Backyard Gardens CSA: Week 7 — July 18, 2013

source url This is Vanessa signing in to wish you all a happy 2013 produce season. We hope you enjoy all of the local flavors grown here in your county. BREAKING NEWS from the field: The new (unnamed) hoophouse has been planted with basil, peppers, and tomatillos.

Basil, Peppers, and Tomatillos

binäre optionen signale Basil, Peppers, and Tomatillos

follow link OTHER NEWS: Summer is here…The weather is one indication of change in season, but so are the crops coming out of the field. Today we harvested our first summer squash. You should expect to see these tasty veggies very soon!  

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This week you will get a taste of summer in your CSA Bin.

Summer Squash

Summer Squash

      Featured This Week in Your Bin:

  • Basil, Beets, and Napa Cabbage


Steve Long harvesting Basil for CSA bins and Farmers Market.

Steve harvesting basil for CSA bins and farmers’ market.

I will be signing off and saying farewell to Wallowa County. It has been a pleasure meeting you and seeing all your smiling faces. Enjoy the bounty of Backyard Gardens. I will miss everything; the people, the landscape, and the local food. I want to say thank you to the quality people of the Wallowa community. Your support helps keep local food alive.


Full Share

Full Share

click here Full Share:

  • 1/4# Basil
  • 1 bunch Beets
  • 1# Broccoli
  • 1 Napa Cabbage
  • 2 heads Leaf Lettuce
  • 1/2# Peas


Half Share

Half Share

go Half Share:

  • 1/4# Basil
  • 1 bunch Beets
  • 1/2# Broccoli
  • 1 Napa Cabbage
  • 1 bunch Carrots
  • 1 head Leaf Lettuce




miglior robot opzioni digitali Roasted Beets:

Some people believe that roasting is the best method for retaining their bright color and naturally sweet flavor. Boiling and steaming leach more vitamins from the beets than roasting does.

Simple Roasting Beets:

1) Position a rack in the center of the oven and preheat to 350 degrees

2) Gently scrub the beets. Wrap in foil tightly. Arrange beets, not touching on a rimmed baking sheet. Roast beets until tender, 1-1 1/2 hours. The beets are done when a paring knife easily pierces the center of each beet.

3)When the beets are cool enough to handle, unwrap and remove from foil. Use a pairing knife to trim the stem and root ends. Using a paper towel, rub each beet to remove the skin. At this point, the beets can be cut into slices or wedges and served.

cda13cddad4d6b249c2dd2f90259866a Reminder: Please return your CSA Bin at the Farmers Market or to Beth’s House at 705 S. East St, Joseph.