5th Harvest Week: Wednesday and Thursday Deliveries, July 13 and 14th, 2011

 In Farm News

Vegetable of the Week is … Celery!

There aren’t many stem vegetables. In fact, the only other stem veggies we grow at Angelic Organics are fennel and kohlrabi. Our celery may look and taste more vibrant than what you’re accustomed to. (Some of you might even say it tastes “aggressive.”) This is because we do not blanch our celery plants by hilling soil around them to exclude light. Blanching would
make for paler, juicier stalks—but our deep-green, unblanched celery is especially wonderful for cooking. Save the light-colored, mild inner stalks for eating raw.

• Serve raw celery stalks stuffed with peanut butter, cream cheese (or other
spreadable cheese), pesto, or hummus.
• Slice celery into vegetable salads and use the leaves as a substitute for
• Make an aromatic seasoning by sautéing celery along with onions, garlic, or

Box Contents:
Please Note: this summary is written before you receive your box—please be aware that some guesswork is involved. As always, be sure to thoroughly wash all of your vegetables.

Brassicas – Cauliflower or Cabbage
Fruiting Crops – Zucchini, Summer Squash, Cucumbers
Alliums – Sweet Onions
Salad Greens – Lettuce
Cooking Greens – Kale, Beet Greens
Stem Crops – Celery
Rooting Crops – Beets
Herbs – Basil, Anise Hyssop, Sage

From epicurious.com comes this tasty, chilled soup recipe—great for these hot summer days! And sautéing the celery as recommended in this recipe will make good use of this extra-flavorful gem; yet, you may want to cut the amount of celery in half anyway.

Cold Beet and Celery Soup
~1 cup finely chopped onion ~2 cups thinly sliced celery ~2 tablespoons olive oil ~2
teaspoons sugar ~1 ½ pounds beets, peeled and cut into 1-inch pieces ~1 tablespoon
red-wine vinegar plus additional to taste ~3 cups chicken broth ~ice water for
thinning soup ~sour cream, seasoned with bottled horseradish and minced fresh
chives for garnish.

In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to
taste over moderately low heat, stirring, until softened. Add beets, 1 tablespoon
vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes or until beets are
very tender. In a blender purée mixture in batches until very smooth, transferring
as puréed to a bowl. Chill soup at least 6 hours or overnight. Thin soup with ice
water and season with additional vinegar and salt and pepper. Garnish soup with
sour cream and chives.

Come to our Open House this Saturday, July 16!
You’re in for a treat if you stop by the farm this weekend to join us at the Open House, because, as Farmer John says, you’ll be witness to “the most fabulous crops the farm has ever grown!” If that isn’t motivation enough, there are also hayrides to go on, goats and chickens to visit, a newborn calf to name, flowers & veggies to harvest from the U-pick garden, finger painting to try, and a potluck meal to share with other farm shareholders. No RSVP is necessary—just come on out! (Yet, please leave your pets at home. Bring a big dish that serves 20 people to share and your own lawn chairs, beverages and place settings.) Find all the details at: www.AngelicOrganics.com/summeropenhouse

Crew member Beatriz and her son, Jesus, in the U-Pick Garden!

Shareholder U-Pick Garden
There’s lots in bloom in the Shareholder Garden: sunflowers, fennel, dill, zinnias, bachelor buttons and more. See the complete list here. When you come by for the Open House, visit the garden with your children, who will love doing a bit of harvesting themselves! It would be best to make the U-Pick Garden the last stop of the day, as the flowers will appreciate not sitting in a hot car all afternoon. You can bring scissors to harvest with and plastic bags and rubber bands to create a makeshift “vase” to bring them home in. We also supply scissors, paper bags & maps at the south cooler in the wash area (any crew member will be happy to assist you).

Angelic Organics Officially Launches Home Delivery!
We are thrilled to now offer you the option of home delivery of your Angelic Organics share! We are partnering with Irv & Shelly’s Fresh Picks to deliver your share to most Chicagoland zip codes for $6.95 per delivery. As an added treat, you’ll be able to add additional local organic items to your delicious vegetables and fruit such as farm fresh eggs, grass-fed meats, dairy, baked goods and other grocery items.

Here’s how it works:
1. Check the bottom of this newsletter for your zip code and delivery day.
2. If you find your zip code on the list then go ahead and set up an account at www.freshpicks.com! Set up an account by Thursday July 21st at 11am for delivery to start in the following week (i.e. set up an account by 11am on July 21st to receive home delivery the week
of July 25th).
• Type your zip code on the Fresh Picks Home Page.
• Fill out the Account Page and type “Angelic” in the Exclusions Box at the top right of the Account Page. Let us know where to leave your order in the Delivery Instructions box at the bottom of the
Account Page.
• Send an email to email hidden; JavaScript is required to let Irv & Shelly know your account is set up and you are ready for delivery!
3. Your Angelic Organics share will be delivered in an insulated bin to stay fresh until you get home. You’ll leave this bin and ice pack out for pick up the following week. There is a $30 replacement fee if Fresh Picks is unable to retrieve the bin after several attempts.
4. You can add items from the Our Products menu at freshpicks.com by clicking “Add to Order” and then follow the Check Out process. You will receive a confirmation email. Order supplementary items at least 2 days before your scheduled delivery day. Again, please don’t forget to email us that you have set up your Account so we can set up delivery of your Angelic Organics share. For questions about delivery, email email hidden; JavaScript is required or call 847-410-0595.
We hope you enjoy this added convenience and care of your Angelic Organics fresh vegetables and fruit!

Delivery to Zip Codes by Day of the Week
Tuesdays:  60126, 60131, 60137, 60148, 60181, 60187, 60189, 60532, 60563, 60565, 60601, 60602, 60603, 60604, 60606, 60610, 60611,
60625, 60630, 60631, 60634, 60646, 60654, 60656, 60659, 60661, 60706,
Wednesdays:  60614, 60618, 60622, 60641, 60642, 60647
Thursdays:  60076, 60077, 60613, 60626, 60640, 60657, 60660
Fridays:  60004, 60005, 60006, 60007, 60010, 60015, 60016, 60022, 60025, 60026, 60029, 60035, 60040, 60043, 60044, 60045, 60053, 60056, 60061, 60062, 60067, 60068, 60069, 60070, 60074, 60089, 60090, 60091, 60093, 60133, 60172, 60193, 60194, 60201, 60202, 60203, 60208, 60645, 60712, 60714
Saturdays:  60130, 60301, 60302, 60303, 60304, 60305, 60402, 60513, 60514, 60515, 60516, 60521, 60523, 60525, 60526, 60527, 60546, 60558, 60559, 60561, 60605, 60607, 60608, 60609, 60612, 60615, 60616, 60628, 60637, 60643, 60653, 60707

New shareholders, keep a lookout for your complementary copies of Farmer John’s Cookbook, which have started arriving at homes this week. We hope you enjoy your farm’s very own literary journey from Field to Feast!

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