Greetings CSA Members,

Though Ike was a powerful force in the South, it sure ushered in magnificent Fall weather here on the Farm. We just waved good-bye to a 9th grade class from Tech Valley High in Troy. 40 students arrived for a tour and to separate into groups to collect soil samples for testing. There were some great questions and comments – my favorite: “Why is a greenhouse called a greenhouse when it is clear?” Usually I can go into Teacher mode and throw the question right back at the group, but there in front of me was a sea of quiet and pensive faces all awaiting the response. Well, luckily Brian was climbing off of the tractor and answered before I even had time to think. I’d love to know how you might have responded – any suggestions?

**Remember the annual CSA potluck is this Sunday September 21st from 3:30 – 5:30. Please bring with you:
blanket or chairs to sit on
eating utensils and plates
potluck dish or drink to share and serving utensils, if needed
Children must be supervised, especially around the animals & equipment.
Please leave your pets at home – Many thanks.

If you cannot come on Sunday or if you prefer a more family or child oriented event, I invite you all to come on the Schaghticoke Farm Tour – Saturday September 27th from 10-3:00. A bus will be leaving from the Troy Farmers’ Market to take you to 5 different farms in Schaghticoke. Denison Farm is on the tour. We will have a chef preparing dishes for you to sample and we will also be providing some children’s activities. To find out all about the Schaghticoke Farm Tour, please go to: www.agstewardship.org

This week in your share you will most likely find:

Tomatoes, Broccoli, Sweet Peppers, Mesclun, Green Beans, Edamame, Tomatillos, and Sweet Dumpling Winter Squash (the best of all squashes!!)

Have a great week and see you on Sunday - Justine

Roasted Tomatillo Salsa
Gourmet Makes about 3 cups.

1 lb fresh tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt

Preheat broiler. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. Broil chiles, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.

Salad Greens and Roasted Red Pepper Salad
Gourmet - Serves 6

3-4 sweet (any color) peppers
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/2 pound lettuce, arugula, mesclun, or fresh spinach

Quick-roast and peel pepper. Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

Brown Rice and Chicken Stir-fry with Edamame and Walnuts
Makes 6 servings.

1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce or low-sodium soy sauce
2 skinless boneless chicken breast halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups short-grain brown rice, cooked according to package directions, cooled
1-2 cups shelled cooked edamame beans
2/3 cup chopped green onions

Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)

Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.

Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.