We are glad to see your interest in our CSA (Community Supported Agriculture). Send us your contact info, and we'll put you on the mailing list for 2018. We hope to chat with you at one of the farmers' markets this summer!
In 2011, we expanded beyond the strawberry patch to offer vegetables. We have dreamed of turning our love for gardening into a full-time endeavor. With the addition of two high-tunnel greenhouses over the last few years, we hope to provide you with a reliable source of vegetables on a weekly basis. Your box will be filled with "All Natural" produce picked fresh from the garden. The term "All Natural" refers to the process of growing healthy food. We do not use petroleum based fertilizers or pesticides. Beginning about about the second week in June, depending on the season, for 12 weeks, we will provide each of our members with a 5/9 bushel sized box (14.5" x 11.75" x 8.25") of produce. The membership cost is $300 for the 12 week season, picked up weekly at the farm, or $420, delivered weekly in the Everly/Spencer/Fostoria area. If you are interested in buying a share of vegetables from our farm this season, please contact us using the form below (scroll way down below last year's newsletters) for more information. We hope your desire for delicious and healthy produce grown right here in your community will motivate you to join the GoodEetens CSA. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~CSA Week # 1-- June 14, 2018
“But each spring, a gardening instinct, sure as the sap rising in the trees, stirs within us. We look about and decide to tame another little bit of ground.” --Lewis Gantt
That is exactly what happens at GoodEetens Produce Farm. After a winter rest (And it was a long one this year, indeed!), we are eager for another year of growing for you! We will do our best, but keep in mind that some things are beyond our control, such as rain, sun, insects, and April snowstorms! GoodEetens is chemical free, so despite a few possible holes in the leaves, you can be confident that the produce is healthy and nutritious! Remember, this is your garden (We just do the sweating for you!), so as if you went out your back door and harvested from the garden there, everything needs to be washed thoroughly. I do have to say that if you don't have a salad spinner for washing greens, I highly recommend one. I bought an inexpensive one in Walmart and it has worked great for several years. Use it for all your greens.
In your box this week: Rhubarb Lettuce Spinach Chard (I like to think of chard as half-way between spinach and kale, not as mild as spinach, but yet not as strong or course as kale.) Kale Green onions Radishes (Did you know radishes can be sauteed with garlic and a sprinkling of salt? Just slice and cook until tender-- the bite disappears and leaves a unique delicious taste.) Asparagus Parsnips Strawberries (We're starting a new bed this year, but wanted to give you a tiny taste!)
Asparagus is just about to the end of its harvest season, but we wanted to get this last taste of it in your box. The name for asparagus—a member of the lily family—comes from the Greek word meaning “shoot” or “sprout.” Now widely cultivated throughout the world, this loved vegetable is believed to have originated 2,000 years ago in the eastern Mediterranean region, where it was prized for its unique texture and alleged medicinal and aphrodisiacal qualities. This giant veggie is one of the most nutritionally well-balanced vegetables—high in folic acid and a good source of potassium, fiber, thiamin, and vitamins A, B6, and C. A serving provides 60% of the RDA for folic acid and is low in calories. You can enjoy this veggie raw or with minimal preparation. Here's a delicious recipe, using asparagus, which my Wisconsin daughters made for me this spring when I visited:
Spaghetti Carbonara A couple cups diced, sauteed asparagus 1 lb. spaghetti 8 slices bacon, cut into 1 inch crosswise pieces 3 eggs ¾ cup grated Parmesan cheese, plus more for serving ½ cup half-and-half Cook bacon until crisp, set aside. Cook pasta in salted, boiling water, according to directions on package. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half Set aside. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon and sauteed asparagus. Season with salt and pepper, and toss all to combine (The heat from the pasta will cook the eggs.) Serve immediately, sprinkled with additional Parmesan.
Some of you new members may not be familiar with the parsnips in your box. These stay in the ground all winter and are dug in the spring. The cold gives them their sweetness. I like to scrub, slice, then saute' them in butter or oil in a large pan. After they've browned a bit, I put the lid on to steam them until tender. Season with salt. Or here's another idea:
Curried Parsnip Soup 1 onion, chopped 1 carrot, chopped 1 Tbsp. butter About 2 cups sliced parsnips ½ tsp. curry powder 1-14 ½ oz. can chicken broth (or equivalent) 1/8 tsp. pepper ½ cup milk or half-and-half In large pan, saute' onion, carrot, and parsnips in butter. Stir in broth and seasonings. Simmer until tender. Cool slightly. In a blender process soup in batches until smooth. Return all the pan; stir in milk and heat through.
You see you have 4 different bags of nutrient-packed greens in your box. Of course, lettuce and spinach are delicious in salads, with your favorite dressing. These two veggies like the shorter, cooler days, so their season is just about over. The kale and chard grow all summer. Like spinach, they can be eaten in salads or they can be sauteed with garlic or onion, then sprinkled with Parmesan. The real diehard kale and chard fans put them in smoothies. Or, here's another idea:
Spinach (or Chard) Quiche: Crust: 1 cup flour 3/8 tsp. salt 6 Tbsp. cold butter A couple Tbsp. water Mix flour and salt, cut in butter, toss with water, as you would a pie crust (or use your own favorite recipe). Filling: 3 oz. cream cheese, softened 1/3 cup half-and-half or milk 3 eggs About 1 cup chopped, steamed or sauteed spinach (or chard) ½ cup grated cheddar cheese ¼ cup grated Parmesan Sliced green onion to taste ½ tsp. salt and ¼ tsp. pepper Roll out crust and fit into pie shell. Whisk all filling ingredients, except spinach or chard and onions. Then add the veggies. Pour into unbaked pie shell. Bake at 425 degrees for about 30 minutes, until golden brown and filling is set, depending on your oven, so you may want to check periodically.
Rhubarb is another one of those spring treats that we wait all winter for. Here's a yummy muffin recipe: Rhubarb Muffins
1 ½ cups all-purpose flour 1 cup whole wheat flour 1 tsp. baking soda 1 tsp. baking powder ½ tsp. salt 1 cup buttermilk or sour milk (just add a tsp. vinegar to a cup of milk to sour it)
¾ cup brown sugar ½ cup oil 1 egg 2 tsp. vanilla 1 ½ cups diced rhubarb Combine dry and liquid ingredients separately. Mix together just until moistened. Mix in rhubarb. Pour into greased/lined muffin tins (12-18). Sprinkle with topping: ¼ c. brown sugar 1 tsp. flour 1 tsp. cinnamon 1 Tbsp. softened butter Bake at 375 degrees for 20-25 minutes.
Remember, we are delaying box #2 until June 28. So, in two weeks, when you return for your second box, please bring your first one with you, so we can fill it again for week #3, and so on, all through the season. Just set it anywhere on the floor, near the cooler— we’ll find it.
Be sure to check the bulletin board for any instructions.
Also, please let me know if I’ve forgotten anything in any of your boxes (It has been known to happen!). I’ll make sure you get it the next week.
