Print me!CSA sign-up sheet 2013

Here we go! The 2013 farming season is underway, yes, even in the snow! There are greenhouses to clean and prepare, dirt to be mixed, trays to be washed and filled, seeds to be ordered and planted, re-building projects to undertake, websites and flyers to be updated, and plans to be made.

It’s a lovely time of year; refreshed by the joyous holidays with friends and family, we go forth slowly and clearly into this new season with hope, plans, and goals. It is always so refreshing to get back in the warm, bright greenhouse and get our hands dirty again. Sowing seeds is at once calming, centering and rewarding. We look forward to this season of our lives as one of quiet productivity and as a genesis of the coming year.

As far as the computer work goes, this is the one time of year where I get to really use this more tech-y part of my brain. Once the rust has been oiled away, it is fun and energizing to work with codes and designs and see it all unfold right on the screen. Its been fun reviewing the last year in pictures and memories as I re-design the site.  Doing this work for a short period is about all I can take though, before I have to be out there again with the dirt and plants.

Stay tuned for more updates as we embark on the adventure of 2013….

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Week #23…Getting cold out there at last! Week 23 finds us finally getting more seasonal weather at last. Our withering wet fields can attest to the real change of seasons happening now, in the first week of November. While we distribute the last of the "summerish" vegetables like bell peppers, the cold weather lovers are taking a turn for the better. The greens are adopting their cold weather jackets of sweetness that entice us to eat them up and get our much needed doses of vitamins and nutrition our bodies need! This week we say goodbye to our half share members! Thank you so much for your belief in us and your dedication to such an important foundation of life; nutritious, local, organic food! Sad to see the seaon end, and we will miss you all. We hope you will return next year and be a part of our farm. We've loved sharing our lives with you! Stay tuned, we will be in touch early next year for membership info and farm updates. Friend on Facebook   Forward to a Friend THIS WEEK: Partial Share: Salad Mix Lettuce Italian Kale Celery Red Peppers Broccoli Red Potatoes Butternut Squash Acorn Squash Onions Beets Carrots Full Share: Salad Mix Lettuce Italian Kale Green Kale Celery Red Peppers Broccoli Red Potatoes Butternut Squash Acorn Squash Onions Beets Parsley Carrots   like on Facebook | forward to a friend  Copyright © 2012 Fry Family Farm, All rights reserved.  unsubscribe from this list | update subscription preferences

