This week you’ll find in your share:
- Spicy Greens
- Melon or Radishes
- Kale or Mustard
- Cherry Tomatoes
Next week you might find:
- Cherry Toms
From Your Farmers
The week of the Seeds of Hope benefit event has finally arrived. We will be celebrating this Thursday. If anyone wants to join at the last minute, you can see one of us, seedsofhopefarm.org, or even purchase tickets at the door.
The fall of fall. Things have cooled down rather quickly, much quicker than anticipated. My bet is we’ll have a bit of a warm up, then back down before long. As we’ve mentioned, despite the summer’s high heat and drought we’ve exceeded our target value in every bag, some weeks over double. However, the price of heat is now catching up with fall plantings delayed by over a month. Some things we didn’t delay, and lost large amounts of seed in the process. We lost our first two and a half sowings of carrots, two of beets, two of broccoli and two cabbage. It just happens unless fan, a/c cooling, or adequate shade cloth is available. Which really means despite our current temps, most fall crops are a little ways off. Given the last week’s weather, it seems we should be offering cool weather crops. The last couple years St. Louis hasn’t seen a killing frost until November. I planned on the same for this year…and I could turn out to be wrong. If we have frost, be warned that there could be a gap in the quantity of the share. Most weeks we’ve been well above our target amounts, but there will be a tapering off as things slow down. This week we will feature some spicy greens mix and arugula. Both are usually eaten fresh in a salad. If too hot for you fresh, either can be lightly cooked. Arugula is also popular as a bed under steak, pasta, or tossed over salad a vinaigrette. We hope you enjoy it as much as we do. All cucumbers this week are fresh goods! Enjoy a cool, crisp cucumber.
We’re considering a Fall Harvest gathering, maybe on a Sunday evening with a bonfire and eating farm goods. We’re also considering a canning class if anyone would be interested. Please let us know…we’ll be basing our follow through largely on your response. Please let us know if you’d be interested via email or phone. firstname.lastname@example.org or 314-566-8643, Gabriel, or Randy at email@example.com or 314-614-0412 thanks for tuning in —Gabriel
This Week’s Recipe…was taken from tasteofhome.com
Oregano makes a fine tea. Not fine tasting, to many, but definitely good for you. Oregano teas are reportedly good for the stomach. It can be used to fight parasites as well, and can be quite effective…this I learned first-hand in my travels. Leaves, hot water, and a mug are all you need.
Another super simple way to enjoy oregano is mince or tear leaves into small pieces, place in a shallow dish of olive oil, possibly add garlic and/or parmesan cheese, and dip into it with a nice bread or cracker. Of course it would also well compliment the tomatoes and eggplant. Replacing the zucchini/cilantro or parsley in last week’s recipe with eggplant and oregano is mighty fine.
Ingredients**we suggest using fresh oregano, doubling the quantity and adding at the last minute
- 1 teaspoon minced garlic
- 2 tablespoons canola oil
- 2-4 medium zucchini, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
In a large skillet, cook and stir the garlic in oil over medium heat for 1 minute. Add the zucchini, oregano, salt and pepper. Cook and stir for 4-6 minutes or until zucchini is crisp-tender.
Yield: 4 servings