Wednesday, June 25, 2008 Newsletter

Hello CSA Members, Sunday afternoon at 5:30PM I was contemplating what this week’s newsletter would look like. A funnel cloud had been spotted 6 miles East of Mechanicville, NY and near to Schaghticoke Hill. Well, that location is precisely where our farm is located. We headed for the basement and fretted about hail and wind damage to crops and greenhouses. I am very happy to report that neither occurred. And though the winds, lightning, and rain were like nothing I had ever witnessed, we escaped with very little damage. I must admit; neither Ruby (our sweet dog) nor I have fully recovered!! We do have a lot of water in the fields and the lettuce which does not like to sit in that much water is showing some signs of stress. We are trying to harvest it quickly so that we can save as much as possible. We do have friends that have suffered tremendous damage from hail last week and are basically starting over with transplants and new seeds. They are luckier than the fruit growers who were also hit by the hail and have lost cherries and apples that will not grow back for this season. Due to the stress on the Fruit Farmers, we are not starting this week with the fruit share. I will keep you updated via email. This week in your share you will most likely find: Lettuce, Arugula, Broccoli or Beets, Summer Squash/Zucchini, Scallions, Cucumbers, and Sage Enjoy your share this week - Justine ** I had great success pleasing my daughter and her three teenage friends taking some leftover brown rice, sautéed scallions, summer squash and zucchini, tomatoes sauce and grated cheese. Put the rice into the bottom of a baking dish and then scoop the sautéed vegetables over the rice. Next pour the tomato sauce over the rice and veggies and sprinkle with grated cheese (we used sharp cheddar). Bake for approximately 10-15 minutes at 350 or until the cheese has melted and is bubbling. ** Sage may be used more as a winter herb, but it is great for drying and for making tea. Here is what Deborah Madison has to say: “Fresh sage leaves enhance many foods that we tend to associate more with herbs like basil and marjoram, such as asparagus, corn, and peas. It also has a striking affinity for winter squash and pumpkin. Fresh sage leaves, used alone or mixed with chamomile, make a soothing, minty tea. Float morsels of crisp, fried sage leaves in soups – especially white bean or crumble them over roasted summer squash and onion dishes, or insert a few into a grilled Swiss or Fontina cheese sandwich.” Spinach Fettuccine with Arugula, Walnuts, and Feta 1 lb Fettuccine ¼ - ½ lb Arugula 4 T Olive oil ½ cup toasted walnuts (toast lightly in toaster oven) 3 cloves, garlic – chopped Feta Cheese as desired Several pinches of red pepper flakes Drop the pasta into plenty of salted, boiling water and cook until al dente. Meanwhile, heat the oil in a large skillet, add the garlic and pepper flakes and cook over medium heat until the garlic turns light gold. Add the Arugula, season with a pinch or two of salt, and sauté until wilted. Stir in the walnuts and turn off the heat. When the fettuccine is done, add it directly to the skillet. Toss well and serve with a bit of olive oil drizzled over the top and sprinkled with Feta. Summer Squash Soup With Pesto 2 T Olive Oil or Butter ¼ cup chopped parsley 1 lb Zucchini/ Summer Squash 1 Onion, chopped 1 bunch Scallions, chopped 6 cups chicken broth or vegetable stock 3 T Brown Rice, raw 1/3 cup Pesto Salt and Pepper Heat the oil in the soup pot and add the vegetables, rice, and parsley. Stir to coat with the oil, then add ½ cup of the stock, cover, and stew for 15 minutes over medium heat. Add the remaining stock and 1 tsp salt and bring to a boil. Lower the heat right away and simmer, partially covered for 25 minutes. If you want to at this point, puree. If you prefer a chunkier texture, leave the soup as it is. Just before serving, stir in the pesto