CSA WEEK 13 (belated)

- p i c k l i s t -

Cherry Tomatoes & Field Plum Tomatoes  - Leeks - Garlic - Potatoes - 

Sweet Peppers - Jalapeno Pepper - Parsley - Rosemary - Oregano

Because our farm is currently swimming in field plum tomatoes (and as a result, so are you) I am going to jump right into sauce and the preservation thereof. For starters, the book TART AND SWEET by Kelly Geary and Jessie Knadler is my canning bible.  The recipes and guidance received from this book are easy to follow.  Not at all intimidating.  If you can get your hands on a copy, read chapter 1: CANNING ISN'T ROCKET SCIENCE.  Next step, gather all your supplies.  This step might be a challenge as the Upper Valley is currently a ball jar desert and I’ve heard West Lebanon Feed and Supply has begun a 2-case-per-customer mandate in the effort to spread the canning love and stop the ball jar hoarders (The latter is me).  Anyhow, if anyone has any leads on where to buy ball jars please email me ASAP- I got too many tomatoes and not enough jars.  Other things you will NEED to get started: 1 large pot for processing (water baths), lemon juice, jar lifter, an absurd amount of tea towels (I don't have a rack for my pot so I set my jars on tea towels in the water bath to keep from breaking), and 1-2 tall glasses of gin and tonic on ice.  Once you’ve gathered all the necessary tools, get chopping.  If you have questions along your way or you want to share all you’ve done, tag edgewater on insta or email me!!  The pandemic is hitting me hard during this canning season as this is typically a team sport for me and my dear friends.  This activity is meant to be shared- so let’s all pretend we are in a massive kitchen together chopping, boiling, sweating, partying.  send me photos!  Also, If canning feels overwhelming- THEN FREEZE YOUR TOMATOES! There are a number of ways to do this:

1. Quarter raw tomatoes, drain juice, place in ziplock bag, freeze

2. Roast tomatoes, cool tomatoes, place in a ziplock bag/yogurt container/jar.  Remember to leave room in container/jar because liquid when frozen expands (I’VE LEARNED THIS THE HARD WAY TOO MANY TIMES)

3. Make sauce! Jar/container it up and freeze! Again, leave room for liquid expansion. 

Lastly, If you opened the contents of this box and are cursing me and Edgewater Farm for the insane amount of tomatoes- please oh please remember that this moment is fleeting.  Embrace it!  The leaves are changing, the light levels are dropping, and believe it or not we are seeing a slower ripening of fruit in the field.  Tomato season is not forever.  Insert sad face emoji.

TIPS - TRICKS - RECIPES:

Herby tomatoes (you may want to double/triple this recipe)  

FROM THE TART AND SWEET BOOK MENTIONED ABOVE

2 teaspoons olive oil

5 cloves garlic, crushed

5 pounds (plum, roma, or heirloom) cored and quartered

Herb sprigs!! (such as basil, oregano, rosemary, parsley, thyme, etc…)

Kosher salt and pepper to taste

5 tablespoons bottled lemon juice

Heat oil in a large pot over medium-high heat.  Add the garlic and tomatoes and saute until soft, about 5 minutes.  Add the herbs, salt, and pepper. 

Place 1 tablespoon of the lemon juice in each hot jar.  Pack the jars tightly with hot tomatoes, leaving ½ inch headspace.

Check for air bubbles, wipe the rims, and seal.  Process  in a water bath for 35 minutes, adjusting for elevation.  Yield: 5 pints

Adapted from Saveur copied from smittenkitchen.com

JENNY’S NOTE: I need you to know about this sauce for not only the actual intended eating with poached eggs, but also because it is a crazy good sauce that can be jarred and canned so easily.  We made and canned 10 qts last year and IT WAS NOT ENOUGH.  We used the sauce as a base for pulled chicken, pizza, stew, and of course the classic shakshuka eggy breakfast.  

Serves 4 to 6

1/4 cup olive oil

5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped

1 small yellow onion or leek!, chopped

5 cloves garlic, crushed then sliced

1 teaspoon ground cumin

1 tablespoon paprika

6-8 whole tomatoes, undrained

Kosher salt, to taste

6 eggs

1/2 cup feta cheese, crumbled

1 tablespoon chopped flat-leaf parsley

Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across the sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

TO CAN: Place 1 tablespoon of the lemon juice in each hot jar. 

Pack the jars tightly with shakshuka sauce, leaving ½ inch headspace.

Check for air bubbles, wipe the rims, and seal.  Process in a water bath for 35 minutes, adjusting for elevation. 

Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they're fully tender.

• 6 leeks, white and pale-green parts only

• ½ cup olive oil

• Place a rimmed baking sheet in oven and preheat to 400°. Cut leeks in half lengthwise. Rinse well and pat completely dry. Toss with oil in a large bowl; season with salt.

• Arrange leeks, cut side down, on hot baking sheet and cover loosely with foil. Reduce oven temperature to 300°. Bake until leeks are lightly browned on cut side and very tender, about 1½ hours.

• Uncover leeks and turn cut side up. Increase oven temperature to 400°; roast leeks until golden brown, 15–20 minutes. (Reserve the oil for making vinaigrettes or roasting vegetables. Let cool; cover and chill.)

• DO AHEAD: Leeks can be baked 4 hours ahead. Let cool; cover and chill. Bring to room temperature before serving.

CSA WEEK 12

p i c k l i s t

Celery - Cherry Tomatoes - Sweet Peppers (red, yellow and orange carmen) - 

Beets - Chives - Onions - Carrots - Cabbage - Heirloom Tomato -  Hungarian Hot Wax Pepper

Alright Fall Friends! Here is what we have put together for the upcoming Fall CSA in the time of COVID.

Things will look a little different this year so READ-ALL-THE-WORDS to know your options.

New to 2020:

1) Your shares will come pre-boxed. With vegetables & Bread-add-on included inside the box.

2) Bread is not included in the Fall CSA- This year it is an add on.  Cost: $35

3) So far Kitchen goods (salsa, sauces, pesto, jam) are not included in this year’s Fall CSA, however if we decide to add them at a later date we will consider them as an add-on to purchase separately

4) Pick up location is on farm in Plainfield NH 

5) PICK UP TIME: 5-6pm

6) PICK UP DAY: WEDNESDAYS! (with a special pre-thanksgiving pick up on Tues. NOVEMBER 24TH)

7) Begins October 14TH- November 24TH (you must sign up for the 7 consecutive weeks)

8) COST FOR FALL CSA: $245  COST FOR BREAD SHARE ADD ON: $35

9) Masks required at pick up

Aside from those changes, the rest remains the same!!!

Sign up at the FARMSTAND or ONLINE: https://www.edgewaterfarm.com/fall

Peace, love, and carrots

TIPS - TRICKS - RECIPES:

• FYI: I woke up on Friday tired with a deep chest cough- of course I made the completely sound judgement call that I had COVID and therefore infected our whole field crew, roommates, kids, and my inlaws.  For 24 hours I determined that I was the super spreader of the Upper Valley- good god, the anxiety.  As we enter into the school year, I anticipate many of us will be bracing ourselves for a million possibilities of what lay ahead.  But from our fields to your pots, we are in this thing together (and yes i am speaking on both pandemic and CSA here).  So let’s join forces this week- ground ourselves with earthy aromas and make the biggest communal (in-spirit) batch of chicken soup for literally all of our souls.  However, IF YOU ARE NOT A CHICKEN EATER, THEN GOOGLE MIREPOIX and explore all the options for a hearty carrot-celery-onion broth to get you through)... p.s. no covid just a classic case of seasonal allergies.

