tag:blogger.com,1999:blog-82751228421677168042023-11-15T23:42:28.736-08:008th Street Greens8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-8275122842167716804.post-12300586951919058122012-10-20T14:17:00.001-07:002012-10-20T14:17:28.710-07:00Autumn Abundance <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: ComicSansMS;">Well folks. . . </span><span style="font-family: TimesNewRomanPSMT;">here it is our last box of the
season!<span style="mso-spacerun: yes;"> </span>I can hardly believe
it.<span style="mso-spacerun: yes;"> </span>Maybe because the late summer
has been so sweet and gradual turning into fall.<span style="mso-spacerun: yes;"> </span>Should we do a storage crops option next year?<span style="mso-spacerun: yes;"> </span>Let me know what you
think.<span style="mso-spacerun: yes;"> </span>Also, we're working on a
survey.<span style="mso-spacerun: yes;"> </span>If you don't see it in
your box, then you'll get it via email soon.<span style="mso-spacerun: yes;"> </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJP8iCL0C4pftlqkPSOTag80ubbeixkoZTfxjwfAkj0Nxlyze6ahNZGbQBcVcstE7T7mW_c-uZInkUanWGuGk6CczIVL-Jtuhyphenhyphenl9_2oYn3r1a8qcxAiZl_BXJguaozC4iPfkkxCClQiG6W/s1600/IMG_6651.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJP8iCL0C4pftlqkPSOTag80ubbeixkoZTfxjwfAkj0Nxlyze6ahNZGbQBcVcstE7T7mW_c-uZInkUanWGuGk6CczIVL-Jtuhyphenhyphenl9_2oYn3r1a8qcxAiZl_BXJguaozC4iPfkkxCClQiG6W/s640/IMG_6651.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frost on flowering buckwheat. Photo by Shannon Gilbert</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Visible signs of the season coming to a close. Photo by Shannon Gilbert</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Strawberries are so much sweeter after a light frost! Photo by Shannon Gilbert</td></tr>
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<span style="font-family: TimesNewRomanPSMT;"> I had a good
Barter Faire. . . it was warm and there was little smoke, as it was a “no
fires” year.<span style="mso-spacerun: yes;"> </span>It was a sweet time
and I sold and traded most of my garlic, shallots and pie pumpkins.<span style="mso-spacerun: yes;"> </span>I still have some, as well as celery,
so call or email if you're interested.<span style="mso-spacerun: yes;">
</span>The celery is still out in the field, so you can get it super fresh!<span style="mso-spacerun: yes;"> </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Last box of the 2012 Season! Full share with fruit option. Photo by Phoebe Webb Photography</td></tr>
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<b><span style="font-family: ComicSansMS;"></span></b><span style="font-family: TimesNewRomanPSMT;"><b>This
Week's Box</b>:<span style="mso-spacerun: yes;"> </span>1/3 lb. bag of salad,
a bit of cilantro (it's so sweet and tasty this time of year!), a full pound of
shallots (grown from seed since last February), and 1 each of Buttercup –
Delicata – and Honeynut Butternut Winter Squashes.<span style="mso-spacerun: yes;"> </span>The Honeynut is a small version of the classic butternut
squash.<span style="mso-spacerun: yes;"> </span>All from 8<sup>th</sup>
Street Greens.<span style="mso-spacerun: yes;"> </span>The Pears are Concorde
from Bunny Laine and the Apples are Liberty from Filaree Fruit.<span style="mso-spacerun: yes;"> </span>Large Shares:<span style="mso-spacerun: yes;"> </span>Extra Salad, Apples, Pears and Squash and some Strawberries.<span style="mso-spacerun: yes;"> </span>Fruit Shares:<span style="mso-spacerun: yes;"> </span>Concorde Pears, 2 lbs. Of Spitzenburg Apples from Filaree
Fruit and Strawberries from 8<sup>th</sup> Street.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUz6PCH_toEq9AwJ0syMw3ojFQRkKT7uuHPN6FJygvnRgZL4oTBPKw6o1Yrq86U6ZOyMReUd-22jJR9_a8h32ELM7pQXOnqeLylN3RvmWfTK8hqq-Vy99TjD9u9RP9mmXmhXaxx-Smiip-/s1600/IMG_3145.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUz6PCH_toEq9AwJ0syMw3ojFQRkKT7uuHPN6FJygvnRgZL4oTBPKw6o1Yrq86U6ZOyMReUd-22jJR9_a8h32ELM7pQXOnqeLylN3RvmWfTK8hqq-Vy99TjD9u9RP9mmXmhXaxx-Smiip-/s640/IMG_3145.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frost melts off a cherry tomato in the morning sun. Photo by Phoebe Webb Photography</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfs8Z5n7aYSS-1KwFfm81MIE2oRkTUcF99YhoMICgY9ThmQ8Z7SdHBfeeHhGdyAski-U9zguCBH2CXTRZx3Aq2rD-ca5iZhMaVFV9io6xzww1mFzT20cbFeRh_wwESSRAUkkB32jjKvq3/s1600/IMG_3059.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfs8Z5n7aYSS-1KwFfm81MIE2oRkTUcF99YhoMICgY9ThmQ8Z7SdHBfeeHhGdyAski-U9zguCBH2CXTRZx3Aq2rD-ca5iZhMaVFV9io6xzww1mFzT20cbFeRh_wwESSRAUkkB32jjKvq3/s640/IMG_3059.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As the season comes to a close, Shannon is grateful that many of her regular crops have out-competed the weeds. Here is pictured peas, dill, mustard, and parsley. Photo by Phoebe Webb Photography</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fall squash bounty! These would be perfect to use in the recipe below. Photo by Phoebe Webb Photography</td></tr>
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<span style="font-family: ComicSansMS;"><b> </b></span><span style="font-family: TimesNewRomanPSMT;"><u>Quinoa with Moroccan Winter Squash and
Carrot Stew</u><span style="mso-spacerun: yes;"> </span>Bon Appétit<span style="mso-spacerun: yes;"> </span>| January 2006</span><span style="font-family: ComicSansMS;"></span></div>
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<span style="font-family: TimesNewRomanPSMT;">by Bruce Aidells and Nancy Oakes ///
yield: Makes 4 to 6 servings</span></div>
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<span style="font-family: TimesNewRomanPSMT;">Ingredients:<span style="mso-spacerun: yes;"> </span>STEW:<span style="mso-spacerun: yes;"> </span>2 TB olive oil;<span style="mso-spacerun: yes;"> </span>1 C. chopped onion;<span style="mso-spacerun: yes;"> </span>3 garlic cloves, chopped</span><span style="font-family: ComicSansMS;"></span></div>
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<span style="font-family: TimesNewRomanPSMT;"><span style="mso-spacerun: yes;"> </span>2 tsp. Hungarian sweet paprika;<span style="mso-spacerun: yes;"> </span>1 tsp. salt;<span style="mso-spacerun: yes;"> </span>1/2 tsp. ground black
pepper;<span style="mso-spacerun: yes;"> </span>1/2 tsp. ground
coriander;<span style="mso-spacerun: yes;"> </span>1/2 tsp. ground
cumin;<span style="mso-spacerun: yes;"> </span>1/2 tsp.
turmeric;<span style="mso-spacerun: yes;"> </span>1/2 tsp. ground
ginger;<span style="mso-spacerun: yes;"> </span>1/2 tsp. cayenne
pepper</span><span style="font-family: ComicSansMS;"><b>, </b></span><span style="font-family: TimesNewRomanPSMT;">Pinch of saffron;<span style="mso-spacerun: yes;"> </span>1 C. water;<span style="mso-spacerun: yes;"> </span>1 14 1/2-ounce can diced tomatoes,
drained;<span style="mso-spacerun: yes;"> </span>2 TB fresh lemon
juice</span><span style="font-family: ComicSansMS;"><b>, </b></span><span style="font-family: TimesNewRomanPSMT;">3 C. 1-inch cubes peeled butternut squash
(from 1 1/2-pound squash);<span style="mso-spacerun: yes;"> </span>2
C. 3/4-inch cubes peeled carrots</span></div>
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<span style="font-family: TimesNewRomanPSMT;"><u>QUINOA;</u><span style="mso-spacerun: yes;"> </span>1 cup quinoa*;<span style="mso-spacerun: yes;"> </span>1 tablespoon butter;<span style="mso-spacerun: yes;"> </span>1 tablespoon olive oil;<span style="mso-spacerun: yes;"> </span>1/2 cup finely chopped onion;</span><span style="font-family: ComicSansMS;"><b> </b></span><span style="font-family: TimesNewRomanPSMT;">1/4
cup finely chopped peeled carrot;<span style="mso-spacerun: yes;">
</span>2 garlic cloves, minced;<span style="mso-spacerun: yes;">
</span>1/2 teaspoon salt;<span style="mso-spacerun: yes;">
</span>1/2 teaspoon turmeric</span><span style="font-family: ComicSansMS;"><b> </b></span><span style="font-family: TimesNewRomanPSMT;">2 cups water;<span style="mso-spacerun: yes;"> </span>1/2 cup chopped fresh cilantro, divided;<span style="mso-spacerun: yes;"> </span>2 teaspoons chopped fresh mint,
divided</span></div>
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<span style="font-family: TimesNewRomanPSMT;"><u>For
stew</u>:<span style="mso-spacerun: yes;"> </span>Heat
oil in large saucepan over medium heat. Add onion; sauté until soft, stirring
often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8
ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add
squash and carrots. Cover and simmer over medium-low heat until vegetables are
tender, stirring occasionally, about 20 minutes. Season with salt and pepper.
(Can be prepared 1 day ahead. Cover and chill.) </span></div>
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<span style="font-family: TimesNewRomanPSMT;"><u>For
quinoa</u>:<span style="mso-spacerun: yes;">
</span>Rinse quinoa; drain. Melt butter with oil in large saucepan over medium
heat. Add onion and carrot. Cover; cook until vegetables begin to brown,
stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1
minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat
to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender,
about 15 minutes. </span></div>
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<span style="font-family: TimesNewRomanPSMT;">Rewarm
stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter,
forming well in center. Spoon stew into well. Sprinkle remaining herbs over. </span><span style="font-family: ComicSansMS;"></span></div>
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<span style="font-family: TimesNewRomanPSMT;">*A grain
with a delicate flavor and a texture similar to couscous; available at natural
foods stores.<span style="mso-spacerun: yes;"> </span>Does not need to
soak first.<span style="mso-spacerun: yes;"> </span>Also, it's high in
protein!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUt5GTfUdsGpH6AtFPZCUxUG35Nwk7VJOyJU2GlkGnWM0ScFzb5JRGBx9dadYYZHGBBHQuZjE6GTbRkT4Q09MEvyvk2J8D4vJdQ11dmz1KCnITrT81V0m1D6DIs9OqEuAzhlYuE6c4EvbX/s1600/IMG_6656.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUt5GTfUdsGpH6AtFPZCUxUG35Nwk7VJOyJU2GlkGnWM0ScFzb5JRGBx9dadYYZHGBBHQuZjE6GTbRkT4Q09MEvyvk2J8D4vJdQ11dmz1KCnITrT81V0m1D6DIs9OqEuAzhlYuE6c4EvbX/s640/IMG_6656.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crops kept warm under row cover even through early fall frosts. Photo by Shannon Gilbert</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Beautiful striped pumpkins ripening in the morning sun. Photo by Shannon Gilbert</td></tr>
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<span style="font-family: TimesNewRomanPSMT;">Thanks for
joining us for another great CSA growing season!<span style="mso-spacerun: yes;"> </span>In the big picture, I feel like the 8<sup>th</sup> Street
Greens CSA was better than ever this year.<span style="mso-spacerun: yes;"> </span>My goals for next year include better production of sweet
peas, green beans and cabbage and less weeding.<span style="mso-spacerun: yes;"> </span>I'm hoping for an easier year next year for orchardists
(remember the hail?) and a warmer spring (remember “January”?).<span style="mso-spacerun: yes;"> </span>And I'm looking forward to another good
round of CSA food and a kickin' “lettuce factory” again next year!<span style="mso-spacerun: yes;"> </span>So, thanks to all of our awesome
supporters (stores, restaurants, crew, neighbors, childcare, husband, farmer
colleagues, and . . . ) in this amazing county and May You Have a Beautiful
Walk this Autumn, a Cozy cup of Tea by the Fire this Winter and a Pleasant
First Spring Breeze!<span style="mso-spacerun: yes;"> </span>:)<span style="mso-spacerun: yes;">
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<span style="font-family: TimesNewRomanPSMT;">All the Best in
These Seasons!!!<span style="mso-spacerun: yes;"> </span>~~Shannon</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizk_TnSBk7FU_s_hN48LSVGvJ0gu4Cm_iYi5svhp6PvqojZ4pUN2Jzj-rSfIrruqXSGmC04fVFWslwGCZEOZYeT8yMWnxF55RW1oVYPL8fXlmltwwBwbs_ccKHZ-hj2aHTwIIbfQBVzfis/s1600/IMG_3094.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizk_TnSBk7FU_s_hN48LSVGvJ0gu4Cm_iYi5svhp6PvqojZ4pUN2Jzj-rSfIrruqXSGmC04fVFWslwGCZEOZYeT8yMWnxF55RW1oVYPL8fXlmltwwBwbs_ccKHZ-hj2aHTwIIbfQBVzfis/s640/IMG_3094.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shannon loves sweet pea shoots and her CSA members! Here's to a great 2013! Photo by Phoebe Webb Photography</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpXQt1vdJx4gHvhaj9IM5dSi-YZ1cY2arv2strEHZbP0MwWvN4NW04FyjjrvDVKqA6fB8qY2ewyv2G_SpXcRW_1vnJNl2BiY-0ieyJ0zZceP3CeoMWzXBxMmOtL3fNnRyW5FrDLca11RCx/s1600/IMG_3067.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpXQt1vdJx4gHvhaj9IM5dSi-YZ1cY2arv2strEHZbP0MwWvN4NW04FyjjrvDVKqA6fB8qY2ewyv2G_SpXcRW_1vnJNl2BiY-0ieyJ0zZceP3CeoMWzXBxMmOtL3fNnRyW5FrDLca11RCx/s640/IMG_3067.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These pumpkins will get worked back into the earth, to feed season's crop. Photo by Phoebe Webb Photography</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX92vVDgiBArmt_1CZ-_8Rht1kLeqUcvldbtOU2PDs9Ief7lRRbLNeDSCWyFDRVyGHx3NbODg_1PTqorasqbtITDTrWQ1vZr8Ueg3ZGhi6OQ0zXV244ziiFsK8WmStx6RhxCbHCRKAORaa/s1600/IMG_3157.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX92vVDgiBArmt_1CZ-_8Rht1kLeqUcvldbtOU2PDs9Ief7lRRbLNeDSCWyFDRVyGHx3NbODg_1PTqorasqbtITDTrWQ1vZr8Ueg3ZGhi6OQ0zXV244ziiFsK8WmStx6RhxCbHCRKAORaa/s640/IMG_3157.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the fields at 8th Street Greens, ready to be put to bed for the winter. What good greens and veggies we ate from this space this season. Photo by Phoebe Webb Photography</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JDpmyofeJ93_Ikf4O4q218pSTqFavemJ389gpl8_08gPao-e_a6DtJ3zpHVkD3tpAh41i5GoXgpa2YwstgB2aTyx8AYT668-myUAhFRIc879r8GEgaYw5t3Rx05la-IIV-04pd6S_FVk/s1600/IMG_3222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JDpmyofeJ93_Ikf4O4q218pSTqFavemJ389gpl8_08gPao-e_a6DtJ3zpHVkD3tpAh41i5GoXgpa2YwstgB2aTyx8AYT668-myUAhFRIc879r8GEgaYw5t3Rx05la-IIV-04pd6S_FVk/s640/IMG_3222.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shannon weighs apples for the CSA boxes. Photo by Phoebe Webb Photography</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsc_6KTr-g-cDJKKPs4IHOYkyxAjffmdLAR8NRHIpvbJR3L2FCFgYR4Tc8kjO0SNnNS8X5C_20urVwBsophmie7JVwoeVviwTFl3fk98JdjYtKaOHkez16Jd0cQh8nV42RFFTG_tpC4OPg/s1600/IMG_3208.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsc_6KTr-g-cDJKKPs4IHOYkyxAjffmdLAR8NRHIpvbJR3L2FCFgYR4Tc8kjO0SNnNS8X5C_20urVwBsophmie7JVwoeVviwTFl3fk98JdjYtKaOHkez16Jd0cQh8nV42RFFTG_tpC4OPg/s640/IMG_3208.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sabory packs each CSA box with delicious produce. Photo by Phoebe Webb Photography</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzibxxnqCLxlbZjdQr8bSC0dNBw4dHMlt2XdAhOyMxGGaCkYEhIagKx98jy-QaXqgo9E7JWlyVjlEe9hYVEZi4qE-aIqQfE3CGGwHVwz5ncbGaDBRKNg0csfYRpgeRW3TmVSdZjIu9zunj/s1600/IMG_3169.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzibxxnqCLxlbZjdQr8bSC0dNBw4dHMlt2XdAhOyMxGGaCkYEhIagKx98jy-QaXqgo9E7JWlyVjlEe9hYVEZi4qE-aIqQfE3CGGwHVwz5ncbGaDBRKNg0csfYRpgeRW3TmVSdZjIu9zunj/s640/IMG_3169.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love the Honeynut Squash, it is a miniature Butternut. So cute! Photo by Phoebe Webb Photography</td></tr>
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8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-11481433195905288292012-08-01T18:47:00.003-07:002012-08-01T19:06:35.346-07:00Summer Bounty at 8th Street Greens<h2 style="text-align: center;">
<span style="font-size: x-large;">
Check out <a href="http://www.facebook.com/8thStreetGreens">our Facebook page</a> to see <a href="http://www.facebook.com/media/set/?set=a.263660867078424.54502.217450098366168&type=1">many more photos</a> of the vegetables, fields, workers, and the weekly boxes from </span></h2>
<h2 style="text-align: center;">
<span style="font-size: x-large;">
8th Street Greens!</span></h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pstXKsPVAVRB-Pkz8pc7BrrcpLx5ZOSkBCGVrWWSngLAjUwqQKk1kE-cEJUv0ZVxNxLz7P8FxBILZJjUzVcZ9E1LOTN-qymADKQgjAKvyjh3eto4ueFBZngp0zoW2CKmgRko7TiNr9Ra/s1600/IMG_1045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pstXKsPVAVRB-Pkz8pc7BrrcpLx5ZOSkBCGVrWWSngLAjUwqQKk1kE-cEJUv0ZVxNxLz7P8FxBILZJjUzVcZ9E1LOTN-qymADKQgjAKvyjh3eto4ueFBZngp0zoW2CKmgRko7TiNr9Ra/s640/IMG_1045.jpg" width="638" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Celery plant are well mulched and looking fantastic! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJ8TfQq7fW2Rxj2aioGAsH-JWP10XkCXLKCfs3gU4GbMw0B2ynOBnOJgeduJc_Mpot5LnxQ32puEFUr3BaBLhlc7IdYD3DXsiBQGtwvkDhoEhxLNSGrHAFAypI8VBS15dUY9wZNlZlx15/s1600/IMG_1061.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJ8TfQq7fW2Rxj2aioGAsH-JWP10XkCXLKCfs3gU4GbMw0B2ynOBnOJgeduJc_Mpot5LnxQ32puEFUr3BaBLhlc7IdYD3DXsiBQGtwvkDhoEhxLNSGrHAFAypI8VBS15dUY9wZNlZlx15/s640/IMG_1061.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peppers enjoy the morning sun after spending cozy growing time under row cover fabric.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4IgaVUWwu0wsikJxidecSimYz5kRIFJVjD9F6kWx01gW_XA2g7X63VZMLr2mVgsV2Y6xH4vOrP9O5Wu0QEfgpuPSVzmTu8kywOm8cRXyomIqhFKaCUP9-mSHX_8-TpSgTCzS8nTnNvIV/s1600/IMG_1062.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4IgaVUWwu0wsikJxidecSimYz5kRIFJVjD9F6kWx01gW_XA2g7X63VZMLr2mVgsV2Y6xH4vOrP9O5Wu0QEfgpuPSVzmTu8kywOm8cRXyomIqhFKaCUP9-mSHX_8-TpSgTCzS8nTnNvIV/s640/IMG_1062.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty Purple Pepper Plants! Say it five times fast.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuT467LQwZuN8aHtQdkBf8z4hoo55nu6HrrG6jLeJ28s4l-Gi2cQIJaowpN9YpBJXkE_37qkRp4q1KJCMt926BE4AMq7agIBtymGmN62IsP8xswnDvJzCbTMY-LmlQ1QEmbYkxDeu_w8_/s1600/IMG_1069.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuT467LQwZuN8aHtQdkBf8z4hoo55nu6HrrG6jLeJ28s4l-Gi2cQIJaowpN9YpBJXkE_37qkRp4q1KJCMt926BE4AMq7agIBtymGmN62IsP8xswnDvJzCbTMY-LmlQ1QEmbYkxDeu_w8_/s640/IMG_1069.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One sweet red pepper hides in a plant of ripening peppers.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Gb5DnFSicYvqq1rs5ZsrclFUwYIicovRoS0XxtNv_IzP6FVNa8HUDlFphWeghpHTEtLC_ylomtB7QYEBREsSUno04wnBUuzfbvJj-kTdR_O7F3UDXpvtJAwYLg95iFMV30HHctX59My8/s1600/IMG_1091.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Gb5DnFSicYvqq1rs5ZsrclFUwYIicovRoS0XxtNv_IzP6FVNa8HUDlFphWeghpHTEtLC_ylomtB7QYEBREsSUno04wnBUuzfbvJj-kTdR_O7F3UDXpvtJAwYLg95iFMV30HHctX59My8/s640/IMG_1091.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blossoms turn into green beans.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlbEaH32_OP4WiAaI7Nwm_qo9uuL_Qgjik34dhewu4g1Mtmz6qLOpG9l39sXNIe88j_47-0RdRTuuZyWoyyjIMHjcf50YYbZzctW5b0ZLx2nFusE7oqOsGXgtx4nMaT0x8_aONuGsO1cG/s1600/IMG_1106.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlbEaH32_OP4WiAaI7Nwm_qo9uuL_Qgjik34dhewu4g1Mtmz6qLOpG9l39sXNIe88j_47-0RdRTuuZyWoyyjIMHjcf50YYbZzctW5b0ZLx2nFusE7oqOsGXgtx4nMaT0x8_aONuGsO1cG/s640/IMG_1106.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherry tomatoes ripen on sturdy hog wire fencing.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiQd0kMxfgNMhuExvuFw8-VpA7Id2wnlKkLheho4KhwZmx_sRj2gFEzuC3mS9RvVtRDlBfIo7a8SoAZHwZ7HRsBGytP15brnMdWRzVyx1nxUwNv0wHezP7NZY1f0JSMC7uNDSsEzS48qv/s1600/IMG_1122.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiQd0kMxfgNMhuExvuFw8-VpA7Id2wnlKkLheho4KhwZmx_sRj2gFEzuC3mS9RvVtRDlBfIo7a8SoAZHwZ7HRsBGytP15brnMdWRzVyx1nxUwNv0wHezP7NZY1f0JSMC7uNDSsEzS48qv/s640/IMG_1122.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can you find the pie pumpkin?</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__RWgznAeQh9Tu0zi9OoegUAhlAu8z9HDjOu6lA8fizGUcuauonDkQ0doIwTbqEMlXS6EQKkaDFer-WJdIOs7-6Zr1O_PMtPsq1YDxv74Hm8kuup-SKEu3qNQi7SDpzwkG_EjSBVj0F10/s1600/IMG_1131.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__RWgznAeQh9Tu0zi9OoegUAhlAu8z9HDjOu6lA8fizGUcuauonDkQ0doIwTbqEMlXS6EQKkaDFer-WJdIOs7-6Zr1O_PMtPsq1YDxv74Hm8kuup-SKEu3qNQi7SDpzwkG_EjSBVj0F10/s640/IMG_1131.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japanese eggplant; a long, skinny relative of the plumper version.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHLkYG2CwKLZIH-VhySZQMwvj4gQjXUvbe5Ttn6X_g2DXgC-CpnMlvSigGk9E-3edSDu6R60GAyISzaY5QlXDcq3uGhoZzoRV8NNtRdZ7OgAyAxewoaoBODxlYlUm9vtAQr-ddwARwpwF/s1600/IMG_1142.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHLkYG2CwKLZIH-VhySZQMwvj4gQjXUvbe5Ttn6X_g2DXgC-CpnMlvSigGk9E-3edSDu6R60GAyISzaY5QlXDcq3uGhoZzoRV8NNtRdZ7OgAyAxewoaoBODxlYlUm9vtAQr-ddwARwpwF/s640/IMG_1142.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good lookin' melons this year!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH25Vj5V9xBTKMmSMGdx98wlvcpuwqmE3sz6xkQHc8PhX7B8WqN-L9YbpmzTQWzGD_1wpCERwMweZyeEDS3JvJ-5Heu5pD8u9gUNzZ-Ufk65UTXkT0q53fvhuu_4xhEr_uVEDycN4hcS00/s1600/IMG_1165.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH25Vj5V9xBTKMmSMGdx98wlvcpuwqmE3sz6xkQHc8PhX7B8WqN-L9YbpmzTQWzGD_1wpCERwMweZyeEDS3JvJ-5Heu5pD8u9gUNzZ-Ufk65UTXkT0q53fvhuu_4xhEr_uVEDycN4hcS00/s640/IMG_1165.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From left: Summer squash, hot peppers, green beans, and leeks. What a variety of vegetables!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFG4wi2_WMI8RU-YmUDsBEjn20xBUbh6Tuy6DfOmko_7iQihM9K-DmlPUOPdyhj7mpyK5mGROrzAKuT6s_bTzDo_G-M8tIraqVsG30pKuY8SW-ihnLExk_XkmwxF4gmjPBUe_ULSB8Ht8/s1600/IMG_1186.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFG4wi2_WMI8RU-YmUDsBEjn20xBUbh6Tuy6DfOmko_7iQihM9K-DmlPUOPdyhj7mpyK5mGROrzAKuT6s_bTzDo_G-M8tIraqVsG30pKuY8SW-ihnLExk_XkmwxF4gmjPBUe_ULSB8Ht8/s640/IMG_1186.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Try stuffed squash blossoms as a special dish this summer.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHz27pSgiV7LyYZawYif0gpd1pkPsGN9qeRaE5SuLwacBdThkdkFRFJBo2NuEbw4d-lTwvaFWuMV7B1MSUO2fMmJtrUlvUHL2rqj_GSj14_tS-ER_xovDRqOisjmb6dGFmYZy_DObvU_I/s1600/IMG_1251.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHz27pSgiV7LyYZawYif0gpd1pkPsGN9qeRaE5SuLwacBdThkdkFRFJBo2NuEbw4d-lTwvaFWuMV7B1MSUO2fMmJtrUlvUHL2rqj_GSj14_tS-ER_xovDRqOisjmb6dGFmYZy_DObvU_I/s640/IMG_1251.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8th Street Greens truly is a family farm. Walt, Shannon's dad, builds a trellis for the blackberry bushes that originated from Shannon's grandpa. </td></tr>
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<br />8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-13577496350056536622012-07-26T17:34:00.001-07:002012-07-26T17:35:41.296-07:00Summertime! and the livin' is busy! <style>
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Here's a recipe I like for cabbage (in my efforts to get the
Rancho Chico cabbage salsa or as close to it as possible): </div>
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Cabbage Salsa (I think I got this from Epicurius): </div>
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1/2 head cabbage, chopped</div>
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1/2 red onion, diced</div>
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handful or so of cherry tomatoes (or any kind of tomatoes
you like)</div>
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1 jalapeno diced (or any hot petter -- Caso's actually
has a beautiful, hot, VERY tasty manzano pepper that is round and orange)</div>
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1 garlic clove, chopped</div>
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2 limes' worth of fresh squeezed juice</div>
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1/2 tsp sugar</div>
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Mix. Chill. Enjoy 1-2 hr later (or the next day
and the next and...). :)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieIb9z6zT58jR6oI4p4ZElDYNVLsAtbenaehLOkhQm5817X8W6WTbsfuj9ZG8GdSQ4ebqx6dviYDGLMYiKxC1KKRfwG49nU3LT_5vvCAI4m6NMeBvkkwuVznTA-iywgD-K9swJT7I9hfJ9/s1600/IMG_6169.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieIb9z6zT58jR6oI4p4ZElDYNVLsAtbenaehLOkhQm5817X8W6WTbsfuj9ZG8GdSQ4ebqx6dviYDGLMYiKxC1KKRfwG49nU3LT_5vvCAI4m6NMeBvkkwuVznTA-iywgD-K9swJT7I9hfJ9/s640/IMG_6169.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The 10th box of the season. Photo by Shannon Gilbert</td></tr>
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<b>Greetings Folks!</b><span style="font-weight: normal;"> Here we are with our 11<sup>th</sup>
box of 2012, almost at the middle of the season already! Here at the little farm I'm feeling
proud about some crops we're accomplishing. Our sweet peppers are doing well and producing on schedule,
early compared to most home gardens who don't have season extensions. The hot peppers are ripening as
well. And the melons are forming
up nicely. Our tomatoes seem to
have taken a break from the ripening trend they were on, but they'll be back
soon! For now, we have little bits
of our crops or you've already received a couple of times. Like eggplant, which the Tonasket Co-op
bought! Cucumbers, which Glover
Street Market bought. Summer
Squash, which Arrowleaf Bistro bought. Some of <i><u>you</u></i></span> bought
our green beans and cilantro and basil.
