ZJ Farms

ZJ Farms
Susan Jutz
5025 120th NE
Solon, IA 52333
(319) 624-3052
susan@zjfarms.com

Week of june 22 2008                                                                         week 4 iowa City

What’s in the bag?

Pok Choy   Kohlrabi  Broccoli

Greens:  Kale  Collards    

Herbs:   Garlic Chives Winter Savory

News from the farm
Last week’s sunny weather gave us the opportunity to finally get the many plants that were waiting in the greenhouse into the ground. We planted more tomatoes, basil, head lettuce, cabbages and fall broccoli.  Jean Donohue, who lives south of us near Morse, grows some vegetables for us at her farm and after planting all day at my farm my interns went down to Jeans and planted melons and celeriac, a new crop we are trying this year. In all cases we are planting 300 to 1000 plants of each vegetable! Although the planting and harvesting on Mondays, Wednesdays and Fridays makes it seems like “things are back to normal”, like many of you, there are many things changed in our lives. The barn debris and the gaping hole in our landscape remains and our drive to Cedar Rapids is particularly sobering as we drive by devastated fields and the remains from gutted houses and barns lying in piles by the side of the road.  My son, George and Jon, who also works on the farm, now work mornings on the farm and afternoons on clean up in CR.  Yet, despite the changes and challenges we are sustained by the beauty of what we have and by the sense of community we feel thanks to all of you who have been so supportive and thankful for the vegetables we grow. Thank you.   Susan                                                                                            

VEGGIE INFO AND COOKING TIPS
Broccoli has evolved from wild cabbage varieties growing along the coasts of Europe and was first cultivated by ancient Romans.  Nutritional Notes: Broccoli is high in folate, high in vitamin C, a good source of potassium, low in sodium and fat, and it’s cholesterol free. Broccoli also provides vitamin K, important for building strong bones and to help blood coagulate. Preparation Notes: Soak in salted water (1 tablespoon of salt per quart of water) to remove any hidden field pests; rinse well. Discard woody parts and peel tougher stems.  For dips and salads separate florets and use raw or steam lightly for 5-7 minutes; chill. Light steaming increases digestibility.

Kohrabi is that weird looking, globe shaped purple or green vegetable with stems and leaves coming out of it.  Store globe and stems separately in plastic bags. The greens should be used immediately, remove center rib and use like other greens. The globe  will last up to one month refrigerated.  Kohlrabi is great cooked or raw.  Wash and remove tough parts of skin or peel completely.  Eat raw with dip or grate it into a salad.  Steam,, stir fry or sauté sliced kohlrabi or use in soups or stews or  mash cooked kohlrabi and mix with cooked potato.

Garlic Chives Also known as Chinese chives, garlic chives (Allium tuberosum), can be used and stored in the same manner as chives. They are distinguishable from chives by their flat, broader leaves and fragrant white flowers. Garlic chives have a delicate garlic flavor and are used extensively in oriental dishes. Store chives in the refrigerator in a plastic bag for up to a week. Don't wash until ready to use them, as excessive moisture will promote decay.    Garlic chives make a flavorful alternative to regular chives in non-Asian dishes. Add them to scrambled eggs, omelets, a frittata, quesadilla or substitute them for regular chives in a recipe for herbed bread.  Use them also to add flavor to stir-fries.

INTRO FROM THE INTERNS

My name is Renee Anderson, and I just finished my first week working as a summer intern at ZJ Farm with my friend Rachel. I recently graduated from Knox College in Galesburg, IL with degrees in Environmental Studies and Spanish. I am particularly interested in Environmental Justice issues both on a local and international scale. In the fall, I will be spending time in Buenos Aires, Argentina, working with the Knox study abroad program. In the past few years, my environmental interests have introduced me to the world of organic farming and volunteered at an organic garden for children, but ZJ farm is my first in-depth, real experience with food production. Susan and the other interns have already taught me so much; I am only beginning to comprehend all of the organization and hard work that goes into providing for a CSA. Though the days are long and my body is tired, I could not be more grateful to spend the summer outdoors, learning how to interact with my environment in a way that is completely new to me.  While I am unsure of where I'll end up in the future, I hope to develop the skills I acquire here to participate in other local food projects, such as the development of urban organic gardens in Chicago and/or New Orleans. 

My name is Rachel Bernkopf, also a recent graduate of Knox College in Galesburg, Illinois with a degree in Anthropology and Sociology and a minor in Art History. I am originally from Highland Park, Illinois.  My first week at ZJ Farm has been challenging, but I've learned so much already and have

enjoyed getting my hands in the dirt.  I have decided to intern here for the summer with my dear Knox friend Renee because of my interests in the local food movement and sustainability as well as my love for nature. While I'm here, I also hope to get involved in community projects in Iowa City such as Food Not Bombs. Some of my other interests include modern and contemporary art, vintage clothing, and contact improv dance.  In the coming months, I plan to pursue social justice work and education in Chicago and/or New Orleans.

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