NEWSLETTER

Volume 4, Issue 6

Community Supported Garden at La Vista

June 20, 2006

Field Walk…
     It's a common misconception that organic produce is "buggy", that it comes with bugs, with that "extra protein". Well, except sometimes it's true.  Sometimes it's often true. The air is full of bugs and our crops are one of the many habitats for these critters.  Bugs are a good sign, of course, that you're getting the raw, unadulterated, unsprayed goods. But, to bite unknowingly (or knowingly) into the squish of a worm is a whole other story.
     I couldn't resist offering broccoli last week even though it's been coated in cabbage moth caterpillars.  Same with cabbage a couple weeks ago.  Same with any crop that's been chewed and gnarled and made full of holes. If it tastes right then it's good. Bugs can (and should) be washed off and all you got left is pure goodness.  Our produce is not designed to always be pretty.  As part of a CSA you get freshness and nutrition and the occasional odd and mangled vegetable. Vegetables grow in a real world out there and you get it as honest as it comes…

     The farm has recently welcomed three new farm assistants.  Michael Frazier and Greg Roberts will be working primarily Tuesdays and Fridays throughout the summer, helping with harvests and afternoon weeding. Cassie Norris will be out in the fields on the weekends.  Say hello to them when you see them.  Getting to know you will help make their experience all the more rich, for all of you are indeed one of the most important outcomes of the work we do out there, at least from the farmer's perspective. 
     So, enjoy, and welcome to summer!

Kris

What's in Your Share
Turnips with greens
Radishes
Swiss Chard
Scallions
Garlic Scapes
Lettuce
Salad Mix
Broccoli
Summer Squash

What's For Dinner:
Swiss Chard Catalan Style

½ pound chard, leaves steamed slightly
2 Tbsp. olive oil
½ garlic scape, sliced
1/3 cup raisins
1/3 cup pine nuts or roasted almonds or walnuts
Salt and pepper to taste

1. Warm oil with garlic in skillet over medium heat
2. Add raisins and nuts and cook until raisins are plump and nuts are golden.
3. Add greens and cook until heated through.
4. Season with salt and pepper.