2012 CSA week 25 (final box of the season)
November 21, 20122012 CSA week 25 November 21st
In The Box
1 lb Carrots
1 lb Parsnips
1 1/2 lb Yellow Finn Potato
5 or so lbs Winter Squash (Random Grab)
1 bunch Russian Kale
1 stalk Brussels Sprouts
1 head Savoy Cabbage
1 lb Romanesco Cauliflower
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Hello,
Thankful ths week for a healthy sense of humor! When the cyclical nature of the season can be measured by how much of the farm is underwater AGAIN! all you can do is laugh (it keeps me from crying.) As we waded out to the field for this weeks harvest, the hope was that the muck boots were still water tight. They weren’t and as I sloshed through the field the need for that same sense of humor was re-emphisized. The comical nature of a troupe of rain gear clad farm hands wading in shin deep water harvesting brussels sprouts made me laugh out loud inspiring the not unusual doubts to my sanity from the crew.
I hope that you find yourselves with much to be grateful for this Thanksgiving, surrounded by family,friends and good food. With another season almost behind us, the things that mean the most to us are readily apparent. (No, boots full of water are not on that list.) We hope that you were able to create many memorable meals from your veggie boxes this season and that the memory of those meals will carry you through the dark winter months. As the clouds part and a few rays of sunshine peak through allowing the flood waters to subside a little I am filled with hope and inspiration for next year.
Hopefully you’ll consider joining with us for another round of seasonal hijinx and humor at the mercy of the elements.
Many thanks for all your support and kind words of encouragement througout the season.
Enjoy,
Dave, Lori and the crew
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CROP NOTES AND RECIPES
Winter Squash this week was a random grab and you might have gotten 1 big squash or several small ones or a mix of several varieties so here’s a quick cheat sheet.
Acorn – an old standy favorite smaller ribbed green fruit
Butternut – Pear shaped tan fruit
Delicata – you’ve gotten enough of these this season to know this one
Galeux d’Eysine – Tan, warty, flattened fruits, French heirloom
Marina di Chioggia – Green ribbed flattened fruits, Italian heirloom
Rouge vif d’Etamps (Cinderella) Orange, ribbed, flattened shape
Pie Pumpkin
Lemony Brussels Sprouts
1.5 pounds Brussels sprouts, halved
1 teaspoon Grated lemon rind
2 Tablespoons Fresh lemon juice
Salt to Taste
Coarsely ground pepper to taste
Slash the bottom of each Brussels sprout with a shallow X; steam Brussels sprouts, covered, for 6 minutes or until tender. Drain. Combine Brussels sprouts and next 3 ingredients in a bowl; toss well to coat. Sprinkle with pepper. Serves 4
http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html
Posted in Box Notes, General, News from the Field, Recipes | Leave a comment2012 CSA week 24
November 14, 20122012 CSA week 24 November 14th
In The Box
1 lb Carrots
1 lb Parsnips
1 lb Fingerling Potatoes
2 Delicata Squash
1 bunch Baby Fennel
1 bunch Russian Kale
1 bunch Broccoli (Hawthorne only)
1 bunch Beets (Fremont and Sellwood only)
1 lb Cauliflower (Multnomah, York only)
1 head Savoy Cabbage (PAE, Green MicroGym, Catholic Charities only)
Hello,
For us, the end of the CSA season is much like the beginning in a lot of ways. Cold, wet and hoping that the fields will yield enough crop to fill all the boxes. With a little juggling we made it work and the penultimate box of the season brings with it mixed emotions. It feels for the most part like it was a successful CSA season. I always feel that we can do better, more diversity, more volume, higher quality. It’s my nature, it’s what drives me as a farmer. To learn from and adapt to every season, every year and try to improve for the next. The challenges as varied as the successes. It is the inherent beauty of what I do that I will be constantly learning until I keel over in the field and they plow me under. I take the CSA more personally than the restaurant side of the business. Knowing that we are feeding families carries with it a weight unlike that of supplying chefs. Standing in the packing shed as the boxes whiz passed, I see each one with a critical eye, a piece of myself, my farm going out into the world to be appreciated, eaten (judged?? I can’t help it.)
The city of Portland has approximately 60 CSA farms but is still below the national average for per capita memberships. Learning that this passed weekend filled me with even more appreciation for you, our members for supporting us in our endeavors. With such a wealth of options, a farmers market in every neighborhood, health food stores on every other corner, the fact that you chose to join our CSA this season is both humbling and inspiring. We can only hope that you found it a worthwhile experience.
