CSA Members 2005: Newsletter Archive

Dear Members,

My steamy coffee is the warmest and brightest thing in the room, reflecting the light from the lamp. Outside, the sun ascends somewhere, although it's no longer our daily companion. Ahh, October. This time of year always makes me nostalgic; thinking of paper pumpkins from my childhood, hot chocolate and vegetable stews, curling up with a good book while the rain pours down outside. It's time to cozy up, stay warm and dry, and hibernate.

But not today. We have plenty to do yet. Garlic will be planted, grass and grain will be sown to cover our emptying fields, and harvesting of those tasty winter veggies that I so enjoy -- carrots, parsnips, rutabaga, leeks, and more -- will continue into December. I am amazed, actually, at the resilience of some of our crops this fall, despite Nature throwing everything from frost to raging winds to pouring rain at us. Our tomatoes, usually the victim of late blight, are still producing. And the late sunflowers, as you can see, are blooming happily.

The Shunkyo radishes are back for the cooler season. A little spicy, they are the farm favorite for size and color. The Walla Wallas will be the last that you will receive this season; they don't store well because of their high sugar content. They will keep in your fridge for a few weeks. We just couldn't resist putting in a few more chanterelles, simply because we love them. Brush them clean if needed (use a basting brush or a new soft paintbrush), then sauté them with a little butter or olive oil, along with half a thinly sliced onion.

All right, I'm off to deliver your veggies. Please remember that I am running later due to our decreased daylight.

Thanks!

Cream of Mushroom Soup

ingredients

• 2 cups fresh mushrooms sliced
• 1 pint chicken or vegetable stock
• 1/4 cup finely chopped onions
• 1 pint whole milk
• 1/4 cup butter
• 1 cup heavy cream
• 1/4 cup flour
• 1/2 tsp Worcestershire sauce
• 1/8 tsp pepper

procedure

Sauteé mushrooms and onions in a medium skillet. Blend in flour, salt and pepper. Pour into a soup pan and add remaining ingredients. Cook over medium heat stirring constantly until piping hot, do not boil. Garnish with leaves of parsley and serve immediately.

Wilted Asian Greens

ingredients

• 1/4 cup rice vinegar (not seasoned)
• 3 tablespoons soy sauce
• 2 1/2 teaspoons sugar
• 1 1/2 teaspoons finely grated peeled fresh ginger
• 1 1/2 teaspoons Asian sesame oil
• 6 cups tatsoi (3 oz)

procedure

Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.