Friday, November 6, 2009

Fresh this week from Summer Creek Farm

Fresh this Week:
  • Peppers
  • Sweet potatoes
  • Hot peppers
  • White potatoes
  • Radish
  • Chard or turnip or beet
  • Winter squash
  • Broccoli
  • Cabbage
From Farmer Rick:

I am giving a presentation on Organic Gardening at the Holistic Family Health Conference at FCC tomorrow at FCC. Stop by and see me in you are in attendance. [note- this event is sold out if you did not previously get a ticket - Shannon]

We are busy at the farm planting wheat, trying to get it in between the rain drops. We have greens growing but with all the cool weather they are growing very slow.

I thank you all for your participation in our CSA program this year. We have seen a tremendous interest in next year’s program already.

I am also busy putting together our winter class schedule for gardening, composting and rain barrel classes. Don't forget we also offer gift certificates for next year’s farmers markets as a great Holiday gift that is practical and inexpensive.

Thanks to all
Farmer Rick


Originating in Italy, broccoli has been around for more than 2,000 years. The name comes from the Latin word brachium, which means “branch” or “arm.” Broccoli has been grown in American gardens for only about 200 years, and commercially cultivated only since the 1920s.

Select broccoli bunches that are dark in color. Florets that are dark green, purplish or bluish-green contain more beta carotene and Vitamin C than paler ones. Also look for firm stalks, rather than rubbery or dried ones.

Store broccoli unwashed in an open plastic bag in the refrigerator’s crisper. It is best used within a few days.

Broccoli is best steamed, microwaved or stir-fried, but is also good in soup or eaten raw. Cooked broccoli should be fork tender, but still crisp and bright green. Watch carefully, and do not overcook, for best taste.

A 1/2 cup serving of plain cooked broccoli has 25 calories, 3 grams of fiber and 80% of an adult’s Vitamin C needs for one day.

Recipe Feature:

Easy Potato Leek Soup
by April Finnen

Makes 4 servings in about 45 minutes.
  • 3 large leeks
  • 1 to 2 tablespoons olive oil
  • 1 pound potatoes, white or Yukon gold (4 to 6 medium-sized potatoes)
  • 3 to 4 cups vegetable or chicken stock
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Paprika, for garnish (optional)
  • Chives or scallions, for garnish (optional)
  • Slice the white and light green parts of the leeks into thin rings, and swish around in a large bowl of water, to remove dirt and grit. Dry with towels.

Heat olive oil in a medium saucepan (3 quarts or larger) over medium heat. Add leeks and cook, stirring, for about 8 minutes, until tender. (If they start to caramelize, that’s OK—it just adds flavor.)

Meanwhile, wash and peel the potatoes. Cut into 1/2-inch dice. When leeks are tender, add potatoes, thyme and stock (enough to just cover potatoes) to the pot, and bring to a boil. Reduce heat and simmer uncovered about 20 minutes, or until potatoes can be easily mashed with the back of a spoon.

Carefully puree the soup using an immersion blender or regular blender. Add salt and pepper to taste and serve garnished with paprika and/or chives.

Link of the week:

More ideas for broccoli – from

Thanks to April Finnen for putting the newsletters together for Summer Creek Farm all season!!!

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