Good evening CSA members
Unfortunately, i have yet to be connected to a reasonable source for writing a newsletter.
I will do my best and hopefully by next week things will be up and running. Last weeks mission was garlic planting which explains the garlic slivers you received. Garlic bulbs often contain smaller cloves not very good for planting so we use them for garlic powder or cooking. We did get most of our garlic planted last week.
This week's focus was chickens. As we speak they are housed in a move-able chicken coop that moves along the property but soon the temperatures will drop and they will need more comfort and warmth. So cleaning and repairing the chicken coop was on the agenda this week. I'm guessing tomorrow they will be transferred to their fresh winter home. More work than one would realize goes into many jobs and raising chicken for eggs is certainly one of them. Chickens can easily be raised in a barn where they never see the light or a mud pit if you give them a small enclosure. It's important to us for our hens to have some fresh pasture which is why we keep them moving. However during the winter months keeping them comfortably warm becomes a priority and they are moved to a permanent coop and yard. We do plan on building them a winter hoop play-yard, for those brutal days when they just can't go out- hopefully next season it will be done.
We have been quite lucky with the weather this Fall and crops outdoors are still doing quite well. All crops outdoors right now could handle some frost except for a few, some will improve with a few frosts and so for them we wait before harvesting.
In your baskets this week:
1 bag of Chez Nous Salad Mix
1 bag of Tatsoi
1 bag of Collards
1 bag of beets
1 bunch of celery
1 onion pepper mix
juicing upgrade also got Kale, Sunflower greens and Stevia
Stevia is a sweetner and a little goes a long way! Here's a link showing you how to dry and use your plant but you can also use it fresh in juices but remember a little is all you need.
http://wholelifestylenutrition.com/videos/how-to-make-your-own-pure-stevia-liquid-stevia-part-2/
This week you got a gorgeous bunch of collard greens. They make beautiful wraps and can be lightly steamed and used as wraps we make these delicious rolls. http://www.cheznousfarms.com/2012/09/csa-19-and-stuffed-greens-recipe.html but they can be used sauteed like anything green which sometimes is the easy route!
Also this week is Tatsoi, my favorite green! It's so hardy and i actually love it more than spinach! It's delicious in pasta dishes and as a substitute for spinach.
This weeks celery stalks are larger than previous and a little less bitter. Delicious anywhere you would use celery. If ever you find the celery too strong like stronger greens you can boil them for a minute or two to downgrade the taste a bit. We like the obvious celery taste it adds to dishes.
I am certain that i will be able to add some photos to this post very very soon, so check again if you would like a more complete newsletter. Sorry again for the inconvenience.
Shirley and Rick
Chez Nous Farms
Unfortunately, i have yet to be connected to a reasonable source for writing a newsletter.
I will do my best and hopefully by next week things will be up and running. Last weeks mission was garlic planting which explains the garlic slivers you received. Garlic bulbs often contain smaller cloves not very good for planting so we use them for garlic powder or cooking. We did get most of our garlic planted last week.
This week's focus was chickens. As we speak they are housed in a move-able chicken coop that moves along the property but soon the temperatures will drop and they will need more comfort and warmth. So cleaning and repairing the chicken coop was on the agenda this week. I'm guessing tomorrow they will be transferred to their fresh winter home. More work than one would realize goes into many jobs and raising chicken for eggs is certainly one of them. Chickens can easily be raised in a barn where they never see the light or a mud pit if you give them a small enclosure. It's important to us for our hens to have some fresh pasture which is why we keep them moving. However during the winter months keeping them comfortably warm becomes a priority and they are moved to a permanent coop and yard. We do plan on building them a winter hoop play-yard, for those brutal days when they just can't go out- hopefully next season it will be done.
We have been quite lucky with the weather this Fall and crops outdoors are still doing quite well. All crops outdoors right now could handle some frost except for a few, some will improve with a few frosts and so for them we wait before harvesting.
In your baskets this week:
1 bag of Chez Nous Salad Mix
1 bag of Tatsoi
1 bag of Collards
1 bag of beets
1 bunch of celery
1 onion pepper mix
juicing upgrade also got Kale, Sunflower greens and Stevia
Stevia is a sweetner and a little goes a long way! Here's a link showing you how to dry and use your plant but you can also use it fresh in juices but remember a little is all you need.
http://wholelifestylenutrition.com/videos/how-to-make-your-own-pure-stevia-liquid-stevia-part-2/
This week you got a gorgeous bunch of collard greens. They make beautiful wraps and can be lightly steamed and used as wraps we make these delicious rolls. http://www.cheznousfarms.com/2012/09/csa-19-and-stuffed-greens-recipe.html but they can be used sauteed like anything green which sometimes is the easy route!
Also this week is Tatsoi, my favorite green! It's so hardy and i actually love it more than spinach! It's delicious in pasta dishes and as a substitute for spinach.
This weeks celery stalks are larger than previous and a little less bitter. Delicious anywhere you would use celery. If ever you find the celery too strong like stronger greens you can boil them for a minute or two to downgrade the taste a bit. We like the obvious celery taste it adds to dishes.
I am certain that i will be able to add some photos to this post very very soon, so check again if you would like a more complete newsletter. Sorry again for the inconvenience.
Shirley and Rick
Chez Nous Farms
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