tag:blogger.com,1999:blog-70723000805084881602024-02-19T10:23:46.991-05:00Roots FarmUnknownnoreply@blogger.comBlogger93125tag:blogger.com,1999:blog-7072300080508488160.post-54172660334424048562012-04-12T15:38:00.002-04:002012-04-12T15:44:06.448-04:00Exciting News at Roots!Greetings friends of the farm -<br /><br />For those of you who don't know me, I am Chris Lutz, the owner of Roots Farm and the (often) behind the scenes instigator of the CSA you have supported in the past. In case you haven't already heard, I wanted to make sure you all were aware of the exciting things happening out here at the Roots Farm. <br /><br />First off, five weeks ago my beloved Tara Faragoza and I were blessed by the birth of our first child, Antonia Sabine. Things are going well, and, yes, we are even getting some sleep from time to time! The next generation of Roots Farmers is on her way to the strawberry patch....well, not quite yet.<br /><br />Secondly, you should know about the exciting alliance we have made for this season with the folks from the Full Moon Farm. For many years now, Jason Mann and his crew have been operating Full Moon in the Athens area. They have been amongst our biggest allies and inspiration as we have grown Roots into what it is today. You may know Full Moon as the primary produce supplier to <a href="http://www.farm255.com/" target="_blank">Farm 255</a> in Athens and also Jason's excellent new <a href="http://www.farmburger.net/" target="_blank">Farm Burger</a> restaurants in Atlanta.<br /><br />As it became clear that things in my life were changing I turned to Jason for advice on how I might change things around the farm to better suit the new reality around Roots. We quickly saw the benefits of joining forces to provide Full Moon Farm with a new and dynamic home and provide Roots with a capable and ambitious crew to operate the farm. Thus, our vision for a (slightly) new direction for Roots was born and I agreed to lease the farm to Jason to operate as Full Moon Farm.<br /><br />I have been watching with excitement as Jack Mathews, the new farm manager, and his crew have been sowing seeds, turning the earth, and making big plans for this next year. I can tell already that this season will continue on in Root's fine tradition of honoring the earth's bounty and providing amazing, nourishing food to our community. <br /><br />In additioon to letting all of you know about our new stewards, I also want to encourage all of you to continue to support the mission of the Roots Farm by signing up for another season of veggies through the Full Moon Farm's 2012 CSA program. I think this is an exciting opportunity for those of you have been long time members of our CSA. While the offerings from Full Moon will include many of the veggies you've come to love, there are bound to be new and exciting surprises in your box every week. The structure of the CSA hasn't really changed much and they will be offering both on farm (Winterville) pick up and an in town location on Fridays. For more information or to sign up for this season, please check out the <a href="http://www.fullmooncoop.org/csa/" target="_blank">Full Moon</a> website at: http://www.fullmooncoop.org/csa/. Full Moon will also be representing at the Athens Farmers Markets on both Wednesday and Saturday. Please stop by to get some great veggies, meet farmer Jack, and support all of our wonderfull local farmers and business people.<br /><br />If you are wondering what happened to farmer Sara, worry not, she's still here in Athens. Sara's taking a bit of time off of farming full time and devoting herself to her many and varied passions. She is doing a bit of farming this year, helping out our friends at<a href="http://cedargrovefarm.locallygrown.net/" target="_blank"> Cedar Grove Farm</a>. Rumor has it she'll be operating their booth at the mid-week Athens Farmers Market so stop by and say hello.<br /><br />If you have any questions about this, please feel free to contact us at one of the emails below. Please DO NOT resond to this email as we aren't checking the old Roots email or phone number right now. The contacts below are the best way to keep in touch.<br /><br />Chris = <a href="mailto:lutz_christopher@yahoo.com">lutz_christopher@yahoo.com</a><br /><br />Farm Manager Jack Mathews = <a href="mailto:jack.a.matthews@gmail.com">jack.a.matthews@gmail.com</a><br /><br />Thanks for keeping in touch and for your support of local foods!<br /><br />Chris Lutz<br />Owner, Roots FarmUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-78957184685764082472012-02-06T16:24:00.000-05:002012-02-06T16:32:36.322-05:00Roots & Full Moon Farms Join Forces!<span style="font-family:tahoma,sans-serif;font-family:Calibri, Verdana, Helvetica, Arial;font-size:85%;" ><span>Hi Friends,<br /><br />I hope this message finds you well as we settle in to the new year. </span></span><span style="font-family:tahoma,sans-serif;font-size:85%;">As of January 2012, Full Moon assumed operations at Roots Farm in nearby Winterville, Georgia. Roots is owned by Carl Lindberg & Chris Lutz, dear friends of ours, and is one of the more fertile farms in the region. Roots has a long history of responsible stewardship and community support and we are honored to become a part of its future.<br /></span><span style="font-family:tahoma,sans-serif;font-family:Calibri, Verdana, Helvetica, Arial;font-size:85%;" ><span><br />I am again pleased to offer a CSA membership to Full Moon Farms in the coming season. Our 2010 season is now open. We have streamlined our enrollment this year and our CSA information, registration, and payments are now available online. Pay securely with your credit or debit card, or choose to pay by check or cash. No more paperwork or stamps required!</span></span> <span style="font-family:tahoma,sans-serif;font-family:Calibri, Verdana, Helvetica, Arial;font-size:85%;" ><span>The season will run a total of 16 weeks, from the end of April to the beginning of August. If there are any questions about the structure of season and/or this new registration process, please feel free to contact me at info@fullmooncoop.org.<br /><br /></span></span> <span><span style="font-family:tahoma,sans-serif;">NOW ACCEPTING MEMBERS for our 2012 CSA season! Click below:</span><span style="font-family:tahoma,sans-serif;"> </span><br face="tahoma,sans-serif"></span><span style="font-family:tahoma,sans-serif;font-family:Calibri, Verdana, Helvetica, Arial;font-size:85%;" ><span><br /><a style="font-family:tahoma,sans-serif" href="http://fullmooncooperative.csasignup.com/" target="_blank">http://fullmooncooperative.csasignup.com/</a><br style="font-family:tahoma,sans-serif"> <span style="font-family:tahoma,sans-serif;"> </span><br />Please follow us throughout the season on our website journal and on facebook:<br /><a href="http://www.fullmooncoop.org/journal/" target="_blank">http://www.fullmooncoop.org/journal/</a><br /><a href="http://www.fullmooncoop.org/journal/" target="_blank">http://www.facebook.com/pages/Full-Moon-Farms/366291523397779</a><br /><br />The 2012 CSA season will be upon us soon, so please register to reserve your share today! Thank you for your role in sustaining community based agriculture in this region.<br /><br />Your farmer,<br />Jack Matthews </span></span><span><span style="color:#888888;"><br /><span style="line-height:15px;font-family:Georgia,'Times New Roman',serif;font-size:12px;" ><b><span style="line-height:normal;font-family:'Times New Roman';font-size:15px;" ><span style="color:#666666;">—</span></span></b></span><div> <span style="color:rgb(91,84,84);line-height:15pxfont-family:Georgia,'Times New Roman',serif;font-size:12px;" ><b><span style="color:rgb(0,0,0);line-height:normal;font-family:'Times New Roman';font-size:15px;" ></span>Full Moon Coop</b><br /> <a target="_blank">404.242.9633</a><br /><a href="mailto:info@fullmooncoop.org" style="text-decoration:none;color:rgb(87,83,75)">info@fullmooncoop.org</a></span><div> <span style="color:rgb(91,84,84);line-height:15pxfont-family:Georgia,'Times New Roman',serif;font-size:12px;" >www.<a href="mailto:info@fullmooncoop.org" style="text-decoration:none;color:rgb(87,83,75)">fullmooncoop.org</a></span></div> </div></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-4471780531880842962011-12-01T09:11:00.002-05:002011-12-01T09:40:15.243-05:00Join us at the Saturday Farmers Market!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5bwIvrBBXbAnrfqYDJdlghhc8D_vMwwIizarsuAkwzhjZ2IAirmD5gkURuBGg32eG4JaUEh9jzGklkaxiDOIsH3c9RuTsy7SIGg3Kse1C-kE_B-TtJh-nRojarIOzdTmxFviEdjIzwg/s1600/DSCN8347.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5bwIvrBBXbAnrfqYDJdlghhc8D_vMwwIizarsuAkwzhjZ2IAirmD5gkURuBGg32eG4JaUEh9jzGklkaxiDOIsH3c9RuTsy7SIGg3Kse1C-kE_B-TtJh-nRojarIOzdTmxFviEdjIzwg/s320/DSCN8347.JPG" alt="" id="BLOGGER_PHOTO_ID_5681163465392429954" border="0" /></a><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.9764401809397377"></span><span style="font-size:32px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.9764401809397377">Roots Farm </span><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Farmers Market: Saturday, December 3 <hr /></span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week at the Market:</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Lettuce!: Sylvesta Green Butterheads & Red Cross Red Butterheads</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Carrots!</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Broccoli!</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Cauliflower!</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Green Savoy Cabbage</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Kale: Red Russian, Winterbor (Curly Green)</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Bright Lights Swiss Chard</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Easter Egg Radishes</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Sweet Potatoes: Beauregard, Georgia Jets</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Mixed Peppers</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Arugula</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Cilantro</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Dill</span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">It’s frosty out there! Georgia is doing its usual weather flip flop of balmy-chilly, balmy-chilly. Last week I got a sunburn on Tuesday. Today, I’m watching ice melt off the kale. So it goes. The great thing about the ice is that is makes winter hardy veggies SWEET. Why is that? I’m not entirely sure, but somehow, some plants produce more sugar in reaction to the cold as a kind of anti-freeze. Plants regularly produce sugars as a part of their photosynthesis process, but the cold weather seems to trigger even greater sugar production. Sugar water has a lower freezing point that just plain water, so it acts as a natural anti-freeze. Ice crystals may form on the edges of the leaves, but the cells themselves will not freeze and burst (resulting in frost damage). Magic, I tell you, magic. Or really intelligent design. Smart nature? You choose. Either way, ice = sweet in the realm of winter veggies. </span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:15px;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Are you missing your weekly supply? Never fear--we're still providing. Come see us at the Saturday Morning Athens Farmers Market! 9am-noon through December 17th! That’s 3 more weeks of farm-fresh produce for you! So come out and see us! Tender and delicious butterhead lettuce, crisp and sweet winter carrots and greens, sweet potatoes, broccoli, oh my! Surprisingly enough, early winter is one of the best times for fresh veggies in the Southeast. Come see us!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-43010839509559778472011-11-15T17:18:00.001-05:002011-11-15T17:23:01.969-05:00CSA Pickups -- Week 7 -- Kale<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6ODQ5NfUdvVf25ylUoUT9cjTvRX-6IxrCdftWI6QOJUOQpNEtVSaF4MpVWRYmrpMg-hm3DwD310SBPvB1ZpccwyIXR1V2NXGxuR7Sbbgif91ygpHwne78qiws4i1VQD_13DrgqcCz_o/s1600/DSCN8337.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6ODQ5NfUdvVf25ylUoUT9cjTvRX-6IxrCdftWI6QOJUOQpNEtVSaF4MpVWRYmrpMg-hm3DwD310SBPvB1ZpccwyIXR1V2NXGxuR7Sbbgif91ygpHwne78qiws4i1VQD_13DrgqcCz_o/s320/DSCN8337.JPG" alt="" id="BLOGGER_PHOTO_ID_5675350853771909522" border="0" /></a><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.6204034108259071">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 7: November 15 & 18<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Lettuce!: Sylvesta Green Butterheads & Red Cross Red Butterheads</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Kale: Red Russian, Winterbor (Curly Green)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Green Bells</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Broccoli!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Sweet Potatoes: Beauregard, Georgia Jets</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Dill</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Garlic</span><br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Last Week of CSA Pickups!!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Can you believe it? 7 weeks have come and gone. Welcome to your last week of CSA pickups. We’re excited to have a loaded basket of lettuces, broccoli, kale, and sweet potatoes to send your way. Wondering what you’ll do for veggies for the rest of the year? Come get them from us! We’ll be at the Saturday Morning </span><a href="http://athensfarmersmarket.net/"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Athens Farmers Market</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> at Bishop Park until Saturday, December 17! The market runs from 9am-noon. You can also find us online at </span><a href="http://www.athens.locallygrown.net"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Athens Locally Grown</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> where we’ll be offering all our veggies individually, as well as CSA-style baskets. We also sometimes sell to the </span><a href="http://www.dailygroceries.org/"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Daily Grocery Co-Op</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> on Prince Avenue--last week they had our kale and lettuce mix. So never fear--Roots still has plentiful produce for you. Come and get it!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">You’re Invited! Roots Farm Thanksgiving Feast!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Sunday, November 20th at 1pm here at Roots! It’s a vegetarian potluck dinner, so bring yourself, your friends, a dish to share and preferably your own plates/cups/spoon/etc. We’ll be feasting it up, so come join us for our annual celebration of community and vegetables.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">It’s cleanup time, so we’re pulling trellises, weeding, mowing, and making it all look nice. That’s one thing I like about winter--everything slows down and looks so well kept and orderly. We keep clearing out the rows, tilling them up and planting them into winter rye and crimson clover. I love the rye and clover mix--so green through the winter! Then the rye gets tall and blows in the breeze and the clover blooms a red carpet underneath it in the spring . . . wow! Winter seems so peaceful compared to the rush and bustle of spring and summer. Hope you enjoy your winter time this year. Get some rest.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Kale</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This brassica is back in the spotlight. Winter is absolutely the best time for kale. The frosty nights prompt the plants to make more sugars to keep from freezing (sugar has a lower freezing point). So even though there’s ice on the leaves, the cell walls don’t burst, the leaves thaw, and they taste sweet from their anti-freeze sugary protection. Delicious! </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Storage:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Keep your kale wrapped in a plastic bag. The leaves respire and if you leave them exposed to the air, they do get wilty. If wilting occurs, just soak them in cold water for a while and they will revive some. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Usage:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> kale is good raw, steamed, boiled, baked, in soups, salads, stews, and more! Kale chips anyone? Here are some recipe suggestions for you . . .</span><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">RECIPES</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Kale Chips</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 bunch kale (de-stemmed)</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp olive oil </span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt to taste</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat oven to 325 degrees. Grease a cookie sheet or pan with a light layer of olive oil. Place kale leaves in a single layer on the pan and drizzle with a little more oil. Bake for 12 minutes. Salt to taste and enjoy! Makes 2-3 servings. Jane tells us these are as good as potato chips. I've had them and I'd have to agree that they're pretty yummy. As well as an easy way to use up a bunch of greens in a pinch. Yum!</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"></span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sesame Kale Salad</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 lb. fresh kale (or other greens) </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp soy sauce </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp toasted sesame oil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp toasted sesame seeds </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 clove garlic, minced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp honey (or other sweetner)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp apple cider vinegar or lemon juice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">dash of black or ground red pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Makes 4-6 servings. I also like to make this recipe RAW--omit the soy sauce, add a little more vinegar or lemon juice, shake the salad or massage it, chill for 1 hour or more, and serve. Enjoy!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Kale & Potato Tarragon Salad</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 lbs small potatoes, scrubbed </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">7 Tbsp olive oil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 medium onion, diced </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 bunch kale, large stems removed, leaves chopped into 1-inch pieces</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 clove garlic, minced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp white vinegar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp lemon juice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4— 1/2 tsp dried tarragon</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> salt & pepper to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Steam or boil potatoes until fork-tender. Drain, cut into large bite-size pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 Tbsp olive oil in a wide skillet over medium heat. Add onions; saute until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, 1/4 tsp tarragon, remaining 6 Tbsp olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt, pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Colcannon</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 1/2 lbs medium potatoes (~ 3 taters) </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp salt, divided, plus more to taste </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 1/2-2 lbs kale (15-20 large leaves) </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup chopped leeks or scallions</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup half-and-half or milk</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 tsp freshly ground black pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> 1/2 cup butter, melted</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Put the whole potatoes in a large pot, cover with water, and bring to boil. Add 1 tsp of the salt and boil until the potatoes are tender, 15-20 minutes. Drain the potatoes and mash. Put in a heatproof dish and keep warm in a 200 degree oven. Meanwhile, put the kale in a pot, cover with water, and bring to boil. Add the remaining 1 tsp salt and cook until the kale is tender, 15-20 minutes. Drain and finely chop the kale. Place the leeks or scallions in a small pot, cover with the half-and-half, and cook over low heat until very soft, 15-20 minutes. Add the kale to the warm potatoes and mix well. Ad the half-and-half with leeks or scallions. Add the pepper; season with salt to taste. Spoon a little of the melted butter over each serving and serve hot. Makes 6 servings. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;">(from Farmer John’s Cookbook)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><p dir="ltr" style="margin-left: 5pt;margin-right: 5pt; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Simple Greens Soup</span></p><p dir="ltr" style="margin-left: 5pt;margin-right: 5pt; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp butter or oil</span></p><p dir="ltr" style="margin-left: 5pt;margin-right: 5pt; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 small yellow onion, diced</span></p><p dir="ltr" style="margin-left: 5pt;margin-right: 5pt; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 lb peeled root vegetables, diced</span></p><p dir="ltr" style="margin-left: 5pt;margin-right: 5pt; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 cups water or vegetable stock</span></p><p dir="ltr" style="margin-left: 5pt;margin-right: 5pt; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 bunch kale, chopped</span></p><p dir="ltr" style="margin-left: 5pt;margin-right: 5pt; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & pepper</span></p><p dir="ltr" style="margin-left: 5pt;margin-right: 5pt; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup heavy cream (optional)</span></p><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><p dir="ltr" style="margin-left: 5pt;margin-right: 5pt; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Heat butter or oil in saucepan over medium heat. Add onions; cook slowly, stirring occasionally, until they are translucent (don't let them brown). Add the root vegetables and water or stock. Bring to a boil, then reduce to a simmer and cook until the vegetables are soft when pierced with a fork, approximately 15 minutes. Add the greens and cook them until they wilt, about 5 minutes. Puree the soup with an immersion blender (or in batches in a blender or food processor) until smooth. Season to taste with salt and pepper. For a creamy version, add heavy cream at the end and heat through. Makes 4 servings. From the </span><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">From Asparagus to Zucchini</span><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:#ffffff;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cookbook. Patrick has made this soup twice now and it's actually really good. We recommend it. Farmer approved.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-23047907791762714632011-11-08T14:47:00.001-05:002011-11-08T14:59:16.160-05:00CSA Pickups -- Week 6 -- Sweet Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcuA5GMGLu5BEm1rTcOKa3GEBfYaMlz0YvpU6Mv2Pm7JY1Iv5LKvhspo8RstznOJtx12VOyPeCEiORZayhqRnlBTgLKq6NYpEB19seRl9INUvzSjss7kd42BonNYFkKZZGBz2oQhOPx7I/s1600/DSCN8332.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcuA5GMGLu5BEm1rTcOKa3GEBfYaMlz0YvpU6Mv2Pm7JY1Iv5LKvhspo8RstznOJtx12VOyPeCEiORZayhqRnlBTgLKq6NYpEB19seRl9INUvzSjss7kd42BonNYFkKZZGBz2oQhOPx7I/s320/DSCN8332.JPG" alt="" id="BLOGGER_PHOTO_ID_5672716352510341906" border="0" /></a><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.932610451303281">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 6: November 8 & 11<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Lettuce!: Ermosa Green Butterheads & Red Cross Red Butterheads</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Kale: Red Russian, Winterbor (Curly Green)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Red, Yellow, Purple, & Green Bells, Carmen, Lipstick</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Broccoli!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Sweet Potatoes: Beauregard, Georgia Jet (GIANTS)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Cilantro</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We’re beginning the process of breaking down old summer crops. This week, we’re clearing out bean trellises, old cukes, and summer squash. We’re also still planting. Onion plants should be arriving sometime in the next couple of weeks--over 2000 of them! Then we’ll be transplanting sweet onions for the Spring. In the meantime, we’ve got salad mix, arugula, maybe radishes, maybe some mixed greens, perhaps some more cilantro and dill to plant in the hoop house for winter production. It’s nice to feel things slowing down a bit. The shadows are long now, days ending early. We’re moving into the shortest days of the year. Time to turn inwards, reflect, rest, and rejuvenate. Spring will come again, but for now we welcome Winter at our doorstep.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In Your Basket</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Broccoli! Yay! The second round of broccoli is finally here. I’ve been watching the 2 rows in our lower garden for weeks now, wondering when they would be ready. They’re the same transplants as the broccoli that you got a few weeks ago, and transplanted at the same time. The garden location was different, though, and our lower garden is bordered by trees on the West side, so it’s getting shade now by 1or 2pm. Less sunshine for the plants. There are also some old tomato plants on the East side of those rows, so the sunshine has really been limited. Hard to believe that those factors would make that broccoli more than 2 weeks behind its fellow transplants in the full sun, but that is indeed the case. Enjoy these later season treats!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Also, GIANT sweet potatoes. Even though we dug our taters earlier than ever, we still produced a large percentage of really large roots. So we’re sending them your way. Don’t be intimidated by these gentle giants--they’re sweet and delicious. I recommend making soups, stews, souffles, pies, and fries with these big guys. They’re our featured veggie of the week, so check below for recipe suggestions.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Lettuce! The flow of butterhead lettuce continues. It’s come to my attention that you may be encountering insects tucked in the leaves of your lettuce. Aphids! Yes, they’ve infiltrated the ranks of lettuce and have set up camp in the rows. Never fear! A good steady stream of water from your sink faucet as you wash the leaves will send them down the drain. And if you happen to mistakenly eat a few, just consider them supplemental free protein--they won’t hurt you.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Sweet Potatoes!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Thought to have originated in Central or South America, sweet potatoes have been cultivated for a long, long time--some say over 5,000 years! Rich in complex carbohydrates, vitamins A, C, and B6, sweet potatoes have long been a dietary staple in the Southeastern US. Sweet potatoes and greens have fed many a folk through hard times, and in the last hundred years or so have fallen out of favor with the upper class because of their association with poor folks and as a survival food. Thankfully, the sweet tater is making a comeback. Now even the fancy restaurants have been know to offer sweet potato fries as a specialty item. And so we offer them to you. Enjoy! </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Storage:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> keep your sweet potatoes in a cool, dark place. In optimum conditions, they should keep for 1-2 months. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Usage:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> fried, baked, sauteed, stewed, in pies, muffins, breads, and sauces. The possibilities are endless. Have fun!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><a href="https://docs.google.com/open?id=0B5ialgz4rCAdNTI4ZTM3MzAtZGZjYi00YzRkLWJkMzItZWYwMzE3YjY2NzU1"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">RECIPES</span></a><a href="https://docs.google.com/open?id=0B5ialgz4rCAdNTI4ZTM3MzAtZGZjYi00YzRkLWJkMzItZWYwMzE3YjY2NzU1"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span></a><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Indonesian Sweet Potato & Kale Soup</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp coriander seeds </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp cumin seeds </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp turmeric </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 small dried chiles </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">15 almonds (opt. blanched) </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 large onion, diced </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 large garlic cloves, minced </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp vegetable oil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp grated peeled fresh ginger</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cups veggie stock or water</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">14-oz can of coconut milk (not sweetened)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 cups peeled & cubed sweet potatoes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">6 small handfuls fresh spinach or chard or kale, coarsely chopped (or chiffonaded)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">fresh lime or lemon juice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Grind the coriander, cumin, turmeric, chiles, and nuts in a small spice grinder, with a mortar and pestle, or with about 1/2 cup water in a blender. (I like to grind the spices and just chop the dry nuts with a knife so I get little bits of almond to crunch in my stew.) In a soup pot, briefly saute the onion and garlic in the oil. Add the ginger and salt and continue to saute until the onions are translucent. Add the stock and the ground spice mixture to the pot and simmer for 5 minutes. Stir in the coconut milk and the sweet potatoes and gently simmer, uncovered, for about 40 minutes, until the sweet potatoes are tender. Stir in the chopped spinach/chard/kale and allow it to just wilt. Remove the pot from the heat, squeeze in lemon juice or lime juice to taste, and serve at once. Makes 6 servings. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sundays at Moosewood Restaurant</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Spicy African Kale and Yams</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 large bunch kale, 4 cups chopped, pressed firm</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 cups yams or sweet potatoes, rinsed well, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 ½ Tbsp olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cups cabbage, sliced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 ½ cups onion, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp soy sauce</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp salt, or to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp minced garlic</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp ginger, peeled and minced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp serrano chile, seeded and diced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Hot Sauce, to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Rinse and drain kale well. Steam kale and yams. Kale should still be colorful and yams should still have some firmness. While kale and yams are steaming, place oil in a large sauté pan and heat on medium high. Add onion, garlic, ginger and chili pepper, cook for 5 minutes, stirring frequently. Add cabbage and cook for 5 minutes, stirring frequently. Add small amounts of water if necessary to prevent sticking. Place in a large mixing bowl with remaining ingredients, add kale, and mix well. Add yams and gently mix well. From www.SeasonalChef.com. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sweet Potatoes, Apples, and Braising Greens</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 medium sweet potatoes, peeled and cut into 1/8-inch slices</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">5 Tbsp unsalted butter, plus 3 tablespoons melted</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp fine sea salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp freshly ground black pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 medium baking apples, peeled, cored, and cut into quarters</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">6 cups loosely packed braising greens (kale, chard, collards), stems removed, torn into 2-inch strips</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup loosely packed fresh parsley leaves, coarsely chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat oven to 400°F. On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm. In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Makes 10 servings. Serve hot. From</span><a href="http://www.epicurious.com/"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://www.epicurious.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Oven Baked Sweet Potato Fries</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 pounds sweet potatoes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup olive or other vegetable oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1-2 Tbsp sugar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.) Peel the sweet potatoes (optional) and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife. Try to cut them evenly so they all cook at about the same rate. Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices. Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet. Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving. Makes 4-6 servings as a side dish. From http://simplyrecipes.com. The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. For best browning results bake only one sheet at a time. Why the sugar? To help with the caramelization and to intensify the sweetness of the fries, but you can easily leave it out if you want. I recommend making a creamy dipping sauce for these tasty treats.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sweet Potato Pie</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup mashed cooked sweet potatoes </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 ½ cups milk </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ cup sugar </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 egg </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/3 tsp ginger</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/3 tsp allspice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/3 tsp salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ tsp cinnamon</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Heat oven to 375 degrees. Mix all ingredients. Bake for 30 minutes. Makes 1 pie. I’m not sure where I got this recipe from. My grandmother used to like to make a sweet potato “pie” in a casserole dish with no crust. She also liked to add raisins and shredded coconut. I think pecans might be a nice addition, too. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-21667781442008037842011-11-01T13:55:00.001-04:002011-11-01T14:31:13.741-04:00CSA Pickups -- Week 5 -- Peppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIkjV4RDY7zFUZhrN9U3e-8-68DlEbSUHsjg0ScLEAi_oMJLsfZZPWL5YL8V5Jd-fY3BnBh5mxGWq4HHCFx8sZO0iNzAA2GZ-lKjmqexuENPk8iACkt3JExJTBLZwyiYh9Im-EfWEY-8/s1600/DSCN8327.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIkjV4RDY7zFUZhrN9U3e-8-68DlEbSUHsjg0ScLEAi_oMJLsfZZPWL5YL8V5Jd-fY3BnBh5mxGWq4HHCFx8sZO0iNzAA2GZ-lKjmqexuENPk8iACkt3JExJTBLZwyiYh9Im-EfWEY-8/s320/DSCN8327.JPG" alt="" id="BLOGGER_PHOTO_ID_5670095987890424450" border="0" /></a><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.6997712136206633">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 5: November 1 & 4<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Lettuce!: Ermosa Green Butterheads & Red Cross Red Butterheads</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Rainbow Swiss Chard</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Kale: Red Russian, Winterbor (Curly Green)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant: Nadia, Nubia, Pingtung Long</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Red, Yellow, Purple, & Green Bells, Carmen, Lipstick</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Arugula</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Dill</span><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Well, we finally got the killing freeze. Over Halloween weekend, the temperatures dipped down into the low 30’s, ice formed, and plant cells froze and burst. What’s that mean? The last of the summer plants have finally bit the dust. Blackened, wilty tomato, pepper, eggplant, squash, cucumber, and bean plants grace our fields now, done with their production for the year. So enjoy the eggplant and peppers while they last. This is the last week for eggplant. We’ve got some peppers protected in the hoop house that will continue until it gets REALLY cold, but eggplant are done. