Vermont Chicken Dinner

I am in Vermont right now, enjoying some peace and quiet, and lovely fresh ingredients for my cooking. I bought a new cookbook titled Dishing Up Vermont and thought I would share some of the recipes. The three below can be made with CSA ingredients and will make a delicious dinner.

Organic Roast Chicken

Ingredients:

1 (4- to 6-pound) roaster chicken, rinsed and patted dry

2 tablespoons minced fresh thyme

2 tablespoons minced fresh basil

4 garlic cloves, peeled and chopped

1 1/2 tablespoons extra-virgin olive oil

Lemon pepper

Salt

1 medium white onion, peeled and quartered

Procedure:

1. Preheat oven to 350 degrees F.

2. Mix the thyme, basil, garlic, and olive oil in a bowl, and blend well.

3. Put the chicken in a roasting pan. Rub the outside of the chicken with the thyme-basil oil and sprinkle with lemon pepper and salt.

4. Sprinkle the main cavity of the chicken with more lemon pepper and salt, and fill with onion. Loosely tent the chicken with aluminum foil.

5. Roast in the oven for 20 minutes, then remove the foil and continue to roast about 60 minutes, until the skin is golden brown, juices run clear, and a meat thermometer inserted into the thickest part of the thigh registers between 170 and 180 degrees F.

Note: Calculate a total cooking time using 20 minutes per pound.

6. Transfer the chicken to a serving platter and allow the bird to rest for 15 minutes before serving.

Cabot Cheddar Mashed Potatoes

Ingredients:

2 pounds potatoes (preferably Yukon gold)

1/2 cup unsalted butter, plus more as needed

3/4 cup whole milk, heated

4 ounces sharp cheddar cheese (preferably Cabot), grated

Nutmeg

Salt and freshly ground pepper

Procedure:

1. Peel and dice the potatoes. Cover with cold, salted water in a large pot. Bring to a boil over high heat and cook until potatoes are just fork tender.

2. Drain thoroughly, and place in a large bowl with butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste.

Basil Maple Vinaigrette

(Use this dressing to make a salad with any veggies you have left over after your cooking.)

Ingredients:

1/2 cup coarsely chopped basil leaves

2 tablespoons minced onion

2 tablespoons chicken stock (make it vegetable if you like)

4 tablespoons vinegar

1 tablespoon Dijon or yellow mustard

2 tablespoons pure maple syrup

Salt to taste

Procedure:

Combine all ingredients in a blender or food processor and mix well.

FARM NEWS 8.31.09

We are enjoying these nice days of sunshine. It has been really pleasant here, not to hot but plenty of sun and cool nights. Perfect fall weather. I have to admit it seems a little weird to be turning the corner into fall with out having much of a summer. I guess we just have to get over that and move ahead. It is a nice time to be out in the fields and there is still plenty out there to do. Folks probably think we're just bringing in the fall crops now, but we are still actually seeding greens every week - salad, arugula, spinach and chard for the fall.

September is a bit of a transitional month. We have to remember that it still is technically summer, so you'll be seeing more cucumbers, zucchini, eggplants and peppers for a while.

September is also a bit of a challenge. There is a change in the air that feels like things should start to be winding down. That there might be a break in the workload. But no because we are a crew member down, with Naf's broken wrist and it is also time for Alissa and Cody to take their time off. So Dan will have one person helping him when he's used to having three. So it goes. They will spend most of their time harvesting.

Here's this weeks harvest:

onions, lettuce mix, kale, garlic, carrots, potatoes, zucchini, cucumbers, eggplant, peppers, fennel, basil, hot peppers

Enjoy!

ADVOCACY: School Food

Slow Food USA is advocating for healthy foods in schools with an Eat-In.

Support local and healthy school food campaign. Event details can be found at

http://www.slowfoodusa.org/timeforlunch.

FARM NEWS 8.24.09

Hello from Chubby Bunny Farm.

The big news this week must be that, farming is dangerous. This Monday intern Naf broke his wrist in a tangle with our two delightful cows, Coco and Patches. Just after the morning milking the cows got frisky and while Naf was trying to move them along the cows proved larger (we had no doubt) and Naf was knocked down. A minor fracture thankfully, as far as broken bones go, so he is feeling alright, in a cast and healing.

