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Friday July 29, 2011
Greetings Farmers' Market CSA Members,
Just when I think that it will be smooth sailing, another obstacle appears on the horizon. And so along with the heat wave of last week, we encountered birds in the numbers not unlike that of Hitchcock's The Birds, joined by several hungry families of neighboring racoons all feasting on your corn! We have a few tricks up our sleeves to help put them all at bay, but the damage in the meantime was incredible. Last year's abundance due to such an early Summer and heat revealed itself in the size and quantity of vegetables. This year's abundance lies in the enormous quantity of weeds, insects, and vegetable loving birds and animals. We have dear friends who just acquired a new puppy and named him Sedge because the weed, sedge, is so prolific on their farm!
Enough bad news - here is the good news. Rebeca, our right arm on the farm here, madame of all trades, has created a fundraising page on the ASA (Agricultural Stewardship Association) website in order to encourage everyone who reads her page to donate towards the conservation easement which will preserve this farm as a farm forever. I began to tear right up reading her piece and hope that you enjoy what she has to say.
Enjoy your share this week - Justine
This week in your share, you most likely will receive:
Baby Lettuce Mix, Chives, Sweet Salad Onions, Large Eggplant, Green Beans, Tomato, Corn, Summer Squash/Zucchini, and Melon
Hi everyone!
As you know, I have been working at Denison Farm since 2005. I started as a CSA member with a working share and am now in my third year as crew boss. These past years have been the most amazing and transformational of my life and I have come to truly love the land that I work on. Both the view from the tractor and the view under the mulch are continuous sources of awe, inspiration and learning. I have seen the soil and crops improve under Brian Denison's care and taken pride in the vegetables that we grow and harvest. I have seen wildlife thrive in the parts of the farm that we purposely leave wild, and even in the cultivated areas where we protect them in the midst of our work. I have learned so much and have been inspired to have my own farm someday soon.
Like many other farms across New York state -- really, across the nation and world at large -- the land that Denison Farm sits on is under pressure from surrounding development. That development pressure drives up the prices of farmland, making it hard for new farmers (like me!) to be able to afford purchasing a farm to start their own business. The great majority of farmers in the USA are over 55 and when they are ready to retire and pass on that land, it is vital that it remain affordable for the next generation. One way to keep down the costs of valuable farmland is to sell the development rights to the land. This is where organizations like the Agricultural Stewardship Association come in.
(The Agricultural Stewardship Association (ASA) is a nonprofit land trust that has assisted farmers in Washington and Rensselaer counties with the protection of almost 12,000 acres of farmland since 1990, for help.)
Chives
(Chives can be stored in plastic in the refrigerator for up to a week)
Chives are often snipped and sprinkled on food just before serving for seasoning and
are matched well with: eggs, fish, potatoes, salads, shellfish, sole, and soups
Chive-infused Olive Oil
3/4 cup extra virgin olive oil
1/2 cup (1-inch) slices fresh chives
1/2 teaspoon salt
Place all ingredients in a blender; pulse 6 times or until chives are very finely minced. Strain mixture through a fine sieve into a bowl, and discard solids. Store in refrigerator in an airtight container for up to 2 weeks.
Quinoa, Corn, and Tomato Salad with Chive-Infused Oil
1 1/2 cups water
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears)
1 cup cherry tomatoes, halved
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Chive-Infused Oil
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 garlic clove, minced
Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.
Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.
Caramelized Fairy Tale Eggplant (Large Eggplant will substitute, once peeled and chopped)
It’s still early for traditional eggplant, but the tiny Fairy Tale variety is in full swing at the Farmers’ Markets and here at Denison Farm. Cuteness aside, Fairy Tales are less seedy than their large Italian counterparts and lack their bitterness. They do not have to be peeled and are perfect grilled or sauteed.
1 red or green pepper
4-5 Fairy Tale eggplants or 1 large eggplant
Olive oil to coat the pan, plus more for drizzling
2 tbs. aged balsamic vinegar, plus 1 tbs. for drizzling
1 tbs. dried oregano
1 tbs. chopped parsley
Salt and pepper to taste
Roast red pepper, and allow to cool. Remove skin and seeds and julienne and then set aside. Wash eggplants, and halve lengthwise. Lightly coat a hot 16-inch sauté pan with olive oil, and set heat to medium-high. Add eggplant, and caramelize until lightly browned, about 2 minutes. Season with salt and pepper. Deglaze with 2 tablespoons balsamic vinegar and then add the roasted pepper and herbs. Serve hot, drizzled with balsamic vinegar and olive oil.
Grilled Zucchini and Fresh Corn With Baby Basil (Trying this with Sage tonight to see how it tastes)
3-4 small zucchini and yellow squash
Fleur de sel and white pepper
Kernels from 4-6 ears of corn
3-5 tablespoons extra-virgin olive oil
1 bunch fresh basil
2 teaspoons butter
Cut the zucchini in half lengthwise and then make several shallow slashes in each cut side. Season with salt and pepper, and coat all over with olive oil. Barely cook the zucchini on a hot grill pan (do not allow them to get soft). Slice into 1/2-inch chunks.
Bring 3 tablespoons of water to a boil in a saucepan, and whip in the butter until emulsified. Add the corn, and heat gently (do not bring to a boil; you want the kernels crunchy and barely cooked). Stir in the basil, fleur de sel, and pepper. Add the zucchini to the corn, and heat briefly. Place the salad on a platter and serve immediately.
Mixed Bean Salad
1/2 pound green beans, trimmed and halved crosswise
2 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon fresh parsley leaves, finely chopped
1 shallot, thinly sliced
2 teaspoons grainy mustard
1 can (15.5 ounces) red kidney beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper
In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.
Bruschetta
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
This Bruschetta recipe came from AllRecipes. Here is one reader's feedback:
This is a good base for bruchetta recipe but there are a few things that are missing or can help make it better. First off, a little sugar really brings out the flavor of the tomatoes. Seondly I add a swirl of balsamic vinegar. I also sometimes add capers in for a nice touch. I also use a shallot instead of onion but either is fine. I do think it's important to toast the bread before putting the tomato mixture on there, otherwise it's too soggy. Just drizzle some olive oil on there and salt and pepper and then toast for just a few minutes. Gives it a nice crunch.
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