CSA Members 2008: Newsletter Archive

Dear CSA Members,

This dark, early morning is the end of a chapter in my life. It is the last time that I will write to you from our rental property. Amid the maze of boxes, I will tentatively set up my office, and we'll slowly settle in to the business of unpacking. Natalina sits on my lap as I type, examining my work. She awoke early, and refuses to snuggle back down into sleep, but so far she's content on my lap, watching my progress. On her first birthday, she decided to try walking. Now I can hardly keep up with her, she's so busy!

As for this week's veggies:

Fingerling potatoes are always a special treat. This variety is Austrian Crescent, a delicious, starchy potato that is great for roasting. I have included a recipe below.

The peaches are a variety called Suncrest, and are fuzzy and delicious. I frequently make the mistake of trying to rub the fuzz off onto an available sleeve or pant leg. Please don't try this at home. It comes out in the wash, but makes a mess of your clothes.

I want to apologize for the cauliflower last week. The cool wet spell brought on a flush of pests, and while we prefer not to give you pests, we also dread tilling in an entire planting of cauliflower. I'd love to hear your thoughts on this -- please let us know what you would prefer. Thank you.

Finally, our carrots are sizing up! Usually we give lots of carrots with the CSA, but this season they have been late in maturing, so we have filled in with other veggies. Our second planting is finally sizing up, however, so anticipate a few more bunches for sautéing, steaming, and roasting.

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 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. Or, stay on to participate in our Barn Stomp Fundraising Dinner. Barbecue, live music, local food and drink, and camping, all for a $25 donation! Please contact us to RSVP for the Open House or to buy tickets for the Barn Stomp.

Scalloped Potatoes with Gouda and Fennel

ingredients

• 1 cup whipping cream
• 1 cup half and half (you may substitute low or non-fat milk)
• 1 medium fennel bulb, trimmed, halved, thinly sliced
• 1 teaspoon fennel seeds, crushed
• 2 pounds potatoes, peeled
• 2 cups firmly packed shredded Gouda (about 8 ounces)

procedure

Preheat oven to 400°F. Generously butter 8x8-inch glass baking dish with 2-inch-high sides. Combine cream, half and half, fresh fennel and fennel seeds in heavy large skillet. Thinly slice potatoes and add to skillet. Bring mixture to boil over high heat, stirring frequently to separate vegetables slices. Boil 5 minutes. Season generously with salt and pepper. Transfer half of potato mixture to prepared baking dish. Sprinkle half of Gouda over. Top with remaining, potato mixture. Firmly press mixture down. Sprinkle remaining Gouda over. Cover dish tightly with foil. Bake until potatoes are tender, about 40 minutes. Uncover and bake until top is golden brown, about 10 minutes longer. Let stand 10 minutes before serving.

Adapted from Bon Appétit, October 1991

Swedish Red Cabbage

ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 4 tart green apples (such as Granny Smith), peeled, cored, coarsely chopped
• 1 large onion, thinly sliced
• 2 pounds red cabbage, shredded
• 1/4 cup firmly packed golden brown sugar
• 2 tablespoons cider vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/3 cup dry red wine
• 2 tablespoons red or black currant jelly

procedure

Melt butter in heavy large dutch oven over medium-high heat. Add choped apples and onion sauté until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes. Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes. Uncover, add dry red wine and jelly and cook 5 minutes longer. Season to taste with salt and pepper. Serve warm, room temperature or chilled.

Bon Appétit, 1992 (from Epicurious.com)