CSA newsletter #10! Recipes, farm photos, tidbits, and more!
we, uh, don't have twitter

FRIDAY, August 5th: Wendell Berry's 77th Birthday!
SATURDAY, August 6th: Nickey's Birthday! Happy birthday, Nickey! We look forward to celebratin' with you!

OUR TOOTHACHE PLANT IS FEATURED THIS WEEK IN A DRINK AT THE RED FEATHER! Go eat a flower bud and have one of the craziest 3-minute experiences of your life!

The last 3 Hunkerin' Down Gardening Classes are this month! Reserve a spot for all 3 for $20 each! (or $25 for individual classes)

Preserving the Harvest
Aug. 4th. We'll be addressing the “burden of abundance”—now that you’ve grown all this food, what the heck do you do with it all? Learn basic techniques and safety for water bath canning, dehydrating, freezing, and root cellaring to save your bounty for winter dining!
Season Extension/Fall and Winter Gardening Aug 18th. 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!
Putting the Garden to BedSept. 1st. 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!
For more information or to sign up, email Casey! (casey@earthlydelightsfarm.com)

CSA Newsletter #10!

Into the double digits with a photo, our logo, AND text (with NO BLACK HOLE) in the header?! Is it too good to be true? We've got 8 more chances to find out...
The Beatles?

And a Wendell Berry poem...

Sit and be still
until in the time
of no rain you hear
beneath the dry wind's
commotion in the trees
the sound of flowing
water among the rocks,
a stream unheard before,
and you are where
breathing is prayer.

Wendell Berry has been an incredible influence to us on the farm. Writer of fiction, nonfiction, poetry and essays, he is a sensible voice in an often nonsensical world.
In honor of his birthday, here are some wonderful Wendell Berry quotes...

“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.”

“We learn from our gardens to deal with the most urgent question of the time: How much is enough?”

What I stand for
is what I stand on.

It's love that keeps you walking over a place and it's love that makes you imagine what can be done on it.

And my all-time favorite:
We clasp the hands of those that go before us, And the hands of those who come after us. We enter the little circle of each other's arms And the larger circle of lovers, Whose hands are joined in a dance, And the larger circle of all creatures, Passing in and out of life, Who move also in a dance, To a music so subtle and vast that no ear hears it Except in fragments...

how freaking beautiful is that?!!!

*POTATOES!  Pontiac Reds...and real beauties they are, too...consider combining 'em with some of your other root veggies and roasting over a grill or in the oven. Mmmmmm........
*Carrots Carrot-mania! Some are odd-shaped. Aren't you glad you get ALL the carrots that come off the farm instead of just the same boring old straight ones they sell in the grocery store. I think many folks would choose the oddballs, if given the chance. But alas, grocery store culture SQUASHES individuality, insisting on uniformity at all costs....good thing we're all liberated from that! Speaking of SQUASH.....
*SQUASH!!!!!! Zucchini, yellow crookneck, and/or pattypan (yellow and white)...I'm feeling just about ready for a lasagne, personally...you can slice your squash thin and use it in place of noodles if you like, or you can use it along with the noodles if you're one of those noodle-people...the raw foodies make zucchini noodles all the time, just running the squash through some blade on a food processor that makes 'em into spaghetti noodle shape. Then you can have a raw basil pesto for a totally raw meal...or you can just make chocolate zucchini cake out of your squash like Colleen brought to the farm today...YUM! The healthfood angel on one shoulder, the junk food devil on the other...Oh, how I love food DRAMA!!!!

*Beets! Bull's Blood and Detroit Dark Red combos...we tried a later succession of beets that seems moderately successful, so you might even get 'em again...see the recipe below for roasted root veggies as a great way to enjoy your vitamin-packed, sexy red jewels!
*Onion...mmm, great to add to your roasted veggies....or your lasagne....or your raw zucchini noodles....or your chocolate zucchini cake....anybody still reading this?
*Magic Garlic "What garlic is to food, insanity is to art." -Augustus Saint-Gaudens
*Mint You can make a refreshing drink to beat the heat by simply adding your mint leaves and stem to a pitcher of water. Remove them after a few hours so the water doesn't get funky, and you have a delicious, crisp alternative to soda or booze!
*Rainbow Chard We ask a lot of our chard to make it all the way through the growing season, continuing to throw up leaf after leaf that we heartily break off the plant, forcing it to make more leaves in order to collect enough energy through photosynthesis to make seeds so it can live another year. When you put it that way, it's kinda cruel, eh? Don't worry--we say nice things to it while we're ripping it to shreds, and in the next week or so we'll add a topdressing of compost to the chard beds to give it the food it needs to keep on goin' through the rest of the season. (this is a good idea for y'all home gardeners, too...if your chard (or anything else for that matter) looks tired, add a 1/2" layer of finished compost to it. It will thank you with big, shiny leaves!)
*BEANS!!!!!!! We absolutely DEVOURED our first batch of green bean tacos last week. We hope you enjoyed yours, too! Colleen commented today on how amazing it is that you can plant one bean seed and it will grow SO MANY beans (each containing 5-8 more seeds, and on and on...ah the abundance of gardens...we might not be rich in money, but growing beans sure can make you feel as rich as a queen (or a wall-street exec, or a politician, or anyone else who's rollin' in dough...a baker?! (it's gettin' HOT!)
*Cucumbers Including the first of our Armenians, grown from our own seed that we collected last year! This was a big deal for us, seed saving-wise...eventually you'll all get to try these delectable cukes, with soft, mint-green stems and a never-bitter flavor, no matter how huge they get. Cucumbers of course make great "chips" for scooping up your favorite dip, and they also make nice cold salads when combined with herbs and any other veggies you've got lying around. And don't forget spring rolls as a way to use up leftover veggies!
*Basil Scrumptious, delicious basil. I've been really enjoying mine chopped and added raw at the end of whatever I'm cooking, from eggs to potatoes to pasta to salads. It's also delicious in spring rolls!

*Cabbage! Green cabbage this week, red cabbage to follow soon! They were hit and miss--some little, some big, but all delicious for hot summer slaws and salads...remember that cabbage works great in any kale slaw recipe you've come to love, or certainly you've got your ma's favorite coleswlaw recipe lying around...think of how much better it will be with fresh, organic, local cabbage! Mmmmmm........
Roasted Root Veggies--A choose-your-own-adventure

This week's share offers ample roots to work with...try this easy combo to enjoy 'em all at once!

1. Wash and roughly chop any roots you've got lying around...taters, carrots, beets, kohlrabi, onions, and garlic are all great choices.
2. Toss them with olive oil, salt and pepper in a bowl, adding any additional herbs you like, if you want--rosemary, tarragon, sage, oregano, parsley and thyme are all tasty. No herbs is also delicious.
3. Spread them out on a baking sheet and roast in the oven at about 425 until cooked, turning halfway through. Total cooking time about 30 minutes to 1 hour, depending on how big the chunks are.
ALTERNATIVELY, take the oiled and seasoned veggies and wrap 'em in a foil packet and cook on a grill--chop 'em finer for that project.
OOOOORRRRRRR, you can also cook 'em in a dutch oven! Lots of choices, many of which don't heat up your stinking house any more than it already is!
Faces of the Farm: Colleen Asher, Intern!

Ah, what to say about Colleen? Card queen (she even brought a card to have everyone sign for Norm when he got hit by a car!), cake queen (she brought chocolate zucchini cake today--other memorable cakes include homemade rainbow chip cake and cupcakes for Casey's birthday...rumor has it she's bringing a vegan cake on Thursday to celebrate Nickey's birthday...), beer sharer (our farthest veggie bike delivery is up a steep hill in east Boise, very near Colleen's house, and she has cold beers ready for us if we want to stop in after for one), lavender lover (she took Casey to her first lavender festival!), tater digger (she kicked ass at harvesting potatoes last week, slicing only a couple and working with incredible speed!), and Joe teaser (she likes to give intern Joe a hard time, and he takes it quite well...don't worry--he's friends with her fiance, so they have a history...), among many other presigious titles. As you can see, the theme of generosity runs deeply through Colleen, and I think all of us have at some point this season been on the receiving end of her extra attention and care. We enjoy Colleen's rad sense of humor as much as her rad harvesting skillzzzzzz. She probably wins the title of farthest bike commuter, riding from her place in East Boise out to us, and even to her job at Big City Coffee (go visit her there, at the one on State street!), and she's jumping headfirst into her own gardening projects on her sizeable property, handling the fact that it's covered in bindweed with amazing grace and calm. She even got chickens this season! We're so grateful to work with you, Colleen. You add so much to the farm, both at work and at play. We've grown to love you so much! Thank you for all you do on and off the farm!

p.s. Meet Colleen at the Red Feather tonight if you want! We'll be down there trying out our Toothache plant-inspired drink!
Members Share:
Veggie Catch-all dishes!

No doubt by this point you have found yourself at least a time or two with extra veggies left over and no idea what to do with them. Check out these ideas from members on how to use up whatever odds and ends you've got left before your next bounty arrives!

SHANA puts it all in a meatloaf.
ERIC puts leftovers into his stock pot, using the stock to cook meat dishes and make soups
CARRIE puts everything into a salad, including cooked vegetables and herbs
NICKEY puts it into "beans and greens"
DAN uses veggies/greens as "a carrier for salt and butter."
CASEY puts whatevers into a taco shell or an egg scramble
LORI puts leftovers into a frittata

Share your catch-all tips with us! We'll pass 'em on to other members!

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