Now let’s talk aphids……..The mild fall, while pleasant for those of us working in the fields is also ideal conditions for the little grey bugs. We do our best to not pack anything obviously housing them, but we will always miss a few. If you happen to find them on or in any of your crops, don’t despair. (A muffled eek is sufficient) Simply soaking the crop in water with a little salt and vinegar should do the trick or if your like me, just cook ‘em and enjoy the free protein (old farmhand humor.)
With Thanksgiving right around the corner, our house is already abuzz with talk of the menu for the big day. The most glorious of all the foodie holidays, we often go overboard and indulge until the buttons pop. With that in mind I thought I’d try to give you a heads up for next weeks box to try to help with your meal planning. Understand that this is relatively speculative.
Potatoes – 1 1/2 to 2 lbs of Yellow Finn, a good masher or roaster.
1 Brussels Sprouts on the stalk – should yield at least a pound of prepped sprouts
A good amount of Winter Squash
Carrots – 1lb
Some sort of braising green – Kale, Radicchio, Frisee or a mix of them all
Parsnips – 1lb
Savoy Cabbage
Celeriac 2 or 3 bulbs
For those of you with travel plans that will prevent you from picking up next weeks box, please let me know. If enough people are interested we will look at a delivery the following week to ensure you get your last box. Alternately, we will happily donate your box to the local food bank to help feed those who should get to enjoy quality food this Thanksgiving despite any hardship.
This is also the time of year when I try to quell my fragile ego and ask for your honest feedback about the season. Good or bad, we’d love to hear your thoughts. I’m going to try to find the time over the next few weeks to tally the contents of the boxes over the season and I’ll be sending out that data once I have it all together (Yay for Excel spreadsheets for they are a farmer’s friend.)
Thank You and Enjoy,
Dave, Lori and the crew
2012 CSA week 23
November 14, 20122012 CSA week 23 November 7th
In The Box
2 Celeriac
1 head Savoy Cabbage
1 bunch Leeks
1 bunch Baby Bok Choi
1 bunch Rainbow Swiss Chard
2 Delicata Squash
2 Corno di Toro Peppers
1 Onion
1 bunch Broccoli
Feeling a little under the weather so I’ll limit the box note to a few recipes and to tell you to not be afraid of the weird looking roots in your box today. Celeriac or celery root is as versitile as it is ugly. One of my favorite vegetable it can be used almost any way you can use a potato and can also be eaten raw. My favorite preperation of late is to make a slaw using savoy cabbage and celeriac, olive oil, red wine vinegar and salt and pepper…simple. Add a little dijon mustard for an extra kick. Back to bed for me.
Enjoy,
Dave, Lori and the crew
CROP NOTES AND RECIPES
Potato-Celery Root Cakes from Deborah Madison
1 pound potatoes, peeled
1 pound celery root, peeled
3-4 Tablespoons oil
Salt & Pepper
Grate the potatoes and celeriac, mix together. In a heavy skillet heat half the oil over med. heat. Add half the potatoes-celery root mixture, making a layer about 1/2 inch thick. Season, then cover with the other half of the mixture. Press down on the cake and neaten the edges. Reduce heat to low and cook until the bottom is golden, about 10-15 minutes. Turn the cake out onto a plate, add the remaining oil, slide the cake back into the pan and cook the other side until golden.
Celery Root and Apple Salad with Toasted Walnuts serves 4 to 6
2 medium celery roots, peeled and cut into matchsticks
2 medium red delicious apples, cored and cut into matchsticks
2 tablespoons fresh lemon juice
3 green onions, thinly sliced
1 bunch watercress leaves
dressing:
2 tablespoons red wine vinegar
1 tablespoon mustard seed
1 tablespoon mustard
1 tablespoon honey
1/2 cup vegetable oil
salt and pepper
1 cup walnut halves, toasted
Combine the celery root and apple in a bowl and sprinkle with lemon juice. Toss with the green onion and watercress. Whisk the vinegar, mustard seed, mustard, honey and oil until well combined. Toss with the celery root mixture. Taste for salt and pepper and garnish with walnuts.
