Our summer interns are leaving, and we sure are sad. Saul students Vicki and Yona worked with us through a six-week program with the Philadelphia Youth Network, which funds high school students to take internships and gain job experience. These past six weeks have passed so quickly! I wish we could hire the two of them on full-time, but, alas, they have to return to high school after a couple of weeks to relax. We had a really great time getting to know the two of them and experiencing their amazing energy and work ethics. The first day of their internship was 103 degrees; the two of them came to work on time and stuck it out through an eight hour day. We were all so impressed. If you see either of them in the field, congratulate them on a summer very well spent. Luckily, since the two of them attend Saul, we hope they’ll be back in the fields to visit!
Zemora has been working with us since June, and she leaves this Friday to head back to Massachussetts, where she will attend the Northeastern Organic Farmers Association summer conference before returning to college. Zemora has been an amazing addition to our team this summer, asking lots of questions and offering lots of positive energy and input into everything that we all have been doing. Zemora is lucky enough to attend a school with its own fourteen acre farm—so at least she will not be far from organic vegetable production! It’s been such a great summer, and we wish the three of them the very best of luck in their vegetable-producing futures.
Showing posts with label newsletter 12 season 2. Show all posts
Showing posts with label newsletter 12 season 2. Show all posts
Saturday, August 21, 2010
A Field Update
First and second fall plantings of broccoli are in, as well as fall kale, collard greens, cauliflower, and broccoli. We’ve seeded our rutabagas, first hakurei turnips, first radishes, and daikon radish. The last plantings of beets and carrots are going in this week, as are the third planting of broccoli and the first fall kohlrabi.
The weather has been very, very dry, which is a little stressful. The irrigation and sprinklers are on non-stop to try to keep our plants healthy and our seeds from drying out before they germinate. We are praying for rain- I wish the dust would settle in the fields!
The winter squash are looking really healthy, and we have pulled most of the onions out of the field, hanging them in our storage shed so they can cure. Hon Tsai Tai is new in the share this week- it’s a new green that we are trying, and so far, we really like the look and the taste of it. Let us know if you enjoy it if you get it in your share this week.
The weather has been very, very dry, which is a little stressful. The irrigation and sprinklers are on non-stop to try to keep our plants healthy and our seeds from drying out before they germinate. We are praying for rain- I wish the dust would settle in the fields!
The winter squash are looking really healthy, and we have pulled most of the onions out of the field, hanging them in our storage shed so they can cure. Hon Tsai Tai is new in the share this week- it’s a new green that we are trying, and so far, we really like the look and the taste of it. Let us know if you enjoy it if you get it in your share this week.
Medicinal and Magical Uses of Some Vegetables
Cucumber
Folk names: Cowcucumber, Agurk, Haswey, Kheyar, Lekiti, Gurka
Powers: Chastity, Healing, Fertility.
Magical Uses: The fruit of the cucumber, when eaten, hinders lust.
The peel bound onto the forehead relieves headache pain, while the seeds are eaten to promote fertility.
Lettuce
Magical uses: Rub lettuce juice onto your forehead or eat the leaves to sleep easily.
String Beans:
Historical Medicinal Uses: Used to be used for the treatment of diabetes.
Current Medicinal Uses: String beans are a medium-strength diuretic, stimulating urine flow and flushing toxins from the body. Powdered or infused, beans are also hypoglycemic, reducing blood glucose levels in the treatment of diabetes. Powdered beans can be dusted on areas of weeping eczema to soothe itching and dry out the skin.
Eggplant
Current Medicinal Uses: Eggplant lowers blood cholesterol levels. Fruit can be applied fresh as a poultice for hemorrhoids, but is used more commonly in the form of an oil or ointment. The fruit and its juices are effective diuretics. A soothing, emollient poultice for burns, abscesses, cold sores, and similar conditions can be made from eggplant leaves [note: eggplant leaves can be toxic if taken internally.] The mashed fruit can soothe sunburn.
Basil
Folk names: Albahaca, American Dittany, “Our herb”, St. Joseph’s Wort, Sweet Basil, Njilika, Balanoi, Feslien
Powers: Love, Exorcism, Wealth, Protection
Magical Uses: The scent of fresh basil causes sympathy between two people, and this is why it is used to sooth tempers between lovers. It is added to love incenses and satchets.
Carry basil in your pocket to attract wealth.
