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Monday October 24, 2011
Greetings Purchase CSA Members,
The winds will blow their own freshness into you,
and the storms their energy,
while cares will drop away from you
like the leaves of Autumn.
John Muir
What an unusual year for the Autumn leaves! I have seen both brilliant colors here on the farm along with leaves that have turned from green to brown and then fall listlessly to the ground. The sight that gives me such delight however is the beauty of the fields so lush with winter rye green. Juxtapose the lush green with the changing tree and landscape - almost heaven!
I thought that I would share with you an excerpt taken from Roxbury Farm's blog on Earth Day this year. I admire greatly the work that Jean-Paul and Jody do with their landscape and how they implement their farming philosophy.
Enjoy and have a great week - Justine
“Nowadays we tend to look at the beings in nature -the plants, animals and minerals- as if they stood there in isolation. We are in the habit of looking at a plant all by itself; then we go on to look at a plant species by itself, and then at another species next to it. Everything we are supposed to know is neatly pigeonholed into separate species and genera. But this is not how things are in nature. In nature, and actually throughout the universe, everything is in mutual interaction with everything else…
We need to look not only at the animals that are very close to us, such as the cattle the horse and the sheep, and so on; we also need some understanding of the colorful and varied insects that hover around the plants a certain time of the year, and of the bird life on the farm. People have no idea to what extent to which farming and forestry have been affected by the fact that certain species have been driven out of certain areas by modern conditions”.
Rudolf Steiner, Agriculture 1924
This week in your share you will most likely receive:
Turnips, Sweet Potatoes, Mesclun, Laratte Fingerling Potatoes, Carrots,
Beets, and Butternut Squash
Final CSA Vegetable Share of the season will be Tuesday November 8th
The following Recipes and Tips are from the Farmer John Cookbook
Sweet Potatoes
The sweet potato is a member of the morning glory family and has its origins in the American West Indies. These lush, vining plants spend the summer collecting and funneling energy into their roots, culminating in a fall crop of beautiful, bronze tubers. The sweet potato’s rich and creamy orange flesh and earthy, sweet flavor is incredibly versatile, lending itself to both sweet and savory dishes.
Storage
Keep unwashed sweet potatoes in a cool, dark place, such as a loosely closed paper bag in a cupboard or cool basement, and use them within a two to three months. Do not store in the refrigerator; cold temperatures can darken sweet potatoes and adversely affect their taste.
Handling
Scrub sweet potatoes gently before cooking. Peeling is a matter of preference. If you will be puréeing or mashing sweet potatoes, bake or boil them whole and then remove the skins.
Sweet Potato, Broccoli, and Tomato Stew
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, thinly sliced
1 28-ounce can stewed tomatoes
2 cups cooked or canned garbanzo beans, drained
1 1/2 cups chicken or vegetable stock or water
3 medium sweet potatoes (about 1 pound), cubed
1 medium head broccoli, cut into large chunks (about 2 cups)
Salt and freshly ground black pepper
1. Heat the oil in a soup pot over medium heat. Add the onion; cook until soft, about 5 minutes. Stir in the garlic and cook for 1 more minute.
2. Add the tomatoes, garbanzo beans, stock, and sweet potatoes. Simmer, partially covered, for 15 minutes. Add the broccoli, cover, and simmer until the sweet potatoes and broccoli are tender, about 5 minutes. Season with salt and pepper to taste.
Sweet Potato Pancakes
Serve these for breakfast or as a side dish. Small, even tiny, pancakes, topped with spicy pineapple salsa or something creative of your choosing, make ideal hors d’oeuvres.
Makes about twenty 3 1/2- to 4-inch pancakes
6 medium sweet potatoes (about 2 pounds), peeled and grated
1 medium red onion, thinly sliced or finely chopped
1 cup all-purpose flour
3 large eggs, lightly beaten
3 tablespoons olive oil
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1. Combine the sweet potatoes and onion in a large bowl. Add the flour, eggs, and olive oil; mix well. Stir in the milk, salt, and pepper.
2. Heat the vegetable oil in a heavy skillet over medium heat. Test the heat by dropping a small amount of batter in the pan—if the oil immediately bubbles up around the batter, it has reached the proper temperature. Be careful not to let the oil overheat and smoke.
3. Using a ladle, 1/2 cup measuring cup, or large spoon, drop the pancake batter into the hot oil and then lightly press it into a pancake shape with a spatula. Cook until pancakes are golden brown on the bottom, about 5 minutes, then flip them and cook until brown on the other side, 5 minutes. Remove pancakes and drain on paper towels. Serve immediately or keep them warm in the oven.
