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Friday July 15, 2011
Greetings Farmers' Market CSA Members,
A mockingbird sings and chats for prolonged periods of time as I sit, attempting to compose something eloquent. But what I soon realize is that my prose is so inferior to his or her beautiful performance. This mockingbird moves from tree to tree, up into the highest branches so that I can barely get a glimpse of its flickering tail, white belly, and creamy grey wings. She moves closer to my window and as it does, I have a thought and wish that I could capture its collection of songs to send to you!
And then I found this:
Mockingbirds
by Mary Oliver
This morning
two mockingbirds
in the green field
were spinning and tossing
the white ribbons
of their songs
into the air.
I had nothing
better to do
than listen.
I mean this
seriously.
In Greece,
a long time ago,
an old couple
opened their door
to two strangers
who were,
it soon appeared,
not men at all,
but gods.
It is my favorite story--
how the old couple
had almost nothing to give
but their willingness
to be attentive--
but for this alone
the gods loved them
and blessed them--
when they rose
out of their mortal bodies,
like a million particles of water
from a fountain,
the light
swept into all the corners
of the cottage,
and the old couple,
shaken with understanding,
bowed down--
but still they asked for nothing
but the difficult life
which they had already.
And the gods smiled, as they vanished,
clapping their great wings.
Wherever it was
I was supposed to be
this morning--
whatever it was I said
I would be doing--
I was standing
at the edge of the field--
I was hurrying
through my own soul,
opening its dark doors--
I was leaning out;
I was listening.
Enjoy your share this week – Justine
This week in your share, you will most likely receive:
Lettuce, Basil, Cucumbers, Carrots, Sugar Snap Peas, Green Beans,
Swiss Chard, and Radishes
**** Just a note about Facebook - you don't have to have a facebook account to visit our page and read what other members are saying and sharing (recipes, blogs, and other links you can click on). It's a great place to see all of the terrific farm photos being taken and displayed!!****
Carrot Top & Quinoa Soup (recommended by a CSA member on Facebook)
1 tablespoon light olive oil or 1 tablespoon canola oil
1/2 sweet onions, diced
4 cups water
4 medium carrots, peeled and cut into 1/4 inch rounds
1 cup carrots, tops washed and finely chopped
2 teaspoons beef bouillon granules
1/2 cup quinoa, rinsed
Sea salt and fresh ground black pepper
In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.
Spring “Tabbouleh” – Bulgur Salad with Lemon, Radishes and Snap Peas
(Tastefood Blog)
The bulgur should be tender but firm when cooked. The kale flowers are optional yet lovely as a bright garnish. Serves 4.
1 cup bulgur
1 1/4 cups water
Salt
1/4 cup olive oil
Juice and zest of 1 lemon
2 spring onions, thinly sliced
1 small garlic clove, minced
1/4 pound sliced sugar snap peas, cut on the diagonal, about 1 cup
1/4 pound sliced radishes, cut in slivers, about 1 cup
1 cup baby arugula leaves
1/2 cup chopped Italian parsley leaves
1/4 cup chopped mint leaves
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 cup crumbled feta cheese, or to taste
Combine bulgur, water and 1 teaspoon salt in a medium saucepan. Bring to a boil; remove from heat. Cover and let sit until the bulgur absorbs all of the liquid, about 20 minutes. Uncover and add 1/4 cup olive oil and lemon juice, fluffing the bulgur with a fork. Cool to room temperature. Add 1 teaspoon salt and all the remaining ingredients, gently tossing to combine. Taste for seasoning. Serve on a bed of greens or in pita pockets.
Orzo Salad with Peas, Radishes and Pecorino (Tastefood Blog)
The radish leaves may be substituted with Italian flat-leaf parsley or a combination of parsley and mint leaves. Serves 4-6 as a side dish.
1/2 pound (250 grams) orzo
2 tablespoons extra-virgin olive oil, divided
12 ounces frozen peas, defrosted, rinsed and dried
6-8 radishes, halved and thinly sliced
3 green onions, tips and ends discarded, sliced
1 shallot, minced
1/2 cup radish leaves, washed, coarsely chopped
Finely grated zest of one lemon
Juice of one half lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
Grated pecorino cheese (mild, not too piquant) for garnish
Bring a large pot of salted water to a boil. Add orzo and cook until al dente. Drain; toss with one tablespoon olive oil. Cool to room temperature.
Add the remaining ingredients except the pecorino cheese. Toss to combine and taste for seasoning. Serve sprinkled with cheese.
Green Bean and Cherry Tomato Salad (Adapted from Chez Panisse Vegetables)
1 pound green beans
1 pound cherry tomatoes/large fresh tomatoes, chopped into bite-size chunks
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil
Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.
Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.
Do ahead: Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last minute, as it can discolor the green beans after several hours.
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