Tuesday July 3, 2007

Greetings CSA Members,

Happy Fourth of July to you all!

Hope that although this Holiday falls in the middle of the week, you will get some sort of a break/vacation.

We are experiencing very dry but cool condition here on the farm and so Brian is working hard to get the second irrigation pump greased and primed. The beets may have received the necessary watering, but the kale in the upper field is suffering. However, with the purchase of a new fan belt, I think that the pump will be up and running any moment!

Joanna, one of the strong, hard-working women working this season, drew a map of all of the farm fields.

Wish you could see both the map and the fields for yourself. I thought that I would try to paint a bit of a picture for you. We have the river field, close to the house and barns where you would find strawberries and onions, among other crops – next to it and still close by the river, the little field where the beets and swiss chard can be found –across the river that we ford with the vehicles, the center field where most of the vegetables are growing such as the peas, lettuces, salad greens, leeks, garlic, carrots, potatoes – and then up onto a higher plateau, the upper field where the radishes, bok choi, broccoli, and the corn have been either transplanted or seeded. Voila - your email tour of the farm this week. It would be great fun to have you visit to see just where your strawberries were picked and your corn and tomatoes are growing.

This week in your share in addition to shelling peas, lettuce, basil, scallions, mesclun salad mix, you will find arugula and either broccoli or a Euro/greenhouse cucumber – seedless and a fancier cuke than those that are field grown. A recipe is listed below for arugula.

Enjoy your share this week – Justine

Arugula Pesto

¼ cup pine nuts

2 cups arugula

½ cup freshly grated Asiago Cheese (about 1 ½ ounces) ½ cup extra virgin olive oil

1 clove garlic, smashed

Salt and freshly ground pepper

Preheat oven to 350degrees

Toast the pine nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. Transfer the nuts to a dish to cool.

Combine the arugula, asiago cheese, oil, garlic, and pine nuts in a blender or food processor. Process until thoroughly combined and smooth.

Season with salt and pepper.

“Blended to creamy smoothness with garlic, olive oil, and toasted pine nuts, this vibrant pesto will make something brilliant of a basic pasta meal. You can also try it tossed with roasted potatoes or steamed vegetables. Store extra pesto in either the refrigerator or the freezer. If you plan to freeze it, don’t add the cheese until after the pesto has thawed.”

Farmer John Peterson – Angelic Organics

Arugula can be braised (stir-fried lightly), adding cannellini beans or sausage - delicious as a salad mixed with some less spicy head lettuce – used in swiss cheese and arugula sandwiches – added to soup, close to serving time.

Store arugula in a loosely sealed plastic bag in the crisper section of the refrigerator and use within 1-3 days, as it is extremely perishable.

Arugula has been named rocket by the British and the Australians – Nicola by the Italians – Roquette by the French. It is a peppery, mustard-flavored leafy green, used to its best advantage raw in salads or lightly wilted in pasta dishes or risotto. Use it on pizza or put it in your favorite chili recipe.

- Summarized from The Produce Bible (Leanne Kitchen)