CSA Members 2008: Newsletter Archive

Dear CSA Members,

Sadly, we are not delivering flowers today. Too much rain makes the flowers a mess. We are sending you a nice full box of vegetables to make up for it.

This is the most obvious change of season that I have witnessed. The rain, trailed by its cohorts blustery wind and darkness, have taken this week by force. The crew has been perpetually afflicted by what we refer to as the mud shoe: giant clumps of mud stick to your boots, then your pants, until you walk like a giant monster from an old Japanese horror film. It's comical and a little exhausting to carry around all that extra weight, but no complaints -- it keeps you warm!

The corn continues to be delicious, and the corn ear worm continues to drive us crazy. We haven't had trouble with the corn ear worm before, but I suppose we should blame this wacky season (although I'm not sure which part of it) for extending their life cycle. Please forgive us and the worm. Good corn is hard to come by.

One more tomato today from our sparse harvest. I would love to send more, but am excited that we have any to send, given the cool rainy weather. Thankfully, we have many other vegetables for you! The best thing about this time of year is that the veggies practically require you to turn on your stove and warm up your kitchen. Chard, potatoes, even corn needs a quick steam. Nearly everything lends itself to a nice soup recipe, so you can set it up and leave it simmering away while you busy yourself with other tasks.

We have also included a watermelon from our own farm today! It's not often that we have a successful watermelon season, but I keep trying because I love the idea of growing melons and I can't help myself. Hopefully you'll be as thrilled to receive it as I am to harvest it.

A few recipes today, to give you some ideas.

Braised Fingerling Potato Coins

ingredients

• 2 pounds fingerling potatoes, scrubbed but not peeled
• 2 cups water
• 3/4 stick unsalted butter, cut into bits
• 3 tablespoons finely chopped flat-leaf parsley
• Salt and pepper
• Equipment: an adjustable-blade slicer

procedure

Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.

Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.

Gourmet, October 2008, by Melissa Roberts

Swiss Chard with Raisins and Almonds

ingredients

• 1/2 large onion, sliced lengthwise 1/4 inch thick (1 cup)
• 2 1/2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon Spanish smoked paprika
• 1 bunch Swiss chard, center ribs removed and chopped, and leaves coarsely chopped
• 1/2 cup golden raisins
• up to 1/2 cup water (if needed)
• 1/4 cup coarsely chopped almonds with skins

procedure

Cook onion and stems of chard with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard leaves in batches, stirring frequently, until wilted, then add raisins and water if needed. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.

Cook almonds in remaining 1/2 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard.

Adapted from Gourmet, February 2008, Ruth Cousineau

Spicy Corn Chowder

ingredients

• 1/4 cup (1/2 stick) butter
• 1 small onion, chopped
• 1 cup diced green bell pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 cup all purpose flour
• 1 cup chicken or vegetable broth
• 1 cup milk (do not use low-fat or nonfat)
• Corn kernels from 6 ears corn, carefully cut off with a knife or corn creamer, liquid reserved
• Minced fresh parsley (optional)

procedure

Melt butter in heavy large saucepan over medium heat. Add onion, green bell pepper, cumin and cayenne and sauté until vegetables are tender, about 8 minutes. Add flour and stir 1 minute. Gradually mix in broth, milk and any reserved corn liquid. Bring mixture to boil, whisking until smooth. Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with parsley if desired and serve.

Adapted from Bon Appétit, July 1992 , Mary Sellen: Orange, California