Wednesday, July 16, 2014

Cool Breeze Pickin'

What is "seasonable" summer weather in Iowa?  It is difficult to tell anymore but we can say that this week is surprisingly gorgeous to be out picking on the farm.  Makes us pretty giddy.

Cool, sunny, a little rain here and there...

So we cordially invite you to come spend a little time in the great wide open, rich soil of your local farm to help out with the launch of garlic season!  The weather could not be better and you cannot beat the veggie trade for your time.  This is really one of the most enjoyable aspects of farming for us, to connect with city folks or even other rural friends on the land that serves us so beautifully with the food that sustains us.

Zucchini is bursting to life for CSA and as a new addition to our farmers market tables.  The flowers are enchanting and delicious too!






Did you know that for Native Americans, squashes were considered as one of the "three sisters" along with corn (maize) and beans?  With powerful antioxidant and anti-inflammatory properties, to mention a couple, this is food that heals and tastes great!  Entering CSA boxes this week!

The boxes this week will include:

Cooking greens
Bok Choi
Cabbage
Kohl Rabi
Garlic Scapes
Red and White Candy Onions
Parsley
Rosemary
Red Potatoes
And you never know what kind of surprise finds its way in!

Garlic scape pesto is a favorite out here on the farm and parsley makes a perfect compliment ingredient.  Here is a very simple recipe that packs super fresh and vibrantly healthy flavor.


Garlic Scape Pesto Recipe with Parsley

• 15 to 20 garlic scapes, chopped
• 1/2 cup walnuts or pine nuts
• 1/3 cup grated Parmesan
• 2 to 3 cups chopped parsley (or substitute basil or arugula)
• 1/3 cup olive oil
• Salt and pepper, to taste
• Juice of 1/2 lemon

1. Combine garlic scapes, nuts, Parmesan and parsley in a food processor until finely chopped.
2. With processor running, slowly add oil until desired consistency is reached.
3. Add salt, pepper and lemon juice. Process until mixed. Adjust seasonings to taste.


Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges. Flavonoids, which make up the Vitamin C molecule, maintain blood cell membranes, and act as an antioxidant helper.   It has many, many benefits that you can read about if you follow this link:

http://naturalhealthtechniques.com/diet_nutritionparsleybenefits.htm

Thank you for joining us as CSA members and/or farmers market shoppers.  We love to know you and hope to see some of you out on the farm anytime to do some garlic picking!

All the summer's best,
Your Echo Team



Reference:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=62





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