Week Eight

Hi Everyone,

Expect the following in your shares this week:

Lettuce

Green Beans

Carrots

Cucumbers*

Zucchini*

1 bunch arugula

1 bunch onions

1 head garlic

Herbs

(There will also be bunches of amaranth greens for people who want them.)

Mature green beans plants, young green bean plants and baby lettuce.

We have been having quite the time lately!  Over the weekend, I got the opportunity to speak to a few seasoned, well-known vegetable growers in the community for a few hours.  It was a wonderful experience for me as a farmer.  I got to hear about their successes and failures and received advice on what we can do this season and beyond.  They gave me some great tips for how to deal with the hot weather, how to resurrect our brittle kale plants, and how to water when there is no rain.  This is our first dry, hot season, so we are working as hard as we can to adapt our skills and knowledge in order to grow the best possible vegetables.

With that, I am concerned about our cucumber and summer squash plants.  We will be spending this week implementing a new watering system that will hopefully help us produce higher yields of these vegetables.  As far as this week goes, I am unsure of the quantity we will have, but hopefully enough for everyone to enjoy.

Recipes

Cucumber and Parsley Bulgar Salad

1 cup bulgar

1-2 cucumbers, peeled and diced into 1/4 inch dice

1 bunch parsley, finely chopped

1/4 cup chopped onion, scallion or chives

1 clove garlic, minced

juice of 1-2 lemons

3 TBS olive oil

Cover bulgur with hot water and let stand until the grains are soft and the liquid is absorbed, about 30 minutes to 1 hour.   Drain any extra liquid.  Toss with all remaining ingredients and season with salt and pepper.  Let stand for another half hour.  Add more lemon juice if desired.  Serve with a nice tosses salad or grilled vegetables.

Basic Green Beans

For warm green bean dishes.

Begin with any amount green beans.  Cut the ends off (or “tip and tail” them) and cut in half (if desired).  Place green beans into boiling salted water and cook for 3-4 minutes, or until tender.  Drain in a colander and then dry on a clean towel.  Toss with olive oil and herbs, pesto, hot pepper/garlic/sesame oil, or your favorite dressing or sauce.  Serve warm.

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2 Comments

Filed under Newsletters

2 responses to “Week Eight

  1. Mike and Sue Fick

    Miss the pick up today and we would like to know if we may pick up the share on Wed.

    Thanks
    Mike and Sue

    • This is a reply to any one who has this question! Any Tuesday pick-up member who needs to pick up on Wednesday, please let us know by 7:00 PM. We generally clean up right at 7:00, and do not keep the vegetables for those members who have not come yet, unless said members have made other arrangements.

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