We are so excited to start the 2018 season! Thank you for being part of it!
GoodEetens! from Michael and Darla at GoodEetens Produce Farm 1655 280th St., Everly, IA 712-348-1877 firstname.lastname@example.org www.goodeetens.weebly.com
“When a farmer plows for planting, does he plow continually? Does he keep on breaking up and harrowing the soil? When he has leveled the surface, does he not sow caraway and scatter cummin? Does he not plant wheat in its place, barley in its plot, and spelt in its field? His God instructs him and teaches him the right way. All this comes from the Lord Almighty, wonderful in counsel and magnificent in wisdom.”
“I will bless them and the places surrounding my hill. I will send down showers in season; there will be showers of blessing. The trees of the field will yield their fruit, and the ground will yield its crops; the people will be secure in their land. They will know that I am the Lord...” —Ezekiel 34:26&27
We at GoodEetens are trying to keep an optimistic view concerning those “showers of blessing”, as most likely, many of you are. Monday morning, the Little Sioux River overflowed its banks and flooded our west garden beds. Those beds have the sweet corn, pumpkins, and most of the squash planted in them. As the water receded some on Tuesday, half of the corn and squash and some of the pumpkins seemed to be out of the water. This morning, all the water appears to be out of the beds, so we are hoping for the best! Everything else is still looking great, albeit a little later this year. We will continue to do all we can to supply you with delicious veggies and fruits!
In your box this week: Napa cabbage Green onions Radishes (If you haven't tried them fried, as described in the last newsletter, please do— they mimic fried potatoes, only low-carb, and are delicious!) Snap peas (Yes, these have edible shells, so don't waste your time shelling— except for the stem, the whole pod is yummy! Mostly, we eat them raw, but they are great steamed or in stir-fry too.) Green beans Broccoli (can be eaten raw in salads, steamed, or roasted) Tomatoes!! — 1st taste to whet your appetite for more! Remember not to store tomatoes in the refrigerator-- they will get mushy and flavorless. Garlic scape (These are the flowering buds of the garlic, which are removed to make a better garlic bulb. They have a mild garlic flavor and can be chopped and added to any recipe that would call for garlic.) Herb: tarragon
Something else some of you new members may not have tried is the Napa cabbage. Napa cabbage originated in China and is used much in Asian cuisine. It is full of vitamins A, C, K, riboflavin, thiamin, fiber, and antioxidants. It can be shredded and used in a salad, just as regular cabbage or lettuce is used. Or it can also be used as a lettuce wrap, filled with a meat mixture (messy, but yummy). Another way to eat it is stir-fried.
Stir Fry Napa Cabbage 1 Tbsp. of your favorite oil or butter Onion Garlic (scapes will work) Napa cabbage, sliced 1-2 Tbsp. soy sauce In a large skillet, saute the onion and garlic in the oil, about a minute. Add the cabbage and cook until just starting to wilt. Sprinkle with the soy sauce and continue to cook until cabbage is wilted.
If your aren't familiar with the herb, tarragon, it is delicious, used with chicken or fish. The earliest records of tarragon date back to more than 600 years ago. It was believed to have been introduced to Italy in the 10th century during the time of the mongol invasions. The Mongolians used tarragon as a sleep aid, breath freshener and seasoning. Store fresh tarragon in a closed bag in the refrigerator. It can also be dried and stored in a sealed container for later use.
Tarragon Chicken 1 3-4 lb. chicken, cut in pieces (or equivalent in your favorite parts) ½ cup olive oil ½ cup chopped fresh tarragon Juice of one lemon Place chicken in a large plastic bag with zipper. Add tarragon, lemon juice and olive oil. Refrigerate for at least ½ hour and up to 24 hours. Heat oven to 425 degrees. Place chicken parts on a roasting pan. Roast until skin is crisp and golden, about 35 to 45 minutes. Sprinkle with salt.
Pork and Snap Pea Stir Fry 1 cup chicken broth 2 Tbsp. soy sauce 2 Tbsp. cornstarch 12-16 ounces pork tenderloin, cut into ½ inch slices, then each slice cut into ½ inch thick strips 3 Tbsp. oil 2-3 cups snap peas, stems and strings removed 2 garlic cloves ½ cup dry roasted peanuts, coarsely chopped —Whisk ½ cup broth, 1 Tbsp. cornstarch, and soy sauce together, set aside. —Toss pork, 1 Tbsp. oil, and remaining 1 Tbsp. cornstarch in separate bowl. Heat 1 Tbsp. oil in large pan and brown the pork, 3-5 minutes. Transfer to plate. —Add last Tbsp. oil and snap peas to pan and cook until spotty brown, about 2 minutes. Add remaining ½ cup broth and garlic and cook, covered, until peas are just tender, about 2 minutes. --Whisk soy sauce mixture to recombine and add to skillet along with pork and any accumulated juices. Cook, stirring constantly, until slightly thickened, 1-2 minutes. Stir in peanuts. Serve.
Another minor set-back this last week, besides the flood, is that we discovered the seed company from which we had ordered kohlrabi seeds for several years, sent us a mislabeled packet of collard greens! As soon as we realized what was growing was not kohlrabi, we raced to town and nearly cleaned out the remaining seeds off the rack, so we could replant. There will still be time for kohlrabi to grow this summer, but it will be later. For you real kohlrabi lovers, please be patient! I try not to think of all the time I spent picking weeds from what I thought was kohlrabi! :-(
Have a fun and safe 4th of July holiday and GoodEetens!
“In order to live off a garden, you practically have to live in it.” —Frank Mckinny Hubbard
That is the absolute truth! Michael and I find ourselves out in the gardens nearly every waking hour. If not dealing with weeds, it's the critters! With the high water, the electric fence around the pigs was compromised. As a result, a few piglets found their way into the greenhouse and feasted on the early beets! Of course, I was frustrated, but not nearly as much as when I checked my Boyden gardens for more (nearly as early) beets and found a deer had devastated them! Not to worry— we do have some in the outside gardens at Everly that should be OK, just not quite so early. It's hard to think of all the time spent on planting and weeding, just for the critters! Then there's the beaver— the high water brought a beaver right up to the back of the house, where Michael had planted some willows for wind protection. Every night, he gnaws off more and eats the bark. Mr. Beaver has decided he likes it here! And I don't need to tell you, so do the mosquitoes! You've just got to love this way of life!
On the more positive side, it does look like the sweet corn survived the flood! Yay! I was told it could stand three days of water, which is just what it had, but it seems to be OK. and tasseling! And the tomato crop looks (and tastes) like it's going to be great this year! The sweet Walla Walla onions have come through, and the zucchini and cucumbers are just around the bend! Something in your box that you new members may not have tried before is fennel. Returning members have heard my saga of how I take a stab at growing fennel every couple years, but mostly am not successful. Every time, I declare that I will never grow fennel in the future, but always end up trying it again. Each time, Michael shakes his head and reminds me that I've said I wouldn't grow fennel ever again, but I ignore him. ;-) I tried it again this year, and I think it finally turned out great! Of course, it still was a tedious undertaking, but success at last!! Now, if I only can repeat it next year!
