News from Windy Willow Farm
2008 Week 10
This week’s share includes:
2 zucchini
4 yellow squash
10 cucumbers, pickling or slicing – these are coming on strong! I’ve been eating several every day, for my lunch, with balsamic vinaigrette, walnuts, and shredded cheese. If you’re interested in making pickles, now is the time to purchase extra.
1 head garlic
1 sweet onion – This is the Alisa Craig Exhibition variety, which grows to softball sized onions. They are gorgeous, pure white, and mild enough to eat raw, on sandwiches or in salads.
1 Qt potatoes, red or white – These were freshly dug yesterday and are beautiful and delicious. Store them in the shade (green potatoes are bad for you), where it’s cool (so they won’t sprout) and enjoy for the season. Towards the fall, I should have additional quantities for purchase, for winter storage.
1 Qt yellow beans – These yellow beans are so tender and sweet, be sure to try some raw! To freeze beans, break off stem end, blanch for 2 minutes in hot water, cool in cold water, pat dry and pack in bags.
1 bok choy – The last of our bok choy, it is going to seed in the garden. Several members have mentioned that they’ve been freezing it, for winter stir fries.
1 bunch oregano
1 bunch Swiss chard
Best guess for next week – Chinese cabbage, eggplant, raspberries, Sun Gold tomatoes, buttercrunch lettuce
Photo Captions: 1) my sweet but fearful dog, Maverick 2) Garlic harvest-stravaganza!
Love it/Hate it bin comment: I usually pick an extra bunch of almost everything to “seed” the Love it/Hate it bin. Recently, however, we’ve been having a consistent problem of running one bunch short in the regular choice bins (I count the carrots twice and then run out before all of the members have picked up). I don’t know how to solve this issue, except to put the extra bunch in the regular bins. I don’t want to pre-package your shares, due to the extra time and resources required for this. If you do inadvertently take more than you’ve been allotted, please let me know (call or email me) so I can understand what’s happening. If you need more than is allotted, we can discuss this as well. The bin works well if you move the unwanted item from the regular bin to the Love it/Hate it bin, and take what you’ll use.
This is Week 10, the halfway point in this year’s CSA season. It feels to me like we just started and that last week I was picking asparagus! I’ve been enjoying the growing season, and hope you have as well. The garden is doing its job, delivering awesome veggies and fruits. It’s hard to keep up with it all, but “that’s a good problem to have,” as I was reminded from a worker share this week.
It’s been a challenging week here at WWF. We are officially a one-dog family. Our 5-year old Shepherd/beagle mix dog, Maverick (pictured above), is currently on a one-week trial at a friend’s house. We decided that he needed a new home, one where he could spend most of his time indoors, at his master’s feet. He is extremely fearful of thunderstorms and had escaped his confines one too many times during storms, waking up the same neighbors. It’s just not fair to him to subject him to his worst fears. I am desperately hoping that my friends will love him, and just as desperately missing his silly face here. Our other dog, Jasmine, is just as mopey about him as I am.
A mystery solved: yesterday morning I discovered a dead chicken and a dead turkey in the broiler pasture. They had been partially eaten by a predator. This launched us into a flurry of activity: moving fences, mowing, moving the chicken coop, feed and water. It was important to re-establish the fences keeping the chickens in, since we thought that the electric fence wasn’t packing a strong enough charge. After all the work, I measured the power of the fence to be 4000 volts (in the old pasture it was barely 1000 volts), so I thought that the raccoon or other animal would be rightly deterred. Last night, around 11 pm, my trusty dog, Jasmine, barked me awake. I jumped out of bed and shone my million-candlepower light into the chicken pasture, expecting to see a four-legged something enjoying an organic/pastured chicken dinner. What I found was a huge owl helping himself to our chickens! Out into the pasture I went, throwing all of the chickens into the coop and locking them in. All the fencework did nothing to prevent this type of attack, and we’re left wondering how long the owl had been feeding on our chickens. We figure that when they were smaller, he just flew away with them, and now that the chickens are bigger, he can’t carry them away. Life on the farm, I guess.
Thanks for your support, we love being your farmers!
Gwen, Mark, Sarah and Jason Hyde
© 2008 Gwen Hyde
Gwen’s favorite Swiss Chard pasta, refined
I know I am like a broken record with this pasta dish, but I made it again yesterday and it was so much better than ever. I am inspired share my success with you! I think that the sweet onion and herbs make the chard even better. We found no trace of bitterness in the dish.
