CSA newsletter #12! Recipes, farm photos, tidbits, and more!
we, uh, don't have twitter
CALENDAR/ANNOUNCEMENTS...

THIS WEEK:
Season Extension/Fall and Winter Gardening Class!!!! Thurs., Aug 18, 5:30-7:30 pm. Learn which varieties work well for fall/winter gardening in our area, as well as when and how to start those seeds. Learn how to construct simple cold frames and hoop houses, and to identify the warmer microclimates in your yard for winter food!

ON THE RADAR:
Mark your calendars for.......
Intern Appreciation Week! The week of Labor Day (September 5-8), we'll be giving our hard-working interns a well-deserved break, and inviting YOU to come fill their shoes! We'd love to have CSA members especially come out to help with harvesting the shares for that week, so you can see a slice of what goes into getting your food to you, but anyone else who would like to come is welcome, too! More details to come in next week's newsletter!

CSA Newsletter #12!


Cucumber FEVER! We harvested 64 cukes today, even leaving some that looked questionably unable to stay connected for 3 more days without swelling to inedibility...Joe took this lovely photo, which of course is so tiny you can't really see it...alas...It, along with the photo in the header up top is of our newest piece of land on Hawthorne street. It's just lovely, isn't it? We're diggin' the vibe, the fam (Cymry, Daniel, and Mr. & Mrs. Reed), the watering system, and soil there very much!
Zinnia Bouquets!
We now have Zinnia bouquets for sale! We'll cut one fresh for you when you come to the pickup for $6. If you get delivery, we can certainly try to deliver a bouquet to you, too!


What a heck of a share this week! You'll ooh. You'll ahh. You'll have the experience of a lifetime with this first item...
What is it?!!!! You're dying to know? Well, without further adieu...............................


*Toothache Plant! Botanically called Spilanthes, this crazy flower bud will make your mouth do crazy, crazy things like tingle and salivate for about 3 minutes, when you return to normal. It's the small, yellow flower buds in the tiny bag, for y'all delivery peeps. Chew one up with an adventurous friend or family member! It'll give you something to talk about, for SURE! This is the flower we're trying to get the Red Feather or The Modern to carry as an appetizer (they think it should be a drink--we disagree, and you might also once you've sampled it...) We'll keep you posted if it ever does happen, so you can send your friends to try out the freaky flower! In addition to its mouth-numbing properties, it's also apparently very antibacterial and antifungal, helping to cure everything from Lyme disease to e. coli! Check out this link to learn more about this potent, powerful plant...http://www.mountainroseherbs.com/learn/spilanthes.php
*Jalapeno Pepper YUM! Two this week...add 'em to your first farm-fresh salsa of the season! WHAT?! Did she say we were gonna be able to make SALSA?! Does that mean........
*TOMATOES!!!!!!!!!!!! Yesssssssssss!!!!!!! They're FINALLY COMING! Not too many this first time, but we'll hopefully all be rolling in them soon enough...today your selection is of Red Siberians (the first to ripen for us, and the tastiest salsa tomato in my opinion--they're the little round red ones), Martino's Roma (the long ones with a point at the end), and a couple random ones, including several Moonglow (the medium-sized yellow ones with a tougher skin). I'm sure you won't have any problems thinking of something to do with them....
*Cilantro! We tried so hard to get cilantro to go with the first week's tomatoes...it's very difficult to grow it here in the summer because it bolts so early. Plus, it's tough to germinate it in the heat. So, what we have for you today is a small offering of cilantro that is starting to bolt--don't worry! Even though the leaves look different, they still taste the same, so you can chop and add 'em to your salsa just like regular cilantro! This is one of those things I frequently fudge on and buy from the store when salsa season is on. Just be careful to buy only organic cilantro if you do get it from the store--in May the Chicago Tribune broke a story about the USDA testing and finding 34 unapproved chemicals present on imported cilantro! To read the full story, click here (or just trust me and get it organic!): http://www.chicagotribune.com/health/ct-met-cilantro-pesticide-20110531,0,3058450.story
*Antohi Romanian Peppers You had Anaheims, the quintessential chile relleno pepper...I adore chiles rellenos, but I don't feel confident providing y'all with a recipe here, due to the passionate insistence of many members, especially any who have spent time living in New Mexico, that there is only ONE TRUE WAY to make a chile relleno...unfortunately, these folks' ONE TRUE WAYs don't totally overlap, so I don't want to step on any toes....what seems to be agreed upon is that a combination of anaheims, cheese, egg, and chile sauce of some type are a must. Other ingredients would be up to you...or, check out the recipe below for stuffed anaheims or banana peppers (which is what these are) with chorizo.
*Eggplant! Pintung Long (the long, skinny purple one), Listada de Gandia (the bulbous white streaked ones) or Florida High Bush (the typical purple kind). You'll likely get to try all of them before the season's up, so don't worry your pretty heads about that...I made eggplant parmesan last night, and it was SOOOOOOOOOO DELICIOUS!!!!! Simply bread and fry 1/4 inch slices of eggplant and serve with parmesan cheese, your favorite pasta sauce, and pasta on the side if you like.
*Tomatillos! Just a few to start, but they're coming! These little green GEMS are a fantastic addition to salsas (they are the main ingredient in salsa verde), and their tart and crisp taste is excellent when paired with eggs in a scramble. Yummy! Tomatillos are delicious raw or cooked, so try 'em both ways and see which you like best!
*Ground Cherries! Just a few to start, but they'll be in full swing soon...seasoned members look forward to these tasty, surprisingly-sweet little jewels wrapped in unassuming dirt-covered brown paper...one taste, you'll be hooked too! Just snack on these few raw today, and hopefully we'll have bigger bounties of them in the weeks to come!
*SQUASH Zucchini, yellow crookneck, and/or pattypan (yellow and white). Sick of squash yet? Check out CSA member Tracy's recipe for tequila veggies below...sound advice, I'd have to say...when you're sick of it, just add booze! It'll get better!

