You are currently browsing the monthly archive for November 2009.
I have learned so much this season that is beyond farming — running a small business, marketing, Quickbooks, and now blogging! Big thanks to everyone who helped get us so tech savvy: Ryan Johnson for building our site, creating this blog, and taking all our beautiful photos, Tiffany Brown and Josh Berger of Plazm for designing our website and creating a lot of other great marketing materials for us, and Tom Hopkins of Sustainable Today for making a fantastic video of our organization. You can also follow us on facebook now too. Look at us — farmers getting on-line and loving it!
We wanted to finish the year off with a bang, and with two buckets this week – I think we’ve achieved our goal. Thank you for allowing our food to nurture you and your family. We hope you’ll join us again next year.
Winter Squash variety “Waltham Butternut”
These butternut squash have been curing in my living room for the last week. They should be sweet and ready to eat.
To store: all winter squash should be stored at about 70 degrees in a dry, dark place.
Arugula variety “Roquette”
Remember that if the flavor of arugula is just too much for you (or your kids) that it can be layered onto a pizza, tossed into pasta, or simply mixed with other greens.
Spinach variety “Olympia”
We finally have a nice, big bag of spinach for you this week.
Chinese Cabbage variety “Bilko”
This is also called Napa Cabbage in the U.S. This cabbage was admittedly harvested just a bit under mature because we wanted you to try this before next year. We have a great recipe in the notes this week focused on Chinese cabbage.
Carrots variety “Napoli”
These little babies are delicious.
Mustard Greens variety “Wild Garden”
Last time we got these mustards, I chopped them up and threw them in a stir-fry. It is an easy way to pack a lot of iron, calcium, and vitamin C into a quick meal.
Radish variety “Red Meat”
There has been a lot of confusion about whether these are beets or radishes, but one bite and you’ll know – radish!
Scallions variety “White Spear”
These scallions had very uneven production so we harvested quite a few small ones in order to make a good bunch.
Beets variety “Kestrel”
These red beets are much sweeter than the last deliveries of beets. The cool weather sweetens them up, just like spinach.
Chinese Cabbage Salad
(From Asparagus to Zucchini)
5 cups (or so) chopped Chinese cabbage
3/4 cup kohlrabi, grated; or winter radish, grated (optional)
1 1/2 cups chow mein noodles (the crunchy ones)
1 cup crushed peanuts
1/4 cup sesame seeds (black, if available)
2 T. rice vinegar
4 T. sesame oil
3 T. soy sauce
1 T. honey
1/2-1 t. dry mustard
Combine cabbage, chow mein noodles, kohlrabi, radish, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Winter Squash variety “Mesa Queen Acorn”
Acorn squash are a pretty familiar squash variety. We have a great acorn squash recipe at the end of this week’s notes.
Celery variety “Tango”
Celery is infamously hard to grow. It takes forever…150 days from seed to stalk, but it can be sped up enormously by over-watering it (which we, of course, refrain from doing). So, this celery has taken a long time to grow and is going to taste a lot differently than the grocery store variety grown in California.
To use: You may prefer this celery cooked or in soups because we Americans are not used to eating pungent celery. Our recipe this week calls for celery.
Salad Mix
I think this is it for the season, next week we’ll have spinach and arugula again.
Edible Flower Bouquet – Calendula variety “Flash Back”
These beauties are edible. You could garnish a cake, a drink, or a stir-fry. You could also just put them in a vase J.
Red and Green Peppers variety “North Star” and Hot Pepper variety “Black Hungarian”
Jessica harvested all the green and red peppers. They have had a good run and we will pull the plants out on Saturday.
Collard Greens variety “Flash”
These collards have gotten gigantic! They will cook down a lot though, so look at this bunch as one meal.
Daikon Radish variety “Minowase”
Daikons are so mild and sweet they make a great salad topping.
Leeks variety “Lincoln”
We bring you another bunch of these delectable little leeks.
Parsley variety “Italian Flat Leaf”
The parsley has been happily growing away at the Asher’s.
Carrots varieties “Bolero” and “Napoli”
We will likely have a small carrot delivery next week to finish out the season.
Tomatoes variety “Roma” and “San Marzano”
We hope that these end-of-the-season sauce tomatoes can make their way into some yummy soup.
Hardy Kiwis (gleaned from Tom Hopkins)
Hardy kiwis are native to Northern China and Siberia so they do wonderfully in the Pacific Northwest. They grow on 25 ft. vines and require both male and female plants for fertilization. Most of us farmers had never tried these little beauties and love the ylang ylang-like flavor that is present in the really ripe ones.
To use: pop them in your mouth!
