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CSA Week 9 Newsletter

Posted 8/13/2013 9:21am by Jenna Untiedt.

CSA Share, August 9, 2013
Week #9

Hello All,

Almost mid August and nearing State Fair time-where has the time gone? Our fields and
gardens continue to yield well and hold many fruits and vegetables in the green stage
waiting for some more heat and sunshine to mature. Among them are apples,
cantaloupes, watermelons, fall raspberries, strawberries, and our variety melons. All will
ripen in due time and until then we still have a beautiful selection of healthy fresh and

This week’s shares break down as follows:

Sweet Corn: Hopefully getting better and better. It’s a weekly treat.

Green Beans: A new variety called Inspiration, the flavor is incredible.
Cukes: Pickling size-growing hanging and never touching the ground, these are very

Onions: Epicurean Delight-sweet, mild, and never leaving an onion taste. Enjoy!

Beets: Both red and golden. Check out our recipes and enjoy! These should be here for
a month or so….

Cabbage: Tiara is here to stay. So mild, sweet and now crisper than ever. Usually soft
and wilt prone in the summer, this variety avoids all of that.

Potatoes: Finally, they are ready! Our first planting was destroyed by someone spraying
where they shouldn’t have, so we had to replant and wait and wait. Now they are herebaby

Red Norlands-sweet and tasty. Next week we’ll have larger ones perfect for potato
salads and more.

Tomatoes: Red slicers-hopefully just perfect for you.

Kale: Back to greens- not for everyone and we won’t over supply you- but a nice

Herb of the week: Chives: Always useful fresh and dried. These are truly perennialplant
them and harvest for years to come.

Green Pepper: Firm and rock hard crispy-enjoy the sweetness and the great flavor in
eggs, salads, burgers, and so much more.

That’s it for now. Again, many thanks for your support as we continue to grow for you.

Farmer Jerry and Crew

Recipes of the Week:
Kale Chips:
1 bunch of kale
olive oil
Remove leaves from kale stalk and rub gently with olive oil.
Place on tin-foil covered cookie sheet.
Sprinkle with salt and pepper or seasonings of your choice.
Bake at 350 for 7-10 minutes, watching closely so they do not burn. Make sure they are
crispy but not too dark!


Roasted Beets with Balsamic Glaze:
2 pounds red beets, medium sized, scrubbed clean
Olive oil
1/2 cup balsamic vinegar
2 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper
1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Slice beets into cubes,
the smaller, the faster they cook. Place the beets in the pan. Rub olive oil over the
beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast
for 30 minutes-2 hours, depending on the size of the beets. After 30 minutes, test every
ten minutes by poking a beet with the tines of a fork. Once the fork tines go in easily,
the beets are tender and cooked. Remove from the oven.
2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté
pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to
a syrup consistency. Remove from heat.
3 After the beets have cooled for several minutes, but are still warm to the touch, peel
off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.
4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated
orange zest, and add salt and pepper to taste.
Garnish with a little orange zest to serve.