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Greetings and Salutations CSAers!
Hello to another week of veggies, fruit, eggs, cheese, bread and whatever else you have ordered this season. As I mentioned in last week's newsletter, we have begun getting into some of the summer's favorites like sweet corn, cucumbers, and tomatoes, of which you will see more and more of as the summer continues.
The sweet corn being organic will at times have worms at the tips of the ears, they like the earwigs in the peaches will not inflict terminal damage onto you or your corn. The fact that the corn can sustain life outside of our own is a good thing, this is at the cornerstone of organic agriculture. Organic corn with zero chance of tips worms outside of a smaller plot in your backyard is next to impossible. If you find a tip worm nestled in the...you guessed it, the tip of your corn simply cut the the area that the worm had taste tested for you. If you throw it away you have simply let the worm win, for now he will now enjoy the rest of the ear as the corn is perfectly fine to eat. You will from time to find find a worm, a slug, an aphid, a spider, or some other insect living in the veggies we send you, despite how scary they look to you, think about how scary you look to them. Always keep in mind that we grow food in a living world and we choose to do so in an organic fashion, which means we do not spray our crops with poisons to kill them and potentially harm you, your families, the soil, the water and the other species of insects, mammals, birds, or fish that may come into contact with along the way.
I have put together recipes this week for some of the stuff you will get on regular basis that you find yourself struggling to know what to do with each week. Taking the basic veggies you see each week and trying new things will open doors that you never knew existed. The recipes will show you new and different ideas to do with food you have known for years, but don't stop there, take what you try and give it your own spin, and if you do, let us know for we love to learn from you too.
The boxes were quite full last week, so they may be a bit smaller this week, and as always if you don't receive something, or something doesn't look quite right, please contact us at Howdy@grantfarms.com.
This weeks shares may look something like this:
Single Share: Baby salad greens, green onions, red beets, sweet corn, *cherry tomatoes, cucumbers, summer squash.
Couple Share: Baby salad greens, green onions, cooking greens, cabbage, red beets, sweet corn, *cherry tomatoes, cucumbers, summer squash.
Family Share: Baby salad greens, green onions, cooking greens, cabbage, red beets, sweet corn, *cherry tomatoes, cucumbers, summer squash.
Single Fruit Share: One 1/2 peck bag of peaches
Double Fruit Share: Two 1/2 peck bag of peaches
The peaches this week are from Brian Cox (Big Bear Orchards), Brent Harrison (Kokopeli), Ellen Wilson (Colorado Peach Company), Thomas Cameron (Rancho Durazno), Kris Kropp (First Fruits).
Bread Share: Sourdough
Mouco Cheese Share (one round per share): ColoRouge
Haystack Goat Cheese Share (one log per share): Green Chili
Windsor Dairy Cheese: Nahku Cheddar
Mushroom Shares: Either Shitake or Oyster
Contents of the box may vary depending on weather, timing of the harvest and the whim of the farmer!
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August 20th - A Night in The Park
Click HERE For Info |
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August 27th - Field to Fork Dinner
Click HERE for Info
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Judy's Zucchini Pickles
 1 pound zucchini, washed, trimmed, and very thinly sliced 1 medium yellow onion, very thinly sliced 2 tbs fine sea salt
2 cups apple-cider vinegar
1 cup sugar
1 1/2 tsp dry mustard
1 1/2 tsp slightly crushed yellow mustard seeds
Scant 1 tsp ground turmeric
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Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
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Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
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In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
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Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.
~Compliments of Judy Rogers of Zuni Caf; in San Francisco
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Zucchini Spiced Bread
Nonstick cooking spray
1 lrg zucchini
1 cup packed light-brown sugar
2 tbs granulated sugar
2/3 cup vegetable oil
2 tsp vanilla extract
2 lrg eggs
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
3/4 tsp salt
Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
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Who's Your Farmer?
Your CSA Team!
Sex is good, but not as good as fresh, sweet corn. ~Garrison Keillor
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Sauteed Cucumbers
1/4 tsp salt
Chopped dill, or parsley
Peel the cucumber and cut into large chunks. In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally until tender, about 5 minutes. AServe sprinkled with dill or parsley.
~Compliments of Martha Stewart
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Peach Gazpacho
1/2 to 3/4 cup water
6 ripe peaches (about 2 1/2 pounds), peeled, halved, pitted, and cut into chunks
1/2 medium cucumber, peeled, seeded, and cut into chunks
1 small garlic clove, minced
1 tbs champagne vinegar, plus more to taste
2 tbs extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 tbs coarsely chopped fresh flat-leaf parsley or cilantro
Garnish: finely chopped red bell pepper and Hass avocado
Pulse 1/2 cup water, the peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours.Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil, and sprinkle with salt.
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Grandma's MouCo ColoRouge Biscuits
2 Cups Flour
1/2 tsp. Baking Soda
2 tsp. Baking Powder
1/2 tsp. Salt
6 T. Butter
1 tsp. sugar
1 Cups COLD Milk
(Could also use some buttermilk)
Half a MouCo ColoRouge
1 tsp. yogurt
Preheat oven to 475 adjust one rack to the center. Whisk the dry ingredients together. Combine milk, yogurt and melted butter and stir until the butter forms small lumps on the top of the milk. Cut the ColoRouge into small pieces. Using a rubber spatula mix dry & wet ingredients with the cheese in a bowl until combined. Pull out half cup pieces of the dough and place on parchment paper on a baking sheet. Be careful not to overwork the dough or compress it when handling, any roughness here will result in a loss of the cool flaky texture (about 12 minutes).
These also go great as a bread for stews and soups.
Try making a little garlic butter to replace some of the butter in the recipe...careful not to completely wipe out the ColoRouge flavor and complexities...but a little is good!
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Beet Chips
2 medium beets1 teaspoon extra-virgin olive oil Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack to cool. You can add dry seasonings of your choice.
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