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Tuesday September 13, 2011
Greetings CSA Members,
All I can say is Thank Goodness that we had no major weather event here on Sunday! Yet the river refuses to calm down and thus, we are limited to what fields we can actually reach. However, we are harvesting today for your CSA box - yippee!!
A young farming couple in Vermont lost their entire farm to Irene's raging flood waters. It is glorious to watch their community of CSA members, neighbors, and farmers surround them with donations and help of every kind. I took a peek at their website and stole a poem that they placed on their home page. I wanted to share it with you all.
Have a great week, keep us in you thoughts as we try to re-build, and enjoy your share this week.
All the Best - Justine
This week in your share, you will most likely receive:
Baby Lettuce or Mesclun, Rose Gold Potatoes, Tomato, Collards, Green Beans, and Onions
We will also include an herb and one more item if we can.
Fruit Share: Fellenberg Plums
Bread Share: Finnish Rye
Kindness
Before you know what kindness really is
you must lose things,
feel the future dissolve in a moment
like salt in a weakened broth.
What you held in your hand,
what you counted and carefully saved,
all this must go so you know
how desolate the landscape can be
between the regions of kindness.
How you ride and ride
thinking the bus will never stop,
the passengers eating maize and chicken
will stare out the window forever.
Before you learn the tender gravity of kindness,
you must travel where the Indian in a white poncho
lies dead by the side of the road.
You must see how this could be you,
how he too was someone
who journeyed through the night with plans
and the simple breath that kept him alive.
Before you know kindness as the deepest thing inside,
you must know sorrow as the other deepest thing.
You must wake up with sorrow.
You must speak to it till your voice
catches the thread of all sorrows
and you see the size of the cloth.
Then it is only kindness that makes sense anymore,
only kindness that ties your shoes
and sends you out into the day to mail letters and purchase bread,
only kindness that raises its head
from the crowd of the world to say
it is I you have been looking for,
and then goes with you everywhere
like a shadow or a friend.
-Naomi Shihab Nye
Green Bean, Tomato, and Chickpea Salad
Coarse salt and ground pepper
11/2 pounds green beans, trimmed
3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon)
2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved, or 3 medium tomatoes, cut into 1/2-inch wedges
1/4 small red onion, diced small
1 can (15.5 ounces) chickpeas, rinsed and drained
2 1/2 ounces feta, crumbled (1/2 cup)
2/3 cup roughly chopped fresh parsley leaves
In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.
Potato-and-Onion Frittata
½ pound Rose Gold potatoes, thinly sliced crosswise
½ teaspoon coarse salt
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, cut into 1/4-inch pieces
9 large eggs
1/4 teaspoon freshly ground pepper
1-2 tbl parsley, roughly chopped, optional
Preheat oven to 425 degrees. In a medium saucepan, combine potatoes and ½ teaspoon salt. Add water to cover. Bring to a boil over high heat. Cook until potatoes are tender, about 15 minutes. Drain, and set aside.
In a large ovenproof nonstick skillet, heat oil and butter over medium heat. Add onions, and cook until translucent, about 5 minutes. Add potatoes, and cook for 5 minutes more.
In a large bowl, whisk together eggs, the remaining teaspoon of salt, and pepper. Add parsley, if desired. Add egg mixture to skillet, and cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes. Remove pan from the oven and slide out onto a serving plate.
Kale or Collards with Tomato, Garlic, and Thyme
1 tablespoons plus two teaspoons extra-virgin olive oil
2 cloves garlic
2 cups cherry tomatoes (standard tomatoes will work as well)
1 1/2 teaspoons fresh thyme leaves
1 bunch steamed, chopped and de-stemmed kale or Collard leaves
Coarse salt and ground pepper
In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale or collards and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.
Bulghur Salad with Corn, Green Beans, and Shredded Basil
(from Quick Vegetarian Pleasures by Jeanne Lemlin)
1 ½ cups coarse-grain bulghur wheat (Gluten-free Substitute: Cooked Millet and/or Quinoa)
1 ½ cups fresh corn kernels
1 tomato, cut into small cubes
1 ½ cups cooked green beans
3 Tbsp finely shredded basil
1/4 cup thinly slivered sweet white onion
1/3 cup olive oil
1/4 cup lemon juice
2 garlic cloves, pressed OR 1/4 tsp garlic powder
1/2 tsp salt
Freshly ground black pepper to taste
Lettuce leaves, for garnish (optional)
1. Place the bulghur in a large bowl. Pour boiling water over it to cover by 2 inches. Let soak 30 minutes, or until tender. Place in a strainer and press out the liquid with the back of a large spoon. Place the strained bulghur in a large serving bowl.
2. Stir in the corn, tomato, green beans, basil, and onion.
3. In a separate bowl, beat together the olive oil, lemon juice, garlic, salt and pepper. Pour it over the salad and mix well. Let it sit 30 minutes, or cover and chill for up to 24 hours, then bring to room temperature before serving.
4. Place lettuce leaves on individual plates and spoon the salad on top (optional).
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