Farm News

Farmer’s Note: This week’s edition of the Farm News is brought to you by Leah Smith. I’m not sure if it’s because of her Midwestern heritage, but Leah is one of those people who is just darn nice to have around. She’s been a big help managing the on-farm distributions this year, and I am very fortunate she chose to work on the farm this summer. Leah writes:

As the seasons change, people are beginning to ask me, “What are you going to do after the farm?” I have no idea where life will take me next, but I do know I am so happy to be back in Connecticut this summer, sharing such an excellent season with you all. I got my first taste of organic agriculture during college in 2001, interning on Holcomb Farm, a CSA in West Granby. Paul was the manager there then, and I had such a great summer working for him, I left feeling like there was so much more I wanted to learn about agriculture, food systems, and people. The next season I spent closer to home in northeast Ohio, working on a smaller CSA owned by Dominican nuns, and biding my time until leaving in December 2002 for Niger, West Africa, where I spent two years as a Peace Corps volunteer. It’s hard to figure out what comes next after an experience like life in Niger, and Paul was so kind to invite me back to spend another season with him. What a season it has been! I can think of no better way to readjust to American life than here. In Niger, you know where your food comes from because you see your neighbors in the fields everyday growing it, and you know there are no chemicals because no one can afford to use them, and you know your meat came from grazing animals because the loose goats trample your garden fence every time they go to the well! But being in America, eating organic food and supporting local farmers is a much more intentional act, and I am so impressed by the way the community has embraced this farm with support and enthusiasm and helped it to grow. As we slip into fall, I hope you continue to enjoy the changing harvests as much as we enjoy growing them for you!

Sincerely,

Leah

For Paul, Janine, John, Leah, and Bob.

Pick your own: Still lots of pick your own crops available to all CSA shareholders—cherry tomatoes, green beans, edamame beans, herbs (get your pesto basil now!!!!), and cut flowers. Lots of San Marzano plums for sauce, too. Only a few weeks left before it all goes away. PYO hours are Tuesday and Friday from 2:30 to 6:30 PM and Saturday 8AM to noon. Go to the front of the white barn and follow the “PYO” instructions on the white board. All crops are near the flowers, which are pretty easy to spot these days.

Some POT LUCK NOTES:

*We encourage you to bring your own plates, cups and silverware. We’d like to try to cut down on the land-fill carnage this year. We’ll have a place to rough-wash your dishes at the farm. If you forget, don’t worry, we’ll have paper plates here as well.

*Please don’t bring pets or alcoholic beverages to the farm.

*We will distribute one pumpkin per share at the potluck. If you can’t make the potluck you are welcome to get your pumpkin during scheduled PYO times starting Tuesday, Sept. 13.

*Please bring a dish to pass for about 8 people. We are usually shy on main and side dishes, and often have too much dessert.

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THIRD ANNUAL FORT HILL FARM HARVEST POT LUCK

When: RAIN OR SHINE, Sunday, September 11 from 2:30 PM until dusk.

Who’s invited: CSA shareholders

What to bring: a main dish, side dish, or desert, and chairs if you like.

What’s going on: hay rides around the farm, pick your own pumpkins (one for each share), misc. fun, and a chance to see where all your veggies have been coming from.

Looking forward to seeing everyone at the farm! Please RSVP if you haven’t already!

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VOLUNTEERS NEEDED for the potluck. We need help with parking, set up and cleanup. Please give me a call at the farm if you’d like to help. Thanks!

Featured this week:

Corn: this is the corn grand finale, and my favorite variety called ‘Seneca Dancer’. Sweet, crisp, small tender kernels. Great grilled ‘in the husk’ over a hard wood charcoal fire, soak them in water first and co ok just long enough to melt the butter.

Parsley: either curled or Italian flat leaf, try in the Tabouli recipe below. Parsley will store for about a week in a loose bag in the fridge crisper drawer.

Spaghetti Squash: first of the winter squash, when baked this squash has a stringy flesh that can be used like spaghetti. Will store for several weeks in a cool, dry place out of direct sunlight; do not refrigerate.

Also in the box: potatoes (Yukon gold or Red Norland) lettuce, tomatoes, beets, garlic, red peppers, and Farmers Choice.

Recipes:

Spaghetti Squash Casserole, from “The Moosewood Cookbook.”

1 spaghetti squash salt and pepper to taste

2 Tblsp. Butter 2 medium tomatoes, chopped

1 cup chopped onion 1 cup ricotta or cottage cheese

2 medium cloves garlic, minced 1 cup grated mozzarella

½ pound fresh, sliced mushrooms 1 cup fine bread crumbs

½ teaspoon oregano ¼ cup chopped fresh parsley

1 teaspoon basil Parmesan cheese

dash of thyme

Preheat oven to 375 degrees. Halve the squash and scoop out seeds. Bake face-down on oiled sheet until it is easily pierced by a fork, about 30 minutes. Let stand until cool enough to handle, then scoop out pulp and place in large bowl. Meanwhile, heat butter and sauté onions, garlic, and mushrooms with herbs, salt, and pepper. When onions are soft, add tomatoes and continue to cook until most of the liquid evaporates. Stir this mixture into squash pulp with remaining ingredients except Parmesan. Spread into buttered 2-quart casserole. Top with Parmesan. Bake uncovered, 30-40 minutes. Makes 4-6 servings.

Tabouli, from “The Kripalu Cookbook”

¼ cup water ½ cup uncooked bulgur

1 large bunch parsley 1 cup diced fresh tomatoes

¼ cup chopped mint 1/ cup fresh lemon juice

¼ cup olive oil 2 tsp salt

¼ teaspoon black pepper

In a small saucepan, bring the water to a boil. Add the bulgurand boil for aobut 1 minute. Turn off heat. Cover an steam-cook for about 5 minutes, or until the water is absorbed. Uncover and let cool.

In a medium sized bowl, stir together the parsley, tomatoes, mint, lemon juice, oil, salt, and black pepper. Sir in the cooled bulgur and serve.