2012 CSA week 22
2012 CSA week 22 October 31st
In The Box
1 1/4 lb Broccoli OR Cauliflower
1 bunch Winter Radish
2 Delicata Squash
2 Corno di Toro Sweet Peppers
1 1/2 lbs Potato
1 bunch Russian Kale
2 Onions
1 lb Parsnips
Hello,
Happy Halloween! The only trick we could muster with the treat is that for some of you your bread coupon will be on the clipboard and not in the box. The dwindling resource that is my brain right now forgot to get more in from Grand Central in time to put them in the boxes. Some of you will also find your vegetables in a wax box this week. Please break the box down carefully and either leave it at the pick up site or return it next week. We’ve been really lucky with the weather on harvest days this fall, with most of the rain waiting until everything is picked and we are in the packing shed. There is nothing like the dread as you wait for the inevitable penetration of the rain gear. Knowing that sooner or later, the rain will find its way in and you’ll spend the rest of the day moving in an uncomfortable zombie lurch.
As the delivery truck headed up the hill and off the farm this morning and the black clouds unleashed their load it seemed like a good day to offer the crew a mid-week respite and a much earned day off. All gladly accepted and the list of current ailments surprised me. Knowing that some of the crew had been working through aches, pains and general end of season exhaustion was yet another illustration of the dedication these guys and gals show to the work. Heaven knows it’s not the fame and fortune that we all do this for. Underpaid and overworked is the lot we all signed up for, but with that the intangible rewards are many and lasting. With only three weeks remaining in the CSA season and probably not much after that for our wholesale accounts it feels like a good season and the tireless energy and positive attitudes of those working alongside me have made it even more rewarding. I see my younger self in some of the crew. Working, learning carrying dreams of their own farms some day. I only hope that I can serve as inspiration, we managed to build this farm to what it is today with little more than desire and a tireless work ethic. No trust fund, no off farm income. A sweat equity deal for the land and a belief that providing the best quality the seasons would allow would carry us along. We hope that you have been enjoying the journey with us this season as we look forward to many more to come.
Enjoy,
Dave, Lori and the crew
CROP NOTES AND RECIPES
Here’s a link to Smitten Kitchen’s kale chips recipe http://smittenkitchen.com/blog/2010/03/baked-kale-chips/ Be careful not to over cook and burn them, because they’ll taste nasty! While you’re there, she has a great searchable recipe index with lots of great ideas for winter fare.
2012 CSA week 21
October 24, 2012|
2012 CSA week 21 October 24th In The Box 2 lbs Cauliflower 1 bunch Parsnips 1-2 heads scraggly ‘PIC’ Romaine Lettuce 1 bunch Watermelon Radish 1 bunch French Breakfast Radish 1 bunch Russian Kale 1 lb Broccoli (Fremont, York, PAE, Catholic Charities, Green MicroGym, Multnomah only) 1 bunch Baby Fennel (Hawthorne and Sellwood only) 1/2 lb Pimente di Padron Peppers 2 Corno di Toro Peppers 2 Acorn Squash Hello, The farm looks good today. I don’t always feel this way. When the farm is at its most fruitful it is generally at its most chaotic. It is nice to see the order returning as the slowing harvest makes time for clean up and organization. With several good rains behind us the lushness of the valley can be felt again, especially when set against the bright colors of the fall foliage. With four more weeks left for the weekly boxes, I can almost take that deep breath, the one that tells me we made it. Another season passed, another cycle complete, plant, tend, harvest, (lose mind, regain sanity,) plan. A bumper crop of Cauliflower means you’ll find two pounds in your box today. It was one of those harvests that had us asking “How much cauliflower can we actually put in a box?” Two pounds seemed about right and we sent a lot out to our restaurant customers too. I’m always surprised from one week to the next what will be the in demand vegetable with chefs. This week baby parsnips and cauliflower topped the list with the Russian Kale up there too. It is rewarding to see restaurants embracing seasonal menus more and more as the years pass and I am grateful for the creativity of our chef customers when our availability list thins in the winter months. Be warned…..apparently the Corno di Toro sweet peppers have become jealous of the Padron’s occasional hotness and are putting out their own random spicy fruits! Ryder (4) discovered this while ‘helping’ the crew harvest in the greenhouse yesterday. He bravely continued to eat them relieved that the next few weren’t hot at all. The process of harvesting almost a quarter of an acre of parsnips by hand continues and some of you will find baby parsnips in your box today. We usually reserve these plate-able little treats for restaurants that like to roast them whole, but we had barely enough time to harvest and wash enough for the boxes yesterday. Enjoy, CROP NOTES AND RECIPES 1. Steam a whole head of cauliflower until it is al dente. 