September 7, 2012 

letter head csa
sunflower
People also leave presence in a place even when they are no longer there.
  FULL SHARE DELIVERY TO ALL LOCATIONS  
HALF SHARE DELIVERY FOR
FREDERICK, SILVER SPRING, DC, TAKOMA PARK and BERKELEY SPRINGS
 
Nourishment 
 
 
Flower Child
Love Grows 

The Garden was graced last weekend with many visitors.  I feel such gratitude for witnessing visitors eat from the nourishment provided, but even more so by the nourishment the beauty of the garden provided our hearts and souls.  As a kids' camp counselor, the garden is naturally where I gravitate for activities.  We visited the laying hens and took tastes as we walked through, but mostly I enjoyed the art!  Inspired by Andy
Flower Mandala
Flower Mandala
by Maryam, ZuZu, and Rabia 
Goldsworthy's images and a book called Fast Food (race cars and such made from veggi's), we created our own garden art.  From flower mandala's to green pepper rocket ships, I hope you enjoy the images of the amazing creations the imaginations of the children conjured up. 

Each creation was so unique, the earth was our canvas, we took nothing but our bodies and left nothing but beauty.  I thought it would be nice to share in hopes it may inspire your creative side.  You could leave your own image along a park walkway for an unsuspecting passerby to stumble upon. 
Pepper rocketship
Hot Pepper Rocket by Salim  
If you are tired of green beans, maybe they could become runners for a green pepper rocketship...or you could just enjoy these images, while munching on your share.

Hope they bring a smile!

Not only do the flowers bring beauty, fun, and joy, but they provide nourishment to many pollinators.  All sorts of winged creatures are abound in the garden.  This provides wonderful support for all the squash plants in the garden, as they need good pollination to produce a lot of fruit.   Hopefully all those pumpkins will be ripening up soon for your fall share.  Jesse spotted some orange today! We are glad to see they have a welcome habitat. 

Sunflower Art
Flower Garden by Eyrie, Musa and Abdu'Salaam 
 
 

This Weeks' Share 

Lettuce is beginning to make a return!  One bed is ready to cut, with another on the way.  We have enough to share a small bag of the young lettuce mix with hopes that it will continue rise up for the coming fall shares.  A few leaves of basil would be a nice addition to fresh salad!  A row of beets are also ready for harvest.  I enjoy streamed beets on a fresh salad.  When I am not in the mood to prepare beets, I put them in a juicer, tops and all, with a couple of carrots, an apple, and a chunk of ginger.  The depth of color the beets add to the juice feels very invigorating to me.  Of course, you can conjure up your own concoctions. 

Flower Spiral
Joyful Spiral by Kyle 
We'll share some celery this week as well.  We are experimenting with celery growing and must say it will not resemble the celery you get from the grocery store.  I am not yet sure how that is done!  It is however, still yummy, and would make a great soup stock.  In researching growing celery from seed, Jesse found a site that said "people grow celery for the challenge alone."  This is the third year we've attempted and the first we have some to share, and we are happy about that. Stay with us a few more years and it may get better :o) 


We still have green beans!  A new variety is in fruition for this weeks share, so hopefully it will be a welcome change.  The "horticot vert" or french green bean is a more slender and slightly sweeter variety than the provider bean we have had the last few weeks.  I find they are better to munch
on raw.  The kitchen staff during the event prepared them sauteed with coconut oil and lots of coriander seed.  It was delicious.   
The tomatoes are still producing and will be included in this weeks' share, along with more bell peppers, hot peppers, and garlic to spice things up.  
  
Two more weeks till fall!  We are grateful for a full enrollment for the fall CSA.  We are offering a few slots to new members.  The fall is great opportunity to "sample" a CSA, as it is a shorter season.  If you have a friend or neighbor who would like to try it out, please have them contact me.  We are also accepting donation shares to be sent to our local food bank, which is very appreciative to receive organic produce, as it is in short supply in this area.  If you would like to donate a full or partial share, please let me know.
Love Leaf
 First signs of Fall by Halima
 

  
    
Thank you for joining us this season to share in the harvest and all of it's beauty, nourishment, and healing.  

Please contact us any time with questions.  You are always welcome to come visit!

  Amin and Halima2
Peace and Blessings~

Halima Willett
halima.willett@gmail.com 
717-573-2956


Fall CSA
September 22nd thru November 10th
carrots
 
We are inviting new members to join us for the Fall season!  

 Space is very limited!
The fall season is a great opportunity to "taste" the CSA experience, as it is a short season.  If you have a friend or neighborhood who may benefit from a share, please invite them to join us.

Support local agriculture while receiving the healing nourishment it provides. 
 
This Weeks Harvest
lettuce header

Bunch of Beets 
Pac Choi &/or Collard Greens 
Little bit of lettuce 
Tomatillos 
Heirloom Tomatoes 
Green Peppers 
Hot Peppers 
French Green Beans 
Celery 
2 bulbs of Garlic
Bag of Basil


Chilled Tomato and Fresh Basil Soup

Tomato Horn Worm

  

"This soup is great chilled, but if you don't have time, just serve it a room temperature, and it will still be great! This soup can be assembled in about 5 minutes and left to chill a bit in the fridge while you get the rest of the meal ready.  It is a very low calorie and nutritious soup, but it certainly doesn't taste as though you are sacrificing flavor for health here!"

*** 

2 lb of fresh tomatoes 
1/4 of a small onion
4 tablespoons fresh basil
3 tablespoons extra virgin olive oil
2-3 tablespoons balsamic vinegar
Salt and fresh cracked black pepper to taste

Pop all your tomatoes in a blender with the onion, and puree until smooth. Strain to get rid of any skin, or don't bother, if you don't mind the tiny flecks of tomato skin throughout.
Add the olive oil and 2 tablespoons of the vinegar, and add salt and pepper to taste. The amount of vinegar will depend on the acidity of the tomatoes, but you are looking for a good balance, a rich tomato flavor with the complex sour undertone of the vinegar. Add more to taste.
Chill for an hour or more until you are ready to serve.
Ladle into bowls and top with the basil leaves, sliced as finely as possible. Garnish with a drizzle of extra virgin olive oil, and serve.
This soup cries out for great flavorful crusty bread. If you are BBQing, try rubbing a bit of olive oil on cut slices, and grilling until browned and crisped. Rub the grilled bread with a cut clove of garlic and serve with the soup.
This soup is what makes summer eating so great. Quick fresh and flavorful; using the best of local produce. Try this 5 minute recipe!



Bruised Greens and Sunflower Seeds

 

Remove stems from a bunch of kale or collard greens. Wash thoroughly and, with water still on leaves, sprinkle with salt and squeeze and tear greens into small pieces. Make a dressing by blending onion, curry powder and lemon together. Pour over greens and sprinkle with sunflower seeds. Add cooked or sprouted grains or beans if you like. This salad is best after marinating for at least a few hours.


For more recipes like this...
I found this website to be inspiring, in my hopes to create such an information center for our members. 
This link will guide you to a Tuscon CSA site that has lots of information about "Greens" and loads more!

As we are including both collard greens and pak choi in your share this week, I wanted to share this link for both nutritional information, recipe ideas and a general overview of how to prepare different types of greens.