We finally have some different veggies to put in your shares this week besides lettuce….BUT we still have lettuce! So keep those salads coming to the table for good eats! This week, your bag will hold:
RED ROCKET HOT PEPPERS
SUMMER SQUASH / ZUCCHINI
ENJOY! Bill, our Farm Manager, has provided a tasty dressing for all your lettuce that you have been getting in your shares. Yummy!
Hot Bacon Dressing
1 lb bacon cooked and crumbled
2 cups of Sugar
2 teaspoons salt
1 cup white vinegar
4 cups of water
Preheat large skillet, lightly greased to medium to high heat. Mix all ingredients, except for bacon, in a mixing bowl. Pour ingredients from mixing bowl into skillet and heat just to boiling. Add crumbled bacon. Add flour or cornstarch to thicken to about the consistency of gravy, and its done.
Here is another one!
1. Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
2. Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
3. While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.
Hello Members :) This week we have a few more goodies for you PLUS a bigger CSA bag for you to carry everything home. We do have extras; however, please remember to bring your bag back each week with you so we always have one on hand to fill. The smaller natural colored bag is for you to keep, and the bigger green one is to be returned each week.
Here’s what we have this week…head lettuce, spinach, spring onions, mixed greens, red cabbage, broccoli, summer squash, sugar snap peas, radishes, and assorted herbs.
Enjoy! PS: Here is a recipe from Bill, our FM.
Sugar Snap Peas
Prep Time: 10 Minutes
Cook Time: 8 Minutes
Ready In: 20 Minutes
"Shallots and a little thyme are sprinkled over irresistible sugar snap peas!"
1/2 pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
kosher salt to taste
1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.
The weather is warming up, and veggies are coming along nicely! Hopefully some heat will generate some faster growth so you all can enjoy many veggie variations in upcoming weeks.
This week, we have more lettuces, some kale, and beet(s). More salads … which is what we should be eating because who wants to cook?
Breen Romaine Lettuce
Dragoon Romaine Lettuce
Gourmet Blend Lettuce
Red Russian Kale
Red Ace Beets.
All future CSA Pick-up contents and recipes will be posted here. No more brochures unless you personally request one from me.
Crystal Grenier - email@example.com - 701-228-5649
We also have tours available so you can see the gardens and talk to Bill, our farm manager, about what’s growing, and we appreciate any feedback to keep our CSA program positive and successful for YOU!
Bill Bittle - firstname.lastname@example.org - 701-228-5605
Well, we are in week 3 of growing and harvesting some greens, beets, and a couple of radishes. Our CSA members picked up some mustard greens, beets and greens, herbs, kale, leaf and head lettuce.
With the last week of CONSTANT rain, I kid you not, our beans, sweet corn, tomatoes, and cucumbers decided to take a swim without permission, so Bill may have to replant at a higher and dryer location.
And on a dryer note … here are some good looking cabbage and broccoli …
High Tunnel Tomatoes!
Okra and eggplant!
AND … watermelon and popcorn!
Can’t believe 4th of July is 2 days away! As we move into hopefully, the HEAT of the summer (we so need that here), have a great holiday, and till next time, Happy Growing and Harvesting!
It may not be much, but some lettuce, spinach, and a few radishes are leaving the dirt and heading to consumption! Here are some update pics of what’s up and growing from our gardens and tunnels!
Here is Ashley, one of our FT employees … smile Ash!
Lettuces are looking good…
Here is Amanda weeding away … what is she listening to? Some good working tunes I am sure.
Popcorn in the high tunnel! Can’t wait to try this goodness.
Tomatoes … looking good Bill!
Hope your gardens are growing and getting close to some good eats. Summer is officially this weekend… looking forward to warmer weather, fireflies, and BBQs. Till next time … happy gardening!
Vegetation is starting to burst through the ground bringing us nearer to our first CSA harvest. Most likely will be some greens and lettuces! Salad season gets under way soon!
Pretty purple flowers!