This of course puts a strain on the farm. We've had some lovely volunteers show up and put in some work getting the harvest done but losing a full time, skilled employee really does hurt. Sometimes it's hard to see the difference things like this have on the farm. We still get the harvest in and looking good every week, plants keep growing, the weather keeps coming. It's those things you see from the tractor seat as you drive out to the melons that get to you - the fall beet transplants and all the weeds germinating with them, the fall carrots battling battling fighting the weeds waiting for us to find the time to help them out. We show up in the misty morning, work hard sweating all day putting that food in those bins and race out to show the carrots we still care. We show up in the misty morning, work hard... and so on. It seems to work.

Besides the lightning that struck the greenhouse Friday night all else on the farm seems to be pretty plain. We seeded more arugula, more daikon radish, and some cilantro, planted out some fall cabbages. We pulled weeds, we clipped garlic, we bantered endlessly out in the fields. And here's some of the harvest -

Onions
Leeks
Celery
cukes
zucchini
peppers
eggplant
carrots
basil/thyme
potatoes
salad mix
chard

Thanks and Enjoy-
Apprentice Cody

Celery Salad

From Saveur

Yield 6 servings

Don't neglect to mix in the celery leaves (which, unfortunately, are often discarded); they contribute significantly to the look and taste of the salad.

Ingredients:

1 tbsp. white wine vinegar
1 tsp. dijon mustard
Salt and freshly ground pepper
1⁄4 cup extra-virgin olive oil
1 bunch celery

Procedure:

1. Whisk together vinegar, mustard, and salt and pepper to taste in a large salad bowl. Drizzle in olive oil while whisking constantly, to form a smooth and tart dressing. Set aside.

2. Pluck all the leaves from celery; set aside. Remove the outer ribs of the celery. (Save the innermost ribs from the core of the bunch for another use.) Roughly chop the celery ribs into 1⁄2"–3⁄4" pieces. Add celery to bowl with dressing and toss well to coat. Adjust the seasonings.

Swiss Chard Gnocchi

From Bon Appetit

• Yield 6 servings
• 
  
• Ingredients:
• 1 pound russet potatoes (about 2 large)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

• 1 1/4 pounds Swiss chard, stems and ribs trimmed

• 1 large egg
• 1 tablespoon olive oil
• 1 3/4 cups (about) all purpose flour

• 1/2 cup (1 stick) butter

• 4 cups homemade or purchased tomato-herb sauce

• Freshly grated Parmesan cheese

Procedure:

1. Steam potatoes until very tender, about 50 minutes. Cool potatoes slightly, then peel. Mash potatoes in large bowl until smooth. Mix in salt and pepper. Meanwhile, bring 2 inches of salted water to boil in large pot. Add chard and cook until wilted, stirring occasionally, about 3 minutes. Drain chard; cool. Squeeze out as much excess liquid as possible. Finely chop chard in processor.

2. Mix chard into potato mixture. Stir in egg and oil. Gradually mix in enough flour to form soft, slightly sticky dough.

3. Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch-long rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Using whisk, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough.

4. Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface and are tender, about 6 minutes. Using slotted spoon, transfer gnocchi to large bowl. (Can be made 1 day ahead. Place gnocchi in single layer on oiled baking sheet. Cover with plastic; chill.)

5. Melt butter in heavy large skillet over medium-high heat. Add gnocchi and sauté until coated with butter and heated through, about 3 minutes. Meanwhile, bring sauce to simmer in heavy medium saucepan, stirring occasionally. Ladle sauce onto plates.

6. Spoon gnocchi atop sauce. Sprinkle with cheese and serve.

Mediterranean Couscous Salad with Roasted Vegetables

From epicurious.com

Yield 6 servings

Ingredients:

• 1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges
• 2 medium-size zucchini, each cut lengthwise into 4 wedges
• 3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 2 1/2-inch pieces
• 1 red bell pepper, cut into 1/2-inch-wide strips
• 10 large garlic cloves, unpeeled
• 3 1/2 tablespoons plus 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary

• 2 1/2 cups water
• 1 teaspoon salt
• 1 10-ounce box couscous

• 1 cup pitted brine-cured black olives (such as Kalamata), halved
• 6 tablespoons fresh lemon juice
• 3 tablespoons drained capers
• 3 tablespoons thinly sliced fresh basil

Procedure:

1. Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.

2. Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.

3. Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Note: I think this recipe would also be very nice with quinoa, which is better for you than couscous.