2. Transfer to a shallow dish or broiler-safe container. 3. “Frost” the head of cauliflower with a Dijon-style mustard with herbs mixed in. (or a mustard of your choice) 4. Use the mustard as “glue to adhere your choice of grated cheese. 5. Put under broiler briefly until the cheese is bubbly. 6. Serve immediately. Whole Wheat Pasta with Cauliflower, Walnuts, and Ricotta Salata from Chez Panisse Vegetables by Alice Waters 2 heads cauliflower 1 medium onion 4 cloves garlic 1 pound whole wheat pasta extra-virgin olive oil salt and pepper 1 pinch red peppers flakes white wine vinegar ½ lemon ½ cup toasted walnuts 4 ounces ricotta salata or feta cheese Put a large pot of water on to boil. Cut the cauliflower into small flowerets. Peel the onion and slice it very thin. Peel and finely chop the garlic. Put the pasta on to cook. Saute the cauliflower in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. Add few drops each of vinegar and lemon juice and the toasted walnuts. Taste and correct the seasoning. When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together, and serve, with the cheese crumbled over the dish. |
2012 CSA week 20
October 24, 20122012 CSA week 20 October 17
In The Box
1 bunch Beets (PAE, Green MicroGym, Catholic Charities, Multnomah)
1 lb Parsnips (Fremont, Sellwood, Hawthorne, NW York)
3 heads baby ‘PIC’ Romaine Lettuce or 1 head Butter Lettuce
1 bunch Baby Bok Choi
2 each Delicata Squash
2 Leeks
1 or 2 Corno di Toro Sweet Peppers
1.25 lbs Potatoes (Yukon Gem)
1 bunch Broccoli
1 small Butterscotch Melon
1 bunch Russian Kale
Hello,
There are three assumptions made when you are an organic farmer in a rural Oregon community. One, you are a hippy. Two, you are a vegetarian and three, that you grow a certain crop…..you know the one. If the third assumption were true we would be much more popular with our loan officers at the bank. As for the first two, while they may have been true at one point or another during my life, they no longer hold so. My footloose and fancy free long haired self replaced by a pragmatism that comes from years of running a business with more variables than plaids at a kilt festival. It is with this that I, short haired omnivore am surprised by our four year old sons new found vegetarianism! It came without provocation, a sudden avowing of his “I don’t eat it if it came from an animal” status. To a degree I am impressed, any thoughts his big sister had had on the topic were obliterated by her adoring love of bacon (Daddy’s girl!) I am not overly dismayed as Tofu and Tempeh find themselves back in the dinner rotation, we learned a trick or two during our own vegetarian years. I get it, after long meatless stints Lori and I no longer eat animals we don’t raise ourselves or those raised by friends and family. It’s a conscious decision that we often revisit, often with mixed emotions.(But, I mean, have you tried Tails and Trotters ‘Porkstrami’? Come on!) With all things, moderation is key and as an advocate of sustainable and humanely produced food I am ultimately relieved that my son is demanding tofu with broccoli and not a Happy Meal!
We managed to squeeze one last mini melon pick after the frost and rains but I suggest you eat them right away as they are ripe, ripe. The potatoes are a little challenged this week, a muddy harvest meant we didn’t really have a guage on the quality until after they were washed and by then it was too late to do anything about it. Their appearance shouldn’t affect the usability any so hopefully you can see past the blemishes. We were down to a four man crew yesterday, but somehow we managed to harvest, wash and prep everything for one hundred and seventy boxes before it got dark, yet another testimonial to the quality of our team hear and I am truly grateful for their labors (my body will eventually forgive me I hope. We’ll continue the end of the season clean up here and the ongoing maintenance of the fall and winter crops. Thankfully the weeds are growing more slowly now that the weather is cooler. Our fall cabbage and cauliflower plantings went into the field a little late this year, but you should start to see these cold weather staples in your boxes over the next few weeks.
Enjoy,
Dave, Lori and the crew
CROP NOTES AND RECIPES
Parsnip Chips I always consider peeling parsnips to be optional, and actually less preferred. However, if you do, treat yourself to some parsnip chips by frying the peelings in some oil. It’s the best snack, but it doesn’t last long! Peelings from 1lb parsnips Fry oil (grapeseed, canola, peanut) salt In a medium skillet heat a 1/4 inch layer of oil until very hot, but not smoking. Add the parsnip peelings, tossing well and continuously, and fry until lightly golden and crisp, about 2-3 minutes, depending on how thick your peelings are. Remove to a paper towel lined plate and drain. Immediately sprinkle with salt and serve.
