2013 CSA week 4 June 26th
July 2, 2013
Ryder ‘oversees’ the potato harvest – photo by Chloe
Timing is everything. There is no truer statement when it comes to farming. When so much of what we do is at the mercy of the elements, any attempts we make to mitigate their influence is critical. From the right time to weed to ensuring that the ongoing weekly rotational plantings go into the ground on time. When many of the crops we grow have a finite window of peak flavor, having them ready to harvest on the right day for the CSA can sometimes be challenging. This weeks box reflects some of those challenges. Some of you will have carrots that are ‘quite large’ as the next round of appropriately sized carrots was not yet ready to harvest. The cauliflower stayed in the field a day or so too long as we hedged our bets against the colder, wetter weather in the hopes that it would hold for this harvest. The baby romaine was however intentional. For over ten years, the baby romaines have been one of the most popular items with our restaurant customers and you can find our lettuces on menus all over Portland. The last of the peas this week and we’ll transition into fava beans and green beans in the coming weeks.
Crazy to think about, but over the next few weeks we begin our large seeding for fall and winter crops. Kale, cabbages, radicchios, beets, etc. will all go into the propagation houses and field soon. This years seeding will be larger than years past as we plan on planting some of these crops at both farms! Brussels sprouts and celeriac have already been transplanted into the field here to ensure they reach maturity before the end of the CSA season. The crew will grow in size over the next few weeks as we prepare for the bigger harvests and ongoing farm maintenance of summer. Tomatoes, zucchinis and peppers require many hands to get the harvests in. We have over an acre of heirloom tomatoes alone, the pruning of which will resume once the rains pass. This weeks potato harvest was much more substantial and of higher quality than last week so you have two pounds of delicious ‘Jacqueline Lee’ new potatoes in your box. Basil is back this week. Best used as soon as possible as it won’t hold for long. Wrap the bunch in a moist kitchen towel and store in a plastic bag in the frig. Some folks like to cut the stems and put into a glass of water like a flower bunch, but I’ve never tried this method.
Don’t forget to come into Lincoln Restaurant on Williams tonight for a fantastic dinner or just some appetizers and a cocktail from acclaimed chef and Top Chef Masters competitors Jenn Louis and sous chef Corey Chun. A portion of all proceeds from tonight will go toward the farm relocation fund.
I hope to see you at Lincoln tonight, until then enjoy.
Dave, Lori and the crew
Logistics: While we continue to wait for our long ago ordered totes to arrive some of you will continue to get your shares delivered in waxed boxes. Please save and return these to your pick up site.
Sometimes in the frenzied assembly of the CSA box pack will we accidentaly put more than one bread card in a box. Please respect Grand Centrals generosity by only using one coupon.
Please remember that our pick up site hosts generously provide space for us and we ask that you keep the area neat and tidy. You can either ‘grab and go’ with the tote or transfer to your own bag or box and leave the empty in a neat stack.
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In The Box:
4 Lettuce Assorted Baby Romaines
1 bunch Basil
1 bunch Carrots – ‘Sugarsnax’
2 lb New Potatoes
¾ lb Sugar Snap Peas
1 Walla Walla Sweet Onion
1 1/4 lb Cauliflower
Crop Notes and Recipes: Everything in your box this week will store best in a plastic bag in the refrigerator. Remove the greens from the carrots if you plan to hold them for more than a couple of days as they will pull moisture from the roots.
Carrot Yogurt Soup
adapted from Sunset’s Make-Ahead Cookbook
2 T cooking oil 1 large leek or onion, chopped (leek should be cut in half, cleaned and then white and light green parts chopped. The dark green parts can be tossed or used to make stock.)
1 garlic clove or 1 stalk green garlic, chopped
1 teaspoon each curry powder and flour
3 cups stock: chicken or vegetable
3 large or 6 medium carrots, scrubbed and sliced, (peeled if you like)
1 cup plain yogurt cayenne pepper, ground
1/3 cup chopped, toasted salted peanuts
Heat oil in 3-4 quart pan over med. heat. When oil is hot, add onion, then garlic, stirring, until onion is soft. (About 10 minutes). Add curry powder and flour; continue to cook, stirring, for about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced (15 to 20 minutes) Blend with immersion blender, food processor or regular blender with 3/4 cup of the yogurt until pureed. Season to taste with S and P and cayenne (use sparingly!). Let cool; cover and refrigerate for up to 1 day or freeze for up for 4 months.) Thaw overnight or defrost in microwave. To serve: Serve at room temperature or hot. Garnish with peanuts, yogurt, and if you like carrot curls you can make by using a vegetable peeler and ‘peeling’ long carrot curls from a carrot. Put these curls in a small bowl of ice water to help them stay curly and crunchy before you serve them in the soup.
Chocolate Chip Carrot Cake
adapted from Recipes from a Kitchen Garden by Shepherd & Raboff
1 cup butter, softened
2 cups sugar
3 eggs
2 ½ cups flour (I use half whole wheat)
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
2 Tablespoons cocoa powder
½ cup water
1 Tablespoon vanilla
2 cups shredded carrots
¾ cup chopped nuts
¾ cup chocolate chips
Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. (I use my standing mixer for this recipe!) Add eggs one at a time, beating well after each addition. Sift dry ingredients together. (if using whole wheat flour mix thoroughly but don’t sift); add to creamed mixture alternately with water and vanilla. Fold in carrots, nuts, and chips. Pour/smooth into greased and floured 9×13 inch pan. Bake for 45 minutes. Cool and top with dusted powdered sugar or a citrus glaze or a cream cheese frosting.
Baked Spicy Onion Slices
from Chez Panisse Vegetables by Alice Waters
Onions cooked this way can be served warm or cold, as a side dish, or by themselves. Sweet, juicy yellow onions are best for this recipe. Peel them, slice them 1/4-inch thick, season well with salt, and place them on a well-oiled baking sheet. Brush the exposed sides of the onions with olive oil and bake them in a preheated 375 F oven for about 30 minutes, or until the onions are soft, and browned on their undersides. When the onions are cooked, place them carefully in a shallow dish, keeping the slices intact. Pour over them a vinaigrette made with 1 part sherry vinegar, 4 parts extra virgin olive oil, salt and a pinch of ground cayenne or hot pepper flakes. Let the onions marinate in the vinaigrette for about 20 minutes. Serve them cool, or warm them gently in the oven. Sweet red onions are also good baked this way. Peel, slice, season, and brush red onion slices with oil as above, then sprinkle some good balsamic vinegar over them. As they bake, the vinegar helps them caramelize. Either serve them warm right off the tray or dress them in a shallow dish with olive oil and a little more balsamic vinegar and marinate them a while first
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