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Week 10 (B)
July 18, 2014
Seeds of Hope Farm
CSA Newsletter
Seeds of Hope Farm
CSA Newsletter
This weeks
share:
Cucumbers
Zucchini (green
or golden)
Green Beans
Collards
Tomatoes!!
Sungold Cherry
Tomatoes
Cabbage
Broccoli OR Okra
OR Tomatillos
Fresh (Uncured)
GARLIC






Next weeks
most likely:
Swiss Chard
Cabbage
Okra or Tomatillos
Cherry tomatoes
Tomatoes
Kale
Potatoes?
Onions?
Garlic
Hot Peppers



Tomatoes! We picked a few of these fruits a bit less ripe than we truly like to so
you would get to enjoy them one more week of the season. Leave them on the
counter for a day or two and theyll be perfectly red ripe. Some are orange and
they are supposed to be. Some arent the single color red globes we see in the
store. They instead have shades from red to green to purple. They are heirloom
tomatoes, bred for flavor instead of shipping. You will be thankful. See back page.
To those wanting to pay with EBT, bring your EBT card and ID.
For sponsors paying in installments, this is a reminder that the second payment is
past due.
In farm news, summer crops are truly in season and fall planting has begun.



From Your Farmers:




Upcoming Events:
Our second CSA dinner and cooking class is
Wednesday, June 25 at 6 PM. This dinner will
be held at Unity Evangelical Lutheran
Church, 8454 Glen Echo Dr in Bel-Nor, 63121
at 6 PM. Everyone is invited, but please RSVP
so we know how many to count on. RSVP or
sign up when picking up your share, or calling
Gabriel at 566.8643. Bring the family!




Collard
Sungold
Cherry Toms



Okra


Garlic

Collard

Cucumber
Zucchini
Cabbage

Green Beans

Upcoming Events:
Wednesday, July 30 CSA dinner with Operation Food Search at First Church of
God in Spanish Lake. 6:00 PM.
Saturday, August 2
nd
: Time to Plant a Fall Veggie Garden Fall is a great (Id say
best) time of year to enjoy the garden. Join us from 9-11 at Seeds of Hope Farm in
Spanish Lake as we share what to consider, crops to grow and how to go about it.
Tomatillos

Tomatoes

Broccoli


Storing Your Foods





































Not all veggies are stored the same. Please keep this in mind when you pick up your share. We encourage you to read
your newsletter, your share, and store properly soon after each pick up.
A couple notes on this and future week items:
Tomatoes dont keep well under 50 degrees- it kills their flavor and creates a mealy texture. 50 to 65 is preferred. If
you dont have these ideal conditions, on the counter out of sun, or any cool space is fine. Once a tomato has been cut
it should be refrigerated.
Potatoes are another crop that dont want to be fridge cold. Any cool dark space out of light is a good place.
Some crops, like tomatillos, eggplant, peppers, and cucumber dont ideally go in the fridge either, but keeping them in
the 40-50 range isnt something everyone can do. So just placing them in a warmer part of the fridge would work.
Garlic and onions, once cured, can store for weeks or months at room temperature or slightly below. The fridge is not
the place for them.



This Weeks Recipes
This recipe was shared at the last CSA cooking class and dinner. Brought to us by Operation Food Search.
Cabbage Wraps with Spicy Peanut Sauce

1 extra large Napa cabbage (regular cabbage can be substituted)
1 large red bell pepper
2 large carrots
2 medium cucumbers
1 (12 oz) package extra firm tofu
1 bunch cilantro
1/2 cup crunchy peanut butter
2 tablespoons sesame oil
2 tablespoons low sodium tamari or soy sauce
1 teaspoon honey
2 cloves crushed garlic
1 lime
1/4 teaspoon red pepper flakes (adjust to preference)
Coconut or other oil

Directions:
1. Thoroughly coat grill pan in coconut oil.
2. To create the sauce, combine: peanut butter, sesame oil, tamari, garlic, juice of 1 lime, honey, red pepper
flakes. Mix well. Add water to achieve desired consistency and additional salt to taste.
3. Drain tofu, slice in half and press with cloth until dry, squeezing out as much moisture as possible. Slice
into cubes. Grill tofu 5 minutes on each side or until crispy with about 2 tablespoons of the peanut sauce.
4. Use a julienne peeler or grater on carrots and cucumbers. De-seed and cut bell pepper into matchsticks.
Wash and chop cilantro. Rinse and dry cabbage leaves, cutting off majority of white stalk.
5. Layer tofu, bell pepper, carrots, cilantro and cucumber in cabbage leaves and roll up. Use toothpicks to
secure leaves if necessary. Serve with peanut sauce.
Recipe adapted from: ahouseinthehills.com, 2014