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Week 7 (A)
June 27, 2014
Seeds of Hope Farm
CSA Newsletter
Seeds of Hope Farm
This Weeks
Share:
Cucumbers
Green Beans
Broccoli
Kohlrabi
Beets
Kale
Collards
Tatsoi
Basil






Next weeks
most likely:
Turnips
Kale or Collard
Tatsoi
Kohlrabi
Napa Cabbage
Green Beans




As of today we are already of the way through our 2014 season.
Now is the point of the year when we think, most of the planting and weeding is done,
now were going to have all of this time to truly get caught up, and maybe have a rest.
Now this would mean we would do the much needed projects of building our additional
shed and field storage space. But o contraire, the harvest abounds, and the hours of the
day go to reaping the fruits of our labors. Picking hundreds of pounds of leaves and roots
by hand, then washing and bundling takes a good part of each day. But fine work it is.
Sellers of plants and seeds tell us spring is the time to garden, and April and May are the
time to plant, and summer the time to harvest. If one is trying to provide their own food,
there is no doubt a time of rest from planting in December and January, but aside from
then, seeds are sown and plants set in place year round. By next week we will begin
sowing the seeds of fall and be harvesting Novembers planting of garlic and Marchs
potatoes.
Last week we had enough produce to attend the Ferguson Farmers Market. Look for us
there this Saturday as well. If the harvest continues to be so good, we plan to continue our
attendance.

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!



Farm Wish List:
VOLUNTEERS! We have lots to harvest, and you can join us to learn how. And just
for afternoon fun, well throw in some weeding projects. Wednesdays from 9-3. Bring
a lunch and a container for water. Let me know if you plan on coming.

Collard

This Weeks Recipes





































Sweet-and-Sour Cucumbers with Fresh Dill from Epicurious.com
yield
Makes 6 to 8 servings
This refreshing dish can be prepared and chilled two hours before serving.
Ingredients
2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced (or any cucumber)
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper
preparation
-Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
-Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
-Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up
to 2 hours; serve cold.


Beets: We know weve given lots of them this season. One of the upside of root vegetables is that they can store for
so long, weeks or even months in the fridge, that is, if the greens are taken off. Use these tender tops as you would
any other cooking green.
The beets you are receiving this week are heirloom varieties. These beets dont quite have the dense flavor of
the more common deep red beets, but have plenty of sweetness to make up for it. (Especially the yellow ones.) I find
them best raw on top of salad. Another advantage of these beets is that their mildness is less likely to irritate a
persons throat. Swiss chard and beets, when eaten raw, can sometimes irritate a persons throat. So what to do with
all of these beets?
-Shred or thinly slice them atop a salad
-Pickle them- true canning style or like refrigerator pickles for less work and a cool snack on a hot summer
day. Here is a recipe from justeat.com for refrigerator pickling just about anything beets, turnips, radishes,
cucumbers, or even green beans!
EASY PICKLED BEETS (1 Quart)
2 bunches small beets ends trimmed and scrubbed
4 small onions sliced and separate rings
cup liquid from boiled beets
cup white vinegar
cup honey go local!
teaspoon salt
teaspoon cinnamon
teaspoon cloves
Bring beets and enough water to cover to a boil over high heat. Reduce to medium and continue to boil for
45 minutes. With 5 minutes remaining on beets add onion slices. Drain beets and onions, reserving cup of
the liquid, set aside.
While the beets and onions cool add beet liquid, vinegar, honey, salt, cinnamon, and cloves to medium sauce pan and
bring to a boil. Peel beets (this should be easy once they are cooled), and slice. Add sliced beets and onions to a
Mason jar, or air tight container of your choosing. Cover beets with boiled liquid, cover, and refrigerate at least 24
hours before eating. I prefer them after about 72 hours.

**Please note that the honey, cinnamon, and cloves are only for flavoring and can be omitted from this or any other
pickling recipes. Also, the veggies dont have to be peeled. Sometimes the crunch of the skin adds a nice texture.