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Online Market is OPEN for Business (Week 38)


We filled the rain gauge to (almost) 1 inch!

Farm Where Life is Good

Life on the Farm (Week 38)

We have rain! Wowweeeee. Gotta love it. We might just get some beans this week. And the new seedings will be well watered-in. Yes, gotta love it! I am speechless as I sit and listen to it pattering on the roof. (Maybe the deer will actually be hunkered down tonight and NOT eating (any more of) your lettuce slated for next week?)

One inch is good for one week. Hmmmmmm. The math doesn’t add up?

The Market is open for the tail-end of summertime orders.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

A colorful dish with rich, fresh summer flavor from the varieties of peppers. Pretty quick and simple.

Pasta ribbons with peppers
1-2 onions, quartered
1 celery stalk, rough chopped
1 carrot, rough chopped
¼ cup nutritional yeast
2 garlic cloves
3 Tbsp olive oil
6 red, orange, or purple bell peppers, sliced thinly
¼ cup chopped fresh basil
Salt and pepper, to taste
1 lb linguine or fettuccine, cut/broken into 4in pieces
1/4 cup grated parmesan-flavor vegan topping (Galaxy Foods)

Combine onions, celery, carrot, garlic and nutritional yeast in food processor and pulse until finely chopped.

Heat oil in large saucepan over medium heat. Add onion mixture and sauté until fragrant and softened, about 3 minutes.

Stir in bell peppers, cover and cook until peppers are soft, about 10 minutes. Stir in the basil and season with salt and pepper.

Cook pasta in large pot of salted boiling water until al dente. Drain, but reserve ½ cup cooking water.

Add the pasta and parmesan topping to the pepper sauce. Toss and add reserved cooking water as needed to make the pasta moist.

Serve immediately.

Serves 4
Adapted from: Serving up the Harvest by Andrea Chesman


Lots of ingredients but fairly easy to find them all in the Asian section of the supermarket. Great way to eat up those fresh bell peppers and treat family and friends to some custom “take-out” right from your own kitchen!

Kung Pao

1 lb seitan (“wheat meat”) **White Wave brand is the best.
1 Tbsp Chinese rice wine or dry sherry
1 Tbsp soy sauce
1 tsp chili paste with garlic
1 tsp sugar

¼ cup vegetable broth
2 Tbsp rice wine or dry sherry
2 Tbsp hoisin sauce
2 Tbsp soy sauce
2 tsp dark sesame oil
4 garlic cloves, minced
2 tsp cornstarch
1 Tbsp water

2 tbsp peanut or canola oil
2 red bell peppers, cubed
2 green bell peppers, cubed
2 fresh red or green hot chiles, seeded and diced
1 cup sliced water chestnuts
4 scallions, white and tender greens, sliced
¼ cup roasted unsalted peanuts
Cooked white rice for serving

Combine the wheat meat, rice wine, soy sauce and sugar in medium bowl. Set aside to marinate 30 min; toss occasionally.

Combine broth, rice wine, hoisin, soy sauce, sesame oil and garlic in small bowl; set aside. Dissolve cornstarch in cup with water. Set aside.

Heat wok or large fry pan over high heat. Add 1 ½ Tbsp oil and swirl to coat pan. Add wheat meat and marinade and cook 5min. Transfer to bowl and keep warm.

Heat remaining 1 ½ Tbsp oil and add peppers, chiles and stirfry until soft, 3-4 min. Add chestnuts and scallions and stirfry 1 min.

Return cooked wheat meat to pan and stirfry 1min to heat thru. Add the broth mixture and bring to boil. Add cornstarch/water mixture and stir until sauce boils and thickens. Add peanuts and toss to coat.

Serve over rice.

Serves 4
Adapted from: Serving up the Harvest by Andrea Chesman

Did You Know…

There are 8 kinds of wheat that we typically eat. It comes in colors— red and white. It comes in different protein contents— hard (high protein) and soft (low protein). *And it comes in different planting-seasons— winter and spring. So you can have hard-red-winter wheat. Or soft-red-spring wheat. And so on…

The protein content dictates how we use it, and is really the only thing we generally pay attention to. Wheat protein is gluten; it is what makes dough rubbery— think pizza dough that is stretched and tossed in the air! The “hard” wheat varieties are used for bread making (you want that wonderful, chewy French baguette), while the “soft” varieties are used for pastries (delicate, melt-in-your-mouth pie crusts). All-purpose flour, which is the most common stuff we deal with, is usually a mix of varieties chosen to achieve a “happy medium” of 9-12% protein, reasonable (not great) for most uses.

The color does effect taste and the visual of the final product. Red wheat has a stronger flavor and a darker color. A whole-wheat, hard white flour makes a surprisingly light colored whole-wheat bread!

The planting season is only important to the farmer…and where they live. We pay attention to that for ya!



Rog and the new 1940s grain drill, heading out to plant before the rain!

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Lettuce
Tomatoes
Cucumber
Beans
Potatoes
Onion
Celeriac (celery root)
Sweet pepper (variety)
Melon
Chives
Dill

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 37


Your box for Week 37!

Farm Where Life is Good

Produce Subscription (Week 37)

It’s all about the color RED in your boxes this week; ok, well green too, and yellow, oh and orange.

Melon, cantaloupe They are coming in strong; our little trick of propping them up on cups to keep the bugs and worms from eating thru the rind is working! Now we need to fine tune the ripeness index!

Potatoes, German Butterball We need to work on size next year; we are guessing the drought has something to do with it.

Lettuce, green summer crisp Finally some lettuce that made it thru this heat wave. More coming in the pipeline.

Cucumber Slicers and a lonely muncher

Carrot We apologize again for ugly carrots. We are working on it (in growing, that means next season!) Sorry, they seem so simple, don’t they?

Tomato, cherry variety The hightunnel tomatoes continue to amaze!

Tomato, slicer/heirloom and paste variety Reminder— DO NOT refrigerate. Allow them to red-up at room temp.

Sweet pepper variety Red is the theme! 2 standard red bells, 2 “apple” sweets (the pointy ones), and 2 Italia frying peppers (see below). Oh, and one regular ol’ green guy. Oh! and a handful of sweet orange lunchbox snackers!

Peppers, Sweet Italia Wonderful Italian frying pepper.

Pepper (Jalapeno) A little heat for you, just in case you are missing the 90 degree days already. Jalapeno Poppers all around!

Onions, white Sweet little things.

Leeks We didn’t let these fellas size-up, we need the space back (they were one of the first plantings in the first hightunnel position). So a handful of baby leeks for braising or grilling.

Basil Spin up some pesto for the freezer; take it out on a wintery night and remember summer fondly.

Cilantro It’s baaaack. Poor summer germination; nothing liked the high heat and dryness.

Parsley I just love the bright citrus-y scent while harvesting this herb. It is full of lycopene (cancer prevention), so drop a sprig in your morning smoothie.

Recipes for your consideration

Tony Mantuano created this recipe, from Food & Wine website, in homage to the Calçotada in Spain. The Catalan festival celebrates the harvest of calçots, which are slender onions similar to baby leeks. After peeling the charred outer layers, festival-goers dip the softened onions in a vibrant romesco sauce, which Mantuano makes with sweet red bell peppers. “It’s fantastic,” Mantuano recalls. “Everyone has black fingers from the char.”

