Greetings CSA Members,

    We have arrived at the final distribution for the 2008 season without too many calamities and with this the final share of the season, we want to say thank you for your on-going support and to send our warmest wishes for a cozy winter ahead. We will still be very busy harvesting the rest of the potatoes, beets, leeks, and greens so that we can meet you in Troy or at the farm for your Winter Boxes. Remember to look on our website for an order form. We will also be at the Troy and Saratoga Markets for at least the next few months. When the snow starts to fall heavily, we will be heading inside to the office, starting on the paper work of creating crop plans, placing a plethora of orders for seeds, nutrients, compost, potting mixes, parts, and perhaps deciding on a new tractor!  
    Brian and I thank you so very much for the support, encouragement, and the feedback with which you have provided us. Your kind words and gestures help make a long, hard day that much easier. We are looking forward to providing you in the Spring with another 22-week season of vegetables. Until then, stay warm and take good care. Enjoy one last poem from Mary Oliver.

     Song For Autumn

    In the deep fall
        don’t you imagine the leaves think how
    comfortable it will be to touch
       the earth instead of the
    nothingness of the air and the endless
       freshets of wind? And don’t you think
    the trees themselves, especially those with mossy,
       warm caves, begin to think

    of the birds that will come – six, a dozen – to sleep
       inside their bodies? And don’t you hear
    the goldenrod whispering goodbye,
       the everlasting being crowned with the first
    tuffets of snow? The pond
       vanishes, and the white field over which
    the fox runs so quickly brings out
       its blue shadows. And the wind pumps its
    bellows. And at evening especially,
       the piled firewood shifts a little,
    longing to be on its way.

This week in your share, you will most likely find some combination of the following:

Celeriac, Cabbage, Fingerling Potatoes, Brussels Sprouts, Beets and Carrots, Collard Greens or Kale, Butternut Squash, Sweet Potatoes, and Lettuce Mix

Thank you for enjoying this wonderful season with us - Justine

Greet celeriac, the unsung frog prince of winter vegetables. Pare off its warty exterior and you'll uncover the royal vegetable within: a perfect, ivory-fleshed, winter alternative to potatoes and other starches. It is surprising that a vegetable that is so delicious, wonderfully hearty and eminently storable -- and makes such a boldly verdant show in the garden -- is practically unrecognized in the try-anything United States.
In Europe, however, celeriac is a historic favorite. The vegetable's most classic employment is in the cold French salad celerie remoulade, in which the root is peeled, grated, "cooked" in lemon juice (or blanched briefly in acidulated water) to lose a bit of its rawness, then dressed with a mustardy mayonnaise. Celeriac is cousin to anise, carrots, parsley and parsnips, some of which are bred for their edible stalks and tops, others for their edible roots. Celeriac is a celery variety refined over time to produce an increasingly large, solid, globular root just below the soil surface.
Also known as celery root, knob celery and turnip-rooted celery, celeriac developed from the same wild species as did stalk celery. It had medicinal and religious uses in many early civilizations, including those of Egypt, Greece and Italy. While what the early Greeks called selinon is mentioned in Homer's Odyssey in 800 B.C., celeriac did not become an important vegetable until the Middle Ages. It was first recorded as a food plant in France in 1623, and was commonly cultivated in most of Europe by the end of the 17th century.
Admittedly, celeriac does have a couple of slight drawbacks. If you are going to grow it, it is a rather long-season plant, clocking in at about 112 days from seeding. It's also rather odd-looking. Aboveground is a gorgeously symmetrical crown of green, celery-like growth radiating from the central knob to about 12 inches. However, pull up this pretty green crown and what you unearth looks like a troll's orb of warts and roots.
Do not be dissuaded. When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley. Additionally, half a cup contains only 30 calories, no fat and provides an excellent source of dietary fiber. This time of year, celeriac can be a perfect non-starch substitute for potatoes in a warming meal, and can be prepared in a similar way. Mashed, shaped into batons and boiled, or even French fried, celery root can provide a winning accompaniment to a fresh green vegetable or salad and anything roasted or grilled.
I find a paring knife, rather than a peeler, works best for peeling the root. Shave downward with the blade in broad strokes to remove the thick skin. Drop the peeled bits into a bowl of acidulated water (water into which some lemon juice has been squeezed) immediately after cutting to prevent discoloration. Even if you are planning to fry or bake the celeriac later, parboiling it first for 5 or 10 minutes in acidulated water will soften its raw edge.

Boiled Celeriac with Butter and Herbs

1-2 large celery roots, peeled
Juice of 1/2 lemon, plus extra for acidulating water
4 tablespoons butter (1/2 stick) and salt and pepper to taste
1/2 cup chopped parsley, chives, tarragon, mint, lemon balm or basil (you can pick one or use two in a savory combination)
Fill large bowl with water and add lemon juice. Add celery root as it is peeled. Bring a large pot of salted water to a boil. Cut peeled celery root into three or four thick slices, then cut each slice into three or four fat sticks, returning them to their bowl of acidulated water after each step.
Shape the sticks into "batons" by shaving off the square "corners" and pointing the ends (like sharpening a fat pencil) with a paring knife. Place the batons in the boiling water. Add juice of half a lemon. Bring water back to a boil, then reduce heat and cook until batons are soft but not mushy, about 30 minutes. Drain thoroughly and return to the pot. Add butter, herbs of choice, and salt and pepper to taste. Heat through before serving.

French-Fried Celeriac

 3 large celery roots, peeled            
Juice of 1/2 lemon    and   3 cups vegetable oil
Juice 1/2 lemon into a big pot of water and put it on to boil. Peel the roots, cut them into 1/4-inch slices, then into 1/4-inch sticks, and put them in a bowl of acidulated water.  Add celeriac to the pot of boiling water and blanch for 5 minutes. Drain and dry well.  In the same pot or a deep-fryer, heat the vegetable oil until smoking (about 350 degrees) and start deep frying in batches until golden. Drain on paper towels and sprinkle with salt. Reheat in the oven before serving.

Ginger Beef and Kale  (Collard Greens will work just as well)

1 lb of fillet mignon slices thin.
2 tablespoons of finely grated ginger.
4 garlic cloves (minced)
1 medium onion grated
1/4 teaspoon of smoked paprika
2 dried chilies (crumbled)
1/4 teaspoon salt
1 teaspoon olive oil.
1 bunch kale (or 1 1/2 lbs).
1/2 cup beef stock
1/2 teaspoon pepper.

Mix beef with ginger, garlic, onion, paprika, chilies and salt. Heat oil in skillet over med-high heat , add beef and other things, and cook until light brown (2-3 minutes).
Stir in kale and cover, lower heat.  Cook until wilted.
Raise heat to med-high again and add beef stock and cook for one minute, add pepper and serve.

 

Greetings CSA Members,

    Well, at 22 degrees, it is very difficult to motivate myself to go out to the barn to start the milking these past few mornings. I always feel so dreadful putting my freezing, cold hands on the udders of my sweet girls. But they hardly flinch and then my hands warm a bit and all is well with the world again.  The beets and potatoes are slowly making their way into storage within the inner chambers of the barns and greenhouse. Brian has once again built a straw bale storage house for the butternut squash and the sweet potatoes are curing at 85 degrees in the heated greenhouse for this their first week out of the ground. The greatest strife this week is the dam-in-process, thanks to the family of beavers who have decided that the ford would be the perfect location for their latest construction project. We are nearing the problem stage as the water is backing up directly where the tractor, trailer, and truck cross.  If you can do some telepathic communication, please send your messages soon to these tail-slapping friends!

