!

Click for more information.
 

Tips For First-Timers

• To save your herbs for later, place a few leaves in ice cube trays, cover with water and freeze. Save them in Ziplocks and take them out this winter to add flavor to your soups and stews.

• Don’t throw away the green tops of your vegetables! Puree the washed greens with a bit of water, pour into ice cube trays, freeze and store in Ziplock bags. This winter, add to soups or smoothies.
 

CSA GUIDE

A fabulous resource for all of our CSA members is our CSA guide. Find it athttp://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/476/CSA_Guide3.pdf

Highlights include:
• The Basics of Pick-up
• How Do I Eat All These Vegetables?
• Wasted Food and the Commercial Supply Chain
• Tips on Storage: How to Store Your Produce
• Pantry List

 

OTHER NOTES

Please bring back your boxes (See the survival guide for information on how to best "break down you box").
 
The earlier that people can pick up their shares the better the quality.  We strive to keep our veggies cool after harvest. (34 degrees) The quality degrades for every hour sitting at the sites unrefrigerated.
 
I want to assure to you that you should not be intimidated by these shares. I want to make it clear that you don't need a special root cellar or design special boxes for you to have good luck with these shares. The key with these shares is to use them up ! They are delivered once a month so think of all the nice stews, and roasted vegetable recipes you can make as we come into autumn...

Yes, you will receive a lot of vegetables. But many of them will keep just fine in a heated garage (above 32 degrees) or a cool basement. In fact, we were still using onions and potatoes from our farm in March that were just kept in the mesh bags in our garage, doing nothing special to them. Squash likes it in the 50's or above so you can keep them in your house. Carrots will keep over a month in your garage with very little spoilage. The only items that you may want to keep in the refrigerator are things like the cabbages or Brussels Sprouts.

These shares are a real bargain for the amount of food you receive. So, if you feel like you won't be able to utilize all the food... a winter squash or two may make a nice gift to a neighbor or friend.
 

Fall Storage Share

3 months--October through December

Register now for the season!! Click here.

This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Deliveries are monthly. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, parsnips, turnips, brussels sprouts, and pie pumpkins.

These shares are a great option for saving money on meals especially during the holiday seasons.  Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.

A sample delivery will look like this:

First delivery will be a 10 pound bag of onions, a 5 lb bag of carrots and 10lb bag of potatoes, one 1 1/9bushel box of winter squash.. Then one 3/4 bushel box filled with cabbage, root crops(parsnips, turnips, celeriac, etc.), Brussels sprouts etc.
 

Frozen Winter Shares Available


Did you know one of Ploughshare Farm's "claim to fame" is that we were featured on Lynn Rossetto Kasper's nationally broadcasted radio show, "The Splendid Table?" She featured our Frozen Winter Shares. We are now busy in our processing kitchen, putting up food for these shares. Hurry, though we only sell 50 shares each year and they sell out!!

Click here for more information.
 

Tomatoes available at the farm

We will have roma tomatoes available at the farm to purchase. These are $30 for a 5/9th box (approximately 23-25lbs of tomatoes). We really have a very limited numbers of these available. Please email me right away if you wish to purchase a box for canning. We also have all the fixings for salsa making...cilantro, onions, sweet and hot peppers to purchase. Olga will be able to help you between 8am-4pm at the farm.

Also, anyone would like to make salsa for us in return for ingredients to make your own salsa contact me at organicploughshare@gmail.com.

 

 

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Four-Herb Tabbouleh (with Lovage)

http://www.foodandwine.com/recipes/four-herb-tabbouleh?xid=DAILY062513FourHerbTabbouleh

Vegan • 45 mins to make • Serves 6

This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of including more herbs than grain. Grace Parisi adds both parsley and lovage, which has a light, bright flavor similar to celery leaves.


Ingredients

    1/4 cup plus 3 tablespoons extra-virgin olive oil
    2 large garlic cloves
    1 cup Israeli couscous (6 ounces)
    1 1/4 cups water
    Salt
    3 tablespoons freshly squeezed lemon juice
    Freshly ground pepper
    2 cups tender flat-leaf parsley leaves
    1 cup lovage leaves or tender light-green celery leaves
    1/2 cup mint leaves
    1/4 cup snipped chives
    1 jalapeño—halved, seeded and thinly sliced crosswise
    1 pint grape tomatoes, quartered
    1 seedless cucumber, peeled and finely diced

    In a medium saucepan, heat 1 tablespoon of the olive oil with the garlic cloves and cook over moderate heat until the garlic is lightly browned in spots, about 2 minutes. Add the Israeli couscous and cook, stirring, until lightly browned, about 2 minutes. Add the water, season with salt and bring to a boil. Cover and cook over low heat until the couscous is tender and the water is absorbed, about 10 minutes.
    Pick out the garlic cloves from the couscous and mash them to a paste. Transfer the garlic paste to a large bowl and whisk in the lemon juice and the remaining 1/4 cup plus 2 tablespoons of olive oil. Season with salt and pepper and stir in the couscous. Refrigerate for 10 minutes, just until no longer warm.
    Add the parsley, lovage, mint, chives, jalapeño, tomatoes and cucumber to the couscous and toss well. Season with salt and pepper and serve.

Ground Beef, Shredded Carrot and Bell Pepper Tacos


http://www.localthyme.net/recipes/ground-beef-shredded-carrot-and-bell-pepper-tacos/

I haven't been a believer in actually hiding vegetables in food for my kids -- I want them to learn to like veggies and choose to eat them. But I do find ways to sneak in extra servings in places they may not notice so much. My kids love tacos and burritos, and since it is a surefire way for me to incorporate more bites of veggies in their meals, I oblige regularly. You can chop up and sauté into the meat or bean mixture any number of vegetables: carrots, peppers, summer squash, onions, wilting greens, tomatoes, corn, radishes, kohlrabi -- just be sure to keep the ratio of meat/bean to veggie in check so their prying eyes don't focus in on the flecks of green or red.....

Ingredients

    8-12 Hard Taco Shell , read to package to insure GF if desired
    1/4 cup Sour Cream
    1/2 cup Monterey Jack Cheese , shredded
    1 jar Salsa
    1 tablespoon Canola or Sunflower Oil , divided use
    1 Onion , chopped
    1 Bell Pepper , chopped
    1/2 pound Carrot , coarsely grated (about 8 of the small carrots Chris has been sending)
    1 pound Ground Beef , or other meat of choice
    1/2 teaspoon Cumin
    1/4 teaspoon Coriander
    1/2 teaspoon Dried Oregano
    2 teaspoon Chili Powder
    1/4 cup Carrot Tops , chopped, optional

Instructions

    Warm taco shells according to package instructions. Place sour cream, salsa and grated cheese in serving bowls at the table.
    Heat oil in a large skillet over medium high heat and sauté onions until beginning to soften, about 5 minutes. Add in peppers and carrots and sauté another 5 minutes or longer, until tender. Stir in spices, carrot tops if using and ground beef and sauté until meat is cooked through and browned, about 10 minutes.
    Place taco filling and shells on table, and allow all to assemble their own tacos along with salsa, sour cream, cheese and carrot top lettuce slaw *.
Plan to eat tacos at least once a week to use up lettuce, tomatoes, onions, and peppers. They’re easy, quick and healthy.
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Did you know there's a great way to support Ploughshare Farm while at the same time providing fresh, organic food for low income families in MN? Read more below.

This Week's Shares Include:

cabbage
potatoes (Heart and mini)
carrots (Heart and full)
melon (heart and full)
watermelon  
kale (heart and full)
chard (heart and mini)
broccoli (heart and mini)
peppers
hot peppers
cucumbers (heart and full)
beans (heart)
tomatoes
celery
leek (heart and full)
cilantro
basil

 

I believe that we need more people willing to stand up for the health of our environment
and the health of our fellow man. 

I believe in a world where all can thrive. 

‪#mywhy‬

Farmer's Notes

If I could have some "redos" this year there are a few things that I am seeing in this part of the season that I wish I could do over (though I'm not entirely sure what I could do on some of the items). 

First off, broccoli...  we came into nicer size heads over the course of the last three weeks.  However, as many of you have noted we are not the only one's enjoying them.  I noticed the cabbage moths (which lay eggs that then turn into cabbage loopers... the green caterpillars that you are seeing in the broccoli and cabbage) in our fields about a month ago.  In year's past they haven't been as bad so I was hoping I could get by without spraying (there is an organic BT spray that I can use that does a fair job with them). However, now seeing how prevalent they are I wish I would have sprayed earlier.  The good news is that worms are not harmful or anything.  I recommend soaking your broccoli in salt water and a little vinegar.http://commonsensehome.com/get-worms-out-of-broccoli/

The other plant that we are all scratching our heads about is our eggplant.  We still are very confused as to why they are not producing very many fruit this year.  We have thousands of plants out in the field and many different varieties.  All the plants look beautiful but they are not even producing many flowers.  I'm going to have to talk to some experts to see what their opinion is on this.

Finally, our tomato crop has not performed this year. This may be due to the early rains.  It's just disappointing because I know everyone looks forward to an abundance of tomatoes.  The quality has just not been there this year both in the plants and in the fruits.
 
I have heard vegetable farming equated to baseball, meaning that if you are hitting 400 that's phenomenal.  Sure we'd like to be a home run king every time we are at bat, but that's just not the reality.  Instead, every crop performs differently every year and we try to do our best with what we have "pitched" towards us. 
 
It felt so good this past week to get some of more of our cover crops into the ground. We are getting ready for those restarts of next year's crops already.
 
Did you know there's a great way to support Ploughshare Farm while at the same time providing fresh, organic food for low income families in MN? I am founder of the project "The Harvest for the Hungry Program." In the last two months alone Ploughshare Farm has provided over 5000 lbs of food. Let your charitable dollars fund a stronger, healthy and sustainable community!

Click for more information.
 

Tips For First-Timers

• Plan to eat tacos at least once a week to use up lettuce, tomatoes, onions, and peppers. They’re easy, quick and healthy.

• Make smoothies a few times a week. It’s a refreshing summer drink, and can really pack a nutritional punch if you add in your greens.

• Cook outside on your grill and keep the kitchen cool. Make hobo packs; they’re not just for camping! Put your veggies and favorite meat in tinfoil (or use a pan), add butter and fresh herbs, and steam until done. Potatoes, carrots, summer squash, beans and peppers taste delicious when they’re piping hot off the grill.
 

CSA GUIDE

A fabulous resource for all of our CSA members is our CSA guide. Find it athttp://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/476/CSA_Guide3.pdf

Highlights include:
• The Basics of Pick-up
• How Do I Eat All These Vegetables?
• Wasted Food and the Commercial Supply Chain
• Tips on Storage: How to Store Your Produce
• Pantry List

 

OTHER NOTES

Please bring back your boxes (See the survival guide for information on how to best "break down you box").
 
The earlier that people can pick up their shares the better the quality.  We strive to keep our veggies cool after harvest. (34 degrees) The quality degrades for every hour sitting at the sites unrefrigerated.
 

Canning Tomatoes Available


Roma tomatoes for sale at the farm--$30 for a 5/9th bushel box.

Last week we sold out in first 6 hours. Email me at organicploughshare@gmail.com to reserve yours.
Pick up Thursday or Friday only.
 

Fall Storage Share

3 months--October through December

Register now!! Click here.

This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Deliveries are monthly. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, parsnips, turnips, brussels sprouts, and pie pumpkins.

These shares are a great option for saving money on meals especially during the holiday seasons.  Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.

A sample delivery will look like this:

First delivery will be a 10 pound bag of onions, a 5 lb bag of carrots and 10lb bag of potatoes, one 1 1/9bushel box of winter squash. Then one 3/4 bushel box filled with cabbage, root crops(parsnips, turnips, celeriac, etc.), Brussels sprouts etc.
 

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Homemade Chicken Stock


http://www.frugallivingnw.com/homemade-chicken-stock/#_a5y_p=3287868

Yield: 12-14 cups
Ingredients

chicken bones/carcass
1 large onions, quartered
2 carrots, cut into chunks
4 garlic cloves
2 celery stalks, cut into chunks
10 whole peppercorns
salt, to taste
14-16 c. water
fresh parsley sprigs, 1 leek, 1 tomato (all optional, whatever you have on hand!)

    Place the chicken bones, vegetables, peppercorns, and salt into a large pot. Fill the pot with enough water to cover the contents by 1 inch.
    Bring to a gentle boil and decrease the heat to a low simmer. Cook for 3-5 hours.
    Carefully remove and discard any large pieces of vegetables or bones from the pot. Set a fine-mesh strainer or cheesecloth-covered colander over a large bowl. Pour the stock through the strainer. Add salt, if desired.
    Chill the stock bowl in an ice bath, cover, and refrigerate until the fat has risen and solidified on the surface. Skim off the fat with a spoon; discard. Use or store in the freezer.

Lemon and Herb Roasted Chicken

http://paleonewbie.com/lemon-herb-roasted-chicken/

Ingredients

    3 tbs butter or ghee
    4 minced garlic cloves
    1 tsp fresh rosemary, finely chopped
    1 tsp fresh thyme, finely chopped
    1 whole organic chicken (about 4 lbs.) cleaned and dried
    2 lemons, zest both
    1 small onion, cut into wedges
    Salt, pepper and paprika to taste

Instructions

    Preheat oven to 425º F
    In a bowl, mix the butter or ghee, garlic, thyme, rosemary and zest from 2 lemons. Add a little salt and pepper
    Place chicken (patted dry) inside a roasting pan
    Slice one of the lemons and place inside cavity along with the onion wedges and a few extra rosemary and thyme sprigs
    Tie legs together (optional) with water-soaked twine
    Brush chicken with the butter/ghee and seasoning mixture you prepared in the bowl. Place some under the breast skin if possible.
    Squeeze juice from the remaining lemon over the chicken, then sprinkle skin with salt, pepper and a little paprika
    Roast in 425º F oven for about 40 minutes (using a meat thermometer is highly recommended – when the temperature reaches 165º F, the chicken is cooked through)
    Remove from oven and let rest for 15 minutes before slicing and serving
    Important Tip:
    If skin starts to darken too much while roasting, lightly place aluminum foil over the chicken and leave in place for the remainder of the cooking time

How to Make Your Own Celery Powder


http://thehumbledhomemaker.com/2014/04/how-to-make-your-own-celery-powder.html


I started out by cleaning and cutting the ends of the stalks.

Once they are all sliced, they need to be evenly placed on your drying racks. Make sure no pieces are overlapping each other, as this will cause them to dry unevenly.

I set my dehydrator on 125 and ran it for about 10 hours. You can set the thermostat a little lower if you like and and run it for 12 hours.

When the celery is dry it should snap in half easily and you will have a bunch of little pieces.

Next you will need your chopper. Mother uses a spice grinder, I used my blender. I do think the grinder got more of the little chunks turned to powder, but my blender worked good as well. A chopper should give the same results if the speed goes high enough.

One thing to remember: you are making a powder, so be sure to seal the lid well. I actually put a piece of plastic wrap on the top before I put the lid on. As well, make sure the dust has settled inside the chopper before removing the lid.

Let your chopper run for several minutes until you no longer hear pieces clicking around inside the canister. There were a few larger pieces in the powder, but for the most part it was very fine and powdery.