Grilled Baby Leeks with Romesco Sauce

1 small ancho chile, seeded
3 tablespoons hazelnuts
Two 1/2-inch-thick slices baguette, toasted and torn into 1-inch pieces
3 tablespoons roasted almonds, preferably Marcona, coarsely chopped
1 garlic clove, chopped
2 plum tomatoes—peeled, seeded and coarsely chopped
1 roasted red pepper from a jar, cut into 1-inch pieces
1/2 tablespoon sherry vinegar
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon chopped flat-leaf parsley
Salt and freshly ground black pepper
16 baby leeks or thick scallions, trimmed

Light a grill. Preheat the oven to 350°. In a small heatproof bowl, cover the ancho with hot tap water and soak until softened, about 15 minutes. Drain.

Meanwhile, in a pie plate, toast the hazelnuts in the oven for about 10 minutes, or until fragrant and lightly browned. Let the hazelnuts cool, then transfer them to a kitchen towel and rub them together to remove the skins. Transfer the hazelnuts to a work surface and let cool completely, then coarsely chop.

In a food processor, combine the ancho with the hazelnuts, toasted baguette, almonds and garlic and process to a smooth paste. Add the tomatoes, roasted red pepper and vinegar and puree. With the machine on, slowly pour in the 1/4 cup of olive oil and process until blended and smooth. Scrape the romesco sauce into a bowl, stir in the parsley and season with salt and black pepper.

Brush the leeks with oil and season with salt and pepper. Grill over high heat until charred all over, about 3 minutes. Serve with the romesco sauce alongside.


Polenta is THE versatile staple. Seasoned nicely with leeks, you can eat it soft as described here; or you can spread the leftovers in a baking dish (1/2" thick) and let it cool. Cut it like brownies and store. You can fry it up for breakfast the next day!

Soft Polenta with Leeks

2 tablespoons olive oil
3 large leeks (white and pale green parts only), thinly sliced
2 1/4 cups (or more) water
2 cups canned chicken broth
1 bay leaf
1 cup polenta
1/3 cup grated parmesan-flavor vegan topping (Galaxy Foods)
1 Tbsp margarine
Sauté leeks in olive oil over medium heat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf.
Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes.
Remove pan from heat. Discard bay leaf. Stir in 1 tablespoon margarine and Parmesan cheese. Season polenta to taste with salt and pepper.
Divide polenta among plates.
Adaped from Bon Appétit

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

The Union of Concerned Scientists (UCS) is, as it says on their Web site, “…an independent nonprofit alliance of 50,000 concerned citizens and scientists across the country. We augment rigorous scientific analysis with innovative thinking and committed citizen advocacy to build a cleaner, healthier environment and a safer world.”

Recently, they did a little project, which is discussed in detail in the book The Consumer’s Guide to Effective Environmental Choices by Brower and Leon. They determined the most pressing environmental concerns which consumer choice could impact. (Nuclear waste, for example, didn’t make it on the list because there is very little an individual consumer choice can change.) The top-ranked categories were: Global Warming, Air Pollution, Water Pollution, and Habitat Alteration.

Next, they created a model of the US economy, linking these problems with 134 different categories of consumer spending which were grouped into 50 larger categories like Dairy Products, or Personal Items and Services. Then they ranked the consumer choices twice: per household, and per dollar of expenditure.

And a surprising picture emerged. Seven of the 50 large categories produced the majority of the damage in all of those areas. These categories were, in roughly descending order of damage:
1. Cars and light trucks
2. Meat and poultry
3. Fruit, vegetables, and grains
4. Home heating, hot water, and air conditioning
5. Household appliances and lighting
6. Home construction
7. Household water and sewage

It’s interesting to note what’s not on the list, for example: toxic cleaning supplies, paper or plastic bags, cloth or disposable diapers, disposable cups, synthetic fabrics, and Styrofoam cups. These items, they found, either had an alternative that was not clearly better or worse, or were used in such small amounts that the impact was tiny in comparison.

They identify 11 actions that will have the most impact on decreasing the environmental impact of these seven areas:
1. Choose a place to live that reduces the need to drive
2. Think twice before purchasing another car
3. Choose a fuel-efficient, low-polluting car
4. Set concrete goals for reducing your travel
5. Whenever practical, walk, bicycle, or take public transportation
6. Eat less meat
7. Buy organic/sustainable produce
8. Choose your home carefully
9. Reduce the environmental costs of heating and hot water (for example, wash clothes in cold water, as 90% of the energy usage in a washing machine is heating the water)
10. Install efficient lighting and appliances
11. Choose an electricity supplier offering renewable energy.

Check out this book, The Consumer’s Guide to Effective Environmental Choices, to see what you can do to change the world for the better.

Farm News

Our CSA for the native pollinators! It’s buckwheat this week; and all you got was tomatoes.

We would love some feedback on the tomato varieties. Not being tomato-connoisseurs ourselves makes selection each year a challenge. So if you have some thoughts on the cherry tomatoes or the paste or slicers or heirlooms, please let us know.

Have a wonderful week, and enjoy the vegetables.

Roger and Lara


Online Market is OPEN for Business (Week 37)


Four months ago? Really? (A mental cool-down, for ya!)

Farm Where Life is Good

Life on the Farm (Week 37)

Rog is out plowing the fallow portions of field 2 and 3, in preparation for some cover crops before winter. We have very sandy soil over on the edge of field 3, at the base of the hill (limestone drainage we figure), so next year that will probably be the beds for root vegetables (they like sand.)

We are working hard to turn all of the “used up” beds into cover crop before winter. It helps immensely with the weeds and gives a big boost in fertility. (Anything to help with weeds!)

The last of the fall brassicas will be going in today or tomorrow (outside the high tunnel)— broccoli— a bit late, but we’ll see what fall does for us. (Tomorrow is forecast 92 degrees, so cross your fingers they survive.)

The Market is open for more summertime orders.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

It says “fresh” and “summer” and “I don’t have to turn on the stove or oven!”

Gazpacho

2 cloves garlic, minced
1 small red onion, diced
1 cucumber, diced
1 medium red bell pepper, roughly chopped
2 lbs tomatoes, diced (approx 8 tomatoes)
1 zucchini, diced
2 stalks celery, diced
1/4 cup extra virgin olive oil
1/8 cup red wine, balsamic or sherry vinegar
1 Tbsp sugar
½-1 fresh jalapeno, seeded and finely chopped
1/3 cup almonds
One ½-inch slice white bread, torn into 1-inch pieces
½ tsp sea salt, to taste
¼ tsp black pepper, to taste

In the bowl of a food processor or in a blender, combine one-half of all vegetables, all of the almonds, bread, olive oil, vinegar, sugar, salt and pepper. Puree until smooth.

Remove to large bowl.

Add the remaining vegetables to the food processor/blender, and pulse until all ingredients are minced but still recognizable.

Combine with puree. Test for salt and pepper.

Chill soup for at least a couple of hours; soup needs to be very cold!

