Sunday, September 7, 2008

Week 14 News

The tomatoes keep coming strong! We also have a few new items coming this week and next. I will have a better idea about our list when we get home from the farm tonight and will likely update this weeks list. We may have to start digging all of the root veggies because of the rain last week. When it is dry for sooooooo long and then we get a heavy rain like we did last week root veggies tend to crack. There is nothing wrong with the veggie itself, it is just harder to clean and doesn't look as pretty. Our apples are also possible this week.

Thanks so much for returning bushel baskets and many of our containers! We haven't had to made a second trip to the farmers co-op yet this season.

What's in the Box
Sweet Corn - Last row is ready! Silver Queen that crossed with peaches and cream :)
Hot peppers
Cherry tomatoes
Green onions and/or sweet onions
Green Beans - looks to be the last week
Blueberries or raspberries - if you don't get raspberries this week it will be your turn next week.
some apples - likely just honey crisps and many have hail damage but still taste great
Lettuce - likely
Swiss Chard, Kale, or Savoy...
Radishes - watermelon and/or purple plum heirloom varieties
Potatoes or rutabaga

Coming Soon:
Apples - our apples next week if not this week
Potatoes - Yukon Gold variety

Half Bushels of Tomatoes for $14 - An amazing recipe for canning pasta sauce can be found at I made this on the rainy day last week and we tested what was left in the pot. I use the sauce master which peels and strains the seeds and really speeds up the project (found at Gemmens in Hudsonville). $10/ half bushel for 2nds (ripe and ready to go)

Half Bushels of Honey Crisps $25 - Available next week only if interested. Let me know by Thursday this week so we can arrange a pick up with Nate over the weekend. Will deliver with regular box.

A Few Recipe Ideas:

Chocolate Beet Cake
Delicious and very moist, hard to believe beets are used!

5-6 Medium beets - cooked and pureed in food processor
7 tablespoons unsweetened cocoa
1 1/2 cups sugar
1 cup canola oil - non-gmo:)
2 cups flour - I used white whole wheat and it was still fluffy
3 eggs and 1 white
1 teaspoon baking soda
dash of salt
powdered sugar or frosting

Swiss Chard and Potato Frittata

Swiss Chard and Potato Frittata Ingredients
6 large Swiss Chard leaves
6 large Eggs (I do 4 eggs and 4 whites)
1 tablespoon olive or canola oil
1/4 cup Parmesan cheese grated
1 medium Onion diced
1/4 teaspoon Salt
1-2 Garlic cloves minced
Ground pepper
1 medium Boiling potato peeled and diced finely
1 teaspoon Unsalted butter

1 . Wash the Swiss chard and pat very dry. Cut off and discard the stems, then gather the leaves into a tight bundle and finely chop them.

2. Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic,and saute until the onion turns golden. Mix in the potato and cover the pan.Cook, shaking the pan occasionally, until the potato is tender and the onions are brown, about10-15 minutes. Remove the cover and pile on the Swiss Chard. Cover again and cook tossing occasionally, until the leaves are wilted, about 5 minutes. Scrape this mixture onto a plate and let cool. Wipe the pan clean.

3. Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt, and pepper. Stir in the cooled vegetable mixture. 4. Melt the butter in the skillet over low heat and swirl it around to coat the sides of the pan. Pour in the egg mixture. After about 5 minutes, when the edges begin to set, help the liquid egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set. 5. Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn't ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.

Rutabaga Fries -

Easy and very kid friendly! Made this with a group of 6th through 8th graders a few years ago and they approved :) Rutabaga is lower in carbs and calories than potatoes so have a bunch more!

Nonstick cooking spray
2 pounds rutabagas, peeled
¼ cup canola oil or olive oil
1 tablespoon salt
1 teaspoon black pepper
(sometimes we substitute seasoning salt instead)


1. Preheat oven to 425°F. Spray a baking sheet with cooking spray.
2. Slice the rutabagas lengthwise into “French fry shapes” (½ - inch - wide strips). Put the rutabaga strips in a large bowl and drizzle with oil. Toss well so that each piece of rutabaga is coated with oil. Sprinkle fries with salt and pepper. Place rutabaga strips in a single layer on the prepared baking sheet.
3. Bake about 20 minutes or until golden brown. (Watch carefully because rutabagas have more sugar in them than baking potatoes and tend to caramelize faster. If the fries are getting too dark too fast, reduce the oven temperature to 400°F.) Season to taste.

Makes: 4 servings

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