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