CSA Newsletter Week 18A

FIELD NOTES

Hey there folks, So we’ve made it to the last week. The fields are looking pretty tired at this point and I think so are most of us. As we see more triple digit days we’re already getting our first fall crops in the ground. I’m actually in the process of planting tomatoes in our new hoop house as I write this. We’ve also got more melons, peppers, and eggplants in the ground as of last week.

Thank you so much again for sticking with us through a real tough growing season. It’s your support that kept us going through the rains and now the sweltering heat. This week you’ll see the tail end of our summer crops. By Friday I’ll have picked every last fruit or vegetable from the fields.

I hope you enjoy your last week of fresh produce for the summer and please stick with is in the fall. Hopefully the weather will be on our side and we can have a lot more to show for it.

Jason

CSA INGREDIENT RECIPE SHARE

We are winding down our summer season at Green Gate Farms, so you are probably recognizing some of the same usual suspects in your CSA shares:  potatoes, green onions, okra, shallots, and peppers… just to name a few. Here we have this week’s newest recipes to help you mix it up a little!

CALL FOR BOOKKEEPING INTERN

Green Gate Farms is seeking an office intern with bookkeeping, and Quickbooks experience. In exchange for 4 hours a week of your skill and time we will provide $25 worth of vegetables, plus other benefits. Contact admin@greengatefarms.org or call 512-484-2746 for more information.

THE FALL CSA BEGINS SEPTEMBER 21ST

RESERVE YOUR FALL YUMMIES, JOIN THE FALL CSA TODAY At just $25 a week, and 14 pick-up spots (and more forming) all over town, our CSA is affordable and convenient.

Contact: members@greengatefarms.net

LAST WEEK: GREEN GATE FARM STAND

ON SALE THIS WEEK!

  • Okra
  • Potatoes ( Purple Viking, Yukon, Red
  • Cucumbers (Suyo Long. Market, Pickling)
  • Shallots
  • Squash
  • Plus more…You’ll find all of the veggies from our CSA share plus more, including eggs, meat, and honey.
SNAP/WIC Farmers’ Market Nutrition Program — thank you for organizing this Sustainable Food Center — accepted as are all other forms of payment.

GREEN GATE FARM STAND

8310 Canoga Ave, near E. MLK and Decker Lane
Tuesdays, 3 – 6pm, Fridays/Saturdays, 10 – 2pm
Call 512-484-2746 to place advance orders

Donation Request:

Do you have extra freezer space at your home, or homestead? Green Gate Farms is in need of your help, as we will be receiving an influx of CSA meat, and though it will soon be going to a new home, we don’t have the storage space at the moment to accommodate it all. Please consider making a donation of space today.

Contact Green Gate Farms at 512-484-2746.

FLOWER CSA SHARES STILL BLOOMIN’

Learn more about your flower share from this week’s Flower Share Blog!

MEAT SPECIAL: WHOLE & HALF GUINEA HOG

The meat from our rare-breed Guinea Hogs has an unmatched flavor and is perfect for grilling. Lucky for you, we have a few whole meat shares available from smaller animals (about 60 pounds). Here’s more info….

LOOKING FOR A HEALTHIER FAT? TRY LARD
Our Guinea Hogs produce the most amazing lard. Our freezers are full so we can offer this healthy alternative — less saturated fat than butter — for just $2/LB. To learn more: Click Here.

 

FUN STUFF AROUND AUSTIN

JULY —

  • Farmshare Austin’s Second Annual Farm Raiser, Friday, July 31 Farmshare Austin will host its second annual Farm Raiser featuring square dancing, live music, BBQ from Tony Grasso, plus more. More information

AUGUST —

  • in.gredients 3rd Anniversary Party, Saturday, August 1, 6-9pm! Find out more information here!
  • Austin Pet Expo at Palmer Event Center, Saturday, August 1, 10-6pm. Find out more information about this free event here!
  • Several upcoming GREEN BY DESIGN workshops, for how to design your “green” home, by AUSTIN GREEN ENERGY BUILDING throughout the month of August. For more information about registration and sessions, click here!

UPCOMING —

CSA Newsletter Week 11B

NOTES FROM THE FARM

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Howdy folks, It’s getting hot outside!

This will probably be the last week of root crops (carrots) unless the last of our beets at the Urban Farm make it through the 90 degree weather.

Summer shares will contain a lot of the similar suspects – peppers, tomatoes, potatoes, okra, cucumbers, squash and melons in varying amounts. We’re hoping for a good crop of long beans towards the end of the season, too!

I thoroughly hope you’ve enjoyed your veggies the first half of the season. We made it through the heavy rains, and now we just have to get adapted to the hot and humid Texas summer.

Thanks for your ongoing support of local, organic agriculture.