I'm so grateful, because we really don't want to have to sell at Farmers
Market. That would make the busy
farm work 6 days a week and it seems like our little kids wouldn't want us to
do farmers markets. They still
like lots of our attention, and if they were at market with us they would run
around all crazy and disappear and climb high in the trees and play at the
river. . . so, we'll keep
focusing on wholesale and CSA.
Those crops I mention will be in your boxes soon, and we'll continue to
be grateful for the stores and restaurants who buy from us as well. And, we'll be using the technique of
giving ½ of you one food and the other ½ the other food, then flipping the
provisions for the next week. </div>
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Have you <b>received any emails</b><span style="font-weight: normal;"> from me? If not, please
email me your address and I'll add you to the CSA 2012 List, that way you'll
know what food is available for preserving/events or you'll get a newsletter
update as necessary, etc. Thanks!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27AQeaqA6PVXU8PAw0cqwKumTIAa41GBVUsrVU3EypJ5uB3YSfGYdm4NxEvIbmti3FnCldgjQeWkrSDB7hpNgXZ4IVjAgxCZ_dB5JXVJ_I60x2x2iIsrhExGH02qwq9HI33ZulBo9blGO/s1600/IMG_0515.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27AQeaqA6PVXU8PAw0cqwKumTIAa41GBVUsrVU3EypJ5uB3YSfGYdm4NxEvIbmti3FnCldgjQeWkrSDB7hpNgXZ4IVjAgxCZ_dB5JXVJ_I60x2x2iIsrhExGH02qwq9HI33ZulBo9blGO/s640/IMG_0515.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Micro greens are an exciting new crop for 8th Street Greens this year! Shannon gently removes the seedpods from the sunshoots.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gPLowM7BLQTfOq20bSOrlWKCJVnhwg7JmShwMh1ga4UlIUtiaXnBvHXFUDusmBTOXPa95zMA_-AIS9kBzvJcyrOoJrtvcXfn0ZlFzvct1cfJuTiWyvuAMMyLAudFvslMI9_qxKNv21Xg/s1600/IMG_0527.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gPLowM7BLQTfOq20bSOrlWKCJVnhwg7JmShwMh1ga4UlIUtiaXnBvHXFUDusmBTOXPa95zMA_-AIS9kBzvJcyrOoJrtvcXfn0ZlFzvct1cfJuTiWyvuAMMyLAudFvslMI9_qxKNv21Xg/s640/IMG_0527.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are sunflower shoots.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbeXOQqIMMGjRud-g07YM8Jk_2-SP5RUZVM_fkIkEmScRaY_tQ-9dabpyrq_hkhRMlPVXUPiFHOMeccqVSesAxfWT6qd7DMXeZM44EVocKDOK5KSXCpYFUK3AG_QDrkL8JkUSfu_xX-Bs/s1600/IMG_0531.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbeXOQqIMMGjRud-g07YM8Jk_2-SP5RUZVM_fkIkEmScRaY_tQ-9dabpyrq_hkhRMlPVXUPiFHOMeccqVSesAxfWT6qd7DMXeZM44EVocKDOK5KSXCpYFUK3AG_QDrkL8JkUSfu_xX-Bs/s640/IMG_0531.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are stunning Amaranth shoots.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAb0GU-qC6xoWDAyok16sGL9_3TkPdioHk2MPUV_75VuuLmYMRqYQGH1f2n_ZdGQGv61Dowo2gwJh9h9Az5FMFbpCuD8RWnqiuk4fvaFCVg5LWF2MPzqOaQAwKVGJEl-dpQmcVyL76D-Iw/s1600/IMG_0535.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAb0GU-qC6xoWDAyok16sGL9_3TkPdioHk2MPUV_75VuuLmYMRqYQGH1f2n_ZdGQGv61Dowo2gwJh9h9Az5FMFbpCuD8RWnqiuk4fvaFCVg5LWF2MPzqOaQAwKVGJEl-dpQmcVyL76D-Iw/s640/IMG_0535.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Micro greens are kept under shade cloth so they stay nice and tender!</td></tr>
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<b>Cheese Shares</b><span style="font-weight: normal;">: enclosed is a note from Clare of
Larkhaven Farmstead Cheeses about proper care of your cheese. We forgot to put it in your box last
week, but here ya' go anyways!
It's handy info. For future reference, anyhow! </span></div>
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<b>Bread Shares</b><span style="font-weight: normal;">: How about that fresh, soft Ciabatta
loaf last week? I went crazy
eating slabs of it with chevre or butter, salted tomato slices, and loads of
basil! Whew! That's a flavor I wait for all spring.
. .! </span></div>
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<b>Egg Shares</b><span style="font-weight: normal;">: best
vitamins ever, right?! I've been
lovin' sauteed summer squash with butter and thyme, then crack in an egg and
stir it up. Yum! Or cabbage sauteed with herb of choice
and some curry, then crack in the egg and spray it with Braggs or soy
sauce. Different Yum! Last week
Big River Breakfast made a summer squash egg wrap with tomato, mozzarella and
basil. Squash and basil from
us! Good Eats! Thanks to Julie for educatin' and
providin'!!!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">The 11th box of the season. Photo by Shannon Gilbert</td></tr>
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<b>This week's box</b><span style="font-weight: normal;">: Original <u>Salad </u>1/3 lb, <u>Kohlrabi,</u>
Famosa or Parel <u>Cabbage</u>, ample Bag of <u>Cilantro</u>, 2 <u>Leeks</u>, 2
Bulbs of Fresh Killarney Red <u>Garlic</u>, and 1 Hungarian <u>Hot Wax Yellow
Pepper</u>: all from 8<sup>th</sup>
Street Greens. 1 little bunch of <u>Carrots</u>,
from Yonder Farm (it was going to be Snow Peas from them but they got lower
yield this week than expected and the hail damaged a lot of them). The Early Star peaches are from
Applecart Fruit of Tonasket, Organic. And the Large Shares got <u>Green Beans</u>. </span><b>Fruit Shares</b><span style="font-weight: normal;">: The
peaches are <u>Early Red Havens</u> from Filaree Fruit. He's providing Fancy Grade for us. He said he'd have some fancies despite
the hail, yaaaay! He also got lots
of 2nds and canner grade this week because of the hail, please call him at
846-3480 for ordering details. The
Apples are Vista Bella, J.C.'s first summer apples. The berries are Black Raspberries. I ordered Blackberries. Oh well! Next
year I'll have lots of blackberries producing for all of you! </span></div>
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Cabbage keeps well, so put it in your produce drawer and
save it for later if need be.
You'll get cabbage one or two more times. The garlic is fresh, not cleaned or trimmed. I thought it'd be fun to share the
garlic the way we get it, so super fresh.
You'll notice a different smell and that it's a different way of peeling
it. The skins of bulb and cloves
are not yet cured, so they are still soft and alive feeling, plant-like. Garlic is Medicine and delicious!</div>
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Thanks and Cheers to an Exciting Season!!! ~~Shannon ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</div>
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<br /></div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-6129300485367745842012-06-11T18:11:00.001-07:002012-06-11T18:15:10.782-07:00Buckets of Rain, Buckets of Greens<div class="separator" style="clear: both; text-align: center;">
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Check out <a href="http://www.facebook.com/8thStreetGreens">8th Street Greens' new Facebook page</a>! There are some great photos of the farm in action!<br />
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<tr><td class="tr-caption" style="text-align: center;">A greenhouse at Yonder Farm houses some succulent heads of lettuce.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cress is the lighter green plant on the right.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Shannon shows Hayley the ropes of harvesting those delicious greens.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Kale soaks in the morning dew on 8th Street Greens.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmyvG_L7pGifNyotjntuTaOww2r0RHE7hw2GQ5tWNGD-iS4vd5Pw1dU5Sl0IgcNLKyZbBU4c9UrTYq5KgAUYFvx8Jvc5HvlAc_BE3yWQCzwFFZLDUO2wfFuXcSmIxAvUrUfChYTgmYM42/s1600/IMG_5961.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmyvG_L7pGifNyotjntuTaOww2r0RHE7hw2GQ5tWNGD-iS4vd5Pw1dU5Sl0IgcNLKyZbBU4c9UrTYq5KgAUYFvx8Jvc5HvlAc_BE3yWQCzwFFZLDUO2wfFuXcSmIxAvUrUfChYTgmYM42/s640/IMG_5961.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crew members working in the wet fields. Photo credit: Shannon Gilbert</td></tr>
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Greetings from this rainy 6 a.m. morning, coffee beside
me, wondering if the crew and me can pull out of the eastside of the mountains
attitude of being like cats, regarding working in the wet. . .</div>
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The weeds don't stop growing and they've doubled their size
since last Thursday. Super tall
sugar snaps are in bloom and awaiting more trellis for all their fine tendrils
to grab onto. Saw some baby peas
yesterday, white blossoms contrasting with bright hot pink red radiant seed
buds of the bolted Bordeaux spinach. </div>
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<tr><td class="tr-caption" style="text-align: center;">Tall sugar snap peas, grabbing onto their trellis.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Seed buds on bolted Bordeaux spinach. Photo credit: Shannon Gilbert</td></tr>
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I worked in the cloud gift of down pour yesterday, pleasantly geared up
in gortex and plastic, tractor rototilling perfectly not dusty soil, integrating the bee-loving bolted
crops back into the earth, “field composting” I call it. Dang it, if I didn't get too close to
poly-line irrigation and instantly let the tines wrap it up in half a heart
beat! Cut, pull, cut, got it
unwrapped and out of there. Just
when irrigation's all set up for the season now there's a repair to do. . .
.You know, Shannon, Dad always says, “the hurrier you go the behinder you get!”</div>
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<tr><td class="tr-caption" style="text-align: center;">Week #3 Box. Photo Credit: Shannon Gilbert</td></tr>
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<b>This week's box</b><span style="font-weight: normal;"> may
not be all the splendor of last week's but there's some darn good eats in there
(so long as harvest goes as planned.
I'm skeptical of whether
the sunshoots will be tall enough for harvest). </span><b>8<sup>th</sup> Street Greens' herb salad blend</b><span style="font-weight: normal;"> hits the streets this week!!! There is basil afoot, and we're gonna
eat it and be aromatherapy-d!!!
It's an anti-depressant, you know.
The only place for the herb salad this week is the CSA and the Okanogan
Bakery. Speaking of, if you're
about Okanogan and needing an awesome sandwich, check it out and mention the
yummy-ness of our salad on their sandwiches. They're under the impression that folks around here don't
care what's on the sandwich, iceberg or whatnot. It'd be a good morale boost for some of us to say
otherwise. I was really excited,
thinking we'd have super early tender carrots from Yonder Farm in the box, alas
they did not grow well and most of us must be patient for a few more weeks. Large shares DO get some carrots,
tho! </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Week #4 Full share box. Photo Credit: Shannon Gilbert</td></tr>
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<span style="font-weight: normal;"> So everything is from 8<sup>th</sup> Street: a </span><b>bag of Sunflower Shoots </b><span style="font-weight: normal;">(if there's not enough you'll get Wrinkled Crinkled
Crumpled Cress), rinsed twice; a </span><b>head
of Bok Choy</b><span style="font-weight: normal;"> rinsed once; a </span><b>bunch of Dill</b><span style="font-weight: normal;">, dunked once;
a bunch of </span><b>Radishes, </b><span style="font-weight: normal;">rinsed; half of you get </span><b>garlic scapes</b><span style="font-weight: normal;"> (already!? It seems early to me), and half of you
get a </span><b>Japanese Broccoli</b><span style="font-weight: normal;"> bunch (2
types per bunch: the deep red is
Hon Tsai Tsai, the green is Happy Rich).
Next week, we will switch so you'll each get the other item.</span></div>
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Please visit <u>Edible Seattle,</u> May 2012, “Demystifying
the Mysterious World of Asian Greens” for an awesome read and some
recipes. It was confidence
boosting for me to read this article, as there's only a couple of growers I've
met around here who dabble with the Asian greens and try to sell them. I love the greens, but it's a pathway
in public education I'm leading.
The journalist actually wrote about Hon Tsai, “It has small compact
sprouts that are often sold just as it begins to show yellow flowers, when the
plant is at its sweetest. The
entire plant is edible.” Mizuna, Yukina Savoy, Pac Choi, etc. </div>
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To use the garlic scapes, chop fine or leave long, saute
or stir-fry. Or, puree and make a
little pesto or dressing by drizzling olive oil and sprinkling salt. Maybe add some balsamic vinegar. I like keeping them in a jar with a
little water, on our kitchen counter.
The sunshoots are to top a salad, eat plain as a snack, garnish a soup,
or use on a sandwich or wrap. We've been enjoying the early broccoli shoots raw. They've been sweet. Last night we had them as a last
addition to miso soup and the night before, in a stir-fry with rice and local
grass-fed bison meat. </div>
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Best. ~~Shannon
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<br /></div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-8725781036528139102012-03-29T11:25:00.000-07:002012-03-29T11:29:45.660-07:00Spring Preparations<br />
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<span class="Apple-style-span" style="font-size: small;">Hello Blog Visitors!~~</span></div>
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<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: small;">Today is March 27</span><sup><span class="Apple-style-span" style="font-size: small;">th</span></sup><span class="Apple-style-span" style="font-size: small;">. We're feeling springtime real strong now and are excited for this 2012 season! A big part of this time of year for 8</span><sup><span class="Apple-style-span" style="font-size: small;">th</span></sup><span class="Apple-style-span" style="font-size: small;"> Street Greens is anticipating CSA sign-ups. </span></div>
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<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc_VTiqcqM_XC_MLBOp1G5N2FI3qdKJbKVnPye2MsjrsPsKwqqGmk94mZhV4-ukqahjc-cPegQl_NShfmYqmK_8BnuEziKnmPA3Ddi0XqDUk6srYn-xJNojvW4GmeqRiG0Mrt_VkHfgkyf/s1600/IMG_3669.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc_VTiqcqM_XC_MLBOp1G5N2FI3qdKJbKVnPye2MsjrsPsKwqqGmk94mZhV4-ukqahjc-cPegQl_NShfmYqmK_8BnuEziKnmPA3Ddi0XqDUk6srYn-xJNojvW4GmeqRiG0Mrt_VkHfgkyf/s640/IMG_3669.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An 8th Street Greens full share box with cheese option and extra fruit option from Fall 2011.<br />
Photo credit: Phoebe Webb</td></tr>
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<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: small;">To receive a printable CSA brochure/sign-up form by email, or to receive a paper brochure in your mail/post office box please contact me at </span><a href="mailto:eighthstreetgreens@yahoo.com"><span style="text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;">eighthstreetgreens@yahoo.com</span></b></span></a><span style="text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;"> or by phone at (509) 422-1620</span></b></span><span class="Apple-style-span" style="font-size: small;">. I have just blanketed the Okanogan County with brochures, so you might see one about town. Also, I'm letting everyone know that I can take food stamps this year! Our listing at </span><a href="http://www.localharvest.org/8th-street-greens-M37201"><span class="Apple-style-span" style="font-size: small;">localharvest.org</span></a><span class="Apple-style-span" style="font-size: small;"> has a thorough description of the CSA, including pricing info. The </span><a href="http://www.localharvest.org/"><span class="Apple-style-span" style="font-size: small;">Local Harvest</span></a><span class="Apple-style-span" style="font-size: small;"> site is an excellent tool for us farmers and customers.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZTQhLEHcx4qXWiugV-7CS4da2474eV1UR-tthfwc5EkjgtbqFRRo5_RJy5h_kvHB46tt8tQzB-l-SpHhYMJwYWDrEHStBJH00SdakZ97Sg08jU_JiQNvuppvzHMwbP9ouFd-OIUNlm5k/s1600/121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZTQhLEHcx4qXWiugV-7CS4da2474eV1UR-tthfwc5EkjgtbqFRRo5_RJy5h_kvHB46tt8tQzB-l-SpHhYMJwYWDrEHStBJH00SdakZ97Sg08jU_JiQNvuppvzHMwbP9ouFd-OIUNlm5k/s640/121.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shannon tills the soil with her Ferguson tractor.</td></tr>
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<span class="Apple-style-span" style="font-size: small;">We started planting seeds for starts in the greenhouse in early March. That was a glorious winter day, snow falling and hundreds of robins singing about it, whilst I in the greenhouse planting sweet peppers, spicy peppers, tomatoes, shallots, leeks, eggplant, and sweet peas. Those are all up now and some are ready to be transplanted into bigger pots!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xmYfqBjLC8t47B3TZrys38sgh7-m9mNiUdnY7BCLDb1Rd0VpYRIo4isO4stOa2BY6rlHYdiCSIPpYStfiF3hffAzZcoeBk9DgR3BKFI7hK7gVXA27zJumJHqH-mgZh92V61uS9Gdvi-V/s1600/131.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xmYfqBjLC8t47B3TZrys38sgh7-m9mNiUdnY7BCLDb1Rd0VpYRIo4isO4stOa2BY6rlHYdiCSIPpYStfiF3hffAzZcoeBk9DgR3BKFI7hK7gVXA27zJumJHqH-mgZh92V61uS9Gdvi-V/s640/131.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit: Shannon Gilbert</td></tr>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The photo below show the fields planted with seeds of sugar snap peas, 4 kinds of spinach, myriad green and red lettuces, hardy greens like chard, kales and bok choys, and the spicy mustards and some herbs. They are all tucked in under their blankets, looking forward to the rain that'll happen this week! Yes, folks, delicious salad greens will be in their glory in a handful of weeks!!!</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGSuIfGW1i7yFgFhlm6ER7IbPsPcBhT5ulC0T2xSlzeYVE9-8tw3UnNpBykSNIctZNHOPSwzvAigWrN69wxuPFlK_HjZzJfZ6BwUgp-0ZFca0AGN-3ewqJchGaVVhoago9L2y0lRrlFqW/s1600/133.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGSuIfGW1i7yFgFhlm6ER7IbPsPcBhT5ulC0T2xSlzeYVE9-8tw3UnNpBykSNIctZNHOPSwzvAigWrN69wxuPFlK_HjZzJfZ6BwUgp-0ZFca0AGN-3ewqJchGaVVhoago9L2y0lRrlFqW/s640/133.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit: Shannon Gilbert</td></tr>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Many more flats have been planted in the greenhouse. Several types of cabbages, Happy Rich greens for broccoli florets, Shanghai Green for a baby type of Pac Choi, cilantro, dill and basil, De Cicco broccoli, and more flats yet to seed. </span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Their sweet little heart shaped leaves reach out to the sides like a hug to the sky and sunshine that they love. Their roots are warm, resting in the heat boxes and their leaves are enjoying the cool spring air.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xQzByqu4X8Lxo8H-5jIKv5Z1FOsy-ANClE0y8oqTKhdRcCzefzy_b_MW9vIjq7CWzhLBIzejzU9YWKjP1Sj8kXEbL9RZ6u4kqBscIk1wajF-YfwzSnWMjOkHcrJuYnU6SO3EB53mTmwS/s1600/138.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xQzByqu4X8Lxo8H-5jIKv5Z1FOsy-ANClE0y8oqTKhdRcCzefzy_b_MW9vIjq7CWzhLBIzejzU9YWKjP1Sj8kXEbL9RZ6u4kqBscIk1wajF-YfwzSnWMjOkHcrJuYnU6SO3EB53mTmwS/s640/138.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Shannon Gilbert</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFk3eVGL4Ohg4N8tzggT1zZZc6IjFrKP3uWTQQx67rE67a5MnYvqUHyo3r2t4_32iUVGa1hbg6gCqAQJ55obDQwUUSLqme4IEFrW-g9a09UWxw79O9e2W2no23HfPdvbSTtXS6lx1QQxg7/s1600/140.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFk3eVGL4Ohg4N8tzggT1zZZc6IjFrKP3uWTQQx67rE67a5MnYvqUHyo3r2t4_32iUVGa1hbg6gCqAQJ55obDQwUUSLqme4IEFrW-g9a09UWxw79O9e2W2no23HfPdvbSTtXS6lx1QQxg7/s640/140.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Shannon Gilbert</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK44EFwK7w3B-soSPUK0aROtiekdBt6JXEzx9DVkBiGOZpbDYGCBrAMZpSWqgPLorHLvlPQ_gtkYeRUhTUG7CDzSBS1qf1Epor3r_1HD-omSOm1cWzma1LYsij05qq3dn3HEQGxdBHhxSm/s1600/127.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK44EFwK7w3B-soSPUK0aROtiekdBt6JXEzx9DVkBiGOZpbDYGCBrAMZpSWqgPLorHLvlPQ_gtkYeRUhTUG7CDzSBS1qf1Epor3r_1HD-omSOm1cWzma1LYsij05qq3dn3HEQGxdBHhxSm/s640/127.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Shannon Gilbert<span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: Times; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br /></span></span></span></span></td></tr>
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<span class="Apple-style-span" style="font-size: small;">We'll post again in about a month. Thanks for visiting and we'll see ya around! </span><span class="Apple-style-span" style="font-size: small;">Best for You in These Spring Time Months! ~~Shannon</span></div>
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<br /></div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com2tag:blogger.com,1999:blog-8275122842167716804.post-91341768727115286222012-02-08T20:47:00.000-08:002012-03-29T11:26:00.253-07:00CSA sign up for 2012<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3xMNzC6n8MzT6rj9cSABSQQB51nEna1l-S6Q14RrFEzmrLOA7bnhsPzgJw5Cw6L3sQ0hHPMFLbTGFCm-XnZa6bbLZlMlkwpUPeKBt9NuEy-EboT1fyG8_1_zgY92uc0_gZD9JitPjqfS/s1600/IMG_3669.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3xMNzC6n8MzT6rj9cSABSQQB51nEna1l-S6Q14RrFEzmrLOA7bnhsPzgJw5Cw6L3sQ0hHPMFLbTGFCm-XnZa6bbLZlMlkwpUPeKBt9NuEy-EboT1fyG8_1_zgY92uc0_gZD9JitPjqfS/s640/IMG_3669.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An 8th Street Greens full share box with cheese option and extra fruit option from Fall 2011.</td></tr>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Today is January 26</span></span><sup><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">th</span></span></sup><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> of the new year!</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Greetings blog spot visitors and potential 2012 CSA Shareholders! Thank You for taking the time to check out our farm via this interweb tool! </span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Our 2012 brochure/sign-up form will soon go to the printers. If you're interested in receiving it when it's done, please email me and I will put you in my 2012 contacts. When the new form is done, I will email all of you a pdf version that you can print. If you prefer, send me your USPS info for classic mail and I will mail you the brochure mailbox style. </span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Unfortunately, this blogspot does not permit pdf versions of printable matter. We are patient with this flaw that we did not foresee! :)</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">As you scroll through our 2011 posts you will begin in October, with our last photo shoot and 23</span></span><sup><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">rd</span></span></sup><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> box, the farm mascot of the week being Sugar Pie Pumpkins. You will finish in Springtime, with our 1</span></span><sup><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">st</span></span></sup><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> box of the season touting Greens glorious Greens!</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Thanks Again and please feel free to call me! I still enjoy conversations and handshakes more so than any other communication! </span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Best for your New Year! ~~Shannon</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Your farmer, Shannon Gilbert, and her daughter, Iris, in 2011.</span></td></tr>
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<br />8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-76988882260510194802011-10-13T18:20:00.000-07:002012-01-24T11:38:33.707-08:00Week 23: Pumpkin Time<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZP6ayDhiSBL2MufqMHd008nct7lqqBOTfqj0fvSbyBrdRgveCutiT2jyAFRNHn34gOLcSJdD59etms0v_P01sSiXxYmQjhTuVRyhja74JOCVYtzvfiYlEPtQGHgrcXWVYhUq-oU_682ih/s1600/IMG_4196.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZP6ayDhiSBL2MufqMHd008nct7lqqBOTfqj0fvSbyBrdRgveCutiT2jyAFRNHn34gOLcSJdD59etms0v_P01sSiXxYmQjhTuVRyhja74JOCVYtzvfiYlEPtQGHgrcXWVYhUq-oU_682ih/s640/IMG_4196.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar Pie Pumpkins rest in a wheelbarrow at 8th Street Greens.</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Hello CSA Shareholders! Wow, the end of the CSA season. . . what to focus on for this newsletter? It's been a quick growing season this 2011: I feel uncertain that it's really done. Of course, it's not actually. There's seed garlic to pop and plant, cloves to plant close for green garlic this spring, Barter Faire to pack for-attend/vend (garlic, pumpkins, leeks and J. Chokes)-and unpack from, discing the fields and cover-crop to plant, things to clean-up and put away, and strawberries to keep picking! I still need to clean the tool shed that I never got to this spring! Yes, it's raining on Monday again, interesting. . .I heard cranes flying overhead at 9 pm last night, Eisa and I gazed up into the full-moon light to look at their silhouettes, alas, we only heard them. They sounded very different than the daylight call, I think it was just a few cranes, cold maybe, looking for the rest of the flock already hunkered down for the night.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjRehoiIgj_BSPiujtIoCIHt4ICPfOT0G3QbLYLAd8301tcoQl7F-QRGEGcxVkX5okOTswy53unXt9z7B7oJw9n70TWvhrI9FZOXpK6yaumTJfAJ1cV30wHz1pv4IQB0HE7b7d9QqMt65/s1600/IMG_4699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjRehoiIgj_BSPiujtIoCIHt4ICPfOT0G3QbLYLAd8301tcoQl7F-QRGEGcxVkX5okOTswy53unXt9z7B7oJw9n70TWvhrI9FZOXpK6yaumTJfAJ1cV30wHz1pv4IQB0HE7b7d9QqMt65/s640/IMG_4699.JPG" width="640" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF39WxuTZ87JHH4uP6g2nJOq6zPCmDOGL3YIG5mwIG632kEK3IIj8JO9DRcUysX3FQy_JJTV7jjcC0lKuaWOlIyaef3T6pI4vOyTOAQMyitbkSWmbQ-00eJgVWV-cr4czwIUL1X8DaOd6m/s1600/IMG_4689.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF39WxuTZ87JHH4uP6g2nJOq6zPCmDOGL3YIG5mwIG632kEK3IIj8JO9DRcUysX3FQy_JJTV7jjcC0lKuaWOlIyaef3T6pI4vOyTOAQMyitbkSWmbQ-00eJgVWV-cr4czwIUL1X8DaOd6m/s640/IMG_4689.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Shannon Gilbert</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjRehoiIgj_BSPiujtIoCIHt4ICPfOT0G3QbLYLAd8301tcoQl7F-QRGEGcxVkX5okOTswy53unXt9z7B7oJw9n70TWvhrI9FZOXpK6yaumTJfAJ1cV30wHz1pv4IQB0HE7b7d9QqMt65/s1600/IMG_4699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">This week's box: will also be heavy to deliver! The fall bounty it contains: medium-<i>baby leeks</i><span style="font-style: normal;"> and a pumpkin from 8<sup>th</sup> Street Greens. I planted a succession of leeks this early summer. It's my 1<sup>st</sup> year ever growing leeks. I now know that to grow big leeks we will plant early successions only! They are yummy and a new treat for the CSA this year. </span><i>The Small Sugar Pie Pumpkin</i><span style="font-style: normal;"> has excellent meat for baking. Turn the oven on 300 d. Put a pan in the oven on the rack under it, so as to catch any overflow. Prick it with the tip of a knife or a fork and bake it for about 1 ½ hour. Push it to check for tenderness. Let it cool. Gut it and scrape the squash meat from it's skin. Or, carve the skin from the flesh. Mash it. Add a little water if necessary. Now you have pumpkin puree ready for soup, cake, bread or pie! Go savory or go sweet with it.</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-style: normal;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Go sweet with it! Tis the season for perfecting your favorite pumpkin pie recipe.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Field crew member Heather helps her son, Colin, heft the pumpkin he picked out at 8th Street Greens.</td></tr>
