September 25 - 2007

CSA Newsletter
September 25, 2007

"No race can prosper until it learns there is as much dignity in tilling a field as in writing a poem."
Booker T. Washington

Ohhhh doggie! It’s cold out this morning – 22 degrees out in the field. What you may have been thinking the past few days is true……next week will be the last official CSA distribution. Wednesday October 3rd will be the last CSA distribution for 2008. It’s been a good run.

The Harvest
· ½#Salad mix
· Baby spin
· ¼# Arugula
· ¼# Basil
· 2# All Blue Potatoes
· Onions (Gold Coin and Rossa Di Milano)
· 1 bunch carrots (keep your eyes out for a couple Dragon carrots (the purple ones) and Yellowstone (light yellow ones))
· Habanero Peppers – HOT!!
· Herbs
· Tomatoes – not everyone will get….

**You are probably going to notice a little frost damage on the greens. We have pulled all of it out that we could. It’s not a big deal, just want you to know what it looks like so you don’t think it’s something other than it is. Frost damage looks like little tiny dark dots on the leaves. The greens may not last as long as they usually do because of the frost damage.

The News
Next week I will send out a survey along with the newsletter. It would be so very helpful to us if you would fill out the survey and email it back. We feel we have had a great first season, but know there is always tons of room for improvement. This is a chance for you to tell us how you think we can improve. It would be a great help to us – thanks in advance.
I will be pulling most of the tomatoes out this week. They are still producing, but very slowly. Because the tomatoes have to be grown in the same beds each year (due to space constraints within the greenhouse) I must get a cover crop in those beds to help replenish and build the soil before the next tomatoes crop. The tomatoes being gone is going to be a big change in the greenhouse!
This is our last week with Alayne for the season. She is off for some adventures this fall, and then Ski Patrolling in France this winter. It has been great working with her this year, and I look forward to more fun in the sun and dirt with her next year.
A little bit on Onions: Onions are high in quercetin which is a flavonoid (one category of antioxidant compounds). Quercetin has beneficial effects against cataracts, cardiovascular disease, and cancer of the breast, colon, ovarian, gastric, lung and bladder. Onions are also a source of vitamin C, potassium, dietary fiber, folic acid, calcium, iron and they have high protein quality. So…….eat your onions!

The Recipe
FRENCH ONION SOUP SERVES: 6
ingredients
· 4 tablespoons unsalted butter
· 3 large white onions (about 2 1/2 pounds), thinly sliced
· 1/2 cup plus 2 tablespoons Madeira
· 4 cups chicken stock or canned low-sodium broth
· 4 cups beef stock or canned low-sodium broth
· Salt and freshly ground pepper
· 2 tablespoons balsamic vinegar (optional)
· Six thick slices stale sourdough bread
· 2 cups grated Gruyère cheese (about 6 1/2 ounces)
· 2 scallions, chopped
directions
1. Melt the butter in a large saucepan. Add the onions and cook over moderately high heat, stirring frequently, until softened and starting to brown, about 15 minutes. Add 2 tablespoons of the Madeira, reduce the heat to moderate and cook until evaporated. Continue adding a total of 1/2 cup of the Madeira, 2 tablespoons at a time, stirring often and cooking until evaporated before adding more, about 15 minutes. Continue cooking the onions, stirring, until deep brown, about 10 minutes more.
2. Add the chicken and beef stocks to the saucepan and bring to a rolling boil. Reduce the heat to low and simmer until the soup is flavorful and the onions are tender, about 1 hour. Season with salt and pepper and stir in the balsamic vinegar and remaining 2 tablespoons of Madeira.
3. Preheat the broiler. Arrange 6 ovenproof bowls on a baking sheet. Divide the soup among the bowls, top each with a bread slice and cover the bread with the cheese. Broil for 1 to 2 minutes, until the cheese is golden and bubbling. Garnish the soup with the scallions and serve.
MAKE AHEAD The onion soup recipe can be prepared through Step 2 and refrigerated for up to 2 days.

That’s all for this week, look forward to seeing you all at pick-up.

Be well - Daisy