RECIPE: Swiss Chard Tart

Ingredients:

2 Tbsp olive oil
1 red or white onion, diced
1 lb Swiss chard (or other greens), stems removed, leaves chopped
2 cloves garlic, chopped
2 Tbsp chopped fresh basil, or 1.5 tsp dried
1/4 tsp salt
1/8 tsp black pepper
Pinch ground red pepper or crushed red pepper
3 eggs
1/3 heavy cream or half n half or milk
1 cup grated Parmesan cheese

1 pre-made pie shell (frozen or homemade)

Procedure:
Cook onions in large skillet until well softened 10-15 min. Add and cook until tender the chard and garlic. Season with basil, red pepper, salt, pepper. Combine eggs, cream and Parmesan in bowl. Add chard mixture. Scrape into tart shell and spread evenly.

Bake at 375 until firm, 25-35 min. Let cool to room temp before serving.

Contributed by Stephanie Leonard

RECIPE: Roasted Summer Veggie Sandwich

I threw a whole bunch of veggies into the oven one night and then in the morning, when they had cooled, I made this yummy sandwich for lunch!

Preheat oven to 400°F

Garlic:

Cut tip of garlic head to expose cloves

Wrap in foil

Place in 8x8 baking dish

Roast whole head for approximately 1 hour or until garlic cloves are soft

Eggplant and onions:

Slice 1 eggplant lengthwise

Lay flat on paper towel, sprinkle with salt, wait 5-10 minutes, pat moisture that has developed

Flip and repeat on other side (this technique removes the bitterness of eggplants)

Peel and cut 1 onion into quarters

Spread onion in foil, lay eggplant on top, and wrap

Roast for approximately 45 minutes or until onions are glassy and eggplant is tender

Zucchini:

Wrap whole zucchini in foil

Place in 8x8 baking dish

Roast for 30-45 minutes (depending on size) or until knife goes through easily

Cheese mixture:

1 Tbsp goat cheese

1 Tbsp feta cheese

2 tsp fresh thyme

Putting sandwich together:

Toast whole grain bread under broiler on both sides

Squeeze garlic cloves and spread paste on one piece of bread

Spread cheese mixture on the other piece of bread

Layer on garlic spread: eggplant, zucchini, onions, and fresh slices of tomato

Close sandwich, slice and enjoy!

Contributed by Stephanie Leonard

RECIPE: Steamed Fish on Kale

From The New York Times, April 2005

Serves 4

Ingredients:

1 medium bunch kale, collards, or other greens (about one pound)

1/2 cup dry white wine (or water)

1 or 2 garlic cloves, peeled and lightly smashed

3 tablespoons butter or extra virgin olive oil

Salt and pepper to taste

1 1/2 pounds skinless white fillet, like cod, halibut, hake, whiting, red snapper, or sea bass

Procedure:

1. Wash greens and shake dry, allowing some water to cling to the leaves. Cut into rough sections, 3 or 4 inches long; cut off and discard any stems thicker than 1/4 inch.

2. Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter, and some salt and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture does not dry out, until greens are just about tender, 10 minutes or so.

3. Put fish on top of greens, season with salt and pepper, and dot with remaining butter. Re-cover, and cook until fish is done and greens are fully tender, 5 to 10 minutes more.

Contributed by Lisa Bretherick

FARM NEWS 8.17.09

Greetings!

As an apprentice on the farm it's not a rare thing to find yourself in a situation far from that romantic ideal you once had of the farm. Such was the case this Thursday afternoon when Dan sent the three apprentices, Alissa, Naf, and myself off to the pigs as he pushed the seeder through eight? beds seeding arugula, lettuce, cilantro, dill, and chard. The chore for us? A somewhat daunting one - loading three pigs onto the trailer to be brought to the butcher.

It is indeed a bit degrading trying to convince a few two hundred pounded, four legged, cannonballs of pigs onto a little trailer. A pig will go where a pig will go and a pig don't care what you want. The trick of course is a bucket of sun cooked cows milk and rotten veggies dumped over a bed of hog feed fresh from the bag. The difficulty? Getting only a specific three of the eight cannonballs onto the trailer. Some pigs they mill around and up on the trailer knocking bits of milky feed off the trailer onto the ground for other pigs to crawl under it for. The apprentices they nudge with knees, laugh, curse, throw arms in air in desperation. Six pigs on, all of them off. Four little pigs on with the three big ones off. None on. All on. The situation seems to be hopeless, when, just by chance one big pig is chewing trailer veggies and the other two seem to be interested. Quick action, unspoken collaboration, the gentlest of shoves and the gate is up! Three pigs in while apprentices cheer and sing songs of success. All in all a job executed relatively efficiently and cleanly and we're back to the field work.

