Until Next Year!

THE LAST HOORAH!
Someone once said that all things must come to an end, and so it is with summer and this year’s Tiny CSA. Thanks so much for your support!!! We hope that y’all had as much fun eating our veggies as we had growing them. We have learned much this season from our successes and from our trials. We have prospects for expansion next year and hope that you all will join us in our continued tiny adventures!! Thanks especially to all the volunteers who sweat with us through those fearsome summer days. And of course, we couldn’t live without the help of Laura Stone and Eleanor Davis and Drew Weing whose mighty efforts, patience, talents and enthusiam are unending and deeply appreciated.

GREEK STYLE LIMA BEANS
• 10 oz fresh lima beans
• 1 cup water
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon minced garlic
• 1/2 teaspoon salt

Preparation
Cook lima beans, water, 2 tablespoons oil, 1 tablespoon oregano, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes. Season with salt and pepper and transfer to a bowl. Serve drizzled with remaining tablespoon oil.
***adapted recipe from www.epicurious.com

WHAT'S IN YOUR BOX?
Peppers
Sweet Potatoes
Winter Squash
Garlic
Okra
Basil
Eggplant
Lima Beans
Oregano

STORAGE TIPS
Fresh lima beans should store in the fridge for 2 days. If you want to save them for later you can freeze them. Simply, shuck them, blanch them for 4 minutes, put them in an ice bath for 4 minutes, and freeze them.

Beautiful Basil!

FEATURED VEGGIE OF THE WEEK: BASIL BASIL JELLY
1 1/2 cup lightly packed unblemished basil leaves, rinsed, drained and coarsely torn, including some unopened flower heads, if available
2 cup water
2 T. mild white wine or rice vinegar
pinch of salt
3 1/2 cup sugar
1/2 bottle (6 oz size) liquid pectin

Directions:
Chop basil in food processor, put in large saucepan; crush it well using the bottom of a glass or bottle. Add the water; bring slowly to a boil and boil for 30 seconds. Remove from heat, cover and let stand for 15 minutes.

Strain 1 1/2 cup of the basil liquid through a sieve into a saucepan. Add the vinegar, salt and sugar and bring to a hard boil, stirring. When the boil can’t be stirred down, add the pectin. Return to a hard boil and boil for exactly 1 minute, then remove from heat. Skim off the foam and pour jelly into hot, sterilized jelly glasses, leaving 1/2” of headspace, or straight sided half-pint canning jars (1/8” headspace). Seal at once with melted paraffin or sterilized 2 piece lids.

WHAT'S IN YOUR BOX?
Peppers
Braising Mix
Winter Squash
Garlic
Okra
Cucumbers
Basil
Eggplant
Sweet Potato Greens

SAY WHAT?
Ok, so you may be tired of making pesto and curries. We can sympathize. The attached recipes will hopefully give you a renewed zesty feeling for basil, and if not then you can always give them to friends and family as gifts!

STORAGE TIPS
If you want to store your basil for many days or even weeks simply put the basil in a jar or vase of cold water and keep on the counter out of direct sunlight. Basil tends to turn black quickly if stored in the fridge.

Oh Gosh Squash!

FEATURED VEGGIES OF THE WEEK: WINTER SQUASH
Acorn Squash have greenish black skin and orange flesh.
Delicata Squash are cream colored with green stripes along their sides.
Butternut Squash are light brown and shaped like a peanut.

Each of these varieties are prized for their sweet flesh, and are great baked, stuffed, souped, or pied. Below is my favorite soup recipe. Enjoy!


RECIPE TIME! SQUASH SOUP
About 8 cups

Bake winter squash using: 3.5 pounds squash
Heat in a soup pot over medium-low heat: 3 Tbsp butter
Add and cook, stirring, until onions are tender: 2 large onions, chopped, and 4 tsp ginger, minced and peeled
Scrape the cooled squash flesh from the skin and stir it in along with:
4 cups chicken or vegetable stock or broth
Bring to a simmer. Cook for 20 minutes, stirring, and breaking up the squash. Puree the soup in a blender or food processor until smooth.
Return to the pot and stir in: 2 cups chicken or vegetable stock or broth and 1 1/2 tsp salt
Serve garnished with: chopped parsley or cilantro, croutons, or toasted squash seeds.
*** Joy of Cooking

WHAT'S IN YOUR BOX?
Peppers
Braising Mix
Winter Squash
Onions and Garlic
Sweet Potato Greens
Okra
Cucumbers
Marigolds
Basil

SAY WHAT?
Winter Squash is called winter squash not because it grows during the winter, but because it can store throughout the winter!

