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November 12, 2011

Dear Shareholders,

We are excited to inform you that have completed our new website.  Please visit us at www.lavistacsa.org      Please share the news with your friends and family.

This week will mark the final week for pick up.  Everyone is welcome to pick up this week.  Full shareholders, Alternate A's and Alternate B's can pick up on their designated pick up days. 

The final pick up days at the farm are Tuesday, Nov. 15th and Friday, November 18th

The final pick up day for Garden Heights Nursery is Saturday, November 19th.

Again, everyone is welcome to pick up on their designated days this week. 

 

There are still a few Winter Shares available for farm pick up only.  Please email me at crystaljademoore@gmail.com if you would like to purchase a winter share.  Winter shares will be available for pick up after 4pm on Monday Nov. 21 in the walk-in cooler at the farm.  You may pick them up any time AFTER 4pm on Monday the 21st thru 4pm on Wednesday the 23rd.  All produce left in the walk in cooler after 4pm on Wednesday Nov. 23rd will be donated to the crisis food center.

We hope you have enjoyed the 2011 season of La Vista.  We appreciate all of your amazing support.  We applaud each and every one of you for supporting local and sustainable agriculture, and for doing your part as a steward of the earth.  La Vista CSA Farm thrives on the support and encouragement of each of you.

Despite the strenuous drought this summer that tremendously affected all of the farmers in this region, we were still able to provide you with fresh local produce.  We hope for a better weather year next season, and hope that you will join us as members for the 2012 season at La Vista. 

Renew your membership by clicking on the link below.

2012 Application for Saint Louis Pick-up

2012 Application for farm Pick-up

We also have 50 shares of spring greens available to members first for $35

Spring Greens Application

 

We hope you enjoyed the 2011 season at La Vista.

Sincerely, Your Farmers

 

October 29, 2011


Weekly Weeder                                 Volume 9  Issue 28

 

Dear Shareholders,

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.

Click here for the La Vista Farm pick up application. 2012_LaVistaCSG_Shareholder_Agreement

Click here for the St. Louis Pick up option. 2012_LaVistaCSG_Shareholder_Agreement(STL)

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 crystaljademoore@gmail.com to sign up for a winter share.

Enjoy your harvest, Your Farmers

_________________________________________________________

VOLUNTEER AT THE FARM

____________________________________________________________________

What’s in Your Share This Week


  • ASIAN GOURMET GREENS MIX
  • GOURMET GREENS
  • ARUGULA
  • TURNIPS
  • SWEET POTATOES
  • RADISHES
  • BOK CHOI
  • MEQUING CHOI
  • TATSOI
  • CABBAGE
  • CARROTS
  • BEETS

This list is subject to change based on crop availability.

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WEEKLY RECIPES

Baby Bok Choy with Cashews

Ingredients

  • 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
  • Salt
  • 1/2 cup chopped, roasted, salted cashews

Method

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

 

Ingredients:

  • 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

Preparation:

  1. Heat oil in large skillet. Add onion and saute until translucent. Add celery, carrots, peppers and cook for 5 minutes.
  2. Add rice, tomatoes, salt and pepper, and simmer for 5 minutes. Set aside to cool and mix in garlic.
  3. Meanwhile, steam cabbage until leaves are limp and pull away easily. Continue to remove as many leaves as possible.
  4. With a paring knife, remove tough ribs from leaves without damaging leaves. Reserve tougher outer leaves but don’t use for rolling.
  5. 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.
  6. Heat oven to 350 degrees. Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved.
  7. Spread chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the sauerkraut.
  8. 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.
  9. Cover casserole dish and bake 1 hour. Let sit 20 to 30 minutes before serving. Freezes well.

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ANNOUNCEMENTS & GARDEN NEWS

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Check out these great sunflower pics taken by Shareholder Rosemary’s daughter, Barbie

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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!!!

Visit Mayas website for more great recipes!

___________________________________________________________

THIS WEEK, FULL SHAREHOLDERS AND ALTERNATE “A” SHAREHOLDERS WILL BE PICKING UP FROM THE FARM OR FROM GARDEN HEIGHTS NURSERY IN ST. LOUIS.

