CSA Members 2009: Newsletter Archive

Summer Delivery #11

Dear CSA Members,

We are gearing up for Autumn, arguably the busiest time of the season at the farm. More to harvest, more to sell, and more to send off to all of you! Mike gets a bit of a long awaited break, as long as the equipment keeps running smoothly, which it isn't. Poor guy. There's always something to do around here. Speaking of something to do: Our Barn Stomp is just around the corner, on the 19th of September. Please see our website to purchase tickets, and help us finish our barn renovation!

Our big projects for the next few weeks are cleaning garlic (the nicest crop of garlic we've had in several years!), pulling onions from the field, and harvesting Winter squash. When all are harvested, dried and stored, we'll put the fields to bed: cover cropping those that will lay fallow for the Spring, and saving a little open ground for next season's early seeds. It's satisfying to see the fields in Winter rye, or clover, taking a little break during the rainy months.

I've run out of space.

Carrot Salad with Green Onions

ingredients

• 2 pounds carrots, peeled, coarsely grated (about 7 cups)
• 6 green onions, chopped
• 3 tablespoons minced fresh parsley
• 3 tablespoons white wine vinegar
• 1 tablespoon grated lemon peel
• 2 teaspoons Dijon mustard
• 1/2 cup olive oil
• 8 whole red cabbage leaves

procedure

Mix carrots, green onions and parsley in large bowl to blend. Whisk vinegar, lemon peel and mustard in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Pour dressing over carrot mixture. Toss to coat evenly. Cover and refrigerate at least 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)

Spoon salad into cabbage leaves; arrange on platter and serve.

Bon Appétit, March 1997

Mediterranean Rice-Stuffed Escarole

ingredients

• 1 large head escarole (1 1/4 pound)
• 3/4 cup Arborio rice
• 1/2 cup pine nuts
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
• 2 garlic cloves, finely chopped
• 12 ounces roasted red peppers, rinsed and coarsely chopped
• 1/3 cup golden raisins
• 3 tablespoons chopped rinsed capers
• 1 large egg, lightly beaten
• 1 cup grated Parmigiano Reggiano, divided

procedure

Preheat oven to 400°F with rack in upper third.

Quarter escarole lengthwise, leaving base attached, and rinse well. Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) for 4 minutes. Drain and cool.

Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan. Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve 1/2 cup cooking liquid, then drain rice in a sieve.

Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes. Add garlic and cook, stirring, until it begins to brown, about 1 minute. Add peppers, raisins, capers, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until raisins begin to plump, about 3 minutes. Remove from heat and add rice. Cool slightly, then stir in egg and 1/4 cup cheese.

Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area. With base end nearest you, place one fourth of rice mixture in center of bottom half of escarole. Fold base of leaves over rice, then fold in sides and roll up rice in escarole. Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and rice.

Drizzle with reserved cooking liquid and remaining tablespoon oil, then sprinkle with remaining 3/4 cup cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes.

Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.

Adapted from Gourmet, April 2008 by Ian Knauer

Dave's Tomato and Cucumber Salad

ingredients

• 1/6 cup olive oil
• 1/8 cup fresh lemon juice
• 1 teaspoon distilled white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• fresh grating of black pepper
• 1 pint tomatoes, cut into quarters
• 1 1/4 cups diced cucumbers
• 1/3 cup finely chopped fresh curly parsley
• 1/4 cup finely chopped sweet onion

procedure

Whisk together oil, lemon juice, vinegar, salt, cumin, and pepper in a medium bowl. Add tomatoes, cucumber, parsley, and onion and stir to combine. Let stand at room temperature 10 minutes before serving.

Adapted from Gourmet, September 2003