Garden Patch Farm
CSA Newsletter #10
Hello Members,
Are you thinking up
creative ways to use the tomatoes? How about that eggplant? Hopefully you
are enjoying everything. We have a new item in the list of picks this week.
Did You Know?
Conventional farmers
receive less than 25 cents of your consumer food dollar on average. CSA
farmers receive 100 percent of your consumer dollar, and this helps keep
small family farms in business.
--Please remember to
check off your name on the sign-in sheet. Thank you.
This Week's
Picks
-Broccoli-
-Cabbage-
-Eggplant-
-Peppers- (Mix: Bells,
Banana peppers, hot peppers, Cubenelle, which are a sweet frying, light green pepper and Corno Di
Toro, which are an Italian heirloom sweet frying pepper)
-Kale-
-Melons-
-Okra-
-Potatoes- (Yukon Gold
and Russets)
-Tomatillos- (Native to
Mexico, a tomato-type fruit that is used in salsas and sauces; we have a
cookbook highlighting them you can examine)
-Tomatoes- (Red Cherry
Tomatoes, Orange Cherry Tomatoes, Mountain Fresh, Roma, Amish Paste, and
Large Heirlooms) Possibly Stupice, too.
Tim is taking requests
for the VERY large-leaved cabbage ("Late Flat Dutch" variety)--great for
stuffing. Let us know how many you want and he will have it picked for you.
The beans need 1-2
weeks to grow.
Done for the year:
cauliflower and garlic
We will not have:
cilantro, corn, dill, onions or winter squash. So sorry. I was really
looking forward to our very tasty corn!
You-Cut Herbs
Tips and ideas...
-Cut as much as you
would like and store/freeze in freezer bags or jars
-Use basil, oregano and
rosemary in a tomato sauce for rice & beans or pasta (prepare enough sauce
to freeze for later use)
-Use basil to prepare
pesto to serve now and freeze some for later use
-When making cabbage
soup, use thyme, marjoram, and rosemary
-Use sage when
preparing stuffing for turkey
-Use parsley, mint, and
tarragon in scrambled eggs
-Use mint in fruit
salads, fruit punches, salsa and to flavor carrots and peas
-Use hyssop for fruit
pies and compotes, with sherbets and desserts made using flavored fruits
such as apricots, Morello cherries, peaches, and raspberries.
I will take requests
featuring the herb/s of your choice. Let me know via email, as this is best.
You-Cut Flowers
-Black-Eyed Susan-
-Cosmos-
-Gladiolas- (some)
-Sunflowers-
-Zinnias-
-For those of you that
ordered or would like to purchase chicken, we will have a fresh batch
next weekend. So, you can pick up with next weekend's produce. If you do
not pick up that weekend, the birds will all be frozen by the following
weekend. Below find the list of those on the chicken order for September:
Berda
Clark, J & L
Couglin
Delucia
Green, J
Hunter, Su
Janney
Moilanen
Money
Palmer
Rumbarger
Schultz
Wiitala
Zuccaro
Available to
Purchase
-Local
Honey- (from
hives in Howell)
Available to
Order
We have 4 turkeys
available for you to order out of the 60 we are raising.
-Order your October
chickens now for winter stock up.
Robin's Wok
Wonder
Using a variety of
vegetables...
4 or 5 Sweet peppers of
various colors
2 Medium sweet onions
1 Green bell pepper
3 Cloves garlic
1 Medium green zucchini
(or any summer squash)
1 Medium yellow
zucchini (or any summer squash of different color than one mentioned above)
2 Cups fresh sweet corn
3 Large tomatoes,
chopped
1 Cup any cooked beans
1 Tbsp oregano
1 Tbsp parsley
1 tsp fresh pepper
2 tsp salt
Coat wok with oil.
Stir-fry on high the first six vegetables until just tender. Then add the
beans and corn. Stir-fry 4 or 5 minutes. Add tomatoes; stir 3 or 4 minutes.
Turn off heat; add herbs and salt & pepper. Serve immediately. Great with
cornbread or garlic bread!
Tips, Hints and
Ideas
--For Cabbage:
-To retain the bright
red color of red cabbage, combine with acids such as wine, apple juice, or
vinegar.
-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.
-Use cooked brown rice,
sautéed peppers of choice, sautéed sweet onion, sautéed garlic, cooked beans
of choice, and herbs of choice for your stuffing
-Add caraway seeds to
coleslaw
-Omit the mayo in
coleslaw and use only 1/2 cup vinegar instead.
-For cooked green
cabbage: Omit butter, and sprinkle with salt and pepper, celery salt,
dill, crushed caraway, or any other seasonings you prefer. Or, with
blanched vegetables: sliced cooked cabbage is delicious reheated in butter
with other cooked vegetables such as kale, or any of the greens. Sauté
together to evaporate moisture, then braise lightly in butter. Add any herb
that you prefer. (Oregano is great with this).
Braised Cabbage
8 Cups finely sliced
green cabbage
1/2 cup chicken, beef,
or vegetable broth
Salt and freshly ground
pepper
2 Tbsp butter
(optional)
Put all ingredients in
a covered saucepan, bring to boil, and cook for 5-6 minutes or until just
tender, stirring or tossing occasionally. Or, cook covered in a preheated
350 degree oven for 20 minutes or longer, until tender. The timing depends
on the cabbage variety and the size of the slices. Makes 4-5 cups. (Can
substitute wine for broth).
Steamed Green
Cabbage
Cut cabbage into
wedges, slice it, or separate the leaves. Bring 3/4-1inch of water to a boil
in a steamer (or steamer inserted in pot). Steam cabbage in the basket or
pot. Wedges will cook in 6-9 minutes (depending on thickness and size),
sliced cabbage will cook in 5-6 minutes, and whole leaves will cook in 3-4
minutes.
I will take requests
for Tips, Hints and Ideas featuring a vegetable of your choice. Let me know
via email, as this is best.
This weekend, look
for a hard copy of a new recipe from Tim:
-Tim's
Eggy-Eggplant Special-
Using eggplant,
eggs, peppers, onions tomatoes and cheese--it is
very delicious!!
If we do not get
an early frost, you may have produce up to the first weekend in November
(and then one weekend in December).
"DO NOT HOLD BACK GOOD
FROM THOSE TO WHOM IT IS OWING,
WHEN IT HAPPENS TO BE IN THE
POWER OF YOUR HAND TO DO IT"
--Proverbs 3:27--
We'll see you this
weekend,
Robin Leonard
~Garden Patch Farm~
Click
here for Newsletter Menu