</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><i>The parsnips</i><span style="font-style: normal;"> are a delicacy to be savored. It's their first ever appearance in our CSA, though Watershine is a long-time grower of them. On me-n-my-kids' electric golf-cart farm tour with her last week, she demonstrated trying to dig one up and achieve getting the whole thing! Holy Cow! It's like 2 feet long, with a tail tapering off into the depths of the lush, rich soil it's been growing in since spring. And the tops! Their about 2' tall as well! They're out there digging hard this week, unearthing the sweet parsnips. Parsnips are sweet fried up with butter, maybe adding apples too. Maybe a little brown sugar or syrup drizzled at the end to make sweet crunch in the pan. Or they're good baked or roasted, as in the chicken recipe from last week. </span><i>The cabbage</i><span style="font-style: normal;"> is also from Yonder Farm, sweet and crisp fall cabbage- a wonderful success for this area. It's hard to start cool-weather starts in the August summer heat – but they did it! Thank-You Yonder Farm!!! </span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-style: normal;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaqR6rCJtt_x-jJwkCWPRvpvVvF3lxet0H7N-mETr8OCM69RTLSs90yXfYdJfb7kIVbIcSYDAjnrEaxmWW1EVkD3TDYmnY8N3H1NuUJ7TkfzeGSVCsTx25goY-pN7XoPPUOwgSrJjCZsT/s1600/h20+chickens+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaqR6rCJtt_x-jJwkCWPRvpvVvF3lxet0H7N-mETr8OCM69RTLSs90yXfYdJfb7kIVbIcSYDAjnrEaxmWW1EVkD3TDYmnY8N3H1NuUJ7TkfzeGSVCsTx25goY-pN7XoPPUOwgSrJjCZsT/s640/h20+chickens+3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watershine hangs out with her chicken friends one summer evening on Yonder Farm.</td></tr>
</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">It's been a great season. The apples are small fancy Liberties from Filaree Fruit. Those Tiny Fancy Spartans from last week are so delicious – and it actually took me 12 bites to eat one, so they're not just the 2 bite apple that one might think:) The fruit shares: receive extra apples, pluots again (Dapple Dandy) and Red Sterling Grapes from Bartella's Orchard. I think it's so cool to be providing table grapes in the CSA. And that they're being grown in the Okanogan. </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-style: normal;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Some more friends, Thea and Stella, stop by to pick out their Sugar Pie Pumpkins.</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">My Mom and Dad just attended Mary Lassila's memorial. Paula, of the Breadline Cafe, provided a reception and my Dad was raving about the little egg-salad sandwiches with grapes (cut in half) on them! Wow – what a combo – egg salad and grapes. Sounds yummy. And Mary was such a supporter of local foods. She was one of the first lovers of Sun Gold cherry tomatoes back in 2003 when I first brought them to the Okanogan Farmers Market. I had to convince people they were ripe. She believed in me and took them home. The next week she raved about them, giving me her classy smile and sharing with me that she ate them all like candy while watching a movie at home. She bought 2 pints that week, a regular Market grocery shopper! Cheerleaders are an important part of our life and she was one. <i>Thanks, Mary</i><span style="font-style: normal;">. The Okanogan Market Customers are a tough sell, but getting better from what I hear! The more we educate about health and quality, the better for us all. We might join the F. Market throngs next year, we'll be growing so much food. . . Look for my brochure in the mail 'round March. I'll be sending an email as well, around April. </span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-style: normal;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Shannon's breakfast table filled with all local bounty! <br />
Pumpkin pie from 8th Street's pumpkins, sausage from Larkhaven Farm, bread from the Okanogan Bakery, and eggs from a neighbor's chickens.</td></tr>
</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b> </b>A big THANK-YOU to all the stores and restaurants for their support. Also, the drop-off locations who all generously donate their establishments to help their community and my business: CCC of Tonasket, Main Street Market, The Breadline Cafe, Reinbold Law Office, Thomson's Meats and The Winthrop Community School. They all deal with our boxes so kindly:)</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Well, folks, Best to You and Yours! In Good Health for the winter season. . . <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">~~Shannon and Family and the 8<sup>th</sup> Street Crew <b><o:p></o:p></b></div><div class="MsoNormal"><br />
</div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-1935439772619070882011-10-13T17:22:00.000-07:002011-10-13T17:29:55.610-07:00Week 22: Rainy Days<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQBnHxks2vvFZKYqEexKcX6A9nGksugafXFY77Pv73LSc-xCDFX69Rq8fi2k9GOUhUGlFjvrtm2gNoqMzSABvou94ZHP5loj_Dg8zTqKPOZRsnDhfc1Ec2FfA2-iX89fscrBvWJyFvnfH/s1600/IMG_4634.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQBnHxks2vvFZKYqEexKcX6A9nGksugafXFY77Pv73LSc-xCDFX69Rq8fi2k9GOUhUGlFjvrtm2gNoqMzSABvou94ZHP5loj_Dg8zTqKPOZRsnDhfc1Ec2FfA2-iX89fscrBvWJyFvnfH/s640/IMG_4634.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A rainy, cloudy day on 8th Street Greens. Photo by Shannon Gilbert.</td></tr>
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<span class="Apple-style-span" style="font-family: TimesNewRomanPSMT;">Hey there, everybody!</span><span class="Apple-style-span" style="font-family: TimesNewRomanPSMT;"> </span><span class="Apple-style-span" style="font-family: TimesNewRomanPSMT;">This is our 2</span><span class="Apple-style-span" style="font-family: TimesNewRomanPSMT;"><sup>nd</sup></span><span class="Apple-style-span" style="font-family: TimesNewRomanPSMT;"> to last box for the 2011 CSA season!</span><span class="Apple-style-span" style="font-family: TimesNewRomanPSMT;"> </span><span class="Apple-style-span" style="font-family: TimesNewRomanPSMT;">It's a rainy Monday again.</span><span class="Apple-style-span" style="font-family: TimesNewRomanPSMT;"> </span><span class="Apple-style-span" style="font-family: TimesNewRomanPSMT;">Used the morning for paperwork.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">photo by Shannon Gilbert</td></tr>
</tbody></table><span style="font-family: TimesNewRomanPSMT;"><b>This week's box:</b></span><span style="font-family: TimesNewRomanPSMT;"> is gonna be heavy to deliver. We got some salad in there and Jerusalem Artichokes from 8<sup>th</sup> Street Greens. The sunchokes are in bloom right now, but we're going to dig them for you tomorrow anyways. We might be digging through mud—it'll remind me of my days farming on the Olympic Peninsula. I've given you each 1.5 pound of the chokes. They have an incredibly distinctive flavor. A couple years ago a friend made choke-beet soup with some broth and milk or coconut milk. There may have been sauteed onions or garlic in there. It was more beets than chokes. It was a pureed soup that was delicious. I tried to find a recipe of it but, alas, didn't. Epicurious.com does have several Jerusalem Artichoke soup recipes that you could look up. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Shawn digs up Jerusalem Artihokes, which go well in the recipe below. Photo by Shannon Gilbert.</td></tr>
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<span style="font-family: TimesNewRomanPSMT;"><b>Roast Chicken with Parsnips, Golden Beets, and Jerusalem Artichokes with Beer Pan Juices<o:p></o:p></b></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Bon Appétit | October 2010 <o:p></o:p></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Yield: Makes 4 servings <o:p></o:p></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Active time: 1 hour, Total time: 4 hours 10 min<o:p></o:p></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">The secret to a roast chicken with crispy skin and tender meat? Salting the chicken and letting it sit for at least a few hours. <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;"><b>Ingredients:</b></span><span style="font-family: TimesNewRomanPSMT;"> 1 4-to 4 1/2-pound chicken<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">4 large fresh sage leaves plus 2 teaspoons chopped fresh sage, divided<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">3 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme, divided<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">3 fresh rosemary sprigs plus 1 tablespoon chopped fresh rosemary, divided<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">2 1/4 teaspoons coarse kosher salt<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Nonstick vegetable oil spray<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">3 2 1/2-inch-diameter golden beets, peeled, cut into 3/4-inch wedges<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">4 teaspoons extra-virgin olive oil, divided<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1 pound parsnips, peeled, quartered lengthwise, cut crosswise into 1 1/2-inch pieces<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">8 to 10 ounces Jerusalem artichokes (also called sunchokes), scrubbed, halved lengthwise, cut crosswise into 1-inch pieces<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1 cup lager or pale ale<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;"><b>Preparation:</b></span><span style="font-family: TimesNewRomanPSMT;"> Tuck wing tips under chicken. Starting at neck opening, gently loosen skin from breast of chicken. Slide 2 sage leaves, 1 thyme sprig, and 1 rosemary sprig under skin of each chicken breast half. Sprinkle 1/4 teaspoon coarse salt inside chicken cavity and insert 1 thyme sprig and 1 rosemary sprig into cavity. Sprinkle outside of chicken all over with 2 teaspoons coarse salt. Place chicken, breast side up, on plate. Let stand uncovered at room temperature 2 hours or cover and chill overnight. <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;"><b>Position</b></span><span style="font-family: TimesNewRomanPSMT;"> oven rack in lower third of oven; preheat to 450°F. Coat large rimmed baking sheet with nonstick spray. Place chicken in center of prepared sheet. Place beets in medium bowl. Add 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat. Place parsnips and Jerusalem artichokes in another medium bowl. Add remaining 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat. Arrange all vegetables around chicken on sheet. Roast chicken and vegetables 20 minutes. Reduce heat to 375°F. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and vegetables are tender, turning vegetables occasionally, about 50 minutes longer. <o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRYzzl_2BNfsMosOCsJ72mHlr0xrtYwkNzXRC4uxA9zjEMHitHgegMp7hzsOQr4_5bn2f7DxfMXPMqC7LvnX8vvEoFwEp_IkePuI10vspu_qWkj52HG70VD22XGpamLhA1DMmBVPRpFUm/s1600/IMG_4622.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRYzzl_2BNfsMosOCsJ72mHlr0xrtYwkNzXRC4uxA9zjEMHitHgegMp7hzsOQr4_5bn2f7DxfMXPMqC7LvnX8vvEoFwEp_IkePuI10vspu_qWkj52HG70VD22XGpamLhA1DMmBVPRpFUm/s640/IMG_4622.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shannon roasted tomatoes and garlic, then pureed and froze the sauce. A great way to preserve heirloom and slicing tomatoes! Photo by Shannon Gilbert.</td></tr>
</tbody></table><span style="font-family: TimesNewRomanPSMT;"><b>Using tongs</b></span><span style="font-family: TimesNewRomanPSMT;">, tilt chicken to allow juices to drain from main cavity onto baking sheet. Transfer chicken to platter. Arrange vegetables around chicken. Place baking sheet over 2 burners. Add beer to baking sheet and boil until pan juices are slightly reduced, scraping up browned bits, 3 to 4 minutes. Season juices to taste with salt and pepper. Transfer juices to small pitcher. Serve chicken and vegetables, passing pan juices alongside.</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: TimesNewRomanPSMT;"><br />
</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;"><b>Also in the box</b></span><span style="font-family: TimesNewRomanPSMT;"> is Cylindrical Beets and a Red Kuri “kubocha type” winter Squash from Yonder Farm. The apples are from Filaree Fruit. The <b>Fruit Share</b></span><span style="font-family: TimesNewRomanPSMT;"> gets extra apples, pluots and more Concord Pears. I'll hand write the variety of apples when I find out! <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">All the Best! ~~Shannon p.s.: parsnips (never before in this CSA), will be in your box next week!!!<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-73733895822665018582011-09-29T17:33:00.000-07:002011-10-05T16:49:24.914-07:00Week 21: Pine Stump Farm<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiiyWHGSkbjCvAB2yHBvCd4zwfbhh0ghnIBqufdW6p08IeZve_WP3JyrhAmTc8Klk0yMuAiViwlZ9lBteWhMwYqSXoTj70FaGb1WMjqibHSJuYvZJ6EiwxKhV8GB90RhQIBmYumEI3jhU/s1600/IMG_3197.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiiyWHGSkbjCvAB2yHBvCd4zwfbhh0ghnIBqufdW6p08IeZve_WP3JyrhAmTc8Klk0yMuAiViwlZ9lBteWhMwYqSXoTj70FaGb1WMjqibHSJuYvZJ6EiwxKhV8GB90RhQIBmYumEI3jhU/s640/IMG_3197.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carey Hunter leads her milking goats from pasture to their evening pen at Pine Stump Farm.</td></tr>
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">It's a Beautiful rainy Monday morning here at 8<sup>th</sup> Street Greens. The weather is finally matching the time of season. The smell of dampened sage and dust is lovely. My kids are so cute in their rain coats. The salad has really slowed its growth. The lettuce misses the longer days of sunlight. I planted extra for the fall season but it still isn't enough. The quail ate my last planting of greens. There's some little stubs re-growing, but it's sparse. Those little buggers! We are cutting the salad for the stores and restaurant orders only, yet again going light on the little plants. However, the field is abundant with chard, kale, and the bok choy family of greens. Providing the CSA with stir-fry greens instead of salad gives the plants time to grow for next week, in the hopes of putting it in your box once more. Also, we must not be hard on us harvesters. When we are “scrounging for greens” it stretches into a very long morning and can feel tough on the knees and backs. <o:p></o:p><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0932f2ZXzA-QjuyXCrdKmC4D3_xBcCPu1YiyAJjwgFWTIFKwTFTwJ18JKGAVEZVHAZ_0E3NH_9q0hTILhWT7dvUrLAJgF_QH4MkTY83qxxn-cqXW5af-tYwvBRCc_JOKHlGdxV5IqXKn/s1600/IMG_3221.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0932f2ZXzA-QjuyXCrdKmC4D3_xBcCPu1YiyAJjwgFWTIFKwTFTwJ18JKGAVEZVHAZ_0E3NH_9q0hTILhWT7dvUrLAJgF_QH4MkTY83qxxn-cqXW5af-tYwvBRCc_JOKHlGdxV5IqXKn/s640/IMG_3221.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This lucky doe got to keep her glamorous horns.</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><i>Thanks to all the harvesters</i></b><span style="font-style: normal; font-weight: normal;"> this year. We've gone through several crews this year, due to their own life schedules they come and go. But they've all been wonderful folks with strong bodies and good smiles and a love of healthy clean food! I've survived training, and training again, and training again. I think it makes the business less economically sustainable and gives me stress from uncertainty, but at least we're staying reliable. A Big Thank-You to Heather! She wins The Stead-fast Harvester Award of 2011. She's been here, without fail, every Wednesday morning by 6 am or so, since early May. And thanks to all the box-packers, who so intelligently work the “rubiks cube” that is packing, every Thursday morning. They figure out my lists, I ask how I can help, then they get it done and then I go zooming off on deliveries – to Tonasket then Mazama, yee hah! There's actually only ever one packer, plus me, but yes, we've been through a few this year because of college and stuff.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxOJrb6DnVsIAJ-1qRXzLaaotEdS9wNW44mDWPxw4okrzRG8ykwQ8FF03BWNhZvbBPjkGQ_4dKB6I3easycS9reqPaN89sKtlfj-4YI-t3vgg3u5A6D7ggEPPhv2yxHzjv3DR8d3SwbuA/s1600/IMG_3394.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxOJrb6DnVsIAJ-1qRXzLaaotEdS9wNW44mDWPxw4okrzRG8ykwQ8FF03BWNhZvbBPjkGQ_4dKB6I3easycS9reqPaN89sKtlfj-4YI-t3vgg3u5A6D7ggEPPhv2yxHzjv3DR8d3SwbuA/s640/IMG_3394.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carey noticed this doeling kneeling too much, and promptly trimmed it's hooves to make the goat more comfortable.</td></tr>
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So, I tried to find Eggplant but didn't find any farmers with enough so you get tomatoes one more time. I'll be planting lots of eggplant next year. Along with many other crops. Summer squash, even! I miss growing all the pretty food. Eggplant makes such an amazing flower and fruit. It is Truly Captivating in its appearance. </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2eOYF13Ln7xYftije9B1R1v45O5mqgkcJup5K6q-cSEu2SHJgqkD5muXrQJjjLLW9JEvxavZm5iDzDK0kwPObMRGNS9PonvLPqffB1dlodQsVppxHTYIJp5LULwWJWr6xRd2HjBJ5kQ-/s1600/IMG_4597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2eOYF13Ln7xYftije9B1R1v45O5mqgkcJup5K6q-cSEu2SHJgqkD5muXrQJjjLLW9JEvxavZm5iDzDK0kwPObMRGNS9PonvLPqffB1dlodQsVppxHTYIJp5LULwWJWr6xRd2HjBJ5kQ-/s640/IMG_4597.JPG" width="640" /></a></div><br />
<b>This week's box</b><span style="font-weight: normal;">: braising greens (rinsed 3 times) and garlic from 8<sup>th</sup> Street Greens; carrots, #2 tomatoes and sweet peppers from Yonder Farm; and Dapple Dandies from Bartella's Orchard. </span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>Fruit Share:</b><span style="font-weight: normal;"> extra Dapple Dandies, Concord pears from Bunny Laine and Canadice Sweet Grapes from Bunny Laine. The cheese this week is from Pine Stump Farm. <o:p></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;">This week's chesese from Pine Stump Farm: Aged Gouda.</td></tr>
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</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">I've sure been enjoying my kale bunch. It sits as a bouquet, on the kitchen counter in a canning jar of water, all perked up and crisp. I use a few leaves as needed in a fry of potatoes, leftover rice, or bowl of soup. It's quite convenient and watches sentinel over our good health.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjh0vr-e3gRhDhVWzpbaJ05He-G5I_3xZaxim0bPihnet2fUiJ00SIpc10aRE9y08i2fM4rwUdU6d8lxFebtg04jU5Mi3N_DAxwS5w6gJcZ-22bsObdc2p14Q5T-odLz563za5ALGvgKAy/s1600/IMG_3363.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjh0vr-e3gRhDhVWzpbaJ05He-G5I_3xZaxim0bPihnet2fUiJ00SIpc10aRE9y08i2fM4rwUdU6d8lxFebtg04jU5Mi3N_DAxwS5w6gJcZ-22bsObdc2p14Q5T-odLz563za5ALGvgKAy/s640/IMG_3363.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pine Stump's herd is a mix of many different breeds of goats. </td></tr>
</tbody></table>Phoebe, the photographer for the blogspot, went on a tour of Carey and Albert's farm (Pine Stump). She took photos of and visited with the goats who give the milk to make the cheese. So if you wanna see cute pictures of cute goaties, check it out! <span style="font-family: TimesNewRomanPSMT;"> </span>And a “thank-you so much!” goes out to CSA shareholders Kathy and Parker for hosting a sweet and savory dinner for myself, Chuck and Samantha (also shareholders) and Phoebe. Parker chef-ed up a delicious meal from his and Kathy's ½ share produce CSA box and Chuck's full share box with fruit and cheese. Phoebe took photos. Kathy made a delicious pear and apple tart. I was wishing I had brought crackers from the Okanogan Bakery for the black pepper and garlic chevre. Then we would have had a 100% local meal, the wine was even from Lost River. I'm hoping the blog will help enlist CSA members for the 2012 season, as they'll be able to see the radiant food on display via the pictures.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEU7qYdx6ZGXJhQZJ5pQXWW0nsLoGCexdULmaVd9m4Zq9UtbRpjWehvn2IpdfywybDWLy3VhqcbjTCz1dIMXIG9twOPHYDRPHMe37mC-A8dYVQYvinO05Wd8NAnLlZQ2Y0j4wtFUo3PU9/s1600/IMG_3269.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEU7qYdx6ZGXJhQZJ5pQXWW0nsLoGCexdULmaVd9m4Zq9UtbRpjWehvn2IpdfywybDWLy3VhqcbjTCz1dIMXIG9twOPHYDRPHMe37mC-A8dYVQYvinO05Wd8NAnLlZQ2Y0j4wtFUo3PU9/s640/IMG_3269.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This goat gets her evening meal after working so hard to give us cheese. She eats fresh hay made by Albert, Carey's husband, under the farm's namesake trees.</td></tr>
</tbody></table><i>Well, folks, I hope you're all doing well. </i><span style="font-style: normal;">The pumpkins are looking good and Watershine says the Red Kuri squash will be ripe for next week's box. AND, you might just get beets one more time! :)</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><i>Best ~~shannon <o:p></o:p></i></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOlJzmCMZwER8pWtYyRpIuXcCHMqtKKmz5VZDsuHZ2P7tLeCrU9zBl7cnRITozo31KO28A0rzIQ-L7aB5QzOWEcsYRBxqyIaskrqKjAmQ3WQjT8qQwwpIU0PAI2q4r61dkC5N66bgMZ4o/s1600/IMG_3489.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOlJzmCMZwER8pWtYyRpIuXcCHMqtKKmz5VZDsuHZ2P7tLeCrU9zBl7cnRITozo31KO28A0rzIQ-L7aB5QzOWEcsYRBxqyIaskrqKjAmQ3WQjT8qQwwpIU0PAI2q4r61dkC5N66bgMZ4o/s640/IMG_3489.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carey is not only a goat herder and cheese-maker, but she also teaches therapeautic horseback riding classes. She is standing in front of some artwork that is built into the side of her home.</td></tr>
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</div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-5727926014761295112011-09-24T13:22:00.000-07:002011-09-24T13:22:55.619-07:00Week 20: Fete your Farmer!This week, CSA members Kathy Larsen and Parker Parsons generously hosted a dinner party for Shannon, our wonderful and hardworking farmer. Below are photos and descriptions of the delicious meal Parker prepared with the food from this week's CSA produce. Friends Chuck and Sam (also CSA members) came to lend a hand and the fruit and cheese from their full share box. We are so grateful for Shannon, and the opportunity to celebrate her good work and good food.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQnuziSIOQ3ZUktTHu7cvcfo7WorgUOG070qWPnCTfafcT7kKL6sc0Xwl6hDbcg4GaQt19dKMthWS4LYzMVDYu9CaxGmlGkldc6NLEiPiuS6p4Fgc4VkCzem1C33ocb98U61MO0MTnnNB/s1600/IMG_3683.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQnuziSIOQ3ZUktTHu7cvcfo7WorgUOG070qWPnCTfafcT7kKL6sc0Xwl6hDbcg4GaQt19dKMthWS4LYzMVDYu9CaxGmlGkldc6NLEiPiuS6p4Fgc4VkCzem1C33ocb98U61MO0MTnnNB/s640/IMG_3683.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Shannon points out Okanogan on the Washington State map, where all of the bounty on the table was grown. (See newsletter at the bottom of this post for list of this week's produce).</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2_eQnwDx1sEfZE8Az0SCIGKM7VbLBChFdywx2jgZ_1BJHC9xJCdrxbyNnwWaaMwz2MynrGGAUeTmf82nIrv3OUm4HEpa1JFjkSu0XjTvxu_LNl2mthIqsgDGePxaTuk0YhzTDePg2bde/s1600/IMG_3645.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2_eQnwDx1sEfZE8Az0SCIGKM7VbLBChFdywx2jgZ_1BJHC9xJCdrxbyNnwWaaMwz2MynrGGAUeTmf82nIrv3OUm4HEpa1JFjkSu0XjTvxu_LNl2mthIqsgDGePxaTuk0YhzTDePg2bde/s640/IMG_3645.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Leeks from 8th Street Greens are chopped up in preparation for a sauteed leek, cilantro, and sour cream sauce.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6Ut6pp7rHI6zHSH2pW9BQPEz7B4qXEgya61CuJJvxaNxf6chYr8xgOgAR5kmrOEKQJyB2jkPAgNwLm4JHxGnjHJ4yxTzkL9-SJb00nbWrghisTHvRfYyi7G72m5364Ek3cTb6NM3lNPS/s1600/IMG_3604.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6Ut6pp7rHI6zHSH2pW9BQPEz7B4qXEgya61CuJJvxaNxf6chYr8xgOgAR5kmrOEKQJyB2jkPAgNwLm4JHxGnjHJ4yxTzkL9-SJb00nbWrghisTHvRfYyi7G72m5364Ek3cTb6NM3lNPS/s640/IMG_3604.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Parker made a rich salad with corn from Yonder Farm, onions, lentils, and morel mushrooms that he and Kathy foraged themselves.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">The cold salad of the night was a corn, peach, tomato, pepper, and onion salsa with a habañero sauce that was to die for! I will try to pry the recipe off Parker for you all.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrcKL69EiUSNFgRT94THpb6wrQz7mDiOB43mIzwDWhOWTXhZVJz-BK3UaUBEG7i0qhntj1iPuVC08nJykxUb6UBRjixZVBwDqIMIn_gKdgvmAzZGea7GSAEjo5yzf7nguAicsnwi7GZbU/s1600/IMG_3723.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrcKL69EiUSNFgRT94THpb6wrQz7mDiOB43mIzwDWhOWTXhZVJz-BK3UaUBEG7i0qhntj1iPuVC08nJykxUb6UBRjixZVBwDqIMIn_gKdgvmAzZGea7GSAEjo5yzf7nguAicsnwi7GZbU/s640/IMG_3723.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Simple roasted Viking potatoes with Sunny Pine's chevre was the perfect dish for an evening on the cusp of fall.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Shannon enjoys the mild evening with good food, good friends, and good wine.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Kathy made a rustic tart with Cortland apples and pears, and of course, whip cream. </span></td></tr>
