Weekly Weeder Volume 9 Issue 28
Please join us for a Volunteer Workday tomorrow, Sunday 10/30 from 1pm until 4pm. There is a lot of work to do at the farm, so please come lend a hand if you have not put in your volunteer hours this season.
If you can’t make it tomorrow, we could really use help on the next few Thursdays and Fridays anytime from 7am until 6pm.
The next few weeks will be our most bountiful since Spring! Don’t miss out on the sweet carrots, tender cabbage, tasty greens and beautiful broccoli!!!
Every year, we distribute an end of the season survey. Please click on this link to print the survey. 2011 Season Shareholder Survey You can either drop it off in the survey box in the share room, or mail it back to La Vista 4350 Levis Lane Godfrey, IL 62035
Don’t forget to place your Sustainable meats order with Live Springs Farm. The next delivery will be just in time for Thanksgiving!!!
2012 Applications are available. You can click on the links below to download and print the applications. Please return them with a check to La Vista 4350 Levis Lane Godfrey, IL 62035. Please note, St. Louis pick up shares will sell out quickly, so please get your applications turned in ASAP.
Reminder, we are offering 30 winter shares on a first come first served basis. The cost of a “Winter Share” is $30. You will receive 2 large bags of a variety of produce. Your bags will be located in the walk-in cooler with your name on them. The pick up dates for the Winter Share are after 4pm on Monday November 21st thru Wednesday November 23rd.
The winter shares are available for farm pick up only. We will not be delivering winter shares to St. Louis. If you order a winter share, you will need to pick it up from La Vista Farm on the designated days.
Please email me at email@example.com to sign up for a winter share.
Enjoy your harvest, Your Farmers
What’s in Your Share This Week
- ASIAN GOURMET GREENS MIX
- GOURMET GREENS
- SWEET POTATOES
- BOK CHOI
- MEQUING CHOI
This list is subject to change based on crop availability.
Baby Bok Choy with Cashews
- 2 Tbsp olive oil
- 1 cup chopped green onions, including green ends
- 3 cloves garlic, chopped
- 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
- 1/2 teaspoon dark sesame oil
- 1/2 cup chopped, roasted, salted cashews
1 Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
2 Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
3 Gently mix in cashews.
Gingery Sauteed Tat-Soi with Tofu Steaks
2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
6 ounces extra firm tofu, cut into “steaks”
1 tablespoon sesame oil, divided
2 small bunches of tat-soi
1-2 teaspoons toasted sesame seeds
In a small bowl whisk all ingredients from soy sauce through cayenne pepper.
In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.
Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.
Vegetarian Stuffed Cabbage Rolls
- 1/4 cup vegetable or canola oil
- 2 onions, finely chopped
- 3 carrots, peeled and finely chopped
- 1 rib celery, finely chopped
- 3 Cubanelle or sweet peppers, finely chopped
- 2 cups long-grain rice, rinsed
- 2 tomatoes, peeled and chopped
- Salt and black pepper to taste
- 3 cloves garlic, finely chopped
- 1 (3- to 4-pound) head cabbage
- 1 (32-ounce) jar sauerkraut, rinsed and drained
- 1 (8-ounce) can tomato sauce
- 1 (10-3/4-ounce) can tomato soup
- Heat oil in large skillet. Add onion and saute until translucent. Add celery, carrots, peppers and cook for 5 minutes.
- Add rice, tomatoes, salt and pepper, and simmer for 5 minutes. Set aside to cool and mix in garlic.
- Meanwhile, steam cabbage until leaves are limp and pull away easily. Continue to remove as many leaves as possible.
- With a paring knife, remove tough ribs from leaves without damaging leaves. Reserve tougher outer leaves but don’t use for rolling.
- Heap 2 tablespoons vegetable filling on each leaf, fold top of the cabbbage leaf up over filling, then fold sides to the center, and roll away from yourself to encase completely. Repeat until filling is gone.
- Heat oven to 350 degrees. Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved.
- Spread chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the sauerkraut.
- Layer on the cabbage rolls, seam side down. Cover rolls with reserved outer leaves. Mix tomato sauce and soup with enough water to make a liquidy consistency. Pour over rolls until mixture is level with rolls but not over the top.
- Cover casserole dish and bake 1 hour. Let sit 20 to 30 minutes before serving. Freezes well.
ANNOUNCEMENTS & GARDEN NEWS
Please visit www.livespringsfarm.com to place your sustainable meat orders.
Check out this great video of La Vista produce featured on Great Day St. Louis. Shareholder Maya Bradstreet demonstrates how to make Russian Beet Salad using produce grown by the farmers of La Vista!!!
THIS WEEK, FULL SHAREHOLDERS AND ALTERNATE “A” SHAREHOLDERS WILL BE PICKING UP FROM THE FARM OR FROM GARDEN HEIGHTS NURSERY IN ST. LOUIS.
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The Community Supported Garden at La Vista is one branch of the Oblate Ecological Initiative, a ministry of the Missionary Oblates of Mary Immaculate. The other branch, the Ecological Learning Center, offers seasonal celebrations, retreats, presentations, discussion groups and a week-long Earth Literacy course. For more information visit www.lavistaELC.org.