Greetings CSA Members,

We dodged several storms yesterday, but not the one that arrived in full force, filling the window sashes to overflowing. The sheets of rain appeared to be coming in every tiny crack or crevice. But luckily, just as quickly as this storm came up, it vanished. The sun rays became strong in the late afternoon as if it were mid-day. And once again our devoted crew splashed back into the fields to prune the tomatoes and cut strawberry runners! Next week I plan to talk about Late Blight possibility on the farm and share a fabulous piece from Jeannine, one of the long-standing crew leaders and CSA member, whose strength at 55+ outshines most of the newcomers on the Denison Farm block! But this week I will leave you with a wonderful prose/poem composed by Mary Oliver (Many of you already know how much I admire her).

Tiger Lilies

They blew in the wind softly, this way,
that way. They were not disappointed
when they saw the scissors, rather they
braced themselves sweetly and shone
with willingness. They were on tall and
tender poles, with wheels of leaves.
They were soft as the ears of kittens.
They felt warm in recognition of the
summer day. A dozen was plenty. I held
them in my arms. They were silent the
way the deepest water is silent. If they
wondered where they were going they
didn’t show it, as they sprinkled freely
over my shirt and my hands their
precious gold dust.

This week in your share you will most likely find: Spinach, Radish, Onions, Sage, Green Beans or Cucumbers, Fennel, Tomatoes or Eggplant or Sweet Peppers, and Lettuce.
** Keep your fingers crossed that the raccoons don’t eat all of your corn! **

Have a great week - Justine

Tips for Using and Storing Sage
(Peggy Trowbridge Filippone)

Wrap sage leaves in paper towels and store in a plastic bag in the refrigerator. Use within 4 to 5 days.

Fresh leaves may be covered in olive oil and stored in the refrigerator up to 2 months. Use the flavored oil for sautéing or in salad dressings.

To freeze fresh sage leaves, wash and pat dry, remove leaves from the stems, and pack loosely in freezer bags. Freeze up to 1 year. Be aware that freezing will intensify the flavor of the herb and adjust accordingly.

Alternate sage leaves with cubes of meat and vegetables on skewers when making shish kabobs.

Heat 1/2 stick of butter in a skillet and add two tablespoons chopped sage and toss to cover. Warm through and serve over pasta or mixed into rice.

Slide a few sprigs of sage under the skin of chickens and turkeys top be roasted. Put a few in the cavity, as well.

Combine two tablespoons chopped sage with 8-ounces of cream cheese and three or four tablespoons white wine as a light spread or dip.

When frying or sautéing onions, a few sage leaves added to the pan intensifies the richness of the onion flavor.

Mince a couple tablespoons sage leaves and add to bean pots near the end of cooking - likewise add to chili and other hearty soups and stews.

Add two or three tablespoons finely chopped sage to a cup of flour for coating chicken for frying or baking.

Mix two tablespoons finely chopped sage to one stick of butter and whip through. Roll in wax paper or plastic wrap and chill. Slice off small "coins" and put on steaks or chicken pieces immediately.

Fried Polenta, Eggs, and Sage
(Martha Stewart)

3 tablespoons extra-virgin olive oil, plus more if needed
8 pieces set polenta (about 1/3 batch) Basic Polenta (Soft or Set)
8 fresh sage leaves
4 large eggs
Coarse salt and freshly ground pepper, to taste

Heat half the oil in a large, heavy skillet over medium-high heat. Add half the polenta, and cook, without flipping, until bottom is golden brown and polenta can be moved without tearing, 9 to 10 minutes. Reduce heat to medium, flip polenta, and move to edges of skillet.

Add half the sage and 2 eggs to center of skillet, and cook, spooning oil over sage and eggs, until polenta is crisp on bottom and egg whites are set, about 4 minutes. (Add up to 2 teaspoons more oil if needed.) Season with salt and pepper. Repeat with the remaining ingredients.

Spinach Salad With Tomato and Onion

½- ¾ lb Spinach
4 tsp. lemon juice
Freshly ground black pepper
1/4 red or white onion (thinly sliced)
1 clove garlic (peeled and split in half)
4 tsp. Olive Oil
1-2 Tomatoes (cut in wedges)

Wash the spinach well and discard the tough stems.. Drain spinach leaves (chill in a damp cloth – optional). Tear into bite sized pieces. Rub bottom of salad bowl with garlic. Add lemon juice and oil. Chill the seasoned bowl. Just before serving, add spinach leaves and sprinkle with pepper. Garnish with tomato wedges and onion rings.

Salad with Fennel and Orange

Dressing:
1/4 cup white sugar
1/4 cup red wine vinegar
Salt and pepper to taste
1 tablespoon chopped fresh herb (Basil, Parsley, or Mint)
3 tablespoons olive oil

Salad:
1 head of Lettuce or ½ -3/4 lb Spinach
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
1/2 red or white onion, thinly sliced
1/2 cup slivered almonds
1/2 cup dried cranberries

Whisk together the sugar, red wine vinegar, salt, pepper, herb, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.