Bay Leaves

Because I have given you a pretty steady supply of bay leaves, I thought you might be interested in this discussion.

http://dinersjournal.blogs.nytimes.com/2010/06/29/what-do-you-do-with-bay-leaves/

Easy Chicken Recipe!

I meant to get this on this weekend, but when my daughter is home, I don't get the computer very often... The Pahlmans had a versatile, tasty, easy recipe for Crockpot Chicken. I tried it Friday and it is delicious. The hardest part is getting the bones out and that is NOTHING!!! I left the broth with the chicken and added cooked brown rice. The family loves it. It stores well in the refrigerator for quick reheat.

Crockpot Chicken

1 whole chicken; liver, gizzards, heart removed, skin too for lower fat content

1 bay leaf

Mirepoix (1/4 cup chopped celery, 1/4 cup chopped carrots, 1/2 cup chopped onions)

2 cups water, or enough to cover the chicken

Salt and pepper

Thaw the chicken. In the morning, place whole chicken in the crockpot, put in the bay leaf (or any herbs you would like such as rosemary or thyme), then the mirepoix, and enough water to cover the chicken. Put on low and cook all day in the crockpot (8-9 hours). When you get home, move the chicken to a platter. Removed the bones and skin. Reserve the broth for chicken stock to use, for example, when sauteing your greens in onions and bacon.

This is where you can get creative. Cover with a barbeque sauce and serve on buns for pulled chicken. Add mexican spices (pure chili powder, cumin, oregano, coriander, garlic, onions powder) and some tomato sauce for chicken tacos. Add a french mix: parsley, tarragon and thyme and serve over sauteed greens.

Mirepoix is a french cooking term and is the basis for many sauces, broth, soups, stews, etc. There is also what Emeril calls the "holy trinity," but that is another blog.

See you all Wednesday! It's a chicken and egg week...

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

Herbs for next week?

Please don't hold me to it, but there are a few herbs coming in and I thought I would try to give you a heads up. I was out weeding the cilantro and I think there should be enough for the baskets on Wednesday. Also, tarragon was on my list to put in the basket last week, but it didn't make it. Maybe another sprig of rosemary?

About the time the tomatoes come in, I should have basil! If you come to the garden this Wednesday, I should have some Thai basil for you. I don't think I will put it in the basket as not everyone wanted it last year.

Let me know if there is something you are missing and I will try to put it in the basket or be sure to have more next year!

Take good care, I am out to weed and see if I can get some sunflowers in this weekend.

-Farmer Kate

June 16 Newsletter: Grassy Hill Farm; Chinese Greens; Recipe

Producer Profile: Grassy Hill Farm

New to the CSA, Experienced Farmers, Setting up a Visit

As you may already know by now, Grassy Hill Farm is new to the CSA this year. Located in Pike County near Summer Hill, the Hochstetlers are producing the eggs, chickens, and turkeys for us. Jacob and Miriam Hochstetler have 7 children. At the farm on our 1^st CSA day, they brought their 3 daughters: Martha, Rachel, and Naomi. They were very helpful, carrying the chickens and eggs to the car!!

The Hochstetler moved to Illinois from Ohio about 10 years ago. They learned about raising pasture poultry from neighbors in Ohio. Jacob has read Joel Salatin’s books and follows these methods in raising the chickens and turkeys. They start with Dutch-cross day old chicks and keep them under a fenced enclosure, with water, some feed and shade. Then, two times a day, they move the chicken around the yard. This method of raising poultry is hormone- and stimulant-free. They don’t use antibiotics, either. I don’t know for sure, but I suspect that they have been farming all of their lives and come from farming families doing things the old fashioned way.

They will be at Feiner Gardens today between 5 p.m. and 7 p.m. to answer any questions. If any one is interested in a farm visit, we can set one up. Their farm is located in Pike County and it is about a 1hour drive. Maybe a Saturday? There is a really interesting antique store I have always wanted to stop at, if there is any interest. Let me know and we can start planning visits to Terripin Farm and Grassy Hill Farm!

Great River CSA Website

I have been trying to update the website more frequently to talk about using the vegetables in your basket. This year, in addition to the recipe in the newsletter, I have been putting recipes on the website and I welcome any recipes or information you have about what you do with your veggies. A big thank you to “Vegetarian Kate” for her recipes and names of cookbooks that she uses to find recipes for unusual vegetables.