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</div><div class="separator" style="clear: both; text-align: center;">NEWSLETTER:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><!--StartFragment--> </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Hello everybody!<span style="mso-spacerun: yes;"> </span><b>This weeks box</b></span><span style="font-family: TimesNewRomanPSMT;"> marks the seasonal change into fall. . .<span style="mso-spacerun: yes;"> </span>potatoes, kale, and leeks.<span style="mso-spacerun: yes;"> </span>Included is some delicious sweet corn from Yonder Farm.<span style="mso-spacerun: yes;"> </span>I'm so thankful she offered it to us and that it's so tasty with potatoes.<span style="mso-spacerun: yes;"> </span>I can taste the blend already:<span style="mso-spacerun: yes;"> </span>steamed and smashed potatoes, a bit of chopped kale that you add at the end, creamy leeks sauteed in there, spicy peppers chopped to tiny bits and a sprinkle of cilantro at the end.<span style="mso-spacerun: yes;"> </span>If you've got remnant sweet pepper from last week, throw that in there too.<span style="mso-spacerun: yes;"> </span>Especially<span style="mso-spacerun: yes;"> </span>red peppers for their beauty which compliments the green kale.<span style="mso-spacerun: yes;"> </span>Any sliced steak, mushrooms or some hamburger in the fridge?<span style="mso-spacerun: yes;"> </span>Yum!<span style="mso-spacerun: yes;"> </span>Dinner!!!<span style="mso-spacerun: yes;"> </span>And good lunch the next day, too!<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">The leeks, kale (or mizuna – good with fish and stir-fries), serrano and super chile peppers, and cilantro is all from 8<sup>th</sup> Street Greens.<span style="mso-spacerun: yes;"> </span>The huge Viking Potato (it's possible you'll only get one) is from Bunny Laine.<span style="mso-spacerun: yes;"> </span>The other purple potatoes are from Sky's Field.<span style="mso-spacerun: yes;"> </span>I hope they cook similarly. The Bartlett Pears are from Bunny Laine.<span style="mso-spacerun: yes;"> </span><b>Fruit Share:</b></span><span style="font-family: TimesNewRomanPSMT;"><span style="mso-spacerun: yes;"> </span>Sun Jewel Melon (thin, edible peel like cucumbers) from Yonder Farm, extra pears, Cortland Apples “the salad apple” cuz doesn't brown easily, from Filaree Fruit and a German Stripe Heirloom Tomato from 8<sup>th</sup> Street (I claimed fruit status for tomatoes this week :)) <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">I'm curious what will turn up in next week's box.<span style="mso-spacerun: yes;"> </span>We're hoping for eggplant, tomatoes one more time, carrots, pluots and salad.<span style="mso-spacerun: yes;"> </span>There's only 3 more weeks of our CSA so I wanna make sure to get all the crops represented!<span style="mso-spacerun: yes;"> </span>We're so thankful for the extended summer we've had!<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Times-Roman;"><b>Happy Fall Equinox</b></span><span style="font-family: Times-Roman;">!!!</span><span style="font-family: TimesNewRomanPSMT;"> </span><span style="font-family: Times-Roman;"><b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;"><b>Salsa Mexicana<o:p></o:p></b></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Bon Appétit<span style="mso-spacerun: yes;"> </span>| May 2003 <o:p></o:p></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">yield: Makes about 2 cups<b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Variations of this fresh tomato-based salsa show up on restaurant tables all over Mexico, where it is called pico de gallo.<b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;"><b>Ingredients:<span style="mso-spacerun: yes;"> </span></b></span><span style="font-family: TimesNewRomanPSMT;">1 1/4 pounds plum (or cherry or any) tomatoes, cut in half (or quartered or chopped)<b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1/3 cup chopped red onion (or cipollini or walla walla)<b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">3 tablespoons fresh lime juice<b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">2 serrano chiles, coarsely chopped<b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1 teaspoon salt<b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Pinch of freshly ground black pepper<b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1 cup (loosely packed) coarsely chopped fresh cilantro<b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;"><b>Preparation:<span style="mso-spacerun: yes;"> </span></b></span><span style="font-family: TimesNewRomanPSMT;">Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, chiles, salt, and pepper. Blend until smooth. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) <b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">The serrano peppers are dark green, some going to red,<span style="mso-spacerun: yes;"> </span>and smooth.<span style="mso-spacerun: yes;"> </span>The super chile are yellow, some going to orange and red.<span style="mso-spacerun: yes;"> </span>The super chiles are spicier than serranos.<b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">The leeks have been growing since March.<span style="mso-spacerun: yes;"> </span>It's my first time with a farm who grows leeks. . . a learning experience that went pretty well.<span style="mso-spacerun: yes;"> </span>Some are small so we put 2 in your box.<span style="mso-spacerun: yes;"> </span>Most of them sized up well, however the succession, still growing, is still small and we won't do a late succession next year.<span style="mso-spacerun: yes;"> </span>But you will get baby leeks in your box in a couple weeks!<span style="mso-spacerun: yes;"> </span>We love farm class!<span style="mso-spacerun: yes;"> </span>Best<span style="mso-spacerun: yes;"> </span>~~shannon<span style="mso-spacerun: yes;"> </span><b><o:p></o:p></b></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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</div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-38843541228756788532011-09-15T17:51:00.000-07:002011-09-24T11:49:18.877-07:00Week 19: Salsa Time<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b>8<sup>th</sup> Street Greens<o:p></o:p></b></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b>422-1620</b><span style="font-weight: normal;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">846 8<sup>th</sup> Ave S.<o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">Okanogan, WA 98840<b><o:p></o:p></b></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lmokUhx6TW1MnO1gtVIUBIqbRLxf1LAcjuqgkLOWlYOOe6_GbNZiDy_x9g1HhyP3a3SuuEqaDFueJoaceNH7OKBot535hsaZP1gY0lv8QhjFNGKoXrfFL7ufrgHvWXxEQQsdC2prt9-J/s1600/IMG_3058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lmokUhx6TW1MnO1gtVIUBIqbRLxf1LAcjuqgkLOWlYOOe6_GbNZiDy_x9g1HhyP3a3SuuEqaDFueJoaceNH7OKBot535hsaZP1gY0lv8QhjFNGKoXrfFL7ufrgHvWXxEQQsdC2prt9-J/s640/IMG_3058.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These peppers at Yonder Farm stayed warm in the spring months under these hoops, which were covered by cloth. Now they are big and juicy because of their early advantage.</td></tr>
</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Hey there CSA folks! I've included my address in the header again which makes it easier for shareholders to get their 3<sup>rd</sup> payments in the mail! :) Thanks to those who have paid, sorry I haven't yet deposited the checks. We've been very busy harvesting, still weeding, packing boxes, looking for workers for the fall (darn that school thing!), swimming before the season is gone, and preserving food like mad! Last year I didn't preserve much but this year we are into it again! So far we've dried nectarines, strawberries and grapes. We freeze most of our cull strawberries, about a gallon a week. We sell about 3-5 gallons a week. So, 1/3-1/5 of our picked crop is cull. That's typical for organic farms. Many organic farms plant more than necessary just to meet the pest's demand and still have some good food for the people's demand! With our frozen strawberries I'm hoping to make jam this November once the busy time calms down. We also make lots of smoothies and juice and popsicles. I've frozen spinach, beets, peas, blueberries, blackberries, raspberries, peaches and green beans. Now, I'm trying to get salsa done. </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclEHziLxnsa8wjPoZbJM4HW5gZUUq0H8eM2hITBt7aG8JitPg-Nx7sSkl2Eh1yaArN9Xz5OoT7ZaSDMx1yFF6_eZ6J9iq1Mnf0DYqX2Y5assoE0vpsLMjIODe4SnNqM9tEYVOD1immpml/s1600/IMG_3116.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclEHziLxnsa8wjPoZbJM4HW5gZUUq0H8eM2hITBt7aG8JitPg-Nx7sSkl2Eh1yaArN9Xz5OoT7ZaSDMx1yFF6_eZ6J9iq1Mnf0DYqX2Y5assoE0vpsLMjIODe4SnNqM9tEYVOD1immpml/s640/IMG_3116.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chris happily hauls a box of peppers back to Yonder Farm's new Agriculture building.</td></tr>
</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">We've not canned salsa for several years and last winter we missed it. One thing i've been doing is making a big batch of salsa on the week-end, keeping a quart or so in the fridge, the family eats a quart or so right away:), and then freezing a quart or 2. Frozen salsa works out all right. This year i'm using tupperware type things instead of zip bags (for salsa). I share all of this with you in the spirit of inspiration!!! <br />
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<tr><td class="tr-caption" style="text-align: center;">Fresh produce turns into.... <br />
(photo by Shannon Gilbert)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4DfoyhHvPh-eA45hIqcThLL3dAfkSq93oTGq__fr2g-DYxHyM84RTBwDvHSjFqgd3QejpScTpGZF03jPLSXm-Qq3N3Y6kvYMCr96Bdq4s7UViyEaG2ycRe3VAOZKYLlXG-aokgfYh5cz/s1600/IMG_4487.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4DfoyhHvPh-eA45hIqcThLL3dAfkSq93oTGq__fr2g-DYxHyM84RTBwDvHSjFqgd3QejpScTpGZF03jPLSXm-Qq3N3Y6kvYMCr96Bdq4s7UViyEaG2ycRe3VAOZKYLlXG-aokgfYh5cz/s640/IMG_4487.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...delicious salsa! (Salsa and photo by Shannon Gilbert)</td></tr>
</tbody></table>Yonder Farm currently has canner and paste tomatoes (#2s, no open wounds) by the box, 20-22 lbs, for 1.00/lb! I will get it for you and drop it off with your CSA box for a $3.00 communication/hauling charge. Just call! I can also deliver onions, garlic, cilantro, basil, peppers, etc.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiQOSwU7_586gMiKTSSgEAOXpie_AmannhvHx26JRukSMffmrqrg4IRxJdoBqqAyzvgak6fbn2Ixq1rwg4K2uxY3hE2aEJwKAw5iNsGzC-bqqkwJ6k6TlcCZ-5Q1Y5ccg5tkCb7V1R23E/s1600/IMG_4530.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiQOSwU7_586gMiKTSSgEAOXpie_AmannhvHx26JRukSMffmrqrg4IRxJdoBqqAyzvgak6fbn2Ixq1rwg4K2uxY3hE2aEJwKAw5iNsGzC-bqqkwJ6k6TlcCZ-5Q1Y5ccg5tkCb7V1R23E/s640/IMG_4530.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Shannon Gilbert</td></tr>
</tbody></table><b>This week's box:</b><span style="font-weight: normal;"> 2 lbs. of Suncrest Peaches from Filaree Fruit. The grade is a blend of #2s and small fancies. He saved them for us from last week's picking, which he could have sold out of to other stores and CSAs on the west side. There's a 1200 member CSA out of Olympia called Helsing Junction CSA. They buy a lot of fruit through the Okanogan Producers Marketing Association. There's no fruit in their standard produce box, fruit is only available as an option, which is typical. But we live here in fruit country! ½ lb. Sweet Peppers, ½ lb. Green beans and a Cippollini Onion from Yonder Farm. I love the Cippollinis. You can make braids with them to help them store all winter. And a small bunch of chard and ½ pint of cherry tomatoes from 8<sup>th</sup> Street Greens. We'll get salad into the boxes again next week. 4 boxes left after this one! The Fruit Share gets: extra Suncrests, Jupiter donut peaches, Santa Rosa plums and some strawberries. All repeats, but the last of peaches and plums. Next week we'll probably get some Bartlett pears.</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-weight: normal;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVEfkL1vlImMef7bfWrrPn78TtRxb1m9QY7TM-qW2iArI1DrHuvADPDfMMG9mfRvLiMD8gOxfn5OMw3JdEJsC1LNzBMLhBzozphx09Rf7wVBta1XrUxmGNJDQczWefvoWrvVFgYxy5n01/s1600/IMG_3151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVEfkL1vlImMef7bfWrrPn78TtRxb1m9QY7TM-qW2iArI1DrHuvADPDfMMG9mfRvLiMD8gOxfn5OMw3JdEJsC1LNzBMLhBzozphx09Rf7wVBta1XrUxmGNJDQczWefvoWrvVFgYxy5n01/s640/IMG_3151.jpg" width="426" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">Sauteed Swiss Chard with Onions<o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">Gourmet, November 2007<o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">by Gina Marie Miraglia Eriquez<o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">(You'll need to ½ this recipe cuz I gave you small bunches of chard.)<o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Italians are crazy for dark leafy greens of all kinds, and Swiss chard is a particular favorite in the fall. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Ingredients: 3 pound green Swiss chard (about 2 large bunches) <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">2 tablespoons olive oil<b><o:p></o:p></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">2 tablespoons unsalted butter <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">2 medium onions, halved lengthwise and thinly sliced<b><o:p></o:p></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">2 garlic cloves, finely chopped<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Preparation: Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips. <b><o:p></o:p></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl. <b><o:p></o:p></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">· Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.<b><o:p></o:p></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">· Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.<b><o:p></o:p></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Such beautiful produce makes a farmer's hands rough.</td></tr>
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</div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com1tag:blogger.com,1999:blog-8275122842167716804.post-33212722132568151902011-09-10T15:33:00.000-07:002011-09-10T15:33:59.658-07:00Week 18: Stupendous Celery Stalks!<!--StartFragment--> <br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Hello CSA folks!<span style="mso-spacerun: yes;"> </span>Hope Labor Day weekend treated you all well.<span style="mso-spacerun: yes;"> </span>I spend Monday working, as lots of laborers do.<span style="mso-spacerun: yes;"> </span>My family went to Conconully for the day, to play, whilst I get things done.<span style="mso-spacerun: yes;"> </span>And what did I do at 8<sup>th</sup> Street?<span style="mso-spacerun: yes;"> </span>Harvested celery!!!<span style="mso-spacerun: yes;"> </span><o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="mso-spacerun: yes;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Boxes lie ready to receive celery in a well-mulched row.<br />
Photo by Shannon Gilbert</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>This week</b><span style="font-weight: normal;"> I share my celery experiment with you!<span style="mso-spacerun: yes;"> </span>We lost about 1/3-1/2 of the transplants while they were tiny.<span style="mso-spacerun: yes;"> </span>Probable reasons for the loss:<span style="mso-spacerun: yes;"> </span>buried in the weeds, rotted stems, we couldn't find it while weeding and accidentally pulled it, poor root system at transplant but we planted it anyway (always hopeful, folks!), or a bird or slug munched it.<span style="mso-spacerun: yes;"> </span>But the surviving celery grew most excellently and the success drives me to plant a lot of celery next year!<span style="mso-spacerun: yes;"> </span>With landscape cloth as mulch for less weeding!<span style="mso-spacerun: yes;"> </span>There were lots of pests this year:<span style="mso-spacerun: yes;"> </span>earwigs, grasshoppers, slugs and others.<span style="mso-spacerun: yes;"> </span>They like the celery habitat.<span style="mso-spacerun: yes;"> </span>I rinsed the crop but you need to wash it.<span style="mso-spacerun: yes;"> </span>I planted enough for you to each get one, and have extra for special orders and ourselves, however, with the losses we don't have a lot.<span style="mso-spacerun: yes;"> </span>So, we cut them in half and you each get half of one in your box. Some grew big and heavy, others grew smaller.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-weight: normal;"><span style="mso-spacerun: yes;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrl2-r13yZbw3iaQiIOpd6knFnRgILYg15HHB0EaAqkRLNlX7GS9tyQ7_GaAhPEPGzsv49Jh9CYiI6q-GRDiT5IzV-_o8Z5B06RUWsVqw4hi-sMPmga5JJJw5Tgs9e2mqgM31BPQhym6Nq/s1600/IMG_4428.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrl2-r13yZbw3iaQiIOpd6knFnRgILYg15HHB0EaAqkRLNlX7GS9tyQ7_GaAhPEPGzsv49Jh9CYiI6q-GRDiT5IzV-_o8Z5B06RUWsVqw4hi-sMPmga5JJJw5Tgs9e2mqgM31BPQhym6Nq/s640/IMG_4428.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Celery flowers are beautiful enough to be put in a bouquet.<br />
Photo by Shannon Gilbert</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">I made chicken soup the other day and trialed the celery.<span style="mso-spacerun: yes;"> </span>The stalks are sweet, stronger than we're used to from the store, and crunchy and juicy.<span style="mso-spacerun: yes;"> </span>The leaves are pungent and bitter.<span style="mso-spacerun: yes;"> </span>However, a friend got some of this celery and said she made delicious pesto with it.<span style="mso-spacerun: yes;"> </span>One of the celery varieties reminds us of parsley.<span style="mso-spacerun: yes;"> </span>It is dark green and grew differently, making several smaller stalks and clumps of side shoots out the base of it, like miniature celery bunches.<span style="mso-spacerun: yes;"> </span>The other variety is yellower, smaller and without side clumps. I DO have about 7 more to harvest so call if you'd like to order a couple for storage, either in the fridge or the freezer.<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAzvFBK5So_fzrjFOF38u68Xo9b2MAbZ8coAq8CksRaUx_EtZBhAa0IlroMiotdMeZYOmVdj3zoGW0ptSPW4pkO1JeNjsYqNZXvbK1rCOLBoTnynjBUvC-Y8N0MW9G7sTFSZR2MlcUBT-/s1600/IMG_4439.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAzvFBK5So_fzrjFOF38u68Xo9b2MAbZ8coAq8CksRaUx_EtZBhAa0IlroMiotdMeZYOmVdj3zoGW0ptSPW4pkO1JeNjsYqNZXvbK1rCOLBoTnynjBUvC-Y8N0MW9G7sTFSZR2MlcUBT-/s640/IMG_4439.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shannon leans a giant celery plant.<br />
Photo by Shannon Gilbert</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">“Food historians” tell us that celery was first developed and cultivated for the king of Persia around 2000 BC.<span style="mso-spacerun: yes;"> </span>Revered in ancient times as rare and highly medicinal, celery now piles high in the supermarket and is a staple.<span style="mso-spacerun: yes;"> </span>Despite celery's common appearance, it is not easy to grow.<span style="mso-spacerun: yes;"> </span>Its special soil and water requirements can prove challenging.<span style="mso-spacerun: yes;"> </span>However, proper growing conditions and a fresh local source can yield celery superior in taste and texture to conventionally grown celery.<span style="mso-spacerun: yes;"> </span>Celery is 94% h2o, but does contain vitamins A, C, B-complex and E with a host of minerals.<span style="mso-spacerun: yes;"> </span>As might be expected from its texture, it is also high in fiber.<span style="mso-spacerun: yes;"> </span>Supposedly, chewing celery uses more calories than the calories obtained from the vegetable itself!<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xD6UEPty2iDZXs1cmMizY1GDbnQaX-Ve-ZijZrfYZdES5uR1ZbckUfYvQdJ-HLAfNx8YXG2mpbNBAw5-d3Wb8WB24XeZT0EEqBEpUzZvGX72mSB-Px-4AHHynVlD1CeZtQW6n9Q8EDTD/s1600/IMG_4442.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xD6UEPty2iDZXs1cmMizY1GDbnQaX-Ve-ZijZrfYZdES5uR1ZbckUfYvQdJ-HLAfNx8YXG2mpbNBAw5-d3Wb8WB24XeZT0EEqBEpUzZvGX72mSB-Px-4AHHynVlD1CeZtQW6n9Q8EDTD/s640/IMG_4442.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A neatly sliced celery stalk.<br />
Photo by Shannon Gilbert</td></tr>
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</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">STORAGE TIPS:<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>*refrigerate asap</b><span style="font-weight: normal;"> or will go limp.<span style="mso-spacerun: yes;"> </span>Wrap in damp towel or in plastic bag and store in drawer up to 2 weeks.<span style="mso-spacerun: yes;"> </span>Retain maximum crispness by storing stems upright in a container with an inch of water.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">*for long-term storage celery can be frozen.<span style="mso-spacerun: yes;"> </span>Slice, then spread on cookie sheet and place into the freezer.<span style="mso-spacerun: yes;"> </span>When frozen, pack them into an airtight container or bag and return to freezer.<span style="mso-spacerun: yes;"> </span>Celery pieces will be soft when thawed and best used in soups and stews.<span style="mso-spacerun: yes;"> </span>*celery leaves can also be dried.”<span style="mso-spacerun: yes;"> </span>…from <u>Asparagus to Zucchini<o:p></o:p></u></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><u><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhop8BujKo7yWp9OQBEm1B2rioH8p4Qw6Dk-VflwKimkQpQ_qULHfneomOkMgtQY6uu4RUpvrWoDQgqplEDkKdbEdfiSmvUUpmYRi0A7tbz7xserARzFiBiXhJao8MYv8yjNaqxgXyuWS87/s1600/IMG_4416.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhop8BujKo7yWp9OQBEm1B2rioH8p4Qw6Dk-VflwKimkQpQ_qULHfneomOkMgtQY6uu4RUpvrWoDQgqplEDkKdbEdfiSmvUUpmYRi0A7tbz7xserARzFiBiXhJao8MYv8yjNaqxgXyuWS87/s640/IMG_4416.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A completely local, fresh, and in-season meal! Chicken noodle soup.<br />
Photo by Shannon Gilbert</td></tr>
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</u></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">I tend to think soup is for winter.<span style="mso-spacerun: yes;"> </span>But a few days ago the most delicious chicken noodle soup happened from our fridge.<span style="mso-spacerun: yes;"> </span>My eyes widened as I realized that all the ingredients were fresh and in season and that it should be made <i>this season</i><span style="font-style: normal;">. . .<span style="mso-spacerun: yes;"> </span>I heated olive oil on low-med. Did a quick infusion of dry basil and marjoram into it, then sauteed walla walla onion, celery, carrot, sweet peas, corn and garlic in the gently hot oil.<span style="mso-spacerun: yes;"> </span>Added chicken pieces from the whole roasted chicken, then ladled broth into the sautee from the bones that had boiled for hours.<span style="mso-spacerun: yes;"> </span>Lots of Celtic Sea Salt for tasty broth.<span style="mso-spacerun: yes;"> </span>Then ladled this mixture over bowls of cooked ribbon noodles.<span style="mso-spacerun: yes;"> </span>It was rich and we slurped it up.<span style="mso-spacerun: yes;"> </span>Apparently it was just the summer medicine our family needed!<span style="mso-spacerun: yes;"> </span>I've held sugar snap peas in the fridge for a month now, gradually dwindling the 4 pounds as we appreciate them in food concoctions or eating them whole.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">In the box:<span style="mso-spacerun: yes;"> </span>1/3 pound herb salad (enjoy the basil cuz the cool nights change its quality!), 1 heirloom tomato from Yonder Farm (Brandywine, deep red) or one (German Stripe, orange-red-yellow) from 8<sup>th</sup> Street Greens.<span style="mso-spacerun: yes;"> </span>A melon (Petite Gris “little grey,” French Charentais or Orange Honeydew) from Art Heinemann, certified organic fields, in Tonasket. The cherry tomatoes are from 8<sup>th</sup> Street and the Weddles (Black Cherry, deep red),<span style="mso-spacerun: yes;"> </span>cert. Organic,<span style="mso-spacerun: yes;"> </span>in Tonasket.<span style="mso-spacerun: yes;"> </span>Those who did not get potatoes last week get the Ozettes this week, and those who didn't get the cherry tomatoes have them now.<span style="mso-spacerun: yes;"> </span>The garlic is German White, a milder but tasty garlic,<span style="mso-spacerun: yes;"> </span>from 8<sup>th</sup> St. <span style="mso-spacerun: yes;"> </span>The cukes are a bonus from 8<sup>th</sup> Street.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="mso-spacerun: yes;"><br />
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Fruit Share:<span style="mso-spacerun: yes;"> </span>Santa Rosa plums (Bartella), a pint of late season raspberries (Bunny Laine) and Jupiter Donut Peaches (Bartella).<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="mso-spacerun: yes;"> </span>Best<span style="mso-spacerun: yes;"> </span>~~shannon<b><o:p></o:p></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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</div><!--EndFragment-->8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-8945554889076918652011-09-01T17:51:00.000-07:002011-09-10T15:36:56.395-07:00Week 17: Indian Summer<div class="separator" style="clear: both; text-align: center;"></div><br />
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Heyo! Here it is September 1<sup>st</sup> and here we are with our 17<sup>th</sup> box! Well, 2 of us are moving, but last week we got 2 new sign-ups! New folks: please visit the blogspot for our Intro to the CSA letter, the first of each season. The main point of it is: please return boxes! <b>Everybody</b><span style="font-weight: normal;">: we are out of the medium size green boxes!!! Where have they gone? I bought 500 of them ($77.) 2 months ago and they're gone! </span><b>Please return all little and medium green boxes to me!</b><span style="font-weight: normal;"> Thanks! So many of you are awesome about returning all the boxes, thank you! Also, </span><b>cheese folks, please return the ThermaFreeze coolers.</b><span style="font-weight: normal;"> They are re-usable. If it's punctured, I will notice and quit using it or cut out the bad spot. Thanks to those of you who have been returning them.</span><br />
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<b>This week's box: </b><span style="font-weight: normal;">looks super yummy in my mind's eye: 1/3 pound original blend salad from 8<sup>th</sup> Street, some of you get cherry tomatoes (Bing Cherry, Black Cherry and Sun Golds) from 8<sup>th</sup> Street and some of you get Ozette Potatoes from Sky's Field. Next week, we'll reverse who gets potatoes and tomatoes. The carrots and Walla Walla onions are from Yonder Farm. The sweet corn is from Bunny Laine. The Santa Rosa plums are from Bartella's Orchard, #2s, certified organic.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cheese share gets Larkhaven Farm's "Grate Tomme," an amazing grated hard cheese.</td></tr>
</tbody></table></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><b>Fruit Share:</b><span style="font-weight: normal;"> 2 lbs of Santa Rosa Plums, 2 lbs of Summer Red summer apples from Filaree Fruit and a melon from Art Heinemann who's fields are in Tonasket, certified organic. I've heard the legend of his melon crop for years but have never eaten any. Looking forward to receiving them this Wednesday, it'll be a surprise to see which varieties he provides. Hoping to get 50 melons from him for everybody next week. The weather's about to cool, though. The melon crops are not fond of cooler nights. But we're all planning on an Indian Summer, yes?!</span><b> </b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6-FS-U40jGqjal-nOxAGkvFej3SHfqrQkz0hvdXzwU-R-sPCHOHl9ATnc-5vxX2lBrEyoMZpnBAx11EIsA7hQWViVvRDp0UJD3tBS9gdtEmCnvI2ccwHEfc0h3E3Fd6w8BzxrHOZBAJ9/s1600/IMG_2487.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6-FS-U40jGqjal-nOxAGkvFej3SHfqrQkz0hvdXzwU-R-sPCHOHl9ATnc-5vxX2lBrEyoMZpnBAx11EIsA7hQWViVvRDp0UJD3tBS9gdtEmCnvI2ccwHEfc0h3E3Fd6w8BzxrHOZBAJ9/s640/IMG_2487.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Traditional Native American 'three sisters' crop: corn, beans, and squash.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXetPgxJZcv8PEagvdX40A-deu7lyW1pxZn2jfoeGfHZW6ZQLHO8Y_U_0geFseSqvwpo336i61Tl0QohhxGueaRSlRLMQCOc2qWUjV2I4EFlFbN2j-H_8q5sh8mTM3b2nJlV7y-gzqNR6/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXetPgxJZcv8PEagvdX40A-deu7lyW1pxZn2jfoeGfHZW6ZQLHO8Y_U_0geFseSqvwpo336i61Tl0QohhxGueaRSlRLMQCOc2qWUjV2I4EFlFbN2j-H_8q5sh8mTM3b2nJlV7y-gzqNR6/s640/photo.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gorgeous yellow squash flowers! Photo by Painted Sky Warrior</td></tr>
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</b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Speaking of an Indian Summer, our friend Sky has planted a beautiful field of the traditional Native American 3 sisters crop. . . corn, beans and squash. Maize, for drying, storage and grinding, will be forming its gorgeous colors soon, as I've been watching their tassels dance in the breeze. Painted Sky Warrior planted Painted Mountain corn and Mandan Bride corn. He also planted Garbanzo, Adzuki, Pinto and Black Turtle Beans, from the four corners area of the Southwest. The field is bordered by winter squash plants. </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Garbanzo beans!</td></tr>
