CSA Members 2005: Newsletter Archive

Dear Members,

If you haven't taken the time to do so please RSVP for our annual open house (Saturday, August 20th). We are planning a great afternoon and looking forward to seeing the members we know and meeting those of you we don't. Directions are available at the drop sites on the back of the invitations (or look them up on MapQuest). Please call if you have any questions. We have a great big tent in the back yard as well as several gigantic apple trees to offer shade, and will provide plenty of water. Do bring a chair if you would be more comfortable than sitting on hay bales. We will be throwing together a huge salad or two, and offering bread and schmancy cheeses, as well as pesto and fresh fruit. Yummm.

Have others noticed that it is staying dark longer in the mornings lately? This is my absolute favorite time of year. There is a certain occasional quality of light and a scent that foreshadow a change of seasons. The summer produce will really start to perform, egged on by the hint of fall in the shortening days. You will find a great selection of some of summer's best in this week's box; green beans, savory, zucchini, and of course, fresh basil.

The savory is the smallish bunched herb with the rich aroma, similar to oregano. This is one of my favorite herbs. It is traditionally served with green beans. The German translation of this herb's name is literally "the bean herb." Just chop it fine, all but the tough stems, then I usually sauté it quickly in a pan with a splash of olive oil before adding the green beans. Stem and rinse the beans then throw them in the pan while they are still wet, cover and steam/sauté until they are just tender. The savory will impart a rich, well savory, flavor to any dish and is equally well used with sautéed squash, tossed fresh with pasta, or minced and added to dressing.

Please keep in mind that we can provide canning quantities of most of our produce. Bulk quantities and prices available right now on basil and beets, and we are taking orders for beans and garlic.

I also wanted to mention that we are still accepting members for this season. We are a mere ten shares short of meeting our goal and will offer one free delivery to any new member who joins prior to Sept 1st. Talk us up because word of mouth is far and away our best advertising.

Almost everything in this week's delivery will benefit by being stored in the fridge in a loose plastic bag. The nectarines will ripen on the counter top, and the garlic may be hung on the wall to finish curing. This process of curing finalizes the formation of the cloves, and dries the garlic, making it a bit stronger and longer lasting. The gladiolas, though beautiful can prove to be a lot of flower for anyone. If you do not have a suitable vase or simply prefer a more manageable flower you may trim the top unopened buds and will end up with a slightly faster wilting but infinitely easier to handle flower.

Pesto

ingredients

• 1 cup packed basil leaves, rinsed and patted dry
• 4 cloves garlic
• 1/2 cup walnuts or pine nuts
• 1/2 cup olive oil
• 2 Tbsp lemon juice
• 1 cup grated parmesan
• Salt to taste (optional)

procedure

Pureé garlic cloves in a blender or food processor. Continue blending, adding basil and nuts until they are well ground. Slowly add the olive oil, lemon juice, and parmesan cheese. Add salt if desired.

From The Streamliner Diner Cookbook, 1990