CSA Week 6 2016
SCHOONER FARMS CSA WEEK 6
AUGUST 1, 2016
NEWSLETTER This Week’s Harvest Chard - Rainbow & White Kale - 2Types Jalapeno Peppers Green Beans A Variety of Summer Squash Eggplant Carrots Bell Peppers Cucumbers Cherry Tomatoes Total of 1 quart of Berries (mix & match) Smidge of this and that
CONTACT INFO Don Schooner - Owner Becky White-Schooner Office & Distribution Phone 419.261.0908 Email: [email protected] Website: schoonerberries.com Distribution Days Tues. 3-6 Sat. 9-noon General Farm Hours Mon-Fri 8-3 Sat 9-12 closed on Sunday
NEWS FROM THE FARM We got some rain again. Woo hoo! Not a ton but we will gladly take it. Gardens are looking great despite the drops from the sky. We have some aphids and a bit of a vole issue. Voles like beets - like one bite then on to the next kind of like. Needless to say, our beets got beat. Potato vines are dying back - that means that soon we will have fresh taters. The sweet potato vines are massive. It looks like a jungle. The fall gardens are doing well. I can’t believe we are in week 6 already! Where does the time go? Mike has been out checking the bees. They seem to be doing well. We have a Honey Harvest Class on August 27th at 9 am. You can read more about it here - https://schoonerfarms.ticketleap.com/2016-honeyharvest/ Our garden staff has been doing a STELLAR job. What a great group. We are so grateful for their efforts and passion.
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SCHOONER FARMS CSA
AUGUST 1, 2016
Stuffed Chard Recipe Serves 3-5 8 – 10 very large organic chard leaves, stems finely chopped 2 tablespoons organic walnut oil (can be substituted with other oils) 1 organic white onion, chopped 2 organic garlic cloves, minced 1 small organic patty pan squash, diced 1 organic carrot, grated 1 teaspoon freshly ground organic black pepper 1 teaspoon organic paprika 1 teaspoon organic cumin 1 cup cooked organic quinoa or rice ¼ cup fresh organic parsley, chopped 2 tablespoons organic lemon juice ¼ cup organic walnuts or filberts (hazelnuts), chopped 2 tablespoons dried organic cranberries fresh organic goat cheese, crumbled Method Cut the chard stems off in a V shape at the base of the chard leaves, chop the stems and set them aside. Bring a large pot of water to boil and quickly blanch the chard leaves to soften them. Gently rinse the leaves with cold water and place them on a plate. Heat the oil in a skillet or frying pan and cook the onions, garlic and vegetables until soft. Add the spices shortly before taking the vegetables off the heat. Preheat the oven to 350 degrees F and lightly oil a baking dish that will fit all of the chard rolls. In a mixing bowl combine the quinoa or rice, cooked vegetables, parsley, 1 tablespoon of lemon juice, cranberries and walnuts. You can choose to mix goat cheese into the stuffing or serve it separately to sprinkle on top of the cooked rolls. Use a cutting board as your filling station, placing on leaf stem side facing up on it and plopping about 2 tablespoons of filling on the leaf. Tuck in the sides and top end of the leaf and roll it up like a burrito. Place the roll in the baking dish and do the same with the rest of the chard leaves. Drizzle 1 tablespoon of lemon juice over the baking dish and bake for 20-25 minutes or until the rolls are hot. Serve as a main dish or an appetizer if using smaller chard leaves. www.organicauthority.com
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SCHOONER FARMS CSA
AUGUST 1, 2016
GARBANZO BEANS AND GREENS 2 center-cut bacon slices 1 cup chopped carrot 1/2 cup chopped onion 2 garlic cloves, minced 1 teaspoon paprika 1/4 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 1/2 cups fat-free, lower-sodium chicken broth 1 cup water 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained 4 cups chopped fresh kale 1/2 cup plain 2% reduced-fat Greek yogurt 4 lemon wedges (optional) 1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. 2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired. Cooking Light JANUARY 2011
KALE • • • • •
Juicing Salads Cooked Sautéed Kale Chips
Yea, it is bitter. Yea, it is on the list every week. Yea, you are thinking - “ Not Again”. There are many ways to enjoy this nutrition superfood. Get your Green on! Your body will love you for it.
