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

We're floating here! We've had somewhere between 12 and 15 inches of rain in the last week and a half. Aside from dampened spirits and loosing the plastic on the greenhouse, the rains have also taken a toll on the gardens. Tomatoes and some of the other above ground veggies are rotting. Working the gardens has also become very difficult as they are a muddy mess. It would appear that drier weather is on the way though and we will hope for a little sunshine. Regardless of our woes, we think of those enduring hurricane Dean. Hands down we will take the weather we have been given!

Things got a bit hectic last week so the newsletter just didn't happen. Our apologies are in order and thus given.

Your Gardeners,

Annie, Mark, Vannesa, and Teresa

Herbs:

• Mint
• Sage
• Basil
• Parsley

Veggies:

• Beets
• Onions
• Rutabagas
• Patty Pan Squash
• Cucumbers
• Green Peppers
• Red and Yukon Potatoes
• Tomatoes (cherries and Big Boys)
• Egg Plant 
• Swiss Chard

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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The name "rutabaga" has Swedish origins has been given to this hardy and unique cross between a white turnip and cabbage plant. It is a relative new-comer to the veggie world being introduced Sweden possible from Siberia in the 17^th century. The rutabaga gained the reputation of a "survival" food during the 1^st world war in Europe as it was sometimes the only easily grown and storable food that was available. As a result, it is no longer commonly grown in countries such as Germany.

Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it seldom graces our tables. It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its ease of preparation, versatility, great nutrition, and excellent flavor, the rutabaga can easily become a family favorite.

Rutabagas are low in Sodium, and very low in Saturated Fat and Cholesterol. They are also a good source of Dietary Fiber, Thiamin, Vitamin B6, Calcium, Magnesium and Phosphorus, and a very good source of Vitamin C, Potassium and Manganese.

Rutabagas store very well for over a month in the refrigerator vegetable crisper. They are sometimes dipped in wax to store longer.

4 large rutabagas
1/4 t. salt
Water
1 T. extra-virgin olive oil
Dash of nutmeg
Salt and pepper to taste

1. Peel rutabagas with a vegetable peeler, and cut into chunks. Put them into a 4-quart (4 liter) saucepan, add the salt and about 2" of water to cover. Cover saucepan, and bring to a boil over high heat.
2. Turn heat down to medium and cook about 12 - 15 minutes, or until fork tender. Drain, reserving cooking liquid. Using a potato masher, coarsely mash rutabagas in the saucepan, adding cooking liquid as needed for moisture.
3. Add olive oil and nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or herb of your choice. Serves 6.

Of course you can always just boil them and eat them whole with some butter on them. They also go well chunked in stews instead of or in addition to potatoes.

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

Week 13, Monday, August 27, 2007 - "Normal delivery" week for all 1/2 share customers

Week 14, Monday, September 3, 2007 - Off week for all 1/2 share customers

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