Week 10, 2011

Purple Peppers contain a powerful antioxidant, anthocyanin – the same antioxidant found in blueberries.

Harvest Newsletter, August 2011
Week 10 of 18

Greetings, Members!

Farm News: Well, a mixed blessing with the lack of rain is that the mosquito population has temporarily decreased.  We are also really appreciating being able to breath easier without the “thick air” the humidity delivered a few weeks ago.  Adán, our 4 year old, has also been playing and helping in the field since the cooler temperature made its presence.  This week the fall lettuce and kale will be transplanted.   Turnips and spinach were direct seeded as well as the cover crop in some parts of the field.  Last but not least we saved peas for seed!

This week’s harvest includes: Parsley (flat and curly – see last week’s newsletter for recipe), tomatillos (lime green color, remove husk, great in salsas, pico de gallo-raw or sautéed), kale (green or lacinato), beets, basil, potatoes, carrots, tomatoes, onions, peppers (hot and sweet), summer squash, green beans, cucumbers and maybe eggplant (plump purplish vegetable – excellent grilled or in lasagna).

Recipes and Tips

Cucumber Salad  (Thanks for the recipe Patty!)

  • 3 ½ cups cukes, sliced thin
  • 1 big onion sliced thin

Sprinkle with 1 Tablespoon salt (let is sit 30 min.)  Then rinse and drain.

In a separate bowl mix the following ingredients:

  • 1 cup sugar or ¾ cup honey
  • 1 cup vinegar
  • 2 tsp mustard seed

Add the sauce to the cukes stir gently.     Enjoy!


Parslied Rice     (Modified from 1,000 Vegetarian Recipes)

  • 2 ½ cups water
  • 1 cup long grain brown rice
  • ¼ cup chopped fresh parley
  • 1 tablespoon butter or margarine
  • ½ tsp salt, or to taste

Bring water to a boil in a 1quart saucepan. Add the rice and return to a boil.   Reduce the heat and simmer, covered for 30-40 minutes or until the water is absorbed.


Roasted Beets

  • 5 medium sized beets, slice thin
  • 1-2 Onions, sliced thin
  • Canola oil  (high heat)
  • Salt, to taste
  • 1-2 garlic cloves, grated
  • Fresh Mozzarella Cheese

Pour oil over beets, onions and garlic and stir so they are nicely coated.  Add the salt.  I recommend roasting all of the ingredients (except for the cheese) for 30-40 minutes at 375 in cast iron with a lid.  Allow beets to cool  a bit and serve with fresh mozzarella!


For visuals if something is unfamiliar in your share box/harvest newsletter check out:
www.highmowingseeds.com (the column on the left side of the website provides a list of vegetables, etc)
www.johnnyseeds.com (Product Index)
www.seedsavers.org (scroll to the bottom, and click on Helpful Links)

Remember to return your box clean and exchange it for the full share box.  Thanks in advance!

Happy eating! ~ Lupita & Adam


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