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| Beautiful dahlias. |
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| White tips and stripes. |
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| Ball type dahlia. So cute and organized! |
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| Lisa says this one is our Black Satin dahlia. |
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| Cafe au Lait is one of our favorites. |
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| Maniac. Love this crazy one! |
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| Many more buds to come. |
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| Occasionally strange occurrences happens. Red on 1 entire side :) |
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| Two of my college friends helping pick. Terry on the left comes almost every week from Corvallis to help. Jo, up to her elbows in zucchini, came from Pendleton to help pick. |
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| They picked some beauties. |
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| Just about every shape that can be grown. |
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| And every color. |
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| And a few new oddities, too! These yellow ones are creamy smooth. |
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| New snapdragons this year. Adorable. |
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| Ruffly ones, too. |
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| Frosted explosion grass. So unique. |
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| Very fragrant stock hydrates. |
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| White lacy filler, Dara. Delicate looking but tough! |
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| Purple, green (atriplex) and pink fillers also are hydrating before going into bouquets. |
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| Meadowsweet is so frothy and delicate. |
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| Nigella seed pods. |
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| Anna made this patriotic sugar cookie flag. Beautiful and tasty. |
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| Zucchini fritters are what's for lunch. These went fast! Yummy. |
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| And then Anna brought out puff pastry with hummus and roasted veggies. Oh man. Flakey and melt in your mouth good. |
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| This week's list of goodies. |
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| This week's box with two times the bouquets. |
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| Bouquets people could pick from. Lovely. |
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| So many different textures in Lisa's flower bouquets. |
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| A new nigella pod we grew this year, Transformer. |
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| The edges are maroon-y. |
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| Blue sea holly with a friendly bee. |
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| Crazy legs dahlia. Two toned. |
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| Gerbera daisies. |
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| Blue sea holly that shows its blue. |
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| Anna and her girls in the flower house. |
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| Then her boys joined them after a day of picking. |
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| Jo and Terry reminiscing. |
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| Love their hats, too. |
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| We've known each other since the 70s. Good friends, good times. |
week's newsletter's information. A different format with the same information that our box holders receive each week.
Shady Maple Farm CSA
Week 6 July 3, 2018
Week 6 July 3, 2018
Summer Squash Pizza
What You Need:
1 ready-to-use baked pizza crust (12 inch)
2 large plum tomatoes, sliced
3 Tbsp. KRAFT Tuscan House Italian Dressing, divided, 1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1-1/2 cups KRAFT Shredded Mozzarella Cheese 1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
Heat oven to 450oF.
Directions:
Place pizza crust on baking sheet. Arrange tomatoes over crust; brush with 1 Tbsp. dressing. Heat remaining dressing in large skillet on medium-high heat. Add zucchini and yellow squash; cook and stir 4 to 5 min. or until crisp- tender. Arrange over tomatoes; top with cheeses. Bake 10 to 12 min. or until crust is golden brown and mozzarella is melted. Sprinkle with basil.
Knowledge is knowing that a tomato is fruit, Wisdom is not putting it in a fruit salad, Philosophy is wondering if that means ketchup is a smoothie? (This philosophy is for Bryan!)
Tomato Salad with Fresh Ricotta and Grilled Bread
Ingredients:
A couple of tomatoes, extra-virgin olive oil balsamic vinegar
kosher salt, fresh basil
homemade ricotta, or store bought,
a loaf of bread suitable for grilling
Instructions:
Cut tomatoes into nice chunks and place in a bowl. Season with salt. Drizzle with olive oil and balsamic. Toss with fresh basil. Place in a bowl with a nice dollop of fresh ricotta on the side. Heat a grill or grill pan. Brush with olive oil. Grill bread until nice and toasted. Serve along side your salad and cheese.
1 ready-to-use baked pizza crust (12 inch)
2 large plum tomatoes, sliced
3 Tbsp. KRAFT Tuscan House Italian Dressing, divided, 1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1-1/2 cups KRAFT Shredded Mozzarella Cheese 1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
Heat oven to 450oF.
Directions:
Place pizza crust on baking sheet. Arrange tomatoes over crust; brush with 1 Tbsp. dressing. Heat remaining dressing in large skillet on medium-high heat. Add zucchini and yellow squash; cook and stir 4 to 5 min. or until crisp- tender. Arrange over tomatoes; top with cheeses. Bake 10 to 12 min. or until crust is golden brown and mozzarella is melted. Sprinkle with basil.
