Ohmygato Farm Newsletter #1
Hello Everyone and welcome to the first week of your CSA season!
We’re so excited to deliver your first box. Thank you to our members, the Hubbards, for volunteering their place for our drop off spot. Thanks to those of you who called to let us know that you’ll be picking up at the farm. We also wish to express our deepest gratitude to our members, the Stutzmans and Stutzman Enterprises (Dale), for all of their continued support and for making our BEAUTIFUL BOXES!!! Just look at the picture below and you’ll see that each one of these babies were hand built by Dale. You get to bring them home each week filled with lovely local organic produce. What a treat! Dale you seriously rock. I was really moved today when he brought them over and I saw how much work he’d put into this project. Our members are the best. We’d like to burn our farm name into the sides of the boxes, so if any of you know an artist who works with metal and welds, please let us know.
It’s been an exciting time at our house. Not only does the CSA start tomorrow and you have all been calling today with happy voices, but I just graduated on Monday from the University of Oregon with my Master’s and two farm interns just arrived at our place last night at 6pm. It has been non-stop over here. We need the help, so we couldn’t be more pleased to have Dward and Michelle with us for two whole weeks. They helped plant salad greens today, prepared our sinks for washing produce and hooked up some rows with irrigation. It’s amazing when we can get so many things done in one day. We’ve been spread out pretty thin, so we’re grateful to have the help. The weather has been unusually cool this June, so bear with us on the tomato front. We’re hoping that anyday now it’ll warm up and stay that way for a bit.
All of us at Ohmygato Farm wish you all the very best this week!
this weeks harvest:
cauliflower
radish
headlettuce
mixed salad greens
kohlrabi
spinach
parsley
herbs
some recipes for you…
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Spinach Quiche
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Submitted By: Bailey
Photo By: BEVROUSCH
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1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped
spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta,
crumbled
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1 (8 ounce) package shredded Cheddar
cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
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| 1. | Preheat oven to 375 degrees F (190 degrees C). |
| 2. | In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. |
| 3. | In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. |
| 4. | Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving. |
| ALL RIGHTS RESERVED © 2010 Allrecipes.com |
Chicken Soup with Loads of Vegetables Epicurious | September 1998
by Joan Nathan
Jewish Cooking in America
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Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM’s addition. Yield: Yield: about 10 servings (M)
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster Marrow bones (optional) 2 whole onions, unpeeled 4 parsnips, peeled and left whole 1/2 cup chopped celery leaves plus 2 stalks celery and their leaves 1 rutabaga, peeled and quartered
1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth. 2. Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste. 3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup. 4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls. |
