CSA Newsletter, Week 8 - July 20 and 23

11:26 AM Mandy 0 Comments

Onion harvest is beginning, and garlic harvest continues, despite the intense summer heat. Farmers are watering the summer crops like crazy, all hours of the night, and finding time for siesta during the hottest parts of the day.

Garlic picking.

** Call for volunteers and work trade for farm and market runnings: we need people to help us haul in onions, garlic, and potatoes. This will be ongoing, through this month and next. We also need folks to lend a hand on the CSA table setup down at the market, Wednesdays at 4:30pm and Saturdays at 7:00am. Email echocsa@gmail.com if you are available. **

On the table this week:
  • Garlic
  • Candy onion
  • Basil
  • Tomato
  • Zucchini: great in a veggie lasagna, along with garlic, tomatoes, basil, and onion. See below recipe.
  • Beet
  • Kale
  • Broccoli: try it stir fried with garlic butter and toasted cashews.
  • Turnip
  • Cabbage: try it in the miso soup recipe offered below.
More picking.

Recipes


Miso with Steamed Greens and Cabbage
  • 3-4 cups water
  • 1 lemon, quartered
  • 1 1/2 tsp fresh ginger root, peeled and finely chopped
  • 1/4-1/2 cup miso
  • 1/2 cup chopped carrots
  • 1 cup chopped cabbage
  • 1/2 bunch chopped kale and beet greens
Put water, lemon, ginger, and miso in a saucepan and bring to a simmer, stirring to dissolve the miso. Add vegetables and cook until tender, about 10 minutes. Remove lemon pieces and strain out any lemon seeds prior to serving.

Veggie Lasagna
  • 2 1/2 cups tomato sauce
  • 1 lb. ricotta cheese (or tofu)
  • salt and pepper
  • 2 1/2 lbs. summer squash
  • olive oil
  • 8 oz. no-boil lasagna noodle
  • 1 cup finely chopped walnuts
  • 1/2 lb fresh mozzarella cheese, grated or crumbled
  • 1 cup parmesan cheese
  • other ingredients from your box, such as onions or garlic (diced and sauteed just a bit, or added in raw), kale, and/or basil
Preheat oven to 350F. Oil a 9" X 12" baking pan. Make the tomato sauce. Prep the ricotta or tofu-- if wet, strain, or if dense, mash a bit-- and add salt and pepper to taste. Cut zukes in half lengthwise, then on the diagonal in thin slices. Heat oil in a skillet and add zukes to cook on medium-high heat, turning frequently until tender, about 5 minutes.

Spread 1/2 cup tomato sauce in the baking pan, then add 3 noodles on top of it. Cover with 1/3 of the ricotta or tofu, then 1/3 of the nuts, and 1/3 of the zukes, then salt and pepper. Then spread on 1/2 cup tomato sauce, 1/3 of the mozzarella, and a little shake of parmesan. Cover this with a layer of noodles, then repeat process twice more. Top final layer with remaining sauce and parmesan.

Tent the dish with foil, and bake until bubbling hot, about 40 minutes. Let rest for several minutes before serving.

(Credit to Full Belly Farm for these yummy recipes.)

Littlest garlic partier.

***

Farmer Derek received a letter from the The National Sustainable Agriculture Coalition requesting public comment on a proposed rule which could affect the ways farmers receive credit and financing for their farms. Eat locally, comment thoughtfully...

Ask the FCA to adopt this new rule and bring badly needed capital to small and mid-sized farmers and ranchers producing for the local and regional market-- http://salsa.wiredforchange.com/o/5735/p/dia/action3/common/public/?action_KEY=4284.

[The Farm Credit Administration (FCA) is asking the public to comment on a proposed rule that, if adopted, would direct Farm Credit System lending associations to be more responsive to the credit needs of small and mid-sized farmers and ranchers producing for local and regional food markets. The Farm Credit Administration is the federally chartered agency that oversees the nationwide network of locally-controlled and borrower-owned cooperative lending associations that make up the Farm Credit System (FCS). FCS supplies nearly 40% of all U.S. farm financing and has the capacity to provide millions of dollars in capital and technical assistance to local food producers, and to leverage other sources of capital for the task of rebuilding our local and regional food system infrastructure.]

***
Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!
echocsa@gmail.com
(319)325-3910

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