To store: hardy kiwis do not store well, so eat these up.
RECIPE
Moroccan-Style Stuffed Acorn Squash
Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts – I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.
INGREDIENTS
2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 tablespoons ground cumin
Salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
There are figs at your pick-up site. Grab some if you wish.
Quince (the tree is right behind Singer Hill Café)
Quince is a little known fruit that is very old. It is so old, it is Biblical in fact. It is most closely related to apples and pears, but you MUST cook them to eat them. They are kind of like rubarb in that they do best in dessert dishes or jams. The word marmalade actually comes from the Portuguese word for quince. These are “gleaned” fruits –we can’t take credit for anything but the harvest, but what fun to try something new.
To use: We have a great recipe in this week’s notes.
Leek variety “King Richard”
We have been waiting for these leeks for a long time. Jessica, especially, has wanted to harvest these beauties for weeks and she gleamed when we decided that THIS was the week.
To store: leeks can be cut in half and put in a plastic bag and stored for weeks in the crisper, but really, why would you?
To use: leeks are “hilled” like potatoes. We plant ‘em in a ditch and as they grow we pull the soil up around the stem – this process blanches the leeks, but it also pulls soil into their leaves. So, you will want to chop the leeks first, then soak them in a bowl of water and then rinse them well in a colander. You can use leeks just like you would use onions – caramelize them, fry them, or put them in soups and stews.
Salad Mix
We added edible flowers, spinach leaves, arugula and radicchio to your salad mix this week.
Tomatoes, Cherry Tomatoes, and Tomatillos
It is nearing the end of tomato season and the plants are beginning to wane – thank goodness! We should still have a couple weeks left though.
Carrots variety “Bolero”
This is the last of the Bolero variety. “Napoli” will be ready in about two weeks.
Hot Pepper variety “Hungarian Black”
These peppers have kept ripening despite low nighttime temperatures, which usually stop them dead in their tracks.
To store: Hot peppers will keep for weeks in the crisper if you put them in a plastic bag.
Red or Orange Peppers variety “North Star”
I like sweet peppers chopped in my morning eggs. The five minute egg scramble is the best way to use up a lot of those random veggies that never seem to make it to dinner.
Cucumber and Zucchini
The plants are holding on still, so we’ll keep picking!
Fresh Herbs: basil, sage and thyme
Recipe
Poached Quince (From Earthbound Organic)
Serves 4
Quince is an under-rated fruit despite a long, illustrious history. Believed to be the forbidden fruit from the Garden of Eden, quince is one of the earliest-known fruits. It retains much of its original wild character in spite of thousands of years of cultivation; the fruit is lumpy with a sticky fuzzy coating, and unlike its cousin, the apple, it’s rock hard, not sweet, and needs to be cooked rather than eaten out of hand.
That said, ripe quince has a distinctive fragrance that perfumes a room beautifully, with notes of pineapple, pear, and guava. It’s delicious when cooked and adds a subtle tart note to pies, chutneys, and cakes.
This recipe needs to be prepared at least a day in advance of serving to allow the flavors to develop. The poached quinces can be served hot or cold.
4 medium ripe (yellow) quinces
3 cups water
1 cup sugar
Peel of 1 lemon
2 whole star anise pods
1 cinnamon stick
10 peppercorns
2-inch piece of ginger, sliced
1/4 cup sliced crystallized ginger, as garnish (optional)
Wash the quinces thoroughly. Remove the peels with a vegetable parer.
Combine the remaining ingredients in a pan that will hold all the quinces comfortably. Bring to a boil and add the quinces. Lower the heat and simmer until the quinces are very tender, about 45 minutes. Cooking time will vary depending on the size of the fruit.
Allow the quinces to cool in the pan, then refrigerate in the liquid, covered, at least overnight or up to 3 days.
Before serving, remove the quinces from the liquid and set aside. Reduce the poaching liquid to 1 cup over medium-high heat. Strain and discard the solids.
Carefully remove the cores from the bottom of the quinces with a small knife, if desired. Place each quince on a small plate or in a small bowl and add 1/4 cup syrup to each fruit. Serve with a garnish of sliced crystallized ginger, if desired.
Note: If you’re serving the poached quinces as a hot dessert, reheat the chilled quinces in the poaching liquid until hot. Remove the fruit from the pan and set aside, covered loosely with foil. Reduce the liquid to 1 cup, then pour the hot syrup over the warm quinces.
Salad Mix
This week’s salad mix has beautiful edible nasturtium and calendula flowers and also includes spinach and arugula leaves.
