Seeds of Hope Farm CSA Newsletter, Week 19, September 20, 2013

Week 19 share photo, 9-20-2013

This week you’ll find in your share:

Lots of Arugula !!!
Asian Greens*
Sweet Peppers
Zucchini or Squash
Cherry Tomatoes

Next week you might find in your share:

• Tomatoes
• Cherry Tomatoes
• Asian Greens
• Potatoes
• Peppers
• Garlic
• Herb or Cut Flower

From Your Farmers…

First off we want to again thank the folks at Bethany Peace and Global Compassion Ministries for the opportunities their efforts have brought to the project. Working with people from both places was a true pleasure last Saturday. The day felt to me like what life is all about, helping each other to help others. We worked, sweated, laughed, ate, learned, felt closer to each other and had something to be proud of at the end of the day. Our shared efforts created a hoop house, which is really a hub for more connections among people, land, and food. Experiences like last Saturday create a bond, a structure for a whole loop of friends, learning, and togetherness. The day was not an event but a beginning. Thanks to all who took part and brought treats, our members, BP, GCM, and others who just stopped by to help.

Field Notes

Whitney and I want to send a big thanks to Randy for coming out this week and building the new tables. They are tip top. These tables will help us move all of our harvest faster and smoother, aid in washing, storing, seeding, distribution, and a plethora of other things. High five.
The dried bean harvest has begun. Hang on to your preservation guides.
We started the dig on our sweet potatoes this week. Things didn’t go so well…odd shapes, missing yield, mice leftovers…
But that’s how things go. We’ve had a great year overall. We’ve faced many new challenges in the field with the cool wet spring, the September heat wave, and new weeds.
We also put in what we believe to be the last of our seeds and transplants this week. Yay to letting the soil rest.
In food news…. Sweet Potatoes, Winter Squash! Radishes…Coming soon.
Thank you for returning the cherry tomato boxes. Please keep returning them with your share bags.

Food For Thought…

We hope everyone has had a chance to try some of the preservation techniques we included in the last couple weeks’ shares. Good stuff there for eating and saving the dime.
*the Asian greens in your share this week are Yukina Savoy (similar to tatsoi) and boc choi. We harvested them young and tender, so they are great raw or cooked.
If you find your arugula too spicy raw, cook it down a little, it curbs the heat.

This Week’s Recipes…

Asian greens in a hurry
Rinse. Eat. Maybe dip into peanut sauce or bleu cheese.

Asian greens under 20
We had this for lunch, and it’s great because it leaves lots of room for making a totally different dish with leftovers. The idea is one time cooking can be rehashed to become another meal, quickly and easily.

Ingredient guide (yes, guide, not list. Have fun with ingredients and methods. All is good when using good food; as listed will serve 2 people two meals)

½ lb pasta
1 onion
1-2 cloves garlic
Share’s worth of squash (about 1 lb)
Marinara or puttanesca sauce
Maybe a little parmesean or bleu cheese

Start some water to boil ½ lb pasta.
Heat some oil in a pan
Chop 1 med-lg onion
Mince a couple cloves of garlic
Cube all the squash in your share
Chop a couple tomatoes
Roll your Asian greens lengthwise, cut into ½’ ribbons ; cut the stems into 1/2” pieces.

Add a lil salt and pasta to water when at a rolling boil.
Add onion to pan as soon as oil is well heated.
Wait a minute or two, add cubed squash.
As those soften, add garlic. Let heat.
Remove half of the veggie mixture from the pan, set aside for later.
Add desired amount of marinara and all of tomatoes to remainder of veggies.
Drain pasta when done. Add half of pasta to veggie pan so noodles absorb flavors. Set other half aside for leftovers.
Stir often to prevent sticking. Salt and pepper as desired.
Top with cheese?
Serve. Enjoy.

Boc choi leftovers (kind of a stir fry)

High heat oil (sesame, coconut)

While heating some oil in a sauté pan, grate some carrots and fresh ginger. When pan is very hot, add in carrots and ginger (and mushrooms if using them). Once that seems to be cooking, add a bit of soy sauce.
Stir constantly. Add leftover veggies and pasta from previous recipe. Add desired amount of soy sauce; taste to check saltiness. Keep stirring until thoroughly heated. Serve.

Upcoming Events:

The next CSA dinner and cooking class is NEXT TUESDAY, September 24. Come join us. It really is fun, like going out to eat. You also get to meet new people and learn a recipe instead of dipping into the pocket book. Give me a call to hold your spot.

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