Tuesday July 31, 2007

 

Greetings CSA Members,

 

I just left the barn where the crew is washing and packing the vegetables for tomorrow’s delivery. It sure felt wonderful to help clean the baby lettuce mix, putting my hands into the big tub of cold, clear water on such a hot day! We work hard to remove all of the grass and weeds before we spin dry each load in the salad spinner. This spinner is an old washing machine that has been adapted to spin dry the lettuce mixes. It works like a charm and then voila we have clean, dry, fresh lettuce mixes, arugula, spinach, or braising greens. Brian loves to create both systems for better organization and equipment for better efficiency. All of this is so important when we have so many other variables out of our control – i.e. the raccoons, the hail, the lack of rain, the early frosts, or rabbits. This season we have seen an abundance of deer, voles and moles, and rabbits. Today Katie and Molly reported that they saw a big rabbit in the lettuce. Last week, I came out the door to find my sweet black cat lying next to her kill – a large rabbit that was almost as big as she is!  Both Ruby, our dog, and Mittens, our cat, are very good hunters. But the difficulty is in the fields far from both the animals and our house.  We continue to keep  the radio blaring. We are grateful that the late night feasts are diminishing.

 

For those of you with a boxed share, this week you will most likely find: Lettuce, Onions, Squash or Zucchini, Cucumbers, Corn, Baby Lettuce, Radish or Potatoes, and Green Beans. I received this list before Brian and the crew went out to pick. Thus, you may see some changes or variations in your box this week. Check the website to be sure. Thank you all for your ongoing support.

Enjoy  - Justine

 

 

Three-Colored Vegetable Stew

 

4 potatoes

2 carrots

2 zucchinis and/or summer squash

½-3/4 pound green beans

1 large onion

3 Tablespoons olive oil

½ cup fresh herbs (parsley or basil is recommended)

2 ½ cups boiling water

Salt and pepper to taste

1 Tablespoon flour

 

Slice the potatoes, carrots, zucchinis, squash, green beans, and onion.

Saute the onion in olive oil until it becomes golden brown.
Add the flour and the boiling water.
Stir to form a thin sauce.
Add the herbs, the potatoes, and the remaining sliced vegetables.
Season with salt and pepper.
Cover and cook slowly for 30 minutes, stirring occasionally.
Serve hot with grated cheese if desired.  Serves 4.