Tuesday, July 31, 2007

Recipe: Beet Salad with Goat Cheese

Beet Salad with Goat Cheese

INGREDIENTS
4 medium beets - scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese

DIRECTIONS
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup.Cook and stir until evenly coated, then remove from the heat and set aside to cool. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Source: http://allrecipes.com/Recipe/Beet-Salad-with-Goat-Cheese/Detail.aspx

From: Carrie - We aren't big fans of beets, but I made this recipe and it was tasty. (As a non beet lover I would recommend using more cheese and maple walnuts than the recipe calls for). I also like this beet recipe because it doesn'trequire using an oven in the summertime.

Saturday, July 28, 2007

Farm News: Weasel Attack! and Other Farm Updates

Farmer Chris of the Garden of Eve dropped off our shares today, and gave us a few updates about life on the farm.

Their dogs had to go to the vet recently. It turns out that their dogs were instrumental in protecting the chickens - the day the dogs were at the vet, a weasel got in and killed 30 chickens. This impacted egg production significantly - those with egg shares can expect to receive a few short of a dozen. The farmers are counting up the eggs and distributing them evenly among the shares they supply. If anyone is interested in selling back their egg share to the farmer, the offer still stands.

We received 5! varieties of tomatoes today, "regular" round ones (forgot to ask the variety), baby plums, apple, sunburst and regular cherry. Peaches were part of the fruit share, and Chris says that the slightly bruised ones are the most sweet - just cut out the bruise!

Farmers Chris and Eve supply 550! CSA members with farm-fresh produce every week! The hand-picked harvest is coming in very well, but the workload is very high because they don't have as much help as they need. A dozen or so people would be needed for the thousands of pounds of vegetables that are picked (and washed, sorted and packed) each week, but there are only 6 or so right now, so the days stretch 12-13 hours or more.

Eve and Chris have a two year old son who is very active and a baby daughter (born the day before our first pick up!) who is doing well.

We will be planning a farm visit in early September (probably the 9th - those interested can spend the night and work on the 10th) and early October (probably the 14th) - stay tuned for details.

Recipe: Marinated Cucumbers

Here's something so easy that I tried this past weekend (with CSA ingredients) and loved.

Marinated cucumbers

Peel two large cucumbers (I know we could probably leave the peels on since they come from the CSA, but peeling them seemed like it would work better with this recipe) and slice them into thin slices - about 1/8 inch thick.

Put the following into a bowl large enough to hold all the cucumber slices: 1 cup tarragon vinegar 1 cup water 2 tablespoons chopped fresh dill 1 tablespoon sugar 1 teaspoon coarse salt ground black pepper to taste.

Mix it all up and put in the cucumbers, making sure they are all submerged. Let them marinate in the refrigerator for at least 3 hours but no more than 6 hours. Drain before serving.

Very cool and refreshing.

From: Lorca

Recipes: Fennel Tips

Fennell Salad:

Thinly sliced fennel.
Add some olive oil, some lemon juice, kosher salt and pepper.
Mix and yum.

From: Jamie

Braised Fennel:

Slice the fennel not too thick, removing the core at the bottom. Toss with olive oil and salt.
Roast in a baking pan for about 30(+?) minutes at 375-400 degrees, stirring every so often.
The idea is to end up with fennel that is tender and browned, savory and sweet.
Can combine with other veggies like carrots...

From: Courtney

Recipe: Herb (Dill) and Goat Cheese Omelette

Fresh dill is great in omelettes or scrambled eggs, e.g. herb & goat cheese omelette - dill, parsley and green onions mixed in with the beaten eggs with a dollop of goat cheese in the omelette's center.

From: Susan

Saturday, July 21, 2007

Update: New Distribution Time

Attention all CSA members,

Those of you who picked up last week may be aware that the farmer was late in dropping off the distribution. He has told us that traffic has been a problem and that he'd like to push back the distribution time by a half hour.

So, all volunteers should now show up at 10 a.m. rather than 9:30, and all people picking up their distribution should show up between 10:30 and noon.

For now, we're not going to extend the distribution later than noon, unless there is a great demand for this. If there is, we will discuss it. But for now, let's keep the distribution between 10:30 and noon.

Thanks, everyone. Let us know if you have any questions.

From: Gina and the rest of the core group

FYI: Expected 7/21 Distribution

mesclun lettuce
Romaine lettuce
Swiss Chard
spinach
onions
zucchini, yellow zucchini, and/or sweet sunburst squash/pattypan
sweet corn
cucumbers
purple peppers
fennel

Possibly:
carrots
cilantro and/or dill

Fruit: cherries, possibly blueberries and/or peaches

Recipe: Swiss Chard with Beets, Goat Cheese and Raisins

Ingredients

1 1/2 pounds red beets (about 3 large)
4 pounds Swiss chard
1/4 cup olive oil
1 large red onion, halved lengthwise, cut thinly crosswise
3/4 cup sliced green onions (about 3)
5 garlic cloves, chopped
2 jalapeño chiles, thinly sliced crosswise with seeds
3 14 1/2-ounce cans diced tomatoes in juice, drained
1 cup plus 2 tablespoons golden raisins
1/4 cup fresh lime juice
1 5 1/2-ounce log soft fresh goat cheese, crumbled
2 tablespoons pine nuts

Preparation
Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)

Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.

Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.

Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.

Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.

Makes 12 servings.

From: epicurious.com via Ann

Recipe: Baked Beets

I baked the beets, with garlic, fresh oregano, balsamic vinegar and olive oil in a tin foil "envelope" for about an hour at 400°, then sauteed the greens w/ garlic and olive oil. Yum.

From: Kumera

Recipe: More Kohlrabi Ideas

We peel the kolhrabi then cube it and baked in in olive oil salt and pepper on 400 until it's soft and outside is brown. If you cube some red potatoes the mix is really good as is the kolhrabi solo.

From: Jennifer

1. Last night I grated kohlrabi for a salad with carrot, celery root, and fresh mint. For proportions, I used about 1/2 of a kohlrabi, the short little carrots from the CSA share of the prior week (plus one large carrot from the supermarket), and about 1/2 of a celery root...and added about a quarter of a cup of finely chopped mint. I tossed it with kosher salt, plenty of lemon juice, and a little bit of mayonnaise (the last is barely necessary but added some creaminess; could use plain yogurt perhaps or just a nice olive oil, sparingly). Best grated carrot-type salad I've ever made.

2. If you really thinly slice it, and saute it in some bacon fat/oliveoil/lipid of your choice, it's a good "base" for adding any of the greens and garlic. I also added chopped crimini mushrooms to this, and the chopped up bacon (just a couple of slices are all it takes). This worked wonderfully with the bok choy and some leftover of the romaine lettuce. Just give it a good long time to cook in the oil/fat before adding the greens (I did 20 minutes), and don't overwhelm it with too much of the greens.

From: Bill

Friday, July 13, 2007

Event: July 25 Sustainable Agriculture vs. Industrial Food

Sustainable Agriculture vs. Industrial Food
A Conversation with Dan Imhoff & Dan Barber
July 25

Everyone eats. Yet it’s surprising how little say most of us have in the types of food we eat, where it’s sourced, and what the cheap and abundant U.S. food supply truly costs. As the U.S. Congress debates the 2007 Farm Bill (with a September 30 deadline), this event explores the bill’s likely impact on our health, environment, economy, and future.

New York University’s Fales Collection, the home of one of the nation’s largest and most prestigious archives in food studies, will host a special event entitled “Sustainable Agriculture vs. Industrial Food: A Conversation with Dan Imhoff and Dan Barber” on Wednesday, July 25, at 4 p.m. The event takes place at NYU’s Fales Collection, third floor of the NYU Bobst Library, 70 Washington Square South. Reservations are suggested; call 212.992.9018 or email rsvp.bobst@nyu.edu. Admission is free to those with an NYU I.D. card; for the public, a $10 donation is suggested. This event is co-sponsored by the NYU Steinhardt School’s Department of Nutrition, Food Studies, and Public Health, and Clark Wolf.

Dan Imhoff is an author and activist who is leading the charge toward sensible, sustainable farm policy in the U.S. His latest book, The Citizen’s Guide to a Food and Farm Bill, examines the policy behind the economics of America’s heavily subsidized food industry.

Dan Barber is the chef/proprietor of Blue Hill at Stone Barns and the creative director of Stone Barns Center for Food and Agriculture, which combines a working farm, restaurant, and educational center in Pocantico Hills, New York. Barber is widely known as an advocate for sustainable food systems and has written eloquently on the need for agricultural policies that improve the quality and taste of food.

Clark Wolf, who moderates the event, is the nation’s leading food, restaurant, and hospitality consultant. His numerous articles and appearances help shape many of the trends that define the food service marketplace and American culinary science.

This special event is made possible in part by the generosity of Peter Mondavi, Jr., proprietor of Charles Krug Winery, in celebration of the organic certification of his Napa Valley Vineyards.

Recipe: Marinated Cucumbers

Marinated Cucumbers

Peel two large cucumbers (I know we could probably leave the peels on since they come from the CSA, but peeling them seemed like it would work better with this recipe) and slice them into thin slices - about 1/8 inch thick. Put the following into a bowl large enough to hold all the cucumber slices:
1 cup tarragon vinegar
1 cup water
2 tablespoons chopped fresh dill
1 tablespoon sugar
1 teaspoon coarse salt
ground black pepper to taste

Mix it all up and put in the cucumbers, making sure they are all submerged. Let them marinate in the refrigerator for at least 3 hours but no more than6 hours. Drain before serving. Very cool and refreshing.

From: Lorca ("Here's something so easy that I tried this past weekend with CSA ingredients and loved.")

Monday, July 9, 2007

Recipes: Zucchini Creativity? Calling for your July Recipes!

Let's share ideas for using summer squash (zucchini+)!

Based on the Garden of Eve share items from the past few years, below are some things we might expect to receive during July. If you have any favorite recipes for the items below, please share them with other members by sending them to kwtcsa@googlegroups.com. We will also try to post them to the blog.

