Week 18 ~ Sept.24-Sept.30, 2012 CSA Newsletter

This Weeks Share: Cuumbers, Tomatoes, Peppers, Garlic, Brassica, Endive/Escarole blend and Sweet Corn.

Cucumbers: We are getting down to the last of these cool, crisp, summer snacks. Please enjoy while they last.

Tomatoes: The flavorful, orbs of love, sadly also seem to be waning in the field. We noticed the severity of our phytophthera (bacteria ring-spot) levels on the crops this weekend. There is very little we can do about this pathogen, and so many were culled out to join the tomato trail of tears. Hoping everyone is getting their fill and then some, of this timeless, tasty summer mainstay. These may fizzle out before we planned too.

Peppers: We have some tasty, sweet bell-types for everyone again this week, as well as a couple spicy chile’s. More salsa perhaps? Or simply a handsome, baked vehicle for a large amount of cheese? Your call…

Garlic: Again a head of mostly cured garlic will shuffle it’s way into your kitchen.

Brassica: We’re harvesting some dreamy looking heads of cauliflower. Also may have broccoli heads or florets, or even some cabbage for you.

Endive/Escarole: Some greens are back in the share! Yum. I have been enjoying them fresh and raw, but some of you may find them a tad bitter. We try to select cultivars that are a little sweeter, but after a decent wilting or braising, all said bitterness is removed. Here is a very simple recipe that is quick and delicious.

Easy Braised Greens with Garlic and Oil  by Love Farm Organics

  • 1 bag full of endive/escarole (about 1 1/2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, peeled
  • Salt
  • 1/4 teaspoon crushed hot red pepper, or to taste
  1. Wash the escarole in plenty of cold water, swishing the leaves gently to remove all sand and grit; then drain in a colander before chopping into 2″ pieces.
  2. Heat the olive oil in a wide, heavy skillet over medium heat. Whack the garlic cloves with the side of a knife and toss them into the pan. Cook, shaking the pan, until garlic turns  golden, about 2 minutes.
  3. Carefully stir in as many of the endive/escarole leaves (with the water that clings to them) as will fit comfortably into the pan. Cook, stirring, until the leaves begin to wilt. Continue adding more greens, a handful at a time, until all the greens are in the pan. Season lightly with salt and 1/4 teaspoon crushed red pepper.
  4. Lower the heat to medium-low, cover the skillet and cook, stirring occasionally, until the endive/escarole is tender, about 8 minutes. If all the liquid in the pan evaporates and the greens begin to stick to the pan, sprinkle a tablespoon or two of water over them. Check the seasoning, add red pepper and salt if necessary and serve immediately.

Sweet Corn: We are so happy to announce more delicious sweet corn for the first days of Fall and your family meals! This later planting is finally ready and so on to you it goes. We still hope to maybe have some ‘pop-corn’ and/or some fun types of ears for you to pop or use as decoration.


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