</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">The north part of the field houses delicious potatoes: All-Blue, All-Red and Ozette. The Ozette are a slow-food seed-save crop. The Makah people of Western Washington had the potato land in their territory about 200 years ago and they loved it and preserved its seed in their gardens each year since. I told Sky about the Ozette seed being more readily available now, as Slow-Food International had encouraged it's widespread preservation, and Sky found some to plant from Dave's Potato Seed in Washington. I'm so excited to eat some! Michael Pilarski has been growing them in small quantities, but never enough to put in the CSA. Now we get to! </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijz03L0q_GjPBe75T_gUdm0YhmUpQQ4WMneMJpiEG5nHn6Gv5p27lmTU7JZWoHxsuWRjL3xWU8SSoix8ZAQm7gXu_-BbQxGL_8hOxFR6S4y0Y6yvgTKDHekuXApt3i0N_OPPAvaBe8KBsH/s1600/IMG_2515.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijz03L0q_GjPBe75T_gUdm0YhmUpQQ4WMneMJpiEG5nHn6Gv5p27lmTU7JZWoHxsuWRjL3xWU8SSoix8ZAQm7gXu_-BbQxGL_8hOxFR6S4y0Y6yvgTKDHekuXApt3i0N_OPPAvaBe8KBsH/s640/IMG_2515.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Painted Sky Warrior grows 3 varieties of potatoes and 9 different beans.</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">So, I'm glad Sky presented the opportunity for me to loan field space to a beginner farmer. He's built the soil up nicely, using all organic amendments and peat from Bonaparte and fish emulsion for the nitrogen-demanding corn and beans. He's also mulched the potatoes with hay from Albert Roberts. So, I didn't have to cover-crop and water, and he's had the opportunity to experiment and learn about growing his own crops! And thanks to Jim and Sherry, 8<sup>th</sup> Street Green's neighbors, for the use of their field for a 3<sup>rd</sup> year! <b></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Sky shows the inside of seed pods from his Purple Peruvian Potatoes. He wants his potatoes to cross polinate in order to create a new variety that will be climatized to this area.<br />
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<tr><td class="tr-caption" style="text-align: center;">Most folks snip off the flowering buds from their potato plants. If you don't, these seed pods may develop.</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">(Wow! Those green beans from Yonder Farm were amazing. We ate them pan-steamed with a little salt, then sprinkled shredded parmesan on them. Yum! I want more!)<b></b></div><table border="1" cellpadding="0" cellspacing="0" style="border-bottom: medium none; border-collapse: collapse; border-left: medium none; border-right: medium none; border-top: medium none; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-table-layout-alt: fixed;"><tbody>
<tr><td style="border-bottom: #bfbfbf 1pt solid; border-left: #bfbfbf 1pt solid; border-right: #bfbfbf 1pt solid; border-top: #bfbfbf 1pt solid; padding-bottom: 0in; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0in; width: 437.4pt;" width="437"><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">~~<span style="color: black;">A prune is a dried plum;</span> <span style="color: black;">Prunes used to be dried on the tree and in the sun like raisins, but nowadays they are dried in forced air tunnels heated by gas, this gives a more uniform product.</span> </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><span style="color: black;">~~The Japanese plum should be called the Chinese plum because the Japanese imported the fruit 200 to 300 years ago from the Chinese that had cultivated the fruit for thousands of years. The Japanese spread the fruit allover the world and so it became the Japanese plum.</span> </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><span style="color: black;">~~Plums stimulate the bowel movement. </span>Its skin contains a substance that is responsible for that effect. If you peel the fruit you won't be bothered with the well known side effects of this lovely fruit. </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><span style="color: black;">~~Plums are high in carbohydrates, low in fat and low in calories. Plums are an excellent source of vitamin A, calcium, magnesium, iron, potassium and fiber. Plums are free of sodium and cholesterol. Like all fruit plums contain a substantial amount of vitamin C.</span> </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">And here we are, school is back, the season begins to change, and so does the food. . . best! ~~sh. <span style="font-family: TimesNewRomanPSMT;"></span></div></td></tr>
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</div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-32021977928222405902011-08-23T20:23:00.000-07:002011-09-10T15:40:24.071-07:00Week 16: "Plant a little garden, eat a lot of Peaches!"<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Beans and beets!</td></tr>
</tbody></table>Hi there! This is our 16<sup>th</sup> box of the season. It's an odd combo of foods, but maybe some of you (like me) have some produce holding over, like some basil, an onion and some carrots or tomato. . .<br />
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>This week's box: </b><span style="font-weight: normal;">a full pound of green, broad and long thin beans. The length of time for cooking them works out because some are flat-ish and some are round but thin, so go ahead and let them be mixed for cooking if you want to! The beans and. . . yes, beets. . . are from Yonder Farm. Watershine says it's the nicest beets of the season, with beautiful lush tops, so enjoy! You mightn't get beets again this year! (no promises, though :)) <o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakPoIF9v0HreDyw26Tr78IEKjQkp4tQUj_EZj3UP3U6n9koSf4uRbaHp7eSomm1cAGOA4uO6uU6mxchY2ogzqDxxT_egehyBUNNMFMFeLT1IaaOzF30SdZOdzIx340i1m_NkF0VEsLItu/s1600/IMG_1687.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakPoIF9v0HreDyw26Tr78IEKjQkp4tQUj_EZj3UP3U6n9koSf4uRbaHp7eSomm1cAGOA4uO6uU6mxchY2ogzqDxxT_egehyBUNNMFMFeLT1IaaOzF30SdZOdzIx340i1m_NkF0VEsLItu/s640/IMG_1687.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">JC Kauffman, owner of Filaree Fruit, gently selects the ripest peaches.</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">BEET~~ Beta vulgaris~~ Very versatile, cooked or raw. High in nutrients, vitamins A & C, also the carotenes. If you use the beet greens, you'll also get generous portions of Vit. C, calcium, and iron. Tremendously long storing, sweet and delicious, and colorful (use as lipstick!). If you grow to enjoy beets, you are in luck. They are available much of the year. 1<sup>st</sup> baby beets of season in June, hearty throughout the season, finishing at late frost. After harvest, will retain their integrity for 3 months, or longer if stored properly. ~no need to peel, just scrub clean (trace minerals lie just below skin) <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">~grate into most any salad, cooked or raw ~cube into veggie soups or stew ~serve sliced, steamed beets at room temp., tossed in olive oil with dash of salt and pepper, or use a simple vinaigrette<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">~to bake, cut off leaves and wash roots. Bake at 350 d. for 1-2 hours or until easily pierced. Rub off skins and cut off roots. Serve whole or sliced. ~~beet chocolate cake ~young beets can be enjoyed tossed raw into a mixed green salad (we'll get you some of that next week!) ~try beet greens steamed or sauteed or in any dish calling for a mild, tender green such as spinach. STORAGE TIPS: beet greens best used fresh, as wilt quickly ~store greens wrapped in a damp cloth or in a plastic bag in a drawer of the fridge ~to maintain firmness of roots, cut off leaves and stems 1-2 inches above the root crown. Store in a plastic bag or tupperware and refrigerate in the hydrator drawer. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Perfect Red Haven peaches sit in a box, waiting to be packed. </td></tr>
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</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">FRIED BEETS 'N' CARROTS<o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><u>From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce<o:p></o:p></u></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">2 TB olive oil<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">2 tsp cumin seeds<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">2 med. Beets, quartered, sliced ¼” thick<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">2 med. Carrot, sliced ¼” thick<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">tamari sauce (or soy, braggs, shoyu)<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">beet tops, fresh spinach or chard<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Heat oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on some tamari, serve. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Variation: save the tops. When the beets and carrots are tender, add chopped greens, cover and cook until soft. Toss mixture, sprinkle with tamari, serve. Makes 2-4 servings. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><br />
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<tr><td class="tr-caption" style="text-align: center;">Peach trees glow in the early morning sun at Filaree Fruit. JC remarked that he feels like he lives in a tropical land when he picks peaches.</td></tr>
</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>Also in the box: </b><span style="font-weight: normal;">cucumbers and garlic from 8<sup>th</sup> Street Greens. The garlic is Music Pink, 1 big and one medium size. It's a nice spicy porcelain variety, not easy to peel but fun to slice the big cloves. I'm looking forward to growing very amazing garlic next year. I can feel the good crop happening already! I'm going to fertilize perfectly, water perfectly, weed most excellently and harvest at just the right moments! Ya with me? !!! The full shares also get ½ pound salad. The peaches are small fancy Red Havens from Filaree Fruit. </span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-weight: normal;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuNIeKpvv04IFUY6mD7OHMxnczoM3d9pij-oz5_yMVXMRyllvrNPsi3XYi59HpxXnaqCO4adE0dYIwiTRI7d4KrHQIrIV5CLqmey5hZGRZ-5yBJFjiZsyG9uy8g04NPLwob-en84CdOx8/s1600/IMG_1656.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuNIeKpvv04IFUY6mD7OHMxnczoM3d9pij-oz5_yMVXMRyllvrNPsi3XYi59HpxXnaqCO4adE0dYIwiTRI7d4KrHQIrIV5CLqmey5hZGRZ-5yBJFjiZsyG9uy8g04NPLwob-en84CdOx8/s640/IMG_1656.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">JC sets his organic peaches in a waiting, padded box.</td></tr>
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</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Next week's box might be plums, potatoes, carrots, salad, summer squash... and I keep hopin' for melons. This week's fruit share: extra peaches, a ½ pint of blackberries, some Santa Rosa plums (Bartella's, certified organic) and some nectarines with dimples. The dimples make them #2s (Bunny Laine, certified OG). But the dimples with my smile make me a fancy :) I bring you all your baskets of food on my birthday... it's a good job to have, and I feel grateful for this life. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Best to you ~~Shannon </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"> <o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7rIJz7wHxokKKjlO4CQqcnTv7dJmFhqGw5q7xlQWY98QKGUhH92BIpHP23rZsznUhOoWvkGJU4HK6NybO_iHTABFEhSUSzDeiBgHSK3rNWCWfdwyZGE3_ZT5mda3B4l8T_YSnLXjODts/s1600/IMG_1714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7rIJz7wHxokKKjlO4CQqcnTv7dJmFhqGw5q7xlQWY98QKGUhH92BIpHP23rZsznUhOoWvkGJU4HK6NybO_iHTABFEhSUSzDeiBgHSK3rNWCWfdwyZGE3_ZT5mda3B4l8T_YSnLXjODts/s640/IMG_1714.jpg" width="426" /></a></div><div class="MsoNormal"><br />
</div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-57986920446998285882011-08-19T12:58:00.000-07:002011-08-19T12:58:02.339-07:00Week 15:<!--StartFragment--> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrqgdKAKJbfdRmNDhKEZb4Qr-CpfOkZhpLPMIHAxI8ov4l0R-ngfDwjUesljkCol0f-k12RcoNR_hRbWVgWRRoP_6Q6Z0oPmdL0ogqUKzterPniSynWoPnmFJO0IiwDcDv68xUqLIo9iz/s1600/IMG_4279.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrqgdKAKJbfdRmNDhKEZb4Qr-CpfOkZhpLPMIHAxI8ov4l0R-ngfDwjUesljkCol0f-k12RcoNR_hRbWVgWRRoP_6Q6Z0oPmdL0ogqUKzterPniSynWoPnmFJO0IiwDcDv68xUqLIo9iz/s640/IMG_4279.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Elliot Phillips packs this week's boxes in the washing room of 8th Street Greens.</td></tr>
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Hello CSA folks!<span style="mso-spacerun: yes;"> </span>Just been out floppin' irrigation lines around, rototilling bolted greens and previously rototilled beds, prepping for yet another salad planting.<span style="mso-spacerun: yes;"> </span>Gonna plant 5 or 6 100' beds tomorrow, instead of the usual 3 or 4 beds.<span style="mso-spacerun: yes;"> </span>Each bed gets planted with 5 or 6 rows of seeds.<span style="mso-spacerun: yes;"> </span>Lettuce, herbs, mustards, spinach and Asian greens like bok choy.<span style="mso-spacerun: yes;"> </span>I'm a gonna go for 2 beds of spinach tomorrow.<span style="mso-spacerun: yes;"> </span>I'm obsessed with trying to grow spinach all season long.<span style="mso-spacerun: yes;"> </span>It's hard, because sometimes it does well in the middle of summer with high heat, or certain patches do well but not others, so I just keep on trying, using seed, giving customers spinach semi-promises I can't keep, wasting weeding time and money, you get the point.<span style="mso-spacerun: yes;"> </span>But farming is a bit of a science:<span style="mso-spacerun: yes;"> </span>observation, recording, re-do after re-do of experiments, investment in different tools for trial and error.<span style="mso-spacerun: yes;"> </span>I seem to have the strawberry thing down pretty good—getting about 3 flats a week now.<span style="mso-spacerun: yes;"> </span>Call if you want any for a party, or to preserve.<span style="mso-spacerun: yes;"> </span>They are definitely sweet things.<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">The greens are going to a wedding this week-end and we've got a special order for the farm to table dinner event at Bluebird Grain Farms in Winthrop.<span style="mso-spacerun: yes;"> </span>It's hosted by the Washington Water Project to honor Okanogan Farms.<span style="mso-spacerun: yes;"> </span>This Sunday at 5:00.<span style="mso-spacerun: yes;"> </span>Proceeds from the benefit are to enhance the project's salmon-safe work with farms in Okanogan County.<span style="mso-spacerun: yes;"> </span>It feels really good to have been contacted by a Methow caterer to provide for a Methow event.<span style="mso-spacerun: yes;"> </span>509-881-7690 if you're curious about going.<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJUW0MGKOLtRQHEFYYc1_sjW06Iueldsg3KKebm-eXsGKwJhLCLbgTxzviOlRzWC1eq1zWRxdy2qODKKJT0BfrAnfiE8B0KXfhTSl_aZaQ44q5f9KmdoafbAAF15dJO1A_Sq_-CtqOaIt/s1600/IMG_4288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJUW0MGKOLtRQHEFYYc1_sjW06Iueldsg3KKebm-eXsGKwJhLCLbgTxzviOlRzWC1eq1zWRxdy2qODKKJT0BfrAnfiE8B0KXfhTSl_aZaQ44q5f9KmdoafbAAF15dJO1A_Sq_-CtqOaIt/s640/IMG_4288.JPG" width="640" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>This week's box</b><span style="font-weight: normal;">:<span style="mso-spacerun: yes;"> </span>4 oz of just lettuce (triple rinsed), 3 bulbs of Inchelium Red Garlic! (yes, it's small for Inchy.), and 1 bag of Thai Basil – all from 8<sup>th</sup> Street.<span style="mso-spacerun: yes;"> </span>Carrots, another Walla Walla onion, and a tomato from Yonder Farm.<span style="mso-spacerun: yes;"> </span>And donut peaches from Bartella's Orchard, 3<sup>rd</sup> year transitional (almost certified organic!), they are #2s.<span style="mso-spacerun: yes;"> </span>The full shares get extra of the foods, plus a small bunch of chard.<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><br />
</b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>Fruit option</b><span style="font-weight: normal;">:<span style="mso-spacerun: yes;"> </span>2 lbs peaches, 1 pint of strawberries, 2 shells blackberries (Bunny Laine).<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-weight: normal;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0UXHtm9c7Oos5PV5vVr6YDwmHmHN3-fsNMQ77mW4kIBezMFreMogZ0HQdzRaiiKYmEsr5YuhkFFiqvyBOFhG5spKXGb2p5IPTJbah7IeD4VXtekntGIlJC5Biop8QMi5G4XFs0UsOYDO/s1600/IMG_4281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0UXHtm9c7Oos5PV5vVr6YDwmHmHN3-fsNMQ77mW4kIBezMFreMogZ0HQdzRaiiKYmEsr5YuhkFFiqvyBOFhG5spKXGb2p5IPTJbah7IeD4VXtekntGIlJC5Biop8QMi5G4XFs0UsOYDO/s640/IMG_4281.JPG" width="640" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-weight: normal;"><br />
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</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b>Tomato, Mozzarella & Thai Basil Crostini<o:p></o:p></b></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">Bon Appétit<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>June 2011<span style="mso-spacerun: yes;"> </span><o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">Makes 12 servings<o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Sesame oil and rice vinegar spin the caprese eastward. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>Ingredients</b><span style="font-weight: normal;">:<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">12 slices seven-grain or sesame bread<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1/2 garlic clove<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">2 cups halved cherry or grape tomatoes (or slabs of heirloom tomato from Yonder) <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1 small shallot (or sweet onion), minced <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1 tablespoon toasted sesame oil<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1 tablespoon unseasoned rice vinegar<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Sea salt and freshly ground black pepper<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Sliced fresh mozzarella<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Thai basil leaves<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>Preparation:<span style="mso-spacerun: yes;"> </span></b><span style="font-weight: normal;">Grill bread slices and rub with garlic clove. <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">In a bowl, combine tomatoes, shallot, sesame oil, and rice vinegar. Season with sea salt and pepper; let sit for 15 minutes. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Put sliced fresh mozzarella on toasts. Spoon tomato mixture over mozzarella and garnish with Thai basil leaves. Season with sea salt and pepper. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>Here's to Good Food!<span style="mso-spacerun: yes;"> </span>~~Shannon<o:p></o:p></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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</div><!--EndFragment--> 8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-25545430182289360742011-08-11T18:30:00.000-07:002011-08-19T07:12:30.025-07:00Week 14: Glad for Gleaners<div class="MsoNormal" style="text-align: center;">Hello everybody! Here we are in the thick of summer, high river still and the Omak Stampede this weekend. ~~Yee Hah~~ We'll start cleaning garlic this afternoon. We're still hacking away at and mowing weeds, eating lots of yummy fresh foods and enjoying the socials. </div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;">(All photos by Shannon Gilbert this week)</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdT_7bz2tOjVDtUGdwM4LeZefFHyOVdxv1owvmVCGWPrha5NDIWJ0brE0nyivDVRAS4TAQUxjkupKgW72fOlGdqc69vE3QQTqIKyzfH1MtM8-vf_8iZ9Eh-zsWxIMfp7svreaxJftWz8s/s1600/IMG_4103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdT_7bz2tOjVDtUGdwM4LeZefFHyOVdxv1owvmVCGWPrha5NDIWJ0brE0nyivDVRAS4TAQUxjkupKgW72fOlGdqc69vE3QQTqIKyzfH1MtM8-vf_8iZ9Eh-zsWxIMfp7svreaxJftWz8s/s640/IMG_4103.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lots of gleaners, hard at work! Wonderful to have volunteers!</td></tr>
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</div><div class="MsoNormal">The gleaners were just here. A big thank-you to the <a href="http://okfoodforall.blogspot.com/">Food For All program</a> of <a href="http://www.occac.com/Food.htm">Community Action</a>. The gleaner co-ordinator Sarah and some of the volunteers were here this morning to do a last harvest of lettuce before I rototill it in next Monday. They were here a few weeks ago and gleaned lots and lots of greens! It's so nice that they can take advantage of our extra food. It helps the food bank clients access fresh, local produce and helps the gardeners and farmers share their abundance without donating it to the compost and feeling wasteful of energy and perfectly good food. I read the article in the<a href="http://www.methowvalleynews.com/story.php?id=1741"> Methow Valley News</a> about <a href="http://roomone.org/programs/red-shed-produce/">The Red Shed Farm project</a> and agree with Kelleigh McMillan that when inspiring low-income folks to eat fresh farm foods we should be offering the best to them, not the culls or old stuff. That idea confirms my gratitude in accepting EBT (food stamps). I'm hoping more people take advantage of that option with 8<sup>th</sup> Street's CSA next year.<o:p></o:p></div><div class="MsoNormal"><br />
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<tr><td class="tr-caption" style="text-align: center;">Empty boxes were soon filled up with so many helping hands.</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesSybIH-m-l4RfycYLKUDUrpf69GiHDs541ESkQg1KajyM7K-BFHWjkkXJKAv1_w0lGvlraw8J4FqtgwIPbhRCO2fLmomLrgRpJXGV-EZlQOZk_iSSjmA2CxMm5D-GvucBt-Idkcwbasf/s1600/IMG_4253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesSybIH-m-l4RfycYLKUDUrpf69GiHDs541ESkQg1KajyM7K-BFHWjkkXJKAv1_w0lGvlraw8J4FqtgwIPbhRCO2fLmomLrgRpJXGV-EZlQOZk_iSSjmA2CxMm5D-GvucBt-Idkcwbasf/s640/IMG_4253.JPG" width="640" /></a></div><br />
</div><div class="MsoNormal"><b>This week's box: </b><span style="font-weight: normal;">is a bit of a repeat, not at all what I had planned for this week, but we'll appreciate it anyway! A smaller bag of original greens and Marketmore slicing cucumbers from 8<sup>th</sup> Street; red beets, summer squash and a walla walla onion from Yonder Farm; blueberries (what! Blueberries!?) from Bob and Loreen Stout (I picked them early one morning and couldn't help but share with you! Enjoy! I've given you a blend of the 3 types he has). The apricots are from Filaree Fruit. About 4 weeks ago I told J.C. I wanted the Rival apricots for the CSA so here they finally are! We get mostly rivals, which have the strong pink blush, and a bit of Perfection and Goldrich in there as well. I usually only put apricots in the boxes once per season, but this year just isn't the same as others, what can I say! Who wants things the same, anyway. . .</span></div><div class="MsoNormal"><span style="font-weight: normal;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bob Stout tends his blueberries, one of the biggest jobs being to keep the birds off the fruit! The owls help, as well as shiny ribbons, cannon shots and his pellet gun.</span></td></tr>
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</b></div><div class="MsoNormal"><b>Next Week: </b><span style="font-weight: normal;">carrots and peaches! I know, I already said that last week. . . (and maybe green beans!)</span><b><o:p></o:p></b></div><div class="MsoNormal"><b>Fruit option: </b><span style="font-weight: normal;">Early Red Haven peaches, extra apricots and a full pint of blueberries!</span><b><o:p></o:p></b></div><div class="MsoNormal"><b>The cheese: T</b><span style="font-weight: normal;">his week is from <a href="http://www.pinestumpfarms.com/">Pine Stump Farm</a>. Carey said it would be either her gouda or her mozzarella. Their website, which you can link from the sidebar on the right, lists food and wine pairings for the different cheeses she makes.</span><b><o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We grilled up some T-Bones from Oberg Brothers this past week-end-- yum! My man Caleb sliced up some beats (1/8-1/4” thick) and threw those on the grill as well. Those were super good, they sweetened and were delicious with a little piece of Larkhaven's feta. Also, I halved some apricots, drizzled balsamic vinegar on them, and grilled those as well. Delicious! Summer squash and sweet onions are also good on the grill! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Fun trip up to <a href="http://www.estherbricques.com/estherbricques.com/Home.html">Esther Briques winery</a> this past week-end. Our friend, co-farmer, photographer Phoebe Webb got her short film into the <a href="http://www.tumbleweedfilmfest.com/index.html">TumbleWeed Film Festival</a>. So, we all traipsed on up there to view it and sample the local wine. In case you haven't caught on yet, Phoebe made 8<sup>th</sup> Street Green's blogspot and takes the artful photos for us. Her film, “You Might Need It Some Day,” captured the beauty of her Grandmother's old stuff that she'd been packrat-ing for 50 years. The dresses billowed on the clothes line, the hand saws myriad were propped on the garage door and filmed, the hats-a-plenty were modeled by her grandma and mom, the old piano plunked the sound-trak. It's fun, that after viewing 10 films, only a few repeat in my head, and Phoebe's is one of those! It must of sounded in my heart and made an impact in my mind, the beauty of young recording elder and the beauty of old well-made stuff! You might need it some day, whether a good ol' tractor like Phoebe photographed at my place last week or a pretty dress to wear to the local winery! Thanks to Phoebe for her dedication to the blogspot! All the Best! And remember to eat yer beets!!! ~~shannon</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuGAdspz74r6zCnmDmsWgYP3oyLrkg03IE5RTzguRYEZB-5Ruqg6JyT7wz8MC-VjDqptLvu6NS1cDwbOMEATviuUChW8IZZT0RokezllqZfioEy0_MisVNY460ZLiY-je92iNEhh-mQcf/s1600/IMG_9729.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuGAdspz74r6zCnmDmsWgYP3oyLrkg03IE5RTzguRYEZB-5Ruqg6JyT7wz8MC-VjDqptLvu6NS1cDwbOMEATviuUChW8IZZT0RokezllqZfioEy0_MisVNY460ZLiY-je92iNEhh-mQcf/s640/IMG_9729.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photographer Phoebe Webb loves pea blossoms and her generous friend Shannon!</td></tr>
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</div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com1tag:blogger.com,1999:blog-8275122842167716804.post-15533926420940284482011-08-03T18:49:00.000-07:002011-08-19T12:58:18.628-07:00Week 13: Summer is Here!<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDuW2sqEV1MHew6BeLtED9imfsooV7S5nyFd7_QS1196SwMnuVyMhEPyW2v8Z_p70NS_efVMj6oWhyhU-4Li-oKASP8AqfiinfDx6fyGIDxN2K9cKQrI9L4CEU7GN38N_IQEL20tjwbVH/s1600/sunflower+tractor.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDuW2sqEV1MHew6BeLtED9imfsooV7S5nyFd7_QS1196SwMnuVyMhEPyW2v8Z_p70NS_efVMj6oWhyhU-4Li-oKASP8AqfiinfDx6fyGIDxN2K9cKQrI9L4CEU7GN38N_IQEL20tjwbVH/s640/sunflower+tractor.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer is finally here on 8th Street Greens!</td></tr>
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><b>This week's box:</b><span style="font-weight: normal;"> Herb Salad and basil or cilantro, whichever you did not get last week, from 8<sup>th</sup> Street. If you got cilantro this week, you get a cucumber (either a classic slicer or an asian variety), some from Yonder some from 8<sup>th</sup> Street. If you got basil this week, you'll have summer squash in your box, from Yonder Farm. Also from Yonder: sugar snap peas, hopefully filled out and sweet. Truly the last of them:) and a tomato. The apricots are “Perfections.”</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8fSc9zhcmGJ8uRgSpIEo4f9PaCPC11W64LiAJntV43ADo72vKDgL6rK7eOjAWvGxiSWREokfo4u6CavLYt6mW9hqJTCmrWljHXbQseEAqgXFGrjOdPjr4vlIKbTMxOE9PjoBo2TslODg/s1600/IMG_4207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8fSc9zhcmGJ8uRgSpIEo4f9PaCPC11W64LiAJntV43ADo72vKDgL6rK7eOjAWvGxiSWREokfo4u6CavLYt6mW9hqJTCmrWljHXbQseEAqgXFGrjOdPjr4vlIKbTMxOE9PjoBo2TslODg/s640/IMG_4207.jpg" width="640" /></a></div><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Cucumber and cilantro are delicious together in nori rolls or fresh spring rolls. It's a great idea to make a batch of wraps before the work week, then eat them for a couple of days. A cool, refreshing summer snack, full of nutrients but light on the belly. Put some pickled ginger, wasabi, and soy sauce on it and you've got electrolytes!<br />
