Tuesday, July 15, 2008 Newsletter

Greetings CSA Members, This week I am sending an abbreviated newsletter due to a visit to our farm by a CSA Member and illness. I have not been feeling 100 % and so am trying to take care of myself by slowing down a bit. So please forgive me for not painting a farm picture for you this week. But I just waved good-bye to a carload of wonderful children and Mother as they all left the farm to return to Connecticut from which they had begun their day. Anna Hangartner, a CSA Member picking up in Purchase, NY each week, decided to show our farm to three visiting children from Switzerland. Anna speaks French, German, English, and Swiss-German and joyfully translated all of the information and stories both Brian and I shared. We had a lovely time touring the farm and comparing similar and differing farm styles. We munched on radishes and watched the washing and packing of all the vegetables into the boxes bound for Purchase this morning, patted the goats’ heads and guessed what the herbs were in the herb garden. I once again realized how lucky I am to be able to live this life and share these vegetables with you. This week in your share, you will most likely find: Cilantro, Swiss Chard, Snow Peas, Sweet Onions, Fennel, Lettuce, Radishes, and Cucumbers “It is the individual farmer who must weave the greater part of the rug on which America stands. Shall he weave into it only the sober yarns which warm the feet, or also the colors which warm the eye and heart?” - Aldo Leopold, The Farmer as Conservationist Have a great week – Justine Anna Hangartner’s Fennel Salad 1 bulb Fennel 2-3 TBL Olive oil Lemon Juice, squeezed from a real lemon, add enough for your own individual preference Fresh Parmesan Cheese Slice the fennel paper-thin. In a separate bowl, combine the olive oil and lemon juice. Pour olive oil and lemon juice over the fennel and toss. Grate or shave the Parmesan cheese on top of the fennel salad and serve. Swiss Chard and Potato Enchiladas ( from Suzanna Denison) 1 bunch Swiss Chard 2 Tbl Olive Oil 1 tsp Salt 5 medium potatoes, sliced thinly 1 medium Onion 2 tsp minced Garlic Fresh Ground Pepper 4 oz. grated cheese (Cheddar and Monterey Jack worked well for us) 8 corn tortillas Tomatillo Salsa – 2 jars (or make your own) In a large skillet, sauté the potatoes in the olive oil – about 10 minutes over a medium-low heat. Remove with a slotted spoon onto a paper-towel lined plate. Add onion and garlic to skillet and sauté for about 5 minutes. Add the swiss chard leaves and cook until softened. Add the potatoes back to the skillet and combine all with ½ cup cheese. Soften the tortillas in a toaster oven or oven. Pour ½ cup tomatillo salsa into the bottom of a 13 by 9 inch baking dish. Put 2 heaping Tbl of swiss chard/potato/cheese mixture into the center of each tortilla and roll each one up. Place the filled tortillas seams side down on the salsa, laying them snuggly next to one another. Spoon the remaining salsa over the enchiladas and sprinkle with the remaining cheese. Bake at 350 degrees until the enchiladas are heated through and the cheese is softened, about 15-20 minutes. Serve with sour cream or yogurt.