I am sorry we didn't update the blog last week. Every time I sat down to do it, a small human came and turned the computer off and clapped for herself.
|Poppy in bloom|
all boxes have: 2 lbs. yellow crookneck and /or zucchini squash, 2 lbs. cucumbers, 2 lbs. new potatoes (yukon gold and red marias), 1 bulb red chesnok garlic, 1 bunch long red onions, 1 bunch multi-color beets. full shares also have: 1 head of red cabbage, 1 bunch of baby carrots, 1 head of celery.
|Long Red Onions; an Italian heirloom onion|
If anyone is interested in getting enough cucumbers to make a batch of pickles, we have copius amounts right now and for 2 more weeks. There are a few options for you. One would be to get a box of just cukes one week; another to come help us harvest the cukes one day and get 1/2 bushel for your labor; the third option is to purchase a 1/2 bushel for $15 which is a great deal as they cost $35 for non-CSA members. The same offer is available for squash for canning or freezing. This week we will harvest cukes Wed. and Fri. mornings and squash Thurs and Fri. mornings around 8am. Next week cukes will be Sun., Tues, Thurs. and squash will be Mon., Wed., and Fri. Let us know if you plan to come.
|One of our "red Devon" heifers grazing|
Sauteed Beet and Potato Hash
from Farmer John's cookbook
3 T oil
2 small onions, diced
4 medium potatoes, grated
2 medium beets, peeled, grated (2-3 cups)
2 tsp fresh thyme or 1 tsp dried thyme
2 cloves minced garlic
salt and pepper to taste
1. Heat the oil in a large skillet over medium heat. Add the onions; cook and stir until soft and translucent, about 5 mins.
2. Stir in the potatoes, beets, thyme, and garlic. Season with salt to taste. Cook, turning it occasionally until the potatoes and beets are tender and slightly crispy, 15 to 20 minutes.
3. Remove skillet from heat. Season generously with pepper, and salt to taste.
This is great served with steamed beet greens and if you eat meat, an italian sausage; if you eat soy, seasoned and broiled tofu or tempeh.