Greetings CSA Members,

**Denison Farm Pot-Luck Sunday September 27th from 3:00-6:00 **

(More to come in the following weeks, both in the newsletter and on our website.)

** Working Members – Please email or give a call if you can work at the Farmers’ Markets within the next two months.

I can finally say – What a glorious day! And it looks like we will have decent weather all week. But let’s keep it a secret so Mother Nature doesn’t decide to change her mind. Several years ago, I included in a newsletter a reader editorial from one of our favorite magazines entitled Farming. I recently came across it and thought that I would share it with you once again.

“I was thinking about the word ‘organic’ while thinning radishes this morning. Such a humble task takes little brain power, and so I spent my time in the garden listing the many aspects of ‘organic’ that are important to me: Healthy, tasty, safe, fair to farm workers, enriching communities, constantly improving soil, and respecting plants, soil, animals, and people. Whew! In my mind, there’s no single word that can replace ‘organic’ for all those meanings. However, the government and corporations have taken over this word and it no longer includes these values…. When large corporations claimed ’organic’, organic as we knew it died. So, what do we do now? I think we have no choice but to begin again. It seems to me the place to begin is educating ourselves and the consumer. The first thing that comes to mind is that most food labeled ‘organic’ uses an immense amount of fossil fuel to produce, process, transport, and prepare. Can organic be good for us when it’s killing our planet? Additionally, to survive transportation, most food is harvested before it’s ripe and never has the vitamin content of locally grown, ripe produce… By this time the radishes were thinned and I was on to the turnips. Actually, I was thinking about the USDA’s suggestion that non-organic additives be permitted in organic-labeled foods if the additives are not available organically…I want to find a way to communicate all the positives we want our food to represent: food safety, flavor, good nutrition, social concerns, and protecting our soil for the future. I see that Eliot Coleman uses ‘Authentic Food’ and Joel Salatin coined ‘Beyond Organic’. Perhaps one of these good phrases will be what the next wave of informed consumers can seek out. I think that the signs and phrases we use for our produce can be educational in themselves. For starters, I’m using Locally Grown and No Chemicals…We want our concept of how to raise food to again include good health for people, animals, soil, and community.”

We receive our organic certification from a local (New Paltz, NY) organization called “Certified Naturally Grown”. I am very grateful to the CSA Farmer, Ron Khosla, who developed an affordable system for us. Not only do we produce and give you locally-grown produce, but we are certified by a local agency as well. If you are interested in learning more about this organization, here is a link to their website:

www.naturallygrown.org

However you wish to define organic and local, I hope that this and every remaining week this CSA season, you enjoy your share.

All The Best - Justine

This week in your share, you will most likely receive: Salem (all-purpose) Potatoes, Tomatoes, Basil, Edamame, Sweet Peppers, Scallions, and some combination of the following: Mesclun, Cucumbers, Bok Choi, Broccoli Raab, Broccoli, Fairytale/Italian Eggplant, Summer Squash/Zucchini, Watermelon, and possibly Collard Greens.

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.

And here is a recipe from long-standing Troy CSA Members Nan and Tom Carroll.

Amber Onions

What is the story behind this recipe? This recipe comes from a cookbook put together by my mother’s mother and her friends for my mom’s wedding. My mom’s family is from the Midwest and the recipes including this one reflect that culture and taste. Grandma served these regularly and I still cook them occasionally to a round of applause from Tom.

Ingredients:

6 Onions (Bermuda or Spanish)

1 Tbs. Paprika

4 Tbs. Butter

1 cup honey

1 cup tomato soup (straight out of a can)

Preparation Instructions:

Peel onions, cut in half crosswise, and place in a casserole. Blend remaining ingredients together and pour over onions. Cover and bake one hour at 350 F.

Yield: This serves 2 – 12 people depending on whether or not they’re willing to share.

Preparation Time:

About 15 minutes