STORAGE TIPS
Stored in a cool, dark place, the Acorn and Butternut should last for up to two months. The Delicata has a shorter storage span.

Raisin' Braisin'

FEATURED VEGGIES OF THE WEEK: BRAISING MIX

And what, you may ask, is this delicous combination of leafy greens? Well, it is simply the new culinary craze that is sweeping the nation...BRAISING MIX! Our braisng mix is a combination of arugula, red and green mizuna, pac choi, collards, and red russian kale. They can be eaten raw in a seriously green salad or braised. A word to the wise: look out for sneaky catepillars; they are hard to spot and taste a bit bitter.

RECIPE TIME! HOT GREENS
Ingredients:
• 1 thick slice smoky bacon or fakin’ bacon
• 1/2 tablespoon olive oil
• 1 large clove garlic, minced
• 1 medium sweet red onion
• 3 tablespoon chicken/veggie stock
• 2 tablespoon balsamic vinegar
• 1 quart mixed braising mix
• 1/4 cup toasted pecans
Directions:
In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions. Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar. Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are wilted and cooked tender-crisp. Top with bacon and chopped pecans. Serve hot.
***Tufts University

WHAT'S IN YOUR BOX?
Peppers
Braising Mix
Sweet Potatoes
Onions and Garlic
Soy Beans
Okra
Herb Bundle
Eggplant

SAY WHAT?
Did you know that adding vinegar to your greens before serving them will prevent them from losing their color?
***specialty produce

STORAGE TIPS
In a plastic bag in the fridge..duh! How did people store vegetables before the invention of the plastic bag?

Eggplant Forever!

FEATURED VEGGIE OF THE WEEK: EGGPLANT!
Truth be told, I very much disliked eggplant until I started growing it. But, as I watched the leaves grow large, the flowers open, and the fruits ripen I decided to give it another chance. If it was so beautiful in the field, I thought it surely could be beautiful in my belly. And lo and behold, Maggie prepared it to perfection with the below recipe. Now, I have branched out into the world of grilled eggplant, fried eggplant, stewed eggplant and other eggplant delights and I’m not turning back.

BABA GANOUSH
• 2 eggplants
• 2-4 Tbsp olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 2 tsp cumin powder
• salt and pepper to taste

First, roast the eggplant over an open gas range until the skin is charred and the eggplant is thoroughly cooked. It should be oozing its tastiness and making a bit of a mess. Then, place in a pot and cover until they cool off a bit. Next, peel off all the charred skin bits and put the meat of the eggplant into a blender or food processor. Add lemon, cumin, salt, and drizzle in the olive oil. Chill before enjoying. And serve with a dollop of olive oil on top

WHAT'S IN YOUR BOX?
Peppers
Braising Mix
Winter Squash
Cucumbers
Okra
Arugula
Basil
Summer Squash
Eggplant

SAY WHAT?
Though eggplants orginated in India, Europeans gave it the name we now use because the variety poplar in the 18th century was a white goose-egg shaped fruit.

STORAGE TIPS
Eggplants bruise easily so treat them kindly. They should store well in a plastic bag in the fridge for about a week.

Sweet Sweet Sweeties!

SO EAT UP! FEATURED VEGGIE OF THE WEEK: SWEET POTS!

Sweet Potatoes VS. Yams The Truth Uncovered:

True yams are not much like a true sweet potato. The first is a native of Africa, and tastes starchy instead of sweet. The second is a native of South America and sweet sweet sweet. Each are classified in two different botanical genera. Southeners have apparently caused the yam/sweet potato confusion by mislabeling the sweet potato. Let's break the cycle of botanical ignorance by calling a spade a spade or a sweet potato a sweet potato!

So, I know it feels like we are far from fall, but the Tulip Poplar has already began to drop its leaves. If stored in a cool , dark, dry place our sweet potatoes should store until winter. So, when that cool weather finally hits try this warming tasty treat.