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Summer squash is delicious lightly sauteed in butter or olive oil, with basil added at the end and maybe a little salt and freshly sauteed garlic (leave the cloves whole or chop it) and some balsamic vinegar. Use it as a side dish or to top pasta, along with some raw tomato.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIGEKlnYiFLKJD3ehTJBJPpwyZF-LcI76klJRXm7PF6gnw8CTBHqS9zs6dbe6VQ9TLhhtl2_P0OhyNe23wpNoTRjQVAKhTpDtLYyBf30lMBHL1QQb_GkMmFRJoO4YCCTKlBWJXST4MUGt/s1600/IMG_4209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIGEKlnYiFLKJD3ehTJBJPpwyZF-LcI76klJRXm7PF6gnw8CTBHqS9zs6dbe6VQ9TLhhtl2_P0OhyNe23wpNoTRjQVAKhTpDtLYyBf30lMBHL1QQb_GkMmFRJoO4YCCTKlBWJXST4MUGt/s640/IMG_4209.JPG" width="480" /></a></div><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><b>The fruit share gets:</b><span style="font-weight: normal;"> 2 lb of apricots (“Perfection” We're calling the grade 1 1/2s, because they're not quite as nice as fancies but not as blemished as #2s. Watershine, the OPMA representative who does the marketing, networking, taking of orders for all the OPMA growers, said these apricots have some russet and blemishes.) They taste like perfection but aren't A+ perfect:) The 2 lbs of peaches are Early Red Haven from Filaree Fruit. We'll <i>all</i></span> have peaches in our box next week! The strawberries are from 8<sup>th</sup> Street. I guess berries are about done at Bunny Laine. . . bye bye my blueberry loves. Glad I have some of you in the freezer! My family has been living off ½ flat of blueberries per week—they sure do take care of us! Next year, I'd be happy to get any of you extra blueberries each week. And Bunny Laine would be happier to bring me <i>several</i><span style="font-style: normal;"> flats a week! Blueberries are just right, but so are succulent peaches!</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><span style="font-style: normal;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18ny5o93Wz1l4MIJKUDpLdCZsWUK8YYDQTXy6eOUMrOkDy0SQpeH5X2Xn1Sn_SO1PK89d1FNbvRXwD-6sztcqFMpt_S51f9dab6xNje4fVKRAW7TI-3DmSPH0BNGdzhicNh7k74RVv7Tp/s1600/IMG_9597.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18ny5o93Wz1l4MIJKUDpLdCZsWUK8YYDQTXy6eOUMrOkDy0SQpeH5X2Xn1Sn_SO1PK89d1FNbvRXwD-6sztcqFMpt_S51f9dab6xNje4fVKRAW7TI-3DmSPH0BNGdzhicNh7k74RVv7Tp/s640/IMG_9597.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Elliot Phillips weeds a bed of strawberries at 8th Street Greens.</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">If anyone wants a box or more of Early Red Haven peaches for canning, drying or bulk fresh eating, call or email me by next Monday. Prices vary for fancies, small fancies, #2s, or canners. Red Havens are cling-pit. The semi-cling “freestone” are the Suncrests, which won't be until early September this year.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi35BYmQUKjt9vTgo_YzfWSPEUtS-k_qZrVUXEp1VVCdTFF6Net1vtecShf-IbqxPnZsb8JWV0pLwH0J87DaA18fevA2e2_ojOFySWHPf1xAgpuJrNd0aiW-1i_0ejXwmMgYvNHCuQs-RZ/s1600/IMG_9623.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi35BYmQUKjt9vTgo_YzfWSPEUtS-k_qZrVUXEp1VVCdTFF6Net1vtecShf-IbqxPnZsb8JWV0pLwH0J87DaA18fevA2e2_ojOFySWHPf1xAgpuJrNd0aiW-1i_0ejXwmMgYvNHCuQs-RZ/s640/IMG_9623.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The drying shed filled to the brim with garlic.</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">The garlic is all in the drying shed. We'll start cleaning it next week. I just rototilled a lot of ground yesterday, prepping for more salad successions (only 2 more for the season!) and for cover crop. We planted lots of greens and herbs this morning and are doing an 80 pound greens harvest tomorrow! </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SkZ3WY7yw9uHaM9KTmbWE-VTGCf8O45awhHTy6_KXCWKeHKMeCfkwDuLI7CRYVWtP2RVUsFe34mEFKt14YuAjfVTALfHTUpQejdSZwrtma5gyFfiT7gbJHc4sFs7M1aFHPEgerdtEr-l/s1600/IMG_9727.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SkZ3WY7yw9uHaM9KTmbWE-VTGCf8O45awhHTy6_KXCWKeHKMeCfkwDuLI7CRYVWtP2RVUsFe34mEFKt14YuAjfVTALfHTUpQejdSZwrtma5gyFfiT7gbJHc4sFs7M1aFHPEgerdtEr-l/s640/IMG_9727.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shannon keeps her seeds organized and safe from the rain and sun in a file box. Genius!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq5MafZiJ_NXdWlUIFmdGtoYoqp4gtWyN4ccOwJDnro1EfjpahNwu_eJekjRVh4oFqReNoF7wOIYkvse-mVN2YlTcgWgYCKNPRCQb5ldYvdRr6J-FOAcUM1TSHvGuGdxI2V8KbWxHPcGRX/s1600/IMG_9717.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq5MafZiJ_NXdWlUIFmdGtoYoqp4gtWyN4ccOwJDnro1EfjpahNwu_eJekjRVh4oFqReNoF7wOIYkvse-mVN2YlTcgWgYCKNPRCQb5ldYvdRr6J-FOAcUM1TSHvGuGdxI2V8KbWxHPcGRX/s640/IMG_9717.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shannon spreads nitrogen-rich fertilizer by hand onto a long bed.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QkhQU-w9cEy7ZiRmwTZ4paEM967ICLzwnxtq-mk3-EQv-bj4rPGgru1GX11ocpfd9Jc7sbTn4c0HUmA6esJiE9eBQyccxT89-fYSP3Flfj9JdW47IQnHjCu4u1aLPvhVa9DmY-cDrzLB/s1600/IMG_9767.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QkhQU-w9cEy7ZiRmwTZ4paEM967ICLzwnxtq-mk3-EQv-bj4rPGgru1GX11ocpfd9Jc7sbTn4c0HUmA6esJiE9eBQyccxT89-fYSP3Flfj9JdW47IQnHjCu4u1aLPvhVa9DmY-cDrzLB/s640/IMG_9767.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shannon skillfully seeds a bed with yet another succession of salad greens.</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Looking forward to making pesto soon. We'll have lots of basil starting next week. If any of you would like to order a pound or two, call me. I'll try to figure out a recipe for pesto that uses a 1 lb of basil ratio. A pound of basil looks like a gallon of milk, regarding size of bag. When making pesto, we just always improvise the ingredients into the food processor. . . oh yah! I made a yummy strawberry/raw ginger/fennel bulb smoothie yesterday, with ice cubes, rice milk, a dash of lime and agave nectar. Yum! Try it, you might like it!!! It's so worth it to motivate and follow through on one's food ideas, with all this delicious seasonal food at our foot tips---root tips---finger tips.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Best to you all! ~~shannon</div><div class="MsoNormal"><br />
</div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-37015711348579177762011-07-27T19:23:00.000-07:002011-07-29T12:35:36.617-07:00Week 12: First tomatoes of the season!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEqmdR282nv_czA2YLXzgd5BJrjLNOiLhpJVAcDACtWwLW1lHwOW-pbtdjbqDE0A8G4R-kOumsz0QUKiFzJ-0Miz9AZ2RBY32V6m5QiImyM119KNGYRuki6g5jphgzXA-vUAKLECC5Toa/s1600/IMG_4170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEqmdR282nv_czA2YLXzgd5BJrjLNOiLhpJVAcDACtWwLW1lHwOW-pbtdjbqDE0A8G4R-kOumsz0QUKiFzJ-0Miz9AZ2RBY32V6m5QiImyM119KNGYRuki6g5jphgzXA-vUAKLECC5Toa/s640/IMG_4170.JPG" width="640" /></a></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><div style="text-align: auto;"><b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span> </b></div></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>This week's box</b><span style="font-weight: normal;">: 1 med or 2 small fennel bulb, 2 fresh garlic bulbs and a little bag of basil or cilantro – all from 8<sup>th</sup> Street. The beet bunch, slicing tomato and walla walla onion is all from Yonder Farm. The PF Flyer peaches, an early variety and the first of J.C.'s peach crop, are all from Filaree Fruit. Normally the Okanogan is well into peach harvest by now, but judging by how packed Omak Lake was yesterday, we just finally got a heat wave. Although, now it's thunder and pouring out. . .! </span><b>Fruit Option</b><span style="font-weight: normal;">: a pint (2 shells) of blueberries from Bunny Laine – those big, fat sweet berries have been so refreshing. After being in the sun for several hours, I sit for paperwork and shove handfuls into my mouth, then get full fruit belly, don't need any other food for a while, and praise the beauty of blueberries! A pint of strawberries from 8<sup>th</sup> Street, and 2 lbs. of peaches from Filaree Fruit.<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6k7eURh-n7r5qkB8kpuLmbt7pRlTpt1Iu9HTU_whJumK4C9E-VtQ1Ni4vcfA0_yciEk1mE6NccAD-jKR0z95iUxlh7nXD7eJwJcjjwPhVJV_5pzP0PQWwQJr74xR0hJif81_lWMDxn27/s1600/IMG_9304.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6k7eURh-n7r5qkB8kpuLmbt7pRlTpt1Iu9HTU_whJumK4C9E-VtQ1Ni4vcfA0_yciEk1mE6NccAD-jKR0z95iUxlh7nXD7eJwJcjjwPhVJV_5pzP0PQWwQJr74xR0hJif81_lWMDxn27/s640/IMG_9304.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chris Deveraux polishes a perfect slicing tomato at Yonder Farm.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVgtIvaZ_KorHtcoarPHk2LsqjZrQKLIxmdVuqP29_yvzLcXfVe5xHXCz5HZ_RpNWR60Q4mRPGGEMVKDdPsfJKBw_WfjYps28-or90l192tUYgzVlg5drmlAu2gAQ0TyiBukyCxUx-8o6/s1600/IMG_9327.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVgtIvaZ_KorHtcoarPHk2LsqjZrQKLIxmdVuqP29_yvzLcXfVe5xHXCz5HZ_RpNWR60Q4mRPGGEMVKDdPsfJKBw_WfjYps28-or90l192tUYgzVlg5drmlAu2gAQ0TyiBukyCxUx-8o6/s640/IMG_9327.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A new (old style) wheel hoe rests outside one of four greenhouses full of ripening tomatoes at Yonder Farm. </td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-weight: normal;"></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">A moment we've been waiting for. . . fennel bulb! ! ! Hah! It's actually been a nice fennel bulb season, with less heat and more time to absorb water. Fennel is usually a fall crop, like Chinese Cabbage, but we grow them in the spring around here. By this time of year, it's typically been harvested because of bolting. It still hasn't grown like I see in the stores, but it sure tastes good. My kids love its sweet, refreshing, licorice flavor!<o:p></o:p><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfxv7hw4eXYOHAOMf9-CtkIP66Yse44JwFPZhJUUPs74ibXFSfPHRoLSOtAzJ2iQOxWke5nid9RLCQu1DOhOESjuSHUeuPBvbrAKz4TiQeg0ubB64TrVD1TJTkW3MUCmM5hI3q1X3z5cj/s1600/IMG_4173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfxv7hw4eXYOHAOMf9-CtkIP66Yse44JwFPZhJUUPs74ibXFSfPHRoLSOtAzJ2iQOxWke5nid9RLCQu1DOhOESjuSHUeuPBvbrAKz4TiQeg0ubB64TrVD1TJTkW3MUCmM5hI3q1X3z5cj/s640/IMG_4173.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fennel bulbs!</td></tr>
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</div><div align="center" class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><u>Carrot, Fennel, and Orange Soup<o:p></o:p></u></b></div><div align="center" class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><i>Gourmet</i><span style="font-style: normal;"> April 1996 <o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"> yield: Makes about 8 cups<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Ingredients</b><span style="font-weight: normal;">: <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 med. fennel bulb, stalks trimmed flush with bulb, bulb sliced thin crosswise<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tablespoons unsalted butter</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 1/2 pounds carrots, sliced thin (about 4 cups)<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 garlic clove, sliced thin</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 cups water<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon salt, or to taste</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/3 cup fresh orange juice</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 cup sour cream<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Garnish: 1 tablespoon fresh chervil leaves or fennel fronds<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Preparation: <o:p></o:p></b></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a blender purée mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan. Heat soup, stirring, just until heated through (do not let boil).<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serve soup garnished with chervil leaves or fennel fronds.<o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">(Scroll down for Chicken and Fennel Salad Sandwich)</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8_KFD_i4uSvVbd_4eLXSiqP6pcLrNfyj6HPF9LzH4LS7Z8EDRMF2bFkeHKCsASOR4fBYXWuCQkQjGlurXIfYZiPkBA46L5qB-lFviryI4ITSDUR-AD51xODKjbCxBYA739FXIVkqsVKc/s1600/IMG_9266.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8_KFD_i4uSvVbd_4eLXSiqP6pcLrNfyj6HPF9LzH4LS7Z8EDRMF2bFkeHKCsASOR4fBYXWuCQkQjGlurXIfYZiPkBA46L5qB-lFviryI4ITSDUR-AD51xODKjbCxBYA739FXIVkqsVKc/s640/IMG_9266.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chris Deveraux cheerfully cleans Walla Walla onions on Yonder Farm.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDioF7niUtb5SnpJSYCWFMCUIWxFYhng3oXJDyn06OLG2i_SRU6__xGFmH955icLjs0IOyp4E1j-J2Y0V9Z8V1IB3xYbk41sQS3K-ClYpuoOU2TTIKb3cdr_fN_0mM-7DRwK7r4MHOmWu/s1600/IMG_9282.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDioF7niUtb5SnpJSYCWFMCUIWxFYhng3oXJDyn06OLG2i_SRU6__xGFmH955icLjs0IOyp4E1j-J2Y0V9Z8V1IB3xYbk41sQS3K-ClYpuoOU2TTIKb3cdr_fN_0mM-7DRwK7r4MHOmWu/s640/IMG_9282.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Walla Walla onions from Yonder Farm.</td></tr>
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">We're finally getting caught up with the weeds here at 8<sup>th</sup> Street Greens. Thanks to all the weeding crew for their stamina and willingness to get it done! I liked the little boombox blasting classics out in the field. A fun change contrasting the modern-era of ipods. I quit farming for 3 years, and upon re-entering the farm-worker world, discovered that ipods had become the norm! There's a new view when observing helper friends out in the paths between crop beds: wires hanging out their ears, ipod on hip or in pocket, and little conversation. It took some adjustment for me, I confess, and I must talk louder when orchestrating, and then next time, they have just one wire hanging out one ear. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">It's a brave new world but we still got fennel bulb! And worker-friends we appreciate! <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Thanks everybody! ~~shannon<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UhUeRNpS3xNiNUF5iAF6hvs2UIPAeopOwxTtB5NCDtsDb5nseG2Yl-XsjFnYMzqwg1qZ0P-TGDb0SAW1AZ4-tclusPyjj8UOvFgrNm2XoDYk4G77zHzKmm7-hf2SPN38Yz_zcYYMJNAq/s1600/IMG_9334.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UhUeRNpS3xNiNUF5iAF6hvs2UIPAeopOwxTtB5NCDtsDb5nseG2Yl-XsjFnYMzqwg1qZ0P-TGDb0SAW1AZ4-tclusPyjj8UOvFgrNm2XoDYk4G77zHzKmm7-hf2SPN38Yz_zcYYMJNAq/s640/IMG_9334.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato vines climb towards the trellised sky in a Yonder Farm greenhouse. </td></tr>
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</u></b></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b><u>Chicken and Fennel Salad Sandwiches</u></b><span style="font-weight: normal;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i>Gourmet</i><span style="font-style: normal;"> June 2006 <o:p></o:p></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">by Maggie Ruggiero<o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">yield: Makes 12 servings active time: 45 min total time: 2 3/4 hr<o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>Ingredients: </b><span style="font-weight: normal;">For the chickens: <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">3 whole chickens<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">4 teaspoons salt<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">3/4 teaspoon black pepper<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1/2 stick (1/4 cup) unsalted butter, softened<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">For the dressing and sandwiches: <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1 1/4 cups mayonnaise<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1/2 cup plain yogurt<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1 teaspoon finely grated fresh lemon zest<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1/4 cup fresh lemon juice<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1 1/2 teaspoons fennel seeds, toasted and cooled, then lightly crushed<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1 1/2 teaspoons salt<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1 teaspoon black pepper<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">1 cup chopped fresh basil<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">3cups chopped fennel bulb (sometimes called anise; from 2 to 3 medium bulbs, stalks discarded)<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">12 rolls or buns<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b>Preparation: </b><span style="font-weight: normal;">Roast chickens:<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Put oven rack in middle position and preheat oven to 425°F. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Make dressing and assemble sandwiches:<o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Serve chicken salad in rolls or your favorite bread. <o:p></o:p></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Cooks' note:<o:p></o:p></div><div class="MsoNormal">Chicken salad, without basil, can be made 1 day ahead and chilled, covered. Stir in basil before serving.<o:p></o:p></div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-20926713261870872932011-07-21T15:26:00.000-07:002011-07-24T12:48:41.818-07:00Week 11: The Okanogan Bakery<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnJrAQrPZTYAnVFGlbxW2cvXMpu12T9PFqb7JSSdMBZQ_bRTX8CsYxiKrlg28dOQHvlFqk9gneRP2VsnrtI4lFretPqTATny4wooUKzpSrGORG1ipjkDR1MltwoKUmSg4OFcjM6hh-o4q/s1600/IMG_9097.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnJrAQrPZTYAnVFGlbxW2cvXMpu12T9PFqb7JSSdMBZQ_bRTX8CsYxiKrlg28dOQHvlFqk9gneRP2VsnrtI4lFretPqTATny4wooUKzpSrGORG1ipjkDR1MltwoKUmSg4OFcjM6hh-o4q/s640/IMG_9097.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thomas and Joelle load up the Okanogan Bakery bicycle with fresh loaves of bread.</td></tr>
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</span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;">Hello everybody! Here we are with our 11<sup>th</sup> box, almost half way through the CSA season! I just rototilled more old greens into the soil, prepping for a few more successions of salad plantings. The bees and beneficial insects love the nectar of the mustards and bok choys. I consider the bolted/flowering food crops as an insectary, attracting the beneficials. It feels good to clean up the fields and to break down the tall plants which allows the sprinklers to reach the other plants rather than them being blocked, but it's also sad to see happy bees getting food in the bright beautiful flowers and then my monster tractor comes along, trampling it all away. But there are succession plots of bolted greens going into flower, and the insects will find them!</span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qctiPZHT5orInq3gtmAkkO-2TsATebLDLVXT3n7FdVtxfUQnvdYg34SEZ-_ONLP2xA8A8LKAmptQoM9-A5U2henhl9fgjpqN48rxN3G3U7Fppq30K7L5NLC2Tq-9Hm0qo2TfDENnp1V4/s1600/IMG_9030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qctiPZHT5orInq3gtmAkkO-2TsATebLDLVXT3n7FdVtxfUQnvdYg34SEZ-_ONLP2xA8A8LKAmptQoM9-A5U2henhl9fgjpqN48rxN3G3U7Fppq30K7L5NLC2Tq-9Hm0qo2TfDENnp1V4/s640/IMG_9030.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh loaves of bread from the Okanogan Bakery sit cooling on a rack.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdDYV2GN8FN0aLjdxPt5O5pDsypJlpR21YnGHrZGwWKHcrZYWjQovdqf0vOFC4VUA3HYpogVIC8B-6OqWHP-9pxyhdvPoe_p_RfIe4GNirWtSnuazFODqBxaDgNMkVtOKTefL7-OfA2cx/s1600/IMG_9046.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdDYV2GN8FN0aLjdxPt5O5pDsypJlpR21YnGHrZGwWKHcrZYWjQovdqf0vOFC4VUA3HYpogVIC8B-6OqWHP-9pxyhdvPoe_p_RfIe4GNirWtSnuazFODqBxaDgNMkVtOKTefL7-OfA2cx/s640/IMG_9046.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Joelle adds eggs to her chocolate chip cookie dough.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_QX8DeP8225glnsQAt_hD-cSNmmLyn5IFLFdsqQBAfyz4sjfITP2Pxh5w2lkuTDWQyJemLvF6AvJ7eKc4huOiw_0vA7lwPUjaWj5Dv-d7BkEDrRmVSBljqjNOk-GQxt96uUohldR52Pp/s1600/IMG_4138.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_QX8DeP8225glnsQAt_hD-cSNmmLyn5IFLFdsqQBAfyz4sjfITP2Pxh5w2lkuTDWQyJemLvF6AvJ7eKc4huOiw_0vA7lwPUjaWj5Dv-d7BkEDrRmVSBljqjNOk-GQxt96uUohldR52Pp/s640/IMG_4138.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Full share box (photo by Shannon Gilbert)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7fGirHFGgm9iLaK9Xv7u-LiYszQXHOIBHMweoxIk_xMJfoTVdwtZKHfJivPxwikWl5vI7PVxI3TFk3VJE1SLQYssfToZ2t3qriRRtsBdsXFN8eX9cXPiPTvWVp6o1dTHwkhEBj5IPd5C/s1600/IMG_4146.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7fGirHFGgm9iLaK9Xv7u-LiYszQXHOIBHMweoxIk_xMJfoTVdwtZKHfJivPxwikWl5vI7PVxI3TFk3VJE1SLQYssfToZ2t3qriRRtsBdsXFN8eX9cXPiPTvWVp6o1dTHwkhEBj5IPd5C/s640/IMG_4146.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Half share box (photo by Shannon Gilbert</td></tr>
</tbody></table></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;"><b>This week's box</b><span style="font-weight: normal;"> has red cabbage (~2 lb heads), the last of the sugar snap peas, and fresh carrots – all from Yonder Farm. The salad and mini bundles of dill are from 8</span><sup><span style="font-weight: normal;">th</span></sup><span style="font-weight: normal;"> Street Greens. The Tomcot Apricots are an early variety from Leaping Sheep Farm, certified organic. They are small and may need to ripen on your counter. I only got you a ½ lb each of apricots because the cabbage turned out to be big, not small as expected, and I think we will have apricots twice this year, not just once as in the past. More apricots are ripening in the orchards, they are about a week or two slower than usual. The fruit shares get apricots, Rainier cherries (cert. OG from Bartella's Orchard) and some blueberries. How about that Maple Leaf wrapped cheese from Larkaven last week? Yum! And the Ciabatta bread from Okanogan Bakery? I don't know what we'll get until they give it to me, so I don't write about it in the newsletter ahead of time. Joelle at the Bakery said that Ciabatta bread is good for dipping, I thought it would be good with hummus, greens, olives and slices of fresh garlic. Should I put fresh garlic in the boxes next week? I'm so sorry you didn't all get new potatoes in your boxes last week. I was really disappointed but couldn't fix the problem. . . so, oh well. You got extra cherries instead!</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPK0BNE9AftxgH8AhnN9oLRC7HqETfEsO9VdyE5Uavtcap3Dac-ROZlEQMzH53izDTz74sLvTYmrRqTXiS915r4NknNHcs-L4sIiPX_sqchDryJDVpXxkd8lZvrxQQFkwggH9AyJXsKB_/s1600/IMG_4142.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPK0BNE9AftxgH8AhnN9oLRC7HqETfEsO9VdyE5Uavtcap3Dac-ROZlEQMzH53izDTz74sLvTYmrRqTXiS915r4NknNHcs-L4sIiPX_sqchDryJDVpXxkd8lZvrxQQFkwggH9AyJXsKB_/s640/IMG_4142.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apricots, blueberries, and cherries! (photo by Shannon Gilbert)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbx3qeVzUvk2HfDtGTXSiNLKzua6kUW4nNLNT74_cVAExqJZejWEKlBQRhAtY29NT1qBE_Y9OF_9x-2sZt8aHErucxGQn1tmguIv0Nk6Lh0kXoi6tvXJcJPszu32TNGtvMHF-xSFDEgCVE/s1600/IMG_9078.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbx3qeVzUvk2HfDtGTXSiNLKzua6kUW4nNLNT74_cVAExqJZejWEKlBQRhAtY29NT1qBE_Y9OF_9x-2sZt8aHErucxGQn1tmguIv0Nk6Lh0kXoi6tvXJcJPszu32TNGtvMHF-xSFDEgCVE/s640/IMG_9078.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This week you get the Okanogan Multigrain loaf in your CSA box.</td></tr>
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</div><div style="font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0in; text-align: center;"><span style="font-family: 'Times New Roman', serif;"><b>Peppercorn, Mustard and Dill Vinegar</b></span></div><div style="font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0in; text-align: center;"><span style="font-family: 'Times New Roman', serif;"><b></b><span style="font-weight: normal;">Bon Appétit </span></span></div><div style="font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0in; text-align: center;"><span style="font-family: 'Times New Roman', serif;"><span style="font-weight: normal;">December 1997 </span></span></div><div style="font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0in; text-align: center;"><span style="font-family: 'Times New Roman', serif;"><span style="font-weight: normal;">yield: Makes about 3 ½ C.</span></span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"><br />
</div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;">Typical Danish ingredients are featured in this easy-to-make condiment; it would be wonderful incorporated into a vinaigrette for cold poached salmon.</span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;"><b><br />
</b></span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;"><b>Ingredients: </b><span style="font-weight: normal;">3 cups white wine vinegar</span></span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;">3 tablespoons yellow mustard seeds</span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;">1 tablespoon whole allspice</span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;">1 tablespoon white peppercorns</span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;">1 teaspoon dill seeds</span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;">3 bay leaves</span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;">2 lemon slices, halved</span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;">1 medium bunch fresh dill sprigs</span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;"><b><br />
</b></span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;"><b>Preparation: </b><span style="font-weight: normal;">Place first 5 ingredients in 1-quart jar. Add bay leaves, lemon slices and dill sprigs. Place lid on jar; seal. Store in cool dry place at least 1 and up to 6 weeks.</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: 'Times New Roman', serif;"><br />
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</div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;">This infused vinegar sounds really good to me, and versatile. Speaking of vinegar, I have 3 boxes of scapes that would like to be pickled. I also have garlic, dill and grape leaves. Would one of you like to can them? I would trade you the ingredients in exchange for 1/3 of the jars. We love pickled scapes, in a simple salt brine (not pickling spice). Our 3 year old daughter Iris eats them up! Maybe one of you would like to buy a box of scapes to pickle for yourself?!!! Hoping you're all doing well. . . Shannon</span></div><div align="left" style="font-family: arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0in;"><span style="font-family: 'Times New Roman', serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSktVo2UnD3xx8e50a9960AB344TCurahCRP2ZfRT8U3172oWr_b2mAvGl3UraEuHMwewnHeaV3wA22EXA_WnwjNE2VajyLy5nA3D53FgTrUKWXyksYjfkh86PzYobZlFVgDCAGPgUWorW/s1600/IMG_9053.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSktVo2UnD3xx8e50a9960AB344TCurahCRP2ZfRT8U3172oWr_b2mAvGl3UraEuHMwewnHeaV3wA22EXA_WnwjNE2VajyLy5nA3D53FgTrUKWXyksYjfkh86PzYobZlFVgDCAGPgUWorW/s640/IMG_9053.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Joelle shows off her amazing muscles (!) that she earned from stirring dough and kneading bread.</td></tr>
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</span></div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com1tag:blogger.com,1999:blog-8275122842167716804.post-66030913233294155412011-07-14T12:47:00.000-07:002011-07-14T12:47:34.034-07:00Week 10: Shannon the Grocer<!--StartFragment--> <br />
