2015_summerweek12

Summer 2015 – October, Week 12

At A Glance:

Spinach
Green Beans
Purple Beans
Yellow Beans
Green and Purple Kohlrabi
Edamame (edible soybeans)
Red Russian Kale
Purple Carrots
2lbs Rose Finn Potatoes
Leeks

Greetings Friends,

The weather today was perfect. There was a fog so thick you could cut it early this morning, which gave way to a beautiful afternoon. I watched most of it go by through the office window as I diligently took care of all the odds and ends, big and small, which go along with any business. I am always grateful for fair weather even if I do not get to enjoy it firsthand. When I am warm and cozy and it is blustery out there I cannot help but feel the sting of guilt, knowing that our field crew is braving the elements to harvest produce for delivery. On a day like today I can almost enjoy the envy I feel, knowing that this same crew is working under reasonable conditions and without the headache that comes with muddy vegetables and stuck field trucks.

As promised, the contents of this delivery are beginning to represent the more savory vegetables that Fall has to offer. Nothing says stew or roast like a combination of leeks and potatoes. Edamame make an appearance this week as well. The word Edamame means “Beans on Branches,” and they grow in clusters on bushy plants which deer LOVE. In East Asia the soybean has been used for over two thousand years as a major source of protein. We can barely get them to finish this far north, and it was quite a feat considering the late start we got this year. If not for this long dry season it would not have been possible. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers-the pods themselves are not edible. If you have not tried them before, you are in for a treat. I think them the pretzel of vegetables; simple preparation instructions follow.

A quick word too on the purple carrots. Purple Haze by name, they are the best purple carrots we have ever grown. They do have an orange core unlike some others, but they also have a great carrot taste, and they grow to maturity without bolting (going to seed), which is saying something if you have ever tried to grow them. We trialed at least three other varieties of purple carrots, unsuccessfully, before finding this one. We just love them, and hope you will too.

Mike

 

 

 

Edamame
Gourmet  | August 1998

Soybeans in the Pod

Preparation:

Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for about 5 minutes. Just before serving, toss edamame with salt to taste.

Or for a little more zing-
Heat 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes and 2 sliced garlic cloves in a skillet over medium heat, 1 to 2 minutes. Stir in the edamame, some lime juice and salt

Coax the beans out as you would eat an artichoke, by gently scraping the pod with your teeth


Simple Stew

You’ll be surprised how savory and satisfying this simple vegetable stew is! Serve with quinoa, millet, or steamed rice.

3 to 4 servings

1 large bunch of kale
3 tablespoons of extra virgin olive oil
1 medium leek (white and pale green), thinly sliced
1 cup vegetable or chicken broth
2 medium carrots, peeled and thickly sliced
4-5 fingerling potatoes, cut into ½- to ¾- inch cubes
1 low sodium bouillion cube (we like Rapunzel brand)
Sea salt and freshly ground pepper

Strip the thick stems off the kale leaves. Cut the leaves crosswise into ¼-inch strips.
In a medium stew pot, heat the olive oil over medium heat. Add the leek, and cook until softened, about 3 minutes.

Add the kale in 2 or 3 handfuls, stirring to wilt. Add the broth and bouillion and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.

Add the carrots and potatoes, cover, and simmer until the potatoes are tender, about 10 minutes.

Remove and blend in a blender about ½ the stew then return it to the pot. Stir.  Season with salt and pepper before serving.

Adapted from The Swiss Secret to Optimal Health by Thomas Rau, MD, with Susan Wyler. Berkeley Books 2009.

 

Summer 2014 – Week 13

What’s in the Box:

Petite Share:
Corn, Kale, Beets, Green Cabbage,
Cherry Tomatoes, Italian Basil,
Garlic & 5 Stems of Sunflowers
Small shares:
Corn, Kale, Red Chard, Green Cabbage,
Beets, Cherry Tomatoes,
Lemon Cucumbers, Italian Basil,
Garlic & 5 Stems of Sunflowers
Family shares:
Corn, Kale, Beets, Green Cabbage,
Cherry Tomatoes, Snow Peas,
Edamame, Italian Basil,
Garlic & 5 Stems of Sunflowers
Please remember to take: 5 Stems of Sunflowers

 

Dear Friends,

Autumn is rapidly approaching. Harvest; harvest season, the Harvest Moon, (tonight), turning a corner, shorter days, cooler nights and mornings, golden light, quiet afternoons with the kids in school, change… You feel it too, right? Forget words. Follow that primordial urge to store the bounty of summer for winter. Can, freeze, dry; a little or a lot. One small bunch of herbs hung to dry in the kitchen, one pint of basil pesto in the freezer, one quart of peppers in vinegar. Just do it. This winter when you look at it, when you taste it, when you can recollect the long days of August without words, you’ll thank me.

Now get crackin’

Reminder: There are still seven deliveries left in our Summer season CSA after today’s. We also offer Fall and Winter deliveries; One delivery in November and one in December, with an eye toward entertaining and family gatherings, and then two deliveries/month January through May. We will be sending out more information in the next week or so and will prioritize our existing customers when filling these programs.

Now seriously, put something up!

Mike