Sweet Potato Soup*

1 1/2 cups diced cooked sweet potatoes ·
1 tablespoon butter
1 tablespoon flour
1 1/2 teaspoons salt
1/4 teaspoon ginger
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon brown sugar
1 1/2 cups chicken or veggie broth
1 cup milk

Place sweet potato, butter, flour, seasonings, brown sugar and broth in blender. Cover container and blend until contents are smooth, about 15 seconds. Pour into saucepan. Add milk. Cook, stirring constantly, until soup comes to a boil. Let simmer over low heat for 5 minutes, Serve immediately.
*epicurious.com

WHAT'S IN YOUR BOX?
Garlic
Okra
Sweet Potatoes Roots and
Greens
Green Tomatoes
Basil
Arugula
Summer Squash
Sweet Peppers

SAY WHAT?

Don't forget that sweet potatoes are also tasty if grated finely and prepared in raw vinegrette salad.

And for your information:

"In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fibre content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value."
*wikipedia.org

O My Onions! Gee Whiz Garlic!

ONIONS AND GARLIC!

In winters past, I have taken some version of Fire Cider to prevent and treat the cold, the flu, and the winter blues. And frankly, though it is quite spicy I love the flavor. I have taken it daily as a tonic, and multiple times a day during an illness. Also, don't be scared to add it to a dish for a good ole fashioned culinary adventure.

*Ingredients and Directions:

1 quart Organic Apple Cider Vinegar
1/2 cup Horseradish root grated
1/8 cup of Garlic chopped
1/2 cup of Onion chopped
1/2 cup of Ginger grated
1 tsp Cayenne or 2-3 Jalapeno peppers chopped

Place all ingredients in a sterilized quart jar and cover with vinegar leaving about two inches of head space. Cover tightly, and be sure to place a bit of wax paper between the lid and the jar. Steep for 8 weeks. Strain into clean jar.
How to Use Your Fire Cider?

~ Rub into sore muscles and aching joints. ~ Soak a clean cloth in Fire Cider to place on a congested chest. ~Drink it straight or diluted in a bit of water. Start out with a tsp or so to test your tolerance level. ~ Mix with a bit of honey to ease a cough.
*the above recipe and suggested uses are from herbalremediesinfo.com

A WORD OF CAUTION: "The herbs in this formula can affect individuals who are taking blood thinning medications or aspirin. Anyone undergoing any surgical procedures should stop taking blood thinning herbs at least two weeks prior to and one week following surgery. This formula should be used with caution by any individual with a sensitive stomach, acid reflux or chronic heartburn, gastric ulcers, irritable bowel syndrome, Crohns, or flatulence." ***Northwest School of Botanical Studies

SAY WHAT?

“Eat onions in March and garlic in May, Then the rest of the year, your doctor can play."

WHAT'S IN YOUR BOX?

Peppers
Tomatoes
Onions
Cucumbers
Okra
Summer Squash
Winter Squash
Basil

Peppy Peppers!

VEGGIE OF THE WEEK:
PEPPERS!

Sweet Green/Red Varieties: Carmen, Round of Hungary, Jupiter, Peacework
Hot Varieties: Jalepeno

SAY WHAT?

"The misleading name pepper was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns, the fruit of Piper nigrum, an unrelated plant originating from India, were a highly prized condiment; the name pepper was at that time applied in Europe to all known spices with a hot and pungent taste and so naturally extended to the newly discovered Capsicum family." ***wikipedia.org

WHAT'S IN YOUR BOX?

Sweet Potato Greens
Multi-Colored Pole Beans
Soybeans
Parsley and Mint
Tomatoes
Cucumbers
Eggplant
Peppers
Okra
Garlic
Marinated Roasted Peppers

Farmer John's Cookbook is chalked full of delightful recipies and information about tasty tasty vegetables. Below is one such example. He recommends putting these on sandwiches, pizzas, pasta dishes, hummus or omelette dishes and I completely agree.

6 bell peppers
1/3 cup olive oil
1 TB sherry or red wine vinegar
2 tsp scallions or onions
2 tsp minced fresh parsley
2 tsp minced fresh oregano or marjoram
2 tsp honey (optional)
1 clove garlic, crushed
1 tsp Dijon mustard
1/2 tsp salt

Roast peppers and let cool. Peel and seed peppers. Cut them into thin strips and place them in a bowl.

