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Field Walk...
Last week we had a beautiful rain in which the farm received over two inches!
I was able to wrap up the irrigation lines and mow green grass for a change. All the fall crops planted the week before are as happy as broccoli, cauliflower, and cabbage can be. The spinach and salad mix has germinated thickly and the whole world feels right once again. Clear, blue skies, cooler temperatures and a slight breeze - fall has its foot in the door - thank goodness!
Now begins the dismantling of a season's hard work. The twine and stakes from the tomato trellises must be cut and pulled; the reusable landscape fabric from the melons lifted; and all the
land tilled and put into a fall cover crop. I get nostalgic when I see the dried skin of a tomato long gone or an abandoned melon rind in the field. These summer crops are with us for such a short time
(shorter this year due to the drought). However, don't mourn the end of the season yet. We still have three more months to go. School is starting up again and your family needs their vegetables now
more than ever!
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Mark Your Calendars!!
The farm will be hosting an Organic Food Drive for the Alton Food Crisis Center starting Sept. 6th the 18th.
A collection box will be present in the distribution room. The shelter requests organic canned goods, dried goods, however food that you and your family eat!! not throw-aways!! This is a great
opportunity to share our passion for healthy eating with our entire community.
In addition, at the September 18th shareholder gathering (4-6 PM), the director of the Alton Food Crisis Center
will speak about the center and their needs and how La Vista's extra produce helps those in need. Please join us for this special event organized by farm member Robyn Stranquist. We'll see you there!
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Whats In Your Share:
beets, peppers, eggplant, squash and zucchini, garlic, onions, potatoes, green beans(picked for you),
tomatoes?
PYO: cherry tomatoes, parsley, and basil
New Next Week: sweet dumpling winter squash
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What's For Dinner: beet soup
from Asparagus to Zucchini
4 beets
1 potato
other vegetables: beet greens, celery, carrots, chard, squash, etc.
1 large onion
salt and pepper to taste
plain yogurt
Wash and chop all vegetables into chunks. Place all together in a large steamer and steam until they are very soft.
Using the water from the steamer, and any other stock or water as needed, blend cooked vegetables until very smooth and thick. Return to soup kettle and heat gently to avoid sticking. Add salt and pepper and serve with a generous portion of tart plain yogurt in the center of the bowl. Serves 4-6.
Quick Beet Greens
Beet greens shredded
1 garlic clove, minced
2 T olive oil
2 T sunflower seeds, toasted
Toss beet greens, garlic and oil in a large sauce pan or skillet. Cover and saute until greens are just wilted. (Add a splash of water if necessary to prevent greens from sticking to pan.) Toast sunflower
seeds in dry skillet or hot oven several minutes, tossing often and stir into greens.
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