| What's Growing This Week | |
Tomatoes
Sweet Corn
Cherry Tomatoes
New Potatoes
Carrots (S)
Basil (S,L)
Peaches/Nectarines (S,M) #
Red Onions (M,L)
Summer Squash (M,L)
Beets (M,L)
Cucumbers (L)
Watermelon (L)
Apricots (L) Apples(L) Red Grapefruit (L)
Items may be substituted without notice.
# -- In addition to our own fruit, there are also white nectarines from QAI certified organic Twin Girls in Yettem. |
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| Storage Tips | |
Tomatoes and Peaches should be stored outside the fridge until eaten. Refrigeration will turn them mealy.
Basil should be stored either in a glass of water outside the fridge (like flowers) or in a sealed plastic bag in the produce drawer.
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Contact Us:
| terrafirmafarm.com csa@terrafirmafarm.com
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| CSA Rates 2011 | Boxes are charged on Monday for the week's deliveries at:
$14 Small $24 Medium $32 Large
For a payment of $300, get a 3% bonus. Your account balance will be $309.
For a payment of$850, get a 5% bonus. Your account will be posted as $892.00
For a payment of $1,400, get a 7% bonus. Your payment will be posted as $1,498. Vacations are charged weekly when notice is given as a fee, no charges occur during the vacation week.
$4 Small $8 Medium $11 Large
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Payments, Billing, and Changes
| Schedule vacations, change box sizes, make payments or sign up for autopay by logging in to your subscriber account at terrafirmafarm.com
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News From Terra Firma Farm
Community Supported Agriculture
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Greetings! We frequently get requests from subscribers to include "next week's box list" in the newsletter each week. Believe me, we would love to be able to accurately predict next week's box a full seven days in advance -- "Crystal Ball" is the top item on our Christmas wish list every year. Unfortunately, despite almost twenty years in the CSA business and hundreds of hours of annual planning, we are frequently outsmarted by the crops and the weather. I have learned from years of experience not to make statements in the newsletter like"You will get tomatoes next week" (for example), lest a freak tornado or hailstorm wipe out the crop. There is a secret decoder embedded in each week's newsletter, though, one which often gives major hints as to the contents of the following week's Small and Medium boxes: The contents of the Large box. If you've ever grown vegetables or fruit, you know that plants do not erupt into abundance overnight. Rather, they begin with a trickle, whether it's a strawberry plant where a single berry ripens a week or two before any of the others, or a kale plant with just one leaf big enough to harvest. On our farm these crops often don't even justify harvesting, except by myself or Paul Holmes as we are walking the fields. Finding and eating the first handful of strawberries or tomatoes of the year is one of the great pleasures of our jobs. One of the trickiest parts of growing produce, whether in your backyard or on thousands of acres, is getting the amount right. We size our fields so that when they are at full production, we have the right amount for all our CSA boxes. Then we add ten or fifteen percent, Mother Nature's "cut". But somewhere in between the first basket/pound/bunch and the many hundreds that we need to provide for our subscribers, there is an awkward stage. More than we can eat ourselves, but not enough for everyone. Thankfully, we have our Large box subscribers. Despite our continuing efforts to encourage our customers to "size up", Large boxers remain a small minority. Thus, when we have 100 ripe watermelons this week in a field that will likely produce 1000 melons next week, we have a home for them. In this way, the Large box list may often serve as a "coming attractions" column for the other boxes. This is not always the case, though, since crops tend to tail off gradually. When they do, the Large boxes may receive them for a week or two longer than other boxes. Other times, we may have an almost-total crop failure -- like in our apricots this year -- and still have enough to send to the Large boxes once or twice. There are two clues in this week's Large box list hinting at future items in the rest of the boxes. No special tool is needed to identify them: all the information you need to decode them are contained in the last six paragraphs. Good luck and good eating. Thanks,
Pablito |
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In your boxes
There are both Sweet Corn and Tomatoes in everyone's box this week, and more will be coming next week. Beginning this year, we are growing only "Bi-Color" corn, the half white/half yellow type. This decision makes our lives much less complicated without sacrificing subscribers' experience of getting fresh sweet corn most weeks through the summer. One note about the corn: we pile ice on the ears as soon as they are picked to keep them fresh. Unfortunately, the well water we use to make the ice has a high level of natural salts (calcium chloride) in it, and when the ice melts, it leaves the salt residue behind as a white powder on the corn husks. Obviously this doesn't affect the corn at all, but every year we get questions about it. There's nothing simple about Terra Firma's tomato field, a mishmash of 15 or more varieties ripening at any given time. Since we're just over a week into the season, most of the tomatoes we are picking right now are early-ripening hybrids -- your standard red tomatoes. As the season progresses, you will start to see more of the interesting colors and shapes of the heirloom varieties. Potato harvest has begun in earnest at Terra Firma, and you can expect to see spuds in your boxes regularly. "New Potatoes" like the ones in your boxes this week are coming to you fresh from the ground. This means they are more tender and less starchy than potatoes that have been stored for a while. But they also have delicate skins that are easily -- and usually -- bruised or cut during the harvest. New Potatoes will not keep well, even when refrigerated, eventually developing brown spots and getting soft. You should use them within a week and absolutely store them in a plastic bag in the fridge until you do. We like to boast a bit that we always have Watermelons in time for the 4th of July. So our farmer pride was wounded slightly that we failed to get any of these classic Independence Day fruits into your boxes prior to the holiday. But we did pick the first ripe ones on Monday -- just enough to include in the Large boxes this week (as discussed above). So we are still claiming a perfect track record.
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Recipe -- Scalloped Skillet Spuds Because they are less starchy, new potatoes don't get mushy even when cooked at high temperatures. Because they are sliced super thin in this recipe, it takes under 15 minutes to cook. Carefully wash 1-2 lbs. new potatoes. Cut them in half lengthwise, then place cut side down and slice paper thin. Place in a bowl and toss with 1/4 t. salt. Very thinly slice red onion to make 2 C. Heat 2 T. olive oil in a cast iron skillet and add the onions. Saute them until they begin to brown, stirring frequently. Add the potatoes and spread them out in the pan. Saute on medium heat, stirring ever 3 minutes or so until they are nicely browned. Grate 1 C. sharp cheddar cheese, sprinkle over the potatoes, and lower the heat. When the cheese is melted and begins to brown at the edges, the dish is ready to eat.
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