CSA Newsltetter Week 13: August 17th, 18th and 21st

Hello Fellow CSA'ers

Well the heat has finally ceased, at least a little! What a welcome treat to feel the first whispers of fall upon the soft iowa breeze. Things are still busy, busy. You can find us at the Sand in the City event taking place in downtown Iowa City this weekend, August 20th-22nd. For more information copy & paste http://www.summerofthearts.org/festival-menu/sand-in-the-city/about.aspx. We will also be in Chicago for the Hideout's Block Party hosted by Mad Decent Records. For more information on this event copy & paste http://www.maddecent.com/blog/mad-decent-block-parties-are-coming-for-you. Stop by and see us at either of these events!

This week in your box you'll find:

Beets
Kale
Peppers
Basil
Eggplant
Heirloom tomatoes
Zucchini
Green Beans
Onions
Garlic
Fingerling Potatoes



Recipe of the Week
Chop up the peppers, eggplant, zucchini, green beans and potatoes- all about the same size. Then chop some onion and garlic. Put it all into a piece of tinfoil and cover it with olive oil. Wrap it up and toss it on the grill. Let it cook for about five minutes and flip it over. Let it go for another five minutes and then remove from the grill. Let cool for five minutes and enjoy! Happy summer!

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Please contact us if you can't identify something in your box, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!
echocsa@gmail.com
(319)325-3910
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CSA Newsetter Week 12: August 10th, 11th and 14th


Hahlo,Hahlo! We're deep in heat of it all- gardening, farming, festing! August is a busy, busy time. Hope that you're all enjoying the many joys of summer. Don't forget to stay hydrated!

This week in your box you'll find:

Eggplant

Kale

Zucchini

Garlic

Onion

Basil

Tulsi Basil

Potatoes

Heirloom Tomatoes



Ratatouille Recipe

  • 3 tablespoons extra-virgin olive oil
  • 2 chopped onions
  • 4 garlic cloves, minced
  • 2 zucchini, cut into 1-inch pieces
  • 2 eggplants, unpeeled, cut into 1-inch cubes
  • 2 ripe tomatoes, seeded, coarsely chopped
  • 1 bell pepper, coarsely chopped
  • 1/4 cup minced fresh basil
Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add eggplants and garlic; sauté 5 minutes. Transfer to a large bowl. Saute peppers and zucchini for five minutes or until soft. Mix in tomatoes and onion-eggplant mixture. Cover and cook until vegetables are tender and flavors have blended, stirring occasionally, about 40 minutes. Stir in basil. Season ratatouille generously with salt and pepper. Serve cold, warm or hot. Enjoy!




Please contact us if you can't identify something in your box, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!
echocsa@gmail.com
(319)325-3910
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CSA Newsletter Week 11: August 3rd, 4th & 5th.

Hi all!

August is upon us! Hope you're all enjoying these sweet sweaty summer months. Work on the farm and in the garden has been steady and prosperous. Everything is looking mighty delicious! Can't wait to share it with you! This week, along with a list of what you'll be getting, I'm also posting storage tips- so that you can get the most out of the food we bring you!


This week in your box you'll find:


Cabbage: Store in a plastic bag in the crisper of your refrigerator.


Peppers: These keep better when refrigerated, though you can keep them in a paper bag at room temperature if you'll be using within a day or two.


Tomatoes: Never refrigerate tomatoes, unless they're overripe- even then it's usually best to keep 'em out at room temperature or just eat 'em.


Potatoes: Keep 'em cool, moist and dark in a paper bag. Don't store in potatoes in plastic bags or in the refrigerator. Use within a few days of purchase.


Eggplant: If you're going to use in a day or two store at room temperature, otherwise place in a plastic bag and keep in the refrigerator crisper.


Kale: Should be wrapped in a damp paper towel, placed in a plastic bag and kept in the crisper.


Zucchini: Keep in a plastic bag in the warmest part of the refrigerator.


Garlic: Keep garlic in a cool, dark and dry place, not too close to the stove. Some people braid and hang, others may keep in a cupboard or pantry of sorts.


Beets: If you're going to keep beets longer than a day or two cut the greens off and store separately in open plastic bags in the crisper. This will make both the beet and the greens last longer.


Basil : Cut the stems at an angle under running water, wrap in wet paper towel, place in a plastic bag and store in the crisper


Tulsi Basil: can be stored like the basil above or dried and used in teas. This particular type of basil has a clove-like flavor that tastes great as an addition to both hot and iced tea.

For more information about tulsi basil and the numerous health benefits it provides, check out http://hinduism.about.com/od/ayurveda/a/tulsibenefits.htm



Enjoy!
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CSA Newsletter Week 9 July 20th, 21st & 22nd

Hi all!

Apologies for missing last week's newsletter. Summer is in full swing! The annual garlic fest went very well. Thanks to all who turned out, much appreciated!

This week you'll find the following in your box:

zucchini
kale
basil
parsley
garlic
potato

Keeping it short and sweet this week, folks. Much to do! More soon. . .
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CSA Newsletter Week 7 July 6th, 7th and 10th

The summer sun is a'shining! Perfect timing for our annual Garlic Fest this weekend July 9th thru the 11th. We will be out on the farm morning, noon and night starting friday am up until sunday eve. Please join in the fun and festivities as we celebrate the blessings bestowed upon our bellies this year. This event is sure to be both rewarding and relaxing. We will be picking and hanging garlic during the day, then shift into eating/enjoying food and fine company in the evening. You can bring a dish to share, your camping gear and whatever else your heart desires. RSVP echocsa@gmail.com if you're planning to come out, need directions, have any questions, etc. . .

In your box this week you'll find:
  • Basil. Can be stored for winter months. Easy to do, and easy to use. Just pick leaves and chop. Then toss it into the food processor with a small amount of salt and some olive oil (just enough to keep it moving). Then place the mixture into ice cube trays and bag. Can be stored for months. This works equally well for other herbs too!
  • Mint. Delicious in some homemade Lemonade or Iced Tea
  • Parsley. A great garnish that can enhance the flavor of any soup, salad, stocks and sauces.
  • Chard. A tender green that can become even more delicious when briefly sauteed with garlic and olive oil. Takes just minutes!
  • Kale. Great in stirfrys and soups.
  • Garlic (first of the year). Store new garlic in a dry, dark place with ample air. Do not cover or keep in a bag.
  • Turnip. Try turnip au gratin w/chard.
  • Shallot. Can whip up a tasty shallot vinaigrette in just minutes!

Shallot Vinaigrette Recipe

* 2 tablespoons red wine vinegar

* 2 tablespoons finely chopped fresh shallots

* 1/2 teaspoon salt

* 1/4 teaspoon pepper

* 2 teaspoons of Dijon style mustard

* 6 tablespoons olive oil

* 1 tablespoon lemon juice

In a blender, add the first 5 ingredients. While blender is running add the olive oil and continue blending. Lastly, add the lemon juice and presto! A delicious addition to your favorite salad.

Please contact us if you can't identify something in your box, don't know what to do with a particular item, have a food allergy we should know about, or if you have any other questions or comments. We love hearing from you!

echocsa@gmail.com

319.325.3910
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