Blessings,

Katie

 

VEGETABLE CSA WEEK 11B

[1 Tomatoes] [2 Potatoes] [3 Cucumber] [4 Hungarian Hot Wax Pepper] [5 Green Coriander] [ 6 Shallots] [7 Carrots] [8 Green Beans] [9 Okra]

[1 Tomatoes] [2 Potatoes] [3 Cucumber] [4 Hungarian Hot Wax Pepper] [5 Green Coriander] [ 6 Shallots] [7 Carrots] [8 Green Beans] [9 Okra]

THE SPRING/SUMMER CSA IS HALF WAY OVER, JOIN THE FALL CSA TODAY

At just $25 a week, and 14 pick-up spots all over Austin, our CSA is affordable and convenient.

Contact members@greengatefarms.net
for more info.

RECIPE SHARE WITH FARMER JASON

jason_fullsize_webGRILLED OKRA

Okra season is beginning, as is BBQ season, so why not combine the two and BBQ your okra. The above recipe comes from Bobby Flay, but our Farmer Jason has his own recipe for Grilled Okra that’s delicious and simple:

-Pour a little olive oil on okra (to preference).

-Combine in a bowl, equal parts brown sugar and chili powder, toss okra with mixture in bowl.

-Sprinkle salt, coriander (from your share), turmeric, and cumin to taste onto okra.

-Skewer okra, and grill until okra are a little charred on both sides.

Hungary for more recipes? Check out these staff favorites:

Haricort Verts (featuring Green Beans, and tomatoes)

Crispy Coriander Potatoes (featuring coriander, and potatoes)

Cucumber Tomato Feta Salad (featuring tomato and cucumbers)

For additional recipes check out our Pinterest board.

CSA Newsletter Week 8A

NOTES FROM THE FIELD
KatieWashingCarrots

Farmer Katie washes off some very muddy carrots.

Well it’s true folks. It can rain for weeks at a time in Texas. As farmers we tend to talk about the weather a lot. But I think this rain has got everyone talking.

As the rain continues, our priorities have had to shift a little. We’re now racing to get all of the potatoes and onions out of the field as fast as possible, so expect to see them in your shares for the next couple of weeks. And, what we’ve gotten out of the fields so far is look beautiful.

So, while the river keeps rising, we’ll continue to stay out in the rain to deliver some delicious veggies to you. This week you’ve got some more romaine lettuce, mizuna, green beans, onions, potatoes, kale, carrots and beets to look forward to.

Thanks again for supporting our farm and stay dry ( at least drier than we are).

 

Jason

 


CSA FARM SHARE WEEK 8A

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This week’s farm share is a delicious summer mix of beets, kale, romaine, potatoes, mizuna, onion, carrots, and green beans. Click here for a full vegetable guide.

For information about what is in the flower share 051615-flowers-1this week, visit our flower blog.

 

 

 

 

 

 

 

 

 

 

REMINDER: Meat CSA pick up for the month of May is next week! Stay tuned for more information about what will be in your share.


 

LOVE VEGGIES?

Our Farm Stand is open Tuesdays, 3 – 6pm, and Friday/Saturday, 10 – 2pm. You’ll find all of the veggies from our CSA share plus more: eggs, meat, and honey. SNAP/WIC Farmers’ Market Nutrition Program (thank you for organizing this Sustainable Food Center!) accepted as are all other forms of payment! See you at the Big Red Barn.


RECIPE SHARE with CHRISTINA, MARKETING MANAGER

Christina2
Until I began working with Green Gate Farms as a Workshare, and now as Marketing Manager, I had never had fennel, it’s not a flavor I grew up with. Now that fennel is in season I am looking for recipes that use fennel in easy wayS. This recipe for Roasted Carrots and Fennel Soup, from the Natural Epicurean, is just such a recipe! It’s also macrobiotic, for an added bonus.

Roasted Carrots and Fennel Soup

Ingredients
1 pound organic carrots
1 large organic fennel bulb
3 tablespoons organic extra virgin olive oil, divided
1 cup diced organic yellow onion
4-6 cups light vegetable stock (no-tomato)
sea salt, to taste
1 tablespoon chopped fennel fronds, for garnish

Instructions
1. Preheat oven to 400 degrees F. 2. Slice carrots into ½-inch diagonals. Wash fennel and trim off stems and fronds, reserving a few fronds for garnishing. Slice fennel bulb into quarters. Slice remaining and add to carrots in baking dish. Roast for 30 min or until vegetables are tender and are beginning to brown slightly. 3. Saute onion in large soup pot over medium heat until the onion is soft and translucent. Add roasted carrots and fennel to soup pot and saute a minute more. Add 4 cups vegetable stock, or enough stock to just cover the vegetables. Simmer until flavors blend, about 10 minutes. 4. Blend the soup in the pot with an immersion blender until smooth. Add more stock as needed to achieve the consistency you like. Season with sea salt and simmer gently for 10 minutes more. Serve warm or chilled in individual bowls with a few fennel fronds for garnish.

Check our Pinterest board for more delicious food recipes.

Join Christina at a book signing of The CSA Cookbook, on Saturday, May 23, 1-3 p.m., with author Linda Ly.BookTalk

The CSA Cookbook will help you cook your way through a CSA box (or farmers’ market or backyard bounty) with 105 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds.

