In your box this week: lettuce, swiss chard (half shares), salad mix, tomatoes, cherry tomatoes, roma tomatoes, parsley, yellow squash, carrots, zucchini, cucumbers, cantaloupe, onions, peppers, eggplant (half shares), watermelon (in separate crates).
Coming next week: cucumbers, zucchini, sweet corn, leeks, tomatoes, watermelon?, lettuce/salad mix, beans?, cantaloupe, cilantro, kale, Swiss chard (for full shares), basil?
Notice! We will have watermelons at your pick-up site, but they are not in your box. Both full shares and half shares can take one from the black crates.
Peaches coming today
For those who ordered peaches, they will be delivered today. We will not be putting a bill in your box. If you ordered 13lbs your total is $23 and if you ordered 25lbs your total comes to $43. Just mail us a check made out to Springdale Farm (address below). If the boxes that the peaches came in are still in good shape you can return them, and the same with the cherry boxes.
Visiting the farm
Several of you have requested a date when you can come to the farm. Next week Monday is a holiday for many of you, but we will still be harvesting and packing veggies so if you'd like to come help, you'd be welcome to! We will be planning another Saturday in the fall when we will have our annual farm day and pot-luck, but we have not decided on a date yet. We will let you know next week!
Organic pork, and chickens, and grass-fed beef available
Our final supply of organic pork is in the freezer and we'd love to find a home for it! The hogs were raised organically and their processing included no msg, nitrates, and the like. We are selling the hogs by the quarter, and the cost for a 1/4 hog which receives all of the steaks, chops, and hams is $4 per pound, and includes 40-45 lbs of meat (the approximate equivalent of a full share sized box). There is an additional $20 charge if you want the ham and bacon smoked. Approximately 8-10 lbs of the meat will come to you as ground pork, unless you'd like it made into breakfast links and/or brats, in which case there would be an additional $15 charge.
Chickens will also be available in a couple of weeks. They are free-range and their feed did not contain hormones or antibiotics. We sell only the whole chicken, and they weigh approximately 5 lbs. The cost is $2.50 per pound, and if you buy 10 chickens, you'll get the 11th free.
We have a limited supply of both chickens and pork, so we're selling it at a first come, first served basis.
The grass-fed beef will also be available later in the fall.
September 1st installment checks
We will be depositing the final installment check next week, a day or two after September 1st.
Recipes: Swiss Chard Ribs with Pasta and Cream (serves 4)
1 lb swiss chard, yielding 2 cups of chopped ribs
1/4 cup (half a stick) butter
3/4 to 1 cup heavy cream
Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required)
Salt and pepper
1 Separate the ribs from the greens. (Check out http://www.somethinginseason.com/2006/03/preparing-leafy-greens-cutting.html for an easy way to do so.) Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.
2 Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.
3 While the cream is reducing, cook up your pasta according to the pasta's package directions.
4 Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.
White Bean Soup With Swiss Chard from Amy Stanley
8 ounces great northern beans
3 tablespoons olive oil
2 large onions, chopped (red & white)
2-3 carrots, peeled and finely chopped
1/2 lb red swiss chard, ribs and leaves coarsely chopped
5 cups vegetable broth
3 garlic cloves, minced
1 bay leaf
1 teaspoon fresh coarse ground black pepper
3 tablespoons fresh parsley, chopped
1. Place the beans in a large pot and cover with water. Let them soak overnight.
2. The next day, drain the beans, reserving 2 cups of liquid.
3. In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additonal 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
4. Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.
Juicy Sauteed Swiss Chard
1 bunch swiss chard
2 tsp sugar
2Tbsp. olive oil
1/8 tsp tabasco sauce
1 small onion
1/4 cup chopped fresh basil
2 medium tomatoes
1/4 cup sour cream
2 Tbsp. red wine vinegar
salt & pepper
Trim and chop chard, dicarding any tough stems. In a large skillet, heat olive oil, add onions and garlic, and saute 2-3mn until softened. Add chard, tossing to coat leaves. Cover pan with lid and heat 3-5 mn until chard is wilted and tender. Add tomates, vinegar, sugar, tabasco sauce and basil. Heat 2-3 mn. Remove from heat; mix in sour cream. Add salt and pepper to taste. Makes 4-6 servings.