Combine the remaining ingredients in a large jar, cover with a lid and shake shake shake.

Pour marinade over the peppers and let sit for at least 2 hours.

These will store in the fridge for about a week.

Okra Folklore!

FEATURED VEGGIE OF THE WEEK: OKRA!

VARIETIES: RED BURGUNDY AND CAJUN JEWEL


RECIPE TIME!
** Okra Curry**

1 pound white or red boiling potatoes, cut into bite-size pieces
2 tablespoons extra-virgin olive oil
1 medium onion, diced medium
2 cloves garlic, chopped fine
1 teaspoon coarse salt
14 oz fresh tomatoes
1/4 teaspoon red pepper flakes
large fistful kale leaves
1 pound okra pods, trimmed and cut on an angle into 1/2-inch pieces
1 cup coconut milk
1 teaspoon curry powder

"Cook the potatoes until just tender in a large saucepan filled with salted water. Meanwhile, heat the olive oil in a heavy pot and cook the onion and garlic, seasoned with salt, gently until the onion is soft, about 8 minutes. Add tomatoes with their juices, red pepper, kale, okra and the cooked potatoes, drained. Stir in coconut milk and curry powder. Bring pot to a simmer, cover and cook until okra and kale are tender, about 30 minutes. Adjust seasoning and serve, either as a side dish or over brown rice.

For a more classic curry, you could also add toasted spices such as cumin and mustard seed. Since we keep coconut milk and curry powder in the pantry there was no need to go shopping at all. "

***theslowcook.blogspot.com

WHAT'S IN YOUR BOX?

Garlic
Okra
Winter Squash
Tomatos
Basil
Cucumbers
Summer Squash
Mulit-colored Pole Beans
Celery

SAY WHAT?

Okra seed was used as a coffee substitute throughout the south during the civil war.

"Parch over a good fire and stir well until it is dark brown; then take off the fire and before the seed get cool put the white of one egg to two tea-cups full of okra, and mix well. Put the same quantity of seed in the coffee pot as you would coffee, boil well and settle as coffee."

Recipe from: The Southern Banner [Athens, GA], February 11, 1863"

Tomatastic Tomatoes!

FEATURED VEGGIE OF THE WEEK: TOMATOES

Holey moley heavenly varieties of tomatos:

Green Zebra: heirloom ripening from green to yellow
Cherokee Purple: the best tasting heirloom I’ve tried
Amish Paste: a huge tasty pastey Fargo Yellow Pear Cherry: nature’s candy


THE FAT SANDWICH!

A tiny farm original creation and an absolutely tasty treat! This sandwich will take you from lunch to dinner sans snack...or will it?

1 ripe tomato
6 leaves of fresh basil
2 pieces of bread, toasted
1/2 avocado, thinly sliced
1 boiled egg, sliced
1 Tbsp cream cheese
1 Tbsp veganaise or mayonaise
2 slices of cheese (the stinkier the better though any will do)

Spread cream cheese on one piece of bread and mayo/veganaise on other piece. Add avocado, egg, tomato, cheese, and basil. Put it all together, and pack on the calories!

SAY WHAT?

The word tomato (aka the love apple) comes from the Aztec [Nahuatl] tomatl, literally "the swelling fruit".

***wikipedia.org

WHAT'S IN YOUR BOX?

Tomatos
Celery
Summer Squash
Cucumbers
Basil
Parsely
Pole Beans or Okra
Sweet Potato Leaves
Lambsquarter
Onions

STORAGE TIPS! DO NOT REFRIGERATE!

Tomatos can be put in a brown paper bag to speed up the ripening process. You know they are ripe when they yield a bit when squeezed. For long term storing, freeze them in sauces or salsas.

Sensational Celery!

FEATURED VEGGIE OF THE WEEK: CELERY

VARIETIES: VENTURA BIODYNAMIC CELERY
I think Farmer John of Angelic Organics said it all when he said this about the celery that he grows on his CSA farm outside of Chicago. "Our celery may look and taste more vibrant than what you are accustomed to. (Some of you might even say it tastes "aggressive.") This is because we do not blanch our celery plants by hilling soil around them to exclude light. Blanching would make for paler, juicier stalks--but our deep green unblanched celery is especially wonderful for cooking. Save the light colored, mild inner stalks for eating raw.


