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BGF CSA Newsletter - Week 8

Posted 7/28/2010 1:13pm by Scott Farabaugh.

Greeting BGF CSA Members,

The power of media! Thanks to the article in last week's Tribune Democrat (Monday, July 19th) we received quite a number of inquiries about our farm and the CSA. We were initially overwhelmed but pleased with this response. In case you hadn't seen the article, here's the link http://tribune-democrat.com/local/x1601577606/Veggie-variety-Farm-delivers-produce-directly-to-customers. And none of this would be possible without our members. Thank you for believing in the program and continuing to support our philosophy and efforts. And thank you to those who work behind-the-scenes at the farm and the pickup locations. Much effort goes into planning and operating this business...guess that is the true definition for COMMUNITY Supported Agriculture!

What a difference a year makes! Last year at this time, we were heart-broken because many of our staple crops like cucumbers, peppers, and tomatoes weren't doing well (or were non-existent). This year, we seem to have more than our fill. The crops look great! God certainly likes to keep us humble and to always be mindful for what we have when we have it.

What you may expect to find in your box this week:
head lettuce
cucumbers
zucchini
tomatoes
corn
green peppers
cabbage
sugar peas
...and a surprise item

***We received a few inquiries about the surpise item. Some weeks we don't have enough of a particular item to go around to all 200+ members, so we give some of one thing to a few pick-up sites and some of another item to the other sites. For instance, this week we have lower quantities of beans, broccoli, and eggplant. We just split the difference among all the stops. We note which sites get what so that when this happens again, we don't repeat giving the same sites the same surprise item each time.

Culinary Corner

Always wash your produce!
The zucchini is a great, healthy ingredient, and an easy one to include in recipes - casseroles, cakes, cookies. Take a moment to search the web for fun ideas.

In the Kitchen...

Tomato-chini Pie
Crust - 2 C Bisquick
          1/2 C milk
Filling - 2-3 medium tomatoes, peeled, sliced, and lightly salted
          2 medium zucchinis, sliced
          1 onion, thinly sliced rings
          2 C grated cheddar cheese
          1-1/2 C mayo (Kraft's mayo in olive oil - delish!)
          chives or scallions, chopped
          basil (if fresh about 6 leaves, if dried 1 t)
          salt & pepper to taste
          Hot sauce to taste (optional)

Mix Bisquick and milk until sticky dough. Press into greased pie pan. Layer zucchini, onion, and tomato slices over dough. Mix cheese, mayo, and hot sauce and gently spread over veggies. Sprinkle chives, basil, and salt and pepper on top. Bake in 400 degree oven for 30 minutes. (Keep close watch as pie can burn during last few minutes.) Let pie sit for 20 minutes before cutting.
NOTE - the recipe tastes best with summer tomatoes, not winter tomatoes, due to the full flavor of summer ones.

Have a great week!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

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