Monday, July 2, 2012

CSA Week #10

We hope everyone is enjoying their air conditioning this weekend as for Eric and I we are grateful.   The heat has been almost unbearable for us to harvest, and work in.   The garlic harvest was finished last week, and this week we will begin the onion harvest.   From this point on members will be receiving cured onions.  The variety is Candy and they are a yellow semi sweet storage onion.   If kept in fridge, they should hold for about three months, and members should expect to receive them every week for the next several months.  Hopefully, cantaloupes and watermelons will be in your shares by the end of this month if not before.  We are starting to plan our fall crops already, and seeding will begin in the greenhouse this week.  If anyone has suggestions on crops for the fall, we would love to hear from you on things you would like us to grow. For example broccoli needs to be started in the greenhouse six weeks before transplanting into the field, and once in the field it takes another sixty to eighty days until crop is harvested.  This week, according to share size, members can expect to receive: kale, celery, tomatoes, garlic, cured onions, baby carrots, sweet corn (for July 4th), green beans, and possibly blackberries if we have the time to harvest them.
We will be sending invoices for the second half of the first CSA period this week.  Please be on the lookout for it in your inbox. 



Corn, Tomato, Celery and Onion Salad – Gluten-Free

2 cups corn kernels (boil corn, cool, cut off kernels)

3/4 cup diced tomato

1/4 cup celery, chopped

1/4 cup sweet onion, chopped

1 teaspoon Extra Virgin Olive Oil

1/4 clove minced fresh garlic

1 dash ground pepper

1 Sprinkle balsamic vinegar

Salt to taste

Combine ingredients. Adjust seasonings to taste.  Chill and serve.


Green Beans with Tomatoes

1 1/2 pounds green beans, trimmed and cut into 2 inch pieces

1 1/2 cups water

1/4 cup butter

1 tablespoon sugar

1-2 cloves minced garlic

1/4 teaspoon pepper

1 1/2 teaspoons chopped fresh basil

2 cups cut tomatoes

Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.  Melt butter in a skillet over medium heat.  Add garlic and sauté 2-3 minutes. Stir in sugar, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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