7/23/14 Woodstock CSA’rs Week 6 Eggs NO

Hello all!

I like this website for ideas about what to do with your vegies and it utilized the dill you got this week so.
Of course, you can always make a dill pesto and freeze it.

http://www.simplespoonful.com/2009/04/19/roasted-carrot-recip/

7/23/14 Woodstock CSA’rs Week 6 Eggs NO
* denotes recipe to follow
Full Shares:
#l. Take 1 bag from top shelf of your fridge

Dill: see recipe link on blog
Kohlrabi: use in recipe also?
Swiss Chard
2 Round Zukkini: google stuffed round squash.
Golden Zukkini: in same recipe link ?
Carrots
Lettuce Mix
HALF sHARES:
#1. 1 bag from any shelf of your fridge
Round Zukkini: google stuffed round sqash and find some amazing recipes. Also you can use just like any summer squash or ALSO IN THE ROASTED V EGIE RECIPE LINK.
Golden zukkini:

sWISS cHARD
dILL: PESTO OR SEE RECIPE ON MY BLOG
Turnips: use in the roasted recipe?
Parisian Carrots

Feel free to return egg cartons:)

kkini: google stuffed round sqash and find some amazing recipes. Also you can use just like any summer squash or ALSO IN THE ROASTED V EGIE RECIPE LINK.
Golden zukkini:

sWISS cHARD
dILL: PESTO OR SEE RECIPE ON MY BLOG
Turnips: use in the roasted recipe?
Parisian Carrots

Feel free to return egg cartons:)

READ DIRECTIONS CAREFULLY
Pesto for sale in the Half share Freezer $7.00

http://www.simplespoonful.com/2009/04/19/roasted-carrot-recip/

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Horner Park CSA Week 2, 7/19/14 eggs, no

Thanks for picking up at Horner Park. Wow, what a great market and area!

Raeleen: did you get garlic last week, I think so but if not make sure I give you some this week.

Full share:
Dill: enuff for pesto
Lettuce, green and red
Early Wonder beets with greens
Basil and Lemon basil together, yum
Red Russian Kale
Sunburst Patty Pan Squash
HALF sHARE:
Dill: enuff for pesto
Lettuce: arugula and red green
Early Wonder beets with tops
Patty Pan Squash

Thanks guys, for your support!

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7/16/14 Woodstock CSA’rs Week 5 Eggs yes

Full Shares:
#l. Take 1 bag from top shelf of your fridge
2. take eggs from door of fridge, if you subscribe
Early Wonder Beets with tops(use tops like spinach)
Candy Onions with greens
Red Russian Kale
Golden Zukkini: we dont peel it
Cherriette RAadish
Lettuce Mix
Garlic

Feel free to return egg cartons:)
Pesto for sale in the Half share Freezer $7.00

* denotes recipe to follow

#1. Take 1 bag from any shelf of your fridge
2. take eggs from door of fridge, if you subscribe

Early Wonder Beets with tops(use tops like spinach)
Parisian Carrots
Candy Onions with greens
Red Russian Kale
Golden Zukkini: we dont peel it

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7/09/14 Woodstock CSA’rs Week 4 Eggs no

We’ve lost some crops at P2 due to rain
But, at P1, all is looking good. No worries, plenty coming our way.

Full Shares:
#l. Take 1 bag from top shelf of your fridge

Lemon BAsil: use like parsley: in everything
Golden Zukkini squash: you dont have to peel it
Collards: get creative, w/pasta, potatoes, stirfry
French Breakfast Radish: milder
Kohlrabi: peel , boil, serve with butter
Mustard: when cooked, its milder
Fresh GArlic: keep in fridge

Feel free to return egg cartons:)
Pesto for sale in the Half share Freezer $7.00
HALF SHARES
#1. Take 1 bag from any shelf of your fridge

Lemon BAsil: use like parsley. Put in everything.
Kohlrabi: peel, boil, serve with butter
Collards: get creative: w/pasta, potatoes, stirfry
Mustard: when cooked, its milder
Fresh GArlic: keep in fridge

Feel free to return egg cartons:)

READ DIRECTIONS CAREFULLY
Pesto for sale in the Half share Freezer $7.00

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Horner Park CSA’rs, Week 1, 7/12/14 Eggs yes if subscribe

Greetings and , finally, welcome to the season.

