Prospect Heights CSA Newsletter
Week 7 – July 23, 2014
In this issue:
- Pickup #7 Information
- Missing Eggs? – Déjà vu
- The Weekly Challenge — Using It All
- Tip of the Week – How to store cucumbers
- News from Ted
Windflower Farm Trip
This Week’s Pickup: Week A
See emailed newsletter for location.
REMEMBER: If you are a B week share member who paid for a pasta or flower share, you will need to come and get your delivery this week, or else it will be donated at the end of the shift to the food pantry…
Specifically, we need to know (1) who you are and (2) how many eggs you are missing. Please email the core group and tell us: the name of the shareholder and how many dozen or half-dozen eggs you are owed (assume you will be getting your full order this week).
We will work with Ted to get the extras we are owed, but if we don’t know you are missing your share we can’t ask for replacements.
How to Use it All…
How many zucchini? How many cucumbers? That was a challenge. Here are some of the suggestions from last week’s bounty.
Zucchini Noodles: http://www.wikihow.com/Make-Zucchini-Noodles
Ottolenghi Pasta and Zucchini Salad:http://smittenkitchen.com/blog/2014/06/pasta-and-fried-zucchini-salad/
Any number of Mark Bittman Cucumber Salads:
Have any suggestions of your own? Feel free to send them on in…
Tip of the Week
How to store cucumbers for up to a month:
Put a clean cotton hand towel (a double layer of paper towels will also work) in the bottom of your crisper drawer in the refrigerator. Lay the cukes on top. If you notice moisture building up inside the crisper, take the cukes out, dry them carefully and put in a new, fresh towel before returning the cukes to the drawer.
You can also wrap a partially cut cucumber in plastic wrap and it will keep in the refrigerator for several days (but it will not last as long as uncut fruits).
News from Ted at Windflower Farm
This week’s share:
· Swiss Chard
Fruit shareholders will be getting Yonder Farm’s blueberries or apricots.
Sweet corn, beans, and peppers coming soon.
Save the date: The annual Open House at Windflower Farm will be held on the weekend of August 23-24. Details to come.
A dry week, and good weather for getting things done. We planted lettuces and Swiss chard for the late summer, trellised tomatoes and new grapes and mulched blueberries.
Our mechanical cultivators – the ones we imported from Holland a few years back – worked wonderfully until the rains came and sidelined our tractors, and now our onions are inaccessible to tractors because their foliage is so tall. We had no choice but to take care of the escaped weeds by hand.
We have 43 beds of onions on bare ground, and another 20 or so on mulch – two acres in all, and all but the two we’ll harvest this week are now free of weeds. It took us three half-days to do it, sometimes on our hands and knees in weeds that occasionally stood waist high. It wasn’t especially enjoyable, the humidity nearing 100% in the high canopy of those onions, and we’re happy to have it behind us. But we feel good about having done the work, knowing that hard physical work done in moderation is good for us. None of us needs a gym membership. If all goes well, you’ll get onions of some kind each week for the remainder of the season.
Have a great week, Ted