Tuesday, June 9, 2009

Greetings CSA Members,

Though I had to tug and pull each goat out of the pen to escort them to the milking stanchion this morning, the plants were lapping up each delicious drop of rain. The crew worked late into the evening yesterday anticipating this rain and was delighted to be inside beginning the process of washing and packing and bagging for the boxes. After the harvesting, there is much to do in the barn before the boxes are loaded onto the truck tomorrow morning. Brian is a systems farmer. He loves to have his farm crew and entire operation moving along like a well-oiled machine. My favorite moment each week comes when we all line up in the barn, each one of us at our own station, poised with broccoli or Chinese cabbage or bag of spinach in hand, ready to pack into the box as we roll it along the conveyor to the next smiling worker bee.. At the beginning of the line is Walter, the world’s fastest Jamaican to assemble boxes, and we finish with Errol or Ali in the truck, meticulously counting and re-counting by distribution site until he or she is pushed out of the truck as it becomes filled to capacity. The greatest satisfaction occurs when all 406 boxes are packed, in the trucks, and the clock reads 11:00. Now mind you, we are only on week two of the CSA, and so we have not yet achieved our Olympic time or pace. But this year our team is well seasoned and in great physical shape. Neither the rain nor mud nor snakes nor hot sun makes this strong crew flinch. But we have the mosquitoes yet to come. That is the moment when I run quickly inside to all of the paperwork and emails.
I want to thank everyone who wrote with feedback about the herb idea. We will be making adjustments to remedy this situation. I would like to make one request. I hope to also remedy my email dilemma, but at present I am asking that if you are splitting a share with another family that one party be the recipient of the newsletter. If you could then forward it on to the others in your group, it would help me tremendously. Thank you so much for your assistance and your understanding.

This week in your share, you will most likely find:
A bag of Garlic Scapes and Radish, a head of Lettuce, Scallions, Strawberries, Broccoli, Chinese Cabbage, Zucchini and/or Summer Squash.

Enjoy your share - Justine

Broccoli Almondine

1 1/2 pounds broccoli, stems sliced thinly, then head cut into 2-inch-wide spears
1/2 stick unsalted butter
1/3 cup sliced almonds
1 tablespoon fresh lemon juice


Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.

Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.

Vegetable Stir-Fry

3 tablespoons vegetable broth
2 tablespoons Chinese rice wine
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon salt
2 tablespoons vegetable oil
1/4 teaspoon sesame oil
1 -2 crowns of Broccoli
2-3 Summer Squash and /or Zucchini, sliced very thinly
1/4 pound shiitake mushrooms, stems discarded, thinly sliced
1 Chinese cabbage, thinly sliced (about 4 cups)
2 large garlic cloves, minced or 4 garlic scapes cut thinly
2 teaspoons minced peeled fresh ginger
2 scallions, thinly sliced

In a small bowl stir together broth, rice wine, sugar, cornstarch, and salt until smooth. Set aside.

Heat a wok or skillet over high heat until hot. Add vegetable and sesame oil and heat until it just begins to smoke. Add mushrooms, cabbage, garlic, and ginger and stir-fry 2 minutes, or until tender. Add broth mixture to vegetables.. Stir-fry vegetables an additional minute to coat. Add scallions and stir to combine. Serve immediately.