Some purple variety lettuce!
Stay tuned for updates soon! Happy Growing to all :)
Check it out! We have some green popping up out of the dirt. Some greens are sprouting through. Finally! Bill, our farm manager, has been busy planting our 3 garden spaces, and high tunnels with all of our CSA goodies. This year, we hope to prosper in beans, peas, tomatoes, eggplant, carrots, beets, radishes, chard, pumpkin, spinach, salad greens, okra, leeks, onions, watermelon, zucchini, corn, potatoes, cucumbers, romaine lettuce and peppers. And we will even have some cut flowers for that summer table spread.
12 different varieties of Potatoes are planted and marked!
We are ready to get these little guys in the ground to start producing some good tasting produce! This wet spring has kept us inside, out of the dirt, and anxiously waiting. Bill, our farm manager, has been working on getting our high tunnels and gardens groomed, and ready to go. Finally, the days are getting warmer, and the ground drier, so we can start moving the inside out.
Happy Spring and let’s get to planting!
Our gardens are flourishing with produce thanks to these fabulous four!
Heather, Bill, Ashley Magnus, and Gabriella Henderson!
We had our second CSA share pick-up last week of mixed greens, some peas, and an assortment of herbs. This week, share holders will find mini potatoes, peas, lettuce, beans, kale, chard, and more herbs in their pick-up bags!
Our potatoes are flowering J
Here is an interesting tidbit about potatoes: They go to seed and can be planted for production instead of cutting up the tuber.
Pictured below is a potato seed!
Lettuce has been one our current CSA bag goodies.
And the cucumbers are starting to vine out to produce!
Bill has been tomato sitting most of the summer in the high tunnel!
By constant pruning, he is beginning to see the fruits of his labor with the brandy wine tomatoes… His babies will be delivered a few weeks!
Our corn is growing
& the peppers are too!
Squash is growing like wildfire :)
and okra are taking shape!
Hope your summer and harvest is coming along as well :)
Crystal Grenier ~
Windy today, but it is a wonderful 8o+ degrees! Heather, our farm manager is out plowing and planting with the help of our new full-time Farm Tech!
Meet Bill Bittle! Bill, the oldest sibling to two younger brothers and one sister, was born and raised in SE Pennsylvania (Chester County) where there is an abundance of Amish and Mennonites, black buggies, dairy farms, and tobacco fields. He and his wife Elaine (a 5th grade teacher at Bottineau Elementary), have 3 grown sons, one living in Minot, one in Fargo, and one in Ellis, KS. They are blessed with one grandson, Riley.
Bill got his first degree from Mansfield State College – PA in Human Resources/Psychology. Of course, some of us don’t work in our degree field so after living and working for Telco for 17 years in Pennsylvania, he and Elaine moved to Bottineau, ND in 1996 where Bill worked for 11 more years for Turtle Mountain Communications.
To follow his passion of gardening, Bill decided to go back to MSU-Bottineau full-time in 2007 where he completed four horticulture degrees in Greenhouse, Turf, Landscape Design and Urban Forestry. In 2008, Bill interned with the Longwood Gardens in PA, and was one of the two selected for the Greenhouse Summer Program. After working with the City of Williston Forester, and as a Horticulture Tech with the Minot Park District, he has landed in our gardens!
Bill loves to garden at home in his own greenhouse (he has over 1000 plant starts in trays), and he is an avid reader! Welcome Bill, to the ECH team!
The potatoes are planted … here is one variety we have in the ground.
and look … three garlic sprouts are peeking through the dirt!
We are excited to offer our CSA program this year with 15 half-shares and 25 full shares available. We will have beans, salad greens, peas, okra, tomatoes, leeks, eggplant, onions, carrots, watermelon, beets, zucchini, radishes, corn chard, potatoes, cucumbers, pumpkin, romaine lettuce, spinach and peppers. We will also have cut flowers for your table!
If you are interested in a half or whole share this season, please contact me at email@example.com or call 701-228-5649.