<div class="MsoNormal"><i>This week's box: </i>broccoli!!! and golden beets from Yonder Farm, red or yellow new potatoes and arugula from 8th Street Greens and Lapin Cherries from River Valley Organics. The fruit shares get extra cherries, a pint of blueberries and some raspberries. Last week the cheese shares enjoyed Feta (I love it!) from Sunny Pine Farm and get an aged cheese from Larkhaven Farmstead Cheeses this week. The Rye Currant bread from Okanogan Bakery was soooo delicious last week! I wonder what the bread shares will get this week?!!<o:p></o:p></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEBn6z4fHuMgw8bxpEpxv2IT4s7W2-ctDKp-vlU14HM8X9rV8GEErkFO2dLX8n1X_eVJ6hyphenhyphenoSN3_U6kTurA5tFy6yk28GMRMlmkd8Anja5MyzlU_2prUwQj2m9nTVf4Xw4m5f2Di-usT0/s1600/IMG_9003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEBn6z4fHuMgw8bxpEpxv2IT4s7W2-ctDKp-vlU14HM8X9rV8GEErkFO2dLX8n1X_eVJ6hyphenhyphenoSN3_U6kTurA5tFy6yk28GMRMlmkd8Anja5MyzlU_2prUwQj2m9nTVf4Xw4m5f2Di-usT0/s640/IMG_9003.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Shannon leaves notes to members of the CSA on the cooler, letting them know about extra local produce.</span></td></tr>
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</div><div class="MsoNormal">Thank You to the CSA members who are taking advantage of me easily ordering extra food for you and delivering it with your box. It's no problem and I like giving the extra support to the orchardists, row-croppers and berry farmers. Also, it helps them better appreciate me as a “grocer.” The sugar snap peas are only in season another week or two. Order extra now. I'm hoping to put them in your boxes again next week. My family loves eating sugar snap peas from the freezer, throughout the winter. The frozen peas break from out of the freezer bags easily. We dump them, having already been chopped accordingly, into soups or stir-fries. Sometimes we sautee them separately, then have rice, corn and peas on the plate with hamburger. A tasty, kid-friendly meal.<o:p></o:p></div><div class="MsoNormal"><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Sugar snap peas are the perfect snack for a hot, summer day. Cool, juicy, and crunchy!</span></td></tr>
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</div><div class="MsoNormal">Arugula has 52 pages of recipes on <span style="font-family: TimesNewRomanPSMT;"><a href="http://epicurious.com/"><span style="color: #0026bc; font-family: "Times New Roman";">epicurious.com</span></a></span> (a free website of recipes). So, have at it! :) I'm hungry at the moment which is probably why I'm mentioning hamburger and steak in this newsletter. . .<o:p></o:p></div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b>Steak with Parmesan Butter, Balsamic Glaze, and Arugula</b><o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">Bon Appétit | October 2008<o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">4 star review, Makes 2 servings<o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">Active time: 20 minutes, total time: 20 minutes<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Ingredients: </b>2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings<o:p></o:p></div><div class="MsoNormal">1 1/2 tablespoons butter, room temperature; 1 12-ounce rib-eye steak; 1 teaspoon olive oil<o:p></o:p></div><div class="MsoNormal">1/4 cup balsamic vinegar; 1/4 cup finely chopped shallots; 1/2 teaspoon (packed) dark brown sugar<o:p></o:p></div><div class="MsoNormal">4 cups (lightly packed) arugula; 2 large lemon wedges<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Preparation: </b>Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.<o:p></o:p></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNSf4KQ4-y2wV9q9k5c_tEz8fumCMUzf4FqHFj_xl5D2ekA0wTSWvOmgBCxt7NaECjI9Gs17Ux2Nm-VAIXeZMwbMSJfULTl4LiD_VXW-PrQTl59Zhg5bsxC-8RBzwIT8sqBPqV9ZpCUf6/s1600/IMG_8881.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNSf4KQ4-y2wV9q9k5c_tEz8fumCMUzf4FqHFj_xl5D2ekA0wTSWvOmgBCxt7NaECjI9Gs17Ux2Nm-VAIXeZMwbMSJfULTl4LiD_VXW-PrQTl59Zhg5bsxC-8RBzwIT8sqBPqV9ZpCUf6/s640/IMG_8881.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Another succession of salad greens has just been planted at 8th Street Greens. Shannon plants multiple successions throughout the growing year to keep your greens fresh and tender.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BvyD-Fu5s1MFWtUA8Fb663onfXVkaaEtxNP3FIP-901xa_ZCZmVxLQzbmw12a9mJmT_nXvTrs42FxSsAE69eDk2YaEQBk4ZYs_9Dl61Tl7NkIDaJTsTT8aWSvV302_7qJJYeVmf0jA3J/s1600/IMG_8892.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BvyD-Fu5s1MFWtUA8Fb663onfXVkaaEtxNP3FIP-901xa_ZCZmVxLQzbmw12a9mJmT_nXvTrs42FxSsAE69eDk2YaEQBk4ZYs_9Dl61Tl7NkIDaJTsTT8aWSvV302_7qJJYeVmf0jA3J/s640/IMG_8892.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Baby fennel glistens in the early morning sun.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2z5_1tIfCCjGePjvPJHTYipf4KKr4it7Vcpmhj5UubBJ7NoEhc5v0imSpGX1_tBvf_SnR7VOA_VSKGclToA9hQPU6zXG-nM-2v7EfU__3oIVMrWunRY_7celgOyLnDGWoicuxuqjsGOp4/s1600/IMG_8907.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2z5_1tIfCCjGePjvPJHTYipf4KKr4it7Vcpmhj5UubBJ7NoEhc5v0imSpGX1_tBvf_SnR7VOA_VSKGclToA9hQPU6zXG-nM-2v7EfU__3oIVMrWunRY_7celgOyLnDGWoicuxuqjsGOp4/s640/IMG_8907.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Isn't the garden beautiful in the early hours? Thai Basil soaks up the sun so it will grow big and someday you will see this basil in your CSA box!</span></td></tr>
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</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b>Creamed New Potatoes and Peas <o:p></o:p></b></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b>from <u>The St. Paul Farmers Market Produce Cookbook</u></b><o:p></o:p></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">(a gift from a 2010 and 2011 CSA Member, Thank-You)<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 Cups whole small new potatoes, unpeeled; 2 cups sugar snap or shelled fresh peas<o:p></o:p></div><div class="MsoNormal">Cream sauce: 5 TB butter; 5 TB all-purpose flour; 2 ½ Cup milk, warm; 1 ½ tsp. Salt; black pepper<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Boil potatoes in water until tender, about 30 minutes. Drain. Steam peas until tender, about 5 minutes. Make white sauce. In a med. saucepan, melt butter. Stir in flour and cook over low-med heat for 2 minutes, stirring constantly. Add warm milk, all at once, and bring to a boil, stirring. Reduce heat and stir until sauce thickens. Stir in salt. Pour over the mixed potatoes and peas. 6 servings.<o:p></o:p></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Best ~~Shannon<o:p></o:p></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_VpFikARg71yiqJNt4ABnu9yWnEnJpZoJkU5A2atRUULZOZBYjl97PIOkQ9_z5rgF-CvqwuhRmhAWLI6JrzLnYJGSr1bfiMjF5OUwKbVE6enF3106m6gKUSWihuDjeHo7G6g0yQCv5A3o/s1600/IMG_8958.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_VpFikARg71yiqJNt4ABnu9yWnEnJpZoJkU5A2atRUULZOZBYjl97PIOkQ9_z5rgF-CvqwuhRmhAWLI6JrzLnYJGSr1bfiMjF5OUwKbVE6enF3106m6gKUSWihuDjeHo7G6g0yQCv5A3o/s640/IMG_8958.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Portait of a family's farm: a canoe sits in front of the hut that will be used for hanging garlic.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvEQ-MJwFHu_eNScY1OhjgifDx4e6zIptSlYNcOJGGY-l1QkHZ9Nvk1-dcuUm8GgTIxSdKE17ULXuyGUd7I2mR4h7Td7ilZrJUAYaHXNWBtg1TmOLrncUrpFL0sYoAy6DazgZBXFbh-DE/s1600/IMG_8964.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvEQ-MJwFHu_eNScY1OhjgifDx4e6zIptSlYNcOJGGY-l1QkHZ9Nvk1-dcuUm8GgTIxSdKE17ULXuyGUd7I2mR4h7Td7ilZrJUAYaHXNWBtg1TmOLrncUrpFL0sYoAy6DazgZBXFbh-DE/s640/IMG_8964.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8th Street Greens cultivates quite a few varieties of garlic. This one is Chesnok Red, and it will be hung up in the shaded hut (above) to be dried and cured and put in your CSA box.</td></tr>
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</span></div><!--EndFragment-->8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-25642872580985900542011-07-07T14:31:00.000-07:002011-07-07T14:31:40.618-07:00Week 9: Blueberries and Sugar Snap Peas<!--StartFragment--> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIZT1M2cNA3ZbdgIsjc4bGPxz9TeGBta6wUZ-bkAJhlUtUg9_kdaTeTc86FmCdJpXWVu6A1hMJFA-CldQdzwyNgwZA8vqXrkOmqfZ9UQFyucShsOKsAppUh00Yd9oA5Dhn5DdmWm11VQ6/s1600/IMG_4071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIZT1M2cNA3ZbdgIsjc4bGPxz9TeGBta6wUZ-bkAJhlUtUg9_kdaTeTc86FmCdJpXWVu6A1hMJFA-CldQdzwyNgwZA8vqXrkOmqfZ9UQFyucShsOKsAppUh00Yd9oA5Dhn5DdmWm11VQ6/s640/IMG_4071.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(photo by Shannon Gilbert)</td></tr>
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">This week's box has some original salad, light green cabbage, and blueberries! There's also basil and . . . . . . sugar snap peas! From Yonder Farm. The fruit shares have strawberries and some cherries, a pint of blueberries and a ½ pint of raspberries. Dave, of Bunny Laine, says the berries all came on later and quickly but seem to be finishing quickly, too. So, if anyone wants blueberries or raspberries, look them up in the ag guide (the new 2011 printing is enclosed) or call me and I can deliver the flats with your CSA box. Next week, Lapin cherries from Tonasket, approximately $65./box (20 lbs.) They keep well in a fridge for about 3 weeks. You're welcome to just order an extra 5, 10, or 15 lbs quantity.</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">If any of you miss your Chinese Cabbage, give me a call. I can put that in your box next week, too. We love Kim Chi!!!</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsO8N9X4dQ4L1P75Y4je0eC1CLElwvh-6FFeHXxUxDYDCL2xxy7K7y3Njbvaah5CGqlpDsD_0UPXiIx9REMSQCNkGY-rlfKokv6jrQj4_B9RtDQTQH2sk93vbCVUhKUtl-RXYADIFFjK0/s1600/IMG_4073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsO8N9X4dQ4L1P75Y4je0eC1CLElwvh-6FFeHXxUxDYDCL2xxy7K7y3Njbvaah5CGqlpDsD_0UPXiIx9REMSQCNkGY-rlfKokv6jrQj4_B9RtDQTQH2sk93vbCVUhKUtl-RXYADIFFjK0/s640/IMG_4073.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberries and Sugar Snap Peas! Must be summer! (photo by Shannon Gilbert)<br />
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</tbody></table><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">It's 7pm on Independence Day. We just got back from the Methow Arts Festival at the Twisp Park. Good times for children and big folks alike. We made head bands adorned with snails and dragonflies, sparkles and ribbons. We made wooden boats from a wonderfully thought out kit, the yellow cedar hull smells so good when soaked with water, and copper wire bubble wands with shiny beads. It's good to get away from the farm jobsite and do somethin' for the kiddos.</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Just checked on the garlic patch. Decided to water overnight. The garlics seem to want to mature some more, get more shoulder to them. The first ones will be harvested in the next week or two. There's folks all over the county right now, checking on their garlic patches. Good luck to us all. . . we need to create some drying/curing space. Gotta stay on the ball, yah, yah.</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">~~~Recipes found at <a href="http://epicurious.com/"><span style="color: #0026bc;">epicurious.com</span></a>~~~</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;"><b>Sugar-Snap-Pea-and-Cabbage-Slaw</b></span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">yield: Makes 12 servings///active time: 45 min ///total time: 2 3/4 hr</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Ingredients2 1/2 pounds green cabbage (your cabbages are 1.5-2 lbs), quartered, cored, and thinly sliced (14 cups)</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">3/4 pound sugar snap peas, trimmed and thinly sliced diagonally (4 cups)</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">3/4 cup well-shaken buttermilk</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1/2 cup sour cream</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1/4 cup chopped fresh dill (hope to put dill in your box next week, with a red cabbage)</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">2 garlic cloves, minced (or scapes)</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1 3/4 teaspoons salt</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1/2 teaspoon black pepper</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1 tablespoon white distilled vinegar</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Preparation: Toss together cabbage and peas in a large bowl. Whisk together remaining ingredients and pour over slaw, stirring to combine well. Add salt to taste, then chill, covered, at least 2 hours.</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Cooks' note: Slaw can be chilled, covered, up to 1 day.</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;"><b>Creamy Basil Dressing</b></span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Gourmet | September 2002 ///yield: Makes about 1/2 cup</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Ingredients: <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1 cup loosely packed fresh basil</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1 1/2 tablespoons chopped shallot (or onion); 2 tablespoons balsamic vinegar; 3/4 teaspoon salt</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">1/4 teaspoon black pepper; 2 tablespoons mayonnaise; 6 tablespoons extra-virgin olive oil;</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: TimesNewRomanPSMT;">Preparation: Blend all ingredients in a blender until smooth.</span><span style="font-family: ArialMT;"><o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal"><span style="font-family: TimesNewRomanPSMT;">~~Best~~Shannon</span><o:p></o:p></div><!--EndFragment-->8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-61076108433259596552011-07-01T19:27:00.000-07:002011-07-01T19:27:16.709-07:00Week 8: Weeds, Glorious Weeds!<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4Fm0PPKd-WTyp5L4Z3Ok-DmDSFLUpGEXnkX7GHC_03fvJz7QrdndfmDCyxT4seWr1KlIb9ZuJj0ejy1nONr1ZGasStlOAUlUVfoIhFvIW7f82oliwZ2mvh6J5Hz8ySdtPvbO953Jv-Fc/s1600/IMG_4031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4Fm0PPKd-WTyp5L4Z3Ok-DmDSFLUpGEXnkX7GHC_03fvJz7QrdndfmDCyxT4seWr1KlIb9ZuJj0ejy1nONr1ZGasStlOAUlUVfoIhFvIW7f82oliwZ2mvh6J5Hz8ySdtPvbO953Jv-Fc/s640/IMG_4031.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Shannon Gilbert</td></tr>
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</div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center;"><div style="text-align: center;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Weeds glorious weeds! We are up to our knees in weeds! Or, if a baby lettuce (below), we are in over our heads! Weeding extravaganza this Tuesday. . . anyone wanna join us? :)</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tjnbH-nHdx5hmH8I-MHCjLWhUhlTuATSW6O2qPFXdnV_tUOB-9wj1Sml-0y0PzOBqF2TRyJ6CORPNJtm9kD7Fksqaln91uTwLQuBwupSotFTqaCdoo_DGYcLyHJULk8P_ANzPGFdpSDy/s1600/IMG_4026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tjnbH-nHdx5hmH8I-MHCjLWhUhlTuATSW6O2qPFXdnV_tUOB-9wj1Sml-0y0PzOBqF2TRyJ6CORPNJtm9kD7Fksqaln91uTwLQuBwupSotFTqaCdoo_DGYcLyHJULk8P_ANzPGFdpSDy/s640/IMG_4026.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Shannon Gilbert</td></tr>
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<div align="center" class="MsoNormal" style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">8<sup>th</sup> Street Greens</div></div><div align="center" class="MsoNormal" style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">509-422-1620</div></div><div align="center" class="MsoNormal" style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">846 8<sup>th</sup> Ave S.///Okanogan, WA 98840</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Hello! So, there's our address in the header, so you can mail 2nd payments that are due.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Last Thursday early a.m., Dave from Bunny Laine called, “hey i've got a bunch of raspberries picked, do you want'em for your boxes?” “Holy cow,” I thought, but then remembered your credit from the sparse box on June 16<sup>th</sup>, and the extra fruit share's boxes being sparse as written in last week's news, so then I said, “yah, sure!” Yummy raspberries... Glad to be eating them! Made some pound cake for the fruit, whipped up cream, attended some socials this past weekend: </div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMmx_ZjYTAWuBESZXNxb0vKXYWUNNptV9laob-sudfzaN4CURC3GLSW0kEdhATjfNASsuRJij20AGHuzaOjUB30BiRAAHOOBlnYJczcdbaF_5oi4yrUfJIoVeTKXvuU5NyXfdXapascrU/s1600/IMG_1332.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMmx_ZjYTAWuBESZXNxb0vKXYWUNNptV9laob-sudfzaN4CURC3GLSW0kEdhATjfNASsuRJij20AGHuzaOjUB30BiRAAHOOBlnYJczcdbaF_5oi4yrUfJIoVeTKXvuU5NyXfdXapascrU/s640/IMG_1332.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shannon enjoys her homemade pound cake topped with 8th Street Greens' strawberries.</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><u>The Fannie Farmer Baking Book:</u></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Simple Pound Cake keeps well, dense, serve it with fresh fruit (berries or peaches in season), ice cream or sauce. 5 eggs; 2 c. All purpose flour; ½ tsp salt; 2 sticks butter softened; 1 2/3 c. Sugar; 2 tsp vanilla /// preheat oven 325 d., grease and flour 9x5x3 loaf pan, place uncracked eggs in bowl & pour hot water over them to warm while prepare rest of ingredients.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Combine flour and salt, set aside. Put butter in large mixing bowl, beat until smooth and creamy. Slowly add sugar, beating constantly, until the mix is well blended. Add eggs one at a time, beating well after each addition. Stir in vanilla. Continue beating as you gradually sprinkle in the flour mix. Continue to beat until smooth and well blended.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Pour into pan, smooth top with rubber spatula. Bake for about 1 hour, or until a broom straw or wooden skewer (toothpick? :)) inserted in cake comes out clean. Remove from oven, let cool ~ 5 minutes, turn onto rack to cool completely. Wrap well to store, serve in thin slices.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHeewCfmvSPCBBcfaLNZkwbpv5UiHN9vekWrNMpmk_8sSbYN2GZThwAFT3qhV71Vo56Vfo-9q9VHNcqKjnbv7WVNxr6rocU1jc7soaWZw-zCZ_r-BXzeOZNKoqsCgPbzT1y_SOxykp3u1/s1600/IMG_4042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHeewCfmvSPCBBcfaLNZkwbpv5UiHN9vekWrNMpmk_8sSbYN2GZThwAFT3qhV71Vo56Vfo-9q9VHNcqKjnbv7WVNxr6rocU1jc7soaWZw-zCZ_r-BXzeOZNKoqsCgPbzT1y_SOxykp3u1/s640/IMG_4042.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif;">1/2 share produce box with bread option, this week the bread from Okanogan Bakery is Maple Oat, so soft -n- sweet! (Photo by Shannon Gilbert)</span></td></tr>
</tbody></table></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">This week's box: strawberries, herb salad blend and a head of Chinese Cabbage –- all from 8th Street. And the Mystery (probably Chelan) Cherries from River Valley Organics (Apple and George Otte's orchard). They are certified organic and oh, so delicious. We will get Lapin cherries from them in a week or two. Order now if you'd like me to get you extra cherries, or a whole box of the Lapins. Not sure of the price yet, but it's definitely not the $8.00/lb that folks pay at the stores in Seattle!<br />
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Herbed salad with Strawberry Dressing</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">1/3 cup strawberries, hulled, halved</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">1 5-ounce package mixed baby greens with some optional feta and toasted walnuts</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">1/2 cup olive oil</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">3 tablespoons balsamic vinegar</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">1 tablespoon sugar</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Mash enough strawberries to measure 1/3 cup. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat. (Or whip dressing in a blender for a lofty, thick dressing)</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Best! ~~Shannon</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Lub29orNfWroYZH7bwDZiThSSYhJbxduGUEdE2jEnwW10QbR2T_xKqU4XCu31eTuAE3qZEydhframQkcBB5UI84wGimY3-IhVeAU8onBWh-GmIX16iEba6NThk2oAu6Yd88QcxrU9olc/s1600/IMG_1311.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Lub29orNfWroYZH7bwDZiThSSYhJbxduGUEdE2jEnwW10QbR2T_xKqU4XCu31eTuAE3qZEydhframQkcBB5UI84wGimY3-IhVeAU8onBWh-GmIX16iEba6NThk2oAu6Yd88QcxrU9olc/s640/IMG_1311.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shannon grills two flavors of shish kabobs with pork from Larkhaven Farm and beef from Oberg Brothers.</td></tr>
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><b>Full Moon Goatling</b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">New on Larkhaven's list of offerings is their <b>Full Moon Goatling</b><span style="font-weight: normal;">, a camembert-style cheese. This</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Is a compelling, creamy and rich cheese with a variable paste. Wheels weigh about a pound.<i> </i><span style="font-style: normal;">This morning Clare described it as a soft, mold-ripened cheese, not bouncy like brie, rather soft. It's aged at least 60 days and is tangy-smooth.<b> </b></span>She suggests bringing it to room temperature for 1/2 hour then spreading it on bread or crackers and eating it up right away. Maybe with a little fruit on the side? Or in a toasted sandwich with fruit?</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
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</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Please treat your cheese carefully. Particularly with soft cheeses, conditions</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">should always be very sanitary when cutting and when preparing to re-store.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">If the wrapper has stayed out with the cheese for a few hours, replace it.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Sanitize the cutting board and the knife (and your hands!) Before cutting into</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">the cheese. Immediately refrigerate the part you won’t be using.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">With our Full Moon, we recommend having it out about a half-hour before</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">eating it, but get it back in the ‘fridge when you are done.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">A slight ammonia odor when opening a cheese is okay, but if it is strong and</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">persists, the cheese is past its prime. While not dangerous, it may not be as</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">enjoyable. Sometimes, the insides still taste great and trimming off or</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">avoiding the outside layer can do the trick. Generally, if it tastes good, it is</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">good.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Hard cheeses are hardier, but still need to be treated with respect. They do,</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">however, hold up to more room-temperature time and the flavor benefits</div><div class="MsoNormal" style="margin-bottom: 12pt; mso-layout-grid-align: none; mso-pagination: none;">from it. All of these practices will give you more time to enjoy your cheese.</div><div class="MsoNormal" style="margin-bottom: 12pt; mso-layout-grid-align: none; mso-pagination: none;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtteAZrwzCunba5-MNqR4Lz4LDsIOu72UDhUqlKyfY2j1VDyJHsQox2lLwFH_YQjXrMPAnoYiU8jQv_u8ZhssrtgOT8aQAsRtLC3rQvnHrGJok6DYXhMDKdzpprYQh6tCHGRLltVyES0j/s1600/IMG_0134.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtteAZrwzCunba5-MNqR4Lz4LDsIOu72UDhUqlKyfY2j1VDyJHsQox2lLwFH_YQjXrMPAnoYiU8jQv_u8ZhssrtgOT8aQAsRtLC3rQvnHrGJok6DYXhMDKdzpprYQh6tCHGRLltVyES0j/s640/IMG_0134.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clare Paris, of Larkhaven Farmstead Cheeses, shaves off a slice of one of her handcrafted cheeses for a customer at the Twisp Market. The advice on cheese storage below is from Clare.</td></tr>
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</div><div class="MsoNormal" style="margin-bottom: 12pt; mso-layout-grid-align: none; mso-pagination: none;">MORE ON CHEESE STORAGE, as sent to 8th Street from Larkhaven Farmstead Cheeses</div><div class="MsoNormal" style="margin-bottom: 12pt; mso-layout-grid-align: none; mso-pagination: none;"></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">I'd like to share some tips on storing cheese. Stored properly cheese has a remarkable</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">shelf life. The optimal environment for most cheese is about 50 - 55 degrees Fahrenheit</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">and a level of humidity that stays constant. For centuries caves, which are usually cool</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">and have a consistent humidity, have been great environments to age and store cheese.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Caves are still used today, but usually they are man-made structures with a highly</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">controlled environment.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">At home, we unfortunately have a refrigerator to deal with; its 10 - 15 degrees cooler then</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">a cave and it has a tendency to suck the moisture out of anything that is unprotected. To</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">protect the cheese you will need an airtight container. The size of the container should be</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">larger then what is needed; 40% cheese and 60% empty space (air). I use the 64 oz.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">disposable plastic container from Glad. It has a flat bottom and can hold a couple of</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">cheeses leaving enough air so the cheese can breathe. You may have more or less cheese</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">at home and therefore may want to adjust the size of the container accordingly.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Now we have a "home-made cheese cave". We can adjust the humidity of the air inside</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">the container by using wet paper towel, crumpled up in a ball and placed in a corner of</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">the container. The paper towel should not be dripping wet. The object is to introduce</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">moisture to the air and not to leave the bottom of your container with standing water.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">The paper towel should not be touching the cheese; the air should be damp, not the</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">cheese. Wrap your cheese in wax paper or parchment. It would be a waist of time to put</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">any cheese in your new cheese cave wrapped in plastic. Store your cheese cave in the</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">warmest part of your refrigerator, like the vegetable bin.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Check the container once a week. Inspect your cheese and trim or scrape any mold. If</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">you find the cheese wet or slimy, reduce the amount of moisture in the paper towel. Of</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">course if you find your cheese dry, add more moisture to the towel.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">The best part of having a cheese cave: NO MORE STINKY CHEESE FRIDGE!</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">More Ideas f<span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 16px;"><span style="font-family: 'Times New Roman'; font-size: 12pt;">rom: </span></span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 16px;"><span style="font-family: TimesNewRomanPSMT; font-size: 12pt;"><span style="color: #0026bc; font-family: 'Times New Roman';"><a href="http://thecheeseguy.typepad.com/thecheeseguy/2005/09/home_made_chees.html">http://thecheeseguy.typepad.com/thecheeseguy/2005/09/home_made_chees.html</a></span></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 16px;"><span style="font-family: TimesNewRomanPSMT; font-size: 12pt;"><br />
