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Hutten Family Farm Newsletter for Monday Jun 18, 2012

     It is about 6 am on Monday and I'm just heading out to the fields to get started. This week we will have peas, carrots, and strawberries in the boxes. Cilantro and zucchini might also be in this week but I have to check the zucchini to see if there is enough.
     It is very dry here and many more days of sun in the forecast. I am still planting new crops every week and more time is being spent harvesting now. Vegetables like peas and zucchini take a lot of time to pick. Our first planting of peas took very little effort because the crows picked most of them. The next planting is finally ready in a different field and as of last night the crows have not discovered them. I'll see what today brings.
     My communication with the CSA members is sporadic at best this time of year. My communication with just about anyone is not much better. In two weeks from today I have several more employees starting for the summer which will help make my life better; at least that is the thinking.
     Selah sent us a recipe last week for the daikon that was in the boxes but we managed to not pass it on. It was a very busy week and I am not very organized. We'll send it today.
 Have a good week.       ted


Rice Noodle Rolls with Miso Dipping Sauce

Great for packed lunches or after school snacks





Rice papers

Brown rice vermicelli noodles (usually found in imported food section of grocery)

Vegetables such as:

  • Juliened or shredded carrots, beets and diakon radish
  • Shredded purple or nappa cabbage
  • Finely cut bok choi or other greens
  • Bean sprouts
  • Avocado
  • Leaves of dill, parsley, basil, cilantro or mint
  • Whatever you have that is crunchy & fresh


  1. Prepare approximately 2 Cups of cooked noodles and set aside to cool.
  2. Fill a large mixing bowl with hot water.
  3. Carefully submerge one rice paper in the water.
  4. When the paper becomes translucent and soft remove from the water and place on a clean workspace. Be careful not to let the paper rip when moving it. Also be careful that it doesn’t stick to itself. It’s a little tricky, like working with plastic wrap.
  5. Once the rice paper is laid out flat, lay a small amount of noodles in the middle in the shape of a tube. Leave the edges clear.
  6. Stack the vegetables, herbs, sprouts, etc. on top.
  7. Fold the sides in over the stack and than roll the whole thing up.
  8. Serve with dipping sauce



Sweet Miso Dipping Sauce




5Tbs Tahini

2Tbs Miso

3Tbs Honey

¼ C. Hot water

5 Tbs Olive oil

2Tbs Fresh lemon juice

½ tsp. Apple cider vinegar

½ clove Minced garlic


1. Mix all the ingredients in a blender 

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