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Posted 9/23/2009 2:50pm by Allison Mills Neal & Matthew Neal.
CSA Basket Journal #19; Volume 2
September 23rd

What Genus Specie Varieties your basket contains:

1.)Maxibel Hericot Vert and Strike Snap Green Beans
2.)Eggplant...possible varieties of Applegreen (round and tart apple green),
   Turkish Orange (round, orange and green striped), Rosita (Plum purple and
   oval), Black Opal (dark purple and oval),  Louisiana Long Green (long and
   light green)
3.)Mixed Radish Bunch of Red Rudolf, Pink Beauty, and French Breakfast
   (remember that radishes are great to try sauteed or roasted, if you are one that
    does not appreciate them raw)
4.)Mix of Heirloom Tomatoes
5.)Hot Ring O Fire or Cycklon Polish Hot Pepper
6.)Desert King Peach Fleshed Watermelon
7.)Waltham Butternut Winter Squash
8.)Young Batavian Escarole Bunch
9.)Young Crisp Mint Romaine or Olga Romaine Bunch

Good afternoon to everyone as we have now passed into yet another season of Fall!  Not a dry fall at all as yes, it is still raining from when we saw everyone last week.  It really has been a full week of a lot of rains, so we were fortunate that during our gathering days we did not some how sink into the wet muddy fields.  Hopefully by the late weekend we can get some drying days with the great cool front that is suppose to be moving in.  It will be most appropriate now that it is Fall, if we could have some blue sky days in the 70's!  I hope everyone loved working in your back turtle beans last week, as we as well shelled for a full day so we could have some beans for winter eating.

This week you have a lovely amount of delicious green snap beans.  As these are so very fresh and crispy they would be great chopped finely along with a couple of radishes and made into a bean and radish salad tossed with some vinegar and oil and salt and pepper. This raw salad could be served over some of your lettuce greens as well.  Or you could blanch the snap beans and create a lettuce leaf and  endive salad that could be topped with the blanched green beans and some roasted and sugared nuts and a good olive oil vinaigrette and cheese! The other night I tossed the beans in some olive oil and salt and pepper and roasted them in the oven uncovered for about 20 minutes at 425, and they were just delicious as Matthew and I ate almost a whole pound.  They were great served along side a roated sweet fleshed winter squash.  I am always combining vegetables in ways according to what we currently have availbale, so here is a tid bit from a book that talks about some different uses for snap beans, as I cannot include every meal that we put together here at the farm ....

   "Snap Beans have a long running love afair with toasted almonds, and for some reason anchovies.  Italians dredge them in flour  and fry them in olive oil until they are crispy and golden brown.  In India, they haul out heavy spices for snap beans: turmeric, cumin, cayenne, and mustard amoung them.  Eastern Europeans tend to saute them with onions and flavor with herbs, garlic, and nutmeg, and a little beef or chicken stock.  In Greece and Bulgaria, they may add tomatoes, carrots, peppers, and thyme to put in a saute pan. "

As you noticed last week, with the addition of the Kale, the fall greens have started making there way into your baskets; so I am sure everyone will be excited with this week's greens of lettuce and endive just as much as I am.  Remember that the endive is a bitter green and can be used in many dishes after it is blanched in hot water for about 3 minutes.  Your endive is very young so make sure you do not over blanch.  Blanched Endive is wonderful in Italian style bean soups served with crusty bread and good cheese.  The classic braised endive recipe is wonderful served along side roasted pork and apples if you are one that likes meat. 
So to braise the endive, heat oil over medium hight heat.  When oil is hot, add the endive and cook for 1 minute until brown, turning them on the other side for about that amount of time too. They'll spit and pop in the hot oil.  Then add some lemon juice from one lemon, salt, and about 1-2 tsp of sugar.  Turn the endives to coat.  Reduce heat to low, put on the lid and simmer for 30 minutes (since you endive is very young you might only do this for 15 minutes)
Also, raw endive is great in salads as well.  For example try making a lemon juice, olive oil, parmigianno-reggiano, and salt and pepper dressing to toss with chopped endive, apples, toasted pine nuts, and a hard boiled egg. 

