CSA Harvest #4

Good day all! How is it that 4 weeks of CSA have already slipped by? Today only a few days after the transition into summer we were greeted with a very welcome sight~ a ripe tomato! The first ripe fruit is always cause for a celebration at Big Lick. The ripe tomato was carried along with me while I weeded. As much as I admired this tomatoes beauty I am far from one who can eat such fruits right off the vine. Put them in salsa, even on a sandwich but just by themselves...blaaaahhhh! For those of you also anticipating that first true taste of summer, ripe tomatoes in your CSA share are only a few weeks away!

Asinete and I were gone over the weekend to Seattle as Asi's brother came in to the Port of Seattle. We spent 12 hours driving and got to see his brother for 5 hours.. but worth every second! The time away from the farm gave us extra energy when we got back to face the weeds with renewed vigor. The weeds have been shoveled, mowed, tilled, kicked,& cursed (any sort of desecration that we could think of to get them under control!)

As rows on the farm finish up (like some of the beets, snow peas and lettuce) they are quickly replanted with the next round of crops. Between the CSA and farmers market we are very busy indeed!

Sorry that there have not been any photos as of late. Usually it's because as I work my hands are covered in grime and I don't want to forget the camera somewhere out in the field and end up irrigating it. I will make a point in the next few days to take a specific trip out to the gardens to get some images of your farm!

Enjoy your basket with your friends and family! Maybe see some of you at Music on the Half Shell!

Items in Your Basket This Week:


Basil


Radishes


Carrots


Walla Walla Onions


Beets


Cabbage


Lettuce


Snow Peas


Beet Recipes:
Beet greens contain vitamins A and C, and more iron and minerals than spinach. Beet roots are rich in potassium and contain protein, fiber, iron, calcium, phosphate, niacin, folate and vitamins A and C. They can be baked, steamed, pickled, used in soups, salads, side dishes and secretly added to chocolate brownie recipes.

Chocolate Beet Brownies

These brownies are rich, chewy and secretly nutritious!

1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 15 oz. can beets packed in water, drained and mashed; or 1 cup cooked beets
1/2 cup finely chopped almonds
1/2 cup wheat germ

Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.



Savory Roasted Root Vegetables

INGREDIENTS

• 1 cup diced, raw beet
• 4 carrots, diced
• 1 onion, diced
• 2 cups diced potatoes
• 4 cloves garlic, minced
• 1/4 cup canned garbanzo beans (chickpeas), drained
• 2 tablespoons olive oil
• 1 tablespoon dried thyme leaves
• salt and pepper to taste
• 1/3 cup dry white wine
• 1 cup torn beet greens

DIRECTIONS

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
3. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Walla Walla Onions (sweet!) Walla Walla Sweet Onions are best when eaten raw or only slightly cooked, making them perfect additions to barbecued hamburgers, sandwiches and fresh salads. However, they sweeten any dish, and are great cooked in pizza, quiche and pasta.

walla walla sweet onion, cucumber and tomato salad
from Joan Deccio Wickham Servings: 6 Ingredients: 4 medium tomatoes, each cut into 8 wedges ( about 3 cups) 2 medium cucumbers, thinly sliced 1 medium Walla Walla Sweet Onions, cut into wedges 2 tablespoons white wine vinegar ½ cup olive oil 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped parsley ½ teaspoon salt ½ teaspoon freshly ground pepper ¼ pound goat cheese		Instructions: 1. In large glass serving bowl, combine tomatoes, cucumbers, and onions. 2. Mix together vinegar, olive oil, dill and parsley. Season to taste. 3. Toss vinegar- oil mixture over vegetables. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Blend in goat cheese.

walla walla sweet onion and cherry tomato bruschetta recipe
from Joan Deccio Wickham Servings: 8 Ingredients: 20 cherry tomatoes, cut in half 1 medium Walla Walla Sweet Onion, cut into thin slices 15 kalamata olives, pitted and finely chopped 2 tablespoons finely chopped fresh basil 1-tablespoon capers, drained ½ cup olive oil 2 teaspoons balsamic vinegar 1 teaspoon finely chopped garlic Freshly ground black pepper 8 slices Italian country bread, about ½ inch thick and 4 inches wide 4 ounces mascarpone cheese		Instructions: >1. Mix together tomatoes, onions, olives, basil, capers in a small bowl. Whisk together the olive oil, balsamic vinegar, garlic, and black pepper. Pour over the tomato-onion mixture, and toss. Set aside. 2. Brush the bread with olive oil and grill slices directly over medium heat, turning once, until toasted, 2 to 3 minutes total. Divide the mascarpone evenly among bread slices, spreading it with a knife. Spoon the tomato onion mixture over the mascarpone cheese, dividing evenly and serve at room temperature.

Enjoy 'til next week!