CSA Harvest #16

Good Day Everyone! Only a few more days of summer remain! The long days of summer have taken their toll on our heat loving plants. They are tattered and beaten up after countless harvests. We feel almost as battered and worn!
Some of our summer cover crops have been tilled in and now neat rows of spinach and baby lettuces are popping up. The winter squash are ripening and stand out in hues of red and tan against the green vines. Red kuri, butternut, and delicata winter squash can be something to look forward to after our first frost!
As you may have guessed Asinete's sweet corn is finished and we have been busy tilling up the corn stumps to make room for the winter cover crop of fava beans. We will be ordering 500 pounds of fava bean seeds in a week or so. 500 pounds will be enough to cover the five acres we cultivate for the winter. After taking and taking all spring, summer and fall from the gardens it feels so good to give something back to the ground.. a cover crop that will prevent erosion from the heavy rains, add nitrogen to the soil, improve soil "tilth" (texture) and as a bonus the fava bean flowers will be an important food source for the honeybees in the spring.

In other farm news this week we would like to thank our friends and neighbors for sharing the bounty of their Asian pear and Bartlett pears. Rest assured they are grown without chemicals!

Enjoy!

Suzie, Asinete, MA, Robin, Violet and Wayne


Harvest This Week Will Include:

Asian Pears and Barlett Pears

Green and Purple Beans

Basil

Sungold Tomatoes

Heirloom Tomatoes

Garlic

Cucumber

Squash

Carrots

Beets or Hakurei Turnips

Yukon Gold Potatoes

Dill

Eggplant

Gypsy Peppers (sweet)

Arugula

Arugula Info
Cleaning & Storing Arugula
Bunched arugula needs to have its tough stems removed and discarded before cleaning. Arugula is best cleaned in a large bowl or basin of cool water. Gently swish leaves in the water, letting any dirt fall to the bottom of the bowl. Lift clean leaves out of the water (leaving dirt behind) and transfer to a salad spinner or several layers of paper towels or a clean kitchen towel. Dry in the spinner or by rolling in the towels. Transfer leaves to a layer or two of paper towels (or clean, dry ones if you dried the leaves with towels), gently roll them up, and store in a loosely closed plastic bag in the fridge.

Arugula stored this way will last up to a week. Uncleaned leaves last about 3 days.

Pasta with Arugula and Goat Cheese Sauce

from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4 servings

a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish

1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.

2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley.

3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.

4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.


ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks...

3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.

ARUGULA SALAD The Victory Garden Cookbook, Marian Morash

Wash and dry the arugula. Chop garlic and toss with arugula. Use a good strong green olive oil and red wine vinegar. Dress with oil, a bit of vinegar, and season with salt and pepper.

ARUGULA AND TOMATO SALAD from Debbie's kitchen Wash and dry the arugula; tear into bite size pieces. Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve. (My 2-year old couldn't get enough of this salad.)
SMOKED TURKEY TEA SANDWICHES WITH ARUGULA MAYONAISSE
1/2 cup
1/3 cup
1 tbsp.
1 tbsp.
1/2 tsp.
12
10 oz. mayonnaise
coarsely chopped arugula leaves plus several whole leaves (about 4 bunches total)
1 T minced leek or shallot
1 T minced fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white sandwich bread
10 ounces thinly sliced smoked turkey

Mix mayo, chopped arugula, shallot, parsley and lemon peel in a small bowl. Season with salt and pepper. Assemble sandwiches with remaining ingredients, using the arugula mayo. Cut into quarters.

Bon Apetit, June 1999
ARUGULA VICHYSSOISE
3/4 cup
2 tbsp.
1 clove
1
2 cups
2 cups
3 tbsp.
1 slice
1 finely chopped white and pale green part of leek, washed well (about 1 leek)
olive oil
garlic, chopped
small russet (baking) potato, peeled, grated coarse (about 3/4 cup), and reserved in water to cover
low-salt chicken broth
packed arugula, washed well and spun dry
half-and-half or heavy cream
homemade-type white bread, cut into 1/2-inch cubes
small plum tomato, seeded and diced, for garnish

In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened, add the garlic, the potato, drained, and the broth, and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft. Stir in the arugula, simmer the mixture, covered, for 1 minute, and in a blender purŽe it in batches for 2 minutes, or until it is completely smooth. Transfer the purŽe to a metal bowl set in a larger bowl of ice and cold water, stir in the half-and half, and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.