</span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">NEVER... Freeze your cheese! Please don't do it! Mercy for the beautiful cheeses.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">If you do freeze your cheese, plan to use it for cooking only and keep it off any cheese plate.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Use two separate cheese caves -one for dry and the other for blues and wetter cheese.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Use those cool Waxtex wax paper sandwich bags to wrap your cheese in.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;">Instead of a knife, try using a cheese plane when removing mold. I find there is less waste.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none;"></div><span style="font-family: 'Times New Roman'; font-size: 12pt;"></span><br />
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</div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-35239558479204043572011-06-23T18:27:00.000-07:002011-06-24T12:03:15.405-07:00Week 7: Summer Solstice<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAZP8al4nIz8kpSBIqvmZNP9_tbMVXUVfvhzl3JiKOmGPaP9yr2bTyKoc9q1lqHDP5JOlm8mY6fDDnsuepvVM0HbjLDkLmRsyV9pxtm4Poo0LfvrOWEMPStQfsqCCPWCg8Ip-8x85XhZU/s1600/IMG_0353.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAZP8al4nIz8kpSBIqvmZNP9_tbMVXUVfvhzl3JiKOmGPaP9yr2bTyKoc9q1lqHDP5JOlm8mY6fDDnsuepvVM0HbjLDkLmRsyV9pxtm4Poo0LfvrOWEMPStQfsqCCPWCg8Ip-8x85XhZU/s640/IMG_0353.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shannon shows off the good greens to come...a herb salad blend.</td></tr>
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<div class="MsoNormal">Hey howdy, everybody! Supposedly it will be warm this week, today sure feels good. Yes, I type these letters a Monday afternoon, whilst children still at friend's or grandma-grandpa's house. I just can't seem to think, much less type, when they're here. So loud and crazy they are! And sleep early? Oh, no no no, “it's not night time...” “yes it is, it's summertime, the sunshine stays bright late, so it's nighttime even though it's light out. Go to sleep, now.” “But it's mornin'time, not night time.” “it's nighttime, sleepytime, close your eyes then it will be dark!” <b>Happy Summer Solstice!!!</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Yaay, </b>we got a comment on our blogspot! A compliment, even, yaay! It said, “those sunflower shoots were awesome!” I agree, they were tasty, and i'm-a-gonna plant some more! The kids like them, too. </div><div class="MsoNormal"><br />
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Full share with Cheese and extra fruit options. Photo by Shannon Gilbert</div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZoCDgyyt7NpQeQQ_KcNHCith13UtIuboCyWVipypEIAVQf45LWvUf2-diTuR4frZZgu2nqCZS09a-wEv9o0JqALwGTYyyuNs_IdJxm_iLq-5kBgp5RDBAlIcSl896RKZNzzcTVRUtPAi/s1600/IMG_3987.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZoCDgyyt7NpQeQQ_KcNHCith13UtIuboCyWVipypEIAVQf45LWvUf2-diTuR4frZZgu2nqCZS09a-wEv9o0JqALwGTYyyuNs_IdJxm_iLq-5kBgp5RDBAlIcSl896RKZNzzcTVRUtPAi/s640/IMG_3987.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This week's standard share with extra fruit option. Photo by Shannon Gilbert<br />
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</tbody></table></div><div class="MsoNormal"><b>This week's box:</b> the salad is back! We'll have the herb blend next week or the next, lookin' forward to it! A bundle of scapes with either dill or cilantro and a pretty pea shoot (a decorative, edible, savory bundle; perfect for a pretty glass of water on your counter). And an alien from outer space! Just kidding, it's kohlrabi from Yonder Farm! I looked at recipes, but they're all for cooking and you only each get one, and they're yummiest raw, anyways. So, chop tops (can cook and eat them) and bottom, then peel and cut slabs or wedges and eat like a sliced apple-- I can't wait to get mine to eat! Maybe i'll start growing them again next year. I think i'll grow more stuff next year, i'm starting to miss all the cool plants. . . The Chinese/Napa Cabbage is from up Yonder, too. <b>Fruit shares:</b> the strawberries are from 8<sup><span class="Apple-style-span" style="font-size: small;">th</span></sup> Street, not washed. You have credit for next week, as it's a late fruit year and cherries are ~10 days slow.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj343Y0kFQTSkrl-NDJ46WXNYiL4s-K4InroaA3deRkNGpBGVzUX6MXSHFc0C1mPcUywWW9AJen1cHAzlmS5bwgsXJnKoXmkylJsr4jg6L1RmXp5FIOucU_igiatdcwDRJfdrEKraIxRhSX/s1600/IMG_0293.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj343Y0kFQTSkrl-NDJ46WXNYiL4s-K4InroaA3deRkNGpBGVzUX6MXSHFc0C1mPcUywWW9AJen1cHAzlmS5bwgsXJnKoXmkylJsr4jg6L1RmXp5FIOucU_igiatdcwDRJfdrEKraIxRhSX/s640/IMG_0293.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For those with a fruit share: the reddest, juiciest strawberries from 8th Street Greens.</td></tr>
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</b></div><div class="MsoNormal"><b>Cooking tips for Chinese Cabbage</b>: chop raw into green salads; sub. into traditional coleslaw; make kim chi; chop with grated carrot/green onion/toasted sesame oil/rice vinegar and soy sauce; cooks quickly: Steam for 3-5 minutes or until leaves are wilted down but remain slightly crisp; sub. For common cabbage but reduce cook time by 2 minutes; stir-fry alone with onion, toasted sesame oil and soy sauce or add at end of stir-fry; use leaves for roll-ups; excellent in soups, fried rice, mashed with potatoes, chopped with scrambled eggs. <b>Storage tips</b>: do not remove all of the outer tough leaves before storage. They will help retain moisture, keeping the inside crisp and fresh. Keep in hydrator drawer of fridge for up to 2 weeks. --from<u> Asparagus to Zucchini</u></div><div class="MsoNormal"><u><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6O3xIgkmPokYGZ8BKm-VJ97amTYMuitPtUlmp5hUs_0dMHqBT8ylzi5EC0mGGXwZhTwD7RqWOH6LK1fW6pyk5Pr7rjqgaNj2GoCJeb7A1wfZB9iRYy3OpqfhA607MBndprYeVDKSC36B/s1600/IMG_0327.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6O3xIgkmPokYGZ8BKm-VJ97amTYMuitPtUlmp5hUs_0dMHqBT8ylzi5EC0mGGXwZhTwD7RqWOH6LK1fW6pyk5Pr7rjqgaNj2GoCJeb7A1wfZB9iRYy3OpqfhA607MBndprYeVDKSC36B/s640/IMG_0327.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can you believe that just 7 weeks ago, as shown <a href="http://8thstreetgreens.blogspot.com/2011/04/8th-street-greens-welcomes-spring.html">on our first blog post</a>, these big Chinese Cabbages were transplanted to the field?</td></tr>
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</div><div class="MsoNormal">Cilantro does not keep flavor when dried, however it's delicious in stir-fries and soups but add at end of cooking to preserve flavor. Toss into salad, pasta or potato salad (or use dill), make a vinaigrette with lime, use in Thai-Indian-Mexican or Chinese dishes, or in those roll-ups you're doing with the Napa Cabbage. :)</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2MkSIhNUbCy8-7eXJ09o1y5HJWQ8ECziibXGErxRXyGawYZGeZzFN_XXc4BapL2ldQrg4EMQQPa4ZgvqC0M37FxV0jUPSvhWUt22u25wtBCWdBO6crEGfBlPZV5nQIeUEf7cbDhWONPH/s1600/IMG_0295.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2MkSIhNUbCy8-7eXJ09o1y5HJWQ8ECziibXGErxRXyGawYZGeZzFN_XXc4BapL2ldQrg4EMQQPa4ZgvqC0M37FxV0jUPSvhWUt22u25wtBCWdBO6crEGfBlPZV5nQIeUEf7cbDhWONPH/s640/IMG_0295.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fletcher harvests the tasty and decorative buds from a cilantro plant that Shannon let grow tall and flower for this week's herb bundle.</td></tr>
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</div><div class="MsoNormal">Keep fresh herbs like dill or cilantro in a damp towel or stand upright in a container with an inch of h2o, and refrigerate. Do not wash prior to chilling. Freeze fresh leaves in a zip-lock bag or little yogurt type container. Do not thaw before use. Dill DOES dry nicely. You'll get both these herbs again as the summer rolls along. . . ~~later, Shannon</div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-16491994558762328152011-06-16T19:18:00.000-07:002011-06-16T19:18:05.179-07:00Week 6: "Oh, The Things You Can Do With a Farm Share Box"<div class="MsoNormal">Check out this great article (with recipes) on NPR about the excitement of cooking from a CSA box, entitled, "Oh, The Things You Can Do With a Farm Share Box".</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="http://www.npr.org/2011/06/14/137034621/oh-the-things-you-can-do-with-a-farm-share-box">http://www.npr.org/2011/06/14/137034621/oh-the-things-you-can-do-with-a-farm-share-box</a></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbbtMllIQEsC8ULzhNj6oJKSXOwxc6h80uQ9IMQJDPQCoF-vyj0O3ysNKOIo1G3jX5S6SfBixvtLk16KV9Sqn9WdQKmW2NQJscVi90DkystSx24hEPgk-9nISnxcSlKXBZLGyjEEXUSa3/s1600/IMG_3982.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"> <img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbbtMllIQEsC8ULzhNj6oJKSXOwxc6h80uQ9IMQJDPQCoF-vyj0O3ysNKOIo1G3jX5S6SfBixvtLk16KV9Sqn9WdQKmW2NQJscVi90DkystSx24hEPgk-9nISnxcSlKXBZLGyjEEXUSa3/s640/IMG_3982.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful lettuce from Art Heineman, garlic scapes, winter savory herb bundles, mini chinese cabbage, sunflower shoots and a ripening hint of the fruits to come! (photo by Shannon)</td></tr>
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</div><div class="MsoNormal">Hey there, everyone! This is our 6th CSA box of the season. This week's box has: a bundle of winter savory herb from Michael Pilarski, a head of red iceberg lettuce from Art Heineman (certified organic fields in Tonasket), a bundle of mini Chinese cabbage from 8th Street Greens (it began bolting before it formed heads, but is still good cooking food, the flowers and buds are food too!), a bundle of garlic scapes from 8th Street (tasty savory seed shoots that we trim from the garlic plants, allows garlic to form bigger bulbs and gives us gourmet early garlic flavor for our cooking, or eat raw in a processed dressing or pesto), and either a bag of stir-fry or a handful of sunflower shoots from 8th St... Sunflower shoots are a delicious tender microgreen, a young green that's older than sprouts but not yet a baby green like our salad. Hopefully we succeed for this Thursday, otherwise we'll try again for in a week or two! It's probable that this week's box is a little sparse and you'll all have some credit for later this summer when we have food abundance. Then, you'll get a fat box! How about that watercress guacomole?! Yum!</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviU3EVkMX5rUB57nk1Yt3s9eJPRq87bEXAdRPJP5D3NXds8h-moA1QLPR0NSnVMyaws0SH0W6-kYUQbyMlB9qkgEbh6iDFbzbPHGk4xoJPNs8mY3DPP52Cwb3M7voDbpAnrnHr6fDTUwc/s1600/scape+MS.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviU3EVkMX5rUB57nk1Yt3s9eJPRq87bEXAdRPJP5D3NXds8h-moA1QLPR0NSnVMyaws0SH0W6-kYUQbyMlB9qkgEbh6iDFbzbPHGk4xoJPNs8mY3DPP52Cwb3M7voDbpAnrnHr6fDTUwc/s640/scape+MS.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Where exactly does a scape come from? The top of an almost mature garlic plant.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKhwQoKhcytd_O7jWTFSihNwuQxEXYJIBBsnaIg8T7mQ86GCDRoC5-YNKM2B0bAkjpMEkOfi3e6_K06Z7O0EoIMBpLQv8rzVwJATevIKLOgvSz9FWE5uZM8QoSE_BrEkTCuPSUZcPN1xN/s1600/IMG_9660.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKhwQoKhcytd_O7jWTFSihNwuQxEXYJIBBsnaIg8T7mQ86GCDRoC5-YNKM2B0bAkjpMEkOfi3e6_K06Z7O0EoIMBpLQv8rzVwJATevIKLOgvSz9FWE5uZM8QoSE_BrEkTCuPSUZcPN1xN/s640/IMG_9660.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The super-delicious flowers from a bolted Yukina Savoy plant. This week you have the flowers from a mini Chinese cabbage. </td></tr>
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</div><div class="MsoNormal"><b>Savory</b><span style="font-weight: normal;"> by Linda Gilbert</span></div><div class="MsoNormal">Savory: an herb so bold and peppery in its flavor that since the time of the Saxons it has come to denote not only the herb itself, but also a whole segment of cooking. It is synonymous with tasty and flavorful foods. Most commonly used as a seasoning for green vegetables, savory's special affinity is for beans. Use summer savory, with its more delicate flavor, for tender baby green beans, and winter savory to enhance a whole medley of dried beans and lentils. It is no coincidence that the German word for the herb is Bohenkraut, meaning bean herb, as one of the components of the herb naturally aids the digestion of these sometimes problematic legumes.</div><div class="MsoNormal"><b>Winter savory</b><span style="font-weight: normal;"> (Satureja montana) The leaves of winter savory are best used for dishes that require long cooking, such as stews, or added to the water when cooking dried beans so that there is enough heat and moisture to break them down. This not only releases the flavorful oils, but also softens the leaves so that they are palatable. Winter savory is often used in stuffing, with vegetables, as a seasoning for fowl, and in making sausages. In fact, it is used today in the commercial preparation of salami.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Asian Bean Salad </b><span style="font-weight: normal;">serves 4 Colorful and filled with lively flavors, this salad is a perfect match with grilled chicken or fish.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1/2 cup Adzuki Beans;4 sprigs Winter Savory; 1/4 teaspoon salt</div><div class="MsoNormal">1 clove garlic, minced; 1 tablespoon olive oil; 1/4 teaspoon toasted sesame oil; 1 tablespoon rice wine vinegar; 1/8 teaspoon Asian chile sauce; 1/2 teaspoon fresh lemon juice; 3 tablespoons celery, chopped</div><div class="MsoNormal">4 tablespoons red onion, chopped; 3 tablespoons red bell peppers, chopped; 3 tablespoons snow peas, blanched and chopped; 1/8 teaspoon black pepper; 1/4 teaspoon ground cumin; 1/4 teaspoon salt</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cover the beans in four times the volume of water and let soak overnight. Drain off the water and place the beans in a pot. Cover with five cups of water, add the salt and garlic. Bring to a boil and cook until the beans are soft but still retain their shape. Remove from heat, drain and rinse briefly with warm water. When drained, place in a mixing bowl, add the remaining ingredients, and toss gently until everything is evenly blended. ~~shannon</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSDAeNxCWPdy4bQdQQyVODoKIvqBoi3MLdE_z2rklMJ8G5JOR1Df3ZdP5BG2TCk6UHjSUnxAc0PBXXchJpJzIpu88iuDDZaDsn0JRDc4r6mmtFsOVV4q8gCvw2VvdjEoNOPP4ISgiyd27/s1600/IMG_3913.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSDAeNxCWPdy4bQdQQyVODoKIvqBoi3MLdE_z2rklMJ8G5JOR1Df3ZdP5BG2TCk6UHjSUnxAc0PBXXchJpJzIpu88iuDDZaDsn0JRDc4r6mmtFsOVV4q8gCvw2VvdjEoNOPP4ISgiyd27/s640/IMG_3913.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eisa and Copper Kettle cuddle on top of a bale of hay.</td></tr>
</tbody></table><div style="text-align: right;"><span class="Apple-style-span" style="font-size: x-small;">photo by Shannon Gilbert</span> </div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRx_2-jowKD0YeIJ01unoGn9j8S07eLqAHa9q096S-TJfKeimXTaGa6cz7XpadQ2kSS8T6r4y1Xlkpi1QQQGc-xOWUuoXudXNIV73oMQI9YcZ6AGNIS3WwqqSgmdr9ajAn1ZQNjTZNMcH/s640/IMG_3920.JPG" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Iris grabs a good snack: asparagus from her back yard.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRx_2-jowKD0YeIJ01unoGn9j8S07eLqAHa9q096S-TJfKeimXTaGa6cz7XpadQ2kSS8T6r4y1Xlkpi1QQQGc-xOWUuoXudXNIV73oMQI9YcZ6AGNIS3WwqqSgmdr9ajAn1ZQNjTZNMcH/s1600/IMG_3920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"></span></a></div><div class="MsoNormal" style="text-align: right;"><span class="Apple-style-span" style="font-size: x-small;">photo by Shannon Gilbert</span></div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com0tag:blogger.com,1999:blog-8275122842167716804.post-28756157167098608322011-06-09T13:10:00.000-07:002011-06-13T19:04:20.285-07:00Week 5: Sweet Greens Are Made of These<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzvvvqDZhyphenhyphen-G5trOlpaa58NicSpXlq7zPoxj8Q7uGnZRHWnzdKdbjDLZy5CFRVCQckF3MRzseqgomBMo3eiA4Rf6KmHv623h40FZ8EAp125pWBbTuNKpfKZhpzpisMTBop1fERNH0Ferp/s1600/IMG_9885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzvvvqDZhyphenhyphen-G5trOlpaa58NicSpXlq7zPoxj8Q7uGnZRHWnzdKdbjDLZy5CFRVCQckF3MRzseqgomBMo3eiA4Rf6KmHv623h40FZ8EAp125pWBbTuNKpfKZhpzpisMTBop1fERNH0Ferp/s640/IMG_9885.jpg" width="640" /></a></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><b><br />
</b></span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><b>This week's box</b>: Heads of Bok Choy, beautiful radishes (limited supply cuz high cull rate) or heads of lettuce or other substitute, and sweet carrots from Yonder farm, early carrots – so special. </span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscJ_BTOjgPphBa8Trc8FcIPAU6bfBhlj-nnusur9jDG7a8ZbJojyVnRePit5WzFEJ4QriqiTPiQG8m2Di5vNnlbgM9Qw-dK08aH0YIGkc9HDrnAA2QYDzoewS6XzV9iP0jU7wkHoSg4qA/s1600/IMG_9779.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscJ_BTOjgPphBa8Trc8FcIPAU6bfBhlj-nnusur9jDG7a8ZbJojyVnRePit5WzFEJ4QriqiTPiQG8m2Di5vNnlbgM9Qw-dK08aH0YIGkc9HDrnAA2QYDzoewS6XzV9iP0jU7wkHoSg4qA/s640/IMG_9779.jpg" width="640" /></a></div><div style="font-family: arial, sans-serif; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: "comic sans", cursive;">Painted Sky Warrior uses the giant salad spinner to dry the triple washed greens.</span></div><div style="font-family: arial, sans-serif; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: "comic sans", cursive;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;">The stir-fry bag from 8<sup><span class="Apple-style-span" style="font-size: small;">th</span></sup> Street is an odd-ball mix, not our usual “prototype :),” but it's still good food that we've rinsed 3 times. Big and small kales, chards, tokyo bekana, pea shoots and flowers, tatsoi and yukina savoy. We're giving the salad and spinach a rest from being picked so hard. It's been slow-growing, but this week's blend has two new plantings in it! Next year I will plant 3 times as much when I do my 1<sup><span class="Apple-style-span" style="font-size: small;">st</span></sup> march planting!</span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmioY0C7-FjDrkRVTR-u1RGFYF_MCjkG98nZhvVUp3Y3V8J8PFj6EWdNsHcFAY-tkS5uu5JVIwdGjKtBS6mXtZRBrpCYhrp876-O02K55dhdrWfxEmNeF2fW9vGqADUEYmu6z6CC6zQ3F/s1600/IMG_9661.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmioY0C7-FjDrkRVTR-u1RGFYF_MCjkG98nZhvVUp3Y3V8J8PFj6EWdNsHcFAY-tkS5uu5JVIwdGjKtBS6mXtZRBrpCYhrp876-O02K55dhdrWfxEmNeF2fW9vGqADUEYmu6z6CC6zQ3F/s640/IMG_9661.jpg" width="640" /></a></div><div style="font-family: arial, sans-serif; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: "comic sans", cursive;">Heather harvests Yukina Savory</span></div><div style="font-family: arial, sans-serif; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: "comic sans", cursive;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;">What's with all the Pac Choi? Last week's bag, this week's blend AND heads from Yonder? Well. . . that's what we've got out in the fields! I ate some <b>chopped, sauteed in butter</b> then cracked a couple eggs in the pan, stirred and flipped and scrambled, then spritzed with braggs or soy sauce, yum!</span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;">“<span style="font-family: "comic sans", cursive;">Bok Choy is a great nutritional gift and often touted as the garden vegetable higheset in calcium. Whether this is the truth or not, you can be confident that bok choy is an exellent source of vitamins A, B-complex, C and some minerals. All of this for only 24 calories per 1-cup serving!”</span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;">For stir-fry: separate leaves from stem, put stems in first to start cooking. Bok Choy can compliment other ingredients or it can <i>be </i><span style="font-style: normal;">the stir-fry. Good with rice or noodles. Or, simply steam the Pac Choi and toss with a favorite marinade. Toasted sesame oil, soy sauce and rice vinegar are good basics. </span><span style="font-style: normal;"><b>Storage</b></span><span style="font-style: normal;">: Wrap bok choy in a damp towel or put it in a plastic bag and place in the hydrator drawer of the fridge. Store up to 1 week. Leaves will lose integrity and wilt if allowed to dry out.</span></span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><span style="font-style: normal;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNfvEo213svUrzjk4hfOgBzWcbc2lEZ8KDALGkqSfwLD4Vvc8-tkuA7szcA08r6cb2RAZSbipuQJAktggH2QuY5SxfLrIzEON0VNGlFtzjMheOzpzfGBI37P_kn5EAabA-G5Z-6CIytN5/s1600/IMG_9714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNfvEo213svUrzjk4hfOgBzWcbc2lEZ8KDALGkqSfwLD4Vvc8-tkuA7szcA08r6cb2RAZSbipuQJAktggH2QuY5SxfLrIzEON0VNGlFtzjMheOzpzfGBI37P_kn5EAabA-G5Z-6CIytN5/s640/IMG_9714.jpg" width="426" /></a></div><div style="font-family: arial, sans-serif; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: "comic sans", cursive;">Beautiful Austrian Winter Pea shoots are included in this weeks stir-fry mix.</span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><span style="font-style: normal;"><br />
</span></span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><b><span style="font-style: normal;">Grilled Pork Chops and Bok Choy with Sesame Garlic Glaze </span><span style="font-style: normal;"><u>-From Asparagus to Zucchini</u></span></b></span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><span style="font-style: normal;">3 TB soy sauce//1 ½ TB sesame oil//1 ½-2 tsp chili garlic sauce//4 chops//8 large stalks bok choy</span></span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><span style="font-style: normal;">Combine sauces and oil in a large, deep plate or dish. Place chops in the mix, turn and coat. Let stand at room temp., turning occasionally, while prepare grill to med-hi heat. When coals ready, remove chops from marinade and grill them until just done, 3-4 min. p/side. Meanwhile, grill the bok choy stalks until tender, about 3 min., basting with remaining marinade while they cook. Serve with rice or asian noodle dish. 4 servings.</span></span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><br />
</div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><span style="font-style: normal;">The watercress, never before in the csa boxes, is from a creek at one of Michael Pilarski's fields. I'm looking forward to eating it! A love of mine is wildcrafting and when out on a walk, nibbling foods from the old lands... last week, while thunder was rolling, I munched on a few fern tips that were just thinking about unfurling the next day. (Michael taught me about eating fern tips about 14 years ago in Bellingham). Then I looked at the nettle tips with buds, still tender, and remembered our friend Sonya who taught me that you could munch them too. (No, I didn't get stung:)) Little moments of wildcrafting food or medecine, and recognizing what's out there without farming gives good feelings and good memories. I always feel moments of thankfulness and gratitude right then...</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div align="left" style="font-family: arial, sans-serif; font-weight: normal; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><span style="font-style: normal;">4-star review on this simple recipe~~~</span></span></div><div align="left" style="font-family: arial, sans-serif; font-weight: normal; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><span style="font-style: normal;"><br />
</span></span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;"><b>Watercress Guacamole</b>//Bon Appétit | December 2009 //by Selma Brown Morrow //yield: 8 servings</span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;">Ingredients: 3 large avocados, halved, pitted, peeled//2 tablespoons fresh lime juice</span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;">1 cup chopped fresh watercress tops//Coarse kosher salt</span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><br />
</div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><span style="font-family: "comic sans", cursive;">Preparation: Cube avocados into medium bowl of cold water; drain well. Place in large bowl. Add lime juice and mash coarsely. Mix in watercress; season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill. ~~~shannon</span><br />
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</span></div><div align="left" style="font-family: arial, sans-serif; margin-bottom: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLg4iRRtp_uw8RxFyCstZrGEEHfryIU3GFQx9dsg5V9pdcL9rm5qfkaVmxQ0NpDjWYpz18bZwWhCrT4ebAp1Kxn5s-LCy6kOvtgkxBfzFlHhsjnMVDE69XA7gYffhi2vK0NuJ4amcsY-c/s1600/IMG_3907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLg4iRRtp_uw8RxFyCstZrGEEHfryIU3GFQx9dsg5V9pdcL9rm5qfkaVmxQ0NpDjWYpz18bZwWhCrT4ebAp1Kxn5s-LCy6kOvtgkxBfzFlHhsjnMVDE69XA7gYffhi2vK0NuJ4amcsY-c/s640/IMG_3907.JPG" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: arial, sans-serif; margin-bottom: 0in; text-align: right;"><span class="Apple-style-span" style="font-family: "comic sans", cursive;"><span class="Apple-style-span" style="font-size: x-small;">photo by Shannon Gilbert</span></span></div><div style="font-family: arial, sans-serif; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: "comic sans", cursive;">Albert from Pine Stump Farms unloads hay for mulching at 8th Street Greens while Eisa looks on with admiration from a safe distance.</span></div><div style="font-family: arial, sans-serif; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: "comic sans", cursive;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1MHXr2a2TT2GxcIpP6UgqvyJJNS1v6MwCPz2O955aI5Oycsg-bQJUKki8JHFNYU-xJfp3tkBEIUNJyV5Yog6Yx8J_ou_3_fhpdt1yi6UcFD74NH1lyjFbODiQfm_J0vc47Qy4YbtDSKR/s1600/IMG_9624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1MHXr2a2TT2GxcIpP6UgqvyJJNS1v6MwCPz2O955aI5Oycsg-bQJUKki8JHFNYU-xJfp3tkBEIUNJyV5Yog6Yx8J_ou_3_fhpdt1yi6UcFD74NH1lyjFbODiQfm_J0vc47Qy4YbtDSKR/s640/IMG_9624.jpg" width="640" /></a></div><div style="font-family: arial, sans-serif; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: "comic sans", cursive;">Shannon planted blackberry "tissue cultures" and keeps them warm and protected from weeds in a nest of hay mulch.</span></div><div style="font-family: arial, sans-serif; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: "comic sans", cursive;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLf98MalB1ZY7efMM-HlgZvJTsV67tegDpd0V7ZNoPmNr_67b1opUixvnqR_FvfTgxK_ACOmCJohXHnAI_JxCg6yv4gQpAEdqVAEfy_rhbJC4haiE8_mowhKB465W0MsFL6peFBjWOTvz/s1600/IMG_9740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLf98MalB1ZY7efMM-HlgZvJTsV67tegDpd0V7ZNoPmNr_67b1opUixvnqR_FvfTgxK_ACOmCJohXHnAI_JxCg6yv4gQpAEdqVAEfy_rhbJC4haiE8_mowhKB465W0MsFL6peFBjWOTvz/s640/IMG_9740.jpg" width="426" /></a></div><div style="font-family: arial, sans-serif; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: "comic sans", cursive;">Vetch grows freely at 8th Street Greens. Vetch (the purple plant) is a often used as a cover crop, as it fixes nitrogen and other nutrients into the soil.</span></div>8th Street Greenshttp://www.blogger.com/profile/00410257116315230871noreply@blogger.com1