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Friday July 1, 2011
Greetings CSA Members,
Sunday we welcomed twenty or more people to a “Garden Party”, jointly hosted by The Agricultural Stewardship Association (ASA) and us. We are working to protect and conserve this farm property with the help and guidance of ASA and with the funding from charitable institutions, the federal government, and individual and/or private contributions. For the first time in many days, we had perfect weather – a little grey sky (so that the colors are seen more vibrantly in the fields), no strong wind, and no bugs! In my heart, this project is very important, for long after we stop farming, we will have preserved this land for all of the future farmers who will till this ground.
I am not skilled or savvy in hosting such social, fundraising events. But at the helm of this luncheon was Janet Britt, the longtime, highly competent and talented, CSA farmer who with the help and support of a motivated and inspired core group of people began one of the very first CSAs in New York State (right here on this very farm!). We are carrying on the tradition she began 25 years ago and now hope to preserve it for generations to come! Many of the attendees who came to the farm yesterday were the very first members of Janet’s CSA. Their dedication to local, organic farming and to Janet was awesome to observe and hear through their many stories, their embraces, and their tears.
I encourage you to look at the ASA website (www.agstewardship.org) to learn more about the amazing work they do and I will end this tale with a little side note. Throughout the entire event, but especially noticeable during the delicious luncheon, the incessant growl and back-up beeping from the bulldozer across the road interrupted our peace and lovely meal as it moved huge piles of fill and flattened the ground around the new home that has recently been built. The ATVs contributed as well to the cacophony of sound and all I could do was growl in return. However, it was Janet’s wisdom that absolutely turned me around – “What they are doing across the road is the reason for what we are doing over here and makes it that much more important.” She is something, don’t you agree!
Have a wonderful week and enjoy your share – Justine
This week in you share, you are most likely to receive:
Lettuce, Cilantro, Spinach, Cucumbers, Broccoli, Kohlrabi, Zucchini, and Sugar Snap Peas.
I decided that I would try a recipe in the morning before handing it over to you. And not being the gourmet cook that some of this fabulous crew, especially my daughter Maggie, is, I simplified a recipe from The Moosewood Cookbook. It turned out great and then my family had a great lunch as well – a win-win!
Easy Creamy Broccoli Soup
4 Tbl. Butter
2 Tbl Olive Oil
1 large chopped Onion
2 Bay Leaves
3 Sprigs Parsley, chopped finely
Salt and Pepper
1-2 Heads Broccoli, florets and stalks chopped
2 medium chopped potatoes
1 cup vegetable or chicken stock and 1-2 cups Water
Pinch of nutmeg
1-2 Tbl Tamari
Sauté the onion in the butter and olive oil with the bay leaves until the onions are translucent. Remove the bay leaves and add the broccoli, potatoes, water, and stock. Add enough liquid to cover the broccoli, onion, and potato mixture. Cook until tender, about 12-15 minutes. Puree in a blender or with an immersion blender (I love my new immersion blender!) until very smooth. Add the nutmeg, parsley, tamari, salt, and pepper.
** Steam some additional broccoli florets, swiss chard, summer squash, peas to add to the creamed soup. Garnish with scallions immediately before serving.
(Optional: add ¼ cup heavy cream immediately before serving for extra creaminess)
Spinach-Ricotta Pie ( adapted from Moosewood Cookbook)
Crust:
Cut together 1 cup flour and 1/3 cup cold butter. Use a pastry cutter or 2 forks.
When the mixture is uniformly blended, add about 3 Tbl. cold buttermilk (water will work as well) so that the mixture holds together enough to form a ball. Chill for one hour.
Filling:
1 lb Ricotta Cheese
3 beaten eggs
1/2 lb Spinach (or any cooking green - wilted or cooked until tender)
1 medium onion, sautéed in butter
3 Tbl Flour
½ cup grated sharp cheese
Dash nutmeg
Mix everything together, blending well.
Roll out the dough and place into deep pie plate. Spread the ricotta mixture into unbaked pie shell. Top with 1 cup sour cream spread to edges of crust and sprinkle paprika on top.
Bake at 350 degrees – 40-45 minutes. Serve hot.
Broccoli Salad (shared by Marisa Wiedl, CSA Member)
1 pound bacon
4 cups broccoli florets
5 green onions, chopped
1/4 cup sunflower seeds
1/4 cup golden raisins or dried cranberries (I prefer the tartness of the cranberries)
1 cup mayonnaise
1/2 cup white sugar
6 tablespoons red wine vinegar
1. Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
2. In a large bowl, toss together broccoli, green onions, sunflower seeds, raisins (or cranberries), and bacon.
3. In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Cover, and chill until serving.
Mange-Tout (Sugar Snap Peas) Pasta
1 (8 ounce) package dry penne pasta
3/4 (4 ounce) package cream cheese, softened
1 1/2 ounces Gorgonzola cheese
2 tablespoons cream
1/2 pound sugar snap peas, trimmed
2 tablespoons butter
Salt and ground black pepper to taste
Bring a large pot of lightly salted water to a boil over medium-high heat. Add the pasta, and cook until al dente, 8 to 10 minutes. Drain, cover pot, and set aside.
Stir the cream cheese, Gorgonzola cheese, and cream together in a bowl until smooth. Set aside.
Bring another large pot of lightly salted water to a boil over medium-high heat. Add the sugar snap peas, and cook until crisp, 1 to 2 minutes. Drain. Toss peas with butter. Stir cream cheese mixture into peas, and toss to coat evenly. Serve immediately over cooked pasta.
KOHLRABI
These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. Eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked! (simplyrecipes.com)
Kohlrabi with Honey Butter
1-2 medium kohlrabi, peeled and cut into 1/4 x 1/4 x 1 sticks
4 medium carrots, peeled and cut into 1/8 x 1/8 x 1 strips
2 cups of chicken or veggie broth
2 tablespoons chopped parsley
1/2 teaspoon shredded lemon peel
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon fresh black cracked pepper
2 tablespoons butter
In a medium saucepan cover and cook kohlrabi and carrots with broth for 6 to 8 minutes or until crispy tender. Add parsley, lemon peel, honey, lemon juice, pepper and butter. Toss lightly and serve.
Fruity Kohl-Slaw
1-2 medium kohlrabies, peeled and grated
1 cup cabbage, shredded
1 small apple, cored and sliced
1/2 cup raisins or currants
1/2 cup seedless grapes
2 teaspoons olive oil
1/2 cup apple cider
Combine the first five ingredients in a large bowl. Lightly drizzle oil and cider over the top. Gently toss and refrigerate for several hours to it the flavors mellow. Toss and serve.
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