Week 10 Delivery

This week's delivery includes:

• Basil (4oz)
• Kale (6 oz)
• Collards (6 oz)
• Heirloom Cherry Mix (6 oz)
• Salad tomatoes (4)
• Heirloom slicer tomato (1)
• Jalapeno or Serrano peppers (1-2)
• Beans (1 lb)
• Zuchinni (1 large)
• Cucumbers (2 medium)
• Rutabaga (1)
• Cabbage (1)
• Onions (5 large, ~3 lbs)
• Melon! (1, ~13 lbs)

If you would like to pickle, we have extra pickling cucumbers and some dried dill heads.  

Please let us know if you would like some!

Also, I know we've been a little lax with the recipes lately.  We trust you're using that produce though, so, please feel free to email your favorite recipes to Jenny (vazquez@iastate.edu) and we'd love to share them with the CSA.

Enjoy the best of summer!

Week 9 Pick Up

Delivery this week includes:

• Collards (6 oz)
• Beets (12 oz)
• Carrots (2 lbs)
• Parsley (2 oz)
• Cabbage (1)
• Summer squash (2--1 lg and 1 small)
• Cucumbers (2--1 lg and 1 small)
• Green beans (1 lb)
• Broccoli or cauliflower or okra (1/2 lb)

After Sunday's storm, we feel lucky to bring you this week's delivery!  The 70 mile an hour winds did a number on some of the veggies, but all in all, we made out just fine.  They'll be no more Swiss chard and some other crops, like the zucchini and cabbage, took a hit, but we're hopeful they'll keep producing for another week or so.  We've been watching our green tomatoes for two weeks now, waiting patiently for them to ripen and thankfully most of them managed to hang on!  We did do an emergency harvest of many of the onions, who's tops were broken during the storm, but no trees were uprooted and most all of our fencing stayed in place.  Its always an adventure and we hope you like your vegetables, this and every week.    

We'd like to invite you all to come out to the 

Horticultural Research Station on 

Thursday, July 29th for the big FIELD DAY.  

We'll be giving tours and answering questions at the farm all day.  Stop by to say hi or to learn a little more about what's going on at the Student Organic Farm.   

Week 8 Pickup

• Basil (2 oz)

• Chives (3-4 oz)

• Summer squash (2)

• Red potatoes (2 lbs)

• White onions (2 lbs)

• Fennel bulb (whole with fronds)

• Cabbage (1 head)

• Kale (4 oz)

• Broccoli or Okra 

A perfect recipe for a picnic:

Chicken and Fennel Salad

3 - 4 c cooked chicken, chopped or shredded
          (if you don't have chicken already made, two breasts poached will work, or try substituting tofu, "raw"  or cooked however you like)
5 T mayonnaise
2 T plain yogurt
zest from 1/2 lemon (optional)
juice from 1/2 lemon
1/2 t fennel seeds, toasted & crushed (optional)
1/2 t salt
1/4 t pepper
1/4 c fresh basil, chopped
1 fennel bulb, fronds trimmed & chopped
       (save the fronds for flavoring soups, sauces, or try eating them on a salad)

1. Mix everything but the basil together. Cover & chill until ready to serve.
2. Before serving mix in the fresh basil.

Makes 4 servings. Good on rolls or wrapped in a tortilla.

Week7 Pickup

Offerings

• "Spring" Onions  (4lb)
•  Collard Greens  (8oz)
• Mini Arrow Cabbage  (1)
• Savoy Cabbage  (1)
• Baby Beets w/ Greens  (1lb 11oz)
• Kohlrabi  (2 lg)
• rutabaga  (1 lg)
• Zuchini, Raspberries, Cauliflower, Broccoli, or Okra
• Basil  (6oz)
• Parley  (5 oz)
• Daikon Radish  (1)

Week 6 Delivery

Offerings:

* Chard
* Kale
* Young onions
* Herb bouquet
* Young cabbage
* Red lettuce
* New potatoes!
* Broccoli or raspberries (we will start keeping a list of who gets what each week)

Jenny's favorite way to eat spring onions:
You've gotten pretty familiar with these small, sweet onions by now. One of my favorite things to do is slice the green part of the onion off, so that you just have the white onion and a little green stem left. Save the soft green part for another use, like chopped on a salad or in soup. Halve the onions. Heat 1-2 TB of butter in a large shallow skillet on medium-high heat until foamy (non-stick pans work well). Put the onion halves in the pan and sprinkle with salt to taste. Let them cook, without stirring, for 3-6 minutes and then turn and cook the other side for 2-3 minutes. The goal is to let them brown in the pan so the outside becomes slightly caramelized. Remove from heat and eat as a simple side, on top of a salad (the best), or with rice. This is so simple, but really brings out the flavor of those young onions.

Grilling Kale:
I have personally never tried this, but have heard of people doing it with great success. Toss whole kale leaves with olive oil and salt. Place on grill for a few minutes until it wilts and looks crispy. Take off grill and toss with a little more olive oil and salt to taste. Another simple salad. Add some grilled potatoes and you will be wondering what other veggies you can toss on the grill....