- Important information:
Although we had quite a few members who came out to pick tomatoes there are still lots of ripe tomatoes to enjoy. We will be hosting another tomato U-pick event this Saturday Sept. 8th from 9-12 rain or shine. The CSA farm is located at 2112 County Line Rd. Alden. Please come via Rt. 33 (Genesee St.) or Rt. 20 (Broadway). GPS directions take you on a round- about route with unmarked streets which is sometimes not helpful. Please bring containers to pick into and please leave ALL PETS at home. Park in the grassy area to the left of the barn and come into the barn for directions.
- Please keep your box returns coming!!!
Farm News from Jane
Well here we are in September and some of us are moaning about the kids heading back to school while others are glad for the schedule and routine to normalize life again. The leaves have already begun to change and I noticed that the stores have already decorated with the colors of autumn. The crickets get quite talkative this time of year and last week as we transplanted we seemed to see an inordinate number of snakes on the move also. Not to mention the turtle crossing the road and the birds gathering and practicing their flight formations. Autumn is such a lovely time of year; a break from the heat, and the shortening of daylight makes our lives just a bit more leisurely if one could use that word! The Blue jays are enjoying the acorns form the pin oak trees that line the farm driveway. They can be so noisy with their raucous calls and complaints…
We enjoyed meeting and visiting with those members who joined us on Saturday for the U-pick. The little ones like to gravitate to the playground area and a few end up just sitting and playing in the sand box. There is something almost primal about getting our hands in the dirt… We hope that everyone enjoyed the time and eating their freshly picked tomatoes or perhaps prepare some homemade sauce or salsa! There are still lots of ripe cherry and large tomatoes and we have decided to open the field again this Saturday. Hopefully those members who couldn’t make it out last week can join us this week. See the details above…
The greenhouse that we raise our transplants in is just about empty except for spinach, kale and Swiss chard. And speaking of kale we’ll have a variety to share in the coming month; unfortunately, the Swiss chard has run its course for this season; too much heat and a few too many weeds! But there is lots to look forward to while we savor the flavor of the summer staples. Safe commuting this week as the buses are back on the road and the kids are filled with excitement. They may not be watching so we must be so drive defensively! Have a great short week, Jane
Produce: Adirondack Blue potatoes Fall Greens Romano beans Onions (farmer’s choice)
Garlic Cherry and/or Saladette tomatoes Bell Peppers Bok choy Sweet Corn
Coming soon: Radishes Spaghetti squash Collards
Fruit Share: Peaches Nectarines White Donut Peaches
– If tomatoes or peppers are piling up at your house just pop tomatoes in a freezer bag (no need to cut or blanch). Peppers should be cut in half, seeds removed and then you can slice or dice as you prefer before placing in a freezer bag (no need to blanch them either).
– Adirondack Blue potatoes; the moist, flavorful flesh is superb for mashing or salads; it’s a favorite in taste tests. Flesh color holds well, especially when roasted. Very high in antioxidants.
– Fall greens called “Elegance” are a mix of colors ranging from dark and bronze red to bluish green. The combination of flavors and textures makes a beautiful salad. It includes Pac Choi, Red Mustard, Mizuna, and Leaf Broccoli. It may also be added to a stir fry for the last minute or two!
– Bok choy; try substituting bok choy for celery in recipes. See Chinese Green Bean recipe!
