CSA Members 2005: Newsletter Archive

Dear Members,

One of the most amazing things about living in the open is the abundance of wildlife. We have beavers and blue herons at the river, coyotes in the back field who sing after dark, and an array of birds. We were lucky enough to catch a glimpse of a bald eagle the other morning, standing in our field, eating breakfast (we were also lucky enough not to be close enough to examine its breakfast in detail). Despite our presence, these and other creatures continue to make their homes here. We leave room for them, and cultivate their habitat when we can.

As for the vegetables: kohlrabi (the spacecraft-like brassica at the bottom of the box) is the most unusual and notable new addition to this week's share. Kohlrabi is in the broccoli family and has a distinct mild nutty flavor. Carefully peel (use a paring knife or potato peeler) and slice, then toss with olive oil, salt and pepper. Bake or sauté until tender and slightly browned. Joi Choi is tasty raw in salad, sautéed, or added to soup. Stems and leaves are both edible. This week we have fresh organic apricots, the perfect size for snacking. Both tart and sweet, they are one of my favorites for hot weather.

You will also find the last helping of garlic flowers for the season. The buds and most of the stems are edible, so just slice them up and toss them into any dish that needs a bit of garlic.

The flowers this week are a mix of calla lilies, larkspur, and yarrow. Callas are a new flower for our farm this year, and we enjoy their simplicity and flair.

Creamy Parmesan Swiss Chard Gratin

The chard leaves just need wilting for this gratin, but be sure to sauté the stems until lightly browned; this softens their flavor.

ingredients

• 1/2 cup toasted or stale coarse breadcrumbs
• 2 Tbs. unsalted butter; more for coating the gratin pan
• 1 cup heavy cream
• 2 cloves garlic, smashed and peeled
• Freshly ground black pepper
• 1/2 tsp. coarse salt
• 3 strips bacon (about 2-1/2 oz.)
• 1 lb. (about 1 bunch) Swiss chard, washed and drained, stems removed and cut crosswise into 1/4-inch slices, leaves cut into 1/2-inch wide ribbons (to yield about 2-3/4 cups stems and 7 to 8 cups leaves)
• 1/3 cup grated parmigiano reggiano

procedure

Heat the oven to 400ºF. Butter a shallow 5- or 6-cup ceramic gratin dish. Melt 1 Tbs. of the butter and toss it with the breadcrumbs; set aside.

In a medium saucepan, bring the cream and garlic to a boil (watch that it doesn't boil over), immediately lower the heat, and simmer vigorously for 5 min.; the cream should be reduced to about 3/4 cup. Take the pan off the heat and remove the garlic cloves with a slotted spoon. Let the cream cool slightly, stirring occasionally to loosen. Season it with a few grinds of fresh pepper and 1/4 tsp. of the salt.

Sauté sliced chard stems first until tender; then add the leaves and wilt them. Meanwhile, in a large (12-inch) nonstick skillet, cook the bacon over medium heat until crisp and browned. With tongs, transfer it to paper towels; crumble when cool. Leave the bacon fat in pan (if there's more than 2 Tbs., drain a little off). Add the remaining 1 Tbs. butter to the skillet and let it melt. Add the chard stems and sauté them over medium to medium-high heat until they're somewhat softened and browned on the edges, about 10 min. Reduce the heat to medium, add the chard leaves and toss them with the contents of the skillet. Season them with the remaining 1/4 tsp. salt. (You can add the leaves in two batches for easier handling.) Sauté until all the leaves are wilted, about 2 min. Use tongs to transfer the contents of the pan to the gratin dish (leave behind any excess liquid in the sauté pan), spreading them evenly.

Sprinkle the crumbled bacon and then the cheese over the chard. Pour the seasoned cream over all and top with the buttered breadcrumbs. Bake for 25 min.; the gratin will be brown and bubbly. Let rest for 10 to 15 min. before serving.

Vegetable Miso

This mellow flavored soup is a quick and easy fix.

ingredients

• Garlic flowers
• 1 lb tofu, crumbled or diced
• 1 bunch joi choi, rinsed and coarsely chopped
• 1 bunch carrots, sliced on diagonal
• 1 kohlrabi, peeled and sliced
• 1 1/2 tsp Ginger powder, or to taste
• 1 cup or more vegetable broth
• 5-6 cups water, or as desired
• Soy sauce (shoyu) and pepper to taste
• Pinch of cayenne (optional)
• 3 Tbsp fresh yellow miso
• 2 sprigs basil, chopped

procedure

Trim tips from garlic flowers and slice stems, leaving buds whole. Sauté with sesame oil over medium heat until soft, 3-5 minutes. Add carrots and kohlrabi and cover, stirring occasionally, about 10 minutes. Remove from heat and put in large pot. Add vegetable broth and water, and simmer lightly.

Meanwhile, sauté tofu in same skillet, adding a bit of sesame oil, half the ginger powder, 2 Tbsp of soy sauce (or to taste), and a grinding of pepper. Brown lightly, then add to pot. Add basil and turn down heat to low. In a small bowl, take 1 cup of liquid from soup and mix with the miso until blended. Add to soup and remove from heat.