CSA Newsletter, Week 14 - August 31 and September 3

9:19 AM Mandy 0 Comments

Yesterday's rain made nice planting weather. We should have some delicious baby greens this Fall! Infrastructure improvements are in the works at the farm now, and plans focus on a new irrigation system and buildings for housing equipment and starting plants.

On the table this week:
  • Tomatoes
  • Peppers
  • Cucumber
  • Potatoes
  • Leek
  • Onion
  • Garlic
  • Kale
  • Basil
  • Parsley

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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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CSA Newsletter, Week 13 - August 24 and 27

12:41 PM Mandy 0 Comments

This week the farm got rain-- 2 inches, hooray! Struggles with our tomatoes continue, so we are not likely to have many for CSA for a while. The hot spell earlier this month suppressed flower production so much that fruit production is way down. Farmer Derek found a neighbor with some organic sweet corn, so look forward to that this week. The farmer warned of ear worms, so watch out and wash well before eating! Seed garlic sales are starting now, as fall approaches.

Excitement is bubbling over the culinary ride to local farms on September 18th. The ride will stop at Echo land for a tour and delicious buffet, so don't miss out! Join the ride in support of community health and the farm-to-school effort in our area. Get info about the ride online here: http://culinaryride.com/. Also, a facebook page has been created for Culinary Ride-- add it to your "likes" and spread the word to your friends! If you are interested in serving the riders out at the farm as they pass through, let Derek know. He is currently looking for a few good volunteers for the event.

On the table this week:
  • Leeks
  • Potatoes
  • Sweet corn
  • Pepper
  • Hot pepper
  • Onion
  • Garlic
  • Basil
  • Zucchini
  • Kale
Recipes
Jerk Marinade
  • 1 onion, finely chopped
  • 1/2 c chopped scallion (optional)
  • 1 Echo leek, chopped (optional) -- use the white to palest green parts
  • 1 clove Echo garlic (optional)
  • 2 tsp fresh thyme leaves
  • 1 tsp sea salt
  • 2 tsp sugar (or honey or agave syrup)
  • 1 tsp ground allspice (Jamaican pimento)
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 hot pepper, finely ground (for medium-hot)
  • 1 tsp ground black pepper
  • 3 T shoyu
  • 1 T olive oil
  • 1 T apple cider vinegar
Chop the veggies together in a food processor fitted with an S-blade, then add in other ingredients to mix. Choose just one of the optional ingredients for each batch. This recipe makes an excellent medium-spicy marinade for tofu, tempeh, or meats. For a spicier version, use 2 hot peppers. For a saucier jerk treatment, use the marinade before cooking and then brush on barbecue sauce near end of cooking. Yeah mon, yes!

Jerk Rub
  • 1 onion, finely chopped
  • 1/2 c chopped scallion (optional)
  • 1 Echo leek, chopped (optional) -- use the white to palest green parts
  • 1 clove Echo garlic (optional)
  • 2 tsp fresh thyme leaves
  • 1 tsp sea salt
  • 1 tsp ground allspice (Jamaican pimento)
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 hot pepper, finely ground (for medium-hot)
  • 1 tsp ground black pepper
Chop the veggies together in a food processor fitted with an S-blade, then add in other ingredients to mix. Choose just one of the optional ingredients for each batch. This recipe makes a paste for rubbing whatever you are jerking-- tofu, tempeh, meats, fish and so on. Using the rub and letting it set for 15-30 minutes before cooking is the authentic jerk flavoring method. Both recipes here will make a substantial batch of jerk, and leftovers can be stored sealed in the refrigerator for up to a month.

--recipes adapted from Jerk: Barbecue from Jamaica by Helen Willinsky

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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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CSA Newsletter, Week 12- August 17 and 20

1:29 PM Mandy 0 Comments

A bit short on news this week... Red onion harvesting is nearly done now, and potato harvest continues. Cover crops are being planted. Our intern Emily has her last day this week. We wish her well. Join us in welcoming Will and Adrian if you meet them at market!

