CSA Members 2008: Newsletter Archive

Dear CSA Members,

Cold mornings and hot afternoons have us shedding layers throughout the day, leaving a trail of gloves and sweatshirts behind us. The onset of a new season always surprises me. I keep thinking, Autumn? It's only August! But the changing of the seasons is a slow process, and the tiny details reveal themselves to us one at a time: traces of fog early in the morning, pressing in chilly air. Oddly humid evenings. The late emergence of the sun, from 5:00 to 6:00 to 6:30. . . these changes happen under my nose each summer, and I do my best not to acknowledge them until I am ready.

This week brings our first cauliflower, Italian Roma beans, and a healthy serving of summer squash. Cucumbers also make an appearance this week, and our first baby leeks! The cauliflower may have a few pests, as the warm weather stresses the plants. Simply cut your cauliflower into florets and soak it in salted warm water for about ten minutes, rinse and use.

The leeks are a mild, delicious onion flavor. I find them best when cooked, unless they are very thinly sliced. Slice and sauté with a little olive oil until lightly browned for a sweet, crispy side, or use them as you would use an onion.

The green, wavy leaved lettuce-type head is an escarole, a member of the chicory family. It boasts a slightly sharp flavor, great in salads, soup (recipe below) or delicious baked with gorgonzola.

We are still taking new members for the season. If you know anyone who is interested in our CSA program, please spread the word.

Please remember our Open House and Barn Stomp Fundraiser on Saturday, September 13. It's a great opportunity to see where your food is grown, and to bring the family for a relaxing afternoon.

Roma Beans, Summer Squash and Basil with Pasta

A quick and easy dinner!

ingredients

• One or two leeks, thinly sliced
• Two cloves garlic, thinly sliced or minced
• A handful of the Roma beans, washed and halved or quartered
• Two summer squash
• Half the basil, chopped
• Parmesan to taste

procedure

Sauté leeks and garlic in a little olive oil until translucent. Add Roma beans and cover, adding a bit of water if necessary to help steam the beans. Cook about five minutes, then add the squash and minced basil.

Sauté over medium to medium high heat, stirring frequently and adding a bit more oil to prevent sticking. Remove from heat when squash and beans are cooked and squash is slightly browned in places. Toss with freshly grated parmesan. Serve over cooked pasta.

Escarole Soup

(this is great with little meatballs added)

ingredients

• 2 large garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup chopped leeks
• 12 cups chicken broth (preferably low-salt)
• 1/2 teaspoon dried oregano, crumbled
• 1/2 cup tiny pasta shapes, such as egg flakes or pastina
• 1 head (about 1 pound) of escarole, washed well and cut into 1/2-inch-wide strips
• 3 hard-boiled eggs, sliced thin lengthwise
• about 1 cup coarsely grated Parmesan

procedure

In a kettle cook the garlic in the oil over low heat, stirring, until it is pale golden, add the onion, and cook the mixture, stirring, until onion is softened. Add the broth and the oregano, bring the mixture to a boil, and add the pasta. Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste, and simmer the soup for 5 minutes more. Ladle the soup into soup plates, top it with the egg slices, and sprinkle it with the Parmesan.

Adapted from Gourmet, April 1993

Cauliflower with Mustard-Lemon Butter

ingredients

• 1 head of cauliflower (about 1 3/4 pounds)
• 1 teaspoon coarse kosher salt
• 4 tablespoons (1/2 stick) butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons whole grain Dijon mustard
• 1 1/2 teaspoons finely grated lemon peel

procedure

Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer.

Bon Appétit, November 2006