Archive for August, 2010



2 cups shredded cucumber, peeled and seeds removed
4 cups of sugar
3 oz. liquid pectin
2 Tablespoons lime zest
1/3 cup lime juice

Combine all but pectin, and bring to rolling boil for 1 minute. Add pectin, skim off foam, and stir for 5 minutes.

Ladle into prepared jars, and process in hot water bath, for about 10 minutes.

FROM: Sarah, CSA Member

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  • 4 cups zucchini slices, 1/8 inch thick
  • 1 cup slivered sweet onion
  • 3 garlic cloves, thinly sliced
  • 1 cup white vinegar
  • ½ cup sugar
  • ¾ teaspoon crushed red pepper
  • 1 teaspoon mustard seed
  • ¾ teaspoon kosher salt

Combine zucchini slices, onion, and garlic in a glass bowl.  

Bring white vinegar, sugar, crushed red pepper, mustard seeds, and salt to a boil; pour over zucchini mixture. Cover and chill for 24 hours.  

FROM: Amy, CSA Member

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  • 1/2 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 cup grated zucchini
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup raisins

In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.

Preheat oven to 375˚. Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.

Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

FROM: Brynna, CSA Member

YIELD: 3 dozen

(Recipe from www.allrecipes.com.)

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Creamy Zucchini-Cumin Dip

Creamy Zucchini-Cumin Dip

  • 4 small or 2 medium zucchini, coarsely grated
  • 2 teaspoons salt
  • 1 cup sour cream
  • 2 tablespoons finely chopped onion
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon cumin seed (or ½ teaspoon ground)
  • freshly ground black pepper
  • paprika

Place the zucchini in a medium bowl; add the salt and mix well. Transfer to a colander and set in sink to drain for at least 15 minutes, up to 30 minutes.

Meanwhile, put the sour cream, onion, lime juice, and cumin in a large serving bowl; stir until well combined. Season with pepper and paprika to taste.

Squeeze as much moisture as you can from the zucchini with your hands; add the zucchini to the sour cream mixture. Stir until thoroughly combined.

Cover and refrigerate for at least 2 hours. Serve cold or at room temperature.

FROM: Farmer John’s Cookbook

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Creamy Corn and Shallots

  • 6 ears freshly picked sweet corn
  • 2 tablespoons unsalted butter
  • 2 shallots, finely diced
  • salt and freshly ground pepper
  • ¼ cup cream
  • 1 tablespoon chopped parsley, torn basil or chopped dill

Shuck the corn and remove the kernels with a sharp knife, cutting no more than two-thirds of the way into the kernels. Reverse your knife and force out the scrapings, keeping them separate from the kernels.

Melt the butter in a wide nonstick skillet. Add the shallots and cook over medium heat for 2 minutes. Add the corn kernels, sprinkle with ½ teaspoon salt, and raise the heat. Cook for 2 minutes, then add the scrapings and cream and cook for 1 minute more. Turn off the heat, season with pepper, and stir in herbs.

FROM: Local Flavors by Deborah Madison

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Farm Update

Dear CSA Member,

It’s been several weeks since our last update. We’re happy to report that things have improved since our near 70 percent loss in the early summer–a loss that is still affecting our share sizes. After the devastating rains of May and June, we’ve settled into a pattern of relatively dry, hot weather. This has allowed us to prepare lots of ground for the fall in hopes of finishing the season on a strong note. It has been quite a nightmare in terms of pests and weather this season. With our continuous planting, we are hopeful that we’ll have an excellent fall crop for our CSA members.

As you may have noticed, the weather isn’t just impacting our farm, but many others that fill our farmers’ markets. When talking with our fellow farmers, it seems many of us have been feeling the effects of fickle weather…and not just with our vegetable crops. At some farms, even the turkeys and chickens are struggling with the temperatures, where weight gain and egg production is a real concern. Our hopeful perspective is that one challenging season this year will equal into an overabundance in the years to come.

