Tuesday October 2, 2007

Greetings CSA Members,

We continue to dodge a hard frost and so we are still able to harvest many summer vegetables we don’t always find this time of year. And although the fields are very dry, the lack of rain is good for something (certainly not our well!) – the ground is of a good, hard consistency for digging the root crops. Brian is finishing up sowing rye seed, crimson clover, and oats combined together to provide a cover crop for the fields that we have finished harvesting for the season. The cabbage moths are beginning to appear, the chickens are molting, and the leaves are beginning to turn a variety colors on plants such as radish, turnips, and beets along with the trees surrounding the fields. Fall is well on the way. But the monarch butterflies this year are plentiful and the days continue to be warm with a hot summertime sun. I have just begun to hear the geese start their process for departure, gathering together and switching locations with lots of conversation. And sadly, we have one departure on the farm that we really don’t want to face. Julie our hard-working Skidmore College graduate is leaving this week. She is terrific in many ways and is an asset to our farm. We will miss her very much.

Happy long weekend ahead and enjoy your share - Justine

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

Tomatoes, Lettuce, Broccoli, Potatoes, Mesclun, Peppers, and Green Beans.

Salad Dressings

A good dressing to use over a Mesclun mix or with grilled or steamed vegetables. Due to the sweetness of the dressing, you may wish to include some bitter green such as arugula or endive.

Sweet Maple and Balsamic Vinegar Dressing

1 cup virgin Olive oil

3 Tbls. Maple Syrup

2 Tbls. Balsamic Vinegar

2 Tbls. Basil, sliced finely

1 Tbls. Lemon juice

1 tsp. dry mustard

1 clove Garlic, minced

Salt and Pepper

Combine the oil, maple syrup, balsamic vinegar, basil, lemon juice, dry mustard, and garlic in a large jar.

With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar have thickened.

Add the salt and pepper to taste and shake again to combine.

Store the dressing in the refrigerator for up to 2 weeks. To serve, toss it with salad greens or steamed or grilled vegetables.

Mustard Vinaigrette

2 Shallots

4 Tbls. Dijon mustard

2 Tbls. Red wine vinegar

Salt and pepper

4 Tbls. Light olive oil

Parsley

Peel and dice the shallots very fine and put them in a bowl with the mustard, vinegar, salt, and pepper. Let sit for 5 minutes and whisk in the olive oil. Add parsley, if desired.

Toss with Mesclun mix or other salad greens including spinach, head lettuce, or cooked leeks.