Dear Farm Members,
This is week 16 of our 24 week summer season – 2/3 of the way through! So far it’s been an amazingly abundant year in the fields despite the parched dustiness of the drought. For the coming 8 weeks, we have mountains (mountainous bounties!) of perfect potatoes, winter squash, onions, carrots, and all the fall greens for your pleasure. Additionally, summer will continue with lots of sweet red peppers, tomatoes, eggplant, and one more succession of green beans. So I guess what I’m saying is the next several weeks are going to be full of both summer and fall crops, a truly magical time of year to be eating!
Here’s what the fall crops look like in the fields: spinach is sprouting; broccoli has tiny little heads beginning to form deep down amidst its huge blue green leaves; Napa and regular cabbages are starting to form heads; escarole, radicchio, fennel, scallions, and turnips are growing beautifully; carrot and beet successions continue their constant steady slow growth; chard, kale, and collards are already big, leafy, and ready to pick!
At this time we have very little left to seed or transplant, only a couple of more radish seedings and our fall plantings of garlic and strawberries. We do have a lot of winter squash still to gather. The rest of the fall we will be picking and managing all this abundance, and starting to clean up and prepare for winter. Cover crop seed should be arriving this week and we’ll start planting some areas to cover crops already in about two weeks!
Looking ahead, CSA winter season signups begin on our website October 1. Plan NOW!
Thanks for your support,
IN YOUR VEGGIE BOX THIS WEEK:
Red Russian kale – first of the fall planting and very tender.
Sweet corn – I know it was supposed to be done already but there’s some left. This is it for real!
Sweet red peppers
Tomatoes – continue to ripen in huge abundance. This is what everyone asked for, a big long tomato season!
Zucchini/summer squash – possibly the last of the season, powdery mildew is taking it down fast.
Leeks – for those of you less familiar with leeks, I always recommend using them as you would use onions. They are a type of onion, with their own wonderful flavor.
Free choice: arugula
IF YOU GET A FRUIT SHARE:
Asian Apple Pears
Emerald Beaut Pluots
Sweet Juana Peaches
Here are two recipes and we’ve also included two links with great leek recipes. Thanks again to crewmember Rachel Klein for compiling the recipes!
Warm French Lentils
Potato Leek Soup from Alice Waters http://blessherheart.typepad.com/bless_her_heart/2010/01/potato-leek-soup.html
Tomato Salad with Corn, Summer Squash and Roasted Onions
From the blog, Food52
2 medium onions
5 tablespoons olive oil, divided
1 summer squash
2 small ears corn, blanched
1 scallion, finely chopped
2 cups tomatoes cut into chucks
Coarsely ground black pepper
2 teaspoons sherry vinegar
1 teaspoon honey
10 large basil leaves
Heat the oven to 400 degrees F. Peel and slice the onions into 1/2-inch rings, and then arrange them on a rimmed baking sheet. Drizzle the onions with 2 tablespoons of the olive oil, sprinkle generously with salt, and smush everything around to coat the onions on both sides. Roast them for about 40 minutes, flipping them over halfway through, until they’re brown and soft. Let the onions cool and then roughly chop them. Set aside. Dice the squash (aim for 1/4 inch) and put it in a large bowl; you should have about a cup. Strip the kernels from the ears of corn and add them to the bowl with the squash. Finely chop the scallion and add to the bowl. Roughly chop the tomatoes and add them to the bowl. Add the chopped roasted onions, a tablespoon of olive oil and a few pinches of salt and pepper. Stir everything together gently. In a small bowl, whisk the vinegar with the honey; whisk in the remaining 2 tablespoons of olive oil and some more salt and pepper. Stir about two-thirds of the dressing into the salad, taste, adding more if you like. Roughly chop the basil, stir it into the salad and serve. This salad travels well and is still good the next day; I recommend eating it within 24 hours
Spicy No-Mayo Coleslaw
From How to Cook Everything by Mark Bittman
Time: 30 minutes
If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chili (you could substitute cayenne for the chili or just omit it if you prefer), and scallions.
2 tablespoons Dijon mustard, or to taste
2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh chili, like jalapeño, Thai, serrano, or habanero, or to taste (optional)
1/4 cup peanut oil or extra virgin olive oil
6 cups cored and shredded Red, Napa, Savoy, and/or green cabbage
1 large red pepper, cored, seeded, and diced or shredded
1/3 cup chopped scallion, more or less
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves
1. To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chili. Add the oil a little at a time, whisking all the while.
2. Combine the cabbage, red pepper, and scallion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the cilantro.
Cabbage and Carrot Slaw, Mexican Style. Grate 2 medium carrots and use them instead of the red pepper. Use freshly squeezed lime juice in place of the vinegar. Finish with cilantro.
Apple Slaw. Use carrots instead of red pepper, as in the preceding variation. Use 1 medium onion, grated, in place of the scallion. Shred or grate 2 medium or 1 large Granny Smith apples (or use any tart, crisp apple) and include them in the mix. Lemon juice or cider vinegar is the best choice of acid here.