Welcome to Garden Patch Farm Online

CSA NEWSLETTER # 7

SEPTEMBER 15TH, 2004

We would like to take this opportunity to apologize for any inconvenience we have caused you for being late in getting the produce picked by 3pm on your pick up day. There is an abundance coming in the fields now, and many to harvest for. We also want to provide you with same-day fresh harvested produce, and we have few hands to help (we are in the process of hiring and training more help and we also want to balance this with keeping our operation fairly small). Also, we have adjusted our time next year on Sundays to 4pm-6pm so we have an extra hour to harvest. Thank you so much for your patience and understanding. We appreciate all of your positive feedback this season: thank you!

THIS WEEK'S PICKS:

YUKON POTATOES, RED CLOUD POTATOES, GARLIC, RED RADISHES, WHITE RADISHES, DIFFERENT VARIETIES OF MELONS, VARIETIES OF CABBAGE, VARIETIES OF TOMATOES, KALE, YELLOW DRAGON BEANS, GREEN BEANS, PURPLE BEANS, SWEET CORN, BANANA PEPPERS, CUBENELLE PEPPERS, COLLARD GREENS, BASIL--YOU CUT, AND PARSLEY--YOU CUT.

BY REQUEST A DAY AHEAD OF TIME:

LARGE CABBAGE THAT HOLDS TOGETHER FOR STUFFING, HUNGARIAN HOT PEPPERS, JALAPENO PEPPERS, AND GREEN CAYENNE PEPPERS.

OBSERVED:

*NO CUCUMBERS OF ANY KIND

*NO KOHLRABI THIS WEEK

*NO MORE RED DALE POTATOES

*THE RED CLOUD POTATOES THAT WE WILL HAVE THIS WEEK ARE A BIT STARCHIER THAN THE RED DALES AND ARE BETTER FOR FRYING OR POTATO SOUP BECAUSE THEY HOLD TOGETHER NICELY. TIM THINKS THEY HAVE A BETTER FLAVOR. THESE ARE ALSO ROBIN'S FAVORITE RED POTATO FOR FLAVOR AND TEXTURE.

"WHAT'S THAT AND WHAT CAN I DO WITH IT?"

YOU HAVE PROBABLY HEARD OF COLLARD GREENS, IF NOT EATEN THEM BEFORE. WE THOUGHT YOU WOULD LIKE TIPS FOR PREPARATION AND A RECIPE.

*Collard greens are quite mild. They have a softer, smoother taste than either mustard or turnip greens.

*When all greens are cooked too long, they become watery, grayish in color, and limp and soggy. The best way to cook them is only for a short period of time in a flavored broth.

*Warning: greens cook down to one-quarter to one-eighth their original volume, depending upon the type. Collards: 2 lbs with stems = 1 lb stemmed. 14-16 cups packed leaves = 3 cups cooked.

*Most greens are interchangeable in recipes. Be aware that some are stronger-flavored than others.

*You can use more than one type of greens in a recipe. Combine stronger-flavored greens such as turnip and mustard greens with milder types such as kale, collards, or spinach.

*Greens add color and flavor to soups and stews. However, if they are particularly bitter, it is best to blanch them before adding, otherwise they will make the completed dish bitter.

RECIPES/HOW TO PREPARE

Sauté-Braised Greens

Strip the leaves from the stems. Wash greens well, dry

and cut into diagonal strips. Heat butter, oil, or a combination

of both and two garlic cloves in a large sauté pan and add the

greens, tossing until they are coated with butter and are starting

to wilt. Add a bit of liquid, cover, and braise gently to finish cooking.

Uncover the pan and cook until the moisture evaporates. Toss with

additional butter or oil, if necessary.

Option: you may also toss this with any cooked beans, then serve.

Collards and Rice

2 cups broth (vegetable or chicken)

1 cup brown rice

2 cloves garlic, minced

1 Tb butter

1/2 tsp salt

3 loosely packed cups chopped raw collard leaves

Freshly ground pepper

Boil broth; add the rice, garlic, butter, and salt. Stir once,

reduce heat to low, cover and cook 25 minutes. Add collards,

handful by handful, stirring constantly. Cover, bring to a boil,

then reduce heat to low and cook approximately 15-20 minutes.

Season to taste. Serves 4.

Option: you may also serve this with any cooked red bean, like

Aduki (Adzuki). Yum!

BOXES/BASKETS:

REMEMBER TO BRING YOUR BOXES, BASKETS AND GPF PRODUCE BAGS TO USE THIS WEEKEND!

KINDLY REMINDERS:

*For those of you who ordered chicken, this coming weekend is the pick up for them.

*CHECK OUT ROBIN'S RECIPE BOOK AT PICK UP TIME; TAKE ANY THAT YOU'D LIKE!

*REMEMBER TO CHECK THE MEMBER SHEET WHEN YOU PICK UP

*PLEASE EMAIL OR CALL A DAY AHEAD OF TIME FOR REQUESTED PRODUCE

*PLEASE EMAIL OR CALL WITH THE PERSON'S NAME & PHONE NUMBER THAT WILL PICK UP IN YOUR PLACE.

*WE CANNOT "SAVE" YOUR PRODUCE IF YOU CANNOT MAKE IT TO PICK UP. WE CANNOT PROVIDE "DOUBLE" THE SHARE THE FOLLOWING WEEK.

*STAY A BIT IF YOU WISH. YOUR ANIMALS ARE WELCOME;WE JUST ASK THAT YOU KEEP THEM AWAY FROM THE CHICKENS IN THE FIELDS, AS THEY SCARE EASY. THANK YOU!

*YOUR INPUT ON HOW THINGS ARE GOING IS ALWAYS WELCOME & APPRECIATED. PLEASE LET US KNOW HOW WE ARE DOING.

SEE YOU THIS WEEKEND!