  Chicken Soup From Scratch

  adapted from https://www.seattletimes.com/life/food-drink/the-key-to-the-best-chicken-soup-from-scratch-ditch-the-old-world-recipes/

  For the broth:

• 1 chicken, 3 to 3 ½ pounds, with skin, cut up

• 3 stalks celery, with leaves, cut into chunks

• 2 large carrots, cut into chunks

• 2 yellow onions, peeled and halved

• About 1 dozen large sprigs parsley- 

• About 1 dozen black peppercorns

• 2 bay leaves

• 2 teaspoons kosher salt, more to taste

• Big fat piece of ginger grated or sliced thin

• 1-2 Tablespoons of honey

• Splash of apple cider vinegar

  To finish the soup:

• 3 tablespoons reserved chicken fat, more if needed

• 3 large carrots, peeled and cut into small dice

• Kosher salt and ground black or white pepper

• (optional) Egg noodles such as packaged wide noodles, spaetzle, fettuccine or pappardelle cut into short lengths

• Finely chopped herbs, such as parsley, scallions, chives, dill or a combination

  1. Place the chicken, celery, carrots, onions, ginger, ACV, honey, parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.

  2. Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is “smiling”: barely moving on the surface, with an occasional bubble breaking through. Cook until the chicken is very tender and falling off the bone, 1 to 1 ½ hours.

  3. When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. If you like a clear soup, Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish). I NEVER DO THIS, I SAY GIVE ME ALL THE WARM SOUPY CHUNKS.

  4. Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.

  5. When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. 

  8. Combine broth and chicken pieces and any other vegetables you have on hand into soup pot heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top.

  9. Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

Perfect roasted cabbage

recipe from my new favorite cookbook, Start Simple by Lukas Volger

1 head green cabbage, sliced through the core into 12 wedges

3 tablespoons olive oil

Salt & pepper 

2 tablespoons red or white wine vinegar

2 tablespoons maple syrup

1 tablespoon butter

PREHEAT the oven to 425* .  Arrange the cabbage wedges on a baking sheet.  Drizzle with the olive oil and sprinkle with salt and pepper.  Roast until well colored, blistered in spots, and tender, 30-40 minutes, flipping once halfway through.  Toward the end of cooking time, heat the vinegar and maple syrup in a small saucepan until simmering, then whisk in the butter.  Pour this over the hot cabbage, then return to the hot oven for 3 minutes more.  (Then eat).  

Save leftovers to repurpose in other meals: use it in (rice) bowls- it is excellent topped with a poached egg), in sandwiches, or as a filling for TACOS(!).

Roasting contd…

Also, because it is suddenly roasting AND soup season Roast your beets!!!  Actually, roast everything! Grab your flannel, open your windows (and really take in the fact that our days of open windows are numbered) and turn that oven on.  And If you have not already roasted and canned/froze your cherries and plum tomatoes- get on it!

Let's finish with slaw

All this said- if you come from heartier stock then I- and the crisp change in weather has no effect on you (see your feet- if you are wearing flip flops this pertains to you!) Grate your beets and carrots, shred your cabbage, add every single fresh herb you have on hand, top with a little ACV, a splash of maple syrup, a squeeze of a lime and you got yourself a damn good summer slaw. 

CSA WEEK 11

P I C K L I S T

Plum Tomatoes - Cherry Tomatoes - Sweet Peppers (red, yellow and orange carmen) - 

Shishito Peppers - Mizuna Greens - Radish -  Parsley  - Carrots - Melon

Announcement:  after 3 months of dry ground, the earth is hydrated!  All of our fall seedings and recent plantings are loving this mix of sun and precipitation- and the sporadic visits from field rainbows are absolute magic- end of August is shaping up to be a real beauty.  As for Fall plantings we are busy with seedings of radishes (classic, daikon, watermelon), arugula, and spinach.  Kale and lettuce are in the ground, the carrot harvester is up and running and it won’t be too long before we start digging potatoes.  We’ve just barely begun our onion harvest- which historically requires all hands on deck.  Pulling onions is deeply satisfying and with a full crew it can turn into a real party.  That said, I say this from afar because the harvest typically takes place later in the afternoon/early evening about the same time I am cruising into nightly rituals with kiddos- dinner, bath, stories, bed.  HOWEVER, the onion pull is located at the field adjacent to our house so we (kids) get to do a little harvesting right before slumber. 

Also as far as Fall crops are concerned, I am using you all (our beloved CSA members) to encourage new growth on our cut and come again crops.  For example, your bunches of parsley and mizuna will clean up the field plantings of said crops and if (emphasis on IF here) we can keep up with weeding those plantings they will be ready to pick again in a month or so… That said, the light levels continue to change so fast so crop production will inevitably slow down.  OOOOF this time of year is so bittersweet.

And while I am giving you all the Fall food feels right now I want you to know that I am busy trying to figure out our fall CSA plan.  It will look different then past CSA years- we are considering pre packing all shares into boxes because the time slot for pick up is a short window..  So with that know the  information on the FALL CSA will be coming to a farmstand/email near you. And as soon as I know the plan, you will know the plan 

 TIPS - TRICKS - RECIPES:

Savory Toast adapted from: https://www.bonappetit.com/recipe/savory-toast

Spread sourdough or whole wheat toast with Greek yogurt or creme fraiche. Top with shaved radishes, fresh herbs, mizuna stems and flaky sea salt.

Quick pickled radishes:

FYI, I am really just here to up your taco game.  

Add these pickled radishes to your taco repertoire and your life will be better for it, I promise.  

• 1 bunch of radishes

• 1.5 cups white vinegar

• 2 Tbsp sugar

• 4 tsp kosher salt

• 1 cup roughly chopped cilantro  (optional)

• 1 seeded, and chopped jalalepeno (optional)

1. In a small pot, bring vinegar, sugar and salt to a boil to dissolve. Add red pepper flakes and set aside to cool.
   
   

2. Trim radishes and slice super thin, i love my mandoline for this- but please of please use the safety!.
   
   

3. Fill mason jar with radishes, cilantro and jalapeno, layering to evenly distribute.
   
   

4. Pour over cooled pickling liquid. Top off with water, seal and refrigerate. Wait 24 hours to let flavors do their thing before using.
   
   

Mizuna greens:  AKA Japanese mustard greens AKA my personal favorite greens.

I might be a little in love with Mizuna- and have been for a while now. I first discovered them when I was the head mesclun seeder (I’ve since retired from that gig).  They are excellent as baby greens however when mature, their flavor becomes even more potent with a horse radish kick.  If you think these greens are good now, you will go bananas for them in the Fall.  The cold really ups their flavor- just wait.  These greens can be eaten fresh in a salad or sandwich or braised.  I love them in scrambled eggs/ frittata if you are feeling fancy.  

JENNY’S NOTE: ok, ok i feel like some of you may be judging me for having not one, but two recipes with simple ingredients atop fresh bread- like maybe you think i am slacking here.  BUT this stuff is soooo good, and I would be doing you all a great disservice if I kept this insanely good and easy tomato recipe to myself.  And yes, as a result of entirely too long of days we often do in fact eat toast and tomatoes for dinner.

• 1 ciabatta loaf

• 3 Tbsp. extra-virgin olive oil, plus more for drizzling

• 2 garlic cloves, halved crosswise

• 2 lb. tomatoes, cored

• Flaky sea salt

• Freshly ground black pepper, chopped oregano, and/or oil-packed anchovy fillets (for serving; optional)

• RECIPE PREPARATION

• Preheat oven to 300°. Holding a bread knife so it’s parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).

• Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30–40 minutes. Rub warm toast with cut sides of garlic; set aside.

• Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that’s left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.

• Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.

Tomato Galette  adapted from https://www.bonappetit.com/recipes/slideshow/tomato-recipes-slideshow

Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.

• 2 cups all-purpose flour, plus more for dusting

• 2¼ tsp. kosher salt, divided

• ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces

• 1 Tbsp. apple cider vinegar

• 1½ lb. cherry tomatoes, halved!

