Pickup Week #2
Tuesday, June 15th
3pm-6pm
232 S. Birdsey
If there is inclement weather, come to our front porch to pick up your food If the weather is nice, we will be on the right side of the house, sitting in the shade. Please bring your own produce bags to help reduce waste.
This week’s share contains:
chive
lettuce: red & green
mint
oregano
rhubarb
spinach
Kale
edible violets
A Blessing of the Land
Olivet United Church of Christ is holding an informal blessing of the land, its produce, the gardeners and all those who will be recipients of the food grown. This event will occur at the Community Garden on June 16th at 6:30 p.m., rain or shine. Everyone is invited to attend this short service.
Compost Share
You reduce the amount you put into the landfill, and at the same time help us build healthy soil. You fill up an ice cream bucket/coffee can, etc. with food scraps, then bring your full bucket of compostables at the pick-up site when you pick up your share and we'll have an empty bucket waiting for you. This is good for you and your food, and good for the environment.
If you know of others who may want to participate, please pass on this message.
Acceptable:
• All fruit and vegetable peelings and pits
• Non greasy food scraps or leftovers
• Rice, pasta, bread, cereal etc.
• Coffee grounds with filter, tea bags
• Hair and nails (animal or human)
• Egg and nut shells
• Cut or dried flowers, wreaths
• Houseplants and potting soil
•Dryer lint
•Vacuum cleaner bag contents
Not acceptable:
• Meat, chicken and fish
• Greasy food scraps
• Fat and oil
• Dairy items: cheese, butter
• Dog or cat feces, Kitty Litter
• Coal or charcoal
• Coconuts
• Diseased and/or insect-infested houseplants and soil
What’s Happening in the Gardens
The gardens have been getting enough rain and they are growing profusely, as are the weeds. Weeds are taking up a good portion of our time right now. But since the food seems content, we will not complain.
The blue potatoes that were planted are sending up blue leaves and are very striking. The popcorn is growing tall, and the Swiss Chard variety Bright Lights is lovely.
We’ve been having a problem with the flea beetle, which eats holes in the leaves of plants. In last week’s share, the radishes had some damage to the leaves courtesy of the flea beetle. Fortunately, that is the extent of the harm done. Unfortunately, they love a variety of plants and are hard to control. We’ll be trying several different methods to see what works best. As the plants mature, the flea beetles will be less of a problem.
We welcome you to stop out for a tour. The kids are working hard, and all of us are feeling a little proud of our little farm. We’d love to show it to you.
We hope you enjoy this week’s share, and as always, we would love to know how things are going.
Greek-Style Grill Sauce
For lamb, chicken, fish, or vegetables
¼ cup extra-virgin olive oil
2-3 tbs chopped fresh oregano
2 tsp minced garlic
Juice of one lemon
½ tsp ground black pepper
Combine all ingredients. Use this sauce to drizzle over grilled shoulder-cut lamb chops, chicken breasts, fish steaks, or “grillable” vegetables like eggplant or zucchini (cut into planks). Apply the sauce right after the food comes off the grill. Serve immediately. Inspired by a recipe from How to Cook Meat by Chris Schlesinger and John Willoughby. Makes enough for four servings.
Herbed Greek Salad
½ cup crumbled feta cheese
½ cup sliced black Greek olives
1 cup sliced radishes
¼ cup chopped green onions
2 small cucumbers, thinly sliced
½ cup extra virgin olive oil
2 tbs lemon juice
2 tbs chopped fresh parsley
2 tbs chopped fresh oregano
1 tsp chopped fresh basil
½ tsp chopped fresh thyme
1-2 tsp minced garlic
Salt and pepper to taste
Combine cheese, olives, radishes, green onions, and cucumbers in a large bowl. Combine remaining ingredients in a small bowl. Toss dressing with vegetable mixture. Chill 1-2 hours. Makes 6-8 servings.
Have a fantastic week!