You can see the larger chunks on the left side of the jar, but that’s really it. The rest is a nice powder. So after dehydrating 1 bunch of celery, I ended up with a whopping 2 ounces!

Use your celery powder to help boost the flavor of any dish that you are making when you don’t want to add more salt, onion powder or garlic powder. Celery powder is also a natural source of sodium nitrate and can be used as a healthy preservative.

Grilled Zucchini Mini Tostadas with Refried Beans


ee more at: http://www.kalynskitchen.com/2013/09/grilled-zucchini-mini-tostadas.html#more

Ingredients:
1 can (16 oz.) refried beans (or about 1 cup homemade refried beans)
1 can (4 oz.) diced green chiles (Anaheim chiles, not jalapenos, unless you want it really spicy)
1/4 cup water
1 giant zucchini, cut into about 16 slices, each about 3/8 inch thick and about 3 inches across
olive oil, for spraying zucchini slices
Kalyn's Taco Seasoning, or your favorite store-bought brand, for sprinkling zucchini slices
about 1/3 cup salsa (I used Pace Medium Picante Sauce)
about 1 cup grated cheese (I used Kirklands Three Cheese Mexican Blend, which is a blend of reduced-fat cheese)
about 1/4 cup sliced olives
optional toppings like sour cream, diced tomatoes, diced avocado, or lettuce can also be used

Instructions:
Spray a small saucepan with nonstick spray and add the can of refried beans, can of diced green chiles, and 1/4 cup water.  Stir together, then let the mixture simmer over low heat about 15-20 minutes, or until it's thickened and the beans are well-flavored from the diced green chiles.  (The beans will stick to the pan, I used a turner to scrape the sides and the bottom every few minutes.)  Spray a clean grill with nonstick grill spray and heat to high.

While the beans are simmering, wash the zucchini, cut off both ends, then use a Mandoline or a sharp knife to cut the zucchini into thin slices about 3/8 inch thick.  (I used my mandoline with a 7mm blade, which was just perfect.  In the photos I only made 12 slices, but I had extra beans left over and I could have easily eaten four of these for a light lunch, so I would make at least 16 slices if you can get that many.)

Lay the zucchini slices out on a large cookie sheet (or two) and spray each side of the zucchini with olive oil and sprinkle with a pinch of Kalyn's Taco Seasoning.  Put zucchini slices on the hot grill and grill about 6-7 minutes on the first side, then turn and grill 5-7 minutes on the second side, or until the slices are cooked and slightly browned.  

While zucchini cooks, prepare the salsa, grated cheese, black olives, and any other toppings you're using.   Let the beans cool a few minutes before you assemble the tostadas.

When zucchini is done, lay the slices back on the cookie sheet to assemble the tostadas.  Put about 1 tablespoon of the refried bean mixture on each zucchini slice; then spread the beans with a fork (or your clean fingers.)  Spread about a teaspoon of salsa over the bean mixture.  Sprinkle each tostada with a generous pinch of grated cheese and add a few slices of olive to each.  Eat right away.

These don't keep well, but you can prepare all the beans and cut all the zucchini when you first make them.  Then just grill as many zucchini slices as you will eat at one sitting, keeping the rest in the fridge in a Ziploc bag to cook later.   Beans can be microwaved for a minute or two if they've been in the fridge.

 Sweet Corn, Garlic & Tomato Soup with Avocado and Dill:


http://www.thisrawsomeveganlife.com/2011/12/warming-sweet-corn-garlic-tomato-soup.html#.UiiTwLz1uCh

1 tomato
1/3 cup organic sweet corn kernels
1-3 cloves garlic
Handful walnuts
Spoonful hemp seeds
1-2 t Tamari/Bragg's
1 1/2 cups hot water
1/2 or whole avocado, chopped
Salt & Pepper
Fresh or dried Dill

Blend tomato, corn, garlic, walnuts, hemp seeds, Tamari, water, and HALF of whatever amount of avocado you're using until smooth. Pour into bowl. Add salt & pepper to taste, and top with remaining chopped avocado and dill. I added some raw, organic honey for good measure.

serves 1

How to Cut A Tomato Flower - A healthy, edible salad bowl


http://www.theyummylife.com/tomato_flower

Zucchini Noodles with Pesto


http://www.twopeasandtheirpod.com/zucchini-noodles-with-pesto/

Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!
Ingredients:

4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional

Directions:

1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs


http://www.finecooking.com/recipes/grilled-eggplant-garlic-cumin-vinaigrette-feta-herbs.aspx

For the vinaigrette:

    1 small clove garlic
    Kosher salt
    1-1/2 Tbs. fresh lemon juice
    1 small shallot, very finely diced
    3 Tbs. extra-virgin olive oil
    1/2 tsp. cumin seed, lightly toasted and pounded in a mortar or ground in a spice grinder
    Pinch cayenne; more to taste

For the eggplant:

    1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
    3 Tbs. extra-virgin olive oil; more as needed
    Kosher salt.
    1/4 cup crumbled feta
    2 Tbs. coarsely chopped fresh mint
    2 Tbs. coarsely chopped fresh cilantro



Make the vinaigrette:

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.

Combine the garlic paste and 1 Tbs. of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs. lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.
Grill the eggplant:

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.
PEPPERS
Stuff ‘em, saute ‘em, grill ‘em, or eat them raw. Peppers are great in a variety of uses, and add flavor to any number of ethnic dishes. They can also be frozen and dried.

Storage:
Refrigerate unwashed peppers unwashed in hydrator drawer 1-2 weeks.

How to freeze:
Wash and dry peppers. Cut into bite-sized pieces and place in an airtight container or Zip-lock freezer bag.

How to Use:
• Try the famous roasted bell pepper: Place bell pepper under broiler, above hot coals, or over open flame. Toast it, turning often, until the skin is blackened evenly. Place pepper in a brown bag, close, and allow to steam 10-15 minutes. Skin will peel off easily with the aid of a paring knife.
• For greatest nutrient retention eat bell peppers raw: Thinly slice lengthwise for a crunchy snack or for dipping, layer slices into a favorite andwich, or dice in a variety of salads.
• Add peppers to soups, stews, omelets, quiches, casseroles and stir-fries.
LEEKS
Leek has a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock. The dark green portion is usually discarded because it has a tough texture, but they can be sauteed or added to stock.

Storage:
Wrap unwashed leeks in a damp towel or in plastic wrap and keep in the crisper drawer for several days.

Prep:
Leeks may have some grit trapped in their layers. Cut and swish them in a bowl or sink of water to let any solids fall to the bottom.

How to Use:
• Use the bottom white part of leeks similar to how you would use onions.
• Great in soups or slow cooker meals where their flavor will add to the dish.
• Saute the green tops before you add to a dish or use to flavor stock.
• Also great with potato dishes.
CUCUMBERS
Cucumbers are great on sandwiches, in salads, refreshing on your face and most importantly, as pickles.

Did you know?
• It contains no saturated fats or cholesterol.
• Cucumber peel is a good source of dietary fiber that helps reduce constipation, and offers some protection against colon cancers by eliminating toxic compounds from the gut.
• Cucumbers have mild diuretic property probably due to their high water and potassium content, which helps in checking weight gain and high blood pressure.

Storage:
Refrigerate to retain moisture in the hydrator drawer. They will keep for up to one week. Once you slice into one, they don't stay well when refrigerated so use it up!

How to Use:
• No need to peel these organic and unwaxed cucumbers. Simply rinse. Dice or slice into salads, sandwiches, or on crackers (with ham and cream cheese!).
• Try creamy cucumber salad: slice cucumber and toss with plain yogurt, mayonnaise, fresh or dried dill (weed or seed) and salt and pepper. Add some of this week s Walla Walla onions, too!
• Try chilled cucumber soup: Blend cucumbers with plain yogurt, a pinch of fresh mint, basil and salt and pepper. Add some seeded jalapeno into the blender too if you want some heat.
• Finely chop fresh slices and mix with yogurt, cumin, coriander, pepper, and salt to make Indian cucumber raita.
• Cucumber juice is a very good, healthy drink.
ONIONS
The bulb onion is the most universal seasoning used by humans. The pungency of the onion reflects the amount of sulfur in the soil in which it was grown. Chill onions thoroughly in the fridge or cut under running water to subdue the fumes that cause tears during chopping.

Storage:
Store onions on a rack in a well-ventilated area spaced a few inches apart. You'll want to use them within three to four weeks. Warmth and moisture will cause sprouting. Store cut onions in the fridge in an airtight container to avoid transference of flavors to other foods.

How to use:
• Add chopped onions to a hearty homemade bread dough or corn bread batter.
• Boil onions until tender (15 minutes for small ones, 30 minutes for large). Try them topped with butter, a sprinkling of herbs, and Parmesan cheese.
• Long baking or oven roasting brings out sweetness and carmelizes the natural sugars. Try surrounding a roasting meat with small to medium yellow onions.
BROCCOLI
Broccoli was discovered in the Mediterranean wild and has now been bred into various varieties. Broccoli is best used within a few days of harvesting. Broccoli heads are rich source of phyto-nutrients that help protect from prostate cancer and stroke risks. It is actually a flower vegetable and known for its notable and unique nutrients that are found to have disease prevention and health promoting properties.

Did you know?
• Fresh broccoli is an exceptionally rich source of vitamin-C.
• Broccoli leaves (green tops) are an excellent source of carotenoids and vitamin A.

Storage:
Store in a plastic bag in the hydrator drawer of the refrigerator.

Prep:
 Soak head upside down in cold, salted water to remove any hidden field pests. Remove lowest part of stem if woody or tough.

Freezing:
Broccoli also freezes well. Cut into florets and slice stems. Blanch for 3-4 minutes and cool in an ice bath to stop the cooking process. Drain, let dry and place in an airtight container.

How to Use:
•Fresh broccoli is great on a veggie tray with a cool dip.
• Steaming increases digestibility, heightens color and retains most of the nutrients. The stalk and florets are all edible to be sure to eat it all. Chop and separate florets, steam lightly for 5-7 minutes and eat as an app or tossed into a pasta salad.
• Broccoli pairs well with butter, fresh lemon juice, anchovy, soy sauce and many hard, grated cheeses such as Parmesan.
CELERY
Our celery may look and taste more vibrant than what you’re accustomed to. (Some of you might even say it tastes “aggressive.”) This is because we do not blanch our celery plants by hilling soil around them to exclude light. Blanching would make for paler, juicier stalks—but our deep-green, unblanched celery is especially wonderful for cooking. Save the light-colored, mild inner stalks for eating raw.

Storage:
Refrigerate immediately or it will go limp. Wrap in a damp towel or keep in a plastic bag and store in the hydrator drawer of the refrigerator for up to 2 weeks. For maximum crispness, store stems upright in a container with an inch of water.

How to Use:
• Celery is a standard addition to salads, casseroles, soups, stews and stir-fries. Dice into tuna, chicken, egg, potato and pasta salads.
• Ants on a Log!
• Slice celery into vegetable salads and use the leaves as a substitute for parsley.
• Make an aromatic seasoning by sautéing celery along with onions, garlic, or ginger.

Stuffing Ideas for Celery
• Serve raw celery stalks stuffed with peanut butter, cream cheese, or goat cheese (chevre).
• Soft goat cheese blended with chopped arugula or chopped fresh dill
• Softened cream cheese mashed with smoked fish and lemon juice
• Softened cream cheese mixed with crumbled blue cheese, chopped green olives & walnuts or chutney or pesto or tapenade
KALE
Kale is a leafy green with a crisp stalk and tasty leaves. Kale is very versatile and nutritious green leafy vegetable. It is widely recognized as an incredibly nutritious vegetable since ancient Greek and Roman times for its low fat, no cholesterol but health benefiting anti-oxidant properties. Kale provides rich nutrition ingredients that offer protection from vitamin A deficiency, osteoporosis, iron deficiency anemia, and believed to protect from cardiovascular diseases and, colon and prostate cancers.

Did you know?
• It is very rich in vitamin A, 100 g leaves provide 512% of RDA. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for vision. Foods rich in this vitamin offer protection against lung and oral cavity cancers.
• This leafy vegetable is notably good in many B-complex group of vitamins such as niacin, vit.B-6 (pyridoxine), thiamin, pantothenic acid, etc that are essential for substrate metabolism in the body.
• It is a rich source of minerals like copper, calcium, sodium, potassium, iron, manganese, and phosphorus.

Cleaning:
Wash thoroughly before cooking to remove hidden dirt and other grit from the soil.

Storage:
Wrap unwashed kale in a damp towel or store in a plastic bag and keep in the crisper drawer. It's best used fresh if you can use it, but will keep for several days if kept moist and refrigerated.

To freeze:
Kale also can be stored long term in the freezer with some simple preparation. Blanch chopped leaves (place in boiling water) for three minutes then transfer to an ice water bath to stop the cooking. (Be sure to have actual ice cubes floating the water to keep the temp cold.) Drain the leaves, squeeze to remove water and place in an airtight freezer bag.

Cooking tips:
• Use kale as you would chard, spinach or other greens. They are great wilted in a large pan with oil or butter and a little garlic. Use as a side dish to your main course.
• Place silver dollar-sized dollops on your pizza (great with goat cheese!) or other flatbreads.
• Sprinkle with kosher or sea salt and a squeeze of lemon.
• Also great in egg bakes and quiches. Add to lasagna and pastas for extra flavor and vitamins.
• Fresh young crispy kale can be used raw in salads.
• Mature leaves and stalks are typically cooked or sautéed.
• Kale leaves are popular winter staples in all over Mediterranean, used in soups (ribollita toscana), stews, salads, pizza, and pasta.
• The leaves also used in the variety of traditional kale recipes with potatoes, green beans, poultry, and meat.
• In Japan, fresh kale juice is quite popular.
Posted 7/30/2015 10:28am by Gary Brever.
Keep the fresh veggies coming with a fall storage share. Buy yours today! Update your membership.
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Having trouble eating all your veggies? Be sure to check out our CSA guide for tips on how to make the most of your share.

This Week's Shares Include:

cucumbers
squash
potatoes
beets (Heart of Season)
carrots (Heart of Season)
fennel
kale (Heart and full)
cabbage
onion
cilantro
peppers
eggplant (Heart and some full)
tomatoes (Heart, mini and some full)
broccoli (some full)
beans (Heart of Season)
lettuce (3 kinds)
hot pepper (Heart and mini)
dill (Heart and mini)
 

Farmer's Notes

This week's harvest I noticed a few things that were a bit off that I really feel that you need to be aware of. 

First off, now that we are transitioning into the hotter days of summer it's very difficult to grow lettuces.  We had to leave much of our crop out in the field because it bolted very quickly.  The lettuce that were able to harvest might have a bit of brown near the stem of it.  In general, the lettuces this time of year can be very fragile and be susceptible to wilting if not refrigerated right away.  I noticed at our Alex spot last week that those boxes that were left until the afternoon had lettuces that turned brown even after a few hours in the warm part of the day. (Again, I encourage everyone to pick up their boxes as soon as they are able too).  

Everyone this week should have gotten beans... however, because of the seed company accidentally sent us a pole bean variety instead of a bush variety (and I didn't catch it until a couple weeks after planting), there was a bit of a lull in picking this week. 

