Week 13 - Midpoint
With school starting, it almost feels as though the growing season is also drawing to a close. But this week actually just marks the midpoint of your 2012 Community Supported Agriculture experience. With more agricultural and culinary adventures to come, I invite you to freeze or otherwise preserve items you are having a difficult time using up so that the long winter nights of January and February can be livened up with a taste of summer. A springtime tradition that I have had the pleasure of participating in is the making of dandelion wine. The long task of peeling the petals from the flowers is an excuse to invite friends over, but the real treat comes months later. You let the wine ferment until December, watching it age as the seasons turn. Then, on the winter solstice, you pop open your dandelion wine and taste spring! This is an even better reason to enjoy the company of friends. I hope that a simple bag of chopped, frozen peppers from Piney Mountain Orchard can lend you a similar experience around a table of friends and family this winter.
Featured Recipes:
Delicious Vegetable Frittata
1 Tbs. olive oil
½ cup minced onion
¾ tsp salt
dried oregano, a pinch
dried thyme, a pinch
8 to 10 mushrooms, sliced
about 1 cup diced zucchini and/or summer squash
½ cup minced bell pepper
1 small clove garlic, minced
2 handfuls chopped arugula
freshly ground black pepper
a few leaves of fresh basil
4 or 5 eggs (ok to delete a yolk or two)
¼ lb fontina cheese, grated or sliced (optional)
1. Preheat oven to 375F
2. Heat the oil on the stovetop in a 9- or 10- inch cast-iron skillet. Add the onion and half the salt, and saute over medium heat for about 5 minutes.
3. Add dried herbs, mushrooms, zucchini or squash, bell pepper, and garlic, and cook, stirring, over medium-high heat for another 5 minutes - or until the vegetables are just tender.
4. Turn the heat up, and add the arugula with remaining salt and black pepper to taste. Stir and cook for just a minute or two - until some of the liquid evaporates. Stir in the basil.
5. Beat the eggs in a separate bowl, then pour them into the vegetables. Sprinkle in some cheese, if desired. Place the pan in the preheated oven for about 10 to 15 minutes, or until the frittata is solid when you shake the pan. (If you so desire, you can add some extra cheese to the top midway through the baking.)
6. Serve cut into wedges - hot, warm, or at room temperature. This will even taste good cold in a sandwich on lightly toasted bread, with a little mayonnaise, and sliced, very ripe tomatoes.
Source: Enchanted Broccoli Forest
Frijoles, Etc. Casserole
a little oil for the pan
2 Tbs. olive oil
3 cups minced onion
1 tsp. salt (possibly more)
10 large cloves garlic, minced
2 tsp. ground cumin
1 Tbs. dried basil
1 tsp. dried oregano
1 Tbs. chile powder
4 medium (7-inch) summer squash, cut into ½-inch chunks
2 medium bell peppers, in small strips
6 cups cooked pinto beans (3 15-oz cans)
freshly ground black pepper
cayenne to taste
1 packed cup grated mild white cheese (optional)
1 bach corn bread batter (recipe follows)
salsa (optional condiment)
1. Preheat oven to 350F. Lightly oil a 9x13-inch baking pan.
2. Heat the olive oil in a large, deep skillet or a Dutch oven. Add the onion and half the salt, and saute for about 8 to 10 minutes over medium heat - until the onion begins to soften.
3. Add half the garlic plus the cumin, basil, oregano, chile powder, summer squash, bell pepper, and remaining salt. Stir, cover, and cook over medium heat for 5 minutes more.
4. Remove from heat; stir in the remaining garlic and the beans. Season to taste with black pepper and cayenne, and stir in the cheese, if desired. Transfer to the prepared pan, and spread it out. Add the corn bread batter, distributing it as evenly as possible over the top.
5. Bake for 40 to 45 minutes, or until the top is very firm to the touch and a toothpick inserted all the way through the corn bread topping comes out clean. Serve hot, with salsa or plain.
Corn Bread Batter
1 cup unbleached white flour
½ tsp salt
2 tsp baking powder
1 tsp baking soda
1 cup yellow cornmeal
1 cup buttermilk or yogurt
1 egg
2 Tbs. olive oil or melted butter
1. Sift together the flour, salt, baking powder, and baking soda into a medium-sized mixing bowl. Stir in the cornmeal, and make a well in the center.
