CSA Members 2009: Newsletter Archive

Summer Delivery #6

Dear CSA Members,

How time flies. On Friday, our daughter Natalina turned two years old. We celebrated her special day under the shade of the apples trees, with dear friends and family. A Happy Birthday wish, with pictures, is on our Farm Blog.

More celebrations to come: our annual Open House and Farm Tour, on Saturday, August 1st, and our Second Annual Barn Stomp, with dinner and dancing, on Saturday, September 19th. Visit Brown Paper Tickets for Barn Stomp ticket sales. . . See Farm Update for more details and updates.

For this week, we have a taste of zucchini, a lovely butterhead lettuce, and our first new potatoes. Rainier cherries are also included this week, and an Italian heirloom beet called Chioggia. The Chioggia beets are mild and sweet, and have a beautiful bull's eye pattern when sliced.

You will notice that the potatoes are unwashed. We dig them while they are still "new," that is, the plants are intact and still green, so the potato skins are soft and easily rubbed off. To keep them fresh, we leave them dry and a little dirty, so their skins will protect them until you're ready to eat them. A simple recipe: wash and cut potatoes into small wedges. Toss into a skillet with about 1/4 cup water, and cover. Steam about 5 minutes, until potatoes are just tender, and most of the water has evaporated. Remove lid and add 2 Tablespoons butter (or olive oil, if you prefer). Sauté until lightly browned in places. Add salt and pepper to taste.

The Mizuna and tatsoi are Asian greens, mild and easy to prepare. Mizuna is slightly mustardy, with a light flavor, and may be added to salads or stir fries. Don't overcook it-it wilts easily. Tatsoi is a little heartier, but may also be enjoyed raw or cooked. Throw it into a pot of miso, or stir fry it with a mix of vegetables. It, too, requires very little cooking.

We've had our eye on the green beans! They're taking their sweet time, but the flowers are prolific, and we hope to have baby beans soon. Our late peas are also healthy, and should produce tasty pods in mid-August. The corn is getting taller, the first cherry tomatoes are showing color, and the squash are growing like crazy. More Summer vegetables are on their way!

Chioggia Beets with Raspberry Mint Vinaigrette

ingredients

• 1 lb beets, preferably Chioggia, 1 inch of stems left intact
• 3 tablespoons thinly sliced scallions
• 2 to 2 1/2 tablespoons raspberry vinegar
• 2 teaspoons fresh lemon juice, or to taste
• 2 tablespoons chopped fresh mint
• 1 tablespoon finely grated fresh orange zest (from 2 oranges)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• Garnish: fresh mint sprigs

procedure

Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.

While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.

Gourmet, July 2005, Adapted from The Restaurant at Elderberry Pond, Auburn, NY

Wilted Asian Greens

ingredients

• 1/4 cup rice vinegar
• 3 tablespoons tamari or soy sauce
• 2 1/2 teaspoons sugar
• 1 1/2 teaspoons finely grated peeled fresh ginger
• 1 1/2 teaspoons Asian sesame oil
• 1 bunch tatsoi
• 1 bunch mizuna

procedure

Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

Adapted from Gourmet, July 2003

Cherry Apricot Yogurt Sundaes

ingredients

• 1/3 cup sugar
• 1/2 cup water
• 5 fresh bay leaves, halved lengthwise, or 2 large dried California bay leaves
• 2 (3- by 1-inch) strips fresh lemon zest
• 2 (3- by 1-inch) strips fresh orange zest
• 6 fresh apricots
• 1 lb fresh cherries (preferably Royal Ann or Rainier)
• 2 teaspoons fresh lemon juice
• 2 cups plain yogurt (preferably Greek)
• Accompaniment: your favorite granola

procedure

Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let steep 20 minutes. While syrup steeps, halve apricots and cherries lengthwise and remove pits. Toss apricots and cherries with lemon juice in a large shallow bowl. Return syrup to a boil, then pour over fruit, tossing to coat. Cover and let stand, stirring occasionally, at least 30 minutes. Serve over yogurt with your favorite granola.

Adapted from Gourmet, July 2005