Week Seventeen September 1st 2014

Posted by on Sep 8, 2014 in Uncategorized

Important Information

  • Tour the Farms Bike rally which supports out partners at the Massachusetts Ave. Project is September 13th.

The ride finishes at our farm with a BBQ and music by the Outer Circle Orchestra.

For information please check the link @ www.mass-ave.org for details.

  • Don’t forget to send in your winter share membership forms; at the end of the month we will open for new members and we will definitely run out of winter shares for the upcoming season.

Farm News from Jane          

What a wonderful way to begin a “working” holiday as we had three extra pair of hands to help harvest this morning. The work went pleasantly and the baskets filled quickly. Thanks Kyle for volunteering (whether you were shanghaied or not)! We began harvesting the late block of beans today and what a disappointment to find how much the deer had eaten before we were able to get an electric fence around them to prevent further munching! Many of the bean plants are small due to the deer’s appetite and were not able to grow nice long and slender beans. The amount harvested is about half of the usual but they will be sweet and tasty regardless of the size or amount. There are two more plantings one of Romano and one of a green variety if they mature properly. The summer squash season is concluded and the harvester is happy! We look forward to a change of pace and are glad when a certain crop like asparagus or summer squash no longer needs to be harvested daily. The good news is that broccoli, kale and spaghetti squash are just around the corner. With the present hot weather they should mature more quickly. Last week we irrigated all the crops on the main farm and brought the pond level down a few feet. It is quite a beautiful site to see the various “waterfalls” (sprinklers) around the various blocks of vegetables. Most of the winter squash plants are beginning to wilt down due to the field conditions. There are orange pumpkins coming into view. This year’s crop for the u-pick pumpkin patch looks to be much larger than last year. You’ll need to bring your muscles to the potluck event. This will be held on Sunday October12th. We have an educational field walk which ends at the pumpkin patch where each person is welcome to pick a pumpkin to take home. Then we conclude the afternoon with a potluck meal where everyone brings a dish to pass. This year we may need to ask members to bring a bit more as all the serving plates were quickly emptied last year; lots of yummy, yummy food… There will be details provided in an upcoming newsletter.

The tomato plants in the high tunnel continue to produce lots of sweet saladette tomatoes; we hope that you have been enjoying them. Although they are not as quick and easy for slicing as a large tomato with a bit of improvising they substitute just fine. Size isn’t everything but flavor is big!

We hope that the “back to school” week goes smoothly and swiftly for all our teachers and pupils. I loved school but summer break is always a special time of year. I guess we should see if the early apples will be coming soon. Whether or not you are a student an apple a day keeps the doctor away and perhaps makes a nice treat for your favorite teacher. Perhaps that’s where the expression “apple polisher” comes from. Until next week watch for the growing September moon. And I’ll keep my eyes open for that spaghetti squash. Eat healthy and get to bed early this week, Jane


Produce:   Sweet corn   Eggplant   Yellow beans   Red beets with tops

                    Red potatoes   White Spanish onions   Garlic   Tomatoes


Fruit Share:        Nectarines      Peaches      Ozark Plums


Produce Tips:

Yellow beans will need a quick rinse as the rain splashed sand on them.

Please watch the potatoes this season as the wet ground makes the potatoes more susceptible to disease; we try to carefully inspect them but I missed one or two last week!

-Store garlic in a brown paper bag in fridge for longest shelf life.




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



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



1 pound haricots vertes (thin French green beans), washed and dried; salt and pepper to taste; 2 tablespoons wine vinegar; 4 tablespoons olive oil, divided; 1/4 cup pine nuts; 2 cloves garlic, minced; 1/4 cup shredded Parmesan cheese

Heat oven to 425 degrees. Toss beans with 1 tablespoon olive oil. Spread in single layer on a baking sheet; roast on top shelf in oven about 15 minutes, stirring halfway through cooking time. Mash garlic with 1 teaspoon salt; add vinegar. Whisk in 3 tablespoons olive oil. When beans are done roasting, reduce oven to 350 degrees. Toss beans and dressing; season with salt (if necessary) and pepper. Spread pine nuts on baking sheet. Roast them, shaking pan occasionally, until lightly browned. Sprinkle pine nuts and Parmesan over tossed salad. Serve warm or at room temperature. Adapted from a dish tasted at Restaurant Rech. It may be made with regular green beans (roast them a little longer), and with sliced, sautéed Portobello mushrooms instead of pine nuts. Makes 4-6 servings. Recipe from Angelo Tedesco, Turtle Farm



1 pound fresh French-cut green beans; 1 tablespoon oil; 1/4 teaspoon black mustard seeds; 1/2 onion, finely chopped; I hot pepper, finely chopped; 1/4 teaspoon salt, or to taste; 1 cup flaked coconut; 1/2 tablespoon lemon juice; 2 tablespoons sliced almonds

Cook beans in unsalted water until tender; drain. Heat oil in skillet over high flame until shimmering. Add mustard seeds, cover, and let sputter. When sputtering slows, reduce heat to medium stir in onion and pepper; sauté until limp. Stir in beans and salt. Turn off heat. Add coconut and lemon juice. Sprinkle with almonds. 3-4 servings This recipe by Narasima Katari, is from Eat Smart in India, by Joan Peterson and Indu Menon.