This week in your share, you will most likely find:

Cabbage, Broccoli, Brussels Sprouts, German Butterball Potatoes (Yellow-fleshed, very creamy and buttery – makes great mashed potatoes), Leeks, Sweet Peppers (for the last time), and Braising Greens
Braising Greens are best stir-fried with white beans, sausage, or tofu. I find that if I chop them up well before cooking, they tend to be less stringy. Once they are well chopped, I use them in soups and egg dishes or over pasta.

Nest week is the final CSA distribution for the season. We have truly enjoyed being able to provide you with these vegetables. Thank you all for participating and supporting us.

Please look on our website for information regarding the Winter Vegetable Box. We will be offering a 30-35 lb box for 4 pick-ups at either the farm or at the Troy Farmers’ Market in November and December.  Within the next few weeks, we will have next year’s membership agreement form up on the site as well. As I stated in a previous newsletter, I will not be taking new members until after January 1st in order to give this year’s CSA members the opportunity in November and December to sign back up for next season.

With many thanks for all of your kind words, feedback, and on-going support - Justine

Sautéed Brussels Sprouts with Lemon and Pistachios
    Bon Appétit     Makes 4 to 6 servings

3 tablespoons oil  (grapeseed oil is recommended)
1 tablespoon minced shallot (onion would work also)
12 brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores
     (about 6-8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice

Heat oil in large skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

Braising Greens with Currants and Feta

½ - ¾ lb Braising Greens, chopped well
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried currants
1/3 cup water
1 1/2 oz feta, crumbled (1/3 cup)

Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add currants and water and cook, stirring, until plump, about 1 minute. Add braising greens and increase heat to moderate, then cook, covered, stirring occasionally, until greens are tender, about 5 minutes. Remove from heat and stir in feta.

Cabbage and Apple Slaw with Butter-toasted Pecans

1 large tart apple
1/2 small head cabbage
1 tablespoon fresh lemon juice
1/4 cup pecans
1 tablespoon unsalted butter
2 teaspoons sugar
1 tablespoon chopped chives  (I suggest scallions or parsley as substitutes)

     Cut apple into 1/2-inch cubes and very thinly slice enough cabbage to measure 3 cups. In a bowl toss together apple, cabbage, lemon juice, and salt to taste.
Chop pecans. In a small skillet toast pecans in butter over moderate heat, stirring occasionally, until fragrant. Sprinkle sugar and salt to taste over pecans and cook, stirring frequently, until pecans are coated, about 1 minute. Remove skillet from heat and cool pecans slightly. Add pecans with butter in skillet and chives to cabbage mixture and toss to combine well. Season slaw with salt.

WINTER VEGETABLE BOX ORDER FORM

Enclosed is my order for the Winter Vegetable Box, which includes some or all of the following (approximately 30-35 lbs.):

Carrots  -  Kale  -  Rutabaga  -  Leeks

 Potatoes   -   Onion  -  Garlic and Shallots

 Beets  -  Sweet Potatoes  -   Cabbage

Celeriac  -  Winter Squash  -  Brussels Sprouts 

November 8 Box:  Site:______  #of Boxes ______

November 22 Box: Site:______ #of Boxes ______

December 6 Box: Site:______  #of Boxes ______

December 20 Box: Site:_____ #of Boxes ______

At $45 per Box, Total enclosed: ____________

Make check payable to Denison Farm

Send to:

Denison Farm

333 Buttermilk Falls Road

 Schaghticoke, NY 12154

Name:                                           

Address:

Home Phone:

E-Mail:

The Vegetable Box will be available at the farm for pick-up on Saturdays November 8 and 22 and December 6 and 20 from 10:00–3:00 or can be picked up at the Troy Farmers’ Market from 10:00–2:00.

Please order both the November and the December Boxes by November 5^th 

 For more information, please call:  664-2510

Denison Farm Update

Check back next week for the weekly Newsletter and Recipes

Next week is the final Fruit Share

Two more weeks for the Vegetable Share

Coming next week…

Information on the Winter Vegetable Box

 

Greetings CSA Members,

    “We have avoided serious frosts thus far and this week in your share, some of you may even see eggplants and peppers. Lucky for both of us, we are enjoying a good, long Fall.”  Finally, a few words from a tired Farmer Brian!  I know for a fact when there is no sunlight with which to rise at 5:30 AM, it is very hard to pull off those covers and step onto the cold floor. October may have both the summer and winter vegetables as its advantage, but it sure is a disadvantage when we are worrying about covering the crops quickly before a potentially killing frost as the light dwindles early in the evening. My three goats are indicating that winter is soon to arrive as their milk supply is also diminishing. The chickens are beginning to molt and become a little more ornery, thus only giving a few eggs per week now. Maybe I am wrong and it is Wall Street that has impacted their moods!  Nonetheless, the hearty crew we have working here arrives each day with smiles on their faces and many layers of clothing on their backs. And there is nothing more satisfying than to see the little green shoots of winter rye popping up through the rich brown earth, laying a lovely blanket on the soil before the white one falls and carpets the ground for the cold season ahead.
    We are planning to offer a Winter Vegetable Box in November and December. We will have more detailed information and the order form on our website by the end of next week. There will be 4 dates the boxes will be offered – 11/8, 11/22, 12/6, and 12/20. You will be able to purchase one or more boxes for all or just one of those days. The Winter Vegetable Box is available to anyone interested – not just CSA Members.  The pick-up sites are at the farm and at the Troy Farmers’ Market.  
    Several of you have inquired about next year’s sign-up. I hope to send membership agreement forms to each site on the last pick-up date - Wednesday October 29th.  By that point, the website will be  set up with the necessary information to fill out, print, and then send along to us. I am not planning on accepting any new members until after January 1, 2009 so that I can give you all November and December to sign back up with us if you wish to do so. Please email me with any questions that you might have.

    This week in your share, you will most likely find:
Salem Potatoes (white, all-purpose), Leeks, Broccoli, Lettuce, Cabbage, Shallots, and some combination of the following: Fairytale Eggplant, Bok Choi, Fennel, and/or Peppers
   Fruit Share:  Organic Liberty Apples from Pleasant Valley Farm in Argyle

Take good care – Justine

Denison Farm’s Potato-Leek-Greens Soup

1 bunch Leeks                                                  3 T. Oil and 2 T. Butter
4-5 Potatoes, cut into small cubes                    8-9 cups of water
1 bunch Kale (de-stemmed) or Broccoli (cut into small pieces)      
 Salt, Pepper, and 1 T. Soy Sauce

In the bottom of a stock pot, sauté leeks in the oil and butter. When leeks are translucent, add potatoes and continue to sauté until they stick to bottom of pan. Add water and greens (or broccoli). Add enough water to cover the vegetables and cook covered until potatoes fall apart. Either mash in pot by hand or take out in small batches to be pureed in food processor.  Season to taste.

