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What's In The Box Tips and Recipes Drop-off Points Calendar
E-Newsletter July 18, 2007
We have tinkered with the web site a little in the hopes of making it a little easier to use. The "E-newsletter" has been given it's own page and will be just the current news and information. Annie's home page will stay relatively unchanged with the exception of some additional information on various produce items. There is also now a separate link that will bring you to an archive page that will contain links to past newsletters and editorials. Some of the functions may not work right away so please bear with us as we make the changes.
We want to remind members of the change in the phone numbers. There are currently three ventures that must share phone lines and internet sites. They are Ranum's 1887 Brand Honey, True North Technologies, and of course Annie's Acres. As a result, things can get a bit complicated. You will need to use the 608-726-0105 number to contact us from now on. Using the old 608-776-4136 number will get you our fax machine and it will scream a very unpleasant noise in your ear. Again:
The old number 608-776-4136 is our current fax line
The new number 608-726-0105 is currently active and is a local call in Darlington.
Your Gardeners,
Annie, Mark, Vannesa, and Teresa
Herbs:
Veggies:
Remember to let us know if you are going to be on vacation or for some reason want to shift your box from one week to another. We may also be able to make special arrangements to drop off your box on another day. Just call, e-mail or use the little post card in your pouch to let us know.
We will be continuing to have specialty items available for purchase at delivery time. You won't have to order ahead. Just ask for any of the following items when you get your share box.
Natures Bakery granola in 1# bags in the following flavors:
(Sorry! We are temporarily out of Granola)
Ranum's 1887 Brand Honey:
Eggs: $1.00 per dozen (price for non-members $1.50)
Tips for Storage and Preparing
Cabbage
Cabbage, one of the oldest vegetables, continues to be a dietary staple and an inexpensive food. It is easy to grow, tolerates the cold, and keeps well. Cabbage is rich in Vitamin C (an antioxidant) and fiber. People who frequently eat cabbage and other cruciferous vegetables may help reduce their risk of certain cancers.
Selection
Look for solid, heavy heads of cabbage. Avoid cabbage that has discolored veins or worm damage. Do not buy precut cabbage, the leaves may have already lost their vitamin C. Look for stems that are healthy looking, closely trimmed, and are not dry or split.
Storage
Keep cabbage cold. This helps it retain its vitamin C content. Place the whole head of cabbage in a plastic bag and store in the refrigerator. Once the head has been cut, place the remainder in plastic bags and place in the refrigerator. Try to use the remaining cabbage in the next day or two.
Preparation
Do not wash cabbage until you are ready to use it. Avoid slicing or shredding cabbage in advance. This will cause it to lose some of its vitamin C content. If you must prepare it an hour or more in advance before cooking, place it in a plastic bag, seal tightly, and refrigerate.
Some Cabbage Recipes
Coleslaw (fresh or canned)
Ingredients:
1 head cabbage
3/4 c Carrots
2 tsp Salt
3/4 c Honey
1/2 c Celery chopped
1/2 c Vinegar
1/2 c Onion
1/2 tsp Celery seed
1/2 tsp Mustard seed
Chop or shred all vegetables. Mix all ingredients together well. Cover and refrigerate if eaten fresh. Storing a few hours refrigerated before use allows flavors to mix. For fresh only, not canned, add your own dressing as desired.
Slaw may also be canned for later use. Do so directly after mixing by placing ingredients well packed in jars with 1/2 inch head room. Hot water bath for 10 minutes.
You Can Make Sauerkraut Easily Right In The Jar!
This recipe calls for 5 pounds of cabbage but can easily be adjusted for what you have. A large head typically weighs about 3 pounds. We have not tried this recipe but are will be using it this week-end. It is from an interesting web site you may want to visit. The link is http://www.sauerkrautrecipes.com/
Use 5 pounds fully matured cabbage. Wash, quarter, core, and finely shred cabbage.
Sprinkle 3-1/2 tablespoons salt over cabbage; mix well.
Let stand 30 to 60 minutes to wilt slightly. Firmly pack into jars, leaving a 2-inch headspace.
Fill with cold water, leaving 1/2-inch headspace. Add 1/2 teaspoon honey (optional). (Adjust lids, screwing bands tight.
Place jars on jelly roll pan to catch brine that overflows during fermentation and curing.
Keep cabbage covered with brine.
If necessary, open jars and add more brine made by dissolving
1-1/2 tablespoons salt in 1 quart of water.
Sauerkraut is cured and ready to can in 6 to 8 weeks.
Then:
Clean rims of jars, replacing with new lids if necessary; screw bands tight.
Set jars in waterbath canner filled with cold water.
Water should extend 2-inches above jars. Bring water slowly to boiling. Process sauerkraut (pints or quarts) for 30 minutes. Makes 7 pints.
Darlington
Day of the week: This has changed! Wednesday Time: 4:30 - 5:00 PM Place: Festival Park (by Casey's). We will be delivering to all in town members from 5:00 PM to 6:00 PM.
Monroe
Day of the week: Friday Time: 4:00 PM Place: Home delivery for one member
Gratiot
Day of the week: Friday Time: 4:30 PM Place: Home delivery for one member
Mineral Point
Day of the week: Saturday Time: 8:30 - 11:30 AM Place: Water Tower Park
Week of Monday, July 16, 2007 - "Normal delivery" week for all 1/2 share customers
Week of Monday, July 23, 2007 - Off week for all 1/2 share customers
Week of Monday, July 30, 2007 - "Normal delivery" week for all 1/2 share customers