CSA NEWSLETTER #4
AUGUST 25, 2004
Good news
this week!!
THIS WEEK'S PICKS:
RED DALE
POTATOES, YUKON POTATOES, GREEN ONIONS, GRAY
ZUCCHINI, BLACK ZUCCHINI, YELLOW CROOKNECK ZUCCHINI,
GOLDEN ZUCCHINI, GARLIC, CUCUMBERS, LEMON CUCUMBERS,
CARROTS, CABBAGE, GREEN PEPPERS,
WHITE RADISHES, RED RADISHES, TOMATOES,
KOHLRABI (BY REQUEST), JALAPENOS (BY
REQUEST), HUNGARIAN HOT WAX PEPPERS (BY REQUEST),
KALE (BY REQUEST), BASIL--YOU CUT AND SOME
GLADIOLAS--YOU CUT.
OBSERVED:
LET
US KNOW A DAY OR SO AHEAD OF TIME & WE WILL PICK BY
REQUEST: KOHLRABI, JALAPENOS, HUNG. HOT WAX
PEPPERS, AND KALE.
THERE ARE
JUST A FEW GLADIOLAS LEFT FOR THE SEASON THAT
YOU MAY CUT.
YOU CAN
NOW CUT BASIL! PLEASE CUT ENOUGH FOR FRESH USE
ONLY FOR NOW. YOU CAN CUT MORE LATER FOR DRYING
TO HAVE OVER WINTER.
WE WILL
HAVE 4 DIFFERENT TYPES OF CABBAGE THIS WEEK, BUT WE
DO NOT HAVE ENOUGH FOR EACH MEMBER TO HAVE ONE OF
EACH OF THE TYPES--YOU WILL BE ABLE TO HAVE
ONE TOTAL.
THE
TOMATOES ARE FEW AND FAR BETWEEN, (WE NEED MORE HEAT
IN ORDER FOR THEM TO TURN RED), SO YOU WILL PROBABLY
GET TO CHOOSE ONLY ONE OR A PINT OF SWEET CHERRY
TOMATOES.
THE
EGGPLANT IS GROWING BEAUTIFULLY; WE SHOULD HAVE SOME
FOR YOU IN 2 WEEKS.
THE CORN IS EXTREMELY YOUNG STILL; WE HOPE TO HAVE
SOME SMALL EARS IN 2-3 WEEKS.
THE DEER
ARE STARTING TO GET THE MELONS; BUT THEY ARE LOOKING
BEAUTIFUL SO FAR.
"WHAT'S
THAT & WHAT CAN I DO WITH IT"?
I KNOW
ALL OF YOU ARE FAMILIAR WITH CABBAGE, BUT I THOUGHT
YOU MIGHT ENJOY SOME IDEAS FOR PREPARATION.
It is
said that cabbage has a strong flavor and odor, but
this is due to overcooking. The secret is to cook
cabbage with respect and adapt its cooking time to
its age, variety, and the kind of dish you are
making.
STORAGE
OF CABBAGE:
*Unwashed, dirm, compact cabbage keeps up to 3 weeks
in the refrigerator; looser-leaf, up to a week.
Long-term storage requires high humidity and 32
degrees temperature.
*Cooked
cabbage, covered, will keep 1-3 days in the
refrigerator.
WHAT YOU
CAN DO WITH CABBAGE:
*Substitute green cabbage for kale in a Colcannon
recipe
*Pour
boiling water over finely sliced green cabbage to
tenderize; let stand for a minute and drain. Pat dry
and add to stir-fry dishes.
*Select a
loose-leaf cabbage, such as Savoy, for stuffed
leaves or whole stuffed cabbage.
* Try a
cabbage and onion quiche.
* Add to
soups during the last few minutes of cooking.
* Shred
cabbage and put on a serving platter with other
fresh vegetables.
RECIPE
ROBIN'S
FRESH POTATO-CABBAGE CASSEROLE WITH DILL
1 Large
onion (or 3 green onions)
1
Tablespoon sesame oil (or any other)
1 Small
cabbage (about 1 1/2- 2 lbs)
1/2
teaspoon sea salt
2-3 Lbs
potatoes
1/2 Cup
chopped fresh dill, plus additional fresh dill for
garnish (or 1/8 Cup dried dill weed)
1/4
teaspoon pepper
1/2 Cup
water
Preheat
oven 350 degrees.
Chop
large onion in large chunks or green onions
accordingly. Quarter cabbage, cut out core, cut each
quarter 1/2 again lengthwise, then across into 1"
slices. In large frying pan, heat oil. Add onion.
Sauté over medium heat until transparent, 4-6
minutes. Add cabbage to onion. Stir, sprinkle salt
on; continue to sauté while preparing potatoes.
Peel,
wash & cube potatoes. Transfer onion/cabbage
combination to a 6 quart casserole dish. Add
potatoes to casserole along with dill, pepper and
water. Cover and bake 1 hour. Serve immediately with
fresh dill for garnish.
Serves
4-6.
NOTE:
You can halve this recipe for smaller families.
BOXES/BASKETS:
PLEASE
REMEMBER TO REUSE THESE EACH WEEK ALONG WITH YOUR
GPF PRODUCE BAGS! THANK YOU.
EXTRA!
EXTRA!
LOOK FOR
AN ARTICLE ABOUT OUR FARM IN THE LIVINGSTON
COUNTY COMMUNITY NEWS THIS COMING FRIDAY,
AUGUST 27TH. WE ARE TRYING TO GET MORE COPIES FOR
THOSE OF YOU WHO DO NOT LIVE IN LIVINGSTON COUNTY
AND DO NOT GET THIS FREE PAPER.
KINDLY REMINDERS:
Please
email/call to let us know if someone else is going
to pick up for you; we need their name and phone #.
If you cannot arrange this, we are sorry, but we
cannot "save" your share for the following week's
pick up--we want to provide only fresh produce for
you! We also cannot double your share for the next
week if you miss the previous week. We appreciate
your understanding. Thank you!
Stay
a bit if you would like. Your animals are welcome,
too. We just ask that you keep them in the front
yard or over by the flower/herb field--away from the
chickens in the back yard or out in our pastures,
because they scare easy. Thank you!
See you
this weekend!