___________________________________________________________

Visit our Facebook page

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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.



October 24, 2011


Weekly Weeder                                 Volume 9  Issue 27

 

Dear Shareholders,

Applications for 2012 are now available.  They are located on the white table in the share room next to the sign-in book. We will bring applications to the Garden Heights as well.  La Vista is offering a discount to those who are paid in full before the end of the year. There has been a great deal of interest for next year so be sure to renew your membership.

The share season comes to an end the third week of November.  The very last pick up days will be Tuesday November 15th, Friday, November 18th,  and Saturday, November 19th . On these dates, A’s and B’s can pick up.

Once the share season ends, We will be offering a “Winter Share”  during the 4th week of November (Thanksgiving Week)  Contact Crystal to place your order for a “winter share” just in time for Thanksgiving.  Wow your family with a unique new dish made from local, farm fresh ingredients!!!!!

Or, you can save your produce until after Thanksgiving and juice it all for a nice post-Thanksgiving detox!!!

The pick up dates for the Winter Share are after 4pm on Monday November 21st thru Wednesday November 23rd.

The cost of a “Winter Share” is $30.  You will receive 2-3 bags of a variety of produce. Your bags will be located in the walk-in cooler with your name on them.

More details to follow.

Enjoy your harvest, Your Farmers

_________________________________________________________

VOLUNTEER AT THE FARM

____________________________________________________________________

What’s in Your Share This Week


  • ASIAN GOURMET GREENS MIX
  • GOURMET GREENS
  • ARUGULA
  • BASIL
  • TURNIPS
  • SWEET POTATOES
  • RADISHES
  • BOK CHOI
  • MEQUING CHOI
  • TATSOI
  • CABBAGE
  • CARROTS
  • BEETS

This list is subject to change based on crop availability.

________________________________________________________________________

WEEKLY RECIPES

Bok Choy Salad

 

  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • 1/3 cup  sugar or honey
  • 3 tablespoons soy sauce
  • 2 bunches baby bok choy, cleaned and sliced
  • 1 bunch green onions, chopped
  • 1/8 cup slivered almonds, toasted
  • 1/2 (6 ounce) package chow mein noodles
  1. In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
  2. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Mashed Turnips with Herbs over a bed of Turnip Greens

 

Mashed Turnips

6 medium turnips

1 leek
4 large shallots
2 cloves of garlic, minced
1 bunch fresh cilantro
3 ounces arugula
2 teaspoons ground coriander
1 teaspoon ground cumin
3 teaspoons sea salt
3 tablespoons butter, warm
1 cup milk, warm

Peal and cube the turnips. Boil the turnips with 1 ounce of the arugula and 1 teaspoon of salt until the turnips are fully cooked but not too soft. Remove the arugula (as much as you can) and strain the turnips. Add the butter and milk and mash the turnips. Set aside.Roughly chop and rinse the cilantro, leek, shallots, and remaining arugula. Add the garlic, coriander, cumin and remaining salt with the chopped herbs. Pulse the herbs in a food processor until finely chopped.

Fold the chopped herbs into the mashed turnips and mash until it is evenly distributed. Reheat and serve.

Turnip Greens

Ingredients for Turnip Greens:
Green tops from 4 turnips
Extra virgin olive oil
2-3 garlic cloves, sliced thin
Cayenne pepper to taste
Sea salt to taste

Bring a large pot of salted water to boil. Clean leaves and rough chop. Add leaves to pot, return to a boil and simmer about 8-10 minutes or until tender. Drain leaves and wipe out the bottom of the pot. Heat 1-2 tablespoons of extra virgin olive oil in the pot and cook garlic cloves until they turn slightly brown. Add cayenne pepper and salt to taste. Toss in turnip tops, stir to coat and heat through.