Garnish with cilantro and fresh French bread drizzled with olive oil and grilled.


A bit of a twist on the fresh summer soup, Gazpacho. Take a trip to the Greek isles.

Greek Gazpacho

2 thick slices day-old bread, such as ciabatta or peasant white, crusts removed
6 large cloves garlic, chopped
2 tablespoons freshly chopped oregano leaves
2 tablespoons chopped flat-leaf parsley
5 tablespoons red wine vinegar
5 tablespoons good olive oil
1 red bell pepper, seeded chopped
1 orange bell pepper, seeded and chopped
2 red onions, chopped
1 seedless cucumber, unpeeled, and chopped
4 large ripe tomatoes, chopped
3/4 cup kalamata olives, pitted and chopped
1 ½ lb tomatoes, pureed
4 teaspoons sea salt
2 teaspoons freshly ground black pepper

Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.

Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl.

Add the tomato puree, salt, and pepper and stir well. Taste for seasoning, cover, and refrigerate for at least 3 hours. Serve cold.

From: The Food Network.com


Risotto can be a little time consuming to stand there and stir, but it is well worth the effort (and not THAT much time; read a book!)

Roasted Red Pepper Risotto

2 large red bell peppers
1 medium onion, finely diced
3 Tbsp chopped fresh dill
Juice of 2 small lemons
8-9 cups vegetable stock/broth
3 Tbsp olive oil
2 ½ cup Arborio rice
½ cup dry white wine

Place peppers on baking sheet/pie tin. Broil close to heating element; monitor closely and turn peppers as the skin chars. Remove from oven and place in paper bag. Let sit while you chop others. Remove from bag; peel off charred skin, remove stem and seeds (don’t rinse; you lose flavor!), cut in to small strips.

Heat vegetable stock in large pot.

Sauté onion in olive oil until clear/soft. Stir in rice until all grains evenly coated and center is turning white. Add dill, stir 1 minute; add wine and stir until absorbed. Add 1 cup stock at a time, stirring until absorbed, then add another. Continue until rice is al dente and suspended in a smooth, creamy sauce. Remove from heat; stir in lemon juice and peppers. Serve warm.

From: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


No-cook sauce for that fresh garlic/basil/tomato flavor. Simple!

Fresh Tomato-Basil-Olive Pasta

4 cloves garlic, crushed
10 basil leaves
¼ cup toasted pine nuts (or walnuts)
1 lb chopped tomatoes (approx 4 standard reds)
3 Tbsp olive oil
2 Tbsp pitted green olives
4 Tbsp nutritional yeast
½ tsp sea salt
¼ tsp black pepper
½ lb dry pasta

Puree all ingredients except pasta. Cook pasta in large pot boiling, salted water; when al dente, drain and immediately toss with sauce. Serve warm.

From: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


A basic tomato salad with emphasis on “fresh”!

Panzanella

Croutons:
1 loaf hearty French bread, torn into bite-sized chunks
1 cup olive oil
1 tsp sea salt

Salad:
3 lbs tomatoes, chopped
1 small mild onion, minced
1 cucumber, chopped
1 cup fresh basil leaves, chopped
Salt and pepper, to taste
¼ cup good quality balsamic vinegar
1 cup olive oil

Toss bread chunks with olive oil and sea salt. Spread on cookie sheet(s) and bake in 350F oven until golden, approx 10-15min. Let cool.

Place tomatoes and juices in large bowl; toss with remaining vegetables and croutons. Season with salt and pepper.

Drizzle with olive oil and vinegar and toss.

From: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Did You Know…

The “Farm Bill” might surprise you…



The 2013 “Farm Bill” passed by the Senate, awaiting the House

Read a concise summary of each category HERE.

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Lettuce
Tomatoes
Cucumber
Beans
Potatoes
Leeks
Sweet pepper (variety)
Jalapeno peppers
Summer squash and zucchini
Melon
Parsley
Basil
Cilantro
Winter squash, maybe…

Start your meal planning now!

The final four is upon us now…four more weeks of those dang boxes of produce! Enjoy!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 36


Your box for Week 36!

Farm Where Life is Good

Produce Subscription (Week 35)

*Aaaaaaaa, it’s way too cold. The peppers! *

They are all loaded, and I’m going to cry if it goes below 32degr anytime soon. It was 39F this morning at 3am…fire sale!!!

The melons made it this week, sort of. Several different varieties of cantaloupe, honeydew, crenshaw and watermelon. We hope you enjoy. (Note: there is a learning curve with every new variety, and most are new to us this year; so if you get a less-than-ripe one, please let us know and we will make it right next week.)

And sorry, no beans this week. The Mexican bean beetle is wrecking havoc on the heirloom Italian pole beans. Maybe next week. And our last planting of green snap bush beans is coming online shortly…’ittle bitty beanies on the plants right now.

Produce Bonus: Find the “paste tomato with an earring” and then drop us a line with the photo and you win a prize next week.

The sunny staples continue in your boxes this week;

Melon, crenshaw One of the following 3 types of melons. Swap with your neighbor if you have a different favorite.
OR
Melon, honeydew
OR
Melon, cantaloupe

Potatoes, Red thumb fingerling or German Butterball

Cucumber Slicers and munchers

Tomato, cherry variety Whew, tons of cherries. Pop them in a bag and freeze if they are too much. Straight from the freezer into a pot of beans for chili this winter.

Tomato, slicer/heirloom and paste variety Reminder— DO NOT refrigerate. Allow them to red-up at room temp.

Cabbage (Caraflex) Try this in a “Bubble and Squeak” recipe.

Zucchini Just one…they are on the way out.

Zephyr squash Also, just one. Squash bugs are winning the battle.

Sweet pepper variety Mostly sweets this week…. Several big, blocky bells, and 2 others below.

Peppers, Sweet Italia Wonderful Italian frying pepper.

Peppers, Sweet Cayenne Fabulous as a seasoner for just about any dish; just slice or mince and toss in the pan.

Pepper, Anaheim (hot) Another dose of the mildly hot pepper; great as the base for a green sauce/salsa to accompany enchiladas, “wet” burritos or other Mexican maindish.

Onion, yellow Standard ole’ onion.
Celery A bit strong, likely not good for fresh eating. The heat and drought this summer has taken its toll on the celery.

Oregano

Thyme

Recipes for your consideration

Sneak those zucchini or summer squash into a wonderful breakfast treat!

Zapple Muffins

Zapplesauce:
4 cups peeled, seeded and diced zucchini or summer squash
1/3 cup fresh lemon juice
½ cup packed brown sugar
2 tsp cinnamon
¼ tsp nutmeg

Muffin Batter
3 cups unbleached, all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
¼ tsp nutmeg
½ cup margarine (Earth Balance works best)
1 cup white sugar
2 equivalents egg-replacer (Energ brand) or 2 Tbsp ground flax seed +2 Tbsp boiling water
¼ cup soymilk + ½ tsp apple cider vinegar (mixed)

Combine zucchini and lemon juice in saucepan, bring to boil over medium. Reduce heat and simmer until tender, about 10 min. Add brown sugar, cinnamon and nutmeg. Simmer, stirring occasionally, for 20min until slightly thickened. Let cool to room temperature.
Preheat oven 350F. Grease or line 18 muffin cups.
Sift together flour, baking powder and soda, salt and nutmeg in bowl.
Beat together margarine and white sugar in separate large bowl. Add egg-replacer/flax seed and beat.
Beat in flour mixture alternating with soymilk until smooth. Stir in the zapplesauce just until evenly distributed.
Fill muffin cups with very stiff batter. Bake 25-30min until risen and toothpick/knife comes out clean. Cool and serve.


