Newsletter 20 2008
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Wow---I'm sure we're all in disbelief here as to our CSA coming to a close
this week. The weather is letting us know it is time to wrap things up now;
we have very little left in the field now compared to earlier in the season.
Just about a half acre is in production now, and once the frost hits, that
amount will be reduced to a few Fall beds and all of our overwintered flowers
and veggies. We have thoroughly enjoyed having you all with us this season;
you have all been wonderful and have had some great feedback for us. We're
still interested in hearing more from you. If you're interested in answering
a few questions for us, we'd be delighted.
1. Was there anything you received in your box more often than you'd like?
2. Do you think we need to add another box size or a shorter week option for
CSA?
3. What would you like to see more of in your boxes?
4. Do you have any suggestions as to how we can make our CSA better?
5. If you had a flower share, were there any flowers you received more often
than you'd like?
6. Are there any flowers you would have liked to receive more often?
7. Were there any flowers that did not hold up well for you?
8. Did you feel the flower/vegetable shares met your expectations?
Please do not feel obliged to answer all these questions, but if you have a moment, getting us some feedback would be extremely helpful for us. We're at a stage in our production where we need as much information from our customers as we can get!
BOXES----Please return any boxes you may have tucked away for Stuart to pick up next week. He will be swinging by next week to pick up boxes from this week and any buckets we leave for flowers, so please return them if you have them.
***FLOWERS----Everyone gets two bouquets this week. There will be two different arrangements for everyone, please take one of each. I hope no one minds getting two bouquets in one week; it makes everything easier for us regarding drop-off and pick-up. It seems like a good way to end the season as well; an extra burst of color for you all!
In your boxes this week:
Half share-
pound of mixed sweet peppers
4 poblano peppers (deep green with curvy stem)
4 jalapeno peppers (small green peppers)
pint of okra
pound of mixed eggplant
2 pints of cherry tomatoes
Large share-
extra pound of peppers
mixed red and heirloom tomatoes
There was a fantastic recipe in the NYTimes this past Sunday for a caramelized
tomato tarte tatin. You should be able to click on the highlighted NYTimes
for the link.
Other recipes
SCRAMBLED EGGS WITH POBLANO CHILES AND CHEESE
(from bon appetit, July 04')
ingredients
6 tablespoons (3/4 stick) butter, divided
1 cup chopped onion
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1 14 1/2-ounce can petite diced tomatoes in juice
1/4 teaspoon chili powder
2 large poblano chiles, seeded, diced
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro, divided
8 large eggs, beaten to blend
1 cup crumbled queso fresco or feta cheese (about 4 ounces)
Preparation
Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic,
and oregano and sauté until onion is soft, about 3 minutes. Add tomatoes
with juice and chili powder. Cover and simmer 5 minutes to blend flavors.
Transfer sauce to blender; puree until smooth. Season with salt and pepper.
Return sauce to pan and keep warm.
Melt remaining 4 tablespoons butter in large skillet over medium heat. Add
chiles; sauté until tender, about 6 minutes. Add green onions and 1/4
cup cilantro. Add eggs and cheese. Cook until eggs are softly set, stirring
occasionally, about 4 minutes. Divide eggs among 4 plates. Spoon sauce over;
sprinkle with remaining 1/4 cup cilantro.
BEST EVER JALAPENO POPPERS (from allrecipes.com)
INGREDIENTS
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
DIRECTIONS
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon
this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos
first into the milk then into the flour, making sure they are well coated
with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow
them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep
fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and
let drain on a paper towel.
Thanks so much everyone for participating in our CSA this season! You all
have been great, informative, and very patient members. We'll be signing up
for next year in just a few weeks, so we'll let you all know about that when
it happens. We of course give our previous year members first opportunity.
Please let us know if you have any questions!
Thanks again!!!
Alice and Stuart
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