CSA Members 2007: Newsletter Archive

Dear CSA Members,

As the mornings get chillier, we await our first frost. We often have a light frost this week in September, but have escaped it a time or two in my memory (one year we were frost-free until October 12th!) The frost will put an end to our summer squash, basil, green beans, fresh flowers, and tomatoes, if it's cold enough. The heartier vegetables will survive, and some will even get sweeter: kale and Brussels sprouts are known for this.

Our Natalina is ten weeks old today! When she goes outside with me in the mornings, she wears her fleece snuggly, given to us by friends and fellow farmers Luke and Sarah (www.oxbowfarm.org). It's unbearable how cute this is. She is already proving herself to be the boss of everyone -- all activity stops when she shows up.

On to the produce! In today's boxes, you will find tatsoi, a mustardy-flavored cousin of bok choy. It's great fresh or stir fried, and may be used in soups, but you will only want to cook it for a few minutes. The potatoes this week are a fingerling called Rose Finn Apple. Creamy and delicious, they are Mike's favorite for roasting. I have included a recipe below to warm your kitchen.

The red cabbage is an award-winning size, but it will keep for a long, long time in your fridge (several weeks. Really.) To prolong its life, peel and use outer leaves as needed instead of cutting into the cabbage. The center of the head will stay freshest this way.

The rosemary is wonderful fresh, but just as nice when dried. Hang any unused stems out of direct sunlight and moisture and let it dry, then crumble it and put it into a jar for winter cooking. Store bought dry herbs can be several months old by the time you purchase them, and may only have a fraction of the flavor that they should.

We are now accepting members for our two Winter Deliveries! The winter deliveries contain vegetables, herbs and holiday-centered recipes, including storage quantities of winter keepers such as onions, squash, leeks, beets, carrots, shallots and more. Deliveries will take place on Tuesday, November 20th and Thursday, December 20th. The cost for both deliveries is $100. Please contact us with any questions or to sign up.

Roasted Potatoes, Carrots and Shallots with Rosemary

ingredients

• 1 3/4 pounds medium-size red-skinned potatoes, cut into 3/4-inch pieces
• 4 medium carrots, sliced into wedges
• 1 shallot, peeled and sliced
• 3 tablespoons olive oil
• 1 tablespoon finely chopped fresh rosemary (2-3 stems)

procedure

Preheat oven to 400°F.

Combine potatoes, carrots, shallots and oil in large bowl. Sprinkle with salt and pepper. Toss to coat.

Transfer vegetables to roasting pan. Roast until vegetables are almost tender, stirring occasionally, about 45 minutes. Add rosemary and roast until vegetables are golden brown and tender, about 15 minutes longer.

Transfer vegetables to bowl.

Adapted from Bon Appetit, March 1998

Simple Stir Fry

The sauce be used as a marinade for meat or tofu. Marinate 1 hour or so, then remove the meat/tofu from the marinade and stir fry, in batches if needed.

for the sauce

• 1 inch piece fresh ginger root, or 2 tsp powdered
• 1/2 cup sake (I have left this out and still loved it)
• 1/4 cup soy sauce
• 1 Tbsp sweet sherry
• 1 tsp sugar
• 1/3 cup vegetable oil (refined safflower)
• Sesame oil

for the stir fry

• 1 lb of your choice of meat or tofu
• 4 carrots, sliced diagonally
• 1/4 head of red cabbage, sliced into ribbons
• 1 bunch tatsoi, washed and chopped
• 1/2 bag clear cellophane noodles

procedure

In a medium pot, bring several cups of water to just below a boil (you will want plenty to cover the noodles sufficiently). Add cellophane noodles and cook until soft. Remove and drain immediately.

Set aside.

Toss carrots and a bit of oil into a skillet over medium high heat. Cook for a few minutes, stirring frequently, then add red cabbage and continue to cook. Add tatsoi a few minutes before the carrots are cooked to your liking.

Reduce heat. Add meat/tofu and remaining marinade to the skillet and bring to a simmer. Cook a few minutes. Serve over cellophane noodles.