2. In a separate container, beat together the buttermilk or yogurt, egg, and oil or melted butter. Pour this mixture into the dry ingredients, and stir just enough to thoroughly blend.
Week 12
This morning I uncovered the first round of broccoli, and they are growing up beautifully, dark green and hardy. While the tomatoes, peppers, eggplants, and squash keep giving, other vegetables are slowly working their way to ripeness in the neighboring rows and fields, including some red cabbage and brussels sprouts. The first hints of fall are in the air, with cool evenings and mornings and a bit more rainfall than July ever allowed. As August draws to a close I wonder what sort of weather is in store for us in September, how sweet the sweet potatoes and winter squash will turn out, and whether you are enjoying the melons as much as I am.
Featured Recipes:
Creamy Tomato Soup
3 Tbsp Butter
1 medium Onion, coarsely chopped
2 Tbsp Flour
2 Cups Water or Vegetable or Chicken Stock
4 Pounds Tomatoes (about 12 medium)
2 Tbsp Light Brown Sugar
6 Whole Cloves Garlic
1 Cup Half-and-half or Cream
½ tsp Salt
Freshly ground Black Pepper
1/3 Cup sliced Basil (optional)
Melt the butter in a large stainless steel pot over medium-high heat. Add the onion; cook, stirring constantly, until tender, 5-7 minutes. Reduce heat to medium. Sprinkle the flour over the onions and cook, stirring constantly, until the mixture foams. Pour the water or stock into the mixture and bring to boil.
Peel the tomatoes (drop them in a pot of boiling water for just 10-15 seconds to loosen skins and make peeling easier!) and remove the stems. Cut them in half, squeeze out the seeds, and chop. Set aside ¾ cups of the chopped tomatoes.
Add the remaining tomatoes, brown sugar, and cloves to the pot. Leave uncovered and reduce the heat so that the mixture continues at a gentle simmer. Cook, uncovered, stirring occasionally, for 30 minutes.
Remove the pot from the heat and set aside to cool slightly. Remove and discard the cloves. Transfer the soup to a blender or food processor and process to a smooth puree.
Return soup to the pot, place over low heat, and add the reserved chopped tomato. Stir in the half-and-half or cream and add the salt and pepper to taste. Heat the soup, stirring constantly, until very warm, but AVOID boiling, as this will curdle the cream. Turn off the heat and stir in the basil if desired. Makes 6 servings.
(Recipe from: Farmer John’s Cookbook, pg 233)
Garden Fresh Pasta Sauce
4 cups Tomatoes, chopped or 2 cans Tomato Puree, drained
1 medium Zucchini, diced
½ Pint Sun Gold or other Cherry Tomatoes, whole
4 Green Onions, diced
4 Cloves Garlic, sliced (you can dice if you prefer smaller pieces)
~15 Leaves Basil, cut into shreds
Grated Parmesan Cheese, to taste
Fresh Ground Pepper, to taste
1 lb Grass Finished Beef (optional)
Place all ingredients, except beef, in a pot and heat on medium high, stirring often, until it comes to a low boil. Reduce heat to medium-low, and cover to let ingredients steep together. Meanwhile, fry beef in skillet; drain and add to sauce. Simmer as long as possible to allow flavors to mix even more. Serve over your favorite pasta noodles. Serves 4-6.
