BUG Farms CSA Week 11 (A) Newsletter

Hi Farmy Friends,

Another lovely mid-summer week is upon us, along with lots of tasty veggies! We labored for many hours this morning picking zillions of beans, both wax and green bean types. It is lovely to see such abundance even if our backs scream in protest : ) Good thing we take yoga breaks. This week we will also have yummy peaches in the fruit share- yay! What follows are announcements, and please do RSVP if you'd like to attend the Nutrition Workshop, we'd love to see lots of you there!

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! Or if you don't have jars and would like some jelly, we would ask for a $5 new jar donation for every pint of jelly you'd like. 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.

--------------

Week 11 (A) Share Includes:

1 bag Basil

Zucchini

1 bunch Red Russian Kale

1 bunch Chard/Kale/Mustard Greens

1 bunch Carrots

1 bunch Onions

 1 bunch Beets

1 bag Beans (wax and/or green)

1 bag Braising Mix

--------------

Grain Share: Whole Wheat All-Purpose Flour

--------------

Heirloom Bean Share: Appaloosa

Cultivated in New Mexico, but popular throughout the American Southwest, Appaloosas are slender and kidney-shaped with ivory and dark purple marking. The bean's mild flavor and firm texture combine well with chili powder seasoning. Substitute for pintos and use leftover beans to make refried beans.

Bean and Rainbow Chard Soup with Cheesy Kale Chips Adapted from TastyKitchen.com

• 1 Tablespoon Olive Oil, Or As Needed
• ½ whole Onion, Diced
• 2 cloves Garlic, Minced
• 6 stalks Celery, Diced
• 32 ounces, fluid Low Sodium Vegetable Broth
• 1 cup Uncooked (Appaloosa, Dapple Grey, Cannelini, Trout, Calypso, Cranberry, etc) Beans, Pre-soaked
• 5 whole Large Rainbow Chard Leaves, Chopped
• 2 whole Bay Leaves
• Salt And Pepper
• 6 whole Large Kale Leaves, Chopped
• 2 Tablespoons Nacho Cheese Seasoning

Heat olive oil in a small frying pan over medium heat. Add onion, garlic, and celery and cook until onions are translucent, about 3 minutes.

Move mixture into a large pot. Add broth, beans, chard, bay leaves, and salt and pepper. Bring to a boil, then reduce and cover until beans are soft, about 1 hour.

Preheat oven to 350ºF.

Place chopped kale and nacho cheese seasoning in a small bowl. With your hands, mix until evenly combined. Spread kale mixture out on large cookie sheet and place in the oven. Cook until crispy but not burnt, about 10 minutes.

Top soup with some cheesy kale and enjoy!

---------------

Fruit Share: Early Red Haven Peaches!

---------------

Recipes, etc.

Grilled Kale Salad with Peaches and Ricotta This salad sounds awesome! Found on TastyKitchen.com

• 4 Tablespoons Olive Oil, Divided
• 3 Tablespoons Balsamic Vinegar
• 1 teaspoon Honey
• 1 pinch Sea Salt
• 1 pinch Fresh Ground Pepper
• 4 whole Peaches, Halved, Pitted And Sliced
• 10 leaves Curly Kale
• 1 cup Good Quality Ricotta

In a medium-sized bowl whisk together 3 tablespoons of olive oil, balsamic and honey and season to taste with salt and pepper. Toss with the peaches and set aside.

Heat your grill or grill pan to high. Use remaining olive oil to brush on the kale leaves. When grill is hot, place the leaves on, turning once, until crispy and charred around the edges (about 2 minutes). Transfer to a cutting board to cool. When cool enough to handle, slice the large center stems away from the tender leaves and discard the stems (or save for stock).

On a serving dish, place a few tablespons of ricotta, 2 kale leaves, and a spoonful or two of peaches. Drizzle any remaining vinaigrette from the peach bowl on top of the salad. Season with a bit of salt and fresh ground pepper to serve.

Recipe adapted from Bon Appetit.

Zucchini and Basil Fritatta, also from TastyKitchen.com

• 2 whole Medium Sized Zucchini Squash (or Enough For 2 Cups Of Shredded Zucchini)
• 4 stalks Green Onion (chopped)
• 12 leaves Fresh Basil, Chopped
• ½ cups Cheddar Cheese, Shredded
• ¾ teaspoons Salt Plus More For Sprinkling On The Zucchini To Remove Moisture
• 6 whole Eggs
• 1 Tablespoon Grapeseed Oil Or More As Needed

Shred the zucchini with a box grater or a food processor. Place 2 cups of the shredded zucchini in a colander with a large bowl underneath. Sprinkle with a little salt and allow some of the water to seep out of the zucchini for about 20 minutes. You can squeeze some of the water out with your hands if you’re in a hurry. This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.

In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese and salt. Stir to combine. Crack the eggs into a separate bowl and beat them. Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients.

Preheat your oven to 350 F. In a 9” cast iron skillet heat 1 to 2 tablespoons grapeseed (or olive oil). Spread the oil around, making sure the sides are nicely oiled as well. Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed in the skillet.

Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes. Use a pot holder to place skillet in the preheated oven. Bake 12 to 15 minutes until the center tests clean.

Zucchini Buckwheat Breakfast Bake Use Your Buckwheat Flour from your grain share- this recipe looks tasty! Also from TastyKitchen.com

• ¼ cups Buckwheat Flour
• 2 Tablespoons Coconut Flour
• ¼ teaspoons Baking Powder
• ½ teaspoons Cinnamon
• ⅛ teaspoons Salt
• 1 Tablespoon Ground Flax Seed
• ¼ cups Shredded Zucchini, Drained And Squeezed Of Excess Water
• ¼ cups Milk
• ¾ Tablespoons Melted Coconut Oil
• 1 Tablespoon Plain Greek Yogurt
• ½ whole Small Banana, Mashed
• 1 Tablespoon Chocolate Chips (optional)
• 1 Tablespoon Chopped Walnuts (optional)

Preheat oven to 350ºF. Grease a ramekin or line with parchment paper.

Combine dry ingredients in a medium bowl. Combine wet ingredients in a small bowl. Pour wet ingredients into dry and stir to fully combine (it will be a very thick batter because of the coconut flour). Add chocolate chips and walnuts if using and fold into batter. Transfer batter into greased or lined ramekin. Bake for 30-32 minutes until toothpick comes out clean.

Top with more chocolate chips, walnuts, coconut butter, honey or other desired topping.

--------------

That's it for this week! Let me know if you have any questions : )

Best,

Sharon