Julia’s Parsnip Cookies
1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1 cup cooked, mashed parsnips
2 teaspoons vanilla
1 egg
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
Pinch of salt
1 cup chocolate chips
Mix together butter, sugars, parsnip puree, vanilla, and egg. (I did this in a food processor! it’s fast!) Mix together dry ingredients and add to butter mixture. Mix in chocolate chips with a strong spoon. (not a food processor.) Drop by teaspoon on lightly greased cookie sheet. I use a small cookie scoop, you can make them larger if you like. I used a baking mat, you can use plain old greased cookie sheets or parchment paper. I then did a fork pattern to flatten the cookies before baking by dipping a fork in flour then making two marks on each cookie to flatten it, just like home made peanut butter cookies. Bake at 375 degrees for 18-22 minutes, or until lightly browned.
Roasted Parsnips with Balsamic Vinegar and Rosemary adapted from Vegetables Every Day by J. Bishop
2 pounds parsnips
2 Tablespoons olive oil
S & P to taste
2 Tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary leaves
Preheat oven to 425 degrees. Peel parsnips (or scrub them really well.) Cut them into 1 inch chunks or mor slender ‘batons’. Toss with oil on a large rimmed baking sheet. (sometimes I do this step in a bowl then just arrange them on the baking sheet.) Sprinkle with S & P. Roast, turning once, until golden brown, 30-40 minutes. Combine the vinegar and rosemary in a small bowl. Drizzle the mixture over the roasted parsnips on the baking sheet and toss to coat. Continue to roast just until the parsnips are glazed, about 3 minutes. Adjust the seasonings and serve immediately.
Parsnip & Potato Puree from Chez Panisse Vegetables by Alice Waters
Peel and dice about equal quantities of parsnips and potatoes. To control their cooking times, cook each vegetable separately, in boiling salted water. Puree them together and season with salt and pepper. Finish with butter and thin to the desired consistency with warm milk.
Posted in Box Notes, General, News from the Field, Recipes | Leave a comment2012 CSA week 19
October 9, 20122012 CSA week 19 October 10th
In The Box
2 lb Carrots
3 Jalapeno Peppers
1 bunch Baby Bok Choi
2 Butterscotch Melons
1 bunch Celery
1 bunch Rainbow Chard
2 lbs Fingerling Potatoes (Princess LaRatte)
2 Leeks
1 or 2 Eggplant
2 Delicata Squash
2 or 3 Sweet Gypsy Peppers
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Hello,
Hoping that the forecast actually means showers for the weekend and not rain until June! Assuming the later, we continue the mad dash to get everything done that we can. Most of the fields are prepped and ready for cover crops, next years garlic crop is planted, all of the winter squash is harvested (we pulled almost ten thousand pounds of squash from the field on Friday!) and we’ll harvest the last of the potatoes on Thursday. If time we’ll get a jump on the parsnip harvest and load the walk in cooler with a few weeks worth of the sweet white roots. The mammoth task of breaking down the tomato field still stands before us. Crew members that have a few seasons with us under their belts are probably trying to figure out creative ways to get tomorrow off or having nightmares about pulling endless trellising and t-posts. The last of the melons, eggplant and probably peppers in your boxes this week. We still have one greenhouse full of peppers but it remains to be seen if they will reach maturity given the frigid night time temps of the last week. Fall is probably my favorite food time of year, hearty soups and stews, roasted root vegetables and braised greens paired with big, chewy red wines satisfy my tired bones in ways that not even the sweetest of ripe tomatoes can. To that end I actually envisioned a vegetable stew that would use every element of this weeks harvest…..With any luck, the weather man is right and we”ll get a chance to drink that last bottle of rose in the fridge…..If not, bring on the Bordeaux, I think I’ve earned it.
Enjoy,
Dave, Lori and the Crew.
Crop Notes and Recipes
Delicata Squash:
A favorite in our house. Simply cut the squash in half lengthwise, Scrape out the seeds then cut crosswise into half inch wide U shaped pieces. Toss with olive oil and roast on a baking sheet at 375 until tender. Leave them in a little longer and the skins will start to caramelize for and extra delicious treat. The skin of the delicata is edible and in my mind the best part. Great for snacking or as a side dish.
Pumpkin or Winter Squash Puree
Vegetarian Cooking for Everyone Deborah Madison
Easy, versatile and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles. Preheat oven to 375 F. Halve, seed, and bake 3 pounds pumpkin or winter squash until tender, approx. 30 – 40 mins. Scrape the flesh away from the skin, then beat until smooth with a large wooden spoon This should be easy unless the squash is stringy, in which case, use a food processor or food mill. Stir in butter to taste and season with salt and pepper. Makes about 2 cups. To enrich the puree, grate Gruyére , Fountain, or Emmenthaler into it. Flavor with extra virgin olive oil, or dark sesame oil, or mix in sautéed onions.