Historic Medicinal Uses:
In parts of Africa, basil used to be used to relieve the pain of a scorpion’s sting. Ancient Romans used basil to relieve gas, to counteract poisoning, as a diuretic, and to stimulate breast-milk production.
Current Medicinal Uses:
Basil is good for the digestive and nervous systems, easing flatulence, stomach cramps, colic, and indigestion. It can be used to prevent or relieve nausea and vomiting. Basil is a mild sedative, useful in treating nervous irritability, fatigue, depression, anxiety, and insomnia. Applied externally, basil can as an insect repellant, and the juice can relieve insect bite stinging or itching.
Sources:
Encyclopedia of Herbal Medicine by Andrew Chevallier
Encyclopedia of Magical Plants by Scott Cunningham
Folk names: Cowcucumber, Agurk, Haswey, Kheyar, Lekiti, Gurka
Powers: Chastity, Healing, Fertility.
Magical Uses: The fruit of the cucumber, when eaten, hinders lust.
The peel bound onto the forehead relieves headache pain, while the seeds are eaten to promote fertility.
Lettuce
Magical uses: Rub lettuce juice onto your forehead or eat the leaves to sleep easily.
String Beans:
Historical Medicinal Uses: Used to be used for the treatment of diabetes.
Current Medicinal Uses: String beans are a medium-strength diuretic, stimulating urine flow and flushing toxins from the body. Powdered or infused, beans are also hypoglycemic, reducing blood glucose levels in the treatment of diabetes. Powdered beans can be dusted on areas of weeping eczema to soothe itching and dry out the skin.
Eggplant
Current Medicinal Uses: Eggplant lowers blood cholesterol levels. Fruit can be applied fresh as a poultice for hemorrhoids, but is used more commonly in the form of an oil or ointment. The fruit and its juices are effective diuretics. A soothing, emollient poultice for burns, abscesses, cold sores, and similar conditions can be made from eggplant leaves [note: eggplant leaves can be toxic if taken internally.] The mashed fruit can soothe sunburn.
Basil
Folk names: Albahaca, American Dittany, “Our herb”, St. Joseph’s Wort, Sweet Basil, Njilika, Balanoi, Feslien
Powers: Love, Exorcism, Wealth, Protection
Magical Uses: The scent of fresh basil causes sympathy between two people, and this is why it is used to sooth tempers between lovers. It is added to love incenses and satchets.
Carry basil in your pocket to attract wealth.
Historic Medicinal Uses:
In parts of Africa, basil used to be used to relieve the pain of a scorpion’s sting. Ancient Romans used basil to relieve gas, to counteract poisoning, as a diuretic, and to stimulate breast-milk production.
Current Medicinal Uses:
Basil is good for the digestive and nervous systems, easing flatulence, stomach cramps, colic, and indigestion. It can be used to prevent or relieve nausea and vomiting. Basil is a mild sedative, useful in treating nervous irritability, fatigue, depression, anxiety, and insomnia. Applied externally, basil can as an insect repellant, and the juice can relieve insect bite stinging or itching.
Sources:
Encyclopedia of Herbal Medicine by Andrew Chevallier
Encyclopedia of Magical Plants by Scott Cunningham
Creamy Zucchini-Cumin Dip
4 small or 2 medium zucchini, coarsely grated
2 teaspoons salt
1 cup sour cream
2 tablespoons finely chopped onion
1 tablespoon freshly squeezed lime juice
1 teaspoon cumin seeds or ½ teaspoon ground cumin
Freshly ground black pepper
Paprika
-Place the zucchini in a medium bowl; add the salt and mix well. Transfer to a colander and set in the sink to drain for at least 15 minutes, up to 30 minutes.
-Meanwhile, put the sour cream, onion, lime juice, and cumin in a large serving bowl; stir until well combined. Season with pepper and paprika to taste.
-Squeeze as much moisture as you can from the zucchini with your hands; add the zucchini to the sour cream mixture. Stir until thoroughly combined.
-Cover and refrigerate for 2 hours. Serve cold or at toom temperature.
From: Farmer John’s Cookbook
2 teaspoons salt
1 cup sour cream
2 tablespoons finely chopped onion
1 tablespoon freshly squeezed lime juice
1 teaspoon cumin seeds or ½ teaspoon ground cumin
Freshly ground black pepper
Paprika
-Place the zucchini in a medium bowl; add the salt and mix well. Transfer to a colander and set in the sink to drain for at least 15 minutes, up to 30 minutes.
