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Tuesday October 9, 2007 Greetings CSA Members, For years now, Brian has been talking and dreaming of owning a potato digger. Each year would come and go with Brian weighing the need against the financial hurdles, ultimately deciding, “No, this is not the year for the potato digger”. Well, this year after much deliberation, Brian found an old potato digger at a good price and made the purchase. As with any “new” piece of equipment (manufactured in the 1950’s), lots of work was necessary to get it up and running. Thanks to a CSA member named Bill and with many hours from Brian, the digger is functional. In fact, the Satina Potatoes in your share this week were dug today with the new machine. What I like best about this piece of equipment is the sound it makes. Nothing else on the farm makes quite as much noise, but it is a noise that sounds like a noise from out of the past – something that one might have heard many years ago. There is a plethora of chains and sprockets, all needing to be well greased. But it worked like a charm and has made the potato harvest a lot more efficient. And as you get to know Brian, you will discover that efficiency and ordered systems are his top priorities. I thought that this would be the week when your share would contain only Fall vegetables, but the thermometer reached 86 degrees on Saturday. The tomatoes and summer squash continue to grow, the Brussels sprouts and winter squash racing right along next to them. We have 5 weeks including this one left for the CSA deliveries, ending on November 7th. We hope that you are enjoying your weekly share and would love to hear from you with any feedback about recipes, vegetable quality, etc. Take good care – Justine In your share this week you will most likely find: Leeks, Broccoli, Lettuce, Arugula, Swiss Chard or Kale, Acorn Squash, Satina Potatoes (a yellow skinned, yellow fleshed potato – mashed, these potatoes are smooth and very creamy) plus some summer vegetables (Summer Squash, Tomatoes, or Fairytale Eggplant). Leek “Leeks are fantastic when used like onions as a seasoning. They can also be specially prepared like vegetables – braised and grilled on their own….add leeks to quiche, and the roots and green leaves are excellent in stocks” – Cook at Angelic Organics Handling: Cut the leek about 1 inch above the white part, where the leaves begin changing from dark to light green. Slit the leek lengthwise and soak it in lukewarm water for up to 10 minutes. Fan the leaves under running water to dislodge any dirt. Storage: Loosely wrap unwashed leeks in a plastic bag and store them in the vegetable bin of your refrigerator. They will keep for at least a week. Potato, Leek, and Arugula Soup 4 medium Potatoes, peeled and diced 3 cups water 1 CSA share of Arugula (about ½ lb) 1 bunch Leeks, washed and sliced thinly ¼ cup Olive Oil 2 Tbls. Butter Salt and Pepper to taste Sauté sliced leeks in olive oil and butter until translucent in the bottom of soup pot. Add potatoes and stirring constantly, sauté for another 5 minutes. If the potatoes begin to stick to the bottom of the pan, add a bit more olive oil. Add the water and cook covered for 20 minutes. Either puree in a food processor or mash by hand with a potato masher. Season with salt and pepper and add the Arugula. Cook for 10 more minutes. Stir well and serve. Cheesy Greens (A kid-approved greens recipe!) 3 Tbl. Olive Oil 1 bunch Kale or Chard, stems and leaves separated (or removed if using Kale) and chopped 1 Onion, chopped 2 cloves minced Garlic 2 cups Cooked Rice ½ cup (or more) grated cheese Soy Sauce, to taste 1 cup cooked pinto, black, or kidney beans (optional) Sauté Swiss Chard stems with the onion and garlic in olive oil until tender. Stir in the cooked rice. Place chopped greens on top of rice. Cover pan and cook over low heat until leaves are wilted, but bright green. Add the cheese, soy sauce, and beans, if desired. Stir until the cheese is melted. Serves about 4. Tomato-Potato Salad 2-3 Tomatoes ½ cup Onion ¼ cup Parsley, Cilantro, or Basil (depending upon what you like the most) 2 cloves Garlic, minced Salt and Pepper, to taste 1 – 1 ½ lb Potatoes, cooked and cubed ½ cup Yogurt Mix Tomatoes, Onion, Spices, Garlic, Salt and Pepper. Fold in the cooked potatoes and yogurt. Serve chilled or at room temperature.
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