Crustless Swiss Chard Quiche from recipezaar.com
1 teaspoon olive oil
1/2 sweet onion
1/2 bunch swiss chard
2 1/2 cups shredded cheese
4 eggs
1 cup skim milk
salt
pepper
Directions
Preheat oven to 375 degrees.Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.
Have a great week!
Friday, August 29, 2008
Friday, August 22, 2008
Week of 8/22/08
This week's vegetables: lettuce, salad mix, leeks, zucchini, summer squash, cucumbers, basil, yellow and green beans, sweet corn, tomatoes, cherry tomatoes (half shares), roma tomatoes, eggplant (half shares)
Next week: lettuce/salad mix, onions, zucchini, cucumbers, sweet corn?, beans?, tomatoes, carrots, parsley, swiss chard
Soon: melons/watermelons, potatoes
Vegetable tidbits: We had planned to give out chard this week, but harvesting everything else took way too much time, and the chard should still be in excellent shape next week (unlike the corn, the salad mix, the tomatoes, etc. which do not last anywhere near that long in the field. ) To save transplanting time, we put a couple of leek seeds together in our seeding flats, and then transplanted them together in the field. Without a lot of elbow room in the field, the leeks didn't develop into the full-sized leeks that is possible, but instead turned into more of a 'baby' leek size. The flavor will be the same; only the diameter of the leeks is smaller than what we may be accustomed to.
Today's salad mix had a relatively high (35?) percentage of chard and beet greens as components of the mix. We wonder if you like this addition, or would rather have us rely predominantly on different varieties of lettuce, and not include the immature beets and chard. It's a bit more of a hassle for us, but if it were up to us, we would opt for a greater variety of components of the salad mix, including both the beets and chard, as well as the assorted spicier greens, which were also in today's mix.
For the rest of this season, just a couple more times we will include the beets/chard in the lettuce mix, though in the future, we could make it a regular addition to the mix.
Speaking of the spicier greens, in addition to putting some arugula in the mix, we also put bunches of arugula in the Exchange Boxes, for those who like it, or for those who wonder what it may be if you see it in the Exchange Box. In the summer and fall, arugula is not very difficult for us to grow, so if the demand were there, we could give everyone bunches of it a few or several times during the season.
Be forewarned that a percentage of the sweet corn will have some critters (e.g. worms) accompanying them. One common method of organically preventing the worms from entering the ears of corn is to 'inoculate' each ear of corn at an early stage of the plant's tasseling, introducing a (organically approved) bacteria which when ingested by the larvae ends up killing the larvae. To actually apply this bacteria, though, requires taking something similar to an intravenous needle, and manually injecting (by hand) the bacteria into every (future) ear. Practically, I refuse to take such an inordinate amount of time to attempt to prevent worms from establishing themselves into our ears of corn. But another possible method involves spraying the bacteria, using a high-pressure misting sprayer that we now have, over the entire planting of corn, which would take us less than an hour vs. the hours the hand-held injecting system requires. We are trying this system on our later plantings of sweet corn; we'll see how successful it is!
Recipe/Serving Suggestion: Grilled Corn
Remove all but the innermost layer of the husk of the corn. (Grilling with the husk completely removed loses some of the corn juices, while keeping the entire husk on doesn't allow the grilled flavor to come through.) Cut the long silks showing through the tip of the ear. Grill the corn over medium-hot heat, rolling 1/4 turn every two minutes for a total of 8 minutes. The husk will be charred, and you'll be able to see the dark outlines of the kernels. Remove the husk, and dip in butter! (Source: Outpost Exchange, July, 2008)
Dilled Cucumber Dressing
3 Cups
1 cup mayonnaise
2 Tbs fresh dill leaves, chopped finely
1 clove garlic, minced
1 Tbs chives, minced
1 tsp lemon pepper
2 cups cucumbers, pared, seeded & chopped
1 cup yogurt, plain
Stir the mayonnaise, dill, garlic, chives and pepper together. Add cucumbers. Fold in the yogurt. Chill.
Cucumber Salad with Mint and Feta from simplyrecipes.com
INGREDIENTS
Salt and freshly ground pepper
1/4 pound feta cheese
Olive oil
White vinegar
10 mint leaves thinly slice
2 or 3 red radishes thinly sliced
1/4 red onion thinly sliced and cut into 1-inch long segment
1 lb cucumbers.
