Hello CSA Members!

There are lots of exciting changes for BUG Farms in the works in the coming weeks! I was offered a great spot to rent within the Wasatch Cohousing community on 1411 S Utah St.(about 1500 West). I will be moving in tomorrow after we finish up the CSA deliveries! We have also secured 3 properties so far within walking distance of my new place, and we hope to be able to use a few more of the backyards on the block as we get to know our neighbors better. One of the great things about being out here is that everyone has huge lots-between 1/3 to 1 acre large, so even with our 3 yards we will have more space than all of our 7 yards we used this year combined. One of the major sinks of time and money for us this year is all of the driving needed to get between our plots, so having them clustered together near my house will greatly reduce the CO2, gas guzzling, and traveling we have to do. There will also be plenty of space to house our tools, tiller, walk-in cooler, chickens, and farm equipment all in one spot! Hooray! The sad thing is to say goodbye to all of our current plots of land and the lovely landowners that have been such a great part of our lives the past two years. A number of them are (hopefully) going to be taken over by a few of my fellow backyard farming friends so all the work we put into working and amending the soil will still be used to grow good food.

Also, we have more info on the CSA End-ish of Season Potluck! Here are the details thus far:

When: Saturday, October 15 from 5:30-7:30pm
Where: 1411 S Utah St (at the Wasatch Cohousing common house)
Bring: Yourself, your best friend, your partner, and a dish to share!


I will also send out an evite invitation with more specifics, and you can write what dish you want to bring so we can all bring something different! We will be making something tasty using all BUG Farms ingredients as well.

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Ok, on to the CSA details this week! We should have greens again in about 2 weeks (arugula, mustards, lettuce, etc). We are currently fighting off an aphid assault on our kale and collard starts, we sprayed them with neem oil this morning and fertilized with fish emulsion, so hopefully they will grow quickly! We are watching the weather verry closely, because we will do a final big picking of our tomatoes, peppers, eggplants, basil, beans, and cucumbers before a freeze, and when that happens you will all have a last hoorah bumper crop of these items! So far the 10 day forecast looks warm, and hopefully we will be able to enjoy these crops for a few more weeks, along with the fall greens making for very bountiful shares. Some of you will be getting sorrel this week, which is the all green leaf bunch. It has a lemony flavor and I will include a tasty recipe for you to try with it this week! Also, we are taking a week off from microgreens next week, and in it's stead will include something new, stay tuned for what it will be : )

Week 18 (B) Share

5oz Red Arrow Radish Microgreens
1 bunch Beets
1 bunch Swiss Chard
1 bunch Tokyo Long White Bunching Onions or Sorrel
Peppers (Serrano(Hot) and Pepperoncini(great for pickling), or Beaver Dam or Anaheim)
1 bag Basil (Genovese or Thai or Purple Ruffles)
Cucumbers or Sweet Peppers or Eggplant or Summer Squash
Tomatoes


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Recipes

Ingredients

• 3 cups stock or broth
• 2  tablespoons uncooked white rice
• 1 bunch sorrel, stemmed and rinsed
• 1 cup heavy cream
• salt and pepper to taste

Directions

1. In a large saucepan bring stock to a boil over medium heat. Stir in rice and continue to boil for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
2. Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.

Ingredients:
1 tbsp butter
4 cloves of garlic (minced)
1/2 lb of beet greens (beets removed)
3 egg yolks
1 cup ricotta or mozzarella cheese
1/2 cup parmesan cheese
salt and pepper to taste
crackers or bread crumbs (Whatever kind of crackers you have around is fine. I used Townhouse crackers.)

Directions:
1. Melt butter in a skillet and add the garlic. Cook for about one minute. Add the beet greens and saute for 5-10 minutes or until the beet greens have cooked down like spinach. Add a little salt and pepper to taste.
2. In a separate bowl, beat egg yolks and add the two kinds of cheeses. Add about a 1/2 tsp of salt and mix well.
3. Combine the greens with the egg mixture and mix well. Place the mixture in a lightly oiled casserole or loaf pan and sprinkle smushed crackers or bread crumbs on the top generously.
4. Cover and bake at 375 degrees for 25 minutes. Uncover and bake for 5-10 minutes more.



Roast 2 large or 5 smaller beets and chop. Heat 1/2 c. olive oil add tsp garlic. Add juice of 1 orange and 1 lime, salt and pepper, and boil until volume is halved. Add 1# chopped greens (Chard or beet greens) and cook. Cook 1 # linguini or other pasta, add beets, greens, 4 oz. crumbled gorgonzola or feta, and a few nuts if desired.




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Great! I've sent out emails and text messages to those of you recieving eggs tomorrow with your deliveries, and remember Park City folks, you get your share this week!

Until next time,

Sharon