This week's sweet melon will be the last of the summer sweet melons, so enjoy till next year!  As  Matthew and I can eat a whole Melon in the matter of 2 days or less, we generally eat the watermelon in the raw with some salt, but I will share a great salad I made this last week....
Shaved melon, potato, and tomato herbed salad with raw cheddar cheese shavings, which consisted of thickly shaved/diced watermelon (which this process allows one to get the seeds out as you cut, before putting into large salad mixing bowl), boiled fingerling potatoes, diced tomatoes, and a citrus basil pesto (a whole bag of the citrus basil stem and all, a couple to few Tablespoon of olive oil, walnuts,  and olive juice, and white wine vinegar, salt, and hot pepper all processed till a nice consistency forms), olive oil, and raw cheddar cheese.  Basically after all the chopping, boiling, and processing has been done you can toss all the ingredients together and serve.

Speaking of Fall, here soon we will be announcing our annual Fall Gathering date, so be on the look out for that by e-mail and we will hope that all of you our CSA members will be able to come.

Thanks and we will see you next week.

Allison and Matthew

Posted 9/17/2009 5:03pm by Allison Mills Neal & Matthew Neal.
CSA Basket Journal's #17 & #18; Volume 2
Sept. 9th & Sept 16th

Basket #17
What Genus Specie Varieties your basket contains:

1.) French Sorrel
2.) Desert King Peach Fleshed Watermelon & Crimson Sweet Watermelon
3.)Purple Beauty and Healthy Bell Sweet Peppers
4.)Applegreen Eggplant
5.)Delicata Winter Squash (long slender winter squash with edible skin)
6.)Provider Green Snap Beans
7.)Summer Squash and Zucchini of Golden Scallopini, Reve Dark Green Scallopini,
    Cocozelle or Ronde de Nice Zucchini

Basket #18
What Genus Specie Varieties your basket contains:

1.) Mix of large, medium, and small heirloom summer tomatoes
2.)Purple Beauty, Nepoleon Long Sweets, and Healthy Peppers
3.)Bunch of Radishes with Greens....French Breakfast, Pink Beauty, and Rudolf
4.)Young White Russian Kale (great to be used raw in salads since it is so young and
5.)Citrus Basil
6.)Sugar Dumpling Winter Squashes
7.)Black Turtle Dry Shell Beans

Good Afternoon to everyone!  The rains have still continued to fall here from when we saw all of you, our morning members, in the pouring rain yesterday.  There was a brief reprieve from the rains during our on farm afternoon pick-up, but really other than that the rains have really just been falling. The fall row crops are really coming along and we know they are loving all of the great rain. The Outstanging in the Field event came just in time before all the rains started on Monday morning.  Sunday really turned out to be a beautiful day and beautiful event. The long dinner table that sat a sold out crowd of 130 people really put forth five courses of flavor, with the help of Chef Martha Stamps,  the Outstanding in the Field Crew, and of course all of our delicious organic vegetables and local certified organic meats and grains from West Winds Farm and Windy Acres Farm.

I hope everyone has enjoyed picking your dry beans.  Who would have thought that you would have been able to have a hand in this year's black bean harvest??   Again, here is the steps for picking your dry beans:

1. If you are not able to get to them for a few days, hang them in a dry place free of moisture until 
   you can get to them.
2. When you get to them, grab the base of the plant and turn up side down and pull off the beans
   with you other hand, placing the bean pod in a large bowl or bag.
3. After you have removed all the bean pods, you can then go ahead a shell them by removing the dark as coal black turtle beans and placing them in a bowl.
4. Next you can set some aside to be used fresh this week and then the remainign can either be frozen or stored in a airtight jar. When I say fresh, this does not mean eaten raw, but to be soaked and then cooked like one does for bulk purchased dry beans, or like you would have done with your Tiger's Eye Dry Beans.

