Name: Allebach
Stop: BF
Balance: $349
Kretschmann Farm
Sept. 17, 2008
don@kretschmannfarm.com www.kretschmannfarm.com
Greetings from the Kretschmanns,
We had a tremendous windstorm Sunday
night. We were without power until
Tuesday. We managed with a tractor
driven generator to keep the cooler running and have enough to run some things
in the house intermittently. No phone... So needless to say, there was no way to keep
up with any late messages about deliveries this week or special orders. We’ll get back to you with a fuller report
soon. We had the 100’ rosemary greenhouse
ripped right out of the ground and deposited on the ground somewhat smashed but
reversed 180 degrees! Quite
a wind.
2.25” of rain last Friday and .6” on
Saturday have ended the dry spell. The
dark forces of Drought Vader have been repelled and all the little broccolis
and cauliflowers
are dancing in the fields. Fennel
and kale are going bonkers too. It
appears we’ll have a great fall, but the details are always a surprise.
Hoping you have all fared well in this
weather, we are
---- Don, Becky, & The Crew
Five
Farm Tour and Picnic (Scheduled for Sun. Sept 21): This is canceled. Two reasons—Colt Jenny (son of the Jenny’s on
the tour) was killed with a friend in an auto accident early Sunday
morning. Just 21 years old—very tragic
loss for parents, grandparents, brother, sisters, and all of us neighbors. Also, we still aren’t back to normal here
with the windstorm.
Veggie
ID: We’ll be
starting into various greens, the first of which is arugula. It has a musky smell and nutty flavor. It’s great mixed in
a salad.
Shrimp,
carrots, and green beans: Saute
1lb of shrimp in a hot pan with olive oil and then set aside. Heat more olive
oil and saute 3 cloves of smashed garlic. Add 1 1/2 c.trimmed
beans and 1 c. thinly sliced carrot rounds as well as 1 tsp lemon zest and saute some more. Add
a chicken bouillon cube and 1/2 c. water and cook covered for a couple of
minutes. Dissolve 1/2 tsp of cornstarch
in a bit of water and pour it in the pan.
After the cornstarch thickens, add 1/4 c. lemon juice, the shrimp, and
salt and pepper to taste. When the shrimp is cooked through, toss sauce with 1lb of cooked
pasta.
Kathleen’s
Tomato Bruschetta (“Italian salsa”):Dice up tomatoes, peppers, and onions. Mix with shredded basil. Salt
and pepper to taste. Toast your favorite bread or ideally, French
baguette, rub with garlic and top with mix.
Special Orders:
Basil—$11/half bu. ½ bu. tomatoes--$20 ½ bu. beets or
potatoes--$25 Cabbage for sauerkraut--
$25 50# box.
Chickens: This week there
are chickens for the Tuesday subscribers and next week for Wednesday folk. If you get chickens, for your convenience,
we’ve posted the schedule
of deliveries for all days, and the grower addresses on our website with
the 2008 newsletters.
