W H AT ’ S I N YO U R C S A BASKET Cherry Tomatoes Cucumbers New Potatoes
C S A
W E E K
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J U L Y
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From Then to Now By Youth Farmer Haleigh Patten
The Youth Farm is many things
Squash
depending on who you ask: a farm, a
Carrots
gateway to the future and a stress relief
Tomatillos
for me, it has always been a second
at the end of the day being a few. But, home. I grew up in a setting where
Salad Mix
gardening wasn't a priority. However, in my second year of high school I was
-Arugula and Borage Flowers Bok Choi
pulled into this farm experience and haven't regretted it once. Intern Tim Daly harvesƟng potatoes.
Over the past year, the Youth Farm has grown and changed to face its challenges in many ways. We aren’t barely scraping by; we are prospering. Crew members know
Cabbage
what needs to be done for the day and go out to do it. Just last week we harvested
Turnips
a volunteer group! Harvesting and setting
338 pounds of potatoes with the help of up for the Saturday Market is getting done faster than ever. Even the interactions between new crew members and old are smoother. The Youth Farm is bigger and better with each week that passes. Most importantly though, every single CSA member needs to be thanked for continuing to support our program. Your criticism and praise help move us forward. Thank you.
Recipe of the Week Enchiladas Verdes (Green Enchiladas) 2 cloves garlic 3 serrano peppers 1 pound tomatillos, husks removed 1 cup vegetable oil for frying 9 corn tortillas 3 cups water
4 tsp vegetable (or chicken) bouillon 1/4 head of shredded lettuce (or arugula) 1 cup cilantro leaves 1 (8 ounce) container sour cream 1 cup grated cheese **Meat opƟonal
Sautee garlic, peppers and tomatillos until toasted and blackened. Remove to a bowl to cool. Heat oil in a deep skillet and fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove access oil with paper towels and keep tortillas warm. Place toasted garlic, peppers, tomatillos and water in a blender and blend until smooth. Pour into a saucepan over medium heat and bring to a boil. Dissolve bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick though. Soak three tortillas in the sauce, one at a time, for a few seconds. Fill them with shredded cheese or meat. Roll and place them seam side down in a large bowl or pan. Spoon a generous amount of sauce over them and top off with lettuce (or arugula), cilantro, sour cream and cheese. Pour a little more sauce over the whole thing is desired. Repeat the procedure for the remaining tortillas and serve immediately. Enjoy!
COMING SOON!
Parsnips
Tips and Tales Arugula: Fix it like spinach. Has a stronger flavor and more fibrous texture. Bok Choi: Be sure to cook the stem a few minutes longer than the leaves. Cabbage and Squash: Store carefully. Bruises indicate loss of vitamins.
Watermelon Radishes Eggplant
Carrots: Store in cellars or plastic bags with holes for optimal humidity. Potatoes: Prevent sprouting by storing in a dark, dry and cool place.
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Check out our website and blog at mpfsyouthfarm.org