The inaugural year for the   LEHNE FARM CSA is over.  Though we have been farming for over 34 years now, we certainly learned a lot this year about running a CSA.  The response for the Summer season was surprisingly overwhelming and so was the Fall season.  During the Summer season we had 69 members.  Some were not able to continue for the Fall season, but many new people were interested and we ended up with 73 members for these past eight weeks.

One valuable suggestion this Fall was to put the list of weekly produce in order from perishable to least perishable.  Another suggestion was to identify the varieties of hot peppers more clearly when we add them to the box.  Having worked around these vegetables for so many years we forget that other people aren't as familiar with produce as we are.  Another suggestion was to explain how best to prepare produce for you to enjoy, like Kohlrabi.  We will do a better job next year and continue to implement more of your suggestions.

We also learned a lot about some new produce, especially which ones are tasty snacks for pesky bugs and other garden pests.  Some produce, such as radishes, romaine lettuce and bok choy, was very attractive to Flea Beetles, but only if growing in the back CSA and Farmers' Market garden area (our 'Secret Garden').  When these items were grown closer to the house in our 'experimental' garden area the Flea Beatles left them alone.  Swiss chard grew beautifully in the 'Secret Garden’  But when we planted some in an area behind Norm's brother’s house...the Swiss chard was consumed by roaming deer.  However, the deer bypassed the fennel growing right near the Swiss chard.  We are very thankful that we have a deer fence around our own 30 acres.

We want you to know that we enjoy our life-work and believe that though we sow the garden, God makes it grow!

Your Farmers,

Norm & Cinda  Glen & Wendy

In this week's box:

• Spinach
• Fennel: (see text box)
• Bok Choy
• Apples : (see text box)
• Onions
• Rosemary
• Fingerling and Red Potatoes
• Sugar Sweet’ Pie Pumpkin
• Ornamental Corn

The leaves are delicately flavored and similar in shape to those of dill. The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world.  The bulb is a crisp, hardy root vegetable and may be sautéed, stewed, braised, grilled, or eaten raw.  The flavor is similar to that of anise, though usually not as strong. Fennel is most prominently featured in Italian cuisine, where bulbs and fronds appears both raw and cooked in side- dishes, salads, pastas, and risottos. Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads.

This red apple has juicy, creamy-yellow flesh.  It is an all purpose apple and is considered one of the best apples for baking and a good keeper.   It was first recorded in 1848.  Joel Gillett in Proctorville, Ohio, bought a number of grafted trees from Putnam Nursery in 1816.  One had sprouted below the graft and Gillett gave this tree to his son.  It produced large attractive apples that he named Rome, for the township.  The original tree was washed away in a flood in 1860.   Uses: Fresh eating, desserts, cooking (applesauce, puree, apple butter), baking.

1/2 lb Spinach leaves, torn

4 bacon slices

2 T onion, chopped

2 T vinegar

1 to 2 T sugar 

Tear spinach into bite sized pieces.  Mound spinach equally onto plates.  Cook bacon and set aside, crumble when cool over spinach leaves.

In small skillet add 1 tablespoon bacon drippings, onions, vinegar and sugar until sugar is dissolved and simmering.  Pour hot dressing on top of the spinach salad and serve immediately while warm!  Enjoy!  

Directions

Place the sliced fennel in a salad bowl.  Slice oranges to divide flesh sections and add to bowl.  Drizzle with olive oil, red wine vinegar, and salt and pepper.  Toss.  Top with sweetened cranberries and serve. 

Ingredients

1 large fennel bulb, trimmed and thinly sliced

2 medium oranges, peeled

1 tablespoon olive oil

1 tablespoon red wine vinegar

Salt and pepper

2 tablespoons sweetened dried cranberries

This week the Fingerling and Red potatoes have been provided by Suzie Porter from Big Lick Farm...another beloved CSA farm in our local area.  Suzie and her husband, Asinete Tibwe, came to our farm recently and picked several things for their CSA members.  They left potatoes for us to give out to all of our CSA members.  We hope to arrange crop trades with them again next year.

Don't be afraid of the spud!  Potatoes are one of the most nutritious foods you can eat. They have fewer calories than a grapefruit, more potassium than a banana and more usable iron than any other vegetable. They are also high in fiber, rich in vitamins and minerals and contain no fat or cholesterol.

Did you know that potatoes are classified as either mealy, waxy or all-purpose?  Some are best for baking, others for boiling.  Mealy potatoes have a dry texture and tend to crumble or fall apart when cooked.  The most common mealy variety is the russet.  Use these for baking, mashing and frying.  Waxy potatoes, like fingerling and round red potatoes, keep their shape when cooked.  These have a moist, smooth texture and are great for salads, soups and casseroles.  Some potatoes, like the round white potato and the yellow varieties, are considered all-purpose potatoes.  They are suitable for just about any dish.

Don't take our word for the goodness of potatoes..."Let the sky rain potatoes."---William Shakespeare

Letting the lasagna stand 10 minutes after baking allows it to set up so you can cut even pieces.

Ingredients:

1/2 pound bulk Italian sausage

2 cups sliced fresh mushrooms

4 cups thinly sliced fingerling or red potatoes

1 beaten egg

1 1/2 cups ricotta cheese

1/2 cup grated Parmesan or Romano Cheese

1 bunch fresh spinach.  Remove root ends, wash, drain and chop.

1 medium onion, chopped

2 cloves garlic, minced

2 Tbsp. butter

2 Tbsp. flour

1/4 tsp. ground nutmeg

1 1/2 cups milk

1 cup shredded mozzarella cheese

Preparation:

In a 10-inch skillet cook sausage and mushrooms until meat is brown.  Drain off fat. 

In a large saucepan cook sliced potatoes, covered, in boiling water for 5 minutes (they won't be thoroughly cooked).  Drain; set aside.

For filling, stir together egg, ricotta cheese and Parmesan cheese.  Stir in spinach.

For sauce, in a medium saucepan cook onion and garlic in butter until onion is tender but not brown.  Stir in flour and nutmeg.  Add milk.  Cook and stir until thickened and bubbly.

Layer half of the potatoes in a greased 2-quart baking dish.  Top with half of the spinach filling.  Top with half of the meat mixture, half of the sauce, and half of the mozzarella cheese.  Repeat layers, except reserve remaining cheese.

Cover with foil and bake in a 350 degree oven about 35 minutes or until potatoes are tender.  Uncover.  Sprinkle remaining cheese atop and bake for 5 minutes more or until cheese is melted.  Let stand for 10 minutes.  Makes 6 to 8 main-dish servings.

Ingredients:

3 medium russet potatoes, cut into eighths

1 medium onion, cut into thin wedges

1/4 cup water

3 Tbsp. olive oil

1 Tbsp. snipped fresh sage or 1/2 tsp. ground sage

1/2 tsp. salt

1/8 to 1/4 tsp. pepper

2 to 4 Tbsp. buttermilk, plain yogurt, sour cream or milk

Preparation:

In a greased 2-quart casserole combine potatoes and onion.  In a 1-cup measure combine water, oil, sage, salt and pepper.  Drizzle over potatoes and onion.

Bake, uncovered, in a 450 degree oven for 40 to 50 minutes or until vegetables are tender, stirring twice.

Transfer to a medium mixing bowl. Mash with a potato masher.  Gradually beat in enough buttermilk, yogurt, sour cream or milk to make light and fluffy.  Makes 5 side-dish servings.