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Harvest News 8/2/13


*-

To Contact Us

TO UNSUBSCRIBE OR CHANGE YOUR ACCOUNT STATUS
*Clemson Locally Grown *“Upstate Locally Grown”: http://upstatesc.locallygrown.net/admin Greenwood Locally Grown Here "Putney Farm AND FRIENDS Here
TO CONTACT US
Market Administrator
Donna Putney

Recipes

Pickled Hot Pepper Salsa

1 1/2 cups chopped heirloom tomatoes
1/4 cup chopped hot peppers, such as jalapeños, with seeds
2 tablespoons white vinegar
1 small onion, minced
1/2 cup chopped fresh cilantro
Sea salt

Combine all ingredients and season with salt. Stir well. Let stand for 30 minutes at room temperature to allow flavors to meld before serving. Yields 4 servings. Adapted from: http://www.grit.com/departments/easy-salsa-recipe-zmcz13jazgou.aspx
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Homemade Tzatziki Sauce Recipe
This simple sauce is traditionally paired with Mediterranean pita sandwiches filled with gyro meat or falafel. It’s also delicious as a dip for toasted bread or raw vegetables. Try it on grilled lamb burgers, too. Makes about 2 ½ cups.

Ingredients:

1 medium cucumber, seeded and diced or grated 1 tsp. kosher salt 4 garlic cloves 2 tsp. fresh dill 2 tsp. fresh mint Juice of half a lemon 2 cups strained yogurt (see “How to Make Greek Yogurt,” at right) Kosher salt and freshly ground pepper, to taste

Instructions:

Place the cucumber in a strainer set over a bowl to catch dripping water. Sprinkle salt over the cucumber and let drain for half an hour. Finely chop the garlic and herbs or crush them in a mortar and pestle. Stir the herb mixture, cu­cumbers and lemon juice into the yogurt. Season with more salt and pepper, to taste. Serve chilled.

Read more: http://www.motherearthnews.com/real-food/tzataiki-sauce-recipe-zb0z1302zmcc.aspx#ixzz2arCGK4Hn

Market News

WELCOME Locally Grown Members.
*YOU AND I ARE THE “US” IN USLG ~ WE CAN DO THIS TOGETHER.

THE MARKET IS OPEN FOR ORDERING!

Order today for pickup
Tuesday from 5-6 PM at Anderson Farmer’s Market, Putney Farm Booth, Thursday after 6 or Friday at Swamp Rabbit Café, and
Thursday 6-8PM or Friday 8-8 at Whole Foods Market, Greenville.
Any member from any of our Upstate Locally Grown sister sites may choose any drop-off any time, from the drop-down list of sites at check out. This will not affect your “Default” drop off site.
Email
Donna
Or text: 864-353-6096
WHAT’S COMING UP IN THE GARDENS?
This week, we have concentrated mainly on recipes for the herbs and veggies that are in season now, and have hooked up with a few recipes for sauces made with this week’s offering. Hope you will try some of these and add some different tastes to your diet. Give them a try; I know you will like them!
OCCASIONAL CSA: Every week we offer a grab-bag Occasional CSA for those of you who would like to share the bounty of our farms without formally committing to a CSA. What you will see in the occasional CSA this week: peppers, sweet and hot, heirloom tomatoes, freshly dug white potatoes, vegetable soup, eggs, herbs, with recipes for making life easy and healthier using _locally grown _foods on your dinner table. This will be over $35.00 value and really, priceless, as you will receive the freshest, healthiest produce available anywhere, harvested for you just hours before you pick it up!

Potato Salad
Here is a basic recipe for old fashioned potato salad: Mine uses much more eggs than this, but, what do you expect from an egg producer?
Old Fashioned Potato Salad
5 potatoes
3 eggs
1 cup chopped celery
1/2 cup sweet relish
1/4 tsp. garlic salt
1/4 tsp. celery salt
1 Tbs. prepared mustard
Ground black pepper to taste
1/4 cup Mayonnaise
Directions
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2.Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3.In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Donna’s note:
Have you ever tried the potato salad hot or warm, right after it is made? Once we tried it that way, we always prefer our potato salad hot! I also add a capful or two of Apple cider vinegar. It perks up the flavors. To add health and taste boosts, I add lots of celery seed, chia seed, turmeric, and dill. I like to add the seasonings while the potatoes and eggs are still warm. They seem to absorb the flavor that way.

