UG H!

Sorry friends, I just now noticed I never sent this email off to you last week! I guess that's why I didn't find any jars and no one RSVPed for the workshop. Well, here you can read it now.

Sharon

Hi BUGgy Friends!

I am back from my trip in Idaho, which was filled with lots of hangliding, mountain biking &hiking, swimming in alpine lakes, and hot springs soaking.  In other pertinent news, I am also getting ready to move...to the unit across the sidewalk this coming week. From next week on, if you need to send me mail, I will have a slightly new address (just changing the unit # from #22 to #21) which is 1411 Utah St #21, SLC UT 84104.

As for the crops this week, we have TONS of Leafy greens this week, so I will be sure to include lots of recipes so you can use them up in tasty and easy ways. We also harvested the first of our basil this week, and a whole bunch of green beans, a I am so grateful for how early these crops have come on, it is like at least 4 weeks ahead of last year : ) This is going to be a big harvest week, so get ready for some serious veggies! Below are a couple of other exciting BUG Farmy announcements, and then we will get on with the delivery details.

We Need Mason Jars!

The Guys have been avid urban foragers, bringing me hundreds of pounds of lovely tree fruits from around town. I have done my best to keep up and so far have processed and canned over 20 gallons(!) of jellies, syrups, and chutneys. My limiting factor now is that I am running out of jars. I am in need especially of Wide or Regular Mouth Pints and Half Pints, and to a lesser degree Wide Mouth Quarts. I don't need any more Regular Mouth Quarts though : ) For every 6 jars you bring me, I will leave you with 1 pint of the preserves of your choice! Here are the logistics:

• Home Delivery Members: just leave the jars outside by your coolers, with a note of what type of preserve you would like to recieve
• Pickup Site Members: Drop off your empty jars in a bag with your name and preserve preference on it, and if you drop it off  before 8am Thursday Morning, you will have the preserves waiting for you this week. Otherwise, I will bring you your preserves on your next delivery date.
• Non CSA Members: Email me and I will tell you your closest pickup location to drop the jars off, and just leave them in a bag labeled with a note before 8am Thursday Morning, and come back sometime Thursday Evening to retreive your preserves.

Sound good? Here are the preserve options: Low Sugar Plum or Cherry Jelly, Regular Sugar Plum or Cherry Jelly, Spiced Apricot Chutney, Elderberry or Plum Syrup.

Sugar Blues Nutrition Workshop- Monday July 30th, 6pm-Wasatch Commons Cohousing!

Alise Roberts, the lovely woman behind Holy Grains, wanted to offer a free nutrition workshop for CSA members! It will be held in the Common House, here at Wasatch Commons where I live. The address is 1411 S Utah St (1604 W). I will also be teaching a Basic Hatha Yoga Class afterwards at 7:30pm, and you are all welcome to stay and practice. You could even take a tour of our permaculture orchard, visit the BUG Farms Chickens, and check out a few of the neighboring BUG Farms backyard farm plots afterwards. Please RSVP by email to bugfarms@gmail.com Here is the description below.

My Secret Love Affair with Sugar
Do you struggle with sugar cravings and emotional eating? With this workshop you will understand how different forms of sugar affect your body. See the connection between your emotions and eating habits and unlock the keys to naturally reducing cravings over time.

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CSA Week 9 (A) Share Includes:

1 bunch Kale

1 bunch Chard

1 bunch Mustard Greens

1 bag Brassica Mix

1 bag Lettuce Mix

1 bunch Carrots

Assorted Zucchini

Green Beans OR Eggplant

1 bunch Green Onions

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Grain Share: Full Share: Millet  Half Shares: Corn Flour

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Fruit Share: Cherries!

I just heard from Jordan Riley that next week there should be super early peaches, stay tuned : )

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Heirloom Bean Share: Large Lima

Limas, also known as butter beans, are named after the city of Lima, Peru and are an ancient legume thought to be cultivated in North America around 1300s. Cream-colored, flat and kidney-shaped, large limas have a creamy texture and buttery flavor.

Greek Style Baked Lima Beans

This recipe is from the Zursun website, try it paired with some sauteed mustard/kale/chard greens with lemon and garlic, and have it with some cooked millet for a good meal!

