Farm News

I’m fighting another severe case of writers block so this weeks issue of the Farm News is going to be short and sweet. The approach of fall and the end of the summer crunch can sometimes bring on a kind of daze. Actually I think my whole brain is shutting down a bit, last week I forgot my own phone number! Anyways, there’s lots of factual info on farm veg in this newsletter, and lots more great fall produce on the way.

Hope you enjoy the farm and harvest,

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

PUMPKINS! are available at the farm. Each share can get one pumpkin, extra pumpkins are available $3 for small, $4 for medium, and $5 for large (this is a change in policy but we thought it would be helpful for larger families). Get your pumpkin, while they last, during regularly scheduled Pick Your Own hours, 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. Other PYO crops fading fast, although there are some perennial herbs still available.

“HOW LONG DOES THE CSA DISTRIBUTE FOOD?” We will definitely distribute produce through the month of October, we’ll give you a definite end date in a month or so.

“WHAT ABOUT NEXT SEASON?” We will send sign-up info to CSA shareholders for the 2006 season by February (note for split shares: we only keep contact info for the member whose name the share is in). We will give members a two week head start, and then send brochures to our mailing list. Shares are available first come, first serve, and we expect to sell out rather quickly next year. Shares cannot be reserved before then, I need some time to reflect on this season and make changes. It’s heartening to know that so many of you are interested in another season at the farm!

Featured this week:

Delicata squash: one of my favorite winter squashes. This squash was really popular in the mid -1900’s but it definatly has some consistency issues. Some fruit are amazing, most are good, a few are just so-so, and one in 500 tastes really bad, and there aren’t any visual clues to go by when we are packing them. Whats a grower to do? I keep trying to find a stable seed line and have even attempted some seed saving with this squash, because when you get a good one, its squash nirvana. They will store for a few weeks or so in a cool, dry, place out of direct sunlight. Basic recipe for all winter squash: cut in half lengthwise, scoop out seeds and save for roasting or discard. Rub olive oil on cut edges, and put halves upside down in a baking pan with a quarter inch of water in it (check during baking and add more water if necessary). Bake at 350F for about 35-40 minutes or until a fork sinks in easily. Turn halves over, and season with butter. Most squash are plenty sweet on their own, or you can sweeten to taste with maple syrup (the REAL STUFF!!!) or brown sugar.

Collards: kale’s southern cousin. I have to admit I never ate collards until we began growing them on my friends farm several years ago, but now they are one of my favorite vegetables. They are a key ingredient in many southern dishes, really nutritious, and delicious cooked up with garlic, oil, and vegetable or chicken stock. Southerners will argue that lard, bacon, or ham are required, and while I agree its all good tasting stuff, they are just fine in vegetarian recipes. See Black Eye Peas recipe below.

Leeks: are a savory member of the onion family, and the star ingredient in potato leek soup, see recipe below. We will have leeks in the box at least one more time. Two recipes below call for leeks.

Daikon radish: these large, pungent roots are members of the radish family. Those of you who like it hot will enjoy cooking with them or shredding them over salads and sandwiches. See recipe below. They will store over one week in the refrig crisper drawer.

Also in the box: Yukon gold potatoes, carrots, garlic, broccoli, arugula, and Farmers Choice.

Recipes:

Braised Daikon, from “Winter Harvest Cookbook”.

1 ½ lbs. fresh daikon, peeled and diced 1 teaspoon sugar

2 Tblsp. Light cooking oil 1 ½ Tblspns. Soy sauce

Put daikon in saucepan, cover with water, and boil 5 minutes. Drain well. Heat skillet, add oil, and stir-fry daikon 2 minutes. Add sugar and soy sauce; stir-fry another minute. Add ¼ cup water, cover, and bring to boil. Reduce heat to medium-low and cook, stirring occasionally , until daikon is tender but not mushy, about 30 minutes. Serve hot. Four servings.

Potato Leek Soup, from “Asparagus to Zucchini, a guide to farm fresh seasonal produce”

½ teaspoon salt ¼ cup chopped fresh parsley, optional

1 pound potatoes, peeled and cubed 1 tablespoon butter

1 pound leeks, cleaned, trimmed and thinly sliced

Bring 8 cups water to a boil in a stock pot. Add salt, potatoes and leeks; cover and reduce heat. Cook until potatoes are soft, about 30 minutes. Set aside to cool slightly. Transfer to a food processor or blender and puree. Do not over blend or potatoes will become sticky. Return to pot, stir in parsley and butter, and reheat. Six servings.

Black eyed Peas and Greens, from “Asparagus to Zucchini”

3 cups dried black eye peas 6-8 cups packed chopped mixed greens (collard, kale, mustard)

6 cloves garlic, minced fresh ground black pepper

1 ½ teaspoons salt 2 medium sized leeks, cleaned and well chopped

Place black eye peas and 6 cups water in very large soup pot or dutch oven. Bring to a boil, lower heat and simmer, partially covered, until peas are tender. (check water level occasionally, if its getting dry, add more water.) About 15 minutes into the cooking, add garlic. The peas will take 30-35 minutes to cook. When they are nearly tender, stir in salt, leeks, and greens. Cover and continue to simmer a few more minutes. The greens and leeks will cook very quickly. Season to taste with pepper. Serve hot. Makes 6-8 servings.