September 4, 2007
CSA Newsletter
September 4th, 2007
"My people believe if you are close to the Earth, you are close to people…What an African nurtures in the soil will eventually feed her family. Likewise what she nurtures in her relations will ultimately nurture her community. It is a matter of living the circle….Because we have forgotten our kinship with the land, our kinship with each other has become pale."
~Terry Tempest Williams quotes a conversation with a woman from Kenya in her book Refuge
Hope everyone is enjoying this lovely weather!
The Harvest
1# salad mix
½# baby spinach (yippee)
¼# arugula
¼# basil
Beets
Potatoes (Yukon Gold)
Onions (Gold Coin)
Leeks
Carrots
Radish
Tomatoes
Peppers
Squash
Edible Flowers
Flower Bouquet
Herbs
Garlic (Georgian Crystal)
Wow, seems like a lot of stuff this week. We are in that short period of overlap where we still have the summer produce, and the fall veggies are starting to come in also. You will start seeing spinach again now that the temps have cooled down; I, for one, am looking forward to that! And….radishes (I know not everyone is as excited about that as Craig Henry, but it’s one of the cool season crops). Those are two of the reasons we have so much this week.
The potato this week is Yukon Gold. Many consider this variety to be the best eating potato. They are good cooked any way. They have good storage qualities, the best of all the potatoes you will get from us this year. If you want to store some for later use, this is the one. Potatoes do not like to be kept in the fridge, or in plastic. Store them in a mesh bag, paper sack, or something similar, in a cool dry place.
The onions this week (Gold Coin) are fresh – kind of like the green garlic I gave you earlier this year they are meant to be eaten now. They have not gone through any curing process. The rest of the onions will be harvested and then cured for a week or two before I send them out to you – I just couldn’t resist this week.
The garlic this week is Georgian Crystal. Georgian Crystal is a Porcelain variety of garlic – often mistaken for Elephant garlic because of its large, pure white bulbs. Rich garlic flavor and large, red, easy-to-peel cloves make this a great roasting garlic (and as we know from last week, that is one the best ways to eat garlic to get it’s maximum health benefits).
I just wanted to remind everyone of a few things that were mentioned ages ago:
The little red peppers are HOT.
The long red peppers are sweet.
The green tomatoes are ripe! They are a variety called Aunt Ruby’s German green
Pick up times are Wednesday from 2-5 and Thursday from 8-12.
The News
What’s the news from the front? Did you guys like the herb salad or not so much? This week’s salad mix is back to the old mix. I haven’t heard any feedback so I don’t know if you want to see the herb salad again or not.
What have you all been doing with your vegetables? I would love to know what some of your favorite recipes are (ones that you haven’t gotten from the newsletter).
The Recipe
Creamed Radishes
1# radishes, preferably with tops 1/8 tsp black or white pepper
2 tbsp butter ½ cup heavy whipping cream
2 tbsp all-purpose flour radish leaves
½ tsp salt
Trim the tops off the radishes, leaving a little of the green stem attached. Cut the radishes length wise in half and place in a medium pot with 1 cup of water. Bring to a boil and simmer over medium heat until pierceable but still firm, about 5 minutes. Drain, reserving the water, and set aside.
Melt the butter in a pot or sauté pan over medium heat. Add the flour and whisk to smooth. Stir in the salt, pepper, and served water. Bring to a boil and cook until thickened, about 1 minute. Whisk in the cream and continue cooking until thick again, about 1 minute more.
Stir in the radishes and reheat. Serve warm, garnish with the radish leaves.
Serves 6
Sauteed Zucchini with Red Onion, Dill and Aged Gouda
1 cup olive oil
1 large or 2 medium red onions, thinly sliced (1#)
1 tbsp sliced garlic
6 medium zucchini, sliced ¼” thick (about 2#)
1 tbsp chopped fresh dill
½ tsp salt
½ tsp black pepper
3 tbsp grated Parmesan cheese
1 ½ cups coarsely grated aged Gouda cheese
Preheat broiler
Heat the oil in a large cast-iron skillet. Add the onions and garlic and sauté until slightly wilted, about 3 minutes. Add the zucchini and sauté until crisp-tender.
Stir in the dill, salt, pepper, and Parmesan. Sprinkle the Gouda over the top and place the pan under the broiler until the cheese melts and turns slightly golden, about 4 minutes. Serve right away.
Serves 4 to 6
I hope you all enjoy your box this week, and I look forward to seeing you.
