tag:blogger.com,1999:blog-49642112123073704842024-03-27T01:38:01.613-05:00Echollective Farm and CSAAn Iowa farm for people and the planet over profitderekhttp://www.blogger.com/profile/18052265029833438903noreply@blogger.comBlogger186125tag:blogger.com,1999:blog-4964211212307370484.post-55845335883613367852019-03-27T10:20:00.001-05:002019-03-27T10:20:50.597-05:00<br />
<b><span style="font-size: large;">We have a new website. For up to date information about Echollective Farm and our Veggie Subscription (CSA). Please, visit us at <a href="http://www.echollectivefarm.com/" target="_blank">echollectivefarm.com </a></span></b><br />
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<b><span style="font-size: large;"><br /></span></b>derekhttp://www.blogger.com/profile/18052265029833438903noreply@blogger.com160tag:blogger.com,1999:blog-4964211212307370484.post-70351824997304617382016-02-05T10:21:00.001-06:002016-02-05T10:21:40.694-06:00Join Our Local, Veggie Party: CSA 2016!<span id="goog_1302651129"></span><span id="goog_1302651130"></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEbGamLUkRk-BoHiL1KwMXWkY9v0H8nEFSzXDeJz38NYwviCxShSqAKpgPt3s80-wniGW6UZE7ftNf3kLDpL3E_qiAarbY-Q1iBBzQLLFdcDduBlsKbagbRuJILh1UO4K1f23mg1tcE_Y/s1600/echollectiveLOGO2.jpg" imageanchor="1"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEbGamLUkRk-BoHiL1KwMXWkY9v0H8nEFSzXDeJz38NYwviCxShSqAKpgPt3s80-wniGW6UZE7ftNf3kLDpL3E_qiAarbY-Q1iBBzQLLFdcDduBlsKbagbRuJILh1UO4K1f23mg1tcE_Y/s320/echollectiveLOGO2.jpg" width="320" /></a><br />
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It is that CSA sign-up time of year again. As we wrap up the farm happenings of 2015 and slowly move into 2016, we are looking forward to our 10th CSA season and 15th year on the farm. We have already cozied up to this year's seed catalogues, and today, we received our first seed order of onions, leeks, radishes, spinach, and a variety of herbs. Some of these items will be in this season's first CSA boxes come the beginning of May. Tiny, yet to be planted seeds will somehow be tucked into the soil, weeded and watered, harvested and nourishing our community by May. Whoa! There is so much goodness to be cultivated in 2016, and we invite you to be a part of it.<br />
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If you are interested in being a member of the Echollective CSA (Community Supported Agriculture), we have started the summer share sign-up. On the right side of this blog page is a printable brochure with the CSA sign-up. Please, print that CSA sign-up, fill it out with your information, and snail mail it to us with a check made out for half the total amount so we can reserve your spot.<br />
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For complete information on what the CSA will bring you throughout the season and pricing, please refer to the brochure on the right side of this blog page or contact us with you questions at echocsa@gmail.com. We look forward to growing lots of community love and leafy green with you this season.<br />
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<br />Mollymaries@gmail.comhttp://www.blogger.com/profile/00229898623638361617noreply@blogger.com11tag:blogger.com,1999:blog-4964211212307370484.post-37651212153113594722015-09-20T15:47:00.002-05:002015-09-20T15:47:24.709-05:00Fall CSA Sign-Ups Now Open - One Season to Another!<div class="separator" style="clear: both; text-align: center;">
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Greetings all! <br />
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Here's to hoping that these slightly less hot temps, interspersed with bouts of refreshing cold, are treating everyone well as Summer transitions into Fall.<br />
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Here at Echollective, production is still flowing! Market stands and CSA boxes remain full. Tomatoes are still coming out of our high-tunnels, plump and fresh, while we continue awaiting a new round of delicious, delectable greens for Fall - such as arugula, kale, and bok choy!<br />
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Winter squash is ripening slowly on the vine, and it's become the time to prepare our Garlic seed for yet another Garlic planting season. Machines, deft hands, and quick eyes are quickly cleaning and comparing bulbs we've spent the last few months pulling and hoisting in from the field.<br />
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As the seasons come and go, so do our CSA's! We want to thank everyone who has participated in our Summer CSA season, and extend an invite to anyone who <i>doesn't</i> want to see an end to our veggie goodness, to sign up for Fall.<br />
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<b>Interested in Signing Up? </b>Contact us soon, space is limited and our Fall CSA begins next week! Feel free to email or call, and find Farmer Derek's contact info on our "Contact Us" page above.<br />
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Pick ups will continue to be at the Downtown Iowa City's Farmer's Markets for a time, Saturdays and Wednesdays right at the Echollective Farms Market booth- up until Market season is over. Then, pickups will most likely be moving to another location, once market ends.<br />
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<b>Cost for the Fall CSA Season (8 weeks) is $170. </b>Our Fall CSA Seasons always end with a special, end-of-the-season Thanksgiving box...so keep that in mind!<br />
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We hope to be hearing from you soon. Enjoy the last vestiges of Summer!<br />
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-Adrian at Echollective<br />
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<span id="goog_752889759"></span><span id="goog_752889760"></span><br />Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-4964211212307370484.post-38355933714378873452015-07-08T12:13:00.002-05:002015-07-08T12:13:43.829-05:00From One Potter to Another <div style="text-align: center;">
"Peter lost one of his shoes among the cabbages, the other among the potatoes."</div>
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~ Beatrix Potter</div>
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We have a good bunch of delicious for you this week... and oh, yes, I thought last week was my last blog but here I am again, quoting and blogging. Kind of like a weed in the garden I sort of keep going. I am back, amidst a move, to report to you all what you have coming this week at market pick up. I have been spending my final days hard at work to trellis and weed tomatoes so they are easy to access by those who follow my footsteps. </div>
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Cabbage has come on like crazy and did you know you can get fresh potatoes now? They are fresh and need to be refrigerated because they are not fall potatoes. So take them and cook them! They are not for storage.</div>
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Here is this week's garden gathering:</div>
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Potatoes</div>
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Kohl Rabi</div>
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Scapes</div>
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Kales</div>
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Bunched Rainbow Chard</div>
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Cabbage</div>
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Broccoli</div>
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Cucumbers</div>
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And for what to do with that Cabbage?</div>
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<span style="font-size: large;">Summer Slaw</span></div>
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<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">large head <span itemprop="name">savoy cabbage</span>, shredded</span>
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<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name"><span itemprop="name">carrots</span>, peeled and grated</span>
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<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name">stalks <span itemprop="name">celery</span>, finely sliced</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">4</span>
<span class="ingredient-name"><span itemprop="name">scallions</span>, finely sliced into rings</span>
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<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">cup <span itemprop="name">mayonnaise</span></span>
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<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">¼</span>
<span class="ingredient-name">cup <span itemprop="name">buttermilk</span></span>
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<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name">tablespoons <span itemprop="name">honey</span></span>
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<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name">teaspoons good-quality <span itemprop="name">white wine vinegar</span></span>
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<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
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<span class="ingredient-name">Salt and freshly ground black pepper</span>
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<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">⅔</span>
<span class="ingredient-name">cup finely chopped <span itemprop="name">pecans</span></span>
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<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">½</span>
<span class="ingredient-name">cup dried <span itemprop="name">cranberries</span></span>
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<span style="font-size: large;"> </span><ol class="recipe-steps" itemprop="recipeInstructions">
<li>In a very large bowl, combine cabbage, carrots, celery and scallions. Toss to mix.</li>
<li>In a small bowl, combine mayonnaise, buttermilk,
honey and vinegar. Whisk until smooth. Pour over slaw, and toss until
vegetables are well coated with dressing.</li>
<li>Season with salt and pepper to taste. Add pecans
and cranberries, and toss again until evenly distributed. Cover, and
refrigerate until serving.</li>
</ol>
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Compliments of: <a href="http://cooking.nytimes.com/recipes/8612-summer-slaw" target="_blank">http://cooking.nytimes.com/recipes/8612-summer-slaw </a></div>
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Always a pleasure to connect with you all.</div>
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Jess</div>
Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-4964211212307370484.post-33678109273253128742015-06-30T16:16:00.000-05:002015-06-30T16:16:49.953-05:00The Land Has A Quality of Time Which Steadies Us.<div style="text-align: center;">
"The land has a quality of time which steadies us. When you come to a place, honor her rhythm and her voice."</div>
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~Fredric Lehrman</div>
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While we don't have any to offer yet, sungold tomatoes are really starting to pop and we are excited to get them coming to you soon! The winds of change are blowing at the farm and my time here has come to an end. I will miss your smiling faces and beautiful spirits at market and will also miss chatting here with you on the blog. But I am passing the torch and am sure the lineage of farm speak here will keep doing just fine. :) So, onto the CSA news. This week's share is a super yummy one:</div>
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Potatoes</div>
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Kohl Rabi</div>
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Turnips</div>
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Scapes</div>
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Kale Bunches</div>
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Rainbow Chard Bunches</div>
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Romaine Lettuce</div>
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Zucchini</div>
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Something a little extra? :)</div>
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Now for what to do with that kale! </div>
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<span style="font-size: large;"><strong><em>Massaged Kale with Outstanding Miso Sesame Dressing</em> (high raw, vegan, gluten free)</strong></span><br />
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<strong>Makes 1 1/4 cups</strong><br />
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1/4 cup mellow white miso<br />
3 tbsp agave nectar<br />
1/4 cup tahini (raw is preferable, but roasted is fine, and less costly)<br />
2 tbsp tamari<br />
1 tsp grated, fresh ginger<br />
1/2 cup water + more as needed<br />
1) Blend all ingredients together on high. Add more water if the mixture is too thick.<br />
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1 bunch curly kale<br />
1 large beefsteak tomato, chopped<br />
1 large bell pepper (or 2 small), chopped<br />
1) De-stem, chop, and wash kale well<br />
2) Add about 1/3-1/2 cup of the miso dressing to the kale. Using your
hands, “massage” dressing into salad well, till it’s a little wilted in
texture.<br />
3) Add tomatoes and peppers, and toss. Serve!<br />
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Compliments of Choosing Raw:<a href="http://www.choosingraw.com/outstanding-miso-sesame-dressing/" target="_blank"> http://www.choosingraw.com/outstanding-miso-sesame-dressing/ </a><br />
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Thanks for another week of membership with us. It has been an honor to serve you all.<br />
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Jess<br />
Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-4964211212307370484.post-31333049324844832212015-06-25T07:26:00.003-05:002015-06-25T07:26:57.014-05:00Officially Summer!<div style="text-align: center;">
"What is one to say about June, the time of perfect young summer, the fulfillment of the promise of the earlier months, and with as yet no sign to remind one that its fresh young beauty will fade."</div>
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~ Gertrude Jekyll</div>
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We are well into the summer CSA but it is now officially summer, the heat and crazy storms are on! So many people got hit this week with really bad storming and while we got a good bit of rain, we also got really lucky to have avoided the damage as with our surrounding areas. Our hearts go out to all were affected and we also give thanks for being narrowly missed. We do though look forward to some more dry weather so we can out into the fields with a tractor and get work done that is being put on hold. The deer are certainly active and as much as they like to eat our chard and lettuce it makes us happy to see them simply munching on clover, as the one pictured here was doing next to the house! </div>
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Now to what you are munching on this week:</div>
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Lettuce Heads</div>
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Summer Potatoes</div>
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Turnips</div>
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Garlic Scapes</div>
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Kale Bunches</div>
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Chard Bunches</div>
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A surprise or two :)</div>
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What to do with turnips?! They often perplex people and these early spring and summer ones we grow are great to eat raw but you can also boil them. With a quick boil, they are a delicious addition to any meal. Dice, boil and drizzle with olive oil. Add a little sea salt, cracked black pepper and/or a squeeze of lemon and they are divine!</div>
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We hope your transition into summer is going smoothly and appreciate each and every one of you who support local foods and our hard work to get them to you.</div>
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Your Echo Team</div>
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Unknownnoreply@blogger.com34tag:blogger.com,1999:blog-4964211212307370484.post-56730678660561873762015-06-17T13:55:00.001-05:002015-06-17T13:55:43.499-05:00Rain Makes Rainbows<div style="text-align: center;">
"The way I see it, if you want the rainbow, you gotta put up with the rain."</div>
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~ Dolly Parton</div>
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Rainbow Chard Freshly Picked</div>
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We have had our fair share of rain! One storm in particular bruised up a good bit of our lettuce and bok choi fields and a lot of stuff is beginning to bolt with this heat wave we are having. So it goes this time of year. We do still have a lot growing and thriving. We are doing our best to get it to you before the deer eat it! They are particularly fond of the rainbow chard and lettuce heads. Many a baby fawn have been spotted in the fields and we can hardly blame them. We grow good food.</div>
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It is a crazy busy week as our right hand man, Will Lorentzen, is getting married and the farm owner, Derek Roller, will be out of town. So thank you to all of you, in advance, as this week will be a one of maintenance more than one of all out work. Congrats, Will and Adrian!</div>
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Considering the damage from the storms, we should have a pretty great CSA offering this week. We have:<br />
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Asparagus<br />
Bok Choi<br />
Lettuce Heads<br />
Shiitake Mushrooms<br />
Bunched Rainbow Chard<br />
Turnips<br />
Scapes<br />
Lambs Quarters<br />
Bunched Kale </div>
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Here is a simple and delicious way to use rainbow chard!</div>
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Sautéed Rainbow Chard with Garlic and Lemon </h1>
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1/2 cup extra-virgin olive oil </div>
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3 large garlic cloves, thinly sliced (or you can use your scapes!)</div>
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4
pounds rainbow or ruby chard—thick stems discarded, inner ribs removed
and cut into 2-inch lengths, leaves cut into 2-inch ribbons </div>
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Salt and freshly ground pepper </div>
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1/2 teaspoon finely grated lemon zest</div>
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<li class="first"><span class="step-title"></span>
In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir
in the garlic and cook over moderately high heat until lightly golden,
about 1 minute. Add the chard leaves in large handfuls, allowing each
batch to wilt slightly before adding more. Season the chard with salt
and pepper and cook, stirring, until the leaves are softened and most of
the liquid has evaporated, about 8 minutes. Transfer the chard to a
bowl. Wipe out the pot.