There really isn’t a specific recipe for Bubble and Squeak (don’t know where the name came from); but this is my rendition. Simple, straightforward and stick-to-the-ribs.

Bubble and Squeak

1 head cabbage, sliced/chopped
1 onion, chopped
1 Tbsp olive oil
½ tsp sea salt
¼ tsp ground black pepper
1-2lbs potatoes, cubed and boiled until just soft
1 Tbsp fresh parsley
1 Tbsp margarine
2 Tbsp soy milk
2-4 Tofurky-brand beer brats, diced and sautéed (optional)
1 Sweet Cayenne pepper, diced and sauteed with sausages (optional)

Sauté cabbage, onions in olive oil. Add salt and pepper.

When cabbage is soft but not limp, add potatoes, parsley, margarine and soy milk. Stir to combine and mash potatoes slightly.

Add sausages, if using.

Serve warm.


Coriander-spiced Potatoes

1 ½ lb small potatoes
2 Tbsp canola oil
1 tsp cumin seeds
2 Tbsp coriander seeds, coarsely ground in spice grinder or mortar/pestle
2 cloves garlic, sliced
2 cups sweet bell peppers (variety colors)
1 tsp ground turmeric
¼-1/2 cayenne pepper (optional)
½ tsp sea salt
½ lemon, juiced
Crushed salted, roasted peanuts
Fresh cilantro for garnish

Boil potatoes until nearly fork-tender, 10-15min. Remove from heat and drain. When cooled slightly, slice in half.

Heat oil in wide skillet over medium heat; when oil shimmers, add cumin and coriander seeds. Cook for about 30seconds, until seeds begin to sizzle. Add garlic and cook additional 30 seconds, until just changes color. Add potatoes and cook 1-2 minutes until they begin to brown.

Add the bell peppers, turmeric, cayenne and salt. Cook for 2 minutes, stirring occasionally until well incorporated. Cover and cook 5min until peppers are fork-tender.

Remove from heat, sprinkle with lemon juice and mix well. Garnish with peanuts and cilantro and serve hot.

From: Organic Gardening, Oct/Nov 2013 issue

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

A Householder’s Guide to the Universe by Harriet Fasenfest
“An artful approach to living emphasizes self-reliance & traditional homemaking skills.”
This book was recently reviewed by Organic Gardening magazine, and has the same feel as Animal, Vegetable, Miracle by Barbara Kingsolver. With us going to war again and the economy bouncing around, not much is in our control these days; it seems like it’s time to take back what control we can…in the home (and in our bellies!)

Farm News

The weather remains the news of the day! (Or the complaint of the day…) Actually today was beautiful and bug-free, so not too many complaints here. The soil is parched and we danced between sprinklers to get to the harvest.

The last high tunnel position is prepped and receiving additions. The herbs and some winter leeks have been holding their place for a month or so now. Carrots are recently in and spinach is brewing in the basement. We hope to offer a Fall/winter share if we can figure out this cold weather growing. (More on that later…)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara


Online Market is OPEN for Business (Week 36)


Transplants getting help from a FarmWLIG volunteer, TR

Farm Where Life is Good

Life on the Farm (Week 36)

The hot-weather vegetable are in full swing. Now is the time to freeze the bell peppers, pickle/freeze/dry the hot peppers, can/freeze/dry the tomatoes and whip up some refrigerator pickles. Get yourself ready for a homemade and local winter season!

Yesterday Rog helped harvest 8000lbs of wheat from a Wisconsin neighbor growing organically. They used our new 1950s combine to do it…the test went well! We came home with 1000lbs for our use; it will go to bread for WLIG farmers and seed for winter wheat (next season’s harvest here at FarmWLIG!)

The productions fields benefitted from wonderful back-breaking labor for the past week from another friend-of-FarmWLIG. Harvesting, weeding, watering, planting, feeding the farmers…a huge amount of work, lots of mosquito bites, sunburn and heat stroke. Thanks to TR!

The Market is open for more summertime orders.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Time to prep for winter! Pickle, can, freeze and dry. Keep it local, even in the Great White North!

Aji Colorado Paste
Traditional South American condiment, but useful flavor addition to many dishes. Full of rich flavor, medium heat.
Makes about 14 tablespoons or 1 ice cube tray’s worth
1 # Aji Colorado chiles

Sun-dry or dehydrate chilis until shrunken and crispy.

Use kitchen shears to lop off the stems of the dried chiles and then cut all along the side, lengthwise, exposing the innards and discarding the seeds and membranes. Grab a large fry pan and set it over high heat. Toss the chiles onto the hot pan and toast until fragrant, pliable, and slightly charred, about 1-2 minutes, flipping on other side halfway in between. It might be a good idea to open up the window and turn on the exhaust fan because these can get sort of strong as they cook. Also, wash your hands thoroughly with warm soapy water immediately after handling the chiles.

Put the chiles into a large bowl and pour enough boiling water to submerge them. Let them reconstitute until they’re very soft, about 10 minutes.

Grab the chiles with tongs and put them in a blender. Add about 1/2 cup + 2 tablespoons of the water they were sitting in and blend together until a somewhat smooth paste forms. The consistency should be pourable. If it’s too chunky, add more water, one tablespoon at a time.

At this point you can either put all of it into a glass jar and refrigerate it, which should last you a couple weeks.

Or, put them into ice cube trays, freeze them, and then dump them out into a bag to stash in the freezer for whenever you need just a bit. You don’t even have to defrost it before adding it to your pot of cooking, you just toss it right in. Unless, you’re using it as a marinade, in which case you’d have to toss it in the microwave for half a minute to soften slightly.
From— http://www.okiedokieartichokie.me/2012/04/how-to-make-aji-colorado/


Braised green lentils

I’ve adapted this recipe a bit, but it remains full-flavored, healthy and somewhat spicy! Pretty simple too.

Makes a huge pot o’ lentils, enough for at least 8 people with extra to freeze

1 pound Tofurky Kielbasa, cut in half and again and then cut into quarter moons
1 yellow onion, cut in half then into half moons
4 garlic cloves, minced
Canola oil, if needed
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon Aji Colorado paste
2 pounds dry green lentils, rinsed
1 1/2 cups chopped tomatoes
4 cups vegetable stock/broth
4 cups water
Steamed white rice, to serve
Lime wedges, to serve
Hot giardinera pickled vegetable mix (I love Potbelly’s ready-made bottled variety), to serve
Curly parsley, to garnish

In a large pot or dutch oven set over medium heat, brown the Tofurky kielbasa in olive oil. Add the onions and garlic, stirring. Let this cook down slightly, about a few minutes. Add the salt, pepper, oregano, cumin and mix. Add in the ají colorado and let this melt into the onion-garlic mixture, about half a minute. Pour in a smidge of vegetable stock, just enough to coat the bottom of the pan so you can scrape up the brownings.

