The Blues Chinese Cabbage
Walla Walla Onions
Provider Green Beans
Boxes Boxes and More Boxes
Thanks to all of you who brought bags to transfer your produce into, and left the boxes at the drop sites. For those of you who took them home, please remember to flatten them and return them when you pick up your share today. Well cared for, the boxes will last more than a season. Thanks again.
FROM THE FARMERS
Rain fell on the farmers and interns during morning chores today. It slowed just enough for everyone to start the harvest. It stopped long enough to get the green beans out of the field without any rust colored spots (caused by harvesting them when they're wet). With many hands and many conversations, the work went well, even when the weather cleared and got hot and sunny. At mid day, everyone helped prepare a community lunch and then it was back out to the fields. It was a full long day of work but with positive attitudes and two extra shareholder helpers, the work got done.
One of our interns from last year visited on Sunday and commented on the length of the rows. In most of the fields, the rows ran east and west last year and were approximately 100 feet. This year, they run north and south and are at least 250 feet to accommodate our irrigation system. It can be daunting to weed a row that long.
We harvested the first few Eight Ball Zucchini and added them to our stir fry at lunch. They will be in your share soon. The first few basil are in your share today with much more to come. The Pesto recipe is included this week just in case. (Use all of the basil this week for the pesto recipe). Fresh pesto is a delicious addition to a meal and as the basil gets more abundant, the pesto freezes well too. Frozen pesto tastes almost as good as the fresh version, but in February when you take some out of the freezer, it will taste like summer! Until next week...
1 large stem Genovese Basil
1 large stem Ararat Basil
2 cloves garlic
1/4 cup Walnuts
4 T Olive Oil
Blend in food processor. Add 1/2 cup Asiago, Parmesan and/or Romano cheeses.
Spread on good Artisan Bread.
The source of this recipe is Grace Moen, a member of Community UCC in Gigi's home town.
1 bunch broccoli cut up
1 cup raisins
12 strips of crisp bacon fried and crumbled
1 onion chopped
1/2 cup sunflower seeds
1 cup mayonnaise
1/2 cup sugar
2 tablespoons vinegar
Mix top five ingredients together. Stir dressing together and poor over broccoli mixture. Stir until dressing coats throughout. Cover and cool in fridge for at least 4 hours before serving.
From Earth Prayers by William Ellery Channing
To live content with small means, to seek elegance rather than luxury,
and refinement rather than fashion,
to be worthy, not respectable, and wealthy, not rich,
to study hard, think quietly, talk gently, act frankly,
to listen to stars and birds, babies and sages with an open heart,
to bear all cheerfully, do all bravely,
await occasions, hurry never -
in a word, to let the spiritual, unbidden and unconscious grow up through the common.
This is to be my symphony.
The Bread Box
We just received notification from our co-op that high gluten strong bread flour we use to make our bread will not be available until the new crop of wheat comes in and is milled - about November. It seems that last year there was a wheat shortage of the organic wheat used to make this flour. Currently our coop manager is searching for a source of flour from another mill that is organic, affordable, and will produced a good bread. So far, no luck - and that is why this week - as we continue our search - you are receiving no bread. As soon as we find a few possible alternatives, we will be doing a few test bakes to determine what direction we'll go. There are huge differences in the quality of flours and we want to be sure to continue the high quality of our bread. We are expecting that by next week we will have located a few flours to experiment with. You can expect bread again next week. Thanks for your understanding in how the risk of farming extends beyond the fields of the Nitty Gritty Dirt Farm.