Finally,  we are scratching our heads a bit at our eggplant this year.  Our plants look great out in the field. They set fruit a few weeks ago and were starting to produce.  But then, all of a sudden last week I noticed that there were hardly any new flowers on the plants.  I don't think there was ever an actual blossom drop (which could occur in times of heat stress).  It's almost like they decided to take a couple weeks off.  I am hopeful that they will start producing flowers this week, and in a couple weeks from now we will be back into an abundance of fruit.  This year it's interesting because we have had no problems whatsoever with potato beetles (which also go after eggplant), so we were excited by the potential of an abundance.  Every year is unique and there's always something to be learned.
     
As we start to come into some of the items that most people anticipate (such as tomatoes), members are at times disappointed if they are one of the boxes that don't contain a certain item.  This is just natural.  I mean it's literally nature... the crops put out fruits that in the beginning ripen slowly one at a time, but then as the weeks go on they put on more and more. 

We really try to be as fair as possible to all of our members.  If mini shares don't receive cherry tomatoes one week, they will the next.  Perhaps that first week they will receive eggplant or some other crop.  By a few weeks in, there will be plenty of tomatoes for everyone. I think you may be now experiencing this with the cucumbers and summer squash.  Those first weeks I had emails of disappointed members who did not receive a squash, but now I'm sure have more than enough.
 
Potatoes this week are considered "new potatoes."  They are picked while the plants are still alive and green so that the skins are a lot thinner.  Because of this we don't wash them because it would just end up rubbing off the skins even more and decreasing their shelf life.  Please take them out of the plastic bag when you get them.  You can either wash them and put them in your refrigerator or keep them dry in a paper bag for a few days in a cool, dry space.  Use them up this week or next.

Do you love working outside?

Don't mind getting your hands dirty? Work in a chemical free, active and POSITIVE atmosphere. Ploughshare Farm (www.ploughsharefarm.com) is looking for both part time and full time positions.

Housing available for full-time positions!!!

It can be for one or two weekdays a week or full time.
Monday through Friday. 7am-6pm
Organic vegetables to boot!!
Email resume to: Gary organicploughshare@gmail.com
Hiring immediately!! Can try it out today!!

 

Tips For First-Timers

• Before picking up your new share, freeze, dehydrate or juice the remaining vegetables you have from the previous week.
 

CSA GUIDE

A fabulous resource for all of our CSA members is our CSA guide. Find it athttp://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/476/CSA_Guide3.pdf

Highlights include:
• The Basics of Pick-up
• How Do I Eat All These Vegetables?
• Wasted Food and the Commercial Supply Chain
• Tips on Storage: How to Store Your Produce
• Pantry List

 

OTHER NOTES

Please bring back your boxes (See the survival guide for information on how to best "break down you box").
 
The earlier that people can pick up their shares the better the quality.  We strive to keep our veggies cool after harvest. (34 degrees) The quality degrades for every hour sitting at the sites unrefrigerated.
 

Fall Storage Share

3 months--October through December

Register now for the season!! Click here.

This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Deliveries are monthly. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, parsnips, turnips, brussels sprouts, garlic, and pie pumpkins.

These shares are a great option for saving money on meals especially during the holiday seasons.  Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.

A sample delivery will look like this:

First delivery will be a 10 pound bag of onions, a 5 lb bag of carrots and 10lb bag of potatoes, one 1 1/9bushel box of winter squash with some garlic. Then one 3/4 bushel box filled with cabbage, root crops(parsnips, turnips, celeriac, etc.), Brussels sprouts etc.
 
Do you see both columns below? That of the vegetable descriptions and recipes? If you see a note at the bottom that this message is truncated, click Show Full Message.
DILL
Dill looks similar to fennel but tastes unique. It's commonly used in Europe, especially coastal regions. In order to keep the fragrance and aromatic flavor intact, dill is generally added just before eating.

Did you know?
• Dill weed contains numerous plant derived chemical compounds that are known to have anti-oxidant, disease preventing, and health promoting properties.
• This popular herb contains no cholesterol and low in calories. However, it is contains many anti-oxidants, vitamins like niacin, pyridoxine etc, and dietary fibers which help to control blood cholesterol levels.

Storage:
Keep unwashed dill with stems in a glass of water on your counter.

How to Use:
Dill goes well with all kinds of fish, pickles, mustard and root vegetables.
 
CILANTRO
Cilantro, also known as coriander, is a tasty finish to many Mexican and Indian dishes.

Did you know?
• Relief for stomach gas, prevention of flatulence and an overall digestive aid
• Helps reduce feelings of nausea
• A source of iron, magnesium, and is helpful in fighting anemia
• Disinfects and helps detoxify the body
• Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
• Helps with insulin secretion and lowers blood sugar

Storage:
Keep unwashed cilantro wrapped in your refrigerator. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage.

To freeze:
To freeze, place a small amount dry cilantro leaves in a single layer on a cookie sheet. When frozen, gather into a zip-top bag, returning to the freezer immediately. Use within 6 months. Do not thaw before using.
CARROTS
As part of the umbeliferae family, carrots are related to parsley, celery, parsnip, cilantro, fennel, caraway and dill.

Storage:
Remove greens and refrigerate in a plastic bag where they will last 2-4 weeks. If you wish to freeze, blanch for 3 minutes, rinse in cold water, drain, let dry and pack in an airtight bag. Fresh greens can be used immediately in a green salad or stir fry.

How to Use:
• Scrub with a vegetable brush (or washcloth) to remove dirt. Don't peel unless removing a damaged area. Raw carrots preserve all nutrients. Steaming for 5-10 also preserves most nutrients as long as you don't overcook them.
• Carrots are sweet, so add them to your homemade tomato sauce to lighten it up.
• Try a simple puree of carrot soup with onions or leeks, freshly grated ginger and salt or soy sauce.
EGGPLANT
Eggplant is low in calorie and high in fiber, and offers very small amounts of vitamins and minerals. It is traditionally eaten with other, more nutritious foods.

Storage:
Store eggplant in the crisper of the refrigerator, unwrapped. It can last up to a week or longer when stored properly. Eggplant cannot be stored in the freezer, unless cooked.

How to Use:
• In many Middle Eastern recipes, eggplant is stuffed, fried, added to salads, soups, and many other delicious dishes.
• To reduce bitterness, slice the eggplant, soak it in heavily salted water, rinse with cold water and pat dry.
• Eggplant skin and flesh is extremely absorbent to oil and other ingredients. This make is perfect for stuffing or in sauces, soups, and casseroles.
BEANS
Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Green beans are often steamed, boiled, stir-fried, or baked in casseroles.

Storage:
Keep beans in a bag in your refrigerator; or fill a bowl with cold water place your beans in that in the fridge. This keeps them crisp.

Prep:
Remove strings and stems of fresh beans before cooking. Beans retain more nutrients when cooked uncut.

How to Use:
• Boil until just tender or steam to keep in more of the vitamins. Watch carefully for beans to brighten in color and become tender, but not soft or mushy.
• Beans are great in stir fries and sautéed with peanut butter and peanuts, or fresh ginger and lime for a southeast Asian dish.
FENNEL
Fennel can be eaten raw, baked, steamed or sautéed. Take a bite right away and taste the flavor. It's great dipped raw into hummus or can be substituted for celery in most recipes.

Did you know?
• Fennel is low in calories, but offers significant vitamin A and calcium, potassium and iron.
• The ancient Egyptians, Greeks and Romans believed fennel an excellent aid for digestion.

Storage:
Store fennel in a plastic bag in the fridge for up to two weeks. The leaves will go limp - wrap them in a moist towel and refrigerate.

Prep:
Wash fennel bulb, trimming and woody or damaged areas.

How to use:
• Use the feathery leaves as a fresh herb for seasoning where you would use dill.
• Very tasty on baked, broiled or grilled fish (try salmon or trout) with lemon and butter.
• Fennel stalks are also great tucked under a whole fish or a pork loin and roasted.
• Substitute for celery in most any recipe.
• Try a saute of fennel, artichoke hearts, zucchini, tomatoess, sweet bell pepper, thyme, and a dash of salt and pepper.
• Steam fennel and chill it along with other vegetables; dress with a spoonful of lemon juice, oilive oil, chopped chives or green onion, and salt and pepper.
KALE
Kale is a leafy green with a crisp stalk and tasty leaves. Kale is very versatile and nutritious green leafy vegetable. It is widely recognized as an incredibly nutritious vegetable since ancient Greek and Roman times for its low fat, no cholesterol but health benefiting anti-oxidant properties. Kale provides rich nutrition ingredients that offer protection from vitamin A deficiency, osteoporosis, iron deficiency anemia, and believed to protect from cardiovascular diseases and, colon and prostate cancers.

Did you know?
• It is very rich in vitamin A, 100 g leaves provide 512% of RDA. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for vision. Foods rich in this vitamin offer protection against lung and oral cavity cancers.
• This leafy vegetable is notably good in many B-complex group of vitamins such as niacin, vit.B-6 (pyridoxine), thiamin, pantothenic acid, etc that are essential for substrate metabolism in the body.
• It is a rich source of minerals like copper, calcium, sodium, potassium, iron, manganese, and phosphorus.

Cleaning:
Wash thoroughly before cooking to remove hidden dirt and other grit from the soil.

Storage:
Wrap unwashed kale in a damp towel or store in a plastic bag and keep in the crisper drawer. It's best used fresh if you can use it, but will keep for several days if kept moist and refrigerated.

To freeze:
Kale also can be stored long term in the freezer with some simple preparation. Blanch chopped leaves (place in boiling water) for three minutes then transfer to an ice water bath to stop the cooking. (Be sure to have actual ice cubes floating the water to keep the temp cold.) Drain the leaves, squeeze to remove water and place in an airtight freezer bag.

Cooking tips:
• Use kale as you would chard, spinach or other greens. They are great wilted in a large pan with oil or butter and a little garlic. Use as a side dish to your main course.
• Place silver dollar-sized dollops on your pizza (great with goat cheese!) or other flatbreads.
• Sprinkle with kosher or sea salt and a squeeze of lemon.
• Also great in egg bakes and quiches. Add to lasagna and pastas for extra flavor and vitamins.
• Fresh young crispy kale can be used raw in salads.
• Mature leaves and stalks are typically cooked or sautéed.
• Kale leaves are popular winter staples in all over Mediterranean, used in soups (ribollita toscana), stews, salads, pizza, and pasta.
• The leaves also used in the variety of traditional kale recipes with potatoes, green beans, poultry, and meat.
• In Japan, fresh kale juice is quite popular.
ONIONS
The bulb onion is the most universal seasoning used by humans. The pungency of the onion reflects the amount of sulfur in the soil in which it was grown. Chill onions thoroughly in the fridge or cut under running water to subdue the fumes that cause tears during chopping.

Storage:
Store onions on a rack in a well-ventilated area spaced a few inches apart. You'll want to use them within three to four weeks. Warmth and moisture will cause sprouting. Store cut onions in the fridge in an airtight container to avoid transference of flavors to other foods.

How to use:
• Add chopped onions to a hearty homemade bread dough or corn bread batter.
• Boil onions until tender (15 minutes for small ones, 30 minutes for large). Try them topped with butter, a sprinkling of herbs, and Parmesan cheese.
• Long baking or oven roasting brings out sweetness and carmelizes the natural sugars. Try surrounding a roasting meat with small to medium yellow onions.
Posted 7/23/2015 10:02am by Gary Brever.

What's lovage? Don't worry. We've got you covered with some mouth-watering recipes!View this email in your browser Learn about herbs and what you can do with them in the kitchen.

This Week's Shares Include:

Everyone: fennel, cabbage, broccoli, summer squash, cucumbers, purple beans, lettuce, carrots, parsley, purple basil, onionsLovage: full and Heart of Season Chard: Heart of SeasonCherry tomatoes: Heart, Full, some mini Eggplant: Some mini and Heart Peppers: Full and Heart of Season Bok choi: full and Heart of Season  Peas: Heart of Season Raddichio: mini and some full  

A Note From Your Farmer

This week I would consider our "Hump Week" for the year.  From the May until now it seems like everything has been quite a blur, getting plants started in the greenhouse, seeds in the ground, then cared and cultivated.  All the work for the last 3 months really takes a considerable amount of planning and timing.  If we don't get a planting off one day and it rains for a week it may throw our whole cycle into a whirl.  Same thing with weeding.... it's so critical that we get weeds when they are small and easy to manage because otherwise we may double or triple our work if we wait.  The tough thing is that there is just so many acres of fields to be covered at the same time.  So it becomes a juggling act.... plant one crop, be cultivating and managing the next, harvesting another and then planting once again. But, now the incredible rush of planting, cultivating and harvest starts to ween down to mostly just harvesting.   Our greenhouse will be mostly cleared out of plants that need to go into the ground by the end of the week (we do have some small plantings of lettuces coming up but it's a fraction of what it was even just a month ago).  The crops that are with us most of the year such as potatoes, tomatoes, onions, etc. are far enough along that any weeding that we do now would only be to stop weeds from going to seed but doesn't affect the plants too much.  One of the biggest jobs, hand weeding carrots, will be finished up this week with the fall planting of carrots that went into the ground a couple weeks ago.  Yet, despite all the jobs that are complete for the year there is actually MORE work over the next few months.  That's a good thing because the work is all about harvesting and that means that we expect an ABUNDANCE of harvest this year.   So much will be coming on over the next couple months.  We will be literally picking tons of tomatoes, eggplant, peppers, melons for the summer crops, and I expect there will be days that our crew will be working close to around the clock to get everything in for the week's delivery.     Farmer Gary      Details for the fall storage share are listed.  I really encourage you to check it out.  Out of all of our shares our fall storage share is a bargain for our members.  You will get an INCREDIBLE amount of produce for the price, and the great thing is that the produce will keep for many months  (our family was just eating shallots two weeks ago that were harvested last fall).  Much of the produce will stay just fine in a heated garage or a cool basement.  Check it out at http://ploughsharefarm.com/productgraphs/141   

Tips For First-Timers

Get inspired by your fellow CSAers! Here's what others have been eating and sharing on our Facebook page. Let us know this what you're cooking!  Tonia Steinberger DittbernerCabbage stew with turnips, carrots, onions, potatoes and venison polish sausage. Add 1/4 tsp Carraway seeds. # justlikemomusedtomake

CSA GUIDE

A fabulous resource for all of our CSA members is our CSA guide. Find it at http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/476/CSA_Guide3.pdf Highlights include: • The Basics of Pick-up • How Do I Eat All These Vegetables? • Wasted Food and the Commercial Supply Chain • Tips on Storage: How to Store Your Produce • Pantry List

OTHER NOTES

Please bring back your boxes (See thesurvival guide for information on how to best "break down you box").   The earlier that people can pick up their shares the better the quality.  We strive to keep our veggies cool after harvest. (34 degrees) The quality degrades for every hour sitting at the sites unrefrigerated.