I have also included information I have been reading about such items as garlic. I did a lot of reading about garlic and found it fascinating Also, I am including community information related to locally grown food such as canning, preserving, and community activities like bike trail rides and opportunities for children activities.

There’s no rhyme or reason as when the posts go up, just when I have time.

Future Newsletters

I am excited to let you know that Brenda Derrick of the University of Illinois, Extension will be writing some articles for the newsletter. Last year, she wrote about preserving veggies and nutrition. She Bachelor of Science in Foods and Nutrition from Northeast Missouri State University (now known as Truman State University) and she has a Masters of Science

In Human Nutrition, Foods, and Food Systems Management from the University of Missouri Columbia. She is a Registered Dietitian (the legal certification uses the “t” instead of the “c.”)

The Transition to Summer

We are transitioning from the Spring vegetables that you see in your basket to the summer vegetables. These vegetables will include all kinds of heirloom tomatoes, summer squashes (such as yellow squash, zucchini, patty pan), eggplant, peppers (hot and sweet) and what ever else Brad has surprised is with this year.

The rain has been challenging as it makes it difficult to get equipment in the field and to keep ahead of the weeds. In addition, Terripin Farm is located at the bottom of a small hill. I really didn’t think it would make that much of a difference to how the rain flows, but it does. Last year, some of the rain pooled in the field and caused the plants to be stunted. You can see it as you travel the highways where corn plants have been stunted and water pools up in the field. This year, Brad dug some ditches to guide the water around the field and provide better water flow.

-Farmer Kate

Information, Nutrition and Storage Tips

Chinese Cabbage, also known as Napa Cabbage, is among the first transplants able to be set out early in spring and is ready for harvest by early summer. Chinese Cabbage will again be ready in the fall.

Although Chinese Cabbage is not known for its nutritional value, it does have small amounts of vitamins A, C, and minerals, along with plenty of fiber and very few calories. It is very versatile both raw (chopped in salad) and cooked (in stir-fry). It is excellent in fried rice and soups. Try it raw: chopped up and tossed with grated carrot, chopped green onion, toasted sesame oil, rice vinegar, and soy sauce. YUM!

Do not remove all of the outer tough leaves before storage. They will help retain moisture, keeping the inside crisp and fresh. Keep it in the hydrator drawer of the refrigerator for up to two weeks.

-from Asparagus to Zucchini a guide to Farm-From Seasonal Produce by Madison Area Community-Supported Agriculture Coalition.

Asian Braised Greens with Black Beans and Rice

1 bunch greens (Napa cabbage, turnip, collard) 1 cup chopped shiitake mushrooms

3 Tbsp. olive oil (or 5 slices cooked bacon) 1-3 cloves garlic, minced

1 small onion or 1/2 large onion, diced 3 inch piece of ginger root, sliced

1 carrot, diced salt & pepper to taste

1 can(s) vegetable (or chicken) broth 2 large parsley sprigs

leafy tops of 2-3 celery stalks 1 tablespoon rice wine vinegar

1 bay leaf 4-6 cups cooked brown rice

1-can black beans (drained and rinsed)

Prepare greens by washing thoroughly and cutting out the tough vein from the center of each leaf. Sauté onion in oil. Add carrots & greens; cook 1-2 minutes. Add broth, celery, bay leaf, & black beans, bring to boil; reduce to simmer. Season with salt, pepper, ginger, & garlic. Cook until the greens & carrots are tender. Mustard greens take 20 minutes, thicker greens like collards, take up to one hour. Add water to pan as needed. Remove bay leaf. Stir in vinegar just before plating, serve over rice. Serve with rice and hot sauce. Makes 4-6 servings.

Garden Notes:

At Feiner Gardens, the wet weather has prevented me from getting in a second planting of the Giant Zinnias and a first planting of Sunflowers. The weeds, however, have found a great place to grow! Oh well, I will dedicate this weekend to getting the weeds out of the lavender beds (I am trying lavender this year and put in a new planting). I have been enjoying the lush greenness everywhere and the smell of rain, there is nothing like it. It kind of make me giggle when I see the air fresheners with names like forest & rain… I went for a brief visit out to Terripin Farm yesterday. Their farm is out off Columbus Road on 90th Street in Quincy. It looks great! Lots of tomato plants, eggplant and pepper plants. It even looks like the zucchini has started to bloom. The transition from spring to summer vegetables is often a delicate one.

