Week 13!
Hello Followers!!
Welcome to week 13!! We apologize for not getting a week 12 newsletter out last week. This newsletter contains information for BOTH weeks, including Lisa's information on onions and a delicious way to use your sweet onions from last week (if you still have them!). Not much to note farm-wise these past few weeks, but this week is full of post-market time adjustments. Don't worry! You can continue to get your fresh produce with us through October! More information below!
🥕 What’s in the Box:
A quick list of what you might find in your box this week.
Head Lettuce (Romaine is HERE!)
Salad Mix
Large OR Cherry Tomatoes
Green Beans
Garlic
Microgreens
Sweet OR Hot Peppers
Thyme/Oregano Herb Mix
🌿 Featured Item: Onions
We're beyond excited that Lisa Stravakas from Renew Wellness has decided to contribute her wealth of knowledge on the health benefits of eating and utilizing fresh produce and herbs. Thank you Lisa!!
ONION
Onions are cooling topically but heating internally. They are a strong laxative when raw, and a mild laxative when cooked. Raw onions are a strong diaphoretic, meaning they flush the pores of the skin and induce sweating. The laxative and diaphoretic qualities of raw onion are particularly useful for a late spring cleanse whenever the feet or hands feel swollen.
Onions are grounding and can make a person sleepy (tamasic) when cooked. Cooked or raw, onions are a stimulate desire (rajasic). They are considered an aphrodisiac. The longer they cook the sweeter and less Pitta aggravating they become.
🍽️ Recipe of the Week:
Tennessee Onions – The Cheesy Baked Side Dish Better Than Onion Rings
https://lifewithjam.com/tennessee-onions-the-cheesy-baked-side-dish-better-than-onion-rings/
Ingredients
Sweet onions (Vidalia or yellow), sliced ½ inch thick
Butter, cut into small pats
Italian seasoning
Salt and pepper
Shredded mozzarella cheese
Provolone cheese, sliced
Grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C). Lightly butter a baking dish.
Arrange onion slices in a single layer in the dish.
Season with salt, pepper, and Italian seasoning. Add pats of butter on top.
Sprinkle mozzarella, then layer provolone slices over onions.
Top with Parmesan.
Bake uncovered for 25–30 minutes until golden and bubbly.
Optional: Broil for 2 minutes for extra crispiness.
Let rest 5 minutes before serving.
Recipe #2:
Speedy Chicken and Green Beans
Here’s what you’ll need to create this delicious and quick meal:
- 1.5 lbs Boneless, Skinless Chicken Breasts: The lean protein base of our dish. Cut these into uniform, bite-sized pieces (about 1-inch cubes) for quick and even cooking. You can also use chicken thighs if you prefer darker meat, just adjust cooking time slightly.
- 1 lb Fresh Green Beans: Look for bright green, firm beans. Trim the ends and cut them into manageable 1.5 to 2-inch pieces. This size ensures they cook quickly while retaining some crunch.
- 2 Tablespoons Olive Oil or Avocado Oil: Used for sautéing. Choose a neutral-flavored oil with a reasonably high smoke point suitable for stir-frying.
- 3 Cloves Garlic: Finely minced or pressed. This aromatic powerhouse builds the foundational flavour of the sauce. Adjust amount based on your love for garlic!
- 1 Tablespoon Fresh Ginger: Finely minced or grated. Adds a warm, zesty counterpoint to the garlic. Fresh ginger offers the best flavour, but ginger paste can work in a pinch.
- 1/4 Cup Low-Sodium Soy Sauce: The savoury, umami backbone of the sauce. Use low-sodium to better control the saltiness. Tamari or coconut aminos can be substituted for a gluten-free option.
- 2 Tablespoons Water or Low-Sodium Chicken Broth: Helps create the sauce volume and prevents it from becoming too thick or salty. Broth adds a little extra depth of flavour.
- 1 Tablespoon Honey or Maple Syrup: Adds a touch of sweetness to balance the savory soy sauce. Adjust the amount to your preference. Brown sugar can also be used.
- 1 Teaspoon Sesame Oil: Toasted sesame oil adds a distinctive nutty aroma and flavour. A little goes a long way; it’s typically added towards the end of cooking.
- 1 Tablespoon Cornstarch: Mixed with a bit of cold water to create a slurry. This is the key to thickening the sauce so it coats the chicken and beans nicely.
- Optional: Red Pepper Flakes: A pinch (or more!) for those who like a little heat. Add with the garlic and ginger.
- Optional Garnish: Sesame Seeds & Sliced Green Onions: Toasted sesame seeds add texture and visual appeal, while fresh green onions provide a mild, fresh bite.