Tomatoes and Cherry Tomatoes
The heirloom varieties at Hopkins’ garden have really taken off, just as the slicers at Sump’s are on their way out. The pink tomatoes are a variety called “Mortgage Lifter” supposedly named by an Iowa farmer who was having trouble covering the bills until his tomato crop ripened. The green striped tomatoes are a well-named variety, “Green Zebra.” The two cherry tomato varieties in this week’s bag are “Black Cherry,” which are the small burgundy cherry tomatoes and “Ceylon,” which are the red tomatoes that look exactly like big heirloom tomatoes, only in miniature!
Eggplant variety “Black Beauty”
This will be the last delivery of eggplant this season. As you can see, they have lost their beautiful sheen and have gone a bit green. As the plant begins to senesce, it loses its ability to produce enough anthocyanin (the purple pigment) and thus the fruit begins to build up chlorophyll in the skin.
To use: you will want to peel the eggplants before you use them.
Radishes variety “Amethyst”
We only planned for these two deliveries of radishes, but we’ve liked them so much, we planted another two deliveries for later in the season.
Carrots variety “Bolero”
We were thrilled to dig up these fat little babies last night.
Hot Pepper variety “Hungarian Black”
There are two hot peppers in your box this week.
Red or Orange Peppers variety “North Star”
The peppers are finally turning. We are planning to grow peppers in hoop houses next year so that they will ripen earlier.
Snow Peas variety “Oregon Giant”
This succession is beginning to wane, but there is another on the way.
Cucumber OR Zucchini
You have randomly been given a cucumber of zucchini; hope you got what you wanted!
Fresh Herbs: basil, dill, thyme, sage, marjoram, and rosemary.
We only have a couple more weeks of herbs left. We have to stop harvesting a couple weeks before frost so that the plants can put on strong roots before the winter. It would be a good week to begin drying or freezing the herbs so you have good winter stores.
Recipes: A big thank you to Jessica for putting recipes together this week!
Eggplant Scallopini
From the Moosewood Cookbook
4 cups cubed eggplant
1lb. chopped mushrooms
3 cloves crushed garlic
1 cup chopped onions
1 cup chopped green pepper
2 Tablespoons olive oil
2 T. butter
1 cup marsala
1 bay leaf
1 tsp. thyme
1 tsp. salt
1/4 cup tomato paste
2 medium tomatoes chopped
1/4 cup chopped fresh basil
1 cup parmesan, grated
Heat the olive oil and butter in a large, heavy skillet. Add the onions, garlic, 1/2 teaspoon of salt, and the bay leaf. Saute for 5 minutes. Add eggplant and 1/2 tea. salt, stir and cook, covered, for 10 minutes, stirring occasionally. Add the mushrooms, thyme, and other spices if desired. Add the peppers, tomatoes and paste. Mix well and simmer, covered for 10 minutes. Add the marsala and fresh basil. Cover and simmer on low heat for 15-20 minutes. Just before serving, add the parmesan cheese. Serve over pasta, and add extra parmesan.
Chicken Stock Makes 6 quarts
Now is the best time of year to be saving your vegetable scraps. I put them in big ziplock bags and freeze the scraps until I’m ready to make stock. This is just a very basic recipe. Please use whatever you have, it will make your flavors more complex to mix and match vegetables and herbs.
3 5-pound roasting chickens
3 large yellow onions, pealed (onion skins make stock bitter), quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves (I like substatuting rainbow chard, or kale), cut in half
4 parsnips, unpeeled, cut in half
20 springs fresh parsley
15 springs fresh thyme
20 springs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons sea salt
2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, and all other ingerdients and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
A note on recipes…and I can’t believe that it has taken me until week 14 to relay this info, but I am ALWAYS, ALWAYS futzing with recipes to match what I have in the fridge. Recipe calls for spinach, I sub Swiss chard; recipe calls for Chinese cabbage, I sub bok choi, etc. etc. Part of eating in season is using what you have on hand. These recipes are guidelines only for what you can do with the food we provide. Often, I will only read the spice combinations and cooking times in a recipe because I am definitely NOT running to the store to get all the ingredients required.
Salad Mix
We should have salad mix for the rest of the season.
Tomatoes and Cherry Tomatoes
We may not plant quite so many tomatoes next year…we were a little over-zealous! Everyone is welcome to come and cart them away on Saturday at the u-pick. The event is free to members and friends can come and pick for $1.50 a pound – invite your whole gang!
Swiss Chard variety “Bright Lights”
I tend to include really simple and generally vegetarian recipes in the notes. This week I have included a recipe from Gourmet magazine for Swiss chard with Lamb Chops that looks a bit more complex (I haven’t made it yet), but I found so many recipes for chard with lamb that I thought there just must be something to this flavor combination.