• 2 garlic cloves, thinly sliced

• 4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups)

• 1 large egg, beaten to blend

• Flaky sea salt

• Freshly ground black pepper

• ½ lemon

• 1 Tbsp. finely parsley

• Pulse 2 cups flour and 1¼ tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

• Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

• Preheat oven to 400°. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.

• Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.

• Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.

• Do Ahead: Dough can be made 2 days ahead. Keep chilled.   Recipe by Andy Baraghani

CSA WEEK 10

P I C K L I S T

Plum Tomatoes - Cherry Tomatoes - Jalapeno - Sweet Peppers (yellow and orange carmen) - 

-  Cilantro - Corn - Red Onion - Yellow Onion - Garlic - Melon - Kale

HOLY CHERRY TOMATOES EVERYONE!  As berry season closes up shop, we enter right into the afternoon cherry tomato pick and the plants are dripping with these summer gems.  In fact all plants are dripping in everything.  This is the moment we’ve all been waiting for- this is when the harvest comes flooding in!  The fields are overflowing and I feel like an actual vegetable goddess every damn day filling bushel after bushel with all the bounty.  But I need you to know that this moment is fleeting!  Come January we will all be extra deep in hibernation (cheers to COVID) pulling jar after jar of roasted canned tomatoes off our pantry shelves- and ziploc bags of berries out of our chest freezer.  And by March we will be tired, sick of the white cold slop, and our pantries and freezers will be nearly empty.  So yes, its pretty perfect right now, but remember THE LIGHT LEVELS HAVE CHANGED (!!!!), it will get cold, plants will die, and back to woolies and hot drinks for a million days ahead.  Where am I going with this?  Hop on the preservation train.  Call the farmstand to order your bushels of green beans (dilly beans!), cases of tomatoes (sauce! Salsa! etc!) and, pounds of basil (pesto!).  Everything you need to eat to get through the winter, we are picking RIGHT NOW.  So this week, go pick up your ball jars, ziplocks, lemon juice, and get roasting, pickling, fermenting.  You can place special orders for bulk crops by calling the farmstand: 603-298-5764

Also, I was once a novice at all this (I did not grow up on a farm) and yes the world of food preservation can be daunting. But get yourself any book, and just get started.  You will be ELATED in February-  you got this people!

And in case you are wondering, now would be a good time to make/can/freeze so much salsa.  (Your chips will thank you)  

 TIPS - TRICKS - RECIPES:

Salsa!!!

Jenny’s note: The following write up on Salsa is from https://www.bonappetit.com/story/salsa-formula and I am thrilled to have found this guide.  Bottomline, no 2 salsas are the same- but here is a week of CSA crops with everything you could possibly want to create YOUR perfect salsa… ok, ok its missing limes… and salt… but its got acid, its got heat and leaves.  So warm up your tortillas, pickle your red onions (more on that later) and get chopping… P.S. this by no means replaces the best/easiest tomatillo salsa recipe of all time (THANKS CLAIRE!!) - you can look forward to that when the tomatillos are fully ripe and ready to party.

Rick Martinez shows us the way.

No taco is complete without a stop at the salsa bar, and we’re always down with the classics: mild-yet-smoky salsa molcajeteada, deceptively spicy jalapeño verde. But why stop there? You can make a salsa out of just about anything—as long as you get the ratios right. Use this handy formula to select by the seasons, the flavors, or just whatever you have hanging out in the back of your fridge. The possibilities are infinite.

1. Pick a fruit, veg, or both

Start with 3 cups of your favorite fresh produce, or mix a few together.

• Tomato

• Tomatillo

• Stone fruit

• Tropical fruit

• Melon

• Cucumber

• Jicama

• Berries

2. Choose your heat

Add 1 of the following chiles—fresh or dried work fine.

• Jalapeño

• Serrano

• Habanero

• Chipotle

• Árbol

• Cascabel

• Fresno

• Thai

3. Throw in some herbs

One handful should do it; just make sure they’re nice and fresh.

• Cilantro

• Mint

• Parsley

• Tarragon

• Basil

4. Add the non-negotiables

These ingredients always have your back.

• 1 cup chopped onion

• 1 chopped garlic clove

• 1 Tbsp. lime juice

• 1 tsp. kosher salt

5. How much time you got?

• 10 minutes: Throw all your items into a blender.

• 20 minutes: Chop everything into cute little cubes for a pico de gallo vibe.

• 30 minutes: Char everything but the herbs on a grill or broiler to maximize smoky flavors, then toss it all in the blender.

YOUR MELON: 

Some of these beauties are picked under-ripe!  Wait for your melon to take on a sweet aroma before you slice in.  Once fragrant, devour accordingly.  

Your plum tomatoes:  If any of your plums appear greenish or light colored, leave them on your counter to ripen up to that deep red we all know and love

TIME: 3 HOURS

I know what you’re going to say: “You want me to turn on my oven in the middle of the summer for three freakin’ hours? Are you insane?” And all I can say is, well, yes, but also the oven is so low that I swear it won’t heat up your apartment (home) in any noticeable or annoying way.

• Cherry, grape or small Roma tomatoes

• Whole cloves of garlic, unpeeled

• Olive oil

• Herbs such as thyme or rosemary (optional)

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about 3 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking. 

JENNY’S NOTE: ALSO THESE ROASTED BABIES WILL CAN EASILY AND FREEZE EVEN EASIER

CSA WEEK 9

P I C K L I S T

Tomatoes (red + heirloom) - Carmen Sweet Pepper - Hungarian hot wax pepper -

Patty Pan -  Thai Basil - Soy Beans (EDAMAME) - Corn - Cauliflower -

Eggplant- Asian Eggplant - Red Onion - Yellow Onion - Potatoes

Yall.  It’s real hot and your cauliflower is a big indicator of the weather. 

It was our intention to pick the cauliflower crop for you all on Saturday to avoid the 90 degree days ahead but we got distracted by blueberries, weeds as big as tiny horses, the daily pick, etc… On Monday Ray headed down the road to pick 265 heads of cauliflower for you all- hoping the crop had not fully bolted.  He came back mostly successful, but I am sure you will find some damage and bolt on your cauliflower- this is inevitable as cauliflower is not a fan of humid heat waves (but what New Englander is?).  

In other crop news, our blueberries are beginning to slow down.  While there is plenty of good fruit to pick it’s not as fast picking as it has been the past three weeks, the berries are starting to soften which makes it a little difficult to fill a flat.  As a result we had to make a last minute call to pull blueberries from the CSA this week because we just don’t have enough.  HOWEVER, there are still blueberries for sale at our farmstand, COOP food stores, and BB&P.  Hopefully you will be so thrown off by Thai Basil and Soy Beans that you won’t even notice the loss of everyone’s favorite berry.  

 TIPS - TRICKS - RECIPES:

ON THAI BASIL

https://www.bonappetit.com/test-kitchen/ingredients/article/thai-basil

• Perfect for Southeast Asian dishes, the purple-stemmed Thai basil has a bright mint and citrus flavor. 

• HOW TO USE: Basil should be added to dishes at the last minute. It is not the kind of herb you should simmer or saute, because it loses its flavor quickly. 

• JENNY’S NOTE:   I LOVE THIS HERB!  Freshens up any sandwich, salad, rice bowl, spring roll, cocktail, etc…  

• HOW TO STORE

• Store basil for up to 1 week in the refrigerator. Leave it in its original plastic container or rinse the leaves, roll them up in paper towels, and place them in a resealable plastic bag for up to about 4 days. Sometimes basil will keep longer if you trim the stems and put them in a glass of water-like you would with fresh flowers, then put a plastic bag over them and refrigerate.

JENNY’S NOTE:  the yogurt sauce, while delicious, is not necessary.  My bottomline here: get outside, and grill your eggplant- its soooooo good.  Some recipes call for salting your eggplant first, this one does not.  However, if you let your eggplant sit too long before use, you may want to salt.  For reference this stuff was picked on Tuesday.  Also, head’s up, eggplant loves heat- do not put your eggplant in the fridge, the fruit prefers being left out on any given countertop.  AND LASTLY, Since your grill is on, you might as well cook your patty pan squash, cauliflower, and onions the same way.  We all need to cook more outside as long as possible because October and down jackets are not that far away people!

