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Whats the Dill?





Week 12 (B)
August 1, 2014
Seeds of Hope Farm
CSA Newsletter
Seeds of Hope Farm
CSA Newsletter
This weeks
share:
Cucumbers
Zucchini
Collard or Kale
Tomatoes (4 lbs)
Sungold or
Yellow Pear
Cherry Tomatoes
Onions
Potatoes
***Cantaloupe**






Next weeks
most likely:
Cabbage
Okra or Tomatillos
Cherry tomatoes
Tomatoes
Potatoes?
Onions
Garlic

August already. Feels like yesterday was spring. But last week was the onion harvest, a
sign August is near, and a bountiful harvest it was. As a grower Ive never had a
successful onion crop until now. We have only weighed what we assume to be about of
our onionsif true we have about 1200 lbs.
Weve seen lots of other farmers in the last couple weeks..and yields seem to be high
everywhere. Good for St Louis, good for CSA members. Its a good time to be thinking
about putting up some food for the winter. Pickle those cucumbers, can or freeze those
tomatoes.
Where are the peppers you may be wondering? We are wondering the same. Other farms
are having the same struggle- few fruits, few flowers. Peppers are especially sensitive to
cold so the long cool spring may have had an effect.
***Canteloupe: Please know that not everyone is getting a cantaloupe this week, but we
are tracking to know who is so we can be sure everyone gets a cantaloupe or melon in
the next several weeks.




From Your Farmers:




Upcoming Events:
Our second CSA dinner and cooking class is
Wednesday, June 25 at 6 PM. This dinner will
be held at Unity Evangelical Lutheran
Church, 8454 Glen Echo Dr in Bel-Nor, 63121
at 6 PM. Everyone is invited, but please RSVP
so we know how many to count on. RSVP or
sign up when picking up your share, or calling
Gabriel at 566.8643. Bring the family!




Collard
Cherry Tomatoes

Tomatoes

Cantaloupe

Cucumbers


Onions

Kale

Upcoming Events:
Saturday, August 2
nd
: Time to Plant a Fall Veggie Garden Fall is a great (Id say
best) time of year to enjoy the garden. Join us from 9-11 at Seeds of Hope Farm in
Spanish Lake as we share what to consider, crops to grow and how to go about it.
Zucchini

Potatoes




































In your share
This week you are receiving our freshly picked onions. These are not yet fully cured, so you may
want to keep them in the refrigerator until use.
Some of the onions seem to have cured, others havent yet, so better to stay on the safe side as
theyve been trimmed.


Kale Caesar Salad with Garlic Dressing

This tasty salad was served at our last CSA dinner at First Church of God in Spanish Lake. Leslie
of Operation Food Search led us through this tasty dish.

Makes 4 side servings

1 bunch Kale
1 Tablespoon olive oil
cup plain breadcrumbs
cup grated parmesan, plus extra for sprinkling over salad
cup Caesar dressing (a recipe follows)


1. Remove the thick stalks from the center of the kale. Pile the leaves on top of one another
and roll together into a cigar. Cut the kale into thin ribbons.
2. Heat a small skillet of medium to medium-low heat. Add olive oil and breadcrumbs. Stirring
occasionally; toast in the skillet until golden brown and crisp, about 5-7 minutes.
3. In a large mixing bowl, toss the kale together with the dressing. Add the Parmesan cheese
and toss again. Divide among four plates, and top with the breadcrumbs, plus a bit more
cheese, if you'd like.

For the Roasted Garlic Caesar Dressing (makes about 3/4 cup):
1 head garlic
Olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
teaspoon salt


1. Preheat the oven to 400 degrees F.
2. Remove the outer layers from the head of garlic so the individual cloves are exposed. Chop
off the top inch of the head so you can see the raw cloves within their skins. Place on a
913 sheet of foil, drizzle with olive oil, and wrap u p so the packet is tightly sealed. Roast in
the oven for 45 minutes to 1 hour, until the cloves are soft to the touch. Remove from the foil
packet and allow to cool. When cool enough to touch, squeeze the cloves out of their skins
and add to a food processor.
3. Puree the garlic clove along with the lemon juice, mustard, salt, and 1/4 cup olive oil. Taste and add
more olive oil as necessary to reach the consistency you like. This should be a thick dressing much
like Caesar. -

Source: Feed Me Phoebe- http://feedmephoebe.com/2013/01/meatless-monday-vegetarian-kale-caesar-salad/