June 6,
2006
CSA Value
At the end of the first year of our CSA, we compared the total savings offered by purchasing via the CSA model to the retail cost of the same produce. We found that it was at least a 15 percent savings. To help you have a sense of the value of your share, we will include the full value of your share in the newsletter each week.
Last week’s value break-down:
Basil $2.00
Spinach $3.00
Cucumber/
Tomatoes $2.00
Annuals $3.50
Jelly $4.50
Tote bag $10.00
Total: $25.00
This week’s value breakdown:
Cucumbers $2.00
Mesclun $3.00
Spinach $3.00
Tomatoes $2.00
Total: $10.00
Add-Ons:
This week is a “Full Share” week for cheese and baguettes. This means that only the people who have purchased a full (weekly) share of cheese or baguettes will get them. Next week will be a “Half Share” week, which means that in addition to the full-share people, people who ordered a half share (every other week) will get them. We will try to be clear about this from week to week, as we know it can be confusing. Please remember to check off your name on the pick-up sheets when you pick-up your shares.
***Please write your name in your tote bag to avoid mix-ups and lost bags!
This Weeks Harvest:
Cucumbers, mesclun, spinach, tomatoes
One 4-pak flower or one 4” peat pot
This Weeks Add-Ons:
(Full Share Week)
Bread, Cheese, Eggs, Pies
Cashbox: Coffee, Honey, Arcana extras
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Farm Updates:
-Things are finally drying out a bit — hopefully this will be it for super wet weather
-The strawberries & raspberries have set fruit, and are looking good.
-The peas are about to flower!
-Unfortunately, the most recent planting of corn was gobbled up by the crows. But don’t worry, the next planting will go under large sheets of remay, so hopefully we will enjoy a nice sweet corn harvest come August.
-Coming up in the next week’s harvest: head lettuce and radishes.
Recipes
Tomato & Cucumber salad
1 lb. tomatoes, coarsely chopped
1 lb. cucumbers, chopped in half-inch chunks
1/2 tsp. salt
1/4 tsp. pepper
3 TBS fresh parsley, chopped
3 TBS fresh basil, chopped
1/4 cup olive oil
3/4 cup feta, diced
Toss all ingredients together in a bowl at least ten minutes before serving
Spinach and Orzo Salad with Pine Nuts
3 tablespoons olive oil
2 large bunches spinach, leaves only, well washed
Salt and freshly ground black pepper
1/4 cup pine nuts
3 cloves garlic, finely chopped
3 plum tomatoes, peeled, seeded, and cut into 1/4 inch dice
2 cups dried orzo pasta
Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.
Date, Goat Cheese & Mesclun Salad
For vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon soy sauce
Freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
8 cups mesclun (mixed baby greens, about 3/4 pound), rinsed and spun dry
8 dried dates (preferably Medjool), pitted and cut lengthwise into thin strips (about 1 cup)
6 ounces Laura Chenel's Chabis or other soft goat cheese, cut into pieces at room temperature
Make vinaigrette: In a small bowl whisk together vinegar, soy sauce, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding.
In a bowl toss mesclun with vinaigrette and divide among 8 salad plates. Top salads with dates and goat cheese.
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