Archive for September, 2012

SPAGHETTI SAUCE

We have tomatoes, onions, and bell peppers for sale! Call to order– 431-1219

SPAGHETTI SAUCE
Jane Frye (courtesy of Vicky Overcast & Judie Brewster)

10 lbs tomatoes
6 onions
4 cloves garlic
2T olive oil
1/2 c. Parsley
2T oregano
2T basil
2 bay leaves
Pinch of thyme
1/4 c salt
1T pepper
6 green peppers
1c. Sugar

1/2 hour before its ready add 3 (6oz) cans of tomato paste
Cook for 3 hours then hot pack for 25 minutes

MARINATED EGGPLANT

Have Eggplant laying around? Here’s a preparation that can be stored in the fridge with multiple uses–

MARINATED EGGPLANT
Diana Henson

INGREDIENTS:
• 2 large eggplants
• 1/3 cup salt
• 2 tsp. white vinegar
• 3 1/2 cups olive oil
• 1/4 cup chopped garlic
• 2 tbsp. dried oregano
optional vegetables to include: bell peppers, onions, mushrooms

Tools needed: peeler, colander, bowl

INSTRUCTIONS:
Remove the eggplant skins with the vegetable peeler.
Slice the eggplant in pieces that are about 1/4 to 1/3 of an inch thick. You will be left with eggplant rounds. Then slice the eggplant rounds into several pieces so you are left with thick “shoe string shapes.”
Put eggplant strips in a bowl with salt. Toss it well and make sure it is well coated.
Place the eggplant in the colander. Then take a similar sized bowl, and place this bowl on top of the eggplant in the colander and let it rest for about an hour. This will help remove the bitterness from the eggplant.
Rinse the salt off vigorously with cold water and squeeze it dry with a paper towel.
Set the eggplant in a bowl with the vinegar. Allow the eggplant to sit in the vinegar for 20 minutes.
Remove the vinegar from the eggplant by draining it, and again squeezing it dry.
Combine all other ingredients in a bowl and add eggplant. Toss the eggplant so that it is well coated in herbs and olive oil. From this point you can seal your marinated eggplant in an airtight jar, or move to the grill on foil for smoking.

Tips & Warnings
• If you marinate your eggplant and plan on grilling it with other vegetables, do not cut it into shoe string shapes. Leaving it as a regular “round” shape will work better for a grilling recipe.

FBI MoneyPak Ransomeware Virus

Today my computer ‘locked up’ and the message on the screen told me, in legalese, that I had violated one of three major laws. The fine was $200, paid to MoneyPak, and if not paid within 72 hours I would be prosecuted. IT IS A SCAM. I don’t know where it came from, I don’t know when it came, or how long the malicious virus was at work…but I know (or assume) that it is now gone.

As I sat in front of the screen puzzling what to do, The Farmer said, “Call the Sheriff’s Department.” Sounded logical and so I did. The man in the Sheriff’s Office knew right away what I was talking about–he had the same thing happen on his computer last week. He said he called the FBI (I’m sure he had an inside number) and they said they would never operate that way. (What a RELIEF!) I followed his directions and found a website with a solution: what worked for me was to visit http://www.malwarebytes.com, down-load the free program, run it–result: clean machine. It detected and eliminated 6 infections.

I wanted to pass this information on–We are all connected!

The Farmer’s Wife

THIS WEEK’S SHARE–Fourth Week in September

TWO MORE WEEKS OF SHARES PICK-UP FOR THE SEASON–Our last Share will be the SECOND WEEK IN OCTOBER (9th & 12th)

THIS WEEK WE ARE ANTICIPATING–
POTATOES–3# bag Yukons
ACORN SQUASH–Taybelle, the traditional green acorn
SPECIALTY PEPPERS–Anaheims (Can be easily frozen–no blanching necessary)
CARROTS–1# bag
CABBAGE–Last of the season, 1 Red and 1 Green &/or 1# bag of CABBAGE SPROUTS
TOMATOES–4-8 in your Share (20# boxes For Sale- $20, call 431-1219 or email)
BUNCHING ONIONS–hopefully last of the season
BELL PEPPERS–Surprize, SURPRIZE! (We are pulling up the plants & harvesting as we go!)
SPINACH
LETTUCE
EGGPLANT** see note below

**Eggplant is sensitive to cold–temperatures below 50 stress the plant; the night temperatures are now below 50! We have noted bitterness and forced overmaturing. The bitterness can be minimized by soaking the eggplant slices in salted water and then blotting dry before cooking. Diana the Wise recommends slicing the eggplant like french fries, and soaking it in a marinade of salt. She stores it that way, removing the tender eggplant from the brine when ready to cook–this process presents a handy way to use the eggplant more efficiently & nutritionally! If you would like me to post Diana’s directions, send a comment to the post.