Want to grow some potatoes of your own? It is just about time to plant the fall crop, and Putney Farm has seed potatoes for you to order. Try them, they are fun!


Lenard Putney digging fresh new potatoes for you!

Perrilla Recipe


STUFFED CUCUMBERS
Ingredients
1 European cucumber (seedless, chilled peeled)
1/2 cup feta cheese (crumbled)
2 tbsps. mayonnaise
8 drops Worcestershire sauce
1 tbsp. parsley (minced)
Directions:
1Cut the cucumber in half lengthwise and with a teaspoon scrape out the centers containing the seeds.
2 In a small bowl, blend the feta, mayonnaise and Worcestershire sauce into a smooth mixture. Fill the centers of cucumbers with the cheese mixture. Sprinkle the cucumbers with parsley and chill them for at least 20 minutes. Before serving, slice the cucumbers crosswise into bite-sized pieces.
Suggestions: instead of parsley, try sprinkling celery seed or paprika on some of the cukes after stuffing.
You cam order many of these products frehs on Upstate Locally Grown: www.locallugrown,net or Clemson.locallygrown.net or putneyfarm.locallygrown.net on their market page.

You are the US in USLG!


We thank you for joining us in the effort to bring Fresh, Local, Sustainable Food from Farm to Table in the most convenient way possible.

Drop-off Changes!


Hello Folks!
Well we are finally seeing some sunshine, and loving it! Here’s hoping that our crops can recover, as many farmers have declared theirs a loss. The continuous rain has been too much of a good thing, setting up conditions for crop failure. Fortunately, though, we still have some great fresh veggies at Putney Farm and Friends, so, if you wish to partake, please note:

Greenville Drop-off days are a changing! *
In order to better service our Greenville drop-offs, we will be offering a * late Thursday or any time Friday pick up at both Whole Foods Market and at Swamp Rabbit Café.

Let us know how this works for you.
You may also pick up at the Anderson County Farmer’s market building where we have a booth with the Anderson Area Farm and Food Association’s Farmer’s Market on Tuesday from 5-7:30 PM through the month of August.
More news and availability list to follow; we just wanted to open the markets for you while we are composing a news-and-recipe filled Harvest News for later on.
Donna

Weblog and Market is Now Open


-

To Contact Us

CLICK HERE TO UNSUBSCRIBE OR CHANGE YOUR *Clemson Locally Grown *ACCOUNT STATUS And for Upstate Locally Grown; HERE Greenwood Locally Grown Here and Putney Farm Here
TO CONTACT US
Market Administrator
Donna Putney

Recipes

(photo Food.com)

*Stuffed Cucumbers(Pepinos Rellenos)(2 recipes)
*
Ingredients
2 cucumbers 1/2 lime ( for rubbing) 1 red pimiento chile ( I use jalapeno red pepper) 3 ounces cream cheese 1 teaspoon cream 1 teaspoon basil 1 tablespoon green onion, chopped 1 garlic clove, chopped salt and pepper ( to taste, I add more salt) 1 pinch paprika Directions
Cut the cucumbers down the middle, lengthwise, peel and remove the seeds.
Rub the cucumbers with lime juice, and salt and pepper.
Cut the red pepper down the middle, remove the seeds, and dice into small pieces.
Combine the cream cheese and cream together with the remaining ingredients and mix well.
Fill the cucumbers with this lovely mixer and refrigerate for (at least!) 2 hours.
Cut into slices and serve. I serve on a bed of iceberg, or romaine.

Stuffed Cucumbers #2
1 seedless European cucumber, chilled & peeled
1/2 cup crumbled feta cheese
2 tablespoons mayonnaise
8 drops Worcestershire sauce
1 tablespoon minced parsley

Directions:

1

Cut the cucumber in half lengthwise and with a teaspoon scrape out the centers containing the seeds.

2

In a small bowl, blend the feta, mayonnaise and Worcestershire sauce into a smooth mixture. Fill the centers of cucumbers with the cheese mixture. Sprinkle the cucumbers with parsley and chill them for at least 20 minutes. Before serving, slice the cucumbers crosswise into bite-sized pieces.
Adapted from Food.com

Market News

WELCOME Locally Grown Members.

THE MARKET IS OPEN FOR ORDERING!