Pine nuts, lightly toasted in a dry frying pan
Olive oil
Bunch Swiss chard, stems minced, leaves roughly chopped
Sweet onion, chopped
Garlic, as much as you can get your hands on. (I used two whole heads), minced or pressed
Fresh herb, basil or oregano
Salt and pepper
Pasta of your choice, I used whole-wheat fettuccini
Balsamic vinegar, best quality you have
Parmesan cheese
Toast your pine nuts in a dry frying pan. Heat your pasta water. Sauté the onions in oil until soft, adding the garlic and chard stems. Cook until garlic turns straw colored. Cook the pasta, and add the chard leaves to frying pan. Sprinkle balsamic vinegar (about a Tbs) on the chard after turning off the heat. Toss the cooked pasta with the frying pan contents. Arrange pasta in a big bowl, sprinkle pine nuts, herbs and parmesan cheese over top. Salt and pepper to taste.
STIR FRIED SESAME STRING BEANS
Printed from COOKS. (from: Cooks.com - Recipe - Stir Fried Sesame String Beans)
2 tbsp. peanut oil1 tbsp. sesame seeds1 lb. fresh string beans, trimmed1 clove garlic, minced1/3 c. chicken broth or waterFew dashes sesame oil1 tsp. soy sauce or teriyaki
1. Heat 1/2 tablespoon of peanut oil in a wok or a frying pan. Over medium heat, cook sesame seeds, stirring constantly until seeds are golden. Remove and set aside.
2. Increase heat to high. When pan or wok is hot, add remaining oil. When oil ripples, add string beans and garlic and stir fry for 1 minute. Add chicken broth or water, lower heat, cover and cook until string beans are crisp tender. Return sesame seeds to pans along with a few drops of sesame oil and soy sauce. Mix well. Makes 4 servings.
ZUCCHINI AND YELLOW SQUASH CASSEROLE
Printed from COOKS.COM Cooks.com - Recipe - Zucchini And Yellow Squash Casserole
3-4 med. zucchini3-4 med. yellow squash1 med. onion1 tbsp. butter1 c. shredded Mozzarella cheese1 c. crushed TriscuitsSalt and pepper to taste2 eggs
Slice zucchini, yellow squash, and onion. Steam until tender in butter. Beat 2 eggs. Combine all ingredients except Triscuits in greased casserole. Top with Triscuits. Bake at 350 degrees for 30 minutes.
2008 Week 10
This week’s share includes:
2 zucchini
4 yellow squash
10 cucumbers, pickling or slicing – these are coming on strong! I’ve been eating several every day, for my lunch, with balsamic vinaigrette, walnuts, and shredded cheese. If you’re interested in making pickles, now is the time to purchase extra.
1 head garlic
1 sweet onion – This is the Alisa Craig Exhibition variety, which grows to softball sized onions. They are gorgeous, pure white, and mild enough to eat raw, on sandwiches or in salads.
1 Qt potatoes, red or white – These were freshly dug yesterday and are beautiful and delicious. Store them in the shade (green potatoes are bad for you), where it’s cool (so they won’t sprout) and enjoy for the season. Towards the fall, I should have additional quantities for purchase, for winter storage.
1 Qt yellow beans – These yellow beans are so tender and sweet, be sure to try some raw! To freeze beans, break off stem end, blanch for 2 minutes in hot water, cool in cold water, pat dry and pack in bags.
1 bok choy – The last of our bok choy, it is going to seed in the garden. Several members have mentioned that they’ve been freezing it, for winter stir fries.
1 bunch oregano
1 bunch Swiss chard
Best guess for next week – Chinese cabbage, eggplant, raspberries, Sun Gold tomatoes, buttercrunch lettuce
Photo Captions: 1) my sweet but fearful dog, Maverick 2) Garlic harvest-stravaganza!
Love it/Hate it bin comment: I usually pick an extra bunch of almost everything to “seed” the Love it/Hate it bin. Recently, however, we’ve been having a consistent problem of running one bunch short in the regular choice bins (I count the carrots twice and then run out before all of the members have picked up). I don’t know how to solve this issue, except to put the extra bunch in the regular bins. I don’t want to pre-package your shares, due to the extra time and resources required for this. If you do inadvertently take more than you’ve been allotted, please let me know (call or email me) so I can understand what’s happening. If you need more than is allotted, we can discuss this as well. The bin works well if you move the unwanted item from the regular bin to the Love it/Hate it bin, and take what you’ll use.
This is Week 10, the halfway point in this year’s CSA season. It feels to me like we just started and that last week I was picking asparagus! I’ve been enjoying the growing season, and hope you have as well. The garden is doing its job, delivering awesome veggies and fruits. It’s hard to keep up with it all, but “that’s a good problem to have,” as I was reminded from a worker share this week.