Daisy
September 4th, 2007
"My people believe if you are close to the Earth, you are close to people…What an African nurtures in the soil will eventually feed her family. Likewise what she nurtures in her relations will ultimately nurture her community. It is a matter of living the circle….Because we have forgotten our kinship with the land, our kinship with each other has become pale."
~Terry Tempest Williams quotes a conversation with a woman from Kenya in her book Refuge
Hope everyone is enjoying this lovely weather!
The Harvest
1# salad mix
½# baby spinach (yippee)
¼# arugula
¼# basil
Beets
Potatoes (Yukon Gold)
Onions (Gold Coin)
Leeks
Carrots
Radish
Tomatoes
Peppers
Squash
Edible Flowers
Flower Bouquet
Herbs
Garlic (Georgian Crystal)
Wow, seems like a lot of stuff this week. We are in that short period of overlap where we still have the summer produce, and the fall veggies are starting to come in also. You will start seeing spinach again now that the temps have cooled down; I, for one, am looking forward to that! And….radishes (I know not everyone is as excited about that as Craig Henry, but it’s one of the cool season crops). Those are two of the reasons we have so much this week.
The potato this week is Yukon Gold. Many consider this variety to be the best eating potato. They are good cooked any way. They have good storage qualities, the best of all the potatoes you will get from us this year. If you want to store some for later use, this is the one. Potatoes do not like to be kept in the fridge, or in plastic. Store them in a mesh bag, paper sack, or something similar, in a cool dry place.
The onions this week (Gold Coin) are fresh – kind of like the green garlic I gave you earlier this year they are meant to be eaten now. They have not gone through any curing process. The rest of the onions will be harvested and then cured for a week or two before I send them out to you – I just couldn’t resist this week.
The garlic this week is Georgian Crystal. Georgian Crystal is a Porcelain variety of garlic – often mistaken for Elephant garlic because of its large, pure white bulbs. Rich garlic flavor and large, red, easy-to-peel cloves make this a great roasting garlic (and as we know from last week, that is one the best ways to eat garlic to get it’s maximum health benefits).
I just wanted to remind everyone of a few things that were mentioned ages ago:
The little red peppers are HOT.
The long red peppers are sweet.
The green tomatoes are ripe! They are a variety called Aunt Ruby’s German green
Pick up times are Wednesday from 2-5 and Thursday from 8-12.
The News
What’s the news from the front? Did you guys like the herb salad or not so much? This week’s salad mix is back to the old mix. I haven’t heard any feedback so I don’t know if you want to see the herb salad again or not.
What have you all been doing with your vegetables? I would love to know what some of your favorite recipes are (ones that you haven’t gotten from the newsletter).
The Recipe
Creamed Radishes
1# radishes, preferably with tops 1/8 tsp black or white pepper
2 tbsp butter ½ cup heavy whipping cream
2 tbsp all-purpose flour radish leaves
½ tsp salt
Trim the tops off the radishes, leaving a little of the green stem attached. Cut the radishes length wise in half and place in a medium pot with 1 cup of water. Bring to a boil and simmer over medium heat until pierceable but still firm, about 5 minutes. Drain, reserving the water, and set aside.
Melt the butter in a pot or sauté pan over medium heat. Add the flour and whisk to smooth. Stir in the salt, pepper, and served water. Bring to a boil and cook until thickened, about 1 minute. Whisk in the cream and continue cooking until thick again, about 1 minute more.
Stir in the radishes and reheat. Serve warm, garnish with the radish leaves.
Serves 6
Sauteed Zucchini with Red Onion, Dill and Aged Gouda
1 cup olive oil
1 large or 2 medium red onions, thinly sliced (1#)
1 tbsp sliced garlic
6 medium zucchini, sliced ¼” thick (about 2#)
1 tbsp chopped fresh dill
½ tsp salt
½ tsp black pepper
3 tbsp grated Parmesan cheese
1 ½ cups coarsely grated aged Gouda cheese
Preheat broiler
Heat the oil in a large cast-iron skillet. Add the onions and garlic and sauté until slightly wilted, about 3 minutes. Add the zucchini and sauté until crisp-tender.
Stir in the dill, salt, pepper, and Parmesan. Sprinkle the Gouda over the top and place the pan under the broiler until the cheese melts and turns slightly golden, about 4 minutes. Serve right away.
Serves 4 to 6
I hope you all enjoy your box this week, and I look forward to seeing you.
Daisy
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