WEEK 2, JULY 17/18, 2009 Here we are at CSA week 2! We hope you enjoyed last week’s Harvest box and are ready for more fresh Lehne produce. As promised in our last newsletter we want to begin introducing the Lehne family to you, starting with Norm’s parents, Myron and Helen. They purchased the first 10 acres of the Lehne Farm in 1940. Eventually the farm totaled 45 acres. Myron and Helen dreamed of starting a wholesale plant nursery. This was their livelihood for over 30 years. Besides shrubs and ornamental trees, Myron and Helen also grew daffodils, walnuts and prune/plums. Most of the work in those days was done by hand...backbreaking work, but a rewarding way to make a living and raise a family.
Today most nurseries grow their plants in plastic tubs. Back then
Myron and Helen grew their plants right in the ground. This meant
that when they received an order they had to dig the plants, tie the
root ball in burlap, and load the order onto an old 1955 GMC 1-ton
truck for delivery. Retail nurseries from Southern Oregon to the
Portland area purchased Lehne plants. This was all done during the
cold, wet winter months. From time to time you might meet Helen when we have her out to ‘help’. She now lives in assisted living, but in her mind she is still capable of picking whatever is ready here on the farm. She even talks about wanting to walk the 8 miles from her residence to the farm...or catching a ride with someone who is coming out our way!
Next week we will feature the next generation of the Lehne family.
Your Farmers, In this week's box:
The word cabbage is a derived from the French word caboche, a colloquial term for "head." The cabbage family (Brussels sprouts, broccoli, cauliflower & kale) is wide & varied. Cabbage itself comes in many forms the shapes can be flat, conical or round, the heads compact or loose, & the leaves curly or plain. In the United States, the most widely used cabbage comes in compact heads with tightly wrapped leaves, in color from almost white to green to red.
Cabbage is a good source of many minerals, particularly potassium,
and is high in Vitamins A & C. Storing: It is important to store cabbage correctly to preserve its quality. The temperature of most home refrigerators (41˚-46˚ F) is an appropriate temperature range for keeping cabbage chilled in order to preserve its quality. Keeping the cabbage cold will also help to retain its vitamin C content. Wrap the unused portion in plastic, & use remainder of the head within a few days.
“Family Fun on the Farm” Saturday, August 1, from 11:00
a.m.—2:00 p.m. Shasta Ray and the Down-Home Band will
perform traditional family oriented music at the Farm. Music
styles include Folk, Gospel, Country and Blue-grass! Bring a
lawn chair and enjoy a fun time with the whole family.
Peanut Chicken with Cabbage Slaw
Serves 2
Ingredients 2 (6-ounce) skinless, boneless chicken breast halves Coarse salt & ground pepper 8 teaspoons rice vinegar 2 teaspoons sugar 2 teaspoons toasted sesame oil 2 cups shredded cabbage 2 green onions, thinly sliced 2 small carrots, shredded 2 teaspoons minced ginger 2 tablespoons smooth peanut butter 2 teaspoons soy sauce
Preparation 2. Meanwhile, make slaw: In a medium bowl, whisk 6 tea-spoons vinegar, sugar, & sesame oil. Add cabbage, green onions, carrots & ginger; toss to combine. Set aside. 3. Make sauce: In a small bowl, stir together peanut butter, soy sauce & remaining 2 teaspoons vinegar; if necessary, thin with water. 4. Mound slaw on serving plates. Thinly slice chicken crosswise on the diagonal. Place along-side slaw; spoon a little sauce on the plates. Serve remaining sauce on the side.
Poached Salmon with Sautéed Cabbage
1 tablespoon butter 7-8 cups shredded cabbage 1 teaspoon coarse salt 1/4 cup chicken broth or water 1 tablespoon chopped fresh dill 4 warm 6-ounce poached salmon fillets Lemon wedges, for serving Melt butter in a large skillet over medium-high heat. Stir in cabbage. Add salt & chicken broth or water. Cover & cook, stirring occasionally, until cabbage is tender, about 10 minutes. Uncover & cook off any excess liquid if needed. Stir in dill. Serve salmon over cabbage with lemon wedges.
Zucchini Fusilli Serves 6
Ingredients 2 garlic cloves, chopped 12 large basil leaves 1/3 cup pine nuts 2 tablespoons butter, divided 1 tablespoon olive oil, divided 1/2 teaspoon plus 1 tablespoon salt, divided 3/4 pound fusilli
1 cup fresh finely shredded parmesan cheese (about 2 oz.),
divided 2. In a large frying pan over medium heat, toast pine nuts, stirring, until golden, about 2 minutes. Transfer to a small bowl & set aside. In the same pan, melt 1 tablespoon butter with 2 teaspoons olive oil. Increase heat to high & add half of the zucchini and 1/ 4 teaspoon salt. Cook zucchini, stirring frequently, until soft & browned, about 5 minutes. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter & oil in the pan as possible. Repeat with remaining zucchini & 1/4 teaspoon salt. Remove frying pan from heat & reserve. 3. Add remaining 1 tablespoon salt & fusilli to boiling water & cook until pasta is tender to the bits, 5 to 10 minutes. 4. Meanwhile, heat reserved frying pan over medium-high heat add remaining 1 teaspoon olive oil & chopped garlic. Cook until fragrant but not browned, about 1 minute. Add reserved zucchini & pine nuts. Cook, stirring, until well combined. Add zucchini mixture & reserved basil to cooked fusilli. Toss to com-bine. Add 1/2 cup parmesan & remaining 1 tablespoon butter. Toss until butter melts & everything is well combined. Divide among 6 plates or pasta bowls. Sprinkle with remaining 1/2 cup parmesan. Serve immediately. Farmers’ Market Couscous Serves 4
Ingredients 2 garlic cloves, chopped 1 tablespoon olive oil 1 cup uncooked couscous 1 cup diced zucchini 2 cups chopped greens (such as kale, Swiss chard or beet) 1/2 cup crumbled feta cheese 1/2 cup chopped fresh basil 1/2 teaspoon salt
Preparation 2. Remove from heat. Cover & allow to stand 10 minutes. Add feta, basil & salt. 3. Toss gently & serve.
Couscous is a North African (Berber) dish consisting of
round granules made by rolling & shaping moistened semolina
wheat & then coating them with finely ground wheat flour.
The finished granules are about one millimeter in diameter
before cooking. Couscous that is sold in most Western
supermarkets has been pre-steamed & dried. The package
directions usually instruct to add a small amount of boiling
water or stock to the couscous & to cover tightly for 5
minutes. The couscous swells & within a few minutes it is
ready to fluff with a fork & serve.
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FOR OTHER 2009 CSA NEWSLETTERS - click on links below 7/10-7/11 7/17-7/18 7/24-7/25 7/31-8/1 8/7-8/8 8/14-8/15 8/21-8/22 8/28-8/29 9/4-9/5 9/11-9/12 9/18-9/19 9/25-9/26 |
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