RECIPE TIME!** Chilled Celery Soup!!**

2 Cloves Garlic
1 Sweet Onion
8-10 Celery Stalks and some of their Leaves
BUTTER! or Olive Oil
2 or 3 Asian variety Cucumbers (those are the long ones.)
1 Qt. Plain Yogurt (I prefer full fat, but lowfat is ok too.)
1 Ripe (Unbruised!) Avocado
Zest and Juice of 2 Lemons
Salt and Black Pepper to taste

Chop and sweat onions, celery and leaves and garlic in butter or olive oil until soft. Peel (or don't!) and seed cucumbers, chop them into 1" chunks. Put everything in the blender or food processor, process until smooth and liquidy. You may have to do this in batches. Run the resulting deliciousness through a fine mesh sieve if you have one or not if you don't. Salt and Pepper to taste. Serve chilled with sour cream or creme fraiche. I think it would be good with bacon crumbled on top and some of those celery leaves chopped up really fine. ENJOY!
**a tiny farm original recipe. Let us know what you think.**

WHAT'S IN YOUR BOX?

Garlic
Celery
Heirloom Lettuces
Basil
Cucumbers
Summer Squash
Mulit-colored Pole Beans
Irish Potatoes or Cabbage

SAY WHAT?

"In the course of history, celery has been known by many names, and touted for many uses. The name "celery" in the English language is thought to have been derived from the French word "celeri." In turn, celeri came from the Greek version of the word. This vegetable/herb even made an appearance in Homer's Odyssey as selinon." ***indepthinfo.com

Be Seen at the Bean Scene!

VEGGIE OF THE WEEK: BEANS!!!

Expect these varieties throughout the season!



Pole Beans: 
Gold of Bacau: yellow large wax bean originally from Romania
 Rattlesnake Pole: a favorite green pole bean 
Louisiana Purple Pod: southern heirloom with purple pods that turn green when cooked


Soybeans: 
Shirofumi: a tasty non-GMO little soy of a bean


A BEVY OF BEANS AND BASIL

1 cup shelled fresh soybeans

1 pound green or wax beans, trimmed and halved crosswise

1/4 cup packed basil leaves

2 garlic cloves, finely chopped

3 tablespoons extra-virgin olive oil

3 tablespoons water

1 1/2 teaspoons grated lemon zest

2 1/2 teaspoons fresh lemon juice, or to taste

Blanch soybeans in a pot of boiling well-salted water 1 minute, then transfer with a slotted spoon to an ice bath to stop cooking. Transfer soybeans with slotted spoon to a small bowl.
Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath. Then combine with soybeans.
Cut basil into very thin shreds.
Cook garlic in oil with a rounded 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, 1 minute. Add beans, water, and zest and cook, stirring occasionally, until heated through. Stir in basil and 2 1/2 teaspoons lemon juice and remove from heat. Season with salt and additional lemon juice if desired. Serve beans warm or at room temperature.

***Slightly adapted recipe from epicurious.com

WHAT'S IN YOUR BOX?

Red Russian Kale

Pole Beans

Soy Beans

Heirloom Lettuces

Summer Squash

Cucumbers

Bee Balm and Marigold Edible Flowers

Broccoli or Cabbage

Basil

SAY WHAT?

" Beans, Beans, the Magical Fruit is a children's song about the flatulence often experienced after eating beans. The song is noteworthy for correctly identifying the bean as a fruit, not a vegetable. Yet beans, along with many other fruits, are regarded as vegetables due to their common usage as such. The decision to classify certain fruits as vegetables was officially resolved in 1893 when the Supreme Court unanimously decided the tomato was a vegetable, at which time Justice Gray also clarified the status of cucumbers, squash, peas and beans as vegetables."

***reference.com

Cuke, Cuke, Cuke, Cuke of Earl!

VEGGIE OF THE WEEK: CUCUMBERS!!!

Classic Slicing Tasty Types
Ashley
Long Fruited Alien Looking Super Tasty Types
Yamato
Suyo Long

PICKLES!!!

