CSA Members 2005: Newsletter Archive

Dear Members,

My wool hat made it out of the closet yesterday for the first time this year. It was a brisk 40 degrees when we started harvesting; brisk and dark. Yes, fall is here in earnest. To remove any doubt we have included some chanterelle mushrooms in this week's delivery.

Last night I was perusing another in an endless parade of trade journals that accumulate on the kitchen table. This one called the Non-GMO Report; it claimed it was meant to help me "capitalize on the market opportunities for non-genetically modified products". What it actually did was terrified me. I will provide the web site info for anyone interested. A majority of the articles are documented cases of GMOs jumping the fence; showing up on shelves in stores, in shipments to Thailand etc. I must say I am encouraged by the EUs refusal to trade in GMOs, and what appears to be a growing concern among Asian countries as well. Check out the info at non-gmoreport.com

What I did find that I wanted to share with you is about wildlife on organic farms. A study by the British Trust for Ornithology found that birds, bats and wild plants thrive on organic farms. They found that on organic farms, there are 109% more wild plants (is that even possible?) and 85% more plant species than on non organic farms. In addition organic farms support 32% more birds and 35% more bats than conventional farms. Smaller fields and thicker hedges on organic farms along with the fact that these farms do not use agrochemicals are all contributory factors. Finally some good news for a change.

Enjoy your Produce,

PS: Check out the recipe section, there is a zucchini and summer squash gratin recipe worth a look. Also, don't be afraid to treat the chanterelle like any other mushroom, a quick sauté in either olive oil or butter is totally appropriate.

Roasted Beets with Walnut Gorgonzola Dressing

for the Roasted Beets

• 1 1/2 to 1 3/4 pounds beets, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper
• 1 bunch arugula, well washed and torn apart.

for the Walnut Gorgonzola Dressing

• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped walnuts
• 1/4 red onion, thinly sliced
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon coarse salt
• 3 ounces Gorgonzola cheese
• 1/4 cup light or heavy cream

procedure

Preheat the oven to 425 degrees.

To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.

Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.

Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.

Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

SAUTEED FRESH CHANTERELLES

ingredients

• 1/2 pound fresh chanterelles
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 splash dry white wine
• 3 tablespoons coarsely chopped fresh herb of choice
• fresh lemon juice to taste

procedure

Halve chanterelles lengthwise. In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 5 minutes. Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes. In a bowl toss mushrooms with chopped herbs and lemon juice.