Greetings CSA Members,

I don’t often give time in the CSA newsletter to my goats, for Denison Farm is a vegetable farm and my goats are my pets. However, this foggy morning as I tiptoed through the heavy dew to the barn, clanging my milking pots, I thought that these girls could use a little time in the spotlight.

Milking the two Mama goats is often a meditative opportunity for me – except for the moment when the grain runs out and the kicking begins… At present, the barn is filling up with the crops that need ripening and curing. The bins of shallots, the trays of tomatoes, the wooden boxes of melons, and the plastic totes of potatoes and winter squash are scattered throughout the bays of our three-sided barn. Each morning, Spritz bolts for the shallots and her new discovery, Brian’s winter rye seed for green manures and cover cropping. With seed pouring out of both sides of her mouth, I drag her back to the milking stanchion. I think that she is fastened safely in when one of the baby goats, Lizzie, leaps completely over the top of the four-foot fence, clearing it gracefully as an Olympic high jumper. She too heads for the rye seed, then takes a bite from a handful of rose gold potatoes, and moves on towards the tomatoes. Now I can’t leave Spritz in the milking stanchion and chase after Lizzie. So I decide to shake the grain can to entice Lizzie back over to the pen. Well, that’s all a bit too much for the other baby who wailing at the top of her little goat lungs attempts to leap the fence. She is not so lucky, but while she is down, Lizzie’s mother decides that she will begin butting her. So now we have, Spritz kicking on the stand, Lizzie knocking the tomatoes to the ground, Peggy bullying Lily, and Lily wailing and moaning for both her mother and for whatever treats she thinks her pal is enjoying. To add to this cacophony, I start yelling and growling with frustration, for I know not what to do first. I shake the grain can again and Lizzie comes running. I throw her back into the pen, grain and all. So for two minutes, Lizzie and Lily are nearly inhaling the grain while Peggy yowls for her turn on the milking stand. Spritz has settled down to a big bowl of grain and I begin to milk. That meditative calm did not come easily this morning. And so, I leave you with a favorite poem by Wendell Berry.

The Peace of Wild Things

When despair grows in me

and I wake in the middle of the night at the least sound

in fear of what my life and my children's lives may be,

I go and lie down where the wood drake

rests in his beauty on the water, and the great heron feeds.

I come into the peace of wild things

who do not tax their lives with forethought

of grief. I come into the presence of still water.

And I feel above me the day-blind stars

waiting for their light. For a time

I rest in the grace of the world, and am free.

All The Best - Justine


This week in your share, you will most likely receive: Tomatoes, Summer Squash/ Zucchini, Beets and Radishes, Lettuce, Kale, Garlic, and some combination of the following: Edamame, Broccoli, Eggplant, and Sweet Peppers. Check the white board at your pick-up site for the most accurate list.

Roasted Beet and Poached Apple Salad with Curry Vinaigrette

1 pound beets (4 medium)

1 cup unsweetened apple juice

1 cup dry white wine

1 tablespoon sugar

Salt

2 medium/large summer or tart apples—peeled, cored and sliced 1/4 inch thick

6 tablespoons vegetable oil

1 teaspoon curry powder

3 tablespoons white balsamic vinegar

1 tablespoon toasted pine nuts

2 tablespoons golden raisins

2 tablespoons flat-leaf parsley

1. Preheat the oven to 350°. Put the beets in a small roasting pan, cover with foil and bake for about 1 hour, or until tender. Peel the beets, then slice them 1/4 inch thick.

2. Meanwhile, in a large saucepan, combine the apple juice and wine with the sugar and a pinch of salt. Bring to a boil. Strain in a fine strainer and return to the saucepan. Bring back to a boil and add the apples. Simmer over moderate heat for 3 minutes, or until the apples are crisp-tender. Drain the apples and discard the liquid.

3. In a small skillet, heat 3 tablespoons of the vegetable oil. Add the curry powder, remove the skillet from the heat and let stand for 10 minutes. Stir in the remaining 3 tablespoons of vegetable oil, along with the vinegar, pine nuts and raisins; season the dressing with salt.

4. In a medium bowl, toss the apples with half of the dressing and arrange on a serving platter. Put the beets in the bowl and toss with the remaining dressing. Arrange the beets on the platter, garnish with the parsley and serve.

Sweet Pepper Pasta Toss with Kale

1 (8 ounce) package uncooked farfalle (bow tie) pasta

1 tablespoon olive oil

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 cup roughly chopped kale

4 cloves garlic, chopped

1 pinch dried basil

1 pinch ground cayenne pepper

salt and ground black pepper to taste

8 ounces feta cheese, crumbled

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.

In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.