Backyard Gardens CSA: Week 20 — October 16, 2014

speed dating jewish Howdy, y’all! This week has been a week of change, pretty drastic change. We, including Beth, made a Monday trek down to the Imnaha plot to clear it out. While we were down there, we were so in the zone that we helped clear out the Magic Garden as well. The good news is that the garden is now tilled, cover cropped, and ready for the long winter. The bad news, however, is that our winter squash are not quite as prepared. Yep, sadly the yield was a bit under par, so there is not the usual amount of squash to be had. Fast forward a few days, and the same clearing out transformed the main garden in Joseph. Here are the ladies taking down a hoop house and clearing out the ‘maters, basil, and pepper. Girls It’s been a long season for these two hoop houses, with lots of wind and loose string to keep us busy. They will and will not be missed, shall we say. Yes, things are definitely slowing down these days, and what rows are left are all covered. The field, in short, looks a little flat. Nevertheless, that’s not the case in the greenhouses, where it almost, by comparison, feels like a tropical paradise. Maybe it’s just my daydreaming about Maui in the winter? Likely.

In your bins you’ll find some beet greens, which are an odd throwback resulting from our clearing out the field. They’re still good! Plus there are baby beets to pickle or eat in the quinoa, dill, feta salad seen below. There’s also what looks to be an innovative combo, utilizing Sriracha and maple syrup, to doll up pumpkin seeds from the full share’s pumpkins. Cook ’em, carve ’em, do whatever. All I know is for my party next weekend I’ll be having bowls full of these funky, hot pumpkin seeds on hand.

see url Have a great weekend, Garik

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Full Share

como operar em opções binarias Beet greens – 1 bunch
Dill – 1 bunch
Garlic – 1 head
Onion – 1 head
Peppers, sweet – 1 pound
Potatoes – 1 pound
Pumpkin – 1 each
Tomatoes, cherry – 1 pint
Tomatoes – 2 pounds

Half Share

go Beet greens – 1 bunch
Dill – 1 bunch
Garlic – 1 head
Kohlrabi – 1 head
Onion – 1 head
Peppers, sweet – 1 pound
Potatoes – 1 pound
Tomatoes – 2 pounds



Rip that drip tape, Nik!




Beet, Beet Greens, Feta, Dill, and Quinoa Salad

Serves 4

      • 4 beets with the greens attached
      • 3 cloves of garlic, minced
      • 2 teaspoons olive oil
      • 1/2 red onion, diced
      • 1 teaspoon apple cider vinegar
      • 1 cup of cooked quinoa
      • 2 tablespoon fresh chopped dill
      • 1.5 ounces feta cheese, crumbled
      • Salt and pepper to taste
      1. Pre-heat oven to 375.
      2. Peel beets and cut them into small bite-sized pieces. Toss beets with one teaspoon of olive oil, garlic, salt and pepper.
      3. Place beets on a rimmed baking sheet and pop in the oven for thirty minutes or until the beets are fork tender.
      4. While the beats are cooking, heat remaining olive oil in a nonstick sauté pan over a medium high heat. Reserve 2 tbsp of onion and set aside. Toss the remainder of the onion into the oil and cook for about five minutes or until the onions are tender.
      5. Stir in beet greens and apple cider vinegar. Allow to cook until the greens are just wilted – this will only take a minute or so.
      6. Allow everything to cool a bit before assembling the salad.
      7. In a large bowl combine the two tablespoons of raw onion that you reserved earlier with dill, beet greens, roasted beets, and quinoa. Season with salt and pepper.
      8. Gently toss in the feta cheese and serve.

recipe courtesy of TasteBook

Sriracha Maple Pumpkin Seeds

Serves 2 cups

      • 2 cups fresh pumpkin seeds
      • 2 teaspoons Sriracha
      • 1 tablespoon maple syrup
      • ¾ teaspoon salt
      1. Preheat the oven to 300 degrees F.
      2. Toss the pumpkin seeds with the Sriracha and maple syrup and then spread evenly on a baking sheet.
      3. Sprinkle with salt.
      4. Roast for 20 minutes.

recipe courtesy of Savory Simple