CSA Members 2006: Newsletter Archive

Dear CSA Members,

The early apples are tumbling from the trees (much to the delight of our Labradors, who are dedicated fruit and vegetable eaters). We are enjoying the autumn days and have begun gearing up for winter. The last of our fall seeding will be completed this week and next, to ensure late fall harvests of spinach, arugula and radishes. Our unplanted land is being turned over in preparation for winter grass seed. We are weeding the last crops of the season, to give them room to ripen.

Several people have inquired about CSA memberships lately, so I want to mention that we will take on new memberships for the remainder of the season, and prorate the total accordingly. We are also offering two winter deliveries again this season. Our delivery dates will be in mid-November and mid-December, and they will be larger boxes with storage vegetables, winter greens, and holiday recipe ideas. The cost of each box is $50, and you may sign up for one or both deliveries. Please contact us with any questions.

I have several recipes to share from Epicurious.com, so I'll say thanks and enjoy!

Tomato & Fennel Bruschetta

ingredients

• 1/2 pound plum tomatoes, seeded, chopped
• 1/2 cup finely chopped fresh fennel
• 12 tablespoon minced fennel tops
• 1 small shallot, minced
• 1/2 teaspoon fennel seeds
• 4 4x6 sourdough or French bread slices
• 1 tablespoon plus 1 teaspoon olive oil

procedure

Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. Grill or toast bread. Brush with oil. Season generously with pepper. Top with tomato mixture. Cut each slice into 4 pieces and serve immediately.

Bon Appétit, Light And Easy 1990 (Special Edition)

Green Bean, Yellow Bean & Cherry Tomato Salad

ingredients

• 3/4 pound green beans, trimmed
• 3/4 pound yellow wax beans, trimmed
• 3 cups cherry tomatoes (about 14 ounces), halved
• 1 medium-size red onion, thinly sliced
• 1/2 cup thinly sliced fresh basil
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/4 teaspoon sugar

procedure

Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)

Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.

Bon Appétit, June 2000

Roasted Green Bean, Red Onion, & Beet Salad

ingredients

• 5 large beets, trimmed
• 3 tablespoons extra-virgin olive oil
• 4 teaspoons chopped fresh thyme
• Nonstick vegetable oil spray
• 2 red onions, each cut into 6 wedges
• 1 pounds slender green beans, trimmed, cut into 3-inch lengths
• 1/8 cup water
• 1 1/2 tablespoons balsamic vinegar

procedure

Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 1 tablespoons olive oil, 1 teaspoons thyme, salt, and pepper; toss to coat.

Spray large rimmed baking sheets with nonstick spray. Brush onions on both sides with 1 tablespoon oil; sprinkle with 2 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.

Divide green beans between same baking sheets. Drizzle beans with remaining tablespoon olive oil, 1/8 cup water, and teaspoon thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)

Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.

Bon Appétit, June 2002