CSA #9 August 3
Really CSA number 9! Time is flying! Let's go tomatoes! We've had some good comments about tomatoes and requests for more. We know and can't wait to send out larger tomato portions even the store doesn't have much and they fly off the shelves as fast as they appear!
We brought our old laying hens for processing this week and our new hens are starting to lay lots of eggs now. It all timed out perfectly... We decided to offer our soup hens to our CSA members first since we wouldn't really have much for sale. Making broth with a soup hens is the best, you can turn it into soup or use the chicken and broth separately. I love having my own broth and bags of chicken ready to pop out of the freezer when i need it. Here is the link to how to make broth if you need it. The recipe is for soup but you can use it for broth also. Just a reminder that you really need to remove the meat from the carcass as soon as it is cooked- if not it will just dry out- seems hard to believe since it's cooking in liquid you would think it would just get more tender but it won't, I've tried
.http://www.cheznousfarms.com/2011/08/stewing-hens-and-chicken-noodle-soup.html
In your baskets this week you will receive:
2 bags of Chez Nous Mix
1 bag of Sunflower Sprouts
Tomatoes
Zuchinni
Peppers
Chesnok Red Garlic- renowned to be a great baking/roasting garlic where it becomes sweet and buttery.
Beans are starting so we are working down the list
Strawberries, Cucumbers, Eggplants going down the list
Herbs- Mint, Basil, Chives
A few years ago I went on a school trip to Ottawa where I was introduced to Mint Lemonade. I was a little surprised when the young girl asked me if I wanted mint in my lemonade slush she reassured me that it was good and she was right! It taste good just infused in the drink but I love it all chopped up with the ice in a food processor or blender. Another super yummy summer drink is basil water and watermelon water. It's so refreshing and a nice treat to sweet juices or plain water. Here are some links to these 3 recipes but they are pretty basic.
http://natashaskitchen.com/2013/06/15/naturally-flavored-water/
http://www.therecipeclub.net/2012/06/04/mint-lemonade-recipe-from-evas-kitchen-by-eva-longoria/
Here are some of the peppers that are going out in baskets: (sorry about the blur)
I found some neat stickers to label hotter peppers and prevent any unexpected surprises.
Using all these plastic bags does drive me crazy though... I have lloked into some certified organic re-usable produce bags but don't know how I would manage it.
The shishito peppers are a variety that I was quite excited about and started 2 packs only to grow 5 plants. They are supposedly a Japanese appetizer and commonly quickly fried in Olive Oil and salted.
I have been enjoying zucchini like crazy fried in Olive Oil and salted quite liberally yum yum yum...as soon as I was done CSA I brought one in fried it up with some, I thought overripe Shishito peppers (because they were turning red), some basil, some Amaranth leaves which cook up like spinach and just munched away...
Have a great week!
Shirley and Rich
Really CSA number 9! Time is flying! Let's go tomatoes! We've had some good comments about tomatoes and requests for more. We know and can't wait to send out larger tomato portions even the store doesn't have much and they fly off the shelves as fast as they appear!
We brought our old laying hens for processing this week and our new hens are starting to lay lots of eggs now. It all timed out perfectly... We decided to offer our soup hens to our CSA members first since we wouldn't really have much for sale. Making broth with a soup hens is the best, you can turn it into soup or use the chicken and broth separately. I love having my own broth and bags of chicken ready to pop out of the freezer when i need it. Here is the link to how to make broth if you need it. The recipe is for soup but you can use it for broth also. Just a reminder that you really need to remove the meat from the carcass as soon as it is cooked- if not it will just dry out- seems hard to believe since it's cooking in liquid you would think it would just get more tender but it won't, I've tried
.http://www.cheznousfarms.com/2011/08/stewing-hens-and-chicken-noodle-soup.html
In your baskets this week you will receive:
2 bags of Chez Nous Mix
1 bag of Sunflower Sprouts
Tomatoes
Zuchinni
Peppers
Chesnok Red Garlic- renowned to be a great baking/roasting garlic where it becomes sweet and buttery.
Beans are starting so we are working down the list
Strawberries, Cucumbers, Eggplants going down the list
Herbs- Mint, Basil, Chives
A few years ago I went on a school trip to Ottawa where I was introduced to Mint Lemonade. I was a little surprised when the young girl asked me if I wanted mint in my lemonade slush she reassured me that it was good and she was right! It taste good just infused in the drink but I love it all chopped up with the ice in a food processor or blender. Another super yummy summer drink is basil water and watermelon water. It's so refreshing and a nice treat to sweet juices or plain water. Here are some links to these 3 recipes but they are pretty basic.
http://natashaskitchen.com/2013/06/15/naturally-flavored-water/
http://www.therecipeclub.net/2012/06/04/mint-lemonade-recipe-from-evas-kitchen-by-eva-longoria/
Here are some of the peppers that are going out in baskets: (sorry about the blur)
 |
| Milds in Front: Left Tequila Sunrise, Nardello, Round Tomato Shaped Pimento and Purple Beauty Bell Hots Second Row: Left Hot wax, Cayenne, Jalepeno and Aji Crystal In pint: Shishito Peppers mild to hot |
Using all these plastic bags does drive me crazy though... I have lloked into some certified organic re-usable produce bags but don't know how I would manage it.
The shishito peppers are a variety that I was quite excited about and started 2 packs only to grow 5 plants. They are supposedly a Japanese appetizer and commonly quickly fried in Olive Oil and salted.
I have been enjoying zucchini like crazy fried in Olive Oil and salted quite liberally yum yum yum...as soon as I was done CSA I brought one in fried it up with some, I thought overripe Shishito peppers (because they were turning red), some basil, some Amaranth leaves which cook up like spinach and just munched away...
 |
| So simple but so good! |
Have a great week!
Shirley and Rich
Chez Nous Farms
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