Farm to Folk Newsletter July 15,2008
Site change! Tuesday July 15th we will be back at our original site. UCC church at 6th and Kellogg. Park in the lot north of the Ames Public Library and come in the door on the south side. For new members coming from Des Moines and Ankeny, come north into Ames on Duff (Hwy 69), cross the railroad tracks and continue 2 blocks to 6th Street. Turn left on 6th and go just past the first stop sign. Turn right into the parking lot.
Farm to Folk is a member of the Buy Fresh Buy Local Campaign. This is a link the the weekly BFBL newsletter: http://www.drake.edu/news/dbletter/buyfreshbuylocal/
Meet the Members
 |
Karen Wickert
is a new member of Farm to Folk this year because she was a good neighbor last
year (and presumably still is). When her neighbor left town on vacation at the
height of last year's growing season, Karen offered to pick up her share while
she was away. Now, Karen is a member herself. |
| The Wickert family is relatively new to |
|
Berry Patch : Now harvesting cherries, raspberries, gooseberries . Blueberries available for U-pick Saturday mornings 8 -12 only. Please bring your own container (ice cream pail)
Grains of Wisdom: No delivery July 15.
Full Circle Farm: Brian or Nan will be at distribution every week. Pre-orders are necessary.
Iowa Fresh Produce:
Hello-Summer is almost upon us and the weather still is undecided as to what season it is. Last week Nick( my sports minded son) took some time off from lifting weights, kicking the football etc to help in putting out some much needed irrigation lines. Surprising how that task seemed to go more than twice as fast as when I do it by myself but then there's a 'thing' between Dads and their younger kindred spirits. NOW he didn't realize it since no
ball was involved but had there been one it would have been called competition..... He wasn't about to let me outshine him so the friendly rivalry made a tedious task fun, well almost if it hadn't been so warm and muggy that day and so desperately needed..... When done we immediately turned it on and plants seemed to perk up quickly thereafter.....
How a few days can change so dramatically! The irrigation was on Thursday night. Sunday night we received 2 1/2" and then again this am (Wed) we had an add'l 1.9" in the gauge..... so now there is no mad rush to get more drip line out as we now have waterfront property once again. The good thing is that the soils were getting somewhat dry in the upper few inches therefore most of the first rain soaked in....
With the added heat the vegetables are finally growing.. zucchini and cukes are blooming , the earlier tomatoes and peppers are setting fruit and the melons have finally begun running.
This week delivery will include:
beets
carrots
onions
Early this Spring I had been visiting my parents and noticed my mom's plants she had started.... Among them was some 30 or so basil plants. I asked her what she planned to do with ALL that basil? Today I got my response via an e-mail from her. She asked. "What do I do with ALL this basil?" Some problems are good!
Also, the cherry tomatoes are slow ripening this year. We've been able to pick just a pint or so a week for the past few weeks but they are now quickly attaining their unruly stature. You will be receiving these in the future. If you happen to have any of those green mesh strawberry containers and plan to throw them away I would appreciate them. Thank you!
Bruce
Picket Fence Creamery:
Happy Star Spangled July from your friends at Picket Fence Creamery! Here's hoping you had a great 4th of July and that you are finally enjoying summertime in Iowa! The overcast skies these past few days are helping to keep "the ladies" cool and comfortable, while the periodic rains are keeping the grass lushand green for them to enjoy. Our milk, cream and butter are as yellow as ever and rich in nutrition thanks to all of that grass! That's why our new label on the butter states, "No added color, just cows on grass!" Happy cows indeed!
We'll take this opportunity to invite you and your family, friends, and neighbors to the farm this weekend for some "fun in the sun" during our...
SAMPLE SUNDAY
July 13 Noon to 5 p.m.
Admission is FREE!
(Event held in conjunction with our great neighbors to the north, Prairieland Herbs and Northern Prairie Chevre. Three great reasons to visit Woodward!)
Our samples and specials are good July 11-13!
Food samples galore! Key Lime Pie ice cream (new for summer - yum!), our own white cheddar cheese curds and cheese ball, Two Sisters South of the Border and Italian breads, Two Sisters cajun pasta salad, elk sticks, Keller's natural and honey
roasted peanut butter (made fresh for us every week!), barbecue sauce, Iowa wines, and of course..."the best chocolate milk this side of the Milky Way!"
Lunch for the bunch under the Big Top! Fresh grilled burger or brat, fixin's, chips, milk and ice cream - only $5! Kids' hot dog meal, $3.
Music provided by HB Productions, Altoona.
Guest Vendors - Penoach Winery, Adel; and Russ 'n' Franks BBQ sauce, Des Moines.
For the kids - Pony rides (Saturday afternoon only, July 12), see the calves, FREE pencils and posters!
Super Deals!
90% lean ground beef - ONLY $2.99/lb. with 10 lb. purchase!!!
Homemade fruit crisp and quart of ice cream - $10
1 1/2 lb. ham loaf - $5.99
Watch for more in-store specials!
Fresh from Coon Rapids.....organic beets, onions, and potatoes!
Fresh from Country Lane Bakery...fresh cinnamon rolls, breads and fruit crisps!
One last note, our products are now available at Jamie's Health Foods, on the square in Indianola; and at the new Gateway Market West at the Ponderosa, in the Jordan Creek area.
