Erehwon Farm CSA Newsletter Week 13 of 19  September 5, 2005 Farm Report The lack of rainfall is beginning to impact our vegetable production in some areas, especially where we do not have a drip irrigation system installed and have to hand water.  We had great support from our volunteers this week.  Robin Migalla, Linda McDonald, Karen Kulver helped harvest and several of us went to the St. Charles market to deliver some fresh-picked vegetables to Beth on Friday.  Barb Hicks got an extreme upper body workout when she liberated the late tomatoes from button weed that was taller then she was!  Heidi Ackerman came on Saturday and helped build the compost pile.  Many thanks to all! From Your Garden This Week Standard shares should include: (subject to change of course)   Lettuce Tomatoes: Various kinds.  You may ask for up to five pounds of sauce tomatoes. Summer Squash (small/medium ones  you may ask for more if you want) Potatoes Beets Winter squash Jumbo shares may also include raspberries, strawberries or a melon, kohlrabi Extras:  Pick  2 or 5 for jumbo subscribers plus one herb. Salsa pack (tomatillos, cilantro, and hot peppers) Eggplant Sweet Peppers Hot peppers Bag of red/brown/orange mini sweet peppers Carrots Red Cabbage Mini Cabbage (2) Kale Chard Cucumbers (maybe) Herb List Dill(,We have dill heads for pickling. An extra consists of 10 heads and additional heads can be purchased at the rate of 5 for $1.) Regular dill. Basil—regular, lemon, lime, Thai, dark opal (purple with a wonderfully strong flavor)(pesto sized bag available if you ask) Chives, Cilantro, Lemon Balm, Marjoram, Mint—spearmint, Oregano, Parsley—flat leaf or curled,  Rosemary, Sage, Thyme, Winter Savory Pages from Grandma Beth’s Cookbook Anything’s better with bacon. Kale with Bacon Kale (tough parts remove, that’s the central vein in the leaf) Garlic Bacon slabs Butter Salt and pepper to taste Shred kale as finely as possible (aim to do it as thin as hair). Heat some butter, add diced bacon, add minced garlic. Cook 1 minute. Add kale, season and cook until water has evaporated. Announcements Farm Day: September 25 An invitation is coming out later today in a separate email and we hope you can all come!  Beth would like to have a sing-along after our meal but sadly neither she nor I can carry a tune.  Is there anyone who would volunteer to pick some songs and lead the group?  Also, if you would like to lead some activity, please let us know. Beth is offering a discount to subscribers on perennials: 6” pots $4 (6/$20) and 4” pots $2 (6/$10) including herb plants to grow indoors durng the cold months.  Check our web site http: //erehwonfarm.com/I-PlantSale.html for a partial list of perennials.  Delivery subscribers can order by email and we will deliver. Betty Sanders is interested in getting together with other subscribers to do some canning.  The farm should be able to provide some low-priced tomatoes over the next two weeks or so.  Also we have a little equipment we could loan out.  You may call Betty at 847-840-7519 or makanda1@yahoo.com  .   Robin Migalla  will host the monthly meeting lf the Westin Price group on Saturday, September 10 at 11:00 am at the Glenwood School just west of St. Charles. This month, Audrey Miller - a member from Marengo, will be demonstrating making fermented vegetables in a crock.  For more details:  Call Robin at 847-468-8984 or rmigalla@earthlink.net. We Get Mail We'll take eggplant, beets (if they are red!), and cucumbers as our extras along with the pesto- sized basil. Tell me about the white beets; probably they are very special, but I was not prepared for white beets when I cooked them for pickling with eggs. We settled for eating them hot with butter since they turned white as turnips with cooking. They were deliciously sweet and tasted like beets, but I couldn't quite imagine serving pickled white beets and naked eggs after the wonderful red eggs we're used to with red beet juice! Jane Halteman Purple beans that turn green, beets that turn white – must be something in the water around here…tf Hello Tim and Beth, I blew it for the second time! Something happens to me on Friday afternoon. I must head home on auto pilot. This time I remembered well after 6 and will lament the loss of my delicious share all week:( I am going to make a big reminder card for my car so I don't forget again. I believe this problem began shortly after I turned 50, hmmmmmm. Happy Farming, Barb Yep, and let me tell ya from experience, it ain’t a gonna get no better. tf All I can say is WOW and Thank You so much. I couldn’t believe how much you left for us today and it was perfect timing. We just ran out of greens. I have to admit I was a little nervous and wondered if you were leaving stuff for someone else as well. If you were, just say so and I can run the produce back out to the farm. If not and it was all for the critters…thank you ever so much! Cheers! You know, the deer and some other critters at the KARE wildlife rescue really like the kale (they got the 15 bags subscribers didn’t take on Friday!).  Now if I could just get the subscribers to like it…tf