Then, toss in the rinsed lentils and mix to coat with the saucy goodness in the pot. Dump in the chopped tomatoes, kielbasa, and pour the rest of the vegetable stock plus water over the whole thing. Cover and let this come to a boil. When this happens, stir again and change the heat to low, covering, and checking every 15 minutes or so to see if it needs more water. If the lentils still haven’t softened and the liquid is getting low, add another cup or two of water to alleviate. It should take about 45 minutes for the lentils to cook all the way through. Taste and augment seasonings per preference.

Serving option: alongside white rice with lime, parsley, and an ample dose of hot giardinera right on top. The piquant acid and gentle heat from the pickled vegetables really ignites the whole dish, whetting the palate and provoking for just one more bite (or two, or three…).

From— http://www.okiedokieartichokie.me/2012/01/braised-green-lentils-with-smoked-kielbasa/


Refrigerator Bread & Butter Pickles Recipe
They are easy and right there in the fridge for sandwiches, burgers and a quick snack!
2 lb. pickling cucumbers, sliced no less than 1/8 inch thick
1 large onion, sliced thin
3 tbsp kosher salt
2 cups cider vinegar
1 1/2 cups sugar
1 tsp yellow mustard seeds
1/2 tsp celery seeds
1/4 tsp ground turmeric

Place cucumbers, onion, and salt in a large strainer/colander and mix well. Place strainer in the sink where excess water will drain for one hour.

Combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a large sauce pan, over med-high heat, and bring to a boil. Reduce heat, add cucumbers and onion to the pan, place a dish on top of the mixture to keep the contents submerged, cover the pan, and simmer for about 5 – 7 minutes.

Place the mixture in sterile jars and allow to cool a bit before covering and placing in the refrigerator.

Best when served fully chilled. Pickles will keep for a few weeks in the refrigerator.

To can them, follow the above instructions. Once the jars have been filled with lids and tops in place, though not sealed tightly, place them in a boiling water bath deep enough to cover the jars by at least an inch. Leave them to process for 10 minutes before removing them to a cloth-covered surface, where they should remain undisturbed for 24 hours. At the end of that time, test to make sure each has sealed and store in a cool, dark place. Those that haven’t sealed properly must be immediately refrigerated and used with the next few weeks.
http://fromthebartolinikitchens.com/2011/06/15/refrigerator-bread-butter-pickles/


Chicago Giardiniera Recipe
A spicy pickled vegetable condiment/antipasta for adding a crunch to sandwiches, a kick to stews or a tang to a savory bean dish. The vegetable variety can vary according to what’s available.
8 jalapeños, chopped (for different heat and flavor, other chili peppers may be substituted)
1/2 large cauliflower, cut into florets
2 carrots, diced
2 celery stalks, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 sweet banana peppers, diced (or other flavorful sweet, like paprika)
1 sweet onion, diced
1/2 cup kosher salt
3 cloves garlic, minced
2 1/2 tsp dried oregano
1 tsp red pepper flakes
1/2 tsp celery seeds
black pepper, to taste
1/2 cup cider vinegar
1/2 cup white vinegar
1/2 cup extra virgin olive oil
1/2 cup vegetable/canola oil

Combine vegetables and salt. Add enough water to cover, stir, cover, and refrigerate for at least 12 hours.

Strain vegetables from brine, rinse well, and set aside.

In a large glass bowl, add garlic and remaining seasonings.

To that bowl, add the vinegars and stir until well-mixed. Whisk the solution while adding the oils.

Add the reserved, brined vegetables into the bowl and gently mix until well-coated.

At this point, the giardiniera may be left, covered, in the bowl or transferred to clean jars. Either way, it must be refrigerated for 48 hours before serving.

Because this giardiniera isn’t canned, it must be stored in the refrigerator, where it will keep for a few weeks.
From— http://fromthebartolinikitchens.com/2011/08/24/giardiniera-the-chicago-way/

Did You Know…

Pickling vegetables not only improves their flavor, it can also make them more nutritious and easier to digest. During natural fermentation, bacteria produce vitamins as they digest vegetable matter. Also, if the salting causes a vegetable to lose water, the fat-soluble vitamins will become more concentrated. According to Korean scientists, kimchi (a traditional pickled cabbage dish in Korea) contains as much as double the levels of vitamins B1, B2, B12, and niacin as unfermented cabbage contains. (http://www.exploratorium.edu/cooking/pickles/history.html)

A distinguishing characteristic of pickling is a pH less than 4.6, which is sufficient to kill most bacteria. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added.
Pickling either relies on natural fermentation to lactic acid (Leuconostoc mesenteroides and Lactobacillus plantarum) or added vinegar.

Canning pickled vegetables is quite simple and requires minimal (and cheap) supplies. It’s worth jumping into if you like your own cooking, wish to stay local with your food, and you are looking for some good food for the GI system.

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Tomatoes
Cucumber
Beans
Potatoes
Onions
Sweet pepper (variety)
Anaheim peppers
Celery
Summer squash and zucchini
Thyme
Oregano
And maybe a melon! Cross fingers…

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 35


Your box for Week 35!

Farm Where Life is Good

Produce Subscription (Week 35)

It’s way too hot.

But the heat is giving us incredible peppers, superb high tunnel tomatoes, innumerable squash, and a cornucopia of weeds. It is also making plantings for the fall a challenge. Water, water, water.

Produce Bonus: Find the “polka dotted summer squash” and then drop us a line with the photo and you win a prize next week.

Even without any rain, we have a rainbow in your boxes this week;

Beans, Italian/Roma style heirloom

Potatoes, Purple Majesty or Red thumb fingerling Both are firm and waxy when cooked, so work well in soups, salads or roasted.

Cucumber Lots of crunchy cucs today; long seedless slicers, traditional market slicers and a few plump green picklers and yellow picklers for eating from the hand (just like a summer apple!)

Tomato, cherry variety Wow, they are coming on strong!

Tomato, slicer/heirloom and paste variety Reminder— DO NOT refrigerate. Allow them to red-up at room temp.

Cauliflower A bit more reasonable sized heads. We stopped using steroids on them this week.

Zucchini Big and beautiful. (No really!)

Zephyr squash Sunny summer squash soup is THE best!

Sweet pepper variety Make up some of your own homemade ketchup!

Pepper (Jalapeno) Salsa is on the agenda this week.
Onions, white sweet

Basil Nothing like fresh tomatoes and basil.
Basil, lemon Season up a nice colorful pasta salad with the zing of lemon basil!
Chives If you can’t use them up fresh, in this weather you can chop them in 1/8" pieces, spread on cookie sheet and put outside in the shade to dry for a day. Finish off in a slightly warm oven until crisp and dry, if needed.
Parsley Nothing says “fresh” like beautiful green parsley.

Recipes for your consideration

Mmmm, lentil stew from last newsletter.

