2015 CSA – Week 9

CSA Week 9

CSA Week 9 - bells tomatoes

C.S.A. Newsletter Week 9

To market, to market…

A couple weeks ago on Saturday, I went to the Corvallis Farmers’ market for the first time in almost ten years. It’s been such a long time because, after spending a whole work week at the farm, the farmers’ market isn’t where I usually want to spend my weekend. I’m always afraid it will feel like going back to work.

Much to my surprise, even though I was going to a farm-oriented place, and even though I was on the clock, it didn’t feel too much like work. I bought myself a scrumptious Razzle Dazzle berry pie, and then it dawned on me that I have been missing out all these years of avoiding the farmers markets.

I was persuaded to visit the market this particular Saturday was because they needed someone to pick up the fresh-baked bread from the GTF kitchen and bring it to sell at our market booth. That probably helped initiate my good experience, because everyone loves a baker’s helper. Instantly upon arriving, I was greeted with smiles and “mmmms!” of delight. Even though the goodness of the bread wasn’t to my credit, people were sure looking at me like it was!

After dropping off the bread trays, I had a few minutes to walk around and check out the goodies. The first thing that impressed me was how many people were there! All the hustle and bustle and music made it feel like a festival. With fragrant berries, raw honey, handcrafted cheeses and, of course, vegetables on all sides, it seemed like a delightful place to visit, on or off the clock.

It also struck me how very different the market is from the grocery store. I think our ancestors would probably not recognize or understand the food systems of today. They would have been familiar with the fact that all food comes from seeds and soil, and if they weren’t farmers themselves then they probably knew their farmers. What a good feeling to go back to a place where food is still “real,” known and appreciated. Many of you CSA members pick up your box at the market, so I guess you already knew this. Thank you for being part of preserving such a good thing!

Box Contents

Bunched Beets

1 Red, 1 Sweet dry onion

Tomatoes: Make Simply in Season’s Fresh Summer Salsa. Dice up 6 medium tomatoes, 1 red onion, 1 large sweet pepper, and 2 hot chili peppers. Combine with ¼ bunch chopped fresh cilantro, 4 cloves minced garlic, 3 Tbsp. chopped fresh basil, 2 Tbsp. vinegar, 1 tsp. lemon juice, and ½ tsp. salt. Let stand 30 minutes before serving.

2 Colored Bell Peppers

Melon! (Variety will vary by pick-up site.)

2 lb. Potatoes: To make a potato crust for a quiche or a vegetable pie, preheat the oven to 450 F and grease a pie dish. Grate ½ c. grated onion into a strainer and drain 10 min. In a bowl, toss onion with ¼ c. flour and 1 tsp. salt. Grate 1.5 lbs. potatoes into the strainer and press out any liquid. Combine with the onion mixture. Press into the pan and bake 25 min. to let steam escape. Brush with 2 Tbsp. oil and bake 15 min. until edges are golden brown. Now add your filling of choice, and turn down heat to 350 before baking 25-30 minutes.

1 lb. Green Beans

Lettuce, 2 Cucumbers, Squash

Basil

4 Corn

Recipes

Week 9 CSA Newsletter_To Market