Thought to have originated in Southern Europe and Mediterranean regions, fennel is an herb with a mild but distinctive licorice flavor and fragrance. Ancient Chinese medicine found beneficial uses for fennel, from congestion to conjunctivitis, to stimulate the appetite and increase the flow of breast milk. It also earned distinction in Greece because of its many medicinal and culinary uses. Fennel is especially honored for its significance in the ancient Battle of Marathon, fought and won against the Persians in a field of this aromatic herb in 490 B.C. Fennel was the award given to a runner who alerted Sparta of a Persian (Iranian) invasion, and saved the day. Vitamin C, the most active vitamin in fennel (17% of the daily value), has the strength to zap free radicals looking for a place to cause damage in the body, usually in the form of inflammation, which could lead to joint degeneration and arthritis. Other prominent nutrients in fennel include potassium, good for the heart and fighting high blood pressure, and folate, which helps convert potentially dangerous molecules into a benign form. The fennel bulb can be sliced and eaten raw or put in salads, or sauteed. The feathery fronds (Aren't they beautiful?) can be used as a garnish or to flavor salads and meats.
In your box this week:
—Rhubarb (This can be chopped and frozen in bags, just as it is. Take out what you need for any recipe in the future.) —Fennel —Tomatoes —Green beans —Snap peas —Walla Walla onions (These are the sweet, mild ones!) —Baby carrots —New potatoes (My grandparents always prided themselves in having new potatoes on the 4th of July. I guess the 5th is close enough! Remember, as tomatoes, don't store potatoes in the refrigerator.) —Blueberries (Thank Michael for these— he's been patient and persistent in growing his blueberries and is willing to share!) —Herb: basil (This aromatic herb should not be stored in the refrigerator either. The leaves will turn brown. Just re-cut the stem and put it in a glass of water on your counter. Or the leaves can be dried, crumbled and stored in a sealed container for later use. Basil is delicious used with any tomato or Italian dish.)
Roasted Fennel and Carrots 1 large fennel bulb, cut into ½ inch wedges 1-2 cups sliced carrots 1 large onion 2 Tbsp. olive oil ½ tsp. ground cumin ½ tsp. salt Thinly sliced fresh basil leaves Preheat oven to 375 degrees. Mix oil, salt, and vegetables. Transfer to rimmed baking sheet. Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.
Roasted Fennel with Parmesan 2 Tbsp. olive oil 2 fennel bulbs, cut horizontally into 1/3 inch thick slices, fronds reserved Salt and pepper to tasted ¼ cup shredded Parmesan Toss oil and fennel and put onto a rimmed baking pan. Sprinkle with salt and pepper, then with the Parmesan. Bake until the fennel is tender and the top is browned, about 45 minutes. Chop enough fennel fronds to equal 2 tsp., then sprinkle over the roasted fennel and serve.
Basil Salt Puree ½ cup fresh basil leaves and ½ cup kosher salt in food processor. Place the basil/salt mixture in an even layer on a rimmed baking sheet and bake for 20 minutes in a 225 degree oven to dry. Stir occasionally. Put finished salt in glass container with tight lid.
Roasted Pork Tenderloin with Rhubarb BBQ 2 Tbsp. olive oil, divided 1 small onion 2 cloves garlic, minced 2 cups sliced rhubarb, fresh or frozen ¼ cup ketchup ¼ cup brown sugar 1 Tbsp. vinegar 2 tsp. Worcestershire sauce ½ tsp. ground black pepper, divided 1 1-lb. pork tenderloin ¼ tsp. salt Preheat oven to 425 degrees. Heat 1 Tbsp. oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add rhubarb, ketchup, brown sugar, vinegar, Worcestershire and 1/4 tsp. pepper; stir to combine. Bring to a simmer and cook, stirring until the rhubarb is soft, about 10 minutes. Cover and remove from heat.
Meanwhile, heat the remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with salt and the remaining ¼ tsp. pepper; add it the skillet and cook until browned on all sides, about 4 minutes. Transfer the skillet to the oven. Roast the pork until and instant-read thermometer inserted into the thickest part registers 145 degrees, about 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes. Slice and serve with the sauce.
“I came to love my rows, my beans, though so many more than I wanted. They attached me to the earth, and so I got strength...” — Henry David Thoreau
Well, if that be true, I guess I am a very strong lady! Michael and I have decided that bean picking is my job— we get more beans that way! ;-) I have to admit that in the past, I haven't had the best attitude about it. But this year, I've realized that my time in the bean patch has felt more enjoyable to me than in other years. It must be that attachment to the earth and strength-thing! :-)
In your box this week: —Green beans —Tomatoes —Potatoes —Walla Walla onions —Cabbage (Eat cabbage fresh, as in coleslaw, or slice and saute with onions.) —Broccoli —Zucchini —Cucumbers (I love sliced cucumbers and sweet Walla Walla onions with ranch dressing and a sprinkle of Parmesan!) —Beets —A garlic bulb —Herbs: parsley, basil (As I mentioned last week, basil should not be stored in the refrigerator. Simply re-cut the stem and put in a glass of water on your counter. Parsley, like most herbs, can be stored in a plastic bag in the refrigerator. Parsley is rich in minerals such as iron, magnesium, calcium, potassium, zinc, and phosphorus. It also contains high levels of folic acid and the vitamins A, B, C, and K. So parsley is much more than just a garnish! And what fond memories I have of my grandma’s parsley-buttered new potatoes!))
As you can see, we did finally get some beets, despite the raiding done by the piglets and the deer. Because beets increase blood flow in the body, they are very healthful for the heart and brain. They are also a fantastic antioxidant, useful as a cancer defense. For new members, who may not be used to eating beets, here are some ideas: To boil beets, scrub and place beets, root, top and all, in a saucepan of boiling water. Cook until fork tender, cool, and slip off the skins, cube or slice, and season with butter, salt and pepper. To roast, peel, trim, and chunk beets, toss with olive oil, spread on a baking sheet and roast at 350 degrees, until tender, season to taste. For pickled refrigeratorbeets, use whole, boiled beets with skin slipped off. Slice as desired and pack into a jar. Heat a syrup of equal part sugar, water, and vinegar and pour over beets. May add a pinch of cloves in the syrup. Raw beets canbe grated and added to salads, lending a yummy flavor and pretty color!
Broccoli Slaw 1 head broccoli ¼ cup toasted sliced almonds 3 Tbsp. dried cranberries ½ a small onion
Dressing: ¼ cup buttermilk ¼ cup mayonnaise 1 Tbsp. vinegar ½ Tbsp. sugar Slice the broccoli thinly and toss with almonds, cranberries, and onion. Pour the dressing over. Toss.
