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We practice sustainability at the farm. Crop rotation, use of drip irrigation and re-using the flower water each week are some of the ways we are being kind to the earth.
We have availability for our Special Edition Harvest Box that will be available for pick up on Tuesday, November 14th. These Special Edition Harvest Boxes are $25.00 each this year. We do have a limited amount. First come, first served.
Please email Lorrie at shadymaplefarmcsa@gmail.com if you are interested.

Pick up would be on Tuesday, November 14th between 4:00 - 6:00 pm at the Farm. 8005 Portland Rd. N.E. Salem, Oregon.


Monday, June 4, 2012

Week 1

May 29th, 2012

Shady Maple Farm Harvest Boxes           

Instructions for making your own tea out of real tea leaves.
To make green tea, select a young “flush” (the small, tender bud and leaves at the top of the bush). “Wither” the leaves by steaming them in a non-reactive strainer over a pot of boiling water for approximately one minute. Roll the softened leaves tightly so they will dry in a curly or twisted shape. Spread the rolled, steamed leaves and buds in a single layer on a cookie sheet and let air-dry. When partially dry (no longer soggy from steaming), heat in an oven set at 250 degrees Fahrenheit for 20 minutes, until dry. Place completely dried tea leaves in an airtight container and store in a dark, dry place.
 To make black tea, rub the fresh tea leaves between your fingers or palms to “bruise” them. When the color changes to brown or reddish-brown, spread the leaves on a tray or baking sheet to ferment and air-dry thoroughly. This could take two to three days, depending on the humidity. As the leaves ferment, the flavor deepens. Complete the drying process by heating the fermented tea leaves in an oven set at 250 degrees Fahrenheit for about 20 minutes. Spread the leaves over the baking sheet in a single layer so they will dry evenly. Do not let the darkened leaves burn. Store black tea in an airtight container in a dry, dark place.
 For oolong tea, which is tea that has been allowed to lightly ferment, spread fresh tea leaves and buds on a tea towel or bamboo tray and wilt them for about 45 minutes in the sun. Outside in full sun is best, but a sunny window will do if you let the tea wilt for about 15 minutes longer. After wilting, let the tea sit for several hours at room temperature, stirring occasionally with a large wooden spoon or spatula. Once the edges of the leaves turn brown, dry the tea on a baking sheet in a 250-degree oven for 20 minutes. Store in an airtight container.

       Leeks
Leeks have a very mild onion flavor. Cut the leek just below the really dark green part. Those really dark, green leaves are very tough and you don’t eat them. Like an onion, the leek has a lot of layers on the inside, except that the leek has a lot more finer layers. Leeks have to get washed really well to get rid of any dirt in the layers.
If you are going to cut the leaks into rings or small strips, do that first, and then put them in a bowl of cool water.

Lemongrass
what is it?
Lemongrass, a stiff grass native to India, is widely used as a herb in Asian cuisine. Evergreen in warm climates, lemongrass is a sharp-bladed, perennial, blue-green grass that grows in 3- to 6-foot-tall cascading clumps.
This citrusy plant plays a starring role in many Southeast-Asian cuisines, adding its unique flavor to everything from curries to cold drinks.
 It can be dried and powdered, or used fresh.
Much of lemongrass’s flavor is concentrated in its lower, cane-like stalks.
how to prep:
There are two main ways to cook with lemongrass, and each determines how you handle it. To infuse teas, broths, soups, and braising liquids, trim off the spiky tops and the bases, crush the stalks with the side of a knife to release their aromatic oils, and then cut them into 1- or 2-inch pieces. Remove the pieces before eating (they tend to be woody) or eat around them.

To use lemongrass in marinades, stir-fries, salads,
spice rubs, and curry pastes, trim the top and base of the stalks—you want to use only the bottom 4 inches or so. Then peel off any dry or tough outer layers before finely chopping or mincing. Lemongrass holds up to long cooking and gains intensity the longer it’s cooked. If you’d like a strong lemongrass flavor, add minced lemongrass at the start of cooking, browning it along with the other aromatics. For a lighter, fresher lemongrass flavor, add it near the end of cooking.
how to store:
To store, wrap in plastic and refrigerate for two to three weeks, or freeze for up to six months.

My greenhouse friend, “Froggie” hangs out in the lemongrass.


Ideas for Week 1 items

Tilapia Fish Tacos with Arugula
Lemongrass and Ginger Egg Drop Soup with Rainbow Chard (make with green chard in today's box)