Great River CSA
6426 Church Hills Rd

Quincy, IL 62305-0450

www.greatrivercsa.org

(217) 440-7608

Farmer Kate

kate@greatrivercsa.org

(217) 440-4678

Jess Dyer or Brad Whiston

terripin_jess@yahoo.com

Your recipes!!

From one of our members, under the pen name: Vegetarian Kate.

What I did with my veggies last week:

Mustard Green pilaf with Oranges and Olives

½ pound Southern curled mustard greens

1.5 T olive oil

1 garlic clove, minced

½ tsp cumin seeds

1 c long grain aromatic white rice

1 c Orange juice

½ tsp grated orange zest

1 T lemon juice

½ tsp kosher salt

1 T honey

¾ c water

3T sliced green olives

1 orange, sectioned & diced

3 T of roasted, chopped cashews, almonds or sunflower seeds

1. Discard any dry or yellowed leaves, then wash mustard in several changes of water. Strip off stems. Without dryi8ng leaves, chop fine. Cook mustard in non-aluminum pot, covered, over low heat, stirring often, until just softened – about 5 min

2. Meanwhile, heat oil in heavy medium saucepan over moderate heat. Add garlic and cumin and stir. Add rice and cook, stirring often, until golden, about 6 minutes.

3. Combine OJ and zest, lemon juice, salt and honey in a bowl, stirring to blend, add to rice, with greens, water and olives. Bring to a boil, stirring. Reduce heat to lowest point, cover and cook 20 minutes. Without uncovering, remove from heat; let stand 15 minutes.

4. Fluff rice into a dish, incorporating orange dice & nuts.

è I used all of the mustard greens that I had, I didn’t scale back anything to match the amount of greens. I didn’t have OJ, so used water. I used medium grain brown rice. I used agave instead of honey. I used sunflower seeds. I found that the rice needed to cook much longer than the 15 minutes noted above – probably about double the time. Very tasty.

Creamy Curried Turnip Greens with Coconut

About 2 lbs turnip greens

1/3 c unsweetened dried coconut shreds

1 garlic clove, minced

½ c coconut milk

½ tsp curry powder or garam masala

¼ tsp turmeric

¼ tsp kosher salt

About 1.5 c broth or water

1 T cornstarch

Lime or lemon juice

1. Strip stems from greens; discard. Wash greens in several changes of water until no grit remains. Drop into a large pot of well-salted boiling water and return to full boil. Drain. Chop or slice fairly coarse (to make about 2.5 cups)

2. In a skillet large enough to hold all ingredients, stir coconut shreds over moderate heat until they tan, 4-5 minutes. Scoop out and set aside.

3. Combine garlic with 2 T coconut milk in same pan and stir over low heat to soften a bit. Stir in curry, turmeric, and salt. Add 1.5 cups broth and bring to a boil, stirring. Add greens, cover, reduce heat, and simmer until tender to soft, stirring occasionally. Timing varies, but 15 minutes is likely for young leaves.

4. Blend cornstarch with a little of the coconut milk to make a smooth cream, then gradually add remainder. Uncover greens and cook down if there is more than about ½ c liquid. Add starch mixture. Stir now and then over low heat until flavors blend, about 5 minutes. If necessary, add more broth or water for preferred consistency.

5. Add lime juice to taste, and season. Sprinkle each serving with toasted coconut.

è I used all the turnip greens that I had, I didn’t scale back anything to match the amount of greens. I used the curry powder and the lime juice. I also added all toasted coconut into the dish directly, vs. sprinkling on top.

Credit for both recipes: The Essential Reference VEGETABLES from Amaranth to Zucchini(2006), by Elizabeth Schneider

It’s a great book for people who like to grab the unusual from the farmers market or store, then try to figure out what to do with it. She also wrote Uncommon Fruits & Vegetables, A Common Sense Guide (1986). I have that as well & enjoy it, though ‘essential’ has photos of every vegetable in color while the other is black and white sketches of the vegetables.

