Backyard Gardens CSA: Week 2 – June 13, 2018

http://melroth.com/?komp=simulatore-auto-opzioni-binarie&222=41 go to link DIRT FROM THE FIELD:

bar rencontre levis Welcome back, dear CSA members! I hope you and your home gardens survived the brief return to wintry weather this weekend. We are lucky at the farm to be up on the hill above Joseph, next to the high school. My home garden is closer to the Wallowa River, and the cold air sunk, as it tends to do, zapping my cantaloupes but sparing my zucchini that were planted in a bed a few feet higher above the floodplain. Alas, replanting is a fact of life at 4000 feet.

https://dunkl.co.at/deposti/12079 Speaking of squash, we got our summer squash planted this afternoon and tomorrow we’ll move on to the winter squash. The season here is pretty short for growing winter squash outside like we do, but we take our chances and were rewarded with several hundred pounds of squash for CSA members last fall. Keep your fingers crossed that this weekend’s frost was the last for a while and you’ll be seeing plump acorn, butternut, and kabocha beauties in three months!

binäre optionen verstehen Caitlyn plants summer squash seedlings into a weed-suppressing ground cover. The irrigation pipes we use to water our fields snakes by on the left, “Big Bob” our big greenhouse, is on the right, and the beautiful Wallowa Mountains form the omnipresent backdrop.

Computer forensics work from home This week the parade of early season greens continues with more lettuce, spinach for the small shares, and a special treat- a bag of Backyard Gardens signature salad mix! Typically we reserve our salad mix for our restaurant customers, salad share members, and farmers’ market consumers, but this week we needed to make way for more peppers, tomatoes, and basil in our second greenhouse, so you received the extra bounty. We hope you enjoy this delicious, multi-colored and multi-textured treat of different lettuce varieties, mizuna, arugula, baby bok choy, and kale as much we do!

http://ecapguatemala.org.gt/poioe/1859 Also special this week are the basil plants! We figured since we are putting them in now, you might be interested in a few for home too. Read more in the featured item section below.


Beginning online stock trading definition THIS WEEK’S SHARE:

truffa delle opzioni binarie Full Share

1 4-pack of basil plants
1 Head Lettuce
1/2 lb BYG Salad Mix
1 Bunch Kale
1 Bunch Spring Onions
1 Bunch Cilantro
1 Bunch Turnips (Enterprise)
1 Bunch Chard (Joseph)

 

 

http://heatherbestel.com/tag/how-to-create-a-retreat-day/ Half Share

1 4-pack of basil plants
1 Head Lettuce
1/4 lb BYG Salad Mix
1/4 lb Spinach
1 Bunch Kale
1 Bunch Spring Onions
1 Bunch Dill

 

 

 

 


https://van-opstal.net/merinois/meritosew/1404 FEATURED ITEM:

Our featured item this week is the versatile and fragrant basil! And not just bunched trimmings- four of your own plants! If you’re not a gardener, don’t be disappointed, everything above the potting soil is edible and ready for your culinary wonders. For those of you that would like to plant your basil and either haven’t grown it before or need a refresher, basil is a warm-weather crop that would love to hang out in a sunny spot in your kitchen, or in a planter outside as long as the weather doesn’t dip into the low 30s Fahrenheit. To maximize production from your growing basil plants, encourage them to branch by pinching off the top leaves, leaving 2-4 pairs of leaves growing on the stem. You’ll find that your basil produces a new pair of shoots just above the top pair of leaves you left behind. After these new shoots grow 2-4 pairs themselves, pinch off the top leaves again to encourage another pair of shoots. After a couple months, you’ll have a nice voluminous basil plant that isn’t top heavy like a plant that hasn’t been encouraged to branch.

Korean-inspired Ground Beef and Snap Peas


Author Cook With What You Have

Ingredients

  • 1 tbsp oil 3
  • 3 cloves garlic or 2 garlic scapes!
  • 6-8 cremini mushrooms optional (or Shaggy Parasols!)
  • 1/3 lb snap peas trimmed and cut into thirds
  • 3 tbsp soy sauce
  • 2 tsp ginger minced or grated
  • 2 tsp red chili paste
  • 2 tbsp water
  • 1 tbsp sesame seeds optional- toast briefly in a dry skillet until golden
  • 2 scallions thinly sliced
  • cooked rice for serving

Instructions

  1. Heat oil in a large skillet over medium heat, add half the garlic and mushrooms, if using, and saute for 3-4 minutes. Add the ground beef and break it up and mix well with garlic and mushrooms, if using. Increase heat to medium-high and cook until beef is almost cooked. Spread the peas over the meat, cover and steam for 2 minutes. 

  2. Mix the soy sauce, sesame oil, remaining garlic, ginger, water and chili paste in a small bowl. Stir it into the beef/peas and cook, uncovered for 2 more minutes or until the peas are just tender and juices have thickened a little. Serve hot, over rice garnished with scallions and sesame seeds.

More CSA box ideas for this week from Cook with What You Have (see the “CSA details” email from Beth last night for login information):

Deviled Eggs with Lots of Dill

Lemony Fennel Salad with Cilantro

Kale and Carrot Slaw with Garlic Lime Dressing

Thanks for reading and have a wonderful week!

Cheers,

Caitlin Rushlow
CSA and Accounts Manager
cell: 919-448-5963
email: caitlin.rushlow@gmail.com