• ½ lb. dried large lima beans
• ¼ cup olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 3 large, fresh tomatoes, finely chopped
• salt and black pepper to taste
• ¼ cup fresh parsley, finely chopped
• 1 tsp. dried oregano.

Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. Put drained beans in saucepan and cover with two inches of water. Bring to a slow boil, reduce heat and simmer uncovered until tender (35-45 minutes). Drain beans reserving ½ cup liquid.

In large flame and ovenproof casserole, heat the oil, add onion and cook for 2 minutes. Add carrots and cook another minute, then add tomatoes and cook for 10 minutes. Turn off heat. Add cooked limas, bean liquid, salt, pepper, parsley and oregano. Stir to mix. Put the casserole in preheated 325-degree oven and bake, uncovered for 1 hour. Serve hot.

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Recipes and Storage Tips!

*Storing Bunched Greens: They can be quite large in the fridge, but a good trick is to put them stems down in a tall glass or vase with water like a boquet. They do best stored this way in the fridge. Or seal them in a plastic bag with a piece of paper towel to help regulate the moisture content.

*Storing Basil: Basil is very tender to cold, and tends to go bad if it gets below 45 degrees in your fridge.  So make sure you keep it in the warmest part of your fridge. Also, keeping a piece of paper towel in the sealed bag with the basil helps to keep it fresh!

Sauteed Mustard Greens with Creamy Mustard Sauce

(Serves 4-6)

Greens:
-1 1/2 Tbsp. extra virgin olive oil
-1 lb. mustard greens
-1 small onion, sliced
-4 garlic cloves, minced
-1/2 lemon, juiced
-Salt and pepper, pinch

Sauce:
-Dijon mustard
-Vegenaise
-Honey

In a large saute pan, heat olive oil over medium-high.  Add onions, and saute for 2 minutes.  Add garlic, and cook until onions are nearly translucent.  Add mustard greens, and a pinch of salt and pepper.

Saute 10-12 minutes, until greens are nearly tender, stirring occasionally, and adding a few Tbsp. of water towards the end, if needed.  Add lemon juice.  Cook another 1-2 minutes.  Remove from heat.

Mix 2 parts Vegenaise, 2 parts Dijon mustard, and 1 part honey. Top Greens with Dijon Sauce

Sharon's Everyday Tasty Lunch

I make some variation of this a LOT for lunch at my place for the guys. Use whatever veggies you have. The simple secret is in the sauce on the veggies. Serve with a big pot of cooked whole grains (rice, quinoa, millet, barley, etc), some cooked dry beans, some fried eggs, chopped fresh herbs (basil, onions, savory, etc) and a chutney or kimchi or sauerkraut or pickles. These proportions should serve 2-5 people, depending on how hungry they are : )

Greens Saute:

1/4 c ghee or butter

1 bunch carrots, sliced/chopped fine

1 lb zucchini diced in small pieces

1 handful of Green Beans, chopped

Up to 2 lbs of any combo of chopped broccoli, cauliflower, turnips, beets, eggplant,potatoe etc

2-3 green onions, chopped

1 bunch Kale/Collards/Chard/Mustard Greens, de-stemmed and chopped

2 Tbsp Lime Juice

1/4 c Nutritional Yeast

1 tbsp Bragg's Organic Sprinkle (herb mix, at smiths and whole foods, soo good!)

1 tsp each of whole or ground coriander, fennel, cumin, and turmeric

Salt to taste

In a big sautee pan or wok, throw your spices in with the ghee or butter, and heat until the herbs start to pop and sizzle. Then add the veggies that take longer to cook (carrots, broccoli, cauiflower, turnips, beets, potatoes, green beans, zucchini, etc) Let them cook for a while till they begin to soften, adding the lime juice and nutritional yeast and stirring it in. Then add the greens on top, put a lid on your pan or wok, and steam the greens for a couple of minutes. Remove the lid and stir the greens in. Serve over your cooked grains, beans, and top with your chutney/kimchi/relish of choice and chopped fresh herbs and green onions. So tasty!

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Whew! Hope you all survived the long email. : ) Looking forward to delivering your food tomorrow!

Best,

Sharon