2013 CSA week 1 June 5th
“Eaters, that is, must understand that eating takes place inescapably in the world, that it is inescapably an agricultural act, and how we eat determines, to a considerable extent, how the world is used. This is a simple way of describing a relationship that is inexpressibly complex. To eat responsibly is to understand and enact, so far as we can, this complex relationship. ” – Wendell Berry
This is one of my favorite quotes and it speaks well to the season ahead and the shared experience we are all about to undertake. For us the CSA is an extension of our beliefs as farmers, as members of a community trusted with the most essential of acts – the production of good, clean food. It is not a responsibility we take lightly and we appreciate your willingness to support us in our endeavors. The amazing degree of support we received through our membership sign ups and our fundraising campaign for the new farm is, for us, inspiring. To know that our labors are respected and appreciated is a powerfully motivating force and one that fuels us through the long days. If all goes well, we are set to close on the new property on June 28th and we’ll host an open house as soon as we get settled. In the meantime there is much to be done here to ensure a healthy supply of crops for the veggie boxes this season.
We planted over 6,000 tomato plants into the field over the weekend and we will spend the rest of this week transplanting a multitude of crops; eggplants, peppers, more melons, cucumbers and squash, lettuce, broccoli, the list goes on and on and they are all on the schedule for the next few days. The crew is filling out and so far is made up of all returning workers. They try to leave but something always pulls them back in, we call it the Noti vortex! Having the same crew back, some of whom have worked with us for many years will make this transition year more manageable as I split my time between the two farms (At least until I figure out how to clone myself.)
Logistics:
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.
This week you’ll see a cardboard box containing free samples of Downpour Coffee Roasters coffee, please help yourself to just one bag.
If you signed up for the Downpour CSR program, your coffee will be in an individually labeled bag for you in the clear plastic tote.
The coffee this week is grown by the Dukunde Kawa Cooperative in Central Rwanda. It is one of the Downpour folks’ favorites and a really nice, clean cup with some hints of brown sugar. They have posted some more information about the Co-op and the coffee on their website at www.downpourcoffee.com/blog/. They will be updating the blog weekly with notes about the coffee.
Now to the important stuff.
In The Box:
2 or 3 Lettuce – ‘Little Gem’ Romaine
1 bunch Swiss Chard
1 bunch Carrots – ‘Sugarsnax’
½ lb Spinach
1 bunch Green Garlic
2 Walla Walla Sweet Onions
1 bunch Basil ‘Genovese’
Crop Notes and Recipes:
‘Little Gem’ romaine lettuce is an English heirloom and a deliciously sweet variety. Great in salads, it also lends itself well to grilling (say what?), simply cut in half, brush with olive oil and balsamic vinegar and place on the grill cut side down for a couple of minutes until charred. It brings out a sweetness and flavor profile you wouldn’t think could be found in a lettuce.
The simplest way to use green garlic: substitute for regular garlic, I chop it up like a green onion, then I use it sparingly raw, and abundantly cooked. The beginning of a soup, hummus, pesto or egg salad, thrown in with the onions at the beginning of many dishes that start with ‘cook the chopped onions in oil or butter…”
Creamed Spinach
adapted from Too Many Tomatoes by Lois Landau
1 1/2 cups cooked spinach and or other greens (like chard)
1/4 cup sour cream
2 Tablespoons horseradish, grated (I’d use the jarred stuff if that’s what you have!)
2 tablespoons butter
1/2 teaspoon nutmeg OR 1 tablespoon fresh tarragon, depending on what your pantry, tastes and garden have S & P to taste
Combine and heat until the greens wilt to creamy yumminess. Easy!
Chard With Parmesan
from Alice Waters of Chez Panisse
1 bunch of chard
3 tablespoons butter
1 handful freshly grated Parmesan cheese
1. Pull the leaves from the ribs of one or more bunches of chard. Discard the ribs (or save them for another dish) and wash the leaves.
2. Cook leaves until tender in abundant salted boiling water, 4 minutes or so. Drain the leaves, cool, squeeze out most of their excess water, and chop coarse.
3. For every bunch of chard, melt 3 tablespoons butter in a heavy pan over heat. Add the chopped chard and salt to taste. Heat through, and for each bunch of chard stir in a generous handful of freshly grated Parmesan cheese. Remove from heat and serve.
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