Ly will be available to chat with guests and sign books, and refreshments will be served. This event is free and open to the public. Hope to see you there!

Pre-order your book! Call 512.276.2605 or email books@metieraustin.com.


WEEKLONG FARM CAMP 2015

WEEKLONG FARM CAMP

Children ages 5-15 get to spend a full week on the farm during five weeks in June and July! Campers experience all aspects of a diversified farm, from growing organic vegetables to caring for livestock.

Each day is full of exploration, games, arts, guest speakers, and fun! Check out our camp dates and click here to register today!

Read more on Farm Camp News


WORKSHOPS AT GREENGATE FARMS

RABBIT RAISING & HARVESTING

When: Saturday, May 30, 2015
Class Time: 9:00am-12:00pm
Where: Green Gate Farms, 8310 Canoga Ave, Austin, TX
Cost: $75 if you use one of our rabbits, $50 if you bring your own
(*Email us for a coupon code if you plan to bring your own rabbit.)

Register Here

Students can expect to leave with the knowledge to set-up and run their own backyard rabbitry. Topics to include: breeds, selection of breeding stock, breeding, breeding schedules, feed, forage, cages, tractors, metrics, health issues, dispatching, processing and secondary uses of by products.

Instructor: Fidel Camarena has over four years experience in all aspects of running a rabbitry dedicated to producing meat rabbits. Out of a desire to provide his family with a better alternative to what big agriculture offers, he added a small rabbitry to his gardening efforts. Healthy, nutrient dense food for his family, not harming the environment, building the soil and sharing his knowledge are what guides Fidel in how he raises his livestock and grow his crops.


 

FUN STUFF AROUND AUSTIN

MAY —

JUNE —

MEMBER NEWS

  • CSA member Sara Weber is launching a private counseling practice and welcomes conversations about sliding scale with farmers who need support. Sara is also starting to take orders for her new baking company, Saras Sweets Austin. 

https://www.facebook.com/SarasSweetsATX
http://discoverycounselingaustin.com/

Camp Flowers

Week15B-001

This week’s Flower Share is bright and happy from the rain this week. Perky zinnias, marigolds, pyrethrum, Mexican hats plus the scents of fennel, Mexican mint marigold and Thai Basil. I’ve been meaning to provide a photo with each stem labeled to clarify each flower, but as you can see…

JettomatoesWk32014

Farm Camp season is upon us so we are busy teaching budding farmers how to harvest tomatoes,

2014Week3WeedstoGuineas

how to care for our rare-breed Guinea Hogs,

2014Week3Selena-Guest Speaker

how their word choices (and food choices) affect their behavior (thank you Ms. Selena for introducing the concept of Conscious Language),

[1 Slicing Tomatoes]  [2 Carrots]  [3 Basil]  [4 Potatoes]  [5 Arava Honeydew Melon]  [6 Eggplant]  [7 Cherry Tomatoes]  [8 Peppers, Hot] [9 Cucumber]  [10 Okra]  [11 Fennel]  [12 Bell Peppers]

[1 Slicing Tomatoes] [2 Carrots] [3 Basil] [4 Potatoes] [5 Arava Honeydew Melon] [6 Eggplant] [7 Cherry Tomatoes] [8 Peppers, Hot] [9 Cucumber] [10 Okra] [11 Fennel] [12 Bell Peppers]

and how important it is to support farmers who grow local, organic food, 062514-farm-camp-skip-storytime

that I think you may need to go elsewhere for details. One of my favorite native flower websites (http://www.wildflower.org/plants/result.php?id_plant=RACO3) is a great place to learn more about what’s blooming.

Hope you enjoy your sustainably grown organic bouquet.

Thanks for your support!

Gazpacho Soup Using All Green Gate Farms Produce

Delicious recipe submitted by one of our wonderful CSA Members this week, using Green Gate Produce

Gazpacho Soup 

A cold, refreshing vegetable soup originating from the region Andalucía in Spain.

Ingredients  
3 cups tomato juice, fresh
1/3 cup red wine vinegar
1/4 cup olive oil
2 large ripe tomatoes or approximately 2 cups chopped (I used handful of pear yellow & black cherry heirloom + 1 large heirloom and 1 small slicer)
1 garlic clove
1 small shallot
1 purple Hungarian hot pepper
9 or 10 thai basil leaves
1 cucumber, peeled, quartered or approximately 1 1/2 cups chopped
1 small red onion, peeled, quartered or about 1/3 cup chopped
1 or 2 small sweet poblano pepper, seeded, quartered
Salt and pepper, to taste

Directions

Place all ingredients into the blender container in the order listed and secure lid.

Pulse to chop everything up

Run blender on low or mix equivalent on your blender (should not be running at max speed)

Blend for 30-45 seconds.

Stop machine, season soup (should be slightly chunky)

Pour into a large bowl and chill in your refrigerator for at least an hour before serving.

When serving, pour the soup over some finely (de-seeded and diced) cucumber and tomatoes. Garnish with some small strips of the thai basil.

Hope you enjoy this recipe as much as I did!
-CSA Member