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Newsletter
Summer Share #14  
August 31 - September 6, 2015

 

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Bill gets a little help carrying the sign back to the van after Saturday's farmers market.

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


 

Loving a baby bunny!

Calendar & Reminders

1. With the warm weather predicted this week, we advise picking up your box as soon as you can to prevent your produce from wilting.

2.
Save $10 on Winter Shares when you signup by September 30. http://www.myfinehomestead.com/2015-shares Madison pickup available.

3. We have extra, not quite perfect tomatoes. Price for farm members is $15 for a 1/2 bushel (about 20 lbs or one of our white half share boxes).  Smaller amounts also available. We will bring your special order with your regular box. The price for non-members is $20 per 1/2 bushel.

4. Broiler chickens available for sale. Pasture raised, fed organic, soy-free grain & antibiotic-free. They weigh 3 to 4 lbs each and cost $15.50 each. Call or email me if you'd like to purchase one or more. If you are a MES or Yearly member and are ready for more chicken - let me know.


5. We rinse your produce however we recommend washing the produce in your box before eating it. 

6. 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:  (Black Plastic or Brown Wax Box - take the one with your name)


Radishes - 1 bunch
Mixed Baby Leaf Lettuce with Beet & Chard Leaves - 1/2 lb
Tomatoes -  1 Valencia (orange) heirloom & 2 Amish Paste & 4 slicers
See recipe for salsa or sauce in this newsletter.
Cherry Tomatoes - 1/2 pint
Zucchini/Summer Squash - 1 or 2 small Great sliced, steamed and stirred into the finished tomato sauce recipe in this newsletter.
Baby Red Potatoes - 1 lb for EOW members Great steamed in a covered pan with nothing more than their own moisture plus butter & sage (several leaves).

Bell Pepper - 1 green
Snacking Peppers - 4 assorted colors (mini yellow, orange, & red bell (sweet)peppers)  Use like you would a regular size bell or cut tops off, scoop our seeds and fill with you favorite vegetable dip. Serve with a veggie platter of carrot, celery, radish, kohlrabi and/or broccoli. After you eat the vegetables with dip, you can eat the container (pepper)!
Spaghetti Squash - 1 
Slice lengthwise, scoop out seeds and bake face down in a dish with an inch of water at 375F. Will take 40 minutes to an hour or until fork easily pokes in. Scoops out easily with a fork in spaghetti-like strings.Try served hot with butter and Parmesan cheese or with tomato sauce.  Can store squash at room temperature for up to a month if you don't want to turn your oven on just yet!
Yellow Onion -See recipe for salsa or sauce in this newsletter.
Cilantro - 1 bunch   See salsa recipe in this newsletter. Can store in plastic in the fridge for a few days to a week.
 

 

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

Radishes - 1 bunch
Mixed Baby Leaf Lettuce with Beet & Chard Leaves - 1/2 lb
Tomatoes -  1 Valencia (orange) heirloom & 1 Rose heirloom, 1 Amish Paste (teardrop shape) & 2 slicers
See recipe for salsa or sauce in this newsletter.
Baby Red Potatoes - 1 lb for EOW members Great steamed in a covered pan with nothing more than their own moisture plus butter & sage (several leaves).
Snacking Peppers - 2 assorted colors (mini yellow, orange, & red bell peppers) U
se like you would a regular size bell or cut tops off, scoop our seeds and fill with you favorite vegetable dip. Serve with a veggie platter of carrot, celery, radish, kohlrabi and/or broccoli. After you eat the vegetables with dip, you can eat the container (pepper)!
Spaghetti Squash - 1 Slice lengthwise, scoop out seeds and bake face down in a dish with an inch of water at 375F. Will take 40 minutes to an hour or until fork easily pokes in. Scoops out easily with a fork in spaghetti-like strings.Try served hot with butter and Parmesan cheese or with tomato sauce.  Can store squash at room temperature for up to a month if you don't want to turn your oven on just yet!
Yellow Onion -See recipe for salsa or sauce in this newsletter.
Cilantro - 1 bunch   See recipe in this newsletter. Can store in plastic in the fridge for a couple weeks.


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!

Overwhelmed with tomatoes?

 Can't eat another one? If so, it is time to preserve some for later. You can put up a batch with a canner but that isn't the only way to preserve some of summer's abundance of tomatoes. Here are a couple other ways I know:
 

  1. Freeze. Wash the tomatoes, remove the stem, place on a cookie sheet and freeze whole. When solid place in gallon plastic freezer bags. Later take out handfuls as needed and hold each one under warm running water for a few seconds to slip off the skins. You can chop them with a heavy knife - even if they are frozen. Add to soups, stews or any dish you'd like. To make an easy tomato sauce, place them in a colander over a bowl to drip-dry as they thaw. You can use the colorless liquid that collects in soups. The thick, reduced tomatoes in the colander can be used as sauce, with no simmering required. Salsa, sauces and purees also freeze well.
  2. Dehydrate.  Cut into round slices (small tomatoes like cherries can be cut in half) and dehydrate on low (115F is good if you can set the temperature) so the sugar doesn't burn. Usually 12 to 24 hours depending on humidity, size of tomatoes and thickness of slices. Dehydrate until the tomatoes are no longer sticky but still bendable. Store in jars or plastic bags in a dark cupboard.
On the Farm . . . what's happening this week in words and pictures.

Rain, rain, rain. We needed it and thankfully received 2 7/8 inches. The rain knocked a lot of cherry tomatoes off the vines while the lettuce shot up. Farming is always give and take. The weather has been crazy. Last week we wore heavy sweatshirts while harvesting, this week, we are back in shorts.

We spent time trellising the second round of peas this week. They should be ready in a couple weeks. We also spent time pondering our bell peppers. They seem to be taking their own sweet time changing colors. Maybe next week. Since our squash plants are dying, we harvested quite a few of the squash to keep in storage. It was fun hunting for the colorful jewels under the canopy of big, squash leaves.

Even with the warm weather, the school buses driving by and harvesting squash has us feeling the transition into the fall season. We feel nostalgic for the early season, a little weary from the learning curve of growing our farm of 17 share equivalents to one of 37, yet excited about the autumn harvests of Brussels sprouts, greens, squash, pumpkins, red cabbage, potatoes, carrots, beets, peas, beans and tomatoes.

We hope you stay cool during this summer blast as we turn towards a new season.

Stacey
 

Marcella Hazan's Tomato Sauce
(I doubled this for my family of 5 and it was just right)
 
Ingredients
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt
(I added Basil and Oregano)

 
  1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  3. Discard the onion before tossing the sauce with pasta. (I mixed the sauce in my food processor to mix in the skins and make the texture more smooth.)
  4. This recipe makes enough sauce for a pound of pasta.
Nutritional analysis per serving (4 servings)171 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 38 milligrams cholesterol; 231 milligrams sodium
 
Fresh Salsa
By Wade Venden
 
Makes about 8 cups (1/2 gallon) of salsa.
 
Chop all ingredients into small pieces. Mince hot peppers and garlic.
 
6 large tomatoes, more or less as desired
1 full head of garlic
1 large onion
1-2 bell peppers (can substitute snacking peppers)
2 jalapeños, seeded
1-2 bunches of cilantro

Then add:
Juice of 1-2 lemons or limes, (2-4 Tbsp lemon or lime juice)
2-4 Tbsp apple cider vinegar
2-4 Tbsp olive oil

Add spices to taste:
Ground Cumin
Ground Coriander
Salt
Black Pepper

Mix together ingredients.  Can eat right away.
Tastes even better if you store it for a day or two.
Store in the refrigerator.

Stacey at market.

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