Sunny Summer Squash Soup is one of the BEST soups out there…yes, truly. Depending on what’s in season, I modify it a bit (no potatoes—>more squash, no celery—>1 tsp celery seed, etc.) For canning, I leave it chunky and puree when I am about to serve it, come winter. (It cans really well.)

Sunny Summer Squash Soup
(Click the link to go to the recipe on the website.)


Savory and sweet and homemade. Can’t be beat. If you can’t/don’t want to can the outcome, freeze in jars or bags.
Ketchup

1 red pepper, roasted/peeled
8 tomatoes
3 Tbs maple syrup
½ onion
5 cloves garlic
¼ cup balsamic vinegar
2 Tbs rice wine vinegar
1.5 tsp salt
¼ tsp cinnamon
Pinch allspice
Pinch nutmeg

Blender and cook down to thicken. Can 15min water bath.


Orzo is a small pasta, shaped a bit like rice. It is a wonderful base for a salad, used as a side dish or added to soup. Here it is partnered up with wonderful colors and crunch with a lemon-y zing provided by the lemon basil.

Orzo Salad

2 cups dried orzo or other small pasta such as acini di pepe, stellini, or ditalini
1/2 cup olive oil
2 Tbsp seasoned rice vinegar
6-10 leaves lemon basil, minced
2 cloves garlic, finely chopped
1 tsp fresh or dried oregano, crushed/minced
Salt and freshly ground pepper to taste
1 carrot, finely diced
1 small summer squash, finely diced
1 bell pepper, seeded and finely diced
1 small cucumber, seeded, and finely diced
1 small sweet onion, finely diced
2 Tbsp finely chopped flat-leaf parsley

Cook the pasta in boiling salted water according to the package
directions. Drain, rinse with cool water, and set aside.

Combine the olive oil, vinegar, lemon basil, garlic, oregano, salt, and pepper
in a small bowl and whisk to combine thoroughly.

Combine the cooked pasta, dressing, and remaining ingredients in a large bowl and toss to
combine.

Serve warm or at room temperature. Serves 4 to 6.

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

Please have a quick read of the following article published by The Bee Action Campaign

Gardeners Beware: Bee-Toxic Pesticides Found in “Bee-Friendly” Plants Sold at Garden Centers Nationwide

Stick with local and organic/sustainable, and you can’t go wrong with the pollinators!

Farm News

We are proud co-owners of a new, old combine! A 1940-50ish John Deere that will mow, thresh, winnow and bag various grains. Farm WLIG is looking into producing local/organic wheat and oats (and maybe others) for CSA and the online market. The gears are in motion to learn it, so we’ll see!

Rog and Razz— out standing in the field.

A trial of radicchio is coming along nicely (planted just for SH, cuz I know he loves it!) Problem is, the deer have discovered it; they know harvest time is just around the corner.


A beautiful young radicchio head!

We are trying to hold out to pair it with some head lettuce for a nice salad combo. Hopefully the deer are hunkered down in the shade like normal mammals should be this week!


A beautifully deer-eaten young radicchio head! Grrrrrr.

All together now…everyone, “Let it rain! Let it rain!”

Have a wonderful week, and enjoy the vegetables.

Roger and Lara


Online Market is OPEN for Business (Week 35)


Celery Art

Farm Where Life is Good

Life on the Farm (Week 35)

Hot, hot, hot! 87 degrees as I type and only 9am. Hmmmmm, wonder how long Rog will last? He’s already on his 2nd shirt and 2nd shower and 2nd Camelbak dose.

To match the temps, we have some hot peppers coming online fast! If you partake, have a look at the options. The warm nights are bringing the tomatoes along nicely— start your canning pots now everyone. It’s easy to steam can, and having your own homemade pasta sauce or salsa or stewed tomatoes this winter is a real kick! Locally grown, right at home! (We are happy to advise any beginning canners; just drop us a line!)

The sunflower fence is in full bloom! I am so proud. Definitely a repeat next year.

The Market is open for more summertime orders.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Outdoors, picnics, warm weather, simple cooking. That’s what we need right now!

All Purpose Marinade

You can use this as a quick and easy marinade for just about everything. Then pop the item on the grill and keep the heat outside!

½ cup soy sauce
½ cup water
½ cup olive oil
2 Tbsp balsamic vinegar
1 Tbsp maple syrup
1 Tbsp Dijon mustard
2 Tbsp fresh parsley, minced
3 cloves garlic, minced
1 small onion or shallot, minced
½ tsp ground black pepper
Tofu (extrafirm, fresh or frozen), summer squash, onions, peppers, cherry toms, carrots, kale, broccoli, and/or cauliflower
Mix all ingredients in large container with sealing lid (easiest) or large bowl.
Prepare the vegetables or tofu to be grilled (cubes, large slabs, or arranged on skewers). Add to marinade. If in sealable container, invert a few times every 15min or so. Leave in the refrigerator for 2hrs or more.
Grill away.


Potato Salad with Dill-Garlic Twist

Get the taste of summer in a colorful, fresh potato salad!

2# potatoes, peeled and cubed
1 sweet bell pepper (green or color), diced
2 stalks celery, diced
1 small onion, diced
1 small cucumber, halved and seeded, diced
2 Tbsp fresh or dried dill, minced
½ tsp sea salt
¼ tsp ground black pepper

Dressing:
1 pkg soft silken tofu (make sure it is the “silken type”, common Mori-Nu brand)
3 tbsp olive oil
3 tbsp Dijon mustard
2 tbsp seasoned rice vinegar
2 cloves garlic
½ tsp sea salt

Set a large pot of water to boil. Add potatoes and cook until just tender (don’t overdo and let them start falling apart.) Drain and let sit until dry.

Prepare vegetables while you wait for the potatoes.

In a blender, add all dressing ingredients and blend on high until well blended and creamy.

Add potatoes to vegetables, toss with dressing and then add salt and pepper. Give a final few stirs to incorporate all.

Refrigerate and serve.


Crockpot Lentil Stew

A colorful soup, easy to make, and full of nutritious vitamins!

2 ½ cups brown/green lentils
6 cups water
3 cubes vegetable bouillon
3 carrots, diced
3 celery stalks, diced
4 small onions, diced
2 summer squash, diced
2 large tomatoes, diced
1 chili pepper, minced
1 Italian red pepper, diced
1 tsp dried oregano (or fresh!)
6 leaves fresh basil, minced
1 tsp dried thyme (or fresh!)
¼ cup dry sherry (optional)
2 cups chopped kale

Put it in the crockpot and turn on high. Let it cook! When lentils are soft (2hrs), serve it up with a dollop of Sour Supreme (Tofutti brand). Or turn down to warm and let it ride until the picnic time. Saves well for the party tomorrow too.

Did You Know…

Halictidae are a cosmopolitan family of the order Hymenoptera consisting of small (> 4 mm) to midsize (> 8 mm) bees. (Did you know…a cosmopolitan distribution means world-wide?) They often use humans as a huge salt lick! Most common around here are the tiny hovering bees that alight on one’s arms for a moment and take a sample. Pretty harmless unless you squish them (meanie!); then they might just sting you with a minor venom.