Here is an awesome recipe from Hugh Acheson of Five and Ten for maybe the best bread and butter pickles I've ever had! YUM!!

Ingredients
* 12 small Kirby cucumbers (those 3-inch pickling cukes), or 2 English cucumbers
* 1 large sweet onion
* ½ cup kosher salt
* 1 bunch celery
* ¼ tsp crushed red-pepper flakes
* ¼ tsp ground fenugreek
* ½ tsp ground turmeric
* 1 tsp brown mustard seeds
* 8 allspice berries
* 1 ½ cups apple-cider vinegar
* 1 cup sugar
* ¼ cup maple syrup

Instructions

This is a simple recipe, and the result has tons more flavor than the store-boughts. Less sweet, more zesty. Wash cucumbers under cold water and then slice into ⅓-inch rounds, about as thick as an Oreo. Peel onion, cut in half longways, and slice into semicircles the same width as the cukes. Toss the onions and the cucumbers in a bowl with salt and let sit for an hour. Rinse well in a colander, drain, and place in a nonreactive bowl. Tear up the leaves of celery and add to the mix, then set aside. Add the following to a saucepan: crushed red-pepper flakes, ground fenugreek, ground turmeric, brown mustard seeds, allspice berries, apple-cider vinegar, ½ cup water, sugar, and maple syrup. Bring to a rapid boil and then pour over the cucumbers. Leave them uncovered for two hours and then refrigerate. When they reach fridge temperature, cover with plastic wrap. Done. But they'll be at their best a day or two later. Shelf life is about ten days.

WHAT'S IN YOUR BOX?

Cucumbers
Beet Roots and Greens
Kale
Multicolored Pole Beans
Heirloom Lettuces
Fennel Bulbs
Summer Squash
Basil and Mint

SAY WHAT?

Cucumbers originated in India. Therefore, the English word cucumber comes from the Indian word “kachumbar”.
*myfolia.com

STORAGE TIPS!

Keep away from apples, tomatoes, and citrus for these produce ethylene gas which contributes to the cucumber's decay.

Osh Squash B'Gosh!

FEATURED VEGGIE OF THE WEEK: SUMMER SQUASH!

VARIETIES:

Zephyr: Bi colored straight variety.
Flying saucer: Bi colored patty pan variety
Slick Pick: Yellow straight

Well, it's been an exciting week here at tiny farm. The heat has finally come on, sweeping in with a lusty gust behind rain rain rain. And with the heat and rain come changes galore! We are saying a sweet farewell to spring crops like peas and turnips and "HELLO!" to squash and cukes and all the delights of summer! In other news we have spotted two copperhead snakes this week. One in the garden and one just yards away. This gave us a bit of a fright, but overall it brings us sweet delight to know that our garden can be a safe haven for so much life! Enough about that though! Let's talk about CEVICHE!!!!!!
SQUASH CEVICHE

This is a really simple recipe that Maggie made up after having something like it at a friend's house a few years back.

2 Summer squash
1 Sweet white onion or red onion
3 Lemons or 4 limes or some combination of the two
Fresh Cilantro, dill, fennel tops or parsley
Kosher Salt to taste
Freshly ground black pepper


Slice the summer squash very thin. I like to cut the squash in half or thirds across and then in half or thirds lengthwise and then cut those into thin strips almost like a wide, thick noodle. Slice the onions very thin. Throw these together in a bowl with juice from the citrus fruits, salt, and herb or herbs of your choice. Let it sit at room temperature or in the fridge for at least an hour. Pepper. Enjoy.


SAY WHAT?

According to old wikipedia, the English word "squash" derives from askutasquash (a green thing eaten raw), a word from the Narragansett language, which is the language that was spoken by the Native American tribe of the same name. They inhabited Rhode Island before the pilgrims and all. The french call summer squash "courgette". The "patty pan" variety name is our messed up English version of the french "petit pan".

WHAT'S IN YOUR BOX?