Green Bean and Hazelnut Salad
1 ounce hazelnuts (2 tablespoons)
3/4 pound green beans, trimmed and halved
2 1/4 teaspoons grainy mustard
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon fine sea salt
4 teaspoons extra-virgin olive oil
1 tablespoon flaxseed oil
1 teaspoon hazelnut oil
1/4 cup finely chopped red onion
Preheat oven to 325°F with rack in middle. Toast nuts in a small baking pan
until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts. Cook beans in a 6-quart pot of boiling salted water (1 ½ tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry. Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
Source, www.epicurious.com
Basil, Roasted Peppers and Monterey Jack Corn Bread
1/2 cup unsalted butter, chilled and cubed
1 cup chopped onion
1 3/4 cups cornmeal
1 1/4 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking
powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 eggs
1 1/2 cups shredded pepperjack cheese
1 1/3 cups corn kernels
2 ounces roasted marinated red bell peppers, drained and chopped
1/2 cup chopped fresh basil
Preheat oven to 400 degrees F. Butter a 9x9x2 inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool. Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan. Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Reflections
Midsummer is upon us, and the weather has been lovely and forgiving. Here on the farm things are ripening quickly. I often wish I had the means and the ability to make one of those time lapse videos of the growth out here, for you and I to reflect upon. From above, you would see the shift of the beds being formed, planted, harvested, and put to rest, moving along the landscape in an arc. From ground level you would watch as germination occurs, the seeds moving with incredible force to break out of the soil and showing the world their first leaves. They grow visibly upward, and simultaneously, mysteriously delve deep into the soil to search out and pull up their desired nutrients. The camera catches the ever increasing surface area of their broad green leaves and witnesses their first buds slowly forming, with bees and butterflies encouraging and monitoring their emergence. These insects greet them with eager tastes at the moment they finally open and unfold. And the flower lives and dies, but the beauty of pollination brings forth a fruit from that spot of wilt and decay, the sun ripens it and sugars and water move upward to sweeten it. Finally, my hand reaches down gently to nudge it away from its viney home, sets it to soak in a tub of fresh, cold water and then places it in a box where it is transported to your kitchen. Over and over this happens, and I wish I had record of it, to watch and reflect on again and again the beauty of new growth and thankful harvest.
Featured Recipes:
Spicy Eggplant Puree
A little oil for the baking tray
1 ½ lb. eggplant
a little salt
1 Tbs. olive oil
3 to 4 medium cloves garlic, minced
1 jalapeno pepper
2 cups chopped onion
1 ½ tsp. salt
fresh black pepper to taste
2 Tbs. lemon juice
2 to 3 cups water
¼ cup yogurt
2 Tbs. tahini
2 Tbs. honey
Toppings: minced fresh parsley and/or cilantro, extra yogurt, finely minced red bell pepper
1. Preheat oven to 375F. Lightly oil a baking tray.
2. Slice the eggplant in half lengthwise. Lightly salt each open side, and place them open side down on the tray. Bake for 30 minutes, or until very soft. Cool until handle-able, remove and discard the seeds and skin, and set the pulp aside.
3. Heat the olive oil in small skillet. Add garlic, onion, jalapeno, salt, and pepper, and saute over medium heat until the onion is soft (8 to 10 minutes). Stir in lemon juice, remove from heat.
4. Puree the eggplant, onion saute, water, yogurt, tahini, and honey together in a food processor or blender. You might need to do this in several batches.
5. Transfer to a large, heavy saucepan and heat very gently. Taste to adjust seasonings. Serve hot, with or without toppings, with sliced veggies or pita bread.
Source: The Enchanted Broccoli Forest
Lazy Man Eggplant Parmesan
• Slice your eggplants on a diagonal to make some big ¾ inch slices.
• Fill a small frying pan or wok with vegetable oil (maybe some olive oil for flavor) so that it is about ¾ inch deep. Heat the oil on medium heat.
• Use a basting brush to coat the slices with raw egg and drop them into Italian-style breadcrumbs. Make sure the crumbs stick all over and drop them in the hot oil. They cook fast. Give them a flip after a couple of minutes.
• After another couple of minutes, remove the slices carefully and put them on an absorbent material to dry off (paper bags work).
• Repeat until you run out of eggplant. Serve over pasta with your favorite marinara sauce and some Parmesan cheese.
How To Freeze Eggplant:
Wash and peel; slice, dice or cut in strips, depending on how you plan to use it. There's no need to peel very young eggplant.
Blanching Time:
Steam to blanch. Steam 2 minutes for diced eggplant and thin slices, and up to 5 minutes for thick slices. Have a cold water/lemon juice mixture ready (1 teaspoon lemon juice to each quart of water). Chill eggplants in the cold water-lemon juice mixture; drain and pat dry.
Pack: Leave 1/2 inch of headspace in bags.
Yield: 2 medium eggplants = approximately 2 pint frozen.