Carrots
Storage
Remove the leafy green tops, leaving about an inch of stems. Refrigerate dry, unwashed carrots in a plastic bag for two weeks or longer.
Handling
Peel carrots or scrub carrots well with a stiff brush just before using. Trim off any green spots, which can taste bitter. When slicing or chopping carrots for cooking, be sure to make all the pieces relatively the same size; this will ensure an evenly cooked dish.
Orange Curry Carrots
This dish is a nice accompaniment to a chicken curry; it’s a fine side at a luncheon of sandwiches and makes a simple vegetarian meal on its own over a helping of basmati rice. Don’t be shy adding the banana—that’s what makes this dish unique and delicious. Angelic Organics Kitchen.
1 cup freshly squeezed orange juice (about 2 medium oranges)
1 cup water
4 cups 1/4-inch-sliced carrots (about 6 medium carrots)
1/2 cup raisins
2 tablespoons ghee or butter
2 teaspoons curry powder
1/2 teaspoon turmeric seeds from 3–4 cardamom pods, freshly ground (optional)
2 tablespoons flour
1 very ripe banana, peeled, mashed 1/2 teaspoon
Salt and freshly ground black pepper
chopped fresh cilantro
1. Bring the orange juice and water to a boil in a medium pot. Add the carrots and reduce the heat to a simmer; cook, uncovered, until barely tender, about 6 minutes. Stir in the raisins and remove the pot from heat; let stand.
2. Melt the ghee or butter in a large skillet or pot over medium-high heat. Add the curry powder, turmeric, and cardamom seeds; cook, stirring constantly, just until fragrant, 1 to 2 minutes. Sprinkle the flour into the skillet and stir constantly until a smooth paste forms. Remove from heat.
3. Drain the carrots and raisins, reserving the orange liquid. Add about half of the liquid to the curry powder mixture in the skillet, return the skillet to medium heat, and stir to combine. When the sauce thickens nicely, slowly add in the rest of the liquid, and then stir in the mashed banana. Add the carrots and raisins and stir to combine. Season with salt and pepper to taste.
4. Garnish with cilantro and serve immediately
Turnips
Tender young turnips often have a mild flavor and a delectable, juicy crispness that can be enjoyed raw, much like a radish. Young turnips are also wonderful cooked, especially in simple recipes that highlight their delicate taste and texture.
Storage
Remove turnip leaves if they are still attached. Refrigerate the unwashed greens in a loosely wrapped plastic bag. Store turnips dry and unwashed in a plastic bag in the refrigerator for up to a week.
Handling
Scrub young turnips well to remove any lingering dirt. Trim off the stems and rootlets. Slice, chop, or mince the roots or leave them whole.
Turnip Salad with Apples and Lemon Dressing
Raw white turnips are sweet, with a tender-firm crunch. In this refreshing salad, lemon juice and tart, crispy apples accentuate both of these qualities. For a sweet treat, try tossing in some raisins, or top with chopped and freshly toasted pecans or walnuts.
1 cup peeled and grated raw turnips (about 2 medium turnips)
1 cup peeled and grated tart apples (Granny Smith are one suggestion)
(about 1 large apple)
1/2 cup finely chopped fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
Salt and freshly ground black pepper
Toss the turnips, apples, parsley, lemon juice, and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.
Turnip and Turnip Greens Soup
Recipe from "The Art of Simple Food" by Alice Waters
Remove the greens from:
1-2 bunches of young turnips with greens
Trim and discard the stems from the greens. Wash and drain the greens and cut them into 1/2-inch strips. Trim the roots from the turnips. If needed peel the turnips (taste one to judge if the skins are tough), and slice thin. Warm 3 tablespoons butter or olive oilin a heavy pot over medium heat. Add 1 onion, sliced thin and cook until soft, about 12 minutes. Add the sliced turnips with 1 bay leaf, 2 thyme sprigs, and Salt.
Cook for 5 minutes or so, stirring occasionally. Cover with 6 cups chicken broth.
Bring to a boil, then turn the soup down to a simmer and cook for 10 minutes. Add the turnip greens and cook for another 10 minutes or until the greens are tender. Taste for salt and add more as needed.
Variations:
• Add a small piece of prosciutto or smoked bacon with the sliced turnips and herbs.
• Garnish the soup with grated Parmesan.
• Cook the soup in water instead of broth and stir in a couple tablespoons of butter or olive oil at the end for richness.
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