Backyard Gardens CSA: Week 2 – June 13, 2018 see url DIRT FROM THE FIELD:

sites de rencontres maroc 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.

follow 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 bd swiss oder anyoption 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.

follow 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!

source 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.

60 sekunden broker THIS WEEK’S SHARE: 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)



see url 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





site de rencontre pour maurice 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.

Zingerman's Bulgarian Cucumber Soup

Author Ari Weinzwieg


  • 3 medium cucumbers
  • 2 cups plain yogurt
  • 1 8-ounce container sour cream
  • 1 cup milk
  • 3 tbsp olive oil
  • 2 tbsp chopped dill
  • 1 cup toasted walnuts chopped
  • salt and pepper to taste


  1. Coarsely chop 1½ of the cucumbers and process until smooth in a food processor. Cut the remaining 1½ cucumbers into ½-inch dice. Combine the cucumber puree and pieces in a large bowl. Stir in the remaining ingredients, adding salt and pepper to taste

  2. Cover and refrigerate for at least several hours, or preferably overnight, before serving, Taste again before serving, adding more salt and pepper if necessary.

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!


Caitlin Rushlow
CSA and Accounts Manager
cell: 919-448-5963