METHOD
In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately. Serves 4.
A Springdale Farm website: Thanks to Sheboygan's Josh Harvey, of snowshoefilms.com (which, incidentally, we encourage you to visit to learn of many stories that our conventional media has chosen not to pursue as significant), we are now the proprietors of the website www.springdalefarmcsa.org. Although still in its infancy, the site will eventually be a home to the recipes that we have sharing over the past years, along with some basic information about what the farm offers and aspires to. For now, we would call your attention to the 4-minute clip that can be accessed through the home page of the site, (in fact, it's almost the only thing on the home page), which instructs you as a shareholder who receives our produce in waxed boxes, how you might best unfold the boxes upon returning them to the pick-up sites so that they may be re-used multiple times. Next week we will also be including in every box a single paged sheet with pictures that depict the same procedure, forcing all of you to entertain the idea that there might be a wrong way and a right way to unfold the boxes, but the video will definitely be a bit more humorous to watch than the single paged sheet, so for those with (high-speed) internet access, you may choose to check it out directly. (P.S. my chipped tooth has, in the meantime, been fixed.) Josh is also helping us put together a collection of interviews and documentaries that present an assortment of issues related to our food and agriculture that might be of interest to any or all of us; look for it sometime in the near future!
Have a great week!
The Seelys
Next week: lettuce/salad mix, onions, zucchini, cucumbers, sweet corn?, beans?, tomatoes, carrots, parsley, swiss chard
Soon: melons/watermelons, potatoes
Vegetable tidbits: We had planned to give out chard this week, but harvesting everything else took way too much time, and the chard should still be in excellent shape next week (unlike the corn, the salad mix, the tomatoes, etc. which do not last anywhere near that long in the field. ) To save transplanting time, we put a couple of leek seeds together in our seeding flats, and then transplanted them together in the field. Without a lot of elbow room in the field, the leeks didn't develop into the full-sized leeks that is possible, but instead turned into more of a 'baby' leek size. The flavor will be the same; only the diameter of the leeks is smaller than what we may be accustomed to.
Today's salad mix had a relatively high (35?) percentage of chard and beet greens as components of the mix. We wonder if you like this addition, or would rather have us rely predominantly on different varieties of lettuce, and not include the immature beets and chard. It's a bit more of a hassle for us, but if it were up to us, we would opt for a greater variety of components of the salad mix, including both the beets and chard, as well as the assorted spicier greens, which were also in today's mix.
For the rest of this season, just a couple more times we will include the beets/chard in the lettuce mix, though in the future, we could make it a regular addition to the mix.
Speaking of the spicier greens, in addition to putting some arugula in the mix, we also put bunches of arugula in the Exchange Boxes, for those who like it, or for those who wonder what it may be if you see it in the Exchange Box. In the summer and fall, arugula is not very difficult for us to grow, so if the demand were there, we could give everyone bunches of it a few or several times during the season.
Be forewarned that a percentage of the sweet corn will have some critters (e.g. worms) accompanying them. One common method of organically preventing the worms from entering the ears of corn is to 'inoculate' each ear of corn at an early stage of the plant's tasseling, introducing a (organically approved) bacteria which when ingested by the larvae ends up killing the larvae. To actually apply this bacteria, though, requires taking something similar to an intravenous needle, and manually injecting (by hand) the bacteria into every (future) ear. Practically, I refuse to take such an inordinate amount of time to attempt to prevent worms from establishing themselves into our ears of corn. But another possible method involves spraying the bacteria, using a high-pressure misting sprayer that we now have, over the entire planting of corn, which would take us less than an hour vs. the hours the hand-held injecting system requires. We are trying this system on our later plantings of sweet corn; we'll see how successful it is!
Recipe/Serving Suggestion: Grilled Corn
Remove all but the innermost layer of the husk of the corn. (Grilling with the husk completely removed loses some of the corn juices, while keeping the entire husk on doesn't allow the grilled flavor to come through.) Cut the long silks showing through the tip of the ear. Grill the corn over medium-hot heat, rolling 1/4 turn every two minutes for a total of 8 minutes. The husk will be charred, and you'll be able to see the dark outlines of the kernels. Remove the husk, and dip in butter! (Source: Outpost Exchange, July, 2008)
Dilled Cucumber Dressing
3 Cups
1 cup mayonnaise
2 Tbs fresh dill leaves, chopped finely
1 clove garlic, minced
1 Tbs chives, minced
1 tsp lemon pepper
2 cups cucumbers, pared, seeded & chopped
1 cup yogurt, plain
Stir the mayonnaise, dill, garlic, chives and pepper together. Add cucumbers. Fold in the yogurt. Chill.