Shallot Vinaigrette

1/4 cup finely chopped shallots
1 tablespoon Dijon mustard
2 tablespoons red-wine or champagne vinegar
1/3 cup olive oil or safflower oil

Whisk together shallots, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper.
Just before serving, toss salad greens with just enough dressing to coat.

Caramelized-Shallot Mashed Potatoes
    Bon Appétit
Makes 6 servings

6 tablespoons (3/4 stick) butter, divided
2 cups sliced shallots
3/4 cup whole milk
2 pounds large Salem or Rose Gold potatoes, peeled, quartered

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside.

Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.

BUTTERED CABBAGE
 Irish Traditional Cooking -  Makes 6 to 8 servings

1 lb fresh cabbage
2 to 4 tablespoons butter
salt and freshly ground pepper
an extra knob of butter

Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.

Greetings CSA Members,

      Now that it is officially Autumn, Fall’s presence is becoming quite noticeable on the farm. The colors both on the leaves of the various crops along with the leaves on the surrounding trees contrast beautifully to the gray sky and quickly-moving clouds overhead. Brian is tilling up the earth to plant clover, winter rye, and vetch to nourish the soil throughout the winter – our harvest gift to the earth that has fed us all so well this season. The butternut squash has all been harvested and is curing in the lean to and heated greenhouses. This morning Fidelia, Joanna, and Ali were all happily breaking apart the garlic for us to plant very soon for next season’s harvest.
     With regard to next season, within the next few weeks, we will let you know when and how to sign back up. I have emails almost daily from people whom you have referred or who have seen you with your weekly box of vegetables wondering how soon they can sign up. And so, I want to make sure that I reserve a time just for you 2008 members to sign up before opening the CSA up to new members.
     But before summer slips away, I would like to give you one last glimpse from Annie, who is now married and living in Chicago. I can finally state this fact without tears forming, for I miss her so. Annie delivered the weekly boxes, worked at the Saratoga Market on Saturdays,  and kept the crew going with her enthusiasm and sparkly zeal for all that came across her path. We wish her years of happiness ahead.

This week in your share, you will most likely find:
Onions, Garlic, Butternut Squash, Curly Kale, Carrots, Beets, Edamame, Mesclun, Radish, Tomatillos, and Broccoli
  
Take good care and enjoy the peak of the bounty - Justine

Words from a fresh farmer
Hello, all - Annie here. I am one of the newer members on Brian and Justine's crew, having just joined the team at the beginning of May. I hadn't had much farm experience before - a little volunteering on my roommate's smaller-scale organic farm in college - but thought I'd like the work, and decided to give it a  shot.

The past two and a half months have been wonderful for me, very educational for both mind and body. I spent the past year working a desk job in Chicago, and the first week at the Denisons' was quite a shock on the ol' muscles, but I was so relieved to be outside that I hardly minded a bit - and I sleep so much better after a day of planting, weeding, and harvesting! Now, my body has gotten accustomed to the work, and I can pay closer attention to the day-to-day processes that make the farm tick.

This week was quite exciting - I am always happy when a new crop is ready, and this week we picked the first carrots, green beans, and eggplant. I learned that in Jamaica, they call eggplants "Garden eggs," which I think sounds very poetic, particularly with a Jamaican accent. Although I suppose the French (and also British and Canadian) term "aubergine" is also quite poetic. We've already got two kinds showing their fruits in the field - the Fairytale and the standard dark-purple kind. If you've never seen eggplant fruits still on the plant, it is worth a trip to the farm. I think they're the most beautiful crop, particularly very early in the morning when the dew is still on. The fruits hang down like Christmas ornaments, and the leaves have a sort of velvety purple-y look to them that makes them seem far more exotic than the name "eggplant" would imply.

In any case, I'm hoping that another cold front comes through - ninety degrees with high humidity makes it a bit tough to pick vegetables expeditiously, although the zucchinis seem to love it. I'm going to sign off now, with my best wishes to you and your most recent bunch of chard - there are many vegetables that I love, but chard is particularly high on the list. The colors, the flavor, the speed of stir-frying, the nutrition ... so, enjoy!

BUTTERNUT SQUASH CHOWDER WITH PEARS AND GINGER
  Southwestern Vegetarian
 Makes 6 servings.

2 Bartlett or Bosc pears, peeled, cored, and diced
Juice of 2 lemons
2 tablespoons olive oil   
1 cup peeled and diced onion
1 stalk celery, diced
1 small carrot, peeled and diced
1 tablespoon minced garlic
1 teaspoon peeled minced fresh ginger
1/2 cup dry white wine
1 butternut squash, peeled, seeded, and diced (about 3 cups)
1  potato, peeled and diced
5 cups Vegetable Broth
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 cup heavy cream
Salt to taste

Place the pears in a bowl with the lemon juice, cover with water, and set aside.

In a large saucepan, heat the olive oil over high heat until lightly smoking. Add the onion, celery, and carrot, and sauté for 2 to 3 minutes, or until the onion is translucent. Add the garlic and ginger and sauté for 1 minute longer, stirring constantly. Add the white wine and reduce the liquid until the pan is almost dry, about 3 minutes.

Drain half of the pears, reserving the other half in the lemon water for garnish. Add the drained pears to the pan with the squash, potato, and stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender. Transfer half of the soup in batches to a blender and puree until smooth. Strain through a fine-mesh sieve back into the saucepan with the unpureed mixture. Add the orange juice, lemon juice, cream, salt, and the reserved pears and gently warm the chowder through (do not boil). The chowder can be made 1 day ahead.

BROWN-BUTTER CREAMED WINTER GREENS
    Gourmet – Serves 6

3/4 stick unsalted butter, divided
2 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons minced shallots
1 bay leaf
6 black peppercorns
1 large bunch of Kale or Collard Greens
6 ounces bacon or bacon-substitute, cut into 1/4-inch-thick slices
1 cup finely chopped onion
1/2 cup heavy cream
2 garlic cloves, minced
1 teaspoon dried hot red-pepper flakes
1 tablespoon cider vinegar, or to taste

Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.  Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment or wax paper.

Discard stems and center ribs from greens, then coarsely chop leaves.

Cook bacon in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.

Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.

Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.

Stir in bacon, vinegar, and salt and pepper to taste.

Greetings CSA Members,

As we were setting up tables, cutting flowers, stirring chili, piling bales of straw onto the wagon, the CSA volunteers, Errol and Walter (our 2 wonderful Jamaican crew members, returning for yet another season), and Brian and I were all wiping the sweat from our brow. Then by the time 3:30 rolled around, we all put on fleece jackets and went shivering across the river on the wagon ride. The beet ice cream was a smashing success (for some!) and the cake, beautifully decorated with exquisite marzipan vegetables, leaves, and chickens, tasted delicious – as did all of the potluck dishes brought to our annual gathering. We danced to the music of John and Vonnie Estes while Paul Rosenberg called several circle and contra dances for young and old alike. Thank you to one and all who helped make this year’s event so lovely. Here is another of Mary Oliver’s poems from her collection entitled: New and Selected Poems – Volume 2. Hope you enjoy it.