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SCHOONER FARMS CSA
AUGUST 1, 2016
RECIPES
Wilted Kale with Coconut, Ginger, and Lime 1 tablespoon light coconut milk 1 teaspoon canola oil 1 seeded minced jalapeño 2 teaspoons minced ginger 8 cups lacinato kale, stemmed and chopped 1/4 cup light coconut milk 1/4 cup water 1/2 teaspoon sugar 1/4 cup light coconut milk 2 teaspoons lime juice 1/8 teaspoon kosher salt Preparation 1. Heat a Dutch oven over medium-low heat. Add 1 tablespoon light coconut milk and canola oil. Add jalapeño and ginger; cook 1 minute. Add kale; cook 2 minutes. Add 1/4 cup light coconut milk, water, and sugar; cover and cook 4 minutes. Stir in 1/4 cup light coconut milk, lime juice, and kosher salt. Laraine Perri, Cooking Light SEPTEMBER 2013
Kale with Roasted Peppers and Olives 2 large bunches kale 2 tablespoons olive oil 2 cloves garlic, thinly sliced 2 teaspoons sugar 1 teaspoon salt 12 Kalamata olives, pitted and chopped 1 4-ounce jar roasted red peppers 2 tablespoons aged balsamic vinegar Preparation Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry. Warm the oil and garlic in a large stockpot over medium-high heat. Remove the garlic as soon as it browns (don't let it burn). Add the kale and stir-fry 5 minutes. Add 1/4 cup water, cover, and cook 8 to 10 minutes or until tender. Uncover and add the sugar, salt, olives, and peppers. Cook over medium-high heat until the liquid has evaporated. Spoon into a serving dish; scatter the garlic over the top. Drizzle with the balsamic vinegar. Serve warm or at room temperature. Kay Chun And Jane Kirby, Real Simple DECEMBER 2001
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SCHOONER FARMS CSA
AUGUST 1, 2016
EGGPLANT IN SEASON - July, August, September Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. We grow several varieties of eggplant, including long Asian and the traditional black/purple. STORAGE TIPS Does not like severe cold, so the front part of the refrigerator where the temperature is around 46°F to 54°F is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days. CULINARY TIPS Eggplant should not be eaten raw. It may be cooked with or without its skin. Unlike many vegetables, eggplant is not harmed by long cooking. An undercooked eggplant can have a chewy texture; but overcooked eggplant is just very soft. Avoid using aluminum pots for cooking eggplant, as the eggplant will become discolored.
This casserole is easy to make and customize. Add cheese, substitute the meat with your favorite veggies and include your favorite herbs for a dish that is perfect for your table.
EGGPLANT CASSEROLE Ingredients 1/2 pound ground Italian sausage 2 medium eggplant, peeled and diced 2 cloves garlic, minced 1 15-ounce can diced tomatoes 1/2 cup mozzarella cheese 1 tbsp Italian seasoning Parmesan cheese Preheat oven to 350 degrees Fahrenheit. In skillet, cook Italian sausage. When it begins to brown, add the diced eggplant and garlic. Continue to cook until the Italian sausage is no longer pink and the eggplant is tender. Remove from heat. Combine with tomatoes, mozzarella and Italian seasoning. Pour mixture into a casserole dish. Top with Parmesan cheese and bake for 20 to 30 minutes, or until bubbly.
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AUGUST 1, 2016
NEWSLETTER This Week’s Harvest Chard - Rainbow & White Kale - 2Types Jalapeno Peppers Green Beans A Variety of Summer Squash Eggplant Carrots Bell Peppers Cucumbers Cherry Tomatoes Total of 1 quart of Berries (mix & match) Smidge of this and that
CONTACT INFO Don Schooner - Owner Becky White-Schooner Office & Distribution Phone 419.261.0908 Email: [email protected] Website: schoonerberries.com Distribution Days Tues. 3-6 Sat. 9-noon General Farm Hours Mon-Fri 8-3 Sat 9-12 closed on Sunday
NEWS FROM THE FARM We got some rain again. Woo hoo! Not a ton but we will gladly take it. Gardens are looking great despite the drops from the sky. We have some aphids and a bit of a vole issue. Voles like beets - like one bite then on to the next kind of like. Needless to say, our beets got beat. Potato vines are dying back - that means that soon we will have fresh taters. The sweet potato vines are massive. It looks like a jungle. The fall gardens are doing well. I can’t believe we are in week 6 already! Where does the time go? Mike has been out checking the bees. They seem to be doing well. We have a Honey Harvest Class on August 27th at 9 am. You can read more about it here - https://schoonerfarms.ticketleap.com/2016-honeyharvest/ Our garden staff has been doing a STELLAR job. What a great group. We are so grateful for their efforts and passion.
