Remember to pick up your boxes Tuesday (tomorrow) from 4:00 to 6:00 at the Delta parking lot from our bus.
Newsletters: The person helping us with our website design etc. is recommending we change the format of our newsletters to this format rather than the pdf file format. It is a bit more difficult for me to put together, but I'm going to try it to see how it goes. It may not be quite as pretty, but hopefully it will be more functional....
Garden News: The hot sunny weather is helping the garden to grow really well. There are lots of greens and some salad items ready for the first box. These may not be the favorite vegetables for your kids, but they are healthy ones and they do taste great since they are fresh!
Pick up Details: Many of you have seen pictures of our bus, but for those who joined recently or may not have seen, here is a photo of it. It will be parked in the auxiliary parking lot of the Delta Hotel on the Woodstock Road. You will be coming right onto the bus to collect your vegetables, eggs, etc. and we plan to be there from 4:00 to 6:00pm. We will have some extra bread, eggs, and a variety of other things that you can purchase optionally if you so wish. We will not have a debit/credit machine this time, so bring a check or cash if you would like to purchase any extras.
What to Expect in your box:
We are sending Swiss Chard, Rhubarb, Spinach, Mesclun salad mix, radishes, and Romaine Lettuce. These first two boxes will be smaller compared to later boxes. The value will be more than made up for, however, by the later boxes. We will also reduce the greens as soon as the main season crops such as broccoli and cauliflower start to come in.
Washing and storage: We will be doing less bagging this year. We figure that people have lots of bags and probably would not mind having fewer to throw away. Please remember that some veggies like Romaine lettuce and carrots will store much better in your fridge if you do put them in a bag. If you do not, they will go limp in the fridge over time. The vegetables are garden fresh so please also wash them just as you would other vegetables.
Recipes and preparation ideas:
Rhubarb Upside Down Cake:
Kirsten made this cake this morning and it is delicious. Here is the recipe...
1/2 share: Full Share:
3/8 pound 3/4 pound Rhubarb, sliced 1/4"-1/2"
1/2 cup 1 cup Sugar
1 TB 2 TB Flour
1/8 tsp 1/4 tsp Nutmeg
2 TB 1/4 cup Butter, melted
Spread Rhubarb in a greased pan. 9X9 for half share or 13X9 for full share. Mix sugar, flour, and nutmeg and sprinkle over the Rhubarb. Drizzle the butter on top.
1 1/2 cups 2 1/4 cups All Purpose Flour
3/4 cup 1 cup White Sugar
2 tsp 1 TB Baking Powder
1/4 tsp 1/2 tsp Salt
1/2 tsp 3/4 tsp Nutmeg
1/4 cup 1/3 cup Oil or melted Butter
2/3 cup 1 cup Milk
1 egg 2 eggs Strawberry Hill Farm Eggs :-).
Mix all ingredients well until smooth and spread over mix in pan. Bake at 350 for approximately 30-35 min for a 9X9 pan and 40 min for a 13X9 pan until the cake tests done with a toothpick. Loosen and invert immediately onto platter.
Mesclun Salad Mix:
This mix has great flavor and is a little bit on the hot side. We suggest you chop it up a bit and put a light dressing on it. You can also grate some carrots into the mix or chop up some tomatoes (sorry neither of these are ready locally). It is also a nice extra touch to add raisins or chopped nuts as well.
Parting Shot - cows grazing contentedly in their field...