FW: Summer CSA Week 10
Lisa Salkovitz Kohn
From: Vicki [mailto:genesis...@comcast.net]
Sent: Monday, August 08, 2011 7:46 PM
Subject: Summer CSA Week 10
Eggs: This is week 10, the week when only weekly egg shares should receive eggs. If I have said I will send replacement eggs, they will also be delivered.
I know this is a day early, but I am trying to get ahead since I am leaving in a couple of days.
This week the weather has finally broken and we are able to breathe a bit easier. What a relief! The hurricane rains of August have been coming our way - nothing bad. No drenching downpours, but nice rain. Mr Weather Man says we will have highs in the upper 70's this week. That is the kind of weather in which we can feel productive. And, that is something we really need to be. The weeds are causing many troubles down here. I have had to make difficult decisions on whether to weed an area or to take it out. In at least half the cases we have mowed down and disked under the crops, much to my dismay. It was necessary if we ever plan to get on top of the remainder of the weeds.
I was out on Sunday doing some test weeding to see how feasible it was going to be to weed certain beds. For the most part, I did decide we can weed what is left in the field. Now, if we get too much rain and can't get out there, I may change my mind. The rain may hinder our ability to get out to plant our next sets of seeds. Fall crops need to go in, so I hope we dry back out quickly. As always, the flip side is that the existing crops love the rain, so either way something is going to be happy.
Reminder: I will be going out of town starting this Wednesday through most of next week, so no box switch requests will be allowed while I am away. I do apologize if this is an inconvenience to you.
Your Box
Green Beans
Hot banana pepper - I like to use a bit of one for seasoning, but they are also good stuffed and grilled or roasted. Depending on how much heat you like; remove the seeds and veins to reduce the heat. To further reduce the heat rinse the inside of the pepper with cold water. Try a little banana pepper cooked in with your beans for a little zip.
Bell Peppers
Nectarines: Mick Klug Farm
Peaches - Mick Klug Farm
Cherry tomatoes - you either received Chocolate cherries, Sun Gold, or Sun Cherry tomatoes. I wanted to include full size tomatoes also, but we just did not have enough come in to do that. If you have some cherries that are not fully ripe, let those sit at room temperature for a couple days and they will finish ripening up.
Celery - This is one tough crop to raise. If the head was small we added two heads. Fresh celery is very aromatic; almost clovey. Most wonderful.
Plums - Seedling Fruit
Leeks - we are starting to do a bulk harvest of onions and so are holding back on onions for a week or two on those until they dry out.
Next week - Cantaloupe, sweet corn, eggplant, peppers, cucumbers, zucchini, black beans from Three Sisters, jalapeno peppers.
Vicki
Genesis Growers
8373 E 3000 S Rd
St Anne, Il 60964
815 953 1512
www.genesis-growers.com
MaryPS
With this weeks produce, I am going to make stuffed green peppers &
use the leeks as below (recipe from Cooking Light):
Ingredients
2 (1-ounce) slices whole-wheat bread
2 (15-ounce) cans navy beans, undrained
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper 4 garlic cloves, minced and divided
2 tablespoons olive oil, divided
3 cups chopped leek (about 3 large)
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary 1/8 teaspoon
salt
1 (14-ounce) can artichoke bottoms, drained and each cut into 8
wedges
Olive oil-flavored cooking spray
1 1/4 cups (5 ounces) crumbled goat cheese
Preparation
Place bread in a food processor; pulse 10 times or until coarse crumbs
form to measure 1 cup.
Preheat oven to 400°.
Drain beans in a colander over a bowl, reserving liquid. Add enough
water to liquid to measure 1 cup. Combine beans, thyme, sage, pepper,
and 1 garlic clove.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high
heat. Add 3 garlic cloves, leek, rosemary, salt, and artichokes; sauté
4 minutes. Stir in bean liquid mixture. Cover, reduce heat, and simmer
10 minutes, stirring occasionally. Remove from heat. Spread half of
bean mixture in an 11 x 7-inch baking dish coated with cooking spray,
and top with half of goat cheese. Spread artichoke mixture over goat
cheese; top with remaining bean mixture and remaining goat cheese.
Combine the breadcrumbs and 1 tablespoon oil; sprinkle over goat
cheese. Bake at 400° for 25 minutes or until lightly browned.