AMADOR HILL FARM & ORCHARD
Certified Organic - Locally Grown - Sustainably Farmed
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CSA Box#12 Friday September 14th
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Dear CSA Shareholders,
A busy week as usual. This is our special Famosa box with the large Famosa cabbage (also known as Savoy) that inspires many different cooking options, everything from slaws to cooked cabbage or braised meat dishes to stuffed cabbage rolls or sauerkraut for the winter. At the market, we always have one woman customer who purchases two of these every year to make kraut. This is a wildly versatile vegetable which catches the eye of photographs at the farmers market and is suitable for many meals when wisely used. We have taken off a few of the outer leaves so that your Famosa can fit in your CSA box, along with the last of melons and early fall tomatoes.
We are also busy preparing for our signature class -- the
Will Allen Farmer Training Weekend
, scheduled for the weekend of September 29-30. This weekend long hands-on training under the mentorship of Will Allen and his good food revolution philosophy is central to WEI's education programming which focuses on bringing us Down to Earth through Sustainability and Justice Education.
Scholarships
are still available if you are unable to pay the course fee or want to sponsor an aspiring farmer. Follow our facebook postings for more information.
Blessings,
Jacquelyn
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VISIT US AT THE ALMELUND APPLE FEST
We invite you to visit WEI's at the upcoming Almelund Apple Fest happening Sunday Sept 16th from 11am - 4pm. A annual tradition in WEI's home town, located between North Branch and Taylors Falls. WEI will be there selling Amador Hill Orchard apples and pressing cider with our old fashion cider press. For more information visit our own
event page or the
Almelund Apple Fest event page.
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DELIVERY TIMELINE
The estimated delivery times we sent you in our first newsletter are remaining fairly consistent. To review your drop site's delivery time you can keep this schedule handy:
CSA PICK UP INFO
Questions call Jerry at 651-583-0705 or Susanne at 651-334-8235
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WHAT'S IN THE BOX THIS WEEK
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FAMOSA CABBAGE
WEI’s favorite cabbage variety – this will take up most of the space in your box this week! An excellent cabbage for those of you who make sauerkraut or wish to give it a try! You can also try any number of great cabbage roll recipes online, grilled cabbage or late summer slaws.
Storage:
Your cabbage will last a couple of weeks in your refrigerator wrapped loosely in plastic. We do not recommend cutting your cabbage until you use it, but if space is limited and you must break it into smaller pieces, then keep cut cabbage quarters or shredded cabbage in sealable plastic containers for a several days. You can wash and spin dry prior to storing shredded cabbage an it should last a week in the refrigerator.
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Bag of CARROTS
Our farm crew picked some nice young carrots for you to enjoy, crisp and sweet! These are great snacking carrots. You might also try roasting with your radishes, cabbage and pepper on the grill. This is a small but precious
harvest.
Storage:
Keep your carrots in their plastic bag for up to two weeks in your refrigerator crisper drawer.
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RADISHES – CRUNCHY ROYAL
Our excellent standard radish variety, their red crunchy globes have a good earthy and spicy flavor with edible greens. Enjoy in a salad or slaw or roasted.
Storage:
Remove the rubber band, separate the leaves from the globes and store separately in sealed containers in your refrigerator. The leaves will last a couple of days, the radish roots will last more than a week.
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PARSLEY – FLAT ITALIAN
A versatile herb to go with any of your produce this week! The fresh citrus-like flavor of parsley compliments sweet or savory dishes. Use a handful of coarsely chopped parsley on meat, roasted vegetables or a melon salad this week.
Storage:
Remove rubber band and wrap loosely in a paper towel, and refrigerate in a partially sealed in a container for a week or more.
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MELONS
Expect another melon this week, the farmers will distribute them randomly – you will receive a Sarah’s Choice Muskmelon, Honey White Honeydew, a Sugar Baby or Moon and Stars Watermelon. Have you tried grilled Muskmelon or Honeydew? Brush wedges with olive oil and rosemary and set over moderate heat about 5 minutes per side. Drizzle with honey. Enjoy!
Storage:
Your melon will keep - whole - at room temperature for up to two weeks - don't refrigerate until you've cut it open. Once cut, melons will last in the refrigerator in a sealed container a few days.
NOTE: we recommend letting your muskmelon sit on the counter for a couple of days to ensure ripeness.
