July 2013

Monthly Archive

CSA Newsletter-Week 9

Posted by on 21 Jul 2013 | Tagged as: Uncategorized

July 2013

blackcrates

What to expect in this week’s share:

    • Cucumber
    • Zucchini
    • Okra
    • Basil
    • Tomatoes
    • Eggplant

Volunteer Highlights:

Special Thanks to Melissa Lahn and Steve Host for volunteering their time at the farm.  Bloomington is a special place in that a lot of it’s residents are connected with their food, the farmers, local distributors, and the food pathways.

Come Volunteer at the farm, we enjoy sharing our daily connection to mother nature with you through our love and labors of farm work.  Some things you could learn while you’re here are:  how to pick and handle tomatoes, how far apart to plant eggplants, what is in our soil, how to pack a csa box, what are the names of the varieties of kale, and even the names of the farmers who pick your food.  These are just a few things you could learn while volunteering.  Every crop’s preparation, maintenance, and harvest has a valueable lesson.

It’s tomato time, so if you’d like to earn a little extra food while helping harvest tomatoes, please volunteer as soon as you can.  A great time to work is from 9am-12pm.  Bring a sack lunch, so we can break bread and swap stories.

If you’re interested in coming out to volunteer or know of anyone that would be interested, please e-mail us:  csa@strangershillorganics.com

Words from our volunteers

Question: “What did you enjoy most about working at the farm?”

Steve: ” I was excited to harvest food, that I knew was going directly to CSA member within a few hours.  That’s a pretty awesome turn around if you ask me!”

Melissa: ” I really enjoyed learning about Strangers Hill Organics, and the food they have to offer Bloomington.  I also liked putting the CSA boxes together.”

volunteervolunteer 2

Eggplant tips:

Storing and preserving- Don’t refrigerate, unless you plan on storing for at most a day or two, it will start to develop brown spots and become bitter.  Optimum storage temperature is 50 degrees, so try to keep eggplant in a cool spot.  The best case scenario for the most flavorful eggplant is to use within 24hours, but if that’s just not going to work, wrap with a paper towl and store in a paper bag.

To salt or not to salt-Some cooks might disagree about whether to salt eggplant or not.  To take away the excess moisture and eliminate any bitterness an eggplant may have, salting is recommended.   An eggplant will also need less olive oil while sauteing if salted first.  Unsalted eggplant will absorb about 6-8 tablespoons of oil compared with a salted eggplant, which will only requre about 2 tablespoons.  To salt the eggplant, simply sprinkle the cut eggplant with salt and place in a colander for 30 minutes or more.  After the 30 minutes, lightly squeeze out the moisture and pat dry.  If you prefer not to salt, I recommend blanching the eggplant as the best cooking alternative.

RECIPES

The following recipe is an excellent moussaka recipe I found last year.  Instead of using lamb, I used an soysage crumble mix–crumbled tempeh would also work.  You just might have some extra zucchini that would fit into this recipe perfectly.   You may not have 3 large eggplants as the recipe call for, so use some zucchini in it’s place.

Moussaka

Quick and Easy Cucumber Salad

CSA Newsletter-Week 8

Posted by on 15 Jul 2013 | Tagged as: CSA, Newsletter

July 2013

basil further

What to expect in this week’s share:

    • Cucumber
    • Zucchini
    • Okra
    • Basil
    • Garlic
    • Chard or Kale

Notes from the farm:

As the tomatoes are getting ready for next week’s harvest, we are preparing to harvest them with delight. Although many organic farmers, especially in the Midwest, are biting their nails in anticipation for the tomatoes to ripen. Last weekend’s beautiful clear skies gave us rays of hope for the tomatoes. If you look at the picture of the tomatoes below, you will see our tomatoes are currently about the color of the 3rd tomato, from left to right.

imagesCA7FWETQ

In addition, we had a giant scarecrow of a hot air balloon touch down at the farm, just briefly though, as if to command  presence and oversee to the abundance in work,  at Stranger’s Hill Organics.

scarecrow 1 72 scarecrow 2 72 scarecrow 3 72

Recipes

Crystal’s Basil Bloody Mary

Tip on lowering OKRA’S slime quotient

To make a simple

Bruschetta : you need 6 ingredients:

  1. Raw garlic
  2. Basil
  3. Roma Tomatoes
  4. Extra Virgin Olive Oil
  5. Salt (preferably ground sea salt)

Top the above on warm, fresh, Italian Bread (ingredient #6). Yummy!!!!!!

