Tuesday, July 16, 2013

CSA Newsletter #6

Week 6
July 16 and 17

1 bunch greens
1head lettuce
summer squash
purplette salad onions
2 bunches herbs

CSA membership means getting in there deep with the local food scene.  Those who know, KNOW and its all about garlic scape and kale pesto, kohlrabi slaw, heirloom cukes and fennel, parsley salad (see the recipes and make it happen).  

So now that you are officially and most certainly a BKF CSA member, how much do you really know about your veggie food source?  

BKF Fun Facts!
Wow your friends and family with your localvore-tastic knowledge!

The Farm: 5 seasons going strong.  The first two seasons where in Alfred, in an old forgotten hay field behind the rambling house that I lived in, until one thing lead to many others and I bought the current, and permanent BKF, up on the glorious bluffs in Lyman.  The farm is 12 acres in total, with 4 acres in veggies, 2 greenhouse, 2 tractors, 2 wells, 1 yurt, 4 pigs, some ancient pear trees, some baby apple trees, 2 big ol’ bee hives, a perennial flower and herb garden, 2 currently very hot and lethargic cats, 4 full time farmers, good bugs, bad bugs, tons of birds, a few deer, and an infinite number of super good vibrations.

The veggies: The farm grows over 40 different crops and hundreds of varieties of this, that and the other.  In addition to the CSA, which is 98 shares that go to well over 100 households from Lyman to Portland, BKF food can also be found at:

The Portsmouth, NH Farmer’s Market, every Saturday, rain or shine, 8:00 AM-1:00 PM at City Hall.  
Go on an adventure south of the border and come and see the Kettle in action!  The market is super fun times, lots of good food, crafts and live  music.

Check out your favorite Kettle veggies all gussied up and on the menus at:
Bar Lola, Portland, Maine
Black Birch, Kittery,Maine
Black Trumpet, Portsmouth, NH
Blue Spoon, Portland, Maine
Flat Bread Pizza Company, Portsmouth, NH
Fore Street, Portland, Maine
.........and starting next week, through Partners for a Hunger Free York County and the United Way, BKF will feed 40 local seniors through a short (but super sweet) CSA program.  Our grannies will get their lettuce, cukes and squash for sure!
......after 3 years of patiently waiting and lots of paperwork, BKF will take the final step towards organic certification; farm inspection this coming Monday.  Yahoo!  Looking forward to officially making it official!

The field went from underwater to scarily scorched in about a day.  The bugs are hungry, the weeds are fierce, and the harvests are gettin’ heavy!
We got hustle in this veggie bustle, so here’s to you and your salads galore!  Happy July Kettlers! Much Love!

Cucumber Fennel Salad
3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill (fresh or dry)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon peel
In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled. 
Bean, Red Onion and Parsley Salad
2 cans (14.5 ounces each) cannellini beans, rinsed and drained
1/2 cup packed fresh parsley leaves, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon red-wine vinegar
Coarse salt and ground pepper
2 small red onions, thinly sliced
In a bowl, combine beans, onion, parsley, extra-virgin olive oil, and red-wine vinegar. Season with salt and pepper.
Fennel, Red Onion and Parsley Salad
1 cup loosely packed fresh flat-leaf parsley leaves
1 medium fennel bulb, trimmed, halved lengthwise, and thinly sliced
2 small red onions, halved lengthwise and thinly sliced into half-moons
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon celery seeds
Coarse salt and freshly ground pepper  - Combine all ingredients and toss!

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