Here is a quick meal idea in which I prepared last night:
I baked the Sugar dumpling winter squash by cutting in half vertically from the center stem and rubbing them in olive oil and placing flesh up in a roasting pan.  They baked at 415 for about 40-45 minutes.  While they were baking I chopped some pepper and radishes and tossed them with some olive oil and salt.  Then I chopped some citrus basil and softened some butter and mixed the butter with the chopped basil and added some honey and salt.  I had some homemade honey bran wheat bread that I toasted.  I cut some sharp raw cheddar cheese and got out some walnuts. 
The final plate consisted of the sugar dumpling squash halves, the pepper and radish salad, the cheese, the walnuts, and the citrus butter.  The citrus butter was delicious spread on the toast with the radish and pepper salad placed on top.

Have a great week and Thanks,


Posted 9/3/2009 5:22pm by Allison Mills Neal & Matthew Neal.
CSA Basket Journal #15 & #16
August 26th and September 2nd

Basket #15
What Genus Specie Varieties your basket contains:

1.)Provider Snap Beans (a great cook down beany snap bean... if you came from a 
  family that had beans served this way you will know what I mean by "cooked down"
   country green beans. They are also great though for a blanch or roast)
2.)Summer Squash...golden scallopini, reve scallopini, benning's green tint, and or
    cocozelle zucchini
3.)Butternut Winter Squash
4.)Eel River Crane Sweet Melon (most optimum ripness occurs after their skin has
    turned a light yellow to tan color)
5.)Crimson Sweet Watermelons
6.)Boothby Blonde Cucumbers

Basket #16
What Genus Specie Varieties your basket contains:

1.) Dragon Langerie Snap Wax Beans
2.)Cocozelle or Ronde de nice Zucchini
3.)Mix of Heirloom Tomatoes.... Amana Orange, Black Krim, Tigerella, Speckled
   Roman, Ponderosa Red, Peach, Yellow and Red Pear (remember to let them set out
   on your counter near a window if they still need to turn a little bit before being
   extra extra juicy and ripe)
4.)Tomatillo...Toma Verde and or Purple (great for adding a fresh zing to a green
    salsa, that can be used to add flavor to many dishes)
4.)Citrus Basil
5.)Baby Radish Greens with Dainty edible roots
6.)Spaghetti Winter Squash
7.)Ali Baba Watermelon

I hope everyone has a great labor day weekend, as it sounded as many of you were visiting family and taking your great and juicy watermelon along!

Posted 8/19/2009 3:57pm by Allison Mills Neal & Matthew Neal.
CSA Journal Basket #14; Volume 2
August 19th

What Genus Specie Varieties your basket contains:

1.)Petit Gris de Rennes Sweet Melons

2.)Crimson Sweet Watermelon

3.)Mix of French Sorrel, Red Opal Basil, and Water Mint

4.)Sugar Dumpling Large Teacup Winter Squash

5.)Summer Squash and Zucchini:  Golden Scallopini, Benning's Green Tint Scallopini, Reve
    Scallopini, Cocozelle Italian Striped Zucchini, and/or Ronde de Nice Zucchini

6.)Cucumbers: Lemon, Crystal Apple, Poona Kheera, Green Finger and/or Marketmore

Hello to everyone on this great basket day of sweet summer melons!
I am sure you all had your melon from last week eaten up in a day or so, as melons are very easy to eat a lot of in the summer, especially if they are coming straight out of the field! 
There are really all kinds of great things to do with melons...

you can eat them plain by just slicing them up(oh so very good and simple);
   you can make a delicious orange fleshed melon salad by tossing some chopped
   sorrel, red opal basil, diced lemon cucumber (seeds scooped out, just leaving the
    flesh and crunchy golden skin), olive oil, golden balsamic vinegar, walnuts, blue
     veined cheese, and pepper;

                   try making a cool melon and cucumber soup with olives and mint, 

                        ...and as you can see the options are endless, as is the same with
                             all vegetables and fruits. 