Take good care – Justine

This week in your share, you will most likely find:
Leeks, Braising Greens, Shallots, Nicola Potatoes (yellow-fleshed, all purpose), Green Beans, and then some mixture of: Chinese Cabbage, Broccoli, Bok Choi, and/or Turnips
     
                  Beans
They’re not like peaches or squash.
plumpness isn’t for them. They like
being lean, as if for the narrow
path. The beans themselves sit quietly
inside their green pods. In-
stinctively one picks with care,
never tearing down the fine vine,
never not noticing their crisp bod-
ies, or feeling their willingness for
the pot, for the fire.

I have thought sometimes that
something ---I can’t name it  ---
watches as I walk the rows, accept-
ing the gift of their lives to assist
mine.

I know what you think: this is fool-
ishness. They’re only vegetables.
Even the blossoms with which they
begin are small and pale, hardly sig-
nificant. Our hands, or minds, our
feet, hold more intelligence. With
this I have no quarrel.

But, what about virtue?

Potato Leek Soup

3 tablespoons butter
2-3 leeks, carefully cleaned and thinly sliced
1 medium or large onion, chopped (shallots would be an excellent substitute)
5-7 potatoes, thinly sliced
3 1/2 cups chicken or vegetable broth (or enough to barely cover potatoes)
1/2  cup cream (I use goat’s milk, cream or nothing at all, depending upon how creamy the potatoes were)
Salt and pepper to taste

1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

**Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks.
**You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing.
** Before adding the cream, you can add braising greens (cleaned and chopped) to the potato mixture to cook.

Sweet Potatoes, Apples, and Braising Greens
    Traci Des Jardins  (Jardiniere)
Makes 10 servings

4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
5 tablespoons unsalted butter, plus 3 tablespoons melted
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
3 medium apples, peeled, cored, and cut into quarters
3-5 cups loosely packed braising greens  -  stems removed and chopped
     (Kale, Collard Greens, Swiss Chard, or spinach work as well)
1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Preheat oven to 400°F.
On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.
In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.
In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.
(I found this recipe online and thought that I might try it with either Rose Gold or Nicola Potatoes. Winter Squash might be a good substitute for the sweet potatoes as well.)

Greetings CSA Members,

Though Ike was a powerful force in the South, it sure ushered in magnificent Fall weather here on the Farm. We just waved good-bye to a 9th grade class from Tech Valley High in Troy. 40 students arrived for a tour and to separate into groups to collect soil samples for testing. There were some great questions and comments – my favorite: “Why is a greenhouse called a greenhouse when it is clear?” Usually I can go into Teacher mode and throw the question right back at the group, but there in front of me was a sea of quiet and pensive faces all awaiting the response. Well, luckily Brian was climbing off of the tractor and answered before I even had time to think. I’d love to know how you might have responded – any suggestions?

**Remember the annual CSA potluck is this Sunday September 21st from 3:30 – 5:30. Please bring with you:
blanket or chairs to sit on
eating utensils and plates
potluck dish or drink to share and serving utensils, if needed
Children must be supervised, especially around the animals & equipment.
Please leave your pets at home – Many thanks.

If you cannot come on Sunday or if you prefer a more family or child oriented event, I invite you all to come on the Schaghticoke Farm Tour – Saturday September 27th from 10-3:00. A bus will be leaving from the Troy Farmers’ Market to take you to 5 different farms in Schaghticoke. Denison Farm is on the tour. We will have a chef preparing dishes for you to sample and we will also be providing some children’s activities. To find out all about the Schaghticoke Farm Tour, please go to: www.agstewardship.org

This week in your share you will most likely find:

Tomatoes, Broccoli, Sweet Peppers, Mesclun, Green Beans, Edamame, Tomatillos, and Sweet Dumpling Winter Squash (the best of all squashes!!)

Have a great week and see you on Sunday - Justine

Roasted Tomatillo Salsa
Gourmet Makes about 3 cups.

1 lb fresh tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt

Preheat broiler. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. Broil chiles, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.

Salad Greens and Roasted Red Pepper Salad
Gourmet - Serves 6

3-4 sweet (any color) peppers
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/2 pound lettuce, arugula, mesclun, or fresh spinach

Quick-roast and peel pepper. Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

Brown Rice and Chicken Stir-fry with Edamame and Walnuts
Makes 6 servings.

1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce or low-sodium soy sauce
2 skinless boneless chicken breast halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups short-grain brown rice, cooked according to package directions, cooled
1-2 cups shelled cooked edamame beans
2/3 cup chopped green onions

Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)

Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.

Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.

Greetings CSA Members,

It has been quite a week. Two farm vehicles are not running, the washing machine has a very serious squeal, my pre-school classroom was flooded by a burst pipe across the hall, and yesterday we lost power for most of the afternoon. Of course, we need both electricity and water to wash and pack the vegetables and we had neither. Nonetheless, we made it through and the boxes were packed for our members in Purchase, NY. This crew of ours is amazing. With that in mind I thought that I would share the writing of Rebeca Torres this week – in her honor, for on Saturday, she is to be married. Rebeca oversees both the blog on our website and the Troy Farmers’ Market booth. She is the captain in the barn on Wednesday mornings when we pack up the 275 boxes for the local CSA members. Rebeca has been part of the farm for the past 4 years, starting out as an interested CSA member, committed to local and organic food. I hope that you enjoy what she has to say. Take care - Justine

This week in your share, you will most likely find:
Tomatoes, Parsley, Swiss Chard, Lettuce, Eggplant or Broccoli, Onion, Carrots, Beets, and Bok Choi
Fruit Share: Plums and Peaches

I have shared before that I started out as a working CSA member. Back then I picked out my share at the Troy Waterfront Farmers' Market, and we didn't even pack individual boxes for the drop-off sites, we counted out items into totes for members to pick out themselves. Since joining the crew, I have helped seed, transplant, weed, harvest, pack and sell the wonderful produce we grow. Since returning to the farm after my hiatus, I have helped Justine with CSA office work, written up CSA site boards, counted out shares, managed the share box assembly line and helped pack the boxes into the truck. Until this week, however, I had never seen what happens once the yellow truck (which the crew affectionately calls the Sunshine Van) rolls out the driveway with Ann at the wheel.

When Ann announced that she was taking a week or so off for vacation, I quickly offered myself up for the job of driving the van so I could finally see that missing piece of the Denison CSA puzzle I have been participating in for the past five years. Brian was a bit hesitant to have me do the job, because I'm usually still coordinating barn activities and ready for the Saratoga market when Ann leaves, and I had never done the run before. Still, he gave me the go ahead and the week before Ann left I rode along with her to become familiar with the route and all that is entailed in making the share drop-off go smoothly. Ann was detailed in her instruction and I dutifully took notes and helped out, already having fun seeing this new-to-me side of the CSA operation. Places that had just been names and numbers to me, now had an image to go along with them in my head. The reasons Ann frets when we switch box sizes or change the contents of the boxes from location to location -- reasons that seemed reasonable but remained somewhat abstract to me -- became crystal clear as we made our drop-offs. And Ann, who I enjoy working with on my mini-crew on harvest days even when she pokes fun at my "mom voice," when I want things done just so, was impressively on top of things. I felt a new appreciation for the site hosts who extend their porches and garages for us all to use. I was excited to do my run the following week.