THANKS!! The Farmer’s Wife

THIS WEEK’S SHARE–Third Week in September

ABOUT 4 MORE WEEKS OF PRODUCE:

THIS WEEK WE ARE ANTICIPATING–
MULLIGAN STEW– Bag of Potatoes, cabbage, carrots, onions, & brocolli
TRI-PEPPERS– Poblano, Jalapeno, & Habanero
TOMATOES
BUNCHING ONIONS
BELL PEPPERS
SPINACH
LETTUCE
EGGPLANT

As the garden winds down the shares will become smaller. Next week we will start with sharing the SQUASHES!

Update on Grapes

I had a chance to sample some of the grapes tonight. They are very tasty–a small (blueberry size) Concord variety (seeded) perfect for juice, jams and jellies, and homemade wine. I think they would be hard to snack on because of the seeds, but then…some people eat sunflower seeds in the shells…

I will be ordering the grapes Monday morning around 9 a.m. for delivery Tuesday and Friday–if you want to change your order, send me an email. If you want to order 5# or more, send me an email. I already have orders from six people.

Later, The Farmer’s Wife

RASPBERRIES

Ashley Morris is taking orders for Raspberries:

“Hi everyone! 
It is time again for the annual Organic Raspberries from Riverton – they will be here Tuesday, September 18th.

Prices are as follows:
Full Flat – $26
Half a Flat -$13

Orders have to be in by this Friday, September 14th. You can email me your order, or call me at 388-0456

Have a wonderful week!”

THIS WEEK’S SHARE–Second Week in September

We are entering the FALL Venue:

RED POTATOES
ANTOHI PEPPERS- European Frying Pepper
CABBAGE
LARGE GREEN BELL PEPPERS

Items to enhance your salads:
BUNCHING ONIONS
SMALL RED BEETS
MINI-HEADS OF ROMAINE LETTUCE
BABY LEAF SPINACH- if available
SMALL MEDLEY MIX PEPPERS
CUCUMBERS
TOMATOES/ GRAPE TOMATOES

Dessert, Breakfast or snack:
WATERMELONS– Additional melons can be purchased on Pick up days
Non-CSA members welcome from 5-7 PM on Tuesday and Friday

We guarantee our melons to the best of our ability. They are not picked unless they are ripe, but with limited cooler space, we can not always pick them at optimum time and they may be over-ripe. If you get an over-ripe melon, let us know and we will replace it the next week as long as supplies last.

This is an indication of what we hope to harvest–numbers may be limited and not available for all members at the same time.

GRAPES AVAILABLE–FOLLOW UP ON PLUMS AND BUFFALO BERRIES

We have an opportunity to secure King of the North grapes to deliver at pick-up the third week in September.

Here’s the scoop:
Mark Stiver has 2-1/2 Tons of grapes for sale. He will pick and provide us grapes for delivery with our Shares the 18th and 21st of September. You can order them through the CSA by email to tcraft@rtconnect.net. Cost is $7 for 5 pounds. You may order multiple units of 5 pounds. They can be paid for at pick up. (Bring a container)

Cut off date to order is Sunday, September 16th.

FOLLOW UP NOTE ON THE AMERICAN WILD PLUMS–The plum man had 6 gallons last week and should have some more for delivery this week. We had orders for 25 pounds and I will deliver them as they come in. Cost is $2/gallon. I do not know how many gallons will be available, but we can take orders until the supply is exhausted.

The BUFFALO BERRIES will not be ripe until mid-September or October. The riper they are, the sweeter they become. I have orders for 15 gallons of Buffalo Berries. Makes great syrup and jelly.

FARMER’S MARKET- SEPT 8TH

Farmer’s MARKET—OPEN MARKET PRICES (September 8th, 2012)

BOXes of CANNING TOMATOES (20#)…… $20
TOMATOES (Big Beef)..………………………. 6/$5
WATERMELONS……….. $5- $7- $10 each
BROCCOLI (side_shoots)……… $3.50/bag
ONION Duo (Red/Yellow) ………………… $2.50
YUKON POTATOES (3# Bag)………………….. $5
CORN (last of the season)………………………… 6/$5
BELL PEPPERS (mixed colors, chocolates, some green)……………. 3/$1

Specialty Peppers………. $4/bag
Individual bags–Jalepenos, Anaheims, Antohi Romanians, & Habeneros

Salad TURNIPS……………………. $.50/bag
EGGPLANT…………………………. $2.75
BEETS………………………… $1/bag