Youth Farm CSA Newsletter: August 27th (week 13)
On the farm. First I want to start by thanking Dave and Julie, two friends of the farm who gave great workshops for the Youth Farm teens last week. Dave kicked off the week with a lesson on seed saving, showing us tricks to harvesting seeds from tomatillos, peppers, lettuce, and peas to name a few.
While Julie got every ones creative juices flowing as we made flower arrangement in vases, hand ties bouquets, corsages, and boutonnieres. Some of the goals for the coming week include planting some late season greens, talking about our field plan for next year and the importance of crop rotations, and maybe getting the tractor out so we can turn some ground and plant some more cover crops.
In your CSA share this week: ***Reminder that next week’s Monday pickup is actually TUESDAY because of the holiday! ****
Expect to find broccoli, tomatoes, potatoes, kale, beans, carrots, beets, basil, garlic, zucchinis, walla walla sweet onions, a variety of peppers, cucumbers, lots of corn, eggplant, leeks, maybe some melons, and — as always — a few surprises. Also a reminder, we would love to put to good us some of your lightly used plastic shopping bags.
For the Recipe: Cucumber Salad with an Asian flare
Take as many cucumbers as you have laying around, in my case there was about 6, and slice them up very thinly. Then go ahead and very thinly slice up some onion, and mince some garlic, and a bit of ginger. As for the quantities of the above ingredients, if you were using 6 cucumbers I’d say at least half an onion, 6 garlic cloves, and 2 tablespoons of minced ginger. Of course adjust according to your taste. Combine all of the cuttings into a bowl. In a separate container or bowl now make the dressing. I would start with a cup of toasted sesame oil, a quarter cup of rice vinegar, a few tablespoons of soy sauce or equivalent product like tamari or Bragg’s, and a 1/3 of a cup or so of warmed honey. Mix all this together and again adjust for your taste, then pour the whole mix over your cucumbers and there it is. This salad is the type that after a day of refrigeration it gets even better. This very basic dressing could of course be used on any number of vegetable salad combinations. Think carrots, broccoli, beans, and peas. Throw in a nut or fruit of your choice — the options are endless.