Cucumber Salad with Mint and Feta from simplyrecipes.com
INGREDIENTS
Salt and freshly ground pepper
1/4 pound feta cheese
Olive oil
White vinegar
10 mint leaves thinly slice
2 or 3 red radishes thinly sliced
1/4 red onion thinly sliced and cut into 1-inch long segment
1 lb cucumbers.
METHOD
In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately. Serves 4.
A Springdale Farm website: Thanks to Sheboygan's Josh Harvey, of snowshoefilms.com (which, incidentally, we encourage you to visit to learn of many stories that our conventional media has chosen not to pursue as significant), we are now the proprietors of the website www.springdalefarmcsa.org. Although still in its infancy, the site will eventually be a home to the recipes that we have sharing over the past years, along with some basic information about what the farm offers and aspires to. For now, we would call your attention to the 4-minute clip that can be accessed through the home page of the site, (in fact, it's almost the only thing on the home page), which instructs you as a shareholder who receives our produce in waxed boxes, how you might best unfold the boxes upon returning them to the pick-up sites so that they may be re-used multiple times. Next week we will also be including in every box a single paged sheet with pictures that depict the same procedure, forcing all of you to entertain the idea that there might be a wrong way and a right way to unfold the boxes, but the video will definitely be a bit more humorous to watch than the single paged sheet, so for those with (high-speed) internet access, you may choose to check it out directly. (P.S. my chipped tooth has, in the meantime, been fixed.) Josh is also helping us put together a collection of interviews and documentaries that present an assortment of issues related to our food and agriculture that might be of interest to any or all of us; look for it sometime in the near future!
Have a great week!
The Seelys
Friday, August 15, 2008
8-15-08
n your box today: sweet corn, cucumbers, onions, zucchini, carrots, peppers, yellow squash (for half shares), tomatoes, eggplant (for half shares), green beans, yellow beans, lettuce, beets with tops (for full shares), cilantro (for full shares)
Next week: leeks, swiss chard, zucchini, tomatoes, cucumbers, corn?, beans, basil
Soon: peppers and eggplant are starting to dribble in. Melons are still a few weeks away.
Vegetable tidbits: Today's lettuce mix includes a bunch of mildly spicy greens, including arugula, red kale, and an assortment of Asian greens (mizuna, tatsoi, etc.). We will occasionally be adding these, and perhaps some other non-lettuce greens (including baby spinach, beets and swiss chard) to give the mix a little variety of taste, texture, and appearance. It's disappointing to see our first (of four) corn planting, which was disturbed by the flooding this spring, not be able to form decent ears to give out this week. Usually we would be distributing corn by now. The plants had showed some promise, in rebounding from the stress of the excess water in the fields, but didn't quite get all their 'gears' in order to come up with something worth harvesting and adding to your box. Later plantings, which begin as early as next week, look pretty strong, so we expect corn soon
Recipe: Mock Apple Crisp from Subscriber Sarah Kohls
Filling: In a medium saucepan, simmer 8 c. of peeled and sliced zucchini with 1 c. lemon juice until the zucchini is tender. Add: 1 c. sugar, 1 tsp cinnamon and 1/2 tsp nutmeg. Let cool at least 15 - 20 minutes.
For the crust: With a pastry blender, mix together 4 c. flour, 1 1/2 c. margarine, 2/3 c. white sugar and 1 c. brown sugar.
Pat 1/2 of crust mixture in a 9 X 13 pan. Bake 10 minutes at 350 degrees.
Spoon cooled zucchini mixture over crust and sprinkle the remaining crust mixture on top. Bake for 45 minutes at 350 degrees. Serve with whipped topping or ice cream for a special treat.
Note: This recipe makes a lot of crust - you can reduce the crust portion by about 1/3 if you prefer less crust.