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">It was amazing out in the fields this morning--34 degrees F at dawn--frost covered the grass, ice crystals laced the edges of leaves, frozen drops of dew scattered off the kale leaves as we picked them. Our more winter hardy plants like kale, cabbage, and broccoli can stand up to a bit of frost. In fact, they even get sweeter. The cold temperatures make them concentrate their sugars to keep from freezing. Makes for some of the best, tastiest greens of the season. Enjoy!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In Your Box</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">The last of the eggplant are appearing. Peppers continue to represent. The radishes are absent for a change. Arugula is back. And there is an ABUNDANCE of greens. We’ve got both kale and chard for you this week, </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">and we’ve included 2 heads of lettuce! Both are butterheads--one red, one green. Lettuce is in abundance for us right now, and if you’re like me, you can probably handle 2 heads in one week. Heck, I can eat one head in 2 days. Delicious. It’s a salad-y time of year. </span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Peppers</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Our spotlighted veggie this week is the amazing and delicious pepper! Yay! Peppers are nutritionally significant and most contain high levels of vitamins A, C, and E, as well as the minerals iron and potassium. Native to Central and South America, pepper seeds have been found in Mexico from before 5000 B.C.! Following Columbus’s voyage, peppers spread quickly through Europe and all the way to India, where they were rapidly assimilated into the native diet. How will you assimilate peppers into your diet?</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Storage:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> keep your peppers in the hydrator drawer of your refrigerator for 1-2 weeks. Peppers will get wilty and dehydrated-looking if left out in the open air, so keep them in a drawer or bag in the cool. Cut peppers deteriorate quickly, so use em if you cut em. They also freeze well--I like to dice them and freeze them on a cookie sheet, then scoop them off into a freezer bag for easy later usage. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Usage:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> raw, in salads, sandwiches, soups, stews, sauces, omelets, stir-fires, casseroles, on the grill, and more!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">RECIPES</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Roasted Bell Peppers</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 bell peppers (red, orange, yellow, green, or purple)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Turn your gas burner on high (electric will work, but gas is better) and place the peppers directly on the flame. Use any number of available burners to accommodate the peppers, or if the peppers are small you can place two on one burner. Using tongs, turn the peppers as their skins blacken; you want to end up with a pepper that is completely black (the amount of time for this depends on the size of the pepper, how hot the flame is, and how often you turn the peppers). Once they’re blackened, place the peppers in a paper bag and seal the bag tightly. Let them sit for about 10 minutes. Remove the peppers from the bag, cut them in half, remove the stem and seeds, and flatten each half on your cutting board. Use a knife or your fingers to scrape away the skin. The peppers are now ready to use (keep refrigerated and use within the week). To store your roasted peppers longer, place them in a container, cover with olive oil, and seal tightly (then they will keep for several weeks). From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Farmer John’s Cookbook</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. These are great on sandwiches, pizza, pasta, in omelets, with hummus, and more! Enjoy!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Vegetarian Chili</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup carrots, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup red bell pepper, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup green bell pepper, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup onion, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cloves fresh garlic, minced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp chili powder</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp ground cumin</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1-2 fresh jalapeno peppers, seeded & finely chopped (opt)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1, 28oz can tomatoes, with juice, chopped OR 1 quart stewed tomatoes OR 4 cups fresh</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1, 16oz can red kidney beans, rinsed and drained OR 2 cups cooked (1/2 cup dried)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1, 16oz can black beans, rinsed and drained OR 2 cups cooked (1/2 cup dried)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup tomato juice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Heat oil in a large saucepan over medium heat. Add carrots, peppers, onions, and garlic. Saute until onions are golden, 12-15 minutes. Add chili powder, cumin, and jalapenos. Cook, stirring, for 2 minutes. Add tomatoes, beans, tomato juice, and salt & pepper. Bring to a boil, reduce to a simmer, and cook for about 45 minutes. Makes a lot of food. I’m guessing 6-8 servings.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Escalivada Sandwiches</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 red onion </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 medium zucchini </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 medium eggplant, peeled </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 red bell peppers, roasted </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp olive oil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp kosher salt </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 sandwich rolls, preferably ciabatta </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 oz fresh goat cheese </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 oz arugula </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Herb Sauce:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ cup basil leaves</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ cup parsley leaves</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¼ cup mint leaves</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">juice from ½ lemon</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp red wine vinegar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ cup olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp salt, or to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat the oven to 350 degrees. Slice onion, zucchini, eggplant, and bell peppers into ¼-inch rings. Toss the vegetable slices with olive oil and salt. Place the vegetables in a roasting pan in a single layer, and place the pan in the oven for 15-20 minutes, or until the vegetables are tender but still maintain their shapes. Meanwhile, toast rolls. Divide cooked vegetables among the 4 rolls. Top vegetables with goat cheese and arugula. Place all herb sauce ingredients in a blender; puree. Spoon over arugula. Serve sandwiches warm. Makes 4 servings. From Peter Dale, chef of The National restaurant in Athens, GA.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Stuffed Peppers</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">a little oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 clove garlic, minced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 onion, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 1/2 cups raw brown rice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 cups water, vegetable stock, or tomato juice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 tsp allspice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup almonds, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup tomatoes, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/3 lb cheddar cheese, grated</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 large peppers, tops cut off, seeds removed</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Heat oil in large skillet; add and saute garlic and onions. Add rice and brown for about 5 minutes. Add desired liquid and allspice. Cover and cook until rice is done, about 40 minutes. Toast almonds in dry skillet or hot oven for several minutes, tossing often. Stir in tomatoes, cheese, almonds, and salt and pepper to taste. Cook peppers in boiling water for 2 minutes. Drain and stuff peppers with rice mixture. Bake at 350 degrees for 30 minutes. Makes 4 servings. From the </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">From Asparagus to Zucchini</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cookbook.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-15884506737682005772011-10-25T14:10:00.001-04:002011-10-25T14:31:27.716-04:00CSA Pickups -- Week 4 -- Chard<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUM95hmBlg3d-KcPEHSZNDYwwL7wMMjm10CdtTPpV5bXMK4iAWbvAvpM7_fdGFUE9UgMKAejZyq_Q4LgWhXig9sOvL8-IEIN7cKYtGqROIhLRPTpFirgSGOzN1h14Yir0xuxdKD5pVW9A/s1600/DSCN8325.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUM95hmBlg3d-KcPEHSZNDYwwL7wMMjm10CdtTPpV5bXMK4iAWbvAvpM7_fdGFUE9UgMKAejZyq_Q4LgWhXig9sOvL8-IEIN7cKYtGqROIhLRPTpFirgSGOzN1h14Yir0xuxdKD5pVW9A/s320/DSCN8325.JPG" alt="" id="BLOGGER_PHOTO_ID_5667494149977662866" border="0" /></a><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.14901300463577938">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 4: October 25 & 28<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Lettuce!: Green Butterheads</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Rainbow Swiss Chard</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Sweet Potatoes: Beauragard, Georgia Jet, Vardaman</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes: Arkansas Traveller, Pink Beauty, Sunny Goliath, Whopper, Big Beef, Trust, Sungold cherry</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant: Nadia, Nubia, Pingtung Long</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Red, Yellow, Purple, & Green Bells, Carmen, Lipstick, Mellow Star, Habanero, Ahi Dulche</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Radishes: Easter Egg, French Breakfast</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Garlic: Persian Star, Siberian</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Dill</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">It’s Becky’s last full week on the job and we’re sure gonna miss her around here. She’ll still be around from time to time, but for now, she’s heading off to the beach for a long-deserved vacation. Yay for Becky! I’m sure she’s gonna be sad she missed thinning all the carrots with us, but I think she’ll survive. In the meantime, Fall marches on, and so does October. In the last month, we’ve transplanted over 400 feet of strawberry plants, planted and mulched over 500 feet of garlic, transplanted a couple hundred more feet of lettuce, and seeded goodness only knows how many feet of arugula and radishes. October is a busy month, full of all our Fall planting projects. November finds us coming into a little less to plant, a little less to do. Once our first big fall freeze happens, we’ll have summer plantings to remove. Until then, it’s mostly maintenance--weeding, mulching, picking and selling produce. We’ll be planting onions next month, but the days of large transplanting jobs are over. Yay! Cruising into Fall.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In Your Basket!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Lettuce!</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Gorgeous big green heads of butterhead lettuce are here! They look just beautiful and taste the same. It’s salad time. I recommend giving them a second wash since it’s dirty and sandy out there in the fields. Also, </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Chard! </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Our fall chard plantings are finally big enough to pick, so our first pickings are coming your way. The recipes this week are all about chard. Enjoy! And, </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Sweet Potatoes! </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Seems like the curing process has gone pretty well and the taters are finally coming out this week. I know many of you were excited about having them appear in your shares this season, and the time has finally come. Sweet potatoes are here. Please pardon their superficial imperfections--cracks, dark colors, and odd shapes do not impair their flavor. Hope you enjoy them! And we’re saying goodbye to pole beans, cucumbers, summer squash, and okra. The cooler Fall weather is not to their liking. Seems as if the peppers and eggplant will still be with us until it freezes hard (sometime in the next few weeks), so enjoy them while they last!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Chard!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#333333;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Facts: </span><span style="font-size:11pt;font-family:Garamond;color:#333333;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Chard (Beta vulgaris) is a close relative of the beet that has been cultivated for its leaves instead of its roots. The leaves are big and tender and often substituted for spinach in recipes (which it’s also related to). Indigenous to the Mediterranean, chard is often referred to as Swiss chard due to its initial description by a Swiss botanist in the 16th century. Chard is high in vitamins A, E, and C, and minerals like iron and calcium.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#333333;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Storage: </span><span style="font-size:11pt;font-family:Garamond;color:#333333;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Keep your chard in a closed plastic bag--air is your enemy and will cause this delicate green to wilt quite quickly (though you can revive it by soaking it in cold water for a while). Chard will keep for a week or more in good conditions. </span><span style="font-size:11pt;font-family:Garamond;color:#333333;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Cooking: </span><span style="font-size:11pt;font-family:Garamond;color:#333333;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Most often, folks like to de-stem chard and cook the stems for longer than the leaves. It’s a texture issue that I’ll leave to your personal preferences. You can use chard as you would any leafy green. Chard is good in salads, on sandwiches, in casseroles, stews, and more! Try it massaged! Bake it into lasagne! Enjoy!</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">RECIPES</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Quick and Easy Chard</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 bunch Swiss chard, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2-3 small to medium cloves garlic, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp. lemon juice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2-3 Tbsp. olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt and pepper to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Optional: Olives, ½ cup feta cheese, 1 tsp. soy sauce</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1. Chop the garlic, and let sit.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2. Chop chard, stems can be included unless they are too tough</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3. Bring a large pot of water to a rapid boil. Add chard and cook for 3 minutes without a lid.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4. Pour chard in a colander to drain, and press the chard to remove excess water.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">5. Put chard in a bowl and toss with oil, garlic, lemon, salt, pepper, and optional ingredients.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Spicy Vegetable Tart</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Crust</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¾ c. sunflower seeds</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¾ c. walnuts</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp. sesame seeds</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp. Flax seeds (soaked in ¼ c. water for 10 min.)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/8 tsp. salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Filling</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 cups Swiss chard, chopped (any kind of greens or a mix will work)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp. Vegetable broth</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cups sliced mushrooms</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Small onion, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3-5 small or medium cloves garlic, minced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 ½ tsp. dried Italian seasoning</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1pinch red chili flakes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 small tomato, chopped and seeded</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">5 oz. silken tofu</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">5 egg whites</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/8 tsp. turmeric</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp. salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp. pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1. Preheat oven to 350 degrees.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2. While flax seeds are soaking, put crust ingredients in food processor and grind finely. Add soaked flax seeds with water to ingredients in processor and process for another 30 seconds.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3. Press crust mix evenly in a 9 inch tart or pie dish. It should come up to the top edge, and be an even thickness all the way around. Bake the crust for 15 min.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4. While crust is baking, chop onion and garlic, and let sit.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">5. Bring lightly salted water to a boil, and add chopped chard. Cook for about 3 minutes.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">6. Heat 1 Tbsp. broth in a medium skillet. Add onion, garlic, and mushrooms. Cook for 5 minutes, stirring frequently.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">7. Add herbs, tomatoes, salt, pepper to skillet and sauté for another 2 minutes.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">8. Press excess water from chard and add chard to the mix.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">9. Spread veggie mix evenly in tart shell.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">10. Blend egg whites, tofu, turmeric, salt and pepper. Pour evenly over vegetable mix.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">11. Bake for approximately 25 minutes, or until tart has set.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Swiss Chard Quesadillas</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp. olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 small onion, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cloves garlic, minced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 minced hot pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¼ tsp. cumin seed</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/8 tsp. oregano</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¼ c. tequila</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">12 oz. swiss chard, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">8 6 in. corn tortillas</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 c. Monterey jack cheese, grated</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1. Heat oil over medium heat, add onion and sauté until golden.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2. Stir in garlic, hot pepper, cumin, oregano, and sauté about 2 minutes.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3. Add tequila and simmer 1 minute, or until liquid has evaporated.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4. Stir in chard, cover, and reduce heat to medium-low. Let steam for 5 minutes, or until chard is tender.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">5. Uncover and cook until liquid has evaporated.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">6. Heat tortillas one at a time. After heating, sprinkle cheese on tortilla, then add chard mixture, and top with a second tortilla.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">7. Cook about 2 minutes on each side, or until browned.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-56805946068400985872011-10-18T14:52:00.002-04:002011-10-18T15:29:35.039-04:00CSA Pickups -- Week 3This Week:<div><br /></div><div>Broccoli</div><div>Radishes</div><div>Tomatoes and/or Cherry Tomatoes</div><div>Kale</div><div>Dill</div><div>Okra</div><div>Beans or Summer Squash</div><div>Eggplant</div><div>Arugula</div><div>Peppers</div><div>Tomatoes</div><div><br /></div><div>On the Farm:</div><div>Sorry we missed a week of the newsletter last week. Sara was out of town on a much deserved vacation, and Becky had a death in the family, so we were a bit shorthanded. But we're back in action this week with lots to do. Now that the cooler weather is really starting to set in we have garlic and onions to plant for next year, old and dying crops that need to come out, hoop houses to prepare for the winter, and many rows to cover with fabric to keep the plants producing for a few more weeks.</div><div><br /></div><div>In Your Basket:</div><div>We have lots of summer veggies still coming in this week, but as the temperature decreases it gets harder to keep these going. The cucumbers have already given out, and the squash aren't far behind. Once we get a frost, we'll also say goodbye to the eggplant, peppers and tomatoes. At the same time, we will be saying hello to lots of new fall crops like the broccoli this week. In the coming weeks, you can expect more greens like lettuce, chard, and broccoli greens, as well as cabbage. </div><div><br /></div><div>Broccoli</div><div>Broccoli is a classified as a brassica, having evolved from wild cabbage in Europe, and first cultivated by the Romans. What most people eat from the broccoli plant, also known as the head or crown, is the flowering part before the flowers open. The leaves of the plant are also edible, and taste very similar. They can be used in place of other greens such as kale or collards. This vegetable is full of vitamins, but shouldn't be overcooked if you want those vitamins to make it into your belly. Broccoli is best eaten within a few days of harvest, and should only be stored in the hydrator drawer of your fridge. </div><div><br /></div><div>RECIPES</div><div><br /></div><div>Steamed Broccoli with Lemon Butter</div><div><br /></div><div>1 head of broccoli</div><div>2-3 tbsp. butter</div><div>Juice of 1/2 lemon</div><div><br /></div><div>1. Wash the broccoli and divide the florets.</div><div>2. Boil or steam the broccoli for about 10 minutes, until tender.</div><div>3. Melt butter and stir in lemon juice.</div><div>4. Pour over cooked broccoli and enjoy.</div><div><br /></div><div><br /></div><div>Broccoli Soup</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 tablespoons butter</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1/2 onion, chopped</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 stalk celery, chopped</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 1/2 cups broth</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">4 cups broccoli florets</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><br /></li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 1/2 tablespoons butter</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 1/2 tablespoons all-purpose flour</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 cups milk</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">ground black pepper to taste</li></ul><div><span class="Apple-style-span" style="line-height: 16px;"><br /></span></div></span><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><div class="directions" style="margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 16px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: decimal; list-style-position: initial; list-style-image: initial; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; ">Melt 1 tbsp. butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; ">Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="line-height: 16px;">In small saucepan, over medium-heat melt 1 1/2 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup, mixing well. Season with pepper and ser</span></span><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; ">ve.</span></li></ol><div><br /></div><div>Broccoli and Tofu in Garlic Sauce</div><div><br /></div><div>1 onion</div><div>3-4 cloves garlic</div><div>3 tbsp. olive oil</div><div>2 c. broccoli</div><div>1 block firm tofu</div><div>1 1/2 tsp. ginger</div><div>1/4 tsp. cayenne pepper</div><div>3 tbsp. corn starch</div><div>1/4 c. soy sauce</div><div>1 c. water</div><div><br /></div><div>1. Cut tofu into cubes.</div><div>2. In large skillet sautee onions and garlic in olive oil until onions are clear.</div><div>3. Add tofu, ginger, cayenne and broccoli to pan. Cook until broccoli is tender, about 6-10 min.</div><div>4. In a separate bowl mix corn starch, soy, and water. </div><div>5. Add sauce mix to broccoli mix in the pan, and continue cooking until the sauce thickens.</div><div>6. Serve over rice or another grain.</div></div></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-24467741535465692502011-10-04T13:34:00.001-04:002011-10-04T13:39:51.424-04:00CSA Pickups -- Week 1 -- Dill<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jcBd7kBclcakYDta9g5lji8nv7cpXWFFKKulsNAgTuO_FwXwvgJaFk54hoQUwdLXKwHyTjletNJEDPrAVkCpXWLlxs414v_fNUDVROKYp9yGiqWzdaA-IZyCxiPtcNlk2FBOZK8BRng/s1600/DSCN8321.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jcBd7kBclcakYDta9g5lji8nv7cpXWFFKKulsNAgTuO_FwXwvgJaFk54hoQUwdLXKwHyTjletNJEDPrAVkCpXWLlxs414v_fNUDVROKYp9yGiqWzdaA-IZyCxiPtcNlk2FBOZK8BRng/s320/DSCN8321.JPG" alt="" id="BLOGGER_PHOTO_ID_5659692102258556994" border="0" /></a><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.8464602602168366">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 1: October 4 & 7<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes: Arkansas Traveller, Pink Beauty, Sunny Goliath, Whopper, Big Beef, Trust, Sungold cherry</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant: Nadia, Nubia, Pingtung Long</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Red, Yellow, Purple, & Green Bells, Carmen, Lipstick, Mellow Star, Habanero, Ahi Dulche</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra: Burgundy, Clemson Spineless, Burmese, Star of David</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Kale: Winterbor, Red Russian</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Radishes: Easter Egg, French Breakfast</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Summer Squash!: Zephyr</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Cucumbers!: Marketmore</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Dill</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Well, it looks like that cold weather was too much for the basil. It’s bronzing and blackening and on it’s way out. It may make a comeback, but I’m not keeping my fingers crossed. Basil is such a cold-sensitive vegetable (that’s why you don’t want to keep it in your fridge). Oh well. As basil is on its way out, dill and cilantro are on their way in. You’ll find dill in your baskets this week, and it’s actually our featured veggie, so we’ve got lots of recipes that incorporate dill this week.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Yep, cool weather is here. And what that also means on the farm is that it’s time to plant strawberries! We got in 2,000 strawberry plugs last week, and this is the week they go in the ground. That’s a heck of a lot of berries for next year. It’s also garlic planting time. A couple of weeks from now, we’ll be breaking apart heads, preparing rows, and planting several hundred feet of garlic! Wow! October’s a busy month! Welcome Fall!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Pickups</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We’re switching ALL of our pickups to the pre-packed box format for the rest of the season. Tuesday folks will still be picking up theirs on the farm, but we’ll be in and out during pickup hours, so we’re switching to a self-service format. There will be a pickup sheet to check off and extra veggie seconds available. Boxes will be in the walk-in. We appreciate you being able to make this change with us. The flexibility it offers us is needed at this time. So again, thank you. Friday folks--you already know this drill, so thanks for sticking with it. Yay! </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In Your Basket</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Cucumbers are here! Our Fall planting is finally producing, so we’re excited to offer everyone some cucumber goodness this week. Also dill is in the box. Summer squash continue to be available, as well as okra, peppers, tomatoes, and eggplant. The late summery goodness flows in. Glad you’re with us to enjoy it!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Dill</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Dill is in the Apiaceae or Umbelliferae family (both names are valid). This is a family of usually aromatic</span><a href="http://en.wikipedia.org/wiki/Plant"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> plants</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> with hollow stems, commonly known as umbellifers. Their seed heads form an inside-out umbrella-shaped cluster that many insects find desirable, and indeed these plants are great beneficial insect habitat. P</span><a href="http://en.wikipedia.org/wiki/Angelica"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">lants such as angelica</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Anise"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> anise</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Arracacha"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span></a><a href="http://en.wikipedia.org/wiki/Caraway"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">caraway</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Carrot"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> carrot</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Celery"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> celery</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Centella_asiatica"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span></a><a href="http://en.wikipedia.org/wiki/Chervil"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">chervil</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Cicely"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cicely</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Coriander"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> coriander</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">/</span><a href="http://en.wikipedia.org/wiki/Cilantro"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">cilantro</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Cumin"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cumin</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Dill"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> dill</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Fennel"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> fennel</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Hemlock"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span></a><a href="http://en.wikipedia.org/wiki/Lovage"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">lovage</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Queen_anne%27s_lace"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Queen Anne's Lace</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Parsley"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> parsley</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Parsnip"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> parsnip</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">, and more are members of the Umbelliferae family. Yay for family ties. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Storage: </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">keep dill in a closed plastic bag for up to a week. Air is your enemy, so don’t let it dry out and wilt. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Usage</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: dill is awesome in anything creamy, as well as some non-creamy things. I like it with potatoes, fish, dairy, and veggies like cucumbers, carrots, and beets best. We’ve got lots of recipes for you below, so enjoy this aromatic herb! </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">RECIPES</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Confetti of Radishes and Carrots</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3-5 radishes </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4-6 carrots </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">8 oz feta cheese </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup extra-virgin olive oil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2-3 Tbsp rice wine vinegar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp chopped fresh mint</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp chopped fresh dill</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp chopped fresh parsley</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & pepper to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Shred radishes and carrots (with a grater or food processor). Toss with remaining ingredients. Chill & serve. Makes 8 servings. From the </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">From Asparagus to Zucchini</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cookbook.</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Grated Raw Beet Salad</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 medium beets, peeled, grated coarsely (3-4 cups) </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup olive oil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp white wine vinegar </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp finely chopped shallot</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp Dijon mustard</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 small clove garlic, pressed or minced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & fresh ground pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1-2 Tbsp finely chopped fresh dill</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Put the grated beets in a large salad bowl. Combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar are thickened. Pour the dressing over the beets and toss until well coated. Season with salt & pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least 1 hour. Add the fresh dill, toss again, and serve chilled on lettuce, over cottage cheese, or as an unusual and colorful condiment. Makes 6 servings. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Farmer John’s Cookbook</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Cheddar Dill Muffins</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 1/2 cups all-purpose flour</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup shredded Cheddar cheese</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 tablespoons sugar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tablespoons baking powder</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 teaspoons dill weed</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 3/4 cups milk</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 eggs, lightly beaten</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup butter, melted</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In a bowl, combine the first six ingredients. Combine milk, eggs and butter; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 25-30 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. Makes 12 servings. From www.allrecipes.com. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Vegetable Fritters with Yogurt-Dill Sauce</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 medium white potatoes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 large carrots</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 small zucchini</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup chopped onion</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ cup all-purpose flour</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cloves garlic, minced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 large eggs, lightly beaten</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & freshly ground pepper, to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">oil for cooking</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Optional Yogurt-Dill sauce:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 bunch of fresh dill, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 oz plain yogurt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Grate potatoes, carrots, and zucchini. Place them in a colander and squeeze out the excess liquids. Transfer to a bowl and stir in the onion, flour, and garlic. Fold in eggs and season with salt and pepper, if desired. Coat a large skillet with oil and heat over medium heat. Spoon 2 Tbsp of fritter mixture for each patty into the pan and shape with the spoon. Cook for 2-3 minutes, or until bottoms are crisp. Carefully flip with a spatula and cook 2-3 minutes more, or until browned on both sides. Serve immediately topped with Yogurt-Dill sauce (just stir the yogurt and the dill together). Makes 4 servings. Adapted from the June issue of </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Vegetarian Times</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Magazine. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Dill Gazpacho</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">6 medium ripe tomatoes, finely chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cucumbers, peeled and finely chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 onion, finely chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 green bell pepper, finely chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">jalapeno pepper, seeded and minced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 large lemon, juiced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon balsamic vinegar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 teaspoons olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon kosher salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 teaspoon ground black pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup chopped fresh dill</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper. In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving. Makes 6 servings. From wwww.allrecipes.com.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Spicy Dill Potato Salad</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 pounds russet potatoes, peeled and cubed</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 eggs</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 red bell peppers</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 green bell peppers</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 red onion</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cups reduced-fat mayonnaise</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup horseradish mustard</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 chipotle peppers in adobo sauce, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup adobo sauce from chipotle peppers</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">8 sprigs fresh dill, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 clove garlic, minced, or to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 pinch ground cumin, or to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt and ground black pepper to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into a large bowl, and chill in the refrigerator until cold, about 1 hour. While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Chop the eggs, and place into the bowl with the potatoes. Preheat oven to 425 degrees F (220 degrees C). Cut the bell peppers in half, and remove the seeds, core, and stems. Place the bell peppers onto a baking sheet, cut sides down. Cut the onion in half, and place it onto the baking sheet, cut sides down. Roast the peppers and onion in the preheated oven until the skin of the vegetables has charred in places, about 25 minutes. Remove any large pieces of burned skin, and chop the peppers and onions. Transfer into the bowl with the potatoes and eggs. In a bowl, stir together the mayonnaise, horseradish mustard, chipotle peppers, adobo sauce, dill, garlic, cumin, and salt and pepper until thoroughly combined. Pour the dressing over the potato mixture, and lightly toss until the potatoes, eggs, and vegetables are thoroughly coated with dressing. Chill before serving. Makes 12 servings. From www.allrecipes.com. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-48689114321434655912011-09-27T16:30:00.002-04:002011-09-27T17:34:09.940-04:00CSA Pickups -- Week 4 -- Braising Greens<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXQDAqJldJ9tYogpvEVtXOvjPqSgm_XbVr6yURDHa2exnUciOh5CILtSo2TOb4LXURoUGrTBIQ1Us60gtayPBeX0A9XoptE7A-SWLrqIcvrI7y48ROacR1YkYjg7JDE5imNetHj9h0CU/s1600/DSCN8316.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXQDAqJldJ9tYogpvEVtXOvjPqSgm_XbVr6yURDHa2exnUciOh5CILtSo2TOb4LXURoUGrTBIQ1Us60gtayPBeX0A9XoptE7A-SWLrqIcvrI7y48ROacR1YkYjg7JDE5imNetHj9h0CU/s320/DSCN8316.JPG" alt="" id="BLOGGER_PHOTO_ID_5657139672456551794" border="0" /></a><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.5635904856393749">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 4: September 27 & 30<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes: Arkansas Traveller, Pink Beauty, Sunny Goliath, Whopper, Big Beef, Trust, Sungold cherry</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant: Nadia, Nubia, Pingtung Long</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Red, Yellow, Purple, & Green Bells, Carmen, Lipstick, Mellow Star, Habanero, Ahi Dulche</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra: Burgundy, Clemson Spineless, Burmese, Star of David</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Kale: Winterbor, Red Russian</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Radishes: Easter Egg, French Breakfast</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Summer Squash!: Zephyr</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Braising Mix (Champion Collards, Golden Frill Mustards, Purple & Green Mizuna, Astro Arugula)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Basil </span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Last Week of September CSA!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Can you believe it? Four weeks have come and gone. Thanks for joining us and partaking of the late Fall bounty. Pepper and eggplant abundance, the return of kale, steady streams of arugula. Still want more? Then come on back for the rest of Fall!!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Now Accepting Members! October-November CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Details: 7 weeks of VEGGIES: Expect lots of greens like kale, arugula, mizuna, and chard. Roots like turnips, radishes, beets, and carrots. Late summer veggies like peppers, tomatoes, okra, and summer squash, and pole beans. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Lettuce and broccoli</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> should also be appearing, as well as garlic and </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">sweet potatoes</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. Basil, dill, cilantro, mint, and rosemary will also be available. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">One share size of 1/2 bushel (half share), 2 pickup options:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tuesday On-Farm Pickups: $16/week = $112 total</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Friday In-Town Pickups: $18/week = $126 total</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">(Fridays are slightly more expensive because the processing, packaging, and delivery of share boxes cost us a bit more.)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Full payment is due upon checkout. Payment by cash or check gets a 3% discount! Questions? Email us at </span><a href="mailto:RootsFarm@hotmail.com"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">RootsFarm@hotmail.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> or check out the website <a href="http://www.rootsfarm.org/csa.html">www.RootsFarm.org</a>.</span><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Click</span><a href="http://rootsfarm.joincsa.com/"><span style="font-size:12pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"> </span></a><a href="http://rootsfarm.joincsa.com">here</a><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> to sign up today. Pickups begin October 4th!</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We’re continuing the sweet potato treasure hunt. We’ve got a greenhouse full of taters curing in the warm dark, and the last row is ready to dig. We’ve also been transplanting lettuce, and we’re expecting another round to be ready to go in next week. Plus STRAWBERRIES. No, not the berries themselves, but the plants. We transplant the plants in the Fall and overwinter them to get an early jump on strawberry harvests in the Spring. We’ve got about 2,000 plugs coming in this week, so I foresee some serious transplanting coming soon. And speaking of planting, GARLIC planting is right around the corner. Need seed garlic that’s locally grown and acclimated to Georgia? We’re offering some for sale on Athens Locally Grown (or just email us and ask about it). So yeah. October is a busy month on the farm -- so much to plant! So much to harvest! Thank goodness we get such nice weather for it all.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Braising Mix</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">There’s braising mix in your baskets this week. What is braising mix? Any number of greens can be included, such as kale, collards, chard, broccoli greens, mustards, tat soi, mizuna, arugula, and more! Basically, a braising mix is just a mix of various greens that are more suited for COOKING than eating raw. Braising is a technique of basically browning your ingredients at high heat first, then adding liquid and simmering them until they’re done. Our mix this week has some spicy stuff like mustard greens and arugula, as well as milder ingredients like mizuna and collards. Enjoy!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">RECIPES</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Braised Greens Tacos</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 12 ounce bunch Swiss chard, washed (or collard greens, kale, etc.)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 1/2 tablespoons vegetable oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 large white or red onion, sliced 1/4 inch thick</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 garlic cloves, finely chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon red pepper flakes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup chicken or vegetable broth, or water</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">12 corn tortillas, warmed with a bit of water in a kitchen towel in the microwave</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup crumbled queso fresco (or feta, or goat cheese)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">A large handful (6-10) cherry tomatoes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 chipotle pepper in adobo sauce</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">(Alternatively, a store-bought salsa or hot sauce will work)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Heat the oil in a large (12 inch) skillet over medium high, add the onion and cook until golden but still a bit crunchy, 4-5 minutes. Meanwhile, slice the greens crosswise into 1/2 inch slices. Add the garlic and chili flakes to the onion and cook for an additional minute, then add the broth or water, a large pinch of salt, and the greens. Reduce heat to low and braise, covered, for about 5 minutes or until the greens are nearing tender, but not quite finished. Meanwhile, put the cherry tomatoes into a dry skillet over medium-high heat until blistered, transfer to a small food processor with the chipotle pepper and a large pinch of salt, and blend until smooth. Remove the cover from the greens and cook off the moisture until it is nearly dry. Season with salt if necessary. Fill each taco—two tortillas thick—with a tongful of the greens, a spoonful of salsa, and the queso fresco. From</span><a href="http://www.seriouseats.com/"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://www.seriouseats.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Simple Braised Greens with Garlic</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1-2 tablespoons olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped. This could include a mixture of Asian greens, or mustard, collards, turnip greens, beet greens, kale – any toothy substantial green will do.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1-2 cloves garlic, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/8 cup water or vegetable broth</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Salt to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Optional flavorings: Sesame oil, ume plum vinegar, tamari</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste. Add flavorings and toppings as desired and serve. Makes 4 servings. From</span><a href="http://www.care2.com/"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://www.care2.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sweet Potatoes, Apples, and Braising Greens</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 medium sweet potatoes, peeled and cut into 1/8-inch slices</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">5 Tbsp unsalted butter, plus 3 tablespoons melted</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp fine sea salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp freshly ground black pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 medium baking apples, peeled, cored, and cut into quarters</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">6 cups loosely packed braising greens (kale, chard, collards), stems removed, torn into 2-inch strips</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup loosely packed fresh parsley leaves, coarsely chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat oven to 400°F. On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm. In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Makes 10 servings. Serve hot. From</span><a href="http://www.epicurious.com/"><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:12pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://www.epicurious.com</span></a><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">.</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Braised Mixed Greens</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp olive oil, plus extra for finishing</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 small onion, finely diced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 garlic cloves, 1 slivered, 1 halved</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 lb greens, such as chard, broccoli rabe, spinach, kale, washed and chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">A handful of chopped cilantro and parsley</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Sea salt and freshly ground pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 ½ cups cooked beans (borlotti, cannelloni, etc), home cooked or canned</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 to 4 slices chewy country bread</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Shaved parmesan or crumbled gorgonzola</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with ½ teaspoon salt. As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they've all collapsed, add ½ cup water or bean broth, lower the heat and cook, partially covered, until tender. Depending on the greens, it may take as long as 20 minutes . Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper. Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve. Makes 3-4 servings. From</span><a href="http://www.treehugger.com/"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://www.treehugger.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">.</span><br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-75683434126572781642011-09-20T16:32:00.001-04:002011-09-20T16:55:34.252-04:00CSA Pickups -- Week 3 -- Mizuna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheur54-F1VOycnDCPNrxakBTbRgHXDbaNhyphenhyphenyUTWP_Iq7xAIc-A9nyitgZgMxKh0oxuB6Lrzm6Ajmg91TzbDDMi_y23XhRJrkBYBamMTY5LwR9y4WCsfN3MSsODNtRtaGOxhpz7n-dnnkg/s1600/DSCN8309.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheur54-F1VOycnDCPNrxakBTbRgHXDbaNhyphenhyphenyUTWP_Iq7xAIc-A9nyitgZgMxKh0oxuB6Lrzm6Ajmg91TzbDDMi_y23XhRJrkBYBamMTY5LwR9y4WCsfN3MSsODNtRtaGOxhpz7n-dnnkg/s320/DSCN8309.JPG" alt="" id="BLOGGER_PHOTO_ID_5654546244939191394" border="0" /></a><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.8499347065420981">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 3: September 20 & 23<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes: Arkansas Traveller, Pink Beauty, Sunny Goliath, Whopper, Big Beef, Trust, Sungold cherry</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant: Nadia, Nubia, Pingtung Long</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Carmen (sweet red bullhorn), Green Bells, Mellow Star, Habanero, Ahi Dulche</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra: Burgundy, Clemson Spineless, Burmese, Star of David</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Kale: Winterbor, Red Russian</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Radishes: Easter Egg, French Breakfast</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Turnips: Hakurei</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Summer Squash!: Zephyr</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Mizuna</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Arugula</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Basil or Mint</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Last week we transplanted, this week, we dig. Yep, it’s sweet potato digging time. We’ve got over 300 feet of them to turn up, and it’s all done by hand. Shovels and digging forks, here we come. The rows inside our fence look great! Potatoes almost bursting forth from the ground, blanketed in waterfalls of purple-blooming sweet potato vines (they’re related to morning glories, so imagine lavender morning glory flowers). It’s beautiful and we’re excited to see what sort of buried treasure we unearth. . . </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In Your Basket</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This week, more of Fall’s bounty is appearing. We’ve got arugula again, as well as mizuna this time. What’s mizuna? It’s our featured veggie this week, so I’ll tell you more about it in a minute. Radishes are back, as well as some Hakurei turnips (my favorite sweet white Japanese salad turnips). Tomatoes are seriously slowing down, so enjoy them while they last. Peppers are still producing, and so are eggplant. And new to the scene . . . SUMMER SQUASH! That’s right, folks! Our late summer plantings are now beginning to produce and the buttery, delicious, bi-colored zephyrs are back in stock. Yum! Enjoy!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Fall Equinox</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">The Fall Equinox is this week on September 22/23 (at midnight on the 22, I think). That means that day and night are equal. It’s the balance point between summer and winter, when the days begin to get shorter leading towards the Winter Solstice in December when we have our shortest day. I just learned that on the equinox, the sun rises due East and sets due West, so it’s a good day to get your bearings around your home or favorite outdoor sit spot. After the equinox, the sun will rise in the Southeastern sky for the rest of winter. Hmmm. . . interesting. Google “Fall Equinox” and learn lots of interesting things about this time of year!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Mizuna</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Mizuna, scientific name, Brassica rapa nipponosica, is a cool season Japanese mustard green that has long, broad, serrated, and deeply cut satin finished leaves. Though it has been primarily cultivated in Japan, mizuna is native to China. There are at least sixteen known varieties of mizuna, differing in textures, colors and flavor profiles. In America, mizuna is considered a specialty green and thus, has limited commercial exposure outside of Asian markets and farmers markets. Mizuna's flavors can be characterized as piquant and bright with a subtle earthiness. Toss peppery mizuna leaves in stir-fries the last minute of cooking. Mature mizuna makes a perfect substitute for chard or kale. Store these greens in a closed plastic bag, and for optimum flavor and texture, use within three to five days. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">RECIPES</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Soba Noodle Salad with Mizuna</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cups Mizuna leaves, washed, stemmed, and chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 carrots, cut into diagonal slices</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 thinly sliced scallions, white and green parts</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ cup of thinly sliced radishes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cups of cooked Soba noodles</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon of toasted sesame oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp ground ginger</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 clove minced garlic</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tbsp low-sodium soy sauce</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tbsp sesame seeds</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Combine Mizuna, carrots, scallions and noodles in a large bowl. In a separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and pour over noodles. Top with sesame seeds and enjoy!! Makes 3 servings. From http://cleananddelicious.com.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Wok Sauteed Mizuna & Portabella Mushrooms</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 large egg white, lightly beaten</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbs soy sauce, divided</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cloves garlic, finely chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp canola or peanut oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/3 cup finely chopped carrot</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/3 cup finely chopped yellow onion</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ cup chopped water chestnuts</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup finely chopped zucchini or yellow squash (or a combo of both)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup sliced portobello mushrooms</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp chili garlic sauce</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbs freshly squeezed lime juice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup sliced swiss chard</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ lb mizuna, trimmed (I used micro- mizuna)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¼ cup unsalted peanuts</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¼ cup finely chopped green onions</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In a medium bowl, mix egg white with 1 Tbsp. of the soy sauce and garlic. Cover and refrigerate for 1 hour. Heat 1 tsp. of the oil in a wok or large skillet over high heat. Add egg white mixture and cook, stirring constantly, 4 to 6 minutes, transfer to a plate; set aside. Heat remaining 1 tsp. of oil in the pan. Add carrots, onions, water chestnuts, squash and mushrooms, and cook, stirring constantly, for 1 minute. Add remaining soy sauce, chili garlic sauce, lime juice, swiss chard and mizuna and cook, stirring often, until slightly wilted. Return egg white mixture to pan and toss well. Garnish with peanuts & green onions and serve- either alone or on top of brown rice. Makes 6 servings. Adapted from www.RecipeGirl.com </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Mizuna with Potatoes and Shallot Vinaigrette</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3/8 lbs potatoes, peeled and cut in irregular bite-size chunks</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Sea salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">6 1/2 Tbsp extra-virgin olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp Champagne or white wine vinegar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 large shallot, slivered</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 oz mizuna, rinsed and dried</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 hard-cooked eggs, peeled</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp freshly crushed black peppercorns</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Place potatoes in a saucepan with cold water to cover. Season water liberally with salt. Bring to a simmer, cook just until potatoes are tender, 6 to 8 minutes, then drain. When potatoes stop steaming, transfer them to a wide bowl. Combine oil, vinegar and salt to taste, and drizzle about one-third of this dressing over potatoes. Add shallot. Fold together with a rubber spatula. Dressing will pick up creaminess from potatoes. Set aside. Place mustard greens or mizuna in a second wide bowl suitable for serving. Toss with half of the remaining dressing. Add potato mixture, and fold in gently. Halve eggs lengthwise, then cut in crosswise slices 1/8-inch thick. Scatter over salad, add remaining dressing, and fold once or twice very gently. Dust with crushed pepper, and serve. Makes 4 servings. From http://wednesdaychef.typepad.com.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-41753946696470753962011-09-13T16:15:00.000-04:002011-09-13T16:19:26.497-04:00CSA Pickups -- Week 2 -- Radishes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif86Pnayd1Lhi1ria5M0-IHDY_hLgbenKHs6awF8hKX5BsLP9MD3-4q74DqHz3LzqGIb3ELtXU7_fKNRWV_9cnSURasFAhmPNR96glmHncBKgSn30aTxIzxsKUCk9mspRyvBOiUpn7J3s/s1600/DSCN8306.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif86Pnayd1Lhi1ria5M0-IHDY_hLgbenKHs6awF8hKX5BsLP9MD3-4q74DqHz3LzqGIb3ELtXU7_fKNRWV_9cnSURasFAhmPNR96glmHncBKgSn30aTxIzxsKUCk9mspRyvBOiUpn7J3s/s320/DSCN8306.JPG" alt="" id="BLOGGER_PHOTO_ID_5651940931816955682" border="0" /></a><br /><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.20276953078382465">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 2: September 13 & 16<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes: Arkansas Traveller, Pink Beauty, Sunny Goliath, Whopper, Big Beef, Trust</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant: Nadia, Nubia, Pingtung Long</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Carmen (sweet red bullhorn), Green Bells, Mellow Star, Habanero, Ahi Dulche</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra: Burgundy, Clemson Spineless, Burmese, Star of David</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Kale!: Winterbor, Red Russian</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Radishes: Easter Egg, French Breakfast</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Arugula</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Basil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We’re planting up a storm. Beets and radishes and turnips and arugula went in already this week, and we just got another round of transplants--chard and head lettuce--that we’ll be installing in the next couple of days. Seeding, weeding, transplanting, oh my! Thankfully, we’ve got some sweet fall weather to do it in. </span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In Your Basket</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">It’s so exciting! Kale is back! I know some of you may be thinking, really? Already? But the answer is yes. Kale and more kale. It’s so tender this time of year; the stems just snap apart at the slightest pressure. Those young, delicate, Fall kale leaves are always so amazing to me, and delicious! Hope you enjoy them. So yeah, we’re picking kale again. See ya later summertime. And radishes are on the scene this week! Beautiful Easter Egg radishes (multi-colored) and delicate, pink & white bi-colored French Breakfast radishes are all coming in this week. We’ve also got some braising mix coming along and more arugula, as always. We also have some Fall plantings of summer squash, cucumbers, and pole beans that are looking lovely. The summer squash may even be available next week or so. Yippee!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Radishes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;">Raphanus sativus</span><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">The descriptive Greek name of the genus </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;">Raphanus</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> means "quickly appearing" and refers to the rapid germination of these plants. The common name "radish" is derived from Latin (Radix = root). Radishes are rich in</span><a href="http://en.wikipedia.org/wiki/Ascorbic_acid"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> ascorbic acid</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Folic_acid"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> folic acid</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">, and</span><a href="http://en.wikipedia.org/wiki/Potassium"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> potassium</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. They are a good source of</span><a href="http://en.wikipedia.org/wiki/Vitamin_B6"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> vitamin B6</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Riboflavin"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> riboflavin</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Magnesium"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> magnesium</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">,</span><a href="http://en.wikipedia.org/wiki/Copper"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> copper</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">, and</span><a href="http://en.wikipedia.org/wiki/Calcium"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> calcium</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. Citizens of</span><a href="http://en.wikipedia.org/wiki/Oaxaca,_Mexico"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Oaxaca, Mexico</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">, celebrate the radish in a festival called Noche de los Rábanos (</span><a href="http://en.wikipedia.org/wiki/Night_of_the_Radishes"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Night of the Radishes</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">) on December 23 as a part of Christmas La Navidad celebrations. Locals carve religious and popular figures out of radishes and display them in the town square. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Storage:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> separate roots from greens and store separately in plastic bags. The greens should be used within 2-3 days, the roots within 2 weeks. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Usage: </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">radishes are good both raw and cooked. Radish greens are also edible; they have a spicy-peppery bite like mustard or turnip greens and generally need to be cooked. Radish roots are good raw in salads, on sandwiches, and in my favorite--spring rolls! You can also use radish roots in making kimchee if you like brewing your own ferments (I do!). Cooked, you can roast them, sautee them, deep fry them, and more; cooking mellows the spicy flavor. You can also substitute them for potatoes in some dishes. Don’t be afraid to apply heat to these pretty roots and don’t be afraid to experiment. Enjoy!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">RECIPES</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Radish & Cucumber Salad with Tofu</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 lb firm tofu, cut into 3/4-inch pieces</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp rice vinegar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp peanut oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp soy sauce or tamari</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 tsp sugar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">fresh ground black pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">8 radishes, thinly sliced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cucumbers, peeled, quartered lengthwise, seeded, cut into 1/2-inch slices</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">toasted sesame oil (optional)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">toasted sesame seeds (optional)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">grated fresh ginger (optional)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Bring 2 quarts of water to a boil in a medium pot. Add the tofu cubes; boil for 1 minute. Transfer the cubes to a clean dish towel to drain and cool. Stir the rice vinegar, oil, and tamari or soy sauce in a small bowl. Stir in the sugar and pepper to taste. Whisk until well combined. Transfer the cooled tofu cubes to a serving bowl. Add the radish slices and cucumber; briefly toss. Add the dressing; toss again until the salad is thoroughly combined. Makes 4 servings. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Tender cubes of cold, barely cooked tofu are a wonderful treat in this salad. They provide a satisfying, soft complement to the crispy vegetables--similar to cubes of mild cheese. As for taste, with nippy radish slices and a delicious salty-sweet dressing, this salad has flavor to spare. Try adding a few drops of toasted (dark) sesame oil or tossing in some toasted sesame seeds for a deeper, more "authentically Asian" note. Ginger fans will enjoy a grating of fresh ginger in the dressing. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Farmer John's Cookbook</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Confetti of Radishes and Carrots</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3-5 radishes </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4-6 carrots </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">8 oz feta cheese </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup extra-virgin olive oil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2-3 Tbsp rice wine vinegar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp chopped fresh mint</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp chopped fresh dill</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp chopped fresh parsley</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & pepper to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Shred radishes and carrots (with a grater or food processor). Toss with remaining ingredients. Chill & serve. Makes 8 servings. From the </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">From Asparagus to Zucchini</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cookbook.</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Beet & Daikon Slaw</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 yellow beet, peeled and cut into matchsticks (julienne)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 red beet, peeled and cut into matchsticks (julienne)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 6-inch daikon radish, peeled and cut into matchsticks (julienne)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp toasted sesame oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp canola oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp unsalted rice vinegar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp sea salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Combine all ingredients in a non-reactive bowl, cover, and let stand for at least 30 minutes. Season to taste and serve. Makes 2 servings. From the </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">From Asparagus to Zucchini</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cookbook.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sauteed Radishes with Radish Greens and/or Arugula</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 c. butter </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 lb radishes </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 c. radish greens or arugula </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp fresh lemon juice (1 small lemon)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & freshly ground black pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Radish greens and arugula both have a peppery bitterness that mellows slightly when they are cooked. You can use either radish greens or arugula, or both, for this recipe. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes. Transfer to a bowl to cook. Return skillet to stove. Put the green or arugula in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2-3 minutes. Turn off heat. Add lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately. Serves 4.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Radish Top Soup</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tablespoons butter</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 large onion, diced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 medium potatoes, sliced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 cups raw radish greens</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 cups vegetable broth</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/3 cup heavy cream</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">5 radishes, sliced</span><br /><h3 dir="ltr"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in vegetable broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices. Makes 6 servings. From</span><a href="http://www.allrecipes.com/"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">www.allrecipes.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> (http://allrecipes.com/recipe/radish-top-soup/detail.aspx).</span></h3><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Roasted Radishes with Soy Sauce and Toasted Sesame Seeds</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">20 medium radishes, trimmed and cut into fourths (use all red, or a mixture of red and white)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 1/2 Tbsp roasted peanut oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1-2 Tbsp soy sauce (I used about 1 1/2 T)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 green onions (scallions) sliced thin</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp sesame seeds, toasted in a dry pan</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat oven to 425 F. Wash radishes, trim ends, peel if needed, and cut into same size pieces. I cut the white icicle radishes into diagonal pieces, and the red ones into half or fourths, depending on how big they were. Cut green onions into thin slices. Toss radishes with peanut oil, then roast about 20 minutes, stirring one or two times. When radishes are tender and starting to brown, remove from oven, toss with soy sauce to coat and mix in green onion slices. Put back in oven and roast about 5 minutes more. During final five minutes roasting time, put the sesame seed in a dry pan and toast over hot stove for about 2 minutes, or until starting to brown. Remove radishes from oven, place in serving bowl and sprinkle with toasted sesame seeds. Serve hot. Makes 3-4 servings, recipe only slightly adapted from</span><a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=Vegetables%20Every%20Day%20%20&tag=kalynskitchen-20&index=books&amp;amp;linkCode=ur2&camp=1789&creative=9325"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"> Vegetables Every Day</span></a><img src="https://lh3.googleusercontent.com/Wd4hyYjI0h2XuFGF-D4BERJGKRi6HwNONankWiDDa5MOcSZjiknunH1l1ZVVHYmoHJJb7Fg5KSAiNzuYJC4Y_oRGXRd7gryhQzcHxREWSPtaFYx1wVw" width="1px;" height="1px;" /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> by Jack Bishop.</span><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7072300080508488160.post-16011782780061405012011-09-08T14:11:00.001-04:002011-09-08T14:26:39.494-04:00CSA Pickups -- Week 1 -- Arugula<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2YkIvIngNw_sDG9WcQXNE6RTD7mQMvMHztyR3T_o0E06fRzMnl1ohfgZurjX3hJed8AQqDwZqag5KVo1Y1-GylPw8PSY9zvBEtInWNmXD1-jc0yPqbMJCIssVlfq46IMQgwHanxhi1I/s1600/DSCN8304.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2YkIvIngNw_sDG9WcQXNE6RTD7mQMvMHztyR3T_o0E06fRzMnl1ohfgZurjX3hJed8AQqDwZqag5KVo1Y1-GylPw8PSY9zvBEtInWNmXD1-jc0yPqbMJCIssVlfq46IMQgwHanxhi1I/s320/DSCN8304.JPG" alt="" id="BLOGGER_PHOTO_ID_5650055406043473970" border="0" /></a><br /><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.24615762805817665">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 1: September 6 & 9<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes!: Arkansas Traveller, Pink Beauty, Sunny Goliath, Whopper, Big Beef, Trust</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant!: Nadia, Nubia, Pingtung Long</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Carmen (sweet red bullhorn), Red Bells, Golden Bells, Mellow Star, Habanero, Ahi Dulche</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Red Noodle Beans or Pontiac Red Potatoes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra: Burgundy, Clemson Spineless, Burmese, Star of David</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Arugula</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Basil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Welcome to the First Week of Fall CSA!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">And welcome to the official Roots Farm newsletter and blog! Each week, we’ll tell you what’s been happening around the farm, let you know about events, and feature a veggie of the week with recipes to feed your culinary imagination. All of it right here! Yay! Reminders: pickups are from 4-7pm Tuesdays or Fridays. If you’re going to miss your pickup, we need to know IN ADVANCE. Please. If you miss pickups, your share tends to get re-absorbed into the farm and is generally not just sitting patiently in the cooler, waiting for you to remember it. Help us get you your veggies. Given advance notice, we can usually find a way to meet your needs. And hey, if you’ve got an iPhone, just set your alarm to go off and remind you each week to come and get ‘em. Tomatoes, peppers, eggplant, okra, beans, basil, and arugula, oh my!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We’ve officially shifted gears and we’re moving quickly into our Fall tasks here on the farm. We’re seeding things like lettuce, braising mix, radishes, turnips, arugula, carrots, and beets. We’ll soon be transplanting chard and head lettuce. The broccoli and kale and cabbage is growing strong and we’ll be able to pick our first fall kale within a week! Now we’re doing much bed preparation, seeding, transplanting, and weeding. The cycle begins again. At the same time, we’re still picking our summer veggies, taking out old trellises, and preparing to dig sweet potatoes. Lots to do on the farm in early Fall. And at least today, there was some really good weather to do it in.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Weekend Workday . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Is taking the month off. Check back in with us in October. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Arugula</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Our veggie of the week is arugula! Yay! Arugula is a tender, leafy vegetable often used raw in salads. It’s got a spicy-peanutty sort of flavor that intensifies in the heat of summer and as the leaves mature. The spice can be tamed with a little cooking, and arugula teams well with other veggies in a saute, on pizza, and in a braising mix. Arugula tends to be a love it or hate it kind of food, and I have to admit that I used to be in the hate-it group, but I’m here to tell you that, given the right conditions, it can be downright delicious! I like tender, young arugula in a salad with other lettuces, or even in a salad of its own with some balsamic vinegar and tomatoes. If you don’t like it yet, don’t give up hope. There may be an arugula manifestation out there that suits your fancy. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Storage: </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">in a plastic bag in the refrigerator for up to a week. </span><span style="font-weight: bold;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdMmU2MWM0Y2UtZjQxZi00NjU2LTliMmUtN2ZmMzk5OTM1ZTA1&hl=en_US"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">RECIPES</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Arugula & Pear Salad</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Salad:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 c. chopped walnuts</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 firm red Bartlett pears</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">5 c. butterhead lettuce (Bibb or Boston) washed, dried and torn into bite-size pieces</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 c. arugula, trimmed, washed and dried</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Dressing: </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp minced onion </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp vegetable broth </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp extra-virgin olive oil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 1/2 Tbsp balsamic vinegar </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 tsp Dijon mustard </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Salt & fresh ground pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">To prepare salad, toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool. Just before serving, cut pears into 16 slices each. Place in a large bowl. Whisk all the dressing ingredients together and spoon 1 tablespoon of the dressing onto the pears and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Top with walnuts. Makes 8 servings. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;">(from the Seasonal Chef website)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Roasted Sweet Potato and Rocket Salad</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt and ground black pepper to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 sweet potatoes, peeled and cut into wedges</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 red bell peppers, halved and seeded</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 clove garlic</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 shallot</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon lemon juice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon Dijon mustard</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 dash hot pepper sauce (such as Tabasco®)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">ground black pepper to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup extra virgin olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup walnut oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 pound baby arugula leaves</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 (2 inch) piece Parmigiano-Reggiano cheese</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat an oven to 425 degrees F (220 degrees C). Whisk the 1 tablespoon olive oil, salt, and pepper together in a bowl; toss the sweet potato wedges with the olive oil to coat. Place the bell pepper halves with their cut-sides down onto a baking sheet; arrange the sweet potato wedges around the peppers. Roast in the preheated oven until the potatoes are slightly charred and crispy and the the bell pepper skin is blistered, about 45 minutes. Shake the pan once mid-way through the cooking time to keep the mixture from sticking to the pan. Set the potato wedges aside to cool. Place the pepper halves into a bowl and cover with plastic wrap; allow to sweat until cool, about 20 minutes. Peel the skin from the peppers and discard. Mince the garlic and shallot together in a food processor. Add the peeled peppers, lemon juice, mustard, hot sauce, salt, and pepper; puree until smooth. Slowly stream the 1/2 cup olive oil and the walnut oil into the mixture as it blends. Transfer to a large bowl; add the arugula leaves and toss to coat. Divide the potato wedges between 4 salad plates; top the wedges with equal amounts of the dressed arugula leaves. Shave the Parmigiano-Reggiano cheese over the salads to serve. Serve immediately. Makes 4-6 servings. From</span><a href="http://allrecipes.com/"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">allrecipes.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> http://allrecipes.com/recipe/roasted-sweet-potato-and-rocket-salad/detail.aspx. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Spinach Fettuccine with Arugula and Tomatoes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 lb spinach fettuccine</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 Tbsp olive oil, plus extra virgin to finish</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 garlic cloves, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 small dried red chiles, broken in half, or several pinches of red pepper flakes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">6 or more cups mature arugula leaves, large stems removed, leaves coarsely chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 Roma tomatoes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp chopped parsely</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">freshly grated Parmesan or pecorino Romano cheese</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Drop the pasta into plenty of salted boiling water and cook until al dente. Meanwhile, heat the oil in a large skillet, add the garlic and chile, and cook over medium heat until the garlic turns light gold. Add the arugula, season with a few pinches of salt, and saute until wilted. Stir in the tomatoes and parsley and turn off the heat. When the pasta is done, scoop it out and add it directly to the pan. Toss well and serve with a dusting of cheese and extra virgin olive oil drizzled over the top. Makes 4-6 servings. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Vegetarian Cooking for Everyone</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. Note: as they mature, arugula leaves get large, hot and spicy. They’re too robust for salads, but when cooked, their pungency softens, leaving just enough to add zest to the pasta. Enjoy!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Arugula Pesto</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4-5 Cups packed arugula </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 med-large cloves of garlic </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/3 cup walnuts</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 tsp salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp nutritional yeast</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup + 2 Tbsp cold pressed olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In a food processor, grind garlic and walnuts into a fine paste. Add arugula and pulse to chop finely. Add salt and nutritional yeast. Blend well. With processor running, add 1/4 cup olive oil. Transfer mixture to plastic or glass container and press to remove air bubbles. Cover with 2 Tbs olive oil and refrigerate.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This is a raw vegan recipe. The nutritional yeast can be substituted with romano or parmesan cheese and you can toast the walnuts before adding, if desired. You could also make this with pine nuts. This is a very flexible recipe that can be tailored to what you have on hand. This is a thick "stock" pesto. If using with pasta, bruschetta, veggies, gnocchi, or whatever you desire, add a bit more olive oil and/or some (pasta) water to thin and coat the pasta, etc. (Thanks Jen!)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Arugula and Red Pepper Pesto</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 lb. arugula</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 1/2 tablespoon salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon brown sugar or honey</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon red wine vinegar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 roasted red peppers</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup toasted piñon nuts (or other nuts will do)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup toasted pumpkin seeds</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Blend everything together in a food processor, stopping to scrape sides and processing again. We like the pesto rich, salty and oily. A few cloves of sweet roasted garlic are a nice addition. As a note: older arugula can be bitter, so this pesto can be cut with fresh spinach for milder flavor is your arugula is mature. Serving suggestions: spread on pizza crust, and top with cheese & veggies; toss with hot pasta (ziti is a particularly good vehicle); add to sour cream for a dip. You can also freeze the pesto in greased ice cube trays for easy-access portions. Recipe compliments of the Seasonal Chef (www.seasonalchef.com). </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-34863198735285493702011-08-30T16:23:00.002-04:002011-08-30T16:50:30.851-04:00CSA Pickups -- Week 18 -- Long Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZchETRWHreB7S2l731-buJZCTCVO9V4J4HbsvA_9_4mC3VKblUG90G4SDK6u9rV1eeOvLJY2TulkdthOE-6xha-bCwK_OBDlOHqAZwvHfE3mZknaAMVl1g1HM4_BqNEkeSsvDgFzKZ8/s1600/DSCN8294.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZchETRWHreB7S2l731-buJZCTCVO9V4J4HbsvA_9_4mC3VKblUG90G4SDK6u9rV1eeOvLJY2TulkdthOE-6xha-bCwK_OBDlOHqAZwvHfE3mZknaAMVl1g1HM4_BqNEkeSsvDgFzKZ8/s320/DSCN8294.JPG" alt="" id="BLOGGER_PHOTO_ID_5646747675388790818" border="0" /></a>
<br /><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.7841197917788058">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 18: August 30 & September 2<hr /></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes!: Arkansas Traveller, Pink Beauty, Sunny Goliath, Whopper, Big Beef, Trust</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant!: Nadia, Nubia, Pingtung Long</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Carmen (sweet red bullhorn), Red Bells, Golden Bells, Mellow Star, Habanero, Ahi Dulche</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Beans: Red Noodle, mix of Potomac, Rattlesnake, & Gold of Bacau</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra: Burgundy, Clemson Spineless, Burmese, Star of David</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Green Tomatoes</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Garlic</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Arugula</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Rosemary</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Last Week of Summer CSA Pickups!</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This is it, folks! Can you believe it? Already, 18 weeks have come and gone and here we are at the end of our Summer CSA season. It’s been a good, long haul of kale, cucumbers, and long beans. Corn was a little slim this year as was the summer squash, but the carrots and beets were spectacular. Kale performed really well and the okra and beans have kept up the pace. Strawberries were magnificent, blueberries a bit more scarce than we like, melons abundant. Tomatoes took their sweet time, but are here now when most other farmers don’t have them anymore. All in all, it’s been a fairly even year--some things do well, some things don’t, and that’s farming for you. Thanks for taking the journey with us!</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><a href="http://rootsfarm.joincsa.com">
<br /></a><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><a href="http://rootsfarm.joincsa.com">September CSA</a>, or . . . </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We’re still accepting members for our September CSA. If you’re NOT returning with us, please come on by and see us at the</span><a href="http://athensfarmersmarket.net/"><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 153); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline;"> </span></a><a>Saturday Morning Athens Farmers </a><a href="http://athensfarmersmarket.net/"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Mark</span></a><a href="http://athensfarmersmarket.net/"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">et</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> at Bishop Park or check our our listings with the online farmers market </span><a href="http://www.athens.locallygrown.net/"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Athens Locally Grown</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><a href="http://www.athens.locallygrown.net/">.</a> And we’ll have offerings for October and November CSA’s as well. October should bring us lettuces, radishes, kale, sweet potatoes, and more! November will probably bring broccoli, cauliflower, more lettuces, kale, chard, and more! We may be trying out some of our new ideas on how to structure the CSA, so I expect it to be a fun Fall of experimentation. We’ll keep you posted on what’s up. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Thanks, Folks!</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We appreciate those of you who took the time to fill out our </span><a href="http://www.surveymonkey.com/s/PN36JPT"><span style="font-size:14pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">survey</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> and there’s still time if you didn’t yet and you’d like to. We’re taking your requests into consideration and we may be test-running some new ideas this Fall to see if they work. All in all, it seems like most of you were fairly satisfied. The largest request was for more choice in what your share includes from week to week. We may be able to adapt a new system of distribution that would make that possible for you. We’ll keep you posted on what we decide. Thanks again for the feedback, and if you’ve got anything else you’d like for us to consider, please email us at </span><a href="mailto:RootsFarm@hotmail.com"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">RootsFarm@hotmail.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> and we’ll see what we can do. Production-wise: some things are easy--grow more melons and less eggplant--other things are more difficult--corn takes up a lot of space and strawberries don’t really produce for us past early May--some are middle ground that we can tweak--earlier tomatoes, summer squash supply, winter squash. We’ll continue our efforts. Distribution-wise: we’re working hard to see if we can give you more options and greater convenience. Let us know what you want and we’ll see what we can do. In deep gratitude--Roots Farmers.</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In your Basket</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We’re including some green tomatoes this week. Green tomatoes can be used in place of eggplant in some recipes, or you can half-and-half it with eggplant to save on oil since eggplant can soak up a lot of that when you saute it. Green tomatoes can also be fried, of course, as well as added to stir-fries, stews, soups, grill skewers, sandwiches, and more. They’re a little tangy and juicy. I’m envisioning them with some citrus . . . They also make an excellent sweet chutney with cinnamon. Have fun experimenting.</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Yard-Long Beans</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Botanically speaking, Yard-Long Beans are Vigna unguiculata subsp. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;">sesquipedalis</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">, related to cowpeas, crowder peas, and black-eyed peas. These beans are different than Phaseolus vulgaris, the common bean, green bean, and common pole bean. Same family--Fabaceae--different genus: Vigna or Phaseolus. Though yardlong beans taste similar to green beans, their texture is distinct. Unlike green beans, which can taste palatable steamed or boiled, yardlong beans become waterlogged and bland when treated with water. The beans are best cooked with oil: sauteed, stir-fried, or deep-fried, their flavor intensifies and their texture remains tight and juicy. As such, these beans aren't exactly the diet vegetable of the summer, but they are extremely good to eat and their texture makes them worth seeking out. The classic Chinese dish of dry-fried greens beans is superb with yard-long beans,</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">which soak up a bit of oil during the initial frying period. The technique of initially deep-frying the beans, followed by a stir-fry with stock and aromatics, makes the texture inordinately juicy, tender, and bursting with green bean flavor. An Indonesian staple, green beans with coconut milk,</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">is also well suited to yard-long beans. Because the beans are first stir-fried in oil and then simmered in coconut milk, every bite of the bean bursts with the sweetness of the coconut base. I like to pair the green beans with kabocha squash, since the meaty texture of the squash also holds up well to the simmering liquid. Give these beans a try. Because they're so lengthy, there's very little picking or fussing to do per strand of bean: washed and cut in a minute, they're ready to be cooked. Be aware that the long strands will be limp and slightly wrinkled even when they're fresh. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Thanks to </span><a href="http://www.seriouseats.com/2010/07/seriously-asian-the-yardlong-bean.html"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://www.seriouseats.com/2010/07/seriously-asian-the-yardlong-bean.html</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> for much of this information and expertise. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">RECIPES</span>
<br /><h4 dir="ltr"><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Long Beans</span></h4><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 pound long</span><a href="http://www.grouprecipes.com/100386/long-beans.html#"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> green beans</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tablespoons minced</span><a href="http://www.grouprecipes.com/100386/long-beans.html#"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> garlic</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 teaspoon</span><a href="http://www.grouprecipes.com/100386/long-beans.html#"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> red pepper flakes</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 teaspoons</span><a href="http://www.grouprecipes.com/100386/long-beans.html#"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> peanut oil</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><a href="http://www.grouprecipes.com/100386/long-beans.html#"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">sesame seeds</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> -- for garnish </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup</span><a href="http://www.grouprecipes.com/100386/long-beans.html#"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> oyster sauce</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup</span><a href="http://www.grouprecipes.com/100386/long-beans.html#"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> water</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><a href="http://www.grouprecipes.com/100386/long-beans.html#"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> and</span><a href="http://www.grouprecipes.com/100386/long-beans.html#"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> pepper</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon minced</span><a href="http://www.grouprecipes.com/100386/long-beans.html#"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> garlic</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2</span><a href="http://www.grouprecipes.com/100386/long-beans.html#"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> red bell pepper</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> -- small diced </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Blanch the green beans in boiling salted water for about 2 minutes. Drain and run under cold water until cool. Pat dry. In a wok or skillet heat the peanut oil on med heat. Add the garlic, and stir quickly until it softens and takes on some color. It can burn quickly so be careful with the heat. Add the blanched beans. Add everything else and stir fry for a couple more minutes. Mound beans in the center of a platter and drizzle any remaining sauce over the top, and sprinkle with sesame seeds. From</span><a href="http://www.grouprecipes.com/100386/long-beans.html"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://www.grouprecipes.com/100386/long-beans.html</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Yard-Long Beans with Kabocha and Coconut Milk</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 pound yard-long beans, cut into 2-inch slices</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 pound kabocha, cubed into 1/2 inch segments</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon curry powder, optional</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon turmeric powder</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 teaspoons cooking oil or lard</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1-inch piece galangal or ginger, crushed and sliced</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon shrimp paste</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup coconut milk</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3/4 cup water</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon brown sugar</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 teaspoon salt, or to taste</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In a large pot, heat the oil and add the spices and ginger and saute lightly until fragrant. Add the kabocha squash and saute for 2 minutes. Add the beans and cook for another 2 minutes, until the beans are lightly browned. Add the coconut milk, water, sugar, and salt (about 1/2 teaspoon) to the pot and let the liquid simmer for 20 minutes, until the beans and squash are tender but not mushy. Serve warm. From </span><a href="http://www.seriouseats.com/recipes/2010/07/yard-long-beans-with-kabocha-and-coconut-milk.html"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://www.seriouseats.com/recipes/2010/07/yard-long-beans-with-kabocha-and-coconut-milk.html</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sichuan Style Stir-Fried Chinese Long Beans Recipe</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 pound Chinese long beans</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon peanut oil (sesame or vegetable can suffice)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4-6 dried chilies, preferably Sichuanese, roughly chopped</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon whole</span><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26redirect%3Dtrue%26ref_%3Da9_sc_1%26keywords%3Dszechuan%2520peppercorns%26qid%3D1287500541%26rh%3Di%253Agrocery%252Ck%253Aszechuan%2520peppercorns&tag=elisecom&linkCode=ur2&camp=1789&creative=390957"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Sichuan peppercorns</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 teaspoon salt</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 teaspoon sugar</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 teaspoons sesame oil</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Splash of soy sauce (use gluten-free soy sauce for gluten-free option)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Add a tablespoon of peanut oil to a wok or a large sauté pan over medium heat and swirl until hot. Add chilies and peppers and stir-fry briefly until fragrant. Add the long beans and stir-fry vigorously for 3-4 minutes (you don't want the spices to burn, if they start to then turn down the heat a bit). Season with salt and sugar and stir-fry a few seconds more to mix it all together. Remove from heat. Stir in the sesame oil and soy sauce. Serve immediately. Makes 3-4 servings. From</span><a href="http://simplyrecipes.com/recipes/sichuan_style_stir-fried_chinese_long_beans/"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://simplyrecipes.com/recipes/sichuan_style_stir-fried_chinese_long_beans/</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">.</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sichuan Dry-Fried Yard-Long Beans</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup stock, meat or vegetable</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon sugar</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 teaspoon salt</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup vegetable oil or lard</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 pound yard-long beans, cut into 2-inch segments</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cloves garlic, minced</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon minced ginger</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 dried red chilies, lightly crushed</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 teaspoon Sichuan peppercorns, crushed in a mortar and pestle</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon Chiangking vinegar</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon thinly sliced green onion</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In a large wok heat the oil and add beans. Saute until lightly browned. Remove from wok. Add the garlic, ginger, chilies, and peppercorns to the wok and stir-fry rapidly. Stir-fry for 40 seconds or so. Reintroduce the beans to the wok and mix with the other ingredients. Add the stock, salt, and sugar to the wok and simmer for 40 seconds 1 minute, or until the liquid has evaporated. Add the vinegar and the green onions and stir around. Serve immediately with noodles or rice. From</span>
<br /><a href="http://www.seriouseats.com/recipes/2010/07/sichuan-dry-fried-yard-long-beans.html"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://www.seriouseats.com/recipes/2010/07/sichuan-dry-fried-yard-long-beans.html</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Szechuan Long Beans</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 lb long beans</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¼ cup char choy* (shredded)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¼ cup mushrooms (shredded)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 red chilli (thinly sliced)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">oil for frying</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Seasoning :</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 teaspoon pepper</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 teaspoon sugar</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Dash of salt</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">*Char Choy ¨C Vegetable soaked in salt water and chilli. Available in Asian markets.</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Clean long beans, cut into 6 to 8 inches long. Drain thoroughly. Deep-fry long beans under high heat till</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">dried and flat. Dish out. Add a little oil in a saucepan over medium heat. Add char choy, mushrooms and chillies cook till fragrant. Add the fried long beans and mix well. Taste and adjust with seasoning. Dish up and serve. Makes 6 servings. From </span><a href="http://www.asianfood-recipes.com/Asian_Vegetarian/Szechuan_Long_Beans.php"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://www.asianfood-recipes.com/Asian_Vegetarian/Szechuan_Long_Beans.php</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. </span>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-57409596276197181842011-08-23T16:08:00.001-04:002011-08-23T16:23:34.861-04:00CSA Pickups -- Week 17 -- Eggplant<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuhezdgPz16rgLqkszIiByOh9p2QB1c_BqoDhi0OVn4z561vaFjboXE4rqBlHfAHFseJkpg-4WMtPmTuqUL6-I7Mql2tpHT8sSIBhsdB502nizJDdJTGzzw7Q9T32DCTL-GT1W6RjIkU/s1600/DSCN8290.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuhezdgPz16rgLqkszIiByOh9p2QB1c_BqoDhi0OVn4z561vaFjboXE4rqBlHfAHFseJkpg-4WMtPmTuqUL6-I7Mql2tpHT8sSIBhsdB502nizJDdJTGzzw7Q9T32DCTL-GT1W6RjIkU/s320/DSCN8290.JPG" alt="" id="BLOGGER_PHOTO_ID_5644149080778239906" border="0" /></a>