Beet Roots and Greens

Heirloom Lettuces

Vidalia Onions

Fennel Bulbs

Summer Squash

Dill, Parsley, and Basil

Cucumbers

Pole Beans

Looking For The Perfect Beet

FEATURED VEGGIE OF THE WEEK: BEETS

VARIETIES:

Chioggia: bicolored scarlet red heirloom
Bull’s Blood: flattened round red roots with the most tender leaves
Detroit Dark Red: dark red heirloom
Touchstone Gold: keeps its gold color when cooked

STORAGE TIPS:
If greens are still attached, cut them off. Store greens and roots seperately, unwashed in a plastic bag in the crisper.

COLD BEET BOURSCHT

SERVES 4

1-1/2 3lb beets with greens
1carrot
1/2tspdill seeds
1/4 peppercorns
3whole cloves
1/3dry white wine
1/2white onion, finely chopped
3/4tspsalt
1/4cup lemon juice
1 2tbsp granulated sugar
1/2cucumber, sliced
3hard-cooked eggs, sliced or quartered
1/2cupsour cream
1 1/4tbsp chopped fresh dill, (optional

Cut stalks off bunches of beets; set stalks aside.

Peel and coarsely grate beets and carrots; set aside.

Place dillseeds, peppercorns and cloves in cheesecloth bag or metal spice (or tea) ball. Set aside.

In saucepan, bring 8 cups (2 L) water, wine, onion, salt and spice bag to boil. Add beets and carrots; reduce heat and simmer until tender, about 30 minutes.

Meanwhile, cut greens from beet stalks; shred greens and discard stalks. Add greens to pot; simmer until tender, about 5 minutes. Remove from heat.

Discard spice bag; stir in lemon juice and granulated sugar. Let soup cool. Refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Ladle chilled soup into bowls. Top each serving with slices of cucumber and egg and dollop of sour cream. Sprinkle with dill (if using).

***www.canadianliving.com



SAY WHAT?

The botanical name for beets is Beta Vulgaris. "Beta, is derived from the second letter of the Greek alphabet, which the bulbous root is thought to resemble, and vulgaris simply means "common." Another story tells us that the English word, Beet, is derived from the French, bete, meaning "beast," as ancient cooks were reminded of bleeding animals when cutting up the vegetables." -viable herbal.com

WHAT'S IN YOUR BOX?

Swiss Chard
Beet Roots and Greens
Heirloom Lettuces
Vidalla
Onions
Fennel Bulbs
Summer Squash
Kohlrabi Greens
Dill and Parsley
Cucumbers
Garlic Scapes


WHO'S GOT THE BEET?

Does anyone know of any vegetable themed hip-hop songs because we are tired of singing old-timey folk songs on the farm?

Historpea Lesson

FEATURED VEGGIE OF THE WEEK: PEAS

VARIETIES: SUGAR ANN SNAP PEAS AND OREGON GIANT SNOW PEAS

For your information, snap peas are a cross between English green peas and snow peas, and snow peas are a thin, flat pea. Both can be trimmed to get rid of the stringy part that holds the pod together. Simply cut off the tips of the pods with a knife, and pull along the pod to remove the stringy bit. Personally, I prefer peas raw, but they can certainly be cooked. When cooking be sure to only cook for a few minutes or else you risk creating a dreadful monster...the soggy pea.

And now what you have all been waiting for...HISTORPEA!

Pease porridge hot,
Pease porridge cold,
Pease porridge in the pot
Nine days old.

ONCE UPON A TIME....

"A large kettle containing a thick porridge made of peas hung over the fire in many English and Scottish homes during the Middle Ages and was customary even in the sixteenth and seventeenth centuries. Because few of the peasants could afford meat, they based their meals on pease porridge with an abundance of whatever vegetables were on hand. When the fire died down at night, the morning porridge was quite cold. Each day the fire was relit, and more peas and vegetables were added to the kettle. Indeed, the original ingredients in the kettle could have been nine days old."

*Historpea was brought to you today by vegparadise.com*

WHAT'S IN YOUR BOX?

WEEK THREE:

Heirloom Lettuces
Rainbow Chard
Spring Vidalia Onions
Sweet Peas
Arugula
Kohlrabi Bulb and Greens
Kales (Red Russian and Lacinato)
Turnips
Parsley,Chives and Mint!

SAY WHAT?

"There is nothing so innocent, so confiding in its expression, as the small green face of the freshly shelled spring pea. Asparagus is pushing and bossy, lettuce is loud and blowsy, radishes are gay and playful, but the little green pea is so helpless and friendly that it makes really sensitive stomachs suffer to see the way he is treated in the average home. Fling him into the water and let him boil--and that's that." William Wallace Irwin

Week Two Electric Boogaloo!

