Garlic harvest is in full swing this week, the birds have outsmarted our electronic bird scare system, and cucumbers and summer squash are doing very well this year. Tasty green and yellow beans are maybe a week away, and tomatoes, sweet peppers and eggplants are maybe two weeks from harvest. We planted a lot of pumpkins this week, including a few that have the genetic potential to weigh several hundred pounds. Forklift anyone?
How it all happened:
Homefields= the founders and owners of the property
Goodwill= operates the farm program and CSA. Trainees come from all over the county via Goodwill.
Community Services Group= staffs the two homes on the property
Spotlight on Eric R.
Number of years working for Goodwill: 8 plus
Favorite thing to grow at the farm: watermelon
The animal he most connects with is: the kangaroo
Favorite kind of music: country
What he wanted to be when he grew up: a fireman
Favorite place he has visited: Air and Space Museum in Washington, D.C.
Eric’s family includes: his parents, 4 brothers and sisters, and 6 nieces and nephews
Something Eric can’t live without is: coffee
Eric enjoys: walking, watching movies, and visiting Central Market
Favorite thing about the farm: harvesting veggies and mowing grass
The new SEASON Limit is 2 pints for HALF share
4 points for FULL share
We have been managing the blueberries to make the picking abundant for everyone. We hope you have enjoyed them and found them to be plentiful.
Suggestions for the harvest:
Chard: use in lieu of spinach in babaganoush, salads,
Scallions: these mild onions are great anywhere onion is needed
Radish: nice on buttered bread, salad, or fresh
Cucumber: these cucumbers are outstanding! Makes an off-season cuke seem inedible. My favorite way to use cucumbers is a salad with tomato, onion and garlic with olive oil.
Beets: these can be grated raw into salad or roasted
Napa cabbage: use for kimchee or anywhere cabbage is needed.
Broccoli: a salad with raisins, nuts, and onions, bacon pieces, is excellent.
Kale: sautee until crispy with onions and butter, Remove the rib and stem first!
Collards: same as kale
Thanks for being a part of the farm and making it possible,
LETTUCE SOUP--via shareholder Barbara Spiegelberg
Hands-on time: 15 minutes
Time to table: 35 minutes
Makes 10 cups
3 cloves garlic, chopped
1 large onion, chopped (can use leaks also)
1 teaspoon ground coriander
1 tbs kosher salt
Several grinds pepper
2 lbs potatoes, yellow or russet are good, sliced into thin rounds or cubed
8 cups coarsely chopped lettuce (include the ribs, too. You can use romaine, red leaf and radish leaves plus one baby bok choy. Exact measurement not required.
4-5 cups of water or stock
Salt & pepper to taste
1 tsp hot pepper if you like spicy food. Can be omitted.
Per Cup, made with 1 tablespoon olive oil: 106 Cal (26% from Fat, 11% from Protein, 63% from Carb); 3 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 18 g Carb; 4 g Fiber; NetCarb14; 4 g Sugar; 60 mg Calcium; 2 mg Iron; 313 mg Sodium; 8 mg Cholesterol; Weight Watchers 2 points
Adapted from Gourmet, May 2005