Grilled Zucchini Trim ends and cut zucchini the long way into ¼ inch strips. Spread out on a large tray and brush lightly with olive oil and season well with salt and pepper. On a grill, at high moderate heat, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side Transfer zucchini to platter and top with a squeeze of lemon juice and a sprinkling of chopped fresh basil.
Chicken with Garlic, Basil, and Parsley 2 Tbsp. each fresh parsley and basil, chopped 4 boneless, skinless chicken breast halves 4 cloves garlic, thinly sliced ½ tsp. salt 2 tomatoes, sliced ½ tsp. crushed red pepper flakes (opt.) Preheat oven to 350 degrees. Oil a 9×13” baking dish. Arrange chicken breasts in the pan, sprinkle evenly wit garlic slices, parsley, basil, and salt. Top with tomato slices and a sprinkling of red pepper flakes. Bake, covered, for 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
“Something happens when I dig, especially if the soil is soft and my shovel is sharp. Digging by hand, I get to know my garden from end to end and side to side.” —Janice Emily Bowers
Another beautiful summer week to be in the garden! We hope summer is going well for all of you! It's flying by so swiftly! But, that means sweet corn season is just around the corner! Good news— it does look like our sweet corn survived the flood! What would summer be without it?!
For now, like it or not, it's zucchini season. And when it's zucchini season, most gardeners have lots of zucchini! But, zucchini is such a versatile veggie— it can be eaten raw, with dip or sliced in a salad. It can be used in a main dish, or a side dish, or shredded and baked in bread or cake. Zucchini is a good source of vitamin C and antioxidants, among other nutrients. In fact, a zucchini has more potassium than a banana! Ancestors of the zucchini we know today were native to parts of Mexico and South America. European explorers brought the veggie to Europe, where it was cultivated and brought back to America in the early 1900s, probably by Italian immigrants. The most flavorful zucchinis are small to medium sized. But believe me, they can grow to be monsters! We give those to our naughty little piglets! :-)
In your box this week: —Zucchini —Cucumbers— This week, you have the longer, thinner, salad cucumbers. They have very little seed cavity and are never bitter. They are my favorite! —Walla Walla onions —Cabbage —Broccoli —Green beans —Tomatoes —Potatoes —Herbs: parsley, basil (The basil is just so beautiful and aromatic right now —how wonderful to rub your hand over the leaves to get some “nose candy”!)
Zucchini Pie (compliments of my daughter, Margareta) —4 c. thinly sliced zucchini (or you could sub with part green beans) —1/2 c. chopped onion Cook in a large skillet in oil until tender. Add: —3 Tbsp. chopped parsley —1/4 tsp. garlic powder, or one clove, minced —1/4 tsp. dried basil, or use about a tsp. chopped fresh —1/4 tsp. dried oregano —salt and pepper to taste —one 9” pie crust, pre-baked slightly In large bowl, beat 2 eggs and 2 cups grated mozzarella cheese (may use other kind for a sharper flavor). Mix well. Add to zucchini mixture. Pour this mix into the pie crust. Bake for about 20-30 minutes @375 degrees, or until set.
Honey-mustard Green Beans with Pecans Steam about 2 cups trimmed beans, until tender, 6-8 minutes.; let cool. Whisk together 2 Tbsp. olive oil, 1 tsp. honey, 1 Tbsp. red wine vinegar, and ½ tsp. Dijon mustard. Season with salt and pepper. Toss the beans with the dressing and ¼ cup chopped pecans. Refrigerate for up to 8 hours.
Cabbage Rolls —12 cabbage leaves —1 cup cooked rice —1 egg, beaten —1/4 cup milk —1/4 cup chopped onion —1 lb. ground beef —1 tsp. salt —1/4 tsp. black pepper —8 ounces tomato sauce of your choice —1 Tbsp. brown sugar —1 Tbsp. lemon juice —1 tsp. Worcestershire sauce Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. In a large bowl, combine rice, egg, milk, onion, beef, salt and pepper. Place about ¼ cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 6-8 hours, depending on your slow cooker.
“Look I made a commitment to corn 17 years ago. Sure, I'm a man. I like to go to a barbeque and see beans that I like: baked beans, red beans, black bean, big plump garbanzos. But in the end, I always come home to my sweet, sweet corn.” — George Lopez
A man after my own heart! Yes, the sweet corn is ready! And we feel very fortunate to have it, going through the flood! It is sweet and delicious! Sweet corn, as we know it today, occurred as a spontaneous mutation in field corn and was grown by several Native American tribes. The Iroquois gave the first recorded sweet corn (called 'Papoon') to European settlers in 1779. It soon became a popular food in southern and central regions of the United States. Corn is a good source of the antioxidant, ferulic acid. Several research studies suggest that ferulic acid plays a vital role in preventing cancers, aging, and inflammation in humans. It also contains good levels of some of the valuable B-complex group of vitamins such as thiamin, niacin, pantothenic acid, folates, riboflavin, and pyridoxine. Many of these vitamins function as co-factors to enzymes during metabolism. In your box this week: —Sweet corn —Tomatoes —Potatoes —Walla Walla onions —Zucchini —Cucumbers —Carrots —A green pepper and yellow pepper (both sweet)
Corn Fritters 6 ears of corn (about 3 cups corn) 1 medium onion, finely chopped 1/2 cup chopped herbs of your choice (I used chives) About 1 cup (6 ounces) grated sharp cheddar 3/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper 4 large eggs 1 cup all-purpose flour, plus 2 more tablespoons Olive or a neutral oil for frying Shuck corn and stand the first stalk in a large bowl. Use a sharp knife to cut the kernels from the corn into the bowl, then run the back of your knife up and down the stalk to release as much “milk” as possible into the bowl. Repeat with remaining ears. It’s okay if you get a little more or a little less than 3 cups of corn. Add onion, herbs, cheese, and many grinds of black pepper and stir to evenly combine. Taste for seasoning. Add the eggs and use a fork or spoon to stir until they’re all broken up and evenly coat the corn mixture. Add 1 cup of flour and stir to thoroughly coat. Add the remaining flour. Heat 2 to 3 tablespoons oil in a large frying pan over medium heat. Once hot and shimmering, add your first scoop of corn fritter batter and press it gently to flatten it. Corn fritters cook quickly so keep an eye on them. When the underside is a deep golden brown, flip and cook to the same color on the second side. Drain on a paper towel, sprinkling on more salt.
Zucchini Carrot Muffins 2 cups flour ¾ tsp. baking soda ¾ tsp. baking powder ½ tsp salt ½ tsp ground ginger ½ tsp. cinnamon A pinch ground cloves 2 eggs ¾ cup sugar ¾ cup shredded zucchini ½ cup grated carrot ½ cup sunflower seeds Heat oven to 350 degrees. Grease muffin tins or use paper liners. Whisk together flour, baking soda and powder, spices. Mix eggs, oil and sugar in medium bowl until sugar is dissolved. Stir in shredded veggies. Stir egg mixture into flour mixture. Stir in sunflower seeds. Put a heaping ¼ cup batter in each muffin tin. Bake for 20-25 minutes, until lightly brown.
