Tuesday, June 10, 2008 Newsletter

Tuesday, June 10, 2008

Greetings CSA Members,

It is really much too hot to think or transplant or harvest strawberries, but our valiant crew is out in the 96-degree, humid sun and heat. They deserve some sort of honor awarded to each of them. This year we have returning to work here at Denison farm some familiar faces from several years ago as well as from last year. Rebeca Torres is a very familiar face at the Troy Farmers’ Market – so familiar that 2 young woman this past Saturday took one look at me and introduced themselves to me – “You are a new face, aren’t you?”, they asked. I nodded politely! We welcome Rebeca back along with Fidelia, Joanna, Andrea, Ali, and Jeannine. We will have a few new faces as well on the farm, Annie and Leslie. Thus, Brian has a crew of very strong women this year; but we are also grateful to have back from Jamaica, Errol and Walter, who will help create a balance.

We also have welcomed to our farm 3 new goats – Tutti, Spritz, and Peggy. We are milking twice each day and always have milk in the walk-in cooler for folks to take. I have made Kefir, yogurt, and chevre.

But my favorite of all is something called yogurt cheese. I strain the yogurt (similar to Greek yogurt) for 8 hours and then what is left is a spreadable, cream cheese type soft cheese. It is fabulous!

As for the plants, they are surviving a tough beginning of the season – going from very cold nights and no rain to extreme heat and humidity. This weather has pushed some of the crops ahead. And so, you are seeing in your share some summer squash or zucchini and broccoli. It is too hot for me to do anything but sauté them altogether in either sesame oil or olive oil and butter. Drizzle a little soy sauce on the stir-fried vegetables, put out some bread and hummus, and grate the turnips into the salad mix. For dessert combine the strawberries with some heavy cream (either whipped or just as is) and call it good!

In your share this week, you will most likely find:

Lettuce, Chinese Cabbage or Bok Choi, Strawberries, Garlic Scapes, Basil, Summer Squash or Zucchini, Scallions or Kale.

Forgive me if I am incorrect. I am writing this to you while away from the farm today and tomorrow.

Take good care - Justine

Strawberry Salsa

1 cup coarsely chopped strawberries

1 tablespoon orange juice

1 teaspoon grated orange peel

1green onion, finely chopped, top included

1 teaspoon Dijon-style mustard

2 tablespoons dried currants

2 tablespoons red wine vinegar

Mix all ingredients in a bowl. Chill. Serve with grilled chicken or fish.

Makes 1 1/2 cups.

Strawberry and Spinach Salad

This spring salad is teaming with Vitamin A and Vitamin C. The bright green of the spinach and contrasting red of the strawberries is beautiful and the flavors are excellent together.

1 pint fresh strawberries

½ lb. Spinach

1/2 cup sugar

1 ½ tablespoons minced green onion

1/2 teaspoon Worcestershire sauce

1/2teaspoon paprika

1/2 cup olive oil

1/2 cup balsamic or cider vinegar

2 tablespoons sesame seeds

Wash strawberries under cool running water. Remove caps and set aside to drain.

Wash spinach and remove large tough stems. Tear large leaves into small pieces. Drain.

In a medium bowl combine remaining ingredients and whisk together.

Slice strawberries into halves or quarters and place in a large bowl. Add dry spinach.

Pour dressing over all and toss.

Makes 8 servings.