2018 CSA ~ Week #6
SPECIAL ANNOUNCEMENTS:
Due to the new Food Safety regulations, we are no longer able to accept the used berry hale back to the farm for reuse. Once they go home with you, they are not allowed to be reused with fresh produce. We will just have to recycle them, so it’s best if you could just do that on your end…thanks!
WHAT’S IN YOUR SHARE THIS WEEK:
- Kale ~ Red Russian
- Beets
- Green Onions
- Lettuce ~ Red Oak Leaf
- Carrots
- Zucchini
- Cabbage
- Strawberries
SOME SITES ONLY:
- Cherry Tomatoes
RECIPES:
Beet Panna Cotta & Meyer Lemon Mousse
Kale, Beet & Goat Cheese Strata
Zucchini Rolls w/Goat Cheese & Mint
One Pot Zucchini Mushroom Pasta
One of the new veggies in your box this week is Zucchini, or Summer Squash. While you won’t have enough in your box to make this recipe this week, it’s one of my favorite recipes, from one of my favorite cookbooks….I’m sure you will enjoy it when the zucchini’s are flowing, or if you purchase some at one of our market stands!
Sweet Zucchini Crumble
- 4 1/2 C flour
- 3 C sugar, divided
- 1/2 tsp. salt
- 6-8 C Zucchini, sliced thin
- 1 1/2 C butter, cold
- 2/3 C lemon juice, fresh squeezed
- 1 tsp cinnamon, ground
- 1/4 tsp. nutmeg, ground
Preheat oven to 350 deg. Stir flour, 2 cups of sugar, & salt in large bowl until well combined. Add butter & cut into flour until mix looks like coarse oatmeal. Pour half of mix into a 9 X 13 cake pan. Using fingers, press mix evenly into bottom of pan. Bake for 10 minutes. Remove pan from oven & set aside. Combine zucchini & lemon juice in large pot over High heat & cook until zucchini is tender, 8-10 minutes. Stir in remaining 1 cup of sugar, cinnamon, & nutmeg. Simmer 1 minute more. Stir in 1/2 cup reserved flour mix & continue to cook, stir constantly, until mix thickens. Remove from heat…cool 10 minute. Pour Zucchini mix over baked crust & sprinkle with remaining flour mix. Return to oven & bake until lightly browned & bubbly, 40-45 min. Serves 6-8 from “Real Dirt on Vegetables
Greetings! We’ve been excited to have these cool mornings to start the day, and are preparing for the heat ahead….supposed to be in the 90’s by the end of the week!
I took some time to get out in the fields last week to catch some photos of the crew doing some transplanting….there’s a whole lot of transplanting still going on here, working on getting the fall and winter crops out of the greenhouse, and into the fields.
I got to say hello to Yukon, the Great Pyrenees work-dog who protects Farmer Chris’s sheep herd. Yukon came to the farm after a cougar got into the sheep last year. He has been doing a fabulous job of keeping them safe from harm.
Transplanting days are always a very busy day. All of the starts that will be put into the fields that day need to be well watered in the greenhouse, and then loaded onto trucks to be taken to whatever field they will be transplanted into. The trays of seedlings are then
loaded onto a special rack that fits on the front of the tractor, while the transplanter is attached on the back. The crew sit on seats in front of carousels that spin at intervals.
The seedlings are in front of them on a rack, and the pull the seedlings one by one out of the tray and then drop them into the carousel. The plants slide down a shoot and into the
trough that the transplanter has created in the prepared soil below. Most of the time they slide right in but the crew definitely has to follow behind, and tuck in any seedling that
has not been buried to the correct depth. The carousel can be adjusted for each of the different seedlings, as they all have unique root structure and depth requirements.
While I imagine many local folks will be out at the Oregon Country Faire this weekend looking for some shade, I also imagine lots of folks will venture out to one of our amazing rivers, or the coast, or maybe play in your own garden….hope you all have fun whatever you choose to do.
Hope you enjoy your veggies this week!
Linda and all of the Winter Green Farmers