Greetings CSA Members,

******* Fall CSA Pot-Luck at Denison Farm September 21st from 3:30-5:30 *******

Each year we host a pot-luck Autumn celebration at the farm where we pile families onto our field trailer and Brian tours the farm, we all enjoy delicious food, and we are fortunate to set up in our driveway for a contra dance, called by a wonderful musician and former director of the Saratoga Dance Flurry, Paul Rosenberg. The live music is played by John and Vonnie Estes, fabulous local hammer dulcimer and keyboard players. I invite you all to come if you can.
The farm has been at peak production during the past few weeks, the weeds are growing furiously, and the copious amount of rain we received earlier in the season has finally revealed its damaging effect. As a result, we are forced to harvest the winter squash earlier than anticipated, for it has been heavily impacted by downy mildew. This disease appears as a white dust on the leaves, almost as if the grey ash from a volcano had been sprinkled on them. The cucumbers, tomatoes, and summer squash were also impacted, but because the fruit had already developed before the disease struck, the plants were able to produce. As soon as the squash and cucumbers were harvested, however, Brian plowed them all under so that the spread of disease throughout the farm could be arrested. In other fields on the farm, we continue transplanting the lettuces into the ground and this week we will transplant the strawberry seedlings that we started, cut from the runners of the strawberry plants you ate from earlier in the season. Brian is also preparing beds (raised soil beds in which we put seeds directly into the ground along with the transplants) for rest during the winter, beds for garlic planting within the next two months, and beds for cover crops which will replenish the soil after all the bounty has been harvested.
Once Labor Day arrives, many customers at the Farmers’ Market ask what we do now that summer is over. With a tired grin, I inform them that we are only just beginning!! The final share of the 2008 season is still 9 weeks away. I hope that you enjoy this week’s summer offering and that this transition into Autumn is a smooth and graceful ride.

This week in your share, you will most likely receive all or most of the following:
Tomato, Potato, Turnips, Sweet Peppers, Lettuce, Garlic, Broccoli,
and a Spicy Salad Greens Mix

Take good care – Justine

Quick Turnip Pickles

2 med. turnips
1/2 tsp salt
1 Tbs lime juice
1/8 tsp cumin
1/8 tsp cayenne pepper

Peel turnips. Slice into thin rounds, then cut in half.
Toss turnips in bowl with salt and lime juice.
Cover and let marinate for 2-4 hours at room temp.
Shortly before serving, combine cumin and cayenne, then add to the pickles.

Broccoli Potato Soup with Parmesan Croutons
Gourmet
Makes about 8 cups. Serves 4

1 3/4 pounds potatoes
2 garlic cloves, minced
7 cups water
2 cups 1/2-inch cubes Italian bread, toasted lightly
4 teaspoons extra-virgin olive oil
1/4 cup freshly grated Parmesan
1 pound broccoli, coarse stems discarded, cut into 1-inch floweret and remaining stems peeled and sliced thin

Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.

Set broiler rack about 1 inch from heat and preheat broiler.

While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.

Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste. Serve soup with croutons.

Mashed Potatoes and Turnips with Roasted Pear Puree
Makes 16 servings

1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter, melted
8 Bosc pears, peeled, quartered, cored

5 pounds potatoes, cut into 2-inch pieces
2 pounds white turnips, cut into 2-inch pieces
1 1/2 cups (3 sticks) butter, room temperature

Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)
Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm before continuing.) Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.