1 pound red potatoes, cut in 11/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc; 3-4 tablespoons olive oil; salt and pepper to taste

Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings. Recipe from Patricia Schindler



3 large potatoes, skin on and thinly sliced; 1/4 c white wine vinegar; 1 1/2 Tbsp Dijon mustard; 1/4 c canola oil; 1/2 c chopped fresh dill; 1/2 tsp salt; 1 large cucumber, skin on and thinly sliced (try substituting pickles)

Place potato slices in a 9-inch microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at high 3 minutes; stir. Repeat two more times, or until tender. In jar with tight-fitting lid, combine vinegar, mustard, oil, dill and salt. Cover and shake vigorously. Pour dressing over potatoes. Toss. Cover and refrigerate until chilled. Add sliced cucumber; serve. Travels well without refrigeration; makes 4 servings.



15 small fresh mozzarella balls; 1 pint cherry or grape tomatoes; 3 tablespoons basil-flavored olive oil; salt and pepper; 1 bunch of basil; 30 short bamboo skewers or toothpicks

Halve the mozzarella balls and the tomatoes. Toss with basil oil; add salt and pepper to taste. Tear the basil into bite size leaves. Skewer a piece of mozzarella, a piece of basil, and a tomato half onto a skewer or toothpick; repeat with remaining ingredients and skewers. Arrange skewers in concentric circles on a platter. Or forget the skewers and just make a salad with said ingredients. Makes 6 appetizer serving



2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme

Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Serves 4; Recipe from Mora Rosenbloom



1/2 pound angel hair pasta; fresh, great-tasting tomatoes, enough to make 2 cups chopped tomatoes or 2 cups halved cherry tomatoes; 2 1/2 tablespoons lemon juice; 1/4 cup olive oil; salt and pepper; feta cheese

Boil pasta in large quantity of salted water until just tender. Meanwhile, chop tomatoes and place in bowl. (If you’re using paste, or Roma-type, tomatoes, you may first cut a shallow X in the bottom of each, dip the tomatoes in the boiling pasta water 10-20 seconds, and remove skins.) Place lemon juice in a large bowl; whisk in oil and add salt and pepper to taste. Rinse and drain pasta; toss with oil mixture. Transfer pasta to a large, shallow platter and top with chopped tomatoes. Crumble feta on top, as much or as little as you like. Serve at room temperature. This recipe came from a sister’s friend. You can vary the amounts to serve any number of people. Makes 3-4 servings.



1 medium onion, chopped; 1 tsp olive oil; 2 cloves garlic, minced; 1 eggplant, skin on, diced; 1 green pepper, cut julienne; 2 c chopped fresh tomatoes; Salt and black pepper, to taste; 1/4 tsp paprika; 1/4 tsp each dry basil, rosemary, & oregano; 1/4 c minced fresh parsley; 1 c water; 1 lb couscous

Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, basil, rosemary, oregano, J parsley and water; stir. Bring to boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, and then cook 30 minutes more.

Cook couscous according to package directions. Serve sauce over hot cooked couscous. Makes 6 servings



4 eggplants (l lb each), with peel, cut lengthwise into 1 inch thick slices; 2 tsp kosher salt, divided; 4 Tbsp extra virgin Olive oil; 1/4-1/2 tsp freshly ground black pepper

Layer several paper towels on baking sheet. Place half of eggplant on top in single layer. Sprinkle with 1 teaspoon of the salt and cover with paper towels. Arrange second layer of eggplant, sprinkle with remaining salt, and cover with paper towels. Let eggplant stand 30 minutes, then rinse each piece and blot dry. (This helps extract excess water, reducing bitterness and preventing eggplant from absorbing excess oil during cooking.) Brush both sides of an eggplant slice with oil to coat and transfer to large bowl. Repeat with remaining oil and eggplant slices. Season with pepper. Heat grill to medium. Grill eggplant, with cover closed, 16 to 20 minutes, turning once, until browned and tender. Refrigerate leftovers in airtight container for a day or two.