CSA Members Ron and Michelle McMullin lend a helping hand in greenhouse construction
Good Day Friends! As we near our last CSA box there are a few feelings swirling around us. The first one is relief (ha ha!) But the stronger feelings are those of appreciation. Each of you made the commitment for these last 28 weeks to buying your food locally and getting to know the people who grew the food that you eat. I hope you have ended this experience with a good taste in your mouth and an appreciation for what bounty can unfold from the soils of our own backyard. We hope you will each consider joining us again for the next growing season as we continue to improve the quality and quantity of our CSA shares!This week's newsletter is one of thanks not only to each of you but also for the others who helped Big Lick Farm out in our first year here. First of all thank you to the Lehne Family Farm, Norm and Cinda who have invited us out into their fields to supplement our last three CSA harvests and have shared advice that comes from 40 plus years of farming in the Land of the Umpqua! Also thank you to Anthony and Sandee of Oh My Gato Farm, fellow CSA farmers who have come to our rescue with tractor services (see photos above!) helping us last weekend to mow our recently acquired two acres that had not been touched for over 4 years! This area will be ready to cultivate in the spring.
Also thank you, thank you to dedicated CSA volunteers Michelle and Ron McMullin (with dog friend Bailey) who spent their precious Sunday with us this last weekend to help us rebuild our greenhouse. (see photo on top) Ron was a great foreman and gave great direction on how to rebuild it from the ground up (you would have never known Asinete and I had already built it once before!) That is the true spirit of community supported agriculture!
Enjoy and we will see you all on Monday for our last CSA delivery of 2008!!
Suzie, Asinete, M.A., Violet, Robin and the Burkhert kids
*This Friday night there will be a benefit concert and dinner featuring local foods to raise funds for a Douglas County Local Foods Guide to be published in the Spring 2009! The local foods dinner and concert will be hosted at the Arts Center on Harvard. CSA member Kathy Shayler will be the chef whipping up some lovely eats with all local foods! Hope to see you there! Donations at the door ($20/person suggested). Call organizer Lily Brislen at UCDC 673-4909
This Week's Harvest Includes:
Lehne Spinach with our baby greens
Winter Squash
Turnips
Lehne Dinosaur Kale
Potatoes
Garlic
Onions
Lehne Broccoli
Cilantro
Lehne Ornamental Corn (gorgeous centerpiece for your Thanksgiving table!)
Please note for those of you who want strictly organic from Big Lick we will be prepared to fill out your share with organics only.
Some Recipe Ideas......
Black Bean Spread with Lime and Cilantro
Fresh lime juice and cilantro dress up canned black beans for a simple, delicious appetizer. The liquid from one of the cans of beans is used to thin the spread to a nice consistency. Serve with baked tortilla chips, and use any remaining spread in quesadillas or burritos.
Yield
2 1/2 cups (serving size: 1/4 cup)
Ingredients
3 garlic cloves, peeled
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can black beans, undrained
Cilantro sprig (optional)
Preparation
With food processor running, drop garlic through food chute; process until minced. Add fresh cilantro and next 5 ingredients (through undrained beans), and process until smooth. Garnish with cilantro sprig, if desired.
Nutritional Information
Calories:
64 (28% from fat)
Fat:
2g (sat 0.3g,mono 1.5g,poly 0.2g)
Protein:
3.2g
Carbohydrate:
11.2g
Fiber:
3.8g
Cholesterol:
0.0mg
Iron:
1.2mg
Sodium:
325mg
Calcium:
28mg
Lorrie Hulston Corvin, Cooking Light, NOVEMBER 2004
Fresh lime juice and cilantro dress up canned black beans for a simple, delicious appetizer. The liquid from one of the cans of beans is used to thin the spread to a nice consistency. Serve with baked tortilla chips, and use any remaining spread in quesadillas or burritos.
Yield
2 1/2 cups (serving size: 1/4 cup)
Ingredients
3 garlic cloves, peeled
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can black beans, undrained
Cilantro sprig (optional)
Preparation
With food processor running, drop garlic through food chute; process until minced. Add fresh cilantro and next 5 ingredients (through undrained beans), and process until smooth. Garnish with cilantro sprig, if desired.
Nutritional Information
Calories:
64 (28% from fat)
Fat:
2g (sat 0.3g,mono 1.5g,poly 0.2g)
Protein:
3.2g
Carbohydrate:
11.2g
Fiber:
3.8g
Cholesterol:
0.0mg
Iron:
1.2mg
Sodium:
325mg
Calcium:
28mg
Lorrie Hulston Corvin, Cooking Light, NOVEMBER 2004
White Bean and Kale Stew
Steeping a savory cheese rind in a soup's broth infuses cheesy, salty accents throughout. Cooking your own beans is simple if you've planned ahead, though you can rinse and drain canned ones for a higher-sodium result. Serve with salt-free crackers or toasted baguette slices.
Yield
8 servings (serving size: about 1 1/2 cups)
Ingredients
1 pound dried Great Northern beans
2 smoked bacon slices
2 cups chopped onion (2 medium)
6 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
2 cups water
1 1/2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
1 bunch kale, stemmed and cut into 2-inch pieces (about 5 cups)
1 (2-ounce) piece Parmigiano-Reggiano rind
2 tablespoons fresh lemon juice
Preparation
1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble. Add onion to drippings in pan; cook 6 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.
3. Add beans, broth, 2 cups water, thyme, rosemary, and kale to pan; bring to a boil. Add rind to pan. Cover, reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Remove from heat; discard rind. Stir in juice.Garnish each serving with about 3/4 teaspoon bacon. Yield: 8 servings (serving size: 11/2 cups soup).
Nutritional Information
Calories:
307 (19% from fat)
Fat:
6.6g (sat 2.6g,mono 2.6g,poly 1g)
Protein:
20.5g
Carbohydrate:
44.2g
Fiber:
10.9g
Cholesterol:
11mg
Iron:
6.3mg
Sodium:
505mg
Calcium:
216mg
Jaime Harder, Cooking Light, OCTOBER 2008
Steeping a savory cheese rind in a soup's broth infuses cheesy, salty accents throughout. Cooking your own beans is simple if you've planned ahead, though you can rinse and drain canned ones for a higher-sodium result. Serve with salt-free crackers or toasted baguette slices.
Yield
8 servings (serving size: about 1 1/2 cups)
Ingredients
1 pound dried Great Northern beans
2 smoked bacon slices
2 cups chopped onion (2 medium)
6 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
2 cups water
1 1/2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
1 bunch kale, stemmed and cut into 2-inch pieces (about 5 cups)
1 (2-ounce) piece Parmigiano-Reggiano rind
2 tablespoons fresh lemon juice
Preparation
1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble. Add onion to drippings in pan; cook 6 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.
3. Add beans, broth, 2 cups water, thyme, rosemary, and kale to pan; bring to a boil. Add rind to pan. Cover, reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Remove from heat; discard rind. Stir in juice.Garnish each serving with about 3/4 teaspoon bacon. Yield: 8 servings (serving size: 11/2 cups soup).
Nutritional Information
Calories:
307 (19% from fat)
Fat:
6.6g (sat 2.6g,mono 2.6g,poly 1g)
Protein:
20.5g
Carbohydrate:
44.2g
Fiber:
10.9g
Cholesterol:
11mg
Iron:
6.3mg
Sodium:
505mg
Calcium:
216mg
Jaime Harder, Cooking Light, OCTOBER 2008
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