Monday, July 30, 2012

Share Items: Aug 1 & 4

Veggie Share:
1 pint sungold OR red cherry tomatoes
Potatoes
Mixed eggplants (oriental, black beauty, rosa bianca)
zucchini (green and/or yellow)
Cucumbers, white and/or green
onions
possibly: (if not this week, then most likely next week)
regular red tomatoes
sweet corn
leeks
celery

Fruit share:
· 1 pint apricots
· 1 Garden of Eve-grown organic cantaloupe, watermelons, and/or sunjewel (honeydew) melon,
· 1 half pint blackberries

Flower share: zinnias, sunflowers, celosia, etc.

Egg share: ½ dozen pastured eggs

FARM NEWS: Last year the title of this week’s farm news was, “when are we getting tomatoes?”. I guess they must have been late last year, remember the cool wet spring and summer? Well that seems a long time ago now, with these heat waves…

The good news is, “you are getting tomatoes this week!” Also the oriental eggplants are in, they are earlier than the round types, and this is the first of what will be quite a few weeks of potatoes – a bumper crop this year, even with the threat of late blight looming all season.

The blackberries have a bumper crop this year as well as those delicious sunjewel melons – they are like a honeydew – that we grow ourselves. We love it when the fruit comes in because fruit is even a bigger challenge than vegetables for us, organically… the bugs love the sweet stuff just as much as we do!

Tuesday, July 24, 2012

Recipe: Peach Cake

Peach Cake

Last week I decided that Blueberry Crumble Pie was my favorite seasonal summer pie. This week I have decided that Peach Cake is the seasonal cake of the summer. I generally don’t do much baking with peaches other than a pie or crumble because peaches are so watery that baked goods tend to be soggy. But I stumbled upon a great trick that makes adding peaches to recipes easy – roasting! Here I use them in a simple, one pan cake, but imagine that these roasted peaches would be great over ice cream or in muffins or scones. Be sure to use peak of the season peaches (if your peaches are a little unflavorful, add a few splashes of peach schnapps when you toss the peaches with the sugar).
Makes one cake (serves 8 to 10)
2 ½ pounds peaches, pitted and cut into 1/2 inch-thick wedges
4 teaspoons lemon juice 
6 tablespoons plus 1/3 cup granulated sugar
1 cup flour
1 ¼ teaspoons baking powder
  ¾ teaspoon salt
½ cup packed light brown sugar
2 large eggs
8 tablespoons unsalted butter, melted and cooled
¼ cup sour cream
1 ½ teaspoons vanilla extract

Preheat heat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly oil. Gently toss 24 peach wedges with 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.

Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, about 25 minutes. Take peaches out of the oven and let cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.

Lightly oil a 9-inch springform. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and fully combined, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla ; whisk until combined. Add flour mixture and whisk until just combined.

Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Sprinkle remaining 3 tablespoons of sugar evenly over top of cake.

Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours.


Monday, July 23, 2012

Share Items: July 25 & 28

Veggie Share:
2-3 Sweet corn (wed), different item (sat)
1.5 Lb mixed zucchini (green and/or yellow)
1.5 lb Cucumbers, white and/or green
2 stalks Dill
1 bu Swiss chard
1 bu Beets
1 bu carrots
2 Bulbs fennel
1 plant/bunch basil

Fruit share:
1 qt sugar plums (Wed) or 1 qt apricots (Sat)
1 half-pint Garden of Eve-grown organic blackberries
donut peaches

Flower share: dill flower, zinnias, sparkler flower (cleome), etc.

Egg share: ½ dozen pastured eggs

FARM NEWS: Looks like we’ll have a nice harvest of potatoes to give out in the fall. We’re getting towards the end of planting, putting in our last fall broccoli and lettuce plantings. Keeping busy with weeding and looking forward to tomatoes coming in, probably cherry tomatoes next week!

Annual CSA Garden Potluck!

View along the shady path

Mark your calendars for the annual CSA Garden Potluck!    

