Monday, August 30, 2010
Sunday, August 29, 2010
Hi Folks,Some crop notes:
The eggplants are recharging after all our earlier pickings. The plants look good, we just have to wait for sizing up of fruit.
The peppers are in full swing, many of them turning a nice ripe red without rotting. A true feat in New England!
The potatoes have been decent, just be sure to cut off any green spots where they were exposed to sunshine. We're probably halfway through that crop (I prefer giving it out early, rather than send you #25 all at once in the fall.)
The leeks and onions are a "bumper crop" like I've never seen before. Rare to see quality and quantity team up so aggressively...
The garlic is a crop failure, (we call it a crop failure so as not to blame the farmer!) the weeds got ahead of us and the bulbs are small. We'll try planting it in biodegradable mulch next season, as this is supposed to help a ton with the weeds. What garlic we did harvest we'll need for seed when we plant in October.
The melon season comes to an abrupt end, thanks to the crows and deer. Melons, what a sweet mess.
More beets are on the way, the latest round is just now sizing up. We've planted lots for fall harvest...
The fall carrots look good, we'll probably start in on them mid to end of september. It looks like a potential bumper crop. The carrots we're eating now are the tail end of the spring sowing. Still pretty good but losing their sweetness. Mostly for cooking, but still worth using...
Fall cabbages and brussell's sprouts look good, potentially very abundant. They're in a wet field, which is a blessing in a dry season. Continued dryness will actually help these crops become bumper crops.
Rutabegas and Purple Globe Top turnips look good, as do the parsnips. Lots of roots soon to come, we're just waiting for size and a touch of frost for sweetness. Frost????
Kale, Chard, Salad Mix, Spinach, all looks abundant for the coming months. We've finally got a good system for growing consistent salad mix. It takes a lot of handweeding but it's pretty reliable. So expect lots of salad!
Broccoli, a fickle crop, looks unpredictable, as usual. You should see plenty in your share from now and into October.
Winter squash, ripening early, and very abundant. I took a peak at the squash field last week and it looks like lots of delicata, acorn, and butternuts. We'll probably start giving it out mid September, depending on how our zucchini and cucumbers hold up.
Monday, August 23, 2010
Sunday, August 22, 2010
This week's harvest:
Monday, August 16, 2010
Hazon CSA Conference
December 9-12, 2010
Isabella Freedman Jewish Retreat Center, Falls Village, CT
In this weekend of learning and celebration, you will:
• Meet other CSA members from across North America
• Learn about the issues that affect our food system – from food policy and sustainable agriculture, to personal health and social justice
• Get excited about new ideas to bring back to your CSA, including cooking demos, program possibilities, tips for adding special shares like meat or cheese, and more.
• Enjoy a relaxing Shabbat and celebrate a season of good food at the Isabella Freedman Jewish Retreat center
How local is “local”?
According to the Challenge rules, all foods must be produced within 250 miles of where you live. Don’t worry, you won’t have to give up your morning coffee fix: The kind folks at NOFA-NY allow you to choose up to five ingredients that can’t be sourced locally, but that you absolutely can’t live without.
Where do I find that much local food in New York City?
Chubby Bunny, of course! Also, once you register to participate in the challenge for at least a week (and pay a nominal fee), NOFA-NY will send you a resource packet that includes a listing of in-season foods, suggested pantry items/shopping list, sample menu plans, and featured recipes from local chefs. You will also receive a directory of local farmer’s markets, co-ops, participating grocery stores and restaurants, and a copy of the 2010 Organic Food Guide.
NOFA-NY will be available for phone and email support throughout the month, and will be actively blogging and tweeting recipes and meal suggestions for participants.
How do I register?
Click here to sign up and learn more about the challenge.
Sunday, August 15, 2010
Of course you could go the canning route and put up all matter of pickles, preserves, salsa and other sauces and if you do, kudos to you! Here are some suggestions for things that freeze well and can be frozen flat in ziploc bags so they can make the most of your freezer space:
- Pesto made with basil or other herbs - there are a whole host of pesto recipes out their using parsley, arugula, mint, cilantro...
- Roasted red peppers or what I like to call melted peppers and leeks. Saute these two together until they are very tender. Use in the winter over pasta, with polenta and sausage or with potatoes or in soups.
- Tender greens - Swiss Chard, fall spinach and other greens like mustard greens and braising mix that will coming out this fall can be blanched and frozen.
- And of course tomatoes freeze really well. With any kind of putting up food try to think ahead as to what you will really use - stewed tomatoes or full on marinara sauce? Also how much time do you have now? If I don't have time I simply chop the tomatoes and throw them in the bag, skins on and all. Putting up food is a real balancing act - a compromise between what you'll use later and what is practical at this moment. I almost forgot my recent favorite: slow roasted tomatoes: halve your tomatoes and place them on a baking tray. Sprinkle with a little salt, pepper and a drizzle of olive oil. Put in the oven at 325 for a couple hours. These are sweet, carmely and delicious. You can freeze them, but it might be a little hard to resist eating them right away!
One more idea to think about that doesn't take up freezer space and you don't need a canner for - lactofermentation. The traditional way of pickling- packing veggies in a jar (or crock) with a little salt. Natural fermentation occurs and voila - use cabbages and you have sauerkraut, cucumbers and you have pickles. There really are a lot of different veggies you can use - beets, carrots, daikon, green beans.... There are wonderful products out there you can easily find, such as Adamah's but if you're feeling up to it, why not try a batch at home?
Here's the weekly harvest:
lettuce, cukes, zukes, tomatoes, melons, fennel, potatoes, peppers, basil, carrots, leeks, dandelion
Monday, August 9, 2010
- From Bon Appetit, August 2003
- Serves 4
- 2 cups diced peeled eggplant
- 1 1/2 teaspoons salt
- 1 1/2 cups water
- 1 cup couscous
- 2 1/2 tablespoons canola oil
- 2 1/2 tablespoons red wine vinegar
- 1 cup diced peeled carrots
- 1 cup diced zucchini
- 1 cup diced yellow crookneck squash
- 1 cup small broccoli florets
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 2 garlic cloves, minced
- 4 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh mint
- 2 tablespoons pine nuts, toasted
1. Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.
2. Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.
3. Whisk 1 1/2 tablespoons oil and vinegar in small bowl. Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes. Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts.
Here's an update from the field:
Bumper crops of onions, leeks, winter squash, potatoes, carrots, kale, cabbages, chard, celery, fennel, rutabegas, and parsnips. It looks like we'll have a bountiful fall!
The tomatoes are now coming in full steam, it's a race now between late blight and harvestable fruit. Our record in the past was ten weeks of distributions. If we still have fruit in the end of September, I'll consider it a success.
The eggplants are doing well, though we thought to give the eggplants a few weeks to regenerate after so much picking. The peppers were planted in a wet field and so seem to be having a hard time making perfect red specimens. Hence the distributions of green/red peppers; hopefully the ripe reds will start coming in. Please note these are not hot peppers even though they are pointy.
We've been planting salad mix and arugula every week, and so expect to start having these items regularly through the late summer/early fall.
The melons look good, right on the edge of harvest. We'll see soon how they taste...
Sunday, August 1, 2010
Here's the share: cukes, zukes, tomatoes, eggplant, basil, cabbage, arugula, scallions, fennel, turnips