<br /><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.8307214507761034">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 17: August 23 & 26<hr /></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes!: Arkansas Traveller, Pink Beauty, Sunny Goliath, Whopper, Big Beef, Trust</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant!: Nadia, Nubia, Pingtung Long</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Carmen (sweet red bullhorn), Red Bells, Golden Bells, Mellow Star, Habanero, Ahi Dulche</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Beans: Red Noodle</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra: Burgundy, Clemson Spineless, Burmese, Star of David</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Sugar Baby Watermelons, Mixed Other Melons</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Garlic</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Arugula</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Basil</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">The weather is cooling off and we’re in the midst of Fall plantings. We transplanted kale, cabbage, and broccoli last week and finished the cabbage and cauliflower this week. We’re direct seeding radishes, turnips, and arugula, and our direct seedings of beans, summer squash, and cucumbers are already up and going! The carrots and beets are taking a bit longer, and the grass in that part of the garden is really giving us a run for our money. We may have to re-seed to beat it, which means a later start on carrots. Always something to manage. Thankfully, there’s nice, cool weather to do it in.</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Take the<a href="http://www.surveymonkey.com/s/PN36JPT"> </a></span><a href="http://www.surveymonkey.com/s/PN36JPT"><span style="font-size:14pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Survey</span></a><a href="http://www.surveymonkey.com/s/PN36JPT"><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">!</span></a>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Every year, we like to get feedback and try to do a better job by our members. For that, we need to know what you think! So we’ve created a super short, 10-question survey that you can take online. Click </span><a href="http://www.surveymonkey.com/s/PN36JPT"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">here</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> for the survey. Please tell us how we did and what we could do to make our services more desirable for you. We developed in-town pickups per request, have grown more strawberries and less eggplant (if you can believe that), more lettuce, more arugula, more cantaloupes. We’ve created half shares, instituted a market-style pickups on-farm, gone to online newsletters, accepted memberships online, and more! What would YOU like to see in your local CSA? Let us know.</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">September CSA</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We’re still accepting members to the first of our Fall CSA offerings--September! We’ve got about 15 shares still available, so spread the word. Tomatoes, basil, peppers, eggplant, okra, and more! Oh my! We’re only offering one share size--half share for $21-23/week ($21 on farm, $23 in town). Click </span><a href="http://rootsfarm.joincsa.com"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">here</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> to sign up today! Or, go to our </span><a href="http://www.rootsfarm.org/"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">website</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> for a few more details. Hope to have you with us!</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Eggplant</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">The mighty eggplant is in the spotlight this week.</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Eggplant Fritters</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">eggplant</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cups all-purpose flour (you can also use seasoned flour or add desired seasonings)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 scant tsp salt</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">dash of freshly ground pepper</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3/4 - 1 cup flat beer or water</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">olive oil, for frying</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In a small bowl, combine 1 1/2 cups of the flour, the salt, and pepper. Make a well in center and add beer or water. Stir with a fork until a thick batter forms. Refrigerate, covered, for several hours before using. Reserve remaining flour for dredging vegetables. Wash and dry eggplants. Slice into either thin rounds or long thin strips. Salt, if desired, to rid them of any bitterness for 30-60 minutes. (If you do this, rinse them very well and pat dry.) Dip in batter and deep-fry in very hot oil. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">The Food and Wine of Greece</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Tomato & Eggplant Salad</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 large or 2 medium eggplants</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup olive oil</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp ouzo</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 garlic cloves, finely chopped</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt, to taste</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 medium to large plump ripe tomatoes, peeled and coarsely chopped</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp chopped fresh parsley</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">freshly ground pepper, to taste</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat oven to 450 degrees. Wash eggplant and pat dry. Puncture skin lightly with a fork and bake whole in an ungreased pan for about 25 minutes, or until soft and slightly shriveled. Remove and cool slightly. Remove stems, cut eggplant in half lengthwise, and remove skin and seeds. Cut into strips about 1 1/2 inches wide, then cut strips in half. Place in a small deep bowl and marinate in olive oil, ouzo, garlic, and salt for at least 2 hours before using. In a medium bowl, combine eggplants, tomatoes, and parsley. Toss well and season with freshly ground pepper. Serve at room temperature. Makes 4 servings. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">The Food & Wine of Greece</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">.</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Baba Ganoujh (or Ghanoush)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 lbs eggplant, cut in half, flesh side scored deeply in crosshatch pattern </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 small cloves garlic, finely minced </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp virgin olive oil </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Lemon juice to taste (1-2 lemons) </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 Tbsp yogurt </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 Tbsp tahini (or substitute mayonnaise)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp salt, to taste</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">minced fresh parsley</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">For an authentic smoky taste, grill or broil the eggplant first. If you’re using a grill, maintain heat at a medium-low temperature. If you’re using a broiler, preheat first and then turn it down to the lowest possible temperature. Brush the eggplant halves with olive oil and place, flesh-side down if using a grill, flesh-side up if using a broiler, and cook until charred and very soft, turning once, about 40 minutes. Set the eggplant to drain in a colander in your sink until it’s no longer warm to the touch. Scoop the flesh into a food processor or food mill, discarding skin. Process the eggplant with a few off-on pulses or force it through a food mill into a mixing bowl. Stir in the lemon juice, garlic, yogurt, tahini (or mayonnaise) and salt. Place the mixture in a serving dish and sprinkle the top with parsley. Chill well. Serve as a dip with raw veggies or pita bread. Makes 4 servings. From the </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sundays at Moosewood Restaurant</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cookbook.</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Thai Eggplant Dip</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 medium eggplants </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3-4 cloves garlic </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp minced fresh ginger </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp soy sauce </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp sesame oil </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp minced fresh cilantro</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 tsp crushed red pepper flakes</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt to taste</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp rice vinegar</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">pita bread</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350-degree oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles. Makes about 2 1/2 cups. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Baked Eggplant “Lasagna”</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Olive oil for greasing pans and coating eggplant and peppers </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 large eggplant, cut into 1/2-inch slices </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Salt </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 green bell pepper, sliced into 1/4 inch rings </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup ricotta cheese </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 large egg whites </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3/4 cup freshly grated Parmesan cheese, divided</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp finely chopped fresh basil</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp finely chopped fresh parsley</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">pinch cayenne pepper</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup tomato sauce, divided</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 oz mozzarella cheese, grated</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/3 cup pitted, finely sliced black olives</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat oven to 400 degrees. Lightly grease an 8– or 9-inch square baking dish with olive oil. Arrange the eggplant slices on the baking sheet, season with salt, and lightly brush the tops with olive oil. Bake until eggplant is soft and golden, about 20 minutes. Transfer the eggplant to a plate and set aside to cool. Reduce the oven temperature to 350 degrees. Toss the peppers with a few dashes of olive oil in a medium bowl. Spread on a baking sheet and bake for 10 minutes. In a large bowl, mix the ricotta cheese, egg whites, 1/2 cup of the Parmesan, basil, parsley, cayenne pepper, and a generous dash of salt until all of the ingredients are well combined. Arrange half of the eggplant slices in the baking dish. Spread the ricotta mixture evenly over the slices. Pour half of the tomato sauce evenly on top. Sprinkle with mozzarella cheese. Arrange the pepper and olives on top of the mozzarella. Top with the remaining tomato sauce. Add the remaining eggplant slices and sprinkle with the remaining Parmesan cheese. Bake until all the layers are heated through and the cheese is melted, about 45 minutes. Makes 4 servings. </span><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-60160909873526794642011-08-16T16:35:00.002-04:002011-08-16T17:05:12.214-04:00CSA Pickups -- Week 16 -- Peppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVMBocK66LJZHn6iZ8aQ6I3HCg81ZyMBBFn-YJ7gXqnn4JOgE4MzmtAAyWKoLPd5sxhRujZBvVNs8kRZxTBXNtsGc2EUkh4bZJXaoL5pn8YuI98hDUse89xo_spoR2BmMaUlTXF2mShU/s1600/DSCN8286.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVMBocK66LJZHn6iZ8aQ6I3HCg81ZyMBBFn-YJ7gXqnn4JOgE4MzmtAAyWKoLPd5sxhRujZBvVNs8kRZxTBXNtsGc2EUkh4bZJXaoL5pn8YuI98hDUse89xo_spoR2BmMaUlTXF2mShU/s320/DSCN8286.JPG" alt="" id="BLOGGER_PHOTO_ID_5641555595778539154" border="0" /></a>
<br /><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.5386050689106876">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 16: August 16 & 19<hr /></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes!: Arkansas Traveller, Pink Beauty, Sunny Goliath, Whopper, Big Beef, Trust</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant!: Nadia, Nubia, Pingtung Long</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Carmen (sweet red bullhorn), Red Bells, Golden Bells, Mellow Star, Habanero </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Beans: Red Noodle</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra: Burgundy, Clemson Spineless, Burmese, Star of David</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Watermelons: Sugar Baby</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Arugula</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Basil</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We just got in our first round of Fall transplants to plant--hundreds of little green babies of kale, broccoli, cauliflower, and cabbage to get in the ground. And this week, the weather has taken a turn for the better, bringing us days in the low 90’s, nights in the 60’s. Wow! It’s so nice out there I don’t know what to do with myself. Keep working, I guess. It’ll be good for the new transplants, though, to have a gentler introduction into the sometimes harsh conditions of field life. We’ll be gentle. Nature will be whatever it is. </span><span style="display: block;" id="formatbar_Buttons"><span class=" down" style="display: block;" id="formatbar_CreateLink" title="Link" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);"></span></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Summer CSA Pickups Reminder</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We’ve had a lot of questions about when pickups end for the season, so here’s the update: </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">after this week, there are 2 more weeks </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">of pickups. The very last pickup date for the summer season is Friday, September 2. So keep coming out--we’ve still got your veggies. And some of you still have our boxes. If you have any laying around, please bring them on back. We’ve resorted to using liquor boxes because we’re out of the fancy waxed ones. Although it is entertaining to give folks veggies is Jose Cuervo boxes, the waxed ones hold up much better to refrigeration and continued usage. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><a href="http://rootsfarm.joincsa.com/">
<br /></a><a href="http://rootsfarm.joincsa.com/"><span style="font-size:14pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Fall CSA!</span></a>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Yay! Right now, we’ve got a </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">September CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> to offer you. Our apologies if you’ve had any </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">trouble signing up</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. We’re still learning how the system that we’re using operates, so thanks for your patience as we work out the bugs. If you have any problems, don’t hesitate to </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">email us</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> at </span><a href="mailto:RootsFarm@hotmail.com"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">RootsFarm@hotmail.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> and we’ll get you lined up right. So yeah. Four weeks of tomatoes, peppers, eggplant, basil, and okra. Stock up on your late summer produce. One size share only, same two pickup options. The two pickups cost slightly different prices since we’ve added a small fee to the in-town pickups to cover our costs for processing, packaging, and delivery. Here are the details:</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Tuesday On-Farm pickups $21/week for 4 weeks = $84</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Friday In-Town pickups $23/week for 4 weeks = 92</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Pickups will continue to be from 4-7pm both days and both locations. Full payment is due upon checkout, and you get a 3% discount for paying by check or cash. SIGN UP TODAY! We’re only offering 60 shares, so get yours now. Click</span><a href="http://rootsfarm.joincsa.com/"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span></a><a><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">here</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> to sign up online. Or go to http://rootsfarm.joincsa.com. We’re excited to continue to offer you the best summery goodness we can produce. Hope you join us. Please feel free, and indeed encouraged, to invite your friends as well.</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Peppers</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Our spotlighted veggie this week is the amazing and delicious pepper! Yay! Peppers are nutritionally significant and most contain high levels of vitamins A, C, and E, as well as the minerals iron and potassium. Native to Central and South America, pepper seeds have been found in Mexico from before 5000 B.C.! Following Columbus’s voyage, peppers spread quickly through Europe and all the way to India, where they were rapidly assimilated into the native diet. How will you assimilate peppers into your diet?</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Storage:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> keep your peppers in the hydrator drawer of your refrigerator for 1-2 weeks. Peppers will get wilty and dehydrated-looking if left out in the open air, so keep them in a drawer or bag in the cool. Cut peppers deteriorate quickly, so use em if you cut em. They also freeze well--I like to dice them and freeze them on a cookie sheet, then scoop them off into a freezer bag for easy later usage. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Usage:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> raw, in salads, sandwiches, soups, stews, sauces, omelets, stir-fires, casseroles, on the grill, and more!</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdMmRlOTRmMzQtM2JhNS00NTkzLTk1M2MtMjM3YTRjZTA3MzQx&hl=en_US">
<br /></a><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdMmRlOTRmMzQtM2JhNS00NTkzLTk1M2MtMjM3YTRjZTA3MzQx&hl=en_US"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">RECIPES</span></a><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdMmRlOTRmMzQtM2JhNS00NTkzLTk1M2MtMjM3YTRjZTA3MzQx&hl=en_US"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span></a>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Roasted Bell Peppers</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 bell peppers (red, orange, yellow, green, or purple)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">olive oil</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Turn your gas burner on high (electric will work, but gas is better) and place the peppers directly on the flame. Use any number of available burners to accommodate the peppers, or if the peppers are small you can place two on one burner. Using tongs, turn the peppers as their skins blacken; you want to end up with a pepper that is completely black (the amount of time for this depends on the size of the pepper, how hot the flame is, and how often you turn the peppers). Once they’re blackened, place the peppers in a paper bag and seal the bag tightly. Let them sit for about 10 minutes. Remove the peppers from the bag, cut them in half, remove the stem and seeds, and flatten each half on your cutting board. Use a knife or your fingers to scrape away the skin. The peppers are now ready to use (keep refrigerated and use within the week). To store your roasted peppers longer, place them in a container, cover with olive oil, and seal tightly (then they will keep for several weeks). From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Farmer John’s Cookbook</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. These are great on sandwiches, pizza, pasta, in omelets, with hummus, and more! Enjoy!</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Vegetarian Chili</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup carrots, chopped</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup red bell pepper, chopped</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup green bell pepper, chopped</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup onion, chopped</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cloves fresh garlic, minced</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp olive oil</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp chili powder</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp ground cumin</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1-2 fresh jalapeno peppers, seeded & finely chopped (opt)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1, 28oz can tomatoes, with juice, chopped OR 1 quart stewed tomatoes OR 4 cups fresh</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1, 16oz can red kidney beans, rinsed and drained OR 2 cups cooked (1/2 cup dried)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1, 16oz can black beans, rinsed and drained OR 2 cups cooked (1/2 cup dried)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup tomato juice</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & pepper</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Heat oil in a large saucepan over medium heat. Add carrots, peppers, onions, and garlic. Saute until onions are golden, 12-15 minutes. Add chili powder, cumin, and jalapenos. Cook, stirring, for 2 minutes. Add tomatoes, beans, tomato juice, and salt & pepper. Bring to a boil, reduce to a simmer, and cook for about 45 minutes. Makes a lot of food. I’m guessing 6-8 servings. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Escalivada Sandwiches</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 red onion </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 medium zucchini </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 medium eggplant, peeled </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 red bell peppers, roasted </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp olive oil </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp kosher salt </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 sandwich rolls, preferably ciabatta </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 oz fresh goat cheese </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 oz arugula </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Herb Sauce:</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ cup basil leaves</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ cup parsley leaves</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¼ cup mint leaves</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">juice from ½ lemon</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp red wine vinegar</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ cup olive oil</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp salt, or to taste</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat the oven to 350 degrees. Slice onion, zucchini, eggplant, and bell peppers into ¼-inch rings. Toss the vegetable slices with olive oil and salt. Place the vegetables in a roasting pan in a single layer, and place the pan in the oven for 15-20 minutes, or until the vegetables are tender but still maintain their shapes. Meanwhile, toast rolls. Divide cooked vegetables among the 4 rolls. Top vegetables with goat cheese and arugula. Place all herb sauce ingredients in a blender; puree. Spoon over arugula. Serve sandwiches warm. Makes 4 servings. From Peter Dale, chef of The National restaurant in Athens, GA. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Stuffed Peppers</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">a little oil</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 clove garlic, minced</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 onion, chopped</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 1/2 cups raw brown rice</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 cups water, vegetable stock, or tomato juice</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 tsp allspice</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup almonds, chopped</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup tomatoes, chopped</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/3 lb cheddar cheese, grated</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & pepper</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 large peppers, tops cut off, seeds removed</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Heat oil in large skillet; add and saute garlic and onions. Add rice and brown for about 5 minutes. Add desired liquid and allspice. Cover and cook until rice is done, about 40 minutes. Toast almonds in dry skillet or hot oven for several minutes, tossing often. Stir in tomatoes, cheese, almonds, and salt and pepper to taste. Cook peppers in boiling water for 2 minutes. Drain and stuff peppers with rice mixture. Bake at 350 degrees for 30 minutes. Makes 4 servings. From the </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">From Asparagus to Zucchini</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cookbook. </span><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-4827633270882344502011-08-09T16:14:00.001-04:002011-08-09T16:40:37.103-04:00CSA Pickups -- Week 15 -- Tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVz-RXN8lI3z-HLYrsd12V-Fpb8B67tIxHOpR9mSil4WrrAr_kx2Q7HGxyDgrZYwNa4zYkFL3cxUv8SISpgxQOlRG8mYFm1Es-5FQqFZVFYJCJpSR5-vAWvztbI-fdZfrP-9S6gRE4gs/s1600/DSCN8267.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVz-RXN8lI3z-HLYrsd12V-Fpb8B67tIxHOpR9mSil4WrrAr_kx2Q7HGxyDgrZYwNa4zYkFL3cxUv8SISpgxQOlRG8mYFm1Es-5FQqFZVFYJCJpSR5-vAWvztbI-fdZfrP-9S6gRE4gs/s320/DSCN8267.JPG" alt="" id="BLOGGER_PHOTO_ID_5638952579850518690" border="0" /></a><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.5753954826220713">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 15: August 9 & 12<hr /></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes!: Arkansas Traveller, Pink Beauty, Sunny Goliath, Whopper, Big Beef, Trust</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant!: Nadia, Nubia, Pingtung Long</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Carmen (sweet red bullhorn), Red Bells, Golden Bells, Mellow Star (sweet frying pepper)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Beans: Red Noodle</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra: Burgundy, Clemson Spineless, Burmese, Star of David</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Watermelons: New Orchid, Sorbet Swirl, Sugar Baby</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Butternut Squash</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Arugula</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Basil</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . . </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">It’s transition time. We’re taking out old spent Summer crops--mowing, tilling, removing old trellises, making up beds--and getting ready to plant new Fall babies. This week: arugula, beans, squash, carrots, beets, cilantro, dill, and more! And we’ve got our first round of transplants coming in this week--broccoli, cauliflower, and kale. It’s time to turn over and begin again. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Saturday Workday, THIS SATURDAY, August 13 </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">That’s right, folks, we’re already bumping up on the second Saturday of the month, and that means our monthly Saturday workday! Let’s beat the heat--from 8-11am we’ll be out getting the good work done. We’ll be preparing beds, seeding, transplanting, weeding, pulling old trellises, and more! Come join us for a lovely morning on the farm. Followed by a farm-fresh BRUNCH, as always. Can’t wait to see you out!</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><a href="http://rootsfarm.joincsa.com"><span style="font-size:14pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Fall CSA!</span></a><a href="http://rootsfarm.joincsa.com"><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span></a>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Yay! Right now, we’ve got a </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">September CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> to offer you. Four weeks of tomatoes, peppers, eggplant, basil, and okra. Stock up on your late summer produce. One size share only, same two pickup options. The two pickups cost slightly different prices since we’ve added a small fee to the in-town pickups to cover our costs for processing, packaging, and delivery. Here are the details:</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Tuesday On-Farm pickups $21/week for 4 weeks = $84</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Friday In-Town pickups $23/week for 4 weeks = 92</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Pickups will continue to be from 4-7pm both days and both locations. Full payment is due upon checkout, and you get a 3% discount for paying by check or cash. SIGN UP TODAY! We’re only offering 60 shares, so get yours now. Click<a href="http://rootsfarm.joincsa.com"> </a></span><a href="http://rootsfarm.joincsa.com"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">here</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> to sign up online. Or go to http://rootsfarm.joincsa.com. We’re excited to continue to offer you the best summery goodness we can produce. Hope you join us.</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Tomatoes</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This week’s spotlight is on tomatoes, since we’re offering a lot of them. Tomatoes are native to Peru and were first cultivated by the Incas and the Aztecs in the 8th century. Eight centuries later, they made it to Europe where the Italians were the first ones brave enough to consider them food. By 1850, most folks agreed they were worth eating. In the U.S. we now produce more than 2 billion pounds of tomatoes annually and import another 700-800 million pounds from Mexico. There are thousands of varieties of tomatoes out there, 8 of which we’re offering this week. We’ve got pink Arkansas Travellers (Heirloom, very tasty), pink Pink Beauties (Hybrid, also tasty), yellow Sunny Goliaths (Hybrid, very low acid and mild flavor), red Whoppers and Big Beefs (Hybrid, big slicers), purple Cherokee Purples (Heirloom, green shoulders, amazing flavor), yellow SunGold cherry tomatoes (so sweet!), and red Roma Juliet tomatoes (yum!). Hope you enjoy the rainbow of tomato options. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Storage:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Keep your tomatoes at room temperature for up to 1 week, longer if still ripening. Do not refrigerate them. An underripe tomato will continue to ripen stored out of the sun at 60-75 degrees. Tomatoes can be frozen whole or made into sauces, salsa, and purees that also freeze or can well. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Usage:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> um, in almost anything? Everything? We’ve got some tomato-centric recipes for you, but you can make a tomato into most any dish. Appetizers, soups, salads, sandwiches, sauces, stews, even desserts and wine aren’t out of the question. I like them sliced, raw, with salt and pepper. Enjoy.</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">RECIPES</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Salsa</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 large tomatoes, chopped</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 onion, minced</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup chopped fresh cilantro</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 cloves garlic, minced</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon lime juice</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon ground cumin</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt to taste</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 jalapeno pepper, minced</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, cumin, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve. Makes 4 servings. From www.allrecipes.com. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Bruschetta</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cups diced tomatoes </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp chopped fresh basil </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp extra virgin olive oil </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 clove garlic, minced</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 baguette, sliced and toasted (slices 1/2-inch thick)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Mix the tomatoes, basil, olive oil, and garlic together well. Spoon onto toasted baguette slices. Serve immediately. Makes 4-6 servings. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Caprese</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 tomatoes </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 small balls of fresh mozzarella </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 bunch of basil </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">olive oil</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">balsamic vinegar</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & fresh ground pepper to taste</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Slice the tomatoes and the cheese and tear the basil leaves from their stalks. Arrange the mozzarella, basil, and tomatoes into overlapping, alternating layers on your serving dish. Drizzle with olive oil and balsamic vinegar and add salt & pepper to taste. Makes 2 servings. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Gazpacho</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 medium cucumber, peeled, seeded, & coarsely chopped </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 medium green bell pepper, coarsely chopped </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 small onion, coarsely chopped </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/3 cup packed fresh parsley leaves </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 1/2 lbs ripe tomatoes, peeled, seeded, & coarsely chopped </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup tomato juice</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup red wine vinegar</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp extra-virgin olive oil</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cloves garlic, minced</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 fresh jalapeno pepper, seeded, minced, or a dash of hot pepper sauce (optional)</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp salt</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Finely chop, but do not puree, in a food processor or blender, the cucumber and bell pepper. Remove to a large bowl. Finely chop in the processor the onion and parsley. Remove to the bowl. Add to the processor and finely chop the tomatoes. Remove to the bowl. Add tomato juice, vinegar, olive oil, garlic, hot pepper, and salt. Stir well. Refrigerate for at least 2 hours. Serve in chilled bowls. Makes about 6 cups. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Gazpacho is a cold summer soup popular in Spain. Classic gazpachos are thickened with bread and are best the day they are made. For this one, use half the jalapeno if preparing the soup for the next day, as the heat increases with time. </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Basic Blender Italian Tomato Sauce</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Lots of tomatoes </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Large amount of oregano </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Small amount of basil & parsley, dried or fresh </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">minced garlic cloves</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1-2 carrots, finely chopped</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & pepper</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">olive oil</span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In Italy, no one follows a recipe for tomato sauce, so use your imagination fro quantities. A couple of guidelines Do not underestimate the amount of garlic; when in doubt, put in lots. Also, carrots are often the sweetener in Italian tomato sauce. Blend or process the tomatoes to an almost pureed texture. Gradually add herbs, garlic, and carrots. Slowly cook the mixture in a deep skillet (cast-iron is best). When sauce has reduced about halfway to the texture you want, add salt and pepper. Add several tablespoons of olive oil before reheating for serving. Makes any quantity. From the </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">From Asparagus to Zucchini</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cookbook.</span>
