What’s in the big box? What’s in the little box?
Blue Berries Blue Berries
Green Beans Green Beans
Cukes Cukes
Zucchini Zucchini
Tomato (seconds) Tomato (seconds)
Beets Beets
Cantaloupe Cantaloupe
Cilantro Cilantro
Lettuce
Pepper
Calling all rain dancers- we need some water! As a member of the C.S.A. you agreed to dance when we say dance… it’s a very special responsibility reserved for the few and the proud. For those wondering where they may have read this info, it was included on the sign up form, written in very very fine print. So please friends- get up, shake what your momma gave ya, and make it rain!
On other things around the farm- field crew has taken advantage of this heat, using it as an excuse to float the river and take extra long lunch breaks by the pond (yessss!!!). And yes, the blueberry picking continues. ENJOY!
Tips, Tricks & Recipes:
MRS. T’s BLUE BERRY CRISP… makes 6-8 servings
4 cups fresh blues 2-4 tbsp sugar 2 tsp lemon juice
¼ cup butter (marge) 1/3 cup flour 1/3 cup packed brown sugar
¼ tsp cinnamon dash salt
¾ cup rolled oats (quick or old fashion)
Place BB in a buttered 8x8 baking pan, sprinkle with 2-4 tbsp sugar & lemon juice. In medium bowl mix together butter, brown sugar, flour, cinnamon and salt until crumbly. Stir in oats, sprinkle over BB. Bake 375* for 35-40 minutes until topping is nicely browned. Serve warm with whipped cream or ice cream.
MEDITERRANEAN BEET YOGURT... Serves 4
from the NYT health section
(For all those CSAers who have seen this recipe before- forgive me- It’s just so good, I want the world to know!)
11/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 to 2 garlic cloves (to taste)
1/2 cup thick Greek style yogurt or drained yogurt
2 tablespoons minced dill (or cilantro or mint)
1. Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
2. Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.
Advance preparation:
The beets can be prepared and marinated 4 or 5 days ahead.
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