CSA Harvest #6

Good day everyone~ hmm it seems as though North Korea may have disabled our blog too as I can't seem to get any photos to post themselves here (and I have some really great ones too!) I will make this CSA newsletter a bit short as it is nearing midnight and this farmer's eyes are trying to stay open.

In farm news we are busy busy busy... for some reason it seems like this is our busiest time of the year right now. The garlic has all been pulled, tied, and is hanging from the rafters of our neighbors barn. Friends who come to visit are immediately put to work (and I wonder where all my friends went!) and still we can't seem to get caught up. I always try to remember what my Mexican~American friends said when they helped me to farm in California "paso a paso Susana" or "step by step". It is hard not to stress out but I try and remember those words when I find myself antsy and lacking patience!

Please enjoy the fruits of our labor as well as the Think Local Guide which you will all receive in your CSA share. This guide is the culminated effort of all of us at Think Local Umpqua (especially CSA member Lily Brislen!!!) ... please consult it when making your shopping decisions!


Thank you!

Suzie, Asinete, M.A, Violet, Robin


Your CSA Share This Week Contains:

Cilantro

Dill

Walla Walla and Mercury Red Onions

Garlic

Yukon Gold Potatoes

Carrots

Rainbow Chard OR Collard Greens

Summer Squash Medley



Cilantro and Lemon Hummus

Cilantro - you either love it or hate it. But, if you love it, then this hummus recipe is for you! The smooth consistency of hummus is met with a sweet, pungent lemon flavor with a cilantro twist.

Not a fan of cilantro? Try one of these other hummus recipes.
Prep Time: 10 minutes
Ingredients:

* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3-5 tablespoons lemon juice (depending on taste)
* 1 1/2 tablespoons tahini
* 2 cloves garlic, crushed
* 1/2 teaspoon salt
* 2 tablespoons olive oil
* 1 teaspoon cilantro, finely chopped
* x

Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with extra cilantro (optional). Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.


Hooray for Dill!!
Dill Cooking Tips and Hints
• The difference between fresh and dried dill weed is like night and day. Use fresh for the most intense flavor. If you must use dried, use generously.

• 1 tablespoon chopped fresh dill is the equivalent of 1 teaspoon dried dill weed.

• 1/2 ounce fresh dill yields about 1/2 cup leaves.

• The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma.

• Conversely, heating brings out the aroma and flavor of dill seed, which is why recipes commonly call for the seed to be toasted in a hot frypan before using.

• For general pickling: Add 1-1/2 teaspoons dill seed per 1 quart of pickling liquid.

• Dill seeds taste like a mild version of caraway and can be substituted for caraway in breads on a one to one ratio.

• Quick dill butter: Add 1/4 cup minced fresh dill weed to 1/2 cup softened butter. Mix well, cover and refrigerate at least 2 hours before using to let flavors blend. Use with broiled seafood or as a spread for savory breads.

• Dillweed pairs particularly well with all types of seafoods. It is also good with dips, spreads, soups, sour cream, cream cheese, poultry, dressings, potato salad, omelets, breads, lamb, meats, and many vegetables.




Roasted Potato Recipe (using Yukon Golds) – preheat oven to 450 degrees Fahrenheit
Serves 4-6

1 – 1 ½ dozen small creamers scrubbed clean
¼ cup Safflower oil (we use safflower oil because
½ teaspoon sea salt
3 cloves garlic minced
1 teaspoon crushed rosemary (optional)

Prick creamers all over lightly with a fork. If some are larger than others, cut to achieve a uniform size. Place in a gallon size freezer bag. Pour the remaining ingredients into the bag; seal bag and using your hands work the ingredients all around the potatoes until they are completely and thoroughly coated.

Pour potatoes onto a large baking sheet (we use an air bake pizza pan with the holes in it) and place in oven. Roast for approximately 15-20 minutes. When the fork slides gently into potatoes with little effort your roasted potato recipe is done.




Thank you!!!!