Monday, October 6, 2008

Last Week of Summer CSA

Week 22, News from the Farm

As you already know, this is the final week of harvesting shares for summer CSA season. For those of you continuing on into fall, we have a break next week, then the Fall CSA harvest on Oct. 23-25. It seems like the summer has flown by, possibly we are fooled by the warm days and lack of rain and cloudy weather. We did have frost one night last week, but only in the low sinkhole areas, and no remarkable damage to any heat-loving vegetables. We are optimistic that our current dry weather pattern will change and the farm will get October rains.

Elmwood Stock Farm will continue to attend the Saturday farmers market in downtown Lexington through Thanks-giving and we hope to see you there. We also attend the indoor market, Victorian Square, Lexington, the first Saturday morning of the winter months (Dec, Jan, Feb, Mar). We will have a few winter veggies, fresh eggs, and organic meats. Contact the farm to arrange your order for pickup on those Saturdays once CSA is over.

We want to give you our wholehearted thanks for your commitment to Elmwood this year. Your partnership with the farm allows us to plan in advance of the season – and that plays out in so many different ways. Financially we are able to purchase seed, heat the greenhouses to grow the transplants, hire employees, and begin growing. During the season, we get to meet and talk with some of you, or exchange emails. On those very challenging days, it helps to know we are growing good food for real people that want and appreciate it.

We survey our membership each season to help us improve our CSA program. We know how it works from the growing side – it is your turn to tell us how it works from the eating side. Our survey is being sent by email this week – if you need a paper copy, please let us know. We thank you in advance for your time and thoughts.

In Your Share
Share items may vary depending on your share size and harvest day. Each share may not have every item listed below.

Arugula – organic
Arugula can be enjoyed either raw in a green salad, or cooked in stir-fry or with pasta. This variety has a peppery, bitter flavor – nice if topped with a sweet dressing. The hot temper-atures encourage flea beetles to seek out arugula leaves, so just rinse well before preparing. Find a recipe below where holes in leaves do not matter.

Brussels Sprouts – organic
A new recipe idea: steam until tender then top with orange marmalade!

Fresh Herb, Thyme – transition to organic

The thyme will dry easily for you and holds its flavor well. It can also be frozen. To keep fresh, store refrigerated.

Hard Neck Garlic – organic

Baby Lettuces – organic
The lack of rainfall gave our fall salad greens a late start, as they are dependent on irrigation for their needed water source. They are very tender due to size and sweet due to cool night temperatures. Mix with arugula to stretch the salad making this week.

Potatoes – organic
The Cranberry all-red potatoes have a creamy center and nice flavor. They are soft and moist inside when cooked and are best sautéed, au gratin, or steamed.

Radish, Daikon – organic
You may recall this spicy Japanese favorite from the early season shares. Store refrigerated and find a new recipe below.

Winter Squash, Delicata
The squash will store for you several weeks, you do not need to use right away. This is another favorite winter squash once people try it for the first time.

Heirloom Tomato – organic

Red Tomato – organic

Turnip, Purple Topped with Greens – organic
Enjoy this late season turnip oven-roasted or grilled outdoors with your potatoes and your daikon radish. The combination will surprise your taste buds and prove to be an easy and simply method to let the whole family enjoy eating root crops.
Remove the nutritious greens and prepare soon – they are more delicate than the turnip root which will keep refrigerated for several weeks. The greens are a good source of Vit. A and folic acid.

Recipes to Enjoy

Arugula Gremolata, Gorgonzola, Golden Raisins, and Walnuts
from Mollie Katzen’s Vegetable Dishes I Can’t Live Without

¾ pound farfalle (bow-tie pasta)
2-3 T extra virgin olive oil
¾ C arugula gremolata (recipe below)
½ C crumbled Gorgonzola
2-3 T golden raisins
1 C very small, sweet tomatoes (optional)
½ C minced walnuts, lightly toasted
freshly ground black pepper

Cook the pasta in plenty of boiling water until al dente. Drain and transfer to a serving bowl. Toss with the olive oil. Add the remaining ingredients, except the walnuts and pepper. Toss until combined. Serve immediately, topped with walnuts and black pepper. Yields 4 servings.

Arugula Gremolata

2 C loosely packed arugula, about 2 ounces
4 tsp finely minced garlic
4 tsp finely minced lemon or orange zest
salt and freshly ground black pepper
Combine arugula, garlic and lemon zest in the bowl of a food processor. Pulse to finely chop, don’t puree. Season to taste with the salt and pepper.

Shredded Daikon with Scallions and Sesame Seeds
from Deborah Madison’s Local Flavors

1 ½ pounds firm Daikon, peeled
1 bunch scallions/green onion
1 T sesame seeds
1 T light sesame oil or vegetable oil
1 T dark sesame oil
sea salt
soy sauce

Coarsely grate the Daikon or cut into matchsticks. Slice the scallions on the diagonal. Heat a skillet and toast the sesame seeds, shaking often, until they smell good, about 3 minutes. Pour into a dish. Return the skillet to the head and add the oils. Add scallions and cook for 1 minute. Add Daikon. Season with ½ tsp salt, sprinkle lightly with soy sauce, and sauté over high heat, stirring occasionally for 5 minutes. Taste for salt, add more soy if needed, toss with sesame seeds and serve.

Honey Thyme Vegetables
from From Asparagus to Zucchini

4-5 C fresh vegetables (broccoli, cauliflower, green beans, Brussels sprouts, radishes, turnips, carrots)
2 T melted butter
2 T honey
1-2 T minced fresh thyme
salt and pepper

Cook vegetables in a small amount of water until crisp-tender. Drain very well. Combine melted butter, honey and thyme; toss mixture with the vegetables. Season with salt and pepper to taste. Serve immediately, makes 3-4 servings.

Delicata Squash with Roasted Mushrooms and Thyme
from, this recipe will serve 6

6 tablespoons olive oil
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
2 lb mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)

Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes – 375 F is a good temperature to ensure the skin is cooked through enough to be tender too.