Your friends,
Jeff, Jill, Jenna and James Burkhart
Picket Fence Creamery
14583 S Ave.
Woodward, IA 50276
515-438-2697
http://picketfencecreamery.net
We accept MC, VISA, EBT
Small Potatoes Farm
Deliveries
Deliveries will include carrots, lettuce, beets, basil and onion. Our onions and basil planted to higher ground are about ready to begin harvesting. As is the trend this year, their sister plants keep getting smaller and smaller as you travel down the row and to lower ground.
We'll start bringing greens for the 'Greens Share' this week. Finally. I suspect kale and/or collards.
Happenings
Our current employee is a real challenge. He has only worked half a day in the last three scheduled. He doesn't even bother to call. This has led to the endless lists of things to do. Somehow we are plowing right through it, though (well, coffee, anxiety and 16 hours of sunlight help). We picked up a part timer this week who is really good. He's been like the calvary.
Here's the major highlights: weeding (carrots, peppers, beets, eggplant, peas), tilling (old lettuce/poor lettuce from rain events), planting (turnips, arugula, cilantro), thinning (s. squash), putting in cover crops (buckwheat and sorghum-Sudan grass), putting row covers over the summer and winter squashes [I must interject here. We put a physical barrier over these crops because they have three separate persistent and fatal pests - cucumber beetle, squash bug and vine borer. Normally, we cover them just as they emerge, but this year because of the rain we had to inspect each plant, remove eggs and beetles, then cover.], had our annual organic certification inspection, trellised and mulched half the tomatoes, changed the gas tank on the tractor (not the problem), ...
What's Happening with Stacy's Mom
Stacy and Matilda will be making a brief appearance a at family cookout this Thursday. Stacy's mother has been concerned all week about how the baby will be dressed for the event. She contends that each time she sees Matilda, she is "dressed like a boy" and offers to buy her "proper" girl clothing. Stacy declines the offer as we've been gifted plenty of clothing and this irritates her mother greatly. We are unsure why this causes her so much angst, and are trying to decide if Matilda should arrive in a dress or a blue onesie.
What Stacy is Doing in the Kitchen
We've begun digging new potatoes and have been eating them roasted in olive oil with salt, cracked pepper and herbs de provance.
Most Notable Event of the Day
Stacy spotted a bee with a green thorax today. It was true, I saw it. On a flower. An irradecent green body.
Rick, Stacy and Matilda
Recipes
Glenda says,"As I sit here licking the spoon and food processor for the last bits of
goodiness, I figure I had better pass this recipe on. I have two more recipes I haven’t made yet but will pass on."
Cilantro Pesto
¾ cup fresh cilantro leaves (or thereabouts)
¼ cup fresh parsley leaves (or thereabouts)
2 garlic cloves, chopped
2 tablespoons pine nuts
¼ cup grated parmesan
½ cup olive oil
Salt and pepper to taste.
Combine all ingredients in a food processor and process until smooth. I didn’t measure anything and always think when making a pesto, ingredients are variable to taste. Really, really good!!!
I have two more recipes I haven’t made yet but will pass on.
Cilantro Spread, two versions From the Angelic Organics Kitchen.
Both versions of this terrific spread are easy and fantastically flavorful. Try one with a planter of grilled vegetables or thickly sliced ripe tomatoes. Both are great on rice noodles or rice, and you might like to try the peanut version with grilled eggplant.
Makes 1 cup
2 cups packed, very finely chopped fresh cilantro
2 cloves garlic, minced
Finely grated zest of one lime
Cilantro-Ginger Version
½ cup olive oil
1 tablespoon freshly squeezed lime juice
1 teaspoon finely chopped or grated fresh ginger
Spicy Cilantro-Peanut Version
Freshly squeezed juice of 2 limes (3-4 tablespoons)
1-2 chili peppers, stems and seeds removed, chopped
1 tablespoon peanuts
Salt and pepper
Start with the cilantro, garlic and lime in a bowl. Add the next three
ingredients for the version you are making. Mix well with a fork or whisk until well combined.
Serve immediately or store in the refrigerator for up to 2 days.
For those who didn’t know what to do with the mint, you will want all you
can get after you try this. I made half a batch last night and mixed it up
in a drink container to chill overnight and drink today. Tonight I am going
to make a bucket of it to drink all weekend! It was fabulous!!!
Lemon Quencher Drink
from Glenda Stormes-Bice
5 cups water, divided
10 fresh mint leaves
1 cup lemon juice (I used concentrated and guessed on amount)
2/3 cup honey
2 teaspoons lemon peel (I skipped this to, since I was lemon-less, but I
think it would add a crisper taste)
Mint sprigs and lemon peel strips, optional for decoration
In blender, combine 1 cup water and mint leaves, cover and process for one
minutes. I did this with about ¼ cup of water and the mint in my tiny food
processor but I think you would get a better blend in a blender. Strain the
mixture into a pitcher, or leave the leaves in while it sets up. I did this,
they all floated to the top and I just spooned them out the next morning.
Add the remaining ingredients and stir until blended. Cover and refrigerate
at least 2 hours or overnight. Server over ice.
¾ cup = 96 calories
27 grams carbs
Trace of fat, fiber and protein.
No cholesterol
2 mg sodium
See you Tuesday!
Marilyn, Corry and Deb