Instructions:
- Prepare the Chicken: Ensure your chicken breasts are cut into uniform, bite-sized pieces (about 1-inch). Pat the chicken pieces thoroughly dry with paper towels. This step is crucial for getting a good sear instead of steaming the chicken. Season lightly with salt and pepper if desired (remember the soy sauce is salty).
- Prepare the Green Beans: Wash the green beans, trim off the stem ends, and cut them into roughly 1.5 to 2-inch lengths. Set aside.
- Prepare Aromatics & Sauce: Finely mince the garlic and ginger. In a small bowl, whisk together the low-sodium soy sauce, water or chicken broth, honey or maple syrup, and sesame oil. In a separate tiny bowl or cup, mix the cornstarch with 2 tablespoons of cold water until smooth – this is your slurry. Keep it nearby, as you may need to give it a quick stir again before using.
- Cook the Chicken: Heat 1 tablespoon of olive or avocado oil in a large skillet or wok over medium-high heat. Once the oil shimmers, carefully add the chicken pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Let the chicken cook undisturbed for 2-3 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.
- Sauté Aromatics & Green Beans: Add the remaining 1 tablespoon of oil to the same skillet. Reduce the heat slightly to medium. Add the minced garlic and ginger (and red pepper flakes, if using). Sauté for about 30 seconds until fragrant – be careful not to burn the garlic.
- Cook Green Beans: Add the prepared green beans to the skillet. Stir-fry for 3-5 minutes. You want them to become bright green and slightly tender but still retain a good crunch (crisp-tender). If the pan seems too dry, you can add a tablespoon or two of water or broth to help steam the beans slightly as they cook.
- Combine and Sauce: Return the cooked chicken to the skillet with the green beans. Give the prepared sauce (soy sauce mixture) a quick stir and pour it over the chicken and beans. Bring the mixture to a gentle simmer, stirring to coat everything evenly.
- Thicken the Sauce: Give the cornstarch slurry another quick stir (cornstarch settles quickly) and pour it into the simmering sauce while stirring constantly. Continue to stir and cook for about 1-2 minutes, until the sauce thickens to your desired consistency, coating the chicken and green beans nicely.
- Serve: Remove the skillet from the heat. Taste and adjust seasoning if necessary (you might want a touch more soy sauce or honey). Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired.
📣 Farm News & Notes:
These past few weeks have been somewhat uneventful, a rarity at the farm. We did have one hiccup last Sunday morning, when we discovered that some deer had gotten into our freshly picked tomatoes and sweet peppers. We've been patiently waiting for our green peppers to turn yellow and red, adding some extra sweetness, which made this even more painful. We've been lucky this summer with the deer, and clearly pressed that luck a little too much, relying on a lowered tent to provide enough protection. All in all they probably ate 20+ peppers and even more of our beautiful dark Marnero tomatoes, which are finally recovering after some splitting and cracking issues. Lesson learned, for sure.
We are brought in some sweet yellow onions from the Growers Coop last week, as we are still unsure of the future of our onions. Between a late transplant, hail, inconsistent watering (maybe don't always rely on "smart" waterers), and some visits from our chickens, they are still struggling.
Last week marked the last official Anaconda Community Market. However, we will be continuing to set up in front of Anaconda Cycles on Main St. starting on September 11th from 4-6 (note the time change).
We will also be changing our hours in Drummond from 4-6, to account for the sun setting earlier later this season.
Market on Broadway in Philipsburg will continue for one more week. Ed Johnson will join us for the final Sunday, 9/14. We've been absolutely thrilled with how Market on Broadway has come together and plan to definitely continue it next season if everything stays the same! We hope the community has enjoyed it as much as we have!
We will continue to set up the Sunday veggie stand in P-burg through the end of October with the same hours (11-4), until further notice. If sales have fallen off dramatically and winter comes early, we may decrease those hours.
Another important thing to mention is that we are taking a family vacation from 10/3-10/13. We will be adjusting a few CSA pick-up times to allow for the least amount of missed pick-ups. While we try to stay put as much as possible during the summer, we have an annual event in Washington every year that we hate to miss, as well as a very important wedding to attend in California. We appreciate your understanding during this time!!
Week of 10/1-10/5:
For P-burg Sunday Pick-up on 10/5, you will need to come pick-up your veggie boxes at the farm on 10/1 any point after 12 pm.
Normal Pick-ups for Drummond and Anaconda
Week of 10/8-10/12:
No CSA Box Pick-ups
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COME VISIT US!!
Whether you're a CSA member or not, you can always come by our pop-up market stands!
*****Please note the time changes! Anaconda and Drummond changing from 4-6 starting 9/10.
