CSA Harvest #7

Good day everyone... isn't it great to have sunshine without the baking heat? we think so! We have been busy big licker's over here in preparation for the farm tour this coming Sat July 17th. We have heard from many of you and look forward to showing you where your food is coming from and how we grow it. If you plan to attend and you have not yet rsvp'd please do so as soon as possible. We have included directions to the farm in the weekly email.

At this time of the year many of the spring crops have finished producing and we need to get the beds ready for the fall crops. Above you can see Asinete mowing down the buckwheat cover crop we planted. It seemed a shame to mow it down just as it started to flower as the honey bees were going crazy for the nectar. However to get the full benefit of the buckwheat as a cover crop it needs to be mowed and tilled as soon as it flowers for two main reasons. After flowering the plant begins to prepare for seed production, at this point all the nutrients the plant has added to the ground is taken up again for energy to produce seeds. We want those nutrients to stay in the ground for the next crop! Also once buckwheat flowers the stalks go from being succulent and tender to woody and tough. Woody and tough stalks take much longer to break down in the soil. We are filling up the greenhouse again to be sure we have seedlings ready to plant by the time the buckwheat has finished decomposing.

In other news the strawberries are blooming their fool heads off and this has led to some big, beautiful berries in your baskets this week and our volunteers will even get some this time since so far they have been strictly rationed to only CSA members.

We hope many of you can join us in the field this Sat!

Your farmers~ Suzie, Asinete, MA, Violet and Sally

Harvest This Week Includes:

Spinach! (in July??? yes!)

Carrots

Strawberries

Red Marble and/or Ciopollini Onions

Romaine Lettuce

Yukon Gold Potatoes (please use the ones that were nicked in the harvesting process first!)

Green Cabbage


How to Store it and Cook it!

Green Cabbage is a great storage vegetable.. keep in the crisper drawer of your fridge as you use it.


Cabbage and Beet Slaw (still have beets to use? put 'em in this)

Ingredients
Beet salad:

* 2 tablespoons Sherry wine vinegar
* 2 teaspoons Dijon mustard
* 5 tablespoons safflower oil
* 3 large raw beets, peeled, coarsely grated

Cabbage salad:

* 1/4 cup distilled white vinegar
* 1 tablespoon soy sauce
* 1 tablespoon sugar
* 5 tablespoons safflower oil
* 6 cups very thinly sliced green cabbage
* 2 tablespoons chopped fresh mint


Preparation

For beet salad:
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.

For cabbage salad:
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.


Cabbage Slaw


* 4 cups julienned green cabbage (or 2 cups red cabbage, julienned, and 2 cups green cabbage for a more colorful presentation)
* 1 3/4 cups Pearl Oyster Bar Tartar Sauce
* 5 tablespoons sherry vinegar
* 1/2 teaspoon sugar
* 1/2 teaspoon kosher salt
* Pinch of freshly ground black pepper

Preparation

In a large bowl, blend all the ingredients well. Refrigerate at least 3 hours before serving.


Spinach Ideas:


Warm, Bacon, Spinach Salad

Ingredients

* 3 bacon strips, diced
* 1 tablespoon all-purpose flour
* 1 egg
* 6 tablespoons water
* 2 tablespoons vinegar
* 1 tablespoon sugar
* salt and pepper to taste
* 3 cups torn fresh spinach
* 1/2 cup seasoned croutons

Directions

1. In a skillet, cook bacon until crisp. Remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. Stir flour into drippings until smooth. In a large bowl, beat egg; add water, vinegar, sugar, salt and pepper. Slowly pour into skillet. Bring to a boil; boil for 2 minutes, stirring constantly. Place spinach in a bowl. Remove dressing from the heat; stir in reserved bacon. Immediately spoon desired amount over spinach; add croutons and toss to coat. Serve warm. Store leftover dressing in the refrigerator for up to 2 days. Before serving, reheat over low heat just until heated through.


Enjoy!!!