Fall Storage Share

3 months--October through December Register now for the season!! Click here. This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Deliveries are monthly. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, parsnips, turnips, brussels sprouts, garlic, and pie pumpkins. These shares are a great option for saving money on meals especially during the holiday seasons.  Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement. A sample delivery will look like this: First delivery will be a 10 pound bag of onions, a 5 lb bag of carrots and 10lb bag of potatoes, one 1 1/9bushel box of winter squash with some garlic. Then one 3/4 bushel box filled with cabbage, root crops(parsnips, turnips, celeriac, etc.), Brussels sprouts etc. This year especially we will have an abundance of onions, carrots, potatoes, winter squash, parsnips and other great goodies!! Are you getting all the veggie notes and recipes? If there aren't two full columns on each side below this note, you might be missing some fun stuff! Look for the note from your email provider that states: This message has been truncated. Then click on the option to SHOW FULL MESSAGE. LOVAGE Dill looks similar to fennel but tastes unique. It's commonly used in Europe, especially coastal regions. In order to keep the fragrance and aromatic flavor intact, dill is generally added just before eating. Did you know? • Dill weed contains numerous plant derived chemical compounds that are known to have anti-oxidant, disease preventing, and health promoting properties. • This popular herb contains no cholesterol and low in calories. However, it is contains many anti-oxidants, vitamins like niacin, pyridoxine etc, and dietary fibers which help to control blood cholesterol levels. Storage: Keep unwashed dill with stems in a glass of water on your counter. How to Use: Dill goes well with all kinds of fish, pickles, mustard and root vegetables. DILL Dill looks similar to fennel but tastes unique. It's commonly used in Europe, especially coastal regions. In order to keep the fragrance and aromatic flavor intact, dill is generally added just before eating. Did you know? • Dill weed contains numerous plant derived chemical compounds that are known to have anti-oxidant, disease preventing, and health promoting properties. • This popular herb contains no cholesterol and low in calories. However, it is contains many anti-oxidants, vitamins like niacin, pyridoxine etc, and dietary fibers which help to control blood cholesterol levels. Storage: Keep unwashed dill with stems in a glass of water on your counter. How to Use: Dill goes well with all kinds of fish, pickles, mustard and root vegetables. PARSLEY Parsley is a popular culinary as well as medicinal herb. It is probably the richest of the entire herb source for vitamin K. While it is commonly used merely as a garnish, parsley is a great addition to any salad and can be used as flavoring agent in the preparation of vegetable, chicken, fish and meat dishes. Did you know? • Parsley contains many health benefiting essential volatile oils that include myristicin, limonene, eugenol, and alpha-thujene. • The herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. • Fresh herb leaves are also rich in many essential vitamins such as pantothenic acid (vitamin B-5), riboflavin (vitamin B-2), niacin (vitamin B-3), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential during carbohydrates, fat and protein metabolism by acting as co-enzymes. Storage: For short term storage, wrap parsley in a damp towel or place upright in a container with an inch of water and refrigerate (such as you would store mint). Prep: Rinse well. Chop if necessary or leave long for a garnish. Cooking tips: Add to a green, pasta or vegetable salad, or add at the very end of your stir fries. Tastes great in soups and stews - add it at the end of cooking. Parsley also is tasty fresh or dried in homemade tomato sauce (pizza sauce or pasta sauce). BASIL Basil is another of summer’s great treats. But treat is carefully as it is delicate and can’t stand being refrigerated. Did you know? • Basil leaves contains many health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These compounds are known to have anti-inflammatory and anti-bacterial properties. • Basil leaves are an excellent source of iron, contains 3.17 mg/100 g of fresh leaves (about 26% of RDA). • Basil contains exceptionally high levels of beta-carotene, vitamin A, cryptoxanthin, lutein and zea-xanthin. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease process. Storage: Keep unwashed leaves bunched with stems in a glass of water on your counter. Do not refrigerate or leaves will turn brown. How to use: Rinse leaves in the sink and dry. Tasty in salads, on pizzas (added fresh after the pizza comes out of the oven), or in pesto. Add to your tomato sauces, on pasta or in a caprese salad with fresh mozzarella, olive oil, balsamic vinegar and a pinch of salt. EGGPLANT Eggplant is low in calorie and high in fiber, and offers very small amounts of vitamins and minerals. It is traditionally eatten wiht other, more nutritious foods. Storage: Store eggplant in the crisper of the refrigerator, unwrapped. It can last up to a week or longer when stored properly. Eggplant cannot be stored in the freezer, unless cooked. How to Use: • In many Middle Eastern recipes, eggplant is stuffed, fried, added to salads, soups, and many other delicious dishes. • To reduce bitterness, slice the eggplant, soak it in heavily salted water, rinse with cold water and pat dry. • Eggplant skin and flesh is extremely absorbent to oil and other ingredients. This make is perfect for stuffing or in sauces, soups, and casseroles. BEANS Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Green beans are often steamed, boiled, stir-fried, or baked in casseroles. Storage: Keep beans in a bag in your refrigerator; or fill a bowl with cold water place your beans in that in the fridge. This keeps them crisp. Prep: Remove strings and stems of fresh beans before cooking. Beans retain more nutrients when cooked uncut. How to Use: • Boil until just tender or steam to keep in more of the vitamins. Watch carefully for beans to brighten in color and become tender, but not soft or mushy. • Beans are great in stir fries and sautéed with peanut butter and peanuts, or fresh ginger and lime for a southeast Asian dish. TOMATOES A familiar staple that is available in a multitude of varieties, the tomato offers a fresh taste whether served raw or cooked. Tomatoes are somewhat delicate and sensitive to heat and cold. They should not be refrigerated. Kee at room temperature for up to a week. Tomatoes that are damaged or cut will deteriorate quickly. If you are unable to utilize your tomatoes before they become overripe, they can be quickly and easily frozen whole. Core them and freeze separately on a cookie sheet. Once solid place in an airtight bag or container and thaw for use in cooking or purees. Storage: Keep your unwashed tomatoes out of the fridge. Wash before use. How to Use: • Among a tomato’s best friends are basil and oregano. • Caprese salad: Mozzarella (especially fresh, soft mozzarella), olive oil, balsamic vinegar and a sprinkle of salt, along with a fresh herb makes a great lunch, snack or appetizer. • Finding uses for your tomatoes is an easy task: slice them up and add to salads or process into salsas, sauces and simple purees. • They can also be enjoyed fried, boiled, roasted, grilled or broiled. • To core your tomatoes, just cut a cone right around the core and remove it. To seed, cut it in half and shake out the seeds, to peel it, cut a small x in the flow end and boil for up to 30 seconds, until the skin begins to peel away. Cool in an ice bath or under running cold water and remove the skins. FENNEL Fennel can be eaten raw, baked, steamed or sautéed. Take a bite right away and taste the flavor. It's great dipped raw into hummus or can be substituted for celery in most recipes. Did you know? • Fennel is low in calories, but offers significant vitamin A and calcium, potassium and iron. • The ancient Egyptians, Greeks and Romans believed fennel an excellent aid for digestion. Storage: Store fennel in a plastic bag in the fridge for up to two weeks. The leaves will go limp - wrap them in a moist towel and refrigerate. Prep: Wash fennel bulb, trimming and woody or damaged areas. How to use: • Use the feathery leaves as a fresh herb for seasoning where you would use dill. • Very tasty on baked, broiled or grilled fish (try salmon or trout) with lemon and butter. • Fennel stalks are also great tucked under a whole fish or a pork loin and roasted. • Substitute for celery in most any recipe. • Try a saute of fennel, artichoke hearts, zucchini, tomatoess, sweet bell pepper, thyme, and a dash of salt and pepper. • Steam fennel and chill it along with other vegetables; dress with a spoonful of lemon juice, oilive oil, chopped chives or green onion, and salt and pepper. CHARD            Regular inclusion of chard in the diet is found to prevent osteoporosis, iron deficiency anemia, vitamin A deficiency, and is believed to protect from cardiovascular diseases and colon and prostate cancers. Use fresh young chard raw in salads. Mature chard leaves and stalks are typically cooked, braised or sautéed; the bitter flavor fades with cooking. However, antioxidant properties of chard are significantly decreased on steaming, frying and boiling. Did you know? • Chard leaves are an excellent source of anti-oxidant vitamin, vitamin-C. • Chard is one of the excellent vegetable sources for vitamin-K. Adequate vitamin-K levels in the diet helps limit neuronal damage in the brain; thus, chard has an established role in the treatment of patients suffering from Alzheimer's disease. • It is also rich source of omega-3 fatty acids; vitamin-A and flavonoids anti-oxidants like B carotene, a-carotene, lutein and zeaxanthin. Storage: Wrap unwashed chard in a damp towel or store in a plastic bag and keep in the crisper drawer. It's best used fresh if you can use it, but will keep for several days if kept moist and refrigerated. Chard also can be stored long term in the freezer with some simple preparation. Blanch chopped leaves (place in boiling water) for three minutes then transfer to an ice water bath to stop the cooking. (Be sure to have actual ice cubes floating the water to keep the temp cold.) Drain the leaves, squeeze to remove water and place in an airtight freezer bag. Prep: Wash thoroughly before cooking to remove hidden dirt and other grit from the soil. How to use: • Use chard as you would kale, spinach or other greens. They are great wilted in a large pan with oil or butter and a little garlic. • Use as a side dish to your main course. • Place silver dollar-sized dollops on your pizza (great with goat cheese!) or other flatbreads. • Sprinkle with kosher or sea salt and a squeeze of lemon. • Also great in egg bakes and quiches. • Add to lasagna and pastas for extra flavor and vitamins. ONIONS The bulb onion is the most universal seasoning used by humans. The pungency of the onion reflects the amount of sulfur in the soil in which it was grown. Chill onions thoroughly in the fridge or cut under running water to subdue the fumes that cause tears during chopping. Storage: Store onions on a rack in a well-ventilated area spaced a few inches apart. You'll want to use them within three to four weeks. Warmth and moisture will cause sprouting. Store cut onions in the fridge in an airtight container to avoid transference of flavors to other foods. How to use: • Add chopped onions to a hearty homemade bread dough or corn bread batter. • Boil onions until tender (15 minutes for small ones, 30 minutes for large). Try them topped with butter, a sprinkling of herbs, and Parmesan cheese. • Long baking or oven roasting brings out sweetness and carmelizes the natural sugars. Try surrounding a roasting meat with small to medium yellow onions. CABBAGE Cabbage is a beneficial digestive aid and intestinal cleanser. Though composed of 90 percent water, the cabbage still holds a significant quantity of vitamins and minerals, like vitamins A and C, calcium, potassium, and magnesium. Storage: Refrigerate cabbage in a hydrator drawer. A plastic bag will help retain moisture but is not necessary. Do not remove outer leaves before storage, and it will last 3 weeks to 2 months. How to Use: • Boil cabbage for five minutes with a chopped onion and add to mashed potatoes. • Eat cabbage raw or lightly cooked. Overcooked cabbage may produce a strong odor and flavor. • Cabbage sautes and stir-fries very well with other vegetables. Experiment with a variety of combinations. CUCUMBERS Cucumbers are great on sandwiches, in salads, refreshing on your face and most importantly, as pickles. Did you know? • It contains no saturated fats or cholesterol. • Cucumber peel is a good source of dietary fiber that helps reduce constipation, and offers some protection against colon cancers by eliminating toxic compounds from the gut. • Cucumbers have mild diuretic property probably due to their high water and potassium content, which helps in checking weight gain and high blood pressure. Storage: Refrigerate to retain moisture in the hydrator drawer. They will keep for up to one week. Once you slice into one, they don't stay well when refrigerated so use it up! How to Use: • No need to peel these organic and unwaxed cucumbers. Simply rinse. Dice or slice into salads, sandwiches, or on crackers (with ham and cream cheese!). • Try creamy cucumber salad: slice cucumber and toss with plain yogurt, mayonnaise, fresh or dried dill (weed or seed) and salt and pepper. Add some of this week s Walla Walla onions, too! • Try chilled cucumber soup: Blend cucumbers with plain yogurt, a pinch of fresh mint, basil and salt and pepper. Add some seeded jalapeno into the blender too if you want some heat. • Finely chop fresh slices and mix with yogurt, cumin, coriander, pepper, and salt to make Indian cucumber raita. • Cucumber juice is a very good, healthy drink. BROCCOLI Broccoli was discovered in the Mediterranean wild and has now been bred into various varieties. Broccoli is best used within a few days of harvesting. Broccoli heads are rich source of phyto-nutrients that help protect from prostate cancer and stroke risks. It is actually a flower vegetable and known for its notable and unique nutrients that are found to have disease prevention and health promoting properties. Did you know? • Fresh broccoli is an exceptionally rich source of vitamin-C. • Broccoli leaves (green tops) are an excellent source of carotenoids and vitamin A. Storage: Store in a plastic bag in the hydrator drawer of the refrigerator. Prep:  Soak head upside down in cold, salted water to remove any hidden field pests. Remove lowest part of stem if woody or tough. Freezing: Broccoli also freezes well. Cut into florets and slice stems. Blanch for 3-4 minutes and cool in an ice bath to stop the cooking process. Drain, let dry and place in an airtight container. How to Use: •Fresh broccoli is great on a veggie tray with a cool dip. • Steaming increases digestibility, heightens color and retains most of the nutrients. The stalk and florets are all edible to be sure to eat it all. Chop and separate florets, steam lightly for 5-7 minutes and eat as an app or tossed into a pasta salad. • Broccoli pairs well with butter, fresh lemon juice, anchovy, soy sauce and many hard, grated cheeses such as Parmesan. SUMMER SQUASH Zucchini, patty pan, yellow crookneck and straighneck squash are popular summer squash varieties. They are delicate and perishable, so enjoy immediately, unlike their storage-friendly winter squash cousins. Did you know? • Summer squash is a very good source of potassium, an important intra-cellular electrolyte. Potassium is a heart friendly electrolyte; it helps reduce blood pressure and heart rates by countering effects of sodium. Storage: It dehydrates quickly once picked. Store in a plastic bag or hydrator drawer in refrigerator for up to one week. Cooked, pureed summer squash may be frozen for later use in winter soups. Freeze in an airtight container. How to Use: • Rinse or wipe - no need to peel. Grate or slice into green salads, or shred to make a squash slaw. Cut into matchsticks or rounds and dip with other veggies. • Steam squash whole or halved. Cook squash cut into 1-2 inch cubes for 10-15 minutes, chunks for 5-10 minutes, or until tender when checked with a fork. Don't overcook!! • Grill halves 3-4 minutes over direct heat then 8-10 minutes over indirect heat. Baste with oil or marinade. Great on kabobs! • Make a simple casserole: Layer blanched squash slices alternately with chopped onion that's been cooked with bread crumbs. Repeat 2-3 layers and top with butter. Cook at 350 in oven until hot and bubbly. • Squash pairs well with butter, fresh lemon juice, fresh herbs, Parmesan cheese, black pepper. CARROTS As part of the umbeliferae family, carrots are related to parsley, celery, parsnip, cilantro, fennel, caraway and dill. Storage: Remove greens and refrigerate in a plastic bag where they will last 2-4 weeks. If you wish to freeze, blanch for 3 minutes, rinse in cold water, drain, let dry and pack in an airtight bag. Fresh greens can be used immediately in a green salad or stir fry. How to Use: • Scrub with a vegetable brush (or washcloth) to remove dirt. Don't peel unless removing a damaged area. Raw carrots preserve all nutrients. Steaming for 5-10 also preserves most nutrients as long as you don't overcook them. • Carrots are sweet, so add them to your homemade tomato sauce to lighten it up. • Try a simple puree of carrot soup with onions or leeks, freshly grated ginger and salt or soy sauce. BOK CHOI Bok Choi is an Asian green with flat, dark leafy greens and crisp white stalks. It is low in calories but a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.   Did you know? • Bok choi is an excellent source of water-soluble antioxidant, vitamin-C (ascorbic acid). • Bok choi contains a good amount of minerals such as calcium, phosphorous, potassium, manganese, iron and magnesium. • Bok choi has more vitamin A, carotenes, and other flavonoid polyphenolic anti-oxidants than cabbage or cauliflower. Storage: To clean this vegetable, simply wash each stem and leaf in cool water. To store, wrap loosely in plastic wrap in the fridge. Cooking tips: Best prepared by steaming, sauteing or stir-frying, Bok choi makes an excellent addition to any meal. Because the stems are so thick, it often works best to cut them away from the leaves and cook a few minutes longer. For a basic preparation, simply cut the stems and leaves into one-inch pieces. Sautee the stems for a few minutes in oil, adding the leaves once the stems begin to soften. Add the greens, salt and pepper and 1/2 cup of liquid (water, broth, wine or a combination). Cook until the stems are tender, adding more liquid if necessary. For additional flavor add a squeeze of lemon, your favorite vinaigrette, beans, bacon, hard cheese or any ingredient combination that sounds good to you. PEAS One of summer's great treats, peas are to be savored immediately after picking. Enjoy your peas right away as their sugars rapidly convert to starch, reducing flavor and sweetness. Sugar snap peas feature sweet, juicy peas in a crunchy and edible pod. The snow pea is a flat, edible pod with undeveloped peas inside. Did you know? • Fresh pea pods are excellent source of folic acid. • Fresh green peas are very good in ascorbic acid Storage: Use asap. Refrigerate in a plastic bag 4-5 days maximum. Peas freeze well but lose some of their crunchy texture. Blanch for 2 minutes (no need to shell snow or snap peas), rinse under cold water or in an ice bath, drain well and pack into airtight bags or containers. How to Use: • Snap peas need stringing - snap off stem tip toward the flat side of pod and pull downward. Eat them raw as a snack or appetizer. Add them raw or blanched to chilled, marinated vinaigrette-dressed salads. Deep fry in a tempura batter with other vegetables. • Snow peas are a great stir fry addition. Saute alone or with other veggies or meats, adding in the last few minutes of cooking. Add raw or blanched snow peas to a variety of salads. • Quickly cooked peas pair well with bacon and a squeeze of lemon juice, fresh mint and lemon juice (or red or white wine vinegar), and parmesan cheese (and lemon juice, of course). PEPPERS Stuff ‘em, saute ‘em, grill ‘em, or eat them raw. Peppers are great in a variety of uses, and add flavor to any number of ethnic dishes. They can also be frozen and dried. Storage: Refrigerate unwashed peppers unwashed in hydrator drawer 1-2 weeks. How to freeze: Wash and dry peppers. Cut into bite-sized pieces and place in an airtight container or Zip-lock freezer bag. How to Use: • Try the famous roasted bell pepper: Place bell pepper under broiler, above hot coals, or over open flame. Toast it, turning often, until the skin is blackened evenly. Place pepper in a brown bag, close, and allow to steam 10-15 minutes. Skin will peel off easily with the aid of a paring knife. • For greatest nutrient retention eat bell peppers raw: Thinly slice lengthwise for a crunchy snack or for dipping, layer slices into a favorite andwich, or dice in a variety of salads. • Add peppers to soups, stews, omelets, quiches, casseroles and stir-fries. LETTUCES AND SALAD MIX This week’s share includes lettuces and/or salad greens. Clean all of your greens in cool water as you would spinach. Greens can be stored in a salad spinner if you have one or wrapped in a clean cloth or paper towel and placed in a plastic bag. Mixing lettuces with other greens and cooked or raw vegetables creates interesting textures and flavors. Get creative and discover your favorite salad preparation.  FacebookTwitterWebsite