Refrigerator Pickles ¼ cup vinegar ¼ cup water 2 Tbsp. sugar ¼ tsp. salt Mix all in a bowl with a cover. Fill with slices cucumbers and slices onions, making sure the syrup covers the veggies. Cover. Refrigerate at least a day. Will keep several weeks. Enjoy the corn! Michael and Darla at GoodEetens Produce Farm 1655 280th St., Everly, IA 712-348-1877 email@example.com www.goodeetens.weebly.com
“... Nothing is better for a man under the sun than to eat and drink and be glad. Then joy will accompany him in his work all the day of the life God has given him under the sun.” — Ecc. 8:15
Isn't that the truth! There's an ongoing discussion in our home, whether or not tomatoes should be eaten with sugar. My vote is “Yes”! Several years ago, an orchard man from Wisconsin told me, “Sugar on your tomatoes keeps you sweet and young.” I'm going for all the help I can get! :-) Besides, that's how I grew up! Anyway you eat them-- tomatoes rank the highest in popularity among summer produce!
Tomatoes can be traced back to the Aztecs around 700 A.D; therefore it is believed that tomatoes are native to the Americas. It wasn't until the 16th century that European explorers introduced the fruit to their homelands. Southern European countries quickly accepted the fruit into their kitchens, but the British believed it was poisonous. Rich people at that time used flatware made of pewter, which had a high lead content. Foods high in acid, like tomatoes, would cause the lead to leech out into the food, resulting in lead poisoning and death. Poor people, who ate off of plates made of wood, did not have that problem, and therefore did not have an aversion to tomatoes. This is why tomatoes were only eaten by the poor, especially the Italians, until the 1800s. At that time, the mass immigration of Europeans to America, and the blending of cultures, were instrumental in the acceptance of the tomato by all.
On medium sized tomato provides over a third of the recommended daily allowance of vitamin C, and nearly a third of vitamin A. Tomatoes also are a great source of fiber, potassium, and iron. They are also an outstanding source of lycopene, which has been shown to lower the risk of cardiovascular disease.
In your box this week: Tomatoes Potatoes Red onions Cabbage Green peppers Sweet corn Cucumbers Zucchini
Fire and Ice Salad ¼ cup white vinegar 1 ½ tsp. sugar 1 tsp. salt 1/2 tsp. dry mustard ¼ tsp. celery salt A couple tomatoes, cored and cut into ½ inch wedges 1 cucumber, sliced ½ green bell pepper, sliced into thin matchsticks ½ red onion, sliced thinly Whisk vinegar, sugar, salt, mustard, celery salt in large bowl. Add tomatoes, cucumber, bell pepper, and onion and toss to combine. Refrigerate for at least 1 hour or up to 24 hours.
Agnes's Tomato Zucchini Casserole 2 Tbsp. oil 1 clove garlic, minced 1 small onion, diced 2 zucchini, sliced ½ cup grated cheddar cheese ¼ tsp. oregano ¼ tsp. basil 2 tomatoes, sliced Salt ¼ cup bread crumbs 2 Tbsp. melted butter In skillet, heat oil, add garlic, onion, and zucchini; saute for 5 minutes. Mix cheese with oregano and basil. In an oiled quart casserole, alternate layers of sauteed zucchini mixture, cheese mixture, and tomato slices. Sprinkle with salt; repeat layers. Mix crumbs with butter and sprinkle on top. Bake uncovered ate 530 degrees for 30 minutes.
Grilled Cabbage Salt and peppers 1 head cabbage, cut in 8 wedges through core 1 tsp. thyme 2 Tbsp. minced onion 1 tsp. honey 1 tsp. Dijon mustard 2 Tbsp. lemon juice 6 Tbsp. olive oil Sprinkle 1 tsp. salt over cabbage wedges. Combine thyme, onion, honey, mustard, lemon juice. Slowly whisk in oil until incorporated. Reserve ¼ cup. Brush 1 cut side of cabbage wedges with half of vinaigrette. Place cabbage on hot grill, vinaigrette side down. And grill, with lid down, until well browned, 7-10 minutes. Brush top of wedges with remaining vinaigrette; flip and grill as first side, until second side is well browned and fork tender, 70-10 minutes. Transfer cabbage to platter and drizzle with reserved vinaigrette. Season with salt and pepper to taste.
“...The trees are bearing their fruit; the fig tree and the vine yield their riches. Be glad, O people of Zion, rejoice in the Lord your God...” Joel 2: 22&23 ----------------------------------------------------------------------------CSA Week #8— Aug. 9, 2018
“Let my words, like vegetables, be sweet and tender, for tomorrow I may have to eat them.” (Author unknown)
In your box this week: —Acorn squash —Walla Walla onions —Tomatoes —Potatoes —Beets —Carrots —Peppers —Cucumbers
It doesn't seem quite right to put squash in your box during the 2nd week of August, especially before the melons are ripe! But we planted an early variety of acorn squash, so they would be ready in time to put in the CSA boxes and take to market. The weather must have been favorable for them this year, because they are ready, sweet and delicious. Most of you are probably familiar with this kind of squash, but if not, the easiest way to prepare them is to cut them in half the long way, remove the seeds, and fill the cavity with brown sugar and butter. I like to put the halves in a large covered casserole. A baking sheet would do too, covered with foil. Bake them at 350 degrees for about 45 minutes, or until tender. Eat the yummy flesh right out of the shell!
You have had carrots in your box before, but this week, I want to touch on them a little more. People probably first cultivated the carrot thousands of years ago, in the area now known as Afghanistan. It was a small, forked purple or yellow root with a bitter, woody flavor, quite different from the carrot we know today. Purple, red, yellow, and white carrots were grown long before the appearance of the sweet, crunchy,. orange carrot that is now popular. This type was developed and stabilized by Dutch growers in the 16th and 17th centuries. Carrots contain antioxidant which help prevent cancer. They are a wonderful source of vitamin A, which helps prevent vision loss. I'm sure you've all been told as a kid, to eat your carrots, because they are good for your eyes— it's true!
Brown Sugar-glazed Carrots with Pecans ¼ cup pecan halves 2-3 cups sliced carrots ¼ cup brown sugar 2 Tbsp. butter ½ tsp. salt and pepper to taste 1 ½ tsp. lemon juice
Heat oven to 375 degrees. Spread pecans on rimmed baking sheet and toast until fragrant, 6-8 minutes. Let cool, then roughly chop. Meanwhile, in a large saucepan, combine carrots, brown sugar, butter, ¼ cup water, salt, pepper. Bring to a boil, reduce heat, cover and simmer until carrots begin to soften, 8-10 minutes. Uncover the saucepan and cook, stirring often, until carrots are tender and the liquid has thickened, about 10 minutes more. Toss the carrots with the lemon juice and pecans.