Full Shares:
Kohlrabi
Onion
Golden Zukkini
Arugula, Mizuna Salad Mix
Mizuna only
Asian Mix: Tatsoi, Bok Choi and Vitim in Green.
Half Shares:
Lemon BAsil: use like parsley. Put in everything.
Kohlrabi: peel, boil, serve with butter
Collards: get creative: w/pasta, potatoes, stirfry
Mustard: when cooked, its milder
Fresh GArlic: keep in fridge

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CSA Week 3, Woodstock, eggs, yes. 7/2/14

The rains been nice and everything is getting along great!

Somethings eating the sweet potato plants. Hope the bloodmeal works on that. I love sweet potatoes but we lost them completely last year.

At the end, read about how to use the chioggia radicchio, plus recipes,(there are many different kinds of radicchio)as well as 2 turnip recipes.

7/02/14 Woodstock CSA’rs Week 3 Eggs yes * denotes recipe to follow
Full Shares:
#l. Take 1 bag from top shelf of your fridge
2. Take eggs from fridge only if you subscribe
Spinach use in that au gratin turnip recipe?*
Spring Onions: don’t forget to use the green part too
Lettuce
Large Asian Green Mix: Tatsoi, Bok Choi and Vitamin Green
Chioggia Radicchio: see recipes at end of blog*
Turnips*
Feel free to return egg cartons:)
Pesto for sale in the Half share Freezer $7.00

7/02/14 Woodstock CSA’rs Week 3 Eggs yes * denotes recipe to follow
Half Shares
#1. Take 1 bag from ANY shelf of your fridge
2. Take eggs from fridge only if you subscribe
Spinach *use in the au gratin turnip recipe?*
Spring onion dont forget to use the green part too

Large Asian Green Mix: Tatsoi, Bak choi and Vitimin Green
Turnips

Feel free to return egg cartons:)

READ DIRECTIONS CAREFULLY
Pesto for sale in the Half share Freezer $7.00

Turnips:
TURNIPS GRATIN: http://www.simplyrecipes.com/recipes/turnip_gratin/ (I would chop up my spinach in this one)
ROASTED TURNIPS 1 pounds turnips, cleaned and quartered
Salt and pepper
2 tablespoons butter
1 tablespoons poppy seeds
1/2 tablespoon paprika
2 tablespoons red wine vinegar

1. Season turnips with salt and pepper. In a large ovenproof saute pan, heat butter until starting to brown.

2. Add turnips and toss to coat well.

3. Add poppy seeds and saute until light golden brown, about 8 to 9 minutes.

4. Add paprika and toss to coat. Add vinegar and cook until evaporated, 4 to 5 minutes, remove from heat and serve.

Chioggia Radicchio

http://www.nytimes.com/1988/12/21/garden/radicchio-tasty-but-so-misunderstood.html

Italians almost never use radicchios in a mixed salad, but savor them alone with the simplest of olive-oil dressings. Even more often they cook radicchio, usually turning not to Verona, but to varieties like Treviso, Chioggio and Castelfranco that are milder in flavor, since the bitterness of radicchio intensifies with cooking. The tonic bitterness, however, is extremely agreeable as a contrast to rich or fatty flavors.
RECIPES:
The accompanying recipes include classics, adaptations and inventions. In each case, the preferred radicchio is listed, but substitute freely with those you can find. GRILLED, BRAISED OR IN A SOUP Grilled Radicchio Preparation time: 10 minutes Cooking time: 2 minutes, approximately 1 head Treviso, Chioggia or Verona radicchio Olive oil Kosher salt to taste.

1. Cut radicchio through the core into 2-inch wedges. If using Treviso or Chioggia radicchio, trim stem to 1/2-inch. Cut in half lengthwise through the core.

2. Brush cut sides of radicchio with olive oil.

3. Grill over charcoal about 1 minute on each side. Sprinkle with kosher salt and serve.

Yield: 2 servings. Gratin of Chioggia Preparation time: 7 minutes Cooking time: 48 minutes 2 heads Chioggia or Treviso radicchio halved lengthwise, or Verona radicchio cut into 2-inch-wide wedges 2 tablespoons unsalted butter, plus butter to coat baking dish 2 tablespoons flour 1 1/2 cups milk 1 teaspoon kosher salt, or to taste Freshly ground black pepper to taste 4 tablespoons freshly grated Parmesan cheese 8 very thin slices of prosciutto.

1. If using Chioggia or Treviso radicchio, trim stalks to 1/2 inch.

2. Fill a large, deep saute pan with salted water. Bring to a boil and immediately lower to a simmer. Place radicchio in water in a single layer. Cover with a clean tea towel. Cook in barely simmering water for 30 minutes.

