Volume IX, JOURNAL 9
August 11, 2014
Blue Heron Farm Journal
So what’s happening on the farm this week?
Week 9J
Busy picking on Monday - lots of labor
intensive things like potatoes, cherry tomatoes, cucumbers..that is why this
journal is late and abbreviated. The
cherry tomatoes are really starting to come in now and the full size tomatoes
are really thinking about turning for usJ This was a first harvest of red potatoes -
they are all red - they are called Mountain rose. Delicious potatoes whether its boiled, fried,
grilled or broiled. For a couple of
nights this week - I boiled these potatoes, drained them added salt, pepper, olive
oil, the green tops of the onions and put in a pyrex pan and put cheddar cheese
all over it and broiled it for 7 minutes - so.yummy.
We processed chickens
and they are now available fresh on the farm or at the farmers market. They
range from 3.0 to 4.75 lbs and they are $6 a pound.
YOU and YOUR FRIENDS
AND FARMILY ARE INVITED!
We are getting ready
for the Savor the Islands Dinner happening on our farm this Sunday from 3 to
5pm. It is a fundraiser for Food For
Thought - Islands Summer Lunch program.
We will have wood fired flatbreads filled with toppings from our farm
and other island farms, many yummy side dishes and farm fresh ricotta
cheesecakes and other sweet treats for dessert.
There will be a self-guided tours and music. We look forward to seeing you. Hope you all can come. It is by donation with
a suggested donation of $17 per adult and free for children under 13. If the suggested donation is a stretch - just
put in what you can and if you can put in more - go for it. This should be a wonderful event! Last year
we had almost 150 people here.
Have a great week.
We
look forward to farming with you this season.
Peace,
your farmers, Christine, Adam, Sadie and Delia, and Carly
What’s in the share this week:
This list is what is in a full share this week. Things may change between Monday and Thursday
and Individual and Salad share will get differing amounts and may not get
everything on the list. Zucchini, Summer
Squash, Napa Cabbage, Onions, Lettuce, Red Potatoes, Cucumbers, cherry/full
size heirloom tomatoes
Farm Fresh Raw milk for Sale
We are very lucky to have two milking
cows - Annie and Maggie - both give us plenty of milk each and every day and we
would like to share that with you and anyone else would like to have raw
milk. We sell it $5 a half gal. We also can do a sliding scale if needed for
the milk. You can buy milk at CSA pickup
or anytime out of our barn fridge next to our house at 34 quaker.
Eggs for sale We have the pretty girls’
eggs for sale – these are free-range, certified organic chicken eggs that are
brown eggs– with the brightest yellow/orange yolks you ever seen. The eggs are $5.00 a dozen. $3.00 half dozen
Recipes
Tzatziki
Cucumbers from the Madison Area CSA Coalition
1 medium
cucumber, chopped
2 garlic cloves, chopped
2 Tbs. olive oil
1 Tbs. lemon juice
8 oz. yogurt
1 Tbs. chopped fresh mint
2 garlic cloves, chopped
2 Tbs. olive oil
1 Tbs. lemon juice
8 oz. yogurt
1 Tbs. chopped fresh mint
Combine
all ingredients, chill and serve. Makes 2-3 servings.
Cherry Tomato & Avocado Salad
1 basket cherry tomatoes, halved
2 Tablespoons chopped scallion or other mild onion
1 cup (approx.) chopped avocado
2 tablespoons chopped herb (such as parsley, cilantro, dill....)
optional vinaigrette to coat (whirl 2 T lemon juice or vinegar, 1 small clove garlic, 1 t mustard, pinch salt and pepper, with 1/2 cup olive oil in blender.) Gently mix all ingredients. Serve. (The avocado is optional but delicious)
Marinated Cherry Tomatoes 4 servings
2 baskets Cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup Finely chopped parsley
1 Tablespoon Finely chopped rosemary
3 Garlic cloves, minced
1/3 cup Extra-virgin olive oil
3 Tablespoons Balsamic vinegar
Salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally. Enjoy with crostini or as a side dish.
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