The warm
weather has arrived and the crops are loving it, but Norm is
sure busy changing 4 lines of irrigation pipes several times
a day.
Here at the Norm Lehne Garden & Orchards we irrigate
everything with well water. After Norm's parents,
Myron and Helen, purchased this farm in the early 1940's one
of the important things Myron needed to do was dig an
irrigation well. This was no easy task. The
young couple, long on ambition, but short on cash, hand dug
our well to 10 feet
deep and then it was drilled from there
to 29 feet where bedrock was reached. A few years
later Myron registered the well, and
we have one of the oldest water rights in the valley.
For over 60 years this well has been our supply of crisp,
clean water for all of our agricultural and family needs.
Some of our customers even bring out empty jugs and fill
them up so that they too can enjoy this great tasting water!
Inside this week's box:
- Cauliflower
- Cabbage
- Zucchini
- Norm's "Snow" Corn
- Kale
- Swiss Chard
- Lettuce
- Kohlrabi
- Dill
We rinse all the produce in the boxes to remove any
excess soil and debris...however we do advise that you wash
all the produce
Next week we will have the possibility of adding to your
harvest boxes beets, green beans and cucumbers. We
hope you and your family are enjoying the fresh produce as
much as our family enjoys sharing it with all of you!
Thanks for supporting your local farm, Norm Lehne Garden &
Orchards!
Each year Norm experiments with something related to the
garden. This year we wanted to see if we could harvest
broccoli, cauliflower, and cabbage in mid June. Norm
planted the seeds, transplanted the seedlings into little
pots, and took care of them in our greenhouse for several
weeks. He also did the same thing with corn.
Soon these plants were 10 inches tall and ready to plant in
the garden. Do you remember April 12, 2008? It
was 85 degrees! So we decided it was
time to plant them.
For
a week everything went well, then on April 20 we woke up to
a blanket of snow. It was amazing to see all these
plants covered with snow!
Ingredients
10 cups coarsely chopped Swiss chard (about 10 ounces)
1 teaspoon olive oil
1 garlic clove, minced
1/4 teaspoon dried oregano
1/8 teaspoon salt
Dash of black pepper
2 teaspoons red wine vinegar
Preparation
Rinse Swiss chard with cold water; drain chard well.
Heat oil in a large nonstick skillet over medium-high heat.
Add garlic, and sauté 1 minute or until slightly golden.
Add chard. Cover and cook 1 minute or until chard
begins to wilt. Stir in oregano, salt, and pepper.
Cover and cook 5 minutes or until tender, stirring
occasionally. Remove from heat; stir in vinegar.
1/4 cup light
mayonnaise
1/4 cup low-fat buttermilk (1%)
2 tablespoons chopped fresh dill
1 teaspoon fresh lemon juice
1/4 t salt
1/8 teaspoon coarsely ground black pepper
Preparation
Combine ingredients in a small bowl, stirring with a
whisk. Use on your favorite salad or to dip raw
veggies in... Enjoy!
Ingredients
8 ounces uncooked farfalle (bow tie pasta)
1/4 cup oil-packed sun-dried tomatoes
1 1/2 cups chopped onion
8 ounces hot turkey Italian sausage
6 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper
1 (14-ounce) can fat-free, less- sodium chicken broth
1
(16-ounce) package fresh kale
1 (15-ounce) can cannellini beans, rinsed and drained
1 ounce shaved fresh Parmesan cheese (about 1/4 cup)
Preparation
Cook pasta according to package directions, omitting
salt and fat. Drain, reserving 1 cup cooking liquid;
keep warm.
Drain tomatoes in a small sieve over a bowl, reserving 2
teaspoons oil; slice tomatoes.
Heat a large Dutch oven over medium heat. Add sliced
tomatoes, reserved 2 teaspoons tomato oil, onion, and
sausage to pan; cook 10 minutes or until sausage is browned,
stirring to crumble. Add garlic to pan; cook 1 minute.
Add seasoning, pepper, and broth to pan. Stir in kale;
cover and simmer 5 minutes or until kale is tender.
Stir in pasta, reserved 1 cup cooking liquid, and beans.