Of course, nothing went as smoothly when it was my turn. We started out the day having to replace the intended green beans for the share due to the continuous rain we've been "enjoying." You see, you can't pick green beans when the plants are wet or they develop rust. So instead we picked and bunched flowers and kale on Wednesday morning when we would have normally been packing boxes. Then we rushed to set up the assembly line and pack the boxes, only to have to re-pack several of them when the heavy melons threatened to fall through some of the older boxes and the small cukes kept falling out the opening on the bottom. Then a lettuce miscount resulted in my having to unpack the entire cooler to get to the corner where the market lettuce had been stacked and pull from there to complete the boxes -- all while keeping the assembly line going. Meanwhile, Maggie, was recruited to write up the site boards as we packed. Finally the boxes were done, part of the crew left to finish picking for market and we began to pack the shares, fruit and eggs into the truck. The directions I'd scribbled the week before mostly made sense and deliveries, while later than usual, went relatively smoothly. Some members arrived before the scheduled pick up time, so it was great to see the faces of the people we help feed and we even had some help unloading boxes.. As more members kept arriving, they also joined the unpacking line and we were set up in no time. Talk about putting the "C" in CSA (that's "C" for community). It was truly heart-warming and I want to thank those members who selflessly helped us out. The puzzle was now complete. Well, almost. You see, I don't know what happens when you get your boxes and open them, whether you read the newsletter, what you think of it, what you do with the veggies, how the CSA fits into the rest of your lives. And I am curious. So I second Justine's request that you share your CSA stories and recipes with us to put in the newsletter and/or the blog and continue to build the community that we have all chosen to be a part of and I am so proud to belong to.

Swiss Chard with Beets, Goat Cheese, and Raisins
Bon Appétit

1 1/2 pounds red beets (about 3 large)
1 large bunch of Swiss chard
1/4 cup olive oil
1 large red or yellow 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 -5 diced tomatoes
1 cup plus 2 tablespoons golden raisins
1/4 cup fresh lime juice
1 51/2-ounce log soft fresh goat cheese, crumbled
2 tablespoons pine nuts

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) Or just roast in oven on an oiled pan until tender – peeling optional.

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 or steam until just tender. 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 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.

Greetings CSA Members,

******* Fall CSA Pot-Luck at Denison Farm September 21st from 3:30-5:30 *******

Each year we host a pot-luck Autumn celebration at the farm where we pile families onto our field trailer and Brian tours the farm, we all enjoy delicious food, and we are fortunate to set up in our driveway for a contra dance, called by a wonderful musician and former director of the Saratoga Dance Flurry, Paul Rosenberg. The live music is played by John and Vonnie Estes, fabulous local hammer dulcimer and keyboard players. I invite you all to come if you can.
The farm has been at peak production during the past few weeks, the weeds are growing furiously, and the copious amount of rain we received earlier in the season has finally revealed its damaging effect. As a result, we are forced to harvest the winter squash earlier than anticipated, for it has been heavily impacted by downy mildew. This disease appears as a white dust on the leaves, almost as if the grey ash from a volcano had been sprinkled on them. The cucumbers, tomatoes, and summer squash were also impacted, but because the fruit had already developed before the disease struck, the plants were able to produce. As soon as the squash and cucumbers were harvested, however, Brian plowed them all under so that the spread of disease throughout the farm could be arrested. In other fields on the farm, we continue transplanting the lettuces into the ground and this week we will transplant the strawberry seedlings that we started, cut from the runners of the strawberry plants you ate from earlier in the season. Brian is also preparing beds (raised soil beds in which we put seeds directly into the ground along with the transplants) for rest during the winter, beds for garlic planting within the next two months, and beds for cover crops which will replenish the soil after all the bounty has been harvested.
Once Labor Day arrives, many customers at the Farmers’ Market ask what we do now that summer is over. With a tired grin, I inform them that we are only just beginning!! The final share of the 2008 season is still 9 weeks away. I hope that you enjoy this week’s summer offering and that this transition into Autumn is a smooth and graceful ride.

This week in your share, you will most likely receive all or most of the following:
Tomato, Potato, Turnips, Sweet Peppers, Lettuce, Garlic, Broccoli,
and a Spicy Salad Greens Mix

Take good care – Justine

Quick Turnip Pickles

2 med. turnips
1/2 tsp salt
1 Tbs lime juice
1/8 tsp cumin
1/8 tsp cayenne pepper

Peel turnips. Slice into thin rounds, then cut in half.
Toss turnips in bowl with salt and lime juice.
Cover and let marinate for 2-4 hours at room temp.
Shortly before serving, combine cumin and cayenne, then add to the pickles.

Broccoli Potato Soup with Parmesan Croutons
Gourmet
Makes about 8 cups. Serves 4

1 3/4 pounds potatoes
2 garlic cloves, minced
7 cups water
2 cups 1/2-inch cubes Italian bread, toasted lightly
4 teaspoons extra-virgin olive oil
1/4 cup freshly grated Parmesan
1 pound broccoli, coarse stems discarded, cut into 1-inch floweret and remaining stems peeled and sliced thin

Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.

Set broiler rack about 1 inch from heat and preheat broiler.

While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.

Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste. Serve soup with croutons.

Mashed Potatoes and Turnips with Roasted Pear Puree
Makes 16 servings

1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter, melted
8 Bosc pears, peeled, quartered, cored

5 pounds potatoes, cut into 2-inch pieces
2 pounds white turnips, cut into 2-inch pieces
1 1/2 cups (3 sticks) butter, room temperature

Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)
Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm before continuing.) Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.

Greetings CSA Members,

    It is hard to believe that we are approaching Labor Day weekend. But when I look into the barn and see the explosion of produce out in the fields, I know that we will soon be seeing the last of the summer squash and the first of the fall broccoli. We have had a good year for both melons and tomatoes – not always the case in the past. And every hard-working member of the field crew still has a smile on his or her face each morning. Leslie Snipes, an artist who at one time taught Drawing at Wesleyan, now works for us. We are extremely fortunate to have Leslie here, both in the fields and at the Farmers’ Markets where she really shines. Here is a piece of her writing about the farm. I think that she really sums up the field experience well and it always makes me cringe, for I know that I am protected from bugs, heavy lifting, high heat and humidity while I write to you.

07.11.08
Today I finished my second week on the farm—my first week of full, 10 hour days that begin at 5:15 am and don't end until 5pm. I've been exhausted and sore all the hot week, and have gained a new respect for farmers and farm hands. The work is hard. That's an understatement, especially when the weather is hot, humid, and/or wet. My idyllic view of planting, tending, and harvesting was replaced with numbers, calculations, efficiency, quick judgment in a constant stream of a constellation of factors, speed, heavy lifting, back bending, bugs, heat, sweat, dirt in my eye, exhaustion, hunger, muddy pants, and wet shoes. The rhythm of the days is usually the same, beginning at 7am: a big morning push in the fields across the river—reached on the back of a trailer behind a tractor which ride is the last bit of peace and reflection before work—to harvest, bunch, count, and lift totes for 5-6 hours, and get back to the barn near noon for lunch. Then, the calmer afternoon washing and a few nearby harvests, the careful packing, stock-taking, and storing or boxing. All us hands start the morning a little sleepy but full of talk, jokes, and energy. After lunch, that energy persists awhile, but then the barn gets quiet, and we all begin to look worn and our movements slow—totes feel heavier, feet and backs hurt, thinking slows. And then we go home exhausted, go to bed early and sleep well, and get up at 5am the next morning to begin again.

