Week 19 ~ Sept. 26 – Oct. 2, 2011 CSA Newsletter

This Weeks Share: Braising Greens, Beets or Carrots, Garlic, Shallots, A Brassica (Broccoli or Cauliflower or Cabbage), Squash, Cucumber, Peppers, Tomatoes and Fennel Bulb.

Greens: We are starting to come into nice Chard and Kale in addition to other greens. We may package them separately or in mixed bags.

Spicy Indian Wilted Greens adapted from Greens Glorious Greens!

  • 2 Tbsp canola oil, butter or ghee
  • 2 Tbsp minced shallots
  • 1 Tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 jalapeno pepper, stemmed, seeded and minced
  • 1/2  tsp salt (optional)
  • 2 Tbsp water
  • 1/3  to 1/2  cup scallions, white and green parts trimmed and roughly chopped
  • 12 cups (roughly) chard or other greens that have been washed, torn from thick stalks, and thinly sliced
  1. In a large skillet or wok, warm oil or butter over low heat. Add shallots, ginger, cumin, turmeric, coriander, jalapeno and salt and saute’ for 3 minutes, stirring occasionally. Do not burn.
  2. Add water and mix with spices to get steaming started. Add scallions and greens and toss everything together. Cover and cook over medium-high heat, allowing greens to wilt.
  3. Remove cover periodically and cook until tender, 6 to 8 minutes. If there is too much liquid near end of time, turn heat to high and cook it off while stirring greens. Serve immediately.
Beets or Carrots: We are back to an either/or. We hope you enjoyed them both last week. The carrots are sweet and beets can’t be beat! We are losing some of these root crops to gopher and mice, but not all of them. Roasted beets are delicious, but when roasting with other vegetables they turn everything red. If adding beets to your roasting medley, roast them separately unless of course, you want a heap of bright pink food.
Roasted Roots by Love Farm Organics
  • 1  bunch carrots, trimmed and cubed
  • 1  bunch beets, trimmed and cubed
  • 2  medium-size Yukon Gold or other yummy potato, peeled and cubed
  • 5-7 shallots or small onions, peeled
  • 1 small rutabaga or small bunch of turnips, trimmed and cubed
  • 1 Tbsp fresh thyme leaves or savory chopped
  • 1 tsp fresh rosemary chopped
  • 2-3 Tbsp olive oil
  • Coarse sea salt and fresh pepper
  1. Position rack in center of oven and preheat to 425 F. Line a rimmed baking sheet with parchment.
  2. Place relatively same size cubed vegetables in a bowl. Add oil and spices and toss to coat well.
  3. Spread in single layer on your prepared baking sheet and bake for 45-55 minutes.
  4. Every 10-15 minutes, gently turn vegetables or shake the sheet allowing each piece to develop a nice crisp crust. When everything is tender, you’re ready to eat them.
Garlic and Shallots: We still have good garlic to give. We are assembling paper sacks of garlic and shallots for your enjoyment in the kitchen this week. Just keep in a cool, dry place until you’re ready for them.
Broccoli, Cauliflower or Cabbage: Yet again we will have some sort of Brassica for you this week. The slugs truly seem to have a fondness for our cabbage this year.  Our huge apologies if you find any in your home that have somehow escaped our methods of removal and eye. I’m making a fresh batch of sauerkraut on the counter this week. The cooler temps mean slower fermentation, but the family loves it, so more it is.
Cucumber: We still have some nice long cucumber, melon-types, and also fresh lemon’s. As nature intended, they go delightfully with tomatoes. Here is a simple marinate to enjoy.
Marinated Cucumber Tomato Salad from From Asparagus to Zucchini
  • 2 cucumbers, peeled and sliced into rounds
  • 4 tomatoes, sliced into rounds
  • 1/2 cup thinly sliced red onion
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 Tbsp sugar
  • 1 Tbsp slivered fresh basil
  • 1 Tbsp chopped parsley
  • salt and pepper
  1. Arrange cucumbers, tomatoes and red onion in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables.
  2. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving. (The leftover marinade makes a nice dressing for salad greens.)
Squash: We will be harvesting some winter squash this week and also the last of the summer squash. The thin skinned summer zucchini and paddy-pans handle light cooking  well, where as all winter squash needs a lengthy, usually baking time to soften.
