2015 CSA                Summer August 22^nd  ­­              Planet Earth Diversified

•  Baby Arugula Box
•  Rainbow Chard
•  Green Beans
•  Eggplant Mix
•  Pepper Medley
•  Watercress Box
•  Collards
•  Tomatoes
•  Gourmet Cucumber
•  New Potatoes
•  Lemongrass
•  Rosemary
•  Tarragon
•  Zucchini/Squash
•  Squash Blossoms

A little different format this week..answer to a question from you: “Do you do anything to prevent small animals from being hurt by your farm machinery? How do you prevent animals from eating your crops? (poison, etc?)” We trap and release animals like snapping turtles, skunks, etc; we do not poison animals (and most know us pretty well by now). We are compelled by our certifications and inspections to somehow prevent animal cross-contact with food, soil and water…we cannot afford nets, fencing or other fancy deterrents but do monitor and document all crop area activities, including signs of wildlife. The same for our water: clean to the plant, documented, inspected. And soil: tested, timed, documented, inspected. Each step we take, we are conscientious of our biodiverse habitat and do our best to move any insect or animal (fungi or crustacean, too) that may be in harm’s way. Most animals know our routine and often we find we are spending the morning with the rabbits or the evening with the skunks. The black snake helps with mice around feed areas and keeping away poisonous predators. Greenhouse bound butterflies get carried out by hand. Bears have come thru and hung out in the trees and taken meals. We document these and prohibit harvest within a radius. Mice are the smallest critters that come to mind and I cannot recall ever any time of Mike reporting signs of injury from tractor use. Just from a cat. Or maybe a peacock …Check in on the farm video feed at our weather stations by visiting wunderground.com and using the handles KVASTANA 1, 11, or 6 in the search to go right to each station’s feed and status.

http://www.wunderground.com/personal-weather-station/dashboard?ID=KVASTANA1#history

http://www.wunderground.com/personal-weather-station/dashboard?ID=KVASTANA11#history

http://www.wunderground.com/personal-weather-station/dashboard?ID=KVASTANA6#history

• Baby Arugula Box
• Rainbow Chard
• Green Beans
• Eggplant
• Pepper Medley
• Watercress Box
• Collards
• Tomatoes
• Gourmet Cucumber
• New Potatoes
• Garlic
• Rosemary
• Tarragon
• Zucchini/Squash
• Squash Blossoms

This week a recipe comes to us by one of our CSA members that includes use of the tarragon, squash blossoms, garlic and zucchini (ahem, Thank You!):

http://www.c-ville.com/beyond-organic-local-farmer-michael-clarks-produce-thrives-despite-growing-pains/#.Vc6OZpdvC8A

Maltagliati Pasta with Summer Vegetables: 8 oz maltagliati pasta; 3 tbs olive oil, divided, plus more for garnish; 2 leeks trimmed, cut lengthwise and sliced into half-moon shapes; salt and pepper; 4 garlic cloves, thinly sliced; ½ lb baby zucchini, thinly sliced; kernels from 2 cobs of shucked corn (approx 2cups); up to 12 squash blossoms; 2 tbs unsalted butter; 2 tbs minced fresh chives; 1 tbs minced fresh tarragon leaves; 12 fresh basil leaves torn to bite size; 2 oz ricotta salata, thinly sliced (about ½ cup), OR fresh ricotta. Boil water for pasta; cook until al dente. Heat 2 tbs olive oil in large frying pan, medium heat. “Oil shimmers”=add leeks, salt and pepper, cook until golden brown. Stir in garlic and zucchini, plus 1 tbs of oil and finish to golden brown. Stir in corn and turn off heat. Prep zucchini blossoms by twisting the pistils from the center, removing leaves at the bottom and the stem. Tear the squash blossoms into strips and stir into leek mixture. Drain pasta, reserving 1 cup of cook water. Return pasta pot to stove and add half of the pasta water with the butter. Cook at medium heat until reduced 1/3 and emulsified. Stir in pasta and zucchini until coated, using more pasta water if needed. Add herbs, taste… and serve in bowls topped with ricotta salata and drizzled olive oil. Enjoy immediately!