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Week 18 (B)
Sept. 12, 2014
Seeds of Hope Farm
CSA Newsletter
Seeds of Hope Farm
CSA Newsletter
This weeks
share:
Tatsoi
Lettuce
Tomatoes
Eggplant
Sweet Peppers
Hot Peppers
Okra
Cherry Tomatoes
OR Tomatillos
Beans
Collards
Basil






Next weeks
most likely:
Arugula
Garlic
Peppers
Hot Peppers
Potatoes
Onions
Beans





(written at 1 PM Thursday) Today was an onrush of fall. A cold wet morning was
followed by a breezy day that never got warm. Or completely dry. People moved slower.
Thoughts calmed. An easiness moved through the air. All, including the plants and the
bugs, seemed relaxed.
While the bones creak a bit more and the joints stiffen at the cold, it is welcome.
Fall brings a bit of rejuvenation, one that is easy to resist at its first calling, like the first
step into a cold shower. But once in, and we get our breath back, a happiness we cant help
but feel takes over, and we feel a part of the moment and greater good.
Our seeds and seedlings seem to be having a positive response to the cooler temps
as well. More of our crops are now up, though three and four weeks behind our first trials.
Our roots scheduled for early October wont likely be coming through until early
November at the soonest. While this creates a pressure, it also creates inner growth. It is a
humbling experience in that we cannot hurry nature. True ripeness cannot be feigned. A
beet is ready when it is ready- that meaning the root has swollen to its full size. We may be
picking some baby beets to meet the needs of our CSA, but are lowering our potential and
overall yield in favor of time. If we have the patience to wait, or allow our harvest to be in
harmony with the season, our fulfillments will be greater. Just another lesson from the
greater forces of the world. We can accept it, or force our way through to our desired end.
Whatever we choose, the earth has made its offering, and the learning is up to us.



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
Upcoming Events:
We are considering another movie night and a canning and freezing
demonstration later this month. Were also considering a harvest fest with a
nice bonfire in October or November. Stay tuned.

Tomatillos
Basil

Tomatoes

Okra
Sweet Pepper

Eggplant
Hot Peppers
Collards

Cherry
Tomatoes
Tatsoi

Lettuce
Beans






























Nightshade Medley
Brought to you by farm leftovers
Two weeks ago we had some things come back from market that needed to be used that day or
added to the compost pile. Heres what I made and ate for three days, and am craving again. The
amounts arent very important in this case, though for me, lots of onion makes any meal a bit
better. I made about half a saut pan of veggiesl.
The options from the completed dish can go several ways- as a sauce for pasta, (I added
marinara and cheese to this one) a veggie dish all its own, a dip for bread or toasted bread, or
add some chili powder, chipotle, cumin, cheese and ground beef or sausage for a pepper stuffing.
Read through entire recipe before beginning.
Ingredients:
Olive or coconut oil
Tomatoes
Sweet Peppers (hot too, if youd like)
Eggplant
Onions
Garlic
Marinara Sauce
Cheese of your choice
Hot sauce (option- especially if using Sriracha and bleu cheese)
Heat some oil over medium heat. While thats happening, chop some onions and mince some
garlic. Toss the onions in the heated pan. Stir as needed.
Cut the eggplant and peppers into inch or thinner slices. If peeling the eggplant, do so before
slicing. Add some more oil and then add eggplant and peppers to the pan. Be liberal with oil. Stir
as needed to prevent sticking.
Cut some tomatoes into large chunks. When the peppers turn color, add tomatoes and their juice
into the pan, stir, and bring near a boil. Cover and stir occasionally until water has thickened and
mostly boiled off.
Options
When I made this concoction I put about one third of it on a plate, added salt, pepper, some
marinara sauce, bleu cheese and Sriracha, and ate it all on its own. The rest I set aside and used
the next two days: the first day over brown rice pasta with some fresh oregano; the second day I
sauted some ground beef, mixed it in with the above sauce, corn, and some cheese chunks. I
poured this into some topped and seeded bell peppers whose outside I coated in oil, replaced
tops, then wrapped in foil. I took them camping and they were a hit. Another option would be to
bake peppers until soft or cook in a pan over low-medium heat, covered, turning occasionally until
soft.