Peppers: A nice medley of these shapely gems will grace your tables again. We hope you are enjoying these as much as we are. We have the sweets, the flavorful bells, the hots, and the super hots. A friend and I made several different types of pepper-jelly and pickled pepper this weekend. And I roasted what was left!
Tomatoes: Another several pounds of these flavorful fruits for you this week. We pick them everyday. They are so tasty, don’t you think?
Fennel Bulb: A new item for the share this week, and perhaps for some of you, ever. Fennel stalk and fronds can be used like any fresh herb. Chop well and decide where you appreciate it’s flavor best. For us it’s over pizza. It goes so well with melted cheese. However, the bulb is to be treated as it’s own….when thoroughly cooked (be sure to use plenty of moisture or fat) it becomes almost creamy, losing it’s raw crunch, but gaining smooth sweetness.
Braised Fennel with Tomato, Green Olives, and Capers from Cooking in Season
  • 1 large bulb fennel trimmed
  • 8 large green Sicilian or Cerignola olives
  • 1/4 cup extra-virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 1 1/2 tsp salt
  • 1 1/2 cups peeled, seeded and diced fresh tomato
  • 3 Tbsp capers, drained and rinsed
  • 1 1/2 Tbsp chopped fresh parsley
  1. Cut fennel bulb in half lengthwise and then cut halves lengthwise into four 1 1/2 inch-thick wedges. Trim a little of the core, but leave enough to hold wedges together.
  2. Slice olives off the pits lengthwise.
  3. In a medium skillet, heat olive oil over medium-high heat. Add fennel, one cut side down and turn heat to medium. Cook, turning once with tongs, until wedges are slightly browned on cut-sides 2-3 minutes per side.
  4. Add the onion and salt. Cook, stirring occasionally and gently so you don’t break up fennel wedges, until the onion is slightly browned, about 5 minutes.
  5. Add the tomatoes, capers, and olives to the pan along with one cup of water. Bring to a simmer, cover, and reduce heat to medium low. Cook until fennel wedges are fork tender, 20-25 minutes.
  6. Uncover and put heat on high, cooking off most all the remaining liquid, leaving a thick sauce, 3-5 minutes.
  7. Gently stir in parsley. Remove from stove and let rest for 15 minutes before serving.
FARM NEWS: ‘Welcome to Fall’, the weather seemed to say today with a little wind and rain. The Autumn chill was in the air this morning and the clouds hung, clinging low and grey in the hills. We are starting to say we’re ready for it around here. We have picked a beautiful amount of tomatoes and peppers this year, so we feel satisfied if it all ends tomorrow. However, the weather is going to keep cooperating and so we should have many more. We did not get enough heat this summer for a nice eggplant yield, nor a hefty melon yield. At least we have had the melon cucumber! We should still see several winter squash in the share, as well as onions and some potatoes, turnip, radish, peas, rutabaga and more glorious greens.
We’re looking ahead a couple weeks to the Harvest Gathering, planning for the garlic planting and tidying up our woods. We just may get some breaks in the rain and end up with a nice day. We may set up some pop-ups anyway, just in case. Grab a flyer at pick-up this week, if someone doesn’t put it in your bag. We hope to see you out here!
I know how late in the game I am on this, but I think I’m ready to order some t-shirts and totes. I am hoping to have them available before this season ends. That way you can use them in the winter and fondly reminisce about your vegetable farm-share experience and hopefully yearn to reestablish the relationship early next year. 😉 I’ll have to charge something for them, but I hope not too much. Anyway, please let me know if you are interested.
We can’t say enough how grateful we are to be feeding you! Thank-you for choosing us to farm for you, bring you fresh, organically grown, tasty vegetables and foods and allowing us to share your lives. We love hearing from our veteran-members how we are improving, or can improve in this farming thing. We love to hear your likes, dislikes and loves. We love to farm. We love to be able to raise our children on healthy, safe food and all that comes along with farming it. We love to be on the Love family farm and grow with everything out here each year. We hope you will grow with us, for years to come.
Your Farmers Kip and Amy

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