Yesterday, this chunky little gal spent about about 30min on my hand with her tongue out. It was incredible…I could actually feel her licking me. (A brief cool sensation with each lap.) She hung out while I wandered about doing inventory in the fields. Bees are our friends, don’t cha know!

Razz’ other job: a giant salt lick!

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Tomatoes
Cucumber
Beans
Potatoes
Onions
Cauliflower (smaller heads this time; don’t know what got into a couple this past month— we’re organic, we don’t use steroids!)
Sweet pepper (variety)
Jalapeno peppers
Summer squash and zucchini
Basil
Lemon Basil
Parsley
Chives

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 34


Your box for Week 34!

Farm Where Life is Good

Produce Subscription (Week 34)

All of the summer produce is coming on strong. And you will see a rainbow of color in the boxes, just like here on the farm.

Color is showing all around the farm (Zinnia flower)

A pretty Cosmo

Even the cherry tomatoes are showing their color, and a little bit of proliferation too! Hope to keep ramping up the volume as the next 4-5 weeks progress.

Another 20# of vegetables in your boxes this week; use caution!

Cucumber Seedless slicers for your salads

Carrot We have given up on trying to present you with “perfect” carrots. We are going back to school on growing them; in the meanwhile, you get what we have dug up! Grrrrrr.

Celery The savory queen to used minced in salads and spreads or to chop into your soups and risottos for depth and character! Save the end and the leaves for your homemade soup stock.

Chard , rainbow A bunch-full of color. Rough chop in olive oil and toss in garlic and sea salt for a quick side dish.

Tomato, cherry variety They are ripening faster.

Tomato, slicer/heirloom and paste variety Reminder— DO NOT refrigerate. Allow them to red-up at room temp.

Lettuce A green summer crisp variety that braved the heat and the deer

Cauliflower The remainder of folks received their beautiful white heads this week. Someone got one of the mongo-sized ones!

Zucchini Perhaps some zucchini cake this week?

Zephyr squash The old standby…

Sweet pepper variety A rainbow of colors!

Pepper (Anaheim) These are on the mild end of the Scoville heat score; don’t mix them up with the sweet peppers and surprise yourself!
Onions, white and red

Garlic Nothing better than some dense, fresh, potent garlic!

Sage Beautiful herb, beautiful dog.

Thyme Multi-functional herb and really easy to dry and save.
Garlic chives The best of both worlds…

Recipes for your consideration

We spent way too much time down in Rochester one year and became very familiar with an Italian restaurant down there, Victoria’s. Highly recommended. They have a southern Italian pasta that is out of this world— tho can’t remember the name! BUT! It is easy to toss together at home.

Southern Italian Pasta
4 cups dried penne pasta (roughly one box/bag)
1-2 Tbsp olive oil
1-2 onions, chopped in 1" pieces
1-2 peppers, chopped in 1" pieces
½-1 zucchini, chopped in 1" cubes
½-1 summer squash, chopped in 1" cubes
10 button mushrooms, quartered
10-15 Kalamata olives, halved
3-6 tomatoes, rough dice
2-3 cloves garlic, minced
2 Tbsp fresh parsley, chopped
1 tsp fresh oregano, minced
2 Tbsp fresh basil, chopped
½ tsp fresh thyme, strip leaves from stems
½-1 tsp sea salt

Start a large pot of water to boil. Add your pasta and cook according to directions.

Begin to sauté your onions in a large pan/skillet; then they start to turn clear, add peppers, zucchini, squash and mushrooms.

When those veggies start to soften, add olives, tomatoes, garlic, herbs and salt.

Simmer the concoction until tomatoes have softened and fallen apart and all veggies are al dente.

Drain pasta and allow to dry a bit.

Plate your pasta and top with sauce. Enjoy.


Great spice, all carrots! Very moist and dense.

Carrots and Nothing Else Cake

1/2 cup canola oil
1/2 cup apple sauce
3 Tbsp ground flax seed and or 3 equivalents of Ener-g egg replacer
3 cups shredded carrot
1 1/2 cups sugar
3 Tbsp black strap molasses
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon or pie spice

Mix all of the wet ingredients and the sugar in a bowl until well mixed. Add the carrots and mix.

In a separate bowl, mix together the dry ingredients. Once both bowls are ready, mix together to form batter.

Pour into a 9 by 13 cake pan. Put into preheated 350 degree oven for about 40 minutes. It is done when a toothpick comes out clean. If you use other sized pans (rounds, for example) be sure to adjust your baking time.
(Adapted from VegWeb.com)


Nothing like a little healthy fiber (and you get to use up that squash too!) Freezes very well for on-the-go breakfasts.

Zucchini Cake

2/3 cup margarine
½ cup sugar
¾ cup maple syrup
Beat.

5 cup grated zucchini (squeeze out excess moisture)
½ cup soymilk
2/3 cup applesauce
4 tsp vanilla
Beat.

1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
½ tsp allspice
1 ½ tsp salt
Beat.

1 cup bran
1 cup white flour
1 1/3 cup WW pastry flour
2 tsp baking soda
1 ½ tsp baking powder
Beat.

2 cup chopped walnuts
Beat.

Line baking pan w/ parchment (9×13?)
Pour in and spread.
Bake 350ºF x 60min.

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yohan

An Everlasting Meal by Tamar Adler

Both of these cookbooks get at the essence of cooking, such that you can learn without being dependent upon letter-of-the-law-recipes.

Farm News

Everyone is blooming around the farm and the many different bees are a buzzin’!



A flower named Bee’s Friend— with a Bumble proving the point.

We are waiting for a little rain, along with every other grower in the Midwest. Our buckwheat cover crop is just peaking up; it looks like a sea green plateau when viewed at the right angle. (We’ll catch some photos next week when it is more impressive.) In a few weeks, it will be a virtual RIOT of bees when it flowers— everyone preparing for the winter, tucking away their stores.

A creative sunflower

The first main crop of potatoes is on the horizon— we’ll dig a few this week and try them out for you! And more tomatoes and colored peppers. Our eyes are on the watermelons and cantaloupe…fingers are crossed they are near done.

Borage flower— actually smells just like a cucumber!

No “Red Hot Jalapeno” prize claimed from last week. Hope no one was surprised by the heat of the little red fella!

Have a wonderful week, and enjoy the vegetables.

Roger and Lara


Online Market is OPEN for Business (Week 34)


The sunflower-fence is starting to bloom

Farm Where Life is Good

Life on the Farm (Week 34)

Time for a little rain, eh? Sprinklers are going 18hrs a day with Rog repositioning every 2-3hrs. The up-side of this weather is a relative absence of mosquitoes! Gotta love that— Life without a bugsuit!

Water boy

Our weeds are much more under control thanks to several enthusiastic volunteers willing to brave the elements. The forests of weeds yielded much entertainment as they uncovered toads and caterpillars and snakes and spiders. (All were appropriately relocated to more permanent habitat nearby.)

The Market is open for more summertime orders.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Green enchilada sauce

6 Anaheim chile peppers
2 cups soy milk + 1 tsp apple cider vinegar, divided
1 tablespoons all-purpose flour
1 teaspoons salt, or as needed

Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.

