Serenbe Farms
  CSA Newsletter and Recipes 4-19

September 8th, 2009
Important Info:

Summer shares end on September 15th and Fall shares begin on September 29th!  Full shareholders: we will take a break the week of September 22nd (but the fall portion is included).  Contact Paige if you're unsure which seasons you purchased.   
 
If you have a spring summer share please renew your membership by either purchasing a full fall share ($275) or a half fall share ($175) + tell your friends!  We've still got 15 spots available.
Farm News from Natalie

The other side of our pest problems:


parsleywormparsleywormLast week, looking around in the parsley we planted by the greenhouse, Brandon pointed out these caterpillars that were destroying the plants:  Fat, juicy things that somehow managed to blend in, despite its neon green coloring and bright yellow specks.  Our reaction?  Get them out of there.  Caterpillars and other soft bodied larva are what seem to enjoy fresh produce about as much as we do.  We have spent a lot of time respectively cutting up (in the tomatoes) and squishing.  But eventually these creatures transform into something else:  egg à larva à pupa à adult beetle or butterfly or moth.  This last step I'd forgotten about since stepping into vegetable production mode.   

If those beautiful creatures that form wings and fly away would just do that and not create more larva, then they would be fine.  The butterflies and moths themselves don't eat our parsley.  Butterflies and moths have a proboscis which acts as a straw, sucking up nectar.  I learned this from the movie appropriately entitled La Lengua de las Mariposas. The tongue is tightly coiled up in their mouths, like a watch.  In saying this, the science teacher opens the minds of his children and nature takes on new life.  That's a plug for the movie, I recommend it.  Some moths don't even have mouths!  It's the beetles and the larva that cause the problems.  They just try to mate as fast as possible before they get hungry.  
The name for our parsley lover is the black swallowtail caterpillar - a butterfly in the making.   
 
As caterpillars grow, they grow out of their skins and shed them like snakes.  The time between sheddings is called an "instar".  Caterpillars can have between 5 and 10 "instars".  As they change into their larger outfits, they can change colors and/or add or accessorize - they can add or take away various appendages (such as the red horn on the tomato horn worm). 

Talking to biologist and CSA member Valerie, I learned that folks plant vegetables as bait, in order to attract and encourage various butterfly and moth populations!   She is not concerned about any vegetables in the end.  What a different way to look at things.  Volunteer Stephanie who is on the road to being a master naturalist and also an avid gardener, stumped me by saying she too plants things for the butterflies.  So there is some compatibility.  Talking to Paige about the bronze fennel (another favorite of the swallowtail), it turns out that we too compromise.  Because the bronze fennel did not do very well in the spring, we are going to donate them to the encourage-the-butterfly cause.  They get to stay!        

This week at the farm:

Green beans are back!  Watermelon are as strong as ever.  Okra is growing taller than ever - over 7 ft tall, and I can't talk about okra, without saying that our friends Gumbo and Shrimp (the ducks) are doing great. 

This week's share:

Tomatoes!! (heirloom and hybrid mix)
1 melon
1 colored bell pepper
1 bu herbs
1 bu basil
1 lb eggplant
1/2 lb okra
3/4 lb beans
+more!

PYO flowers
Yoga at Serenbe with Farms Volunteer Stephanie Pearce
 

Tuesday, Noon - 1:15 p.m. at the Serenbe Institute Studio; occurring every Tuesday. 

Please bring your own yoga mat & water.  Classes are Drop-in. Serenbe residents: $10; Non-residents: $12.  If you have a family of 4 or more, each additional person is $8.  Contact Stephanie Pearce for more information:  678-772-5192.

Become a friend of

Links
www.serenbefarms.com

www.georgiaorganics.org
www.slowfoodatlanta.org
Important Tidbits

--Always remember to wash your veggies.  No chemical residues I assure you, but you may find bug residues or dirt.
--Sign up now for our fall/winter share option!(included in full shares) 

--Volunteer on the farm!
Thursdays are volunteer days so come on down and get dirty (and maybe even learn a thing or 2)!
Green Beans Almondine (with an Asian flair)
 
3/4 lbs. fresh green beans
2 cloves garlic
5 almonds, sliced
1 tbsp. olive oil
Tamari or soy sauce to taste
Wash green beans. Cut off ends. Slice or cut the way you prefer. Steam until just done. Saute garlic in olive oil. Add almonds. Toss green beans in this mixture to coat. Add tamari or soy sauce to taste and serve.
Stewed Tomatoes with Butter Toasted Croutons Recipe   
 


Posted by Elise on Sep 28, 2006--from www.elise.com

stewed tomatoes

Ingredients
Tomatoes
3 cups cored, peeled, roughly chopped, fresh, ripe tomatoes (about 2 lbs)
2 Tbsp unsalted butter
4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 basil leaves, chopped
Croutons
2 or 3 slices of crusty French or Italian bread, cut into 3/4-inch cubes
1 Tbsp butter
Garlic salt
Method

1 Put peeled, chopped tomatoes, butter, sugar, salt and pepper into a small saucepan. Heat to a simmer, then reduce heat to medium-low. Let simmer for 20-30 minutes or until tomatoes are cooked, soft, and the flavors have blended. Add chopped basil and add more butter, sugar, salt and pepper if needed for balance.

2 Melt 1 Tbsp butter in a small frying pan on medium heat. Add the bread cubes, arrange in a single layer on the pan. Let gently cook on medium heat so that the bread dries out and gets slightly toasted. Turn pieces over to toast other sides. Cook for about 10 minutes or until the croutons are crunchy dry, and slightly toasted. Sprinkle with garlic salt. Remove from heat.
Serve stewed tomatoes with a few croutons on top of each individual serving, and the rest of the croutons available in a small bowl to add as desired. Serves 3.