All of our winter squashes have really done well this year and are lookin pretty great laying out in the fields as the vines have started dying back. In the next month, they  will all be harvested and put up for storage and used slowly for your CSA baskets for the rest of the season.  The Sugar Dumpling Large Teacups were the first to be harvested and are a sure treat to have baked.  The size of these allow for perfect individual servings; meaning they can just be rinsed, cut in half, seeds scooped out (try saving the seeds that then can be dried out and roasted with your favorite seasonings), rub with olive oil (both inside and out), and then bake with yellow flesh faced upwards at 400 for about 35-40 minutes, only covering for the end 10 minutes or so.  After they are baked, you can serve them up on the dinner plate to be eaten and I find that the skin can be eaten too if desired.  Of course you can top with herbs, spices, honey, and cheese before serving.  The other night we had blue veined cheese, honey, cinnamon, summer savory, and pepper on ours, and oh it was very very good. 
All winter squashes can also be stored and used at a later time, that is if kept in a darker spot at room temperature and preferably in a non-damp area.  You can expect to see more of these sugar dumplings, plus Butternut Squashes, Delicata Squashes, Acorn Squashes, Spaghetti Squashes, and a Beautiful Fall French Pumpkin that can even be eaten about that?

Over the last couple of weeks here at the farm we have gotten almost all of our fall crops direct seeded in the ground, which is a great relief as it has been slightly difficult with all the rain.  As we are just barely over half way through the season the end half always is our favorite, as I love Fall the most.  The Summer and Fall crops always combine to be great baskets.  The tomatoes have started to ripen, but only a handful so hopefully next week there will be enough to include in your basket. Then for the rest of the season there will be more summer crops like sweet melons, lots of peppers, eggplant, summer squash, snap beans, and dry beans and then there will start being the wonderful greens again, root vegatables like beets, carrots, and sweet potatoes, and in finale the star of the fall scene the brassica crops of broccoli, cauliflower, cabbages, and rutabagas.  So as you can see with all these coming together the end half really is looking full. 

Thanks for being apart and Please Enjoy,

Allison and Matthew

Posted 8/13/2009 10:23am by Allison Mills Neal & Matthew Neal.
CSA Journal Basket #13; Volume 2
August 12

What Genus Specie Varieties your basket contains:

1.) Summer Squash and Zucchini:  Possible varieties would be Yellow Scallopini (yellowish green), Benning's Green Tint Scallopini (whitish green),  Reve Dark Green Scallopini (dark green), Cocozelle Italian Striped Zucchini, and Golden Zucchini

2.)Cucumbers: Normal Sized Poona Kheera and English Green Finger's then small sized Poona Kheera, Marketmore, Green Finger and Crystal Apple

3.)Tiger's Eye Dry Bean (to be shelled and prepared like a dry bean)

4.)Dragon Langerie Wax Snap Beans

5.)Petit Gris de Rennes Sweet Summer Melon....... Grey-green rind that takes 
    on an orange cast when ripe...if the perfume doesn't tell you its already ripe!

The sweet melons are here as we were hoping!  They started vine ripening just in time for us to pick our first round for this week's delivery.  There are so many wonderful varieties of melons that many never get to see as the most common that always shows up in the grocery is the netted muskmelon type.  So here we try to grow unusual varieties that maybe you have never seen nor tasted.  The flavor has proved to be way above average we would say, which I am very pleased with considering I was concerned because of the rains.  These Melons are French in origin, as they were noted in the garden of Bishop of Rennes nearly 400 years ago.

More than just the melons being French in Origin your basket reaches most broad this week, which inclues the Tiger Eye Dry Beans origin being Argentina and Chile; the Crystal Apple Cucumbers from New Zealand, the Poona Kheera from India; and the Dragon Langerie emigrating from the Netherlands.  Very Global here at Arugula's Star Farm!

