June 23 Newsletter: Feiner Gardens, Summer Squash

Producer Profile: Feiner Gardens

My first memories of gardening or growing our own fruits and vegetables comes from eating the strawberries from our garden and raspberries from our neighbors garden. We shared with each other what came from the garden. I remember that my grandmother, born Klementine Feiner in 1902 and a first generation immigrant from Austria, always had a vwegetable and flower garden. She grew cucumbers, plums, red currants, zucchini, lettuce, tomatoes and more. She canned most of it and had a special plum preserve recipe. That garden sustained her family in the early part of her life in the United States, through the Great Depression, and World War II. At the time, I didn’t realize the work that went planting and weeding or the time that it took for a plant to grow and establish itself in the earth.

In 1978, after grandma suffered a heart attack, I spent the summer with her. She was alone since grandpa had passed away in the mid-1960s. I remember helping her weed the garden on my hands and knees, pulling up the ‘quack” grass and seeing how the root structure was formed. That summer was so interesting in many ways, a slower way of life and a “proper” way of life taught by a woman who used to be a maid.

In recent years, I lived in La Crosse, WI. The largest annual Organic Farming confernce has been held there for the last 21 years. I received produce from a CSA there and was a member of the food cooperative. I loved the variety and healthy options provded by these 2 sources of vegetables.

My husband and I decided that when I moved to Quincy, we would find a way to participate in the local foods scene. We have some land and hoped to have a big farm. Well…we have since learned that it takes time. Trees and bushes need to establish themselves and we have to learn what our soil does well and what we need to do to supplement.

We are in the process of that learning. In the past 2 years, we have learned a lot. Last year, we purchased a greenhouse and hopefully, we will be able to put it up and use it this winter. We chose to work in a CSA with others so that we could slowly grow, but participate in the local food system. Many thanks to Brad, Jessica, Jacob and Miriam for participating in the CSA.

A special word of thanks to our CSA members. Thanks for trusting us to grow your food, thanks for your patience when we make mistakes, thanks for letting us know what you want from us and thanks for your patience, waiting for the veggies to come in.

Future

We have many ideas where we will go with Feiner Gardens and the CSA in general. Too many ideas, that we cannot do them all, we will see what works, what our partners and members want. We very much see the CSA as a part of the community and input is very important to what we do.

Take good care,

–Farmer Kate

Potatoes Are Good For You

Potatoes are …

· a vegetable

· a good source of vitamins B & C

· a source of minerals

· high in complex carbohydrates

· high in fiber, if the skins are eaten

· fat-free

Nutrition & Storage Tips

Summer squash is …

· very low in calories

Many squash varieties provide . .

· vitamin C

· potassium

· beta carotene, if the skin is eaten.

How To Store Summer Squash

Handle gently. The skin is thin and fragile.

Stored in the refrigerator in a plastic bag, summer squash will keep up to a week.

How To Use Summer Squash

Before using, wash squash well and trim the ends. Summer squash does not need to be peeled or seeded unless it is oversized and has a thick skin or large seeds.

Squash has a mild flavor. Experiment with sweet spices like allspice, cinnamon, cloves, ginger, and nutmeg, or try pungent flavors like basil, mustard and Rosemary.

A summer squash can be used in different ways depending on how it is cut. Thin strips work well for a stir-fry or a raw vegetable tray. Sliced half-circles are good in soup or lasagna. Grated squash can be added to salads, slaw, spaghetti sauce or muffin and quick bread batters.

Austrian Kale

Serves 4-6

2 bunches kale 4 medium potatoes

2 Tablespoons oil 1 stalk chopped celery (or celeriac)

½ medium onion, coarsely chopped salt & freshly ground black pepper

1 clove garlic, minced sour cream for garnish

1 cup chicken stock

Cut kale leaves into ½ inch wide strips. Blanch in lightly salted boiling water for 1 minute. Drain. Heat oil in skillet; add onion and sauté until lightly browned; add garlic until lightly browned. Add chicken stock, potatoes, celery, and blanched kale. Simmer until potatoes fall apart and lose their shape. Season with salt and pepper, garnish with sour cream and serve.

from Asparagus to Zucchini a guide to Farm-Fresh Seasonal Produce