</li>
<li class="last"><span class="step-title"></span>
Add the remaining 2 tablespoons of olive oil to the pot. Add the chard
ribs and cook over moderately high heat, stirring occasionally, until
crisp-tender, about 5 minutes. Stir in the wilted chard leaves and
season with salt and pepper. Transfer to a bowl, sprinkle with the lemon
zest and serve right away.
</li>
</ol>
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Compliments of: <a href="http://www.foodandwine.com/recipes/sauteed-rainbow-chard-with-garlic-and-lemon">http://www.foodandwine.com/recipes/sauteed-rainbow-chard-with-garlic-and-lemon</a><a href="http://www.foodandwine.com/recipes/sauteed-rainbow-chard-with-garlic-and-lemon" target="_blank">http://www.foodandwine.com/recipes/sauteed-rainbow-chard-with-garlic-and-lemon</a><br />
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Additionally, a side note about Lambs Quarters...<br />
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It is a local wild food, belonging to the same family as spinach and chard. It is super nutritious and ours is pesticide free. :) It is a lovely cooked green. Just treat it like you would spinach. It makes really yummy pesto! </div>
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Have a super week folks and thanks again for joining us in keeping food local!</div>
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Your Echo Team</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4964211212307370484.post-32600134087522956542015-06-09T19:27:00.002-05:002015-06-09T19:27:29.088-05:00Scape Time!<div style="text-align: center;">
<span style="font-size: small;"><span style="font-family: inherit;"><span>"There are many <a href="http://www.foodreference.com/html/qmiracles.html">miracles</a> in the world to be celebrated and, for me, garlic is the most deserving."</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>~ Leo Buscaglia</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>You have all asked us about them, eagerly and patiently awaited them and here is Gwen picking them, yes; garlic scapes are now on the menu. Keep reading to find out what else she discovered! Not only are scapes fun because of their unique shape and as a conversation piece for dinner parties, they last for a long time in the refrigerator and taste amazing in just about anything. I find them to be an amazing compliment to egg dishes. (see recipe below)</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>We are always finding all kinds of surprises on the farm as we work. Today, Gwen found a little tree frog on a scape. I guess they like them! Tree frogs have good taste and so do our CSA Members. :)</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>This week's pickings:</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>Spinach</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>Asparagus</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>Bok Choi</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>Head Lettuce</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>Spring Turnip</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>Braise Mix</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>Scapes!</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>Sneaky Surprise</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span>With this week's abundance, my recommendation is an egg dish. Scapes and asparagus go so well with eggs for breakfast or dinner.</span></span></span></div>
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<h4 class="fn name recipe_title" itemprop="name">
<span style="font-size: large;">Garlic Scape Pesto Scrambled Eggs with Asparagus and Mushrooms</span></h4>
<h5>
<span style="font-size: small;">Ingredients</span></h5>
<ul class="ingredients">
<li itemprop="ingredients">1 tablespoon garlic scape pesto</li>
<li itemprop="ingredients">2 eggs</li>
<li itemprop="ingredients">1 tablespoon oil</li>
<li itemprop="ingredients">4 cremini mushrooms (sliced)</li>
<li itemprop="ingredients">4 asparagus spears (cleaned, trimmed and cut into 1 inch slices)</li>
<li itemprop="ingredients">salt and pepper to taste</li>
</ul>
<h5>
<span style="font-size: small;">Directions</span></h5>
<ol class="instructions">
<li itemprop="recipeInstructions">Lightly beat the garlic scape pesto into the eggs.</li>
<li itemprop="recipeInstructions">Heat the oil in a pan.</li>
<li itemprop="recipeInstructions">Add the mushrooms and saute until tender, about 3-5 minutes.</li>
<li itemprop="recipeInstructions">Add the asparagus and saute until tender, about 3 minutes.</li>
<li itemprop="recipeInstructions">Add the eggs and stir until they are cooked, about 1-3 minutes.</li>
<li itemprop="recipeInstructions">Season with salt and pepper.</li>
</ol>
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<span style="font-size: small;"><span style="font-family: inherit;"><span> If you do not want to make the pesto, simply dice the scapes and add them. They stand alone just fine! If the pesto sounds fun, here is a recipe to try. It is super easy. Also, you can easily add some of your spinach from this week too. </span></span></span></div>
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<h4 class="fn name recipe_title" itemprop="name">
<span style="font-size: large;">Garlic Scape Pesto</span></h4>
<ul class="ingredients">
<li itemprop="ingredients">1 cup garlic scapes (sliced 1/4 inch thick)</li>
<li itemprop="ingredients">2 tablespoons pine nuts (toasted)</li>
<li itemprop="ingredients">1/4 cup parmigiano reggiano (grated)</li>
<li itemprop="ingredients">3 tablespoons olive oil</li>
<li itemprop="ingredients">lemon juice to taste (optional)</li>
<li itemprop="ingredients">salt and pepper to taste</li>
</ul>
<ol class="instructions">
<li itemprop="recipeInstructions">Place everything into a food processor and blend.</li>
</ol>
Compliments of:<br />
<br />
<a href="http://www.closetcooking.com/2009/07/garlic-scape-pesto-scrambled-eggs-with.html" target="_blank">http://www.closetcooking.com/2009/07/garlic-scape-pesto-scrambled-eggs-with.html </a><br />
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We hope you are staying cool this week. It has been a hot one!<br />
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Your Echo Team<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4964211212307370484.post-19744726124455762572015-06-02T19:30:00.001-05:002015-06-02T19:44:18.913-05:00Hello Deer.<div style="text-align: center;">
“If you are doing the right thing for the earth, she's giving you great company.” </div>
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~ Dr. Shiva Vandana</div>
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Look at who is popping up out of the ground with vigor and spirit? Candy onions! While we tend to them, many varieties of lettuce, garlic, asparagus, kale, arugula, radishes, asian greens, bok choi, spinach, rapini, leeks, peppers, tomatoes, basil, rosemary, mint, rainbow chard and many others, nature always throws a curve ball or several. One of our greenhouses was lovingly foraged by deer. We will just assume they are grateful for our hard work. He, he... We are finding fawns tucked into our cover rye and vetch as we attempt to work peacefully with these beauties. They really just got away with come mouths full of rainbow chard. Deer must love rainbows as much as we do. It is a good thing we planted a lot of it and in various areas. That said, the chard that is left standing in greenhouse three and the stuff in our new CAT house looks and tastes pretty amazing! </div>
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Earlier this spring, I was fortunate to go see Dr. Shiva Vandana speak at the Englert Theater. What an amazing woman and presence she is. She speaks to the importance of seed protection and how much women actually play a part in that if we band together with our sisters and our brothers to speak for this. Not just speak for this but to actually do something that encourages communities having the right to growing their own food however they see fit, with the pressures of big agriculture constantly posing curve balls. I was so very inspired by her and I hope you all have the chance to meet her or at least read some of her material. Or watch videos on youtube. Pure inspiration and motivation.</div>
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We, here at Echollective, are doing all we can to lead the charge here locally and our CSA members are every bit a part of it as we are with their intimate support and enjoyment of how it works from the ground up. Our market shoppers and those who look for us local grocery stores and New Pioneer Co-op are also hugely important to this way of life being restored. Thank you so much to all of you!</div>
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Now. This week's CSA share!</div>
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Spinach</div>
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Asaparagus</div>
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Arugula</div>
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Radishes</div>
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Mint</div>
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Head Lettuce</div>
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Braise Mix (Cooking greens)</div>
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Asian Greens</div>
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Spring Turnips</div>
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(Surely something else)</div>
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Usually, simple is a good way to start with a vegetable that you are not familiar with. Our Asian greens are either Vitamin Greens or Tokyo Bekana. Either way, to gain familiarity with the flavor you can taste a bit of it raw, which is delicious, and also cook a really simple side dish with it to give your taste buds a friendly introduction. :) Here is a simple recipe to get you started with them if you are not already integrating them into your meals.</div>
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<span style="color: #222222; font-family: Garamond,serif; line-height: 21px;"><b><span style="font-size: large;"><a href="http://cucinagirl.blogspot.com/2010/12/vitamin-greens.html">Sautéed Vitamin Greens</a></span></b></span> </div>
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<span style="font-family: inherit;"><span style="color: #222222; font-size: 17px; line-height: 21px;"></span></span></div>
1 bunch vitamin greens (washed, trimmed, and roughly chopped)<br />
1/2 red onion (sliced)<br />
1 tablespoon olive or grapeseed oil<br />
salt and pepper<br />
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In
a wide Dutch oven or deep sauté pan, heat oil over medium heat. Add
onion and a pinch of salt. Sauté, stirring frequently, until onions are
translucent and just begin to caramelize, about 5 minutes. Add vitamin
greens and toss until the greens begin to wilt. Continue to cook,
stirring occasionally, until greens reach desired tenderness, about 5 to
10 minutes. Season to taste with salt and freshly ground pepper.<br />
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Thanks, Cucina Girl!<br />
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<a href="http://www.cucinagirl.com/2010/12/vitamin-greens.html" target="_blank">http://www.cucinagirl.com/2010/12/vitamin-greens.html </a><br />
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And thank you again, to all of you who support us in supporting you full circle.<br />
<br />
Your Echo Team<br />
<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4964211212307370484.post-75930997684638071992015-05-27T21:19:00.000-05:002015-05-27T21:42:37.488-05:00Feeling a bit like summer!<div style="text-align: center;">
"Nature" is what we see--</div>
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The Hill--the Afternon</div>
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Squirrel--Eclipe--the Bumble bee--</div>
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Nay--Nature is Heaven--</div>
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Nature is what we hear--</div>
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The Bobolink--the Sea--</div>
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Thunder--the Cricket--</div>
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Nay--Mature is Harmony--</div>
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Nature is what we know--</div>
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Yet have no art to say--</div>
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So impotent Our Wisdom is</div>
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To her Simplicity.</div>
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by Emily Dickinson</div>
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The insects are many among us on our days farming now. We are grateful for the winds, which keep the gnats at bay and cool our skin as things heat up. So far, our insect friends have not done too much damage to our crops and we grateful for that. The sing for us into the evening and for that, we are also grateful after a quiet winter and friendly spring. Summer is almost upon us.</div>
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This week's CSA share is beautiful with lots of greens and even some shiitake mushrooms! We know our members love those. The radishes are super yummy and have been flying off the market table as well. Much more to come but for this week:</div>
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Variety of Greens </div>
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Green Garlic</div>
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Leeks</div>
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Asparagus</div>
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Spring Mix</div>
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Bok Choi</div>
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Radishes </div>
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Mint or Rosemary</div>
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Shiitake</div>
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Lettuce Head</div>
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Here is a fun recipe to try with your Leeks and Shiitake</div>
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<h2 class="name">
Quinoa with Leeks and Shiitake Mushrooms</h2>
<div class="item-list">
<ul class="textItems" id="ingredient-data">
<li class="first">2 cups fat-free, less-sodium vegetable broth </li>
<li>1 cup water</li>
<li>1/2 teaspoon salt, divided</li>
<li>1 1/2 cups uncooked quinoa, rinsed</li>
<li>3 tablespoons chopped fresh flat-leaf parsley</li>
<li>1 tablespoon olive oil, divided</li>
<li>1/4 teaspoon freshly ground black pepper, divided</li>
<li>3 cups thinly sliced leek (about 2 large)</li>
<li>4 cups thinly sliced shiitake mushroom caps (about 8 ounces)</li>
<li>1 1/2 cups chopped red bell pepper</li>
<li>1/4 cup dry white wine</li>
<li class="last">1/2 cup coarsely chopped walnuts</li>
</ul>
</div>
<div class="preparationWrapper">
<div class="sectionHdr">
<div class="inner">
<h3 class="preparationTitle">
Preparation</h3>
</div>
</div>
<div class="preparation">
Combine broth, water, and 1/4 teaspoon salt
in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce
heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3
tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper.