This week we purposefully picked some of the cuccumbers at a very small size in order for you to have some great cucumbers for some pickling.  The skins of the smaller crystal apple cucumbers I noticed last night for dinner were a little bitter, so those I would for certain try to pickle or just peel before slicing.  Sometimes though, it is a hit or miss with the skins being bitter, so the best method I would say, would always be to taste before decing what to do with them, or how to use them and keeping in mind that the tip ends should be discarded and not to be tasted, as the tips always have a little bite.
The small Poona Kheera's or Green Finger's genarally are never ever bitter, so it also has to do with variety. 

I over viewed last year's Archived CSA Basket's to find which ones talked about melons, cucumbers, dry beans, and summer Squash and they were the Arhchived Basket Journals numbered 11, 12, 14, and 15, so you might enjoy looking over them as well, as last year I talked about a vegetable of the week and knew for the years after one could always refer back to those vegetable references.  

Enjoy your French Sweet Melon and be on the look out for Watermelons next week!

Posted 8/5/2009 7:53pm by Allison Mills Neal & Matthew Neal.
CSA Basket Journal #12; Volume 2
August 5th

What Genus Species your basket contains:

1.)Bulk Cucumbers: English Green Finger, Marketmore 76, Poona Khera, and Crystal Apple
2.)Royal Burgundy Specialty Bush Snap Beans (turns green upon cooking, sadly enough)
3.)Gladstone Yellow Bulk Carrots
4.)French Breakfast Radish Bunch 
5.)Zefo Fino, Perfection, Florence Fennel Bulbs and Fronds
6.)Pearl Onions of Velincia and Rosa di Milano
7.)Lime Basil

Matthew and I continue to be amazed at how much rain we have had totally for this whole year thus far and in some ways it has been great and in others not so much.  The time is drawing near for fall crop planting and for continual summer crop cultivation and this is the first time I can remember in a while that we have even had trouble finding the dry times to plant fall crops and to cultivate summer crops.   The summer time is generally a lot easier to plant than in the early spring, but not so much for this year.  Most of all, we are hoping that the continual wetness does not alter the taste of all our wonderful melon crops that are coming along thus far really well.  In fact, we are thinking next week, if they ripen enough, you will see your first harvest of the orange fleshed french sweet melons!  I know you are also thinking of the good summer tomatoes, eggplant, peppers, and summer squash and do not fear they will be here, late as normal which is normal for our farm's harvest cycles. Speaking of the weather conditions, we have heard a lot of friends saying that it has been difficult finding good tomatoes this year do to the weather,  so we are hopng our's will fair to be better.     Also, Matthew has called this the year of the field mice, so if you notice some nibbles on your radishes or cucumbers they are the culprit, but as the radishes and greens were so nice I had to still include them as it would have been very wasteful to let a whole row of radishes not be distrubuted becasue of the marks.  Just slice/trim your radishes right under the bite and then it is if it was never there. 

I know that Matthew told everyone of the great cucumber and fennel cold soup that I have been making in different alterations lately, as it is great to make a large batch and chill and have when you ever so desire.  Cold soups in the summer are so very refreshing,  so I will be posting that recipe on the Arugula's Star Farm Recipies section. 
The cold soup was great with a chopped salad that consisted of the lime basil, radishes, pearl onion, carrots, and sunflower seeds and then all tossed with a mixture consisting of olive oil, cream cheese, pear juice, and salt and pepper.

We will be seeing you next week.

Allison and Matthew

Posted 7/30/2009 7:44pm by Allison Mills Neal & Matthew Neal.
CSA Basket Journal #11, Volume 2
What Genus Specie Varieties your basket contains:

1.) Gold Rush Specialty Wax Beans

2.) Dragon Langerie "Dragon Tongue" Snap Romano Bean
3.) Cucumbers :  English Green Finger (long green), Poona Kheera (creamy, 
      gold, rusty), Crystal Apple (roundish, crystal green); Marketmore (short
      green with small spinies)
4.) Summer Squash of Benning's Green Tint Scallopini, or Ronde de Nice
5.) Bulk Summer Savory

