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June 9, 2015

Posted 10/2/2015 1:56pm by Don Kretschmann.

June 9, 2015

Greetings from the Kretschmanns,

  We’d like to introduce you to our crew.  Quite interesting bunch, each and every one.  There are two family groups.  This summer our daughter, Maria, as well as niece Rachel are helping.  Then there’s our Mexican contingent—the Trejos.  Erasmo has worked here for 26 years and is here with two sons, Angel and Daniel.  We remember visiting them in Queretaro and meeting them in 1996 when Angel was a child and Daniel just a baby.  Darla helps pack up the CSA boxes.  A neighbor, she worked for us in high school, had children of her own, returned, and has been one of the packing crew for a decade.  Tim, Todd, Tim, and Dave are young men, seasoned on the farm for 3,4, and 5 years respectively.  Tim has a degree in horticulture and pomology from Penn State.  Todd has great experience in restaurants, and Dave is involved with ministry.  Mike just joined us last week.  We’ll do a series of posting this week about the crew on our facebook page.

  Herbs this week are basil, oregano, thyme.  Remove thyme & oregano from bag to air-dry. Oregano will start to turn dark if it’s left confined.  Basil is most delicate and best to use soon.

  Incoming: With the recent rains, we might start seeing the first broccoli next week, but more likely the following week.   We have flats of berries available next week, to gorge on real strawberries. E-mail and we’ll put them on with your regular delivery.

  Hoping you enjoy the local strawberries, we are sincerely,

                                            Don, Becky, & the Farm Crew

Notes of Note:  . No chickens next week.  They just aren’t big enough yet, so we’ll be skipping the June bunch.  So there will only be 5 batches of chickens this season.

P.S.  We try to send out reminders for picking up veggies, but please don’t depend on it.  We’ll have the box for you every week on the same day, same time.

 

Spanakopita- Greek spinach pie: If using frozen filo dough defrost two hours ahead until it is at room temperature. (leave wrapped) In 1 tbs. olive oil sauté 1/2 c. minced onion, 5 cloves minced garlic until onion softens and add 1# chopped spinach and sauté until spinach wilts. Stir in 1 tbs flour and 1/4 tsp salt and cook 2 more min.  Add 1# crumbled feta cheese (or 1# cottage cheese+1/2 tsp salt or blend the two cheeses), 1 tsp oregano and black pepper to taste.  2-6 beaten eggs can be mixed in here or omitted, Greeks say yes, Californians-no (adjust for no eggs by adding a little more flour though). Unwrap and straighten filo dough, then cover so it doesn't dry out. Brush cake pan with olive oil then lay first several sheets of filo letting excess lap over edges. Brush with oil, then add another layer, brush, etc. until 1/2 filo is used.  Spread all the spinach mixture evenly over the filo, including the corners.  Cover with remaining filo, oiling every few sheets as before. Roll and tuck the filo around the inside edges of the pan. Bake @ 350deg. 45 min. Have you discovered those little filo shells?  Just make the spinach mixture as above and spoon into the shells and bake. These can be frozen easily and pulled out at a moment’s notice for a real added treat to any meal or for company. 

Our Favorite Shortcake: Sift 2c. flour, 3 tsp. baking powder, 1/4 tsp. salt, 2 tbs. sugar.  Mix in 1/2 c. oil well, until evenly distributed.  Beat 1 egg and 5/8 c. milk and mix with dry ingredients.  Pat out with oiled hands or use a plastic spatula to spread dough onto an oiled cookie sheet about 1/2 " thick.  Bake @375 deg about 20 min. (we use all whole wheat flour with fine results)