Russian Beet and Potato Salad 2 beets 4 small potatoes 2 small carrots Small dill pickle, diced Small onion, diced 1/4 cup vegetable oil 2 tablespoons balsamic vinegar salt to taste
Bring a medium pan of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins from beets. Dice all and place in a large bowl. Place the diced pickles and onion in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Chill completely before serving.
Enjoy the swiftly flying summer! GoodEetens from: Michael and Darla at GoodEetens Produce Farm
“You can't get up too early if you have a garden.” —Charles Dudley Warner
And that is the absolute truth! Our days are dawn to dusk and beyond. That's why I haven't been able to watch the news or weather all summer— I fall asleep when I sit down! But it's a good tired!
In your box this week: Spaghetti squash Carrots Tomatoes Red onions Potatoes Peppers Cucumbers Cabbage
Something new for some of you may be the spaghetti squash. This squash was developed in China in the 1890s. In the 1930s, it was improved and introduced to America, but it didn't take off until World War II and the promotion of the “Victory Garden”. After the war, its popularity waned until the 1960s and the “hippie” movement. It was touted as a natural alternative to processed food. Today, the spaghetti squash continues to have a steady following because of its low-calorie and low-carb characteristics. It is also high in vitamins A, B, C and potassium. To eat it, cut it in half, scoop out the seeds, place it face-down on a baking sheet, and bake at 350 degrees until fork tender, about 45 minutes, depending on the size of the squash. Turn the squash over, and with a fork, pull up the strings or “spaghetti”. Some people eat it as aspaghetti replacement, with sauce over, but the consensus of most people who enjoy it say they simply like it with melted butter, garlic, Parmesan cheese and herb of your choice to season it.
Easy and Quick Polish Haluski 1 lb. bacon 1 onion, diced 1 12-16 oz. package egg noodles 1 head cabbage, sliced Salt and pepper to taste Cut bacon into small pieces and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet. Bring a large pot of lightly salted water to a boil. Cook noodles, stirring occasionally until cooked through, but firm to the bite, about 5 minutes. Drain. Transfer bacon and onion mixture with drippings into the pot used to cook the noodles, and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10-12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and pepper.
Stuffed Peppers 1 lb. ground beef 1 onion, diced 1 clove minced garlic (or equivalent garlic powder) 1 cup tomato sauce 2 Tbsp. Parmesan cheese 1 cup shredded cheese of your choice, such as cheddar or mozzarella ½ tsp. salt 1/8 tsp. pepper ¾ cup uncooked instant brown rice Fresh green peppers, halved Brown meat and mix with remaining ingredients, except fresh peppers. Fill pepper halves and put in a covered pan or baking dish. Bake for 45 minutes @ 350 degrees.
Do you ever wonder how the pepper came to be called such? It is believed that bell peppers and hot peppers were first cultivated 9000 years ago in South American civilizations. The word, “pepper”, comes from a Greek word which means black spice. In the middle ages, black pepper was a very valuable spice. Debts and dowries were paid with it. Columbus was searching for the rare and valuable black spice when he landed in the Caribbean, but instead found the spicy fruit of the pepper plant. Pepper was a term that extended to all hot, spicy ingredients, so when he brought the fruit back to Europe, the name fit. The sweet bell pepper wasn't hot, but grew and looked like other peppers, except shaped more like a bell-- thus the name to differentiate it from its hot and spicy relatives. Peppers are exceptionally high in vitamin C. One fresh pepper supplies 160 % of RDA, more than in an orange!
"Sometimes since I've been in the garden I've looked up through the trees at the sky and I have had a strange feeling of being happy as if something was pushing and drawing in my chest and making me breathe fast. Magic is always pushing and drawing and making things out of nothing. Everything is made out of magic, leaves and trees, flowers and birds, badgers and foxes and squirrels and people. So it must be all around us. In this garden— in all the places." — Frances Hodgson Burnett, The Secret Garden
In your box this week: Yukon Gold potatoes Tomatoes Walla Walla onions Zucchini Cucumbers Peppers Carrots Parsley (Add parsley when you make your favorite potato salad!) Sweet corn— Michael and I like corn mixed in with cornbread batter. It adds a delicious sweetness to it.
You’ll notice that you have a different kind of potatoes in your box this week, Yukon Gold. Unlike some other potato varieties, the Yukon Gold can stand up to both dry heat and wet heat cooking methods. Its waxy moist flesh and sweet flavor make it ideal for boiling, baking and frying but these potatoes will also withstand grilling, pan frying, and roasting. One medium potato with skin provides 18% of the recommended daily value of potassium. Skin-on potatoes rank highest for foods with potassium (more than a banana!). Potassium is a mineral that is part of every body cell. It helps regulate fluids and mineral balance in and out of cells and in doing so, helps maintain normal blood pressure. Potassium is also vital for transmitting nerve impulses or signals, and in helping muscles contract. Potatoes also a good source for vitamins C & B6, iron, and fiber.
In 1536, Spanish conquistadors conquered Peru and discovered the potato growing there. They carried them back to Europe and eventually agriculturalists in Europe found potatoes easier to grow and cultivate than other staple crops, such as wheat and oats. Most importantly, it became known that potatoes contained most of the vitamins needed for sustenance, and they could be provided to nearly 10 people for each acre of land cultivated. In the 1840s a major outbreak of potato blight, a plant disease, swept through Europe, wiping out the potato crop in many countries. The Irish working class lived largely on potatoes and when the blight reached Ireland, their main staple food disappeared. This famine left many poverty-stricken families with no choice but to struggle to survive or emigrate out of Ireland. Over the course of the famine, almost one million people died from starvation or disease. Another one million people left Ireland, mostly for Canada and the United States. So dependent they were, on their valuable potato crop!
Baked Garlic Parmesan Potato Wedges 3-4 potatoes, sliced into wedges 2 Tbsp. olive oil 1 tsp. salt 1 tsp. garlic powder 1 tsp. Italian seasoning ½ cup shredded Parmesan cheese optional: parsley, ranch or blue cheese dressing for dipping
Preheat oven to 375 degrees. Lightly grease a large baking sheet and set aside. Place potato wedges in a large bowl. Drizzle with oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the Parmesan cheese, tossing to coat, then sprinkle with the seasoning mixture. Place wedges on prepared baking sheet in a single layer Bake for 25-35 minutes until potatoes are fork tender. Sprinkle with freshly chopped parsley and serve with dressing for dipping.
Zucchini-Nut-Bread Cookie Sandwiches 1 cup flour 1 1/4 tsp. cinnamon ½ tsp. baking soda ½ tsp baking powder ¼ tsp. salt 1 ½ sticks butter, room temperature ½ cup sugar ½ cup packed brown sugar 1 egg ½ tsp. vanilla 1 cup finely grated zucchini 1 cup old fashioned rolled oats 8 ounces cream cheese 1 cup powdered sugar Preheat oven to 350 degrees. Sift first 5 ingredients, set aside. Beat 1 stick butter and the sugars until fluffy. Beat in egg and vanilla. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour. Drop about 2 Tbsp. dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
Beat together remaining ½ stick butter and powdered sugar until smooth. Spread 1 heaping Tbsp. filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.