Here’s a link to a great winter squash stew from Smitten Kitchen http://smittenkitchen.com/blog/2009/01/squash-and-chickpea-moroccan-stew/
STIR-FRIED RICE
2 1/4 cups water
1 1/2 cups
2 1/2 tbsp. vegetable oil
4 eggs, beaten to blend
3 carrots, peeled, thinly sliced on diagonal, then slivered
3 cups thinly sliced bok choy stems and leaves
4 oz. fresh shiitake mushrooms, stems removed, caps sliced
1/4 lb. snow peas, trimmed, slivered
1 1/2 tbsp. oriental sesame oil
3 green onions, sliced
Szechuan Salt-Pepper (If you don’t have this, you can use regular black pepper.)
For Rice:
Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking. Add eggs and cook until puffed around edge. Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward. Continue cooking until eggs are no longer runny but still soft and fluffy. Cut eggs into pieces with edge of spatula and transfer eggs to plate.
Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas. Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes. Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season rice to taste with Szechuan Salt-Pepper and serve immediately.
Bon Appetit, June 1993
Posted in Box Notes, General, News from the Field, Recipes | Leave a comment2012 CSA week 18
October 3, 20122012 CSA week 18, October 3rd
In The Box
1 bunch Winter Radish (Watermelon)
1 head Butter Lettuce
1/2 lb Pimente di Padron Peppers
1 1/2 lb Fingerling Potato
1 bunch Russian Kale
1 bunch Celery
1 or 2 Red Peppers
1 Butterscotch Melon
1 pint Cherry Tomatoes
1 or 2 Eggplant
The return of the Hustle! No, not the seventies disco dance craze (not to say I don’t have the moves) but a return to the hectic pace of spring. Though busy during the summer months it is a methodical mania, underscored with a sense that everything will magically get done in time, on time. Each activity with it’s own place in the weekly schedule. With the inevitable rains looming there is a mindbending list of tasks to accomplish in a window of time that is unpredictable. Last nights mild frost a reminder that the window could close any second. The local farm text tree buzzed yesterday as we all made sure each other had heard the frost warning and the ghostlike veil of row cover covers the farm once more. Almost halloween like as white floating fabric is draped over all but the most hardy crops. More appreciation of my crew as we worked late knowing that if the weather dipped even slightly below forecasted temperatures it would be the end for some crops. If we ran out of time or daylight, what would we sacrifice…..the eggplant, the tender shoots or recently seeded radishes and greens? Thankfully we got it all done and we ended the day knowing that we had done what we could, The rest was out of our hands. A brief celebratory boogie was in order ( I told you I had the moves!)
A transitional box this week as we move into more fall crops. The first of the kale and some winter radishes accompany the tail end of summer’s crops. The winter radishes are a Chinese heirloom know in the west as Watermelon radishes and elsewhere as Beauty Heart or the more graphic Red Meat. Once you cut into these crisp, midly spicy roots you’ll see why. Somewhere between a radish and a turnip they can be eaten raw or cooked in stir fries, roasted root medleys or coconut milk based sauces. Raw they are delicious sliced paper thin and tossed in olive oil and your favorite vinegar with just a dash of salt and pepper. The greens can also be braised with the kale or by themselves.
Enjoy,
Dave, Lori and the crew
CROP NOTES AND RECIPES
Beijing Radish Salad This can be made with watermelon radishes or other types…
1 bunch watermelon radishes or one medium daikon radish 2 tablespoons rice or balsamic vinegar (or a combination) 1 tablespoon soy sauce 1 teaspoon sugar 2 teaspoons sesame oil 2 garlic cloves, finely chopped
Wash and julienne radishes. They can be peeled or not as you like. I often use a mandoline to do the julienne-ing, or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing.
LENTIL, KALE, AND SAUSAGE SOUP
a 2 1/2-inch piece smoked kielbasa, sliced thin
1 teaspoon vegetable oil if necessary
2 garlic cloves, minced
1 small onion, sliced thin
1/2 cup lentils
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems and center ribs discarded and leaves sliced thin (about 2 cups)
1 tablespoon balsamic or red-wine vinegar
In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened.
Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.
Makes about 3 cups.