• 1 cup plain yogurt

• 3 tablespoons chopped fresh mint

• 2 tablespoons fresh lemon juice

• 1 teaspoon curry powder

• 1 teaspoon dried crushed red pepper

• 2 eggplants (each about 1 pound), cut crosswise into 1-inch-thick rounds

• 1/4 cup sesame oil

• 2 tablespoons coriander seeds, cracked

• Mix first 5 ingredients in medium bowl; season with salt and pepper. 

• DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

• Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle it with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.

• Arrange eggplant rounds on platter. Serve with yogurt-mint sauce. 

• (or not? I say, take your Thai basil, and chop and sprinkle on top)

Soy beans 

When eaten at this young stage they are called Edamame (perhaps you are familiar? )

To eat:

1. Wash your plants (i tried to run the plants through our washer, but it is not obvious, and many of the plants are still pretty dirty- or you can consider the dirt as a necessary micro-biome protective barrier, so in that case, you’re welcome).  

2. Pick bean pods off plant

3. Boil in water for 7ish minutes

4. Drain water, salt pods, devour immediately

This classic potato-and-cauliflower dish, ubiquitous on Indian restaurant menus, makes for a great make-ahead party dish. You can pre-roast the vegetables, and then whenever you’re ready, throw them in the pan with your spices and onions to finish the dish in 15 minutes.

INGREDIENTS

• 2 medium russet potatoes, cut into 2"-long sticks

• 1 medium head of cauliflower, cut into small florets

• 5 Tbsp. extra-virgin olive oil, divided

• 1 tsp. cumin seeds

• ½ tsp. ground turmeric

• 1 small onion, finely chopped

• 1 Tbsp. thinly sliced ginger

• Pinch of asafetida (optional, but really great)

• Pinch of red chili powder

• 1 tsp. (or more) kosher salt

• 1 Tbsp. (or more) fresh lime juice

• ½ cup chopped cilantro leaves with tender stems

RECIPE PREPARATION

Preheat the oven to 400°. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 4–6 minutes. Add ginger, asafetida (if using), and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.

Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix (don’t overmix, or the cauliflower will fall apart). Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender (but not soggy!), 5–6 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.

 Transfer potatoes and cauliflower to a platter. Top with cilantro.

CSA WEEK 8

p i c k l i s t

Tomatoes - Carmen Sweet Pepper (big) - Shishito Peppers (little) - Summer Squash - 

Golden Zucchini -  Mint - Basil - Corn - Cabbage - Blueberries - Eggplant 

Great news! No deaths today while picking mint during the supposed tornado.  That said, there was a lot of talk around death while picking herbs and how our tombstones might read.  Here lies Jenny and Roy* (yup, you read it right, not Ray), who just needed 8 more bunches for CSA.  Once we picked those last 8 bunches we put the truck in 4 wheel drive and headed to the pack-shed to seek salvation from the storm.  There we were met by the entire field crew.  When thunder or lightning, tornado or hurricane make their way to Edgewater Farm we (field crew) consistently pray for movie day and almost always are met with so many tasks around the packshed.  Luckily it was CSA eve, and everyone was there to pitch in on the final squash count, box stack, and pinting of shishitos.

But the big news today is your basil bunch.  Each basil bunch was picked from a greenhouse that by the time you are reading this, the greenhouse will be stripped of any remaining basil.  The beds will be tilled, and the soil amended as we get ready for the Fall CSA planting.  More News on Fall CSA later, but get stoked.  That said, these basil bunches could potentially be the ugliest basil bunches you’ve ever seen- as a grower, it is too hard to waste a whole house of basil because stalks are too woody and it's already been harvested through twice.  However, like last week’s hakurai turnips (was that last week?) the flavor of the basil is perfect and will take your tomatoes to a whole new level of SummerTime eating.  

And lastly, two weeks of cabbage in a row? You betcha!  Now you have 0 excuse to not sauerkraut, ferment and get that good gut microbiome.

ROY* an Edgewater 19 year field crew veteran and one of my best friends.  He comes up from Jamaica in May and stays through the end of  harvest season. Leaves before all of our fingers frost in November.  He is always down for a good joke, a helping hand, coffee, and donuts.  Lately we’ve shared the mantra, if you go, I go.  (This is clearly a joke as both he and I have practically signed on to Edgewater Farm forever and ever, Amen).   

 TIPS - TRICKS - RECIPES:

Tomato and Corn Pie (smittenkitchen)

JENNY’S NOTE:  PLEASE know that i cursed this recipe the WHOLE time.  Especially when i came to the part about blanching tomatoes in which i declared, “this is too much work i will never ever make this again.” But then it was served to my picky 4 yearold eater who said, “yum mama, did you make this?  Can we have it again tomorrow night?”  WHAT THE HELL.  So now, it will be in heavy rotation as our Sunday night go to while the tomatoes are at their peak, the basil abundant,  and the corn sweet as sugar.      

Now back to the recipe:  A few notes: First, butter-brushed biscuit-crusted savory pie, where have you been my whole life? I’ve been living on the wrong side of the Mason-Dixon line, clearly. Second, this recipe works exactly as-is, save one irksome issue: our pie was a puddle when we cut into it. I simply poured off the crust-sogging liquid, but I’d advise you to instead seed and juice your tomatoes if you bear it (I hate tossing the most flavorful parts, personally) or risk a mushy base. Third, this pie includes the curious instruction to peeling your tomatoes, which I first dismissed as an annoying extra step but in the end felt that it was absolutely brilliant. No chewy separating tomato skins! Just pure, instense peak-season tomato goodness. Consider me converted.

2 cups all-purpose flour

1 tablespoon baking powder

1 3/4 teaspoons salt, divided

3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted

3/4 cup whole milk

1/3 cup mayonnaise

2 tablespoons fresh lemon juice

1 3/4 pounds beefsteak tomatoes

1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided

2 tablespoons finely chopped basil, divided (skipped this, no harm was done)

1 tablespoon finely chopped chives, divided

1/4 teaspoon black pepper, divided

7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired (see Notes above recipe), gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes

SHISHITO PEPPERS: These peppers are soooo good when pan fried/grilled with a little olive oil and salt.  Pull from the pan once blistered, consume immediately- never look back, your life is forever changed, this is your new favorite pepper, you’re welcome.  

• This eggplant is magical. Not greasy (even though you fry in oil) crunchy, crispy and insanely addictive.

• The trick is to slice it thick-ish and salt it generously. Let it sit out releasing puddles of water. Pat dry aggressively, cover in corn starch aggressively and then fry in hot oil until it comes out golden and dark brown in some places (you want to make sure the eggplant meat inside is cooked, custardy and sweet). I have topped the eggplant with garlicky tahini, amba (mango pickle sauce), fresh parsley and sea salt but you can really do whatever you want here.

• 1 large eggplant or 2 medium eggplants

• kosher salt

• 1 cup cornstarch

• 4 cups canola oil or any oil with no flavor 

• sea salt to finish

• serve with garlicky tahini (recipe below), amba, fresh parsley, fresh lemon, parsley, honey

  Directions- Slice the eggplant in 1/2 inch thick pieces. You have the option of keeping the skin on or removing the skin. I keep it on, because I don’t like to waste it but if you remove the skin, it will get even crispier. Place the eggplant slices on a sheet tray and generously salt the eggplant. Let it sit out at room temp for at least 1 hour. Puddles of liquid will come out of the eggplant. Before frying, take a kitchen towel and pat down the eggplant well, drying them off as much as possible. Slice in half on a diagonal (I think they are too big to fit in a sandwich or a pita this way so I like to slice them in half) Place the cornstarch in a bowl and toss each piece in the cornstarch well. Shake off excess and place on a dry sheet tray. Heat up the oil in a deep pot. If you don’t have a thermometer (which I don’t) heat on high and sprinkle a little cornstarch in the oil. If it sizzles it should be ready. Turn the heat to medium high it should be around 350 degrees f and add in the first piece. I like to fry one at a time so that the oil temp stays up (if you overcrowd the oil the temp will come down and the eggplant wont fry they will soak) 

  Flip the eggplant over once the bottom is golden and brown in some places around 1-2 minutes. When the other side is golden another 1-2 minutes remove from the oil and place on a paper towel to let dry. Immediately season well with sea salt.

  Serve this eggplant on its own, on sandwiches, in pitas…you can do a lot with it. 

  For my crispy eggplant fries, I peeled the eggplant and sliced them into 1/2 inch thick pieces. Salted them and let them sit out for an hour, pat dry and then sliced them into strips (keep them thicker so that there is enough eggplant inside to get creamy, while it’s frying). Toss the strips in the cornstarch and 1 handful at a time fry in the oil until golden. Let it fry for 3 minutes until they are golden and lightly browned (make sure they get to that golden light brown color, you want the meat inside to cook). Remove from the oil and place on paper towel. Season well with salt and serve with yummy condiments like garlicky tahini, amba, silan, honey….etc.

  Garlicky tahini–

• 1/2 cup tahini paste

• 2 tsp fresh lemon juice

• 1 small garlic clove, finely grated

• large pinch kosher salt- or to taste

• 3 tablespoons cup ice water

  Directions- Place everything in a bowl and mix. The tahini will get thick and pasty but keep mixing. Add more water to loosen, if needed.

CSA WEEK 7

p i c k l i s t

Tomatoes - Carmen Sweet Pepper (big) - Jalapeno Pepper (little) - Purple Pepper - 

Pickling Cucumbers - Parsley - Corn - Garlic - Blueberries

Yall. I unintentionally included two recipes that are far too long to offer field reports from the week (because i limit myself to a one sheet print out per CSAer)- HOWEVER, the following recipes are important (to me) and can be used throughout the Summer in many ways as they are both extremely adaptable with the current influx of cabbage heads and otherwise.  Also, if you have not done so and are curious about fermented foods, the second recipe on sauerkraut is your gateway to filling your house with never enough crocks and never enough cabbage, etc…   And just so I don’t leave you completely hanging on field reports: An amazing amount of hours were spent this week picking blueberries.  

TIPS - TRICKS - RECIPES:

LENTIL, CABBAGE, AND FETA SALAD WITH FRIZZLED ONIONS BY LUKAS VOLGER

JENNY’S NOTE: My house has been eating this once a week since cabbage has been field ready.  We never have all the ingredients.  Many times we’ve made this without the lentils or onion- BUT the main players here are cabbage, feta, toasted almonds and fresh herbs, salt, and dressong.  If you can gather those essential foods then chop on and eat up!  (Also, I use the term “we” incredibly loosely, as my dear friend/housemate Rich, has been doing the cooking here). 

Also, the book this recipe is from, START SIMPLE by Lukas Volger (Copyright © 2020 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.) proves to be an excellent Summer eating resource.

INGREDIENTS:

½ cup brown, black or dark green lentils

Salt

½ medium white or yellow onion

Olive oil

5 cups sliced cabbage

¼ teaspoon sugar

2 tablespoons red or white wine vinegar

2 teaspoons dijon mustard

¼ teaspoon honey

½ cup crumbled feta cheese

1.2 cup coarsely chopped toasted almonds

½ cup parsley leaves or dill fronds

Combine the lentils with 1 cup water and ½ teaspoon salt in a small saucepan.  Bring to a simmer, cover, and cook until tender, 12 to 18 minutes, depending on which lentils you use.  Drain off and liquid left in the pan and allow to cool.

(JENNY’S NOTE: SO FAR, WE HAVE NOT DONE THE FOLLOWING BECAUSE THE ONIONS HAVE ONLY RECENTLY STARTED PUTTING ON SIZE, IT SOUNDS DELISH, BUT FEEL FREE TO SKIP IF YOU DON’T HAVE ANY ONIONS)  Meanwhile, slice the onion into paper-thin wasps, preferably using a mandolin, or working carefully with a chef’s knife.  Warm about ¼ inch of the olive oil in a small skillet over medium heat.  Dip a piece of onion into it to ensure it’s properly hot- it should sizzle immediately- then add all the onions.  Cook, stirring often with a fork, untl they get crispy and turn a reddish-brown color, 10 to 20 minutes. Watch carefully for the final few minutes, as they burn easily.  Use a slotted spoon to transfer them to a paper towel- lined plate and sprinkle with salt.  SAVE THE OIL!

When the oil has cooled until it’s safe to handle, strain it through a fine mesh sieve or coffee filter to remove all solids into a glass jar (I use a 3-inch strainer for this task).

Toss the cabbage, ½ teaspoon of salt, and the sugar in a colander and let soften for 15 to 30 minutes, then gentlypress with a spatula to drain off excess liquid.  

Combine the vinegar, mustard, and honey in a jar, along with the 3 tablespoons of the cooled onion-cooking oil.  Shake to emulsify.  

Fold the cabbage, lentils, cheese, almonds, and parsley leaves with most of the dressing in a serving bowl.  Taste and add more dressing if needed.  Pile the frizzled onions on top, tossing them into the salad at the table it’s being served.  

(JENNYS NOTE: The following recipe has actually change my life)

Written by Sandor Katz

Sandor Ellix Katz, the creator of this site, has earned the nickname “Sandorkraut” for his love of sauerkraut. This is Sandorkaut’s easy sauerkraut recipe from his book  Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003).

Timeframe: 3 days to 3 months (and beyond) Vessel: 1-quart/1-liter wide-mouth jar, or a larger jar or crock

Ingredients (for 1 quart/1 liter):

2 pounds/1 kilogram of vegetables per quart/liter, any varieties of cabbage alone or in combination, or at least half cabbage and the remainder any combination of radishes, turnips, carrots, beets, kohlrabi, Jerusalem artichokes, onions, shallots, leeks, garlic, greens, peppers, or other vegetables

Approximately 1 tablespoon salt (start with a little less, add if needed after tasting)

Other seasonings as desired, such as caraway seeds (for classic kraut), juniper berries, dill, chili peppers, ginger, turmeric, dried cranberries, or whatever you can conjure in your imagination

 Process:

Prepare the vegetables. Remove the outer leaves of the cabbage and reserve. Scrub the root vegetables but do not peel. Chop or grate all vegetables into a bowl. The purpose of this is to expose surface area in order to pull water out of the vegetables, so that they can be submerged under their own juices. The finer the veggies are shredded, the easier it is to get juices out, but fineness or coarseness can vary with excellent results.

Salt and season. Salt the vegetables lightly and add seasonings as you chop. Sauerkraut does not require heavy salting. Taste after the next step and add more salt or seasonings, if desired. It is always easier to add salt than to remove it. (If you must, cover the veggies with dechlorinated water, let this sit for 5 minutes, then pour off the excess water.)

Squeeze the salted vegetables with your hands for a few minutes (or pound with a blunt tool). This bruises the vegetables, breaking down cell walls and enabling them to release their juices. Squeeze until you can pick up a handful and when you squeeze, juice releases (as from a wet sponge).

Pack the salted and squeezed vegetables into your jar. Press the vegetables down with force, using your fingers or a blunt tool, so that air pockets are expelled and juice rises up and over the vegetables. Fill the jar not quite all the way to the top, leaving a little space for expansion. The vegetables have a tendency to float to the top of the brine, so it’s best to keep them pressed down, using one of the cabbage’s outer leaves, folded to fit inside the jar, or a carved chunk of a root vegetable, or a small glass or ceramic insert. Screw the top on the jar; lactic acid bacteria are anaerobic and do not need oxygen (though they can function in the presence of oxygen). However, be aware that fermentation produces carbon dioxide, so pressure will build up in the jar and needs to be released daily, especially the first few days when fermentation will be most vigorous.

