THE FARM NEWS Volume 3; Issue 5R/9E July 11, 2011

Greetings,

So are the rest of you still trying to pick up braches, sticks and leaves?  Whether or not we have all of the “extra” tree parts picked up or not – the Open House scheduled for this Saturday is still a go!  The Farm will be open for visits from 8 a.m. until 5 p.m.  There is a lot to see – from the animals, the new buildings, the lakes, the berries and the fields – there is something for everyone!  We hope to see you on Saturday, July 16^th.  Dr. Amy Willcockson, from Chiropractic USA in Long Lake, will be speaking here on Saturday from 11 am until 1 pm.  She will be talking at noon for a thirty minute discussion on healthy living.  She joined us in 2010 as one of our CSA family.  Her office focuses on healthy fresh local food as a part of your whole wellness.  You will enjoy this time if you can make some time to hear her speak.  She has educated us each time we get the pleasure to listen to her speak.

There has been a lot going on this last week.  We have spent a lot of it cleaning up and accessing the wind damage.  Structurally, we think that we did great!  We noticed that we are going to have to replace the plastic on the High Tunnel, but there was no damage done to the frame.  Another farm west of us had one of their tunnels completely destroyed.  We have another neighbor who had an oak tree fall into his car.  The other challenge is that the car was in the garage.  So although we are not happy about having to replace the plastic, we are thankful that we don’t have to replace the whole thing.  Cleaning up after the storm was not on our “need to do” list.  All these trees down has given us a good start on our winter fire wood needs.  I hope this is not any indication of what the winter will bring.  Parish that thought, we are in the middle of July enjoying this warm weather – finally.

The fields are giving us little victories at a time.  Thank you all for riding out this strange spring and early summer.  The raspberries are just starting to come into season.  We were able to bring in a few pints and split them out.  Everyone will get raspberries as they increase in production.  The zucchinis are starting to bloom finally.  The winter squash and pumpkins are starting to set.  Our onions have to be replanted so they will be sparse this season.  The tomatoes, eggplant, and peppers are enjoying this heat.  The potatoes are once again being attached by the Colorado potato beetle.  We have a better handle on them this year and are trying a new soap to fight with us.  Our corn is up in both plantings.  The goal is to have corn for a few weeks.  The biggest trick is to keep the deer out.  Tonight I noticed a row of cabbage that has been grazed on.   Other fun crops are starting to show life and have their heads up.  More to come as the season progresses….

Just as a note: Wendel’s bread will not be available next Tuesday, July 19^th.  If this is a challenge, please contact Wendel’s bread.  Their web site is up again but is having some browser issues.  If you would like to wait until the following week they should have the system cleaned up.

So from our home to yours,

Dan & Donna Moe

www.thefarmofmn.com

This Week’s Items – ½ Bushel:

• Cucumbers
• Radishes
• Lettuce
• Collards
• Swiss Chard
• Salad Mix

This Week’s Items – Bushel:

• Cucumbers
• Lettuce
• Turnips
• Collards
• Basil
• Salad Mix
• Garlic Scapes

This Week’s Items – Extended:

• Cucumbers
• Radishes
• Lettuce
• Collards
• Raspberries
• Salad Mix

 

ITEM OF THE WEEK – CUCUMBERS

 

Let’s start with a commonly asked question: is a cucumber a fruit or a vegetable?  Technically, a cucumber is a fruit because it contains the seeds needed to reproduce.  However, typically cucumbers are grouped with veggies due to how they are used.  The fruit is commonly harvested while still green, and eaten as a vegetable, whether it is raw, cooked, or pickled!  Did you know that cucumbers are in the same family as pumpkins, zucchinis and other squashes?  Most of us know that cucumbers have cooling properties and are extremely good for bringing relief to your eyes and your skin in the summertime. However, they are associated with a number of other health and nutrition benefits too.

Let’s start with the skin health.  The flesh of cucumbers is primarily composed of water but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling.  The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin, plus cucumber’s high water content makes it naturally hydrating – a must for glowing skin. Cucumbers are also used topically for various types of skin problems, including swelling under the eyes and sunburn. Two compounds in cucumbers, ascorbic acid and caffeic acid, prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis.

Now, what about cucumber’s other nutritional benefits? Cucumber’s hard skin is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium.  Trying to get adequate dietary fiber on a daily basis is a challenge for many Americans. Adding a crunchy cool cucumber to your salads is an especially good way to increase your fiber intake because cucumbers are naturally prepackaged with the extra fluid you need when consuming more fiber.   Dietary fiber is beneficial in treating or preventing constipation, hemorrhoids and diverticulitis.  Water-soluble fiber also helps decrease blood cholesterol levels and can help offer protection against colon cancers.  What you may not know is cucumbers contain compounds called sterols, which have been shown to lower cholesterol.  The heaviest concentration of sterols is in the skin of the cucumber, so you shouldn’t remove the peel before eating it.

Cucumbers are also a very good source of potassium, an important intra-cellular electrolyte.  Potassium is a heart friendly electrolyte.  It helps reduce blood pressure and heart rates by countering the effects of sodium.  Cucumbers also contain a unique anti-oxidant blend, a good ratio of beta-carotene and alpha-carotene, vitamin-C, vitamin-A, zeaxanthin and lutein.  These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS), these play a role in aging and various disease processes.   Per 100 g, cucumbers have a relatively high amount of vitamin-K, about 17 mcg.  Vitamin-K plays a critical role in your blood health and is often referred to as the “clotting” vitamin.  Vitamin-K also has the potential to increase bone mass by promoting osteotrophic activity in the bone.

That is a lot of stuff for one little cucumber.  But here is the kicker – 1 cup of sliced raw cucumbers is less than 14 calories!

A Few Quick Serving Ideas:

Use half-inch thick cucumber slices as petite serving “dishes” for chopped vegetable salads.

Mix diced cucumbers with sugar snap peas and mint leaves and toss with rice wine vinaigrette.

For refreshing cold gazpacho soup that takes five minutes or less to make, simply purée cucumbers, tomatoes, green peppers and onions, then add salt and pepper to taste.

Add diced cucumber to tuna fish or chicken salad recipes.

 

Recipes

 

Creamy Cucumber Dressing

Ingredients

• 2 cups plain yogurt
• 1 cucumber, peeled and finely chopped
• 2 teaspoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground white pepper

Directions

In a blender, combine all of the ingredients.  Blend until smooth.  Refrigerate until chilled.  This creates approximately 16 servings for salads.  Or it can make a great dip!

 

Cucumber Salad

Ingredients:

• 3 large cucumbers, peeled, thinly sliced
• 1 cup white vinegar
• 3/4 cup water
• 3/4 cup sugar
• 1 teaspoon salt
• dash ground cayenne pepper
• dash dried parsley flakes
• 1/8 teaspoon black pepper
• dash dried leaf basil

Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator.

Serves 6 to 8.   Serve with pork or as a relish with any meal.

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