Lovage, lettuce, pea and cucumber soup

http://www.theguardian.com/lifeandstyle/2011/jun/24/lovage-recipes-hugh-fearnley-whittingstall A refreshing and pretty summer soup. Serves four. 20g butter 1 onion, finely diced 1 tsp fresh thyme leaves, chopped Salt and freshly ground black pepper A few young lovage stalks, chopped 700ml chicken or vegetable stock 2 little gem lettuces, finely shredded 100g peas Ω cucumber, cut into 5mm dice 1 small handful lovage leaves, shredded A few tablespoons of crËme fraÓche or thick yoghurt, to finish Warm the butter in a large saucepan over a medium-low heat. Add the onion, thyme and a pinch of salt, and sautÈ until the onion is soft and translucent, about 10 minutes. Add the lovage stalks and sautÈ for a couple of minutes. Pour in the stock and simmer for 10 minutes. Add the rest of the veg (keep back some lovage leaves to garnish) and simmer for five minutes. Season and serve with dollops of crËme fraÓche and a scattering of lovage leaves.

Four-Herb Tabbouleh

http://www.foodandwine.com/recipes/four-herb-tabbouleh?xid=DAILY062513FourHerbTabbouleh This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of including more herbs than grain. Grace Parisi adds both parsley and lovage, which has a light, bright flavor similar to celery leaves. Ingredients     1/4 cup plus 3 tablespoons extra-virgin olive oil     2 large garlic cloves     1 cup Israeli couscous (6 ounces)     1 1/4 cups water     Salt     3 tablespoons freshly squeezed lemon juice     Freshly ground pepper     2 cups tender flat-leaf parsley leaves     1 cup lovage leaves or tender light-green celery leaves     1/2 cup mint leaves     1/4 cup snipped chives     1 jalapeño—halved, seeded and thinly sliced crosswise     1 pint grape tomatoes, quartered     1 seedless cucumber, peeled and finely diced     In a medium saucepan, heat 1 tablespoon of the olive oil with the garlic cloves and cook over moderate heat until the garlic is lightly browned in spots, about 2 minutes. Add the Israeli couscous and cook, stirring, until lightly browned, about 2 minutes. Add the water, season with salt and bring to a boil. Cover and cook over low heat until the couscous is tender and the water is absorbed, about 10 minutes.     Pick out the garlic cloves from the couscous and mash them to a paste. Transfer the garlic paste to a large bowl and whisk in the lemon juice and the remaining 1/4 cup plus 2 tablespoons of olive oil. Season with salt and pepper and stir in the couscous. Refrigerate for 10 minutes, just until no longer warm.     Add the parsley, lovage, mint, chives, jalapeño, tomatoes and cucumber to the couscous and toss well. Season with salt and pepper and serve.

Lovage and Green Garlic Pesto

http://www.wildgreensandsardines.com/2015/06/lovage-and-green-garlic-pesto.html makes ~ 3/4 cup pesto (you could easily double the recipe) 1/2 cup green parts of green garlic (or garlic scapes), roughly chopped 1/4 cup toasted pine nuts 2 tablespoons freshly grated Parmesan cheese 1/3 cup extra virgin olive oil, divided 1/3 cup lovage leaves, stems removed sea salt to taste squeeze of lemon toasted/grilled baguette for serving chive blossoms for serving (optional) Pulse the green garlic, pine nuts, Parmesan, and half of the olive oil in a food processor.  Add the lovage leaves, sea salt, and the remaining olive oil, and pulse again until the pesto is smooth, but still has a bit of texture.  Add a squeeze of lemon.  Taste and reseason as needed. Serve on slices of toasted or grilled baguette.  Top with chive blossoms, if using.

HERBS IN GENERAL:

Fresh herbs add flavor to your meals. Experiment with various flavor combinations, and discover something new! Herbs also help our bodies digest food better, and are full of essential vitamins and minerals. Cooking tips: • Add fresh herbs to a glass of water. • Tear herbs into small pieces and eat in your salads. • Use when juicing drinks or add into your morning smoothie. • Snip off pieces using a kitchen shears to add to stirfrys and other dishes. Recipe & Video:

Marinade-Lemon Herb

http://www.youtube.com/watch?v=YEKjMzp82rM This wonderful, all purpose marinade uses lemon, garlic, and olive oil for its base. It is perfect for marinating any type of seafood, or use it on chicken or pork to brighten up the flavors while grilling.

Marinade Recipe:

1/2 cup cilantro leaves, parsley or tarragon 1 lemon 1/8 cup white wine, optional 3/4 cup olive oil 1 teaspoon garlic puree or 1 clove minced garlic 1) Roughly chop the cilantro and carefully remove the zest (outer yellow peel from the lemon). The zest adds a lot of flavor to this marinade. 2) Next, cut the lemon in half and add lemon juice to a mixing bowl. Add the wine, chopped cilantro and lemon zest, followed by the garlic. 3) Slowly pour the olive oil into the marinade and whisk quickly until it starts to thicken. This is called an emulsion. 4) When the marinade has thickened, let it sit about 30 minutes and then pour it over your meat.

Lemon Dijon Dill Potato and Broccoli Salad

http://www.localthyme.net/recipes/lemon-dijon-dill-potato-and-broccoli-salad/ A simple salad for a weeknight supper that I often serve with grilled steak or chicken. Ingredients     1/2 cup Extra Virgin Olive Oil     2 tablespoons Dijon Mustard     3 tablespoons Lemon Juice     2 tablespoons Dill , sub 2 teaspoons dry if no fresh is on hand     1 pound Red Potato , or yellow potato; cut into 1 inch dice     1 head Broccoli Instructions     Bring pot of salted water to the boil. Meanwhile, whisk together oil, mustard, lemon juice and dill. Season with salt and pepper. When water is boiling, add potatoes and broccoli and cook until potatoes are tender and broccoli is bright green, about 5- 7 minutes. Drain veggies and toss in dressing. Taste and adjust seasoning.

Refrigerator Dill Zucchini Pickles

http://www.localthyme.net/recipes/refrigerator-dill-zucchini-pickles/ A delicious way to enhance or preserve your zucchini this summer! Ingredients     1-2 Zucchini     1 Summer Squash     2 tablespoons Coarse Sea Salt , divided use     1 teaspoon Yellow Mustard Seed     1/2 teaspoon Coriander Seed     1/2 teaspoon Dill Seed     1/4 teaspoon Ground Turmeric     2 cloves Garlic , halved     1-2 Jalapeño , sliced lengthwise     1 1/4 cup White Wine Vinegar     1/4 cup Sugar Instructions     Halve your summer squash and zucchini crosswise, then quarter lengthwise. Place in a large bowl. Add 1 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.     Put the zucchini and summer squash spears, spices, garlic and jalapeno in a hot clean quart jar.     Bring vinegar, sugar, remaining tablespoon of salt, and 2/3 cups water to a boil in a large saucepan. Carefully pour the hot syrup into the jar to cover zucchini and squash, leaving 1/2" space on top.     Put lids and rims on quart jar and place hot jar in the refrigerator. Allow the pickles to sit for at least 3 days before opening and eating. These will last one month in the refrigerator.

Herb Garden Tea Sandwiches with Cream Cheese

http://www.lavenderandlovage.com/2012/06/summer-solstice-sandwiches-cheese-and-tomato-with-salad-cream-and-herb-garden-tea-sandwiches-with-cream-cheese.html Elegant tea sandwiches that use delicate fresh herbs from the garden. My favourite "melange" is salad burnett (cucumber flavour), chives, mint and parsley. Don't use very pungent or woody herbs such as rosemary, sage or thyme. Ingredients     2 slices of white bread (crusts cut off and saved for breadcrumbs)     softened butter     2 to 3 tablespoons cream cheese     1 tablespoon freshly chopped herbs (such as chives, salad burnett, parsley, basil, oregano and mint)     salt and black pepper     whole fresh herbs (to garnish) Directions Step 1     Spread the softened butter over both slices of bread. Step 2     Mix the chopped herbs with the cream cheese and season to taste with salt and pepper. Step 3     Spread the herb cream cheese over one slice of bread and put the other slice on top. Cut into four triangles. Step 4     Arrange on a plate with whole herbs as a garnish; serve with sun, linen napkins, Pimm's cocktails, Earl Grey tea, friends, fun, laughter and freshly cut flowers.

PRIZEWINNER GREEN BEANS WITH TOMATOES AND HERBS

From Asparagus to Zucchini Consider substituting the herbs called for in the recipe with whatever fresh herbs you have on hand. 2 T. extra-virgin olive oil 1 clove garlic, minced 1/4 t. red pepper flakes 2 t. dried oregano 1/2 t. dried ground thyme 1 pound green beans, ends clipped, beans cut in half 1 sprig rosemary, leaves torn off at the stem 3 medium tomatoes, cut into wedges (peeling optional) salt to taste or 2 T. salted butter Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; saute until fragrant. Add onions; saute until transluscent, 3-5 minutes. Add 1/4 c. water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. Makes 4 servings.

ROASTED EGGPLANT, RED PEPPER AND GREEN BEAN POMEGRANATE SALAD

http://www.closetcooking.com/2009/12/roasted-eggplant-red-pepper-and-green.html Ingredients: 2 large eggplants (cut into bite sized pieces) salt 1 tablespoon olive oil 1/2 teaspoon cumin (toasted and ground) 1/2 teaspoon paprika 1/2 teaspoon cinnamon salt and pepper to taste 2 roasted red peppers (cut into bite sized pieces) 1 pound green beans (blanched) 1/4 cup red onions (diced) 1/4 cup walnuts (toasted) 1/4 cup pomegranate seeds 1/4 cup feta 1 handful mint (chopped) 1/4 cup pomegranate vinaigrette Directions: 1. Salt the eggplant and let it sit for 20 minute, rinse and pat it dry. 2. Toss the eggplant in the olive oil and season with the cumin, paprika, cinnamon, salt and pepper. 3. Roast the eggplant in a preheated 400F oven until tender, about 30-40 minutes and set aside. 4. Assemble the salad and toss to coat in the dressing.

VEGETABLE & BEEF STIRFRY

Created by Rayna of Curious Country Cookhttp://curiouscountrycook.blogspot.com/2012/04/vegetable-beef-stir-fry.html#more serves: 4 2 oz (1/3-1/2 of 1 whole carrot),peeled & sliced thin 3/4 small bell pepper (1.5 oz),seeded & sliced thin 4 oz Bok Choy, cleaned, sliced thin, and cut in 1/2 3 oz green beans, trimmed & cut into 1/3's 3/4-1 lb flank steak 2 garlic cloves 1 1/2 tsp fresh ginger 11/2 tbsp vegetable oil Slurry: 2 tsp cornstarch 1/4 cup cold water Sauce: 3 tbsp orange juice 3 tbsp light soy sauce 2 tsp sugar 1/2 tbsp Worcestershire sauce big pinch of red pepper flakes pinch of black pepper green onions,chopped for garnish 1. Prep the steak by placing it on your cutting board & cutting against the grain of the meat with a sharp knife into thin strips.- If you steak is wide and the slices are too long for your preference, you can cut the strips in 1/2 along the grain. 2. Use a micro plane (or mince) the garlic and ginger, set aside. Mix together the cornstarch and water until blended, set aside. In a small bowl, mix the orange juice, soy sauce, sugar, Worcestershire sauce,pepper, and red pepper flakes; set aside. 3. In a large skillet with sides or a wok, heat 1 tbsp oil over medium-high heat. Once hot, add in some of the meat in a single layer to brown before flipping over to cook the other side. Remove from the pan and cook the rest of the meat, remove it, and add in 1/2 tbsp of oil into the pan. Add in the garlic and ginger, cook until light brown (Keep an eye on it so it doesn't burn!) before adding in the vegetables and 1/2 of the soy sauce mixture. Cover and steam for about 7 minutes. 4. Add the meat back into the pan, toss,add in the rest of the sauce mix, and the cornstarch slurry. Cook uncovered until the sauce is thick and the vegetables are tender; add the green onions in the last minute before serving over rice or noodles.