Summer seems to be stopping in for a bit on the farm. A few melons are ripening, greens are vibrant, weeds are multiplying. The puddles in the fields are slowly shrinking. And rain seems to be the exception these days. Already fall crops are being seeded and the food keeps coming. Check the freezer for the pork coming in the next few weeks and here is the harvest:

salad mix, cucumbers, zucchini, eggplant, beets, carrots, peppers, basil, leeks, kale, broccoli


Enjoy!
Chubby Bunny Apprentice, Cody

FARM NEWS 8.10.09

Thanks to y'all who sent me well wishes- I think you helped speed my recovery from my fourth round of tick born illness. So, beside the terrible looking tomato crop, I'm feeling pretty good. There's a saying I've heard other more experienced farmers use in regards to agriculture, "There's always next year." Not to throw in the towel (or trowel in this case) entirely. Round three of our tomato planting still stands blemish free and carrying fruit. If a journey of a thousand miles begins with one step, what does a journey of three thousand tomato plants begin with? Three stepped on rotting tomatoes?

Anyway, we've got a bumper crop of onions. How many onions is worth one tomato? Six? Ten? This is the sort of question I torture my crew with all day long. They've grown rather tolerant of my humor, and thankfully have continued to crank out the work at the farm with good cheer (depending on proximity to the tomato crop.) The tomato is the king of importance of all crops. I don't really care to eat them much personally, but I know how important they are to y'all mostly. So know that we will gladly plant 12 tomato plants per CSA member again in 2010, blending 2 parts fatuous optimism with 1 part painful memories and 3 parts amnesia.

Attached is a pic of the late blight on what would've been a bumper crop of tomatoes. Enough said, I suppose.

This week's harvest:
Garlic
cukes
zucchini
celery
onions
eggplant
potatoes
carrots
basil
beets
chard
salad

Enjoy!
Your farmers,
Dan, Tracy, Bea, and Baxter

ADVOCACY: Food Systems Network NYC

Food Systems Network NYC is a membership organization working toward universal access to nourishing, affordable food. Through collaboration, education, and advocacy, the Network is helping to establish a just and vibrant regional food and farm economy that promotes human and environmental health and prevents hunger.

There is a monthly network meeting on the second Tu of every month at lunch time (tomorrow is our next meeting). For more information, please contact advocacy@chubbybunnynyc.com.

RECIPE: Basil Ice Cream

from The Perfect Scoop by David Lebovitz

Yield: about 1 quart

Ingredients:

1 cup backed basil leaves

3/4 cup sugar

2 cups heavy cream

1 cup whole milk

Pinch of salt

5 large egg yolks

1 lemon, preferably unsprayed

Procedure:

1. Using a blender or small food processor, grind the basil leaves with the sugar and 1 cup of the cream until the leaves are ground as fine as possible. Pour about half of the basil mixture into a large bowl and add the remaining 1 cup of cream. Set a mesh strainer on top.

2. Warm the other half of the basil mixture in a medium saucepan along with the milk and salt. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolk mixture back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Zest the lemon directly into the custard, then stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.

RECIPE: Oven Ratatouille

From The Vegetable Dishes I Can't Live Without by Mollie Katzen

Yield: 4-6 serving

Ingredients:

3 to 4 tablespoons extra-virgin olive oil

1 pound eggplant, cut into 3/4-inch cubes (peeling unnecessary if the skin is tight and smooth)

2 pounds ripe plum tomatoes, cored

6 medium-sized garlic cloves, unpeeled

2 large bell peppers (red, yellow, or orange)

2 cups coarsely chopped onion

1 medium zucchini (7 to 8 inches long), cut into 1-inch cubes

1 1/2 teaspoons dried basil

1 teaspoon dried marjoram or oregano

1/2 teaspoon each crumbled dried thyme and rosemary

Salt and freshly-ground black pepper, to taste

Optional toppings:

- Small amounts of fresh herbs (basil, marjoram or oregano, rosemary, thyme, and/or parsley)

- Pitted chopped olives

Procedure:

1. Arrange an oven rack in the topmost position, and another in the middle of the oven. Preheat to 425 degrees F. Line 1 small and 2 large baking trays with foil, and coat the foil generously with the olive oil.

