Week 2 Delivery

We hope you all enjoyed your first box! We've got a lot of similar veggies this week, and some new recipes to try too.
In Your Box:
salad mix- our salad mix is always changing
bok choi-
one of our favorites-- great fresh or raw, in soups, salads or stir fries. Even try the leaves as chips! Try the bok choi miso~~~>
spinach- yuuuum! Spinach quiche, saag paneer, salads and more.
head lettuce- we grow many kinds of lettuce
swiss chard- red veined green, tender when steamed
asparagus- almost the last of our asparagus for this year.
spring garlic- chop up small and infuse into olive oil for drizzling on bread, salad greens & more radishes- crisp and tastey!
leeks- try leeks in an omelete, scrambled eggs, or soup~~~>
anise hyssop-
can be candied like violets-- these make great 'sprinkles' for special occasion cakes/sweets
spearmint-
another tastey tea, try infusing fresh spearmint in hot water, strain, then put this tea in the fridge for a refreshing drink. For longer storage- hang to dry.
Oregano-
use fresh or hang to dry and then store in a jar. Great in tomato sauces
dandelion greens-
bitter greens stimulate digestive enzymes-- eat a dandelion salad as your first course.
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Bok Choi Miso
1 onion
½ leek
1-2 spring garlic (you can use the whole stalk and leaves)
2 carrots
½ C chopped radish

*sautee onions, leek, garlic in a little sesame oil, until translucent, add carrots and radish, 4 C water, + ½ C coconut milk, cook until carrots are consistency that you like.
*add 1 bok choi chopped horizontally to wilt in the soup
*pull aside 1 C broth and dissolve 2 tablespoons miso paste to warm, not boiling, broth. (add a touch of honey now if you like too.) turn off heat and re-combine. Enjoy!

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Anise Marinade
1 C coarsly chopped anise hyssop leaves
¼ c water
¼ C apple cider vinegar
3 tablespoons tamari or soy sauce
6 tablespoons maple syrup, agave or honey

*combine and heat until anise is wilted. Marinade for tempeh, tofu, meats, etc

Week 1 Delivery

It's a time of year plentiful with leafy greens! We had a frost this past week which killed some tomatoes and turned some asparagus to mush. Luckily we have tomato starts to replace much of what was lost. The rain this week has been nice and all the plants (and weeds) are growing fast! Hooray for the first week of deliveries!!!

In Your Box:
arugula- a spicy spring green!
salad mix-
bok choi
- one of our favorites-- great fresh or raw, in soups, salads or stir fries. Even try the leaves as chips!
spinach-
yuuuum! Spinach salad with strawberries, balsamic and almonds.... need I say more?
red leaf head lettuce-
swiss chard- red veined green, tender when steamed
asparagus-
almost the last of our asparagus for this year.

spring garlic-
garlic harvested in spring before the bulb has formed, use as you would normally in recipes
radish- French breakfast radishes- traditionally sliced and served with bread, butter and a pinch of salt leeks- these leeks stood all winter! Can be prepared similar to garlic/ onions in dishes.
green onions-
these survived the winter too!

sorrell-
a lemon-y herb! Great chopped up in salads

anise hyssop
- a great herbal tea, yummy in coconut milk dishes too

spearmint- another tastey tea, try infusing fresh spearmint in hot water, strain, then put this tea in the fridge for a refreshing drink. For longer storage- hang to dry.
Oregano-
use fresh or hang to dry and then store in a jar.

stin
ging nettle- prepare with caution! Nettles are very rich in vitamins and minerals and are one of the most nourishing wildcrafted greens. Cooking or food processing gets the sting out!

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Raw Nettle and Arugula Pesto ½ C sunflower seeds ~ 2 C stinging nettle leaves ~ 1 C arugula juice of ½ a lemon salt to taste Combine in a food processor until smooth. (Wear gloves or use caution when handling the nettles-- or don't! The sting of nettle has been used intentionally for bringing circulation to an area for conditions like arthritis.)

Stinging Nettle

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Spring Salad Dressing 1 or 2 leeks, 1 garlic, 2-3 green onions, 2-4 sprigs of oregano- de-stemmed, 4 sorrell leaves, and a touch of spearmint *cut the above ingredients into chunks and put in the blender/ food processor, or chop them up finely. Add ~ 1 C olive oil and ¼ C balsamic or apple cider vinegar. Add water to the consistency that you like. Stores about a 2 weeks in the fridge. **Add a little yogurt if you prefer a creamy dressing

Please contact us if you don't know how to identify something in your box, get stuck with what to do with a veggie, or if you have questions or comments! Echollective CSA~~ echoCSA@gmail.com or 515-201-5593.



Herb Walk

Yes, we'll still be having the Herb Walk today! It may be raining, so please be prepared with raingear and a change of clothes for the ride home. I just love spring thunderstorms! See below for more information and directions to the farm.

April Newsletter

April 2009

Springtime has us busy as any organic farmer in the Spring! We enjoyed the sweet weather this weekend and planted our first onions, shallots and leeks. Worked in the garlic and strawberry fields de-mulching to let the little plants say hello to the spring sunshine (and rain). Something, voles?, ate the first pea planting right up. We finished preparing first tomato greenhouse (the heirloom starts look succulent!). We're at the end of the majority of spring planting, and have started storing seeds for next year. Lots of the potatoes are in the ground already!

Some little leeks!

Some little kales!








The first nettles are coming up, which are one of Christy's favorite spring herbs to wildcraft and incorporate into springtime recipes. I also like to dry nettles and store them for later use in herbal teas. Saturday, April 25th: Spring Wildcrafting Walk. 3 pm
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We'll talk about the Ethics of Wildcrafting, learn about the properties of Spring Herbs, identify and harvest nettles, cleavers, dandelion, burdock, and more. Learn about the nourishing and cleansing properties of these common herbs!

Please wear long pants, boots, long sleeves, and bring gloves. Supervised children welcome.



Directions to Echollective Farm 879 Echo Ave. Mechanicsville, IA:

Take the Dodge St (HWY 1) exit off I80 & turn Left / or go north on HWY 1 out of Iowa City.

About 4 miles North of Iowa City turn right onto Morse Rd.

Turn left (north) onto F28. (Actually, you were already on F28 starting atthe Cedar county line.)
F28 will bend to the right (east) and cross the Cedar River.

Take the 2nd left after the river onto Eureka, which is gravel. (The first left was Delta, immediately after the river.)

From Eureka, take the first right onto 200th Street.
From 200th Street, take the first left onto Echo Avenue. We are 1 mile up Echo Avenue, on the left with a blue trailer & a wind turbine, #879 Echo Avenue.

asparagus burn

Derek and Elias try to determine which direction the wind is blowing, before they get started. They determined it was blowing from the NE, so they lit the fire at the NE side of the asparagus field.
The grasses burned quickly, and the flames undulated like waves. "It was cool, and so intense," said Elias, 11, who also video taped so he could put it on YouTube.
"Burning the field adjusts the pH of the soil, and adds phosphorus to the soil, gets rid of insect larvae, and helps keep down weeds. It's perfect for asparagus," says Derek.
We finished about sundown, perfect timing!