3. While radicchio is simmering, prepare a bechamel sauce. In a medium saucepan, melt 2 tablespoons butter. Stir in the flour. Cook over low heat 3 minutes, stirring constantly. Slowly whisk in the milk. Whisk over medium heat until boiling and cook 3 minutes longer. Stir in kosher salt and pepper. Remove from heat and stir in Parmesan cheese.

4. Preheat oven to 350 degrees. Butter an 8-inch square oven dish.

5. Drain radicchio. (Liquid may be saved for another use.) Wrap each section in a slice of prosciutto. Arrange in a single layer in buttered pan. Pour bechamel on top, smoothing sauce into corners of pan. Bake for 15 to 18 minutes or until bubbly.

Yield: 4 servings. Pink Bean Soup With Radicchio Preparation time: 20 minutes Cooking time: 4 hours 20 minutes 1/4 pound pink beans, preferably Spanish habichuelas rosadas 2 1/2 cups water 2 heads radicchio 2 1/2 cups liquid (veal stock, chicken stock, cooking liquid from other radicchio recipes or a combination of these) Kosher salt to taste Freshly ground black pepper to taste 1 medium-size potato, peeled and cut into 1/2-inch chunks, cooked in boiling salted water until almost done 2 teaspoons shredded fresh basil leaves 2 teaspoons fruity olive oil Grated Parmesan cheese.

1. Rinse beans. In a small soup pot, add beans and 2 1/2 cups water. Bring quickly to a boil, shut off heat and cover. Allow to sit 1 hour.

2. Put radicchio in a saucepan and add stock. Simmer for 40 minutes, turning once. Drain, but reserve cooking liquid. Cut radicchio crosswise into half-inch strips. There should be about a cup.
3. Drain and rinse beans. Return to soup pot and cover with reserved cooking liquid. Simmer 1 to 1 1/2 hours or until tender.

4. Stir in cooked and sliced radicchio, plus salt and pepper to taste .

5. Add remaining ingredients, except cheese, and reheat to boiling. Remove from heat and serve with Parmesan cheese.

Yield: 4 or 5 servings. Braised Treviso Preparation time: 10 minutes Cooking time: 40 minutes 2 whole Treviso or Chioggia radicchio 2 tablespoons unsalted butter, cut into 1/4-inch cubes 2 cups strong veal stock Kosher salt to taste Freshly ground black pepper to taste.

1. Preheat oven to 300 degrees. Trim stalk of each radicchio to 1/2 inch. Split radicchio in half lengthwise through the stalk.

2. Place radicchio cut-side up in a baking dish just large enough to hold the four pieces. Tuck butter between leaves of each half.

3. Sprinkle with kosher salt and pepper. Pour in stock to a depth of 1 1/2 inches. Cover tightly with aluminum foil. Cook 20 minutes.

4. Uncover carefully to avoid steam and turn the radicchio pieces over. Recover and cook an additional 20 minutes, or until a skewer easily pierces the stalk ends.

5. Drain, reserving the stock for another use, and serve radicchio as a side dish.

Yield: 4 servings as a side dish. FOR GROWING YOUR OWN

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New, True Farmer’s Market. Horner park, Chicago

M’s Organic Sustainable Farm will now be Moving Horner Park Farmer’s Market at Montrose and California near Ravenswood.
Join us for this fresh, pure Farmer’s Market Saturdays from 9 a.m. to 1 p.m. beginning July l2th.
2741 Montrose Avenue, Chicago IL, 60618 http://hornerpark.org/farmers-market-overview/
M’s Organic Farm Contact Info:
localharvest.org/farms/M6694
naturallygrown.org/producers/2695
msorganicfarm.com
Farmer M
Nothin’ but Farm Fresh Produce w/M’s Organic Farm and Horner Park Farmers Market

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6/25/2014 Week 2 Woodstock CSA, No eggs this week

I have no idea why I have 6 or 7 baby Bumble Bees in my house each afternoon. I have to carry them out and place them on flowers. Very strange.

I WILL BE AT SEVERAL DOCTORS APPTS. TOMORROW SO, NOT AVAILABLE FROM ONE TO AROUND 4.

I often put arugula and the mizuna(lettuce) together. You have them both this week. Sooooo good. Had it to nite with simple Coconut Vinegar, Olive oil and soy cheese

You have enuff dill for dips, dressing and a small pesto for salmon etc.