<br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-41202456652066270252011-08-02T16:09:00.001-04:002011-08-02T18:02:03.323-04:00CSA Pickups -- Week 14 -- Okra<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifigPalcAwxZUfZOgaJOGJlA4jK0akNs3D0BojVy-sCEYOPm-jD5iKwPVn_WOUhUuX74lAcHCM86uAps0axZqoBnPw1qi6fnxwR1aiGLbsjCEnti_G5HVhYfNSwpOsXrkENz6smnWvNIE/s1600/DSCN8217.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifigPalcAwxZUfZOgaJOGJlA4jK0akNs3D0BojVy-sCEYOPm-jD5iKwPVn_WOUhUuX74lAcHCM86uAps0axZqoBnPw1qi6fnxwR1aiGLbsjCEnti_G5HVhYfNSwpOsXrkENz6smnWvNIE/s320/DSCN8217.JPG" alt="" id="BLOGGER_PHOTO_ID_5636354101799180834" border="0" /></a><br /><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.555196423055656">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 14: August 2 & 5<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Corn!! Augusta (Sweet White)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Figs!: Brown Turkey & Kadota or Calimyrna</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Beans: Red Noodle</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra: Burgundy, Clemson Spineless, Burmese, Star of David</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Melons: Diplomat, Sun Jewel, Hannah’s Choice, Jenny Lind, Eden’s Gem, Edisto 47, Mainstream</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Watermelons: New Orchid, Sorbet Swirl, Sugar Baby</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes!: SunGold Cherry, Juliet Roma, Arkansas Traveller, Kellogg’s Breakfast, Whopper, Big Beef</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant!: Nadia, Nubia, Pingtung Long</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Carmen (Sweet Red Bullhorn)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Arugula</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Basil</span><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Hot hot hot. Too hot to be out beyond noon. Totally sweaty by 9am. Yikes. But it looks like the veggies are holding up under the strain, and that’s about all I can ask for at this time of year. Finally, our tomatoes are coming in. Lovely pink, yellow, and red ones. Arkansas Traveller, Kellogg’s Breakfast, Whopper & Big Beef--let the flood begin! The peppers are beginning to ripen and Carmen corno di toro, or bull’s horn, sweet peppers are out this week. The second round of CORN is in, big and beautiful. Melons are finishing up. Figs continue. Arugula is still growing, though we’re finding it spicy even small, so I recommend a saute to kill the bite. The red noodle beans still flow, and one of our members was telling us that, really, these are frying beans; they don’t hold up well to boiling water, so a light blanch is all they can take. I think blanch ‘em and fry ‘em after that. With garlic. Yum. Unlike most beans, they stay reddish-purple when cooked. Neat. And eggplant, we’ve got lots of it. As well as okra. Okra is the featured veggie this week, so look below for okra cooking ideas.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Saturday Workday -- August 13 -- 8am-11am</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Our August weekend workday is coming up not this week, but next weekend. Yep, we’ll be out here pulling out old plantings, deconstructing trellises, preparing beds, weeding, and planting new Fall stuff. Already? Yep. Come join us for an end of summer morning on the farm. As always, followed by BRUNCH compliments of us, you local friendly farmers.</span><br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Okra</span><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Beloved by some, despised by others, okra is now in abundance. Originally from Africa, okra is a member of the mallow family, which also includes hibiscus, cotton, jute, and cacao. The flowers are where you see the relation. The plant itself grows pretty stately and tall on our farm, but man it sure does give me the itches. Long sleeves and gloves are a requirement for picking for me. Not sure why. Anyway, many folks are shy about okra because it can be slimy. Mucilaginous foods don’t tend to garner many friends, but there are some ways to handle this veggie that can offset that property. The slime is set in motion when you cut the pods, so you can either cook the pods whole, slice them and bake or fry them dry, bread and fry them, or add vinegar or lemon juice to your dish. The vinegar and lemon juice have an acidic property that counteracts the slipperiness. So. Don’t be afraid and enjoy your okra. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Storage</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: keep your okra in the fridge in a plastic bag for up to a week. Like any veggie, it’s best fresh. You can also blanch and freeze it, and someone was just telling me about breading, baking, and freezing their okra for fried okra later . . . hmmm. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Preparation</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: Being from the Southeast, I grew up with plentiful amounts of fried okra, which even appeared on our school lunch plates. Really, I thought it was the only way okra could be prepared. In actuality, there are many ways. Okra grows in many tropical and subtropical climates and is also popular in India. Some toasted cumin seeds and pan-fried okra is not to be missed. One of my real favorites is Gumbo, and I’ve got a recipe for you below. Ummm . . . gumbo. Okra can also be eaten raw, as can the flowers before they turn into pods. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdYjNlNmNmOWItZGZkMi00OGUwLTk2OWUtNDU0NzI5OGRhZDU1&hl=en_US"><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">RECIPES</span></a><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Grilled Okra</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Okra </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Vegetable oil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Lemon</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Deborah Madison claims that grilling is one of the best things a person can do with okra. For ease of handling, skewer four or five pods onto two parallel skewers, like a ladder. Brush with vegetable oil and sprinkle with salt. Grill on both sides until lightly marked. Eat hot off the grill with a squeeze of lemon, or add it to a saute of corn and tomatoes, or use it to garnish a plate of black-eyed peas and rice. Makes any quantity. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Curried Okra</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp canola oil </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 lb okra, trimmed and sliced 1/2 inch thick (4cups)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp cumin seeds </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 onions, thinly sliced </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 garlic cloves, minced </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp curry powder </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup seeded and diced tomatoes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp garam masala</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & fresh ground black pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">cayenne</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Heat the oil in a medium saucepan over medium heat. Add the cumin seeds and toast for about 10 seconds. Add the onions, garlic, and curry powder and saute slowly until the onions are soft and golden, about 10 minutes. Add the okra, tomatoes, and garam masala. Season with salt, pepper, and cayenne. Cover and cook over medium heat for about 20 minutes, until the okra is tender, stirring occasionally. Uncover and cook for 5 minutes longer. Taste and adjust the seasoning. Serve hot. Makes 4 servings. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;">Look for garam masala wherever Indian foods or gourmet spices are sold. (In Athens, the Taj Mahal off Baxter St. sells Indian foods/groceries—check it out)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Easy Indian Style Okra</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 tablespoons butter</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 medium onion, chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 pound sliced fresh okra</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 teaspoon ground cumin</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 teaspoon ground ginger</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 teaspoon ground coriander</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 teaspoon ground black pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender. Makes 4 servings. From </span><a href="http://www.allrecipes.com/"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">www.allrecipes.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Okra Gumbo Soup</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup chopped onions </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp vegetable oil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 tsp dried oregano </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 tsp dried thyme </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 tsp dried basil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 bay leaves </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 celery stalks, finely chopped </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 green or red bell pepper, chopped </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 medium carrot, diced </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup chopped potatoes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cups chopped fresh tomatoes</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 cups vegetable stock or water</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup fresh corn</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup sliced fresh okra</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp cider vinegar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & ground black pepper to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Tabasco or other hot sauce to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp Worchestershire Sauce</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Saute the onions in the vegetable oil until just translucent. Add the herbs, celery, bell pepper, carrot, and potatoes and cook for about 10 minutes on medium heat, stirring to prevent sticking. Add the tomatoes and stock and simmer for 10 minutes. Add the corn, okra, and vinegar and simmer until the okra is tender. Remove the bay leaves. Add the remaining seasonings to taste. Makes 4-6 servings.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">From the Sundays at Moosewood Restaurant Cookbook, I think.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Steamed Okra with Lemon Vinaigrette</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 lb okra</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp fresh lemon juice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp finely chopped lemon zest</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & freshly ground pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 shallot, finely diced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">5 Tbsp extra virgin olive oil, or to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Rinse the okra, leave them whole, and steam them for 4-6 minutes. Arrange on a plate and let cool while making the lemon vinaigrette. Combine the lemon juice, zest, 1/4 tsp salt, and shallot in a small bowl. Let stand for 15 minutes, then whisk in the oil and season with a little pepper to taste. Taste and correct the balance, adding more oil if necessary. Pour the vinaigrette over the okra and serve cold. Makes 4-6 servings. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Vegetarian Cooking for Everyone</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> by Deborah Madison. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-47966638819403052011-07-26T17:45:00.001-04:002011-07-26T17:52:39.807-04:00CSA Pickups -- Week 13 -- Figs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrK15WnXAUwjq7Wk42wJHPje3rtVsfGoR_tyhcq8OB2UCm6ru_-_n1FFweAeEkqPJBESLipRn7wB-1ZALzZtqPVLQPeZx2ngq6VdARIKODPMGWRkdS4ObWjyXck95Ht-5mtkONmy3GSBs/s1600/DSCN8199.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrK15WnXAUwjq7Wk42wJHPje3rtVsfGoR_tyhcq8OB2UCm6ru_-_n1FFweAeEkqPJBESLipRn7wB-1ZALzZtqPVLQPeZx2ngq6VdARIKODPMGWRkdS4ObWjyXck95Ht-5mtkONmy3GSBs/s320/DSCN8199.JPG" alt="" id="BLOGGER_PHOTO_ID_5633781010805492066" border="0" /></a><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.4895770827883812">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 13: July 26 & 29<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Figs!: Brown Turkey & Kadota or Calimyrna</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Beans: Red Noodle</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra: Burgundy, Clemson Spineless, Burmese, Star of David</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Melons: Diplomat, Sun Jewel, Hannah’s Choice, Jenny Lind, Eden’s Gem, Edisto 47, Mainstream</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Watermelons: New Orchid, Sorbet Swirl, Sugar Baby</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes!: SunGold Cherry, Juliet Roma, various hybrids</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant!: Nadia, Nubia, Pingtung Long</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Peppers: Green, various varieties</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Chard: Bright Lights</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Arugula</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Basil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We have an abundance of figs. Yes, it’s a figgy time of year. Figs galore. Some of which are coming your way! Figs are the recipe focus this week, so eat em up, because they won’t keep for long. In other news, we’re finally seeing a change-over into the more summery veggies in abundance--eggplant, peppers, and tomatoes. The eggplant has been appearing for a few weeks, soon to be featured in our recipe section. The peppers are just now making their debut. We’ve got quite a few varieties this year, all of which are currently green (or purple, which is a green/unripe pepper of another color). We’re picking some green ones for you to get started in pepper season. And tomatoes. Ah, tomatoes. They’re finally, it seems, deciding to make an appearance. We’re looking forward to seeing more of them, and I suppose you are, too. We seem to have quite a few green ones sizing up, so fingers crossed for safe ripening. I hope, I hope . . . </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><a href="http://www.rootsfarm.org/slowdowndinner.html"><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Beaverdam SlowDown Dinner</span></a><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This is your last chance to sign up for the awesome, farm-to-table SlowDown Dinner this weekend. Email Chris at </span><a href="mailto:BeaverdamSlowDown@gmail.com"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">BeaverdamSlowDown@gmail.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> to make your reservations. I’ve got the inside scoop on what’s going to be served, and it’s decadent . . . Come join us!</span><br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Figs</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">The fig tree marked the foundation of Rome, and Buddha meditated his way toward perfect knowledge beneath one (that’s right, the bodhi tree was/is a fig tree!). I can understand why--that sweet, musky fig smell is intoxicating and could help lead one into altered states of mind, not to mention providing some outstanding shade in the meantime. Anyway. There are hundreds of varieties of figs, of which we happen to have at least two--one, the Brown Turkey, and two, a greenish yellow when ripe one that we think is called Kadota or perhaps a Calimyrna. The fig trees were here when we got here and weren’t labelled for posterity, so we’re left to make our best guesses based on color, flavor, size, and shape. Those varieties seem to be the closest matches. So yeah. Lotsa kinds of figs. Ummmmm, figgy goodness!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Storage: </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">DON’T DO IT! Eat your figs NOW, TODAY. They are a supreme delicacy that doesn’t keep worth a darn. Sure to go squishy and moldy in t-minus no time. So EAT THEM. Or, if you must delay, freeze them whole and use them later in a cooked dish. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preparation</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: figs are great raw, grilled, roasted, baked, in salads, smoothies, on toast, in ice cream, on pizza, and more. Oftentimes figs are paired with other fruit, honey, goat cheese, rosemary, ginger, lemon, cinnamon, nuts, and alcohol (wine, brandy). We’ve made everything from fig pot pie to fig margaritas, so have fun. And eat your figs now. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdZTcyZjZiNDctYTI0ZC00YWUxLWIzODEtZmI5ZjNkODBjODNm&hl=en_US"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">RECIPES</span></a><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Roasted Figs with Honey and Rosemary</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 pint fresh figs</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/3 cup honey</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 large sprigs fresh rosemary</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Fresh cracked black pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Heat the oven to 375 degrees. Wash and stem the figs. Slice in half and arrange cut side up in a baking dish. Drizzle the honey over top and cut the sprigs in half and tuck between the figs. Grind fresh pepper over everything. Roast for about 15 minutes, or until the honey is just beginning to get dark and caramelized. The figs should not be too soft - you need to be able to pick them up with your fingers. Let cool for about 10 minutes before serving. Arrange on a plate with soft cheese, such as a mild goat cheese and crackers. Drizzle the juices and honey left in the baking dish over the figs and cheese. Make open-faced sandwiches on the crackers with cheese, then a fig. Makes 4 servings. From</span><a href="http://www.thekitchn.com/"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">www.thekitchn.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. We here at Roots would also suggest an alternate preparation where you cut the stem off and stuff the whole fig with goat cheese and a rosemary leaf and then roast them. Honey optional. Delicious for sure.</span><br /><a href="http://www.thekitchn.com/thekitchn/hors-doeuvres/recipe-roasted-figs-with-honey-and-rosemary-037405"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://www.thekitchn.com/thekitchn/hors-doeuvres/recipe-roasted-figs-with-honey-and-rosemary-037405</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Fig and Ricotta Crostini</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 French baguette, cut into 1/2 inch slices</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 (15 ounce) container ricotta cheese</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">12 fresh basil leaves, cut into thin strips</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">8 black mission figs, cut in quarters</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup aged balsamic vinegar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat oven to 375 degrees. Place the baguette slices on an ungreased, foil-lined baking sheet. Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven. Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar. Makes 6 servings. From </span><a href="http://www.allrecipes.com/"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">www.allrecipes.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. We here at Roots also make a cinnamon & honey figgy toast that’s outstanding. Make it like your mom would make cinnamon toast, except add figs, then bake.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Blueberry & Fig Gratin</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 baskets fresh blueberries</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">6 fresh figs, quartered</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">8 ounces sour cream</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup firmly packed dark brown sugar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Mint sprigs</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and bubbles, about 4 minutes. Garnish with mint and serve warm. Makes 6 servings. Adapated from www.epicurious.com. </span><a href="http://www.epicurious.com/articlesguides/seasonalcooking/summer/cooknow_figs/recipes/food/views/Raspberry-and-Fig-Gratin-2380"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">http://www.epicurious.com/articlesguides/seasonalcooking/summer/cooknow_figs/recipes/food/views/Raspberry-and-Fig-Gratin-2380</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Fig Ice Cream</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 lbs fresh figs (about 20)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup of water</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 lemon</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3/4 cup of sugar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup of heavy cream</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 teaspoon of freshly squeezed, lemon juice, or more to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, non-reactive saucepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, for about 8-10 minutes until the figs are tender. Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency. Remove from the heat and let cool to room temperature. Blend together with cream and lemon juice, chill in the fridge and then put in your ice cream maker per the manufacturer's instructions. Makes 4-6 servings. Recipe from The Perfect Scoop by</span><a href="http://www.davidlebovitz.com/"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">David Lebovitz</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. http://www.scoopadventures.com/home/fig-ice-cream.html</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-54369013497798071452011-07-19T18:58:00.001-04:002011-07-19T19:11:55.217-04:00CSA Pickups -- Week 12 -- Melons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxv3b4xmDMLqrvcnLVMbiY1hXQCPb3pT1AS0vfvOjoY3GC7npVd19Kp1sDE8MnsjkOYY8CPRQEyyT1nxpMHH1da05qwFFgAMZrCDCNlM6JzCyzXK-sU_jsA7gFDw9j_z0axMkAIuxxZw/s1600/DSCN8188.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxv3b4xmDMLqrvcnLVMbiY1hXQCPb3pT1AS0vfvOjoY3GC7npVd19Kp1sDE8MnsjkOYY8CPRQEyyT1nxpMHH1da05qwFFgAMZrCDCNlM6JzCyzXK-sU_jsA7gFDw9j_z0axMkAIuxxZw/s320/DSCN8188.JPG" alt="" id="BLOGGER_PHOTO_ID_5631202832888770690" border="0" /></a><br /><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.22300607441128173">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 12: July 19 & 22<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Corn: Spring Treat!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Beans: Blue Coco, Red Noodle</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Kale: Winterbor, Red Russian</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Garlic: Sicillan Silver, Georgian Crystal</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Cucumbers: Lemon</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra: Burgundy & Clemson Spineless</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Melons: Diplomat, Sun Jewel, Hannah’s Choice, Jenny Lind, Eden’s Gem, Edisto 47</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Watermelons: New Orchid, Sorbet Swirl, Sugar Baby</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes!: SunGold Cherry, Juliet Roma, various hybrids</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant!: Nadia, Nubia, Pingtung Long</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Arugula</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Basil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">The July heat has us hiding in the basement these days, sorting garlic and cleaning house, doing research and painting our new bathroom because it’s HOT out beyond 11am. Yikes! It’s hard to get all our outdoor chores done before the heat drives us inside, but we’re doing what we can, planting arugula every week, weeding, and picking veggies. And, we’re gearing up for our Fall planting, which starts in just a few weeks. Goodness gracious. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Corn! (aka, salvage the good stuff)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Our first corn of the season is arriving this week. Usually we have corn in June, but our first seeding had poor germination and we had to till it all back under and start over. Unfortunately, I think the variety that I chose “Spring Treat” is more geared towards a cooler growing time and didn’t grow very tall before it was triggered to set fruit. That’s my theory, at least. The plants were really small, smaller than they usually are, and they set small ears. Small, delicious ears. Small, delicious ears that are also laden with our buddies the corn earworms and their friends, the small black beetles. My advice is to salvage what you can by cutting away the pest-y spots or just by cutting off all the good kernels and making a treat other than corn on the cob. Corn quickly begins to lose sweetness and get starchy after it’s picked, so I recommend eating it sooner than later for maximum sweetness. This first round of corn is bringing us the lesson of “Let go of the bad stuff and focus on what’s good.” Enjoy. We’ve got a second planting of a different variety still in the growing stage that will be coming along later. Fingers crossed for better ears next time.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In Your Basket . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">The eggplant is finally coming on stronger. You’ll find a healthy portion of it appearing in your baskets this week. Tomatoes are trickling in still and our outdoor planting look hopeful for a larger harvest in the future, same as the okra. Kale and cucumbers are on their way out. And melons, melons are in abundance.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><a href="http://http://www.rootsfarm.org/slowdowndinner.html"><br /></a><a href="http://http://www.rootsfarm.org/slowdowndinner.html"><span style="font-size:14pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Beaverdam SlowDown Dinner</span></a><a href="http://http://www.rootsfarm.org/slowdowndinner.html"><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span></a><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We’re still accepting reservations for our next SlowDown dinners, Saturday July 30 & Sunday July 31. Reserve your seat TODAY for an amazing, 5 course vegetarian feast, brought to you by Roots! We’ll be bringing in a guest chef to do the cooking, using mostly produce grown right here on the farm. And we’ll set up nice, long tables under the starlight with candles and white tablecloths and everything! It should be a really delightful evening, so don’t miss your chance to dine with us at this extraordinary farm-to-table event. Email Chris at </span><a href="mailto:BeaverdamSlowDown@gmail.com"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">BeaverdamSlowDown@gmail.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> to make your reservations.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Melons</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Our spotlight this week on on melons. And man, do we have a lot of them. Cantaloupes, muskmelons, Asian melons, watermelons, wow! If your melon seems a bit short of ripe, keep it at room temperature for a few days or until there is a sweet smell coming from the stem end. One the melon ripens, store it in the refrigerator and eat it within a week. (Watermelons do not ripen off the vine and do not emanate a ripe smell). Eat them soon because they don’t hold very well for long. Just in case you wanna eat them some way other than sliced, here are some recipes for you . . . </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdZjljOGQ5MWMtMDBmOC00MWQ4LWI4MmItNTc5NWUwYWEzMTAy&hl=en_US"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">RECIPES</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Avocado and Cantaloupe Salad with Creamy French Dressing</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">6 cups baby arugula leaves</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cantaloupe - peeled, seeded, and cubed</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 avocado - peeled, pitted, and cubed</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup toasted slivered almonds</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Dressing:</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tablespoons white sugar</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 teaspoons paprika</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 teaspoon salt</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 teaspoon dry mustard powder</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 tablespoons apple cider vinegar</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 clove garlic, minced</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon Worcestershire sauce</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 pinch cayenne pepper</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3/4 cup vegetable oil</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. In a separate mixing bowl, whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy. Lightly dress the salad and then sprinkle with toasted almonds and serve. Makes 4 servings. Cook's note: you could shorten the prep time by using bottled French Dressing. Baby spinach could be substituted for the arugula, but other greens take away from the subtle flavors and creamy textures of the avocado and cantaloupe. Enjoy! From Allrecipes.com.</span><br /><span style="font-size:12pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Cantaloupe & Tomato Salad</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 small cantaloupe, cut into 1-inch pieces (~ 1 cup) </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 small tomatoes, cut into thin wedges (~1 cup) </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cucumber, peeled, diced (~ 1 cup) </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 large rib celery, diced (~ 3/4 cup) </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup plain yogurt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup chopped fresh mint (plus garnish)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp sherry vinegar </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp honey</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp lemon juice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & freshly ground black pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Combine the cantaloupe, tomatoes, cucumber, and celery in a large salad bowl. Whisk the yogurt, mint, sherry vinegar, honey, and lemon juice in a small bowl. Pour the dressing over the melon salad and toss until well combined. Season with salt & pepper to taste; garnish with mint leaves. Makes 4 servings. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;">(from Farmer John’s Cook book)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Spicy Watermelon Salad</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 tsp chili powder</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 tsp salt, or to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/8 tsp ground red pepper, or to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">6 cups watermelon, seeded, cut into 1/2-inch pieces</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 small red onion, diced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 small jalapeno pepper, seeded and diced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp fresh lime juice, or to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp chopped cilantro or parsley</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Stir chili powder, salt, and ground red pepper together in a small bowl. In a separate bowl, toss the watermelon, onion, jalapeno, lime juice, and cilantro or parsley together. Sprinkle the tossed veggies with the spice mixture and combine well. Serve at room temperature. Makes 4-6 servings. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">The Joy of Cooking</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Ginger Melon Sorbet</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 medium cantaloupe, cut into 1-inch cubes (~ 4 cups) </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp fresh grated ginger</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 cup sugar </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 1/2 Tbsp fresh lemon juice (~ 1/2 lemon)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">fresh mint leaves (optional)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Combine the melon, sugar, and lemon juice in a blender or food processor and puree just until smooth. Add the ginger and pulse briefly to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions. (If you don’t have an ice cream maker, pour the mixture into a tray or zip-top bag and freeze it on a flat surface in your freezer. Remove the frozen mixture from the freezer and let it thaw out, then return it to the blender or food processor and process again until smooth. Repeat this process at least once more (two times total does the trick) or until the mixture is very smooth and blended with no separation. Spoon into individual glasses or serving dishes and garnish with mint leaves. Makes 4 servings. This is the perfect celebration of the cantaloupe—sweet and gingery, wholly refreshing, and a great palate cleanser after a heavy meal. Don’t skip the ginger; it makes this recipe shine! </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;">(from Farmer John’s Cookbook)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Tropical Melon Soup with Coconut Milk</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 lbs melon </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 can coconut milk (15 oz) </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Grated zest and juice of 1 large lime </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 hot pepper, seeded and diced </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp grated ginger</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp chopped Thai basil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp chopped mint</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 tsp sea salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">small basil or mint leaves for garnish</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Halve the melon, scoop out the seeds, and cut into 3-inch sections. Set 1 section aside. Slice the skin away from the flesh and puree the flesh. Add the rest of the ingredients to the melon puree. Dice the reserved section into small pieces and ad them to the soup. Chill well. Serve garnished with little sprigs of the basil or mint leaves. Makes 4-6 servings. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;">(from Local Flavors by Deborah Madison) </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Taste test approved by the Roots Farmers!</span><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Times New Roman;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-27793588731805105892011-07-12T16:41:00.001-04:002011-07-12T16:44:56.190-04:00CSA Pickups -- Week 11 -- Onions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-wtKN2I7ngOMD_Pks3Q68UlqgIR3n35DkFR2MaryKJ_hqKHFdO2HLGJTKuBIAzZqT-ZlvXm2F535qxwlMZKWbNnMfTarPsrGLE3ozOzf8ZOLdcc4d7MblFmOPfvjV1vBlwd88MFAsNc8/s1600/DSCN8182.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-wtKN2I7ngOMD_Pks3Q68UlqgIR3n35DkFR2MaryKJ_hqKHFdO2HLGJTKuBIAzZqT-ZlvXm2F535qxwlMZKWbNnMfTarPsrGLE3ozOzf8ZOLdcc4d7MblFmOPfvjV1vBlwd88MFAsNc8/s320/DSCN8182.JPG" alt="" id="BLOGGER_PHOTO_ID_5628569171053974274" border="0" /></a><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.017263903907231315">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 11: July 12 & 15<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Beans!: Rattlesnake Pole Beans, Blue Coco, & Red Noodle!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Kale: Winterbor, Red Russian, White Russian, Rainbow Lacinato</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Sweet Onions (“Vidalia-type Yellow Granex)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Garlic: California Early</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Cucumbers: Lemon</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra!: Burgundy & Clemson Spineless</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Melons: Diplomat, Sun Jewel, Hannah’s Choice, Jenny Lind</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes!: SunGold Cherry, Juliet Roma, various hybrids</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Eggplant!: Nadia, Nubia, Pingtung Long</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Basil </span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . . </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">The </span><a href="http://bugguide.net/node/view/349550"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">bean plataspids</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> attack! So there are these small, round-ish brown bugs out there that really like our bean plants and kudzu. You may have seen them around town. They look kinda like Darth Vader’s helmet and associate with kudzu. They’re a known pest in Asia, and in 2009 appeared in Georgia, lucky us! (kidding). Well, up until today, I just thought of them as a nuisance because they cover the plants and then fly off in a cloud into your face while you’re picking beans, and well, that’s disconcerting. Today we discovered that they also excrete some sort of substance that can cause welts and itching. Yikes! We think it’s the same substance that causes the stink bug smell, which they also have. They give it off when they feel threatened. Itchy, welty, ugh. They also can cause vine wilting and poor seed set/pod development in the beans. Darn you, plataspids!