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.