Order today for pickup Tuesday from 5-6 PM at Anderson Farmer’s Market, Putney Farm Booth, Tuesday 4-6 at Swamp Rabbit Café, and Tuesday 4-8PM or Wed 8-8 at Whole Foods Market, Greenville.
NEW DROP-OFF ARRANGEMENTS BEGAN IN JUNE: Beginning on June 4, Putney Farm/ Upstate Locally Grown Market will have a farmer’s Market booth on Tuesday from 5-8PM at Anderson Farmer’s Market.
Where: Anderson Farmer’s Market
When: 5-8 PM on Tuesdays. This will go through the month of August. Any member from any of our Upstate Locally Grown sister sites may choose this drop-off any time, from the drop-down list of sites at check out. This will not affect your “Default” drop off site.
What: Farmer’s Market Booth and Upstate Locally Grown pick-up opportunity. Many of your favorite growers will be there with their fresh veggies and fruit. This will be an opportunity to pick up extras that aren’t (yet) offered on USLG. Just choose the Anderson Drop-off and we will have your orders ready for you there. Email
Donna
Or text: 864-353-6096
Veggies are coming in very well now, and growing like gang-busters due to all this rain!
OCCASIONAL CSA: What you will see in the occasional CSA bag this week: Seasonal veggies (like mixed squashes, cukes for stuffing) see recipes to left)freshly dug new potatoes, GREEN TOMATOES WITH RECIPE and herbs) Cream cheese or feta, to go along with the recipes, for making life easier and healthier using _locally grown _foods on your dinner table


What’s new this week? Sweet green peppers, sweet banana peppers, and some of the hot peppers are just now starting to get some size to them. Squashes are still the stars! Zucchini, Patty-Pan (recipe in last week’s weblog), summer squashes (crooked and straight neck), tomatoes (not many ripe, but plenty of large green ones!) The nasturtiums, are looking might pretty in yellow, orange, or red, so get some to add a peppery interest to your tossed salads. What?….You say you have never tried Nasturtiums? What are you waiting for? Just a few flowers or leaves added to a tossed salad add the gourmet touch and pretty colors too! Even the seeds are edible, when they are ripe, and some people use them as a capers substitute.
WE HAVE POTATOES!
just gently wash them and cook any way you wish. Many of the mineral nutrients are concentrated in the skin, though, so, think about leaving skin on. With USLG potatoes, there is no worry in leaving skin on, as they were grown in organic soil with nothing but compost added to the growing environment.
Eggs are in high demand right now, so order early to make sure we save your dozen.

.

GUEST BLOGGER JESS BAYNE: 30 Days on the Plate


When I read this article, written by friend, Jess Bayne, I felt a “deja vous”.
I feel I’ve “been there, done that”. Read this interesting article and more of Jess’blogs click here

“Who Cares? We are all going to die anyway.”Eat Real Food. (2nd installment)(see last week’s weblog for the first installment)