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week 21, October 25, 2012 ANASAZI BEANS You have received a box of some of the best beans ever. Grown, harvested, and cleaned, they are ready for your plates! If you've never had these, or even if you have had them for that matter,you are in for a real treat! Anasazis are similar to a PINTO bean. They have a slightly sweet, mild flavor that suits well a spicy meal, chilli, a pot of mixed beans, or even just refried beans. Like any dried bean, soak them overnight and then cook accordingly. They tend to cook pretty quickly, and they also expand to triple their size when re-hydrated. Enjoy this late season treat! FUTSU SQUASH Pronounced foot-sue, this beautiful specimen is a rare heirloom squash from Japan that has a nutty, sweet, stand alone flavor, perfect for a hearty side dish or meal in itself! It also stores REALLY well and looks great on display, so keep it around for a while if you want. I found a great page that describes it thoroughly http://www.livestrong.com/article/552226-cooking-black-futsu-squash/ Anasazi Bean Stew This wonderful dish is a cross between a stew and a chili and is just as nice served over rice as it is with corn bread or tortillas. Enjoy! 2 cups anasazi beans , soaked overnight 3 cloves garlic, chopped 1 large Onion, chopped 2 tsp. Cumin 1 tsp Oregano 2 Tbsp Chili powder 1/2 tsp cinnamon 1/2 tsp allspice 2 Tbsp Cocoa powder 1 Tbsp very finely ground coffee beans 2 cups corn kernels Several Roasted Pablanos orAnaheim Chiles, diced finely 2 tsp Salt 32 oz can of stewed tomatoes with juice 1 cup beer cilantro and lime for toppings Place the presoaked beans in a pot with 8 cups of water and boil. Add garlic, onion, dry spices, cocoa, and coffee. Simmer briskly, partially covered, until beans are tender; about 1-2 hours. Add the corn, chilies, salt, tomatoes and beer and simmer another 20 minutes or so. Adjust the liquid and seasonings as necessary. Pepper Roastin! Our new pepper roaster is a champion! We have been at the markets selling bags of roasted peppers like crazy! Check our facebook page for more pictures of us in action!We will continue at the markets as long as we have peppers! If you'd like some delivered with your box, let us know by monday night so we can get it to you. They are 5 dollars per one pound bag, or 5 pounds for $20. We are currently roasting anaheims, poblanos and jalapenos. Eat em, freeze em, share em! Friend on Facebook   Forward to a Friend THIS WEEK: Partial Share: Salad Mix Lettuce Red Chard Beets Red Pepper Garlic Broccoli Russett Potatoes Anasazi Beans Futsu Squash Butternut Squash Full Share: Salad Mix Red Chard Kale Beets Celery Fennel Red Peppers Garlic Parsley Russett Potatoes Anasazi Beans Butternut Squash Futsu Squash   This Past sunday we had a frost in our flower fields which wiped out our crop for the year. Sad, but true. In your boxes this week, we have included extra vedge to make up for the difference. Enjoy and store with care. Winter Squash can keep for many months under the right conditions. They like to be cool and dry with plenty of ventilation. Best is to wash them with a very light vinegar or bleach water, dry, and spread out. It's a great winter food to have, and well worth the time to do it right. Save money and eat well this winter! Butternut's not just for dinner anymore! Think of it like a thick, flavorful, nutritious meal enhancer: mix a spoonful into your oatmeal!  HAPPY HALLOWEEN! Have a fun holiday everyone! Sorry we didnt have carving pumpkins for you this year! We have been trying some different varieties of the classic pumpkin, and our crop this year did'nt fare so well. Next year we will hopefully have tons! Trick or treat! like on Facebook | forward to a friend  Copyright © 2012 Fry Family Farm, All rights reserved.  unsubscribe from this list | update subscription preferences

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Use this area to offer a short teaser of your email’s content. Text here will show in the preview area of some email clients and in Facebook news feed posts. Week #20 Well folks, we have reached the end of our partial season CSA. We hope all you 20 weekers (partial season members), have enjoyed your veggies and flowers and being members this year. For the full-timers, we have 4 more weeks! We have enjoyed a fruitful year, and will continue harvesting delicious veggies for you through november! Remember, your CSA discount applies through the end of the season, so if you'd like to continue shopping or stock up for winter come see us at markets! We have bags of potatoes and winter squash for your winter meals, and our tables are still stocked with lots of veggies! We'd love to hear your input about your experience in our CSA, please e-mail us with any comments you may have. For next year, we will be in touch regarding sign ups early in 2013. Thank you so much for being with us!!! Flower Girls say Goodbye! Although we DO still have flowers at the growers markets, we have reached the end of our main flower season. Our truck is no longer delivering bouquets to the stores, and our wholesale accounts. Thank you to all our fans and supporters! ROASTED PEPPERS!!! Folks, this is exciting stuff. Several years in the making and R&D phase, our new pepper roaster is happening! Come see us live at the tuesday and thursday markets to get your roasted peppers! We are roasting and selling: anaheims (green and red), poblanos, jalapenos and sweet peppers.  Thanks to Medford Fabrication for making this dream a reality!!! Friend on Facebook   Forward to a Friend THIS WEEK: Partial Share: Salad Mix Lettuce Beets Red Potatoes Leeks Green Beans Celery Tomatoes Sugar Pie Pumpkin Broccoli Sugar Loaf Squash Flowers: Coxcomb Celosia & Statice Full Share: Salad Mix Lettuce Beets Leeks Red Potatoes Fennel Bulbs Tomatoes Sugar Pie Pumpkin Sugar Loaf Squash Broccoli Green Beans Basil Eggplant Anaheim Peppers Flowers: Coxcomb Celosia & Statice     like on Facebook | forward to a friend  Copyright © 2012 Fry Family Farm, All rights reserved.  unsubscribe from this list | update subscription preferences

