CSA: Week Six

Our bags are in!

Late last Wednesday we finally received our shipment of fabric market bags! We’d been awaiting them for 4 weeks and were thrilled to hand them out to some of you. If you didn’t receive a bag last week we will have one for you this week. We would love it if you could return your bag every week and we could then fill it with your produce. Thank you!

What’s in my bag this week?
Kale - Red Russian, Dwarf Blue
Swiss chard - Rainbow
Radishes - mix
Beets - Bull’s blood, Chioggia, Golden
Beans - French yellow wax *
Zucchini *
Patty pan squash *
Onions - red, yellow, white
Sage
Basil
Peppermint
Borage
Thyme
* denotes full members only

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Trial and Prorated Memberships Available

If you enjoy your weekly bag of produce, please help to promote our farm.  In order to help us grow, we are now offering 3-week trial and prorated CSA memberships here:

http://www.negoods.com/pro-rate-and-trial-memberships.html

Half members can also upgrade to a full membership at any point. Just let us know if you are interested and we will prorate the rest of the season for you.

Reduce, Reuse, Recycle!

We are sure you’ve noticed that we are starting to use plastic containers. This will only continue as we head into tomato season. We would appreciate any size of plastic fruit/veggie clamshell containers - this helps protect delicate produce. Thank you for helping us reduce cost and waste!

-Clean cardboard or plastic egg cartons (no styrofoam please)
-Plastic clamshell containers
-Plastic spinach/salad greens tubs
-Large plastic juice containers
-clean plastic and paper grocery bags
-anything else? Just ask!

Eggs & Breads

-Eggs $5/dozen
-Rhubarb bread
$3/mini loaf - $7/large loaf

Volunteer and Tour groups welcome to join on #farmfridays from 9-7pm.

Contact us:
www.negoods.com
catherine@negoods.com
321-544-2821

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Recipes & Tips:

Beets:

Beet Lemonade

3/4 cup fresh lemon juice
2/3 cup granulated sugar
1/4 cup finely grated raw beet*
6 cups filtered water, divided

You can use the fine grating side of a box grater to shred a small, raw, unpeeled beet or use a food processor with the shredder attachment. In a blender or a food processor (blade attachment), blend together lemon juice, sugar, shredded beet, and 1 cup of water.  Blend for 1 minute until the mixture is bright pink and well combined. It will never be fully smooth! Strain mixture through a fine mesh strainer and into a medium bowl.  Use the back of a spoon to press any remaining juice out of the beets and into the lemonade.  Transfer strained mixture to a pitcher and discard the beets.  Add remaining 5 cups of water to the pitcher and stir.  Taste and add more lemon or sugar as necessary.  Store in the refrigerator and serve chilled.  (Via Joy the Baker) 

Zucchini:

Zucchini Boats on the Grill

2 medium zucchini
1 slice white bread, torn into small pieces
1/4 cup bacon bits
1 tablespoon minced black olives
1 jalapeño pepper, minced
3 tablespoons diced green chile peppers
1/4 cup minced onion
1/4 cup chopped tomato
6 tablespoons shredded sharp Cheddar cheese
1 pinch dried basil
seasoned salt to taste
ground black pepper to taste

Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise.  Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.  In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese.  Season with basil, seasoned salt, and pepper.  Stuff the zucchini halves with the pulp mixture.  Seal each stuffed half in aluminum foil. Place foil packets on the indirect heat prepared grill over indirect heat. Cook 15 to 20 minutes, until tender. (Via All Recipes) 

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Dry your Herbs:

With all of the wonderful herbs you are receiving you probably are left with some week after week. Drying them will allow them to keep for a long time AND gives you the added bonus of cooking with dried herbs (you only need ½ the amount of dried herbs v. fresh herbs)

You can dry your herbs for future use by using a dehydrator on low, leaving them out in the sun on a ventilated sheet or using your kitchen oven. Set your oven to its lowest temperature setting. Once it’s preheated, place your tray of herbs on the middle rack and prop the door open slightly with a wooden utensil to allow some air movement. Then (important step!) turn the oven off and let the herbs dry inside while the heat slowly dissipates. They dry within 10 or 15 minutes, but you can leave them in the oven until the temperature is completely cool before removing the tray. Destem them in an hour and store in a jar! (Via Garden Betty)

CSA Details…
June 3 - October 14 (20 weeks)

12:00 - 4:00 * pick up on-farm 15822 S. 63rd St, Papillion, 68133
5:00 - 8:00 * pick up at the Papillion Farmers Market at Papillion City Park at the corner of Washington (84th) and Lincoln

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