Portobello topped with Mashed Turnips & Potatoes                                                    and Spicy Mustard Greens

Ingredients for the mushrooms

  • 2 large portobello mushrooms, stems and gills removed
  • balsamic vinegar
  • olive oil
  • handful of fresh marjoram or other herb
  • 4 cloves of garlic, chopped

Mix the oil, vinegar, herbs and garlic in a large baking dish.  Toss the portobello mushrooms in the mixture, basting with the juices, cover and put in the refrigerator to marinate for about 2 hours.  Preheat the oven to 425.  Drain the mushrooms and cook on a lined baking sheet for about 20-30 minutes.

Ingredients for the potato/turnip mash

  • 4 turnips, peeled and chopped
  • 1 russet potato, peeled and chopped
  • 1 sprig of thyme
  • 1 oz goat cheese
  • 1 T butter
  • 1 T cream

Put the turnips, potato and thyme in a pot and cover with water.  Bring to a boil then simmer for 20-30 minutes or until the vegetables are tender.  Drain, remove the thyme and return veggies to pot.  Add in the goat cheese, butter and cream and mash with potato masher until smooth.  Taste for S&P.

Ingredients for the spicy mustard greens

  • 2 bunches of mustard greens, cleaned and chopped
  • 1 onion, chopped
  • 1 t cumin seeds
  • 3 cloves garlic, chopped
  • 1/2 t red pepper flakes
  • 1/2 T balsamic vinegar

Saute the onion in some oil until soft.  Add the cumin, garlic and red pepper flakes and saute for another 2-3 minutes until fragrant.  Add the mustard greens in bunches, allowing the greens to wilt before adding the next handful.  Cover with a lid and let cook for 20-30 minutes.  Add vinegar at the end.  Taste for S&P.

Tatsoi in Mustard Dressing

The mustard dressing compliments the tangy taste of the tatsoi, while the dark leaves and white stalks contrast each other.

12 oz. washed and chopped tatsoi
2 medium scallions
2 tbsp. lemon juice
1 tbsp. Dijon mustard
1/4 tsp. salt
3 tbsp. olive oil

In a small bowl whisk together lemon juice, mustard, salt and oil. In a wide skillet or wok combine tatsoi and dressing and saute until leaves are tender but stalks are still crunchy. Add scallion greens and toss. Arrange tatsoi on serving platter and drizzle with any remaining dressing from the pan.

____________________________________________________________

ANNOUNCEMENTS & GARDEN NEWS

_______________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

________________________________________________________________

__________________________________________________________________________

Check out these great sunflower pics taken by Shareholder Rosemary’s daughter, Barbie

____________________________________________________________

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___________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

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!!!

Visit Mayas website for more great recipes!

___________________________________________________________

THIS WEEK, FULL SHAREHOLDERS AND ALTERNATE “B” SHAREHOLDERS WILL BE PICKING UP FROM THE FARM OR FROM GARDEN HEIGHTS NURSERY IN ST. LOUIS.

___________________________________________________________

Visit our Facebook page

__________________________________________________________

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.



October 14, 2011


Weekly Weeder                                 Volume 9  Issue 26

 

Dear Shareholders,

Please join us Sunday, October 16th from 1pm until 4pm for our next volunteer workday.  We will be having a garlic planting extravaganza!!!

Come out and take advantage of the you-pick crops before the first frost!!!

Items in the you-pick field include:

Basil, Parsley, Edible Flowers, Bouquet Flowers, Chives, Cilantro, Sage, Cherry Tomatoes, Green Tomatoes, Limited Ripe Tomatoes

Late Autumn
by William Allingham
October – and the skies are cool and gray
O’er stubbles emptied of their latest sheaf,
Bare meadow, and the slowly falling leaf.
The dignity of woods in rich decay
Accords full well with this majestic grief
That clothes our solemn purple hills to-day,
Whose afternoon is hush’d, and wintry brief
Only a robin sings from any spray.
And night sends up her pale cold moon, and spills
White mist around the hollows of the hills,
Phantoms of firth or lake; the peasant sees
His cot and stockyard, with the homestead trees,
Islanded; but no foolish terror thrills
His perfect harvesting; he sleeps at ease.

