CSA Harvest #14

Good day!! Here we are at week 14 with only 12 more deliveries to go woohoo! (not that we're excited about that!) This week we would like to thank our good friends and "farm angels" at Meadowlark Welding for sharing the photos they took of us at farmer's market in Roseburg. As you can see we always have a great time there! Also we want to thank Meadowlark Welding for the delicious Moyer Plums they shared with us this week for the CSA. As many of you know our area used to be used for major plum-prune operations. The Moyer plum is used for making prunes but also tastes delicious just as it is.
Thank you to all of you who responded to our Farm Potluck Invitation. We are excited to see many of you on Sunday. Please come after 1pm and bring a dish to share and any fold up chairs you may have handy. There will be some great food and great music! If you need directions to the farm please call us (541) 863-2646

Sorry this will be a short entry.. I had just had it all done before and somehow the whole entry was erased.. give me weeds over technology any day! :)

Thank you!!

Suzie, Asinete, MA, Violet, Robin and Wayne

Harvest This Week Will Include:

Yukon Gold Potatoes

Golden Beets/ Bull's Blood Beets

Moyer Plums

Sungold Tomatoes

Hakurei Turnips

Cucumber Mix

Summer Squash

Scarlet Nantes Carrots

Heirloom Tomato Mix

Big Daddy Yellow Sweet Onion

Dill

Ancho Pepper/ Jalapeno

Heirloom Tomato Mix


Roasted Root Vegetables

* 12 small red new potatoes
* 8 baby Yukon gold potatoes or fingerling potatoes
* 2 cups whole baby carrots, peeled
* 4 turnips, peeled
* 12 whole shallots, peeled
* 12 small white boiling onions, peeled
* 8 baby beets, scrubbed and stemmed
* 1/4 cup balsamic vinegar
* 1/4 cup olive oil
* 2 teaspoons dried sweet marjoram
* Kosher salt
* Fresh ground black pepper

Preparation:
Preheat oven to 400 F.

In a large bowl, combine red potatoes, gold potatoes, carrots, turnips, shallots, onions, and beets.

In a small bowl, whisk together balsamic vinegar, olive oil, and sweet marjoram. Pour over vegetables and toss so they are evenly coated.

Transfer vegetables to a large, deep roasting pan and spread in a single layer. Sprinkle with kosher salt and fresh-ground pepper.

Roast vegetables uncovered for 45 minutes to 1 hour, turning the vegetables 2 to 3 times during the process.

Yield: 8 servings


"Asinan" Sweet and Sour Cucumber Salad

Asinan (Sweet and Sour Cucumber Salad)

3 large cucumbers
1 Onion, med
1 jalapeno chile
dressing
1/4 cup of white vinegar
1/4 cup of oil
1/2 teaspoon of salt
2 teaspoons of sugar
1/2 teaspoon of garlic powder

Instructions
Calories per serving: 168 Fat grams per serving: 1 Approx. Cook Time: 4:00 Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend. Yields: 4 Servings


Cucumber Dill Dip

1 (8 oz.) pkg. cream cheese, softened
1 c. Hellmann's real mayonnaise
2 med. cucumbers, peeled, seeded, chopped
2 tbsp. sliced green onion
1 tbsp. lemon juice
2 tsp. snipped fresh dill or 1/2 tsp. dried dill weed
1/2 tsp. hot pepper sauce

Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. Makes 2 1/2 cups.