Tuesday August 7, 2007

Greetings CSA Members,

Last week I told the story of the converted washing machine/salad spinner. Five minutes after I printed the CSA memo, the machine broke.  Next thing I knew all those working that day in the packing shed were swinging the big bags of salad mix in the yard to spin dry the greens – quite a sight to behold. Happily for our crew, the mechanized version is up and running again now.  And then lo and behold, on the following morning, in the have-a heart trap, were two young raccoons.  Thanks to Brian, they now have a lovely new home far from our cornfield.  I am certain, however, that both their parents and siblings are still residing near by.  And so the radio blares on!

“Green Beans used to bore me. They come into season at the same time as more assertive vegetables like tomatoes and sweet corn. It was easy to overlook the mild-mannered beans on the side of my plate…. A friend has since introduced me to lightly steaming them and serving them dressed with toasted sesame oil and tamari (soy sauce). Now I can’t get enough.”

- Cook at Angelic Organics Farm

I also enjoy putting them in soups and potato salad or stir-frying them with sliced almonds thrown in during the last few minutes of cooking. What I didn’t know was to preserve both their flavor and nutrients, trim or cut the green beans after they have been cooked.

Enjoy your share. Best - Justine

Summer Soup

¼ Cup Butter

1 Cup onions, sliced

1 Cup potatoes, diced

2 Cups zucchini and/or summer squash, grated ½ Cup carrots, grated ½ lb. spinach – the bag in your share will work

4 cups chicken or veggie broth

1 tsp. salt

3 Cloves garlic

¼ tsp. pepper

½ cup milk

¼ cup flour

Sauté onion in butter until translucent; add vegetables, broth, garlic and salt and pepper.

Simmer ½ hour or longer until potato is tender.

Mix flour and milk together until there are no lumps, add to soup mixture and stir.

Puree in processor or blender in small quantities until soup is smooth, return to pot and correct seasoning (if needed).

Serve hot with French bread.

Serves: 6