CSA Newsletter – Week 10 – August 19th

by jennifer on August 19, 2015

week 10 large share

Week 10 Large Share

Last Friday’s rain seems like it must have been a dream. It is as hot now as ever, and everything we haven’t irrigated is brown and dry. The crew had to try hard to remember where they had stashed their rain gear and mud boots from months ago. A few tried to do without, but quickly gave up when the downpour started. The excitement of thunder and lightening overshadowed any physical discomfort. Many of us hail from the Midwest or East coast and get really nostalgic about turbulent summer weather.

The fields are slowly emptying out as our rate of harvest outpaces our rate of planting. Almost all the onions are out of the field and curing in greenhouses. We will peck away at cleaning and bagging them. This is a great bookend job each day. It is pleasant to start the cold mornings working under shelter, away from the heavy dew, and even better in the heat of the afternoon as they are all laid out in an open shaded greenhouse.

cleaning onions

Rita, Maddy, Alexa, Trine, Karla, Maryclair, and Teresa cleaning onions.

Jim was able to get the combine running and harvest some rye grain and crimson clover cover crop seed. We hope to start planting it in the next few weeks. It feels good to save and replant our own seed; to close the loop a little more.

harvesting cover crop with the combine

Philip, our godsend of a mechanic neighbor (above) and Jim (below) working out the kinks on the combine.

What’s In The Box:
Yellow Finn potatoes
green beans
lemon cucumber
slicing cucumber (large shares only)
red onions
white onions(large shares only)
basil or dill
red tomatoes
sungolds for half of you
red or green pepper (both sweet)
chard for half of you
Italian zucchini
yellow crookneck
patty pan

A recipe to share courtesy of Thai Kitchen:

Veggies in red or green coconut curry sauce
This recipe is amazing because you can vary the vegetables widely depending on what you get in your CSA box. You can add meat or tofu if you want protein.
The Sauce:
2 tablespoons Thai Kitchen® Red Curry Paste
2 cans (13.66 ounces) Thai Kitchen® Coconut Milk
1 cup chicken stock
1 tablespoon brown sugar
1 tablespoon Thai Kitchen® Premium Fish Sauce

Other Ingredients:

1 tablespoon olive oil
3 cups assorted cut-up vegetables, such as bell peppers, onions, carrots, green beans, summer squash, garlic, etc.
2 tablespoons julienne-cut fresh basil
1 pound boneless chicken, beef, pork or duck, cut into bite-size pieces or tofu (optional)
Cooked Thai Kitchen® Jasmine Rice (optional)

Cooking Instructions:
1.HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.
2.STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil.
3. SERVE over cooked rice or potatoes.

Stay cool!


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