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Well, the printer was having a bad day. It is eating every paper that feeds into it. So this week our CSA newsletter will be brought to you in a greener manner. Let me know what you think. I may just keep this format.

No eggs this week. Some of the chickens are molting and we did not have enough. We will have them next week.

Double Oak Farm
CSA Newsletter- July 8, 2009

Today in your full share boxes you will find:

Sweet Corn – 1 dozen
Roma Green Beans – 1 pound
Yellow squash - 2
Peaches – 1 pound
Cucumbers-2
Tomatoes – 2
Banana Pepper - 2
Cantaloupe – 1
Sweet Onion - 1
Bonus –parsley

Half shares will have half of the above.

It’s Fair week and our family is super busy. I have a great group of helpers who will be at the store the next few days. I will be at 4H judging events, and getting ready for the poultry show on Friday. Hope you will get a chance to check out the fair and the 4H projects that our county’s youth have worked so hard to complete.

One of my favorite summer treats is tabouli. Our box items this week would work well in this salad. Look for a recipe below. Also don’t forget the pie baking contest at the fair next Tuesday. There is nothing like fresh ingredients to make a great pie!

A few of you took the time to submit recipes and we greatly appreciate it! You will find an extra bonus in your box today. We always welcome your great recipe ideas.

Hope you enjoy!

The Tabouli recipe is a healthful and delicious Mediterranean food recipe prepared with cracked wheat, mint, garlic, tomatoes, green onions, olive oil and lemon. An excellent picnic food idea, it tastes great chilled or at room temperature.

Spell it Tabouli, Tabouleh, or Tabule, there’s no confusion about one thing– it’s a really nice departure from ordinary salad recipes, a vegetarian meal in itself.

Tabouli

2 cups cracked wheat (bulghur) AKA couscous
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced (optional)

Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste

# Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes.

# Drain any excess water, if necessary, and squeeze dry.

# Combine the salad ingredients, including wheat, in a medium bowl.

# Mix the dressing ingredients together and stir into the salad mixture.

# Serve chilled or at room temperature.

# Makes about 8 cups, 12 to 16 servings.

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