Wait. Be sure to loosen the top to relieve pressure each day for the first few days. The rate of fermentation will be faster in a warm environment, slower in a cool one. Some people prefer their krauts lightly fermented for just a few days; others prefer a stronger, more acidic flavor that develops over weeks or months. Taste after just a few days, then a few days later, and at regular intervals to discover what you prefer. Along with the flavor, the texture changes over time, beginning crunchy and gradually softening. Move to the refrigerator if you wish to stop (or rather slow) the fermentation. In a cool environment, kraut can continue fermenting slowly for months. In the summer or in a heated room, its life cycle is more rapid; eventually it can become soft and mushy.

Surface growth. The most common problem that people encounter in fermenting vegetables is surface growth of yeasts and/or molds, facilitated by oxygen. Many books refer to this as “scum,” but I prefer to think of it as a bloom. It’s a surface phenomenon, a result of contact with the air. If you should encounter surface growth, remove as much of it as you can, along with any discolored or soft kraut from the top layer, and discard. The fermented vegetables beneath will generally look, smell, and taste fine. The surface growth can break up as you remove it, making it impossible to remove all of it. Don’t worry.

Enjoy your kraut! I start eating it when the kraut is young and enjoy its evolving flavor over the course of a few weeks (or months in a large batch). Be sure to try the sauerkraut juice that will be left after the kraut is eaten. Sauerkraut juice packs a strong flavor, and is unparalleled as a digestive tonic or hangover cure.   Develop a rhythm. Start a new batch before the previous one runs out. Get a few different flavors or styles going at once for variety. Experiment!

When you buy fresh parsley, trim the ends off the stems right when you get home, and stick it in a cup (or a pretty little vase!) of water, as you would for cut flowers. If you don’t use it all right away, change the water every day. Don’t let it go to waste! Start putting it on everything. Don’t take the simplest, loveliest things for granted.

1. Put chopped parsley on everything: Don’t chop it too finely — bigger pieces are prettier and have more flavor. Throw it with abandon on top of grilled vegetables, roasted potatoes, a cold green-bean salad, stews, soups, pasta, hot or cold grain dishes like couscous or quinoa or tabbouleh or …

2. Make a super-simple parsley salad: Throw it together along the lines of the Epicurious recipe that involves just a couple-few cups of Italian parsley leaves, a couple tablespoons of extra-virgin olive oil, a teaspoon of fresh lemon juice and a little salt (or, to get fancy, substitute umeboshi vinegar for the salt).

3. Make a slightly more complicated parsley salad: Try (or make your own variation on) Alton Brown’s parsley salad recipe, with flat-leaf parsley, lemon juice, lemon zest, walnut and sesame oil, honey and sesame seeds. Find it online, along with a minute-long video in which he declares it’s “perfectly capable of playing first string” — my hero! And he notes that this parsley salad keeps for three weeks (!?) in the refrigerator, though how you wouldn’t eat it all up immediately is a mystery.

4. Make a salad with lots of parsley in it: Tear up any mild lettuce (butter is nice), and mix in plenty of Italian or curly parsley, roughly chopped (a cup or even two!), then dress with a favorite vinaigrette. I know this sounds boring. It is not. Or …

5. Make super-delicious creamy parsley salad dressing, and put it on a salad with lots of parsley in it: It’s just ½ cup plain Greek yogurt (whole milk is best), ¼ cup extra-virgin olive oil, ¼ cup (or more!) fresh parsley (either kind), kosher salt and fresh-ground black pepper, all mixed up together — chop the parsley and mix by hand, or use an immersion blender (easiest cleanup), regular blender or food processor. This also makes a great dip for vegetables. Or for chips. Or your life in general. This dressing is really, truly, surprisingly spectacular. (I stole the idea from Amy Pennington’s cookbook “Salad Days,” which has the same recipe but calls for dill. Nobody truly loves dill.)

6. Make tomato-parsley sumac salad:Mehdi Boujrada of local spice-and-oil company Villa Jerada sent me this one, and it is good. Combine 2 tomatoes (roughly diced), ¼ cup white onion (more finely diced) and ½ cup parsley leaves (roughly chopped); drizzle with olive oil; then add sumac, salt and pepper to taste (start slowly, mix, add more, and when it starts to taste marvelous, add yet a little bit more).

7. Put parsley in a smoothie: This comes from Becky Selengut’s “How to Taste,” and she promises it gives “a burst of brightness.” (She also mentions doing this with mint … sure, fine.) Another Selengut parsley hint: Instead of discarding stems, stow them in a bag in the freezer, and throw them in when making stock.

8. Make a super-simple parsley sauce, and put it on everything: Put a half a bunch of parsley (use mostly leaves, about a cup), a clove of garlic (I prefer a smaller one or half a big one), ½ teaspoon of kosher salt and about ¼ cup extra-virgin olive oil together, and blend well. You could add lemon juice and zest, and call it gremolata; add toasted nuts and Parmesan, and make it pesto; sub a bit of shallot for the garlic; add a little anchovy paste for a lot more oomph (but less pure parsley taste). Again, an immersion blender is your friend here, though a regular one or a food processor is fine; you also could chop and blend by hand. This sauce is magical on a juicy steak, or a piece of fish (maybe cooked en papillote), or on vegetables, or inside a grilled-cheese sandwich, or drizzled on a soup or stew, or … It also keeps for a long time in the fridge — just let it warm to room temperature to use.

9. Make garlic-parsley butter, and apply with abandon: Called, fancily, “Beurre Maître d’Hôtel” in French, this is just butter (say ½ cup), fresh lemon juice (a tablespoon or so), garlic (optional, a clove or two, minced finely) and finely chopped parsley (¼ cup) creamed together — start with the butter alone, then slowly add the rest in order. Add a little lemon zest for more, well, zestiness. Again, apply to seafood, grilled meat, vegetables, life.

You might think it’s weird to love parsley, but you’ll see!

Bethany Jean Clement is The Seattle Times’ food writer. Reach her at bclement@seattletimes.com or 206-464-2050. On Twitter: @BJeanClement

CSA WEEK 6

p i c k l i s t

Carrots - Cilantro - Tomatoes - Carmen Sweet Pepper (big) - Hot Pepper (little) - Arugula - Cauliflower - Hakurai Turnips - Summer Squash - Cucumbers - Blueberries

This week’s all-star star crop award goes to the blueberries.  However, I can’t tell you from personal picking experience as my days wind down from on farm duties around 5pm because kiddos, tomato sand-bos, bath, story, bedtime.  At that time, the picking is just getting started over in the blueberry field.  By the time I wrap up the night-night scene, and those little eyelids quietly close (jkjkjkjk, never quietly), Ray* is still not home- off picking blues until it’s often too dark to see.  For you at home pay attention to the fireflies!  When they start to glow and show off their stuff, that  is about the same time the crew is done picking for the day.  With a quick punch of the time card, off to bed field crew goes.  Dinner- maybe, bath- hopefully, story- completely unnecessary as Ray, Ramone and Petey* keep the crew entertained while filling with tales big and small, far and wide, true and false (mostly false).  

Late night picking aside, these berries are abundant and beautiful, and sweet.  

This week’s shitty crop goes to: Hakurai Turnips!! When they are good, they are sooooo good.  And when they are bad, they're still good, but cosmetically, yeesh.  Mike* gave the word that it was time to pick those things so he can tear them up, till them in, and get ready for the next planting.  Unfortunately we were a little too late to the field as the bugs got there first- munching on every leaf, nearly demolishing every turnip.  I emphasize nearly, as those white spheres remain more than edible, and the horseradish flavored crunch is worth the pick.  

