Summer Share #17
My Fine Homestead Newsletter
9/21/2016
In This Issue:
  1. Announcements 
  2. In Your Box 
  3. Recipes -  Rice Salad with Summer Vegetables
  4. On The Farm . . .
Announcements
 
1 .  It's an "Odd week " as in Box #17. If you have an  EOW Share AND you pickup at any of these places:

The Office Market, APT, First Business- 

this is your week!

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


3.  Previous newsletters are on our website and our Facebook page .  

4.  ??? Questions ??? stacey@myfinehomestead.com  

In Your Box
Full Share

Alpine Radishes - 1 bunch, this is a popular Korean daikon radish with sweet flavor
Cucumber - 2
Cherry Tomatoes - 1/2 pint
Tomatoes - 2 heirlooms or slicer, f a tomato is on the orange/red side (or green for yellow & orange tomatoes) and very firm to the touch, set it on your kitchen counter for a few days to ripen
Pepper - 1 green, red, or yellow, either Bell or Italian Horn Pepper  
Potatoes, yellow Carola- 1 lb, steam in a covered pan with nothing but their own moisture, some butter and sage - yum!
Carrots  - 1 bunch You may have some purple carrots in your bunch.
Red Russian Kale - 1 bunch
Winter Squash - 1 acorn  
Sage - 1 bunch
Chives - 1 bunch  
 Half Share

Alpine Radish -  1 bunch, this is a popular Korean daikon radish with sweet flavor
Tomato - 13,  combo of slicer or paste,  if a tomato is on the orange/red side (or green for yellow & orange tomatoes) and very firm to the touch, set it on your kitchen counter for a few days to ripen
Pepper - 1 green, red,or yellow, either Bell or Italian Horn
Pepper - 1 or 2 jalapeno
Potatoes- 1 lb yellow Carola, steam in a covered pan with nothing but their own moisture, some butter and sage 
Carrots - 1 bunch, you may have some purple carrots in your bunch  
Sage - 1 bunch

Potato Heart
If you find a potato heart in your box - email us at stacey@myfinehomestead.com and we'll give you a bar of our handcrafted soap.

Right now we have lemon, cinnamon oatmeal, patchouli spearmint, rosemary all with goat milk and a Grapefruit & Peppermint with Himalayan Sea Salt.

Any one will make your hands clean without drying them, and your heart happy!

Patti at First Business won a bar of soap last week with her "nosy" tomato. Congratulations Patti!
Rice Salad with Summer Vegetables
from Four Season Farm Garderner's Cookbook
3-4 servings as a light main course, 5-6 as a side dish

2 cups cooked brown rice, lukewarm
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (1/2 lemon)
1/2 red bell pepper, chopped into medium-fine pieces (about 1/2 cup) - can substitute green or yellow pepper
1 or 2 carrots, very finely chopped
2 scallions (white and green parts), chopped into medium-fine pieces (about 1/4 cup), can substitute chives 
1/3 cup chopped walnuts
1 tablespoon finely chopped fresh basil leaves
salt and freshly ground black pepper

optional:
1 cucumber, peeled, seeded and chopped into medium-fine pieces (about 1/4 cup)

add capers and chopped olives for a more pungent version

to turn this into a heartier main course, add sauteed, baby shrimp, small pieces of cooked chicken, or grilled fresh tuna

1. Place the rice in a medium-size bowl. Whisk the olive oil and lemon juice together in a cup or small bowl, and add this to the rice. Stir gently but thoroughly.
2. Add the bell pepper, cucumber, scallions, walnuts, basil, and salt and pepper to taste to the rice. Stir gently to mix, and then add more salt and pepper if needed.
3. Serve at room temperature. (If you make the salad ahead, take it out of the fridge about 30 minutes befroe serving. It is best made with freshly cooked rice, so the rice doesn't have a chance to harden.)
On the Farm . . .

And the rain continues. We are spending a lot of time wet and muddy. The insect world seems to like it though as bugs are everywhere! Creepy crawlies, flying gnats and mosquitos, spiders, you name it – we got it. Yuck! The extra moisture is affecting the pepper harvest. They begin to ripen red or yellow then many rot before they finish turning. And because it has been hard to get seeds in the soil for the winter crops, we have been planting in seed flats thinking we can transplant the seedlings later.

In fact, I’m sitting in front of my window typing this newsletter, our power out, while rain pours and thunder rumbles on the other side of it. Forecasters predict more of the same for the next couple days. It feels like a “go back to bed” day - but that isn’t an option. With the start of fall and winter not far behind, we feel like there is much to do. We want to get out and work in the fields. It is time to add compost to the season’s finished fields. We are still experiencing small-size produce (see the acorn squash in your box this week). Several fields need more organic matter to amend our soil. When we expanded our production both last year and this year, we converted a couple acres of our decade long hay field into vegetable gardens. The hay field or more accurately the soil beneath was kind of worn out from years of compacted by machinery being driven over and our benign neglect. We hadn’t been soil testing or adding anything to it (on a good note – we weren’t using any pesticides either). So we are still in the process of enriching it to grow nice-size, nutrient-dense vegetables. But again, the wetness of the fields is holding us up. There is still time, but we’d both feel better if it would dry out a little.

With the power still out, I’m going to wrap this up and go help Bill finish getting boxes packed up in the very dark pack shed in an effort to be timely with deliveries today.

Stacey 

 
Foggy morning and dew on a spider web and a foxtail.