Garden Patch
Farm CSA Newsletter #6
Greetings Members!
What a beautiful week
weather-wise!
Did You Know?
Only about 10 percent of
the fossil fuel energy used in the world's food system is used for producing
the food; the other 90 percent goes into packaging, transporting, and
marketing. Locally produced food is more energy efficient, with the majority
of energy use going toward food production.
--Taken from the book
'From Asparagus to Zucchini'
Some new additions in
the harvest this week....
This Week's
Picks
Cabbage
Cherry Tomatoes (try the
orange Sungold variety--they are the sweetest!)
Cucumbers
Kale (red, flat variety
only this week--mine and Tim's favorite)
Green Beans
Lemon Cucumbers
Purple Beans
Yellow Dragon Beans
(Sweet flavor!)
Yellow Wax Beans
Zucchini
*The
broccoli needs another couple of weeks to grow
*Corn
possibly next week
You-Cut Herbs
Anise Hyssop (has a
licorice flavor)
Ashway (medicinal)
Basil
Chives
Holy Basil (not as
pungent as basil)
Mint
Oregano (found in the
back yard behind the left back of the house)
Peppermint
Sage
Savory
Spearmint
St. John's Wort
(medicinal)
Tarragon
Thyme
Wormwood
**For
some green foliage or scent, use the following herbs in flower bouquets:
Anise hyssop, basil, holy basil, mint, oregano, peppermint, spearmint, or
wormwood.
The following
herb mix is great with just about any dish using tomatoes...have fun and
experiment...
SALT-FREE ITALIAN
SEASONING MIX
1 Tb dried basil
1 Tb dried oregano
1 Tb dried parsley
1 tsp dried thyme
1 tsp dried marjoram
1/2 tsp paprika
1/4 tsp red pepper
flakes
Combine all ingredients
and store in airtight container. Mix thoroughly before using.
NOTE:
When using fresh herbs, use 2-3 times more than the dried.
You-Cut
Flowers
Black-Eyed Susan
Cosmos
Sunflowers
Zinnias
ROBIN'S CABBAGE-TOMATO
SIDE DISH
1/2 Cup water
2 Cups grated cabbage
1 Cup sweet onion,
chopped
4 Medium tomatoes, cubed
1 tsp celery seed
Salt & pepper, to taste
In large frying pan,
cook cabbage and onion in water until tender.
Add tomatoes until warm.
Turn off heat and add celery seed, salt
and pepper to taste.
Serve.
HOW TO PREPARE GREEN
BEANS
Fill large skillet with
about an 1 1/2" water.
Bring to boil. Snap ends
off beans and rinse.
Put in skillet of water.
Reduce heat to med-high.
Cook for about 5-10
minutes, until tender. Serve
immediately.
OPTIONAL: During last 2
minutes of cooking, add
2 tsp of thyme and 1 tsp
of salt.
(May also add slivered
almonds.)
*This weekend
is chicken pick up weekend for those of you who ordered them. We also have
extras if you want more, or if there are any of you who would like to
purchase. All are frozen.
Available to
Purchase
Available to
Order
*Turkey
(have only 5 out of the 60 left for November pick up)
*Beef
(requires a $50.00 non-refundable deposit to hold; front quarters only left)
Help On the
Farm--
"Thank you" to the
members who have been weeding. It is very helpful to the production of the
flowers and herbs. You all benefit by helping take care of the farm. Your
small or large part is what makes the CSA operate.
Please be
careful and drive slowly on our driveway. Be prepared to stop.
Watch for pedestrians and other vehicles as you enter and leave. Thank you.
Correction:
We have been informed
by a French CSA member that they do not use lavender in the bouquet garnis,
as they feel it does not have a good flavor for cooking...they say that the
American cookbooks put lavender in these French mixtures. The lavender is
better used for making soaps. (Or I suppose they are good in flower bouquets
for color and scent).
Have a great week and
we'll see you this weekend!
On every stem, on every
leaf...
and at the root of
everything that grew,
was a professional
specialist in the shape
of grub, caterpillar,
aphids, or other
expert, whose business it
was to devour
that particular part.
OLIVER WENDELL
HOLMES (1809-1894)
Robin Leonard
~Garden Patch Farm~
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