This week’s share:


Chioggia beets
carrots
cauliflower
chard
cucumber
green beans
kale
kohlrabi
lettuce
rutabaga

This is IMPORTANT:


Pickup the first week of August will be on Sunday, August 1 from noon until ? because we will be going on vacation that week. If this will not work out for you, please let me know and we will work something out. Thank you for your understanding.

This Past Week…


So many things are starting to show up in the garden. The eggplant is getting larger, the pepper plants are blossoming (so slowly!) and there have been two ripe tomatoes.

There have been a few squash, a few purple beans, some melons & pumpkins forming, and a sunflower opened up.

I’m having problems with the broccoli. Two weeks ago I had four heads that were the size of a baseball. This week there were just a handful of sideshoots. I’m not sure what’s happening, but keep your fingers crossed for some broccoli quick!

There is purple cauliflower in your share this week. However, I was short one, so if you didn’t get any cauliflower this week, please let me know. There are a few more coming along and I’ll make sure to get you one.

If you would like to view previous newsletters, I post them on the blog at:


columbusurbanfarm.blogspot.com

A Tip from one of our members:


“we haven't been wasting any of the veggies. Whatever doesn't get eaten or gets wilty we put into a gallon ziploc baggie in the freezer. When I have a ham bone or rotisserie chicken bones I add it to the ziploc and use the contents to make a wicked broth for soup.” I love this idea!


Swap Box
Starting next week, I will have a separate cooler labeled SWAP BOX. If there is something in your bag you don’t like, you can swap it with something someone else has placed in the box.

Recipe Section


Sauteed Chard with Parmesan from Allrecipes.com

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1 tablespoon minced garlic

• 1/2 small red onion, diced

• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

• 1/2 cup dry white wine

• 1 tablespoon fresh lemon juice, or to taste

• 2 tablespoons freshly grated Parmesan cheese

• salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed. Nutritional Information



Spice Asian Green Beans
From the Willly Street Co-op Reader, July 2010

1 lb of green beans

1 tsp toasted sesame oil

1 tsp peanut oil

1 tsp fresh ginger, peeled & minced

1/16 tsp red pepper flakes

½ tbs soy sauce

2 tbs water

1 tsp sesame seeds, toasted

Cut off the ends of the green beans, unless they are very fresh and thin. Lightly steam the beans while frying the garlic and ginger in the oils over low heat. You want the garlic to turn a golden color and become very aromatic – at this point you can add the red pepper flakes, green beans, soy sauce and the water. Cover and cook everything together over high heat for a few minutes until the water evaporates and the beans look shiny from the oil. Shake the pan and stir occasionally while cooking. Garnish with sesame seeds and enjoy! Yields 4 cups.

Enjoy your week! ~ Kathy