Summer CSA #10 2013

CSA #10 August 9

Amaranth growing in behind of some soybean

Hey guys! It's been a long day! It's days like today that I am happy that i no longer post my newsletters on my blogs front page because I'm too tired to worry about perfection! We were working hard to have everything ready early tonight because we need to be at a soccer tournament at 7:40 tomorrow morning. So, if by chance you are an early bird baskets will be in the store by 7: 15 tomorrow morning.    
It was hard to get any harvesting done this morning because the fields were soaked so we got some errands done and started later. The day ended with a little medical emergency and once all soccer clothes is cleaned and packed we are off to bed!

Baskets today are much of the same with some bigger tomatoes.  I have included a new ingredient and you will find it in you greens bag. They are gorgeous pink/purple leaves called Amaranth and I have seen it called by many other names. It is a common green around the world but not used much around here. I grew them for a salad add-in but as the leaves get bigger they need to be cooked. They are used just like spinach and are extremely rich in protein. They grow very well here in the summer when many other greens are difficult to grow and pest don't seem to bother them much. I will definitely be growing a lot more next year but here is a little taster! I have been eating them for about 2 weeks and think they are great! 

I am really interested in growing crops that do well and don't have many pests. I am also fascinated by the idea of crops that are there but we don't use! This spring we had a lady come speak to us about the possibility of having access to certain crops adored by her culture that are discarded here. She knew the importance of using untreated clean organic ingredients such as she would have found back home.  Two of these ingredients were sweet potato leaves and pumpkin leaves. I was surprised and started researching right away! I have started eating pumpkin leaves and am tasting different winter squash leaves...and also wondering if summer squash plant leaves are also edible. To see the pure adoration of something that ends up in our compost pile by this women really struck me. I can't help but wonder what other treasures are right in front of me that i am unaware of!

Diamond eggplant

In your basket this week you will receive

1 bag of Chez Nous Mix
1 bag of tomatoes
1 large zucchini for bread or muffins
1 bag of smaller zucchini's for cooking (smaller ones are best for frying up!)
1 bag of greens: Swiss Chard, Kale and Amaranth Leaves
garlic
also going around are beans and eggplant
herbs: basil, oregano and parsley

A quick supper idea: garlic,  meat (or not),zucchini, eggplant, Chard, Amaranth leaves, basil, oregano and parsley fried in olive oil then topped with red sauce cheese and baked until cheese browns a  little served with some pasta.

Thanks and good night!