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June 2, 2015

Posted 10/2/2015 1:51pm by Don Kretschmann.

  June 2, 2015

Greetings from the Kretschmanns,   

No matter how many seasons we have under our belts, as we approach the starting line the first of June, we wonder to ourselves—is this ship gonna fly? Picture a heavily laden plane lumbering down the runway. Hasn’t flown in months with any load. Will it reach takeoff speed? Have we clicked all the proper switches? Do a walk-around, are the trucks inspected? Fueled? Help. Who’s driving?   Did we plant enough spinach? Squash? What about later in the journey? Where are these veggies landing? Do we need new or extra locations? Did we tell all the subscribers what to do? Ticketing. Are the lists in order? Labels? Last minute course corrections programmed? In case of emergency? Eternal changes, last minute tweaks…full throttle…no turning back now. Then, once airborne, we look back and know—we’ve done it!   

It’s salad season bigtime! We’ve got lots of beautiful lettuce right now and for the foreseeable future. The first planting of spinach looks extremely good, the second one is a little weedy and thin, and the last one is unusually well germinated. Generally, the first planting is thin because it’s too wet, and the last one is thin because it’s too warm to germinate well. So we’ve got 2 for 3—not bad at all!  

Incoming: With the recent rains, the cooking greens—kale and collards will be coming right along. Chard is a bit behind. Bunching onions are nearly ready and strawberries too. These we don’t grow ourselves and get from a nearby conventional grower. If you don’t want non-organic berries, we’ll avoid them for you and substitute other veggies. We’ll also likely have flats of berries available in the next few weeks, for those who just want to gorge on real strawberries.          We'll have lots more greens--lettuce, kale, collards--and then on to cabbage, onions, and      broccoli. The bulbing onions look like the best ever.

Hoping you enjoy the start of the season with all the greens, we are sincerely,                                           Don, Becky, & the Farm Crew

Housekeeping: Nest the empty crates together and set them out of the way of others Notes of Note: .

If for some reason your box is missing, 1. Let the stop host know because often someone took the wrong box and there'll be one left over late in the evening for you. 2. At certain stops (ones where we deliver chickens) we can easily bring you a box when we pick up the empties the following day--if you let us know in time. The newsletters go out to all subscribers each week whether you are getting a box or not.

If you send message during the season, please indicate your stop letter and the last name under which the account is listed. If the name on your check is different than the account name we have, please indicate that name on the memo line. You can access information--like schedule for chickens, recipes, etc. on our website. We don’t list phone numbers or precise addresses on the public website. But you can click on the blue link with the newsletters, indicating your pickup site location and you will be directed to that information   It’s rhubarb season! At our house, we invariably start out with Becky's Rhubarb crisp for a few rounds, then on to other decadances...     

Rhubarb Oat Bars: Dice 1 ½ c. rhubarb. Cook rhubarb ½ c. brown sugar, 3 tbs. water until rhubarb is tender.      Mix 4 tbs.  cornstarch with 1 tbs water making a smooth paste. Combine this with rhubarb, cooking over low      heat until thickened. Combine until well mixed-1 c. rolled oats, ¾ c. flour, ½ c. coconut, ½ c. brown sugar,      ½ tsp. salt. Stir in 1/3 c. melted butter until crumbly. Spread half of mixture into greased 8” square baking dish,    press down, then add rhubarb mixture, then the rest of crumbs. Press down slightly. Bake @ 350 25 min. or      until golden brown. Cool & cut into squares.   

Rhubarb Custards: Butter 6 shallow ceramic dishes. Toss ¾# diced rhubarb with ¼ c. sugar & divide among    the dishes. Bake @ 350 deg. Until rhubarb is just beginning to soften. Meanwhile puree 1 c. milk, ½ c. cream,    1/3 c. flour, 3 large eggs, ½ c. sugar, and ½ tsp salt until smooth. Divide mixture in dishes pouring over rhubarb.    Bake @ 350 deg. Until set, approx. 25 min. Cool and serve.    It takes nary 15 min. to put together this sauce which is heavenly over vanilla ice cream. It's also great over    pancakes, waffles, cheesecake, poundcake, or puddings.   

Rhubarb Sauce: Chop 2 c. rhubarb finely. Cook w/ ½ c. sugar over med. heat 15-20 min. stirring    Frequently until rhubarb is soft and sauce is thick.     

Garbanzo Bean and Parsley Dip Blend until smooth-2 c. cooked garbanzo beans, 1 clove garlic, 3 tbs. lemon juice, 1/3 c. tahini, 2 tbs finely chopped onion, 1/2 tsp. ground cumin, 1/4 tsp soy sauce, and 1/2 c. chopped parsley.    If needed add extra bean liquid. Season to taste with salt, pepper and cayenne     

Buttermilk Dressing: Whisk or blend 1/2c. buttermilk, 2 tbs white wine vinegar, and ¼ c. mayonnaise.   

Spinach Salad Dressing: 1 med. onion (or chives) minced, 1/4 c. honey or 1/3 c. sugar, 1 tsp. celery seed, 3 Tbs.    mustard, 1/2 c. cider vinegar, 1/2 c. oil. Blend. We leave out the onions and keep a jar of this in the fridge during    spinach season     

Washing of the greens: We usually wash our greens to knock the bulk of rain-splashed soil off the produce.  We don’t claim to have them “table ready”. Rewash to your pleasure.