Greetings CSA Members,

Finally – rain!! I almost lay down in the grass just to feel it upon my face! Every possible opportunity for precipitation slipped either North or South during the last two weeks. But we will have to keep an eye open for vegetables splitting, tomatoes especially. Included in this week’s newsletter is a fabulous piece by Eileen – Watermelon Days. Her talent for writing needs no further introduction.

Enjoy your share this week – Justine

Watermelon Days

Although it is still August, there are already subtle signs that the seasons are changing and fall will be arriving soon. The sun is rising later and retiring earlier these days, casting longer shadows in the late afternoons. There are leaves and pine needles falling, early apples available at the farmer’s market, and some birds, such as redwing blackbirds, cowbirds, and grackles have already begun their southern migrations. Soon, the crew at Denison farm will be dressing in warm layers to ward off the cold, crisp morning air of September, October, and November.

In spite of these harbingers of autumn, however, the fruits of the summer harvest are currently at their peak of abundance. The season’s best produce is chock full of mouthwatering flavors, enticing colors, and endless possibilities for culinary creativity. It is a proverbial feast for the senses, as the crew picks and packs totes full of cucumbers, peppers, corn, tomatoes, lettuce, eggplant, onions, garlic, carrots, potatoes, and, most noteworthy of all - watermelons. Watermelons are the star of the show right now, and these waning days of summer are watermelon days at the farm.

Watermelon is the quintessential summer fruit, providing us with a delicious, succulent respite from the heat of the sun after a few hours of picking, and loading and off-loading totes of vegetables. Lately, the crew has taken to enjoying watermelon breaks at midmorning, after we’ve returned to the barn, unloaded the trailer, and sorted and stored what we have picked in the fields. Then, someone, usually Errol, takes a melon or two from the cooler, slices it up right on the trailer bed, and instantly the scene becomes reminiscent of children waiting in line at an ice cream truck. The sounds, sights, and tastes are delectable. The crack and snap of the melon as it is sliced, the beautiful contrast of red fruit to green rind, the sugary melt-in-your-mouth flavor, the fruitless efforts to try and stop the overflow of water from mouths and chins. Everyone gathers round, slicing, munching, thoroughly enjoying the cooling, refreshing taste of one of nature’s most delightful summer treats. For a few moments there is no conversation – no words necessary, only total engagement in relishing the experience and feeling the restorative effect of our watermelon break. But there are plenty of smiles on hand to give testimony to our enjoyment.

Soon now, the cold winds will blow, the leaves will fall in earnest, and the days will shorten even more. We will hunker down in our layers, and drink hot tea on our breaks to warm us, attending to the seasonal yin and yang of nourishment - hot in the cold weather and cold in hot. But for now, here on the farm in August, we welcome our daily breaks and these watermelon days of summer.

Gingered Beet Risotto

2 pounds beets scrubbed and trimmed

3 cups water

1 sweet onion, chopped (about 1/2 cup)

1 tablespoon minced peeled fresh gingerroot

3 large garlic cloves, minced

3 tablespoons unsalted butter

1 cup Arborio or long-grain rice

1/2 cup dry white wine

1/2 cup freshly grated Parmesan (about 2 ounces), or to taste

Preheat oven to 450°F.

Either boil until tender or wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours.

Unwrap beets carefully and let stand until cool enough to handle. Discard stems and peel beets. In a blender purée half of beets with 1 cup water and transfer to saucepan, whisking in remaining 2 cups water to make beet broth. Bring beet broth to a simmer and keep warm.

In a large heavy saucepan cook onion, gingerroot, and garlic in butter over moderate heat, stirring, until onion is softened. Stir in rice and cook, stirring constantly, about 1 minutes. Add wine and cook, stirring, until absorbed.

Continue simmering and adding beet broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in chopped beets and continue simmering and adding broth in same manner until rice is tender but still al dente, about 18 minutes. Stir in 1/4 cup Parmesan and salt and pepper to taste.

Serve risotto sprinkled with remaining Parmesan.

This week in your share, you will most likely find: Kale, Bunched Beets, Lettuce, Sweet Peppers, Tomato, Sweet Onions, and Edamame or Corn (hopefully! We won’t know until 5:00 tomorrow morning!)

EDAMAME (BEANS ON A BRANCH)

These sweet, nutty-flavored, green vegetable soybeans are similar in flavor to sweet peas and lima beans. They can be eaten as a snack or incorporated in many recipes that call for beans or peas. Edamame are rich in nutrients and per half cup serving, they provide 11 grams of high-quality protein.

Strip the beans from the branches and then boil for 5-10 minutes in salted water. Drain the beans and add a bit more salt or soy sauce. Strip the beans from the pod either with your teeth or by hand and eat either hot or cold. Edamame is a great snack food and is eaten in Japan like beer nuts. Put them in your children’s lunch boxes or serve as an appetizer.

Try:

Edamame with penne pasta, goat cheese and basil Vegetable chili with black beans, edamame, and corn Summer vegetable soup with wild rice and edamame Sautéed spinach with edamame and sesame seeds Pasta with swiss chard and edamame Miso soup with edamame, shiitake mushrooms, red pepper, and tofu

Kale With Panfried Walnuts

3 pounds kale, stems and center ribs discarded

1 cup chopped walnuts (3 1/2 ounces)

3 tablespoons vegetable oil

2 garlic cloves, finely chopped

Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.

Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.

Serve kale warm or at room temperature.

Tomato and Onion Tart

2 large onions (about 1 1/2 pounds), sliced thin

2 tablespoons olive oil

Butter pastry dough for a single-crust 12-inch tart

1/2 lb Jack or Gruyère cheese, shredded (about 2 cups)

1/2 - 1 lb tomatoes cut into 1/2-inch wedges

In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes.

Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.

Preheat oven to 375°F.

On a lightly floured surface with a floured rolling pin roll dough into a 14- inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges in concentric circles over cheese and season with salt and pepper.

Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.

Butter Pastry Dough

2 cups all-purpose flour

1 1/2 teaspoons salt

1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits

6 to 7 tablespoons ice water In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.