CSA NEWSLETTER #9
SEPTEMBER 29, 2004
Just a couple of changes in produce this week
for you...enjoy!
THIS WEEK'S PICKS:
YUKON POTATOES, RED DALE POTATOES, RED
CLOUD POTATOES, ELBA POTATOES a white
potato), GARLIC, DIFFERENT VARIETIES OF
TOMATOES, KALE, GREEN PEPPERS, BANANA
PEPPERS, HUNGARIAN HOT PEPPERS,
JALAPENO PEPPERS, CAYENNE PEPPERS, COLLARD
GREENS, BLACK CABBAGE, EGGPLANT, WHITE
CORN, A VARIETY OF HERBS--YOU CUT AND
COSMOS FLOWERS--YOU CUT.
OBSERVED:
*MELONS ARE DONE FOR THE YEAR
*NO CABBAGE UNTIL WE GET FROST, THEN TIM WILL
START CUTTING THE LATE CABBAGE
*THE WHITE CORN IS IN! YUM! A NOTE ON
ALL OF OUR CORN: YOU WILL FIND THAT OUR CORN HAS
WORMS/BUGS. THIS IS BECAUSE WE DO NOT SPRAY
CHEMICALS ON IT (OR ANY OF OUR PRODUCE)--THIS IS
PART OF WHAT MAKES OUR FARM CERTIFIED ORGANIC.
WHAT OUR FAMILY DOES IS CUT OUT THE PART THAT
HAS THE WORM/BUG, THEN PROCEED TO EAT OR COOK
THE CORN. OUR CORN IS ALSO A BIT SMALLER; THIS
IS PARTLY DUE TO THE WEATHER AND THE FACT THAT
THE SEED WE BUY IS NOT TREATED WITH ANY KIND OF
GROWTH ENHANCERS, ETC.
*A NOTE ON OUR GARLIC THIS YEAR: BECAUSE THE
WEATHER WAS TOO WET IN THE SPRING FOR US TO GET
INTO THE FIELDS, WE COULD NOT PICK ANY OF THE
GARLIC WHILE THE SKINS WERE STILL GOOD AND WOULD
STAY INTACT. THE SKINS ROTTED IN THE GROUND
BECAUSE OF TOO MUCH RAIN. THIS IS WHY OUR GARLIC
DOES NOT HAVE SKINS. IF IT HAD SKINS, IT WOULD
LAST LONGER. WITHOUT THE SKINS, IT WILL LAST UP
TO THREE WEEKS IN A JAR/CONTAINER WITH HOLES. (I
HAVE A TERRACOTTA JAR WHICH IS ESPECIALLY MADE
FOR GARLIC, WITH HOLES AROUND THE BOTTOM OF THE
JAR).
*WE HOPE TO HAVE OUR NEXT CROP OF BEETS IN 2
WEEKS--PROVIDED WE GET ENOUGH RAIN
*CUT ANY OF THE HERBS YOU'D LIKE--SEE ROBIN FOR
THE "MAP"
RECIPE
The following recipe has been one of our
families favorites for about 10 years now. And I
love it because it's so simple and tasty!
Robin's Special Sautéed Corn
5 medium-sized ears of sweet corn
1 green pepper, chopped
1 red bell pepper, chopped
1 small onion, chopped
3 tbs butter
1 tsp salt
dash pepper
Husk corn and remove silks; cut kernels from
cobs. (You should have about 3 cups corn). In
large skillet, sauté the peppers and onion in
butter until soft. Stir in corn, salt and
pepper; cover. Cook slowly, until corn is
tender, but not more than 3 minutes.
KINDLY REMINDERS:
*REMEMBER THOSE BOXES/BASKETS AND PRODUCE BAGS
EACH WEEK!
*SEND ME ANY RECIPES/PREPARATION TIPS AND I MAY
BE ABLE TO INCLUDE THEM IN A FUTURE NEWSLETTER
*CHECK OUT ROBIN'S RECIPE BOOK FOR
COOKING/PREPARATION TIPS
*PLEASE CHECK THE MEMBERSHIP SHEET AS YOU COME
TO PICK UP
*PLEASE EMAIL OR CALL US WITH THE PERSON'S NAME
AND PHONE NUMBER THAT WILL BE COMING TO PICK UP
IN YOUR PLACE
*WE CANNOT "SAVE" PRODUCE FOR THE FOLLOWING WEEK
FOR YOU IF YOU CANNOT PICK UP--WE WANT TO
PROVIDE THE FRESHEST PRODUCE WE CAN. WE CANNOT
PROVIDE DOUBLE THE SHARE THE FOLLOWING WEEK
*STAY A BIT AND ENJOY THE WILDLIFE--YOUR
CHILDREN AND ANIMALS ARE WELCOME, TOO!
* YOUR
INPUT ON HOW WE ARE DOING IS ALWAYS
APPRECIATED--WE ENJOY HEARING FROM YOU. ANY WISH
LISTS FOR NEXT YEAR?
