Newsletter – July 16, 2018

Dear Members,

This Week you are getting Yukon Gold potatoes, carrots, red onions, fennel, squash, cucumbers, broccoli purple bell peppers and muskmelon.

The fronds and bulb are both eatable on this delicate, wonderful, spicy, sweet bulb.  Many people love to shred the bulb and add it to slaw and salads.  It is enticing cooked under roasts (it caramelizes) and roasted with root vegetables.  The fronds can be added to potato & macaroni salads as well as fish.  Oh Yum!!

Purple bell peppers are best eaten raw.  They can definitely be cooked; they just turn a strange gray color!  So if you are putting them in a wrap, go for it!  But if they are going to be seen (perhaps in a stir fry); I wouldn’t cook them!  I have just been informed that Tuesday members are the only ones getting this…most of the field is not ready to be picked.

Honey:  I am very sorry, but you should have gotten honey last week.  I simply lost track of time! Only those of you who get monthly deliveries will get honey this week.  I am talking with Lazy Bee to find out if there will be a harvest of honey next month or if they anticipate the harvest will occur in September.  Depending on the outcome, those of you who get a one time delivery will get their honey after the harvest.

Fruit:  You will be getting a fantastic Bing cherry this week from First Fruit called Lambert’s.  This is an older variety and a late season variety.  It should be tastier and sweeter than the others you have been getting.

Produce Payments:  Half of all your remaining fees were due the 15th of July (except for animals).  Late fees of $25 will be applied on July 24th.  Please allow 2 weeks for us to process your checks (will still get credit for arriving on time).  We will do our best to get them processed just as soon as possible.  Produce will be cut off for anyone who has not paid in full or followed their payment schedule the week of the 23rd.  So get those payments in!!

Potato-Fennel Pizza on Cauliflower Crust

Potato-Fennel Pizza on Cauliflower Crust
The Crust                                       The Potatoes                            The Pizza
1 head cauliflower, separated   2 large potatoes                        6oz taleggio cheese
1 clove garlic                          1 cloves garlic                 rind removed, thinly sliced
½ cup mozzarella                ½ small bulb fennel, cored &    ½ small bulb fennel,
¼ cup parmesan                  thinly sliced                   thinly sliced, chop frons
½ tsp dried oregano                     Salt                                    ½ cup grated parmesan
2 eggs, beaten                  ½ cup Healthy Harvest olive oil 1 Tbsp   H.H. Olive Oil
1/2 tsp red chili pepper         ¼ tsp ground pepper                     ground pepper
flakes, optional

Place cauliflower and garlic in a pot with salted water and cook until
tender.  Prepare everything else for the pizza.  Preheat oven to 400
degrees & heat pizza stone or inverted baking sheet.  Pulse cauliflower
in a food processor until crumbly.  Hand mix in the rest of the
ingredients.  Line baking sheet with parchment paper and place
cauliflower mixture in center then smooth out into a circle.  Lightly
press down.  Bake for 20 minutes.  Place potatoes, garlic & fennel in a
pot with salted water and cook until tender.  Mash potatoes with olive
oil leaving small lumps then add pepper.  Remove crust from oven; let
cool 5 to 10 minutes.  Spread potatoes over cauliflower then the
cheese. Toss the sliced fennel & frons with olive oil and place on
pizza then continue with a layer of parmesan cheese.  Sprinkle with
ground pepper.  Place in oven at 500 degrees for another 10 to 12
minutes or until crust is golden brown.

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6 responses to “Newsletter – July 16, 2018

  1. Hi, shelley cooper here for Joanna mast account.

    I think I paid for the whole summer, but if I owe more could you please let me know? Thanks

    On Mon, Jul 16, 2018 at 2:11 PM Monroe Organic Farms wrote:

    > Gretchen posted: ” Dear Members, This Week you are getting Yukon Gold > potatoes, carrots, red onions, fennel, squash, cucumbers, broccoli purple > bell peppers and muskmelon. The fronds and bulb are both eatable on this > delicate, wonderful, spicy, sweet bulb. Many p” >

  2. Hello,

    There were several dozen worms on my broccoli last week. I’m not sure I got them all and was pretty irked about it. Any suggestions to effectively get them off?

  3. Hi Shelley – no one from Monroe checks the blog or social accounts. Please contact her directly via email (which may have a many day turnaround time) or via phone (best) with questions.

  4. Hi Lauren – The Monroe Facebook page is the best place for produce/fruit questions and interaction with other members for suggestions. That said, I can share my experience…the worms are pretty normal (lets you know it’s organic!). The best way to get them off is to soak the broccoli in a large bowl of heavily salted water. I usually do 2-3 changes of water with lots of salt. That generally does the trick.

  5. Hello,

    Last week there were several dozen worms on my broccoli. After soaking for several hours, they were still coming off. I was pretty irked about it. Any suggestions for cleaning it effectively? Thanks.

    Lauren Oakes

    Sent from my iPhone

    >

  6. Pingback: Newsletter – July 16, 2018 | Smart Solution 4.0

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