2. Place the eggplant on one of the large trays and toss to coast with the oil. Then push it to one side, keeping it in a single layer. Arrange the tomatoes on the other half of the tray, rolling them around so they coated with oil. Wrap the garlic cloves (still in their skins) and a half teaspoon of water tightly in a piece of foil, and place on the corner of the same tray.

3. Place the whole bell peppers on the small tray.

4. Spread the onions and the zucchini pieces on opposite ends of the remaining large tray, and toss to coat with the oil.

5. Place the eggplant tray on the middle shelf of the oven, and put the small sheet with the peppers on the upper rack. After 10 minutes, use tongs to turn everything over. Repeat this turning process after another 10 minutes or so. Gently squeeze the garlic to see if it is soft. If it is, remove it from the oven; if not, continue roasting.

6. Place the onion-zucchini tray on the middle shelf next to the one with the eggplant and continue roasting all for another 10 minutes. Turn the peppers and tomatoes one more time, and toss the eggplant, onions, and zucchini to help them brown evenly. Sprinkle the eggplant, onions, and zucchini evenly with the dried herbs. Once again, squeeze the garlic to see if it is soft. If so, remove it from the oven; if not, continue roasting. Roast a final 10 minutes, or until the vegetables become deep golden brown and very tender.

7. Transfer the eggplant, onions, and zucchini to a large bowl. Let the peppers, tomatoes, and garlic sit for a few minutes, or until comfortable to handle. Peel the peppers, then chop the tomatoes and peeled peppers roughly into 1-inch pieces and add to the eggplant mixture. Slip the roasted garlic cloves from their skins, mash with a fork, and add to the eggplant mixture.

8. Toss until well combined. Season to taste with salt and pepper. Serve warm, at room temperature, or chilled--plain or topped with a sprinkling of freshly chopped herbs and/or olives.

RECIPE: Celery and cucumber salad in mustard dressing

Adapted from In Season by Sarah Raven

Ingredients:

1 cucumber

Salt and pepper

1 head celery

1 tablespoon Dijon mustard

1 teaspoon spicy mustard

1 tablespoon red wine vinegar

Juice of one lemon

4 tablespoons sunflower oil (olive oil will work fine too)

Bunch of parsley, finely chopped (if you want to stick with CSA ingredients, sub in some basil)

Procedure:

1. Peel and deseed the cucumber (cut in half and use a teaspoon). Slice the halves into 1/2-inch thick half-moons, put in a colander and sprinkle with salt. Leave to drain for half an hour, then rinse.

2. Meanwhile, slice the celery stalks into 1/4-inch slices on a diagonal. Pick the celery leaves and mince. Add the celery pieces, minced leaves, and the rinsed and drained cucumbers to a large bowl.

3. Put the mustard in a bowl. Add the vinegar and lemon juice, then slowly whisk in the oil, pouring in a thin stream.

4. Pour the dressing over the vegetables and season with salt and pepper to taste. Add the parsley (or basil).

RECIPE: Asian Slaw

If you liked the Asian Slaw at the Grill Night, then you are in luck. Stacey Gilles has provided the recipe. Thanks, Stacey!

"Here's a good basic recipe for Asian Slaw. It adapts well to substitutions and I seem to make it differently every time. You can actually use any kind of cabbage. Sometimes I add water chestnuts or bean sprouts. If you like it sweeter, add more brown sugar. Brighter? Add lime juice and mint. Spicier? More Sriracha or some red pepper flakes will do the trick." -Stacey G.

3 cups Napa cabbage, shredded

1 cup carrots, finely julienned

1 cup snow peas, finely julienned

½ cup red bell pepper, finely julienned

1/3 cup chopped scallions

¼ cup chopped cilantro

1 tablespoon minced ginger

3 tablespoons rice wine vinegar

1 tablespoon peanut oil

2 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons sriracha sauce

1 tablespoon brown sugar

Place the vegetables in a large mixing bowl.

In a small bowl, mix together the ginger, rice wine vinegar, soy sauce, sesame oil, sriracha and brown sugar. Whisk until the sugar has dissolved. Pour the dressing over the vegetables and toss to mix evenly. Let sit for about 30 minutes, tossing occasionally, to allow the vegetables to absorb the flavors of the dressing.

