Turkey Hill Newsletter – 2009-4

 

Turkey Hill CSA Newsletter – Week 4

Notes From the Farm

I took some pictures this week – things are looking great. I haven;t had time to add captions and arrange the photos, but i’ll get to that soon and email you again. In the last week or so we did a tremendous amount of weeding, plus managed to plant fall onions and broccoli/caulifplower. That means that, other than salad mix, we are done seeding for the year! 

The peas have started to come in and will have some for the boxes this week (full size only), we’ll have more in the next two weeks. The beets continue strongly and the carrots are sizing up. We will have more carrots in the next few weeks. The garlic is sizing up and finishing off, we’ll pick it next week and let it dry out for a couple of weeks before putting in the boxes. Next week we’ll have kohlrabi, an unusual vegetable i’ll tell you more about next week… new varieties of lettuce this week include the green butter coming on strong and some green romaine.

More Notes:

 

Meet the truck –  I did the delivery last Sunday and it was fun to meet many of you. I want to encourage you all to come meet the truck: 11 am in Gunnison, 12-12:30 in crested butte. Your produce will be the freshest right when we arrive, and we can take your empty tote. Our timing is usually pretty close, so please come and try to meet the truck!

Your Balance –  I’m emailing out invoices today with your account balance. please pay in full, or at least half by the end of July. All accounts must be paid in full by the end of August, so if you still have a balance then I’ll send you another Invoice. With all the expenses of spring and early summer, we really appreciate your prompt payment

The box size –

The boxes may seem a little slimmer for the next few weeks as we shift from spring to summer for the next week or two, please be patient. the box value as based on farm prices has actually been pretty high for this early in the season. Perusing the local farmers market in Crested Butte I saw lots of nice local produce, but putting together a box like ours for the same price would be difficult. The price or value we calculate our boxes with is much lower than the farmers market prices i saw!

Kale Recipies – 

I got a couple in the email this week, thank you so much for sharing. send me more and i will email them to the group! 

here they are:

 

From Betty Bradley
 
3/4 lb Kale (I used my whole bunch) remove ribs and stems
3 garlic cloves, peeled
3/4 c. basil leaves (or a combination of basil and cilantro)
1 lemon or lime, juiced
2 Tb. olive oil, light
1 tsp salt
1/2 tsp black pepper
another 1/2 cup of olive oil
1/2 cup fresh parmesan cheese
1/4 cup pine nuts
 
Wash and stem the kale.  Leaving water on leaves from washing, coarsely chop kale.  Place in a large microwavable bowl and cover.  Microcook on high (100%) for 4 or 5 minutes, stir, rotate, cook another 4 or 5 minutes.  Let stand 3 to 5 minutes.  Remove cover to cool.
 
Drop garlic into the bowl of a food processor with the motor running.  When finely minced, add the basil, cilantro and cooked kale.  Process until uniform.
 
Add juice, 2 Tbsp. olive oil, salt and pepper.  Pulse to combine.  At this point you can freeze and later add to soups and stews.  If you want to eat as a “dip” or toss with pasta you will add the other 1/2 cup olive oil, nuts and cheese.  Pulse these until you have a consistency of a spread.
 
Enjoy!  I think it is even better than pesto made with just basil.

From Natalie Ehmsen

adapted from a Southern Living receipe from 2003.  Enjoy!  -Natalie

Pasta with Sausage and Kale

Ingredients

  • lg bunch of kale or chard
  • 1  (12-ounce) package bowtie pasta
  • 3/4  pound  hot Italian sausage
  • 1  medium onion, chopped
  • 4  garlic cloves, minced
  • 1/4  cup  balsamic vinegar
  • 1  (14 1/2-ounce) can chicken broth
  • 4  fresh basil leaves, thinly sliced
  • 1  tablespoon  chopped fresh or 1 teaspoon dried oregano
  • 1/4  teaspoon  pepper
  • 1/8  teaspoon  salt
  • 3  tablespoons  pine nuts, toasted
  • 6  ounces  crumbled feta cheese

Preparation

Cook pasta according to package directions; drain and set aside.
Remove and discard casings from sausage. Cook sausage in a Dutch oven over medium heat, stirring until it crumbles and is no longer pink; drain.
Add onion to sausage in Dutch oven, and sauté 5 minutes. Add garlic, and sauté 1 minute. Add vinegar, and cook 3 minutes. Add chicken broth and kale/chard; cook 5 minutes, or until wilted. Stir in basil and next 3 ingredients; cook 1 minute. Stir in pine nuts, pasta, and feta cheese; cook until thoroughly heated. Serve immediately.

Questions and Answers

Please send me your questions, let me know what you want to know!

  
Send me your questions! Need a recipe? We have a recipe page on the website, or try  allrecipes.com. Want to know when a certain vegetable is coming in? confused about something in your box? email me! 


This Week’s Box

Carrots – baby sized – more to come
Beets – more varieties
Chard or kale – bunched
Head Lettuce – green leaf, green butter, red butter – extra for full

Salad Mix – we’ll try to have this mix every week

Spinach – bunches, still super sweet –  ending
Peas – some boxes (full?)
Fruit

NEW: cherries ‘Bing’ (red) and ‘Queen Anne’ (yellow) cherries from First Fruits, Paonia CO

Coming Soon (1-3 weeks)

head lettuce, more varieties
rainbow swiss chard, bunched
kohlrabi
Upcoming
chives
peas – sugar snaps, shelling
scallions

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