Enjoy your harvest & this beautiful Autumn weather.

Sincerely, Your Farmers


Please vote for my owl creation. I am currently in 2nd place. The contest ends in 2 days.   Simply go to www.MyTopPlate.com & vote for my plate. Thanks so much.

Thanks so much!!!     Sincerely, Crystal

____________________________________________________

VOLUNTEER AT THE FARM

____________________________________________________________________

WHAT’S IN MY SHARE THIS WEEK?


  • EGGPLANT
  • PEPPERS
  • ASIAN GOURMET GREENS MIX
  • GOURMET GREENS
  • ARUGULA
  • BASIL
  • TURNIPS
  • SWEET POTATOES
  • RADISHES
  • BOK CHOI
  • MEQUING CHOI
  • NAPA CABBAGE

This list is subject to change based on crop availability.

________________________________________________________________________

WEEKLY RECIPES

Curried Sweet Potatoes

 

  • 2 lbs sweet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1 pinch cayenne
  1. Preheat oven to 450. Halve the sweet potatoes and cut ech piece lengthwise into quarters. If they are big, cut each piece into thirds.
  2. Toss with the oil, curry powder, salt, and cayenne in a large bowl.
  3. Arrange in a single layer on a large nonstick baking sheet. Bake, turning once, until browned and crisp, about 35-40 minutes.

Baba Ghanoush


 

  • 3 or 4 small eggplant
  • 1/4 cup tahini, plus more as needed
  • 3 garlic cloves, minced
  • 1/4 cup fresh lemon juice, plus more as needed
  • 1 pinch ground cumin
  • salt, to taste
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 cup brine-cured black olives, such as kalamata
  1. Prepare a medium-hot fire in a charcoal grill.
  2. Preheat an oven to 375°F.
  3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
  4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
  5. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
  6. Remove from the oven, let cool slightly, and peel off and discard the skin.
  7. Place the eggplant flesh in a bowl.
  8. Using a fork, mash the eggplant to a paste.
  9. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
  10. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  11. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
  12. Drizzle the olive oil over the top and sprinkle with the parsley.
  13. Place the olives around the sides.
  14. Serve at room temperature.
Spicy Indian Turnips (Masala Shalgam)



3 or 4 turnips peeled chopped and washed
2  large onion(s) chopped
2  tomato(es) chopped
1  teaspoon(s) each of grated garlic and ginger
2  green chilli(es) chopped
1  teaspoon(s) each of sugar, cumin powder and coriander powder
½  teaspoon(s) turmeric powder
1  cup(s) water
2  tablespoons butter / oil
salt to taste
finely chopped coriander leaves to garnish.
  1. Heat the butter / oil in a pressure cooker till it is medium hot. Add the chopped green chilli(es), grated ginger and garlic. Fry briefly. Add the chopped onion(s) and saute on medium heat for 3  minute(s) or till the onions are lightly browned.
  2. Now, add the chopped tomato(es), salt, and the turmeric, cumin and coriander powders. Stir fry on medium / low heat for 3  minutes or till the fat leaves the sides of the cooker.
  3. Add the chopped turnips and mix. Add the water and stir well. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat and cook on low level for about 15  minutes. Open the cooker after all the steam has escaped. Add the sugar and very lightly mash the cooked turnips. Keep on the flame for a few minutes to dry out excess water if any. Garnish with finely chopped coriander leaves.

____________________________________________________________

ANNOUNCEMENTS & GARDEN NEWS

_______________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

________________________________________________________________

__________________________________________________________________________

Check out these great sunflower pics taken by Shareholder Rosemary’s daughter, Barbie

____________________________________________________________

______________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

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!!!

Visit Mayas website for more great recipes!

___________________________________________________________

THIS WEEK, FULL SHAREHOLDERS AND ALTERNATE “B” SHAREHOLDERS WILL BE PICKING UP FROM THE FARM OR FROM GARDEN HEIGHTS NURSERY IN ST. LOUIS.

___________________________________________________________

Visit our Facebook page

__________________________________________________________

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.