“We are the ones we have been waiting for. Not the doctors. Not the politicians. Not the diet gurus. Not the food manufacturers. Us. We. You. I. Heal yourself.”
Take back your health. Take back your freedom to choose what you put into and on your body.
Saying it like that makes it sound so profound – so Big. But it is not. It is opening up to the possibility that what you’ve been raised on, been taught, is wrong. I am not trying to dishonor our parents or grandparents here. They were duped, too and in the worst way. They were duped when life was hard. They needed somethings to get easier. They needed life to be good again. What began as a good idea started a pendulum in motion that is now killing them. Like in Poe’s terrifying account of the captive forced to choose which way to die, we are forced to pick our poison. Which way to die – Cancer? Heart Disease? Diabetes? We are the prisoners tied to the floor with the pendulum ever coming down on us – we see it coming. And we are surrounded by putrid water, and rats, and fiery walls. Is there an army coming to save us? I don’t think so. In the words of the Hopi Elders, We are the ones We have been waiting for.
How many times do you say these :
Heart disease runs in my family.
Diabetes runs in my family.
High blood pressure runs in my family.
Cancer runs in my family.
Obesity runs in my family.
Depression runs in my family.
My daughters will be able to say all of them. Each and every one. Is it in their genes to die from one of these diseases? Do they have to pass it down to my grandchildren?
True, some genetics may leave you weaker and more susceptible to these diseases, but it is not like clubbed feet; you are typically not born with these diseases. They develop.
In my family, we can also say these:
Eating tons of red meat and dairy runs in our family.
Eating lots of sugar runs in our family.
Eating lots of salt runs in our family.
Smoking runs in our family.
Drinking soda runs in our family.
Taking pills for everything under the sun runs in our family.
Are these hereditary? Of course not. Are they environmental factors that we train our children to do? Yes. Do these factors directly create, contribute to, and advance heart disease, diabetes, high blood pressure, cancer, obesity, and depression. Yes. And we are teaching our children to do all of them. Let that sink in for a minute. What are we teaching our children to do?
So we can’t blame genetics for our diabetes while we grab a sandwich of honey wheat bread, chemical filled peanut butter and jelly and wash it down with a Diet Coke. That does not jive. But we have reconciled it in our head – because we have been trained to.
Untraining ourselves is overwhelming at first. If you take it head on and get serious about it (not dabbling around cause it is trendy or any of that crap), it is unhinging. Finding out what we are doing to ourselves and our children – it is like mourning the loss of a loved one.
1. Denial – no, that is not possible. That is what the FDA is for. This is all conspiracy crazy talk. I can’t eat carbs. I’ll just eat/drink diet. I can’t drink too much water (I don’t like it). I’ll just take vitamins.
2. Confusion – How could this be happening? How could they let this into our food? Why would they use ____ in makeup? What is the purpose of doing this?
3. Realization – Omg. Omg. Omg. Omg.
4. Anger – How could they do this to us? I don’t want to eat anything. I can’t even go to the grocery store anymore. I want to scream it from the mountain. I want to shake them when I see what they are feeding their kids.
5. Acceptance – Okay, I think I am ready to do this. Where do I start? Who can help me? Where is a good place to go? How can I do this?
6. New way of life – How can I get others on board? I need new jeans. Who wants to go shopping?

  • All of these come straight from the mouths (or fingers) of the folks in the 30 Days on the Plate.
    We are still waiting on long term results. Short term results – loss of weight, loss of exhaustion, loss of small tumors, gained clear thinking, gained cravings for healthy food, gained energy, gained knowledge. Gained truth. And there is no end it sight. There is no diet. There is … well.. it just is.
    We are the ones we have been waiting for. Not the doctors. Not the politicians. Not the diet gurus. Not the food manufacturers. Us. We. You. I. Heal yourself. Eat Real Food"
    Jess Bayne

To follow Jess’ Blog, “The Baynes in motion”
(Who said it would be Easy? What is the BIG deal when you’ve done something easy?)" and to read past posts as well, click here
_______________________________________
_______________________________________

DONNA’S RANT: “Somebody ought to do something about that.”