I hope you are enjoying the delicious tomatoes we are so lucky to have this year. I know many of you like to use them for BLTs, and some of you have asked us if we have any lettuce to go with them. Unfortunately, garden lettuce becomes bitter and bolts in the middle of our hot, humid, Iowa summers. I have suggested to customers that they use thinly sliced cucumbers on their BLTs, making them BCTs, I guess. Cucumbers have that same crispiness and juiciness that lettuce has and are very much in season this time of year. Give it a try!
“Midwesterners are ever consumed by two veggies come summer. I mean ADDICTED. Seriously in love with... willing to stand in a line 20 minutes long for... Tomatoes and sweet corn! — Katie Bishop, from PrairiEarth Farm Cookbook
We hope you fall into the same category! Along with delicious tomatoes this year, our sweet corn has turned out really great too! We tried planting a small, later plot, which is just getting mature now. We weren’t sure how it would turn out, but it seems every bit as sweet as the first planting! Hooray! (At least, that’s my response!)
In your box this week: Spaghetti squash Tomatoes Potatoes Red onions Beets Cucumbers Sweet Corn Green peppers Basil
You see that you have something new this week: spaghetti squash. The “spaghetti” name comes from the fact that when it is cooked, the flesh of the vegetable is long and stringy in appearance, like spaghetti. Even though most varieties of squash originated in the Americas, the spaghetti squash was developed in China in the 1800s. They actually grew it for fodder. In the 1930s, a Japanese seed company developed an improved strain and introduced it around the world as “vegetable spaghetti.” It rose in popularity in the U.S. in the 1970s, at first among the hippie counterculture, where it was touted as a healthy “natural” alternative to “processed” food. It eventually went mainstream. By the 1980’s, spaghetti squash had become fairly well known and common throughout the US.
Spaghetti squash is a low-carb alternative to regular spaghetti. It is rich in the B vitamins, riboflavin, niacin, and thiamin, which promote optimal cellular function. Another reason to consume spaghetti squash is for its omega-3 and omega-6 fats content. Omega-3 fats are associated with the prevention of inflammation, which may cause heart disease, arthritis, and certain types of cancer. On the other hand, omega-6 fats are linked to proper brain function. It is critical to maintain the ideal 1:1 ratio of these fats.
The squash is usually cut in half lengthwise, seeds scooped out, then turned upside down on a baking dish, and baked at 350 degrees, until tender. The flesh can then be “stringed” with a fork. It can be eaten like regular spaghetti, with your favorite sauce. Here’s another way to eat it:
Spaghetti Squash 1 1 spaghetti squash, halved lengthwise and seeded (The variety we grow are smaller than average, so you may want to use two squashes.)
2 Tbsp. oil 1 onion, chopped 1 clove garlic, minced 1 ½ cups chopped tomatoes ¾ cup crumbled feta cheese, or ½ cup grated Parmesan cheese 3 Tbsp. sliced black olives 2 Tbsp. chopped fresh basil Lightly grease a baking sheet. Place squash with cut sides down on prepared sheet, and bake 30 minutes in a 350 degree oven, or until a sharp knife can be easily inserted. Remove squash from oven and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onions until tender. Add garlic; cook and stir until fragrant, 2-3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Scoop out the stringy squash and place in a medium bowl. Toss with the vegetables, cheese, olives, and basil. Serve warm.
Roasted Beets with Feta 3 or 4 beets ¼ cup minced onion 2 Tbsp. minced parsley 2 Tbsp. olive oil 2 Tbsp. balsamic vinegar Salt and pepper to taste ¼ cup crumbled feta cheese Preheat oven to 400 degrees. Wrap each beet individually in aluminum foil, and place onto a baking sheet. Bake until easily pierced with a fork, 45 minutes to 1 hour. Remove from oven and allow to cool until you can handle them. Peel and cut into ¼ inch slices. While beets are roasting, whisk together onion, parsley, vinegar, salt and pepper, and set aside. Place warm, sliced beets in serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.
Some of you have had friends pick up and enjoy your box, if you happen to be gone on vacation, etc. that week. If you would like to have the newsletter you missed, just text, call, or email me, and I can print out another one for you. I’ll pin it on the bulletin board with your name on it. Or, this year, I have been posting the newsletters on our website, www.goodeetens.weebly.com, under the tab, CSA. You can read them there also. Otherwise it’s no problem for me to print them out for you.
Also, just to let you know: if you want to purchase more or other veggies when you pick up your box, we can easily accommodate. It might be best to call or text, to make sure we are around to help you. That goes for anytime during the week too!
The eclipse is coming up in a few days! Our kids are all trekking down to Nebraska to see the total eclipse. Michael and I are figuring we’ll be in awe plenty enough, while we work in the garden right here! Whatever you do, have a fun, safe experience!
“You will eat the fruits of your labor; blessings and prosperity will be yours.” — Psalm 128:2 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CSA Week # 11-- Aug 24, 2017
“Toward the end of August I begin to dream about fall...the air will get cold and the leaves begin to turn. Everything will quiet down...the end of August I get nostalgic for what’s to come, for the quiet time... calm, all those things summer doesn’t have... the last of the garden soon will be harvested, and then there will be nothing left to do but watch fall play itself out, the earth freeze, winter come.” from the poem, Toward the End of August, by David Budbill
I read this poem this week and it struck a note in me. As much as I love summer and gardening, by the end of August, I am feeling a bit weary and ready for a rest! During the growing season, we barely have a moment to stop and think! It is nice to have a little breather coming down the road in another month or two. But then, in the dead of winter, when the seed catalogs begin arriving, my spirit has been restored, and I’m “chomping at the bit”, ready to plunge my hands into the soil and start growing things again!
In your box this week: Acorn squash Eggplant — Many people slice, bread, and fry eggplant in butter. It is also delicious sliced, browned, then baked with tomato sauce and cheese. Another tasty way to eat it is to grill the slices of eggplant, then quarter them and put them on top of your favorite homemade pizza. This adds a yummy grilled flavor to the pizza! Sweet peppers Cabbage Garlic Onions Tomatoes Potatoes
You’ll see you have a touch of fall in your box this week:acorn squash. Most people simply cut the squash in half the long way, scoop out the seeds, put cut-side down on a baking tray, the cavity filled with butter and brown sugar, or maple syrup, covered with foil or a lid (optional), and baked in a 350 degrees oven for about an hour, or until the flesh is tender.
Acorn squash are indigenous to the western hemisphere, so they were not known to Europeans until after the voyages of Columbus. The acorn squash probably originated in Mexico and Central America. At first, only the seeds were eaten, as the flesh was considered too hard to be of value. At the time, the flesh was much thinner. Through the years, the North American Native Americans, by selection, developed more fleshy squashes. It is ironic that today, the flesh is valued, while the seeds are very often thrown away. However, squash seedscan be roasted and eaten in the same way that pumpkin seeds are eaten. Just roast on a baking sheet with a little butter or oil until lightly browned. Then sprinkle with a bit of salt. Eat as a nutritious snack!
