Tuesday July 17, 2007

Greetings CSA Members,

We had a picture perfect day at the farm Monday – sunny skies, a slight breeze, and a seasonably warm temperature of 81 degrees. The farm had a very pleasant feel and the strong, industrious crew moved through their work and through the fields with a nice rhythm. This is one of those days that people imagine happen regularly on a farm. But in reality, July is generally very hot and humid. We are always searching the sky for thunderheads. The heat fatigues us all.

But those that are picking out in the fields when it is 90 degrees deserve an extra serving of gratitude. I thought that I would share a passage from Farmer John’s Cookbook about the field crew. The numbers reflect a 600 member CSA, but the sentiment is the same.

“The crew harvests three full days each week. They count bags, boxes, and rubber bands. They cut, bunch, and wash. They share stories as they whisk through the work. Water splashes their pants and sleeves. Mud smears their knees. Dirt graces their hands. They send over 600 brimming boxes down the conveyors into our truck. They weed. They trellis tomatoes. They seed lettuce in the greenhouse, and set it out four weeks later. They seed the Fall brassicas - broccoli, cabbage, brussel sprouts – and tend them in the greenhouse, waiting for the fields to be prepared for transplanting. They cover the mesclun, uncover the mesclun, and cover the mesclun again. They come in for lunch. Their muscles gleam.”

In your box this week, you will most likely find:

Arugula, Thyme, Head of Lettuce, Greenhouse Cucumber or Summer Squash or Zucchini, Red Gold New Potatoes, Beets, Bok Choi, Sweet Salad Onions.

Enjoy your share - Justine

THYME

“Thyme is at home in nearly any dish. Native to the Mediterranean and North Africa, fresh thyme with its peppery, piney aroma is one of the most used herbs, lifting the flavor of stocks, soups, casseroles, stuffing, sauces, pickles, custards, and fruit dishes.

Unlike many other herbs, thyme is best added to dishes at the beginning of cooking and discarded before serving.” The Produce Bible

BAKED TOFU

1 lb. Firm Tofu, cut into ½” slices

3 Tablespoons Orange Juice (about ½ large orange works also)

2 Tablespoons Soy Sauce or Tamari

1-Tablespoon Balsamic Vinegar

2-3 Tablespoons Olive Oil

6-8 Sprigs Thyme

½ Teaspoon Grated Nutmeg

Press the water out of the Tofu by placing on a cutting board lined with 2 clean towels under and one clean towel on top of the tofu. Lay a heavy pan on top for at least 15 minutes to press the water out.

Stir the orange juice, tamari, and vinegar in a small bowl.

Coat a baking dish evenly with olive oil. Arrange the thyme sprigs evenly in the dish.

Arrange drained tofu strips in a single layer on top of the thyme. Pour the orange juice mixture over the tofu and sprinkle with nutmeg.

Bake at 350 degrees until the tofu is golden brown and the marinade is absorbed – 35 minutes.

Serve warm or at room temperature.