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Tuesday September 20, 2011
Greetings CSA Members,
I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority.
E. B. White
My goodness! How many times does one have to stand back up, brush oneself off and summon the energy to move forward? We surely are experiencing many challenges each and every day. The most unusual obstacle for us is with falling trees. Every time Brian builds up the ford (the road that runs through the river to all the remaining crops), carves out the road, puts cobble into the path…., a tree falls onto the pathway across the river. Last time, Errol nearly missed a tree falling onto the truck. He swerved and survived, but our pick-up truck looks like it entered a mud-racing competition! Once again as the sun was setting I could hear the roar of the tractor engine as Brian drove down to cut and then drag out of the creek yet another tree. Keep us in your thoughts – we still have a lot of work to do to get back up to speed. I do want to thank all of you who have so thoughtfully sent us emails of enthusiastic support - we are forever grateful!
If you ever have an extra few hours on a Saturday morning and would like to help out at either the Troy or Saratoga Farmers' Market, we would welcome your help - how about this coming Saturday?
Just send Justine an email.
Have a great week and enjoy your share – Justine
Denison Farm CSA Potluck
Sunday September 25th from 3:30 – 6:30
Bring the family for a farm tour, potluck meal, music
and contra-dancing
Bring with you warm clothes, bug spray, good boots, blanket to sit on,
utensils and plates, and a dish to share.
Questions – call Justine at 518-664-2510
Directions to Denison Farm:
333 Buttermilk Falls Road
Schaghticoke, NY 12154
518-664-2510
From Route 87, take exit 9 in Clifton Park headed to Mechanicville (Route 146). Once in the village of Mechanicville, take Route 67 East over the Hudson River about 3 miles. Just after a curve in the road, on your right, will be Buttermilk Falls Road. Turn right and travel ½ mile. The farm is on the right and 333 is clearly marked on the mailbox.
From Troy, take Route 40 past the cemetery (Oakwood Ave.). At the next intersection, Route 40 makes a right and then a quick left. Route 40 signs clearly mark the way. Travel about 8-9 miles until a traffic light at the intersection of Route 40 and Route 67. Go left at the light, heading west on Route 67. Travel about 2 miles and turn left onto Buttermilk Falls Road. Travel ½ mile. The farm will be on the right and 333 is clearly marked on the mailbox.
Take Route 40 South from Greenwich, travel to Schaghticoke. Pass by the Schaghticoke Fairgrounds. Once you have gone over the Hoosick River, at your next light, turn right onto Route 67 headed towards Mechanicville. Travel about 2 miles, heading down a big hill. At the bottom of the hill, turn left onto Buttermilk Falls Road. Go about ½ mile. The farm is on the right and 333 is clearly marked on the green mailbox.
This week you will most likely receive:
Onions, Mesclun or Salad Mix, Potatoes, Leeks, Kale, Green Beans, Garlic, Tomatoes,
and Sweet Dumpling/Delicata Squash or Corn or Broccoli
Fruit Share: Bosc Pears
Bread Share: Multigrain Sourdough
(I am sorry, but we have no more bulk tomatoes for sale)
Colcannon
1 1/2 pounds medium boiling potatoes (about 3 medium potatoes)
2 teaspoons salt, divided, plus more to taste
1 1/2–2 pounds kale (15–20 large leaves), de-stemmed
1 cup chopped leeks or scallions
1 cup half-and-half or milk
1/2 teaspoon freshly ground black pepper
1/2 cup butter, melted
Put the whole potatoes in a large pot, cover with water, and bring to boil. Add 1 teaspoon of the salt and boil until the potatoes are tender, 15 to 20 minutes. Drain the potatoes and mash. Put in a heatproof dish and keep warm in a 200° oven.
Meanwhile, put the kale in a pot, cover with water, and bring to boil. Add the remaining 1 teaspoon salt and cook until the kale is tender, 15 to 20 minutes. Drain and finely chop the kale.
Place the leeks or scallions in a small pot, cover with the half-and-half, and cook over low heat until very soft, 15 to 20 minutes.
Add the kale to the warm potatoes and mix well. Add the half-and-half with leeks or scallions. Add the pepper; season with salt to taste. Spoon a little of the melted butter over each serving and serve hot.
Potato, Leek, and Kale Soup
1 bunch Leeks (approx. 3-4)
6 Large Potatoes, scrubbed and cubed
1/2 lb. Kale, de-stemmed and cut into small pieces
5-6 cloves Garlic, minced
2-3 Tablespoons Olive Oil
2-3 Tablespoons Butter
4-6 cups water (enough to cover the potatoes and leeks)
¼ cup cream
Salt and pepper to taste
Heat Oil and Butter in the bottom of a large soup pot. Slice thinly the leeks, add to the heating oil and butter and cook until tender and translucent. Add the potatoes and garlic and sauté until the potatoes begin to stick to the bottom of the pan. Add a bit more oil, if needed.
Add the water to the potato/leek mixture. Cook over medium heat for 20-25 minutes or until the potatoes are tender. Either hand mash or puree mixture in a blender (I prefer some chunks, so I use a hand masher). Add the kale and cook for another 15 minutes. Add more water if needed.
Just before serving, add the cream, salt and pepper.
Potato and Leek Gratin
2-3 pounds potatoes
2 tablespoons unsalted butter
1-2 leeks, white part only, halved lengthwise and cut into 1/4-inch-thick slices
1 1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground black pepper
1 1/2 cups Gruyere cheese, coarsely grated
Preheat oven to 400 degrees. Fill a large bowl with water. Peel potatoes and add them to water as you peel, to prevent discoloration.
Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring, until soft, 3 to 5 minutes. Add cream, milk, and nutmeg; cook until bubbles form around the edge. Remove from heat.
Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese.
Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbling, about 55 minutes. Remove from oven and let cool about 10 minutes before serving.
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You received this email because you are a member of the Denison Farm CSA.
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