Weekly Weed Archive

Week Seven

November 16, 2011

It is wonderful to have time again to write each week. Summer of 2010 was our first “real” year being a CSA with 20 share holders. We thought “we like this lets do it again next year.”Then we met “the man” building green houses,read Eliot Coleman and tempted fate by offering shares fall,winter and spring! That was scary and rewarding.

Now 64 Share Holders and no break from shares since Feb., driving 200 miles each Saturday to 2 to 3 farmers markets, sponsoring and starting a 4th market here on Wednesday, and attending the Worlds Pure Food Fair in Sonoma Cal. in Sept.no wonder I had no time to write!

When one thinks of a farmer and where there time is spent you think of them growing food.That is what we want to continually learn about and become the very best we can be.More sustainable,more variety,healthier soil etc. But that is my second favorite part of this life. My favorite part is growing food for someone I know personally, for families. We feel so good knowing we are offering excellent pure,organic,local food. Each week when we see the pregnant and nursing moms, babies,children,the college students,our senior share holders, o my gosh it warms my heart!. Each one of you are a relationship that we are grateful we have time for.Then there has to be time for harvesting, chores, learning,study,marketing, bookkeeping,the website, emails and phone calls etc.With the local food movement there is much I feel we need to be involved with especially where the law is concerned.Yes, we plan to be very involved and have representation when the legislature meets this session to change laws where what food you buy and sell is concerned.(more on that later).If you have any interest in this or you can help in any way let us know.


At the farm you can come as early as you like . If you will be later then 2 let us know and your basket will be in the seedling room/back porch .

St George, Backyard gardens and gifts we will be there at 8 a.m.

La Veriken, Ali,s Organics 9 a.m.

Watch for your newsletter THIS Friday.We wanted you to have time to plan for Thanksgiving.


What’s In Your Harvest Basket This Week

  • Heirloom Tomatoes
  • Sorrel
  • Kale, Heirloom Lacinato
  • Arugula
  • Bok Choi
  • Swiss Chard
  • Onions
  • Eggplant (we grew in St George
  • Apples from New Harmony


Fruit Share:

All local from,New Harmony,La Verikin or St George, and organic

  • Persimmons
  • Apples
  • Pears
  • Pomegranates,Sweet
  • Peach or Pear jam made by Sara

Persimmons,There are two types of persimmons generally at the market. The first is called the Fuyu and is small and somewhat squat and is what is in your share today! There is also the Hachiya variety. This type is longer and shaped like an acorn. Both begin a deep orange. The Fuyu should be eaten while firm, like an apple. The Hachiya, on the other hand, are to be eaten when very soft; when they look like they’re just about to go bad. If you have ever eaten one and it coated your mouth with bitter pith this was the variety.Once they’re to this stage, you can use them in baked goods or freeze them for later use.


Ideas for Eating,Cutting,Cooking and Keeping the new stuff:

Heirloom Tomatoes, yes we started these from seed last Feb. and still had to bring them inside to ripen! Talk about slow food! These are not perfect,large or the most beautiful ,the core can be white but still delicious.Lets be grateful its November and you are eating heirloom tomatoes that are organic,grown with tons of love and so local there only carbon foot print will be the distance you traveled to get them home.

4 different yellow/white varieties: Pear,Ildi and Snow White cherries,Banana Leg Romas,and pink Grapefruit. 6 varieties of red/pink,1884,Illinois Beauty’s, ruffled shaped Tlacolula Pink,Heidi and Amish Paste Romas,tiny Black Krims, and an orange variety to choose from.

A whole 1 lb for pairs,2 lbs for family of GREENS!

Sorrel, if this is not your first season you know this green well. However this season It has only been in your basket once. We call it our signature green. No one grew it at the farmers market and we never saw it in any store. It has a bright lemon flavor. You can use it like spinach.It is one of our favorites because it is excellent in everything. It can be eaten raw or cooked. Best known for soup.Chiffonade in a pasta sauce or in a salad.Smoothies are better when this green is involved.Wrap chicken or fish with it. Jeff the chef from Parallel 88 for an appetizer wrapped it around Jack Rabbit Chevre and drizzled with a quince mango syrup at the Park City Wine and cheese classic and one first place. The “Sorrel Cigars” were again served at our Farm to Fork dinner.Like all greens wash,dry and store in a bag in the fridge.

Kale, Once again beauty is only skin deep and this would be wasted if we did not have a personal relationship with you. Growing for the first time in low tunnels we found that the greens love it in there. But so do little worms. Warm and snug putting lacy holes in all our Kale.Be not afraid even if you have never tasted or used Kale and only seen it as garnish on the Chuck A Rama salad bar. Try a new recipe there are so many excellent ones and easy to find online under one of its many names.Also known as cavolo nero (“black cabbage”), Tuscan kale, Italian kale, dinosaur kale, black kale or flat black cabbage, lacinato kale goes by many names. I like to think that’s because this particular kale has earned itself an honored place in many different culinary traditions around the world. Its glory season is Fall as the days get shorter and the nights get colder little by little, the sugars begin to come up in the kale, and yes for once a frost is helpful and makes for the best tasting kale!

–steamed, sautéed, in soup, or raw in a smoothie. Store in the fridge in plastic bag.

We need everyones in put on this.Michael our Share Holder made Kale Chips and sold them at the farmers market they were excellent. Please submit and respond to new recipes!

A few tidbits of kale trivia:

  • Kale is a form of cabbage in which the central leaves do not form a head.
  • Kale is the hardiest vegetable on the farm, withstanding (and in fact, improving with) hard freezes.
  • During World War II, the U.K. launched its own kale crusade via the Dig for Victory campaign (similar to the U.S.’ victory gardens). The vegetable was easy to grow and provided important nutrients that were in short supply due to rationing.
  • Because kale can grow well into winter, one variety is called ‘Hungry Gap’ – named for the winter months when precious other crops are available to harvest.
  • In Scotland, kale was such a staple in the traditional diet that the word “kale” in dialect Scots is synonymous with food. To be “off one’s kail” is to feel too ill to eat.

I have had some request for a menu for the week,”what do you do with your basket?” The truth is we eat what is left or what ever there is too much of. Looking at this week I would,Dinners: Raw Pac Choi salad with apples,Sorrel soup,Chard tart,Kale stew,Pizza,if I had a potato left that with Arugula, if not I would make a pesto and put that and my fresh tomato sliced on it.No time for recipes,salad or soup for any meal works

Breakfasts:You could use your greens for smoothies,fritatas,omelets or in scrambled eggs, ever tried eggplant pancakes?




Goat Yogurt plain, $4. a quart $2.50 a pint

St George and La Verikin please let us know what you want and we will bring it tomorrow

No eggs if you do not have a share.

No goat milk.

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