*"*We are the ones we have been waiting for."** ……..These words strike home with me…..and they provoke much thoughtful contemplation. You will find them, as I did, quoted in our guest blogger, Jess Bayne’s inspirational article, above.
But, here, in Donna’s Rant, we will talk about how the little, seemingly insignificant acts, when repeated over again, might make a difference in someone’s life.
Folks, have you ever read or watched the news and thought to yourself: “Somebody ought to do something about that”?
Well? Aren’t you somebody? Why wait on that magical “Somebody”, when you have the power within to “do something” about the issues you care for?
Oh,I can hear you now: “But I’m Too busy…Too old, Too young, Too sick, Too timid, too dumb, etc, etc”. I have probably said all of these to myself at one time or another, too.
With Upstate Locally Grown, for example, I have to admit that I really have always thought that somebody else; ANYBODY ELSE, would be much better qualified than me to do this thing. “They” would know more about web design, writing, and PR than I. “They” Would be more physically able and more organized. “They” wouldn’t misread orders or forget to pack things or lose the invoices or let people run over them. This mythical persons(s) would have the time to write grants and get Non-profit status.
they would get the educational side of USLG going. They would have a better memory than I and would take care of the accounting much better than I was able to. (I have a disability, you know.)
Oh, there has been much help along the way, and wonderful support from our volunteers. But no “takers” to do my mission for me.
I have been waiting for seven years for that “somebody” to come along and rescue me, to “do something about this” and, guess what?….Nobody showed up for me, mainly because "*I* am the person I have been waiting for. I am the one who needs to take the reins, take up the baton, rise to the occasion. Why wait for some mythical person to do what my mission is? It is my mission, not Jane Doe’s mission.
While I was “temporarily” taking this mission until someone else more qualified than I was came along, a magazine editor phoned me and wanted to interview me for an article on “Greenville’s Agents of Change”. I privately questioned her sanity and let her know that she had made a mistake. I wasn’t anyone all that important and hadn’t done anything so special. “Well, she said, We at G Magazine think you are an Agent of Change”. And the article ran. The other nine had actually done some fantastic things, and They wore good clothes in their photos. One looked like a Model. In the City. And there I was, on our little farm, holding my chickens, in my favorite cool weather stand-by, my burgundy flannel shirt, hair blowing wildly in the breeze, chickens struggling to wriggle out of my grasp, head thrown back, laughing wildly. and a bent-up “Chicken Crossing” sign in the background.
“That’s it”, the photographer had cried, “This is the one I’m going to use”. How embarrassing! (But that shot is now one of my favorites).
As I stumbled and bumbled through my “mission” mumbling about someone younger and “more _With it” _ taking up the challenge and doing a better job, TV stations phoned for interviews, clubs invited me to speak, people that I didn’t even know walked up to me and thanked me for the work I was doing. I’m still not quite sure what it is that I am doing or have done, but, I do know this: Whether or not I feel “qualified”, I am the one that I have been waiting for.
This is my mission, come hell or high water. I was intended to “do something about” getting fresh, clean, local food to you from small Upstate farms and making a difference in the lives of growers,and consumers. Who knows? Perhaps Greenville wouldn’t be so green today without pioneers like us. (This is a cooperative effort). Maybe all that fumbling and bumbling and stumbling and falling was what it took to be the person I was waiting for.
So, I am saying to you, you who wish “somebody” would “do something about” something that you care about, Be the person that you are waiting for. Go for it with gusto! Stumble, bumble, and fall, but keep getting up and going towards the goal. And keep asking for guidance along the way. Find your mission in life; for we all have one, even if we feel that someone else would be more qualified than us, or that we surely wouldn’t make a difference by our small, seemingly insignificant acts. Just do it. Take some action. And get back up when you fall. You can make the difference. You are the person you are waiting for.
Donna Putney
"

You are the US in USLG!


We thank you for joining us in the effort to bring Fresh, Local, Sustainable Food from Farm to Table in the most convenient way possible.

News From Putney Farm and Welch and Son Farms


Greetings to all!
We hope that you enjoyed your first CSA Bag. This week’s bag will have even more bounty for you, and recipes to try out your veggies and berries.
We wanted to give you a few tips as well:
Tomatoes:
It is best to leave tomatoes out of the refrigerator. In this way you will enjoy a wonderful full flavor so unlike refrigerated tomatoes.
With the way the weather has been this season, hardly any tomatoes have yet ripened on the vine for anyone. But we would like to share the bounty with you. We have chosen for you tomatoes that will be able to ripen if you do not refrigerate them. If you receive a “green” tomato and you would prefer a ripe tomato, just allow it to sit on the counter or in a window and it will ripen. It is the heat that will ripen your tomato.

Basil: You will find a bag of gourmet mix basils. Some are lemon, Thai, lime, and Genovese. We have sent you enough basil to make a batch of your favorite pesto. If you happen to not want to make pesto, but still use your basil, you may pat it dry on paper towels, let it air dry, then either freeze it in ice cube trays with water or olive oil, or allow your basil to dry in a basket in the kitchen, or an open paper bag in an airy warm area of the house. I like to put my bags of herbs on top of the fridge where they get warmth and good air circulation. After it dries, crumble or use your coffee grinder to make your own basil (and other) herbs to sprinkle into your meals all year long. We will also send sage to each one of you, and this sage may be dried the same way.
We have sent you a recipe for stuffed Cucumbers. Use the big cukes for recipes like this; just scoop them out and fill with a sour cream or feta mix with herbs for seasoning, slice, and serve as an appetizer.
We have also included a “European” cucumber. These are more tender and no seeds. Great for slicing. To store, please wrap in plastic wrap to keep them crisp.
Believe it or not, we made a delicious soup with all the same things that we sent you today, including sliced cucumbers. With a little seasoning, and some noodles, we had a hearty, healthy meal that only took 20 minutes to cook. The cukes were very good in the soup! The orientals include cukes in their stir fry meals, too. Cucumber is one of the foods that are very healthy and refreshing. They are actually a melon and contain a lot of cooling water. Cukes help you to stay cool and hydrated in the heat. They are so very good in smoothies, too.
We are sure that you will enjoy your CSA. We are looking forward TO THE ENTIRE SEASON WITH YOU.
If you would like to receive a newsletter from our Upstate Locally Grown network, please go to putneyfarm.locallygrown.net and create an account. the newsletters are free to all who sign up, and contain plenty of valuable information about food, sustainable agriculture, recipes for seasonal cooking, and more. You can go to our sites and look up recipes, read past weblogs, or look over our online Farmers market, which feature local growers.
If you have questions or comments about your CSA bag, please text me at 864-353-6096 or email putneyfarm@locallygrown.net or putneyfarm@aol.com
See you soon!
Donna, Lenard, and Bill.

