Blue Gate Farm News – Volume VII,  Number 15  –  September 9, 2008

 

In this week’s box:

Beans: Carson/Empress Mix or Fortex Green Beans

Cucumber: Suyo Long (next group who didn’t receive them last week)

Garlic: asst hardneck

Tapestry Salad Mix

            or

Potatoes: Red Gold or Caribe

 

For those with the Cheese option: Blackberry Sage Glazed & Infused (new flavor) & asst. chevre

For those with the Egg option: one dozen free-range eggs (assorted colors)

For those with the Herb option: Basil: Dark Opal, Lavender & Sage

 

Featured Recipe(s) (see below): Beef Salad with Spring Greens

                                                    OOO Zesty Green Beans

                                                                                                                

Rain this week: 2.35” (from 9/2 – 9/8)

 

What’s up on the farm?

 

The rain this week was a welcomed change and is helping to bring the fall crops along nicely.  The second sowing of salad that went in late last week has already germinated, so the continuation of salad mix in weekly deliveries is looking good.  We are having a little trouble with rabbits eating the new chard seedlings, so we are working on remedying that situation.  Blue has volunteered for that duty, but has a hard time differentiating between crops and weeds, so we discourage her from patrolling the inside of the gardens.  She is very dedicated to her job of patrolling the outside of the gardens however.

 

The beds in the replacement high tunnel were finally prepped and sown last week.  Crops in the first high tunnel include carrots (3 varieties), beets (3 varieties), swiss chard, pac choi and spinach (3 varieties).  We will also reseed violas and calendulas around the inner perimeter to continue to add a little color to the salads.  We look forward to seeing lush green growth in the tunnel again soon.

 

Those of you with the Cheese Share are in for a little adventure this week.  We have been helping Lois experiment with a new cheese concept, called “Glazed & Infused” which is a pairing of an herb infused chevre with a fruit layer.  The first flavor (which we think is fabulous) is a sage infused chevre topped with a blackberry fruit layer.  Please give this new flavor a try and let us know what you think.  We will pass your feedback on to Lois.

 

A special ‘Thank You’ to CSA member Mary C. for sharing her bay leaf harvest with the DM members last week.  What a treat for the members though we hope her dog ‘Bounce’ has satiated his taste for bay trees.

 

Finally, after reviewing the responses from members regarding the upcoming Harvest Party, we have decided to put this event on hold until next year.  We understand that this is a busy time of year for everyone and it is hard to commit to events that are not a requirement.  That said, all CSA members are always welcome to come out to the farm at any time of the year for a picnic, a walk in the woods or just a romp around the farm with Blue (you’d make her day)!  Just give us a call to make sure that we aren’t off farm that day and come on out!  Also, remember that we are again hosting Farm Crawl this year, on Sunday Oct 5^th from 11-5.  See the flyer in your box for more details.

 

Best from the farm,

Jill & Sean

 

 

Beef Salad with Spring Greens

 

¼ c. Dijon mustard

1½ tbs. balsamic vinegar

1 clove garlic, minced

2 tsp sugar

6 c. Tapestry Salad Mix (or other mixed baby greens)

9 oz deli roast beef, rolled & sliced diagonally

1 sm red bell pepper, seeded and cut into thin strips

2 oz blue cheese, crumbled (or feta)

½ c. alfalfa sprouts

Combine first 4 ingredients in a small bowl and whisk until blended. Arrange greens on 4 serving plates. Top evenly with beef, red pepper strips, cheese and sprouts. Drizzle salads with dressing.

 

Recipe Source: Louise Narber

 

 

OOO Zesty Green Beans

Serves 4

8 ounces fresh green beans, ends snapped, cut cross-wise on an angle to create Os (or zipped through the slicer in the food processor to create whatever emerges)
8 ounces fresh yellow beans, same
1 tablespoon unsalted butter or 2 tbs olive oil
2 tablespoons water
Zest of a lemon
Zest of a lime
Chopped fresh chive
Kosher or sea salt, lots of salt

In a large skillet, melt the butter on MEDIUM HIGH. Add the beans and stir to coat with fat. Add the water and COVER. Cover, stirring every so often, til cooked. Remove from heat and stir in the zests and fresh chive. Season with salt to taste.

 

Recipe Source:  A Veggie Venture Website