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Monday August 1, 2011
Greetings Purchase CSA Members,
We are just returning from a grand celebration for Brian's Mom - her 90th Birthday! And so this newsletter will be a bit brief. Trying to peel ourselves away from the farm at this point in the season is near to impossible. I think that I began preparing two weeks in advance. We would only be gone a little more than 24 hours, but putting the systems in place to provide for all possible disasters, markets, animal chores, etc was extensive.
Last week I told you about the birds and raccoons in the corn, suggesting that we had a few tricks up our sleeves. I thought that I would let you in a few of the secret weapons! The most dramatic of the tricks is a machine that continuously plays a tape recording of distressed and/or dying birdcalls. For any newcomer out to the field, it is most disconcerting. The birds at first are equally concerned and it works for the most part. If I had more time, I would love to discover which birds are fooled and why and which ones are not. We also string up big yellow balloons (similar to beach balls) with a bulls eye in the middle of each one. Once again, this works for some birds. However, it really works on Ruby our dog who growls and slinks timidly away. Finally, we attach flashy streamers to poles. These streamers reflect light and flash randomly as the breezes whistle through the "corn forest". The care and nurturing needed to grow the corn can be challenging; but once it is nearing maturity, all we want is to protect every last ear. Nonetheless, I believe that organic corn is worth all this trouble!
Have a great week and enjoy your share - Justine
This week in your share, you will most likely receive:
Lettuce, Cilantro, Beets, Sweet Onions, Large Eggplant, Tomatoes, Cucumbers, Chieftain Potatoes (red skin, white flesh - all purpose), and melon (similar to cantaloupe)
Beet Salad with Goat Cheese and Walnuts
6 medium beets, tops removed, leaving 1/4 inch of stems
2 Tbls. lemon juice
1 garlic clove minced
1/4 tsp. salt and pepper to taste
5 Tbls. olive oil
4 cups mixed salad greens
2 cups arugula, torn into pieces
1 scallion, thinly sliced (sweet onions could work here)
1 cup crumbled goat cheese
1/4 cup chopped, toasted walnuts
Scrub beets well. Bring 6 cups water to boil and cook beets until tender (about 45-60 minutes). Drain and cool. Slip the skins off the beets. Cut beets into wedges or dice. Make dressing by whisking lemon juice, garlic, salt, pepper, and oil together. Pour three Tbls. over beets and toss. Just before serving mix greens, arugula, scallions and remaining dressing. Add beets, goat cheese and walnuts on top of individual servings.
Grange Hall Beet and Potato Latkes (from The Greenmarket Cookbook)
2-3 medium potatoes, peeled and coarsely grated
2 medium beets, peeled and coarsely grated
1 small onion, coarsely grated
1 large egg, lightly beaten
1/4 cup flour
3/4 tsp. salt pepper to taste
1/3 cup canola oil
Rinse grated potatoes in a bowl of cold water. Wrap shreds of potato in a towel and squeeze dry. Place beets and onions in a colander and squeeze out excess moisture. In a bowl stir together beets, onions, potatoes, egg, flour, salt and pepper. Heat oil in a cast iron skillet over medium-high heat. Scoop out 1/3 cup of beet mixture at a time and fry pancakes in pan, about 5-8 minutes on each side (flatten with spatula as
needed). Serve with yogurt and applesauce.
Sizzling eggplant salad—when it’s too hot to light the oven!
Olive oil
1large eggplants, peeled and sliced 1/2 inch thick
1 c. fresh salsa** recipe below
12 oz. black beans
1-2 Tbl lime juice
Sea salt and freshly ground pepper
Preheat gas grill or prepare charcoal fire. Brush oil onto one side of eggplant slices, place on grill, oiled side down. Cook 6 to 8 minutes until tender. Brush oil on tops and turn and grill until tender another 6 to 8 minutes. Cool slightly and then chop on cutting board. Combine eggplant, fresh salsa, black beans and lime juice in a large salad bowl; toss to mix. Add salt and pepper a needed.
Fresh salsa is delicious mixed in any salad, but it is especially delicious paired with grilled eggplant.
**With tomato salsa
3 ripe tomatoes peeled, seeded and chopped
2 small cucumbers, sliced, seeds removed, and chopped
½ cup red onion, minced (sweet or yellow onions will work as well)
¼ jalapeno pepper, seeded and minced
2 tablespoons fresh limejuice
Stir ingredients gently and refrigerate.
Ginger Sesame Eggplant
1 medium eggplant
Olive oil
1 garlic clove, finely chopped
1 tablespoon peeled, grated ginger
1 tablespoon sesame seed oil
1/4 teaspoon hot sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon soy sauce
2 tablespoons chopped cilantro
Coat one medium eggplant with olive oil and roast at 400 degrees until soft. Allow to cool, then peel, chunk into 1/2 inch dice and mix with any juices that have accumulated. Combine garlic, ginger and sesame oil. Sauté together until translucent. Toss with eggplant chunks and season with hot sauce, rice vinegar, sugar, soy sauce, and chopped cilantro. Serve warm or cold.
This works well as a tortilla chip dip or a sauce for soba noodles!
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