Radishes variety “Amethyst”
Just as radishes “ring in” the new spring season, radishes hearken the beginning of fall. These radishes are seriously the best radishes I’ve ever eaten, ever. Jessica picked out this winner of a variety – these radishes are spicy and have a soft, surprising texture.
To store: radishes should be kept in an airtight container.
Bok Choi variety “Joi Choi”
Bok Choi is a little known veggie in this culture, but ubiquitous in Chinese cuisine. The most common preparation is simply steamed, but I’ve included a recipe for fried rice (that you can make vegetarian or vegan or sub any veggies you like) that is a favorite in my house if you have any Asian greens around…plus it’s quick!
To store: Bok Choi should be stored just like lettuce – in a plastic bag or other airtight container in your fridge.
Carrots variety “Bolero”
We harvested carrots with a gaggle of kids on Thursday night. They made harvest a jiffy.
Hot Pepper variety “Hungarian Black”
These peppers go from green to deep blackish purple to this deep red. They are about as spicy as a jalapeño.
To use: Remember to wear gloves when chopping hot peppers and wash your hands, cutting board and knife after you are done.
Green-ish-red Peppers variety “North Star”
The peppers are finally turning red. I hope that we can eke out a few more harvests before the frost.
Snow Peas variety “Oregon Giant”
We love these peas. They are getting better every week.
Cucumber OR Zucchini
The last flush of cuks and zuks…we passed them out randomly.
Fresh Herbs:
Your bucket has basil, thyme, sage and rosemary this week. One of our members, Ellie, says she chops up her herbs and puts them in her morning eggs.
Recipes
Lunchtime Bok Choi Fried Rice
2 teaspoons peanut oil (divided)
2 teaspoons sesame oil (divided)
¼ cup diced carrots
1 cup bok choi
1 ½ cups leftover rice
½ cup leftover diced beef, pork, lamb or poultry
½ tsp. minced fresh ginger
3 Tbsp. chopped green onion
1 egg
2 tsp. chili sauce (optional)
1 ½ Tbsp. soy sauce or Tamari
Heat a wok or cast iron skillet over medium-high heat for a few minutes. Add 1 tsp. each of the peanut and sesame oils; swirl at the bottom of the pan. Add carrots; stir-fry 2 minutes. Add bok choi; stir fry 2 minutes. Push vegetables to outer edges of pan, add remaining peanut oil and swirl to coat the exposed surface. Add rice, meat and ginger; stir-fry for 2-3 minutes. Stir in green onions, Push the mixture to the outside of the pan; add the remaining sesame oil to the center of the pan and swirl to coat the exposed surface. Crack the egg into the hot oil and scramble it. Cook until the egg is the set and then break it into pieces and toss it with the rest of the mixture in the pan. Add a little chili garlic paste, if desired, and stir in the soy sauce. Continue to stir-fry another moment or two, scraping all the bits from the bottom of the pan. Serve hot. Makes 2 servings.
Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup
From Gourmet Magazine, September, 2005
For balsamic syrup
- 3/4 cup balsamic vinegar
- 1/4 teaspoon minced fresh rosemary
- 1/8 teaspoon black peppercorns
For chard
- 1 bunch Swiss chard (1 lb)
- 1/4 cup chopped red onion
- 1 teaspoon finely chopped garlic
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon water
For lamb chops
- 8 rib lamb chops (1 1/4 lb total), trimmed of all fat
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon black pepper
PREPARATION
Make syrup: Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks’ note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
Sauté chard: Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
Broil chops while chard cooks: Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.
Over the past few years, many national headlines have focused on outbreaks of salmonella and e-coli caused by a number of food products including spinach, peanuts, and alfalfa sprouts. One of the most troubling aspects of these outbreaks is how long it takes for officials to isolate what the exact product that caused the contamination was and where it came from. So while industrialized agriculture and centralized processing facilities may have created economies of scale that allow us to buy cheaper food, we ultimately have a less trustworthy food system. In an age of Patriot Acts, terror alerts, and two oversees wars, I would argue that creating strong local food systems is one of the most important things we can do to improve homeland security. Knowing where your food comes from and knowing how it is raised is the best way to protect your family from these national food outbreaks.
Salad Mix
This salad mix is from the same planting as last week – it sure grew back quickly!
To store: Please remember to store your salad mix in an airtight container in the fridge.
Tomatoes
We are still harvesting millions of tomatoes, but I’ve heard from many of you that you are making good use of them in sauces, salsas and soups. The farmers are all getting together on Saturday and making salsa together. Remember that we have a Roma U-pick next week on Saturday afternoon. You can come out with the family and take as many as you can carry out!
