Tuesday September 18, 2007

Greetings  CSA Members,

Two nights ago the temperature dipped dangerously low, but we were miraculously spared from the first frost of Autumn. By 7:00 AM, it was 37 degrees. But I want to say that Brian prepared diligently just in case. He and 3 hearty members of our crew worked until after 9:00PM covering all of the more tender and frost-sensitive crops, such as green beans, tomatoes, eggplant, summer squash, and the baby lettuces. The kale, cabbage, and brussels sprouts flexed their muscles and were ready by their very nature for any dipping temperatures. In our little valley, we can either get the frost first or have it sail above us, losing its punch in the fog lifting up from the Hudson and Hoosic Rivers nearby. So all is well for at least another few days.

This week in your share, you will most likely find:

Tomatoes, Corn, Peppers, Bok choi, Green Beans, Basil, Eggplant, Braising Greens, and Beets.

The weather looks good for Sunday at this point and so we are looking forward to an outside potluck. Please bring for yourself and family a blanket or something to sit on (a few folding chairs would work) along with your own place settings. We will have plastic ware, cups, and plates available as well. The hay on the wagon may be itchy and mosquitoes may be present, so wear comfortable clothing that protects you from the elements. If you would like to help with setting up or cleaning up, just let me know. Both Brian and I are looking forward to meeting those of you we don’t know as well as seeing familiar faces. See you on Sunday

Enjoy the last week of summer. All The Best – Justine

I am including 2 recipes (one is a repeat from earlier in the season) for Braising Greens.

Wilted Greens and Basil

2 Tbls. Olive Oil or butter

1 large Onion

1 large clove of Garlic, minced

2 medium Tomatoes, peeled, stems removed, and chopped ¼ tsp. Ginger

3-4 cups chopped and washed Braising Greens ¼ - ½ cup chopped fresh Basil Salt and Pepper

Heat the oil or butter in a large pot over medium heat. Add the onion and cook until soft – about 5 minutes. Add the garlic and cook, stirring frequently, until the garlic is fragrant and golden – about 5 minutes more.

Add the tomatoes and ginger. Continue cooking the mixture until slightly thickened – about 5 minutes.

Stir in the chopped Braising Greens. Cover the pot and continue cooking until the greens are wilted and tender – about 3-4 minutes. Stir in the basil just before removing the greens from heat to serve. Season with salt and pepper and serve wither hot or at room temperature.

Braising Greens With Garlic

1-2 tablespoons olive oil

?2 bunches Braising Greens, about 8 cups, washed and coarsely chopped. This could also include a mixture of mustard, collards, turnip greens, beet greens, kale - any toothy substantial green will do.

?1-2 cloves garlic, chopped?

1/8 cup water or vegetable broth?

Salt to taste

Optional flavorings: Sesame oil, ume plum vinegar, tamari?

Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds 1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil.

Stir occasionally until greens are barely wilted, just a few minutes.

2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.

3. Add flavorings and toppings as desired and serve.

Serves 4.

Beets and Goat Cheese Salad

1 Tbls. Red wine vinegar

2 Tbls. Virgin olive oil

1 Garlic clove, crushed

3-4 Beets

2 cups Green Beans

2/3 cup crumbled Goat cheese

To make the dressing: Put all of the ingredients

into a screwtop jar, season with salt and pepper, and shake vigorously.

Scrub the beets. Simmer the whole bulb (all of the

beets) in a large saucepan of boiling water, covered for 30 minutes, or until tender.

Meanwhile, bring a separate saucepan of water to a boil, add the beans, and cook for 3 minutes or until tender (Beans can be steamed, if preferred). Remove and plunge into a bowl of cold water. Drain well.

Peel the skins off of the beets under cold water and cut into thin wedges. Combine the beets and the green beans in a serving bowl. Sprinkle the goat cheese over the top and drizzle with the dressing.