We accidentally printed the wrong newsletter today. Here is the one that goes with today’s box.
Double Oak Farm
CSA Newsletter- June 23, 2010
Today in your full share boxes you will find:
Sweet Corn - 8 ears Onions - 2
Zucchini - 2 Cucumbers - 2
Apples - .5 pounds Peaches - 1.5 pounds
Green Beans - 1.5 pounds Tomatoes - 2 pounds
Half shares will have half of the above.
Week four is here and our first month has flown by. This hot, wet weather continues to affect the crops. Some items are flourishing and others are failing. Farming is always an adventure.
One item you have been enjoying for the past couple of weeks is green beans. Many of our green beans are grown by our Amish partner Maddie Marner. She was also responsible for our early spring lettuce and spinach. Maddie has a young family and really appreciates the income from her garden. Last year it paid for all the grocery items she needed, but could not produce herself. We really appreciate her great produce. She always does a wonderful job!
The first sweet corn has arrived. It is always a treat. You also have some of the first apples. The variety is names "Lodi" and is especially good for baking and making sauce. By next week we will also have the first few cantaloupe.
Hope You Enjoy!
Lori Moses
Double Oak Farm
Cucumber and Tomato Salad
Add the tofu to make this a main dish, or leave it out for a great side dish.
1 tomato, chopped
1 cucumber, seeded and chopped
1/4 cup thinly sliced red onion
1/4 cup canned kidney beans, drained
1/4 cup diced firm tofu
2 tablespoons chopped fresh basil
1/4 cup balsamic vinaigrette salad dressing
salt and pepper to taste
In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
Grilled Peaches
6 peaches(on the firm side)
2Tbs salted butter
1/2 tsp vanilla
pinch of brown sugar
Cut peaches in half and remove pit.
Heat above ingredients in a small saucepan and mix.
Brush flesh side of peaches with the mixture.
Fire should be fairly mellow(these are after dinner) Place peaches on the grill, flesh side down. After about 5 minutes turn, cook on skin side for 2-3 minutes. You don’t want skins to char or blister. They are ready when the flesh is easily penetrated by a fork-soft but not mushy. They should be golden in color.
Serve immediately. Top with a pat of butter or scoop of vanilla ice cream. Enjoy!
Green Bean Salad With Feta
1/2 pound fresh green beans, trimmed,
cooked al dente and cut in half
4 cups mixed baby salad greens 2 ounces feta cheese, crumbled
2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar
1 tablespoon orange juice 1/2 teaspoon fennel seeds
Salt and pepper, to taste
In a medium-size bowl, combine greens, beans and cheese. Add oil, vinegar, juice, fennel seeds, salt and pepper; toss.