Tomatillos variety “Toma Verde”
My favorite tomatillo salsa recipe is in the notes this week.
To use: remember to wash these little guys well before you use them.
Sweet Corn variety “Lucious F1”
Well, I regret to say that on Sunday in the gusty winds in the mid-afternoon our tall pole bean trellis and our corn stalks were blown to the ground. Jessica and Jacob rescued as many ears as they could, but the majority of the crop was lost as it had likely one more week to ripen. This will be the only corn you receive this year from the CSA. We must set our sights on great corn in 2010.
Carrots variety “Bolero”
We think our carrots have been dynamite this year and hope you have enjoyed them. We still have a few great deliveries left out in the field.
Summer Squash variety “Sunpik”
Our summer squash plants are finally slowing down. The cool and crisp weather of fall phases the summer fruits out and we move toward greens again.
Cucumbers varieties “Marketmore 76” and “Alibi”
Our cuks have slowed down their production. This may be their last week, but sometimes there is a little late season bumper that arrives.
Snow Peas variety “Oregon Giant”
I was harvesting snow peas the other night and was approached by a canvasser getting healthcare reform signatures. It turned out that he knew the owners of a farm in Rhode Island that I spent some time in 2005. This country may be big, but the sustainable farming community is pretty small.
Recipe
Tomatillo Salsa Verde
To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor, boiling may be faster and use less energy.
INGREDIENTS
- 1 1/2 lb tomatillos
- 1/2 cup chopped white onion
- 1/2 cup cilantro leaves
- 1 Tbsp fresh lime juice
- 1/4 teaspoon sugar
- 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
- Salt to taste
METHOD
1. Remove papery husks from tomatillos and rinse well.
2a. Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b. Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
3. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.
Singer Hill Gardens: the world at your fingertips.
Don’t forget your bucket of tomatoes!!! More tomatoes will be available at your pick up site if you want even more.
Salad Mix
Lettuce was domesticated in Northern Africa by the Egyptians.
To store: Salad Mix should be stored in an airtight container in your fridge. We wash it twice, but you may want to give it another rinse and spin before you have a dinner salad.
Tomatoes
Small containers in your bucket of Black Cherry, Yellow Pear, and Ceylon
Separate bucket of Mortgage Lifter, Big Beef, Brandywine, and Cherokee Purple
When tomatoes arrived in the Old World they looked like the little yellow pear tomatoes that you may find in your share this week. The name is derived from the Mayan word “Xtomatl.” They weren’t the big red globes we know so well until the Italians got a hold of them. As much as we love them, they took a long time to be universally accepted since they are a part of the Nightshade family, and the only native members of this family in the Old World are poisonous. Tomatoes first caught on in Italy, then in France and Spain and finally, England. I am very thankful that they did!
To store: In my house, we store tomatoes in a brown paper bag on the kitchen counter. Tomatoes can be frozen whole. Core the tomatoes, place on a cookie sheet, and freeze. When solid, place in a zip-lock freezer bag and replace in the freezer. Remove only as tomatoes as you need at one time. Thawed tomatoes are only appropriate for cooking.
Eggplant variety “Black Beauty”
Eggplant originated in India or Burma. It traveled through Asia, the Middle East and Northern Africa on trade routes prior to 900 A.D. When it did arrive in Europe in the 1400s, it was once again believed to be poisonous because it is part of the Nightshade family. It didn’t catch on for another 200 years and it was once again, the Italians that took the plunge.
Carrots variety “Bolero”
Carrots are believed to be from Afghanistan and based on medieval oil paintings – they were originally purple. They can be white, red, purple, yellow and, of course, orange. The Dutch bred the first orange carrots in the 1700s, as displayed by Dutch paintings with all their unreal floral arrangements, dying flowers, and beautiful light.
Zucchini variety “Sungreen” and Summer Squash variety “Sunpik”
Italians figure prominently in the history of zucchinis and summer squash as well. While they were domesticated in South America, they never took the shapes and colors and flavors that we know today until the Italians got a hold of them.
Pole Beans variety “Kentucky Wonder”
Green beans and pole beans were domesticated in Mexico by indigenous tribes Northwest of present day Mexico City. Their close relatives, broad beans (favas) originated in Ancient Egypt.
Green Pepper variety “North Star”
It is believed that peppers were domesticated in Mexico (Jalisco to be exact) prior to 5000 B.C. Dried peppers traveled along Central American trade routes to Incan Emperors as well. It is funny to think about Thai or Indian Curry before the chili pepper, but realistically hot peppers didn’t arrive until the mid-1500s at the earliest.
