CSA Members 2007: Newsletter Archive

Dear CSA Members,

We have cut the lilies a bit more closed this time, as they are prone to losing their petals. They will begin to open shortly. Any broken or wilted flowers may be cut off to encourage the other buds to open.

OPEN HOUSE THIS SATURDAY

Enjoy a great local bluegrass band, snack on farm fresh goodies, wander the fields, talk to your farmers, and take a hayride! Saturday 1-4 pm. Please call for directions or to RSVP.

Well, in case we didn't get enough rain last month, here it comes again. Everyone bustles about in slick raingear, slogging mud in from the fields. . .in August! Mike says he cannot remember a more rainy summer. Let's hope for a late spell of warm weather to encourage those tomatoes!

Today brings our first celery of the season. Celery fresh from the field is so different from what's available in the store -- its flavor and even its smell are strong and enticing. With the weather we're having, it's the perfect time to make soup!

Natalina is growing like a little weed. She is almost 9 1/2 lbs now, at 5 weeks old. She sleeps like an angel during the day, but is quite the enthusiastic little screamer in the evenings. Thank you to everyone who has offered support; it is amazing to belong to such a community of families to share stories, tips, and information.

Speaking of tips. . . if you have not browsed through our website, you have missed our recipe index, as well as our tips for storing fresh produce.

Enjoy!

Potato and Green Bean Salad with Citrus Miso Dressing

ingredients

• 1 1/2 pounds red potatoes
• 1 1/2 pounds green beans or a combination of green and wax beans, trimmed and cut diagonally into 1 1/2-inch pieces
• 2 tablespoons yellow miso (fermented soybean paste)
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• 1 tablespoon vegetable oil
• 1 teaspoon Sherry vinegar or umeboshi vinegar
• 1/2 cup fresh parsley leaves, washed well, spun dry, and chopped
• 2 tablespoons minced drained bottled peperoncini (pickled Tuscan peppers)

procedure

Cut potatoes into 3/4-inch wedges. On a large steamer rack set over boiling water steam potatoes, covered, until just tender, about 10 minutes, and transfer to a bowl. Steam beans on rack over boiling water, covered, until just tender, about 6 minutes, and transfer to bowl. Vegetables may be steamed 1 day ahead and chilled, covered. Bring vegetables to room temperature before proceeding.

In a large bowl whisk together miso, citrus juices, oil, and vinegar and add steamed vegetables, parsley, and peperoncini, tossing to combine well. Season salad with salt if necessary.

Gourmet, 1996

Vegetable Soup with White Beans

This is a great opportunity to use the leftover veggies in your fridge! Don't be afraid to substitute.

ingredients

• 2/3 cup dried Great Northern beans
• 10 tablespoons extra virgin olive oil
• 2 tablespoons chopped onion or green onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon tomato paste
• 1 large potato, sliced
• 2 large carrots, sliced
• 2 zucchini or squash, sliced
• 1 onion, sliced
• 1 bunch kale or Swiss chard, stems and ribs removed, leaves sliced
• 4 ounces cabbage, thinly sliced
• 4 ounces green beans, chopped
• 1 celery stalk, thinly sliced
• 1 4-ounce slice pancetta or bacon (optional -- or add a vegetarian “meat” product)
• 10 cups (or more) canned low-salt chicken or vegetable broth

procedure

Place Great Northern beans in large saucepan. Add enough cold water to cover beans by 3 inches; let soak overnight. Drain. Return to saucepan. Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour. Drain. Puree 1 cup beans in processor. Set aside pureed beans and whole beans. Heat 4 tablespoons oil in heavy large pot over medium heat. Add chopped onion and parsley; sauté 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; sauté 3 minutes. Add 10 cups broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight.

Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve.