Summer Share #14
My Fine Homestead Newsletter
In This Issue:
  1. Announcements 
  2. In Your Box 
  3. Recipes - Jane's Simple Green Bean Salad
  4. On The Farm . . .
Shelby, up close & personal
1 .  It's an "Even week " as in Box #14. If you have an  EOW Share AND you pickup at any of these places:

Plain, John Muir Dr, Madtown Twisters, Waban Hill, Wayland Dr

This is your week! 

2. Winter Shares & Yearly Memberships are available but limited so sign-up now! 

3.  Previous newsletters are on our Facebook page .  

4.  ??? Questions ???  

In Your Box
Full Share

Salad Lettuce Mix  - 1/3 lb
Radishes - 1 bunch
Summer Squash/Zucchini - 1
Cucumber - 2 or 3 
Tomatoes - 1 paste,1 slicer, 1 heirloom
Green Bell Pepper - 1 (bell peppers can be roasted also)
Bull's Horn Pepper - 1 (harvested green, these are a sweet pepper)
Green Beans - 2 lbs Info on freezing green beans
Sugar Snap Peas - 1/3 lb
 Half Share

Salad Lettuce Mix -  1/3 lb
Radishes - 1 bunch
Cucumber - 1
Tomato - 1 paste & 1 slicer
Bull's Horn Pepper- (harvested green, these are a sweet pepper)
Green Beans - 1 1/2 lb Info on freezing green beans
Cherry Tomatoes - 1/2 pint, (in all EOW Half & Plain Half, Office Market Half, Waban Hill Half, & Wayland Half to have these this time - the other Half Boxes will have them next week)

Jane's Simple Green Bean Salad

Green Beans
olive oil
lemon juice
salt to taste
cucumber (optional) 
tomato (optional)
1 clove garlic, diced

Lightly steam or boil a quantity of green beans. While they are cooking, chop the cucumber and tomato, if adding. Remove from pan to a bowl. Let cool before adding other ingredients for a cold salad or continue if serving warm. Drizzle with olive oil and lemon juice. Salt to taste. Stir in additional vegetables and diced garlic. Serve.

This recipe can easily be tailored to suit your taste  by adding other vegetables or increasing amounts.
Bull's Horn Pepper
 Growing peppers for roasting is a relatively recent practice for Americans. Not so long ago, many of us knew only traditional bell peppers harvested at their green (unripe) stage. But within the last decade, many more varieties of sweet and spicy peppers in a multitude of shapes and colors have become available, adding robust flavors and succulent textures to an unending array of easy-to-prepare dishes. At the same time, our cooking styles have concentrated on using a wider range of fresh ingredients and bringing vegetables to the center of the plate.

The dry heat of roasting -- by grilling or broiling -- brings out the flavor of all peppers, and while bell peppers harvested when fully colored are undeniably good, I prefer several other varieties for roasting. In Italy, 'Corno di Toro' (bull's or ram's horn) peppers are the top choice for grilling and sauteing. These peppers grow 8 to 10 inches long, with a tapered, slightly curved shape and thin walls with very sweet flesh. They ripen to a rich red or deep yellow.

Before grilling peppers, I simply slice them lengthwise into 1- to 2-inch-wide strips, then marinate them by tossing them in fruity olive oil with minced garlic and chopped fresh herbs one hour before cooking. Grill peppers 6 to 10 inches above medium coals covered with white ash. Grill as slowly as possible, turning several times, until the peppers are tender when pierced (a little charring won't hurt them and actually adds flavor). They'll develop an irresistibly sweet succulence. Serve warm, sprinkled with a little sea salt and freshly ground pepper, to accompany chicken, steaks, lamb, or burgers. Be sure to offer crusty bread to sop up the tasty juices. During basil season, sprinkle a handful of freshly chopped leaves over the peppers just before you bring them to the table for a perfect marriage of Mediterranean flavors.

On the Farm . . .

With school starting, nights often a little cooler, and daylight decreasing a minute or so every day, our thoughts are turning toward fall and winter. We are planting for our winter shares. Last week’s rain has made it challenging. We had five inches Wednesday, enough for the small township bridge on the north edge of our field to wash out and close the road. Rain on Saturday made the Spring Green Farmers Market wet, wet, wet. Fortunately people came to shop between showers, making us glad we stuck it out.

Bill is prepping beds and planting spinach, lettuce, turnips and more for us to harvest through the winter. They start in November. It seems a ways off, but crops grow more slowly as daylight decreases, so we plant in August and September.

Five months long with two boxes each month for a total of ten, our winter shares consist primarily of fresh greens like spinach, lettuce and microgreens but include some root crops and garlic as well. You can choose to add beef, chicken, eggs, maple syrup, and vanilla or get vegetables only.

When Bill and I decided to add vegetables to our farm as a source of income, we decided to grow crops year-round. Our main reasons are threefold – 1. we already farm year-round with our animals, 2. we eat year-round (sounds silly, but valid), 3. it’s another income source for the farm. Local, healthy, pesticide-free food available through the winter for us and our kids with the added bonus that we could offer it to others – why wouldn’t we do it?

The first year we had a small hoophouse structure. Since then we’ve added low tunnels and a larger greenhouse. Crops grown in the colder temperatures of winter take a little extra work, but their fresh, sweet flavor is worth it to us. If you haven’t already, please consider joining us for the winter. See our website for more details - And as always, you are welcome to contact us with any questions - or (608)588-5153.

In other news, the green beans are ready! There are lots in your box because we wanted to share the bounty with you. We are eating green beans all day long. Beans for breakfast – heck, yes! Beans for lunch and supper too – you bet! Having our first planting pretty much bomb makes these beans taste extra delicious to us. We hope you enjoy them, too.  A few smart laying hens found the cherry tomato plants in the fields closer to the buildings. Bill and the boys put up a fence which is keeping them out.  It seems like Bill is spending a lot of time mowing but we can hardly tell because the grass and vegetation keep growing so fast. I’ve been working on a survey for farm members to give us feedback on their experience. No matter what time of the year it is, there always seems to be plenty to keep us busy

Have a great week,

view of pastures from horse barn roof