BEAN AND KALE SOUP Soup: A Way of Life by Barbara Kafka
1 bunch kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned beans
4 cups (1 liter) chicken stock
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving
In a medium saucepan, cook the kale with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the kale, reserving any liquid that remains. Coarsely chop the kale.
Very finely chop anchovies together with the rosemary.
In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the kale and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
Pass Parmesan cheese at the table.
Makes about 5 cups (1.25 liters); 4 first-course servings.
Corn Bread Stuffing with Greens from Chez Panisse Vegetables by Alice Waters
1 recipe corn bread (see below)
1 bunch greens (chard, kale, etc.) 1/2 to 3/4 of a pound
olive oil
1 small onion
2 cloves garlic
1/2 pound bacon or smoked sausage (vegetarians can substitute celery)
1 sprig thyme
a few sage leaves
a few sprigs parsley
1 egg
1/4 cup milk
S & P
Crumble the corn bread into a large mixing bowl. Wash and trim the greens, chip roughly, and cook until tender in a little olive oil. Peel and the dice the onion. Peel and chop the garlic. Dice the bacon (if using sausage or celery, cut it into chunks) and sautŽ it in a tablespoon of olive oil. When it has begun to render its fat,add the onion and cook until softened, but not too brown, about 2 to 3 minutes. Add the garlic, stirring quickly to prevent it from burning. Remove from the heat and add to the corn bread. Finely chop the leaves of the thyme and sage; there should be about 1/2 teaspoon each. Finely chop enough parsley to make about 2 teaspoons. Add the herbs; the cooked greens; the egg, lightly beaten; and the milk to the bowl with the corn bread. Mix well. Add more milk if the mixture looks too dry. Season with S & P. Makes 4 cups, enough for 2 chickens.
Alice’s corn bread (or you can use any recipe you have)
3/4 cup flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1 teaspoon salt
1 1/4 cup cornmeal
1/4 pound butter (1 stick) plus more, for greasing the pan
1 cup milk
1 egg
Preheat the oven to 400 degrees. Place a 9 inch cast iron skillet in the oven from the start of preheating. In a large bowl, thoroughly combine the flower, baking powder, sugar, salt and cornmeal. Put the butter and milk in a small saucepan and heat until the butter is melted. Break the egg into another bowl, beat lightly, and whisk in the milk and butter. Make a well in the flower mixture, pour in the liquid ingredients and stir until just smooth. Take the skillet out of the oven, put in a lump of butter, and swirl it around to coat the pan. Pour in the batter. Bake for 25 minutes, or until a toothpick or skewer inserted in the corn bread comes out clean.
Posted in Box Notes, General, News from the Field, Recipes | Leave a comment2012 CSA week 17
September 26, 20122012 CSA week 17 September 26th
In The Box
1 lb Broccoli
2 heads baby Romaine Lettuce
1 Celery
1 Red Bell Pepper (or 2 ‘Corno di Toro’ Sweet Italian Peppers)
1 bunch Rainbow Chard
1 or 2 ‘Butterscotch’ Melons
1 or 2 pints Cherry Tomatoes
2 1/2 lbs Heirloom Tomatoes
Hello, I am lucky enough to know enough chefs to have been able to wrangle my way into a couple of the Feast Portland events last weekend. I got to don an apron in the Noble Rot kitchen for some prep then head downtown to serve at one of the tasting events there. (I might have snuck from the line a few times to sample my way around Pioneer Square.) It felt good to be back in a proffesional kitchen (twenty years since I’d worked the line) and I was happy to see I hadn’t lost my chops. The highlight of the weekend for me was attending the High Comfort event at the MAC. The good folks at Paley’s Place managed to get me a guest ticket at the last minute and your lowly dirt farmer Dave got to hobnob with some of the countries most acclaimed chefs. I will confess to feeling a little out of place among the guests who had shelled out a pretty penny to be there, but that didn’t last long as the amazing food and wine became the focus of my attention. I ate myself silly….but like my grandfather used to say “All things in moderation……including excess!” The event reminded me of how lucky we all are to live in a place of such bounty, such an array of amazing ingredients from artisanal producers and the talent it takes to turn those ingredients into amazing meals. I was grateful and humbled to be a part of such a fantastic and diverse food culture. (It didn’t hurt my ego any as Patrick from Paley’s and Naomi from Beast argued in front of Amanda Frietag (NYC) over whose farmer I was…..hee hee. The whole experience sent me back to the farm enlivened and ready to head into the fall with a renewed sense of vigor and purpose. Lucky in my own right to get to live this life, to take this opportunity to be on the land, coax from it what it will offer and share it with you. ‘Lucky’ doesn’t really say enough, maybe I should play the lottery? Enjoy,
Dave, Lori and the crew
CROP NOTES AND RECIPES
Fresh Celery Storage: in plastic in the fridge. When fresh use the leaves too: like parsley in any soup/spagetti sauce etc.