Everyone is welcome, bring your family and friends, meet other CSA members and Garden members, and enjoy a late summer evening in the garden.  

Bring something to share.  We can fire up the grill too!

Please bring your own reusable plate, cup, and fork in order to reduce waste.

When: Saturday September 15
We'll start around 5pm, but feel free to join whenever you'd like.  
We'll start packing up around 7:30pm or when the sun sets.



Thursday, July 19, 2012

Recipe: Moroccan Carrot Salad

Rebecca L. recommends this Moroccan Carrot Salad Recipe.
Thanks for the photo Rebecca!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:
1 lb. (about 1/2 kg) fresh carrots, peeled and cut into 1/8" slices
4 tablespoons olive oil or vegetable oil
2 cloves garlic, partially crushed
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro (coriander)
1/2 teaspoon salt, or to taste
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon hot paprika

Preparation:
Boil the carrots in salted water until tender, about 15 to 20 minutes. Drain, and immediately cover the carrots with cold water to stop further cooking. Drain again.

In a medium pot or skillet, gently saute the garlic cloves in the olive oil for two or three minutes over low heat. Discard the garlic, and add the carrots, lemon juice, cilantro, and spices. Saute over low heat for another two minutes, and remove from the heat.

Serve the marinated carrots either warm or chilled.

Wednesday, July 18, 2012

Recipe: Blueberry Crumble Pie

Pie #2 this summer at a lovely summer bbq

Blueberry Crumble Pie

Last summer, I noticed this recipe in the July issue of Bon Appetit. I tried it, and it was my favorite pie of the summer. And this summer? My favorite once again. I have made it 3 times in the past 2 weeks!

The recipe works with both frozen and fresh blueberries, and although I think the pie dough is just perfect, a pre-made pie crust could be used easily.
 Crust:
  • 1 1/4 cups unbleached all-purpose flour plus more for surface
  • 1 stick chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 teaspoon kosher salt

Filling and topping:
  • 2/3 cup plus 3 tablespoons sugar
  • 2 1/2 tablespoons cornstarch
  • 1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
  • 5 cups (1 pound 10 ounces) fresh blueberries
  • 3/4 cup unbleached all-purpose flour
  • 3 tablespoons (packed) light brown sugar
  • 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, melted, cooled slightly
For crust:
Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour. DO AHEAD: Dough can be made up to 2 days ahead. Keep chilled.
Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
          
Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights (or dried beans if you don't have weights). Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
          
Filling and topping:
Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.

Assembly:
Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
Let pie cool on a wire rack. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.




 

Tuesday, July 17, 2012

Share Items: July 18 & 21

Veggie Share:
Zucchini (green, yellow)
Cucumbers, white and/or green
1 head cabbage
1 bu bunching onions
1 head radicchio
2 pieces dill (some have more flower than leaf – you can use the flower the same way, or use it for pickling)
3 ears sweet corn
1 bu beets

Fruit share:
Wednesday: 3 lb peaches, 2 pints organic blueberries;
Saturday: 1 Qt Sugar Plums and 2 lb peaches and 1 pint organic blueberries

Flower share: sunflowers, zinnias, snapdragons, sparkler flower (cleome), agyranthemum, etc.

Egg share: ½ dozen pastured eggs

Farm News: We were able to get out to a couple of recent farm visits in our area this week and last, and it seems that all the farmers are facing a lot of the same issues – incredible weed pressure this year, with all the warm weather, aphids, and some fungus. The good news is, we are picking our first sweet corn, tomatoes are starting in a trickle and we should have enough quantity for you to see them in your share soon. A few people have emailed with questions about the “blonde” cucumbers, which are supposed to be that whitish/yellow color (i.e. not green), and other unusual varieties. We grow a lot of heirloom and different varieties, just for the diversity. It has been a little difficult to get out into the field often enough to pick the fast-growing zucchini and cucumbers small enough – ideally we’d pick them every day, but we just don’t have time for that, with trying to balance planting for fall crops, weeding current crops, and watering in the middle of this heat wave!

