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Tuesday September 4, 2007 Greetings CSA Members, What glorious weather we are having here in upstate New York. The cool mornings and warm afternoons, filled with sunshine, contribute to both the crew’s camaraderie and healthy growing plants. Our six pet chickens are no longer panting. Have you ever seen an over-heated chicken? They are a bit pathetic, lying under a large bush outside our back door. They open their beaks and actually pant! I encourage them to drink, but sometimes they just prefer to be miserable. One of the local members who picks up at the farm is teaching them tricks. Helena, the two-year old daughter, can now hold grapes up high in the air for the chickens to jump up and snatch out of her hands. This is quite a sight to see. On a more serious note, this is also the time of year when disease creeps into the fields. We are seeing corn earworms now along with downy mildew, which affects the cucumbers. Unfortunately, this pervasive fungal disease has completely destroyed our cucumber crop. We are thankful that more root crops and members of the cabbage family will be appearing upon the horizon. This week you will find in your share some combination of the following vegetables: Tomatoes, Green Beans, Broccoli, Lettuce, Eggplant, Garlic, Summer Squash, Peppers, Fennel, and Watermelon. Enjoy the short workweek and your share - Justine
Broccoli Stir-fry 2 Tbl. Toasted sesame seed oil ½ cup chopped walnuts ¼ cup chopped scallions or cooking onion 1 large head of Broccoli ¼ cup red or green pepper strips 2 Tbl. Soy Sauce or Tamari Heat oil in skillet until hot. Add walnuts and onions. Stir-fry 1 minute. Add broccoli; continue to toss 3-4 minutes. Add pepper and soy sauce; cook 1-2 minutes longer. Serve immediately.
Here is a Swiss Chard recipe, but any cooking green will work as well. Wilted Swiss Chard with Garlic 1 Bunch Swiss Chard, washed and coarsely chopped, leave wet 3 Tbl. Olive oil 2 cloves Garlic, minced Salt and Pepper to taste Fresh lemon juice Heat large, deep skillet over medium-high heat. Add olive oil and garlic – sauté 15 seconds. Add the wet chard one handful at a time. Stir after each addition. Reduce heat to low, cover and cook 5 minutes or until chard is wilted but still bright green. Remove the lid, raise heat to high and cook until all liquid has evaporated – 2 minutes. Season with salt and pepper. Serve with a sprinkling of lemon juice, if desired.
Green Bean Salad ¼ cup coarsely chopped walnuts ¾ - 1 lb. green beans Salt and Pepper to taste 1 ½ Tbl. Fresh lemon juice 3 Tbl. Olive oil 4 ounces Parmesan cheese, thinly shaved (about ½ cup) Toast the walnuts in a dry, heavy skillet over high heat until they start to brown in spots and become fragrant, watching closely so they don’t burn. Transfer them to a dish to cool. Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm – 3-5 minutes. Run the beans under cold water. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste. In a small bowl, whisk the lemon juice and olive oil, until well combined. Pour this mixture over the beans and toss until well coated. Serve with the Parmesan shavings sprinkled on top.
Fennel Slaw 2 Tbl. Cider vinegar 1/3 cup mayonnaise ½ tsp. pepper 1 tsp. honey 1 ½ Tbl. Dill ½ tsp. grated lemon peel Salt, to taste 1 medium-large fennel bulb Whisk vinegar, mayonnaise, pepper, honey, dill, lemon peel, and salt together. Cut off and discard fennel stalks. Halve fennel through root end; discard core and any discolored outer leaves. Thinly slice fennel. Toss fennel with enough dressing to coat and serve.
Pasta With Fennel 1-2 bulbs fennel 1 lb. fettuccine 2 Tbl. olive oil Grated Parmesan cheese Parsley (for garnish) Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccine until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan cheese and parsley.
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