Some thoughts from Deborah Madison’s Vegetarian Cooking for Everyone about celery:
Celery used to be served at almost every meal, presented in a relish tray or celery vase. It is still enjoyed mainly raw, as a crudites and in salads, where it’s crispness is appreciated. But it’s also ubiquitous in soups and stocks and appears frequently in stuffings and stir fries. Cooking softens it’s tendency to be a little bossy.
Sweet and Sour Celery from Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by the Madison Area CSA Coalition
1 bunch celery, leaves removed, stalks cut on the diagonal into 1-inch slices 1 Tbs. sugar 1/4 tsp. salt 1/8 tsp. cayenne pepper 1/4 cup cider vinegar 1 tbs. finely chopped sweet red pepper
Pour enough water into a large skillet to fill about 1/4-inch deep. Add celery, sugar, salt and cayenne pepper. Cover, leaving the lid slightly ajar, and bring to boil. Cook until celery is tender and liquid has evaporated, about 5 minutes. Remove from heat; stir in the vinegar. Transfer to a serving dish and scatter sweet pepper over the top. Serve immediately. Four servings.
Chard-Tomato Peasant Pasta
1 bunch Chard, cleaned, stems removed, and very roughly chopped (can be in fairly large pieces) olive oil garlic cloves, peeled and chopped (3?) 4-5 medium sized ripe tomatoes, chopped fresh pasta, we used Cafferata’s fresh spaghetti or dried spaghetti splash of white wine or squeeze of lemon S & P
**note: have tongs or other utensil to fish cooked chard out of the water so you can boil the pasta in the same water. another note: save a little pasta water for the final dish….
Bring one large pot of water to boil, then add a couple of teaspoons of salt. Add chard pieces to the water and cook until blanched, 2 minutes or so. Fish out the chard with tongs or strainer. Add pasta to water to cook if using dried pasta…
Meantime, cook the garlic in the oil in a large saute pan for 1 minute over medium or medium high heat until softening a little, make sure it doesn’t burn. Add blanched chard & chopped tomatoes. Cook for 5-7 minutes. Cook up the pasta now if you’re using fresh pasta.
Now the fun part: toss everything together, with a splash of white wine or lemon juice, and add a little of the pasta water to make everything a tad soupy. Adjust seasoning (add S & P to taste) and EAT.
Posted in Box Notes, General, News from the Field, Recipes | Leave a comment
2012 CSA week 16
September 19, 2012
2012 CSA week 16 September 19th
In The Box
1 bunch baby Sugarsnax Carrots
2 heads ‘PIC’ Romaine Lettuce
1/2 lb Pimente di Padron Peppers
2 Jalapeno Peppers
1-2 Eggplant
2 Butterscotch Melons
1 lb Italian Plums
1 lb Broccoli
1 Onion
1 pint Cherry Tomatoes
2 lb Heirloom Tomatoes
Hello,
I have to be careful at this time of year to not let the beautiful weather lull me into complacency. While the farm chugs along unaware of it’s own comings and goings, the cold nights and mornings serve as a reminder that we need to be ready for the rain. There, I did it, I said the ‘R’ word. There is much to be done to get the farm ready for winter. Trellises need to be broken down and put away, irrigation systems dismantled, fields plowed and seeded with cover crops or overwintering vegetables, greenhouses emptied of the remains of summer and readied for late fall and winter production; All the while attempting to maintain an illusion of order among the chaos. There is a lot of smoke and mirrors associated with what we do. Our successes proudly displayed in veggie boxes and on restaurant menus, our mistakes and failures………well, we don’t like to talk about those. Mowed down and tilled under, best forgotten until winter meetings where we plan to not repeat them. This year, our onion crop was almost a complete failure and I’m hearing from around the valley that we are not alone on this one. With onions it seems there is very rarely a middle ground, it’s either a bounty or a complete loss. Thankfully one of our farmer friends had a stellar onion crop and you’ll be seeing them in your boxes this week and a few more times before the end of the season. It is both the beauty and the frustration of farming that next year will always be better. The elusive year when everything goes right, all the pieces fall into place and we get to take a vacation at seasons end. In the meantime……for my next trick……
Enjoy,
Dave, Lori and the crew