FARM NEWS 8.3.09

Greetings,

Well folks, we hate to admit it but this week's newsletter topic is the late blight. You've probably heard and read about how this plant disease is hitting farmers hard throughout the Northeast. This is usually the week when we start harvesting the tomatoes in earnest. This year is a different story. Dan has done all he can to save the tomato crop from blight - diligently spraying with a hydrogen peroxide solution and feeding them extra calcium, potassium, and boron. Alas with all the rain his efforts haven't been able to provide what they needed most - warmth and sunshine. Now, we aren't quite ready to say there won't be any tomatoes this year. We do have one last round that we put in late that may still be harvestable. We're going to try liquid copper now. We know several farmers who have lost their entire crops of tomatoes.

We know that tomatoes are one of the most prized crops for CSA members so we plant tons of them - 3000 plants! It is hard to see all of the work that we did to raise the crop from the early seeding and potting on - to the transplanting, staking and trellising, not come into fruition. This is exactly the type of situation that CSA was made for. Thankfully we've had 8 great years without any major crop losses. Dan, in his 13 years experience, has never seen this. Not that every last crop has been perfect over the years. But we haven't had to deal with weather like this before. Just think of the market farmers who rely on their tomato crop for big farmers market sales. They are really hurting this year. Growing the varied crops for a CSA is demanding, but it is for just this type of year where diversity really is a good investment. And CSA farmers are grateful for members who understand the how important their support for the farm is regardless of the vagaries of the weather.

So thank you for your continued support and we'll keep you updated on the tomato situation. In the meantime enjoy all the other bounty the farm has to offer: Here's this week's harvest: lettuce, chard, cukes, zukes, eggplant, onions, thyme, potatoes, fennel

RECIPE: Orange and Fennel Salad

From the Whole Foods website

Serves 4

Ingredients

3 tablespoons orange juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 cups arugula
1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
3 large navel oranges, peeled and sliced into thin rounds
1 small red onion, peeled and thinly sliced
1/3 cup sliced almonds

Method

In a small bowl, whisk together orange juice and olive oil. Taste and adjust seasoning with salt and pepper.

Divide arugula among 4 salad plates; set aside. Toss fennel with orange slices and red onions, then arrange on top of arugula. Drizzle reserved dressing over the top, garnish with almonds and serve.

RECIPE: Spinach Salad with grilled Eggplant and Feta

Yield: Serves 4 (main course) Active Time: 25 min Total Time: 40 min Ingredients: 1/2 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1 teaspoon minced garlic 2 teaspoons chopped marjoram or oregano 1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds 10 ounces baby spinach 1 cup crumbled feta (1/4 pound) 1/4 cup pine nuts (1 ounce), lightly toasted Procedure: 1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas). 2. Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. 3. Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces. 4. Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

Contributed by Laura Grund

RECIPE: Roasted Garbanzo Beans with Swiss Chard Over Couscous

Adapted from the Juicy Bits blog

Ingredients:

Garbanzo beans:

2 15.5 oz cans garbanzo beans, drained

5 garlic cloves, peeled, left whole

3 bay leaves

1 tsp fennel seeds

3 Tbsp olive oil

Swiss chard:

2 Tbsp olive oil

3 garlic cloves, minced

3 bay leaves

2 bunches Swiss chard, center stems cut out, leaves coarsely chopped

2 cups vegetable or chicken broth

Couscous:

1 cup couscous

1¼ cup water or broth

2 tsp olive oil

Procedure:

1. Preheat oven to 350 degrees. In an 8″ x 8″ glass baking dish, combine all of the ingredients for garbanzo beans and stir to combine. Cover with aluminum foil and bake for 45 minutes. Remove garlic and bay leaves and set aside.

2. Heat 2 Tbsp olive oil in a large skillet over medium heat. Add garlic and bay leaves and sauté for a minute. Add the Swiss chard in bunches and cook until half wilted. Add broth, cover pan and cook for 10 minutes. Drain chard and discard bay leaves.

3. For couscous bring water or broth with olive oil to boil. Stir in couscous. Remove from heat and let stand for 5 minutes.

4. Heat the same skillet over medium heat and add the garbanzo beans and sauté until they begin to crisp, about 4 minutes. Add the Swiss chard and cook until warmed through. Season with salt and pepper. Serve over couscous.

Contributed by Stephanie Leonard