Monday, July 16, 2012

Food Preservation Workshop!

I am pleased to announce a Free Food Preservation class at Brooklyn Commune!  

Date: Sunday August 19th at 3pm


*7/19 Update: Time change to 3pm*

Eugenie and Chris, Founders of Brooklyn Commune will teach us techniques for preserving seasonal produce.

Workshop is open to 2012 CSA members.

New - Register online!  

Invite Code has been emailed to the kwtcsa google group.  Check your email for the code.

Tuesday, July 10, 2012

Recipe: Refrigerator Pickles for Whatever Veggies You Have

Thanks to Clara for this recipe and photo (and also for the Genoa Swiss Chard Recipe!)
Adapted from a Recipe by Ted Allen

Ingredients
  • 10 cloves garlic, peeled
  • 2 cups white vinegar
  • 6 teaspoons kosher salt
  • several sprigs of fresh dill
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 1 teaspoon black peppercorns
  • 6 kirby cucumbers, quartered lengthwise
  • 6 young spring carrots, peeled and cut in half length wise if they're too thick
  • 1 handful large scallion pieces or green beans
  • Optional: add 4 small hot red chiles or 2 jalapenos, 1/2 tsp of coriander seeds, 1/2 tsp pink peppercorns 
Method
  • In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
  • In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, and chiles. You want them to be tightly stuffed. 
  • Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.
Yields: 2 quarts

Monday, July 9, 2012

Share Items: July 11 & 14

Farm News: We’re trying to get the tomatoes staked, and fighting weeds and drought from this latest heat wave. A lot of the greens can’t take the heat, so you will bid them adieu for awhile in your share, they will return when the recent succession plantings size up. Some of these include kale, lettuce, and spinach, unfortunately. The good news is that the tomatoes look good so far, cucumbers should keep coming on strong for the next few weeks, and even winter squash is already sizing up. Still trying to get time to dig those potatoes for you! But don’t worry, while they are waiting they are getting bigger and bigger…


Share items for July 11, 14:
Dill
zucchini (green, yellow) and/or sweet sunburst squash (the UFO looking one)
cabbage
head lettuce
1 kohlrabi
Broccoli
cucumbers
carrots
cilantro

Fruit share: 3 pints organic blueberries

Flower share: sunflowers, zinnias, snapdragons, bachelor buttons, and more!

Egg share: ½ dozen pastured eggs

Tuesday, July 3, 2012

Share Items: Today July 3rd (Tuesday)

NOTE: IMPORTANT! WEDNESDAY pickups are MOVED TO TUESDAY JULY 3, so as not to conflict with July 4 holiday. Same times as usual. Remind all your friends and family!

Share items for July 3 (TUESDAY), July 7:
2 pieces zucchini (green, yellow)
2 heads Broccoli
1 head lettuce
1 kohlrabi (making its first appearance this year!)
.5 lb fava beans (peel and sautee with butter or oil, great on pasta. Not to be eaten raw) (Sat ONLY)
2 lbs Cucumbers
1 onion
.25 lb mesclun lettuce

Fruit share: 3 pints organic blueberries

Flower share: sunflowers, lavender, cosmos, ryegrass, and more!

Egg share: ½ dozen pastured eggs


Farm News: Happy 4th of July! Cornell Cooperative Extension vegetable specialists came to our farm this week, to check for the presence of worrisome diseases and/or bugs. The good news is they said things looked generally good, and they were pleasantly surprised to see the diversity of life in our fields! Butterflies, honeybees, green lacewings (predators of the bad bugs), ladybugs, and more are common in our chemical-free fields. We even watched a nest of Killdeer eggs hatch right in the sweet potato patch! Now there are 6 little Killdeer chicks (a bird like a Plover) running around…   also saw a healthy looking red fox slinking through the tomatoes yesterday. Our Livestock Guard Dogs Casper and Milano do a good job keeping them away from the chickens – watch out Reynard!