PAGE 1
SCHOONER FARMS CSA
AUGUST 1, 2016
Stuffed Chard Recipe Serves 3-5 8 – 10 very large organic chard leaves, stems finely chopped 2 tablespoons organic walnut oil (can be substituted with other oils) 1 organic white onion, chopped 2 organic garlic cloves, minced 1 small organic patty pan squash, diced 1 organic carrot, grated 1 teaspoon freshly ground organic black pepper 1 teaspoon organic paprika 1 teaspoon organic cumin 1 cup cooked organic quinoa or rice ¼ cup fresh organic parsley, chopped 2 tablespoons organic lemon juice ¼ cup organic walnuts or filberts (hazelnuts), chopped 2 tablespoons dried organic cranberries fresh organic goat cheese, crumbled Method Cut the chard stems off in a V shape at the base of the chard leaves, chop the stems and set them aside. Bring a large pot of water to boil and quickly blanch the chard leaves to soften them. Gently rinse the leaves with cold water and place them on a plate. Heat the oil in a skillet or frying pan and cook the onions, garlic and vegetables until soft. Add the spices shortly before taking the vegetables off the heat. Preheat the oven to 350 degrees F and lightly oil a baking dish that will fit all of the chard rolls. In a mixing bowl combine the quinoa or rice, cooked vegetables, parsley, 1 tablespoon of lemon juice, cranberries and walnuts. You can choose to mix goat cheese into the stuffing or serve it separately to sprinkle on top of the cooked rolls. Use a cutting board as your filling station, placing on leaf stem side facing up on it and plopping about 2 tablespoons of filling on the leaf. Tuck in the sides and top end of the leaf and roll it up like a burrito. Place the roll in the baking dish and do the same with the rest of the chard leaves. Drizzle 1 tablespoon of lemon juice over the baking dish and bake for 20-25 minutes or until the rolls are hot. Serve as a main dish or an appetizer if using smaller chard leaves. www.organicauthority.com
PAGE 2
SCHOONER FARMS CSA
AUGUST 1, 2016
GARBANZO BEANS AND GREENS 2 center-cut bacon slices 1 cup chopped carrot 1/2 cup chopped onion 2 garlic cloves, minced 1 teaspoon paprika 1/4 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 1/2 cups fat-free, lower-sodium chicken broth 1 cup water 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained 4 cups chopped fresh kale 1/2 cup plain 2% reduced-fat Greek yogurt 4 lemon wedges (optional) 1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. 2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired. Cooking Light JANUARY 2011
KALE • • • • •
Juicing Salads Cooked Sautéed Kale Chips
Yea, it is bitter. Yea, it is on the list every week. Yea, you are thinking - “ Not Again”. There are many ways to enjoy this nutrition superfood. Get your Green on! Your body will love you for it.
PAGE 3
SCHOONER FARMS CSA
AUGUST 1, 2016
RECIPES
Wilted Kale with Coconut, Ginger, and Lime 1 tablespoon light coconut milk 1 teaspoon canola oil 1 seeded minced jalapeño 2 teaspoons minced ginger 8 cups lacinato kale, stemmed and chopped 1/4 cup light coconut milk 1/4 cup water 1/2 teaspoon sugar 1/4 cup light coconut milk 2 teaspoons lime juice 1/8 teaspoon kosher salt Preparation 1. Heat a Dutch oven over medium-low heat. Add 1 tablespoon light coconut milk and canola oil. Add jalapeño and ginger; cook 1 minute. Add kale; cook 2 minutes. Add 1/4 cup light coconut milk, water, and sugar; cover and cook 4 minutes. Stir in 1/4 cup light coconut milk, lime juice, and kosher salt. Laraine Perri, Cooking Light SEPTEMBER 2013
Kale with Roasted Peppers and Olives 2 large bunches kale 2 tablespoons olive oil 2 cloves garlic, thinly sliced 2 teaspoons sugar 1 teaspoon salt 12 Kalamata olives, pitted and chopped 1 4-ounce jar roasted red peppers 2 tablespoons aged balsamic vinegar Preparation Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry. Warm the oil and garlic in a large stockpot over medium-high heat. Remove the garlic as soon as it browns (don't let it burn). Add the kale and stir-fry 5 minutes. Add 1/4 cup water, cover, and cook 8 to 10 minutes or until tender. Uncover and add the sugar, salt, olives, and peppers. Cook over medium-high heat until the liquid has evaporated. Spoon into a serving dish; scatter the garlic over the top. Drizzle with the balsamic vinegar. Serve warm or at room temperature. Kay Chun And Jane Kirby, Real Simple DECEMBER 2001
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SCHOONER FARMS CSA
AUGUST 1, 2016
EGGPLANT IN SEASON - July, August, September Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. We grow several varieties of eggplant, including long Asian and the traditional black/purple. STORAGE TIPS Does not like severe cold, so the front part of the refrigerator where the temperature is around 46°F to 54°F is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days. CULINARY TIPS Eggplant should not be eaten raw. It may be cooked with or without its skin. Unlike many vegetables, eggplant is not harmed by long cooking. An undercooked eggplant can have a chewy texture; but overcooked eggplant is just very soft. Avoid using aluminum pots for cooking eggplant, as the eggplant will become discolored.
This casserole is easy to make and customize. Add cheese, substitute the meat with your favorite veggies and include your favorite herbs for a dish that is perfect for your table.
EGGPLANT CASSEROLE Ingredients 1/2 pound ground Italian sausage 2 medium eggplant, peeled and diced 2 cloves garlic, minced 1 15-ounce can diced tomatoes 1/2 cup mozzarella cheese 1 tbsp Italian seasoning Parmesan cheese Preheat oven to 350 degrees Fahrenheit. In skillet, cook Italian sausage. When it begins to brown, add the diced eggplant and garlic. Continue to cook until the Italian sausage is no longer pink and the eggplant is tender. Remove from heat. Combine with tomatoes, mozzarella and Italian seasoning. Pour mixture into a casserole dish. Top with Parmesan cheese and bake for 20 to 30 minutes, or until bubbly.
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