June 20th CSA

     Hi All,  Suddenly the focus is off of the over- wintered and spring crops, and has moved onto the summer.  We are plowing under the broccoli and cauliflower beds and suckering and trellising tomatoes.  The strawberries have been pulled up to make way for leeks for the fall.  We got 2" of rain in under an hour the other night.  We had just turned on the irrigation because we were worried that we weren't going to get the precipitation that was promised, then we got it all at once.  Everything responded well enough, but we had to scramble to drag irrigation away from the creek before it was swept away by the creek.   
    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

June 20 Box Contents:
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

I know its a lot of squash.  If it is more than you think you can eat this week, you can shred it and freeze for making squash bread or fritters later on.  The potatoes need to be refrigerated and will keep a few weeks in there.  The cucumbers we grow are called "pickling" cucumbers but are delicious for all purposes;  even just with some butter and salt on a piece of bread!

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

serves 4

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.