Knowledge is knowing that a tomato is fruit, Wisdom is not putting it in a fruit salad, Philosophy is wondering if that means ketchup is a smoothie? (This philosophy is for Bryan!)
Tomato Salad with Fresh Ricotta and Grilled Bread
Ingredients:
A couple of tomatoes, extra-virgin olive oil balsamic vinegar
kosher salt, fresh basil
homemade ricotta, or store bought,
a loaf of bread suitable for grilling
Instructions:
Cut tomatoes into nice chunks and place in a bowl. Season with salt. Drizzle with olive oil and balsamic. Toss with fresh basil. Place in a bowl with a nice dollop of fresh ricotta on the side. Heat a grill or grill pan. Brush with olive oil. Grill bread until nice and toasted. Serve along side your salad and cheese.
How to Cook Beets and their Greens
The best part about beets is that they are actually two vegetables in one, the roots and the greens. Once you get home make sure to wash everything well, cut the root tips off and send them to compost, then cut the greens from the roots. Preheat your oven to 400°F.
Roasting the beets does take a bit of time, an hour or more, for them to be completely cooked, so keep that in mind. First, if your beets are big, cut them into smaller wedges. If they are small leave them whole or simply cut them in half. Put them on a piece of tinfoil on a sheet pan or cast iron skillet, drizzle the wedges with olive oil, and sprinkle with a little salt and pepper. Close up the tinfoil and put it in the preheated oven for at least an hour.
In the meantime, cook your beet greens. Roughly chop up the greens. Heat a large skillet on medium heat and add a handful of bacon or pancetta pieces. Once they start to get a little crispy, add the beet greens to the pan. You may need to add a little oil or butter if your bacon or pancetta didn’t render a lot of fat. Of course this is an optional ingredient, but I highly recommend it! Add a little salt and pepper and saute until the greens start to soften just a bit. Then add some minced garlic to the pan and continue to cook until the greens are wilted and fully cooked through.
After an hour check the roasting beet roots with a knife to see if they are tender. They may
The best part about beets is that they are actually two vegetables in one, the roots and the greens. Once you get home make sure to wash everything well, cut the root tips off and send them to compost, then cut the greens from the roots. Preheat your oven to 400°F.
Roasting the beets does take a bit of time, an hour or more, for them to be completely cooked, so keep that in mind. First, if your beets are big, cut them into smaller wedges. If they are small leave them whole or simply cut them in half. Put them on a piece of tinfoil on a sheet pan or cast iron skillet, drizzle the wedges with olive oil, and sprinkle with a little salt and pepper. Close up the tinfoil and put it in the preheated oven for at least an hour.
In the meantime, cook your beet greens. Roughly chop up the greens. Heat a large skillet on medium heat and add a handful of bacon or pancetta pieces. Once they start to get a little crispy, add the beet greens to the pan. You may need to add a little oil or butter if your bacon or pancetta didn’t render a lot of fat. Of course this is an optional ingredient, but I highly recommend it! Add a little salt and pepper and saute until the greens start to soften just a bit. Then add some minced garlic to the pan and continue to cook until the greens are wilted and fully cooked through.
After an hour check the roasting beet roots with a knife to see if they are tender. They may
need to cook for up to 30 minutes longer. Once
they are fully cooked pull them out of the oven
and open the foil to let them cool for a little while.
The next step is to peel the beets, which is easy to
do once they are cool enough to handle. Just use
a paring knife on the skins and they literally come
right off!
You’ll never want to have beets any other way after this. I like to do a lot at a time if I can because of the long roasting time and also because once you have roasted beets in the fridge they are an easy addition to salads or other meals. And the greens are fabulous with eggs or added to soups or stews.
Anise Hyssop and Herbal Teas
Anise-Hyssop bears a hint of mint, a hint of licorice and a hint of hyssop, but not an over powering amount of either. Also referred to as licorice mint, blue giant hyssop, Hummingbird Mint.
Anise Hyssop also has aesthetic value in landscaping schemes as it produces attractive blue-lavender to purplish spikes of flowers. The flowers appear in mid spring and are magnets to bees and butterflies, as well as some small birds in certain regions. The flowers have a long season, will generally continue till late summer.
Culinary Uses for Anise Hyssop
It was first used by several Native American Indian groups. "An infusion of anise hyssop and elk mint is a traditional remedy for colds and chest pain used by the Chippewa (Moerman 1991). It is thought to have sedative properties (Winkelman 1986)." - Georgetown University Medical Center - Urban Herbs
Anise-Hyssop Tea has an appealing taste and was used as a medicinal tea. it also serves as a seasoning for meats, in sauces and baked goods and is sometimes candied. The leaves can be used as a substitute for either anise or mint in various recipes. Commercially, it is used in many liqeurs, and also as a flavoring for root beer.
