Harvest Newsletter, September 2012
Week 13 of 18
Farm News: Saturday was the watermelon feed and it was a perfect day for it! As always it is great to see folks out at the farm. We hope to see you at the fall potluck/pumpkin picking in October.
Lupita is back to teaching, so you may notice shortened newsletters, as the transition from farm to classroom happens.
This week’s harvest includes: Carrots (Nelson or yaya), Summer squash (Success and Goldy) and Zucchini (Dunja and Partenon), Patty Pan Summer Squash (saucer-shaped) Cucumbers (Marketmore 76), Tomatoes (various varieties from the field), Eggplant (Falcon [purple] or Listada , [white and purple]), red peppers, green peppers (lipstick and Ace), hot peppers (Jalapeño and Hot Wax), cantaloupe, sage, maybe basil.
*Variations from the above list may happen.
Reminders and Important Notices: Call us at (507) 720-5364 with CSA questions/issues you may have.
Share Box Logistics: StartHere
Storage and Preservation Tips: StartHere
Did You Know? StartHere
Recipes and Tips
Sage may make a tasty pesto. Experiment and let us know.
Blueberry Sage Muffins
Take your favorite muffin recipe and instead of chocolate chips, raisins or nuts, add minced sage and whole blueberries. Or follow the recipe below (From Asparagus to Zucchinni, Madison Herb Society Cookbook).
- 2 cups blueberries
- 2 tablespoons minced fresh sage
- ½ cup sugar
- 2-3 teaspoons grated lemon zest
- 1 egg beaten
- ½ cup plain nonfat yogurt or sour cream
- ¼ cup milk
- 2 Tbsp canola oil
- 1 Tbsp lemon juice
- 1 1/2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon each baking soda and salt
Topping: 1 tbsp sugar and ½ teaspoon ground cinnamon
Combine blueberries, sage, sugar and lemon zest; let stand 30 minutes. Heat oven to 375. Line standard size muffin cups with paper liners. Stir egg, yogurt, milk, oil, and lemon juice into blueberries. Sift flour, baking powder, baking soda, and salt into large bowl. Stir the 2 mixtures together until barely combined. Fill each muffin to 1/2 inch from the top. For topping, combine sugar and cinnamon; sprinkle on muffins. Bake until muffin springs back when touched on top, 20-25 minutes. Remove from muffin tins and cool on wire rack. Makes 12 muffins
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, and Adán