CSA newsletter #13! Recipes, farm photos, tidbits, and more!
we, uh, don't have twitter
THURSDAY, SEPT. 1ST 5:30-7:30 pm Putting the Garden To Bed Though it’s still a month or so before the garden is ready to sleep, now is a good time to plan for the inevitable coming of Jack Frost. Any work you do in the garden in the fall will reward you tenfold the following spring. Learn how to protect your soil through the winter as well as add fertility for next year’s crops. We’ll discuss pros and cons of cover crops, manure, and compost, and examine the permaculture technique of sheet mulching to expand your garden for next season! Cost $15-30 sliding scale. For more information or to sign up, email Casey! (digger@earthlydelightsfarm.com)

FRIDAY, SEPT. 2nd 8:30am-3:00 pm Symposium on Food Security at Boise State. Click on the photo above for more specifics about this radical event! Gary Paul Nabhan, along with other speakers, will be presenting! We'll see you there!

Monday, Sept 5 & Thursday, Sept 8th 8am-1pm. Intern Appreciation Week! Come lend a hand on the farm and fill the interns' shoes while they take a much-needed vacation. It's a chance for us to show you what a typical day in the life of your food looks like! Come out and join in, and we'll feed you afterward! Please RSVP.

CSA Newsletter #12!

WANT TO LEND A (FARM) HAND? Come join us during Intern Appreciation Week for a chance to see what a typical morning on the farm is like! In honor of Labor Day, we're giving our interns the week off, and we're inviting YOU to come out and help fill their dirty shoes! Come help harvest, weed, sort shares, or do other farmy stuff! Our work morning is 8-noon, with lunch until 1:00 (yes! We'll FEED YOU, TOO!). Come meet your fellow CSA members, reconnect with former interns, and help give our 2011 interns a much-deserved break! Please RSVP to save a spot! Thank you! Casey and Lori
Farm Wants and Needs
A revamping of an old Local Grub tradition, we will heretoforth share with y'all our farm wants and needs. If you happen to be able to help out with any of these items, we'd be much obliged!
*living wage for farmers
*land ownership determined by stewardship more than money

*patent-free seeds for the whole world
*Less lawn, more gardens
*coolers for storing produce
*plastic bags
*twist ties
*an EZ up canopy
*bedding-free manure
from happy horses
*labeling of GMO foods so we know when we're consuming potatoes with a pesticide in every cell and boycott the hell out of anyone who thinks that's a good idea

Each week, the share grows and gets heavier, as the bike carts will attest...this week's bounty includes more tomatoes (still waiting on the big ole brandywine-types), and more of the rest of the summer stuff that's finally starting to come on!

We heard mixed reviews about the toothache plant from those who were brave enough to try it laast week. As you might imagine, it's been a hard sell to get the Modern or the Red Feather to take a chance and put it on their menus...nevertheless, I'm confident it has merit as a sensory experience at least, but what it lacks is a sexy name....OOH! I've got an idea! Let's have a contest to rename the toothache plant to something more appetizing that a bar would want to put on its appetizer menu...if we choose your name, you will win a lifetime supply of toothache plant (that is, actual flowers this season, and some seeds to grow your own in perpetuity). Let the games begin!

*Carrots! Lookin' good still--they're Sugarsnax...we have had ample carrots this year, which is a rarity in some years. Try a Mexican Cucumber-Carrot salad! Finely dice cukes and carrots and sprinkle with fresh lime juice, salt, and chili powder
*Jalapeno Peppers Check out the dilly bean recipe below for ideas on using your hot peppers this week!
*TOMATOES!!!!!!!!!!!! Yesssssssssss!!!!!!! They're FINALLY COMING! Enough to make a fresh salsa, eh? Or, what about bruschetta? or, check out Colleen's recipe below for from her wacky and delicious pie from her lunch a couple weeks ago
*Anaheim Peppers Yum! Delicious...mild, with a little spice in some of them...
*Eggplant! Listada de Gandia (the bulbous white streaked ones) or Florida High Bush (the typical purple kind). Joe made baba ghanoush, the Middle Eastern eggplant and tahini dish that's similar to hummus, is a great way to use up any stragglin' eggplant...I'll link you to a recipe here, and maybe include one in full glory below in another newsletter. Nickey put sauteed eggplant in her whatchagot stew of a lunch today, with spiral noodles, black beans, cabbage, green beans, and the eggplant--we all thought it sounded weird (including Nickey), but we all ended up enjoying it immensely! For that "recipe", you'd have to just put those things together, but for the baba ghanoush, check this out...http://allrecipes.com/Recipe/baba-ghanoush-2/detail.aspx
*Tomatillos! They're comin now! 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! Lori and I love to make a raw salsa by combining tomatillos, garlic, a bit of onion, salt, and maybe some lime or cilantro, if it's around in a food processor. It's cool and refreshing on a hot day like today!
*Ground Cherries! Almost everyone's hooked on the ground cherries now, which is great, because the crop is finally starting to pick up a little! They're delicious added to salsas and guacamole (they give that pineapple- or mango-salsa sort of taste), or just eaten raw!
*SQUASH Zucchini, yellow crookneck, and/or pattypan (yellow and white). We made a dutch oven lasagne last weekend up on the river...mmmm.....Nickey made us some zucchini bread today, which is always a good way to use up leftover squash. Also, you can shred it and freeze it to use in baked goods in winter when you're not so sick of it!

*Shallot! The thing that looks kinda like a red onion...these are hands down the nicest shallots we have ever grown. Use shallots like you would onions or garlic--they're quite popular in French cooking, and are especially tasty when sauteed in butter.
*Magic Garlic "Garlic maketh a man wynke, drynke, and stynke." -Thomas Nash, 16th century poet. Never mind what he thinks--use your garlic to make pickles! Beans, cukes, even squash can be pickled successfully!
*BEANS You'll get them next week if you didn't this week, but check out the dilly bean recipe below! You could load up on beans at the farmer's market to make enough to can. Also, Carrie Jones of Draggin' Wing Farm does U-Pick organic green beans at her place on Hill Road. Contact her at 440-8406 or carrielljones@gmail.com to get extra beans! (and if you're so inclined, you could also ask her if she knows where you could get some delicious raw, organic goat milk...I'm just sayin'....)
*Cucumbers And lots of 'em, too...CSA member Carol always keeps a bowl of refrigerator pickles (simply sliced cukes in seasoned rice vinegar) in the fridge. Or, you can use the dilly bean recipe below to do dill pickles, too! Lots of cukes at market if by some miracle you haven't procured enough otherwise to put up a couple jars....
*Thai 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.
*Rainbow Chard We've added compost to it to give it that boost to make it to the end of the season. What a great plant it is--unlike the kale, which can get bitter and seriously aphid-ey in the summer months, chard just rocks on through, tasty as ever, until a hard frost takes it out. It goes wonderfully in tomato-saucey pasta, which is my personal plan for half my share this week.
*Oregano Perfect for a marinara (a Ragu, it's called in Italian), along with your little share of tomatoes, onion, garlic, olive oil, and basil. Yummy! 
*MELON! Yippee!!!! This little one is called Michaela Delights, and it's a variety our friend has been working on stabilizing for several years. We grew it from seed she shared with us at Seedy Saturday, the annual seed swap at the first farmer's market of the season. It's a muskmelon-type, with orange flesh!

DILLY BEANS! (or cucumber pickles, or pickled garlic, or asparagus, or....)
from my old roommate Brett's mom's AWESOME recipe! It truly does kick ass...try 'em out!
10 c water
10 c vinegar (cider or white)
1 c salt
*Combine and heat on stove until simmering, and add to hot, sterilized jars packed with:
(Per jar, in addition to your beans or cukes):
1 hot pepper
2-4 cloves garlic
1 dill flower or 1 tbsp dill seeds
In water bath, screw on clean lids and seals and process for 10-15 minutes to can ‘em, or you can just soak your veggies in the brine in the fridge and enjoy fresh pickles without canning them!

Faces of the Farm: Nickey Jorgensen, Intern

We first spoke to Nickey via phone in Tucson, where she had been working on a farm all winter, to interview her for the internship, and were immediately impressed by her calm, modest and wise demeanor, which far exceeded her age (call us ageist, but we were nervous working with a not-quite-21-year-old). Nickey has proven herself tenfold on the farm, lending her soft and deliberate actions and thoughtful perspectives to both farm work and lunchtime discussions. She cares deeply about the earth and about how humans move through life on it, and she walks her talk with the best of 'em. This reverence for life makes it hard for her to do the dirtiest of farm tasks--squashing squash bugs--but it also adds a lovely and simple reverence to our work on the farm. We appreciate Nickey's positive attitude, harvesting prowess (she's adept at everything from picking to washing to packing the food, which is more impressive than it might seem to the unindoctrinated--come out for Intern Appreciation Week and see what all the fuss is about!), bean pickin' skillzzzz, her delicious lunches and even morning treats, and her willingness to help out anywhere the farm needs her. This winter, she'll be heading back to Tucson to continue farming, and hopefully after to a farm in Georgia to keep her going all the winter long. We're glad you chose to come back and hang out in your hometown for the season, Nickey, because you add so much to the farm! Thanks for spending your summer with us, and your life in pursuit of better food and farming for all! 

tomato + sweet corn pie
heavily adapted from the tomato pie at
simply recipes, but Colleen got it from eat make read (a blog...click on the photo above to get the full story!) | serves 6

1 9-inch pie shell*
2 yellow onions, sliced and
1 quart cherry tomatoes, quartered and deseeded, about 2 cups
2 ears of corn, kernels removed, about 2 cups
1/4 cup basil (about 8 leaves), sliced
2 cups sharp cheddar cheese, grated
3/4 cup mayonnaise
1 teaspoon (or more to taste) of
Sriracha (or Tabasco)
Salt and freshly ground black pepper


Preheat oven to 350°F.

Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

Sprinkle the bottom of the pre-cooked pie shell with caramelized onions. Spread the chopped tomatoes and corn over the onions. Sprinkle the sliced basil over the tomatoes and corn.

In a medium bowl, mix together the grated cheese, mayonnaise, Sriracha, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

Place in oven and bake until browned and bubbly, about 35 minutes.


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