The Farm of Minnesota
Community Supported Agriculture
Community Supported Agriculture
Newsletters
THE FARM NEWS
Volume 4; Issue 5R/9E July 30, 2012
THOUGHTS FROM THE FARM
Greetings,
We are so happy to be delivering to you all again! Thank you all for being patient with us. Dan appreciated the opportunity to rest and recover more. No one could have anticipated how he was going to react to the high heat and humidity. We think that the great results we received on his July 20th follow-up procedure really did help. We are so happy that he has healed up so well and the doctors are amazed at his recovery. He is doing so much better than anyone expected! We wanted to thank all of you for your positive comments, thoughts and prayers. They were very appreciated and felt!
As far as the crops go, they are holding their own. Some of the crops are doing well and others seem to be struggling. Much to our amazement, the winter squash field looks incredible. We can’t explain why looks so good so early in the season, but it does. The pickling cucumbers are starting to come in – so if you are interested, please let us know. A half-bushel is $27.50 and a full bushel is $45.00. They will be a mixture between 1½” and 4” in length. As you can see, the summer sweet corn has come in, but the second planting is struggling. This has been such a strange season this year. Crops we thought would do really well aren’t and some that we thought would struggle are doing ok. And there seems to be a big difference between the first and second plantings of most everything. We are working to be sure that we can continue to provide you with the best produce and volume we have available.
Please enjoy the Radish & Summer Squash Salad recipe and let us know what you think. We hope that you all enjoy your boxes this week. Again, thank you all for your support and understanding during this time.
From our home to yours,
Dan & Donna Moe
ITEM OF THE WEEK – RADISHES
Many people may not give much thought to radish nutrition – but they are related to Brussels sprouts, cauliflower and broccoli – they are quite good for you! Their tangy flavor is caused by the mustard oil that cruciferous plants contain. What most people don’t know is that the leaves of the radish plant actually contain more Vitamin C, protein and calcium that the roots.
Radishes are rich in folic acid, Vitamin C and anthocyanins. These nutrients make it a very effective cancer fighting food. Vitamin C is the primary antioxidant agent that fights cancer. One cup of radishes has over 17 mg of Vitamin C and 29 mcg of Folate. But don’t forget the greens – the radish leaves have six times the amount of Vitamin C as the vegetable themselves, along with substantial amounts of iron, thiamine and calcium.
Dieters can also benefit greatly from radishes. They are low in calories, one cup contains 19 calories! Radishes are also low in cholesterol. One cup contains over 8 mg of phytosterols, which helps naturally lower cholesterol. Radishes are also very low in fat. One cup contains 0.1 g of total fat – 0 saturate & monounsaturated fat; and only 0.1 g of polyunsaturated fat. The big surprise – Omegas! One cup of radishes contains 36 mg of Omega-3 fatty acids and over 19 mg of Omega-6 fatty acids.
Radishes contain a lot of roughage and water. Because of its high roughage content, radishes are also very useful in treating both piles and constipation. Radish juice helps to soothe the digestive system. Radishes contain sulphur based chemicals, which regulate the production of flow of bilirubin and bile, enzymes and acids and also helps to remove excess bilirubin from the blood. This makes it an excellent detoxifying agent for the body. It protects and soothes the gallbladder and liver, all the while protecting them from infections. It is also highly effective in treating jaundice, as it is able to halt the destruction of red blood cells and to increase the supply of oxygen to the blood.
Cooking and Storing
To properly store radishes, you should cut the greens off of the top. These greens that house most of the radish nutrition can be braised or sautéed and should be eaten right away. The vegetable itself is fine to store in the fridge in a plastic bag for up to two weeks. Before radishes are cooked, the tips should be cut off and they need to be rinsed in cold water. Due to their appealing bright color, they enhance the presentation of any dish. They can be sliced and served raw in salads or cut in quarters and roasted or sautéed to add color and nutrition to any meal.
RECIPES
Summer Squash & Radish Salad
Ingredients:
4 cups of torn lettuce
2/3 cup thinly sliced zucchini
2/3 cup thinly sliced yellow summer squash
6 radishes, sliced
½ cup reduced-fat Italian salad dressing
Directions: (Serves 4)
In a bowl, toss the lettuce, zucchini, yellow squash and radishes. Serve with dressing. Simple, easy and a wonderful side dish!
Summer Corn
Here is the “best” way to cook your summer corn!
Ingredients:
Corn - husked
Water – lightly salted
Directions:
In a large pot, big enough to hold all your corn under the water, heat your salted water to a boil. Add your corn and cook for 4-1/2 minutes. Remove corn from water and enjoy. This is simple, easy and a wonderful side dish!
ENJOY!