*Ray: for those that don’t know Ray, he’s my #1 boo and partner in all things. He also manages our field crew, field crops, wholesale accounts, etc… 

*Ramone and Petey: field crew farm hands- we love these guys, consistent pickers, and tellers of many tall tales  

*Mike:  Lone Wolf.  Jack of all trades.  Can do all jobs, does do all jobs. 

TIPS - TRICKS - RECIPES:

• SERVINGS: 4 AS A MAIN, 6 AS A SIDE

•  TIME: 35 MINUTES

In this 2018 update, I’ve kept everything in the recipe the same but wanted to mention three things: 1, no need for an adjustable-blade slicer or mandoline here. I use a vegetable peeler these days to make (prettier) ribbons of summer squash instead. This works best with thinner zucchini or summer squash. 2, I use a bit less arugula these days, maybe 3 to 4 ounces, instead. I love arugula, but prefer to let the summer squash star. 3, Finally, but perhaps you already know this: you needn’t follow the measurements, although they work perfectly well, precisely here. Season to taste, oil to taste, lemon to taste, parmesan to taste, and you’ll have something perfectly delicious.

• 1 1/2 pound zucchini (about 3 large) or a mix of thin summer squash

• 1 1/4 teaspoons kosher salt

• 1/2 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups), or baby arugula

• 1 ounce parmesan, coarsely grated (on large holes of a box grater; about 1/2 cup) or shaved with a vegetable peeler

• 3 tablespoons olive oil

• Juice of one lemon

• 1/4 teaspoon freshly ground black pepper

You can either cut summer squash/zucchini crosswise into paper-thin slices with an adjustable-blade slicer, or use a vegetable peeler (this works best if zucchini are thin, thinner than the length of the peeler blade) to shave the zucchini lenghtwise into long ribbons. Toss zucchini slices or ribbons with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.

Rinse zucchini/summer squash slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.

[Do ahead: I often prepare these up to this point. Once drained well, they keep in the fridge for a few days in a container so you can use them here or elsewhere.]

Put arugula in a large bowl. Sprinkle with 1/4 cup parmesan and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss. Arrange zucchini over arugula greens, then drizzle with remaining oil, lemon juice and sprinkle with remaining 1/4 cup parmesan and black pepper.

Written by Sean Timberlake

• 1 cup small cauliflower florets

• 1 cup carrots (sliced ​into 1/8-inch-thick coins)

• 1/2 cup red onion (halved and cut lengthwise into 1/2-inch thick slices)

• 1 1/2 cups jalapeno chilies (in 1/4-inch-thick rounds)

• 1 cup rice wine vinegar

• 1 cup water

• 2 tablespoons sugar

• 2 tablespoons kosher salt

• 5 whole cloves

• 1 tablespoon oregano

• 1 bay leaf

• 2 large cloves garlic (lightly crushed)

1. Put the cauliflower, carrots, onion, and chiles in a wide-mouthed quart canning jar or a heatproof glass or ceramic bowl.

2. Combine the vinegar, water, sugar, salt, cloves, oregano, bay leaf, and garlic in a saucepan and bring to a boil over high heat.

3. Remove from the heat. Place the jar or bowl in your sink to catch any overflow and carefully pour the vinegar mixture over the vegetables.

4. Let sit for about 1 hour, or until completely cooled.

5. If you have used a jar, screw on the lid. If you have used a bowl, transfer the vegetables and liquid to a plastic container with a tight-fitting lid.

6. Let sit at room temperature for 24 hours before serving. The vegetables will keep in the refrigerator for up to 1 month.

Variations

• A rad dish: Some escabeche purists claim this popular dish cannot go without onions, however, if you are going for an escabeche that is entirely crunchy, ditch the onion and add radish. If you do, expect your escabeche to take on a more reddish hue than the red onions would have imparted.

• Quick saute: Some variations on this dish call for sauteing the veggies prior to submerging in the vinegar mixture. This can bring out the veggie flavor more, however, it will guarantee a soggy escabeche. If texture matters more, skip this variation.

• JENNY’S NOTE: This is a recipe for well-known quickish pickles that are fantastic with tacos!! BUT my heart is with fermented foods, so ask google to help you find a way to lacto fermented recipe- I am running out of space here, but i will offer a link to a fermented pickling option on the BLOG (yes, all these newsletters are archived on our website filed under “CSA BLOG”)

CSA WEEK 5

P I C K L I S T

Beets - Dill - Lettuce - Kale - Garlic - Green Beans - Summer Squash -

  Patty Pan - Golden Zucchini - Classic Zucchini - Cucumbers

This past Saturday we bid farewell to our strawberry crop for the 2020 growing season.  The crew took off Sunday for a little restoration and upon return to the farm on Monday clothes looked a little cleaner, hair a little shorter, and everyone was standing a little taller.  We are all so pumped to enter into blueberry season- this is the moment where we stop bending over and pick STANDING UP.  Though the picking can go from early afternoon to too late in the evening, we greet this up-right-afternoon-pick with huge sighs of relief.  Oh heavenly blue-berries we are so happy to have you!

In other news, I expect that as a result of blueberry season, all of our weedy crops will grow into jungles, certain crops will be demolished by bugs.  But who can blame them? Don’t you also wish to spend your days playing house inside an eggplant or curled up into a dill flower?  Eat your weight in raspberries followed by (what appears to be) a slow leisurely mating ritual.  I mean, I hate the damn bugs for what they do to a crop, but they make a good living.  

LASTLY, I NEED YOU ALL TO KNOW ABOUT THE FOLLOWING:

WE ARE HIRING AT THE FARMSTAND 

SEASONAL COMMITMENT: SEPTEMBER-NOVEMBER, AND BEYOND?

 HERE IS OUR Employee Wish List:

please apply if you meet the following credentials:

- grit, gumption and a sense of humor

- great attention to detail and take pride in your work

- willing to pick up after yourself and others

- work well in a group, without letting socializing get in the way of efficiency

- maintain a positive attitude even in the wake of redundancy (washing spinach for hours), and potentially difficult situations

- trustworthy and reliable

- ready and able to work physical 10 hour days, on your feet, in all weather conditions

- excited about local food and plants

- aware of aesthetics and customers and can fluidly move between tasks

- flexible and willing to participate in all tasks that make our farm function  

If interested, or you know someone who is, hit up our website’s employment page to download an application, and send it to allie at: aboeri@comcast.net 

TIPS - TRICKS - RECIPES:

Grill:

PSA: if you have not already done so, turn on your grill ASAP and grill all of the zucchini summer squash bounty (and beets!!!).  A little olive oil, salt & pep and garnish with fresh dill.  THE END, I’ve said my piece.  

(really and truly my summer go-to)

2 cucumbers, halved lengthwise, and chopped 1/2 cup plain fat-free Greek yogurt

3 tablespoons fresh lemon juice 2 small garlic cloves

1/2 cup extra-virgin olive oil, plus more for garnish 1 tablespoon chopped dill

Kosher salt Pepper

In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.  The soup can be refrigerated overnight.  

zucchini bread pancakes

(smittenkitchen.com)   Makes 10 to 12 pancakes

2 large eggs

3 tablespoons olive oil

2 tablespoons light brown, dark brown or granulated sugar

1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth

1/2 teaspoon vanilla extract

2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine

1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)

1/4 teaspoon table salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon ground or freshly grated nutmeg

Butter or oil, for coating skillet

In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.

Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.

Heat a large, heavy skillet (my favorite for pancakes is a cast-iron) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. Repeat next weekend.

Yellow beets with lemony creme fraiche, fresh basil and toasted hazelnuts

RECIPE BY EDEN GRINSHPAN

4 yellow beets

 2 tablespoons extra virgin olive oil

1 cup creme fraiche (you can substitute with greek yogurt)

1/2 cup toasted hazelnuts, skins removed.

