Erehwon Farm CSA Newsletter Week 6 of 19   July 18, 2005 Farm Report Another week of weeding and watering – with help last from volunteers Arsenio Sala, Rebecca LaGesse, Karen and Nicole Kulzer, and the Suevels we have been able to keep up.  Sugar snap peas have come back a little even in this hot weather.  This week anyone who wishes to pick some peas may do so – we just ask that you pick all the peas from each plant so they will keep producing.  We finally have a crop of green spinach (instead of yellow) and we are hand watering the greens every day to keep them healthy.  We picked the first tomatoes yesterday!  I chopped them up with some onions, hot peppers and cilantro and added some lemon juice – the bowl was empty right away!   Almost all the crops are looking good and starting next week we should have some new things in your bags. Thanks to Dennette Alwine and Todd Friesen for providing refrigerator #3 – a sleek, white Hotpoint that will help keep your veggies cool on these 90-degree days.   What’s Coming From Your Garden This Week Lettuce – sm bag Spinach Summer Squash – some bigger ones Cherry Tomatoes – just a few so will distribute randomly to a few subscribers Basil (small bag – if you want a pesto-sized bag, ask for it) Extras (pick four) Kohlrabi Carrots Sugar Snap Peas Kale Chard Peppers (Sweet or Hot) Cucumbers Garlic Cauliflower Onions Herbs: Basil (pesto-sized bag)--lemon, lime, italian, thai Cilantro Thyme Oregano Marjoram Summer savory Winter savory Mint Chives rosemary Pages from Grandma Beth’s Cookbook More summer squash ideas Cheesy Summer Squash Onions Bacon Summer Squash—washed and sliced or cubed Grated cheese (I like cheddar) Chop the onions and bacon. Brown the bacon. Add the onion and cook for about a minute. Add summer squash and cook until the desired degree of tenderness. Just before you turn off the heat, add the grated cheese and stir. Serve over pasta or rice or as a side dish.  (or, sprinkle on a little fresh salsa! tf) Squash Kebabs Okay, this one is too easy. Slice the squash or use whole if they are very small. Put on a kebab skewer. I like to alternate the colors for effect. Brush with olive oil or salad dressing (I like honey mustard). Grill until done—about 5-10 minutes. We Get Mail Tim, I do my rain dance every night but to no avail -I'll stay with it however... First please send kolrabi and kolrabi and kolrabi. Much to my shock and surprise Andrew likes it so I'll take all I can get. Scheduling issue: I can't be home at 3:00 on Tuesday but I can be home from 2:30 to 2:45 or after 3:15. I will leave the garage door open after 2:45 and trust Skippy to protect the place. There will be a cold drink for you in the fridge -maybe cookies if you change your name to "Santa". All Best, Jenny Skippy a guard dog?  Much too friendly, I suspect.  You can leave the cookies but forget the “Santa” part.  tf Hi Tim, We would like carrots, Kohlrabi and beets. Next week would it be possible for me to come out to the farm with the kids to pick up our weekly supply? I think it would be nice for them to see the farm and might encourage them to eat more vegetables! Let me know when the best time to do this would be. Best, Sandra You may come on Tuesday after 11:00 am – just let us know so we can hold your bag out.  My mother tried to get us to eat more vegetables.  When I turned about forty, she told me that she chopped up all kinds of vegetables and put them into the cookies she made regularly.  Now I knew why she let us children have so many! Dear Tim, thanks for the extras, they where great! This week I would like small carrots, small turnips and cilantro. Thank you. Its nice to see the bags getting fuller. Bimla Kecht That’s “Fuller” with a capital “F” and maybe named appropriately.  tf Hey, Tim, It was great to meet you last Tuesday. For extras, we'll take garlic -- I loved the hard necked variety you gave us last week -- Beets and Kohlrabi. Keep up the hard work. We do appreciate everyone who has provided the time and effort in helping manage and maintain the crops! Warm regards, The Paquets (Elgin drop-off) Nice to meet you, too.  We have some very nice subscribers in Elgin.  tf Hello Tim and Beth, Here are some recipes that I've used that feature a few of the current veggies in our weekly boxes. They are both really, really easy to prepare, and you can make small variations for different flavors (for instance, alter the dressing, or add turnips or garlic/onions to the mix). Both are really popular with my family. Enjoy! --Karen Kulzer KOHL- SLAW 6 medium (or 4 large) sized Kohlrabi, peeled and grated 1 cup finely shredded cabbage 1 small (usually red) onion, diced 1 Red Delicious apple, cored and diced 1/2 cup currants 2 teaspoons olive oil 1/4 cup apple cider Combine the first 5 ingredients in a large bowl. Gently toss in oil and cider. Cover and refrigerate a few hours to blend flavors. Toss before serving. Serves six. "GRATE" RAW BEET SALAD Raw beets and carrots (spring onions and/or kohlrabi optional) Olive oil and Seasoned Rice Vinegar (or your favorite vinegarette dressing) chopped fresh parsley honey Clean beets, carrots, onions, and kohlrabi (peel). Grate equal amounts of each, or whatever you have on hand. Depending on the portion, mix 1:1 ratio of olive oil and seasoned rice vinegar (or, use your vinegarette dressing) and stir in to grated veggies. Sprinkle with chopped parsley. You may add a touch of honey to sweeten the flavor further. ** I used the greens from the beets as a "bed" for the salad. Yum! Karen, thanks for your recipes. Tf Dear Tim and Beth, Just want you to know a significant and positive difference you have made in our lives this summer…the physical food sustenance of course and ALSO your ability to show we can ALL make a difference. Lots of Love, Gerard and Sandy Chicago's OD TAPO IMI Steel Drums, Vocals & More! www.funconcert.com Thanks for the kind words.  However, we could not come as far as we have without the help of our part-time workers (Umar, Laura, Dan, Jason, Heidi, Rachel, Alexis, Kate, ) our volunteers, the help from the Garfield Farm Museum, and the unwavering support and encouragement from our subscribers.  tf