Greetings CSA Members,

As the water sputters out of the hose into the tubs to wash all the greens this afternoon, I am mixed with worry for the lack of rain and with such good fortune for this beautiful day. Every drop I consume I take with great appreciation and consciousness. And I hope that the forecasters are accurate this week with their prediction of showers tonight into tomorrow.

This week we near the season’s finish line for transplanting. With that in mind, I share with you a lovely poem written by Jeannine at the beginning of the transplanting season entitled

Waiting

First day back on the transplanter
I’ve forgotten these moments
Only a few seconds
But they always feel like waste in a time-conscious field
After this impatient pause we’ll be scrambling to keep up
Momentum measured to our limit
Bodies bent in intense reverence
Eyes seeing only the soil and our supply of hardened-off plants.

In this stop-time, still sitting straight, I recall
The moment when you see it coming but can’t stop it
Time enough
To forgive
To decide to call
To turn onto a new path
All actions come out of long long history
But require that final moment of readiness.

Water has been called for and provided
It courses through wheels lowered onto the smoothed and readied bed
Pours
Into pyramidal pools punched by the wheel spikes
The smell of fish emulsion supplants the sweet spring breeze.

Waiting to reach those holes, we hold the year’s first handfuls of baby plants
Birthed from seeds tenderly placed in solitary cells
Covered lightly and put to germinate in warm darkness
Until the first radicles flash light
To Fidelia’s loving sharp eye.
In the greenhouse they were babied, spoiled, admired.
No more.
In a moment we will grab them by the hair and stuff them into new homes
As fast as we can
     Be sure the root balls contact walls and bottom
     Pull just enough soil to cover the root ball
     Stand them straight--the cultivator rips out lanky
     leaners

They’ll be on their own to make it or not.
No wasted time after all
Enough for
A prayer for all these babies
And those their fruit will feed.

Roasted Eggplant, Garlic & Chickpeas with Swiss Chard

1 large sweet onion, chopped

1 sweet pepper, chopped

1 medium eggplant, chopped into 1/2 inch cubes

6-9 cloves of garlic, minced

1 cup chickpeas (use can or use dried chickpeas, soaked in water for 24 hours)

1/2 tsp kosher salt

5 tbsp extra virgin olive oil, divided

1/2 tsp freshly, ground pepper

1 bunch swiss chard, rinsed, drained and chopped

1/4 cup vegetable broth

Preheat oven to 350 degrees F. Combine chopped vegetables, chickpeas, salt, 4 tbsp Olive Oil, and pepper in a 13X9″ baking dish. Cover with aluminum foil and bake for 20 minutes, stir.

Increase oven temperature to 425 degrees. Bake uncovered for 10 minute intervals, stirring in between each interval, for another 20-40 minutes, until eggplant is very tender and vegetables begin to brown.

While vegetables are roasting, heat 1 tbsp Olive Oil

in a large skillet over medium-high heat. Add chopped swiss chard and vegetable broth. Reduce heat to medium and stirring frequently, cook swiss chard until tender. Remove from heat and set aside. Combine roasted vegetables and swiss chard.

Cheddar/Scallion Drop Biscuits (Epicurious)

2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

2 teaspoons sugar

3/4 teaspoon baking soda

1 teaspoon salt

6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes

6 oz Cheddar, coarsely grated (1 1/2 cups)

4 scallions, finely chopped

1 cup well-shaken buttermilk

Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in

Cheddar and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden,

18 to 20 minutes.

This week in your share, you will most likely find: Broccoli, Carrots, Scallions, Swiss Chard, Green Beans, Lettuce, Sweet Peppers, Tomato

Fruit Share: 1 bag of Golden Supreme Apples

Potato and Green Bean Salad with Balsamic Vinaigrette

3 potatoes, cubed

1/1 -3/4lb green beans

1-2 sweet pepper, diced

For the dressing:

1/4 cup olive oil

3 tbsp dijon mustard

3 tbsp balsamic vinegar

1/4 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

1 clove of garlic, pressed

Boil the cubed potatoes for 10-15 minutes, or until fork-tender.

As potatoes cook, prepare the vinaigrette by combining all ingredients in a jar and shaking until the ingredients combine and the dressing thickens (the mustard will help the emulsification process).

Remove the potatoes from the pot with a slotted spoon and place in a bowl to cool. Leave the water in the pot.

Blanch the beans by placing them in the boiling water for 1-2 minutes, until slightly cooked but still firm. Drain the beans and immediately dip them in a bath of ice water to stop the cooking process.

In a large bowl, combine the diced peppers, potatoes, and green beans. Toss with the vinaigrette and serve.

Green Lentil Curry with Swiss Chard, Broccoli & Carrots

1 cup green lentils

1 cup French green lentils

1 teaspoon turmeric

3 1/2 cups chicken or vegetable broth

2 cups water

4 tablespoons extra virgin olive oil (divided)

1 large onion

2 cups chopped carrots

1 (14.5 oz) can organic fire roasted tomatoes or cooked fresh tomatoes

2 to 4 teaspoons finely grated ginger

4 garlic cloves, mashed to a paste

3 teaspoons ground coriander

2 teaspoon ground cumin

1 teaspoon cumin seeds

1 medium to large shallot, minced

1 tablespoon tomato paste mixed with 1 tablespoon of water

1 medium bunch Broccoli

1 large bunch Swiss Chard (chop both chard leaf and stem)

1 cup finely chopped cilantro

1/2 teaspoon cayenne pepper and Salt

In a saucepan, combine the lentils with the turmeric, broth and water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.

Meanwhile, sauté onion and carrot in 1 tbsp extra virgin olive oil over medium-high heat in a sauté pan.

In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat 3 tbsp oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute.

Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.

Add broccoli, swiss chard, onion-carrot mixture, canned tomatoes, three-fourths of the cilantro and the cayenne to lentils and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

Serve with basmati rice, warm flatbread and plain yogurt or sour cream.