Fall outlook: Looks like it will be a good brussels sprouts year this year; the plants look quite healthy, and there are a lot of them! Much less cabbage, which will please some of you who repeatedly ask us to cut down on the number of times we give out cabbage. Fall broccoli and cauliflower look good as well. The crops that love the hot weather (such as eggplant, peppers, tomatoes, and corn) have definitely been slow developing this year, so we need to continue to be patient to let these crops mature at their own speed.;
Peach ordering: Watch out for an announcement about peaches coming soon. We will be heading out to make a rendezvous with a Michigan grower who produces (unfortunately again not organic) luscious peaches that are picked tree-ripe, and can bring back additional boxes, like we did with the cherries, for those who would be interested in ordering some.
Have a great week!
The Seelys
Next week: leeks, swiss chard, zucchini, tomatoes, cucumbers, corn?, beans, basil
Soon: peppers and eggplant are starting to dribble in. Melons are still a few weeks away.
Vegetable tidbits: Today's lettuce mix includes a bunch of mildly spicy greens, including arugula, red kale, and an assortment of Asian greens (mizuna, tatsoi, etc.). We will occasionally be adding these, and perhaps some other non-lettuce greens (including baby spinach, beets and swiss chard) to give the mix a little variety of taste, texture, and appearance. It's disappointing to see our first (of four) corn planting, which was disturbed by the flooding this spring, not be able to form decent ears to give out this week. Usually we would be distributing corn by now. The plants had showed some promise, in rebounding from the stress of the excess water in the fields, but didn't quite get all their 'gears' in order to come up with something worth harvesting and adding to your box. Later plantings, which begin as early as next week, look pretty strong, so we expect corn soon
Recipe: Mock Apple Crisp from Subscriber Sarah Kohls
Filling: In a medium saucepan, simmer 8 c. of peeled and sliced zucchini with 1 c. lemon juice until the zucchini is tender. Add: 1 c. sugar, 1 tsp cinnamon and 1/2 tsp nutmeg. Let cool at least 15 - 20 minutes.
For the crust: With a pastry blender, mix together 4 c. flour, 1 1/2 c. margarine, 2/3 c. white sugar and 1 c. brown sugar.
Pat 1/2 of crust mixture in a 9 X 13 pan. Bake 10 minutes at 350 degrees.
Spoon cooled zucchini mixture over crust and sprinkle the remaining crust mixture on top. Bake for 45 minutes at 350 degrees. Serve with whipped topping or ice cream for a special treat.
Note: This recipe makes a lot of crust - you can reduce the crust portion by about 1/3 if you prefer less crust.
Fall outlook: Looks like it will be a good brussels sprouts year this year; the plants look quite healthy, and there are a lot of them! Much less cabbage, which will please some of you who repeatedly ask us to cut down on the number of times we give out cabbage. Fall broccoli and cauliflower look good as well. The crops that love the hot weather (such as eggplant, peppers, tomatoes, and corn) have definitely been slow developing this year, so we need to continue to be patient to let these crops mature at their own speed.;
Peach ordering: Watch out for an announcement about peaches coming soon. We will be heading out to make a rendezvous with a Michigan grower who produces (unfortunately again not organic) luscious peaches that are picked tree-ripe, and can bring back additional boxes, like we did with the cherries, for those who would be interested in ordering some.
Have a great week!
The Seelys
Monday, August 11, 2008
Next Week's Vegetables
Dear Subscribers and Friends,
I apologize for forgetting to send you a veggie e-mail last week. Two
weddings in one weekend is too much,it threw me off!
Here we go for the week of August 12th and 15th:
Cucumbers
not as many as previous weeks
Zucchini and Summer Squash
same,not as many,luckily?!
Green Beans
as beautiful as ever,never had such a consistent good quality bean all summer long!
Carrots
Beets with greens
except for Friday half shares,they got theirs last week
Tomatoes
Spanish Onions
Salad Mix
we are not sure on this one,we'll see what happens over the weekend
Green Peppers and Corn
might be ready for picking starting on Friday
We are still holding up pretty good this summer,usually we are
burnt out by now but it hasn't been too hot yet...!! We are very glad
about that!!!
Next week the leeks will enter the stage! I can't wait,it is one of
my favorites....
Adios,
For the farm,
Bernadette
I apologize for forgetting to send you a veggie e-mail last week. Two
weddings in one weekend is too much,it threw me off!