Cucumbers varieties “Marketmore 76” and “Alibi”
Cucumbers were cultivated in India more than 3,000 years ago. They are the same family as other melons and squash, a family that covers both the old and new world.
Snow Peas variety “Oregon Giant”
Peas are a very ancient food. They were domesticated in Northern India by about 10,000 B.C. and traveled all around Europe and the Middle East by 7,000 B.C.
Fresh Herbs:
Thyme: Thyme is from somewhere in the Mediterrenean and was definitely a domesticated crop by 3,000 B.C. and Thyme is named after thymon, the Greek word for courage.
Sage: Sage is from somewhere in the Mediterrenean and North Africa. Its name comes from the word “salvare,” (the Latin Name of Sage is Salvia officinalis), which means rescue or heal.
Basil: Basil originated in India. A good Hindu is supposed to leave his life with basil leaf on the chest to aid in passage in passage to the next life.
Recipe
Stacked Vegetable Quesadillas
½ Sweet Onion (thinly sliced)
In a non-stick frying pan sauté in 1 Tbsp. oil until translucent, 1-2 minutes
1 clove garlic (minced)
4 ounces mushrooms (thinly sliced)
2 carrots (julienned)
1 zucchini or summer squash (julienned)
1 green and red sweet pepper (thinly sliced)
Add and cook 5 minutes more – just until vegetables are tender.
Salt and pepper to taste.
12 corn tortillas
1 ½ cups/375 ml pepper jack cheese (shredded)
Preheat oven to 400 degrees
Assemble 4 stacks simultaneously on a baking sheet. Start with a tortilla, top with a large spoonful of vegetables, some grated cheese, and then another tortilla. Repeat layers, ending with a third tortilla. Place tortilla stacks in the oven for 10-15 minutes, until cheese is melted and stacks are hot. Cut into quarters and serve warm with salsa, sour cream, and avocado.
Ripe vegetables were magic to me. Unharvested, the garden bristled with possibility. I would quicken at the sight of a ripe tomato, sounding its redness from deep amidst the undifferentiated green. To lift a bean plant’s hood of heartshaped leaves and discover a clutch of long slender pods hanging underneath could make me catch my breath.
- Michael Pollan
Heirloom Tomatoes
You can do a million things with tomatoes – they are one of the most useful kitchen veggies (well fruits). I know that I am biased, but I actually think the best way to enjoy these tomatoes is by slicing up a ripe tomato, splaying it on a plate, sprinkling each slice with sea salt and enjoying. Heirloom tomatoes have become the poster child for the slow food movement and the flavor simply can’t be beat. We have nearly filled your box with tomatoes this week!
To use: Christy created a wonderful tomato-focused sandwich at the Café on Thursday: pesto-mayo with tomatoes, basil leaves (all three varieties) and fresh mozzarella. We put it on a crusty white bread and placed it on the grill for about 3-4 minutes. Pure summer bliss!
Tomatillos variety “Toma Verde”
Tomatillos are the original tomato. Tomatoes were nearly wild when conquistadors arrived in Mexico in the early 1500s and we didn’t have the first true tomato until Italians got a hold of them late in the century. It was the tomatillo that had been perfected in Mexico and tomatillos were (and still are) the most popular salsa ingredient in our neighbor to the south. The tomatillo plants are just beginning to produce and so this is just a taste. We will provide you with plenty for a salsa verde in coming weeks.
To store: tomatillos will do well in the crisper for longer term storage (five-twelve days) or simply put in your veggie basket if you plan to use them quickly.
To use: tomatillos produce sticky latex between the husk of the fruit and the fruit itself. Be prepared to get your hands messy as you peel them. You’ll want to wash the fruit with veggie wash or just a lot of warm water to remove the latex.
Zucchini variety “Sungreen” and Summer Squash variety “Sunpik”
Our first succession of zuks and summer squash have finally exhausted themselves and we are on to succession two. It is not frost or any other weather that ends their productivity, but rather powdery mildew. There are some preventitive techniques and organic controls that you can use for this ubiquitous fungus, but the most effective method I’ve found is to plant two zucchini patches in different areas of the garden, weeks apart, and to remove the first planting when the disease pressure overwhelms them.
Green Pepper variety “North Star”
The peppers are blushing red and orange in the field, it won’t be too long before we have some colorful counterparts to the green pepper in your box.
Cucumbers varieties “Marketmore 76” and “Alibi”
Marketmore is a “fresh eating” or “salad” cucumber – the skin is a little softer and the flesh a little sweeter. Alibi is a pickler and you’ll want to peel the skin before using it in a fresh cucumber salad.