VEGGIE OF THE WEEK: KOHLRABI!

The beautiful Kohlrabi is not quite a cabbage, and not quite a turnip. In fact, it tastes much like a sweet sweet broccoli stem.
Maggie fell absolutely in love with the little devil on a farming venture in France, and would no doubt dedicate the whole of Tiny Farm to a kohlrabi monoculture if given the chance. In my humble opinion, this cultivar of the Brassicacea family is a triumpth for plant breeders, and proof that sometimes humans do things right.

KOHLRABI AND FENNEL SALAD

This is simply the most delicious salad in the world! The following recipe has precise measurements that I have never precisely used. I have, however, made this many times by winging it with delicious results. Enjoy!

2 kohlrabi bulbs* peeled, cut in half, and sliced thinly
1 oz. fennel leaves ( chopped finely) or 2 bulbs fennel (sliced thinly)
1 bunch spring onion tops cut at a diagonal into 1/2 inch pieces
Juice from 2 lemons or 1/3 cup apple cider vinegar
1/8 cup olive oil
Pinch of Salt
Dash of Black Pepper
Optional: 3 sprigs of parsley and 3 sprigs of mint chopped finely

* Note: Kolhrabi bulbs are not technically bulbs. They are simply a swollen stem. However, swollen stem sounds like a problem so I have tried to limit its use.




SAY WHAT?

Kohlrabi comes from the German word Kohl which means cabbage and the word Rube which means turnip.

WHAT'S IN YOUR BOX?

Arugala
Braising Mix
Radish
Pac Choi
Garlic Scapes
Kale (Red Russian and Lacinato)
Lettuce
Rainbow Chard
Kohlrabi
Parsley and Mint
Spring Vidalia Onions


STORAGE TIPS

Cut off kohlrabi greens and store seperately from the bulb. Both should be stored in plastic bags in the refrigerator.

Spring 2010 CSA Begins!

WHAT'S IN YOUR BOX?

WEEK ONE:

Pickled radishes
Lettuces
Rainbow Chard
Spring Vidalia Onions
Sweet Peas
Arugula
Kohlrabi Greens
Kales (Red Russian or Lacinato)
Parsley, Oregano and Mint!

FEATURED VEGGIE OF THE WEEK: RADISH

French Breakfast (the long dog) and Cherry Belle (the fat dog).

Our first crop of beautiful radishes was a smashing success! Only it came a week early. Well, like any good farmers would, we made lemons out of lemonade! Which is to say, pickles out of early radishes! So enjoy them pretty much the same way you would a fresh radish, in salads, sliced thinly and mixed with a bit of thinly sliced onion and fresh parsley to accompany a nice piece of fish or chopped up like relish to top a sausage sandwich (don't forget the sauteed vidalia there!) or straight from the jar! There will be fresh radishes to come, so hang on to this recipe and try it on them in a few weeks! Enjoy! And by the way, WELCOME!

RECIPE: Radishes with Hard-Cooked Eggs

6 large hard cooked eggs, halved, then quartered
1 scallion chopped
2 TB butter
1 bunch radishes, quartered
1 tsp ground cardamom
1 tsp cinnamon
1 tsp seasame seeds
1 tsp ground cumin
1 1/4 cup plain yogurt
1/3 cup chopped cilantro
juice of 1 lemon
1 tsp paprika
Arrange hard cooked eggs in shallow serving dish. Season with salt, pepper, scallions. Melt 1 tb butter in skillet over medium. Add radishes, cook until tender. Set aside to cool. On low heat, add remaining butter and spices; cook, stirring constantly until fragrant (about 4 mins). Put yogurt in bowl, add cooled spices, cilantro, lemon juice, paprika. Stir. Arrange cooked radishes over eggs. Pour yogurt sauce over dish. Serve with rice.
From Farmer John's Cookbook

STORAGE TIPS!

When storing radishes, remove greens and store seperately. The greens are tasty finely chopped in a salad or slightly steamed with lemon juice as a side dish. Radish roots deteriorate quickly so eat as soon as possible.