Fourth week of July

harold picking scallions

















(right) mike and graham picking rocks
(above)Laurelyn, julie, garrett, and evelyn twining tomatoes



We are pleased to say that the CSA event on Saturday went on despite the heat and humidity being quite high. We twined tomato plants, we picked up rocks (not glamorous, but helps keep our equiptment from being beaten up and would have taken us most of a day to do), we feasted on zucchini dishes!, and we even played a little bit of bocce ball amid the rain drops that were falling. We had grilled zucchini spears topped with rosemary, dill, and parmesan cheese, a crustless quiche with enough zucchini in it to almost be like a crust (tasty!), pasta with swiss chard and carmelized onions, and pasta with pesto/zucchini sauce. We were all glad to see that one attendee was brave enough to bring dessert, but that he choose to make a raw blueberry pie that blew us all away, rather than a zucchini pie! I hope to post that recipe and others that we enjoyed at the pot luck some time soon.





We've been making due this week without our refridgerated truck this week but think that we will have it back before too long-- both for its normal job of keeping our produce cool here at home and soon for its new job of going to market with that produce in it.





Our friend, Steve, farms in Pine City and he had a pretty major hail storm this week. We've been sending him good vibes as he waits to see what will recover from the damage and what will prove too pummeled to come back.



Announcements:
Garlic harvest time is just around the corner and we want to invite anyone who is interested in helping with the harvest and curing process to do so. We will soon have a posting to let you know what date we plan to start the harvest.



This week’s vegetables:
Cabbage
Lettuce Mix
Cucumbers
Summer Squash/Zucchini
Fresh Garlic
Potatoes
Celery
Kale/Collards
PYO Beans






Next week’s (expected) vegetables
Swiss Chard
Tomatoes
Onions
Summer Squash/Zucchini
Cucumbers
Beets
PYO Cherry Tomatoes
PYO Beans





Collard Greens and Carmelized Onions:
1 Bunch Collards, sliced into bite sized strips
1 T olive oil
1-2 onions, sliced into thin crescents
1-2 cloves garlic, minced
Salt to taste
In a skillets heat oil and add onions, cook on medium for 15 or 20 minutes until golden and sweet. Add garlic and cook 2-3 minutes.
Meanwhile, boil 2-3 cups of water in a pot with a lid, add collards, cover and cook on high for 8-10 minutes, stirring occasionally. Greens are done when they turn bright green and are tender, don’t over cook!
Add greens to onions and garlic, season with salt to taste, drizzle with more olive oil if you wish, and serve.
From greens glorious greens






Quick and Easy Grilled Kale:
This recipe is good on a stovetop or outdoor grill
olive oil to brush grill
1 bunch kale
2 T white wine vinegar (herb flavored is nice)
Salt and freshly ground pepper to taste
Heat grill to medium high. Wash and chop kale
Brush grill or foil covering grill with olive oil and add kale. Using metal tongs, mix greens to allow them to cook, about 1 min. Add vinegar, salt and pepper and cook 2-3 more minutes until wilted and tender.
Serve immediately.
From greens glorious greens


have a superb week! Liz and Matthew