On the table this week:
  • Leek
  • Potatoes
  • Red onion
  • Garlic
  • Basil
  • Tomatoes
  • Kale
  • Hot pepper
  • Beet
  • Carrot
  • Zucchini

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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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CSA Newsletter, Week 11 - August 10, 13

2:05 PM Mandy 0 Comments

So very happy about nice weather! At the farm, the garlic has all been picked and fall lettuce seeds have been planted. We're also planting cover crops. And plans continue for the culinary bike rides (culinaryride.com). Here's a dilemma our farmers ponder often this time of year: most people love butterflies, but few people like the holes that caterpillars make in vegetables. No butterflies without caterpillars, so how do we find a happy medium-- eat veggies with some holes, or reduce particular caterpillar populations? Your input is appreciated!

On the table this week:
  • Hot pepper
  • Tomato
  • Zucchini
  • Cucumber
  • Potatoes
  • Onion
  • Leek
  • Garlic
  • Kale
Recipes

Tomato and Leek Quiche on a Sliced Potato Crust
  • 4 or 5 potatoes, unpeeled and sliced very thin
  • 3-4 eggs (3 large or 4 small-medium)
  • 1/3 cup milk or cream
  • 1/4 tsp black pepper
  • a pinch of sea salt
  • 2 leeks, rinsed well and chopped
  • 2 handfuls cherry tomatoes, halved or about 1 cup diced heirloom tomato
  • 1 clove garlic
  • 1/4 tsp fennel seed (optional)
  • 2 tablespoons butter
  • your favorite cheese, grated (enough to cover top of quiche lightly)
Preheat oven to 375 F. Cover the bottom of an oiled pie pan with the potato slices, making sure to overlap them and placing some slices along the side (in the same fashion as a crust would cover the vertical side of the pan). Drizzle the potatoes with oil, bake for 20 minutes, and then set aside.

Melt the butter in a skillet, add the fennel seed, and let come to a simmer for 2-3 minutes. Fennel seeds can be removed at this point or left in the saute-- I like to leave them in. Add the leeks, tomatoes, and garlic and saute on medium-low heat, about 5 minutes. Spread on the potato crust. Whip the eggs, cream, and pepper, and pour over the sauteed vegetables. Cover lightly with cheese. Bake on 400 F for 20 minutes, until eggs are firm. Very gently press top of quiche with the back of a fork to find out if the eggs are firm. Remove quiche from oven and let sit for about 10 minutes before serving.

Fresh Cucumber and Tomato Salad with Basil-Garlic Yogurt Sauce
  • 3 cucumbers
  • 1/4 teaspoon sea salt
  • 1 large or 2 small tomatoes
  • 1 avocado
  • 1/2 cup of firm tofu, cut into 1/2 inch cubes
  • 2/3 cup plain yogurt
  • 1/2 tablespoon honey
  • 1 clove garlic
  • 1 tablespoon olive or flax oil
  • a bunch of fresh basil (about 1/2 cup chopped)
Peel and chop cukes into thin pieces and toss in a bowl with the 1/4 tsp salt. Refrigerate for about ten minutes. While you wait, make the sauce in a blender or food processor. First process garlic, then add yogurt, honey, oil, and basil. Chop the tomato into small pieces, cube the tofu, and peel and slice the avocado into small wedges. Add tomato, tofu, and avocado to the bowl with the cukes. Gently stir in the sauce, and serve. The salad can be refrigerated for up to an hour before serving.

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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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CSA Newsletter, Week 10 - August 3 and 6

1:08 PM Mandy 0 Comments

Halfway through the CSA season, we are wondering how long the extreme heat can persist! Greenhouse zukes, tomatotoes, and peppers are not liking this weather, but some have held their own valiantly. Storage onion and potato harvest is beginning now, as is the main potato harvest. Garlic harvest is nearly 75% finished, and we are racing to get the rest in. People from all around North America are clamoring for Echo seed garlic (seed-garlic.com).

Bike enthusiasts and others interested in local food and adventure should keep their ears perked about the "culinary" bike rides Derek is currently planning to various farm destinations in our area. Echo will be hosting a stop at the farm on September 18th. More details to come, through this newsletter and culinaryride.com.

**We have plenty of basil to spare on the farm, so if you want a special huge bunch for pesto, just email echocsa@gmail.com. Offer good for the next couple of weeks.**

On the table this week:

  • Kale
  • Garlic
  • Onion
  • Zucchini
  • Basil
  • Tomato
  • Beets
  • Carrots
  • Eggplant
  • Cucumber
  • Potatoes

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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

0 comments: