Summer CSA, Week 10

The smell of new babies and milk weed is in the air. Fresh cabbage, new potatoes and a delightful week of rain.

Above is a photo Janaki took harvesting kale in the pouring rain for Monday’s share box last week!

Janaki took a hiatus from the farm this week while the rest of us tried to fill his shoes. Also Karin greeted us with her baby boy!

We are entering the tomato season. Outside tomatoes are starting to ripen and the greenhouse tomatoes are taking off. If you are wondering what to do with all the tomatoes in your box…..you should try sun drying them!

I experimented with sun drying tomatoes in my car this weekend. It worked great. I would recommend using slicers because cherry tomatoes take twice as long as slicers do. Also place them on parchment paper. If you place them directly on tin foil them will likely stick.

The sun gold tomatoes were not completely dried after 12 hours in the car. The slicers and Juliet’s that I cut into 1/4s were!

To minimize strange looks and bugs avoid driving your car with tomatoes on the dash board.

With gratitude and grace we thank you for finding creative ways to eat tomatoes, greens mix and all the other delightful veggies we put in your box week after week.

From a smiling farm crew,

Tiffany


In your CSA box:

Green Beans, Cilantro, Cucumbers, Dill, Greens Mix, Lettuce, Onions, Snap Peas, Green Pepper, Jalapeno Pepper, NEW Potatoes, Tomatoes, Zucchini


Turmeric Roasted Potatoes with Green Beans

  • 4 cups potatoes chopped into small cubes
  • 1/2 lb green beans chopped into small pieces
  • 2 tbs olive oil
  • 1 tbs finely chopped basil
  • 1/2 tsp garlic finely chopped
  • 1/2 tbs turmeric (for some spice in life!)
  • Salt and pepper

Place oil in pan on medium heat. Once pan is hot place potatoes in pan. Cover and let cook for 5 minutes. Uncover and add green beans, herbs and spices. Cook uncovered for another 5-10 minutes. Serve immediately for maximum deliciousness.

Tomato Tart

  • Use your favorite pastry dough recipe or buy some ready to bake stuff at the co-op
  • 1 lb tomatoes
  • 1 lb ricotta cheese
  • 1 clove of garlic, sliced thin
  • Fresh chives to garnish
  • Salt and pepper

Prepare dough and place in refrigerator for later. Slice tomatoes into colander, sprinkle salt over them and let them rest for 10-15 minutes.

Roll dough out into a 14 inch round circle. Spread olive oil over it and the ricotta cheese. Add the garlic and place sliced tomatoes on top. Fold over the edges to keep everything in place.

Bake at 400 degrees for 50 minutes and enjoy!

Summer CSA, Week 9

Fort Minor sang it best:

This is 10% luck

20% skill

15% concentrated power of will

5% pleasure

50% pain

100% reason to remember the name

Leptinotarsa decemlineata…..aka the potato bug

I haven’t decided if we should be “remembering the name” of the potato bug or the name of the fantastic farmers who have fought bravely in the fight to protect the potatoes. Nevertheless, perhaps all names should be considered.

This summer our farm crew has been fighting the good fight. So that we all may enjoy potatoes, not just in a week or two but through the long cold winter months.

Some interesting facts brought to you by the University of Minnesota Extension Office:

  • Potato bugs feed off of leaves; if left alone they will likely completely defoliate a potato plant
  • They spend the winter 5-10 inches underground, plotting their mischievous plans for the spring
  • They prefer temperatures in the mid 80s, allowing the larva to complete metamorphosis in 10 short days

Potato bug removal is 10% luck-because sometimes they can be sneaky and hide in the leaves. It is also 20% skill because we are trained experts in our profession. It is 15% concentrated power of will because the good fight has been a never ending story. It is 5% pleasure because there is satisfaction in a 5 gallon bucket of bugs. There is also 50% pain because it’s difficult to be hunched over for many hours.

I believe I speak for everyone who works and volunteers on the Food Farm when I say we are happy to do whatever it takes to protect these veggies. You deserve the best produce in a CSA box.

Speaking of protecting veggies, the fencing is going up across the road! Janaki, Garrett and I started to unroll fencing on Friday. The season of bounty is upon up; plenty of vegetables, plenty to do, and plenty of irrigating.

From a beautiful busy farm crew-

Tiffany


In your CSA box:

Basil – Green Cabbage – Carrots – Cilantro – Cucumbers – Kale – Lettuce – Green Onion – Snap Peas – Green pepper – Hot pepper – Tomatoes – Zucchini


Garlic Parmesan Roasted Snap Peas

  • 3 cups sugar snap peas
  • 3 tbsp olive oil
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp finely minced garlic
  • 2 tbsp finely chopped parsley
  • Salt and pepper

Preheat oven to 400 degrees. Toss peas in olive oil to evenly coat. In separate bowl combine bread crumbs with Parmesan cheese, parsley and garlic. Add the panko bread crumb mixture to the peas and toss until evenly covered.

Arrange peas on greased baking sheet in a single layer. Bake for 15-20 minutes.

Lemon Zucchini Bread

  • 1-1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup granulated sugar
  • Zest of one large lemon
  • 2 large eggs
  • 1/2 cup olive oil
  • 1-1/2 tsp fresh lemon juice
  • 1-1/2 cup grated zucchini

For the glaze!

  • 1 cup powdered sugar
  • 4 tsp lemon juice

Preheat oven to 350 degrees. Grease bread pan and set aside.

In large bowl whisk together dry ingredients; flour, salt, baking powder and baking soda. In another bow combine sugar and lemon zest. Add olive oil, lemon juice and eggs until smooth.

Combine dry ingredients to wet mixture. Fold in Zucchini last. Add mixture to bread pan. Bake 40-45 minutes.