Here we go for the week of August 12th and 15th:
Cucumbers
not as many as previous weeks
Zucchini and Summer Squash
same,not as many,luckily?!
Green Beans
as beautiful as ever,never had such a consistent good quality bean all summer long!
Carrots
Beets with greens
except for Friday half shares,they got theirs last week
Tomatoes
Spanish Onions
Salad Mix
we are not sure on this one,we'll see what happens over the weekend
Green Peppers and Corn
might be ready for picking starting on Friday
We are still holding up pretty good this summer,usually we are
burnt out by now but it hasn't been too hot yet...!! We are very glad
about that!!!
Next week the leeks will enter the stage! I can't wait,it is one of
my favorites....
Adios,
For the farm,
Bernadette
Friday, August 8, 2008
Week of 8/8/08
This week's vegetables: lettuce mix, red torpedo and round onions, cucumbers, zucchini, summer squash, tomatoes, basil, beets (half shares), green beans, garlic, broccoli (full shares), parsley
Next week/soon: spanish onions, leeks, sweet corn, more tomatoes, lettuce, eggplant, peppers, green beans, swiss chard, beets
Vegetable tidbits: Lots of cucumbers and zucchini. They won't last forever though. Maybe only another month of zucchini! Looks like we'll have lots of corn coming on soon! Tomatoes are trickling in, though there should be lots more in a few weeks.
Computer down: And sorry for the lack of list of expected veggies last Friday.
Recipe: Moroccan Cucumber Salad
This fresh salad of grated cucumbers is flavored with orange zest and juice and a touch of cinnamon for an exotic and fresh taste. Refreshing and cool during the summer heat, it goes well with spicy or grilled food. Quantities can be adjusted proportionately.
2 cucumbers, peeled, seeded, and grated
Zest of one orange
Juice of one orange
1 tsp. sugar
1/2 tsp. cinnamon
fresh pepper
freshly chopped parsley
Peel, seed, and coarsely grate cucumbers. Drain about 15 minutes in a colander.
Use a grater or zester to remove the zest (surface rind) from the orange and mix it with the cucumber. Add the juice of the zested orange to the cucumbers. Mix in sugar, cinnamon, and fresh pepper. Adjust seasoning to taste, adding salt if you wish.
Garnish with fresh parsely. Serve immediately.
Springdale Farm Favorite Cucumber Salad
Three cucumbers, sliced
1-2 tomatoes, chopped (optional)
mayonnaise
salt
pepper
dried dill
Add as much mayo, salt, pepper, and dill to the cucumbers as you'd like. Enjoy! We eat this salad at least once a week!
Have a good week!
Next week/soon: spanish onions, leeks, sweet corn, more tomatoes, lettuce, eggplant, peppers, green beans, swiss chard, beets
Vegetable tidbits: Lots of cucumbers and zucchini. They won't last forever though. Maybe only another month of zucchini! Looks like we'll have lots of corn coming on soon! Tomatoes are trickling in, though there should be lots more in a few weeks.
Computer down: And sorry for the lack of list of expected veggies last Friday.
Recipe: Moroccan Cucumber Salad
This fresh salad of grated cucumbers is flavored with orange zest and juice and a touch of cinnamon for an exotic and fresh taste. Refreshing and cool during the summer heat, it goes well with spicy or grilled food. Quantities can be adjusted proportionately.
2 cucumbers, peeled, seeded, and grated
Zest of one orange
Juice of one orange
1 tsp. sugar
1/2 tsp. cinnamon
fresh pepper
freshly chopped parsley
Peel, seed, and coarsely grate cucumbers. Drain about 15 minutes in a colander.
Use a grater or zester to remove the zest (surface rind) from the orange and mix it with the cucumber. Add the juice of the zested orange to the cucumbers. Mix in sugar, cinnamon, and fresh pepper. Adjust seasoning to taste, adding salt if you wish.
Garnish with fresh parsely. Serve immediately.
Springdale Farm Favorite Cucumber Salad
Three cucumbers, sliced
1-2 tomatoes, chopped (optional)
mayonnaise
salt
pepper
dried dill
Add as much mayo, salt, pepper, and dill to the cucumbers as you'd like. Enjoy! We eat this salad at least once a week!
