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Newsletter
Summer Share #9  
July 27- August 2, 2015

 

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Table of Contents 
 (Click on the links to go directly to an item or scroll down.)


 

Calendar & Reminders

Box Pickup - to help you find your box more efficiently, your name is now posted on both the front and back sides in a bright color. Please take the box with your name on it.

Sunday, September 20 - Bike the Barns Event. 
http://www.csacoalition.org/news/2015-bike-the-barns/

All produce is soaked, sprayed off or dunked in cold water to remove dirt and to cool it down. However we recommend washing the produce in your box before eating it.

Please remember to return your empty box each week. We are getting lots of boxes back - Thanks everyone!!!

Previous editions of our newsletter are on our Facebook page. https://www.facebook.com/pages/My-Fine-Homestead/145013635612327

This Week's Box

Please note: This is the produce we harvested and packed for Thursday's shares. The Saturday and Monday boxes will be similar but may change depending on produce availability.
 

Full Share:  (Brown Wax Box - take the one with your name)

Green Beans - 1 lb
Zucchini - 2 
Yellow Summer Squash - 1
Green Striped Summer Squash - 1
Slicing Cucumber - 5 (See tabouli recipe in this newsletter.)
Tomatoes - 2 These are the early tomatoes - first of the season from the greenhouse where they ripen more quickly.
(See tabouli recipe in this newsletter.)
Cauliflower - 1  
Kale or Chard - 1 bunch
Parsley -1 big bunch -
add lots (or a little) to salads, use as a garnish, or munch sprigs. It is known for settling the stomach, cleansing the blood, refreshing the palate and piquing the taste buds. It is a chlorophyll tonic and a carotene powerhouse. (See tabouli recipe in this newsletter.)
Kohlrabi - 1  
Green Pepper - 1
Wild Mint - 1 bunch Liam harvested this wild mint that grows by our creek for your box especially for the tabouli recipe, but you can use it however you'd like. 

 

Half Share: (White Wax Box - take the one with your name)
 

Zucchini - 2 
Yellow Summer Squash - 1
Slicing Cucumber - 4 
(See tabouli recipe in this newsletter.)
Tomatoes - 2 These are the early tomatoes - first of the season from the greenhouse where they ripen more quickly. (See tabouli recipe in this newsletter.)
Cauliflower - 1  
Parsley -1 big bunch - add lots (or a little) to salads, use as a garnish, or munch sprigs. It is known for settling the stomach, cleansing the blood, refreshing the palate and piquing the taste buds. It is a chlorophyll tonic and a carotene powerhouse. (See tabouli recipe in this newsletter.)
Kohlrabi - 1  
Green Pepper - 1
Wild Mint - 1 bunch
Liam harvested this wild mint that grows by our creek for your box especially for the tabouli recipe, but you can use it however you'd like. 
 .

Contact us with any questions on the contents of your box or for ideas of what to do with them. We are always happy to talk "food" with you!

On the Farm . . . what's happening this week in words and pictures.

We had a great farm party on Sunday. The weather held out. Rain threatened in the morning but didn't materialize, and the clouds kept it pleasantly cool. We had a nice turn-out of share members, neighbors, friends, and family. And the food was tasty - brats, pasta and fruit salads, zucchini bread and cake, banana bread, seasoned pretzels, brats and hotdogs and more. 

It was fun visiting, talking about the crops in the field and sharing the farm. We really enjoyed having everyone over and will certainly be doing it again! A big thank you to all who helped with set-up, take down and taking photographs so we can remember this day!

Zucchini Bread
(from Michele Bindl)

 
1 ½ pounds grated zucchini
1 ¼ cups brown sugar
¼ cup oil
2 eggs
1 tsp. vanilla
1 ½ cups flour (can use 2 cups instead of wheat flour)
½ cup wheat flour
1 Tbsp. cinnamon
½ tsp. nutmeg
1 ½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 Tbsp. white sugar
 
Grate zucchini (no need to peel).  Put in a towel and squeeze the liquid out.
 
Whisk brown sugar, oil, eggs & vanilla until well blended.  Add zucchini to wet ingredients and stir.
 
Combine dry ingredients.  Add dry ingredients to wet ingredients and fold in until well combined.
 
Put in a greased loaf pan.  Spread in pan.  Sprinkle white sugar on top.  Bake at 325 degrees for 65-75 minutes.  Until a toothpick comes out clean.  Cool and enjoy.
 

Chocolate Zucchini Cake
(from Barbara Fullmer)
Adapted from a recipe by Deborah Wunnicke


           Preheat oven to 350F              Grease a 9x13 baking pan
          Sift together dry ingredients and set aside:
·        2 ½ cups white flour
·        ¼ cup cocoa powder
·        1 tsp baking soda
·        1 tsp cinnamon
·        ½ tsp salt
In another mixing bowl, cream together:
·        ½ cup butter, softened (1 stick of butter)
·        ½ cup oil (such as safflower or canola)
·        1 ¾ cup granulated sugar
Add to the butter, oil, and sugar mixture:
·        3 eggs, beat well after each egg
·        1 tsp vanilla extract
·        2 cups grated zucchini (about 2 medium zucchinis)
Mix in dry ingredients, alternating with:
·        ½ cup regular plain yogurt (or buttermilk, or sour milk)
When the batter is mixed together, add:
·        1 cup semisweet chocolate chips
·        ¾ cup chopped walnuts (optional)
Pour batter into buttered cake pan.  Bake at 350F for about 40 minutes, or until a tester comes out clean.
When the cake is cool, sprinkle with powdered sugar (optional).
This cake freezes well.  I generally make extra and freeze some for later.
 
 
Tabouli
 
1 cup water
1 cup fine cracked wheat
1/2 - 1 cup minced fresh parsley leaves
1/4 - 1/2 cup minced fresh mint leaves
1/4 - 1/2 cup finely chopped yellow onion
2-3 tomatoes, diced
1-2 cucumbers, seeded and diced
3 tablespoons olive oil
3 tablespoons lemon juice, or to taste
1 teaspoons sea salt

In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.

FairShare CSA Coalition is launching their second Partner Shares Donation Drive. It started July 20 and runs through Friday, August 7! The Goal: Raise $5,000 to support the Partner Shares program.

What is the Partner Shares program?

Partner Shares is a cost-sharing program that provides financial assistance to limited-income households for purchasing CSA vegetable shares.

For eligible households, FairShare will contribute 50%, up to $300, toward the cost of shares from FairShare-endorsed CSA farms. Only on-farm produced shares are eligible.

The participants take on the responsibilities of being a good CSA member of the farm of their choice, and work with FairShare to complete an affordable payment plan for the remaining cost of their share.

If you'd like to donate to the Partner Shares Drive, you have two options:
  • Donate Online
http://www.csacoalition.org/news/share-the-seasons-bounty/
 
  • Donate by Mail
Please make checks payable to ‘FairShare CSA Coalition’ and mail donations to:
 
FairShare CSA Coalition
303 S. Paterson St. #1B
Madison, WI 53703

 
“Thank you, Partner Shares! We wouldn’t have been financially able to participate in a CSA without you! The whole family loves to see what yummy & colorful surprises we get to eat each week!” ~Heather R., Partner Shares Farm Member

Help us raise $5,000 so that more families can enjoy the bounty of the season by joining a FairShare CSA farm!
Find out more about the Partner Shares program.
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