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Otherwise, we’re at a sort of in-between time crop-wise. Looks like corn, watermelons, and our other melons are ripening, soon to be ready. The tomatoes slowly trickle in. The cucumbers are on their way out, so enjoy them while they last. Also soon to be done is the kale, which is falling prey to our top kale pest, the Harlequin bug--another stink bug, this one black and orange. You may have seen it’s black and white, barrel-shaped eggs on the underside of some of your kale leaves. Keeping the kale heavily picked and thin has seemed to help hold them at bay, but we’re not sure for how long. In better news, eggplant is beginning to appear! Yay! Green peppers are sizing up on their bushes. And green figs cover our fig trees. More goody is on the way, but it’s taking its time to get here.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Fall Planning Begins!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">You wouldn’t think that July is the time when you plan for your Fall crops, but here in Georgia, that’s exactly when you do it, if not sooner. We just had our big Fall planning session, and we’ve got lots of ideas for our Fall and Winter production for 2011. Haven’t had enough our our CSA yet? Well, good. We’ll be offering Fall and Winter shares after our Summer Session ends, and will be featuring things like broccoli, butterhead lettuces, chard, kale, carrots, radishes, arugula, and more! We’ll keep you posted on the details as the time gets closer. Let the veggies continue!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Eggplant</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Is finally beginning to appear. We’ve got 3 varieties for you this year: Nadia, a traditional Italian deep purple kind; Nubia, a purple-and-white streaked Italian sized and shaped eggplant that we’re trialing (so let us know if you like it or not); and Pingtung Long, an Asian variety that is lavender and long and thin and delicious. Hope you enjoy them. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Saturday Workday</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We had a lovely time on-farm Saturday morning. Three delightful ladies appeared and we weeded and processed garlic and enjoyed the cloudy weather together. Nice farm fellowship. Don’t miss our next one--</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Saturday, August 13.</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Mark your calendars and come spend the morning with us. We’d love to have you out, and August is when we start planting our Fall crops . . . </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:18pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Beaverdam SlowDown Dinner--July 30th & 31st!</span><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">You are invited to another Beaverdam SlowDown, hosted by the Roots Farm. Come join us for a gastronomic adventure celebrating local food right at the source. Enjoy the opportunity to relax on our serene 13 acre farm located just outside of Athens, GA. Sit back and enjoy a gourmet meal prepared by local</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">chefs from local ingredients. Experience the place where your food comes from; meet the farmers who grew the food you are eating.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This meal is about connection…the connection between food and place…the connection between farms and food…a connection between yourself and the people who grow your food…and the connection of a community of like minded people sharing a memorable evening together. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">WHEN</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: July 30th & 31st, Saturday & Sunday night 7pm</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">WHAT:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> A sumptuous five course meal served over a leisurely two hours filled with: a short farm tour where you can see where your dinner came from, discussions of local food and farming issues, great opportunities to learn more about sustainable farming, and slow foods from local practitioners. The food for your vegetarian meal will be sourced almost exclusively from the fields of the Roots Farm as well as other local farms. Due the seasonal nature of this event, it is not possible to say exactly what will be on the menu for your SlowDown experience. Expect a tasty mixture of seasonal produce.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">HOW:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Reserve your seat now for this unique event! For reservations, contact us: </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Email Chris Lutz: </span><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">beaverdamslowdown@gmail.com</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This event is a fundraiser to benefit the activities of the Roots Farm. In exchange for your experience we ask for a $45 donation.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Onions</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Are in the spotlight this week. You’ve been getting onions for at least 11 weeks continuously now, so I thought you might be interested in some onion-specific recipes. Enjoy these sweet babies while they last--our supply is beginning to dwindle. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Onion-y Info: </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">there are 300 species of onion within the allium genus, 70 of which are native to North America. They vary in shape, size, taste, and smell, and include our familiar kitchen varieties, scallions, shallots, leeks, onions, and garlic. The onions you’ve been getting are a sweet, Granex variety, better known as “Vidalia” onions when grown in the official Vidalia area. The amount of pungency in a onion reflects the amount of sulphur in the soil in which it was grown. Apparently, Vidalia has a particularly sweet soil which grows particularly sweet onions. Ours are the same variety, but grown in a different soil, which can make quite a difference. I still think they’re sweet and mild. Here are some onion-full recipe ideas for you to use yours. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdNGVkMzc0YjEtMzhlZS00OGEyLWE0MmYtMjY1ZTMxOGY4YmUz&hl=en_US"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">RECIPES</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Onion Poppy Seed Drop Biscuits</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">oil or butter for greasing the baking sheets</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 large eggs</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ cup canola oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 large yellow onions, grated over a dish, liquid reserved</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 cups unbleached all-purpose flour</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ cup poppy seeds</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp water</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tsp baking powder</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 ½ tsp salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp sugar</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat the oven to 400 degrees. Lightly coat 2 baking sheets with oil or butter. Beat the eggs in a large bowl. Stir in the oil and the grated onions with their liquid. Sift in the flour, then add the poppy seeds, water, baking powder, salt, and sugar. Stir the ingredients just until they are moistened but not completely smooth. (Do not overmix the batter, or it will become stretchy and your biscuits will be tough.) Drop the mixture by the tablespoonful onto the prepared baking sheets. Bake until golden brown, 10-15 minutes. Serve warm. Makes 40 small biscuits. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Farmer John’s Cookbook</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Onion Gratin</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp butter or olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 lbs white or yellow onions, thinly sliced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 bay leaf</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">pinch ground cloves</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ tsp dried thyme</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt and freshly milled black pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup dry white wine</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 eggs</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp flour</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 ½ cups warm milk or vegetable stock</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">⅔ cup grated Gruyere or Fontina cheese</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¾ cup fresh bread crumbs</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat the oven to 375 degrees. Lightly butter a 2-quart gratin dish. Warm the butter in a large skillet over medium heat. Add the onions, bay leaf, cloves, and thyme. Turn the onions over several times to coat, season with salt and pepper, then reduce the heat to low and cook, stirring occasionally, until the onions are golden and soft, 30-40 minutes. Add the wine, raise the heat, and cook until it has completely reduced. Remove the bay leaf. Whisk the eggs with the flour, ½ tsp salt, and a little pepper, then stir in the warm milk or veggie stock. Combine with the onions and cheese and transfer to the dish. Cover with the bread crumbs and bake until set and the crumbs are browned, about 25 minutes. *NOTE: eggs give the gratin a glossy golden top. The same filling can be made without the eggs for those who don’t eat them. This filling can also be baked in a crust to make a savory pie.* Makes 4 servings. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Vegetarian Cooking for Everyone</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Vidalia Onion Custard</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">6 medium Vidalia onions, halved and thinly sliced </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 Tbsp butter </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup milk </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 large eggs plus 1 egg yolk </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 teaspoon salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 teaspoon ground nutmeg</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Pepper, to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">chopped chives or green onion for garnish </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In a large skillet over medium heat, cook onions in butter, stirring occasionally, until soft and golden in color. Let onions cool to room temperature. In a large bowl, whisk together milk, eggs and egg yolk, salt, nutmeg and pepper. Add cooked onions; stir well. Transfer to a well-buttered 1 1/2-quart baking dish or large deep-dish pie plate. Bake at 325° oven 40 to 50 minutes, or until lightly golden and a clean knife inserted in the center comes out clean. Sprinkle with chives or green onion. Serve hot. Serves 4.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-26698435883615758482011-07-05T16:17:00.001-04:002011-07-05T16:36:51.915-04:00CSA Pickups -- Week 10 -- Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuA5JPKrI1qjxHh7CgUM6xC4_suNC8CKo2AyRSV8SSzw9anbvpQ_KutjrkLXHIjw_vIP54j8bn9e81zMzxnjMSlCRE7-_qddrSoSK-tVh3nhgShyphenhyphenSd-z0YuJcLN4Ov1P_CGiAYTylJDM/s1600/DSCN8173.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuA5JPKrI1qjxHh7CgUM6xC4_suNC8CKo2AyRSV8SSzw9anbvpQ_KutjrkLXHIjw_vIP54j8bn9e81zMzxnjMSlCRE7-_qddrSoSK-tVh3nhgShyphenhyphenSd-z0YuJcLN4Ov1P_CGiAYTylJDM/s320/DSCN8173.JPG" alt="" id="BLOGGER_PHOTO_ID_5625969192465838162" border="0" /></a><span style="font-size:24pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.05357624113783488">Roots Farm CSA</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Week 10: July 5 & July 8<hr /></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This Week:</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Beans!: Rattlesnake Pole Beans, Blue Coco, Gold of Bacau</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Carrots: Bolero</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Kale: Winterbor, Red Russian, White Russian, Rainbow Lacinato</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Sweet Onions (“Vidalia-type Yellow Granex)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Garlic: California Early</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Cucumbers: Lemon</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Okra!: Burgundy & Clemson Spineless</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Melons: Diplomat</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Tomatoes!: SunGold Cherry, Juliet Roma, various hybrids</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">-Basil </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">On the Farm . . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">We’ve been enjoying the afternoon thunderstorms. It’s July, and despite our best efforts, tomatoes are slow to appear. Our apologies. In the meantime, enjoy the abundance of BEANS coming on now, as well as the continued flood of cucumbers. And we’ve got ARUGULA appearing this week, not to mention the neverending kale. A lot is going on in the month of JULY here on the farm and in Athens. Read on for details. . .</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">July Weekend Workday, THIS SATURDAY, July 9th</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">That’s right, folks, our July weekend workday is coming up this weekend! Saturday, from </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">8-11am</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">, we’ll be out on the farm. That’s earlier than usual, so set your alarm early to beat the heat. We’ll be weeding, trellising, preparing beds, seeding, and more! And then we’ll be feasting on a farm-fresh BRUNCH!! See you here!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Taste Your Place--Local Food Extravaganza of Athens--July 9th-21st</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">July 9th</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: Taste Your Place Kick-off at the Athens Farmers Market, 10am-12pm with cooking demonstration and kid’s activity all with a blueberry theme! FREE.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">July 9th</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: Grand Opening of Heirloom Café, Benefit for PLACE. $10/person, 6pm-8:30pm, cash bar.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">July 10th</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: Grower Cooperative Interest Meeting, part of AFANS. 2pm-4pm at the UGA Livestock Instructional Arena (2600 S Milledge, Athens, GA 30606). Hosted by PLACE.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">July 13th</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: Stone Soup Supper and Community Potluck. 7:30pm at </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Roots Farm</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> (46 Beaver Trail, Winterville, GA 30683). Hosted by PLACE. Free and open to the public.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">July 16th</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: Taste Your Pie Contest at the Athens Farmers Market, 10am. $5 to enter a pie with recipe. $5 to taste all the pies. Prizes for best sweet pie and best savory pie. Hosted by PLACE.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">July 17th</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: Driving Tour of 3 Local Farms. 1pm-8pm. $30/person. Space limited. Contact Amanda Tedrow (atedrow@uga.edu) to reserve a seat. Hosted by PLACE.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">July 19th</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: Screening of “Farmageddon” at Cine, 7pm, $10/person. Space limited. Contact Cine to purchase tickets in advance. Benefits Farm-to-Consumer Legal Defense Fund and Wholesome Wave Georgia. Hosted by Athens Locally Grown.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">July 21st</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: Taste Your Tapas and Silent Auction at Cine, 7pm-8:30pm. Taste local food offering from participating Taste Your Place restaurants, $20/person. Space limited. Contact Cine for advanced tickets.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">July 21st</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: 4th Annual Athens Local Food Awards at Cine, 8pm. PLACE presents awards for excellence on the farm, for educators, for businesses, and for advocates.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">14 Taste Your Place Participating Restaurants. These restaurants will be featuring local produce on their menus for the following two weeks! Check them out! 1. DePalma’s Downtown 2. East/West Bistro 3. Etienne 4. Farm 255 5. Five and Ten 6. Heirloom Café 7. Ike and Jane 8. La Dolce Vita 9. Last Resort 10. Lumpkin Café 11. Mama’s Boy 12. NONA 13. The National 14. Speakeasy. </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Beaverdam SlowDown Dinner--July 30th & 31st!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">You are invited to another Beaverdam SlowDown, hosted by the Roots Farm. Come join us for a gastronomic adventure celebrating local food right at the source. Enjoy the opportunity to relax on our serene 13 acre farm located just outside of Athens, GA. Sit back and enjoy a gourmet meal prepared by local</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">chefs from local ingredients. Experience the place where your food comes from; meet the farmers who grew the food you are eating.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This meal is about connection…the connection between food and place…the connection between farms and food…a connection between yourself and the people who grow your food…and the connection of a community of like minded people sharing a memorable evening together. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">WHEN</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: July 30th & 31st, Saturday & Sunday night 7pm</span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">WHAT:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> A sumptuous five course meal served over a leisurely two hours filled with: a short farm tour where you can see where your dinner came from, discussions of local food and farming issues, great opportunities to learn more about sustainable farming, and slow foods from local practitioners. The food for your vegetarian meal will be sourced almost exclusively from the fields of the Roots Farm as well as other local farms. Due the seasonal nature of this event, it is not possible to say exactly what will be on the menu for your SlowDown experience. Expect a tasty mixture of seasonal produce.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">HOW:</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> Reserve your seat now for this unique event! For reservations, contact us: </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Email Chris Lutz: </span><a href="mailto:beaverdamslowdown@gmail.com"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">beaverdamslowdown@gmail.com</span></a><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">This event is a fundraiser to benefit the activities of the Roots Farm. In exchange for your experience we ask for a $45 donation.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:14pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Green Beans</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Finally, the green beans are coming on strong. We picked over 100 lbs on Tuesday!! Wow! Beans are indigenous to Central America and the Andean regions of South America. Snap, string, and stringless snap beans are among the most widely used garden vegetables in the U.S. Nutritionally, the early, fresh, “snap” or “green” phase of the bean is not as high in protein as its mature relative, the dried bean. However, green beans do have worthwhile amounts of vitamins A, B1, and B2, calcium, and potassium. This year, we’ve got several types out there, all pole beans (because they’re easier on our backs to pick ‘em). You may see the Rattlesnake beans--green with purple streaks, Blue Coco--deep purple, or Gold of Bacau--yellow. So far, the Rattlesnake beans are my favorite new crop this year, producing heavy and strong. Definitely a keeper that we’ll continue to grow next year. Sweet and delicioius, enjoy them!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Storage</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: Refrigerate fresh in a plastic bag and use as soon as possible. Beans will keep for about a week in the fridge. You can also freeze beans easily: blanch in boiling water for 2-3 minutes, rinse in cold water, drain, dry well, and pack into airtight containers, then freeze. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Usage</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">: beans can be eaten raw, steamed for 5-10 minutes until brightly colored and tender, but not soft and mushy, roast, grill, stir-fry, saute, stew, soup, or salad them. FYI, beans retain more nutrient when cooked uncut and purple or purple-streaked beans loose their fun colors and just go green. Have fun!</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdMTVjNGIyYmEtMDBlNS00NzlmLTg5NTMtNjMwODVhYzAxNWY2&hl=en_US"><span style="font-size:11pt;font-family:Garamond;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">RECIPES</span></a><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdMTVjNGIyYmEtMDBlNS00NzlmLTg5NTMtNjMwODVhYzAxNWY2&hl=en_US"><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span></a><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Roasted Green Beans</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 lbs green beans </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp extra-virgin olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">coarse sea salt or kosher salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat the oven to 450 degrees. Lightly grease a large sheet pan or shallow roasting pan with oil. Arrange the green beans in a single, uncrowded layer on the prepared pan. Drizzle the oil over the beans and roll the beans until they are evenly coated. Roast for about 15 minutes, or until the beans are well browned, shaking the pan occasionally for even cooking. Transfer the beans to a shallow serving bowl or platter and sprinkle with salt. Serve immediately. Makes 4 servings. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Serving Up the Harvest.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Saucy Green Beans</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½-¾ lbs green beans</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 ¼ cups salted water</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 large onion, thinly sliced (about 1 cup)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp butter</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp unbleached white flour</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¼ cup sour cream</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp fresh lemon juice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 Tbsp chopped fresh dill (1 ½ tsp dried)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt and freshly ground black pepper to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Rinse and trim the green beans and cut them in half. Bring trhe water to a rolling boil. Drop the onion slices into the boiling water. After a couple of minutes, add the green beans. Cook until the beans are tender. Drain, reserving the liquid. In a separate saucepan, make a roux. Melt the butter on low heat. Whisk in the flour and continue cooking for a minute or two, stirring constantly and taking care not to burn the roux. Whisk in about one cup of the reserved liquid, the sour cream, and the lemon juice. Add 2 tsp of the dill. Salt and pepper to taste. Place the beans in a serving dish and pour the sauce over them. Serve sprinkled with the rest of the dill. Makes 4 servings. From the </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sundays at Moosewood Restaurant</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cookbook. </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Scalloped Green Beans</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp butter </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp flour </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 1/2 cups milk </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 1/2 cups grated sharp Cheddar </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 lbs green beans, trimmed and cut into 2-inch pieces (7-8 cups)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 onion, halved and sliced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt & fresh ground pepper</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup dried bread crumbs, or 1/2 cup fresh</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish with butter. Melt the butter in a medium saucepan over medium heat. Stir in the flour to make a smooth paste. Stir in the milk and bring to a boil. Reduce the heat and stir in the cheese. Cook, stirring constantly, until the cheese is melted and the sauce is smooth, about 3 minutes. Layer the beans and onion in the baking dish, generously sprinkling with the salt and pepper as you layer. Cover with the cheese sauce. Sprinkle the bread crumbs over the dish. Bake for 60 minutes. Serve hot. Makes 4 servings. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Serving Up the Harvest</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Green Bean Salad</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/4 cup coarsely chopped almonds </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 lb green beans </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp salt, plus more to taste </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Fresh ground black pepper </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 1/2 Tbsp lemon juice (~ 1/2 lemon)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp extra virgin olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 oz Parmesan cheese, thinly shaved (~ 1/2 cup)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Toast the almonds in a dry, heavy skillet over high heat until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once toasted.) Immediately transfer the nuts to a dish to cool. Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm, 3-5 minutes. Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary. Toss the beans and almonds in a large bowl and season with salt and pepper to taste. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Gently scatter the Parmesan shavings on top. Makes 4-6 servings. From </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Farmer John’s Cookbook</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sephardic Green Beans (Fassoulia)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">12-15 pearl onions (fresh or frozen)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 lbs fresh green beans</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp whole allspice</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¼ tsp whole black peppercorns</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 cloves garlic, pressed or minced</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 Tbsp vegetable oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 tomatoes, coarsely chopped</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tsp salt</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup water</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">pinch of brown sugar (optional)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">If using fresh pearl onions, drop them whole into boiling water and boil for 3 minutes, then plunge into cold water. This makes peeling the onions much easier. Carefully cut off the stem ends and slip off the skins. Set aside. Remove the tip ends and stems of the green beans and cut each bean in half on the diagonal. Make a bouquet garni by placing the allspice and peppercorns in a small piece of cheesecloth, any clean porous fabric, or a coffee filter. Tie to close with string or thread. In a large saucepan, saute the garlic in the oil for a minute, stirring to prevent burning. Mix in the tomatoes, onions, beans, and salt. Continue to saute for a couple more minutes. Add the water, sugar, if desired, and the bouquet garni. Bring to a boil, and then reduce the heat, cover, and simmer for 30 minutes or until the beans are very tender. Remove the bouquet garni and adjust the salt and pepper to taste. Serve as a main dish or over couscous. Serves 4-6. From the </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sundays at Moosewood Restaurant</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cookbook.</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Kettle Stew (Mole de Olla)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 cup chopped onions</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 large garlic clove, minced or pressed</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1-2 Tbsp minced chiles</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 Tbsp vegetable or olive oil</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">½ tsp ground cinnamon</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">¼ tsp ground cloves</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">4 small potatoes, cut into chunks (~2 cups)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">3 cups undrained canned tomatoes, chopped (28 oz can)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cups cut green beans</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 small zucchini, sliced (~2 cups)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">2 cups cut corn (frozen or fresh)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1-2 Tbsp chopped fresh cilantro (optional)</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">salt to taste</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">grated cheddar cheese or sour cream</span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><br /><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">In a stewpot or large saucepan, saute the onions, garlic, and chiles in the oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don’t. Add the cinnamon, cloves, and potatoes and cook, covered, for another 5 minutes. Stir in the tomatoes and the green beans, cover, and cook 5 minutes more. Add the zucchini and corn. Simmer, covered, on low heat until all the vegetables are tender. If the stew seems too dry, add tomato juice or water. Add cilantro, if desire, and salt to taste. Serve topped with plenty of grated cheese or sour cream. Makes 4 servings. From the </span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">Sundays at Moosewood Restaurant</span><span style="font-size:11pt;font-family:Garamond;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> cookbook.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-45377977221101989502011-06-28T17:25:00.001-04:002011-06-28T17:31:11.440-04:00CSA Pickups -- Week 9 -- Carrots<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9j-gUgDSJBNwxg-SdugFJPtdE5qWshvxNA5Mo37KPvFxRdcQHeUcc2RDsKjJQ8BQOxY4gQOqNFZRiUKMq6bfygX3xlOZfNRrB-m17dC01cXhKC0mnTFiTBJWA60wHviKqF9nqrgywMrg/s1600/DSCN8166.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9j-gUgDSJBNwxg-SdugFJPtdE5qWshvxNA5Mo37KPvFxRdcQHeUcc2RDsKjJQ8BQOxY4gQOqNFZRiUKMq6bfygX3xlOZfNRrB-m17dC01cXhKC0mnTFiTBJWA60wHviKqF9nqrgywMrg/s320/DSCN8166.JPG" alt="" id="BLOGGER_PHOTO_ID_5623385243325216210" border="0" /></a><br /><span style="font-size: 24pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;" id="internal-source-marker_0.34992524725452767">Roots Farm CSA</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> Week 9: June 28 & July 1<hr /></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">This Week:</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">-Carrots: Napoli, Bolero, Nelson, Yaya</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">-Kale: Winterbor, Red Russian, White Russian, Rainbow Lacinato</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">-Sweet Onions (“Vidalia-type Yellow Granex)</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">-Potatoes: Pontiac Red</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">-Cucumbers: Lemon</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">-Beans!: Rattlesnake Pole Beans</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">-Okra!: Burgundy & Clemson Spineless</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">-Berries: Blueberries, Blackerries, Wineberries</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">-Melons: Diplomat, SunJewel</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">-Tomatoes!: SunGold Cherry, Juliet Roma, various hybrids</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">-Basil </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">On the Farm . . .</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">The heat has really taken a toll on things, but we’ve got hope that the afternoon rains and lower temperatures may help bring the crops back around. In the meantime, we’re working on some infrastructure and we just installed some drainage pipe in our processing area and covered it with gravel, so muddy driveway and walkway, be gone! For those of you who pick up on farm, you’ll notice the disappearance of the sketchy tin-covered hole with the broken PVC pipe--part of our drainage system that has now been repaired and tied into the new stuff and re-buried underground. Hopefully later this week, we’ll be installing quick hoops in the big upper field to cover the sweet potatoes that are outside the fence. The quick hoops are new, 4-foot tall hoops that can be used in place of a greenhouse or to cover large plants with fabric, which is what we plan to do. New experiments in farming. Also going on and experimental, we’ve seeded more okra for the late summer season, as well as pinkeye purplehull peas and butter beans. This heat is really working our current crops, so we’re trying to find other things to take their places that will hold up better. We’ll let you know what happens. </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Workday Saturday, July 9th!</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Come on out and join us for our July workday--</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Saturday, July 9th</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> from </span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">8-11am</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">. That’s slightly earlier than we have been hosting them, but it’s July, so let’s beat the heat a bit. As always, we’ll be serving you up some home-cooked, farm-fresh BRUNCH afterwords. So get your sunhat and roll on out to the farm. We’ll be weeding, seeding, processing garlic, and who knows what all else. Hope to see you in a couple of weeks!