SOUTHERN STIR-FRY GREEN BEANS
1 1/2 lb. fresh green beans, trimmed; 2 Tbsp olive oil; 3 cloves garlic, chopped; 1 c chopped pecans; 2 Tbsp packed brown sugar
Heat olive oil in pan over medium heat. Sauté garlic 1 minute. Add green beans; cover, reduce to medium-low and cook 8 minutes, until tender, stirring occasionally. Add pecans and brown sugar; toss. Serve at once. Makes 6 servings
CHINESE-STYLE GREEN BEANS
1 lb. fresh green beans; 1 tsp vegetable oil; 1 tsp peeled, minced ginger root; 1 clove garlic, minced; 2 Tbsp water; 1 Tbsp low-sodium soy sauce; 1 tsp cornstarch; 1/2 tsp brown sugar; 1/2 tsp dark sesame oil; 1/4 tsp crushed red pepper Trim beans; place in vegetable steamer over boiling water; cover and steam 5 minutes. Drain and plunge into cold water; drain. Treat large skillet with cooking spray. Add vegetable oil, and place over medium-high heat until hot. Add ginger and garlic; sauté 30 seconds. Add beans; stir 5 minutes until heated through. Whisk together water, soy sauce, cornstarch, brown sugar, sesame oil and red pepper. Add to beans. Cook 30 seconds, stirring, until heated through. Makes 8 servings
ROMANO BEAN SUNFLOWER SEED SALAD
1 lb. fresh Romano beans; 1/2 medium-size onion, minced; 1 small clove garlic, minced; 2 tablespoons vinegar; 2 tablespoons soy sauce; 1/3 cup toasted sunflower seeds; freshly ground black pepper
Wash beans, remove ends and cut into I-inch lengths. Cook in as little water as possible until tender, but still firm. Combine beans with other ingredients except sunflower seeds. Chill. Serve chilled green beans on salad greens, topped with toasted sunflower seeds. *Toast sunflower seeds in heavy dry skillet over medium heat, stirring constantly until brown. Yield: 4 to 6 servings
PORK CHOPS WITH LEBANESE GREEN BEANS
1 tbsp plus 1 tsp extra virgin olive oil, divided; 1 leek, chopped; 2 tsp dried mint, divided; 1/2 tsp ground cinnamon; 1 tsp salt, divided; 1/4 tsp freshly ground pepper, plus more to taste; 3 cups diced tomatoes (4-5 medium) 1/3 cup water; 12 ounces green beans, trimmed; 8 pork or lamb loin chops, trimmed
Preheat oven to 400″F. Heat 1 tablespoon oil in a large saucepan over medium heat. Add leek and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tsp dried mint, cinnamon, ½ tsp salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to breakdown, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes. Meanwhile, sprinkle both sides of chops with the remaining salt and pepper. Heat the remaining oil in a large oven proof skillet over medium high heat. Add the chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until 140 degrees, 6 to 10 minutes. Stir in the remaining mint in to the green bean mixture. Serve the chops with the green beans. MAKES 4 SERVINGS.
CHINESE GREEN BEANS *Try substituting bok choy for the celery!
3 c. green beans, cut diagonally in 1/2 slices; 1 c. celery, cut diagonally in 1/4 slices; 2 oz. can sliced mushrooms,
Drained; 3 tbsps. Salad oil; 1 tbsp Cornstarch; 1 tbsp soy sauce; 1 beef bouillon cube
Cook beans in boiling salted water until tender-crisp. Do not overcook. Drain, reserving liquid. Meanwhile, cook celery and mushrooms in oil in skillet until celery is tender-crisp. Blend cornstarch with soy sauce, bean liquid, and bouillon cube. Add to celery mixture along with beans. Cook, stirring constantly, until mixture comes to a boil and bouillon cube is thoroughly dissolved. Makes 6 servings.
Potatoes; oil; salt
Heat oil to 350 degrees in a deep fryer or pot on the stove. Cut potatoes into desired shape (we usually use wedges). Place in oil and fry until golden and cooked through, about 10 minutes. Salt and enjoy!
ROASTED POTATOES WITH SOUTHWESTERN SPICES
Cut potatoes into bite sized pieces coat with olive oil. Roast in 425-degree oven for 20-30 minutes or until done. While the potatoes roast, melt 2 tablespoons butter in a small skillet over medium heat. When the butter starts to sizzle, add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dry mustard, 1/8 teaspoon cayenne pepper, 1 medium garlic clove, minced, and cook 1 fragrant, 30 seconds to 1 minute. Transfer roasted potatoes to a serving bowl. Pour spiced butter over the potatoes, toss, and serve immediately.
BLUE POTATOES MASHED WITH GARLIC
3 pounds blue potatoes, 2 1/2 ounces roasted garlic, 2 ounces sour cream, 1/2-ounce butter, 1 ounce, Parmesan, grated, Salt and pepper
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water. In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste. Recipe courtesy Petty Officer Todd, U.S. Navy
BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Makes 8 servings
GARLICKY BOK CHOY
3 Tbsp peanut oil; 1 tsp salt; 1 1/2 lb. bok choy; 4 garlic cloves, chopped
Heat wok over high flame 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as side dish. Makes 4 servings
1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow mein noodles; cooked rice
Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow mein noodles. Makes 4 servings. Recipe from James and Kathleen Mulvey
Feel free to add more vegetables or substitute as desired.