Veggies
arugula
beets
bok choi
broccoli
cabbage
cauliflowercarrots
celery
cherry tomatoes
fennel
green beans
green cucumberkale
kohlrabi
lemon cucumber
mesclun lettuce
new potatoes
onions
peppers
potatoes
purslane
Red Russian kale
Romaine lettuce
scallions
shell peas
spinach
squash
sugar snap peassweet corn
sweet sunburst (a.k.a. patty pan) squash
Swiss chard
tomatoes
yellow zucchini
zucchini

Herbs
basil
cilantro
dill
garlic
garlic scapes

Fruit
apricots
blackberries
blueberries
cherries
gooseberries
peaches
raspberries
red currants

Recipe: Zucchini & Swiss Chard Quiche

ZUCCHINI & SWISS CHARD QUICHE

I made a really tasty zucchini and swiss chard "quiche" this week. Basically I just chopped and sauteed the zucchini with some onions and a little garlic, added some chopped up swiss chard leaves, then added the veggies to a mixture of a couple of eggs, a cup or so of different grated cheeses (whatever I had in the fridge - cheddar, feta, some old manchego) and a little cream or cottage cheese. I cooked it at about 400 for about 45 minutes. You don't even need a crust... and leftovers are great for lunch.

From: Farmer Eve

Recipe: Zucchini Ratatouille

EVE’S ZUCCHINI/SUMMER SQUASH/SUNBURST SQUASH RATATOUILLE:Wash and cut up whatever type of zucchini you have on hand into thin slices (rounds). Sunburst squash or any other weird-shaped squash can also just be cut up any direction into slices. No peeling is necessary, ever. Pour a little olive oil (or butter if you prefer) into a fry pan and dump in all the zucchini at once. Turn the heat up high, so the zucchini sizzle and brown. Keep a wooden spoon on hand and stir frequently. To season, add sprinkles of basil, oregano, thyme, salt or soy sauce. Cook until soft and semi-translucent. Remove from pan, and sautee whatever other vegetables you have on hand, including: garlic, onions, peppers, eggplant, and tomatoes. Combine and eat!

From: Farmer Eve

FYI: Zucchini

From Farmer Eve:

My motto is, "Never Enough Zucchini." I think it is one of the tastiest vegetables... and probably one where you can taste the biggest difference between store-bought, off-season zucchini and fresh farm zucchini - farm zucchini are much sweeter and more flavorful. Yes, you will get a lot of zucchini throughout the season, starting this week. Actually, our farm got its start because of zucchini. Anyone who’s ever had a garden knows that once zucchini start coming in, you soon find yourself awash in pounds and pounds of zucchini. This hapenned to us, and we took our zucchini to a farmers market and made $40 (which we spent on the way home). The rest is history.

We try to grow a lot of different types of zucchini (and summer squashes, which are essentially the same vegetable bred to look a little different). We produce a dark green-black zucchini called “Raven”, a brighter green type called “Revenue” (for obvious reasons), a striped green Italian variety called “Cocozelle” or "Costata Romanesca" (which is my personal favorite, I think it tastes the best), the bright “Yellow Zucchini”, pale yellow “Summer Squash”, and the delicious, yellow UFO-looking “Sweet Sunburst Squash (we made that name up ourselves – usually it is called “Patty Pan”, and that didn’t sound too appetizing to us).

We plant our zucchini as early as we can, so we can harvest zucchini as soon as possible, and the first zucchini are so tender and sweet, and we’re so proud to bring them in to the CSA in early July, when no one else has zucchini yet. One year at the farmers market, I sold my first zucchini for $8 a pound! Pretty soon, by late July, the CSA is getting some type of zucchini every week, and we hear cries of “Too Much Zucchini!” I take this to mean that there is confusion about what to do with zucchini, because it is so sweet and delicious that I could eat it every day (I had about 6 of them for lunch yesterday). It is one of the easiest vegetables EVER to cook, and you just can’t screw it up no matter what you do. In fact, I basically always cook it the same way, but I put in different ingredients to change the taste.

FYI: Expected 7/14 Distribution

zucchini/yellow zucchini/sweet sunburst squash
cucumbers
mesclun lettuce
Romaine lettuce
Red Russian kale
Bok choi OR cabbage
beets
new potatoes
sweet corn
kohlrabi
dill

Fruit: cherries and blueberries OR red currants OR gooseberries

Recipe: CSA Sweet Corn Tips

From the farmer:

NOTE ON THE SWEET CORN: Sweet corn is very hard to grow organically because it is so delicious, all the bugs want to eat it too. Approximately 25% of corn ears will have corn earworms in them. After you shuck the corn, you will see if there is any earworm damage (usually at the tip of the ear) and you can just break this small part off and throw it out, and cook the rest. Also, you can soak the corn in salt water to get rid of the worms. If this grosses you out too much, and you don't want the corn, PLEASE TAKE YOUR PORTION AND PUT IT IN THE SWAP BOX. Some people look forward to this corn all year and we only grow enough to give it to the CSA a few times, so if you leave it in the pile no one will get it, but if you put it in the swap box it can go to another CSA member.