Westridge Organic Produce
3rd Summer CSA Newsletter, Tuesday July 2nd pick-up WEEK A, Bi-weekly
Hello everyone, what nice temperatures we had this weekend! We have had rain on and off but nothing
significant. The ground is still wet in some of the spots so we were able to get into the tunnels and tie up the
tomatoes and cucumbers. As well as peppers, and guiding the pole beans up the trellis.
Trellised Cucumbers………………………………………….young, 2nd crop cucumbers…………..
Tomatoes!!!!!!
Here’s a nice close picture of their progress! Next newsletter
there will be pictures of the outside fields, after we work this
week on cleaning them up.
We have a busy week ahead, and hope there is not any rain to
stand in our way. The after affects of the rain can be just as
bad. The pea patch was so wet that the plants are dying off, or
rotting at the base.
Also, the same with the berries. There were so many rotten
ones that the patch was basically ruined.
The beautiful beds of lettuce are demolished, it’s just too wet!
From one extreme to the next with the weather, 2012
compared to 2013. And I guess that’s the life of any farmer,
vegetable, crop or dairy. There are many things that fair the
weather and are doing quite well. The melons are doing well,
as well as Broccoli, cauliflower, winter squash, fennel, carrots,
and many others.
This week’s box includes:
Sugar Snap Peas- 1# -these peas have an edible pod, so the whole thing
can be eaten. Just take the string out by snapping off the top end as seen
in the picture and pulling down. That’s all ready for a stir fry or as my
kids do, pull the sides apart and eat the peas!!
I like to add these to steak strips with Italian dressing. Sauté scallions and
garlic, brown meat, and then add peas until tender. ( I cover them).
Then I add Newman’s Tomato Italian dressing.
Some of the members received Basil and the others received Dill.
Basil can be added as needed to dishes of your choice.
Keep in the clam shell.
Scallions- these scallions keep o.k. in the
crisper, but are best in a plastic container. These go good in
anything and great on a salad.
BUNCHED SPINACH- this was harvested for outside so
it may need to be rinsed extra as well.
This makes a great addition to a salad or steamed.
Keep in container or plastic bag.
Crunchy RED RADISHES- they may
be getting big but they are still juicy, and surprisingly not
too hot!
These go great on a salad, or as a snack!
Remember to keep them hydrated in plastic or cut, rinsed,
and put in a bowl w/lid to keep crisp.
Green Leaf Lettuce or Romaine or Red butterhead- we have been keeping
the lettuce covered to protect it from deer, and now pelting rain, taking it off in
the morning and covering it back up at night. But too much rain, can’t control
that!!
Keep the lettuce in the bag until
eaten, and use the outer leaves
first to keep fresh.
Many of the lettuce bags may just
be multiple hearts of the lettuce.
We had to salvage what we could! But it is all still delicious!
The Full share received Red Russian Kale, and Swiss
ChardStore Kale in plastic to keep hydrated, I usually do not use the stems
because they take a long time to cook, but if you are juicing they have
the most juice.
You can cook Red Russian Kale just as you cook other kale varieties. It makes a great addition to soups and stews (classics
include potato soup, but I would add it to just about anything: think white bean soup with tender shredded kale, or as an addition
to a hearty stew). Many people enjoy making kale chips by baking it at high heat, coated in olive oil and salted!!
All of the Swiss chard (leaves and stems) can be eaten! Keep hydrated.
Seared Sugar Snap Peas Recipe
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Prep time: 15 minutes
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Cook time: 10 minutes
Almost all the prep time in this recipe is taking the strings off the sugar peas. Once you have that done, the rest is easy.
INGREDIENTS
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2 tbsp olive oil
1 pound sugar snap peas, strings removed
3-4 scallions or green onions, sliced on the diagonal
Salt
A pinch of sugar
Zest of a lemon
3 Tbsp chopped fresh mint
Black pepper to taste
Lemon juice to taste
METHOD
1 Heat a large sauté pan on high heat for 1 minute. Add the olive oil to the hot pan and heat it until it shimmers, about 1-2 minutes. Add the sugar peas and toss to coat
with the oil. Sprinkle salt over them and toss again. Allow to cook, undisturbed, for 1 minute.
2 Add the green onions and sprinkle with a pinch of sugar. Toss to combine. Let cook for 1 minute. Toss and cook untouched again, this time leaving everything
undisturbed for 2 minutes.
3 Turn off the heat, mix in the lemon zest and mint, then add black pepper and lemon juice to taste. Serve at once.
Yield: Serves 4-6.
Hope you all enjoy this week’s box:
This week the bi-weekly boxes are labeled with names Please make sure you
are aware. This is an A week!
There may be times, like this week, that we need to label the boxes so please
make sure you take the right box!!!
Have a very Happy 4th of July!!! Enjoy the fireworks shows if you are
out!
Your farmers,
Kim and Jake