Harvest News / Market Open.


-

To Contact Us

CLICK HERE TO UNSUBSCRIBE OR CHANGE YOUR *Clemson Locally Grown *ACCOUNT STATUS And for Upstate Locally Grown; HERE Greenwood Locally Grown Here and Putney Farm Here
TO CONTACT US
Market Administrator
Donna Putney

Recipes

(Putney Farm Grown Squash Above)

Patty Pan Squash Ideas
Patty pans go by many names. Depending on where you’re from, you might call them sunburst squash, scallop squash, button squash, or white squash. I call them patty pans. It’s much more fun that way.
Mix with other squash, sauté or steam with a little onion and a dash of seasoning mix, and you have an excellent side dish.
Or, try this quick and simple recipe from Food Renegade.com
•5 or 6 medium patty pan squash, sliced
•1/4 C melted butter or ghee
•1 bunch fresh basil, chopped
•sea salt

The “How-To”

Begin by preheating your oven to 350F degrees and prepping the veggies — cutting your patty pan squash into 1/4 inch slices and chopping your fresh basil.
Layer the patty pan slices at the bottom of a 2 quart baking dish and lightly drizzle with melted butter or ghee.
Scatter some freshly cut basil on top and lightly sprinkle with sea salt. Continue forming these layers of patty pan squash, butter/ghee, basil, and salt until you’ve used all your squash and basil. Cover the dish and bake it in the 350F degree oven for 30 minutes, or until the squash is tender. Remove from the oven and serve as a delectable side. ENJOY!

Market News

WELCOME Locally Grown Members.
*YOU AND I ARE THE “US” IN USLG ~ WE CAN DO THIS TOGETHER.

THE MARKET IS OPEN FOR ORDERING!

Order today for pickup Tuesday from 5-6 PM at Anderson Farmer’s Market, Putney Farm Booth, Tuesday 4-6 at Swamp Rabbit Café, and Tuesday 4-8PM or Wed 8-8 at Whole Foods Market, Greenville.
NEW DROP-OFF ARRANGEMENTS BEGAN IN JUNE: Beginning on June 4, Putney Farm/ Upstate Locally Grown Market will have a farmer’s Market booth on Tuesday from 5-8PM at Anderson Farmer’s Market.
Where: Anderson Farmer’s Market
When: 5-8 PM on Tuesdays. This will go through the month of August. Any member from any of our Upstate Locally Grown sister sites may choose this drop-off any time, from the drop-down list of sites at check out. This will not affect your “Default” drop off site.
What: Farmer’s Market Booth and Upstate Locally Grown pick-up opportunity. Many of your favorite growers will be there with their fresh veggies and fruit. This will be an opportunity to pick up extras that aren’t (yet) offered on USLG. Just choose the Anderson Drop-off and we will have your orders ready for you there. Email
Donna
Or text: 864-353-6096
Veggies are coming in very well now, and growing like gang-busters due to all this rain!
OCCASIONAL CSA: What you will see in the occasional CSA this week: Expect to see seasonal veggies (like mixed squashes, potatoes, GREEN TOMATOES WITH RECIPE and herbs) and proteins, with recipes for making life easy and healthier using _locally grown _foods on your dinner table





Nasturtium, one of our Edible Flowers

What’s new this week? Squashes are looking buff! Zucchini, Patty-Pan (recipe on left), summer squashes crooked and straight neck, tomatoes) not many ripe, but plenty of large green ones! The nasturtiums, are looking might pretty in yellow, orange, or red, so get some to add a peppery interest to your tossed salads. What?….You say you have never tried Nasturtiums? What are you waiting for? Just a few flowers or leaves added to a tossed salad add the gourmet touch and pretty colors too! Even the seeds are edible, when they are ripe, and some people use them as a capers substitute.
WE HAVE POTATOES!



