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.)