Acorn squash is very nutrient-dense for its size. It is rich in dietary fiber, while also being very low in saturated fat, cholesterol, and sodium. Acorn squash has significant levels of vitamin A (Cataracts and macular degeneration of the eye can be prevented with proper intake of vitamin A.), vitamin C, and the B-family of vitamins. It’s range of minerals include potassium, magnesium, manganese, iron, copper, phosphorous, and calcium.
As you can probably guess, the potato crop has been good again this year, so we’ve been giving you some every week. Here are a couple recipes for different ways to enjoy them:
Potato-Tomato Gratin 1 Tbsp. olive oil
1 onion, sliced thinly 1 garlic clove, minced 2 Tbsp. water ¼ cup pitted black olives, chopped Approximately 2 cups sliced tomatoes About 2 cups thinly sliced potatoes Salt and pepper 1 tsp. dried thyme 1 cup shredded Swiss cheese (or your favorite kind) Saute onions in oil in skillet until lightly browned and tender. Add garlic, and continue to cook about 30 seconds. Add water and cook until nearly evaporated, about 2 minutes. Stir in olives; set aside. Grease a square baking dish. Shingle half the tomatoes, then half the potato slices. Sprinkle with ¼ tsp. salt, 1/8 tsp. pepper, and ½ tsp. thyme, then onion mixture. Shingle remaining potatoes over onions. Shingle remaining tomatoes over potatoes. Sprinkle remaining ½ tsp. thyme, ¼ tsp. salt, 1/8 tsp. pepper over top. Bake, uncovered, for 1 hour, at 400 degrees. Sprinkle with cheese and continue to bake until cheese is browned and bubbly, about 20 minutes longer. Cool for 20 minutes before serving.
I got the following recipe from my daughter, Sophia, in Wisconsin. She and her husband have a beautiful garden! They are also going to bless us with our first grandchild this coming February! Hooray!!!!
Potato Salad with Mustard Vinaigrette 2 lbs. potatoes, cubed 3 Tbsp. olive oil 2 Tbsp. red wine vinegar 1 Tbsp. Dijon mustard Salt and pepper 14 cup thinly sliced onion Boil potatoes until tender. Drain. Cool. Mix other ingredients, except onions. Toss with potatoes. Add onions. Serve right away or at room temp.
What a lovely rain we had on the day of the eclipse this week! After so much hot and dry this summer, it’s made everything look fresh and green again. Enjoy this last week of August!
“How hard the heart tugs at the end of summer, and longs to haul it in when it flies out of hand.” — from Absolute September” by: Mary Jo Salter
I have to admit the above quote seems somewhat of a contradiction to the quote from last week, musing about the coming of winter and a little rest. But, when it comes right down to it, it is hard to see much of the beauty around us disappear with the 1st frost of September, despite the desire for a little down-time. Hasn’t it been a great season? — Even with so little rain and extreme temperatures. We have very much enjoyed growing healthy veggies/fruits for you in 2017!
In your box: Sweet potatoes A pie pumpkin (This can be baked and used for pie, etc., or used for decor.) Tomatoes (Haven’t they been great this year?!) Potatoes Onions (We are giving you some “keeper” onions, not the sweet Walla Walla. These are full-flavored, with some bite!) Red cabbage (Red cabbage can be use in the same way as green, raw or cooked, providing even more nutrition and anti-oxidants with its red color!) Green peppers Cantaloupe Raspberries
I dug some sweet potatoes a little early this week, because I wanted to get some in your boxes before the season is over. Some may be a little less than perfectly shaped, but they are none-the-less packed with nutrition and yummy flavor. Sweet potatoes are an excellent source of vitamin A, vitamin C and potassium. They are also a decent source of many other vitamins and minerals. The sweet potato helps to balance blood sugar in diabetics. Research shows that sweet potatoes contain adiponectin, which tends to improve metabolism and insulin regulation. Unlike other starchy vegetables, sweet potatoes are considered to be an “anti-diabetic food.” Sweet potatoes were grown in Peru as early as 750 B.C. The Native Americans were growing them when Columbus arrived in 1492. This native plant became a main source of food for early settlers and for soldiers during the Revolutionary War. Sweet potatoes are often confused with yams, but yams are large starchy roots grown in Africa and Asia.
Unlike regular potatoes, sweet potatoes should not be stored in a cool place. Just keep them in a regularly heated room. In fact, when we dig all of them and want to keep them for storage, we cure them in our warm, non-air-conditioned upstairs, which may get to 80 degrees. For storage, they need to be cured at that warm temperature for 2 weeks. Because of this, we are often eating sweet potatoes well into March!
I love sweet potatoes!— just scrubbed (Don’t peel them— the skin has great fiber and nutrients!), chunked up into a casserole dish, sprinkled with a little brown sugar over, lid on, and microwaved until tender. They are also very delicious made into French fry-type sticks, and baked with a little olive oil and salt on a tray, in a hot oven, to make sweet potato fries.
Sweet and Sour Red Cabbage 2 Tbsp. olive oil 2 cloves garlic, minced 1 small head red cabbage, thinly slice, about 4 cups Coarse salt and freshly ground pepper 2 Tbsp. red wine vinegar ¼ cup golden raisins ¼ cup shelled pistachios (or your favorite nut) Heat a large skillet. Add oil and garlic, cook, stirring, for 30 seconds. Stir in cabbage and season with salt. Add ¼ cup water, cover, and simmer until cabbage is tender, about 7 minutes. Increase heat and add vinegar and raisins; cook, stirring, until most of the liquid has evaporated and raisins are plump, about 2 minutes. Stir in nuts and season with pepper.
Pumpkin Bread 1 ¾ cup pumpkin puree ½ cup vegetable oil 3 eggs 1 ½ cups sugar 1 ½ tsp. baking powder ¾ tsp. baking soda ¾ tsp. salt ¾ tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. ginger 2 pinches cloves 2 ¼ cups flour In large bowl, whisk pumpkin, oil, eggs, and sugar until smooth. Mix remaining dry ingredients in separate bowl, then add to wet ingredients, stirring just until mixed. Pour batter into a greased 6-cup loaf pan. In small bowl, mix and additional 1 Tbsp. sugar and 1 tsp. cinnamon. Sprinkle over top of batter in pan. Bake bread for 65 to 75 minutes until a tester poked into center comes out clean. Cool in pan for 10 minutes before removing.
With this final box of the season, Michael and I thank you all for your support, making it a wonderful 2017 growing season! We will still be going to markets through the end of September. Check our website for the times and locations. Or, give us a call or text to stop at the farm and pick up more veggies you may need! Remember to keep eating vegetables! According to the American Institute for Cancer Research, if everyone in the U.S. ate at least five servings of vegetables and fruit a day, cancer rates could fall by as much as 20%!