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Use this area to offer a short teaser of your email’s content. Text here will show in the preview area of some email clients and in Facebook news feed posts. Betty's Butternut Bistro I just can't say enough about butternut squash. I do so many things with it in my kitchen, it seems you just can't go wrong with them! Here are some of my favorites… Butternut Squash Fries These baked treats are a healthier version of the french fry, and just as good if not better tasting! Remove skin from butternut squash, I do this with a sharp knife or a sharp veggie peeler. Remove top and bottom, and scoop out seed pocket. Cut squash into french fry shaped pieces. Toss with olive oil, S&P, and maybe an herb of your choice (IE garlic, rosemary, thyme, parsley…you can even use pesto). Arrange in single layer on baking sheet and cook in hot 500 degree oven. They should be turned-carefully- at least once during cooking. They should be a nice brown before taken out of oven. Enjoy with your favorite dipping sauce. Butternut Squash Soup I like to take several recipes and make my own with the best of them all! Over the years I have experimented a lot with Squash Soup, and although will probably keep adjusting, this is the current recipe…always well recieved by whomever strolls into the bistro… Roast Squash in oven…remove and let cool. Meanwhile….Sautee plenty of onions, a little celery and carrot, a few chopped up hot peppers,  S&P. When Onions are soft, add in chopped up cooked squash, and chicken broth to cover. Then add flavorings: I currently am using: curry powder, maple syrup, roasted red pepper paste, fresh thyme, and S&P to taste.  I then use my immersion blender (favorite kitchen tool!) to blend up all the squash to a creamy dreamy consistency. At this point you can add more broth to your desired consistency.. Sometimes I will add a little milk or cream cheese at the end for a creamier soup. Enjoy!   Friend on Facebook   Forward to a Friend THIS WEEK: Partial Share: Red Lettuce Broccoli Carrots Green Beans Red Peppers Green Onions Tomatoes Russets Radishes Butternut Squash Flowers: Rosemary Sprigs Full Share: Red Lettuce Romaine Lettuce Broccoli Carrots Beets Green Beans Red Peppers Green Onions Tomatoes Russets Butternut Squash Radishes Celery Flowers: Rosemary Sprigs     like on Facebook | forward to a friend  Copyright © 2012 Fry Family Farm, All rights reserved.  unsubscribe from this list | update subscription preferences