-Meanwhile, put the sour cream, onion, lime juice, and cumin in a large serving bowl; stir until well combined. Season with pepper and paprika to taste.
-Squeeze as much moisture as you can from the zucchini with your hands; add the zucchini to the sour cream mixture. Stir until thoroughly combined.
-Cover and refrigerate for 2 hours. Serve cold or at toom temperature.
From: Farmer John’s Cookbook
Broiled Eggplant with Crunchy Parmesan Crust
Oil for greasing the baking sheet
Mayonnaise
Eggplant, cut into ¼ inch slices
Freshly grated parmesan cheese (about ½ cup)
-Preheat the broiler. Lightly oil a baking sheet
-Spread mayonnaise sparingly on both sides of each eggplant, then dip the slices in the grated parmesan cheese, thoroughly coating both sides.
-Arrange the slices in a single layer on the oiled baking sheet and place under the broiler until golden brown, about 3 minutes. Flip the slices and broil until golden brown and crunchy on top and the eggplant is soft, about 3 minutes more.
From: Farmer John's Cookbook
Mayonnaise
Eggplant, cut into ¼ inch slices
Freshly grated parmesan cheese (about ½ cup)
-Preheat the broiler. Lightly oil a baking sheet
-Spread mayonnaise sparingly on both sides of each eggplant, then dip the slices in the grated parmesan cheese, thoroughly coating both sides.
-Arrange the slices in a single layer on the oiled baking sheet and place under the broiler until golden brown, about 3 minutes. Flip the slices and broil until golden brown and crunchy on top and the eggplant is soft, about 3 minutes more.
From: Farmer John's Cookbook
Hon Tsai Tai with soy sauce and oyster sauce
1 bunch hon tsai tai
1 tablespoon water
1 tablespoon oil
1/4 teaspoon salt
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/2 tablespoon unsalted butter
Cut hon tsai tai crosswise into half-inch segments. In a skillet, heat oil over moderately high heat and stir-fry the hon tsai tai with salt for two minutes.
In a bowl stir together water and soy and oyster sauces. Add soy mixture and butter and stir-fry until crisp-tender, one to two more minutes.
source: http://www.tucsoncsa.org/2008/12/hon-tsai-tai-with-soy-sauce-oyster-sauce/
1 tablespoon water
1 tablespoon oil
1/4 teaspoon salt
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/2 tablespoon unsalted butter
Cut hon tsai tai crosswise into half-inch segments. In a skillet, heat oil over moderately high heat and stir-fry the hon tsai tai with salt for two minutes.
In a bowl stir together water and soy and oyster sauces. Add soy mixture and butter and stir-fry until crisp-tender, one to two more minutes.
source: http://www.tucsoncsa.org/2008/12/hon-tsai-tai-with-soy-sauce-oyster-sauce/
Sauteed Hon Tsai Tai
-adapted from a Harmony Valley Farm CSA recipe
2 tsp olive or vegetable oil
2-3 tsp toasted sesame oil
1 clove garlic
1 bunch Hon Tsai Tai sliced thin
1 Tbsp fresh ginger, minced
Salt and ground pepper to taste
Heat oil in a medium sauté pan over moderate heat. Saute garlic and ginger about 1 minute.
Add Hon Tsai Tai and season with salt and pepper. Stir greens to wilt them down. Cover and let steam for 2-3 minutes, adding 1 tablespoon of water if there is not enough moisture from the greens.
Drizzle with toasted sesame oil and serve.
source:http://www.redlandorganics.com/newsletter/20071215.pdf
2 tsp olive or vegetable oil
2-3 tsp toasted sesame oil
1 clove garlic
1 bunch Hon Tsai Tai sliced thin
1 Tbsp fresh ginger, minced
Salt and ground pepper to taste
Heat oil in a medium sauté pan over moderate heat. Saute garlic and ginger about 1 minute.
Add Hon Tsai Tai and season with salt and pepper. Stir greens to wilt them down. Cover and let steam for 2-3 minutes, adding 1 tablespoon of water if there is not enough moisture from the greens.
Drizzle with toasted sesame oil and serve.
source:http://www.redlandorganics.com/newsletter/20071215.pdf
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