Caprese Skewers
15 small fresh Mozzarella Balls
1 Pint Cherry Tomatoes
3 Tbsp Basil Flavored Olive Oil (Use regular if you wish)
Salt & Pepper
1 Bunch Basil
30 short Bamboo Skewers or Sandwich Picks
Halve the mozzarella balls and the tomatoes. Toss with oil; add salt and pepper to taste. Tear the basil into bite-sized leaves. Skewer a piece of mozzarella, a piece of basil, and a tomato half onto a skewer or pick; repeat with remaining ingredients and skewers. Arrange skewers in concentric circles on a platter. Try grilling briefly if you wish. Makes 6+ appetizer servings
Preparations
Part of farming is consistently and diligently looking ahead to 50 to 80 days down the road, which is the time period when many vegetables reach maturity. This week I am working hard to secure us all some wonderful fall crops; I am preparing beds and planting fall broccoli, cabbage, cauliflower, and kohlrabi. There will also be fall kale, spinach, and arugula! As the share grows in size during this bounty season, I want to challenge you all to make the most out of your share. I do attempt to assist you with this share letter each week, but here are two websites that are GREAT resources in that manner, breaking down storing and using vegetables and confronting common challenges. One is written by a shareholder, another by a CSA:
How to use your CSA share
Caring for your CSA share
I am also available, by phone or email, to answer any questions you have about your share. Finally, in this bounty season, please let me know if you would like to preserve vegetables. I can pass along seconds for free or sell large quantities of crops like tomatoes, eggplant, beans, squash, parsley, and basil.
Featured Recipes:
Eggplant Caponata
1 ½ pound eggplant, cut into ¾
inch cubes
2/3 cup olive oil, divided
Salt and pepper
3 cups diced onions
1 ½ pounds plum tomatoes,
seeded and chopped
1 cup green olives, pitted and
chopped
3 tablespoons capers
1 cup thinly sliced celery
1/3 cup red wine vinegar
2 teaspoons sugar
Heat oven to 500 degrees. Toss eggplant cubes with 1/3 cup olive oil, season with salt and pepper. Spread in a single layer on a large baking tray and roast for 10 minutes. Continue roasting until eggplant browns, another 10-15 minutes, stirring every few minutes. Heat remaining oil in large skillet and sauté onions for 10 minutes. Add tomatoes, olives, and capers. Reduce heat to a simmer, cover, and cook for 15 minutes. Add eggplant and celery to pan and continue cooking, covered, for about 8 minutes. Remove cover, turn heat to high, and stir in vinegar and sugar. Cook until vinegar evaporates and all flavors meld, about three more minutes. Season to taste with salt and pepper. Serve hot and cold, as a dip, spread, pasta sauce, etc.
Makes 8 servings.
Source: From Asparagus to Zucchini
Camp-Style Sunny-Side-Up Eggs with Sun Gold Tomatoes
1 ½ Tbsp Butter
8 Large Brown Eggs
12-16 Sun Gold Tomatoes, quartered
2-3 tsp Chopped Fresh Herb of Choice (Tarragon, Basil, Oregano, Cilantro)
2-3 Tbsp finely chopped Green Onions
Sea Salt & Freshly ground Black Pepper
Melt butter in large nonstick pan over medium flame. Carefully crack and add eggs 1 at a time to cover bottom of pan. Cover and cook until nearly set, about 5 minutes. Scatter quartered tomatoes, herb, and green onions around the setting yolks. Sprinkle with salt and pepper to taste. Serve immediately, straight from the pan. Makes 4-6 servings.
Source: A-Z Cookbook
Panzanella
1 loaf French bread, torn by hand into bite-size chunks
1 cup extra-virgin olive oil
3 pounds heirloom tomatoes, roughly chopped
1 small red onion, thinly sliced
1 cucumber, peeled, seeded, and roughly chopped
1 cup fresh basil leaves, torn by hand into pieces
Salt and freshly ground black pepper
¼ cup balsamic vinegar
1 cup extra virgin olive oil
To prepare croutons:
Heat oven to 350 degrees. Toss bread chunks with olive oil, and season with salt. Spread on baking sheet, bake until golden, about 10-15 minutes. Let cool.
To prepare salad: Place tomatoes and their juices in a large bowl. Toss with all remaining vegetables and cooled croutons. Season salad with salt and pepper to taste, then add balsamic vinegar and olive oil.
Serves: 6 large portions, up to 12 side-salads.
Source: Asparagus to Zucchini
