Wednesday, June 10, 2009

First Deliveries


Last week we made our first CSA deliveries. We decided to use wine boxes, because we are in Oregon Wine Country, and they are just about the right size. Included in the box is a list of the produce, and often a recipe.

This week, here is what is in our box:

Rounded Rectangle: Jeff’s Oatmeal Bread Ingredients: • 3 T. Yeast • 2/3 cup shortening • 1 cup warm water • 1 T salt (4 tsp if you use unsalted butter) • 3 cups boiling water • 1 cup quick-cooking rolled oats • 1/2 cup honey • 1/2 cup molasses • 11-12 cups flour 1. Proof yeast in 1 cup warm water. Combine boiling water, rolled oats, honey, molasses, and shortening and salt. Allow to cool until lukewarm. 2. Stir in 4 cups of flour and beat well. Add yeast, and mix thoroughly, stir in enough flour to make a soft dough. Turn out on flour surface and knead 10 minutes, or until smooth and elastic, or beat in KitchenAid for 2 minutes. 3. Place in a greased bowl, turning once to grease top. Cover and let rise until double in bulk 1 1/2 hours-2 hours. Punch down; divide dough into quarters, cover and let rest 10 minutes. 4. Grease four 9 x 5" bread pans and coat inside with rolled oats. Shape dough into loaves and place in pans. Cover and let rise until double about 45 minutes. 5. Bake at 425 degrees for 15 minutes; reduce heat to 325 degrees for 30 minutes more. *Dough should form a ball that comes away from the sides of the bowl. Using enough flour makes sure that the loaf does not “fall” after it cools. Tom Thumb Lettuce
This unusual miniature butterhead lettuce produces heads about the size of a baseball, ideal for individual salads. Dark green somewhat fleshy outer leaves wrap around a creamy yellow mild-flavored interior.

New Red Fire Lettuce
A feast for the eyes as well as the palate. The most ruby red loose-leaf variety in our Territorial Seeds company trials. New Red Fire produces an impressive loose leaf head, excellent for the specialty market or gourmet restaurant gardener.

Zlata Radish
This flaxen, soft-skinned beauty comes to us from Poland. Zlata is a silky yellow, medium-sized, round to plum shaped radish with a crisp, bright white interior. Its crunchy texture and excellent, mildly spicy flavor will add zing to any relish tray or salad.

Yaya Carrots
A very sweet, crisp Nantes carrot that raises the bar on flavor and quality. Yaya's 6 inch, bright orange, cylindrical roots hold very well in the ground making it an excellent choice for a fall crop. Add the extra sweetness that comes along with cool weather and you have one delectable carrot. Strong tops make Yaya a great variety for bunching.

Rhubarb

We don’t know what kind it is, as Thelma McKibben had it on the farm. We know it is hardy though, as it has survived being moved three times. Bestma’s Rhubarb Crunch recipe included.

Walla Walla Onions

Just a few early ones.

Salad Greens

A combination of Beet Greens, Swiss Chard. Add to your salad to give it an added zip, or add to a stir-fry.

Oregon Giant Peas
This snow pea has unusually large, broad pods growing to 5 inches long. They are thick, very sweet, and tender, and remain so longer than others. The plant is 30-36 inches tall, similar to that of Oregon Sugar Pod II. Developed by Dr. Jim Baggett at Oregon State University.

A loaf of Jeff's Oatmeal Bread





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