News From The Farm
I can’t believe it’s almost August! The summer is just cruising by, and it hasn’t even gotten that hot yet. This past weekend was good for ripening, but I sure did love the cool mornings. All we need now is some rain. We had our first official sweet corn picking last Friday, just in time for market, and our heirloom tomatoes are ready for harvest as well. We have been busy getting the last of the fall brassicas transplanted in the fields and working on the melon patch. There has been a lot of deer manage to the melons, so last week we were busy mulching and getting an electric fence up. Our days are full of picking, picking and more picking.

There is a drop off change for all Winona CSA members that pick up at the Congregational Church. We will no longer be using the church as a drop off site, and instead we will be dropping off boxes at the Blue Heron Coffeehouse. The Blue Heron in located on the corner of Huff and King Streets. You will pick up your box behind the Blue Heron on King Street. The boxes will be stacked outside, next to an out-building, just behind the Blue Heron. Please do not ask for your CSA box inside the coffeehouse, and this only affects people who were picking up at the church. The time will be the same, around 1:30 every Wednesday. If there are any problems or questions you can call Rhys or myself at 507-452-4244.

The annual fall party “Hoe-Down” is going to be Saturday September 6th, so save the date! The party will start in the late afternoon, and there will be food and live music. We’ll keep you posted with more details. Also if you haven’t already please drop off your winter share survey.

Thanks ~ Rebecca

Varieties:

Cherokee Purple Heirloom Tomatoes – We have a variety of heirloom tomatoes this year, and I think most of you are receiving Cherokee Purple this week. Heirlooms are old varieties of tomatoes that have not been hybridized for appearance or shelf life, and instead they have terrific flavor. They may look ugly, and you need to eat them when ripe, but they taste great. The Cherokee Purple’s are darkish pink, with green to purple shoulders, and have a full sweet flavor.

Cucumbers – These cucumbers were grown by us, and I have been eating one with tuna salad with lunch almost daily.

Chives – Here are some chives from Jan Taylor’s garden.

Gypsy Broccoli – Some more broccoli for some great summer stir fries.

Summer Squash – We have a mix of Yellow Crookneck and Green Zucchini again.

Ailsa Craig Onions – These are sweet onions that you received once before. They are oval, yellow, mild and can get very large.

Toma Verde Tomatillos – We have tons of these coming off of some incredibly healthy plants, so in case you used up last weeks already here are some more for great salsa. They taste great chopped up with cilantro, onions, peppers, garlic, chilies, lemon juice, and red tomatoes.

Tomatillo Salad
From Southwestern Cooking New and Old by Ronald Johnson

12 fresh tomatillos
12 cherry tomatoes, slices
1 cucumber, peeled and sliced
6 green onions, chopped with part of tops
oil and vinegar dressing
Remove husks from tomatillos and slice them. Toss with rest of the ingredients and refrigerate for an hour or so before serving.
Cheezy Zucchini Soup
Adapted from Vegetarian Soup Cookbook by Janice Cook Migliaccio
6 cups water
3 cups diced onion
5 cups(1 _ lbs) mixed summer squash, diced (at least half zucchini)
7 cups (2 lbs) zucchini, sliced in thin half rounds
3-4 tbl butter
2 _ tsp oregano
3 cloves garlic, minced
6 oz grated sharp cheddar cheese
3 oz cream cheese
3 tbl tamari
_ tsp black pepper, or a tiny pinch of cayenne
salt to taste

1. To make stock, fill a 6-quart stockpot with water, onions, diced squash and butter. Cook, covered, over medium heat until squash begins to break down and form a broth, about 45 minutes.
2. Add sliced zucchini, oregano, garlic and bring to boil again. Reduce heat to simmer, and continue cooking 5-10 minutes until zucchini slices are slightly tender. Turn heat to lowest setting.
3. In a tightly covered blender, blend 1 _ cups of hot soup broth(including some zucchini slices) and the cheddar and cream cheese until smooth. Add to soup.
4. Turn off heat, add tamari, pepper, and salt, to taste. Serve.

Very Simple Pasta and Broccoli
Adapted from Rolling Prairie Cookbook by Nancy O’Connor

1 lb pasta (penne, ziti, or bowties)
1 large bunch broccoli
2 tbl olive oil
6 cloves garlic, minced
freshly ground black pepper
1 tbl soy sauce
1 cup freshly grated Parmesan cheese
2 tomatoes, diced
_ cup olives, pitted and sliced
2 tbl chives, minced

1. Cook pasta until done but still firm. While pasta is cooking, prepare the broccoli. Cut stems and flowers into bite size pieces.
2. Heat oil in a large skillet over medium heat. Add garlic and broccoli. Sauté until garlic is golden and broccoli is tender crisp. If broccoli begins to stick, add several tbl water, broth or white wine to help steam.
3. Add diced tomatoes, olives and _ cup grated cheese. Stir and cook until heated through and cheese is melted.
4. Season with soy sauce and black pepper. Sprinkle on chives. Serve immediately over hot cooked pasta and pass around the rest of the grated cheese.

Summer Squash and Green Peas
(LOUKI HARI MATAR SABJI)
From The Best of Lord Krishna’s Cuisine by Yamuna Devi

3 tbl ghee (substitute half vegetable oil and half unsalted butter)
2 hot green chilies, stemmed, seeded and cut lengthwise into slivers
1 tsp cumin seeds
5 cups zucchini, _ inch dice
_ tsp turmeric
1 tbl ground coriander
1 _ cups fresh peas in pods or 1 pkg frozen baby peas, defrosted
3 tbl chopped fresh cilantro, parsley or mint
1 tsp salt

1. Heat ghee or oil in a nonstick saucepan over moderate heat. Add the chilies and cumin seeds and fry until they begin to darken. Stir in the zucchini, turmeric, ground coriander, fresh peas, half of the fresh herb and the butter (if you used vegetable oil). Cover and cook for 10 minutes, stirring occasionally.
2. Uncover and sauté until the squash softens. If using frozen peas, add them 102 minutes before serving. Add salt and remaining fresh herb, gently stir and serve.

To contribute contact Margaret 452-7493 or email margo1@hbci.com