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Week 6: CSA Weekly Newsletter

Posted 7/23/2013 9:20am by Jenna Untiedt.


The sixth week of our CSA program has arrived, and with it more and more variety. Last week’s heat
moved many of our crops along and certainly helped us catch up a bit. Among the new arrivals are our “Epicurean Delight” onions, which continue to size up nicely, Heirloom Tomatoes are ready for harvest and enjoyment, and the early green garlic has been harvested. Along with our regular items these three new additions will add even more variety to our share this week.

The share breakdown is as follows:

Tomatoes: Red, ripe, and even more flavorful with the heat. We believe they are unmatched for flavor.
Grape Tomatoes: These “Sweetheart” variety grape tomatoes will offer snacking fulfillment as well as a wonderful addition to your salads for the week.

Cucumber: Freshly harvested from the trellises where they are produced. This variety, Akito, will
hopefully please you all with its freedom from bitterness, all too common in hot weather produced

Zucchini: A bit of a staple in the shares, it has so many uses. These are the first fruits of our 2nd planting and are you and tender. Check out the enclosed recipe for zucchini chips-they were wonderful with dinner last night!

Green Beans: Lots of labor requires to pick enough beans to supply out CSA shares this season- but
hopefully you’ll feel it was worth the effort!

Turnips: Our last turnip offering of the season and hopefully you’ve enjoyed this potato substitute using the recipes we’ve enclosed. In a week or so, we’ll be digging the real thing- our Red Norland potatoeslarge and small!

Lettuce: An experiment that seems to have worked. We grew this lettuce on white plastic covered raised beds with drip irrigation to thwart the heat and intense sunlight of July. Really flavorful lettuce and romaine are quite rare in July and we hope you enjoy!

Onions: Finally, our “Epicurean Delight” Sweet Onions have matured and sized to our demands. This
season is a full month behind last season, but hopefully you’ll feel these onions were worth the wait.

Herbs: Again, two commonly used herbs are included. Fragrant Purple Basil along with tomato and salsa enhancing cilantro are included. Enjoy!

Green Garlic: Pulled before drying and so sweet and flavorful this variety called “Music” is the best. It
minces and presses so well, but remember to store in your refrigerator as the garlic will spoil in the heat.

Heirloom Tomato: Yes, they are finally ready. This week’s variety named Cherokee Purple is said to have originated with the Cherokee Nation. Who knows for sure, but we hope that you enjoy these flavorful beauties.

Raspberries: The last item in the share and a real treat-these berries will be harvested beginning at 5:20 a.m. and will be super fresh in their basswood container. Let’s hope the heat lets up a bit so they arrive in good shape.

Well, there you’ve got it-the 6th week lowdown. As always, we offer our sincere thank you for letting us grow for you.

Best Regards,
Farmer Jerry and Crew


Recipes of the Week:
Roasted Turnips and Pears
4-6 turnips cut into ½ inch cubes
2 pears, cored and cut into ½ inch cubes
½ cup coconut oil
1 tsp sea salt
2 tbsp raw honey
Preheat oven to 475 degrees
Add parchment paper to a large baking sheet
Toss turnips and pears with coconut oil and salt
Place on the parchment paper
Roast for 30 minutes flipping them around halfway through
5 minutes before finished, drizzle turnips and pears with honey


Zucchini Chips
2-3 zucchini, sliced about ¼ inch thick
½ cup bread crumbs
¼ cup fresh parmesan cheese
¼ olive oil
salt and pepper
Preheat oven to 475 degrees
Pour olive oil over sliced zucchini
Mix bread crumbs and cheese together
Dunk each zucchini slice in olive oil, then cover in bread crumb and cheese mixture
Place on baking sheet
Bake for 15 minutes, or until the breading is a golden brown


Garlic Green Beans
1 quart green beans
2 bulbs of garlic
¼ olive oil
salt and pepper
Place oil in frying pan on the stove
Mince garlic into the oil on medium heat
Place Green Beans in pan and sauté for 10-15 minutes or until beans are tender
Top with a dash of salt and pepper, or for an added treat, freshly grated parmesan cheese!