You can roast, put in salad or quick pickle the Cherriette RAdishes.

You may get Spinach one more time so, I know , I know, but appreciate it while its here and it also goes well with arugula in salads or topping a pizza.

Since there are some new folks: Processing Greens/Lettuce:
Your Greens have been rinsed in large quantities and strained (field rinsing, its called) so you will want to rinse strain , repeat prior to eating. NO WASHING is necessary as no synthetics or chemicals are used here.

Keep Greens in Plastic bag after thoroughly straining, not too wet, if you place in bags and they are real wet, put a towel in the bottom of the plastic bag prior to placing them in the fridge.
Instructions and what’s in the bags. :
6/25/14 Woodstock CSA’rs Week 2 Eggs NO
Full Shares:
#l. Take 1 bag from top shelf of your fridge
A great deal of Spinach
Arugula
Dill
Mizuna: textured lettuce, lovely
Cherriette RAdish

Feel free to return egg cartons:)
Pesto for sale in the Half share Freezer $7.00

HALF SHARES

#1. Take 1 bag from ANY shelf of your fridge
A great deal of Spinach
Arugula
Dill
Mizuna: textured lettuce, lovely
Cherriette RAdish
Feel free to return egg cartons:)

READ DIRECTIONS CAREFULLY
Pesto for sale in the Half share Freezer $7.00

No comment »

6/17/14 Woodstock CSA’rs Week 1 Eggs yes

Greetings CSA’rs!

Thanks for joining M’s Organic Sustainable FArm’s CSA for 2014.

I will be on hand and be happy to meet you all tomorrow for your pickup , Wednesday the l8th between noon and 7 pm. I’ll be showing you how to serve yourself in the future.

Full shares and Half shares have their own separate fridges. Instructions will always be posted here on Tuesday nights AND WILL ALWAYS BE POSTED ON YOUR FRIDGE. Follow instructions carefully. I will show you all tomorrow.

Remember to please drive slowly in and out of the drive, no dogs and sorry, no public facilities here. :(

Thanks for choosing local, organic, sustainably produced Vegies and herbs. I couldn’t do it without you.

Farmer, M
Instructions and “What’s in the BAgs?”

6/17/14 Woodstock CSA’rs Week 1 Eggs yes
Full Shares:
#l. Take 1 bag from top shelf of your fridge
2. take eggs from the door of fridge IF YOU SUBSCRIBE

A great deal of Spinach
Asian Mix: tatsoi and bok choi
Chives
Easter Egg Radish
Ho Mi Zi Mustard
Feel free to return egg cartons:)

#1. Take 1 bag from ANY shelf of your fridge
2. take eggs from the door of fridge IF YOU SUBSCRIBE

Spinach
Easter Egg Radishes
Chives
Asain Mix: Tatsoi and Bok Choi

Feel free to return egg cartons:)

READ DIRECTIONS CAREFULLY

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Its time to think CSA 2014: Woodstock, McHenry,Crystal Lake,Huntley, Chicago

Shares going quickly. Sign today

Woodstock Pricing: 18 weeks Pickup at farm Wednesdays noon to 7 p.m. only
Vegie Share only $455.00
Vegie plus egg share( 6 dozen for the season) $ 497.00
Half Vegie share $275.00
Half Vegie Share plus Eggs $317.00
Checks payable to MM Graff
14101 WAshington Street
Woodstock IL 60098
email me with questions msorganicfarm@gmail.com

Logan Square CSA 2014 16 weeks Pickup at Logan Square Market Sundays 8 a.m. to 1 p.m. only, start TBA
LOGAN SQUARE PRICING ONLY:
Vegie Share only= $405.00
Vegie plus egg $447.00
Half share $245.00
Half Share plus Eggs $287.00

Checks made out to me, MM Graff
14101 Washington St
Woodstock, IL 60098
I will send an e-receipt so please include:
Name, Which Share, email address
Start date, some time in June.
email me with questions msorganicfarm@gmail.com
Shares on a first come first serve basis.
Farm pickup: Please no dogs and no public facilities:)

M’s Organic Sustainable Farm will now be appearing and servicing the people of Hanover Park at Montrose and California near Ravenswood.
Join us for this fresh, pure Farmer’s Market SAturdays from 9 a.m. to 1 p.m. beginning July l2th.
2741 Montrose Avenue, Chicago IL, 60618 http://hornerpark.org/farmers-market-overview/

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