Tuesday, September 14, 2010
CSA Harvest #16
They say a picture is worth a 1,000 words so let me use up some cyberspace with these images from the CSA harvest last week. If it is not evident from the photos above Wednesday's on the farm tend to be the best days of the week. On Wednesday we are joined by our take charge, fast paced volunteer trio. M.A., Violet and Sally carefully wash, cut, tie, weigh, bag,and place each item with the utmost TLC into every basket. We are lucky indeed to have this volunteer force willing to lend a helping hand.
In other farm news many of you decided to join us for our third annual potluck this past Sunday. The amount of food brought by each of you was astounding and our pack house was bulging at the seams with bowls piled high with your festive, delicious creations. We hope you enjoyed your time at the farm and we thank fellow CSA member Steve Erickson for providing music with his accordion and also the musical posse from Om Garden's for bringing the Stevie Wonder vibe to the farm!
I will post some photos of Sunday's potluck on the blog so please be on the lookout!
We noticed we inherited several new plates and utensils. If you think you may have left something here please let us know what it is so we can get it back to you!
We also want to give a shout out to our new patrons at Lighthouse Center Bakery in Umpqua and Steamboat Inn (on the North Umpqua Highway). Both of these business's see the importance of supporting local, sustainable farms in their own communities and we want to thank them as it helps to keep our business viable. If you find yourself at either Steamboat Inn (they have a great breakfast menu!) or the Lighthouse Bakery/Cafe please let them know you appreciate them supporting our farm.
You may be going through a greens withdrawal but we will begin to dispense the greenery again starting next week with our new crop of kale and rainbow chard.
Until then enjoy the lingering tastes of summer!
Suzie, Asinete, M.A., Violet and Sally
Harvest This Week Includes:
Green and Royal Burgundy Beans (they're back!!)
Basil (recipes below)
Summer Squash (tromboncini and yellow crookneck) recipe ideas below!
Cucumber Mix (green slicing/boothby blonde, lemon)
Ambrosia Melon (store in your fridge til you enjoy!)
French Fingerling Potatoes (our all time favorite!)
Sweet Lipstick/Gypsy Bell Peppers
Cherry Tomato Mix
Red Torpedo Onions
Basil Info: Researchers report that basil contains antibacterial compounds, which make the essential oil great for treating skin conditions. In India it is used in a kind of aroma therapy and is said to give people sattva, enlightenment and harmony. In Arabian countries it has long been used to alleviate menstrual cramps, so, many Arabian men refuse to eat it.
BASIL WALNUT VINAIGRETTE~ great topping for green beans!
1 tsp. chopped garlic
20 basil leaves
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. dijon mustard
4 tbsp. white wine vinegar
1/2 cup olive oil
Whirl together the above ingredients, and toss with lightly steamed green beans and/or cooked potatoes, or? Then toss with: chopped walnuts and 3 sliced scallions.
Summer Squash with Basil and Pecorino Romano Cheese
1 1/2 pounds firm summer squash
4 Tablespoons extra-virgin olive oil
3 garlic cloves, peeled and chopped
Salt and Pepper to taste
3 Tablespoons freshly grated imported Pecorino Romano cheese
10 basil leaves
Wash the squash well. Trim squash and slice into thin coins. Place olive oil in a large saute pan and turn the heat to high. Add the squash and toss in the oil until it is lightly golden in spots but still crisp, about 4 minutes. Turn the heat to medium low, add the garlic and S & P to taste. Cook until the squash is tender but still has a trace of crispness.
Transfer the squash to a serving platter. Sprinkle the grated Pecorino Romano cheese over squash. Tear the basil leaves into fragments and scatter them over the top.
3 1/2 c chopped yellow summer squash
1/2 c chopped sweet onion
2 Tbsp flour
2 eggs, beaten
1 cup milk
1 cup cheddar cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 tsp salt
lots of black pepper
1 cup dry bread crumbs or crushed crackers
Preheat oven to 350. Cook the squash and onion together (should make a combination of about 4 cups) in boiling water until tender and drain well. Combine in a large bowl with the eggs, flour, milk, 1/2 cup of cheddar cheese, and about 1/2 cup of crumbs. Spoon into a large buttered casserole dish and top with the rest of the crumbs, cheese, and dot with butter to taste. Bake at 350 for 40 minutes or until golden brown.
French Fingerling Potato Info:
French Fingerlings contain calcium, niacin, protein, iron, potassium, vitamin C, vitamin B-6 and dietary fiber. One medium-sized potato contains about 100 calories. For optimum nutritional benefits, cook with skins or lightly peel as most of its nutrients are just under its skin. Look closely when you cut into the French fingerling.. don't you just love that red blush color? Keep your fingerlings at room temperature in a paper sack.
French Potato Salad
Makes 6 servings
* 2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
* Coarse salt and ground pepper
* 1/4 cup olive oil
* 3 tablespoons Dijon mustard
* 2 tablespoons sherry vinegar
* 1 small shallot, minced (2 tablespoons)
* 3 tablespoons chopped fresh parsley
* 1 teaspoon chopped fresh thyme
* 1/4 small red onion, sliced
1. Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
2. Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. (To store, refrigerate, up to overnight.)
From Everyday Food, July/August 2009