Tuesday, June 28, 2011

June 29 CSA

Heritage wheat hangin to dry in foreground; this winter's hay in background.
   The rain subsided and we are getting all kinds of work done that was on hold because the fields were too wet. We harvested all the garlic monday and it looks great so far.  Now we need to spend a day in the barn hanging it to dry.  It'll take about 3 weeks to "cure" and then the garlic in your box will look like what you see in the stores year-round.  We got several crops transplanted that have been waiting for things to dry up some ( celeriac, celery, fennel, and leeks) and planted carrot and black eye pea seed for harvest in late august. 
   There are new crops about to come in.  Today I saw 3 almost ripe tomatoes so it won't be long until you see them in your box.  Also green beans are ripening and should be plentiful next week.
   This week's box includes:  1 bunch sweet onions, 2 lbs cucumbers, 1 lb squash, 1 red cabbage, 1 bunch beets, 1 celery, garlic.  The full shares also get:  1/2 lb basil, 3/4 lb heirloom broccoli, 2lbs squash.
   PLEASE REMEMBER TO RETURN YOUR EMPTY WAX BOX EACH WEEK!  We bought 2 for each share and are running out.
   The garlic in your box was injured during harvest and will not cure well so needs to be eaten in the next week or 2.  I'm not attaching a monetary value to it (its free).  It is more than we can eat and don't want it to go to waste.  The celery will keep a few weeks in your refrigerator if kept in a bag in the crisper.  It is quite flavorful and a great addition to egg, tuna, or potato salads.  It also lends great flavor to soups and sauces.  The heirloom broccoli in the full shares is my favorite broccoli.  You can eat the stalks and leaves too.  I saute or steam them whole for 5 minutes and add a little lemon juice and salt.
A recipe:   Beet Slices in Creamy Mustard Sauce (from Farmer John's cookbook)
1 bunch beets, tops removed, scrubbed, trimmed
2 T butter
1 sweet onion, sliced
1 T all purpose flour
1/2 cup vegetable or chicken stock
1/4 cup milk
3 T dijon mustard
salt and pepper
1. place beets in pan with 1/2 cup water and cover pan.  Place in a 400 degree oven and bake until tender (45 mins to 1 hour).  Allow to cool slightly and then run under cold water while slipping off their skin.  Cut into 1/4 inch thick wedges.
2.Melt butter in a large skillet over med-low.  Add onion: cook, stirring for a few minutes.  Add flour and stir constantlyfor 2 minutes.  Whisk in the stock, milk, and mustard.  Cook and stir mixture until slightly thickened.  Add beets and cook until warmed through (10 mins).
3. Remove from heat and season with salt n pepper.   
June 29 box contents

Mid-way through garlic harvest June 27

"House Field" with farmhouse rental and barns in the distance.

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