CSA share 7/14/11

Hello CSA Members! You are awesome!

So far, we hope you have found the produce in your share varied enough to keep you excited about cooking. As we shift into the peak of summer, if you are a curious type we’d like to give you an idea of what to expect in your share over the next couple months. If you like surprises, you can skip ahead. With a little help from the heat, in the next 2-3 weeks, in addition to our staples like beets, carrots, lettuce, and cabbage we expect to have garlic every two weeks, cucumbers, basil, cilantro, green beans, and potatoes on the menu. Our original projection for our solanums (peppers, eggplants, tomatoes) was for around August 1st. So far it has been a cool spring and summer as you all know, so we will all wait and see how they develop. We just trellaced our tomatoes, and we’re waiting for that first green tomato! We’ll keep you posted.

Being a part of a CSA is very much about the journey through the seasons, and produce helps let us know what time of year it is. In Oregon and most other places (give or take a few weeks depending on the climate), in spring it’s the greens and lettuce, in summer the zuchini and tomatoes, and in fall winter squash, beets and brussels sprouts. We’d like to thank you all for eating seasonally with us. At it’s best, the CSA model is a partnership between customer and farmer, and we share in the risks and rewards of growing a variety of produce seasonally. As your farmers, we strive to help educate you on eating locally and seasonally, and the ins and outs of running a small farm in the spirit of the CSA model.

So, on that note, enjoy your share and always feel free to walk around the farm and ask us questions about your slice of rural right here in the Cully Neighborhood!

And if you’re having trouble finishing your share, try eating salad once or twice a day, make soups, stews and casseroles, preserve, dry or pickle excess produce, throw some greens, zuchini, etc… in with your eggs or other morning meal, make a produce heavy dinner 4-5 nights a week, and invite your friends and neighbors over for a home-cooked meal!

If you need to, the compost always likes fresh veggies too. Sometimes it’s just not possible to eat everything!

Peace,

Michael and Matt

P.S. Here is what was in your share this week and a little recipe for kale chips (kale gets a little more fibrous as it feels the summer heat, so this is a good way to use it). And remember to check out our website (cullyneighborhoodfarm.org) for pictures of the share and to read and post on the recipe share page.

7/14/11 share

7/14/11 Share

lettuce – 1 head ‘australe’ (blushed butterhead), 1 head oscarde (red oak shaped looseleaf)
arugula ‘astro’- 0.6 lbs
lacinato kale – 1 bunch
beets ‘shiraz’ – 1 bunch
carrots ‘nelson’- 1 bunch
new potatoes ‘Austrian Crescent’ fingerling- 1+ pounds
fennel – 2 bulbs
cabbage – 2 small heads – ‘alcosa’ is the savoy and ‘gonzalez’ the other
summer squash – ~0.6 lbs (varieties ‘costata romanesca’ is the striped zuchini, ‘dark star’ is the dark green zuke)
parsley– 1 bunch
dill- 1 bunch
garlic ‘korean red’ and ‘german porcelain’- 2 heads each variety

optional items: fat zuchini for zuchini bread and calendula/marigold/poppies

Kale Chips:

Ingredients

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Note: I have known some people to sprinkle kale with vinegar or water and rub it down to give a softer texture and make it extra flat, crispy and chip-like.

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