CSA NEWSLETTER # 1

AUGUST 3, 2004

 

WE WERE HAPPY TO SEE YOU LAST WEEKEND AND LOOK FORWARD TO THE WEEKS AHEAD!

I DECIDED TO SEND YOU A NEWSLETTER BY EMAIL THIS WEEK. IN COMING WEEKS, I HOPE TO POST A WEEKLY NEWSLETTER ON OUR WEBSITE THAT YOU MAY CHECK EACH WEEK. PLEASE BE PATIENT, AS THIS WILL BE A NEW VENTURE FOR ME.

GOOD NEWS! WE WILL HAVE BUNCHES OF SMALL CARROTS THIS WEEK! YUM!

THIS WEEK'S PICKS:

RED SKIN POTATOES (RED DALES), YUKON POTATOES, GREEN ONIONS, RED BEETS, GRAY ZUCCHINI, BLACK ZUCCHINI, GARLIC, CUCUMBERS AND CARROTS.

OBSERVED:

IF ANYONE WOULD LIKE SOME RHUBARB, WE HAVE CANADIAN RED AND VALENTINE AVAILABLE. IF YOU LET US KNOW AHEAD OF TIME, WE WILL PICK IT FOR YOU ON THE DAY YOU COME.

WE WILL ALSO PICK JALAPENO PEPPERS BY REQUEST.

WE EXPECTED ABUNDANCE OF ZUCCHINI, BUT A MAGGOT GOT IN THE ROOTS AND RUINED MANY OF THE PLANTS. THERE ISN'T ANYTHING WE CAN DO ABOUT THIS MAGGOT.

YOU WILL HAVE GREEN ONIONS FOR THE NEXT 2 WEEKS FOR SURE.

YOU WILL HAVE RED BEETS FOR 2 MORE WEEKS FROM THIS EARLY CROP, THEN AGAIN IN THE FALL FROM THE LATE CROP.

YOU WILL HAVE GARLIC EVERY WEEK OF THE SEASON!

THE CUCUMBERS ARE IN THEIR PRIME. YOU WILL HAVE MORE OF THEM THIS WEEK THAN YOU DID LAST WEEK!

THE BROCCOLI CROP IS SUFFERING BECAUSE OF BEING PRUNED BY A GROUNDHOG!

YOU WILL HAVE KOHLRABI IN 2 WEEKS.

YOU WILL HAVE CHINESE CABBAGE IN 2 WEEKS. THIS CABBAGE IS EXCELLENT AS A MILD COLESLAW & WONDERFUL IN STIR-FRY'S. IT'S MILD TASTING.

THE KALE IS GROWING GOOD; YOU WILL HAVE IT IN 2 WEEKS.

PLEASE REMEMBER: THE RED DALE POTATOES ARE VERY DELICATE. PLEASE TRY TO KEEP FROM BRUISING THEM. WE SUGGEST YOU USE THEM IN A WEEK TO 10 DAYS. THEY ARE NOT A STORAGE POTATO AT THIS POINT-VERY FRESH.

BOXES/BASKETS:

PLEASE REMEMBER TO BRING YOUR BOX/BASKET BACK EACH WEEK TO REUSE. WE APPRECIATE THIS. OF COURSE, YOU ARE MORE THAN WELCOME TO ALSO REUSE YOUR MEMBERSHIP PRODUCE BAG WE GAVE YOU.

YOUR INPUT:

IF YOU HAVE A FAVORITE RECIPE TO SHARE WITH US & OTHER MEMBERS, BRING IT IN AND I MAY BE ABLE TO PUT IT IN A FUTURE NEWSLETTER.

PLEASE LET US KNOW HOW YOU ENJOY YOUR PRODUCE AND IF YOU HAVE ANY FAVORITES. 

IF YOU HAVE ANY SUGGESTIONS, PLEASE FEEL FREE TO LET US KNOW YOUR INPUT.

REMINDERS:

 REMEMBER THAT IF YOU DO NOT/CAN NOT COME TO PICK UP YOUR PRODUCE, WE CAN NOT "SAVE" SOME FOR YOU ON THE FOLLOWING WEEK; IT IS EVERY MEMBER'S RESPONSIBILITY TO MAKE SURE HE/SHE GETS THEIR PRODUCE. IF YOU NEED ANOTHER PERSON TO PICK UP FOR YOU, PLEASE EMAIL ( OR CALL IN)  THEIR NAME & PHONE # TO ME SO I CAN KNOW WHO'S COMING FOR WHOM AND PUT THEM ON THE LIST THAT WEEK IN YOUR PLACE. THANK YOU SO MUCH FOR YOUR COOPERATION. WE APPRECIATE THAT.

ALSO, YOU ARE WELCOME TO COME TO THE FARM AND VISIT A BIT WITH US AND OTHER MEMBERS. WE HAVE OUR PICNIC AREAS SO YOU CAN RELAX, ENJOY THE WILDLIFE & FRESH AIR--YOU ARE WELCOME TO BRING A PICNIC SNACK/SUPPER. WE JUST ASK THAT YOU STAY NO LATER THAN 9PM. ENJOY!

 

RECIPE:

I made the following scrumptious beet recipe I think you'll really enjoy! Got it from my Victory Garden cookbook. I also like it because it was so easy--and fairly quick!

 

Grated Sautéed Beets

4 medium beets; 4 Tb butter; Fresh lemon juice; Salt & Freshly ground pepper; Chopped fresh dill or parsley (dried is fine)

Be sure to wear an apron for this. Wash, peel, and coarsely grate beets. In a covered frying pan, melt butter, add beets and stir to coat with butter. Then sprinkle with lemon juice to taste. Cover and cook over medium heat for approximately 10 minutes, checking occasionally to see that the beets don't burn. (You could add a few teaspoons of water to prevent sticking.) Cook just until tender, then season with salt, pepper, and additional lemon juice if needed. Sprinkle with dill or parsley. (Serves 4).

HOPE YOU ENJOY THIS AS MUCH AS WE DID!

SEE YOU THIS WEEKEND!