To use: When I was in Russia (about a decade ago now), a favorite summer salad was cucumbers, chopped dill and a dressing of olive oil and sour cream. Grind some fresh pepper on the salad and you will be in heaven.
Snow Peas variety “Oregon Giant”
Every once and a while a true crapshoot in the garden pays off and this is one such crop. Back in June when I was planting these little buggers it was hot, there was still a lot of summer heat to come, and here on harvest day it was hot too. Peas are a cool season crop, but here we are growing the most beautiful, best tasting peas in the middle of summer. These are truly a treat.
To store: Peas should be stored in the fridge, but don’t store for long so eat ‘em up.
Fresh Herbs: dill, basil and garden sage, marjoram
The dill has been growing well at Tom Hopkins. The sage, basil and marjoram are still coming from Hera Community School.
Recipe
Roasted Tomato Basil Soup
From the Barefoot Contessa Cookbook
Serves 6-8
5 lbs. tomatoes cut in ½ lengthwise
¼ c. good olive oil
1 Tbsp. kosher salt
1 ½ tsp. fresh ground black pepper
2 cups chopped yellow onions
6 garlic cloves, minced
2 Tbsp. butter
½ tsp. crushed red pepper
4 c. fresh basil, chopped
1 tsp. fresh thyme, chopped
1 quart chicken or veggie stock
Preheat oven to 400 degrees. Toss together tomatoes, ¼ c. olive oil, salt and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes. In a 8 quart stockpot on medium heat sauté the onions and the garlic in 2 Tbsp. of olive oil, 2 Tbsp. of butter and the red pepper for 10 minutes (until the onions brown). Add the basil, thyme, stock and the oven-roasted tomatoes including the liquid on the pan. Bring to a boil and simmer uncovered for 40 minutes. Blend the soup in a food processor or run through a food mill on the coarsest setting. Serve hot with chopped basil as the garnish.
Eating as a Food Community: Reconnecting our tables through CSA
Between roughly 10,000 and 15,000 years ago humankind underwent a major revolution: agriculture. Agriculture offered humans a more secure food supply and an opportunity to settle down. Anthropologists and archeologists alike link the agricultural revolution to the civilization revolution. While civilization has had a great deal of negative effects on the world as we know it: environmental degradation, pestilence, and war to name a few…it also allowed humans time to get creative with the foods they ate – a change that was gastronomically positive in my view. Food became deeply integrated in the culture within each unique civilization. We used it for religious ceremonies, rites of passage, and celebrations of all kinds. In many places in the world, food remains deeply intertwined with regional culture as the majority of foods continue to be produced and consumed locally.
As agriculture has industrialized and become part of the global commodity system over the past 50 to 75 years, food in this country has become much less tied to local and regional culture. Sure, we still have some regional differences, but most folks can be found munching on Chilean grapes in January and asparagus from Peru in September. Eating has become so individualized that family members often eat different foods from one another at mealtime.
In this culture of individual preferences and endless options, I see Community Supported Agriculture as a way to reconnect with our friends and neighbors through food. Every week, you can rest assured that our member-shareholders are sitting down to a meal that resembles the meal you are about to enjoy. Eating locally and seasonally not only provides us a sound way to lower our carbon footprints and reconnect with the rhythms of our growing region – it offers us an opportunity to build a food community – a very old human tradition. We eat together, we share recipes, and we create new ways of celebrating the bounty of the season through festivals and u-picks. Through CSA, our dinner tables are rejoined and we truly look forward to sharing a table with you this Saturday at our first annual potluck!
What is in the Bucket?
Lettuce variety “Jericho”
Just when we thought we were safe…the return of the giant lettuce head! Most of our lettuce bolted and turned bitter in that intense heat we had a few weeks ago, but the Jericho grew right through the heat.
Tomatoes: A beautiful array of heirlooms…
Please note: Tomatoes that are nearly ripe will stop ripening if you put them in the fridge. Tomatoes that are not quite ripe will ripen best on the kitchen counter. Tomatoes always taste best at room temperature.
Eggplant variety “Black Beauty”
To store: Your eggplant can be left on the counter if you plan to eat it quickly (and look lovely in a veggie basket). If you plan to store it, eggplants will do best at 50 degrees and humid.
To use: To be honest, eggplant is not my most favorite vegetable. If you are not careful when you cook it, it can come out with the consistency of a mushy sponge. We have included a tried and true Eggplant Enchilada recipe in this week’s notes so that the curse of the mushy eggplant never befalls your family.