As for what’s happening in the fields, the garlic harvest was completed with a yield around 700 pounds. We will plant all of the bulbs to ensure a large harvest next season. This will enable us to provide a large share of garlic in the years to come. We had excellent feedback on the garlic scapes this spring. We might have as many as two tons of scapes next spring! And while we continue to plant continuously, not all plantings have been successful. While too much rain hurt us early in the season with flooding and weeds, we’re now hoping for enough rain to cement our plantings for fall. The next time the weather calls for rain, you can bet we’re planting–so please do a little rain dance for us.

We’d like to thank all the volunteers for your help during this difficult growing season. And to all those who couldn’t make it: thank you for your continued support and words of encouragement. It has been a test of our faith in organic method agriculture, to say the least, but we believe providing a trusted product in the end is worth the effort. This year has been a valued learning experience and fostered new troubleshooting skills for the future.

Just a few of the many treasures we’re expecting this fall:



Watermelon Radishes               

Golden Beets               


Gold Ball Turnips          

Lacinato Kale               

Sweet Potatoes                        



Again, we thank you for your support. In five years, this has been our most difficult by far. (And in turn the same can be said for our members.) We can’t possibly express our gratitude enough for your patience, understanding, and commitment to the soul of CSA and your farm.

Here’s to the fall! 

Jaime Moore and Adam Welly


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1 cup sugar
2 cups water
7 cups sliced and pitted peaches (treat to prevent browning)
1 tablespoon rum or brandy per jar

Prepare canner jars and lids.

Over medium high heat, combine sugar and water; bring to boil to dissolve sugar. Add fruit and return to boil. Reduce heat and boil gently for 5 minutes.

Meanwhile, place rum or brandy in each jar. Ladle fruit and juice into jars, leaving ½ inch headspace. Remove bubbles in jars, and process in hot water bath for 20 minutes.

FROM: Sarah Reinhart

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3 cups fennel, chopped
1 pint cherry tomatoes, halved
½ cup onion, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 tablespoons basil, chopped
1/4 to 1/3 cup dry white wine
2-3 tablespoons olive oil
3 teaspoons fresh oregano or 1½ dried, chopped
3-5 garlic cloves, crushed
½ to 1 cup green olives with pimento, chopped
salt and pepper

Preheat oven to 350˚. Combine all ingredients in an 11×7 inch baking dish, stirring gently. Bake for 45 minutes or until fennel is tender. Stir occasionally.

Garnish with fennel fronds and serve warm.

FROM: Jessica & John, CSA Members
SERVES: 6 to 8

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  • 3 Tablespoons olive oil
  • 2 leeks, white and light green parts only, cleaned and finely chopped
  • 6 yellow crookneck squash, about 1 ½ lb. total, thinly sliced
  • 2 garlic cloves, minced
  • 4 cups chicken stock
  • 3 Tablespoons finely chopped fresh basil
  • 2 Tablespoons finely chopped fresh chives, plus more for garnish
  • 1 cup milk
  • 2 teaspoon fresh lemon juice
  • salt and freshly ground pepper, to taste

In a soup pot over medium heat, warm the olive oil. Add the leeks and sauté until softened, about 5 minutes. Add the squash and sauté until lightly browned, about 5 minutes more. Add the garlic and cook for 1 minute more.

Add the stock and cook, partially covered, until the squash is very tender, about 15 minutes. Remove from the heat. Using an immersion blender or a standing blender, puree the soup until smooth. Stir in the basil, the 2 Tbs. chives, the milk and lemon juice. Season with salt and pepper. Gently reheat the soup over medium-low heat.

Ladle the soup into warmed bowls and garnish with chives. Serve immediately.

FROM: Mary Beth, CSA Member

SERVES: 4 to 6

(Adapted from Williams-Sonoma Collection Series, Soup & Stew, by Diane Rossen Worthington)

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