 |
|
|
|
|
 |
|
| www.denisonfarm.com |
 |
|
|
Tuesday August 16, 2011
Greetings CSA Members,
Much needed rain fell heavily yesterday and this morning. The fearless crew was armored with their raingear and boots, looking not unlike an army of yellow ducks heading out to the fields. Ruby (our Australian Shepherd/Sheltie) was soaked within the first two minutes and has just come in to the office to shake off! Wish I had had my raingear on!
Jeannine Laverty has written a wonderful piece about the Onion Harvest this past weekend. This year I too participated and could not have told the tale better! Hope you enjoy it.
Have a great week and enjoy your share - Justine
This week in your share, you will most likely receive:
Lettuce, Braising Greens, Tomatillos, Melon, Garlic, Tomatoes, Sweet Onions, Green Peppers, and Summer Squash/Zucchini or Cucumbers
"Last week a great gypsy band played at Caffe Lena in Saratoga Springs. Many of their tunes gathered speed and then stopped suddenly, evoking instant cheers from the audience. That’s an onion harvest, one of the most exhilarating of our jobs at Denison Farm.
Thursday morning dawned clear, bright, dry. We wore long sleeves again. Fall is in the mind, if not quite the air. The tops of the onions had wilted pretty suddenly, the forecast was for a couple of days of similar weather, we were a big crew: perfect conditions for going through the 15-18, 300’ longbeds of onions, pulling up the crop and laying them to dry with wilted tops shading the large healthy bulbs. Grab a handful, brush with the other hand to tidy the line of withering foliage, move along, breaking the rhythm only to yank out any annoying galinsoga weed wanting to add too much living green to this study in browns and grays.
When Brian noted calmly that it was time to stop for lunch but some wanted to finish the last two beds, we all wondered how he could have considered any alternative but immediate completion. The energy of an onion harvest feeds on itself; it’s rough and fast. It’s fun, partly because we’re not striving for the usual and impossible perfection of skill and speed.
But there’s another reason. Onions are a pain to plant. They come as six-inch plants, tangled together in boxes of 4,000. We spread them out in trays on the transplanter and then have to separate them into twos and threes to go in the ground. The first time I did that planting, the metaphor of rolling fingers over pencils to give two to each student while walking down the classroom aisle kept me amused; but limp pencils tangle and stick together. Not only that, but the classroom grows to stadium size before those boxes and boxes and boxes are empty, their contents tamed, untwisted, securely standing in rows. We plant onions for days, but are too limp ourselves to cheer at the end.
So the harvest is sweet revenge, and celebration. “Look how big they are!” Hardly any rotten ones!” “Remember that terrible year..?”
Onion harvest Part 2 comes two days later. They are dry enough, ready to be picked up into totes and poured into storage crates with wire cages placed in the center to allow continued drying. Rain is forecast, so we work with urgency. Some, like this writer, only show up for the last two hours, others have been working since 5 am with only tiny breaks. We are sweaty and happy as Walter sings, “Who will get the last one? Who will get the last one?” The field is dotted with huge full crates, waiting for the tractor’s forked strength to take them from the field and stack them in the barn. We cheer, and stand straight, stretching our backs.
I drive home listening to Fishtank Exchange, that great gypsy band, and this story starts writing itself."
(And for the record, I (Justine) grabbed the last 3 onions - fighting my daughter Maggie back from the taking!)
Tomatillos are small fruits (used as a vegetable) enclosed in a husk. The fruit resembles a small unripe tomato and is usually green or yellow. The yellow color indicates ripeness, but tomatillos are most often used when they are still green. Green tomatillos are firmer and easier to slice. The husk that holds the fruit is paper-like and is light brown. The flesh is slightly acidic with a hint of lemon. Tomatillos belong to the same family as tomatoes.
The Aztecs first grew tomatillos as far back as 800 B.C. and they have been popular in Mexico and other Latin American countries for many years. In the US, they are mainly grown in Texas.
Storage
Fresh tomatillos with the husk still intact may be stored in the refrigerator for up to two weeks. They are best stored in a paper bag. Tomatillos last a week longer in the refrigerator if the husks are removed and the fruit is placed in sealed plastic bags. Tomatillos may also be frozen after removing the husks.
Preparation
The husks must be removed before preparing, but tomatillos in the husk are often used as decoration. Wash the fruit to remove the film left by the husk. Tomatillos may be used raw in salsas or salads or cooked for sauces. Cooking enhances the flavor and softens its skin, but the result is a soupy consistency since the fruit collapses after a few minutes.
(Brian and Maggie enjoy eating tomatillos as they would apples!)
Tomatillo recipes can also be found on Denison Farm website: http://denisonfarm.com/recipe-​search/tomatillo
Corn & Tomatillo Soup
Makes 8 servings
1½ cup tomatillos
1½ cup onion, chopped
2 garlic gloves, diced
1 tsp butter
3¾ cup whole kernel corn
4 cups vegetable or chicken broth
1 Tbsp cilantro, chopped
4 oz diced green chilies
¼ cup spinach, chopped
1 tsp sugar
Sautè tomatillos, onion and garlic in butter for five minutes. Remove to food processor and add cilantro. Puree to chunky. Pour in pan and add chicken or vegetable stock, diced green chilies, chopped spinach, corn, and sugar. Heat and serve.
Tomatillo Chicken (a Martha Stewart adaptation)
1-2 pints tomatillos (husks removed), washed and halved
1 tablespoon vegetable oil
2 whole chicken breasts
Coarse salt and ground pepper
2 jalapenos, chopped
1/2 medium white onion, chopped
3 garlic cloves, finely chopped
1 can (15 ounces) hominy (optional), drained
1/4 cup chopped fresh, cilantro
In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, about 25 minutes. Stir in cilantro; season with salt and pepper.
Simple Braising Greens with Garlic
1-2 tablespoons olive oil
¾ - 1 lb Braising Greens
1-2 cloves garlic, chopped
1/8 cup water or vegetable broth
Salt to taste
Optional flavorings: Sesame oil, ume plum vinegar, tamari
Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds
1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes.
2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.
3. Add flavorings and toppings as desired and serve.
Serving Suggestion: Serve Garlic Braising Greens over Rice, Orzo or Pasta
Zucchini with Sage
2 Tbsp Olive Oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 lb zucchini, cut into 3-by-1/2-inch sticks
1 vegetable bouillon cube, crumbled
1 Tbsp fresh sage, chopped
Salt and freshly ground pepper
In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.
Add the zucchini sticks, crumbled bouillon cube, sage and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.
Mint, Watermelon and Queso Fresco Salad
Watermelon
Mint
Queso fresco or Feta
Honey
Dice the watermelon into large, but bite-able chunks. Finely chop the mint and sprinkle over the watermelon. Crumble the queso fresco or Feta over the melon and then drizzle with a bit of honey. Serve at room temperature for the best flavor.
|
|
|
|
You received this email because you are a member of the Denison Farm CSA.
|
|
|
|