Week 3 Petite Thursday

BITTERSWEET GARDENS
CSA NEWSLETTER
Summer 2014
July 17, 2014
Issue No. 3
Please return your boxes each week!
This Week's Harvest
(Petite)
Celery (Cooking celery, more
bitter than what you’d buy in the
store)
Green Onions
Cucumbers
Tomatoes
News from the Horticulture Program
Welcome to week 3 of the Summer CSA! New
produce items are being added every week!
We had some exciting news last week; 13abc came
out to the farm to interview staff about the USDA
grant we received back in the fall and how it has
expanded horticulture, community involvement and
employment for adults with autism. Such an
inspiring day for everybody! Hopefully you saw the
story on the news or Facebook!
Green Beans (Steve Sadowski in
Swanton)
Sweet Corn (Steven’s Garden in
Monclova)
Zucchini
Banana Peppers (Steven’s Garden in
Monclova)
In other happy and big news, the new well (that the
USDA grant helped fund) is now up and running. It is
so much easier and more efficient when watering
all the hoop houses! The well has been critical for
the expansion of the horticulture program,
especially since the old pump was shared by all
areas of the farm and could not keep up with the
demands of horticulture.
Quite an exciting week! Enjoy this week’s fresh
produce! See you at the cooking demo tomorrow!
Elliot West
Horticulture Manager
419 875 6986, ext. 1205
ewest@bittersweetfarms.org
Follow us on Pinterest for more delicious recipes using your CSA Produce!
http://www.pinterest.com/bsf1983
Continued on back
14 Stuffing Ideas for Celery
1.
Soft goat cheese blended with chopped Arugula
2.
Soft goat cheese blended with chopped fresh dill
3.
Finely chopped sorrel leaves mixed with a little mayonnaise
4.
Egg salad
5.
Tuna salad
6.
Chicken salad
7.Caponata*
8.
Softened cream cheese mashed with smoked fish and lemon juice
9.
Softened cream cheese mixed with crumbled blue cheese
10.
Softened cream cheese mixed with chopped green olives and chopped walnuts
11.
Softened cream cheese mixed chutney
12.
Pureed cottage cheese mixed with pesto (Bittersweet Farms)
13.
Pureed cottage cheese mixed with tapenade**
14.
Crunchy-style peanut butter, topped with dried cherries or cranberries
Source: From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce (3rd Edition)
By: Madison Area Community Supported Agriculture Coalition
*Caponata is a Sicilian dish consisting of cooked vegetable salad made from chopped fried eggplant and celery.
It is usually seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
**Tapenade is a dish consisting of pureed or finely chopped olives, capers, artichokes and olive oil.
dish in the south of France.
It is a popular
Quinoa Patties with Sweet Corn and Herbs
1 cup quinoa, boiled
1 onion, diced
1 fresh ear of sweet corn
A bunch of parsley, chopped
1 egg / or 1 potato, boiled and mashed with a fork (vegan version)
breadcrumbs _(GF or not)
salt ground pepper, to taste
Instructions
Add all ingredients except breadcrumbs, in a large bowl. Mix well. It may be a little watery, so add breadcrumbs.
Start by adding 3 Tbsp. (breadcrumbs) and wait a little so they absorb the excess water. Add more until all liquid
is absorbed and the composition has a paste-like consistency.
There are 2 ways you can cook the patties. A. Low fat frying or B. Baking.
A. Grease a non-stick pan with some oil and add the patties. 1Tbsp per patty. Fry 1-2 minutes on each side.
B. Grease an oven tray with some oil. Add patties and cook for 25-30 minutes at 400F (200C).
Source: Pinterest Recipe
http://gourmandelle.com/chiftelute-de-quinoa-cu-porumb-quinoa-patties-sweet-corn-herbs/
The mission of Bittersweet, Inc. is to positively impact the lives of individuals with autism and those whose lives they touch.