Hello! It is officially very hot here, and our farmers are working hard to take care of the crops and each other in the heat. The fields seem to be shimmering from the warmth and we find ourselves looking forward to the evening’s respite. We hope you have your favorite swimming holes—that aren’t too crowded—and are finding ways to stay cool and enjoying some lazy afternoons in the shade.
Don’t forget the second (and final) week of blueberry deliveries is this week.
Strawberry flats are also going out this week! We will still take orders for the next few weeks. We do have a limited number available each week.
Your flats will be labeled with your name, so please double check you have yours, and make sure if you ordered more than one to pick them all up.
If you haven’t sent in your check for your berries, please do so. Those of you who are paying by card, we will be processing those payments each delivery week. If you need us to check what you ordered or you need to make a card payment by phone, please give us a call at the farm, 541-935-1920.
WHAT’S IN YOUR SHARE THIS WEEK:
- Walla Walla Onions
SOME SITES ONLY
- Cherry Tomatoes
This week’s new items!
BROCCOLI Wrap Broccoli loosely in a plastic bag & keep it in the veggie bin of your fridge. Don’t use an airtight bag, as broccoli continues to respire after being harvested & needs room to breathe. It will keep for over a week, but is firmest & tastiest if used within a few days.
Part of eating organically involves tolerating a few bugs on your produce. Broccoli sometimes comes with a few friends tagging along in its depths. Immediately before cooking, soak broccoli, head down, in cold, salted water for 5 min. Any critters will float to the top for you to do with, as you like.
Broccoli can be steamed, stir-fried, or eaten raw. For salads or veggies platters, try blanching in boiling water for 1-2 min, then chill. Add to soups and stews in the last 10-15 min. of cooking time.
CAULIFLOWER Cauliflower is best eaten soon after it is harvested but will keep for 1-2 weeks in the refrigerator if wrapped loosely in plastic.
Remove the outer leaves, rinse, and trim off any blemishes or brown spots. To cook florets, steam for 15-20 minutes; to cook the whole head, remove the core and steam for 15-20 minutes. (Overcooking will result in a strong odor and flavor. Stir-fry florets with other veggies; add to Indian or Asian curries; top steamed heads with lemon and butter or Parmesan cheese; serve raw with dip.
WHAT WE’RE MAKING
CSA Member Barbara Smith Gillespie loves this recipe. It’s handed down from a dear friend of hers and she makes it every year…hope you enjoy it as well!
Strawberry Bread (makes 2 loaves)
- Unsalted butter, for greasing pans
- 3 cups flour, plus more for dusting
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp. kosher salt
- 2 cups sugar
- 1 1/4 cups canola oil
- 4 eggs
- 4 cups roughly chopped strawberries
- 1/2 cup strawberry jam (optional)
- Heat oven to 350 degrees. Grease 2 (9 x5 x 2 3/4″) loaf pans with butter and dust wth flour: set aside. Whisk flour, baking powder, cinnamon, and salt in a large bowl: set aside.
- In a separate bowl, whisk sugar, iol, and eggs. Pour wet ingredients over dry ingredients and whisk until just combined. Stir in strawberries and pour batter into prepared pans. If using jam, spoon 1/4 cup over each long and using a knife, swirl jam into batter. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool for 30 minutes before slicing and serving.
Need to eat grain-free? Try making Cauliflower Rice or Couscous
Broccoli Caesar Salad is fresh take on broccoli and the classic Caesar
Marinated Cherry Tomatoes utilizes your tomatoes, onions and basil and is a versatile topping that stores well
Stay cool, stay hydrated, stay healthy and well-fed!
Bronwynn, Linda and your Winter Green Farmers