Posted in Weekly Weeder | Leave a comment | Edit

October 7, 2011


Weekly Weeder                                 Volume 9  Issue 25

 

Dear Shareholders,

Please join us Sunday, October 16th from 1pm until 4pm for our next volunteer workday.  We will be having a garlic planting extravaganza!!!

Start thinking about renewing your La Vista CSA membership for the 2012 season.       2012 Applications will be available soon.  We will be offering a $25 discount to those who renew by December 31st.

In a few weeks, we will unveil our new website. We are very excited about all of the great new features that will be available to members.

Enjoy your harvest & this beautiful Autumn weather.

Sincerely, Your Farmers


Please vote for my owl creation.                                                                                    Voting for the Final Round of the MyTopPlate Contest is now open.
If you we’re registered for the Preliminary Round, there is no need to register again. Simply go to www.MyTopPlate.com & vote for my owl creation.

Voting in this round is open to ALL valid U.S. ZIP codes.

Thanks so much!!!     Sincerely, Crystal

____________________________________________________

VOLUNTEER AT THE FARM

____________________________________________________________________

WHAT’S IN MY SHARE THIS WEEK?

 

  • EGGPLANT
  • PEPPERS
  • ARUGULA
  • ASIAN GOURMET GREENS MIX
  • GOURMET GREENS
  • BASIL
  • WINTER SQUASH
  • TURNIPS
  • GREEN TOMATOES
  • SWEET POTATOES
  • RADISHES

This list is subject to change based on crop availability.

________________________________________________________________________

Snapshots of the Farm


WEEKLY RECIPES

Simple Arugula Salad


Ingredients

  • 4 cups young arugula leaves, rinsed and dried
  • 1 cup cherry tomatoes, halved
  • 1/4 cup pine nuts
  • 2 tablespoons grapeseed oil or olive oil
  • 1 tablespoon rice vinegar
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1 large avocado – peeled, pitted and sliced

Directions

  1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
  2. Divide salad onto plates, and top with slices of avocado.

Egg Rolls filled with spicy Asian Greens

 

Ingredients for 6 rolls

  • 8 oz spicy Asian greens
  • 6 spring roll wraps
  • 1 garlic clove, crushed
  • 1 tbs kalamata olives chopped
  • zest of 1 lemon
  • 1 tbs olive oil (+1 for the pan)
  • 5 tbs goat cheese

For the beet vinaigrette

  • 5 small baby beets
  • 1/2 cup vegetable broth
  • 1 tbs olive oil
  • 1 tsp raspberry vinegar
  • salt and pepper

Preparation

Wash greens thoroughly.  Chop greens finely. Heat olive oil in a pan, add garlic, stir for a few minutes, then add greens. Adjust with salt and pepper . Add lemon zest and stir for another minute or so. Saute greens & garlic for about 5 minutes or until tender. Remove from stove and set aside. Add olives. add cheese to the mixture.

Place on wrap on a flat surface and add greens and cheese mixture. Roll each egg roll.

Heat olive oil in a pan, and add each roll, watch them carefully, they burn easily, turn them around to brown all sides. Remove from the pan and drain extra oil in a paper towel. Serve with arugula leaves and beet vinaigrette on the side.

For the vinaigrette

Cook beets until tender in water. Peel and let cool. Blend in a mixer with the rest of the ingredients.

 

_____________________________________________________________________

ANNOUNCEMENTS & GARDEN NEWS

_______________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

________________________________________________________________

__________________________________________________________________________

Check out these great sunflower pics taken by Shareholder Rosemary’s daughter, Barbie

____________________________________________________________

______________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

___________________________________________________________

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!!!

Visit Mayas website for more great recipes!

___________________________________________________________

THIS WEEK, FULL SHAREHOLDERS AND ALTERNATE “B” SHAREHOLDERS WILL BE PICKING UP FROM THE FARM OR FROM GARDEN HEIGHTS NURSERY IN ST. LOUIS.

___________________________________________________________

Visit our Facebook page

__________________________________________________________

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.

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