But here's where all that group effort and weariness transforms and I know I'm involved in something profound that's worth all that hard work:  I made a salad tonight with produce gleaned from market leftovers and some seconds I'd picked up in the fields. I was eating away thoughtlessly as usual when a wave of emotion overtook me as I became aware of all our hard work blossoming into a heroic effort. I realized 'hey, I pulled this turnip out of the ground', and 'I bent over and found and pulled these snap peas at the end of a hot morning after 4 hours of harvesting other vegetables', and 'I packed this romaine in the field as my coworkers cut lettuce, and then I washed it in the barn and pulled off damaged leaves and carefully repacked it for market', and 'I probably cut this greenhouse cucumber with Wally, the Jamaican portrait photographer, who was teaching me which ones were ready to pick'. I had done limited gardening before this, but nothing compared to the satisfaction I felt eating that salad, knowing the kind of group labor and care that went into it. On this Saturday night, after my second week on the farm, it all came together for me: the reason why I quit my art professorship and sought this more elemental job that directly contributes to my ideals for society and the environment. When I go back to work on Monday, I'll have a whole new perspective on my work and that of the farm.

I think you’ll agree that she is pretty special, but so are all of the wonderful folks who have decided to work here.

    This week you will find in your share:
Tomatoes, Onion, Corn, Watermelon, Sunflowers, Carrots, Green Peppers, Green Beans, and Edamame
         Fruit Share: Plums and Peaches

           ****CSA Farm Pot-luck:  Sunday September 21 from 3:30-5:30 ****

Enjoy your share - Justine

EDAMAME    (BEANS ON A BRANCH)

These sweet, nutty-flavored, green vegetable soybeans are similar in flavor to sweet peas and lima beans. They can be eaten as a snack or incorporated in many recipes that call for beans or peas. Edamame are rich in nutrients and per half cup serving, they provide 11 grams of high-quality protein.
Strip the beans from the branches and then boil for 5-10 minutes in salted water. Drain the beans and add a bit more salt or soy sauce. Strip the beans from the pod either with your teeth or by hand and eat either hot or cold. Edamame is a great snack food and is eaten in Japan like beer nuts. Put them in your children’s lunch boxes or serve as an appetizer.
Try:
Edamame with penne pasta, goat cheese and basil
Vegetable chili with black beans, edamame, and corn
Summer vegetable soup with wild rice and edamame
Sautéed spinach with edamame and sesame seeds
Pasta with swiss chard and edamame
Miso soup with edamame, shiitake mushrooms, red pepper, and tofu

Cream of Garlic Edamame Soup
2 T. Olive Oil
1 bulb of garlic, separated into cloves and peeled
2 bay leaves
3 cups shelled edamame
3 cups chicken or vegetable broth
Salt and pepper to taste
1-cup heavy cream

Heat the oil in a large saucepan over medium-low heat. Add the garlic and bay leaves and cook for 10 minutes or until softened and golden. Add the edamame and cook for 5 more minutes. Add the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low, partially cover, and simmer for 35 minutes, or until tender. Remove and discard the bay leaves. In a blender, blend in small batches until smooth. Return the soup to saucepan. Stir in the cream. Heat the soup over medium-low heat until heated through.   Serves 6.

Edamame Succotash Salad
  (Real Food For Healthy Kids - July 2008)
Make this salad for lunch but serve it hot at dinner first. To give kids extra protein at lunch, add 1/2 cup finely chopped cold cooked chicken and round it out with a small whole-wheat roll and an apple.

2 tablespoons extra-virgin olive oil
1 medium onion, chopped (or use 1 bunch chopped scallions)
1 pound shelled edamame (soybeans)
1 pound frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
2 large ripe tomatoes, diced
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives or basil

1. Heat the oil in a 4-quart saucepan over medium heat. Add the onion or scallions and cook, stirring often, until softened but not browned, 4 to 5 minutes.

2. Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.

Edamame and Carrot Salad with Rice Vinegar Dressing
    Bon Appétit -  January 2001

Serves 6
1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced

Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)

* Try adding yellow wax or green beans, cooked, to either of these salads.

Greetings CSA Members,

This week I am happy to share with you another delightful piece of writing from a hard-working member of the Denison Farm Crew who will be sorely missed as she turns her focus back to college life at Syracuse University. In addition to her contribution, I have included this week two recipes and some general information about a new vegetable in your box – Tomatillos. If you are already an experienced tomatillo chef, please send me your recipes and cooking tips as I am certain many members would appreciate it. Brian just peeked his head in the door and reminded me that he enjoys eating tomatillos raw – “ peel off the outside and just eat as if you are munching on a plum!”

This week in your share, you will most likely find:
          Tomatoes, Melon, Corn, Fairytale Eggplant (Just slice and grill – no peeling    necessary), Tomatillos, Lettuce, Onions, and Beets

    “Today, as in Wednesday August 13th, we had a change of pace on the farm. Instead of picking vegetables this morning, we, the ladies of the farm, ventured off to what Brian calls the
“Little Little Field” to arrange flower bunches. The sunflowers were pointing straight towards their beloved sun that they have missed for the past week or two. Only a few have bloomed, but we have an entire field of them to look forward to. Hopefully some of you will travel to the farm to see them when they blossom. We predominantly picked globe amaranths and zinnias for a group of CSA members. The cosmos are beetle bitten, but that’s what you get on an organic farm, as we all should know by now. Fidelia, Ali, Leslie, Rebeca, Jeannine, and I all sat between the rows of flowers and made the morning pass fast as we discussed, joked, and complained about our hunger pains, for picking flowers is a lot different than picking vegetables for three hours straight. As it is my last week on the farm before returning to the ugly city of Syracuse, NY (no offense Syracusians), I brought along a camera to document my time on the farm. Instead of struggling to create literary imagery, I wish to share my photos with all of you and leave my memories open to interpretation. Thank you to all members who I’ve met! The past two summers on the farm have helped me to learn a lot about myself, and I hope that you all continue to educate community members and those you love about eating and living local. I will create a photo album through the Denison farm blog and possibly have some of the photos appear on the farm website.    Peace and Love - Andrea LaMothe

Enjoy your share and have a great week - Justine

Tomatillo

The tomatillo (toe-ma-tea-o) is of Mexican origin and has been introduced into the United States. It now grows everywhere in the Western Hemisphere and is common in Texas gardens. The husk tomato plant produces an edible fruit enclosed in a thick husk. The husk is brown and the fruit yellowish-green when it is ripe. The plants will grow to a height of three to four feet.

The condition of the "husk" is a good indication of the freshness of the fruit. The husk should be light brown and fresh looking, not shriveled and dried. Fruit should be firm and free of defects. Fresh ripe husk tomatoes will keep in the refrigerator for about two weeks. If longer storage is desired, remove husks and place ripe fruit in sealed plastic bags and place in refrigerator. They may also be frozen whole or sliced.

Tomatillos are a good source of vitamin C.

Remove husks and wash tomatillos. Remove skins if desired. Cook tomatillos either whole or cut in small pieces. Either way, steam them in a small amount of water in a covered saucepan for just about five to seven minutes. The result will be almost a sauce consistency, with the tiny seeds and bits of skin giving texture. Either add to other dishes or season with salt and pepper and hot chilies to taste and serve as a relish side dish.