Arrange peppers on prepared baking sheet.

Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.

Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin.

Break open and remove seeds and stem.

Blend peppers, flour, and 1 cup soymilk/vinegar in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 1 cup soymilk/vinegar and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.

To cover 6 enchiladas


Celery Risotto with Kale

7 cups well seasoned vegetable stock/broth
2 tablespoons extra virgin olive oil
1/2 cup minced onion
6 celery branches, preferably from the heart, diced (2 cups diced celery)
1 1/2 cups Arborio rice
1 to 2 garlic cloves, minced
Salt and freshly ground pepper to taste
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup chopped kale
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped chives
1/3 cup nutritional yeast
2 Tbsp vegan, grated Parmesan-flavor cheeze (by Galaxy Nutritional Foods)

1. Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned.

2. Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown.

3. Stir in the rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 to 15 minutes stir in the kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning.

4. Add the parsley and chives, and another ladleful of stock to the rice. Stir in the nutritional yeast and vegan Parmesan and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Yield: Serves 4 to 5 generously
Adapted from The New York Times

Did You Know…

Potatoes, onions and garlic all turn brown and fall over in the summer? No, it’s not a sign of bad farmers; they are telling us it’s time to harvest. The above ground plant (green leaves) turns brown and dies back— that’s our signal to go get the underground gems.

Then they all need a time to cure. This drying in a warm area allows the skins to toughen up to protect them for storage. (Doesn’t apply to “new” potatoes or “fresh” onions or “green” garlic, by definition.) Some varieties of potatoes/onions/garlic, with proper storage, can make it thru the winters up here in the Great White North. (Something to strive toward…)

Garlic curing in the shade

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Tomatoes
Carrots
Cucumber
Celery
Lettuce
Chard
Onions
Cauliflower (for remaining folks)
Sweet pepper (variety)
Anaheim peppers (mildly hot, used for chile rellenos and sauces)
Summer squash and zucchini
Thyme
Sage
Garlic chives
Garlic

Start your meal planning now!

We hope to feed you soon!

Roger and Lara



**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 33


Your box for Week 33!

Farm Where Life is Good

Produce Subscription (Week 33)

The boxes are getting heavy, use caution. And the melons are almost here, just to add a few more pounds to future boxes and grey hairs to Roger’s box-packing-logistics head! (Poor Rog.) It is truly a nice problem to have— how to fit it all.

If you have any mid-season feedback to pass on, please do so. We definitely take notes on things that will be effected next year, and will make adjustments on things we can impact yet this season. Let us know how things are going.

Another native pollinator on the flowering cilantro (come for the cilantro, stay for the peppers, and squash, and melons, and, and, and…)

No “Carrots in Love” prize claimed from last week. This week’s a hot one; see below.

The poundage of vegetables is growing in your boxes this week; I think all boxes will just about top 20# so be careful lifting (your back and the bottom of the box!):

Cucumber Some regular slicers, some seedless slicers and a couple munch-from-the-hand plump picklers.

Tomato, cherry variety Bumped up a notch in volume.

Tomato, slicer and paste variety Reminder— DO NOT refrigerate. Allow them to red-up at room temp.

Lettuce mix Ok, this will be the last for a few weeks; honest.

Cauliflower We are newbies at this veggie; see what you think. (A handful of ya’ll will be getting your cauliflower next week; very sorry.)

Zucchini Snuck just one in!

Zephyr squash Can’t do without a couple o’ zephyrs.

Cabbage (Napa) One more round of napa cabbage for some Asian cabbage salad. (Those without cauliflower received an extra Napa as down payment for next week’s cauliflower.)

Sweet pepper variety Can’t fit them all in the box; some big honkers this week.

Pepper (Jalapeno)
Onions, white

Basil Pesto time!

Cilantro A little tomato, onion, jalapeno and cilantro…viola!

Parsley Believe me, 1-2 springs in your green smoothies; you will be surprised. And tons of lycopene, phytonutrient to fight cancer!

Recipes for your consideration

A creamy soup made so simply by the blending of the cauliflower, so very low fat. Simple and easy. Can’t go wrong with basil, even if cauliflower gives you pause.

Creamy Cauliflower and Basil Soup
1 ½ # cauliflower (approx 1 head)
2 medium onions, chopped
1 Tbsp olive oil
1 cup vegetable stock/broth or water
1 tsp sea salt
2 cup plain almond, flax or rice milk
½ tsp ground black pepper
½ cup chopped fresh basil or parsley

Trim leaves from cauliflower head and trim stem(s) from florets. Chop stems and keep separate. Break florets into 1" pieces.

In large pot, heat olive oil and sauté onion for 5min, then add cauliflower stems. Sauté 5min more. Add florets, broth/water, and salt; cover. Bring to boil, reduce heat and simmer for 10min, until cauliflower is tender.

Uncover and scoop out 2 cups cauliflower and reserve. Transfer the contents of the pot to a blender, add almond/flax/rice milk and blend until smooth. Pour back into pot with reserved cauliflower, add black pepper and basil/parsley; and stir until heated through. Serve hot.


Can you possibly pair fresh produce with the old college standby, ramen? Gasp! Try it on for size, it’s quite good. (Just don’t look for it to top the “good for you” charts.)

Napa Cabbage Salad

Brown in 2 T. olive oil: 2 pkgs oriental ramen noodles (broken into bite-sized pieces), 3 oz unsalted
sunflower seeds, 4 oz sliced or slivered almonds.

Fine chop 1 sweet onion or 6-8 green onions and shred 1 large Napa cabbage.

DRESSING (whirl in blender):
1/2 c. red or white wine vinegar
1/2 c. olive oil
1 c. sugar
2 Tbsp soy sauce
2 tsp dry mustard
2 pkgs ramen seasoning

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

Well, it’s not farming or vegetables or even terra firma related. But it is a wonderful book about one small corner of our world as experienced by someone who loved the wild as we do. I was lucky enough to read it while on the Sea of Cortez on a research expedition back when I was a wee-tad.

(From Wikipedia) The Log from the Sea of Cortez was written by American author John Steinbeck and published in 1951. It details a six-week boat expedition he made in 1940 at various sites in the Gulf of California (also known as the Sea of Cortez. It is regarded as one of Steinbeck’s most important works of non-fiction chiefly because of the involvement of Ricketts, who shaped Steinbeck’s thinking and provided the prototype for many of the pivotal characters in his fiction writing.

Farm News

The tomatoes are blushing faster! But since I could see my breath when I was coming in tonight at 10:30pm, I don’t think they will be hurrying to change any time soon. Grrrr. (or rather, Brrrrrr!)



Scratch and sniff!

I really wish ya’ll could smell these little gems; they are “Lemon Drop” marigolds and we have them scattered around the production fields for the eye, the pollinators, the soil enhancement and the nose! Wow, they are a wonderful scent on a sunny afternoon.

Produce Bonus: Find the “Red hot jalapeno” and then drop us a line with the photo and you win a prize next week.

(FYI: Red jalapenos are dried on the bush, smoked and used to make chipotle chilies. Huh, who’d a thunk?)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara