The 2013 CSA is now closed.
Greetings CSA Members,
This week’s photo is that of the young, beautiful gray
fox who found himself caught in our have-a heart trap. He was quickly
released back into the corn – not a threat of course to your share!
I want to share with you this piece written by Jeannine
(remember last week – the one who remembered to call from California
about change for the market!). Enjoy – she is a fabulous worker and
Have a great week ahead - Justine
I joined a flower CSA this year. I look forward to it
every week: the bouquets are so beautiful, full of surprises, artfully
created and assembled so that some blossoms continue to reach their peak
through the week. But right away, I also shuddered. The bouquet only
lasts the week, its beauty only keeps developing, if it gets fresh water
each day and a stem trim halfway through. I knew that, but learned it
again experientially the second week when I neglected my part of the
bargain. Ugly, drooping flowers in midweek blotted out the unfolding
ones, which also suffered. Blah. Why am I doing this? Who needs more
responsibility and guilt? I thought.
What does this have to do with Denison Farm CSA? Before
I started working on the farm, I was a CSA member. In fact, I continued
the first year I worked for Justine and Brian. I’d joined up when
Janet Britt first came to that land, when my now-28- yr-old was in 2nd
grade. I didn’t want to give up being able to call myself a CSA
supporter. But as a member then, and a worker now who loves the food I
bring home and loves the land it comes from, I also know well that
sinking, self-scolding feeling that comes when I pull from the fridge
what was a lovely bunch of kale or chard I was looking forward to
cooking with one of Justine’s great recipes but is now yellow or
slippery because it got pushed behind something else, or I just didn’t
cook enough that week.
Such feelings cause members to drop away. We can’t
stand to waste, to disappoint ourselves. But that is throwing the baby
out with the bath.
I won’t bother to say how little time it takes to
change the water on my flowers, and how great the reward for so little
effort is. I won’t say again what we all know by now: some veggies
hold longer than others—cook them last; freezing the too-much-ofs
takes only a bit of time and brings winter pleasure; even the slimy
chard makes great compost. All those “only a bit of time” moments
add up in our overly busy lives, and the last thing any of us need is
more guilt and grief about what we leave undone. But here’s what I
really want to say. In my view, CSA membership is not a replacement for
going to the florist or the grocery. It’s not just a bargain way to
get food or flowers that are healthy for the producers as well as the
consumers, though it sure is that.
Membership is a longer-term commitment than a weekly
food source. For me, it is a direct way to share the risk and support a
farmer while I support my own desires to better the planet’s soil and
food system, and consistently act in a small way on what I believe.
Change, and going against the grain of our too rushed society, takes my
energy, AND it takes forgiving myself for not being “the change you
want to see” all the time. It takes allowing myself to mentally resign
for a day until I can see the longer goals again.
Gradually, the time it takes to change the water and
prepare a slower-food meal becomes not something I subtract from my
allotted hours and minutes but a part of what I look forward to, what I
wanted in the first place, something that makes me happy in itself. I
breathe, I slow down, I care for myself, my family and the earth all at
the same time. So mostly, I gaze close up at my flowers when I’m
carefully carrying them to the kitchen sink for fresh water and
de-sliming the vase. I smell them again. I notice how they are
structured. I love them anew.
But not all the time. And that’s OK. It won’t weigh
me down or make me quit.
This week in your share, you will most likely find:
Fairytale Eggplant, Lettuce or Spinach or Mesclun,
Cucumbers, Tomato, Sweet Onions, Sweet Peppers and either Green Beans,
Corn, or Broccoli
Fruit Share: 1 bag of Peaches
Peach and Tomato Salad
A quintessential summer dish; beautifully ripe tomatoes
and sweet, juicy peaches are musts for this salad.
Use variously colored heirloom tomatoes for an
3 large ripe tomatoes, cored, peeled if you like, and
3 large ripe peaches, pitted, peeled if you like, and
cut similarly to the tomato slices
Salt and freshly ground black pepper
4 ounces fresh goat or blue cheese, crumbled, or chopped
fresh basil leaves
Extra virgin olive oil, as needed
Alternately stack the tomato and peach slices on a large
plate or platter, sprinkling each layer with a tiny bit of salt and
pepper. Crumble the goat cheese over the top and drizzle with olive oil.
Broccoli, Tomato, and Mozzarella Stromboli
1 pound pizza dough, thawed if frozen
All-purpose flour, for work surface
Approx. 1 pound cooked, chopped broccoli
2 garlic cloves, minced
1 cup chopped fresh tomatoes
Coarse salt and ground pepper
1 cup marinara sauce
1 1/2 cups shredded part-skim mozzarella (6 ounces)
2 ounces thinly sliced Genoa salami, chopped (optional)
1 tablespoon olive oil
Preheat oven to 400 degrees. Line a large rimmed baking
foil. Divide dough into 4 pieces. On a lightly floured
work surface, stretch out each piece, first to a 3-by-4 inch oval, then to
a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
Place broccoli in a strainer, and press to remove excess
Transfer to a double layer of paper towels, and pat dry.
Dividing evenly, scatter broccoli over dough, leaving a
1/2-inch border. Sprinkle with garlic, and season with salt and pepper.
Dividing evenly, top with mozzarella, salami, tomatoes, and 1/2 cup
Starting at a shorter end, roll up each stromboli, and
place, seam side down, on baking sheet. Using the tip of a paring knife,
cut two slits in the top of each. Brush with oil. Bake until golden, 25 to
Serve stromboli with 1/2 cup marinara for dipping.
Broiled Eggplant with Crunchy Parmesan Crust
Top this dish with tomato sauce. Angelic Organics Kitchen
oil for greasing the baking sheet
eggplant, cut into 1/4-inch slices
freshly grated Parmesan cheese (about 1/2 cup)
Preheat the broiler. Lightly oil a baking sheet. Spread
mayonnaise sparingly on both sides of each eggplant slice, then dip the
slices in the grated Parmesan cheese, thoroughly coating both sides.
Arrange the slices in a single layer on the oiled baking
sheet and place under the broiler until golden brown, about 3 minutes.
Flip the slices and broil until golden brown and crunchy on top and the
eggplant is soft, about 3 minutes more.
Eggplant, Tomato, and Mozzarella Salad
(This salad also tastes great with grilled chicken added)
6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, torn
2 tablespoons balsamic vinegar
Preheat oven to 400 degrees. Brush two rimmed baking
sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant
slices on sheets. Brush tops with 2 tablespoons oil and season with salt
and pepper. Roast until eggplant is golden and tender, about 20 minutes.
Let cool to room temperature.
On a serving platter, layer eggplant with sliced
mozzarella and tomatoes. Top with basil leaves and drizzle with remaining
2 tablespoons oil and balsamic vinegar.
Denison Farm - 333 Buttermilk Falls Rd - Schaghticoke, NY 12154
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