Oh the summer crops are here, as I always mark the start of our summer season with the first large harvest of cucumbers.  You will love seeing the different ways you can chop and serve the different shapes colors and tastes of the different varieties of cucumbers. 
Last night we had a simple and enjoyable meal of some Gold Rush Wax Beans with Summer Savory, chopped poona kheera and crystal apple cucumbers, cream cheese, salt, and hard boiled eggs. 
Oh there is nothing better then crispy cucumbers eaten raw with some Real Redmond's Mineral Salt, soft organic cream cheese, and splashes of vinegar and oil.  This is how the cucumbers were last night. Then for the beans I just snapped of the tops and broke the gold rush beans, blanched them for about 6 minutes, drained, rinsed them in cold water, then put them back in the pot with the warmed butter, olive oil and fresh chopped summer savory for a quick sautee.
Remember that those Dragon Langerie Beans are the best bean to be eaten Raw, so give that a try.  These would be great for a raw chopped Bean, Cucumber, and Savory Vinegar and oil salad, maybe even tossed with some pasta, nuts and cheese.  They would also be good for a flash fast quick sautee, with some oil, coconut, cinnamon, nutmeg, cashews, and tossed with some fresh stone fruits, and honey.

Good Eating,

Allison and Matthew

Posted 7/17/2009 4:54pm by Allison Mills Neal & Matthew Neal.
What about this...two e-mails in a row, but I decided to send this announcement seperate just in-case you are one that does not read the CSA Basket Journal's in full. 

The important announcement is that Matthew and I have decided that this coming week's CSA basket of the July 22nd delivery will be the week that there will be a non-delivery week.  I have pasted the part in How to Become a CSA member that mentions this occurrence here below....

"Both the 1/2 Bushel and Bushel plans allow you to receive a fresh basket of produce from our farm every week. The rates are figured on 27 weeks of delivery, even though it is a 28 week season.  Matthew and I  have decided to have the option of 1 non-delivery week around the end of June or first of July, so as this date approaches all of our members will be kept up-dated on if this will occur, and if it does not then you will be given the option to pay for an extra CSA pick-up when that week occurs".  

Please reply to this e-mail so we will know that there will be no mishaps on members showing up and being confused. 

Thanks so much,
Allison and Matthew
Posted 7/17/2009 4:39pm by Allison Mills Neal & Matthew Neal.
CSA Basket Journal #9
July 8th
What Genus Specie Varieties your basket contains:

1.) Indigo Radicchio Head
2.) Batavian Escarole or Large Leaf Italian Escarole
3.)Golden Swiss Chard, Pargo, or Argentata Chard
4.)Bulk Detroit Dark Red Beets (no tops as the very hot summer
   weather is upon us)
5.) Carrot Bunch of Snowwhites and Orange Danvers
6.)Florence, or Perfection Fennel Bulb and Fronds
7.)Onaway, Purple Caribe, or Butte Russet Potatoes
8.)Summer Savory and Genovese Basil in Bulk
9.)Edible Borage, Arugula, and Marigold Flowers or Arrangement of Zinnias

CSA basket Journal #10
July 15th
What Genus SPecie Varieties your basket contains:

1.)Gold Rush Wax and Royal Burgundy Snap Beans
2.)Bulk Carrots of Cosmic Purple and Ornge Danvers
3.)Fennel Bulbs and Fronds of either Perfection, Florence, or Zefo  
4.)Marketmore 76 and English Green Finger Cucumbers
5.)Summer Squash of Benning's Green Tint, Rond d' Niece, or Baby Acorn
6.)All Red's, Red Clouds, or Butte Russet Potatoes
7.)Indigo Radicchio
8.)Mexican Tarragon, lemon balm, and oregano

Good day, good day!

Can you believe that we are into our 10th week of deliveries already?  A little over a 1/3 of the season has past us already and we are into our middle section of our three quartered pie I guess you could say.  We hope you are feeling enlivened and more enriched by partaking in the last 10 weeks of organic produce. The great part of being apart of such a long seasoned CSA is that you really get to see the full spectrum of what types of produce can grow locally over a 7 month period  and how great they all can taste.  Our spring crops are about to be all harvested and so therefore all of the summer crops will be coming in with more abundance over the next up and coming weeks.
The melons are looking full vined and the fruits are already forming, while all the great and different varieties of cucumbers will be in fruition very soon. 