</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Bitter Cukes</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">So it’s come to our attention that some of the regular green cukes, the Marketmores to be specific, are bitter. Inedibly bitter. I was hoping it was a fluke cuke here and there, but survey says folks have gotten more bitter than not. Why, you say? Again, it’s the heat. Apparently when it’s too hot, cucumbers produce more cucurbitacins, a bitter chemical that usually is more confined to the stem end and skin, and those can infiltrate the whole fruit making it too bitter to eat. The Marketmores are planted in the hoop house, which gets pretty darn hot, so that’s not a total shock. Our apologies if you’ve gotten some of those bitter fruits. We’re now culling all the Marketmores from the share boxes and making them available as seconds if you want to try your luck with them. We’ll be handing out more Lemon cucumbers now, and some of the outdoor-planted (versus in the hoop house) Sultan cukes, both of which seem to be bitter-free for now. I recommend that you enjoy them while they last. The Marketmores and Sultans are beginning to fail. We’ll be seeding more soon, but there may be a stint of time when we have to go cucumber-less. </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">In Your Share</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">We’ve got lots of new stuff coming out, and some old stuff finishing up. New out--</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Rattlesnake Pole Beans</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">: a purple-streaked bean, these are tender and delicious even large. It’s our first year growing them and so far, I have to say I’m impressed. Lovely lime green vines with lavender flowers and streaked beans. I don’t know if the streaking holds when cooked since I haven’t cooked any yet, but I can testify that they are sweet and delicious raw. New out--</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Burgundy & Clemson Spineless Okra</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">. The okra is now beginning and we’re pretty excited to see it start appearing in your baskets. I eat it raw as well as cooked and recommend pan-frying it without breading or grilling it as my favorite approach . . . well, or making veggie gumbo. New out--</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Tomatoes</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">. Finally, the tomatoes begin. It’s just a small bit this week. I expect to see a continuous trickle from the hoop houses until the outdoor plantings catch up with us--those seem hardier and more full of fruits. Please be patient while we wait for these summer staples to arrive in force. In between--the melons are seemingly on break for this week with just a few trickling in, though there are many more on the vines that I think will be ready next week. Ending--carrots. It’s been a long, wonderful couple of months of carrots coming out and now we’re running out of them. Love them this week because I think it’s their last. Ending--potatoes. Our supply dwindles; so it goes. Ending--blueberries. For real? Yep, it seems like we just haven’t had as big or long of a harvest this year and they’re really slowing down. For those of you still interested in getting your blueberry fix, we’ll be offering pints from our neighbor Jim’s Farm for sale at pickups for $5/pint, which is a steal, below their usual going rate. They’re amazing, fat berries, highly quality controlled and well worth the money. Check your email for more details on that front. . .</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Carrots</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Are returning to the spotlight this week. You’ve been getting a lot of them, so hey, perhaps you’d like more carroty inspiration. Here goes . . . </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdMTIyOWFkMmEtNWFiNi00MDc2LWE0OGYtNjI3YTZiNmM2ZjU1&hl=en_US"><br /></a><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdMTIyOWFkMmEtNWFiNi00MDc2LWE0OGYtNjI3YTZiNmM2ZjU1&hl=en_US"><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 153); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline;">RECIPES</span></a><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdMTIyOWFkMmEtNWFiNi00MDc2LWE0OGYtNjI3YTZiNmM2ZjU1&hl=en_US"><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span></a><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline;">Creamy Dilled Carrot Slaw</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">4 medium carrots, grated </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1-2 garlic scapes, finely chopped </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp finely chopped dill </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1/2 Tbsp extra-virgin olive oil </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1/4 cup buttermilk</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp fresh lemon juice</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">salt & fresh ground black pepper</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Combine the carrots, garlic scapes, and dill in a medium bowl. Add the oil and toss to coat. Add buttermilk and lemon juice. Season to taste with salt and pepper. Cover and let stand for at least 30 minutes, or up to 2 hours to allow flavors to develop. Stir well and adjust seasonings. Enjoy! Makes 2 servings. </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline;">Stir-Fried Cabbage & Carrots</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">2 1/2 Tbsp soy sauce </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 tsp toasted sesame oil </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1/4 tsp crushed red pepper flakes </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 medium cabbage, thinly sliced</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp peanut/vegetable oil </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">2 cloves garlic</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp fresh ginger, minced and peeled</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">2 cups shredded carrots</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">salt & pepper </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">minced parsley or cilantro </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Combine soy sauce, sesame oil, red pepper, and salt and pepper in a small bowl. Set aside. Heat a wok or large skillet over high heat. Add peanut/veggie oil, garlic, and ginger and stir-fry for a few seconds, without allowing the garlic to brown. Add carrots and stir-fry for 3 minutes. Add cabbage and stir-fry until tender, 5-7 minutes. Add soy sauce mixture and heat through, stirring to coat vegetables thoroughly. Serve immediately, sprinkled with parsley or cilantro. Makes 4 servings.</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline;">Potato Cakes with Carrot</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">2 eggs</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1+ Tbsp minced fresh dill</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">¾ lb carrots (4 carrots)</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">½ lb Yukon Gold or other potatoes (3-4 medium)</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">salt & pepper to taste</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">4 Tbsp flour</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">oil for cooking</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">sour cream or butter</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Beat eggs and dill in mixing bowl. Grate potatoes, sweet potatoes, and/or carrots. Squeeze excess liquid from grated mixture (I use my hands and do it in batches, or you can use a colander and press it, or a towel and wring it out). Place in bowl with eggs and dill and add salt and pepper and flour. Stir well. Heat a cast-iron skillet over medium heat and add oil of your choice for cooking. Cook potato cakes in batches. I usually spoon cakes about 2-3 inches in diameter and ½-1 inch thick in size into the pan and fit 3-4 cakes per batch. Fry until cakes are browned on one side and flip to brown the other. Add additional oil as needed. Serve hot with sour cream or butter—I like to chop more dill to add to the sour cream and use that as a spread for the cakes. Makes 4 servings. </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline;">Carrot Almond Cake</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 1/2 cups steamed, pureed carrots </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">6 eggs, separated </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">2 cups honey or sugar </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">2 Tbsp ground almonds or flour </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 tsp grated orange zest</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 tsp sea salt</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp ground cardamon</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">cream cheese frosting (optional) </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Head oven to 350 degrees. Generously butter a 9-inch cake pan. Combine pureed carrots with egg yolks and honey or sugar. Mix in ground almonds, orange zest, salt, and cardamon. Beat egg whites in clean, separate bowl until stiff and fold into carrot mixture. Spread in pan. Bake until springy, about 45 minutes. Cool. Frost with cream cheese frosting, if desired. Makes 8-10 servings. From the </span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline;">From Asparagus to Zucchini </span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">cookbook.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-11110938741583587632011-06-21T16:02:00.002-04:002011-06-21T16:36:58.067-04:00CSA Pickups -- Week 8 -- Kale<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dadiD7tPuISmkZQJp_xCKj9JuOatoe2T5NeEkbKKxah3i0vIeiGj67bNa__hluMrTi5ToM8f9NGbKcfivVHwhUA_a8fN1jhm-yGIJ1486amW1ZVMFJfafaGYQcohBDunZj8mp05rpJM/s1600/DSCN8155.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dadiD7tPuISmkZQJp_xCKj9JuOatoe2T5NeEkbKKxah3i0vIeiGj67bNa__hluMrTi5ToM8f9NGbKcfivVHwhUA_a8fN1jhm-yGIJ1486amW1ZVMFJfafaGYQcohBDunZj8mp05rpJM/s320/DSCN8155.JPG" alt="" id="BLOGGER_PHOTO_ID_5620772357044155682" border="0" /></a><span style="font-size: 24pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;" id="internal-source-marker_0.024182463048981417">Roots Farm CSA</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"> Week 8: June 21 & 24<hr /></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">This Week:</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Carrots: Napoli, Bolero, Nelson, Yaya</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Kale: Winterbor, Red Russian, White Russian, Rainbow Lacinato</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Sweet Onions (“Vidalia-type Yellow Granex)</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Potatoes: Pontiac Red</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Cucumbers: Marketmore, Sultan, Lemon</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Cabbage: Savoy</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Arugula</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Fresh Garlic</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Berries: Blueberries, Blackerries, Wineberries</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Melons! Diplomat, SunJewel</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Basil or Rosemary</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Flowers: Sunflowers, Zinnias</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">On the Farm . . .</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Melons! Ah, melons . . . I’ve been watching them swell on the vines for weeks now. They’re so pretty, so magical. I didn’t think there would be melons in the shares this week, but as we were picking basil this morning I smelled ripe melons so strongly that I wondered over to the melon patch to investigate. And low and behold melons are ready. Yesterday they were not tan; yesterday they were green. But that was yesterday. Today they are tan, ripe, and aromatic. This week’s choices are Diplomat, a green-fleshed muskmelon with an amazingly sweet smell and flavor, and SunJewel, an Asian melon with crispy white flesh and a yellow and white striped rind. Both are delicious. I’m so excited they’re finally here! </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">It’s nice to have something to rave about this week as the first thing on my mind when I sit to write. If I think about it, it’s been a lovely, amazing season for a whole bunch of stuff so far--prolific kale, lovely cabbages, the biggest carrots I’ve ever grown, plentiful beets, cucumbers out the whazoo, and lots of lettuce, turnips, and radishes. It’s been good. May the melons be a sign that, despite what challenges arise, it will continue to be good.</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Blossoms Dropping, No Fruit Set</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">In the land of arising challenges and educational experiences, we’ve been having trouble with our tomatoes, and now our beans, dropping their blossoms and not setting fruit. Beautiful clusters of flowers are followed by fruitless clusters of stems. Why? Well, we’re now learning that tomatoes apparently will not set fruit when nighttime temperatures are over 70 degrees (which makes me wonder how we ever got a tomato in Georgia) and beans will not produce enough pollen to set fruit with daytime temperatures over 90 degrees (again, how do we ever get any?). Interesting. Becky is the queen of research questions and discovered this info recently and while it may not vastly improve our situation immediately, it is helpful to understand what’s going on. It’s just too damn hot. Color me not terribly surprised. I don’t think I’d set fruit either if I had to stay in the sun all day. Looks like Lima beans can handle the heat better, so we may try some of those, and also looks like the other beans may need a bit more attention to consistent watering and perhaps a nitrogen boost to improve leaf cover (which both protects the plants from the sun and helps keep them cooler with evaporative cooling). Well, you learn something new every day. </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Happy Summer Solstice</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Today is the day -- longest day of the year. All Spring long, we’ve labored and planted and now are seeds have sprouted and are beginning to mature. Energetically, this is a good time to re-visit the goals you’ve been working on and the projects you’ve invested yourself in and to remind yourself what you’re up to. As my friend Holly says, it’s time to “potent-ize” those goals, time to fertilize, time to remember what you’re dreaming into being and pull yourself back into alignment with it. The sun’s at full blast and it’s a powerful time of the year. Harness that power--it will help you move in your chosen direction.</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Kale</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Is back in the spotlight this week. It’s been an amazing season for kale, and you’ve been getting lots of it. With that in mind, we figured you could use some fresh inspiration for what to do with all that kale. Here are some ideas . . .</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdYmEzZDlkMDAtYTQ0NS00YTViLWE3NjItNDRjMGQyMTk3Nzcy&hl=en_US"><br /></a><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdYmEzZDlkMDAtYTQ0NS00YTViLWE3NjItNDRjMGQyMTk3Nzcy&hl=en_US"><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 153); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">RECIPES</span></a><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdYmEzZDlkMDAtYTQ0NS00YTViLWE3NjItNDRjMGQyMTk3Nzcy&hl=en_US"><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span></a><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Kale Chips</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 bunch kale (de-stemmed)</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 Tbsp olive oil </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">salt to taste</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Preheat oven to 325 degrees. Grease a cookie sheet or pan with a light layer of olive oil. Place kale leaves in a single layer on the pan and drizzle with a little more oil. Bake for 12 minutes. Salt to taste and enjoy! Makes 2-3 servings. Jane tells us these are as good as potato chips. I've had them and I'd have to agree that they're pretty yummy. As well as an easy way to use up a bunch of greens in a pinch. Yum!</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Creamy Peanut Kale</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp vegetable oil</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1/3 onion, chopped</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 garlic clove, chopped</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1/4 cup natural peanut butter</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 Tbsp Bragg's Liquid Aminos</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1/4 cup vegetable broth or water</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1/2 tsp coriander</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1/4 tsp chili powder</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1/4 tsp cumin</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 bunch kale, chopped </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">In a pan, heat vegetable oil. Fry garlic and onions, until translucent. Meanwhile, in a bowl, mix peanut butter, Bragg's, broth/water, and spices until the peanut butter has dissolved, and it has turned saucy. Add kale to the pan, and cook until the leaves are dark green and wilted. Add the peanut butter sauce to the pan. If it is too dry, add broth/water to reach desired consistency. From www.VegWeb.com. </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Feel Good Kale Sauce with Pasta (vegan)</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">3 to 4 servings pasta (I like Angel Hair) </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 carrot</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1/2 onion</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 large kale leaves, large stems removed</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 garlic cloves</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 Tbsp olive oil</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">salt and pepper, to taste</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1/2 cup unsweetened or plain nondairy milk (soy, almond, coconut, etc.)</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1/3 cup nutritional yeast </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Cook your pasta according to package directions. While the pasta is cooking, put the carrot, onion, kale leaves, and garlic cloves into the food processor to create a pulp. It shouldn't be a liquid, just very pulpy with small bits. Heat the olive oil in a pan, and add the vegetable pulp. Saute it for about 5 minutes, and add salt and pepper as it cooks. When it is heated through, pour the milk into the mixture and allow it to get hot and a little bit bubbly. Add the nutritional yeast, and stir well. You can add more milk if you would like a thinner sauce. Add salt and pepper to taste. Mix sauce with drained pasta. This sauce is delicious mixed into pasta, and I feel good every time I eat it (which is about once per week). Makes 3-4 servings. From www.VegWeb.com. Yummy vegan recipes . . . </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Potato Kale Soup</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">4 Tbsp olive oil</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 medium onions, chopped</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">10 cloves garlic, chopped</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">½ Tbsp red chile flakes, or to taste</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 ¼ tsp salt</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">6 medium potatoes, peeled and diced into ¾ inch cubes</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">3 cups coarsely chopped kale</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">black pepper</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Heat oil in soup pot; add onions, garlic, chile flakes, and salt, and saute until onions are translucent. Add potatoes and enough water to cover by 4 inches. Bring to boil and cook, covered, until potatoes are about half done. Add kale and cook, uncovered, until potatoes are tender, 10-15 minutes. Puree soup in blender or food processor. Season with pepper to taste. Makes 6-8 servings. From the </span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">From Asparagus to Zucchini</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"> cookbook. </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 12pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Spicy African Kale and Yams</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 large bunch kale, 4 cups chopped, pressed firm</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">4 cups yams or sweet potatoes, rinsed well, chopped</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 ½ Tbsp olive oil</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 cups cabbage, sliced</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 ½ cups onion, chopped</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">3 Tbsp soy sauce</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 Tbsp salt, or to taste</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp minced garlic</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp ginger, peeled and minced</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 tsp serrano chile, seeded and diced</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Hot Sauce, to taste</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Rinse and drain kale well. Steam kale and yams. Kale should still be colorful and yams should still have some firmness. While kale and yams are steaming, place oil in a large sauté pan and heat on medium high. Add onion, garlic, ginger and chili pepper, cook for 5 minutes, stirring frequently. Add cabbage and cook for 5 minutes, stirring frequently. Add small amounts of water if necessary to prevent sticking. Place in a large mixing bowl with remaining ingredients, add kale, and mix well. Add yams and gently mix well. From www.SeasonalChef.com. </span><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7072300080508488160.post-11491666450256270362011-06-14T16:09:00.001-04:002011-06-14T16:12:59.472-04:00CSA Pickups -- Week 7 -- Cabbage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XKiTqCPYoZ6tQivw60_42kVrVJM_RoWCiB8wcqmCg8drwgnYRNFssks6QLHrDfgShjts9TpieE3gIysiqovvCF-j5irpR9qQ0qMQGXs9uez85yK3lhpcR4aIV_ONKna3_7hxvsAr_rA/s1600/DSCN8125.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XKiTqCPYoZ6tQivw60_42kVrVJM_RoWCiB8wcqmCg8drwgnYRNFssks6QLHrDfgShjts9TpieE3gIysiqovvCF-j5irpR9qQ0qMQGXs9uez85yK3lhpcR4aIV_ONKna3_7hxvsAr_rA/s320/DSCN8125.JPG" alt="" id="BLOGGER_PHOTO_ID_5618170488412310274" border="0" /></a><br /><span style="font-size: 24pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;" id="internal-source-marker_0.23195545158801711">Roots Farm CSA</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"> Week 7: June 13 & 17<hr /></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">This Week:</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Carrots: Napoli, Bolero, Nelson, Yaya</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Beets: Merlin, Chioggia</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Kale: Winterbor, Red Russian, White Russian, Rainbow Lacinato</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Sweet Onions (“Vidalia-type Yellow Granex)</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Pole Beans: Blue Coco, Gold of Bacau </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Potatoes!!: Yukon Gold or Pontiac Red</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Cucumbers! Marketmore, Sultan, Lemon</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Cabbage: Regular or Savoy</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Fresh Garlic</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Blueberries, Blackberries, Wineberries</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">-Basil: Regular Sweet, Lemon, Thai</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">On the Farm</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">The deer onslaught continues. We keep tying up holes, lacing up the fence, extending the flag ropes higher, and barricading the gates, but they somehow keep making their ways in. Chris said this week that deer aren’t invincible like magical flying unicorns, but I’m beginning to wonder. Who knew that deer would eat tomato plants, green tomatoes, cucumber vines, melon plants, sweet potatoes, lettuce, beans, beets, and more? Ravenous. It’s just a challenging time of year--deer pressure, lack of rain, high heat. Plants are drying out, roasting, being eaten, and failing to fruit. Whole squash plantings are failing and I am concerned for our early tomatoes. But that’s only looking in one direction. If I look elsewhere, the cabbages look great, carrots continue to come out awesome and big, the flood of cucumbers remains, and the new plantings of corn have germinated nicely. I see pepper flowers and melons swelling on the vine. The okra is 8 inches tall and the onions are neverending. Not all is bleak, so why am I only obsessing about the problems. Silly self--remember what’s going right as well. </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">In Your Basket</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">And some of the things going right are in your baskets this week. The beet harvest continues quite nicely, as do the carrots. NEW on the scene are several items, all of which the Half and Full share members get this week. Things like POTATOES, CABBAGE, & BLUEBERRIES! Oh my! We’ve begun digging potatoes and we’ve got a choice between yellow-fleshed Yukon Golds and white-fleshed, pink-skinned Pontic Reds this week. Sweet, delicious new potatoes are in your basket, and I think you should eat them today . . . Also, the cabbage is in. We’ve got a few regular green-leaf cabbages and lots of gorgeous Savoy-leafed heads. Cabbage is in the spotlight this week, and we’ve been loving it grilled. I’ve also been experimenting quite successfully with making sauerkraut and kimchi--tasty fermented delights--yay! Plus, we’ve got blueberries for everyone! It’s all half-pints this week. Hopefully we’ll see more as the season continues. A few of our blackberries and red wineberries are also appearing. And full share folks get the first taste of pole beans for the season. Wow! Lots of new goodies coming out here in mid-June.</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Weekend Workday</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">We had about 5 wonderful folks show up for our workday on Saturday this past week. It was great. Beautiful weather, good people, and plenty of work done. We weeded chard and kale, pulled out old strawberry plantings, processed garlic, and dug potatoes. Those potatoes in your basket this week--all hand-dug by our hard working weekend volunteers. Thanks guys and gals! All that hard work followed by yummy greens quiches and fresh blueberry pie and ice cream. Don’t miss your next chance to come out and work with us--our next weekend workday is Saturday, July 9, so mark your calendars and come join us! </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Summer Solstice</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Just a reminder for you all that Summer Solstice is coming up next week. That’s right--the LONGEST DAY OF THE YEAR is just next week. We’ll have hit our peak of daylight hours and after that, the days will begin to gradually get shorter again. How can it be? Summer Solstice already? Celebrate by grilling out and watching the fireflies in action. Have a drink late in the warm evening. Or hey, go for a jog at dawn at 5 am! Personally, I’m more for the grill action. Perhaps some grilled cabbage . . . </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 14pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Cabbage</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">This humble vegetable has been a staple crop of many different civilizations throughout time. Raw, cooked, fermented--it does them all. Cultures from China to Russia to Europe to America have strongly valued the fermented manifestations, namely sauerkraut and kimchi, as fermentation methods both preserve the cabbage (and things in it like vitamin C) and create more nutrients in it like B vitamins and additional antioxidants. Cabbage in and of itself offers generous amounts of vitamins A, B, and C, as well as iron, calcium, and potassium. It’s an amazing vegetable. Get some.</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Storage</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">: cabbage should be stored with the outer leaves on either in a plastic bag in the refrigerator or on bag-less in the hydrator drawer for anywhere from 2 weeks to 3 months. It is sweetest fresh, but can hold for a long time. </span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Usage</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">: cabbage can be eaten raw, steamed, baked, boiled, stuffed, grilled, sauteed, stir-fried, or fermented. Try it out. Here are some recipes for you.</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdZjFlYmU4NTMtZTU5NS00OWMzLThjMmItZmNjMGYyYzAwY2Uw&hl=en_US"><br /></a><a href="https://docs.google.com/leaf?id=0B5ialgz4rCAdZjFlYmU4NTMtZTU5NS00OWMzLThjMmItZmNjMGYyYzAwY2Uw&hl=en_US"><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 153); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">RECIPES</span></a><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Grilled Cabbage</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">3 tablespoons of lemon juice</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons Olive Oil</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 heads of green/white cabbage</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Kosher salt</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Fresh ground black pepper</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Prepare the grill for indirect grilling. If you are using a charcoal grill, light a chimney full of coals and pile them all to one side once they have burned down enough to product white ash on the top coals. You gas grillers have it easy, just light half of your burners. We want the hot side really hot, to produce between 350 and 400 degrees under the lid. Remove the outer few leaves from each head of cabbage, wash thoroughly and then quarter the heads. Start with the bottom and cut through the core for your quarters so that the core of the cabbage holds each section together. Place the cabbage sections on a pan (to minimize the mess) with the cut part facing up. Thoroughly whisk together the lemon juice and oil. Brush the lemon juice and oil mixture over each section of cabbage, letting the juice run down into the leaves. Generously season each cabbage section with the Kosher salt and black pepper. Keep the cabbage sections facing up so that the lemon juice doesn’t leak out and then place the sections on the cool part of the grill. Close the lid and let them roast on the grill for about 45 minutes, or until the tops have a little char and the inside leaves are nice and tender. You may want to move the cabbage around about halfway through your grilling session so that all of them spend their time closer to the fire. The bottom leaves may get burned, but they are being sacrificed for the greater good of the cabbage. Besides, I like the burnt leaves myself. From the </span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Grilling Companion</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"> website http://www.grillingcompanion.com/grilled-cabbage/. I also like to turn the wedges so the edges of the leaves get that crispy grilled flavor and texture, so arrange them as you will. This recipe is amazing--I never knew cabbage could taste so good!</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Asian Cabbage Slaw</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 cups shredded cabbage (~1/2 small head)</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1/3 cup grated carrot</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1/2 cup minced red onion</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 Tbsp minced fresh mint</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 Tbsp minced fresh cilantro</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 Tbsp rice vinegar</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 Tbsp peanut oil</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp rice wine (such as mirin or sake)</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 tsp honey</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 tsp toasted sesame oil, plus more to taste</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">salt & freshly ground black pepper</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">Combine the cabbage, carrot, onion, mint, and cilantro in a large bowl. Toss well. Mix the vinegar, peanut oil, rice wine, honey, and sesame oil in a small bowl until well combined. Pour the dressing over the cabbage mixture; toss. Season with salt and pepper to taste. Refrigerate for 1 hour before serving. Makes 2-4 servings. From </span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Farmer John's Cookbook</span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">, which also says that this recipe works well with additional vegetables--julienned cucumber is nice--and makes a wonderful bed for grilled food. Enjoy!</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Rice-Stuffed Cabbage in Sweet & Sour Sauce</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: italic; text-decoration: none; vertical-align: baseline;">Sweet & Sour Sauce</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp extra-virgin olive oil</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 small onion, diced</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">4 garlic cloves, minced</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 tsp grated fresh ginger</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 (28-oz) can tomato sauce</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp honey</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp fresh lemon juice</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">salt & freshly ground black pepper</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: italic; text-decoration: none; vertical-align: baseline;">Cabbage Rolls</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">8 large Savoy or green cabbage leaves</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 Tbsp extra-virgin olive oil</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">4 garlic cloves, minced</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 green bell pepper, finely diced</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">½ cup chopped scallions</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 cups cooked brown rice</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 tsp caraway seeds, or to taste</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">salt & freshly ground black pepper</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">To make the sauce, heat the oil in a medium saucepan. Add the onion and garlic and saute until the onion is limp, about 3 minutes. Add the ginger, tomato sauce, honey, lemon juice, and salt and pepper to taste, and simmer while you prepare the cabbage and filling. Blanch the cabbage leaves in boiling water for 3 minutes, then plunge into cold water to stop the cooking. Drain well. To prepare the filling, heat the oil in a large skillet. Add the garlic, bell pepper, and scallions, and saute until limp, about 3 minutes. Add the rice and saute for another minute. Season to taste with the caraway seeds and salt and pepper. Preheat the oven to 350 degrees. Grease a large baking dish with oil. Spoon about 1 cup of sauce into the baking dish. To stuff the cabbage, place about 3 Tbsp of the filling near the base of each cabbage leaf. Fold in the sides, then roll up to enclose the filling. Do not roll too tightly or the cabbage roll will burst while cooking. Place the rolls, seam side down, in the baking dish. Pour the remaining sauce over the rolls. Cove rand bake until heated through, about 30 minutes. Serve hot. Makes 4-8 servings. From </span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">366 Delicious Ways to Cook Rice, Beans, and Grains. </span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"> </span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">Risotto with Caramelized Onions & Cabbage</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 Tbsp extra-virgin olive oil</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 onions, thinly sliced</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">6 cups shredded green or Savoy cabbage</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">2 tsp dried thyme</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">5 ½ cups vegetable broth</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">½ cup dry white wine</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">1 ½ cups uncooked Arborio rice</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">½ cup freshly grated Parmesan cheese</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">salt & freshly ground black pepper</span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline;">In a large nonstick skillet, heat the olive oil over medium heat. Add the onions, cabbage, and thyme, and saute until the onions are golden, 10-12 minutes, stirring frequently. Meanwhile, in a medium saucepan, combine the broth and wine and heat to simmering. When the onions are golden, add the rice and toss to coat with the oil. Add 1 cup of the simmering broth to the rice and stir until most of the liquid has been absorbed. Continue adding more broth, 1 cup at a time, cooking and stirring as the liquid is absorbed. It will take a total of 18-35 minutes for most of the liquid to be absorbed and the rice to become tender and creamy. Stir in the Parmesan. Season to taste with salt and pepper, if needed. Serve hot. Makes 4-6 servings. From </span><span style="font-size: 11pt; font-family: Garamond; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: underline; vertical-align: baseline;">366 Delicious Ways to Cook Rice, Beans, and Grains. </span>Unknownnoreply@blogger.com0