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Fry Family Farm CSA Newsletter Week 17, October 4, 2012 Week #17 Entering into October feels great around our valley. The weather is gorgeous, the trees are turning, and we are A-Bundant at the farm! If there are things you want to preserve, can, freeze, or dehydrate….now is the time! We still have cases of perfect canning tomatoes available, an abundance of bell peppers for freezing, potatoes for storing, beans for canning, and the list goes on. We are quickly turning the corner into fall and cold nights, so if you want to can….let us know! Acorn Squash  One Cup of Squash has about 115 calories, 29 grams of carbohydrates, less than 1 gram of fat, 2 grams of protein, and is a great source of Vitamins A, B6, C, potassium, manganese and magnesium. Good stuff!!! This classic winter squash is extremely versatile. It can be enjoyed simply roasted and topped with butter and brown sugar, it can be stuffed with a savory sautee like stuffing, it can be cubed and made into a soup…the possibilites are endless! Here are a few recipe ideas for your kitchen. Baked Sweet Acorn Squash Preheat oven to 400 degrees. Cut squash in half and remove seeds. Place upside down in a baking dish with an inch of water. Bake for about 30 minutes, or until soft when pierced with a fork. Remove from oven and top with butter and brown sugar or maple syrup. Very delicious, filling and healthy! Beet Soup in Roasted Acorn Squash The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls. For roasted squash 8 (1- to 1 1/4-pound) acorn squash 3 tablespoons vegetable oil 1 tablespoon kosher salt For soup 1 large red onion, chopped 1 1/2 tablespoons vegetable oil 5 medium beets (2 pounds without greens), peeled and cut into 1-inch pieces 1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces 2 garlic cloves, minced 4 cups chicken or vegetable broth 4 to 5 cups water 2 tablespoons cider vinegar 1 tablespoon packed light brown sugar Roast squash: Preheat oven to 375°F. Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans. Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total. Make soup while squash roast: Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds. Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar. Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency. Serve soup in squash bowls. Read More http://www.epicurious.com/recipes/food/views/Beet-Soup-in-Roasted-Acorn-Squash-104248#ixzz28Gf75LOe Friend on Facebook   Forward to a Friend THIS WEEK: Partial Share: Salad Mix Chard Broccoli Green Beans Black Cherry Heirloom Tomatoes Slicing Tomatoes Yukon Gold Potatoes Crookneck Squash Cucumbers Acorn Squash Full Share: Salad Mix Chard Broccoli Green Beans Black Cherry Heirloom Tomatoes Slicing Tomatoes Yukon Gold Potatoes Crookneck Squash Cucumbers Beets Acorn Squash Parsley   FLOWERS Your bouquet this week is an ornamental pepper!!! We use many shapes, sizes, and colors of ornamental peppers in our mixed arrangements and find that folks love em! They typicall last at least two weeks in water, or can be dried for an everlasting bouquet! For a neater bouquet, remove all foliage from the stems, as it will wilt long before the peppers themselves do and can cause an unsightly appearance to your bouquet. They are edible, but are usually either very hot or somewhat lacking in flavor…feeling brave? It is a common misconception that because a pepper is labeled as "ornamental" that it is inedible…NOT TRUE! What the "inedible" label can mean is sometimes these plants are treated with systemic pesticides that are not safe for consumption. However, since we are CERTIFIED ORGANIC, this is not an issue!!! Either way, enjoy your peppers! like on Facebook | forward to a friend  Copyright © 2012 Fry Family Farm, All rights reserved.  unsubscribe from this list | update subscription preferences

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Week #16. CSA Newsletter. September 27, 2012 As September comes to a close (how did that happen so fast, we ask ourselves EVERY year), we find ourselves standing atop the figurative mountain of the season, with the climb behind us, the victory among us, and the end of the season in sight. We are still harvesting like crazy people, with a ways to go…literally, we have markets and CSA for two more months, but we can FEEL the end drawing closer. This is when is starts to get bittersweet. I mean, we are pretty exhausted and ready for a break, but we know, we KNOW we have the last bit in us. The final push to reap, literally, what we've sown.  I absolutely love this time of year. Things start to get a little bit easier after the grand finale of melon time. The plants don't respond SO well to 40 degree evenings, the fall color brushes the leaves, the plants aren't re-generating like they've done for months, and the mornings are dark and cold- a harbinger of the approaching short days and cold, sleepy winter months. Alas, we cannot get ahead of ourselves with notions of granduer like sleeping in and wearing cozy wool sweaters in front of the fireplace. Still we have a season to finish here! Meanwhile we are canning, freezing, drying, and preserving all that we can. Tis the season to keep going just when you think you've run out of steam. Dig deep and you will find reserves of energy and drive your grandparents would be proud of you for cultivating. JALAPENOS What to do with that ENTIRE basket of jalapenos? Well, first of all, they have not been SO hot this year, so adding them to soups, sauces, stir-frys etc, would be pleasing to all. BUT! There are delicious ways to can and preserve them. Jalapeno Jelly is the best thing to have on hand for parties; served with crackers and cheese it is sure to please! Jalapeno mustard is a great addition to any sandwich, marinade, or salad dressing! Pepper Jelly   1 lb. fresh Jalapeno Peppers 2 Green Bell Peppers 1 1/2 cups Vinegar 5 cups sugar 1 teaspoon cayenne pepper 1 package Sure-Jel Place peppers in blender with vinegar on liquefy. Boil mixture then add Sure-Jel. Bring to a boil again, add sugar and boil 1 mintue, then add cayenne pepper.  Skim off foam and pour into jars. Recipe by Vicki Stamback Friend on Facebook   Forward to a Friend THIS WEEK: Partial Share: Green Lettuce Celery Red Bell Peppers Tomatoes Red Potatoes Melon Broccoli Garlic Basil Anaheim Peppers Jalapeno Peppers Sunflowers Full Share: Salad Mix Green Lettuce Rainbow Chard Red Bell Peppers Tomatoes Potatoes Broccoli Anaheim Peppers Melon Garlic Basil Celery Jalapeno Peppers Sunflowers   Jalapeno Mustard 16-20 jalapenos 1 1/2 c white vinegar 1 1/2 c water 1/4 c salt 4 c sugar 1 c flour 1 TB dry mustard 16 0z. yellow mustard Chop peppers finely to yield about 4 cups (I usually add hotter peppers in with the jalapenos as well) Combine peppers, vinegar, water and salt in large saucepan and simmer until peppers are tender, about 8 minutes Add jalapeno seeds to make a spicier mustard. Combine sugar, flour, dry mustard and mix well, stir in yellow mustard. Add this to the stove and stir frequently for 5 minutes till thickened Fill jars with 1/2 inch headspace and process 5-10 minutes.   like on Facebook | forward to a friend  Copyright © 2012 Fry Family Farm, All rights reserved.  unsubscribe from this list | update subscription preferences