Anise Hyssop Tea
You’ll never want to have beets any other way after this. I like to do a lot at a time if I can because of the long roasting time and also because once you have roasted beets in the fridge they are an easy addition to salads or other meals. And the greens are fabulous with eggs or added to soups or stews.
Anise Hyssop and Herbal Teas
Anise-Hyssop bears a hint of mint, a hint of licorice and a hint of hyssop, but not an over powering amount of either. Also referred to as licorice mint, blue giant hyssop, Hummingbird Mint.
Anise Hyssop also has aesthetic value in landscaping schemes as it produces attractive blue-lavender to purplish spikes of flowers. The flowers appear in mid spring and are magnets to bees and butterflies, as well as some small birds in certain regions. The flowers have a long season, will generally continue till late summer.
Culinary Uses for Anise Hyssop
It was first used by several Native American Indian groups. "An infusion of anise hyssop and elk mint is a traditional remedy for colds and chest pain used by the Chippewa (Moerman 1991). It is thought to have sedative properties (Winkelman 1986)." - Georgetown University Medical Center - Urban Herbs
Anise-Hyssop Tea has an appealing taste and was used as a medicinal tea. it also serves as a seasoning for meats, in sauces and baked goods and is sometimes candied. The leaves can be used as a substitute for either anise or mint in various recipes. Commercially, it is used in many liqeurs, and also as a flavoring for root beer.
Anise Hyssop Tea
To make a simple Anise Hyssop tea bring water to
a boil first then add the leaves. Steep a handful of
leaves in after reducing the heat, it is relatively
mild as opposed to some herbs so there's not
really a concern of using too much - just use your
judgement. - Allow it to sit on a low heat for a
good 10 minutes and you will have a cup of tea
with a pale green color and a fairly strong licorice
aroma - that's the methyl chavicol you are
smelling, you'll also notice a hint of peppermint -
although some people describe it as wintergreen
combined with other herbaceous undertones.
The flavor is sweet and smooth and does not generally require enhancements such as honey or sugar. It is mellow and smooth without any bitterness or astringency. It also makes an awesome herbal iced tea.
Infusion process which works well with fresh, as well as dried herbs. Bring water to a boil, add 1 teaspoon of your dried ingredient per cup- - seep it in the water to allow the flavor to permeate the liquid. If you're getting into herbal teas you might want to consider getting a mesh ball. Mesh Balls for Brewing Tea, basically a metal tea bag.
Another method of making an infusion is to add a cup of dried herbs to a quart jar. Pour boiling water over the herbs to the top of the jar. You should also place a metal spoon or utensil in the jar when you are pouring the hot water if you are using glass. The metal will absorb the sudden heat and prevent the glass from shattering. Remove the metal utensil and cover the jar tightly with a lid. Let the herbs steep up to 10 hours and then strain.
Google and Pinterest are great resources for other recipes and information about new to you herbs and/or vegetables. Check out the blog at: shadymaplefarmcsa.blogspot.com for pictures and updates. For any questions or comments, please contact Lorrie at: shadymaplefarmcsa@gmail.com
The flavor is sweet and smooth and does not generally require enhancements such as honey or sugar. It is mellow and smooth without any bitterness or astringency. It also makes an awesome herbal iced tea.
Infusion process which works well with fresh, as well as dried herbs. Bring water to a boil, add 1 teaspoon of your dried ingredient per cup- - seep it in the water to allow the flavor to permeate the liquid. If you're getting into herbal teas you might want to consider getting a mesh ball. Mesh Balls for Brewing Tea, basically a metal tea bag.
Another method of making an infusion is to add a cup of dried herbs to a quart jar. Pour boiling water over the herbs to the top of the jar. You should also place a metal spoon or utensil in the jar when you are pouring the hot water if you are using glass. The metal will absorb the sudden heat and prevent the glass from shattering. Remove the metal utensil and cover the jar tightly with a lid. Let the herbs steep up to 10 hours and then strain.
Google and Pinterest are great resources for other recipes and information about new to you herbs and/or vegetables. Check out the blog at: shadymaplefarmcsa.blogspot.com for pictures and updates. For any questions or comments, please contact Lorrie at: shadymaplefarmcsa@gmail.com