We love to cook at my house, and bring more garlic please…..vampires need not bother.  Feel free to experiment with the ingredients listed above.  The rough equivalents of the ingredients we used are included next.  In a bowl, we added two heads of garlic, yep, that’s right….. not two cloves, 2 heads. Tear up 1/2 bunch of basil leaves.  Diced roma tomatoes (~4) and about 2 tablespoons of olive oil.  Let your taste buds explode!

*Caution: make sure your loved one’s and snuggle bugs eat this too! All in! Allicin!

_________________________________________________________________

CSA Newsletter- Week 7

Posted by on 01 Jul 2013 | Tagged as: CSA, Newsletter

July 2013

What to expect in this week’s share:

    • Cucumber
    • Zucchini
    • Cabbage
    • Basil
    • Garlic
    • Sage
    • Chard or Lettuce

**Beautiful Nutritious Foods Photo Contest**

Winners: Tiffany Lippincott and Ben Timpson!!!!!!!!

Click here for: Cabbage Pancakes Recipe.

cabbage and beet pancakes

Special thanks to Jean Briddell of Know Yoga Know Peace for donating 2 yoga class cards.

Notes from the farm:

The previous weeks rain and unseasonable chill have left many farmers yearning to harvest the fruits of their labor.  The tomatoes are on the vines and they have a nice juicy shape, now we need a little more heat and a bit more sun and the tomatoes will be dropping off the vines with the turn of the their lusty red colors.   Although we all continue to work on our patience, we are happy for the rain, as last year was a completely different story.

On multi-tasking:

We are sharing the back lot of Bloomingfoods West with Revolution Bike and Bean Tuesdays in July.  Take advantage of their free bike maintenance help while picking up your CSA distribution.  They are offering for free:  a flat changing clinic, bike inspections, t-shirts, and hilly hundred info.  Hours: 5-9pm.

More Recipes:

Mock Apple Crisp(use zucchini)

Caprese Pasta (use basil)

goldfinch crop 72

 

_____________________________________________________________________

Week 6

What to expect in this week’s share:

          • potatoes
          • zucchini
          • beets
          • cucumber
          • cabbage
          •  basil

 

**Beautiful Nutritious Foods Photo Contest**

CLICK: here to VOTE and see all contestant’s PHOTOS

VOTE by e-mailing csa@strangershillorganics.com or just reply to your newsetter e-mail

1 vote per CSA share please and all votes in by Friday, July 5th 2014

squash (2)

 

RECIPES:

Courtney’s Awesome Slawsome

I love, love, love cabbage season.  The fun thing about cabbage, is you can do so many things with it…..  Add it to soups, salads, slaws, stuffed peppers, and the list goes on………..  Listed below is a recipe I gathered from my best friend Courtney, an 18th century literary genious, with a few amazing culinary tricks up her sleeve.    This is a slaw that is nutritious, easy to make, and I can literally eat it every day until it’s gone! 

Roasted Beet Hummus

This recipe, shared by Sue Whittington, is a fabulous idea for a recipe!  This is an excellent snack idea for anyone,  and especially someone with diabetes.  Hummus is a great snack on its own, but it just got better! Add roasted beets and decrease the overall calories, adds more iron, fiber, and betalains (a phytonutrient).  Certain flavonoids in the beets delay the breakdown of sugar in the beets, giving it an extra special property that aids with blood sugar control. 

 farmers 2013

 Just a few of our CSA farmers! From left to right: Cameron, Dave, Nick, Ryan, and Kaisa.