10 medium ears fresh yellow com, husked; 3 ounces salt pork, trimmed of rind and cut in half; 1 tablespoon butter; 1 large onion, preferably Spanish, chopped fine; 2 medium garlic cloves, minced; 3 tablespoons all-purpose flour; 3 cups chicken broth; 2 medium red potatoes (about 12 ounces), scrubbed and cut into 1/4-inch pieces; bay leaf; 1 teaspoon minced fresh sage; 2 cups whole milk; 1 cup heavy cream; 2 tablespoons minced fresh parsley leaves; 1/8 teaspoons salt; Ground black pepper
Use a chef’s knife to cut the kernels from 4 ears of com. Transfer the kernels to a medium bowl and set aside. (You should have about 3 cups.) Grate the kernels from the remaining 6 ears on the large holes of a box grater, then firmly scrape any pulp remaining on the cobs with the back of a: butter knife. (You should have 2 generous cups of kernels and pulp.) Transfer the grated com and pulp to a separate bowl and set aside. Sauté the salt pork in a Dutch oven over medium-high heat, turning with tongs and pressing down on the pieces to render the fat, until the cubes are crisp and golden brown, about 10 minutes. Reduce the heat to low, stir in the butter and onion, cover the pot, and cook until softened, about 12 minutes. Remove the salt pork and reserve. Add the garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add the broth. Add the potatoes, bay leaf, sage, milk, reserved grated com and pulp, and reserved salt pork; bring to a boil. Reduce the heat to medium low and simmer until the potatoes are almost tender’ 8 to 10 minutes; Add the reserved com kernels and heavy cream and return to a simmer; simmer until the com kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard the bay leaf and salt pork. (The chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.) Stir in the parsley, salt, and pepper to taste and serve immediately. Serves 6
QUICK OLD-FASHIONED CORN RELISH
1/2 cup vinegar; 1/3 cup sugar; 1 teaspoon salt; 1/2 teaspoon celery seed; 1/4 teaspoon mustard seed; 1/4 teaspoon hot pepper sauce; 1 1/2 cups cooked corn kernels; 2 tablespoons chopped green bell pepper; 1 tablespoon chopped pimiento; 1 tablespoon minced white or green onion
Combine first 6 ingredients in medium saucepan and bring to boil. Cook 2 minutes; remove from heat and cool. Place remaining ingredients in medium bowl. Add cooled mixture and blend lightly. Chill until serving. This will keep indefinitely in the refrigerator; the flavor improves with standing. Makes about 1 2/3 cups
MEXICAN GRILLED CORN
2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes 4 servings.
SOUR CREAMED CORN
4 large ears corn; 2 Tbsp butter; 1/4 c sour cream; Dash of Tabasco; Salt and black pepper, to taste; 1/4 c chopped fresh dill; Chopped parsley for garnish
Cut corn kernels from cobs, and place kernels in a bowl. You should have about 2 1/2 c. Hold each cob over the bowl and scrape with back of a knife to extract juices. Melt butter in a large heavy skillet over medium-low heat. Stir in corn; cook until barely tender, 4-5 minutes. Add sour cream and Tabasco. Cook until warmed through; do not allow to boil. Add salt and pepper. Sprinkle with dill and parsley. Makes 4 servings
ROASTED PEPPER RISOTTO
2 large bell peppers; 1 medium onion, finely diced; 3 tablespoons chopped fresh dill; juice of 2 small lemons; 8-9 cups vegetable stock; 3 tablespoons olive oil; about 2 1/2 cups Arborio rice; 1/2 cup dry white wine
Heat oven to broiling temperature. Place peppers on baking sheet. Broil close to heating element, using tongs to turn. peppers to char skin evenly on all sides. Remove from oven, place in paper bag, and close bag. Let peppers stand while you chop onion and dill and juice lemons. Remove peppers from bag; peel off charred skin, remove stem and seeds (don’t rinse them, as this will weaken the flavor), and cut into small strips. Heat stock in saucepan over medium-low flame. Heat oil in large saucepan over medium flame. Add onions; cook until soft. Stir in rice with wooden spoon until all grains are evenly coated. Add dill, stir 1 minute, then add wine and stir until wine is absorbed. Add 1 cup stock; stir until stock is absorbed. Continue cooking, stirring, and adding 1 cup of stock at a time until the rice is al dente and suspended in a smooth sauce, 15-25 minutes. Remove from heat; stir in lemon juice and red peppers. Makes 6-8 servings. Recipe from Amy Simonson
