Erehwon Farm CSA Newsletter week 2 of 19 – June 19, 2005 Hello to our subscribers and week 2.  We are almost done with our planting and almost every row has something green in it.  We have had a minimal amount of rain in the last several weeks but we have installed over ½ of our drip irrigation system so we have been able to keep up with the hand watering.  Our core volunteers have been helping greatly.  We have an incredible harvest of peas going on and are looking for some creative ideas for short-term marketing (see below).  Thanks to the subscribers who made deposits in our compost bank – we have some available if your garden needs some.  We had a couple minor glitches last week and my apologies for missing flowers or something that was ordered, not recognizing people I know  – we’ll get better! At the farm we had to make a few quick trips to harvest items to keep the extra bins full.  Please let me know if you are missing something or have a suggestion about how we can make the program work better What’s in your bag this week: Sugar snap peas – big bag!  If you happen to want extra, you can have them for $4/lb. Or if you want to pick your own, $2/lb. Lettuce – big bag or two small ones. Spinach – Maybe Kale Arugula Spicy Mix Maybe something else will be ripe. Two heirloom tomato plants for anyone who wants them – I’m going to plant whatever is left at the end of the week. Extras:  If you want extras, you need to email me or call if you need to before 6 am on Tuesday. Swiss chard Kohlrabi Garlic Scapes Onions Herbs: Basil (small quantities only)--lemon, lime, italian, thai Cilantro Thyme Oregano Marjoram Summer savory Winter savory Mint Chives Request to Subscribers We are doing two markets on Saturday that both end at noon and we will likely have some produce left over.  I’m looking for some organization that could take the excess on Saturdays and make use of it.  Does anyone know of something like a mission that cooks for the homeless or something similar within about 10 miles of Batavia? Pages from Grandma Beth’s Cookbook Ideas for sugar snap peas—since we have so many. Of course, you can always eat them raw.  But if you are getting bored with that or are looking for some other ideas, try this. Garlic Sugar Peas Mince garlic (or garlic scapes) and onion. Wash peas, trim ends, and cut in half. Saute garlic and onion in olive oil for about a minute. Add the peas. Stir to coat with olive oil. Stir fry until reaching the desired level of tenderness. (We have an ongoing battle about this—I like them still a little crisp and chewy, Tim likes them cooked a little longer until they are completely soft.)  For extra zing, add a little lemon juice while cooking. Herbs can be added in the last minute of cooking. Try lemon or lime basil, thyme, or mint. Winter savory would also be good. Wash the herbs, strip the leaves off the stem (most herb stems are woody and not nice to eat) and chop finely. We Get Mail Greetings Tim! Your news letter is a hoot! Let’s hope I can find the farm on Friday. If not, I’ll just drive up and down 38 waving cucumber plants until the beetles come out and get me.  Cheers!  Jeanine Jeanine, Looks like the cucumber beetles have gone off to lay their eggs.  However, you can wave an eggplant seedling out the window and watch  for  flea beetles landing on it!  tf A couple of subscribers sent in this item: Thought you might appreciate the humor in this... http://www.storewars.org/flash/index.html It actually was pretty clever