It’s been a challenging week here at WWF. We are officially a one-dog family. Our 5-year old Shepherd/beagle mix dog, Maverick (pictured above), is currently on a one-week trial at a friend’s house. We decided that he needed a new home, one where he could spend most of his time indoors, at his master’s feet. He is extremely fearful of thunderstorms and had escaped his confines one too many times during storms, waking up the same neighbors. It’s just not fair to him to subject him to his worst fears. I am desperately hoping that my friends will love him, and just as desperately missing his silly face here. Our other dog, Jasmine, is just as mopey about him as I am.
A mystery solved: yesterday morning I discovered a dead chicken and a dead turkey in the broiler pasture. They had been partially eaten by a predator. This launched us into a flurry of activity: moving fences, mowing, moving the chicken coop, feed and water. It was important to re-establish the fences keeping the chickens in, since we thought that the electric fence wasn’t packing a strong enough charge. After all the work, I measured the power of the fence to be 4000 volts (in the old pasture it was barely 1000 volts), so I thought that the raccoon or other animal would be rightly deterred. Last night, around 11 pm, my trusty dog, Jasmine, barked me awake. I jumped out of bed and shone my million-candlepower light into the chicken pasture, expecting to see a four-legged something enjoying an organic/pastured chicken dinner. What I found was a huge owl helping himself to our chickens! Out into the pasture I went, throwing all of the chickens into the coop and locking them in. All the fencework did nothing to prevent this type of attack, and we’re left wondering how long the owl had been feeding on our chickens. We figure that when they were smaller, he just flew away with them, and now that the chickens are bigger, he can’t carry them away. Life on the farm, I guess.
Thanks for your support, we love being your farmers!
Gwen, Mark, Sarah and Jason Hyde
© 2008 Gwen Hyde
Gwen’s favorite Swiss Chard pasta, refined
I know I am like a broken record with this pasta dish, but I made it again yesterday and it was so much better than ever. I am inspired share my success with you! I think that the sweet onion and herbs make the chard even better. We found no trace of bitterness in the dish.
Pine nuts, lightly toasted in a dry frying pan
Olive oil
Bunch Swiss chard, stems minced, leaves roughly chopped
Sweet onion, chopped
Garlic, as much as you can get your hands on. (I used two whole heads), minced or pressed
Fresh herb, basil or oregano
Salt and pepper
Pasta of your choice, I used whole-wheat fettuccini
Balsamic vinegar, best quality you have
Parmesan cheese
Toast your pine nuts in a dry frying pan. Heat your pasta water. Sauté the onions in oil until soft, adding the garlic and chard stems. Cook until garlic turns straw colored. Cook the pasta, and add the chard leaves to frying pan. Sprinkle balsamic vinegar (about a Tbs) on the chard after turning off the heat. Toss the cooked pasta with the frying pan contents. Arrange pasta in a big bowl, sprinkle pine nuts, herbs and parmesan cheese over top. Salt and pepper to taste.
STIR FRIED SESAME STRING BEANS
Printed from COOKS. (from: Cooks.com - Recipe - Stir Fried Sesame String Beans)
2 tbsp. peanut oil1 tbsp. sesame seeds1 lb. fresh string beans, trimmed1 clove garlic, minced1/3 c. chicken broth or waterFew dashes sesame oil1 tsp. soy sauce or teriyaki
1. Heat 1/2 tablespoon of peanut oil in a wok or a frying pan. Over medium heat, cook sesame seeds, stirring constantly until seeds are golden. Remove and set aside.
2. Increase heat to high. When pan or wok is hot, add remaining oil. When oil ripples, add string beans and garlic and stir fry for 1 minute. Add chicken broth or water, lower heat, cover and cook until string beans are crisp tender. Return sesame seeds to pans along with a few drops of sesame oil and soy sauce. Mix well. Makes 4 servings.
ZUCCHINI AND YELLOW SQUASH CASSEROLE
Printed from COOKS.COM Cooks.com - Recipe - Zucchini And Yellow Squash Casserole
3-4 med. zucchini3-4 med. yellow squash1 med. onion1 tbsp. butter1 c. shredded Mozzarella cheese1 c. crushed TriscuitsSalt and pepper to taste2 eggs
Slice zucchini, yellow squash, and onion. Steam until tender in butter. Beat 2 eggs. Combine all ingredients except Triscuits in greased casserole. Top with Triscuits. Bake at 350 degrees for 30 minutes.
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