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Friday August 26, 2011
Greetings Farmers' Market CSA Members,
Last Friday I hastily pulled out of my driveway in our pick-up truck to run an errand in town, thinking a million thoughts and organizing all the details of the day. As I approached the end of our road, I could see in the distance what appeared to be 2 goats and a flock of chickens on the side of the road. But as I sped along, still not fully present in the driver's seat, I realized that these were not domestic animals at all. I swerved, slamming on the brakes, and stood silent as I watched for a split second two beautiful fawns romping with close to fifteen wild turkeys. The baby deer gazed at me with a look, not of fear, but of displeasure that I had ruined their very private game. I stayed quiet and still, but alone for a very long time, fully present now and sad that in my busy, busy world I had almost missed this priceless experience. And so, Mary Oliver has come to my rescue once again. Hope you like her poem as much as I do.
This Morning I Watched the Deer
By Mary Oliver
This morning I watched the deer
with beautiful lips touching the tips
of the cranberries, setting their hooves down
in the dampness carelessly, isn’t it, after all
the carpet of their house, their home, whose roof
is the sky?
Why, then, was I suddenly miserable?
Well, this is nothing much.
This is the heaviness of the body, watching the swallows
gliding just under that roof.
This is the wish that the deer would not lift their heads
and leap away, leaving me there alone.
This is the wish to touch their faces, their brown wrists-
to sing some sparkling poem into
the folds of their ears,
then walk with them,
over the hills
and over the hills
and into the impossible trees.
Have a wonderful week and enjoy your share - Justine
This week in your share, you will most likely receive:
Spinach or Mesclun, Tomato, Sweet Onions, Eggplant, Potatoes, Green Peppers, Corn, Carrots, Cucumbers, and Swiss Chard
Ginger-Spiced Cucumbers
1/4 cup seasoned rice vinegar
1/4 cup mirin (sweet cooking rice wine)
1/4 cup packed brown sugar
2 teaspoons grated fresh ginger
1 large cucumber, peeled and thinly sliced
1/4 cup thinly sliced red onion or scallions
In a medium bowl combine rice vinegar, mirin, brown sugar, and ginger. Stir in cucumber and onion slices. Cover and chill for 30 minutes. Serve with a slotted spoon. Makes 4 to 6 side-dish servings.
Swiss Chard Bruschetta
2 tablespoons olive oil
1 bunch Swiss chard, coarsely chopped (about 3 cups)
2 tablespoons water
Salt and pepper
1 tablespoon olive oil
1 tablespoon balsamic vinegar
6 slices French bread, cut diagonally 3/4-inch thick and toasted **
1/2 cup torn arugula or small arugula leaves
2 ounces garlic-and-herb feta cheese or plain feta cheese, crumbled (1/2 cup)
In a large skillet or wok heat the 2 tablespoons olive oil; stir-fry Swiss chard over medium-high heat for 2 minutes. Add water and cook 2 minutes more. Add salt and pepper to taste. Remove from heat. In a small bowl combine the 1 tablespoon oil and the vinegar, set aside. To serve, divide chard among the pieces of toast. Drizzle with the oil-and-vinegar mixture. Top with arugula and feta cheese. Serve immediately. Makes 6 side-dish servings.
** Gluten-free alternative: Against the Grain Gourmet Baguettes(found in frozen section of local Health food Store or Coop)
Brazilian Coconut Corn Stew
2 ears of corn
1 red pepper
1 poblano pepper
1/2 cup red onion, diced
1/2 cup white onion, diced
3 cloves garlic, minced
2 tbls fresh grated ginger
1 can of coconut milk
1 can black beans (optional)
2 limes
1/2 cup chopped cilantro (or parsley)
Grill the corn, red and poblano pepper. Scrape the blackened skin off from the peppers and remove the seeds.
Stand the corn on end in a large shallow bowl or a cutting board. Carefully slice the corn off the cob; squeeze any juice out of the cob you can.
Sauté the onions in oil until the edges begin to caramelize. Add the garlic and ginger, continue to sauté.
Add in the diced peppers, the corn, black beans (if using), and the coconut milk. Let the stew simmer for 20 minutes. Squeeze lime over the stew and sprinkle in the cilantro. Serve with a lime quarter.
Cilantro, Tomato, Corn Salad
3 ears fresh corn, cut from the cob
1/4 cup butter, melted
2 plum or regular tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1 small/medium onion or 1 bunch scallions, finely chopped
2 cloves garlic, minced
1/2 bunch fresh cilantro, chopped
Salt and freshly ground black pepper to taste
1 Tbl. lemon juice
Sauté ½ onion or ½ bunch of scallions in butter with the corn until tender.
Stir the corn/onion mixture along with the tomatoes, jalapeno, remaining scallions or onion, garlic and cilantro. Season with salt, pepper, and lemon juice. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but you may prefer to chill it a little before serving.
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