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What's In The Box Tips and Recipes Drop-off Points Calendar

Well, we are officially overloaded! The garden is starting to keep the gardeners! The best worker among us, Vannesa, was in Washington DC for a FFA conference so we lost the battle on keeping up the farm this week. We are starting to see weeds in our sleep and are reminding ourselves of the improvements planned for next year. Some things learned on the run so far include:

• Mesh to go down between rows for weed control will make life easier!
• Tomato plant rows once again planted too close. We always seem to error on the conservative side on space and sacrifice utility.
• Timed plantings have not been well disciplined. A better time-table will be adhered to next year.

All in all though, considering all the tasks at hand and that Annie is working a full time job, things are going relatively well. A page in our garden notebook has been started to remind us of these things when we plant next year!

Work on bees is picking up right now with harvest coming in the next couple of weeks. Extracting equipment and area are getting their thorough scrub down and I am in the middle of the dreaded cleaning of the barn (one of those projects that has succumbed to an overloaded lifestyle). New crop honey will be available next week. The honey harvest is marginal, as other local beekeepers have noted. The national honey crop also looks to be very much reduced probably due to a combination of weather and the recent problems with trying to keep the bees healthy and alive.

Again, we want to remind members of the change in the phone numbers.

We also want to thank you again for supporting us with this CSA venture. The extra boost from Annie's Acres has made the difference between making it or not for us. We appear to be over what just a few months ago seemed to be an insurmountable financial obstacle. We credit God's providence for getting us through some really rough times and know that He has brought wonderful folks like you to help see us through. Our future is in His hands!

Your Gardeners,

Annie, Mark, Vannesa, and Teresa

Herbs:

• Sage (long slender leaves)
• Basils
• Oregano
• Parsley

Veggies:

• Beets without greens (beets are 1 1/2 to 2 1/2 inches)
• Onions
• Cabbage
• Green Peppers
• Zucchini
• Red or Yukon Gold Potatoes
• Broccoli
• Carrots
• Green Beans
• Sweet Corn (from Ben Lapp's farm)

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. Plans are underway to expand the offerings of specialty items to include items like bulk organic flour!

Natures Bakery granola in 1# bags in the following flavors:

• Six Grain - $3.25
• Almond Raisin - $3.50
• Cashew Raisin - $3.50
• Molasses Almond Raisin - $3.50
• Peanut Butter - $3.50
• Maple Walnut - $4.00
• Fruesli - $6.25
• Cinnamon Apple Crunch - $4.25

Ranum's 1887 Brand Honey: (Discounted for members)

• 12 oz honey bears - $2.75
• 16 oz squeeze - $3.75 (Temporarily out of stock)
• 2 lb Queeline jar - $6.50 (Temporarily out of stock)

Eggs: $1.00 per dozen (price for non-members $1.50)

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Commonly referred to as string beans, the string that once was their trademark can seldom be found in modern varieties. Green beans and other beans, such are kidney beans, navy beans and black beans are all known scientifically as Phaseolus vulgaris. They originated in Peru and from there were spread throughout South and Central America by migrating Indian tribes. They were introduced into Europe around the 16h century by Spanish explorers returning from their voyages to the New World, and subsequently were spread through many other parts of the world by Spanish and Portuguese traders.

Nutrition Facts

Green beans are an excellent source of vitamin C, vitamin K and manganese. They are also a very good source of vitamin A, dietary fiber, potassium, folate and iron. In addition, green beans are a good source of magnesium, thiamin, riboflavin, niacin, copper, calcium, phosphorous, protein, and omega-3 fatty acids.

(1/2 cup fresh cooked fresh green beans)

Calories 15
Dietary fiber 1.6 grams
Protein 1 gram
Carbohydrates 3.5 mg
Vitamin A 340 IU
Vitamin C 7.5 mg
Folic Acid 21 mg
Calcium 31.5 mg
Iron .4 mg
Potassium 94.5 mg

Selection
Look for small beans about the size of a pencil or a bit larger. The size of bean that is best depends on the variety but beans that are too large with well formed beans in the pod are usually too tough to eat as fresh. Beans should have a smooth overall texture and "snap" when broken to reveal the tender, lush green pulp of the pod.

Storage
Fresh pole and bush beans should be stored unwashed in plastic bags in the vegetable crisper of the refrigerator for up to 7 days. Do not wash them before storing as wet beans will develop black spots and decay quickly. Instead, wash beans just before preparation.

Preparation
Tiny immature green beans of any variety are delicious served raw in fresh salads. They are tender and mildly flavored. Mature green beans need to be cooked or blanched before eating. Only the stem end needs to be removed. Wash beans under cold running water and drain. Green beans retain color and nutritional value best if they are cooked whole. Cooking time should always be brief. Try steaming with a collapsible steaming basket. Maintain just enough water under the basket to make steam (be sure not to let it run dry!). Regardless of cooking method, keep taste testing as they cook and remove the heat when just cooked enough to enjoy their best flavor. Beans kept in the pan without draining the water will continue to cook and will take on water as they cool so drain them as soon as they are "just" done.

• 1 tablespoon fresh parsley, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons fat-free yogurt
• 1 tablespoon chives or green onion with green top, finely chopped
• 1/4 teaspoon each, salt and black pepper
• 1/2 cup canola oil or safflower oil

Combine parsley, lemon juice, yogurt, and chives in a small bowl. Set bowl on a wet towel to avoid slippage. Add oil in a steady stream, whisking constantly until vinaigrette is blended. Chill.

• 1 pound fresh green beans, leave whole
• 1/2 cup red pepper, cut into julienne strips

Wash green beans and remove the stem end only, leave whole. Steam or blanch green beans for 3 minutes. Toss with julienne red pepper. Toss green beans and red peppers with enough vinaigrette to coat vegetables, about 1/3 cup. Serve warm. Leftover vinaigrette can be used as a salad dressing. Store in the refrigerator for up to one week.

• 1-1/2 pounds fresh green beans
• 1 large ripe tomato, cored and chopped
• 1/2 cup onion, chopped
• 1 jalapeno pepper, seeded and cut into julienne strips (use a mature red or green bell if you are less adventurous)
• 1 clove garlic
• 2 tablespoons olive oil
• 5 pods of okra (optional) or one white potato cubed
• salt and pepper to taste

Wash green beans and trim stem end, set aside. Wash core and chop tomato, no need to remove skin. Heat olive oil in a nonstick pan. Add onions and saute for one minute Add garlic and tomatoes, continue to cook for one minute. Add green beans, toss, add okra or potato, season with salt and pepper. Add in a cup of water, cover quickly and simmer for 10 minutes or until potato is tender. Check potato by pricking with a fork. Serve hot. Makes 6 servings.

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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.

Day of the week: Friday Time: 4:00 PM Place: Home delivery for one member

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

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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

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