FW: Summer CSA Week 3

[Lisa Kohn]

Enjoy the greens, everyone! 

From: Vicki [mailto:genesis...@comcast.net]
Sent: Tuesday, June 21, 2011 4:14 PM
Subject: Summer CSA Week 3

 

When it rains, it pours - and then some.  A fellow farmer provided me with some interesting data today.  One inch of rain (and we got 1.55 inches today) equals 27,154 gallons of water per acre.  That water weighs 225,000 pounds of water per acre.  Then multiple that by our 1.55 inches and you get 42088.70 gallons per acre.   That weighs 336,709.6 pound per acre.  Now, that is a lot of water.   No wonder the sky wants to drop it.  

We are, needless to say, wet, wet, wet.  Some areas of the field were not accessible yesterday, but fortunately I decided to have the guys pick on Saturday in anticipation of a rain day.  The weather forecasts determine a farmer's life and activities more so than most other professions.   Thankfully, I made the right decision this week. Even so, I changed the boxes a little bit from what I had originally thought I would do this week. 

Now, the sun is out and the day is warming up and the warm weather crops will rejoice.   I am particularly interested in the cucumbers and zucchini.  I just may have zucchini and yellow summer squash for next week.  I think the cucumbers will follow by another week.  Both will be very welcome additions on the farm. 

 

Your box

Green cabbage - try my recipe below -- grown on our transition field

Napa cabbage - an Asian green that is very crispy and tender.  I love it raw in a salad and often save the stalks for use as a celery substitute.  It can be either cooked or chopped for a chicken or chicken salad. 

Beets, Red - you can use the greens as a cooked green - grown on our transition field 

Romaine lettuce -- grown on our transition field

Kale - grown on our transition field - try kale chips

Hakurei Salad turnips - these are grown specifically for raw nibbling, but as equally good as a cooked turnip.  I enjoy just slicing and dipping or nibbling as is.  It is very tasty in a chopped salad as well. - - grown on our transition field

Italian Flat leaf Parsley -  This is the cooking parsley.  I love chopping this into a salad, or into a chicken dish.  It is very fresh and light flavored. 

 

Cabbage with Lamb Sausage

chop one onion, 6 carrots and one package of Cumberland Lamb Sausage (Mint Creek - or any spicy sausage).  Place together in a saute pan and saute until the the carrots are semi tender.  Add chopped cabbage and continue sauteing until the cabbage is tender.  Serve hot with corn bread.   

 

Kale Chips

Stem and wash the kale, so you have just the leaves.  Dry.  Put a bit of olive oil in a bag or shaker.  Add seasonings to taste.  Add kale leaves and shake.  After the leaves are coated, place in a single layer on a baking sheet.  Bake at 300 degrees until the edges begin to crisp up.  Watch them carefully so they don't char. Happy snacking. This is a great way to get children to eat kale. 

 

Next week's box: Again, I hesitate to guess, since crops are not always performing according to predictable patterns, but . . . here goes: zucchini, kohlrabi, red leaf lettuce, arugula, marjoram, kale or chard, and . . . I hope, sweet cherries. Come on cherries! 

 

Vicki
Genesis Growers
8373 E 3000 S Rd
St Anne, Il  60964
815 953 1512
www.genesis-growers.com