CSA Basket Journal #7 & #8
Posted 7/3/2009 8:38am by Matthew and Allison Mills Neal.
CSA Basket Journal #7
June 24th
What Genus Specie Varieties your basket contains:
1.)Maxibel Hericot Verts (Most delicious french green beans)
2.)Caribe (purple skins) and Onaway (Yellow skins) New Potatoes
3.)Pargo or Argentata Swiss Chard Bunches
4.)Chioggia and Detroit Dark Red Beet Bunches
5.)Green Deer Tongue and Olga or Speckled Romaine Lettuce Heads
6.)Bulk Herbs of Summer Savory, Genovese Basil, and Dill
CSA Basket Journal #8
July 1st
What Genus Specie Varieties your basket contains:
1.)Royal Burgundy Old Fashioned Green Beans with a few Maxibel Hericot Verts
2.)Fennel Bulb and edible Stalks and Fronds
3.)Mixed Carrot Bunch of Yellow Gladstone, Snowwhite, and Danver Orange (tops
can be used for
stock and broth preperation or think about using them as flower arrangement
fillers)
4.)Golden, Detroit Dark Red, and Chioggia Beet Bunch
5.)Cylindria Beet Bunch (longer cylindrical and narrow beet)
6.)Pargo or Argentata Swiss Chard Bunch
7.) Indigo Radicchio Head "The Italian Rose"
8.)Bulk French Sorrel
9.)Bulk Herbs if Lime Basil, Cinnamon Basil, and Water Mint
I thought I would at least list the past two basket contents so you could have referance of what you have received. It seems as if here at the farm the past week and a half has been very involved. We have not had as much intern help on other working days other than gathering days so therefore we have had extremely long and full days and I have not had the extra time to write the lengthy Journals. I am sorry about that for you all and even myself as I really enjoy giving ideas for how to put your basket contents together. Nonetheless, at least I am at the drop off and you can always ask any question you have there.
I will say that I made a most delicate, cleansing for the palate, and extremely European type of salad last night. I used whole cinnamon basil leaves, very thin sliced fennel bulb, chopped fennel stalks and fronds, thinly sliced yellow gladstone carrots, radicchio center thinly sliced longitudinally, walnuts, red grapes, and gruyere cheese (in the salad and on the side), a delicious bread and some cured salami. I tossed all the salad ingredients with some balsamic vinegar, olive oil, salt and pepper and some honey. We had it with some crisp sparkling organic wine and oh it was a simple treat to sit down to for one of our regular late night dinners!
Maybe you will have to try it too.
We will be seeing you all next week, Thanks and Enjoy!
June 24th
What Genus Specie Varieties your basket contains:
1.)Maxibel Hericot Verts (Most delicious french green beans)
2.)Caribe (purple skins) and Onaway (Yellow skins) New Potatoes
3.)Pargo or Argentata Swiss Chard Bunches
4.)Chioggia and Detroit Dark Red Beet Bunches
5.)Green Deer Tongue and Olga or Speckled Romaine Lettuce Heads
6.)Bulk Herbs of Summer Savory, Genovese Basil, and Dill
CSA Basket Journal #8
July 1st
What Genus Specie Varieties your basket contains:
1.)Royal Burgundy Old Fashioned Green Beans with a few Maxibel Hericot Verts
2.)Fennel Bulb and edible Stalks and Fronds
3.)Mixed Carrot Bunch of Yellow Gladstone, Snowwhite, and Danver Orange (tops
can be used for
stock and broth preperation or think about using them as flower arrangement
fillers)
4.)Golden, Detroit Dark Red, and Chioggia Beet Bunch
5.)Cylindria Beet Bunch (longer cylindrical and narrow beet)
6.)Pargo or Argentata Swiss Chard Bunch
7.) Indigo Radicchio Head "The Italian Rose"
8.)Bulk French Sorrel
9.)Bulk Herbs if Lime Basil, Cinnamon Basil, and Water Mint
I thought I would at least list the past two basket contents so you could have referance of what you have received. It seems as if here at the farm the past week and a half has been very involved. We have not had as much intern help on other working days other than gathering days so therefore we have had extremely long and full days and I have not had the extra time to write the lengthy Journals. I am sorry about that for you all and even myself as I really enjoy giving ideas for how to put your basket contents together. Nonetheless, at least I am at the drop off and you can always ask any question you have there.
I will say that I made a most delicate, cleansing for the palate, and extremely European type of salad last night. I used whole cinnamon basil leaves, very thin sliced fennel bulb, chopped fennel stalks and fronds, thinly sliced yellow gladstone carrots, radicchio center thinly sliced longitudinally, walnuts, red grapes, and gruyere cheese (in the salad and on the side), a delicious bread and some cured salami. I tossed all the salad ingredients with some balsamic vinegar, olive oil, salt and pepper and some honey. We had it with some crisp sparkling organic wine and oh it was a simple treat to sit down to for one of our regular late night dinners!
Maybe you will have to try it too.
We will be seeing you all next week, Thanks and Enjoy!