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PEPPERS - both sweet and hot
A few more peppers this week. You will have a variety of sweet and hot. (Hot peppers will be clearly labeled “HOT”). You can expect some of the following varieties this week and in the next few weeks:
Sweet Carmen Red Bells
- a nice robust red bell pepper with thick walls and good flavor
California Wonder Bells
– a standard bell pepper variety, green, red or yellow.
Iko Iko
will be coming soon.
Goddess Sweet Banana
peppers, a golden frying pepper with a mildly sweet flavor that is enhanced when fried with a bit of olive oil, onion and salt.
Storage:
Store your pepper unwashed loosely wrapped in a paper bag in your refrigerator crisper drawer and they should last a week or two. To dry your hot peppers, string and hang with culinary thread in a sunny window for a few days - well dried peppers will last indefinitely in mason jar in the cupboard.
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TOMATOES
We are packing one or more varieties of tomatoes in each box this week – the varieties will be randomly divided among boxes. This is probably the next to last week for tomatoes. Savor them!
Storage:
PLEASE DO NOT REFRIGERATE - tomatoes will loose flavor when chilled, and these are so delicious, you don't want to miss out! Storing your tomatoes at room temperature in a single layer on a platter or shallow bowl is best.
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MIXED SUMMER VEGETABLES
Our farm crew will pack the boxes with any extra produce they harvest this week. Your box may include odds and ends from the farm, made up of things you've seen in the box already this year: Lemon Cucumbers, Eggplant, Kohlrabi, Zucs or Summer Squash. A great reason to heat the grill for roasted vegetables. Drizzle with olive or sesame oil, sprinkle with s&p, roast over a good flame and serve with your favorite dip!
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FARM SHARE RECIPES & TIPS
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Tips from previous newsletter:
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This is a great box for roasting vegetables! It is such a wonderful way to use up end of summer produce and bring some sweet, rich flavors into your meals after the light dishes we tend to enjoy in summer. The weather is cooling, oven use is more acceptable, our bodies are craving deep, earthy flavors. Roasting is very simple, cut your vegetables to whatever size you like, toss in oil, sprinkle with salt and pepper, roast at about 400F for 15-20 minutes. You can use peppers, eggplant, zucchini or summer squash, carrots, radishes, cabbage wedges, be sure to add some onion to the mix for flavor. Toss them in oil, salt and pepper. Olive oil or sunflower oil are good simple choices, and work well if you have rosemary to add to the mix. Sesame oil and minced ginger offer another variation. Spread your dressed vegetables on a sheet pan and roast in a 400 to 425 F oven for 15 to 30 minutes, depending on the vegetables you use and their size. Cook them to a doneness that suits you. I like to take mine out of the oven once a few of the vegetables have charred on the edges a bit. You may prefer yours less-done. Here are a couple recipes to use as a guideline for getting started if roasting is new to you.
Roasting Mixed Vegetables:
Cut radishes, carrots, peppers, summer squash, eggplant, or any vegetables you have into about 1/2 pieces. Toss with olive oil. Sprinkle with salt and pepper and Rosemary if you have. Place on a baking sheet in a 400 F oven for about 20 minutes. Serve on a platter - a nice handful of parsley on top will compliment the sweet rich flavor of roasted vegetables.
Roasted Cabbage
In a small bowl mix 3/4 cup olive oil (or other oil) with garlic, salt, pepper, let sit 15 minutes. Cut cabbage into 2-3" wedges, brush surface with the infused oil and roast at 400 - 425 F for 20-30 minutes. Also great on the grill.
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STAR TRIBUNE PROJECT
Women's Environmental Institute & Amador Hill Farm are proud to be a part of the Star Tribune's summer long series "Out of the Box: Getting the Most Out of Your CSA". This summer they are hosting a private Facebook group to provide shareholders and farmers market shoppers to dialogue, share and learn how to use amazing fresh seasonal local produce! They will have visiting chefs and great information about eating local. Amador Hill Farm will provide two CSA boxes to the project this summer and our shareholders are encouraged to join and participate in the discussions on line!
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WEI's Amador Hill Farm & Orchard produce is
organically certified by MOSA.
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Interested in getting more involved with the
Women's Environmental Institute?
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15715 RIVER ROAD, NORTH BRANCH, MN 55056
651-583-0705 - wei@w-e-i.org -
WEBSITE
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