Remove from heat; keep warm.<br />
Heat remaining 1 1/2 teaspoons oil
in a medium nonstick skillet over medium-high heat. Add leek; sauté 6
minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2
minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon
salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4
shallow bowls; top each with 1 1/4 cups vegetable mixture and 2
tablespoons walnuts.<br />
<br />
Compliments of:<br />
<br />
<a href="http://www.myrecipes.com/recipe/quinoa-with-leeks-shiitake-mushrooms" target="_blank">http://www.myrecipes.com/recipe/quinoa-with-leeks-shiitake-mushrooms </a><br />
<br />
Thanks again for farming with us!!!<br />
Echo Team</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4964211212307370484.post-16102678258391349872015-05-19T19:39:00.002-05:002015-05-19T19:46:45.332-05:00Hello Frost!<div style="text-align: center;">
“All that is gold does not glitter,<br />
Not all those who wander are lost;<br />
The old that is strong does not wither,<br />
Deep roots are not reached by the frost.<br />
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From the ashes a fire shall be woken,<br />
A light from the shadows shall spring;<br />
Renewed shall be blade that was broken,<br />
The crownless again shall be king.” </div>
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~ J.R.R. Tolkien, <i>The Fellowship of the Ring</i></div>
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We are facing frost again this week and have our tomato plants tucked into the soil of our new hoop houses, hoping they stay strong. Otherwise, most of our other plantings should be hardened off well by now and after last night's frost look like they may be better off for it. Our asparagus is very well established by now, has weathered many a frost and the crown's are producing lots of really beautiful spears. </div>
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We often hear from folks that they prefer the skinnier stalks and worry about the large ones being too woody. We can attest that this is not the case with our asparagus, as we have both sizes and all in between. No matter the size, they get woodier at the bottom of the grass stem. It is not dependent on size. Preference is preference but we would like to clear up this popular myth. Size doesn't matter. </div>
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Now for our CSA members, here is what you will be receiving this week:</div>
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Spinach</div>
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Green Garlic</div>
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Asparagus</div>
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Arugula</div>
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Bok Choi</div>
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Radishes</div>
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Mint</div>
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Red Lettuce Head</div>
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Braise Mix (Cooking Greens)</div>
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Perhaps a surprise or two </div>
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For your weekly recipe from the farm, you can try a salad using much from your market picks.</div>
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<h2 class="fn" itemprop="name">
Roasted Asparagus, Avocado and Arugula Salad</h2>
<ul>
<li class="ingredient" itemprop="ingredients"><span class="amount">1 bunch (about 1 lb)</span> <span class="name">asparagus (choose thicker, larger stalks if possible)</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">3 tbsp</span> <span class="name">extra virgin olive oil, divided</span></li>
<li class="ingredient" itemprop="ingredients"><span class="name">Salt and pepper</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1/3 cup</span> <span class="name">pine nuts</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">3 tbsp</span> <span class="name">freshly squeezed orange juice</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1 1/2 tbsp</span> <span class="name">freshly squeezed lemon juice, divided</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1 1/2 tsp</span> <span class="name">finely chopped fresh basil</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1 tsp</span> <span class="name">honey or agave nectar</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1</span> <span class="name">ripe avocado</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">4</span> <span class="name">cups arugula (about 5 oz.)</span></li>
</ul>
<div class="instructions">
<ul itemprop="recipeInstructions">
<li class="instruction">Preheat oven to 450 degrees F. After you clean
your asparagus, make sure to pat it totally dry before proceeding. Slice
the tough stalk ends from your asparagus (1-2 inches at the bottom of
each stalk). </li>
<li class="instruction">Place the asparagus on a baking sheet; I foil
line my sheet for easier cleanup. Drizzle the stalks with 1 tbsp olive
oil, then rub each stalk with your hands to evenly coat with oil.
Sprinkle with salt and pepper—freshly ground black pepper is best. Place
prepared asparagus into the oven and let it roast for 12-15 minutes
till the toughest parts of the stalks are tender and the leafy tips are
starting to get crispy. </li>
<li class="instruction">While the asparagus is cooking, place the pine
nuts into a small skillet over medium heat and toast them for a few
minutes till they turn golden brown and aromatic. Be careful, stir
constantly, and keep a close eye once they start to brown—they can go
from brown to burned very quickly. Once they’ve turned golden, pour them
into a small bowl and reserve.</li>
<li class="instruction">When the asparagus has finished cooking, remove
from the oven and allow to cool to room temperature. Cut each stalk into
4-5 pieces each. Discard any overly tough ends that did not get tender
during roasting.</li>
<li class="instruction">In a small bowl, whisk together orange juice, 1
tbsp lemon juice, basil, honey and a pinch of salt. Vegans can sub agave
for the honey in the dressing, or leave it out. As you whisk the
mixture rapidly, very slowly drizzle in the remaining 2 tbsp olive oil
till emulsified with the juice mixture. Reserve dressing.</li>
<li class="instruction">Cut the avocado into small cubes. Sprinkle with the remaining ½ tbsp lemon juice to keep it from turning brown.</li>
<li class="instruction">In a large salad bowl, combine the arugula,
roasted asparagus, toasted pine nuts, avocado and dressing. Toss gently
till the ingredients are well mixed and the arugula is evenly moistened
by the dressing. Season the salad with additional salt to taste, if
desired. Serve.</li>
<li class="instruction">This salad is easily doubled for a crowd, and
can be partially made ahead for easier serving. Roast the asparagus and
toast the pine nuts in advance, and juice the citrus for the dressing,
then store in airtight containers till ready to serve (refrigerate the
asparagus and juices for up to 24 hours before serving). Just before
serving, slice the avocado, whisk the dressing and toss the salad. It
tastes best at room temperature, so if you’re making some elements
ahead, be sure to take them out of the refrigerator and let them return
to room temp before tossing the salad.</li>
</ul>
This recipe is compliments of:<br />
<br />
<a href="http://toriavey.com/toris-kitchen/2013/03/roasted-asparagus-avocado-arugula-salad/" target="_blank">http://toriavey.com/toris-kitchen/2013/03/roasted-asparagus-avocado-arugula-salad/ </a><br />
<br />
You can also mix in some of the red head lettuce with the arugula for something a bit more hearty on the leafs and could play with mint and radishes too. <br />
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We want to thank all of our CSA members and market shoppers for being such an important part of keeping local, consciously grown food sustainable. You rock!<br />
<br />
Much love,<br />
Your Echo Team</div>
Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-4964211212307370484.post-84627704458846958902015-05-13T09:00:00.005-05:002015-05-13T09:16:20.808-05:00To Market, To Market...<div style="text-align: center;">
"I would like to see people more aware of where their food comes from.
I would like to see small farmers empowered. I feed my daughter almost
exclusively organic food."</div>
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~ Anthony Bourdain</div>
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Hello, folks! We are swinging fully into market season and love seeing all your friendly faces at market. May we say that you are beginning to look well fed by your local food already? It simply brings a glow to the face. Summer CSA is underway and this week is a special one. Not only do we have lots of vegetables for you, we are offering eggs from a close neighbor for an additional purchase. They will be on a first come first served basis.</div>
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This week's haul will include:</div>
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Spinach</div>
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Green Garlic</div>
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Asparagus</div>
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Spring Mix</div>
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Bok Choi!</div>
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Radishes</div>
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Head Lettuce</div>
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Braise Mix (Cooking Greens) </div>
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Need some cooking inspiration? Here is any idea from the farm.</div>
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<span style="font-size: large;">Spinach and Bok Choi Braise</span></div>
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<ul>
<li>3 Tbsp dark sesame oil</li>
<li>1 Tbsp minced green garlic</li>
<li>Half pound fresh spinach, soaked in water to clean, drained, excess water
squeezed out, large stems removed and discarded, leaves roughly chopped</li>
<li>Half pound bok choi, leafed</li>
<li>1 Tbsp sugar</li>
<li>1 Tbsp soy sauce (I use Nama Shoyu... yum!)</li>
<li>Salt and Pepper to taste</li>
<li>1 Tbsp toasted sesame seeds (toast yourself or purchase toasted ones)</li>
</ul>
<b>1</b> If you haven't already toasted the sesame seeds, do that
first. Heat a stick-free skillet on medium high. Add raw sesame seeds
and use a spatula or wooden spoon to stir. The seeds may make a popping
noise and jump up, almost like popcorn. They will toast very quickly,
so stir constantly until they begin to brown and smell like they are
toasted. Remove from pan into a separate bowl as soon as they are done.<br />
<b>2</b> Heat 2 tablespoons of the sesame oil in a large skillet over
medium heat. Once the oil is hot, add the green garlic. As soon as the
garlic begins to sizzle, add the spinach/choi and cook, stirring
occasionally, until the spinach is completely wilted. Turn the heat to
low.<br />
<b>3</b> Stir in the sugar and soy sauce. Remove from the heat. Add
salt to taste. Serve hot, warm, room temperature, or cold, drizzled
with the remaining sesame oil and sprinkled with sesame seeds.<br />
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I adapted this from an original recipe online, compliments of:</div>
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</div>
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<a href="http://www.simplyrecipes.com/recipes/spinach_with_sesame_and_garlic/" target="_blank">http://www.simplyrecipes.com/recipes/spinach_with_sesame_and_garlic/ </a></div>
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Happy cooking!</div>
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Echo Team</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4964211212307370484.post-42149409812250452132015-05-05T17:38:00.002-05:002015-05-05T17:48:23.975-05:00Asparagus, Green Garlic, Lettuce... Oh, my!<div style="text-align: center;">
<br />
“Healing is impossible in loneliness; it is the opposite of loneliness.
Conviviality is healing. To be healed we must come with all the other
creatures to the feast of Creation.<br />
(pg.99, "The Body and the Earth")” </div>
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~ Wendell Berry, <i>The Art of the Commonplace: The Agrarian Essays</i></div>
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The time is finally here! Our CSA members receive their first week of abundance from Echollective Farm and we could not be happier to send the love off to your tables. We have been dancing with the wild prairie weather<i> </i>and staving off hungry deer and rabbits. So far, fortune has mostly been on our side. The farm is doing well with lots of good stuff growing. This last rain topped us off so we are a little concerned about the amounts of rain we may be getting throughout the week. Otherwise, all is well and we are working hard to offer lots of fresh food to hungry locavores.</div>
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Farmers markets are ramping up really look forward to seeing everyone's smiling faces for another season. </div>
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This weeks CSA pickings will include:</div>
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<br /></div>
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Green garlic</div>
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Asparagus</div>
<div style="text-align: left;">
Spring mix</div>
<div style="text-align: left;">
Arugula</div>
<div style="text-align: left;">
Radishes</div>
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Head lettuce</div>
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Turnips</div>
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*always the element of surprise as well*</div>
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The asparagus is super fresh and goes really well with green garlic in soup, along with some fresh farmers eggs!<br />
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<span style="font-size: large;"><b>Asparagus Soup with Green Garlic and Eggs</b></span> <br />
<br />
1 pound asparagus<br />
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5 cups chicken stock, vegetable stock, or water</div>
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1 bulb spring garlic, separated into cloves if cloves have formed, peeled and thinly sliced</div>
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Salt and freshly ground pepper</div>
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4 large eggs</div>
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1/4 cup freshly grated pecorino or Parmesan cheese</div>
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2 tablespoons finely chopped flat-leaf parsley</div>
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1/2 cup pasta or rice, cooked, or 4 to 6 slices toasted Italian bread (optional)</div>
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<b>1.</b>
Break off the woody ends of the asparagus stalks and combine them with
the stock or water and the garlic in a soup pot and bring to a simmer.
Simmer 15 minutes. Using a skimmer, tongs, or a slotted spoon, remove
the asparagus stems and discard. Season the broth to taste with salt and
pepper. Slice the asparagus into 1-inch pieces and add to the broth.
Simmer 8 to 12 to minutes. It should be very tender and fragrant, but
still bright green and not mushy.</div>
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<b>2</b>.
Just before serving, beat the eggs, cheese, and parsley together in a
bowl. Have the soup at a bare simmer. Making sure that the soup isn’t
boiling, whisk a ladleful into the egg mixture. Stir well and whisk back
into the soup. Whisk constantly over very low heat for 3 minutes, then
ladle into bowls and serve, with a spoonful of pasta or rice, or a slice
of toast in each bowl if desired.</div>
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<div class="story-body-text story-content" data-para-count="19" data-total-count="1589" id="story-continues-4" itemprop="articleBody">
<b>Yield: </b>Serves four.</div>
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<b>Advance preparation: </b>This soup must be served right away.</div>
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Compliments of: <a href="http://www.nytimes.com/2010/05/20/health/nutrition/20recipehealth.html?_r=0" target="_blank">http://www.nytimes.com/2010/05/20/health/nutrition/20recipehealth.html?_r=0 </a></div>
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See you all at market! </div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4964211212307370484.post-46481062814391585952015-02-17T12:53:00.003-06:002015-02-17T12:58:12.024-06:00You, As a Food Buyer...<div style="text-align: center;">
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“You, as a food buyer, have the distinct privilege of proactively
participating in shaping the world your children will inherit.” </div>
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~ Joel Salatin<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqutTFFclVqJk1Lv2Wj6Bxi9iAaBM2V3dIcHaEMljzKfcREF1pO7dOd26p7psF6VucD8RsEtU1SbV4o7xs2gvzUFocImnWtwmEr9nzGEqSFfZO9Uq45t_Wko3IW7CrBk1LBk2G2GsqWTl/s1600/10254032_10203349817278882_3920558153466769172_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqutTFFclVqJk1Lv2Wj6Bxi9iAaBM2V3dIcHaEMljzKfcREF1pO7dOd26p7psF6VucD8RsEtU1SbV4o7xs2gvzUFocImnWtwmEr9nzGEqSFfZO9Uq45t_Wko3IW7CrBk1LBk2G2GsqWTl/s1600/10254032_10203349817278882_3920558153466769172_n.jpg" height="240" width="320" /></a></div>
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It is that time of year again already, to start the shaping of a new farm season here at Echollective and CSA membership is a big part of that planning process. With many of our past members chomping at the bit, we have begun to accept membership applications for 2015 and applying is really easy. Applications received on time really helps us to plan our growing according to demand. For those of you who may not know quite how CSA (Community Supported Agriculture) works, check out Local Harvests description. It is very thorough: http://www.localharvest.org/csa/</div>
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Otherwise, kick off 2015 with us, your local farmers, and be a part of Echollective! If cost is an issue, we do also offer work trade for a portion of your membership and you get to dig in and get your hands dirty! If you are wondering what might be on the menu each week, take a look through our archived blogs from May - September of 2014. We weekly send this blog out as a newsletter to our members with farm news, weekly box contents, farmers market updates and recipes.</div>
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All in all, CSA with us is not only an opportunity to participate in the sustainability in being a part of locally grown food but also supports our efforts at stewarding 35 acres of forested land, along with the 14+ we farm vegetables, herbs, perennials and cover crops with. Your participation helps us to conserve prairie grasslands and habitat, as humans who care and are committed to them. By supporting us as your local farm of choice, you are supporting sustainability in agriculture in your own community. Thank you!</div>
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<div style="text-align: center;">
<a href="http://echollectivecsa.blogspot.com/p/csa-sign-up.html">Click Here to Get Started! </a></div>
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“The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings.” </div>
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~ Masanobu Fukuoka, <i>The One-Straw Revolution</i></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4964211212307370484.post-79242755731806964282015-02-04T13:02:00.003-06:002015-02-04T13:59:49.078-06:00We Love Us a Greenhouse<div style="text-align: center;">
"Who loves a garden, loves a greenhouse too."</div>
<div style="text-align: center;">
- William Cowper</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXutVFaHVd5pgIRcQbUXjcxQKWXldRmK-Z_LklIDKeQT4TzMlqe0naafL8m91F0uhUuuj5dqzptKXTTJFt2Mx2nYZ_i1sQnaKHY1Qw87Cs9LPHaVZp5R5B-BGBnZapCDOWXUvB7PtTPXQ3/s1600/10409390_10204539662464268_4990027401079836837_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXutVFaHVd5pgIRcQbUXjcxQKWXldRmK-Z_LklIDKeQT4TzMlqe0naafL8m91F0uhUuuj5dqzptKXTTJFt2Mx2nYZ_i1sQnaKHY1Qw87Cs9LPHaVZp5R5B-BGBnZapCDOWXUvB7PtTPXQ3/s1600/10409390_10204539662464268_4990027401079836837_n.jpg" height="237" width="320" /></a></div>
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Hello, friends and family! We wanted touch back in with you to offer thanks again for a beautiful and bountiful year with us. Can you believe we are actually getting ready for another season? Yep, we start early. One of the reasons we can start early is because of our high tunnel houses. Before we got dumped on with mounds of snow, we were able to get a lot accomplished on a new and bigger one which will give us more yield this coming year! </div>
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I love working in the hot houses, especially in the beginning of our growing season when we get started in them while the weather outside is a bit frightful. The quiet, warm environment smells of soil and baby plants which is a heavenly perfume to me. I always feel really lucky and look forward to getting in and doing some groundwork soon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9f3zFLK4tnDkJCGC-_0OEkNF51EpsxBf4gSr4vGui7mYg8cEroBDtoYtMFetETvRzZNlpppDUKQYXBfu0ES7ZVYru5ZK5p2F6lam70hr1byeyOxCxFztyzDZgzPjtyhAWpW0svjhqW9D/s1600/Kate-Morton-Quote.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9f3zFLK4tnDkJCGC-_0OEkNF51EpsxBf4gSr4vGui7mYg8cEroBDtoYtMFetETvRzZNlpppDUKQYXBfu0ES7ZVYru5ZK5p2F6lam70hr1byeyOxCxFztyzDZgzPjtyhAWpW0svjhqW9D/s1600/Kate-Morton-Quote.jpg" height="257" width="320" /></a></div>
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An update on the coming summer CSA season: As our pricing has remained the same for several years, we have decided to adjust a couple's share from $375 to $395 and a family share from $600 to $630. It is still a great deal and helps us out with increases in our farm budget. Thank you!</div>
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We will most likely be doing weekly boxes for sale in the spring but not as a formal CSA membership and will keep you updated when we get closer, as to how that will pan out. It will be a lot like our winter boxes which we are just now finished with for the year. </div>
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With much anticipation for the new growing season, farming constantly teaches me one thing over and over:<br />
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Patience </div>
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In the meantime, we look forward to the energy and communion of being your farmers for another year!</div>
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Warmly,</div>
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Jessica and Your Echo Team</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4964211212307370484.post-39391968267108035502014-12-13T16:54:00.001-06:002014-12-13T17:08:48.921-06:00The Turning of the Wheel<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">"In the depths of winter I finally learned there was in me an invincible summer."</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">~ Albert Camus</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf94wHtlbhPG8isBsmkGhyphenhyphenxzYr4XNM_UwErrt6n5BsNCzTJx6vbm9DCienxjPM19-NnnsrlhIbQGjgOSawQdw1yYDPkTOfFNApFwJSes30DimH_lhiFhbm_SXMn3MRizkeoRVLCbbtcnV4/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf94wHtlbhPG8isBsmkGhyphenhyphenxzYr4XNM_UwErrt6n5BsNCzTJx6vbm9DCienxjPM19-NnnsrlhIbQGjgOSawQdw1yYDPkTOfFNApFwJSes30DimH_lhiFhbm_SXMn3MRizkeoRVLCbbtcnV4/s1600/images.jpg" /></a></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">As Winter Solstice approaches, we are offering a local foods box to our faithful CSA members of summer and fall. Thanks again for a great year with us! This offer is also open to the general public and we expect to have a limited amount so please let us know as soon as you do if you would like one. We are partnering up with our sister farm Muddy Miss, along with Kalona Organic, to put together a hearty arrangement for this coming week and should know what the price will be soon. Pick up will be at Tim's/Kirkwood School for Children on Thursday the 18th, dropped off at 5pm.</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">As for farm updates, the weather has been warm enough after that early cold snap for us to do some good work on more greenhouse development and we hope to have a greater capacity then for the coming Spring. </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Boxes will include:</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Red Onions</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Yellow Onions </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Shallots</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Garlic</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Potatoes</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Diakon Radish</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Pie Pumpkin</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Kabocha Squash</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Turnips</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Watermelon Radishes</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Black Radishes</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Carrots</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Beets</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cabbage</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Sweet Potatoes</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">If that sounds like a good haul for your holidays let us know.</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Here is a great recipe which requires mostly stuff from your box! </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div data-canvas-width="746.3" style="left: 120px; top: 132.721px; transform-origin: 0% 0% 0px; transform: scale(0.595444, 1);">
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">CURRIED SWEET POTATO, CARROT & SQUASH SOUP WITH PINE NUT CREAM</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">INGREDIENTS: </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2 tablespoons butter or oil </span></span></div>
<div data-canvas-width="194.84666666666664" style="left: 532.76px; top: 246.956px; transform-origin: 0% 0% 0px; transform: scale(1.02326, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4 cloves garlic, minced </span></span></div>
<div data-canvas-width="313.9766666666667" style="left: 532.76px; top: 271.957px; transform-origin: 0% 0% 0px; transform: scale(1.03475, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2 medium-sized yellow onions, diced </span></span></div>
<div data-canvas-width="174.22166666666666" style="left: 532.76px; top: 296.957px; transform-origin: 0% 0% 0px; transform: scale(1.01233, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2 cups sliced carrots </span></span></div>
<div data-canvas-width="355.7583333333334" style="left: 532.76px; top: 321.957px; transform-origin: 0% 0% 0px; transform: scale(1.02736, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2 cup acorn squash, deseeded and cubed </span></span></div>
<div data-canvas-width="253.53166666666664" style="left: 532.76px; top: 346.957px; transform-origin: 0% 0% 0px; transform: scale(1.02451, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4 cups sweet potatoes, cubed </span></span></div>
<div data-canvas-width="198.11" style="left: 532.76px; top: 371.957px; transform-origin: 0% 0% 0px; transform: scale(1.04031, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">6 cups vegetable broth </span></span></div>
<div data-canvas-width="231.43999999999994" style="left: 532.76px; top: 396.957px; transform-origin: 0% 0% 0px; transform: scale(1.0474, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 tablespoon curry powder </span></span></div>
<div data-canvas-width="154.44" style="left: 532.76px; top: 421.957px; transform-origin: 0% 0% 0px; transform: scale(1.03166, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 teaspoon cumin </span></span></div>
<div data-canvas-width="131.56" style="left: 532.76px; top: 446.957px; transform-origin: 0% 0% 0px; transform: scale(1.01722, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 teaspoon salt </span></span></div>
<div data-canvas-width="232.30166666666665" style="left: 532.76px; top: 471.957px; transform-origin: 0% 0% 0px; transform: scale(1.05122, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 teaspoon black pepper </span></span></div>
<div data-canvas-width="242.8433333333334" style="left: 532.76px; top: 496.957px; transform-origin: 0% 0% 0px; transform: scale(1.03691, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3/4 cup pine nuts (pignolias) </span></span></div>
<div data-canvas-width="119.44166666666665" style="left: 532.76px; top: 521.956px; transform-origin: 0% 0% 0px; transform: scale(1.03802, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3/4 cup water </span></span></div>
<div data-canvas-width="310.2733333333333" style="left: 532.76px; top: 546.956px; transform-origin: 0% 0% 0px; transform: scale(1.04716, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/4 cup chopped cilantro, for garnish</span></span></div>
<div data-canvas-width="114.30399999999997" style="left: 532.76px; top: 595.385px; transform-origin: 0% 0% 0px; transform: scale(0.850687, 1);">
</div>
<div data-canvas-width="114.30399999999997" style="left: 532.76px; top: 595.385px; transform-origin: 0% 0% 0px; transform: scale(0.850687, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">DIRECTIONS: </span></span></div>
<div data-canvas-width="114.30399999999997" style="left: 532.76px; top: 595.385px; transform-origin: 0% 0% 0px; transform: scale(0.850687, 1);">
</div>
<div data-canvas-width="363.8066666666666" style="left: 532.76px; top: 618.623px; transform-origin: 0% 0% 0px; transform: scale(1.03866, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">In a large pot, heat oil or butter on medium </span></span></div>
<div data-canvas-width="385.5133333333334" style="left: 532.76px; top: 643.623px; transform-origin: 0% 0% 0px; transform: scale(1.03429, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">heat. Add garlic and onions and cook about 5 </span></span></div>
<div data-canvas-width="364.44833333333327" style="left: 532.76px; top: 668.623px; transform-origin: 0% 0% 0px; transform: scale(1.01972, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">minutes, until onions are slightly glassy and </span></span></div>
<div data-canvas-width="396.8066666666666" style="left: 532.76px; top: 693.623px; transform-origin: 0% 0% 0px; transform: scale(1.03375, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">softened. Do NOT let the garlic turn brown and </span></span></div>
<div data-canvas-width="189.80499999999995" style="left: 532.76px; top: 718.623px; transform-origin: 0% 0% 0px; transform: scale(1.04164, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">burn- it will taste bitter.</span></span></div>
<div data-canvas-width="189.80499999999995" style="left: 532.76px; top: 718.623px; transform-origin: 0% 0% 0px; transform: scale(1.04164, 1);">
</div>
<div data-canvas-width="398.38333333333327" style="left: 532.76px; top: 743.623px; transform-origin: 0% 0% 0px; transform: scale(1.0162, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Add in the carrots, squash, and sweet potatoes, </span></span></div>
<div data-canvas-width="389.49166666666673" style="left: 532.76px; top: 768.623px; transform-origin: 0% 0% 0px; transform: scale(1.03671, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">and stir to combine. Follow with the vegetable </span></span></div>
<div data-canvas-width="405.5516666666666" style="left: 532.76px; top: 793.623px; transform-origin: 0% 0% 0px; transform: scale(1.02223, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">broth, curry, cumin, salt, and pepper. Let simmer </span></span></div>
<div data-canvas-width="387.6766666666666" style="left: 532.76px; top: 818.623px; transform-origin: 0% 0% 0px; transform: scale(1.03749, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">on medium heat for about 30 minutes, stirring </span></span></div>
<div data-canvas-width="400.7483333333333" style="left: 532.76px; top: 843.623px; transform-origin: 0% 0% 0px; transform: scale(1.02581, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">occasionally, until vegetables have become soft </span></span></div>
<div data-canvas-width="394.1116666666666" style="left: 532.76px; top: 868.623px; transform-origin: 0% 0% 0px; transform: scale(1.04882, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">enough to poke through with a wooden spoon.</span></span></div>
<div data-canvas-width="385.3483333333333" style="left: 532.76px; top: 893.623px; transform-origin: 0% 0% 0px; transform: scale(1.03108, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">While soup cooks, combine the pine nuts and </span></span></div>
<div data-canvas-width="397.1733333333333" style="left: 532.76px; top: 918.623px; transform-origin: 0% 0% 0px; transform: scale(1.02744, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">water in a high-speed blender until creamy. Set </span></span></div>
<div data-canvas-width="53.47833333333333" style="left: 532.76px; top: 943.623px; transform-origin: 0% 0% 0px; transform: scale(0.990951, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">aside. </span></span></div>
<div data-canvas-width="53.47833333333333" style="left: 532.76px; top: 943.623px; transform-origin: 0% 0% 0px; transform: scale(0.990951, 1);">
</div>
<div data-canvas-width="322.1166666666666" style="left: 532.76px; top: 968.623px; transform-origin: 0% 0% 0px; transform: scale(1.02487, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">When soup is ready, let cool a bit, then</span></span></div>
<div data-canvas-width="405.1116666666666" style="left: 532.76px; top: 993.623px; transform-origin: 0% 0% 0px; transform: scale(1.03064, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">blend using an immersion blender, or in batches using </span></span></div>
<div data-canvas-width="381.26" style="left: 532.76px; top: 1018.62px; transform-origin: 0% 0% 0px; transform: scale(1.04589, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">a high-speed blender. Blend until completely </span></span></div>
<div data-canvas-width="388.42833333333334" style="left: 537.343px; top: 1043.62px; transform-origin: 0% 0% 0px; transform: scale(1.03095, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">puréed. At this point, you can mix the pine nut </span></span></div>
<div data-canvas-width="344.2999999999999" style="left: 532.76px; top: 1068.62px; transform-origin: 0% 0% 0px; transform: scale(1.01538, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">cream into the soup OR serve it in bowls, </span></span></div>
<div data-canvas-width="338.1033333333333" style="left: 532.76px; top: 1093.62px; transform-origin: 0% 0% 0px; transform: scale(1.0408, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">adding the pine nut cream to each bowl </span></span></div>
<div data-canvas-width="407.3116666666666" style="left: 532.76px; top: 1118.62px; transform-origin: 0% 0% 0px; transform: scale(1.04172, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">individually (our preference and how we did it in </span></span></div>
<div data-canvas-width="353.31999999999994" style="left: 532.76px; top: 1143.62px; transform-origin: 0% 0% 0px; transform: scale(1.0267, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">the photos). Sprinkle each serving liberally</span></span></div>
<div data-canvas-width="353.045" style="left: 532.76px; top: 1168.62px; transform-origin: 0% 0% 0px; transform: scale(1.01382, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">with cilantro, and enjoy! </span></span></div>
<div data-canvas-width="353.045" style="left: 532.76px; top: 1168.62px; transform-origin: 0% 0% 0px; transform: scale(1.01382, 1);">
</div>
<div data-canvas-width="353.045" style="left: 532.76px; top: 1168.62px; transform-origin: 0% 0% 0px; transform: scale(1.01382, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Makes 10-12 servings. </span></span></div>
<div data-canvas-width="353.045" style="left: 532.76px; top: 1168.62px; transform-origin: 0% 0% 0px; transform: scale(1.01382, 1);">
</div>
<div data-canvas-width="388.9233333333333" style="left: 532.76px; top: 1193.62px; transform-origin: 0% 0% 0px; transform: scale(1.01317, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Freezes well, and keeps in the fridge, covered, </span></span></div>
<div data-canvas-width="399.2266666666666" style="left: 532.76px; top: 1218.62px; transform-origin: 0% 0% 0px; transform: scale(1.02375, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">for about a week. Feel free to half the recipe for </span></span></div>
<div data-canvas-width="107.08499999999998" style="left: 532.76px; top: 1243.62px; transform-origin: 0% 0% 0px; transform: scale(1.01119, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">a 4-6 serving</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> portion.</span></span></div>
<div data-canvas-width="107.08499999999998" style="left: 532.76px; top: 1243.62px; transform-origin: 0% 0% 0px; transform: scale(1.01119, 1);">
</div>
<div data-canvas-width="107.08499999999998" style="left: 532.76px; text-align: left; top: 1243.62px; transform-origin: 0% 0% 0px; transform: scale(1.01119, 1);">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Check this recipe out online, compliments of <a href="http://www.fettlevegan.com/recipes/curried-sweet-potato-carrot-squash-soup-with-pine-nut-cream">fettlevegan.com</a></span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Sending the warmest of wishes your way and as we are full of thanks for our lovely community.</span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Blessings,</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Your Echo Team </span></span></div>
<div data-canvas-width="107.08499999999998" style="left: 532.76px; text-align: left; top: 1243.62px; transform-origin: 0% 0% 0px; transform: scale(1.01119, 1);">
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4964211212307370484.post-89362054809573735142014-11-19T10:44:00.000-06:002014-11-19T10:47:19.887-06:00Gratitude: It Has Been Rad(ish)<div style="text-align: center;">
"Radishes grow just about anywhere. People think, 'Oh it's just a
radish.' But radishes are delicious, and people don't think of cooking
them."</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
~ Emeril Lagasse<br />
</div>
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<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqduJ9NKIKL7ztxXOmM73MTW_sNMczegjPMm7Cd1hf2EgNbwscETBABH0st0S4o2siFDEUGMJjnLl0DEBggISQCJkITcGYeyPq1WZHHNyTmAB5C8U_nUADl60bxsBXeiLH-k2rAHiazkce/s1600/1507979_10204032726391183_1324773479761427591_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqduJ9NKIKL7ztxXOmM73MTW_sNMczegjPMm7Cd1hf2EgNbwscETBABH0st0S4o2siFDEUGMJjnLl0DEBggISQCJkITcGYeyPq1WZHHNyTmAB5C8U_nUADl60bxsBXeiLH-k2rAHiazkce/s1600/1507979_10204032726391183_1324773479761427591_n.jpg" height="240" width="320" /></a></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
(Black Spanish Radish) </div>
<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
First this week, we want to thank all our CSA members for putting your faith in us and this Iowa prairie land to feed you and yours. This pick-up will be the final of the fall sequence and we are happy to report that you are still getting greens! We also want to thank Tim Tabor and the Kirkwood School for Children for providing us all with a meeting place in town to exchange with as much ease as possible. It is with deep gratitude that we end out this round of community supported agriculture. We are by no means calling it quits for the year, though, and will be offering boxes on a weekly basis so keep your stoves ready for what that will entail. More info on that to come soon.</div>
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<br /></div>
<div style="text-align: left;">
So, the Black Spanish Radish. Some of you have asked us what the heck they are and what you should do with these exotic beauties. They are a delicious and easy to use radish, just like any of the others we offer and are great raw or cooked. If you don't want to get too complicated, they are easily diced and added to a potato roast for added interest in flavor and texture or they can be roasted on their own with a little oil and salt/pepper. They can certainly stand on their own as a side dish. </div>
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<br /></div>
<div style="text-align: left;">
This week you will get black radish, diakon radish, watermelon radish and potatoes so you could easily do a medley roast and keep it simple. If you want something a bit more adventurous we suggest you try healing pickles. It is still fairly easy, fun and healing!</div>
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<br /></div>
<div style="text-align: left;">
<b><span style="font-size: large;">Healing Pickles (Shiver Me Liver Pickles)</span></b></div>
<ul>
<li>3-4 watermelon radishes</li>
<li>2 black radishes</li>
<li>1 daikon</li>
<li>2 inches turmeric root</li>
<li>1 thin burdock root</li>
<li>2 cups of brine (1 tablespoon of salt dissolved in 2 cups of room temperature water)</li>
</ul>
<ol>
<li>Slice all veggies to about 1/3 of an inch (~1 cm) thick</li>
<li>layer them into a quart jar until you are just below the shoulders of the jar</li>
<li>Pour brine over and weight your veggies down, using either the ghetto jar method, <a href="https://www.blogger.com/null" title="Rhubarb Lactopickles for Spring!">some jar weights</a> or another method of your choice.</li>
<li>Allow to ferment for 2 weeks. The brine will become gorgeous within a couple hours.</li>
<li>Remove weights once you’re happy with the acidity level, put a lid on it and stick it in the fridge. </li>
</ol>
For more guidance and inspiration you can check this out at <a href="http://phickle.com/index.php/we-can-phickle-that-shiver-me-liver-pickles/">phickle.com</a>. <br />
<br />
They also provide detailed info on pickling and fermenting in general with the following link:<br />
<br />
<a href="http://phickle.com/index.php/getting-started-and-faq/pickles-getting-started-and-troubleshooting/" target="_blank">http://phickle.com/index.php/getting-started-and-faq/pickles-getting-started-and-troubleshooting/ </a><br />
<br />
<div style="text-align: center;">
"Love the quick profit, the annual raise,<br />
vacation with pay. Want more<br />
of everything ready-made. Be afraid<br />
to know your neighbors and to die.<br />
<br />
And you will have a window in your head.<br />
Not even your future will be a mystery<br />
any more. Your mind will be punched in a card<br />
and shut away in a little drawer.<br />
<br />
When they want you to buy something<br />
they will call you. When they want you<br />
to die for profit they will let you know.<br />
So, friends, every day do something<br />
that won’t compute."</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
~ Wendell Berry </div>
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<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4964211212307370484.post-169087459553402772014-11-12T19:17:00.000-06:002014-11-12T19:25:13.275-06:00Still Going Strong<div style="text-align: center;">
"Life is either a daring adventure, or it is nothing."</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
~ Helen Keller<br />
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhNDKaM5xGZV3_zvxnZ0mKLR2h5WC-5CmzbPwkQwSyMap7PwYC9beL7zkhitffiyozQsBl4X5Htt-BI1SvFxy_SQSsTQ0alALSuF2oBcEtzIh1v7yrZP9oLuQzi1MahZtw-LcLjaXvU8Y/s1600/10614108_10203992394182903_431395781647135546_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhNDKaM5xGZV3_zvxnZ0mKLR2h5WC-5CmzbPwkQwSyMap7PwYC9beL7zkhitffiyozQsBl4X5Htt-BI1SvFxy_SQSsTQ0alALSuF2oBcEtzIh1v7yrZP9oLuQzi1MahZtw-LcLjaXvU8Y/s320/10614108_10203992394182903_431395781647135546_n.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<br /></div>
<br />
<br />
<div style="text-align: center;">
(Sunset on the farm)</div>
<div style="text-align: center;">
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<div style="text-align: left;">
This is my first year at the farm and I am many things all at once but you could call it humbled to be succinct. It amazes me to witness and participate in how growing food for locals is this amazing dance of being super present to current conditions and drawing upon past experience while forward thinking at all times. If I were not working with people, especially Derek Roller and Will Lorentzen, who know how to do this, working with all the foreseeable and unexpected together, I would have nothing to share here because I only type that we have LOTS of vegetables to offer our CSA members this week because they are so committed to and good at what they do. I am learning so much.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
As the weather turns toward bitter and biting, we still have some great local food to give our community and it is always something I am honored to be a part of but it is during this time especially that I become reflective as we still press on. We could stop now but it is in the extra mile that one can really appreciate endurance.</div>
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<br /></div>
<div style="text-align: left;">
This week we are finally seeing a a little less greens going into the boxes and for mid-November, that is pretty darn good! We still have greens, lovely spinach and also lots of winter squash, garlic, onions... considering all we faced this year with flooding conditions along with nowhere even close to tomato favoring weather. We even have heirlooms to offer still!</div>
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<br /></div>
<div style="text-align: left;">
Here you go:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Kale</div>
<div style="text-align: left;">
Red Onions</div>
<div style="text-align: left;">
Yellow Onions</div>
<div style="text-align: left;">
Garlic</div>
<div style="text-align: left;">
Potatoes</div>
<div style="text-align: left;">
Leeks</div>
<div style="text-align: left;">
Diakon Radish</div>
<div style="text-align: left;">
Pie Pumpkin</div>
<div style="text-align: left;">
Butternut Squash</div>
<div style="text-align: left;">
Bunched Spinach</div>
<div style="text-align: left;">
Cherokee Purple Tomatoes</div>
<div style="text-align: left;">
Turnips</div>
<div style="text-align: left;">
Watermelon Radishes</div>
<div style="text-align: left;">
Black Radishes</div>
<div style="text-align: left;">
Carrots</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
*Due to the freezing cold temps, CSA pick up at the Kirkwood School for Children has a slight change to it. You will still pick up there but instead of your goods being on the deck, you can go one step further from the deck and into the mudroom door where your boxes will be.*</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Most of our members know and appreciate that they can leave their used boxes at the drop off site for reuse but we would like to remind you all that now we are back to boxes full time, please return them. We make good use of them and you sleep better at night knowing that. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Also of note: You may have two boxes this week since you are getting two winter squashes which take up a lot of space. So please look closely to see if you have a second box with your name on it. It will be with your primary box. Just make sure you are looking for it.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
If anyone has troubles or questions let us know!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Otherwise, here is a yummy way to cook some of your goodies:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
You can do this with butternut squash or pie pumpkin. The link provided offers this as a pie, which I have adapted and made but used the extra in little ramekins and fell in love with. So I offer this adaptation for ramekins but you can easily make a pie with this filling.</div>
<div style="text-align: left;">
<br /></div>
<ul class="content ingredients-list">
<li itemprop="ingredients">1 large butternut squash or pie pumpkin , cooked and pureed, about 1 1/2 cups pureed squash</li>
<li itemprop="ingredients">1 cup light brown sugar, firmly packed</li>
<li itemprop="ingredients">3 large eggs</li>
<li itemprop="ingredients">3/4 cup evaporated milk or half-and-half</li>
<li itemprop="ingredients">1 1/2 teaspoon ground cinnamon</li>
<li itemprop="ingredients">1/4 teaspoon ground nutmeg</li>
<li itemprop="ingredients">1/4 teaspoon ground ginger</li>
<li itemprop="ingredients">1/4 teaspoon salt</li>
<li itemprop="ingredients">2 tablespoons all-purpose flour</li>
<li itemprop="ingredients">1 tablespoon melted butter</li>
<li itemprop="ingredients">1 teaspoon vanilla</li>
</ul>
I substitute the butter with coconut oil and use whatever milk I have on hand. I also use a thickening rice flour instead of all purpose. AND....<br />
<br />
Really importantly, I do not puree anything unless I am making baby food. I enjoy this with a hand beaten texture. Do what you prefer.<br />
<br />
To cook squash:<br />
<br />
Cut the squash in half lengthwise; remove stem
and scoop out the seeds. Place the squash, cut side down, on a
foil-lined oiled baking pan; add about 1/2 cup of water to the pan.
Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until
the squash is tender and can be easily pierced with a fork. Let cool
completely then peel and mash or puree the squash or put it through a
food mill.<br />
<br />
Measure 1 1/2 cups of the squash and set aside.<br />
<br />
Reduce oven to 350° F and position an oven rack in the
center of the oven. In a mixing bowl with electric mixer, beat the
squash with the brown sugar. Add eggs, evaporated milk, spices salt,
flour, butter, and vanilla. Beat until well blended. Pour the filling
into the chilled pie and place on the center oven rack. Bake for 45 to
55 minutes, or until set. Check after about 35 minutes and loosely set a
ring of foil or a pie crust protector over the browned crust so it
won't get too dark. When the filling is set, transfer the pie to a rack
to cool. Serve just warm or at room temperature with a dollop of whipped
topping or whipped cream.<br />
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Via: <a href="http://southernfood.com/">Southernfood.com</a><a href="http://southernfood.about.com/od/pierecipes/r/r71128d.htm" target="_blank">http://southernfood.about.com/od/pierecipes/r/r71128d.htm</a> <br />
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Wishing you all wellness for you and yours this season of giving thanks. We are grateful to be your farmer.</div>
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Your Echo Team</div>
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"It is simple... go the extra mile and you stand out from the crowd."</div>
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~ Robin Crow</div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4964211212307370484.post-70586049856414276402014-11-05T10:55:00.001-06:002014-11-05T11:02:44.557-06:00Web of Life<div style="text-align: center;">
"Humankind has not woven the web of life. We are but one thread in it. Whatever we do to the web we do to ourselves."</div>
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~ Chief Seattle<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWTcjEUDmGqHTiTgOYt6DGDsE4PmdztzFZOO5KBhEgRf3Cy5NVI0sWfA7SPQzOFDcjoCIwlU1DEeO3WtrwYAGXkAI5E9l041pkHwsjKVk4kYeROF9j4kIQRVpFZwSlRe2s5kuXAwIKLgu/s1600/10386403_10203932505805731_4845926989283254773_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWTcjEUDmGqHTiTgOYt6DGDsE4PmdztzFZOO5KBhEgRf3Cy5NVI0sWfA7SPQzOFDcjoCIwlU1DEeO3WtrwYAGXkAI5E9l041pkHwsjKVk4kYeROF9j4kIQRVpFZwSlRe2s5kuXAwIKLgu/s1600/10386403_10203932505805731_4845926989283254773_n.jpg" height="240" width="320" /></a></div>
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The days have gotten much shorter out here and we are working hard to
get everything out of the ground and properly stored, while putting lots
of garlic seed into the ground! We are definitely finishing of the growing season with some fun and appreciation for the working relationships that have developed amongst ourselves and with the land. As a new resident here, I am sensing and finishing the season with gratitude for all I have learned here as well as all I have yet to learn. The challenges of a small, conscious and beyond organic farm are many and I am humbled on a daily basis here. As the season of giving thanks approaches, I have a lot to be giving thanks for. The humans, animals and plants alike out here have given me riches greater than I could have imagined before beginning to work here this year.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Gj3W7zZxd470_7dsWiYA-Gal4AP8W4lIjsp23acpjjcIYUawLgzf7uKx6Mgmt7Pd-xlrX9lZgjCT2MicvGqR-O7Hf43pkZoxU8K8q7DhAyAtfDzh81BBuo7GhAOEgkWVpfVUaoMYj4U3/s1600/10606288_10203944115175958_7044693334186753454_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Gj3W7zZxd470_7dsWiYA-Gal4AP8W4lIjsp23acpjjcIYUawLgzf7uKx6Mgmt7Pd-xlrX9lZgjCT2MicvGqR-O7Hf43pkZoxU8K8q7DhAyAtfDzh81BBuo7GhAOEgkWVpfVUaoMYj4U3/s1600/10606288_10203944115175958_7044693334186753454_n.jpg" height="306" width="320" /></a></div>
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Sewing the garlic brings the circle around and as we plant, dance, laugh and sometimes cry I am reminded of what seems just like yesterday when my boys were pulling the first garlic of their life out of this ground with smiles on their faces this spring. Just as we are putting some of it back in for next year's spring and summer. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbihiuRusLKvTVtFUOxYtKxxndL3UXLwDxczeSYytGTHytaLKnrEVVFcGLvtCgKLlAUmA6pHGa2_0AORJiYoFub2ZeFRfyYVNjxjI0j58rqB5I1gumaJCF9PtSwUU7Lfah1vukrC-MeiMv/s1600/10576970_10203213753957384_3028097779817230154_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbihiuRusLKvTVtFUOxYtKxxndL3UXLwDxczeSYytGTHytaLKnrEVVFcGLvtCgKLlAUmA6pHGa2_0AORJiYoFub2ZeFRfyYVNjxjI0j58rqB5I1gumaJCF9PtSwUU7Lfah1vukrC-MeiMv/s1600/10576970_10203213753957384_3028097779817230154_n.jpg" height="240" width="320" /></a></div>
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Oh, how I look forward the next scape flush and bringing them to you all in their full green garlic splendor! But for now, we are winding down. This month, our planet's full moon is known as the Beaver Moon according to the Farmer's Almanac. Native tribes have other variations also, such as Freezing or Frost Moon and Deer Rutting Moon, which we can vouch for out here on the farm after stumbling upon some randy activity in the back woods. Farming this land through the seasons sure does open a new perspective on how to give and take in a respectful way within the web of life.</div>
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We still have a some great dividends for our CSA members this week:</div>
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Braising Greens</div>
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Red Onions</div>
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Yellow Onions</div>
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Garlic</div>
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Potatoes</div>
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Sungold Tomatoes</div>
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Yukina Savoy Bunches (Asian Greens)</div>
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Leeks</div>
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Butternut Squash</div>
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Cherokee Purple Tomatoes</div>
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Bok Choi</div>
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Carrots</div>
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(Element of Surprise) </div>
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Here is a DELICIOUS and easy way to use some of the goodies from your box!</div>
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<span style="font-size: large;">GARLIC HASH BROWNS WITH KALE</span></div>
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By Jason Wyrick<br />
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Serves 2 Ready In: 25 minutes<br />
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INGREDIENTS:<br />
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2 Yukon Gold potatoes, shredded<br />
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1⁄4 teaspoon salt </div>
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1⁄2 teaspoon freshly ground black pepper </div>
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6 cloves garlic, minced </div>
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2 to 3 large kale leaves, shredded </div>
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Pinch of salt</div>
Option: 2 cups shredded sweet potato instead of Yukon Gold potatoes<br />
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Hash browns are a comfort food, and they donʼt have to be heavily fried to be good. The added garlic makes them irresistible.<br />
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From 21 Day Weightloss Kickstart<br />
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Instructions:<br />
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Preheat your oven to 375° F. Rinse the shredded potatoes and pat them dry. Toss them with the salt and pepper. Spread the shredded potatoes on a baking sheet lined with a silicon baking mat. Bake the shredded potatoes for 10 minutes. Remove the sheet from the oven and toss the potatoes with the minced garlic, then spread them back on the mat. Return them to the oven and bake them 5 more minutes.<br />
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While the potatoes are baking, lightly saute the shredded kale over medium heat in a large pan with about ? inch of water and a pinch of salt in it. Do not replenish the water when it evaporates. It is only there to get the kale to quickly wilt. Once the kale has completely softened, about 8 to 10 minutes, set it aside and let it cool until you can comfortably handle it. Squeeze the kale to get rid of excess water, then toss it a bit to separate the cooked shreds.<br />
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Plate the crisped potatoes, top it with the kale, and serve.<br />
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Compliments of <a href="http://www.forksoverknives.com/recipes/garlic-hash-browns-kale/" target="_blank">Forks Over Knives</a>.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4964211212307370484.post-50574121958228960362014-10-29T10:22:00.000-05:002014-10-29T10:27:50.352-05:00Final Market and Finally COLD!<div style="text-align: center;">
“October extinguished itself in a rush of howling winds and driving rain
and November arrived, cold as frozen iron, with hard frosts every
morning and icy drafts that bit at exposed hands and faces.” </div>
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~ J.K. Rowling, <i>Harry Potter and the Order of the Phoenix</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCK4wFq9M2aTNBUsV2nWYRAfwcQbjaVp4vsnxlztSlTs9PF_GXquWA79RuMPOQYMh7x1OEFtcHri6xCqBJpAEFLA_NwgsIUtCc5V_RpXLlJLGgNQp-_-NFd7pRQqPydRGU8s4G5WhXr4W/s1600/1932334_10203891851509399_8269864746297776122_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCK4wFq9M2aTNBUsV2nWYRAfwcQbjaVp4vsnxlztSlTs9PF_GXquWA79RuMPOQYMh7x1OEFtcHri6xCqBJpAEFLA_NwgsIUtCc5V_RpXLlJLGgNQp-_-NFd7pRQqPydRGU8s4G5WhXr4W/s1600/1932334_10203891851509399_8269864746297776122_n.jpg" height="320" width="240" /></a></div>
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Oh, how the winds have been howling! The past couple of nights I have had whistling and blustering winds outside my bedroom window, fore telling of the cold weather to come. The past couple of weeks have been a dance of covering and uncovering plants as we work to keep them producing. So far, things are still looking really good. We ARE expecting lows in the twenties this weekend, which marks the end of our farmers market season this week<i> </i>and may mark the end of some of our plantings. We will see.<i> </i><br />
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Wednesday is the final market of the year for us and the final four weeks of CSA boxes can now be picked up at Tim's on Thursdays, after 5pm. Again, if you miss your pick up on Thursday your box will sit and you can still get it on Friday. Otherwise, you can always donate it to the Kirkwood School for Children if you miss your box for a week. It will not go to waste!<i> </i></div>
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Boxes will include:</div>
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Braising Greens</div>
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Parsley</div>
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Red Onions</div>
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Yellow Onions</div>
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Garlic</div>
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Leeks</div>
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Rosemary</div>
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Diakon</div>
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Winter Squash</div>
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Bunched Spinach</div>
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Bok Choi</div>
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Turnip</div>
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Watermelon Radish</div>
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Black Radish</div>
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Rapini</div>
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Carrots</div>
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It has been a surprise this year as a lot of market goers have revealed to me that they had no idea you could cook radishes! Radishes are a smashing hit cooked and here is a recipe with which you can use your radishes/turnips and carrots from your box. The ones in your box will NOT have greens on them but we will be selling some at Wednesday's market so you can grab one with greens if you would like to include them with this recipe. Otherwise, you can easily substitute the braising greens that come in your box for the green tops in the following recipe.</div>
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<span style="font-size: large;">Roasted Radishes and Carrots with Radish Greens and Lime</span></div>
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<ul>
<li>2 bunches of radishes, cleaned and trimmed</li>
<li>2 cups chopped carrots 1</li>
<li>1/2 tablespoons olive oil</li>
<li>coarse sea salt</li>
<li>handful of cleaned, chopped radish greens</li>
<li>2 teaspoons fresh limes juice</li>
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<ul>
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Pre-heat oven to 450 degrees. Clean and cut radishes lengthwise (save
some greens for later). In a medium bowl toss radishes, carrots, olive
oil and salt. Spread on a sheet pan and roast for 15-20 minutes.
Radishes should be tender to the touch. Put vegetables on a serving
platter, toss with radish greens and lime juice.<br />
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<i>Serves 4</i><br />
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Super easy and compliments of: <a href="http://www.theflamingvegan.com/view-post/Roasted-Radishes-and-Carrots-with-Radish-Greens-and-Lime">http://www.theflamingvegan.com/view-post/Roasted-Radishes-and-Carrots-with-Radish-Greens-and-Lime</a><i><a href="http://www.theflamingvegan.com/view-post/Roasted-Radishes-and-Carrots-with-Radish-Greens-and-Lime" target="_blank"> </a></i><br />
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As always, thank you so much for farming and eating locally grown food with us. Your support and participation is why we do what we do! We look forward to bringing you more goodness from Iowa soil as the holiday season approaches.<br />
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Root down,<br />
Your Echo Team<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4964211212307370484.post-57793150540431544402014-10-25T08:11:00.002-05:002014-10-29T09:46:00.183-05:00Solar Eclipse and Recognizable Food<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">"Don't eat anything your great-grandmother wouldn't recognize as food."</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">~ Michael Pollan</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdm2w5uZltHQPzD6ifbFlnUlIr1AQamJtMwi07Ub6ugTGI9ZA4kcWoVa8rBbtyN2VWFOUFsevTiey_Z3y5Eoy3gQ7etfsxh16T0LbtSYAiPHgpoKGambhC6lW9Z0TYugUGZ4RyxJgUMSj/s1600/10710786_10203862847384314_2868976130620701213_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdm2w5uZltHQPzD6ifbFlnUlIr1AQamJtMwi07Ub6ugTGI9ZA4kcWoVa8rBbtyN2VWFOUFsevTiey_Z3y5Eoy3gQ7etfsxh16T0LbtSYAiPHgpoKGambhC6lW9Z0TYugUGZ4RyxJgUMSj/s1600/10710786_10203862847384314_2868976130620701213_n.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">The solar eclipse was gorgeous out here on the farm this week. It eluded us all day, as we were surrounded by clouds and rain but at sunset, it peeked out from under the cover and wowed us into the evening. We have been mucking it in the mud to get stuff picked due to to all the rain! And now the fog comes in as a prelude to some supposedly very warm weather for a couple days. We roll with it. The sungolds will be happy and so will pretty much everything else! </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">We have gotten a good start on planting garlic and look forward to seeing those who show up this week to pitch in and give it a go.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This Saturday market is the last Saturday selling of the season and then Wednesday will be the final market of the year. For those of you who know the drill, it is time to pick up at Tim's again. For those of you who do not, we start doing prepacked boxes that can be picked up at Kirkwood School for Children in Iowa City. They actually use a lot of our produce for the children's meals and will gratefully accept anything you might not want from your box. The pick up is Thursdays but if you cannot make it, your box will still be there on Fridays. It will not be available on Saturdays though, as the school will be closed.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This week, CSA choice is:</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Red Onion</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Yellow Onion</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Garlic</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Potatoes</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Sungolds</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Leeks</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Winter Squash</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Bunched Spinach</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Bok Choy</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Rapini</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">What to do with rapini? Here is a great, simple example:</span></span></div>
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</span></span><br />
<ul class="bullets zero">
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 medium garlic cloves </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 cup water </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 tsp sea salt</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/8 tsp freshly ground black pepper </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/8 tsp sugar </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tbsp butter* (or oil) </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 bunches rapini (broccoli rabe) </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tsp fresh lemon juice</span></span></li>
</ul>
<div class="description">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span>
<br />
<div class="rouxbe-format">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Wash the rapini. Peel the stems and discard any bad leaves.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Emince the garlic. Heat a large frying pan that has a lid over
medium-high heat and add the water, salt, pepper, sugar, butter and
garlic together. </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">*Note: For plant-based, use a non-dairy butter such as Earth Balance. </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Once the water just begins to boil and the butter has melted, add
rapini and cover. Let steam for about 2 minutes. Toss the rapini to
fully coat it with the butter and garlic. Replace the lid and let steam
for another 2 to 3 minutes.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Once the rapini has just cooked through, squeeze the lemon into the pan and toss one final time. Serve immediately.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Compliments of: <a href="http://rouxbe.com/recipes/48-lemon-garlic-rapini-broccoli-rabe/preview" target="_blank">http://rouxbe.com/recipes/48-lemon-garlic-rapini-broccoli-rabe/preview </a></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">The boxes and table have been full this year! Let us keep this going for the next four weeks of CSA. Thank you for farming with us.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Your Echo Team</span></span></div>
</div>
<small><br />
</small>
</div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4964211212307370484.post-26476320866886835852014-10-15T11:10:00.001-05:002014-10-15T11:16:48.492-05:00Elements and Garlic<div style="text-align: center;">
"There are five elements: earth, air, fire, water and garlic."</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
~ Louis Diat</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPH8G-ScEWfjtKZcoU3lrjSbWvXEHJlR54NlruRjja1CVqSVRopRknSvBE0xAmAlnKvujWV6UfswZ_lFFHwVhSF0nmCWaxDZXOA-vyLJLT7rPtC67ZwEQuvJ2zLZsSrIVTLq316N_tbHCb/s1600/10559694_10203349818198905_168294064857821368_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPH8G-ScEWfjtKZcoU3lrjSbWvXEHJlR54NlruRjja1CVqSVRopRknSvBE0xAmAlnKvujWV6UfswZ_lFFHwVhSF0nmCWaxDZXOA-vyLJLT7rPtC67ZwEQuvJ2zLZsSrIVTLq316N_tbHCb/s1600/10559694_10203349818198905_168294064857821368_n.jpg" height="240" width="320" /></a></div>
<br />
<div style="text-align: center;">
</div>
<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Once you have had our fresh local garlic, store bought is simply no longer an option. You just can't go back to bland. We still have plenty for sale at market and are preparing to get cracking on our seed saved for planting. When you folks come out to the farm it makes us smile. We love bridging the gap between farm and fork but we also love connecting farm and folk. Sooo....</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
We are inviting you to come to the farm on the weekend of October 25th and 26th to celebrate garlic with us, do a little planting and potlucking, talk farm and food and more. Bring kids if you've got them as there will be activities. The campgrounds will be open to any who want to pitch a tent, weather permitting. If you are interested, please let us know. We'd love to have you out.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Garlic is widely known for its amazing flavor and maybe a little bit less known for its amazing healing properties. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Joseph and Amy Alton of Backwoods Home write, "Unlike most herbs, studies have shown garlic to have a direct
effectiveness against viruses. There are no known antibiotics that will
destroy a viral infection. Colds and influenzas can cause miserable
symptoms, and some flu cases can be fatal. Garlic probably works in a
two-pronged attack on viruses, both directly and by stimulating your own
immune defenses to fight harder. Ingesting fresh garlic may decrease
the duration of a viral illness. It is thought that taking garlic before
exposure to a virus will lessen your chance of getting the infection in
the first place. An ounce of prevention is worth a pound of cure."</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
We all have notions of the healing potentials of garlic but may not really know what to do with it, other than cook it. Cooking with it is a great start and regular use is intelligent use. The Altons also recommend a few tips with garlic that are really easy to follow:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
"The best garlic remedy uses fresh, uncooked, crushed, organic cloves — used in a warm tea or mixed with raw, unprocessed honey."</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I love to do this and also fresh press raw garlic with beets, carrots and lemon for a powerful immune system. The more you play with garlic on a regular basis, the more prevention you put in the bank.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Another recommendation of the topical variety suggests, "For prevention or treatment of wound infections, you can use cool
compresses of garlic tea, honey garlic syrup, fresh minced garlic, or
garlic oil in place of a triple antibiotic ointment. Cover the wound or
laceration with sterile gauze dressing. Change the covering and reapply
the garlic remedy once or twice daily."</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
For more details and recommendations you can access their article with the following link:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="http://www.backwoodshome.com/articles2/alton134.html">http://www.backwoodshome.com/articles2/alton134.html</a> </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
And for food fun, here is a great way to use it in a recipe!</div>
<div style="text-align: left;">
<br /></div>
<br />
<h3>
GARLIC AND THYME QUINOA PATTIES</h3>
<div>
<small>Adapted from <a href="http://www.amazon.com/gp/product/1580082777/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=l0edc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1580082777">Super Natural Every Day by Heidi Swanson</a></small></div>
<div>
</div>
<div>
<i>Preparation Time – 20 minutes</i></div>
<div>
<i>Cooking Time – 20 minutes </i></div>
<div>
<i>Makes – 20</i><br />
</div>
<h4>
Ingredients</h4>
<h4>
</h4>
<div>
2 and 1/2 cups <a href="http://www.cookrepublic.com/recipe-archive/how-to-cook-quinoa/">cooked quinoa</a></div>
<div>
5 organic eggs</div>
<div>
1/2 cup grated Parmesan cheese</div>
<div>
3 whole meal bread slices, processed into breadcrumbs</div>
<div>
1/4 cup chives, finely chopped</div>
<div>
3 garlic cloves, finely chopped</div>
<div>
1 large Spanish onion, finely chopped</div>
<div>
1 tablespoons fresh thyme, finely chopped</div>
<div>
1 teaspoon mild paprika</div>
<div>
sea salt flakes to taste</div>
<div>
olive oil to pan fry<br />
</div>
<h4>
Method </h4>
<h4>
</h4>
<div>
Put all ingredients in a large bowl and mix well with a large wooden spoon until thoroughly combined. </div>
<div>
</div>
<div>
Scoop some mixture in the palm of your hands to shape a patties
approximately 5cm in diameter and 1cm thick. This size will yield
approximately 20 patties with the mixture you have. (You can make them
smaller and thicker or large and flatter as per your preference.)</div>
<div>
</div>
<div>
Heat 1 tablespoon oil in a large frying pan on medium heat. Gently
place 4-5 patties in the pan and shallow fry, cooking each side for 2
minutes before gently flipping over with a small spatula to cook the
other side. Repeat till all patties are cooked. Use a tablespoon of oil
each time you start cooking a new batch of patties.</div>
<div>
</div>
<div>
Serve hot or cold with ketchup and salad greens.<br />
</div>
<h4>
Notes</h4>
<h4>
</h4>
<div>
These are delicate patties and a tad tricky to shape as they may
stick to your hands or fall apart in the pan. Gently handling will
prevent them from falling apart. once one side is cooked, they become
easier to manage and even flatten nicely for even browning.
</div>
<div>
</div>
If you find it impossible to work with them or shape them, try adding
1 tablespoon of plain flour to make them hold their shape. <br />
<br />
Via <a href="http://www.cookrepublic.com/recipe-archive/garlic-and-thyme-quinoa-patties/">http://www.cookrepublic.com/recipe-archive/garlic-and-thyme-quinoa-patties/</a><br />
<br />
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
<h3>
GARLIC AND THYME QUINOA PATTIES</h3>
<div>
<small>Adapted from <a href="http://www.amazon.com/gp/product/1580082777/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=l0edc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1580082777">Super Natural Every Day by Heidi Swanson</a></small></div>
<div>
</div>
<div>
<i>Preparation Time – 20 minutes</i></div>
<div>
<i>Cooking Time – 20 minutes </i></div>
<div>
<i>Makes – 20</i></div>
<div>
</div>
<h4>
Ingredients</h4>
<div>
</div>
<div>
2 and 1/2 cups <a href="http://www.cookrepublic.com/recipe-archive/how-to-cook-quinoa/">cooked quinoa</a></div>
<div>
5 organic eggs</div>
<div>
1/2 cup grated Parmesan cheese</div>
<div>
3 whole meal bread slices, processed into breadcrumbs</div>
<div>
1/4 cup chives, finely chopped</div>
<div>
3 garlic cloves, finely chopped</div>
<div>
1 large Spanish onion, finely chopped</div>
<div>
1 tablespoons fresh thyme, finely chopped</div>
<div>
1 teaspoon mild paprika</div>
<div>
sea salt flakes to taste</div>
<div>
olive oil to pan fry</div>
<div>
</div>
<h4>
Method</h4>
<div>
</div>
<div>
Put all ingredients in a large bowl and mix well with a large wooden spoon until thoroughly combined. </div>
<div>
</div>
<div>
Scoop some mixture in the palm of your hands to shape a patties
approximately 5cm in diameter and 1cm thick. This size will yield
approximately 20 patties with the mixture you have. (You can make them
smaller and thicker or large and flatter as per your preference.)</div>
<div>
</div>
<div>
Heat 1 tablespoon oil in a large frying pan on medium heat. Gently
place 4-5 patties in the pan and shallow fry, cooking each side for 2
minutes before gently flipping over with a small spatula to cook the
other side. Repeat till all patties are cooked. Use a tablespoon of oil
each time you start cooking a new batch of patties.</div>
<div>
</div>
<div>
Serve hot or cold with ketchup and salad greens.</div>
<div>
</div>
<h4>
Notes</h4>
<div>
</div>
<div>
These are delicate patties and a tad tricky to shape as they may
stick to your hands or fall apart in the pan. Gently handling will
prevent them from falling apart. once one side is cooked, they become
easier to manage and even flatten nicely for even browning.</div>
<div>
</div>
If you find it impossible to work with them or shape them, try adding
1 tablespoon of plain flour to make them hold their shape.<br />
- See more at: http://www.cookrepublic.com/recipe-archive/garlic-and-thyme-quinoa-patties/#sthash.MNkabByP.dpuf</div>
<br />
<div style="text-align: left;">
This week's CSA box will include:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Red and Yellow Onions</div>
<div style="text-align: left;">
Shallots</div>
<div style="text-align: left;">
Garlic</div>
<div style="text-align: left;">
Potatoes</div>
<div style="text-align: left;">
Sungold Tomatoes</div>
<div style="text-align: left;">
Zucchini (last week)</div>
<div style="text-align: left;">
Leeks</div>
<div style="text-align: left;">
Diakon Radish</div>
<div style="text-align: left;">
Winter Squash (acorn, delicata, sunshine, bon bon and butternut options)</div>
<div style="text-align: left;">
Bunched Spinach (recipe: <a href="http://echollectivecsa.blogspot.com/2014/10/fall-csa-begins.html">http://echollectivecsa.blogspot.com/2014/10/fall-csa-begins.html</a>)</div>
<div style="text-align: left;">
Green Varietals (still working on just what we will be putting in but we do have a lot of great greens!)</div>
<div style="text-align: left;">
Bok Choy! (recipe: <a href="http://echollectivecsa.blogspot.com/2014/09/the-care-of-earth-is-our-most-ancient.html">http://echollectivecsa.blogspot.com/2014/09/the-care-of-earth-is-our-most-ancient.html</a> )</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Also... the ever present element of surprise. :)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
We sure hope to see you out at the farm for the garlic event! More info to come...</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Your Echo Team</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
"No cook who has attained mastery over her craft ever apologizes for the presence of garlic in her productions."</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
~ Ruth Gottfried: <i>The Questing Cook</i></div>
<div style="text-align: left;">
<br /></div>
<br />
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
<h3>
GARLIC AND THYME QUINOA PATTIES</h3>
<div>
<small>Adapted from <a href="http://www.amazon.com/gp/product/1580082777/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=l0edc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1580082777">Super Natural Every Day by Heidi Swanson</a></small></div>
<div>
</div>
<div>
<i>Preparation Time – 20 minutes</i></div>
<div>
<i>Cooking Time – 20 minutes </i></div>
<div>
<i>Makes – 20</i></div>
<div>
</div>
<h4>
Ingredients</h4>
<div>
</div>
<div>
2 and 1/2 cups <a href="http://www.cookrepublic.com/recipe-archive/how-to-cook-quinoa/">cooked quinoa</a></div>
<div>
5 organic eggs</div>
<div>
1/2 cup grated Parmesan cheese</div>
<div>
3 whole meal bread slices, processed into breadcrumbs</div>
<div>
1/4 cup chives, finely chopped</div>
<div>
3 garlic cloves, finely chopped</div>
<div>
1 large Spanish onion, finely chopped</div>
<div>
1 tablespoons fresh thyme, finely chopped</div>
<div>
1 teaspoon mild paprika</div>
<div>
sea salt flakes to taste</div>
<div>
olive oil to pan fry</div>
<div>
</div>
<h4>
Method</h4>
<div>
</div>
<div>
Put all ingredients in a large bowl and mix well with a large wooden spoon until thoroughly combined. </div>
<div>
</div>
<div>
Scoop some mixture in the palm of your hands to shape a patties
approximately 5cm in diameter and 1cm thick. This size will yield
approximately 20 patties with the mixture you have. (You can make them
smaller and thicker or large and flatter as per your preference.)</div>
<div>
</div>
<div>
Heat 1 tablespoon oil in a large frying pan on medium heat. Gently
place 4-5 patties in the pan and shallow fry, cooking each side for 2
minutes before gently flipping over with a small spatula to cook the
other side. Repeat till all patties are cooked. Use a tablespoon of oil
each time you start cooking a new batch of patties.</div>
<div>
</div>
<div>
Serve hot or cold with ketchup and salad greens.</div>
<div>
</div>
<h4>
Notes</h4>
<div>
</div>
<div>
These are delicate patties and a tad tricky to shape as they may
stick to your hands or fall apart in the pan. Gently handling will
prevent them from falling apart. once one side is cooked, they become
easier to manage and even flatten nicely for even browning.</div>
<div>
</div>
If you find it impossible to work with them or shape them, try adding
1 tablespoon of plain flour to make them hold their shape.<br />
- See more at: http://www.cookrepublic.com/recipe-archive/garlic-and-thyme-quinoa-patties/#sthash.MNkabByP.dpuf</div>
<br />
<div style="text-align: left;">
<br /></div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4964211212307370484.post-79514080934534901432014-10-08T09:50:00.001-05:002014-10-08T09:50:10.355-05:00Hello Frost<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">"I cannot endure to waste anything as
precious as autumn sunshine by staying in the house. <br />
So I spend almost all the daylight hours in the open air.<br /> </span></span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">~ Nathaniel Hawthorne</span></span></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcRmStiSY_jR4H53xZKyTmdT4DYAeG7urqrIOLviFgVxzODF3VFNdTDYs9ko4pHdMzs13_SomLSsiOZr8DIuVaanhojpH0wRas20RsmbXvPKDexwEI3QyARbl_9bN5_m_aDV3VlTBe5aa/s1600/1959353_10203754471274979_196231668186740611_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcRmStiSY_jR4H53xZKyTmdT4DYAeG7urqrIOLviFgVxzODF3VFNdTDYs9ko4pHdMzs13_SomLSsiOZr8DIuVaanhojpH0wRas20RsmbXvPKDexwEI3QyARbl_9bN5_m_aDV3VlTBe5aa/s1600/1959353_10203754471274979_196231668186740611_n.jpg" height="281" width="320" /></a></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">(!Watermelon Radish!) </span></span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This week has been a wacky one, adjusting to the new season and rolling with a powerful full moon eclipse. Cosmic shifts bring adjustments to life here on earth. The deer are chasing the cats and the plants are jousting the frost, with a little human intervention of course. Our root vegetables are looking and tasting great. The spinach took a really strong stand and has been producing beautifully. Although the slugs have been prevailing this year, the bok choy is coming out big and hardy.</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">And the dish ran away with the spoon.</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This week's fall CSA box will include:</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Parsley</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Red Onion</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Shallots</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Garlic</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Potatoes</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Sungold Tomatoes</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Zucchini</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Winter Squash</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Bok Choy</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Spinach</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">(And the element of surprise)</span></span></div>
<div style="text-align: left;">
<br /></div>
<h1 itemprop="name">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Delicata Squash with Rosemary, Sage, and Cider Glaze</span></span></h1>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">"You peel, and slice it, then cook it in a skillet with cider and winter
herbs. When most of the liquid boils away, the cider forms a tart-sweet
glaze around the now-tender squash.</span></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"> </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Delicata is a wonderfully firm-textured squash that's not too sweet and
almost like a potato. Other varieties like acorn, turban, or kabocha
will make good substitutes, but they may not hold their shape quite as
well through the braising."</span></span><br />
<h1 itemprop="name">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"> </span></span></h1>
<ul class="ingredientsList first no-header">
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">2 medium delicata squash (about 2 pounds) or other firm winter squash</span></span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">3 tablespoons unsalted butter</span></span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">1/4 cup very coarsely chopped fresh sage</span></span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">1 tablespoon coarsely chopped fresh rosemary</span></span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">1 1/2 cups fresh unfiltered apple cider or juice</span></span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">1 cup water</span></span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">2 teaspoons sherry vinegar</span></span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">1 teaspoon salt</span></span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">Freshly ground black pepper </span></span></li>
</ul>
<div style="text-align: left;">
<br /></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>1. Squash. </b>If using delicata squash, peel it with
a vegetable peeler, cut it lengthwise in half, and scrape out the seeds
with a spoon. Cut each piece lengthwise in half again, then crosswise
into 1/2-inch -thick slices. Other types of squash should be peeled with
a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch
thick. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">
</span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>2. Herb Butter.</b> Melt the butter in a large
(12-inch) skillet over low heat. Add the sage and rosemary and cook,
stirring, until the butter just begins to turn golden brown, 3 to 5
minutes. Do not brown the herbs. Cooking the herbs in butter mellows
their flavor and improves their texture. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">
</span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>3. Cooking the squash.</b> Add the squash to the
skillet, then the apple cider, water, vinegar, and salt. Cook, stirring
occasionally, over medium heat at an even boil until the cider has
boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste
and season with pepper, and additional salt if needed. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Compliments of <a href="http://www.epicurious.com/recipes/food/views/Delicata-Squash-with-Rosemary-Sage-and-Cider-Glaze-104125" target="_blank">http://www.epicurious.com/recipes/food/views/Delicata-Squash-with-Rosemary-Sage-and-Cider-Glaze-104125 </a></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">* Just a friendly reminder that there is no longer a Wednesday CSA pick-up for the remainder of this season. *</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Please let us know if you have any questions. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Kindly,</span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Your Echo Team</span></span><br />
<br /><br />
<br />
<div style="text-align: left;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4964211212307370484.post-35143127680335037392014-10-01T11:38:00.003-05:002014-10-01T11:43:02.452-05:00Fall CSA Begins!<div style="text-align: center;">
"I'm strong to the finish, 'cause I eats me Spinach, I'm Popeye the sailor man! (toot, toot)" </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
~ Popeye <i>(from theme song)</i></div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzItPh8x42hWs6S6dr-wsmwhTRk9BlzFHf-a0qaq8KI8AvU1cL-zjk5tamLEQwvto43xGMaXp_jbc2sUTGLCmo_E4uNF_cOZdFlYdiyNgMaxLT5WSC3xhbLVyPxpX6l9glxVMeSiPRxi0N/s1600/Bloomsdale+spinach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzItPh8x42hWs6S6dr-wsmwhTRk9BlzFHf-a0qaq8KI8AvU1cL-zjk5tamLEQwvto43xGMaXp_jbc2sUTGLCmo_E4uNF_cOZdFlYdiyNgMaxLT5WSC3xhbLVyPxpX6l9glxVMeSiPRxi0N/s1600/Bloomsdale+spinach.jpg" height="208" width="320" /></a></div>
<br />
<div style="text-align: center;">
<br /></div>
<br />
<div style="text-align: left;">
</div>
We are having a beautiful start to the fall harvest as we have had a week of nice warm weather and fairly easy patterns to work with.<i> </i>The grasshoppers and slugs have been throwing us some curve balls, as well as neighboring properties who use farming practices that don't exactly meet our preferences or rhythms with the earth. So we are grateful for the shining blessings this week.<br />
<br />
For this week's first fall CSA box, you will find:<br />
<br />
Spinach!<br />
Salad Greens<br />
Bok Choy<br />
Zucchini<br />
Leeks<br />
Sungold Tomatoes<br />
Kennebec Potatoes<br />
Red Onions<br />
Yellow Onions<br />
Garlic<br />
Shallots<br />
(and some hopefuls)<br />
<br />
Here is a great recipe for your fall start:<br />
<br />
<span style="font-size: large;">Fall Harvest Spinach Salad</span> <br />
<br />
<ul>
<li class="ingredient" itemprop="ingredients">4 cups fresh baby spinach, chopped</li>
<li class="ingredient" itemprop="ingredients">1½ cups cooked quinoa (cooked according to package directions)</li>
<li class="ingredient" itemprop="ingredients">¾ cup butternut squash, chopped</li>
<li class="ingredient" itemprop="ingredients">1 medium apple, peeled and chopped</li>
<li class="ingredient" itemprop="ingredients">⅓ cup pepitas (pumpkin seeds)</li>
<li class="ingredient" itemprop="ingredients">3 Tablespoons dried cranberries</li>
<li class="ingredient" itemprop="ingredients">2 Tablespoons tahini</li>
<li class="ingredient" itemprop="ingredients">2 Tablespoons apple cider vinegar (or water)</li>
<li class="ingredient" itemprop="ingredients">2 Tablespoons lemon juice</li>
<li class="ingredient" itemprop="ingredients">2 Tablespoons Bragg’s liquid aminos (tamari or soy sauce would work too)</li>
<li class="ingredient" itemprop="ingredients">4 Tablespoons nutritional yeast</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons minced garlic (1 – 2 cloves of garlic)</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons maple syrup</li>
</ul>
<ol>
<li class="instruction" itemprop="recipeInstructions">Prepare the squash by peeling it, cutting it in half and scraping out the seeds. </li>
<li class="instruction" itemprop="recipeInstructions">Cut
the squash into ½ inch cubes, place on a lightly oiled baking sheet and
roast at 400° for 30-40 minutes, turning once or twice, until all the
pieces are tender and have a few small brown spots.</li>
<li class="instruction" itemprop="recipeInstructions">While roasting the squash, toss together spinach, cooked quinoa, apple, pepitas and cranberries in a large salad bowl.</li>
<li class="instruction" itemprop="recipeInstructions">Prepare dressing by placing all remaining ingredients (tahini through maple syrup) in a blender and blend until smooth.</li>
<li class="instruction" itemprop="recipeInstructions">Once
the butternut squash is done roasting, allow it to cool and then place
into the salad bowl with the other ingredients. Pour the dressing over
the salad and toss to coat. Serve immediately.</li>
</ol>
Compliments of: http://www.eatingbirdfood.com/2012/10/fall-harvest-spinach-salad/<br />
<br />
Thank you all for farming with us!<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4964211212307370484.post-22124024056665350172014-09-24T11:05:00.002-05:002014-09-24T11:05:33.252-05:00Home Grown Tomatoes<div style="text-align: center;">
"It is difficult to think anything but pleasant thoughts</div>
<div style="text-align: center;">
while eating a homegrown tomato."</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
~ Lewis Grizzard</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVUIZUKRO0OWOebUaiIIjAbhpjn1QsutLxUA1o18QMGXp67Z7ze8ovVuiOM7y_3riICuTErbcstV0Zz6yddiVwivmSGnoQpHJfSt8WrTDtdDI2jHQ52GTYOefJUVO1ltOXcTO39q6aReE/s1600/10405324_10203647263274846_6489466017512687059_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVUIZUKRO0OWOebUaiIIjAbhpjn1QsutLxUA1o18QMGXp67Z7ze8ovVuiOM7y_3riICuTErbcstV0Zz6yddiVwivmSGnoQpHJfSt8WrTDtdDI2jHQ52GTYOefJUVO1ltOXcTO39q6aReE/s1600/10405324_10203647263274846_6489466017512687059_n.jpg" height="240" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
So far as we know, this has just not been a great year overall for home grown tomatoes with traditional growing methods in the mid-West. Our tomato season has definitely been a trying one. Yet, our Sungold cherry tomatoes are somehow flourishing and we are thrilled to have them for our CSA members! We have rebounded from the early frost temps and this week is to be a warm and fairly dry one, so this translates into lots of cherry tomatoes.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Our winter squash is coming along nicely and the Easter Egg Radishes have been really beautiful and very popular. All leading to the autumn CSA! Next week is the first one of eight so if you have not signed up yet please contact us.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
This week's CSA Box:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Potatoes</div>
<div style="text-align: left;">
Red Onions</div>
<div style="text-align: left;">
Shallots</div>
<div style="text-align: left;">
Garlic</div>
<div style="text-align: left;">
Leeks</div>
<div style="text-align: left;">
Diakon Radishes</div>
<div style="text-align: left;">
Zucchini</div>
<div style="text-align: left;">
Bok Choy</div>
<div style="text-align: left;">
Sungold Tomatoes</div>
<div style="text-align: left;">
Heirloom Tomatoes</div>
<div style="text-align: left;">
Rosemary or Thyme</div>
<div style="text-align: left;">
Spinach </div>
<div style="text-align: left;">
Lettuce Mix</div>
<div style="text-align: left;">
Arugula</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
A great way to use the potatoes and radishes is in this roasted salad I have adapted from Noble Pig.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: large;"><strong>Roasted Radish & Potato Salad</strong></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1 lb. radishes, trimmed and quartered (reserve greens or use spinach/arugula)</div>
<div style="text-align: left;">
1 lb new potatoes, quartered<br />
2 Tablespoons olive oil</div>
<div style="text-align: left;">
Vinaigrette:<br />
<br />
1/4 cup white wine vinegar<br />
3 Tablespoons olive oil<br />
1 teaspoon Dijon mustard<br />
2 Tablespoons chopped fresh parsley<br />
2 Tablespoons chopped fresh dill<br />
Salt and black pepper to taste<br />
(you can use your herbs from your box just as easily for a slight adjustment)<br />
<br />
Preheat oven to 425<sup>o </sup>F with a large baking sheet inside.<br />
<br />
Toss radishes, potatoes, 2 Tablespoons olive oil, salt and pepper in a
large bowl to coat. Transfer mixture to hot baking sheet in oven.
Roast until golden, 20-25 minutes, stirring halfway through roasting. <br />
<br />
In the meantime, wash radish greens in several changes of cold water
and spin dry. For the vinaigrette whisk together vinegar, 3 Tablespoons
oil, Dijon, parsley and dill in a bowl until combined; season with salt
and pepper. Stir radish greens into roasted radishes and potatoes and
add vinaigrette.<br />
<br />
Via <a href="http://noblepig.com/2011/04/roasted-radish-potato-salad/" target="_blank">http://noblepig.com/2011/04/roasted-radish-potato-salad/ </a><br />
<br />
YUMMA!<br />
<br />
Thanks again for farming with us! Keep your eyes open for information coming soon about our fall garlic planting event the weekend of October 25-26! Fun farm times ahead.<br />
<br />
<div style="text-align: center;">
"Home grown tomatoes, home grown tomatoes,</div>
<div style="text-align: center;">
what would life be like without</div>
<div style="text-align: center;">
home grown tomatoes?</div>
<div style="text-align: center;">
Only two things money can't buy,</div>
<div style="text-align: center;">
That's true love and home grown tomatoes."</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
~ John Denver <i>Home Grown Tomatoes</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Fortunately, here at Echollective, your money CAN buy home grown tomatoes! Or for CSA membership, we offer a portion to be paid by work trade which gives you the opportunity to connect with the land and the people out at the farm while supporting your local food needs.</div>
<div style="text-align: left;">
<i> </i></div>
<div style="text-align: left;">
Have a great week, folks!</div>
<div style="text-align: left;">
Your Echo Team</div>
</div>
Unknownnoreply@blogger.com6