HOW TO MAKE YOUR OWN V8

http://www.farmgirlfare.com/2008/10/less-fuss-more-flavor-homemade-tomato.html Ingredients: 6 pounds of vine-ripened, organic tomatoes (preferably heirlooms), coarsely chopped 2 cups chopped organic white or yellow onion 2 1/2 cups chopped organic celery 1 cup chopped fresh parsley (stems are fine) 2 Tablespoons honey 2 teaspoons salt 1 teaspoon cumin powder 6 drops hot sauce, such as Tabasco or Sriracha (I love this stuff) Splash or two of Worcestershire sauce Freshly ground pepper to taste Instructions: Put all the ingredients in a large stainless steel pot. Bring them to a simmer and cook, uncovered, until very soupy, about 40 minutes. If a thicker juice is desired, first carefully blend the vegetable mixture in batches in a counter top blender, then put it through a food mill. (I love my Oxo Good Grips food mill)*. For a smoother and more delicate juice, go straight to the food mill.

TUNISIAN FENNEL, CHARD & CHICKPEA STEW

http://www.midwestmunch.com/2011/07/tunisian-fennel-chard-chickpea-stew.html 1 bunch of chard 2 tbsp extra virgin olive oil 1 large yellow onion, sliced and loosely chopped 1 large fennel bulb, chopped - save the fronds we use that part too! 3 cloves of garlic 1 tsp ground coriander 1 tsp ground caraway 2 tsp ground cumin 1/2 tsp cayenne pepper or harissa if you have it 1 can of diced tomatoes (I used fire roasted tomatoes) 1 can of chickpeas, drained and rinsed salt to taste couscous for serving 1) Chop your chard so that the stems and leaves are separate. In a dutch oven or heavy bottom pot, soften the chopped onion, fennel, and chard stems in the olive oil. 2) Add the garlic and spices and saute for a minute or two, until you can smell the garlic. 3) Add the canned tomatoes, chickpeas, one cup of water, chard leaves, and fennel fronds (chopped). Let simmer for about 25-30 minutes, until everything is soft and stewy. (Depending on your chickpeas, you may need to add more water along the way - if you do, adjust the spices to taste). 4) Salt to taste before serving on top of some prepared couscous.

DEHYDRATE SWISS CHARD

http://www.onehundreddollarsamonth.com/category/recipe/page/4/ Dehydrate the chard, store it, and then use it this winter as an extra nutritional boost in soups and stews. 1) Pick chard 2) Wash chard 3) Dry chard 4) Cut chard into 4 inch pieces 5) Lay chard flat on trays 6) Turn dehydrator on {it took 3 hours at 135 degrees for me} 7) Cool chard 8) Store chard in a dark pantry until ready to use

RAINBOX SWISS CHARD SMOOTHIE

http://www.onehundreddollarsamonth.com/category/recipe/page/5/ Ingredients: 1 cup rainbow Swiss chard, well packed 2 cups strawberries, frozen 1 ripe banana 1 cup Cranberry Juice Directions: Toss everything into a blender and hit the smoothie button.  Blend until nice and smooth.  Drink up and enjoy!

Broccoli Stalk Salad

(All the pleasure of raw artichoke salad with half the work.) Cut off and discard the tough outer peel, shave what remains into ribbons with a vegetable peeler, scatter with lemon zest and shards of Parmigiano-Reggiano cheese.

CUCUMBER FETA ROLLS

http://www.goodlifeeats.com/2011/12/cucumber-feta-rolls-holiday-recipe-exchange.html Yield: approximately 20 rolls Prep Time: 15 - 20 minutes Total Time: 15 - 20 minutes 2 cucumbers 6 ounces crumbled feta 3 tablespoons Greek yogurt 2 1/2 - 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper 8 - 12 pitted kalamata olives, roughly chopped 1 tablespoon roughly chopped dill or oregano 2 teaspoons lemon juice pinch of pepper, or to taste Directions: Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling. Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork. Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.

BAKED, STUFFED POTATOES WITH BACON, CABBAGE AND CHEESE

From the Star Tribune Makes 4-8 4 baked potatoes 8 slices bacon 4 T. butter, divided 1 medium onion, chopped 2 c. shredded cabbage 4-6 T. milk 2 c. shredded, sharp Cheddar cheese Salt and pepper to taste When the potatoes are cooked and cool enough to handle, slice them in half lengthwise and scoop the flesh into a bowl. Fry the bacon in a saute pan over medium heat for 8-10 minutes or until the bacon is browned and crispy. Remove the bacon and crumble the strips into the bowl with the potatoes. Discard all but 1 tablespoon of bacon fat from the pan. Add 2 tablespoons butter and melt over medium heat. When the butter looks foamy, add the onion and cabbage and cook, tossing the vegetables frequently, about 8 minutes or until the cabbage is wilted and lightly browned. Add the vegetables to the potatoes. Add the remaining 2 tablespoons butter to the bowl. Gently mash the potatoes with the vegetables and butter. Mix in enough of the milk to achieve a moist and tender consistency. Fold in most of the grated cheese. Season to taste with salt and pepper. Spoon the mixture back into the potato skins, dividing equally. When ready to bake, heat the oven to 375º. Place the filled potato skins on a cookie sheet, sprinkle equal amounts of the remaining cheese on top of each potato and bake for 15 minutes or until hot and the skins are crispy.

UNSTUFFED CABBAGE ROLLS

Ingredients: 1 1/2 to 2 lb. lean ground beef 1 T. oil 1 large onion, chopped 1 clove garlic, minced 1 small cabbage, chopped 2 cans (14.5 ounces each) diced tomatoes (or use fresh if you have them on hand) 1 can (8 oz) tomato sauce 1/2 c. water 1 t. black pepper 1 t. sea salt Preparation: In a large skilled, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minutes. Add the chopped cabbage, tomatoes, tomato sauce, pepper and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Yield: Serves 6 to 8

STUFFED ZUCCHINI BOATS

http://recipesweet.net/julies-stuffed-zucchini-boats/ Ingredients     3 zucchinis     1/2 large onion, chopped fine     1 Tbsp butter     5 – 6 slices crispy bacon, chopped     1 Tbsp sour cream     1/4 to 1/2 tsp salt     1/4 tsp curry powder     1 roma tomato, seeded and chopped     1 tsp fresh thyme leaves     freshly grated Parmesan cheese     fresh cracked black pepper     Parsley to sprinkle on top Give the zucchini a quick wash for good measure.  Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon.  Leave a ledge of zucchini around the edges.  For the life of me, I couldn't make straight lines.  That's okay.  They were still delicious.  Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like. Finely chop half a sweet onion. Chop up some good smokey bacon.  You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in! Add the curry powder...  cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream.  (How can this be bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients.  Taste and adjust seasoning. Stir in the tomatoes.  Seed them or else there may be too much moisture in the filling.  You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture. Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes.  Of course you know me.  I'm gonna grate even more cheese on them again...  Aren't they gorgeous?!  Lots of texture.  Smokiness from the bacon.  Salty from the Parmesan cheese.  Soft and buttery zucchini.  Mmmm.... In hindsight, a sprinkle of fresh chopped parsley on top of these would be really pretty.  But I didn't have any at my disposal.

Posted 7/16/2015 10:36am by Gary Brever.
Keep the fresh veggiescoming with a fall storage share. Buy yours today! Update your membership.
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A fabulous resource for all members is the CSA guide.
Find it online: http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/476/CSA_Guide3.pdf

This Week's Shares Include:

Carrots
Turnips
Napa (full only)
Chard
Cucumbers
Summer squash
Peas
Onions
Basil
Cilantro
Escarole
Red butter head lettuce
Green summer crisp lettuce

 

A Note From Your Farmer

Strong storms put us again on high alert on Saturday night as high winds, tornado formations and hail pounded down on Alexandria.    

Luckily Saturday's storms only brought us a couple inches of rain (which we needed).  Our plants are so vulnerable and there's absolutely nothing that we can do when this occurs. In previous years we've had several week's worth of hard work be wiped out in 20 minutes.   So whenever the tornado sirens go off my brain automatically goes back and relives those summer of catastrophes, and I wane between holding my panic inside and going into a state of numbness.  I'm grateful that at least for this week our farm has been spared.
 
 
As you can see from this week's box, the diversity in our shares is starting to increase as the summer progresses.  Lots of love goes into the carrots that are in this week's box.  More time than any other crop is spent on our hands and knees hand weeding the long rows of carrots.   They are the one crop that you can absolutely tell the difference between organic and non organic. They are so flavorful not only because of what we don't put on them but also because of the minerals in the soil and the fish emulsion that we use to grow them.
 
This week left us without our main supervisor, Olga who is on vacation.  I'm very grateful that I have her for the last several years. Olga came to the United States 8 years ago from Moldova with her husband Val, who works on one of the larger row crop farms in the area.  When Olga first arrived she was very shy in speaking English.  She answered a classified ad that I posted in the local newspaper, asking for general field workers.  I recall the day she arrived.  She actually stopped in the day before on a Sunday just to be sure she knew where the farm was so she would be on time the next day.  I knew right off that there was something special about this gal.  The first day she was hand weeding carrots along with the rest of the crew, and she was double and triple what everyone else was doing (and she did a thorough job at it, too!!)  

As that summer progressed I soon realized what kind of gem Olga really was...

She went to college in Moldova for ecological agricultural and spent several years traveling throughout Europe in countries like Switzerland, working on flower operations.  Over the years she has become a real cornerstone to our farm, and now I defer many of the growing decisions to her.  Having her gone this week wasn't easy, but in the past 7 years she hasn't been able to take off anytime during the summer so I'm sure it was an especially nice break for her.  She intelligently took her time off during the right week as well... before we really get into the heart of the season (tomatoes, melons, etc.), but after the point where the rush of spring planting is behind us. Looking forward to having her back next week.
 
 
 

Tips For First-Timers

Understanding Your Crisper Drawers:

A typical refrigerator has at least two crisper drawers – usually located at the bottom of the refrigerator. Each of these drawers should have its own humidity control lever. Some produce, such as greens, will last longer if stored in cool moist conditions. While other produce will last longer if stored in less humid conditions. Therefore, you should adjust the humidity in these drawers according to the produce stored within them.

Next time you are at a grocery store, take note that some produce receives an occasion spray of mist — these items prefer being stored in more humid conditions. While other produce such as cucumbers and eggplant are stored on drier shelves because they do not require high humidity to maximize their shelf life.

CSA GUIDE

A fabulous resource for all of our CSA members is our CSA guide. Find it athttp://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/476/CSA_Guide3.pdf

Highlights include:
• The Basics of Pick-up
• How Do I Eat All These Vegetables?
• Wasted Food and the Commercial Supply Chain
• Tips on Storage: How to Store Your Produce
• Pantry List

OTHER NOTES

Please bring back your boxes (See the survival guide for information on how to best "break down you box").
 
The earlier that people can pick up their shares the better the quality.  We strive to keep our veggies cool after harvest. (34 degrees) The quality degrades for every hour sitting at the sites unrefrigerated.

Fall Storage Share

3 months--October through December

Register now for the 2014 season!! Click here.

This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Deliveries are monthly. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, parsnips, turnips, brussels sprouts, garlic, and pie pumpkins.

These shares are a great option for saving money on meals especially during the holiday seasons.  Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.

A sample delivery will look like this:

First delivery will be a 10 pound bag of onions, a 5 lb bag of carrots and 10lb bag of potatoes, one 1 1/9bushel box of winter squash with some garlic. Then one 3/4 bushel box filled with cabbage, root crops(parsnips, turnips, celeriac, etc.), Brussels sprouts etc.


This year especially we will have an abundance of onions, carrots, potatoes, winter squash, parsnips and other great goodies!!
 

What fellow CSA members are cooking:

 
Cary Rupp Watkins Made dressing in my vitamix with balsamic vin, evoo, parm cheese, cilantro, oregano, fennel ferns, scallions, diced onion, basil, thyme, and a bit of honey. Yummy salad with that awesome cucumber, lettuce, radish, and peas! Had rice noodles with homemade sauce: sauteed medium onion, red pepper, summer squash, garlic, added canned organic diced tomatoes, torn basil and oregano, salt and pepper. Served with multigrain baguette. This is my first year with CSA and I'm LOVING it!! Thank you very much!
 
Joe Wetternach Pickling the radishes
 
Diane Townsend Pizza night! Used fennel, zucchini, parsley and kale on the pizzas.

SHARE WHAT YOU'VE MADE ON OUR FACEBOOK PAGE!

 
Are you getting all the veggie notes and recipes? If there aren't two full columns on each side below this note, you might be missing some fun stuff! Look for the note from your email provider that states: This message has been truncated. Then click on the option to SHOW FULL MESSAGE.
CARROTS
As part of the umbeliferae family, carrots are related to parsley, celery, parsnip, cilantro, fennel, caraway and dill.

Storage:
Remove greens and refrigerate in a plastic bag where they will last 2-4 weeks. If you wish to freeze, blanch for 3 minutes, rinse in cold water, drain, let dry and pack in an airtight bag. Fresh greens can be used immediately in a green salad or stir fry.

How to Use:
• Scrub with a vegetable brush (or washcloth) to remove dirt. Don't peel unless removing a damaged area. Raw carrots preserve all nutrients. Steaming for 5-10 also preserves most nutrients as long as you don't overcook them.
• Carrots are sweet, so add them to your homemade tomato sauce to lighten it up.
• Try a simple puree of carrot soup with onions or leeks, freshly grated ginger and salt or soy sauce.

CAULIFLOWER
Cauliflower is a member of the species brassica oleracea, so is related to cabbage, Brussels sprouts, kale, kohlrabi and broccoli.

Storage:
Cauliflower tastes best when used quickly or it may take on a strong odor and flavor over time. Refrigerate in a plastic bag and it should remain fresh for one week and still be usable up to two weeks.

To store long term, blanch for 2-4 minutes, rinse in an ice bath or under cold water, drain, dry and pack in an airtight container like a ziploc bag. It will not be firm after thawing but can be used in soups and stews.

Prep:
Soak the head upside down in cold, salted water to remove any hidden field pests. Remove the tough outer leaves, remove any blemishes and rinse the head. Core the head for even cooking.

How to Use:
• Steam 15-20 minutes for a whole head or 20-25 for florets. Cook until tender but not fully soft. Run under cold water or submerge in an ice bath to stop the cooking process. Overcooked cauliflower has a strong odor and flavor and can go mushy on you.
• Cauliflower puree is a tasty (and healthy) substitute for mashed potatoes or you can add puree for a creamy soup base or soup thickener.
TURNIPS
Turnips are one of the most ancient and globally used vegetables. A great storage crop, use them fresh this week with greens or mashed, in place of potatoes.