Our first picking of Yukon Gold potatoes was a wonderful surprise! We had no idea what was going on underground till a couple of rogue hens scratching in the straw scratched up a couple of huge taters to show us what was growing on right under our noses! So, Lenard and I began to feel around under there and found some beautiful new potatoes for you! They are crispy and buttery and melt in your mouth! Be sure to order some this week, and make a note of whether you want large or small ones. Besides Yukon Golds, we have some fine white fleshed potatoes. Remember that “new Potatoes” are freshly dug potatoes which have not been “cured”, or allowed for the skin to dry and toughen up for storage. These will not store for months like the ones in the store, but you won’t have to worry about that, because you will be eating every morsel and craving more! The skin is very thin, so, no peeling needed. If you want to remove it anyway (why?) just scrub them with a brush or scrubbie. Many of the mineral nutrients are concentrated in the skin, though, so, think about leaving skin on. With these potatoes, there is no worry in leaving skin on, as they were grown in organic soil with nothing but compost added to the growing environment.

.

GUEST BLOGGER JESS BAYNE: 30 Days on the Plate


The words below, written by friend, Jess, just so happen to reflect the opinion of your market manager, who wishes she could have expressed them as well as Jess has here.

“Who Cares? We are all going to die anyway.”Eat Real Food.

I feel like I can’t stop talking about food – Everywhere with everyone all the time. I think I’m becoming borderline obnoxious (possibly full on obnoxious to some). But food has become a central focus at my house. It rearranged the budget, the pantry, the medicine cabinet, the fridge, the shopping, the conversations – everything. I guess it is not really food necessarily, but the anti-food – The Chemicals.
Before I go any further, I want to address a statement that keeps getting tossed at me: “_Who cares? We are all going to die anyway.”_ Yep, that is correct; we are all going to die someday. So? So, what? Does that mean we should get about 35 decent years, and then start falling apart for the next 15 -20 years until we are just sitting or lying around waiting to die? That is crazy. Seriously, that is what we’ve come to? What if we could have 70 decent years?* How much more life could we live if we take it by the horns Now instead of saying, essentially, life isn’t worth the hassle? Instead of trading in the last quarter of our lives for doctors’ offices and pills and treatments just to keep from dying, Take. It. Back. _Take it back from the part of the world so driven by money and power that they are trading our lives for profit. _
Take back your health. Take back your freedom to choose what you put into and on your body.
Saying it like that makes it sound so profound – so Big. But it is not. It is opening up to the possibility that what you’ve been raised on, been taught, is wrong. I am not trying to dishonor our parents or grandparents here. They were duped, too and in the worst way. They were duped when life was hard. They needed some things to get easier. They needed life to be good again. What began as a good idea started a pendulum in motion that is now killing them. Like in Poe’s terrifying account of the captive forced to choose which way to die, we are forced to pick our poison. Which way to die – Cancer? Heart Disease? Diabetes? We are the prisoners tied to the floor with the pendulum ever coming down on us – we see it coming. And we are surrounded by putrid water, and rats, and fiery walls. Is there an army coming to save us? I don’t think so. In the words of the Hopi Elders, We are the ones We have been waiting for.
(Second installment next week)
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Here are some excerpts: just to “tease” you:
“Untraining ourselves is overwhelming at first. If you take it head on and get serious about it (not dabbling around cause it is trendy or any of that crap), it is unhinging. Finding out what we are doing to ourselves and our children – it is like mourning the loss of a loved one.”
“We are the ones we have been waiting for. Not the doctors. Not the politicians. Not the diet gurus. Not the food manufacturers. Us. We. You. I. Heal yourself.”
To follow Jess’ Blog, “The Baynes in motion”
(Who said it would be Easy? What is the BIG deal when you’ve done something easy?)" and to read past posts as well, click here

  • The Putneys, approaching 70 themselves, and both very physically active, believe that there is abundant life after 70, too.
    30 Days on the Plate.(
    a closed Face Book group that I would love to add you to if you are interested)

You are the US in USLG!


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