While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon over moderate heat, stirring, until they are browned, transfer the croutons to paper towels, and season them with salt. Divide the soup between 2 bowls and top it with the croutons and the tomato. Makes about 2 1/2 cups, serving 2.

Gourmet, June 1993
LINGUINE WITH ARUGULA, PINE NUTS AND PARMESAN CHEESE
1 lb.
1/2 cup
4 oz.
1 cup
1/2 cup
linguine
olive oil
arugula, trimmed
freshly grated Parmesan cheese
pine nuts, toasted
Additional freshly grated Parmesan cheese

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.

Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately. Serves 6.

Bon Appetit
ARUGULA SALAD WITH LEMON-PEPPER DRESSING
1/4 cup
1/4 cup
2 tsp.
1/2 tsp.
6 cups olive oil (preferably extra-virgin)
fresh lemon juice
grated lemon peel
dried crushed red pepper
coarsely torn arugula

Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.

Bon Appetit

ARUGULA, FENNEL AND ORANGE SALAD
1/4 cup
3 tbsp.
1 1/2 tbsp.
2
7 cups
1
1 minced shallots
extra-virgin olive oil
fresh lemon juice
large oranges
arugula (about 10 large bunches), trimmed
large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise
small red onion, thinly sliced

Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve. Serves 6.

Bon Appetit

ARUGULA PESTO SAUCE
(eat with artichokes, noodles, toast, carrot sticks, etc.)
3 cups
1/3 cup
1/2 cup
1/2 tsp.
1 lg. clove
3 tbsp.
1/4 cup packed arugula (about 3/4 pound), washed well and spun dry
pine nuts, toasted golden and cooled
freshly grated Parmesan cheese
salt
garlic, chopped
olive oil
hot water plus additional if desired

In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.

Pasta Arugula

from Rosemary Webb

1/2 to 1 bunch of chopped arugula (one inch sizes) 3/4 pound of pasta (I used tiny shells) Juice of one half lemon 2 tablespoons of dry white wine 2 cloves of finely minced garlic 3 teaspoons of olive oil 1/8 to 1/4 cup of chicken broth or other mild broth Cook pasta and toss with raw arugula, while the pasta is cooking place the rest of the ingredients in a glass bowl and heat for 1 minute in the microwave. toss everything at once. Salt and pepper to taste. Serve immediately.

Chicken, Wild Rice And Pecan Salad In Romaine Spears adapted from Bon Apetit

3 Cups chicken broth
4 oz. wild rice
1 pound cooked chicken
1 bunch arugula -- chopped
1/4 cup green onions -- chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 cup walnuts or pecans -- toasted and chopped
1 large or 2 small heads romaine lettuce, or 3 cups baby lettuce greens

For chicken - roasted chicken, skinned, boned, meat cut into 1/-inch pieces Bring broth to a boil in medium saucepan. Add rice and bring to a boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.

Transfer the rice to a large bowl. Mix in chicken, arugula and green onions. Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.

LEMON COUSCOUS SALAD WITH ARUGULA, SCALLIONS, & DILL
adapted from Gourmet

2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 bunch arugula, leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste

In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in arugula, scallions, and dill and chill for 2 hours or overnight.


Dill

Fresh Dill Pasta Salad

INGREDIENTS (Nutrition)

* 1 (8 ounce) package seashell pasta
* 1 cup mayonnaise
* 1/4 cup sour cream
* 1 1/2 tablespoons lemon juice
* 1 1/2 tablespoons Dijon mustard
* 1/4 cup chopped fresh dill weed
* 1/4 teaspoon ground black pepper
* 2 (4 ounce) cans small shrimp, drained
* 1/2 cup chopped celery
* 1/2 cup chopped seeded cucumber
* 2 tomatoes, diced
* 3 tablespoons minced shallot
* salt to taste


DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
2. In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.


Beets and Greens

INGREDIENTS

* 1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
* 2 tablespoons olive oil, divided
* 1 small onion, halved and thinly sliced
* sea salt (optional)
* fresh-ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
3. Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.