August 2 & 3
1 head lettuce
1 bunch chard
1 bunch beets
1 bunch herbs
1 pound green beans
zukes and summer squash
1 hungarian hot wax pepper
The sun has been cranking and we have been working hard to beat the weeds and keep up with the food that is flowing out of the ground. The veggies are growing, the bugs are munching. It’s August, the field is absolutely packed. It’s been bok choi to beets, beans and basil, the tomatoes are bending over with almost ripe fruit these days and the fall crops like cabbage, broccoli and squash are cruising right along. We have eaten a lot, but there is so much more to come.
As members of the CSA, you are all such a huge part of the collective energy of the farm. Your positive feedback, enthusiasm, spirit and sparkle fuel the Kettle fire when it needs a good stoking.
It has been such a pleasure to feed such fantastic folks like yourselves. It’s about time we all get together, and raise our forks to the bounty of this glorious season.
Come on down to the farm, it is time to party!
Sunday August 21st is Black Kettle CSA and Friends of the Farm Potluck Good Times Gathering!
4:00 Farm Tour
See the source of all the flavors of the season.
5:30 Picnic and Vegetarian Pot Luck
Please bring a vegetarian dish to share, a blanket for kickin’ back on, a plate and utensils, and the beverage of your choice. Please keep your dogs at home.
Swiss Chard Quesadilla
From Crystal Spring Farm CSA
* 2 tablespoons oil
* 1 small onion, chopped (3/4 C)
* 2 garlic cloves, minced (2 tsp)
* 1 hot pepper, minced (optional)
* 1/4 teaspoon cumin seed
* 1/8 teaspoon oregano
* 1 bunch swiss chard, trimmed
* 8 (6 inch) corn tortillas
* 1 cup monterey jack cheese, grated
Heat oil in pot over medium heat; add onion and saute 5 minutes, until golden.
Stir in garlic, chile, cumin and oregano, and saute.
Add in chard; cover; reduce heat to medium low, and cook until chard wilts.
In a second skillet place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 C cheese; top with chard mixture and second tortilla.
Cook 2 minutes per side, or until browned. Repeat with remaining ingredients.
Slice into wedges and serve.
****add summer squash or zukes to this sauté and a diced herb and it will be a major hit!!******
Quick Cucumber Pickles with Rye Bread and Cheese
Gourmet April 2002
2 large cucumbers
2 teaspoons kosher salt
1/2 cup cider vinegar
1/4 cup sugar
1 tablespoon dry mustard
2 teaspoons drained bottled horseradish
1 tablespoon chopped fresh dill
1 loaf rye bread (1 pound)
2 (6- to 8-ounce) pieces semisoft cheese (preferably German, such as Cambozola or Mirabo)
Cut cucumbers crosswise into 1/8-inch-thick slices, then toss with kosher salt in a bowl and let stand 15 minutes. Rinse and drain cucumbers and pat dry with paper towels.
Whisk together vinegar, sugar, mustard, horseradish, and dill until sugar is dissolved. Stir in cucumber and let stand at least 5 minutes.
Slice bread and serve with pickles and cheese.