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What a difference a week can make. (This is getting to be my favorite quote!) Last week we were looking at near drought conditions. Since then, we have had several inches of rain. Things are once again greening up as these "million dollar" rains have meant all the difference to the crops around us. There really isn't much new to report other than the rain. One thing we should mention is that Friday's delivery will be a bit earlier in the day due to our being out of town for a weekend church campout. We will give you a call if you are one of the Friday delivery members

Your Gardeners,

Annie, Mark, Vannesa, and Teresa

Herbs:

• Mint
• Sage
• Basil
• Parsley

Veggies:

• Beets
• Onions
• leeks
• Cucumbers
• Patty Pan Squash
• Green Peppers
• Red and Yukon Potatoes
• Sweet Corn (from Ben Lapp's farm)
• Tomatoes (cherries and Big Boys)
• Egg Plant

Annie's Traveling Store is more or less closed for remodeling! We will continue to bring honey and eggs along though but we need to find a different source for granola etc. More news on this to come.

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

• 12 oz honey bears - $2.75
• Old fashion mason jar, pint - $4.75
• Old fashion mason jar, Quart - $9.00

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

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Fresh produce has a naturally protective coating that keeps in moisture and freshness. Whether produce comes from the garden or from the store, it should always be washed just before serving. Washing before storing produce will cause it to spoil faster. There are good reasons however to wash them before eating. Vegetables are raised in an open environment where they naturally come in contact with the ground and other elements of nature. They are therefor subject to surface contamination of naturally occurring bacteria or microbes. Even for those grown in a natural or organic manner, this remains true. The great thing about chemically free or naturally grown veggies is that washing is effective in reducing the risks. Veggies that are grown in chemical or polluted environments often have chemicals or bacteria incorporated right in the veggie and no amount of washing is able to remove that.

Here's how we suggest washing fresh produce:

• Before working with any foods, hands should be washed with soap and water. Also, make sure preparation areas are clean.
• Rub fruits and vegetables briskly with your hands under clean, running tap water to remove dirt and surface microorganisms. If you are not confident about your tap water you may use trusted distilled water.
• Wash produce just before serving - not before storing, as washing will cause produce to spoil faster.
• Produce with a firm skin or hard rind like carrots, potatoes, melons or squash may be scrubbed with a vegetable brush and water.
• Discard the outer leaves of leafy vegetables such as lettuce and cabbage before washing. Loose leaf items are best submerged briefly in cold water with the excess water being drained or "flung" off. You can buy a veggie spin dryer for this but they are not necessary.
• Always wash squash and melons, even if you don't eat the rind or skin because when cut, dirt or bacteria that is on the outer surface can be transferred to the inner flesh.
• DO NOT wash produce with detergent or bleach solutions. Fruits and vegetables are porous and can absorb the detergent or bleach, which may make you sick.

Although commercial produce sprays or washes are available, we don't recommend their use. Washing produce with clean tap water is usually adequate. While no washing method completely removes or kills all microbes on the produce, it will minimize the risk of those levels being harmful. For the most part, our bodies are designed to quite effectively deal with normal levels. There is even some evidence that a "super-sterile" environment may reduce your bodies natural tolerance and may in fact not be the healthiest for you.

Like their relatives, the chili peppers, bell peppers originated in South America with wild varieties dating back to 5000 BC. Like many other foods native to this region, sweet peppers were carried throughout the world by the Spanish and Portuguese explorers who traveled through this continent.

Bell peppers can be found in a rainbow of colors and can vary in flavor. The variety of the pepper plant and the stage of the ripeness determine its flavor, color, and nutritional value. For example, a red bell pepper is simply a mature green bell pepper. As a bell pepper ages, its flavor becomes sweeter and milder and it increases in its content of vitamin A and C.

Often referred to as the "Christmas ornament" of vegetables, it's bright colors and distinctively tangy taste can compliment and spice up many different dishes. They serve as wonderful color and flavor enhancers when sliced and spread on top of a wide variety of casseroles. Chopped, they easily become an important part of both main and side dishes. Cooked or served raw in salads, sweet peppers are a welcome addition that give character and color as well as flavor to many entries.

Bell peppers are a great source of vitamin A and C. Green peppers have twice the amount of vitamin C by weight than citrus fruits. With this great source of antioxidants they can help neutralize free radicals in our bodies reducing the risk of arthritis, heart disease and cancer. A single raw red pepper, sweet or hot, can meet the daily requirements for two important antioxidants, vitamin A and C. Note the increased amount of vitamins A and C in a red pepper over that of a green pepper.

(one small raw sweet pepper, about 3/4 cup)

Calories 19.98
Protein 0.66 grams
Carbohydrates 4.76 grams
Dietary fiber 1.48 grams
Calcium 6.66 mg
Potassium 130.98 mg
Vitamin C
Green 66.08 mg
Red 140.60 mg
Folate 16.28 mcg
Vitamin A
Green 468 IU
Red 4218 IU

Their skin should be firm without any wrinkles, and the stem should be fresh and green. They should feel heavy for their size. Avoid peppers with sunken areas, slashes or black spots.

Store unwashed bell peppers in a plastic bag in the refrigerator. They will stay fresh for about a week. Green bell peppers will stay fresh a little longer than the yellow and red ones.

The most popular home preservation method is freezing. Chopped peppers freeze well without blanching. Upon thawing the peppers, they still retain some crispness and can be used in cooked dishes or raw in uncooked preparations.

To Tray Freeze Sweet Bell Peppers:

1. Wash and core peppers. Chop, dice or slice according to how you plan to use them.
2. Spread in a single layer on a tray of a cookie sheet. Place tray in the freezer for an hour or longer.
3. Loosen pepper pieces from the tray and pour into zip closure freezer bags. Immediately place sealed bags in the freezer. The pepper pieces will remain separated for ease of measuring. Simply remove as many as you need, reseal the bag and return to the freezer.

Another delicious way to preserve sweet bell peppers is to freeze them stuffed. These frozen stuffed peppers are great for an on-the-go household as they can quickly go from freezer to plate. To freeze, simply follow the recipe below but reduce the cooking time on the bell pepper to 4 minutes. Then wrap in plastic directly after stuffing. You then can take them out of the freezer, unwrap, and bake them as if you were finishing the recipe below.

Ingredients:

• 6 green bell peppers
• salt to taste
• 1 pound ground beef
• 1/3 cup chopped onion
• salt and pepper to taste
• About 15 oz of whole peeled tomatoes, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 cup uncooked rice
• 1/2 cup water
• 1 cup shredded Cheddar cheese
• 2 (10.75 ounce) cans condensed tomato soup (or better yet make your own fresh thickened puree!)
• water as needed

Directions:

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

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Day of the week: 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, August 6, 2007 - Off week for all 1/2 share customers

Friday, August 10, 2007 - Deliveries for full share customers will be earlier in the day or by special arrangement.

Week of Monday, August 13, 2007 - "Normal delivery" week for all 1/2 share customers

Week of Monday, August 20, 2007 - Off week for all 1/2 share customers

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