If you have never had golden wax beans before you will be in for a great treat as they are as fresh and snapy tasting as beans get and can be much enjoyed even raw.  
I would recommend a roasted fennel, potatoe, and carrot dish this week for certain. 
Or how about a cool carrot soup for great flavor, color, and health.  Imagine the cool carrot soup topped with slivers of the heart of the radicchio, fennel fronds, and some grated sharp cheddar.   

You all should read Ms. Cook's Table article for the date of the July 9th called Spread in Paradise, as the theme of the article is what she did with the CSA basket # 8.  It is a great read and it also talks about all the great reason's for participating in a CSA.  Ms. Cook's Table is on our website under the Local Food Writer's Section.

I know that the on-farm pick-up members have really enjoyed some sharing of recipes while picking up their baskets and I think that is a great idea, so remember at the in-town drop off you can always strike up a good conversation about food and what you are doing with it to any of your other fellow CSA members.  

I also wanted to let everyone know, if you do not know already, that the Outstanding in the Field event will be held at our farm on September the 13th. There are tickets still available, as these events generally sell-out, so if you have been meaning to purchase your tickets then you migth want to do that sooner than later.  You can find this site link on our website, under Arugula's Star in the News.

Good Eats and Great Heart Beats,

Allison and Matthew


Posted 7/3/2009 8:38am by Allison Mills Neal & Matthew Neal.
CSA Basket Journal #7

June 24th

What Genus Specie Varieties your basket contains:

1.)Maxibel Hericot Verts (Most delicious french green beans)
2.)Caribe (purple skins) and Onaway (Yellow skins) New Potatoes
3.)Pargo or Argentata Swiss Chard Bunches
4.)Chioggia and Detroit Dark Red Beet Bunches
5.)Green Deer Tongue and Olga or Speckled Romaine Lettuce Heads
6.)Bulk Herbs of Summer Savory, Genovese Basil, and Dill

CSA Basket Journal #8

July 1st

What Genus Specie Varieties your basket contains:

1.)Royal Burgundy Old Fashioned Green Beans with a few Maxibel Hericot Verts
2.)Fennel Bulb and edible Stalks and Fronds
3.)Mixed Carrot Bunch of Yellow Gladstone, Snowwhite, and Danver Orange (tops
    can be used for  
    stock and broth preperation or think about using them as flower arrangement 
4.)Golden, Detroit Dark Red, and Chioggia Beet Bunch
5.)Cylindria Beet Bunch  (longer cylindrical and narrow beet)
6.)Pargo or Argentata Swiss Chard Bunch
7.) Indigo Radicchio Head "The Italian Rose"
8.)Bulk French Sorrel
9.)Bulk Herbs if Lime Basil, Cinnamon Basil, and Water Mint

I thought I would at least list the past two basket contents so you could have referance of what you have received.  It seems as if here at the farm the past week and a half has been very involved. We have not had as much intern help on other working days other than gathering days so therefore we have had extremely long and full days and I have not had the extra time to write the lengthy Journals.  I am sorry about that for you all and even myself as I really enjoy giving ideas for how to put your basket contents together.  Nonetheless, at least I am at the drop off and you can always ask any question you have there. 

I will say that I made a most delicate, cleansing for the palate, and extremely European type of salad last night.  I used whole cinnamon basil leaves, very thin sliced fennel bulb, chopped fennel stalks and fronds, thinly sliced yellow gladstone carrots, radicchio center thinly sliced longitudinally, walnuts, red grapes, and gruyere cheese (in the salad and on the side), a delicious bread and some cured salami.  I tossed all the salad ingredients with some balsamic vinegar, olive oil, salt and pepper and some honey. We had it with some crisp sparkling organic wine and oh it was a simple treat to sit down to for one of our regular late night dinners!
Maybe you will have to try it too.

We will be seeing you all next week, Thanks and Enjoy!


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