Salsa de Tomate Verde

5 Jalapeno peppers
¾ -1 lb. Tomatillos
1-2 cloves Garlic
1 Tbl Vinegar
1 tsp Salt
½ cup chopped Cilantro
1/3 cup chopped Onion
1 Avocado, peeled, pitted, and cubed (optional)

Place the Jalapenos in a large saucepan of boiling water. After 5 minutes, add the tomatillos. After about 3 minutes, remove the jalapenos and tomatillos and drain.
Puree the jalapenos, tomatillos, garlic, and vinegar in a blender. Add the salt and cilantro and blend for 2 short cycles.
In a bowl, combine the puree, avocado, onion.
Makes about 1 ½ cups.

Chicken Enchiladas with Tomatillo Sauce
 
  Sauce:

1 1/4 lb Fresh Tomatillos
1 - 2 Jalapeno Peppers
1 small Onion peeled and finely chopped
1 medium Garlic clove - peeled and minced
1 Tbl Vegetable oil
2 c Low-sodium chicken broth
1/4 tsp Salt

 Enchilada:

2 Whole chicken breasts - boneless and skinless
2 Tbl Minced onion
1/3 c Sour cream
1/4 tsp Salt
1/3 c Vegetable oil
1 c Sharp cheddar cheese - coarsely grated
1/2 c Crumbled asiago cheese or substitute additional cheddar or jack cheese

 To make the sauce:
Husk and wash the tomatillos. Bring a pan of water to a boil, add the tomatillos and jalapeno peppers and time for 10 minutes. Drain and remove the stem ends of the peppers. Put the
tomatillos, peppers, onion and garlic in a food processor and process to a coarse puree. In a large pan heat the vegetable oil over medium heat. Add the vegetable puree and simmer 2 minutes. Stir in the broth and salt; simmer 15 minutes, stirring occasionally. Set aside.

To make the enchiladas:
Place the chicken in a large saucepan and cover with cold water. Bring just to a boil, reduce the heat, cover and simmer until cooked through. Remove the chicken from the water and cool slightly. Shred the chicken and set aside.  Combine the cooled, shredded chicken with the minced onion, sour cream, and salt. Stir in 1/4 cup of the tomatillo sauce. Set aside.
 In a 9- to 10-inch frying pan heat the oil over medium-high heat. Put 1 tortilla at a time in the hot oil and fry about 30 seconds on each side. Drain on paper towels. Cool slightly.
 Spread a little of the sauce in a 9- by 13-inch baking dish. Spoon some of the filling down the center of each tortilla and roll. Place in the baking dish; it will be a tight fit. Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses.
 Bake in a preheated 350-degree oven 25 minutes.   Cool 5 minutes before serving.

Tuesday, August 12, 2008

Greetings CSA Members,

Yesterday was an “obnoxiously buggy” day out in the fields (quote from one hearty member of the Denison Farm Crew). I can attest to that fact as well. Each morning I try to take the goats out for a little jaunt after milking them. They leap and jump, butt heads, and trample down the sumac trees. They are terribly cute! But they could hardly recognize me yesterday because I had tied the hood of my sweatshirt so tightly around my face that only my eyes were showing. The goats could recognize my voice but had no idea who I was. They were uncertain whether to follow me or run away! As we rambled back to the barn, away from the creek, my three sweet girls were greatly relieved (once I shook off my hood) to see my face once again. And then later in the afternoon as I began to compose this week’s newsletter, the entire crew was sitting in my kitchen waiting out the latest thunderstorm and the torrential rain falling from the sky. We wondered how the raging river would look on Tuesday. After a few more minutes had passed and everyone was restlessly sitting and drumming their fingertips on the table, we called it a day!

This week in your share, you will most likely receive:
Lettuce, Melon, Onions, Carrots, Green Beans (only if it doesn't rain), Tomatoes,
Summer Squash, Cucumbers, and one more item yet to be determined
once we get over the river !!

Enjoy your share – Justine

A quotation from a member of Angelic Organics (1000 member CSA outside of Chicago) regarding Green Beans:
“Green Beans used to bore me. They come into season at the same time as more assertive vegetables like tomatoes and sweet corn. It was easy to overlook the mild-mannered beans on the side of my plate. A friend has since introduced me to lightly steaming them and serving them dressed with toasted sesame oil and tamari (soy sauce). Now I can’t get enough.”

Green Beans Braised with Tomatoes and Basil
Bon Appétit

3 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
2 garlic cloves, minced
1 1/2 pounds green beans, trimmed
2 large tomatoes, finely chopped (about 1 cup)
1 cup (packed) fresh basil leaves
1/2 cup water

Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.
Makes 6 servings.

Moroccan Raw Carrot Salad
Olive Trees and Honey

Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads. It was in northwestern Africa that carrots, both cooked and raw, became the featured component of salads — typically an accompaniment to couscous or part of an assortment of salads.

Moroccans brought carrot salads to Israel in the 1940s, and they quickly became ubiquitous. These salads are a traditional Rosh Hashanah dish in Israel, a symbol of a sweet and fruitful year to come. At many Israeli restaurants, cooked carrot salad automatically appears on the table with the bread, pickles, and hummus. The carrots are usually flavored with charmoula, a characteristic Moroccan marinade of oil, lemon juice, garlic, cumin, and salt. Most cooks add heat with chilies, sometimes in dangerous proportions. For fancy presentation, Israelis serve raw carrot salad, commonly called gezer chai ("live carrots"), in quartered avocados or on a bed of lettuce leaves, garnished with a sprig of mint.

Servings: Makes 5 to 6 servings.
1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

VARIATIONS
Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): Do not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above.

Moroccan Carrot-Orange Salad (Shlata Chizo): Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey.

Turkish Carrot Salad with Yogurt (Havuc Salatasi): Substitute 1 cup plain yogurt for the lemon juice.

