Weekly Newsletter 10

Casalegno Family Farm Weekly

July 31 – August 6, 2011

This week we started the Felton Farmer’s Market.  Because it is a pretty small market it has always been a great place for us.  It feels like the Farmer’s Markets are getting so big that it is getting harder for small farms like ours to really keep our presence.  We are often lost in the shadows of the huge farms with mountains of produce.  So my advice to you next time you go to the Farmer’s Market is to try not to overlook the quaint little stands.  Sometimes it is hard as a “consumer” not to be easily lured by the sheer masses of veggies or fruit you will see at the larger stands.  But it is QUALITY that counts, not QUANTITY, and I often find that the smaller farms with their modest harvests have absolutely beautiful things to offer, if only people would take a moment to see what they have in the little baskets on their tables.  Ask them where they are from!  And remember the true philosophy of the Farmer’s Market – supporting small family farms and eating local foods.

 In this week's full share box:

Blackberries

Plums

Apples

Romano Beans

Blue Lake Beans

Summer Squash and Zucchini

Potatoes

Chard

Broccoli
Lemon
Garlic

GRAVENSTEIN  (and their cousin red Gravenstein) APPLES

Well known for their versatility as a terrific eating, sauce and pie apple, the Gravenstein has been a favorite since it was introduced in North America in the early 1800‘s. The Gravenstein apple has a crisp and juicy texture, and a good old-fashioned sweet- tart taste.  They are dense with lots of flavor, which makes them perfect for sauces and pies, and they are crunchy and tasty enough for fresh eating!

Grandma’s Marinated Romano Beans

This is a favorite family recipe that people rave about every time I serve it! I honestly never measure the ingredients, just use lots of garlic and you can’t go wrong!

1.                   Rinse desired amount of beans and trim stem end off.

2.                  Steam for 7-10 minutes, or until very tender.

3.                  Place in shallow bowl or large dish and dress with good olive oil and red wine vinegar, a few cloves of pressed or minced garlic, a sprinkling of freshly snipped Italian parsley and sea salt to taste.

4.                  Mix well and let marinate on the counter for 15-30 minutes and enjoy at room temperature.

 This time of year we are drowning in summer squash and zucchini - so you all are receiving more than your share in your boxes each week!  I know it can seem hard to think of creative ways to use it all up, so here is a great article from Mother Earth News with lots of ides, tips and recipes.

 Here are a few of my favorites:

•Toss slices in oil, salt and pepper, then roast in the oven at 400 degrees Fahrenheit for about 20 minutes, turning once.

•Grate squash instead of (or in addition to!) cheese into scrambled eggs.

•Add grated zucchini to any cake batter for extra moisture.

Enj

Enjoy everyone! May your week be filled with friends, fun and fantastic food!!!

-Casalegno Family Farm