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Week 15 CSA Newsletter September 20, 2012 ASHLAND SATURDAY MARKET One of our Saturday markets, on Oak St. in Ashland. This quaint market in the heart of downtown Ashland has quickly become one of our busiest markets. We are so thankful to the city and the local store owners for sharing their space with us. The people have spoken with their dollars there, they love it. This market runs a little shorter season than our other markets. Last saturday to shop there? November 3. Come check it out! Hours are 9-1:30. WINTER SQUASH HARVEST AND TRANSPORT Here's Stevie loading our first harvest of winter squash from the Phoenix fields, to be stored at our Medford farm. Contrary to popular belief, hard shell squashes DO NOT have to go through a frost to cure or seaon them, in fact the frost can ruin a crop! These long storers are ready when they're ready. The plants and fruits tell US when they're done. Coming soon to a box, market, and shelf near you!!! VEGGIE PROFILE: NAPA CABBAGE This sweet, tender cabbage is a real treat for anything slaw-y or salad-y. Typically it is not cooked for very long or simply eaten raw. (Although it IS delicious in soups and stir-frys as well!) You will find it much more tender than regular head cabbage, with a mild sweet flavor that enhances whatever you pair it with. 1 cup of raw shredded Napa Cabbage has: calories: 20  Vitamin C: 46% RDA Vitamin A: 26% RDA Fiber: 1 g Protein: 1 g Some fun ways to use Napa, in addition to typical salads and slaws… Use the leaves as wrappers! They make excellent veggie wraps. Stuff them like a sandwich or eggroll! Use them under your favorite warm dishes on your plate. This makes any dish look gorgeous, and the slight wilting under a warm piece of chicken or fish enhances the flavors of the leaves! Friend on Facebook   Forward to a Friend THIS WEEK: Partial Share: Salad Mix Orange Honeydew Yellow Doll Watermelon Beets Sweet Bell Peppers Tomatoes Red Onions Parsley Zucchini Beans Napa Cabbage Full Share: Salad Mix Orange Honeydew Yellow Doll Watermelon Beets Sweet BEll Peppers Tomatoes Red Onions Parsley Zucchini Green Beans Chard Napa Cabbage     like on Facebook | forward to a friend  Copyright © 2012 Fry Family Farm, All rights reserved.  unsubscribe from this list | update subscription preferences