Wednesday, August 21, 2013

CSA Newsletter

Sunflowers and dent corn
Greetings from the Garden!  This box has tomatoes, cucumbers, zucchini or zuchetta, peppers, Asian eggplant, red cabbage, bulb fennel, carrots, beans, beets, broccoli side shoots, crab apples, basil.

Field Notes.  The rain a week ago was great.  We could use more.  It has been a lot less than the ideal one inch per week.  Ken has been cultivating and irrigating.  We have had lots of help this season, and we appreciate it.  Ken is feeling better, but is still a long way from 100%.

Bees in the Sunflowers

Last week I took this photo in the garden and posted it on facebook.  A friend "stole" it and now it comes up with her name.  What fun and how flattering - I take snaphots, not photos...

This week I did the Saturday Amery Farmers Market.  If we have surplus, we may do it again.  Farmers Markets are the most risk and least profitable of marketing options.  It is not our first choice as we would rather be on farm growing rather than on a parking lot.  If you know of people who would like to join the CSA or online ordering group, please let them know about us.

Zucchini plant
From the Kitchen.  Last week I came home from doing deliveries and Ken had made a summer bake.  He likes to use a flat platter or pan so the vegetables bake rather than stew.  He used Walla Walla sweet onions, eggplant, zuchetta, garlic, peppers, and tomato with some grated cheese on top.  He bakes so the vegetables bubble and the cheese browns.  He prefers this bake style ratatouille, and I agree.

Walla Walla sweet onions are a large juicy and sweet variety.  They are not the firm storage onions.  Each season the first time I cook with them Ken accuses me of adding sugar to the dish they are in - that sweet.  I use them in salads or cook them.  Ken fried some to go with some pan fish a friend caught and gave us.  Delicious.

Tomato sauce, tomato juice, last applesauce and first apple juice
Ken canned one batch of tomatoes - a neighbor came by and bought the rest of the canning tomatoes on Saturday.  Ken has figured out a way to get juice and sauce without boiling down and caramelizing the tomatoes - it is a close to fresh tomato taste.  He is also working on a tomato ketchup that also captures a fresh tomato flavor.

'Til Next Week, 

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