Storage:
Store unwashed turnips in a plastic bag in the fridge for 1-2 weeks. Store turnip greens separately, wrapped in a damp towel or plastic bag in the crisper drawer. Use quickly as they do not store long.

Prep:
Scrub turnips with a stiff-bristled vegetable brush or dishcloth. They don't need to be peeled. Cut away any damaged areas.

Cooking tips:
• Cut into matchstick-sized pieces and add to a veggie platter with a dip like ranch dressing.
• Grate raw into salads or slaws.
• Boil 1/2-1 inch slices or cubes 8-10 minutes; steam this size 12-15 minutes. Boil small whole turnips 15-20 minutes; steam small turnips 20-25 minutes.
• Bake with other roots (like carrots) at 350 from 30-45 minutes with butter/oil and herbs.
ONIONS
The bulb onion is the most universal seasoning used by humans. The pungency of the onion reflects the amount of sulfur in the soil in which it was grown. Chill onions thoroughly in the fridge or cut under running water to subdue the fumes that cause tears during chopping.

Storage:
Store onions on a rack in a well-ventilated area spaced a few inches apart. You'll want to use them within three to four weeks. Warmth and moisture will cause sprouting. Store cut onions in the fridge in an airtight container to avoid transference of flavors to other foods.

How to use:
• Add chopped onions to a hearty homemade bread dough or corn bread batter.
• Boil onions until tender (15 minutes for small ones, 30 minutes for large). Try them topped with butter, a sprinkling of herbs, and Parmesan cheese.
• Long baking or oven roasting brings out sweetness and carmelizes the natural sugars. Try surrounding a roasting meat with small to medium yellow onions.
CUCUMBERS
Cucumbers are great on sandwiches, in salads, refreshing on your face and most importantly, as pickles.

Did you know?
• It contains no saturated fats or cholesterol.
• Cucumber peel is a good source of dietary fiber that helps reduce constipation, and offers some protection against colon cancers by eliminating toxic compounds from the gut.
• Cucumbers have mild diuretic property probably due to their high water and potassium content, which helps in checking weight gain and high blood pressure.

Storage:
Refrigerate to retain moisture in the hydrator drawer. They will keep for up to one week. Once you slice into one, they don't stay well when refrigerated so use it up!

How to Use:
• No need to peel these organic and unwaxed cucumbers. Simply rinse. Dice or slice into salads, sandwiches, or on crackers (with ham and cream cheese!).
• Try creamy cucumber salad: slice cucumber and toss with plain yogurt, mayonnaise, fresh or dried dill (weed or seed) and salt and pepper. Add some of this week s Walla Walla onions, too!
• Try chilled cucumber soup: Blend cucumbers with plain yogurt, a pinch of fresh mint, basil and salt and pepper. Add some seeded jalapeno into the blender too if you want some heat.
• Finely chop fresh slices and mix with yogurt, cumin, coriander, pepper, and salt to make Indian cucumber raita.
• Cucumber juice is a very good, healthy drink.
NAPA CABBAGE (Chinese Cabbage)
The flavor has been described by some as delicate compared to bok choy or cabbage, and it can be used in stir-fry with other ingredients such as tofu, mushroom or zucchini.

Storage:
Refrigerate cabbage in the crisper drawer. Do not remove the outer leaves before storage. It can last for up to two weeks in the fridge.

Cooking tips:
• Chop raw napa cabbage into green salads or substitute it into a favorite coleslaw recipe.
• Napa cooks quickly. Steam for 3-5 minutes or until leaves are wilted but remain crisp. Remain vigilant as it can quickly overcook. If you do substitute napa for common cabbage, reduce cooking time by two minutes.
• Use napa in your stir fry - add onion, toasted sesame oil and soy sauce, or add it chopped at the end of your normal stir fry.
• It's also excellent in soups, fried rice and mashed potatoes.
CHARD           
Regular inclusion of chard in the diet is found to prevent osteoporosis, iron deficiency anemia, vitamin A deficiency, and is believed to protect from cardiovascular diseases and colon and prostate cancers. Use fresh young chard raw in salads. Mature chard leaves and stalks are typically cooked, braised or sautéed; the bitter flavor fades with cooking. However, antioxidant properties of chard are significantly decreased on steaming, frying and boiling.

Did you know?
• Chard leaves are an excellent source of anti-oxidant vitamin, vitamin-C.
• Chard is one of the excellent vegetable sources for vitamin-K. Adequate vitamin-K levels in the diet helps limit neuronal damage in the brain; thus, chard has an established role in the treatment of patients suffering from Alzheimer's disease.
• It is also rich source of omega-3 fatty acids; vitamin-A and flavonoids anti-oxidants like B carotene, a-carotene, lutein and zeaxanthin.

Storage:
Wrap unwashed chard in a damp towel or store in a plastic bag and keep in the crisper drawer. It's best used fresh if you can use it, but will keep for several days if kept moist and refrigerated.

Chard also can be stored long term in the freezer with some simple preparation. Blanch chopped leaves (place in boiling water) for three minutes then transfer to an ice water bath to stop the cooking. (Be sure to have actual ice cubes floating the water to keep the temp cold.) Drain the leaves, squeeze to remove water and place in an airtight freezer bag.

Prep:
Wash thoroughly before cooking to remove hidden dirt and other grit from the soil.

How to use:
• Use chard as you would kale, spinach or other greens. They are great wilted in a large pan with oil or butter and a little garlic.
• Use as a side dish to your main course.
• Place silver dollar-sized dollops on your pizza (great with goat cheese!) or other flatbreads.
• Sprinkle with kosher or sea salt and a squeeze of lemon.
• Also great in egg bakes and quiches.
• Add to lasagna and pastas for extra flavor and vitamins.
 
PEAS       
One of summer's great treats, peas are to be savored immediately after picking. Enjoy your peas right away as their sugars rapidly convert to starch, reducing flavor and sweetness. Sugar snap peas feature sweet, juicy peas in a crunchy and edible pod. The snow pea is a flat, edible pod with undeveloped peas inside.

Did you know?
• Fresh pea pods are excellent source of folic acid.
• Fresh green peas are very good in ascorbic acid

Storage:
Use asap. Refrigerate in a plastic bag 4-5 days maximum. Peas freeze well but lose some of their crunchy texture. Blanch for 2 minutes (no need to shell snow or snap peas), rinse under cold water or in an ice bath, drain well and pack into airtight bags or containers.

How to Use:
• Snap peas need stringing - snap off stem tip toward the flat side of pod and pull downward. Eat them raw as a snack or appetizer. Add them raw or blanched to chilled, marinated vinaigrette-dressed salads. Deep fry in a tempura batter with other vegetables.
• Snow peas are a great stir fry addition. Saute alone or with other veggies or meats, adding in the last few minutes of cooking. Add raw or blanched snow peas to a variety of salads.
• Quickly cooked peas pair well with bacon and a squeeze of lemon juice, fresh mint and lemon juice (or red or white wine vinegar), and parmesan cheese (and lemon juice, of course).
SUMMER SQUASH   
Zucchini, patty pan, yellow crookneck and straighneck squash are popular summer squash varieties. They are delicate and perishable, so enjoy immediately, unlike their storage-friendly winter squash cousins.

Did you know?
• Summer squash is a very good source of potassium, an important intra-cellular electrolyte. Potassium is a heart friendly electrolyte; it helps reduce blood pressure and heart rates by countering effects of sodium.

Storage:
It dehydrates quickly once picked. Store in a plastic bag or hydrator drawer in refrigerator for up to one week. Cooked, pureed summer squash may be frozen for later use in winter soups. Freeze in an airtight container.

How to Use:
• Rinse or wipe - no need to peel. Grate or slice into green salads, or shred to make a squash slaw. Cut into matchsticks or rounds and dip with other veggies.
• Steam squash whole or halved. Cook squash cut into 1-2 inch cubes for 10-15 minutes, chunks for 5-10 minutes, or until tender when checked with a fork. Don't overcook!!
• Grill halves 3-4 minutes over direct heat then 8-10 minutes over indirect heat. Baste with oil or marinade. Great on kabobs!
• Make a simple casserole: Layer blanched squash slices alternately with chopped onion that's been cooked with bread crumbs. Repeat 2-3 layers and top with butter. Cook at 350 in oven until hot and bubbly.
• Squash pairs well with butter, fresh lemon juice, fresh herbs, Parmesan cheese, black pepper.
ESCAROLE/ENDIVE  
Endive, commonly popular as escarole, is a green leafy-vegetable with a hint of bitter flavor. Nevertheless, this well-known salad plant is much more than just a leafy green, packed with numerous health benefiting plant nutrients such as vitamin C, vitamin A, etc. Botanically this perennial herbaceous leafy plant belongs to the Asteraceae (daisy) family, of the genus Cichorium and is closely related to chicory, radicchio and Belgian endive (witloof).

Did you know?
• Endive is one of the very low calorie leafy vegetable. 100 g fresh leaves provide just 17 calories; however, it contributes about 8% of daily-required intake (DRI) of fiber.
• Current research studies suggest that high inulin and fiber content in escarole help reduce glucose and LDL cholesterol levels in diabetes and obese patients.

Storage:
•  Store greens in plastic bag inside refrigerator. It will stay fresh for 3-4 days.

Prep:
• Wash fresh endive in cool running water. Discard yellow or any discolored leaves. Remove tough lower ends. Chop the leaves using paring knife.

How to use:
• In addition to being served in green salads, escarole is often sautéed or braised in a similar fashion to collard greens.
• It's also frequently included in pasta and soup recipes. Escarole and beans is a popular recipe made with white beans and sometimes featuring bacon or ham.
LETTUCES
Clean all of your greens in cool water as you would spinach. Greens can be stored in a salad spinner if you have one or wrapped in a clean cloth or paper towel and placed in a plastic bag. Add a paper towel to the plastic bag and it may keep the greens fresh a bit longer. Mixing lettuces with other greens and herbs, as well as cooked or raw vegetables creates interesting textures and flavors. Get creative and discover your favorite salad preparation.

How to use:
Add fresh herbs from Ploughshare or from your own herb garden to liven up your salads. Add greens to your sandwiches, tacos, burritos or omelets. Lightly sauté (keep a close eye, they cook quickly) then add to baked dishes like quiche or lasagna.
BASIL
Basil is another of summer’s great treats. But treat is carefully as it is delicate and can’t stand being refrigerated.

Did you know?
• Basil leaves contains many health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These compounds are known to have anti-inflammatory and anti-bacterial properties.
• Basil leaves are an excellent source of iron, contains 3.17 mg/100 g of fresh leaves (about 26% of RDA).
• Basil contains exceptionally high levels of beta-carotene, vitamin A, cryptoxanthin, lutein and zea-xanthin. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease process.

Storage:
Keep unwashed leaves bunched with stems in a glass of water on your counter. Do not refrigerate or leaves will turn brown.

How to use:
Rinse leaves in the sink and dry. Tasty in salads, on pizzas (added fresh after the pizza comes out of the oven), or in pesto. Add to your tomato sauces, on pasta or in a caprese salad with fresh mozzarella, olive oil, balsamic vinegar and a pinch of salt.
 
CILANTRO
Cilantro, also known as coriander, is a tasty finish to many Mexican and Indian dishes.

Did you know?
• Relief for stomach gas, prevention of flatulence and an overall digestive aid
• Helps reduce feelings of nausea
• A source of iron, magnesium, and is helpful in fighting anemia
• Disinfects and helps detoxify the body
• Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
• Helps with insulin secretion and lowers blood sugar

Storage:
Keep unwashed cilantro wrapped in your refrigerator. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage.

To freeze:
To freeze, place a small amount dry cilantro leaves in a single layer on a cookie sheet. When frozen, gather into a zip-top bag, returning to the freezer immediately. Use within 6 months. Do not thaw before using.
Posted 7/9/2015 11:19am by Gary Brever.
Have fun with kohlrabi this week! It's a nutrient-rich veggie!
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Have you purged your fridge yet this week? Consider sharing your share with friends.

This Week's Shares Include:

Cabbage
Chard
Peas
Kohlrabi (full only)
Radishes
Napa cabbage
Summer squash
Cucumbers or summer squash (mini shares)
Scallions
Dill (full only)
Basil
Cilantro
Magenta lettuce
Green Romaine Lettuce
Nevada Lettuce (mini only)

 

A Note From Your Farmer

If you haven't used up your radicchio yet know that these are my favorite vegetables to put on the grill. Spread the green onions on top. Drizzle with olive oil. They caramelize when roasted. (Also have peas and fennel bulbs underneath).
 

Tips For First-Timers

1. Purge the Refrigerator: At the end of each week, try to purge of fridge! Do whatever you need to do to make your fridge empty of last weeks vegetables! Cook a big meal and freeze the leftovers, or look at long term storage options. Just get everything from the previous week out of your refrigerator.

2. Share your Share: Give away some of your produce — share this week’s box with a friend or neighbor. Sharing is good.

3. Take a Week Off: If you fall behind and are becoming overwhelmed, consider donating your entire box to a local food shelf, a friend or neighbor, someone who you think might be interested in Ploughshare Farm, or share it with other members at your drop-site. Taking a week off can help restore balance in your refrigerator. Don’t hesitate to ask your site coordinator about some options so you can take a week off.

4. Compost! Starting a compost pile in your yard is easy, and even though it might seem crazy to throw out food, some of those vegetables that have been sitting in your refrigerator for more than a week are probably composting already. Besides, you will make the worms and microbes happy and create great soil for your plants. If you know nothing about composting, look at The University of Minnesota websitewww.extenstion.umn.edu/distribution/horticulture/DG3899.html to learn more.

5. DON’T FEEL GUILT! We all waste some food, but compared to a typical grocery store, Community Supported Agriculture is much less wasteful.

CSA GUIDE

A fabulous resource for all of our CSA members is our CSA guide. Find it athttp://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/476/CSA_Guide3.pdf

Highlights include:
• The Basics of Pick-up
• How Do I Eat All These Vegetables?
• Wasted Food and the Commercial Supply Chain
• Tips on Storage: How to Store Your Produce
• Pantry List

OTHER NOTES

Please bring back your boxes (See the survival guide for information on how to best "break down you box").
 
The earlier that people can pick up their shares the better the quality.  We strive to keep our veggies cool after harvest. (34 degrees) The quality degrades for every hour sitting at the sites unrefrigerated.

Fall Storage Share

3 months--October through December

Register now for the 2015 season!! Click here.

This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Deliveries are monthly. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, parsnips, turnips, brussels sprouts, garlic, and pie pumpkins.

These shares are a great option for saving money on meals especially during the holiday seasons.  Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.

A sample delivery will look like this:

First delivery will be a 10 pound bag of onions, a 5 lb bag of carrots and 10lb bag of potatoes, one 1 1/9bushel box of winter squash with some garlic. Then one 3/4 bushel box filled with cabbage, root crops(parsnips, turnips, celeriac, etc.), Brussels sprouts etc.
 
When we have extra produce above and beyond what goes into the CSA shares, we work with the Emergency Foodshelf network to get this produce to low income families. We believe EVERYONE should have access to organic food.

You can support the Harvest For the Hungry project by going tohttp://www.ploughsharefarm.com/store/harvest-for-the-hungry-share
KOHLRABI
Kohlrabi or knol-khol or German Turnip is a stout, round "tuber" like vegetable of the brassica family; the same family as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts.