*Onion YUM-yion is more like it...Emily and Colleen both made delicious pies for their lunches these last couple times, and both contained lots of carmelized onions...we'll get you those recipes as soon as they get 'em to us!
*Magic Garlic "My final, considered opnion is that the hardy bulb [garlic] blesses and ennobles everything it touches--with the possible exception of ice cream and pie." -Angelo Pellegrini
*BEANS Our haricots verts are not doing awesome this year, so we're getting a bit creative with the bean shares. We planted several varieties of dry beans (pintos, black beans, and others), but instead of letting them swell and dry on the pod, we're picking them green to round out the shares. They're meatier than the typical "green" beans, but all beans can be "green" beans if picked and eaten when they're young. Conversely, all beans can be "dry" beans if allowed to fully develop and dry on the vine, and then threshed to free the beans from their dry pods. 
*Cucumbers And lots of 'em, too...for an Italian-themed cuke salad to go with your eggplant parmesan, try cukes with chopped basil, balsamic vinegar, olive oil, and salt/pepper. For a Mexican-themed one to go with your chiles rellenos and fresh salsa, try a splash of red wine vinegar or a squeeze of lime, oil, salt, and cumin.
*Basil Some of you will get a larger amount of basil this week or in the coming weeks to freeze for pesto, as per your request last week at pickup. For those who get delivery, please let us know if that is something you would like, and we'll oblige one week.
*Kale Well, we thought we'd better get ye some greenery, since this is all heavy, substantial stuff now...who woulda thought, just a mere month ago, that we'd be pining for greens again!
*POTATOES!!!!!! All this and TATERS?!!! And PURPLE ONES at that! Yippee!!!! This variety is pretty floury, which makes it good for french fries ("Freedom Fries?"), baked 'taters, and as a thickener for sauces and the like...
*Broccoli A tiny smattering, but still impressive to us at this late date. We've just been picking little buds off the plants since they started, and divvying them up between all the different pickup days' members...hope you enjoy your li'l slice of heaven (or of the Pacific Northwest, maybe, since they grow so well over there...)

 
Stuffed Anaheim or Banana Peppers...from the kitchen of One Perfect Bite
FROM THE AUTHOR: Gals, I've have to be honest here. This is guy food, of the grow hair on your chest variety. Teenage boys and their fathers will worship the ground you walk on when you serve these. Your daughters will think you've come unwrapped. So, be foreward. This is fraternity food. Don't forget to pass bottled hot sauce at the table. You'll probably also want to pass some sour cream to dowse the fire the sauce will cause. To read the rest of the description on her blog, click the photo above!
Ingredients:
6 large Anaheim or banana peppers
1-1/2 pounds chorizo sausage
1/2 teaspoon oregano
1-1/4 cups grated Monterey jack cheese, divided use
3 cups cups enchilada sauce

Directions:
1) Preheat oven to 375 degrees F.
2) Slice off tops and remove seeds and ribs from peppers.
3) Remove chorizo from casing and mash into a paste. Add 1 cup cheese and oregano and mix well.
4) Divide sausage mixture into 6 portions. Roll each portion into a spindle shape and shove point first into into a pepper using a small spoon to force mixture into cavity. Alternatively, mixture can be piped into peppers using a pastry bag and wide-tipped nozzle. Overfill slightly.
5) Film bottom of a baking dish with about 1 cup enchilada sauce. Arrange peppers in dish on top of sauce. Cover with remaining sauce and sprinkle with reserved 1/4 cup cheese. Bake for 45 minutes. Serve hot. Yield: 6 peppers.

Enchilada Sauce
...from the kitchen of One Perfect Bite courtesy of Emeril Lagasse

Ingredients:
3 tablespoons olive oil
1 tablespoon flour
1/4 cup New Mexico chili powder (I use whatever I have and usually not 1/4 cup, more like half of that)
1 can chicken broth
10 ounces tomato puree
1 teaspoon oregano
1 teaspoon ground cumin

Directions:
1) Heat oil in a 2-quart saucepan. Add flour and cook, stirring, for 1 minute. Add chili powder and cook 30 seconds longer. Stir in chicken broth, 1/4 cup water, tomato puree, oregano and cumin. Bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes, stirring occasionally. Season to taste with salt. Yield: 3 cups.
Faces of the Farm: Tracy Landauer, CSA member!

For the "Members Share: Veggie Catch-Alls section, we should have included: Tracy: makes it into a cocktail. Tracy is a new CSA member, but we feel like we've known her forever. Her hilarious, high-energy personality, as evident from the photo above, makes us smile even as she walks up to the pickup. Tracy is going to town with her veggies, making everything from cocktails to booze-soaked food, and doing quite well with it, from what we hear. We've included a favorite recipe of hers to the right here. To get a sense of Tracy, try reading the recipe out loud in one long sentence like you're in a race for your life to finish it before you run out of air. You'll be laughing your ass off by the end of it, which is what we do most of the time Tracy's around. Tracy, thanks for lightening the mood at the pickup, and for your love of the food. Your excitement gets us excited to share more! We look forward to many more seasons of bountiful harvests and wild abandon with you!
TEQUILA VEGGIE TOSS
Adapted from The Tequila Cookbook by Lynn Nusom (2005)
 
2 T. butter
3 T. olive oil
3 medium zucchini or yellow crookneck squash, or both, sliced into ¼-inch half-moons*
½ c. chopped onion
1 t. red chile flakes
¼ t. chili powder
pinch nutmeg
1 clove garlic, pressed
1 ½ t. fresh rosemary, coarsely chopped
½ c. cooked brown/wild rice blend or similar (optional)
¼ c. tequila (this is almost equal to 1 50mL bottle)
¾ c. grated Swiss cheese
 
*If using super-large squash, scrape out the seeds with a spoon before slicing
 
Preheat broiler. Melt butter in a frying pan, add oil, and let heat. Add zucchini, onion, red chile flakes, chili powder, garlic, nutmeg, and rosemary. Cook over medium heat until tender, tossing occasionally. Stir in rice and tequila, then transfer into an ovenproof serving dish such as an 8x8 or 9x9 baking pan. Top with cheese and place under broiler for 2-3 minutes or until cheese has melted and turned bubbly and slightly browned. Serve at once. Serves 4-6, or one hungry, food-obsessed woman over 2 days. J
 
easily customized to suit your own palate!
 
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