This Week's Items –
Extended:
Cucumbers
Onions
Tomatoes
Zucchini and/or Yellow Summer Squash
Radishes
Corn
Bell Peppers
Potatoes
Large:
Cucumbers
Onions
Tomatoes
Zucchini and/or Yellow Summer Squash
Radishes, without greens
Daikin Radishes, with greens
Corn
Bell Peppers
Potatoes
Small:
Cucumbers
Tomatoes
Zucchini and/or Yellow Summer Squash
Radishes, without greens
Daikin Radishes, with greens
Corn
Bell Peppers
Volume 4; Issue 5R/9E July 30, 2012
THOUGHTS FROM THE FARM
Greetings,
We are so happy to be delivering to you all again! Thank you all for being patient with us. Dan appreciated the opportunity to rest and recover more. No one could have anticipated how he was going to react to the high heat and humidity. We think that the great results we received on his July 20th follow-up procedure really did help. We are so happy that he has healed up so well and the doctors are amazed at his recovery. He is doing so much better than anyone expected! We wanted to thank all of you for your positive comments, thoughts and prayers. They were very appreciated and felt!
As far as the crops go, they are holding their own. Some of the crops are doing well and others seem to be struggling. Much to our amazement, the winter squash field looks incredible. We can’t explain why looks so good so early in the season, but it does. The pickling cucumbers are starting to come in – so if you are interested, please let us know. A half-bushel is $27.50 and a full bushel is $45.00. They will be a mixture between 1½” and 4” in length. As you can see, the summer sweet corn has come in, but the second planting is struggling. This has been such a strange season this year. Crops we thought would do really well aren’t and some that we thought would struggle are doing ok. And there seems to be a big difference between the first and second plantings of most everything. We are working to be sure that we can continue to provide you with the best produce and volume we have available.
Please enjoy the Radish & Summer Squash Salad recipe and let us know what you think. We hope that you all enjoy your boxes this week. Again, thank you all for your support and understanding during this time.
From our home to yours,
Dan & Donna Moe
ITEM OF THE WEEK – RADISHES
Many people may not give much thought to radish nutrition – but they are related to Brussels sprouts, cauliflower and broccoli – they are quite good for you! Their tangy flavor is caused by the mustard oil that cruciferous plants contain. What most people don’t know is that the leaves of the radish plant actually contain more Vitamin C, protein and calcium that the roots.
Radishes are rich in folic acid, Vitamin C and anthocyanins. These nutrients make it a very effective cancer fighting food. Vitamin C is the primary antioxidant agent that fights cancer. One cup of radishes has over 17 mg of Vitamin C and 29 mcg of Folate. But don’t forget the greens – the radish leaves have six times the amount of Vitamin C as the vegetable themselves, along with substantial amounts of iron, thiamine and calcium.
Dieters can also benefit greatly from radishes. They are low in calories, one cup contains 19 calories! Radishes are also low in cholesterol. One cup contains over 8 mg of phytosterols, which helps naturally lower cholesterol. Radishes are also very low in fat. One cup contains 0.1 g of total fat – 0 saturate & monounsaturated fat; and only 0.1 g of polyunsaturated fat. The big surprise – Omegas! One cup of radishes contains 36 mg of Omega-3 fatty acids and over 19 mg of Omega-6 fatty acids.
Radishes contain a lot of roughage and water. Because of its high roughage content, radishes are also very useful in treating both piles and constipation. Radish juice helps to soothe the digestive system. Radishes contain sulphur based chemicals, which regulate the production of flow of bilirubin and bile, enzymes and acids and also helps to remove excess bilirubin from the blood. This makes it an excellent detoxifying agent for the body. It protects and soothes the gallbladder and liver, all the while protecting them from infections. It is also highly effective in treating jaundice, as it is able to halt the destruction of red blood cells and to increase the supply of oxygen to the blood.
Cooking and Storing
To properly store radishes, you should cut the greens off of the top. These greens that house most of the radish nutrition can be braised or sautéed and should be eaten right away. The vegetable itself is fine to store in the fridge in a plastic bag for up to two weeks. Before radishes are cooked, the tips should be cut off and they need to be rinsed in cold water. Due to their appealing bright color, they enhance the presentation of any dish. They can be sliced and served raw in salads or cut in quarters and roasted or sautéed to add color and nutrition to any meal.
RECIPES
Summer Squash & Radish Salad
Ingredients:
4 cups of torn lettuce
2/3 cup thinly sliced zucchini
2/3 cup thinly sliced yellow summer squash
6 radishes, sliced
½ cup reduced-fat Italian salad dressing
Directions: (Serves 4)
In a bowl, toss the lettuce, zucchini, yellow squash and radishes. Serve with dressing. Simple, easy and a wonderful side dish!
Summer Corn
Here is the “best” way to cook your summer corn!
Ingredients:
Corn - husked
Water – lightly salted
Directions:
In a large pot, big enough to hold all your corn under the water, heat your salted water to a boil. Add your corn and cook for 4-1/2 minutes. Remove corn from water and enjoy. This is simple, easy and a wonderful side dish!
ENJOY!
This Week's Items –
Extended:
Cucumbers
Onions
Tomatoes
Zucchini and/or Yellow Summer Squash
Radishes
Corn
Bell Peppers
Potatoes
Large:
Cucumbers
Onions
Tomatoes
Zucchini and/or Yellow Summer Squash
Radishes, without greens
Daikin Radishes, with greens
Corn
Bell Peppers
Potatoes
Small:
Cucumbers
Tomatoes
Zucchini and/or Yellow Summer Squash
Radishes, without greens
Daikin Radishes, with greens
Corn
Bell Peppers
