CSA Members 2010: Newsletter Archive

Summer Delivery #4

Dear CSA Members,

Please note that we are still awaiting organic certification on our new field. We anticipate our final confirmation when the inspector returns from vacation. Once he returns, we expect certification without delay. So, please note that today's baby arugula and Italian kale are still not certified organic. Gosh, we are hoping to stop writing that soon!

Organic CSA: Family Share (click for a larger image)

We are excited to share the first taste of peas with the family shares today. Please keep in mind that this is only our first harvest of the season, and the first pick is not very substantial. We hope that the crop will be abundant, and we can include everyone next week. Our peas were yet another casualty of this Spring's wet rainy weather. I haven't talked to a single farmer who is pleased with their peas this year. Ours disintegrated in the field, and what did come up struggled for months without sufficient warmth or sunlight. Here's hoping that these will be bountiful!

Today's boxes also contain fresh or 'green' garlic. Simply put, it is garlic that is yet to be dried. It has the same flavor as our dried ('cured') garlic, but requires a little less work to peel, as the skins are rather leathery in texture. You may find that your garlic still has its flower attached -- be sure to check it out! They are developing little garlic bulbils inside. This tiny bulbil will eventually produce a full sized garlic head, but it may take three to four years to produce something of a decent size. We prefer to divide and replant the heads themselves. The bulbs produce a larger, more consistent head in about nine months.

I picked the first tiny Summer squash from the field last night. About the size of a nickel, it wasn't much to eat, but anyone who has grown squash knows that it's only a matter of time before you have a dinner plate sized creature on your hands. A handy Summer staple, squash is always quick to sauté, and provides a quick and easy vegetable for dinners on the grill. I can't wait to share!

The arugula has a peanutty, peppery flavor that pops in salads. It's perfect with balsamic vinaigrette. Try wilting it to serve with frittata, or sliding a few leaves into sandwiches.

In personal news, Natalina turns three this Saturday! I am in awe of her: the way she talks, the things she knows, the energy! Recently she told her grandmother, "Grandma, everyone has to make their own decisions." My mother's jaw dropped. Where does she get this stuff?

Join us for the rest of the 2010 Summer Season!

See our Summer offerings & sign up now!

Italian Kale with Almonds and Raisins

ingredients

• 1Tbsp olive oil
• 1/4 cup slivered almonds
• 1/2 head garlic, cloves, sliced
• 1 bunch Italian kale
• 1/4 cup raisins
• 1/3 cup water
• 1/2 teaspoon salt

procedure

Remove band from kale and wash in cold water. Strip leaves from stems and discard stems. Chop leaves coarsely. Heat 1/2 Tbsp oil in large skillet over medium heat. Stir in almonds and cook 1 to 2 minutes, shaking pan often, until lightly toasted. Put into a small bowl. Heat remaining oil in same skillet. Add garlic and cook about 2-4 minutes, stirring often, until just starting to color (do not burn!). Add 1/3 cup water, kale, raisins and salt. Cover and cook about 6-8 minutes, stirring once, until greens are tender and water is nearly evaporated. Stir in almonds and serve immediately.

Adapted from RecipeZaar

Carrot Soup with Dill Pesto

for soup

• 2 Tbsp butter
• 8 medium carrots, thinly sliced
• 1 large onion, chopped
• 1 heaping tsp dill seeds
• 4 cups (or more) low-salt chicken broth

for pesto

• 1 cup packed coarsely chopped fresh dill
• 2 tablespoons pine nuts
• 2 tablespoons olive oil

procedure

Melt butter in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper.

Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and refrigerate.)

Ladle into bowls. Divided dill pesto among bowls. Swirl pesto into soup. Top with a dollop of sour cream.

Adapted from Bon Appétit, August 1993

Poached Cherries

Serve over ice cream or as a topping for cakes or pancakes!

ingredients

• 1 1/2 cups water
• 1/2 vanilla bean
• 3/8 cup sugar
• 1/2 zest of lemon, pared (no white pith)
• 1 1/2 teaspoons strained fresh lemon juice
• 10 ounces cherries, pitted

procedure

Combine the water, sugar, vanilla bean, and lemon zest in a medium saucepan. Place over low heat and stir until sugar dissolves. Raise the heat to high and bring the syrup to a boil. Stir in the fruit and the lemon juice.

Cover the fruit with a lid slightly smaller than the diameter of the saucepan to keep fruit submerged in syrup. Reduce the heat to low and cook about 8 minutes. Allow the fruit to cool in the syrup, still covered, to room temperature. Transfer to a serving bowl, cover and chill at least 30 minutes before serving.

adapted from RecipeZaar