Have a good week!
Saturday, August 2, 2008
A Recipe
Dear Subscribers,
Here is a recipe forwarded to us by subscriber Amy Stanley.
Anneke Seely
Chicken and Green Beans in Spicy Peanut Sauce!
Gotta love this dish. One of our all time favorites. COOKS NOTES: Substitute baby spinach (or swiss chard!) for green beans. We also like to serve with basmati rice.
30 min | 15 min prep
SERVES 4
* 1 cup uncooked long grain white rice
* 2 cups water
* 1 lb fresh green beans, trimmed and snapped
* 2 teaspoons olive oil
* 1 lb skinless boneless chicken breast halves, cut into chunks
* 3/4 cup low sodium chicken broth
* 1/3 cup smooth peanut butter
* 2 teaspoons honey
* 1 tablespoon low sodium soy sauce
* 1 teaspoon red chili paste
* 2 tablespoons lemon juice
* 3 green onions, thinly sliced
* 2 tablespoons chopped peanuts (optional)
1. Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
2. Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
3. Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
4. Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat.
5. Cook and stir 5 minutes, until slightly thickened.
6. Mix in the green beans and rice.
7. Serve over rice. Garnish with green onions and peanuts.
Here is a recipe forwarded to us by subscriber Amy Stanley.
Anneke Seely
Chicken and Green Beans in Spicy Peanut Sauce!
Gotta love this dish. One of our all time favorites. COOKS NOTES: Substitute baby spinach (or swiss chard!) for green beans. We also like to serve with basmati rice.
30 min | 15 min prep
SERVES 4
* 1 cup uncooked long grain white rice
* 2 cups water
* 1 lb fresh green beans, trimmed and snapped
* 2 teaspoons olive oil
* 1 lb skinless boneless chicken breast halves, cut into chunks
* 3/4 cup low sodium chicken broth
* 1/3 cup smooth peanut butter
* 2 teaspoons honey
* 1 tablespoon low sodium soy sauce
* 1 teaspoon red chili paste
* 2 tablespoons lemon juice
* 3 green onions, thinly sliced
* 2 tablespoons chopped peanuts (optional)
1. Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
2. Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
3. Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
4. Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat.
5. Cook and stir 5 minutes, until slightly thickened.
6. Mix in the green beans and rice.
7. Serve over rice. Garnish with green onions and peanuts.
Friday, August 1, 2008
Week of August 1, 2008
This week's vegetables: beets w/tops, red/torpedo onions, Swiss chard, cucumbers, zucchini, summer squash, tomato, scallions, carrots, broccoli, green/yellow beans, cherry tomatoes (full shares), eggplant (full shares), salad mix
Next week: mushrooms?, torpedo onions, parsley, cucumbers, zucchini/summer squash, lettuce mix
Soon: leeks, more tomatoes, Spanish onions, sweet corn
Vegetable tidbits: Those that received broccoli this week should eat it soon -- it will not keep so well at this time of year. Those that do not like beets, be sure to place them in the Exchange Box -- others would be happy to take them off of your hands. For those unfamiliar with Swiss chard, today's new vegetable, check out the recipe below. Expect carrots on average every two weeks from here on out.
Salmon wrapped in swiss chard from subscriber Sarah Wood
150g butter, diced
300g mushrooms, sliced
4 large leaves of Swiss chard
4 salmon fillets, skinned
fish stock fresh, cube or concentrate made up to 300ml
a small piece of fresh horseradish, grated or a spoonful from a decent jar
1.Heat a couple of cubes of butter in a pan and cook the mushrooms until golden and caramelised, then cool.
2.Cut the Swiss chard leaves from the stalk and central veins. Shred the stalks and simmer for 2 minutes. Lay a leaf down and put a salmon fillet on top. Put some cooled mushrooms on top of the fillet and wrap tightly so it forms a neat parcel. Repeat to make 4 parcels.
3.Steam the salmon parcels in a steamer set over a pan of simmering water for 6 minutes. Meanwhile, bring the fish stock to a simmer in a pan, add the butter, then use a hand-blender or whisk to emulsify and thicken it. Season. Add the horseradish and the Swiss chard stalks and heat through. Serve with the salmon.