Pole Beans variety “Kentucky Wonder”
To store: Beans like to be stored at about 50 degrees and at low humidity.
To use: Beans are easy to freeze. First, blanch the beans by steaming or boiling for a couple minutes and then dumping them into an ice bath. Next, spread the beans onto a cookie sheet and place it in the freezer for about 4 hours. Finally, load the beans into a freezer bag.
Zucchini variety “Sungreen,” and Summer Squash variety “Sunpik”
We have included two dessert recipes for those of you ready to get adventurous with your squashes this week!
Green Pepper variety “North Star”
Yay! The first green peppers of the season have arrived. We planted these gorgeous little guys in early May. Both green and red peppers are harvested from the same plants; the peppers turn from green to red over time.
To store: green peppers like to be stored at high humidity and about 45-50 degrees. It is a good idea to put them in a plastic bag.
Swiss Chard variety “Bright Lights”
Last time you received Swiss chard, we cut down the whole patch. It has only taken a couple weeks for the entire patch to regenerate and provide these beautiful chard leaves.
Fresh Herbs
We have three fresh herbs for you this week: three types of basil, oregano and thyme.
To use: I find that you cannot go wrong with fresh herbs and I chop them up and add them to almost everything. That said, if you have trouble using your herbs, you can freeze them for winter use. First, chop the herbs and put them in an ice cube tray. You can do single herbs in each cube compartment, or create your own blends. Next, fill the ice cube tray with water, making sure that all of the herbs are submerged. Finally, after the cubes have frozen, you can unload them into freezer bags (make sure the label the bag) and put it in the freezer. It is a wonderful treat to be able to throw a cube or two into a winter soup and have all the flavor of summer emerge.
Recipes
Eggplant Enchiladas
Becky Perkins (the cook at Vermont Valley Community Farm where I used to work) adapted this recipe from the Moosewood Cookbook
12 tortillas
6 cups eggplant, cut into 1/2” cubes
1 cup chopped onion
1 cup chopped green pepper
1 1/2 t. salt
1 packed cup grated mild, white cheese
Vegetable oil for frying tortillas
2-3 t. olive oil for frying vegetables
Part 1: Saute onions, garlic and salt for about 5 minutes. Add eggplant; cover and cook another 10 minutes or until eggplant is soft. Add peppers and black pepper; cook another 5 minutes. Remove from heat and add cheese. Mix.
Part 2: Heat about 1/2 inch of vegetable oil in a heavy skillet. Fry each tortilla on both sides-only 10 seconds on each side. (don’t fry them long enough to crisp them or they’ll break when you try to roll them up). Drain them on paper towels.
Part 3: Fill each tortilla by placing about 1/4 cup of filling on one side and rolling it up. Situate your filled enchiladas gently in a baking pan. Pour your hot sauce over the top. Heat in a 350 oven about 20 minutes. (Now you can make some sauce or save time by using already prepared sauce).
Mock Peach Cobbler
When my friend Fredericka showed up at a potluck with this dish, we almost sent her home upon hearing the ingredients. But she eventually won everybody over (while almost) because this recipe actually tastes great and uses up some of the summer squash that may be piling up on you.
Filling Ingredients:
3 pounds peeled and chopped squash
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
½ tsp. nutmeg
Crust Ingredients:
4 cups flour
2 cups sugar
1 ½ cups cold butter; cut into small pieces
1 tsp. ground cinnamon
Combine summer squash and lemon juice in a large saucepan over medium-low heat. Bring to a simmer and cook until tender, about 15-20 minutes. Stir in sugar, cinnamon, and nutmeg; simmer 1 minute longer. Remove from heat. Pre-heat oven to 375 degrees. Oil a 9×13” baking pan. Combine flour and sugar in a bowl; cut in butter with pastry cutter until the miture resembles course crumbs. Stir in ½ cup of the crust mixture into the squash mixture. Press half the remaining amount into the greased pan. Spread the squash mixture into the pan and then crumble the remaining crust mixture over the top. Sprinkle the cobbler with cinnamon and then bake for 35-40 minutes. Serves 12.
Zucchini Chocolate Cake
1 cup butter
1 3/4 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
4 Tbsp cocoa
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sour milk
2 cups grated zucchini
Chocolate chips
Nuts
Cream together the butter and sugar. Add eggs and vanilla. In separate bowl mix together flour, cocoa, cinnamon, cloves, baking soda, baking powder and salt. Add the flour mixture alternately with the sour milk. Fold in the grated zucchini. Sprinkle on chocolate chips and nuts. Put in a 9×13 pan or 2-8” pans. Bake at 325 for 40 minutes.