Did you know?
• Mildly sweet, succulent Kohlrabi is notably rich in vitamins and dietary fiber.
• Kohlrabi notably has good levels of minerals; copper, calcium, potassium, manganese, iron, and phosphorus are especially available in the stem.
• Kohlrabi leaves or tops, like turnip greens, are also very nutritious greens abundant in carotenes, vitamin A, vitamin K, minerals, and B-complex group of vitamins.

Storage:
Refrigerate the kohlrabi globe in a plastic bag for up to one month. Wrap leaves in a damp towel or keep in a plastic bag and keep in crisper drawer. Use greens ASAP.

Prep:
Wash and trim away any woody or tough portions of the skin. Kohlrabi is tasty cooked or raw. Try it both ways to see how you like it. It does not have to be peeled after cooking.

How to use:
• Grate it raw into salads or use instead of cabbage for a coleslaw with radish, chopped parsley, scallion and dressing.
• Chill and marinate cooked kohlrabi for a summer salad, adding fresh herbs.
• Steam kohlrabi whole 25-30 minutes or thinly sliced 5-10 minutes. Dress with oil, lemon juice and fresh dill or dip in flour and flash fry. Sauté it grated in butter, add herbs or curry. Slice or cube and add to stir fry or soups and stews.
• Mash cooked kohlrabi and mix with cooked potato, form into patties and pan fry in butter.

 
RADISHES
Radishes are popular across the globe, from Japan (where it accounts for 15% of vegetable production) to the U.S. where 400 million pounds are purchased annually. The roots and greens are tasty and can be used in your cooking.

Did you know?
• Fresh Radishes are rich in vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g.
• Radishes are very low calorie root vegetables; contains only 16 calories per 100 g. However they are very good source of anti-oxidants, minerals, vitamins and dietary fiber.

Storage:
Store radishes for up to two weeks in a plastic bag or damp cloth in the refrigerator. Store greens separately, wrapped in a damp towel in the crisper drawer - use greens asap.

How to Use:
• Give the skins a good scrub, there is no need to peel. Enjoy them raw - whole, sliced, grated or sliced into matchsticks. Great dipped in ranch dressing. They are peppery, so to tone down the bite, steam for 8-12 minutes until tender but not mushy. Roll in butter and add salt and pepper.
• Radishes are great garnishes for Latin food. Slice and add to tacos, quesadillas or guacamole.
• Use in soups and stews instead of turnips or add to mixed vegetable stir fries. Or make a grandma sandwich which is thinly sliced radishes on buttered French or sourdough bread, with a sprinkle of salt. Also tasty if you add spinach and cheese to the sandwich.
CHARD           
Regular inclusion of chard in the diet is found to prevent osteoporosis, iron deficiency anemia, vitamin A deficiency, and is believed to protect from cardiovascular diseases and colon and prostate cancers. Use fresh young chard raw in salads. Mature chard leaves and stalks are typically cooked, braised or sautéed; the bitter flavor fades with cooking. However, antioxidant properties of chard are significantly decreased on steaming, frying and boiling.

Did you know?
• Chard leaves are an excellent source of anti-oxidant vitamin, vitamin-C.
• Chard is one of the excellent vegetable sources for vitamin-K. Adequate vitamin-K levels in the diet helps limit neuronal damage in the brain; thus, chard has an established role in the treatment of patients suffering from Alzheimer's disease.
• It is also rich source of omega-3 fatty acids; vitamin-A and flavonoids anti-oxidants like B carotene, a-carotene, lutein and zeaxanthin.

Storage:
Wrap unwashed chard in a damp towel or store in a plastic bag and keep in the crisper drawer. It's best used fresh if you can use it, but will keep for several days if kept moist and refrigerated.

Chard also can be stored long term in the freezer with some simple preparation. Blanch chopped leaves (place in boiling water) for three minutes then transfer to an ice water bath to stop the cooking. (Be sure to have actual ice cubes floating the water to keep the temp cold.) Drain the leaves, squeeze to remove water and place in an airtight freezer bag.

Prep:
Wash thoroughly before cooking to remove hidden dirt and other grit from the soil.

How to use:
• Use chard as you would kale, spinach or other greens. They are great wilted in a large pan with oil or butter and a little garlic.
• Use as a side dish to your main course.
• Place silver dollar-sized dollops on your pizza (great with goat cheese!) or other flatbreads.
• Sprinkle with kosher or sea salt and a squeeze of lemon.
• Also great in egg bakes and quiches.
• Add to lasagna and pastas for extra flavor and vitamins.
NAPA CABBAGE (Chinese Cabbage)         
The flavor has been described by some as delicate compared to bok choy or cabbage, and it can be used in stir-fry with other ingredients such as tofu, mushroom or zucchini.

Storage:
Refrigerate cabbage in the crisper drawer. Do not remove the outer leaves before storage. It can last for up to two weeks in the fridge.

Cooking tips:
• Chop raw napa cabbage into green salads or substitute it into a favorite coleslaw recipe.
• Napa cooks quickly. Steam for 3-5 minutes or until leaves are wilted but remain crisp. Remain vigilant as it can quickly overcook. If you do substitute napa for common cabbage, reduce cooking time by two minutes.
• Use napa in your stir fry - add onion, toasted sesame oil and soy sauce, or add it chopped at the end of your normal stir fry.
• It's also excellent in soups, fried rice and mashed potatoes.
CABBAGE       
Cabbage is a beneficial digestive aid and intestinal cleanser. Though composed of 90 percent water, the cabbage still holds a significant quantity of vitamins and minerals, like vitamins A and C, calcium, potassium, and magnesium.

Storage:
Refrigerate cabbage in a hydrator drawer. A plastic bag will help retain moisture but is not necessary. Do not remove outer leaves before storage, and it will last 3 weeks to 2 months.

How to Use:
• Boil cabbage for five minutes with a chopped onion and add to mashed potatoes.
• Eat cabbage raw or lightly cooked. Overcooked cabbage may produce a strong odor and flavor.
• Cabbage sautes and stir-fries very well with other vegetables. Experiment with a variety of combinations.
PEAS
One of summer's great treats, peas are to be savored immediately after picking. Enjoy your peas right away as their sugars rapidly convert to starch, reducing flavor and sweetness. Sugar snap peas feature sweet, juicy peas in a crunchy and edible pod. The snow pea is a flat, edible pod with undeveloped peas inside.

Did you know?
• Fresh pea pods are excellent source of folic acid.
• Fresh green peas are very good in ascorbic acid

Storage:
Use asap. Refrigerate in a plastic bag 4-5 days maximum. Peas freeze well but lose some of their crunchy texture. Blanch for 2 minutes (no need to shell snow or snap peas), rinse under cold water or in an ice bath, drain well and pack into airtight bags or containers.

How to Use:
• Snap peas need stringing - snap off stem tip toward the flat side of pod and pull downward. Eat them raw as a snack or appetizer. Add them raw or blanched to chilled, marinated vinaigrette-dressed salads. Deep fry in a tempura batter with other vegetables.
• Snow peas are a great stir fry addition. Saute alone or with other veggies or meats, adding in the last few minutes of cooking. Add raw or blanched snow peas to a variety of salads.
• Quickly cooked peas pair well with bacon and a squeeze of lemon juice, fresh mint and lemon juice (or red or white wine vinegar), and parmesan cheese (and lemon juice, of course).
SUMMER SQUASH
Zucchini, patty pan, yellow crookneck and straighneck squash are popular summer squash varieties. They are delicate and perishable, so enjoy immediately, unlike their storage-friendly winter squash cousins.

Did you know?
• Summer squash is a very good source of potassium, an important intra-cellular electrolyte. Potassium is a heart friendly electrolyte; it helps reduce blood pressure and heart rates by countering effects of sodium.

Storage:
It dehydrates quickly once picked. Store in a plastic bag or hydrator drawer in refrigerator for up to one week. Cooked, pureed summer squash may be frozen for later use in winter soups. Freeze in an airtight container.

How to Use:
• Rinse or wipe - no need to peel. Grate or slice into green salads, or shred to make a squash slaw. Cut into matchsticks or rounds and dip with other veggies.
• Steam squash whole or halved. Cook squash cut into 1-2 inch cubes for 10-15 minutes, chunks for 5-10 minutes, or until tender when checked with a fork. Don't overcook!!
• Grill halves 3-4 minutes over direct heat then 8-10 minutes over indirect heat. Baste with oil or marinade. Great on kabobs!
• Make a simple casserole: Layer blanched squash slices alternately with chopped onion that's been cooked with bread crumbs. Repeat 2-3 layers and top with butter. Cook at 350 in oven until hot and bubbly.
• Squash pairs well with butter, fresh lemon juice, fresh herbs, Parmesan cheese, black pepper.
CUCUMBERS
Cucumbers are great on sandwiches, in salads, refreshing on your face and most importantly, as pickles.

Did you know?
• It contains no saturated fats or cholesterol.
• Cucumber peel is a good source of dietary fiber that helps reduce constipation, and offers some protection against colon cancers by eliminating toxic compounds from the gut.
• Cucumbers have mild diuretic property probably due to their high water and potassium content, which helps in checking weight gain and high blood pressure.

Storage:
Refrigerate to retain moisture in the hydrator drawer. They will keep for up to one week. Once you slice into one, they don't stay well when refrigerated so use it up!

How to Use:
• No need to peel these organic and unwaxed cucumbers. Simply rinse. Dice or slice into salads, sandwiches, or on crackers (with ham and cream cheese!).
• Try creamy cucumber salad: slice cucumber and toss with plain yogurt, mayonnaise, fresh or dried dill (weed or seed) and salt and pepper. Add some of this week s Walla Walla onions, too!
• Try chilled cucumber soup: Blend cucumbers with plain yogurt, a pinch of fresh mint, basil and salt and pepper. Add some seeded jalapeno into the blender too if you want some heat.
• Finely chop fresh slices and mix with yogurt, cumin, coriander, pepper, and salt to make Indian cucumber raita.
• Cucumber juice is a very good, healthy drink.

 
SCALLIONS
Scallions are great additions to so many recipes, adding a crisp blast of flavor to salads or hot dishes. Also known as green onions, scallions are mild in flavor and taste great raw when used as a garnish for dips, soups, salads and other dishes. They should be stored whole in the fridge until you are ready to use them.

Did you know?
• This food is low in Sodium, and very low in Saturated Fat and Cholesterol.
• It is also a good source of Thiamin, Riboflavin, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Potassium and Manganese.

Storage:
Wrap unwashed scallions in a damp towel or in plastic wrap and keep in the crisper drawer for several days.

Prep:
Rinse well.

Cooking tips:
Scallions may be cooked or used raw in salads or garnishes to provide flavor and/or color. Scallions and onions are flavor enhancers - use liberally! Scallions cook beautifully when grilled or roasted. Simply cover in extra virgin olive oil and cook until browned and tender, turning to cook evenly (5-10 min on a hot grill or 20 minutes in a 400 degree oven). Finish them off with a light sprinkling of salt and pepper and the juice of a lemon or lime.
BASIL
Basil is another of summer’s great treats. But treat is carefully as it is delicate and can’t stand being refrigerated.

Did you know?
• Basil leaves contains many health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These compounds are known to have anti-inflammatory and anti-bacterial properties.
• Basil leaves are an excellent source of iron, contains 3.17 mg/100 g of fresh leaves (about 26% of RDA).
• Basil contains exceptionally high levels of beta-carotene, vitamin A, cryptoxanthin, lutein and zea-xanthin. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease process.

Storage:
Keep unwashed leaves bunched with stems in a glass of water on your counter. Do not refrigerate or leaves will turn brown.

How to use:
Rinse leaves in the sink and dry. Tasty in salads, on pizzas (added fresh after the pizza comes out of the oven), or in pesto. Add to your tomato sauces, on pasta or in a caprese salad with fresh mozzarella, olive oil, balsamic vinegar and a pinch of salt.
CILANTRO
Cilantro, also known as coriander, is a tasty finish to many Mexican and Indian dishes.

Did you know?
• Relief for stomach gas, prevention of flatulence and an overall digestive aid
• Helps reduce feelings of nausea
• A source of iron, magnesium, and is helpful in fighting anemia
• Disinfects and helps detoxify the body
• Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
• Helps with insulin secretion and lowers blood sugar

Storage:
Keep unwashed cilantro wrapped in your refrigerator. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage.

To freeze:
To freeze, place a small amount dry cilantro leaves in a single layer on a cookie sheet. When frozen, gather into a zip-top bag, returning to the freezer immediately. Use within 6 months. Do not thaw before using.

RECIPE & VIDEO
How to Make Guacamole
http://www.youtube.com/watch?v=WD3hFP0AYI8
 
DILL
Dill looks similar to fennel but tastes unique. It's commonly used in Europe, especially coastal regions. In order to keep the fragrance and aromatic flavor intact, dill is generally added just before eating.

Did you know?
• Dill weed contains numerous plant derived chemical compounds that are known to have anti-oxidant, disease preventing, and health promoting properties.
• This popular herb contains no cholesterol and low in calories. However, it is contains many anti-oxidants, vitamins like niacin, pyridoxine etc, and dietary fibers which help to control blood cholesterol levels.

Storage:
Keep unwashed dill with stems in a glass of water on your counter.

How to Use:
Dill goes well with all kinds of fish, pickles, mustard and root vegetables.
ROMAINE LETTUCE 
When looking for foods that will stimulate fat loss, romaine lettuce nutrition facts are just what you want to see: no fat and cholesterol, with a moderate fiber and protein content. Romaine is the classic lettuce of choice for Caesar salads. It matches well with: anchovies, blue cheese, chives, garlic, lemon, olive oil, Parmesan cheese, and pepper.

Did you know?
• The vitamin C and beta-carotene content provides many heart health benefits of romaine lettuce, including preventing the oxidation of cholesterol, which can reduce risk of stroke and heart attack.
• The folic acid found in romaine lettuce helps keep blood vessels healthy and clear, which also reduces the risk of heart attacks and stroke.
• The potassium helps lower high blood pressure, which can contribute to heart disease.
• Fiber also contributes to the heart health benefits of romaine lettuce, by removing bile salts, which requires cholesterol, thereby lowering high cholesterol as well.
• Another health benefit of romaine lettuce provided by potassium is improved muscle strength.

Storage:
Keep unwashed lettuces in the crisper drawer of your fridge.

Prep:
Tear off leaves of the lettuce head and rinse in a water bath, allowing grit to fall to the bottom. Dry in a towel or spin dry.

How to use:
• Add a few romaine lettuce leaves to sandwiches for a crunch and an extra dose of fiber.
• Combine romaine lettuce, tomatoes, whole wheat croutons, sliced onion and top with a lemon-lime vinaigrette.
• Combine romaine lettuce, chopped watermelon, kiwi and crumbled feta for a salad.
• Add steak to romaine lettuce salad for entrée salad.
• Instead of taco shells use romaine lettuce leaves for a low calorie alternative.
MAGENTA LETTUCE
Batavian type with red tinged leaves and a crispy green heart. This variety has been a favorite for many gardeners. Excellent shelf life in the cooler and at market. Magenta Lettuce is midway between a crisphead and leaf lettuce.
NEVADA LETTUCE
Glossy and beautifully ruffled leaves with a satisfying combination of crunchy texture and buttery smoothness.
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