Juicy Sauteed Swiss Chard
1 bunch swiss chard
2 tsp sugar
2Tbsp. olive oil
1/8 tsp tabasco sauce
1 small onion
1/4 cup chopped fresh basil
2 medium tomatoes
1/4 cup sour cream
2 Tbsp. red wine vinegar
salt & pepper
Trim and chop chard, dicarding any tough stems. In a large skillet, heat olive oil, add onions and garlic, and saute 2-3mn until softened. Add chard, tossing to coat leaves. Cover pan with lid and heat 3-5 mn until chard is wilted and tender. Add tomates, vinegar, sugar, tabasco sauce and basil. Heat 2-3 mn. Remove from heat; mix in sour cream. Add salt and pepper to taste. Makes 4-6 servings.
White Bean Soup With Swiss Chard from Amy Stanley
8 ounces great northern beans
3 tablespoons olive oil
2 large onions, chopped (red & white)
2-3 carrots, peeled and finely chopped
1/2 lb red swiss chard, ribs and leaves coarsely chopped
5 cups vegetable broth
3 garlic cloves, minced
1 bay leaf
1 teaspoon fresh coarse ground black pepper
3 tablespoons fresh parsley, chopped
1. Place the beans in a large pot and cover with water. Let them soak overnight.
2. The next day, drain the beans, reserving 2 cups of liquid.
3. In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additonal 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
4. Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.
Have a great week!
The Seelys
Next week: mushrooms?, torpedo onions, parsley, cucumbers, zucchini/summer squash, lettuce mix
Soon: leeks, more tomatoes, Spanish onions, sweet corn
Vegetable tidbits: Those that received broccoli this week should eat it soon -- it will not keep so well at this time of year. Those that do not like beets, be sure to place them in the Exchange Box -- others would be happy to take them off of your hands. For those unfamiliar with Swiss chard, today's new vegetable, check out the recipe below. Expect carrots on average every two weeks from here on out.
Salmon wrapped in swiss chard from subscriber Sarah Wood
150g butter, diced
300g mushrooms, sliced
4 large leaves of Swiss chard
4 salmon fillets, skinned
fish stock fresh, cube or concentrate made up to 300ml
a small piece of fresh horseradish, grated or a spoonful from a decent jar
1.Heat a couple of cubes of butter in a pan and cook the mushrooms until golden and caramelised, then cool.
2.Cut the Swiss chard leaves from the stalk and central veins. Shred the stalks and simmer for 2 minutes. Lay a leaf down and put a salmon fillet on top. Put some cooled mushrooms on top of the fillet and wrap tightly so it forms a neat parcel. Repeat to make 4 parcels.
3.Steam the salmon parcels in a steamer set over a pan of simmering water for 6 minutes. Meanwhile, bring the fish stock to a simmer in a pan, add the butter, then use a hand-blender or whisk to emulsify and thicken it. Season. Add the horseradish and the Swiss chard stalks and heat through. Serve with the salmon.
Juicy Sauteed Swiss Chard
1 bunch swiss chard
2 tsp sugar
2Tbsp. olive oil
1/8 tsp tabasco sauce
1 small onion
1/4 cup chopped fresh basil
2 medium tomatoes
1/4 cup sour cream
2 Tbsp. red wine vinegar
salt & pepper
Trim and chop chard, dicarding any tough stems. In a large skillet, heat olive oil, add onions and garlic, and saute 2-3mn until softened. Add chard, tossing to coat leaves. Cover pan with lid and heat 3-5 mn until chard is wilted and tender. Add tomates, vinegar, sugar, tabasco sauce and basil. Heat 2-3 mn. Remove from heat; mix in sour cream. Add salt and pepper to taste. Makes 4-6 servings.
White Bean Soup With Swiss Chard from Amy Stanley
8 ounces great northern beans
3 tablespoons olive oil
2 large onions, chopped (red & white)
2-3 carrots, peeled and finely chopped
1/2 lb red swiss chard, ribs and leaves coarsely chopped
5 cups vegetable broth
3 garlic cloves, minced
1 bay leaf
1 teaspoon fresh coarse ground black pepper
3 tablespoons fresh parsley, chopped
1. Place the beans in a large pot and cover with water. Let them soak overnight.
2. The next day, drain the beans, reserving 2 cups of liquid.
3. In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additonal 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
4. Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.
Have a great week!
The Seelys
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