(Neither book has garlic scapes in it though! I was disappointed that the books met their match.)

The lemon mint was great in the salads that we made from pretty much everything else in the basket last week. I like to use a little lemon flax seed oil and salt & pepper on my salads – so that was a great compliment.

Keep the great veggies & herbs coming!

Thanks, Vegetarian Kate! Keep your ideas coming!!

Local Garlic Scapes AVAILABLE!! and Canning Classes

Hey, guess what? I found another local farmer that has garlic scapes! If you are interested, the Lubbert Farm has them available. You can contact them at:

LUBBERT FARM

217-936-2445

Walter (Chuck) Lubbert

1427 N. 2250^th Avenue

Mendon, IL 62351

Email lubbert@adams.net

Naturally grown vegetables, fruits, grass-fed beef, lamb, & eggs.

Wed. evening delivery to Melrose Chapel in Quincy.

Our local Extension Office is offering classes on how to preserve the local summer bounty! Here are 2 classes about preservation. With research-based information about why parrafin wax may not be the best to top your jams and jellies.

Preserving Local Flavors 101

Quincy and Mt. Sterling

The growing season is upon us and with it comes the wonderful flavors we come to expect this time of year. From strawberries to sweet corn to tomatoes, the season has something for everyone. “Preserving food is a great way to enjoy those same flavors year-round,” says Brenda Derrick, University of Illinois Extension, nutrition & wellness educator.

Preserving Local Flavors 101 will be offered to those who are interested in canning, freezing or drying food. Participants will get information, a list of resources, and recipes on how to safely preserve food for home use. If you want to do it commercially, that's a whole other class!! Food preservation can be rewarding, but it must be done safely. “Using grandma’s old tomato sauce recipe, a recipe from an old cookbook, or even one brought to work from a co-worker are not the safest recipes to use,” says Derrick. Whether you are interested in making strawberry jam, freezing sweet corn, or canning tomatoes (just to name a few) this class will have something for everyone.

The cost of the workshop is $5 per person and pre-registration is required. Both workshops begin at 6:00 pm.

Thursday, June 17th

U of

I Extension office

330 South 36^th Street

Quincy, IL

Tuesday June 22nd

Mt. Sterling Community Center YMCA

Hwy. 99 South

Mt. Sterling, IL

Click here to register on-line or drop off the registration fee at 330 South 36^th Street in Quincy, IL. Registration deadlines are June 16^th for the Quincy workshop and June 21^st for the Mt. Sterling workshop. Please call 217-223-8380 or email derrickb@illinois.edu if you have any questions.

Preserving Local Flavors:

Jams & Jellies

Salsa Workshops

Can you still smell the aroma of grandma’s strawberry preserves or grape jelly? Would you like to savor the flavor of garden fresh salsa in the middle of winter? Join Preserving Local Flavors: Jams & Jellies or Preserving Local Flavors: Salsasponsored by University of Illinois Extension.

“We receive many calls each summer on how to make and preserve jams, jellies and salsa”, said Brenda Derrick, Nutrition & Wellness Educator for the Adams/Brown Unit. “This is a great way to provide the public with accurate information on how to safely preserve jams & jellies or salsa”, said Derrick.

These are hands-on workshops as participants will learn by doing in both workshops. In addition, they will receive the latest food preservation information, hand-outs, and recipes.

The cost of the workshop is $25 per person and pre-registration is required. All workshops are held from 6:00 to 9:00 pm. Dates and locations of the various workshops are as follows:

· Thursday, July 8: Jams & Jellies, Vermont Street United Methodist Church, 818 Vermont St, Quincy, IL

· Monday, July 26: Salsa, Cornerstone Church, Hwy. 24 East, Mt. Sterling IL

· Tuesday, August 3: Salsa, Vermont Street United Methodist Church, 818 Vermont St, Quincy, IL

You may register on-line at http://www.extension.illinois.edu/adams, or drop off the registration fee at: 330 South 36^th Street in Quincy, IL. Registration deadlines apply for each workshop. Please call 217-223-8380 or email derrickb@illinois.edu if you have any questions.