Garden Patch Farm
CSA Newsletter #12
Hello Members,
The summer is winding
down, thus so are the tomatoes. You will not be able to stock up on them for
the rest of this year. You will only have enough for table use.
Many of you have
commented on how much you have been enjoying the harvest. Thank you for
telling us so. That's encouraging. We all need good news these days.
Did You Know?
Some comments from CSA
Members....
"I like knowing where
my food is coming from and how it's been grown and how it's been handled. I
think the distance from consumer to production of the food is alarming."
"I loved the idea of
seeing the people who grew our food...I liked that connection with the land,
food, and community."
"It is real easy when
you shop at [the supermarket] to start thinking about food as just another
product. You can go to the store and buy a tomato or you can go to the store
and buy a toaster and they feel kind of the same. Tomatoes aren't toasters.
You can live without a toaster, but you can't live without food."
***Please remember to
check off your name on the sign-in sheet. Thank you very much.***
This Week's
Picks
-Broccoli-
-Cabbage-
-Celery-
-Eggplant-
-Some garlic- (Tim said
we had to let it cure (dry a bit) for a few weeks)
-Hot Peppers-
-Peppers- (Corno Di
Toro, which are an Italian heirloom sweet frying pepper and Banana peppers,
possibly others)
-Kale- (red as well as
the green)
-Potatoes- (Elba and
Yukon Gold)
-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- (Enough for
table use ONLY)
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.
Done for the year:
cauliflower, and beans. The beans were blossoming, then they died off. (?)
We will not have:
cilantro, corn, dill, onions or winter squash.
You-Cut Herbs
Tips and ideas...
-Cut as much as you
would like and store/freeze in freezer bags or jars
You-Cut Flowers
-Black-Eyed Susan-
(check them)
-Cosmos-
-Zinnias- (beautiful!)
For those of you that
ordered turkey, the pick up weekend will be:
Friday, November 4th,
5pm-7pm
Saturday, November 5th,
11am-3pm and
Sunday, November 6th,
4pm-6pm
If we still have
produce for you, the turkey hours are going to be the same as produce pick
up days. Please pick up your turkey when picking up produce. If you need to
cancel your turkey order, please let us know as soon as possible--preferably
before October 10th. Thank you! The following members have ordered turkey
for November:
Bassett
Berda
Boyajian
Burda
Couglin
D'Amico
Delucia
Goddard
Green, R
Hinton
Hunter, Su
Moilanen
Palmer
Sattler
Zuccaro
Available to
Purchase
-Local
Honey- (from
hives in Howell)
-Eggs- (fresh,
certified organic and delicious!) $3.75/dozen
Available to
Order
-Turkey- (Get on our
waiting list, in case we have cancellations)
Tips, Hints and
Ideas
For Celery--
-Keep the celery
leaves. They're wonderful in salads and soups!
-Use raw celery in
vegetable salads such as potato, beet, and mixed, as well as meat and poultry
salads, shellfish, eggs, and legumes.
-Stick stalks in or
around baked fish.
-Use in stuffing.
-Use sautéed celery in
omelets.
Featuring eggs and
greens...
Robin's Favorite
Quiche
1 large onion, chopped
1 large head broccoli
(or 6-7 leaves red kale or other greens you prefer), chopped
2 medium tomatoes,
chopped
1/2 cup Parmesan cheese
(or any shredded you prefer)
1/4 cup olive oil
8 eggs
1/2 tsp garlic salt
1 cup milk (I use a
little under 1/2 cup of rice milk)
2 Tbsp flour
Salt & Pepper
2 9 inch unbaked pie
shells
1 cup shredded cheese
of your choice
Chop the onion and
broccoli. Heat oil in skillet over low heat; add vegetables. Stir for 10-15
minutes.
In large bowl, beat the
eggs. Add garlic salt, milk, flour, cheese, salt and pepper. Stir well. Chop
the tomatoes. Add the broccoli, onion and tomato to the egg mixture. Combine
well. Pour all ingredients into the 2 pie shells. Bake for 30 minutes at 400
degrees. Sprinkle 1/2 cup of the shredded cheese on each of the pies. Heat
another 4-5 minutes, to melt the cheese.
I will take requests
for Tips, Hints and Ideas featuring a vegetable of your choice. Let me know
via email, as this is best.
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).
"THE SIMPLEST MAN,
FIRED WITH ENTHUSIASM,
IS MORE PERSUASIVE THAN THE MOST
ELOQUENT MAN WITHOUT IT. "
-Franklin Field-
We'll see you this
weekend,
Robin Leonard
~Garden Patch Farm~
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