Hellgate CSA

Mustard greens are full of nutrients such as Vitamin A, Folate and Potassium. They are delicious sauteed with butter or oil, garlic and salt. They are also wonderful in a savory tart. Below is a recipe from Eating Well that I thought was a little different. The peanut sauce adds a sweet balance to the bitterness in the greens. Enjoy!

Ingredients:
2 tablespoons peanut butter
1 tablespoon rice-wine vinegar
2 teaspoons reduced-sodium soy sauce
3 tablespoons water
2 teaspoons extra-virgin olive oil
3 cloves garlic, finely chopped (1 tablespoon)

Hi everyone, here is the share information for this Tuesday:

Vegetable Share
sugar snap peas
romano beans
shelling peas
mustard greens
green onions
lettuce

This is the first week of the basil share.

Fruit Share
peaches
plums

Don't forget, the next meat & dairy order deadline is July 30th at midnight, and delivery is on August 4th. Contact us if you have never ordered before, and we'll set you up.

I just opened the New York Times and saw this:

http://www.nytimes.com/2009/07/22/dining/22mlist.html

I had to share with you all these great ideas. You'll see a lot of the items mentioned by Bittman coming from the farm over the next few months.

Happy Eating!

We finally had 5 sunny days in a row!

After a long cold, damp, rainy June, the warmth of summer has begun. Over the last month our planting schedules have been disrupted and our crops, when we could get them in the ground, have not been growning at their usual rates; meaning heat loving crops such as tomatoes, eggplants, peppers, cucumbers and melons will arrive later than normal.

Other crops such as lettuces, herbs, radishes and greens have been growing very well. Our first bean and squash plantings have begun, also doing well.

Hi everyone, here is the share information for Tuesday:

Vegetable Share
scallions
lettuce
snow peas
green beans
green cabbage

Herb Share
summer savory
second herb tbd

Fruit Share
peaches
plums

Meat and dairy this week, too.

Dear Members,

We are writing this reminder for our delivery coming up on Tuesday, July 21st. The order deadline is on Thursday, July 16th at midnight. We are proud of the farm network we have created to provide you some of our regions fresh and family grown products. We hope you enjoy them all.

We are happy to report that the Paypal link is fixed!

Our new offering of Jams & Chutney from Beth's Farm Kitchen is now available for ordering. They have 61 products and we have chosen 10 to begin with and hope our initial flavor choices spark your interest.

Hi everyone, here is the information for this week's share:

Vegetable Share
lettuce
carrots
fava beans
sugar snap peas
sorrel

Fruit Share
apples
peaches
(note from the farm: Please be aware that due to the extreme amount of rain this season, the peaches are not particularly sweet. Fruit needs plenty of sun in order to reach it's full sweetness.)

Flour and bean share this week, too!

So, I want to know - did you like the fresh favas?  I thought they were incredible!  I sauteed them in olive oil and garlic and sprinkled some fleur de sel on them afterwards.

What did you do with your favas?

July is here and asparagus and strawberries are gone. Despite all the rain and cool weather, our berry crop was good. Not as sweet as we would have liked -- we needed more sunshine and warmth for that.

It was one of the coldest and wettest Junes on record. Our other crops have been a week or two slower to come on as well. Lettuce, herbs and radishes have all done well. Our scallions, carrots, beets and fennal are all arriving shortly, as well as fava beans and peas. Beans and squash will be here by mid-month.

Due to all the wet weather, our planting schedules have been dissrupted.

The below recipe is from a timely broadcast on July 2nd on NPR featuring recipes for different types of baked goods featuring cherries. See this very easy use for Sour Cherries from your share this week and also check out the NPR website for the full story featuring, among others, a classic cherry pie for sweet cherries.

Recipe: Buck's Rustic Sour Cherry Tart with Crumble Topping
By Sous Chef Robert Dalliah and Chef Vickie Reh

Ingredients/Items:

For the dough:
1/2 lb.