2018 Newsletters

Summer Share Box 3 Crop List

• Romaine – 2 heads for full shares, 2 for single shares, 1 for half shares
• Broccoli – all shares
• Napa cabbage – all shares
• Basil – all shares
• Cilantro – all shares
• Kale – all shares
• Collard greens – half shares
• Asparagus – single shares
• Scallions – single shares
• Shelling peas – full shares
• Eggplant – full shares
• Garlic scapes – full shares
• Radishes – full shares

Farmer Notes

• 70 mile-an-hour winds took down a couple of trees last Sunday.
• Last of the asparagus for this season.
• Make pesto with the basil or cilantro this week – next week the same.
• Put basil in a glass of water on the counter, cilantro in water in the fridge.
• Raspberries did not make it into this box due to the storm, hopefully next box.
• Some peppers and summer squash slated for week #4.
• Shelling peas will be for single and half next week.
• We have a new Dexter calf born yesterday named Bobolink, or Bob.
• I hope everyone had/are having a safe and fun 4th holiday! – make sure your box is being picked up by someone today.
• Please make sure you return our ice packs and boxes each week.
• Wash all of your produce before you eat it.

Ideas to help handle the produce
A number of years back I had a long-time member share some tips that help her organize her produce from the CSA box each week during the summer. It may help you also, whether you are new to CSA or a veteran.

Sarah’s top 5 tips for making a CSA work for you
“The first year Rob and I did our CSA we were, like many before us, lost in a land of new vegetables. We tried to learn new ways to cook, but many things went to waste and we felt guilty and disappointed in ourselves. The next spring we vowed to do it again but I had a plan and were determined. Five CSA seasons later, I am so happy I did not give up after the 1st time. I want to share some tips with all of you that might help spare the 1st year struggles.

1. Make time. On Thursday (or whatever day) your box of fresh farm goodness comes to your door. Don’t schedule anything on those evenings (if you can help it). Those evenings are for washing the greens that need washing, prepping the rest to fit in your refrigerator while you make mental notes of what needs to get eaten first. And whatever that is…that is dinner tonight!
2. Get a new cookbook. I go to the library and peruse to my heart’s content. Sometimes I borrow my mother-in-law’s books or when I find one worth owning, I make a visit to Half Priced Books. I recommend finding the cookbooks that have multiple recipes organized by vegetable. Sometimes these are vegetarian cookbooks. Don’t fret all you carnivores; these can be your sides!
3. Visit the Farm. Norm lovingly opens up the farm a few times a year for all of us to visit. It is not that far and soooo worth the drive! To meet the farmer, the family, the interns, the chickens, the dogs, the cats. You get to sit amongst these things eating the food that is brought to you every week from where it comes from…nothing can explain this. Take the time to at least come for a day. Harvest Feast in the Fall even has tractor rides to the pumpkin patch!
4. Involve Others. If you have kids, friends, your spouse, get them involved. On Thursdays, when our box comes home, we all sit around and pull everything out. We try everything raw, some stuff is bitter and spicy, some things are sweet and juicy, some things are “gross” as the 6-year-old says, and some things are so amazing they are gone before we get to the bottom of the box. I think when you take the time to learn the names of different vegetables, what they look like, taste like, learn what things need to be cooked, and so on, it builds an incredible appreciation for the food we eat. Our kids wait and wait for those sweet summer carrots and they grab them and eat them all before I can even think of how to cook them!
5. Make your CSA a priority. You made an investment during the winter for some reason. Maybe you chose to do a CSA because it sounded fun. Maybe you liked the convenience, maybe you want to eat better. Maybe you love locally grown food and want to learn how to cook better. Whatever the reason, don’t forget it. It is fun, it does help you eat better, it is better for our community, our families, it will help you with cooking but most of all, if you let it, it will become something that you can never live without!”

Crop of the week: Basil

The crop of the week here at Earth Dance Farm this time is Basil. The name stems from the Latin term “basilius,” meaning royal or kingly plant. This common herb belongs to the mint family and, like mint, can be very beneficial to the human body. It is known to be anti-inflammatory (reduce swelling), reduce the effects of aging, and have strong antibacterial properties. It is most commonly used as a medicine in the Indian subcontinent. According to research done at the Swiss Federal Institute of Technology, basil contains BCP (Beta-Caryophyllene), which can be useful in treating arthritis and bowel diseases related to internal swelling.

Basil is native to the tropical areas of central Africa and southeast Asia. Featured heavily in Italian dishes, it has become a flavorful addition to many different cuisines all over the world, especially in Indonesia, Thailand, and Vietnam. It is generally added as one of the last ingredients when cooking food, as over-cooking quickly removes the flavor. Basil leaves can be frozen to save for a later date. Simply remove the leaves from the stem and dip them in boiling water for no more then 2 seconds. Move the leaves to an ice bath and once they are dry they are ready to be placed in the freezer.

Some basil recipes to enjoy:

Insalata Caprese is a simple snack best served on crackers or thin bread. Alternate layers of your fresh basil leaves with ripe tomatoes and slices of quality mozzarella. Add a dash of olive oil and salt and pepper to taste and you are good to go.