3 large bell peppers; 3 lbs. chicken breast cut in 2-inch pieces; Salt and black pepper, to taste; 1/4 c vegetable oil; 6 green onions, chopped; 4 cloves fresh garlic, pressed; 1 lb. hot, cooked fettuccine; 1/4 c bottled teriyaki sauce; 1/4 c soy sauce Cut red, orange and yellow bell peppers into strips. Season chicken with salt and pepper. Heat oil in large skillet over medium heat. Sauté green onions and garlic 1 minute to soften. Add chicken. Stir-fry 5 minutes. Add bell peppers; sauté 3 minutes. Add teriyaki sauce and soy sauce; cover, reduce heat to low, and steam 2-3 minutes, until peppers are just tender. Pour mixture over pasta in serving dish. Season with black pepper. Serve hot. Makes 9 servings
ROASTED RED PEPPER SAUCE
4 sweet red peppers; 2 cloves garlic; 1-2 Tbsp olive oil
Wash and dry peppers. Grill over charcoal fire until skin blackens and blisters. Or, use tongs and hold over gas flame. Wrap in kitchen towel and allow cooling to touch, at least 10 minutes. Peel off charred skin, remove stem and seed. Put peppers in food processor or blender; add garlic and 1 Tbsp olive oil. Puree. Add more garlic or oil to taste. Good as dip or meat condiment. Makes about 3/4 cup
3 tablespoons olive oil; 5 scallions, chopped; 1 garlic clove, crushed; 1 teaspoon ground cumin; 1 1/2 cups vegetable stock; 1 cup couscous; 2 tomatoes, peeled and chopped; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 1 fresh green Chile, seeded and finely chopped; 2 tablespoons lemon juice; salt and freshly ground black pepper; toasted pine nuts and grated lemon zest, to garnish; crisp lettuce leaves, to serve
Heat the oil in a saucepan. Add the scallions and garlic. Stir in the cumin and cook for 1 minute. Add the stock and bring to a boil. Remove the pan from the heat, stir in the couscous, cover the pan and let it stand for 10 minutes, until the couscous has swelled and all the liquid has been absorbed. If you are using instant couscous, follow the package instructions. Scrape the couscous into a bowl. Stir in the tomatoes, parsley, mint, Chile and lemon juice. Season with salt and pepper. If possible, set aside for up to an hour, to allow the flavors to develop fully. To serve, line a bowl with lettuce leaves and spoon the couscous salad over the top. Sprinkle the toasted pine nuts and grated lemon rind over the top, to garnish. Serves 4 Recipe from Vegetarian the best ever recipe collection.
SLOW-ROASTED BELL PEPPERS
5 yellow, orange, or red bell peppers, halved, seeds and ribs removed, 6 Tbsp. extra-virgin olive oil, divided, plus more for serving, Juice of 1 lemon, 1 Tbsp. fig jam, 1 Tbsp. white balsamic vinegar or white wine vinegar, Kosher salt, 2 Tbsp. oregano leaves
Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12–14 minutes. Reduce oven temperature to 200° and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into ½”-wide strips. Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat. Just before serving, mix in oregano and drizzle generously with more oil.
Do ahead tip: Peppers (without oregano) can be made 2 days ahead. Cover; chill. Recipe from Bon Appetit
ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA
4 red bell peppers, halved, seeds and ribs removed, 6 oil-packed anchovy fillets, finely chopped, 4 garlic cloves, thinly sliced, 1 cup basil leaves, divided, Kosher salt, freshly ground pepper, 2 tablespoons plus ⅓ cup olive oil, 1-pint cherry tomatoes, halved, ⅓ cup fresh ricotta, ¼ cup pitted small black and/or green olives, Flaky sea salt
Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool. Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage.
Mix all ingredients (except greens); toss with greens. This is also good with bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
SALAD GREENS WITH JOHN’S OIL AND VINEGAR DRESSING
1 cup red wine vinegar; 1 tablespoon honey; 1 cup olive or canola oil; 1 pinch salt; 1 tablespoon horseradish mustard; 1 pinch pepper; 5 tablespoons tahini (sesame seed paste); salad greens
Mix all ingredients (except greens). Toss with greens. This recipe was inspired by Rob Summerbell. Makes about 3 cups dressing. Recipe from Zephyr Community Farm