Tuesday, August 5, 2008 Newsletter

Greetings CSA Members, Raccoons are in the corn, an otter glided down the creek, the butterflies flap gently on blades of grass to dry their new wings. Life is good on the farm this week. The farmers are tired though. I think that the phrase, the dog days of August, applies directly to us! Brian has almost completed his Fall plantings and the greenhouse looks abandoned. Nonetheless, the fields appear to be in good shape after all of the rain and the weeds and leafhoppers are in abundant supply. Too bad we can’t market them. I thought that this week I would leave you with a prose-poem by Mary Oliver. Hope you enjoy it. How Would You Live Then? What if a hundred rose-breasted grosbeaks flew in circles around your head? What if the mockingbird came into the house with you and became your advisor? What if the bees filled your walls with honey and all you needed to do was ask them and they would fill the bowl? What if the brook slid downhill just past your bedroom window so you could listen to its slow prayers as you fell asleep? What if the stars began to shout their names, or to run this way and that way above the clouds? What if you painted a picture of a tree, and the leaves began to rustle, and a bird cheerfully sang from its painted branches? What if you suddenly saw that the silver of water was brighter than the silver of money? What if you finally saw that the sunflowers, turning toward the sun all day and every day – who knows how, but they do it – were more precious, more meaningful than gold? This week in your share, you will most likely find: Slicing Cucumbers, Corn or Onions, Green Beans, Satina Potatoes, Summer Squash, Bunch Beets, Green Peppers, and a Melon Fruit share – Bag of Plums Have a great week - Justine Chilled Buttermilk-Beet Borscht (from the Moosewood Cookbook) 4 large, fresh Beets 4 cups Water 1 tsp. Salt 1 medium Cucumber ½ cup finely-minced Scallions 2 cups Buttermilk 1 Tbl. Fresh chopped Dill (or ½ tsp. dried dill weed) Peel the beets and quarter them. Place in a saucepan with the water and salt, and cook, covered for 15 minutes over medium heat. Cool the beets. Remove them with a slotted spoon, coarsely grate them and return them to the cooking water. Add all remaining ingredients, except for the buttermilk. Mix well. Chill until very cold. Whisk the buttermilk in before serving. Beet Borscht is traditionally garnished with a spoonful of sour cream. Other condiments are chunks of cold boiled potato and chopped hard-cooked egg. Potato Salad With Green Beans, Roquefort and Walnuts Serves 4 2 pounds potatoes, quartered 8 tablespoons Mustard Vinaigrette 2/3 cup crumbled Roquefort cheese 1/2 pound green beans, trimmed 1/3 cup walnuts, toasted, chopped Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper. Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese. Mustard Vinaigrette 1/4 cup Dijon mustard 3 tablespoons white wine vinegar 3/4 cup olive oil 2/3 cup chopped shallots or onions 2 tablespoons chopped fresh rosemary 2 teaspoons chopped fresh sage Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)

CSA Cookbook !

Dear CSA Members: We are in the process of creating a Denison Farm Cookbook. This idea was inspired by the many wonderful dishes brought to the Denison Farm potluck dinner last summer, as well as by the recipes shared via email. At this time, we are asking for recipes, basic preparation ideas and storage suggestions. Specifically, here are the things we would like you to share with us: 1. Recipes that use one or more of the vegetables that you receive from your CSA share 2. Successful ways to clean and store the vegetables from your share 3. Basic preparation ideas (similar to recipes, but using just the single ingredient (example: roast beets for 1 hour at 375). Please send emails to: elana@nycap.rr.com. All sources will be cited, so please include your full name and contact information, if you wish your citation to appear in the finished book. Thank you all for your participation in this project! Sincerely, Justine Denison and Elana Kamenir

Tuesday, July 29, 2008 Newsletter

Greetings CSA Members, Since last Wednesday we have had 5” of rainfall at the farm. The Tomhannock Creek (which normally at this time of year is a dribble) is raging. We still cannot cross at our usual spot, the ford, and are forced to walk over the wobbly footbridge to harvest most of the vegetables. Thus life is just a bit stressful here at the farm this week. Most of the lettuce and especially the spinach have melted into the water-drenched fields. We are fortunate to have working on the farm part-time a wonderful woman who at nearly 10 years older than myself can run circles around me out in the fields. She presently is enrolled at Green Mountain College in Vermont in a Sustainable Agriculture Graduate program. We are lucky to have Jeannine as a friend. Her account of the rainy workweek tells it best. “I work Wednesday through Friday, so my first day last week was the first of the downpour days. Wednesday is our CSA delivery day, when we are usually in the packing barn for a couple of hours in the morning boxing 247 shares Ford-assembly-line style. That went as planned, except for about 15 minutes when Brian herded us into the house, worried that the barn was not a safe place if lightning should strike. We usually spend the rest of Wednesday and Thursday weeding and transplanting. Because we knew the forecast, and because the majority of the farm is across a river that we usually ford with the tractor and wagon, we harvested Wednesday afternoon instead of weeding. Outfitted in yellow overall-and-jacket slickers the Denisons provide, we pulled and dug and picked up all the heavy veggies--carrots, beets, turnips, radishes, potatoes--anticipating not being able to get across the river on Friday, our usual day for harvesting for the markets and the remaining CSA shares. We usually sort out discards and bunch in the field, but in the rain and mud, we filled our totes as quickly and full as possible, knowing we'd be better able to tell good from bad when these crops were washed. Thursday, I was at a farm conference in Vermont, which worked out well, as some of the commuting workers went home at 1 pm. There is only so much inside work--washing the vegetables we had harvested the day before, cleaning the three greenhouses, lifting the tomato and cucumber trellises higher and weeding in two of them. Friday morning was beautiful with no rain and a sky rinsed shiny clean, but the river ford was impassable, the water flowing fast and about 6 feet deep. We could finish the harvest in our tall boots--no hot slickers needed. We carried empty totes across a wide and springy (!) footbridge and brought them back full of the lighter crops--chard, bok choi, kale, herbs, baby greens, arugula. Three totes came over lashed with bungee cords to a hand truck, but the rest we carried on shoulders and heads. Walter, from Jamaica, loves to record special circumstances, so he photographed it all. We looked like the Denison Farm was in the rainforest, all of us bearing our burdens high as we walked into the glistening wet and green. After washing and packing everything for the fewer CSA members that pickup Saturday and the large clientele at the Troy and Saratoga Markets, we went back over the footbridge to pick green beans at the end of the day. Those plants need to be as dry as possible for picking, so we don't risk damaging the vines. Don't I work for a smart farmer? It seems like our challenges almost always leave us feeling triumphant and exhilarated, and definitely raise our crew spirit.” In your share this week, you will most likely receive: Sweet Onions, Bok Choi, Pickling Cucumbers, Cilantro, Green Beans, Carrots, Melon, and Green Peppers or Eggplant Enjoy and take good care - Justine Chilled Cucumber Soup 1 large or 3-4 pickling cucumbers 1 clove garlic 1 quart buttermilk 1 knife tip ground cumin 1 Tablespoon fresh dill, chopped Salt and pepper to taste Dark bread Peel the cucumbers. Cut slices in finger-thick chunks. Put in blender with other ingredients except dark bread. Blend. Refrigerate at least 1/2 hour before serving. Cut dark bread into cubes. Toast to croutons in a thick pan. Blend soup again before serving. Add croutons when serving. Green Beans with Garlic, Lemon, and Parsley 1 1/2 pounds green beans, trimmed 2 tablespoons (1/4 stick) butter 2 tablespoons olive oil 2 large garlic cloves, minced 1/4 cup chopped fresh parsley 1 tablespoon grated lemon peel Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well. Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to serving dish. Gingery Sweet Pickled Vegetables The Joy of Pickling | October 1999 1/2 pound 2- to 3-inch pickling cucumbers 1 teaspoon pickling salt 1/2 cup peeled, thin-sliced fresh ginger 2 small dried chile peppers 1 1/2 cups rice vinegar 1 1/2 cups water 1 1/2 cups sugar 2 cups diagonal carrot slices (1/2 inch thick) 1 large bell pepper, cut into 1-inch squares 3/4 pounds onions (1 large or 2 medium), cut into 1-inch chunks Gently wash the cucumbers, and cut them into 1-inch lengths, discarding a thin slice from each end. Toss the cucumbers with 1/2 teaspoon salt in a bowl. Let the cucumbers stand for 1 to 2 hours. In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the heat, and add the carrots. Let the mixture cool. Drain and rinse the cucumbers, and drain them again. Add the cucumbers, pepper, and onion to the saucepan. Mix well, then transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate it. The pickles will be ready to eat after about 3 days. Refrigerated, they will keep for at least 2 months.