Greetings CSA Members,

I have not been able to think of much else besides rain! All afternoon on Monday, the rain seemed so challenged, so inexperienced, or so forgetful of ever having done this before. But I include here a photograph to remind me of what the tomatoes looked like earlier in the season when the earth was still moist and the fruit on this vine seemed so nourished. Both the tomatoes and my well will welcome each and every drop that is trying so hard to break free from the clouds above and give us the water we have been longing for during the past 6 weeks. As of Tuesday morning, I saw only 1/3 of an inch in our rain gauge.

I am leaving you with a poem, a bit sad, but very beautiful. I hope that you enjoy it.

Have a great week – Justine

September, 1918 (Amy Lowell)

This afternoon was the colour of water falling through sunlight;

The trees glittered with the tumbling of leaves;

The sidewalks shone like alleys of dropped maple leaves,

And the houses ran along them laughing out of square, open  windows.

Under a tree in the park,

Two little boys, lying flat on their faces,

Were carefully gathering red berries

To put in a pasteboard box.

Some day there will be no war,

Then I shall take out this afternoon

And turn it in my fingers,

And remark the sweet taste of it upon my palate,

And note the crisp variety of its flights of leaves.

To-day I can only gather it

And put it into my lunch-box,

For I have time for nothing

But the endeavour to balance myself

Upon a broken world.

Be careful—this can be addictive. For variety, try adding matchstick-size strips of steamed carrots. Farmer John

1 medium head broccoli

1/2 cup rice wine vinegar

3 tablespoons peanut oil

2 tablespoons soy sauce

1 teaspoon grated fresh ginger

1/2 teaspoon minced garlic

1/2 teaspoon toasted sesame oil

1/2 teaspoon hot chili oil (optional)

Separate the florets from the stalk; break into smaller florets. Cut the stalk into 1-inch lengths and then into matchstick-size strips.

Place the broccoli in a steamer basket set over 1 1/2 inches

boiling water and cover. Steam for 5 minutes. Transfer the broccoli to a bowl.

Combine the remaining ingredients in a small bowl; stir until well combined. Pour the dressing over the broccoli and mix well.

1/4 cup thinly sliced red onion

1 cucumber, quartered lengthwise, seeded, and cut crosswise into

2-inch pieces (1/2 cup)

1/4 cup distilled white vinegar

1/4 cup fresh lime juice, plus lime wedges for garnish

2 teaspoons extra-virgin olive oil

1 small yellow onion, finely chopped

2 garlic cloves, minced

1 medium fresh green chile, seeded, and finely chopped (2 tablespoons)

3/4 teaspoon ground cumin

3/4 teaspoon ground coriander

1/4 teaspoon ground turmeric

1 teaspoon coarse salt

1 tablespoon tomato paste

1 cup dried red lentils

1 medium potato, peeled and cut into 1/2-inch pieces (1 cup)

1 1/2 cups cauliflower florets

1 3/4 cups vegetable or chicken stock

1/2 cup water

2 cups cooked jasmine rice

Combine red onion, cucumber, vinegar, and lime juice in a small nonreactive bowl. Cover, and refrigerate for at least 2 hours (or up to overnight).

Heat oil in a saucepan over medium-high heat. Add yellow onion, garlic, and chile, and cook until onion is soft, about 4 minutes. Add spices and salt, and cook, stirring frequently, for 2 minutes.

Stir in tomato paste. Add lentils, potato, cauliflower, stock, and water. Bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender but not breaking down, 15 to 20 minutes.

(Check lentils after 10 minutes, adding water if necessary.)

Remove from heat, and let stand, covered, for 10 minutes.

Serve lentil mixture over rice, and top with strained red-onion mixture. Garnish with lime wedges for squeezing.

This week in your share, you will most likely find:

Lettuce, Mesclun, or Spinach, Broccoli or Cauliflower, Sweet Peppers, a bag of Carrots, Beets, and Radishes, Tomatoes, and perhaps Winter Squash or Sweet Onions or Turnips
Fruit Share: 1 bag of Gala Apples

****Remember we are very dry here and have smaller quantities of vegetables at present - thus, the lack of precision with the list*****

Cauliflower

Cauliflower is the mildest member of the brassica family. Like its cousin broccoli, cauliflower is actually a mass of unopened flower buds that would burst into edible yellow flowers if allowed to mature. Hiding its head demurely within a bonnet of furled leaves, cauliflower stays tender and maintains a white or creamy color. In spots where the leaves uncurl a little early, the sun turns the cauliflower slightly yellow or brown.

Storage

Wrap dry, unwashed cauliflower loosely in plastic and store it in the refrigerator. It will keep for up to a week but is sweetest if used within a few days.

Handling

Trim off the leaves and any brown spots. Rinse the cauliflower and cut out the cone-shaped core at the base using a small paring knife. Stop there if you plan to cook it whole. Otherwise, proceed to break it into florets, or chop.

Cauliflower and Feta Omelet (Gourmet)

5 large eggs

2 1/2 tablespoons extra-virgin olive oil

1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)

1 garlic clove, minced

1/2 cup crumbled feta (2 oz)

1/4 cup packed flat-leaf parsley leaves

Beat eggs with 1/4 teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes.

Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.

Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.

Apple Cake (the cake I use for Birthdays in my Pre-School)

1 stick Butter, softened

2 Eggs

1/4 cup each Maple Syrup and Honey

1 tsp. Vanilla or Almond Extract

Cream altogether until smooth.

Add: 2 cups Spelt Flout

1/3 cup corn meal

1 tsp. Baking Powder

Alternate adding the above dry ingredients with:

3/4 cup milk and 2 apples, skinned and cut into small pieces

Bake at 350 degrees in a greased 8” by  8” pan for 35 minutes or until a knife inserted comes out clean.