1 lemon, zested

2 tsp fresh lemon juice

salt to tast

1 garlic, grated

preheat the oven to 350 degrees 

wrap each beet in tin foil and place in the oven for 30 minutes until a knife runs through it easily.

Remove from the oven, let cool a bit and then peel the skin off. (I use paper towel…it wipes it clean and gives me a good grip), then cut the beets into 1/4 inch slices.

In a bowl mix the creme fraiche with the grated garlic, lemon zest, 1 tablespoon olive oil, 1 tsp fresh lemon juice and season with salt to taste. Keep in the fridge until ready to serve.

In a wide serving bowl arrange the beets in a pretty way drizzle the beets with the remaining olive oil and squeeze some fresh lemon juice on top of them as well. season with a little salt, place a nice dollop of the creme fraiche in the middle of the beets. Scatter the toasted hazelnuts and fresh basil or dill all over.

CSA WEEK 4

p i c k - l i s t

New Potatoes - Hakurai Turnips or Radishes - Mint - Basil - Lettuce - Fennel - 

Tomato - Summer Squash - Zucchini - Cucumber

Oh goodness, we are feeling the end of strawberry season closing in.  Though PYO is going strong, and we are still up at first light picking berries, the picking has changed.  The early-midseason plants are no longer dripping with berries like it was 2 weeks ago.  And for every good berry in a quart there are about 4 or 5 that get picked and tossed to the wayside.*  HOWEVER- do not lose faith, there is one planting that is just now ripening up. Enter, the malwina strawberry.  This variety is very late season and very delicious.  And for those that are late to the game on preserving fruit for winter (me) this planting gives me hope that I still have time to fill my freezer…  In other news outside of berries (what? we do things other than grow strawberries at Edgewater Farm?!) Our lettuce crop is begging to be picked, Mike announced, “it’s bring your hoe to work week” (the weeds have exploded), we are hiring in our farmstand kitchen (read below), and I grabbed a handful of blueberries from the field (first to ripen!!) on my way home from work today.  

*That said, if you are pumped about jamming berries, freezing berries, strawberry shortcake, or fresh eating the ripest fruit, now is your time to party in the PYO patch!!

And if you are interested in joining our kitchen crew, or know someone who would love nothing more then to chop and nourish with the freshest vegetables, read the following:  

ISO: FARMSTAND KITCHEN LEAD

Looking for a:  Detail-oriented, vegetable-loving cook or baker to add energy to our creative, hard-working crew!

Must have: 

• Leadership experience 

• Knowledge of food safety,

• A love of rising early (the job requires shifts starting at 5 am to successfully execute our daily operations),

• An eye for beauty & taste for good food

• The ability to work 4-5 days a week (at least one weekend day)

•  Availability NOW through NOVEMBER  (commitment to next season is greatly valued!)

• A can-do-attitude with problem-solving & excellent communication skills.

• A passion for transforming our own produce into creative & delicious products to sell in our farmstand!

Fill out an application at https://www.edgewaterfarm.com/employment & email it directly to Emily at emsedibles13@gmail.com

TIPS - TRICKS - RECIPES:

This salad- and variations of it, are all you need to eat every night all Summer long.  Do yourself a favor and keep a block of feta in your fridge and a couple of limes on your counter.  

For the crunch, I used:

• 1 cup each of halved and thinly sliced hakurai turnips and or radishes (3 1/4 ounces)

• Quartered and thinly sliced cucumbers (from 5 ounces or 2 whole). 

• Quartered and thinly sliced fennel (as much as you like)

Continue as the Summer goes on and build on this recipe! Use whatever is crunchy and you’re craving, such as peppers, carrots, lightly cooked corn cut off the cob, celery, green beans and more.

To bulk this up into a more rounded dish, you could add a cup or two of thinly sliced lettuce, 1 to 2 cups of cooked, cooled grains such as barley, quinoa or farro, or a cup or so of cooked black beans, to add to the Southwestern vibe. In each case, it would be best to double the dressing so you’ll be able to cover everything evenly.

Serves 4 as appetizers and 2 as more of a meal-sized salad

3 cups chopped, crunchy vegetables (see above notes)

1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata

2 scallions, thinly sliced

1/3 cup well-toasted sunflower seeds, salted or unsalted

2 tablespoons fresh lime juice

2 tablespoons olive oil

1/4 teaspoon coarse or Kosher salt, plus more to taste

1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac

Freshly ground black pepper, to taste

1 to 2 tablespoons thinly sliced fresh mint leaves

Mix the vegetables, feta, scallions, seeds and mint in a medium bowl. Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!

(I hesitantly include this recipe as it's one million degrees and no one wants to turn an oven, on but I can’t stop myself because, delicious).  

1. 3 Tbsp. extra-virgin olive oil

2. 4 fennel, stems removed (reserve fronds for garnish), sliced in half and then and then into thirds

3. Kosher salt and pepper to taste

4. 1 Tbsp. coriander seeds, crushed

5. 3 cloves garlic, finely chopped

6. 1 lemon, zested and juiced

7. 1 cup grated Parmigiano-Reggiano cheese

8. Directions

9. Preheat the oven to 375°. In a medium pan, heat the olive oil. Season both sides of the fennel well with salt and pepper, and sear the fennel for 2 to 3 minutes on each side, until lightly caramelized. When you are on your last fennel, turn the heat down to medium low. Add in the coriander seeds and garlic and toast lightly for a few seconds. Transfer all the seared fennel to a sheet tray and cover with the lightly toasted garlic and coriander seeds. Pour 1 tablespoon of water and the lemon juice onto the fennel. Cover the sheet tray with foil and put it in the oven. Let steam for 20-30 minutes, until a knife slides through easily. Remove foil and sprinkle with cheese. Place back in the oven for another 10 minutes, or until cheese is melted and browned. Remove from oven and plate the fennel, topping with fresh lemon zest and fennel fronds.

Other notes on fennel:

Sarah (Edgewater’s plant whisperer) has taught me about chopping up fennel, and adding it to water.  And we all should be drinking more water! for extra infused water, include mint!

week 3

pick-list:

Broccoli - Strawberries - Radishes - Arugula - Kohlrabi - Cilantro

This week the berries ripened, the broccoli was harvested, and rain fell! Hallelujah!  Also this week we got slammed on the internet, trash talked in the field (PYO)- and goodness knows what happened at the farmstand.  As I’ve discovered, farming during a pandemic can be rough.  Emotions run high, and there are varying opinions on maintaining healthy practices (especially when we are still learning about this virus).  BUT, thank goodness for the land!  Thank goodness for the crops! Our home along the Connecticut River Valley is pumping out food-  the fields are full- and we, your farmers, are here to grow and provide.

My original note to you all- the weekly CSA update- went into a rabbit hole of frustration.  And then I spent the morning harvesting radishes, cutting and bunching cilantro, and from there I moved onto broccoli and cut crown after crown until the bushels were good and full and the numbers were counted, and I was mostly done for the day.  

You see, the news and information are moving so fast that it feels like a full time job just to keep up.  BUT we don’t have time for that right now.  OUR days begin at 4:40 am 7 days a week.  At that time we move right to the fields to pick, and then to the pack-shed to wash and pack, and back to the fields to weed and plant, and at the end of the day- if we have anything left- we preserve.  Right now, our job is to grow food and for the most part we are damn good at it.  We clearly do not excel at customer service (except for you all at the farmstand, yall kick ass) or responding to emails, but we can feed a community and we can provide jobs, and if that’s the best that we can do, then it’s not half bad.  So despite the disgruntled remarks heard in the past 7 days about our COVID guidelines and customer service, (we’re doing the best we can) this is what I know: our days are packed, our crew is incredible, rain fell, we planted more kale, I had the first tomato of the season, yall remain the loveliest community of people to pick vegetables for (seriously, I’m very grateful to you all for signing on this season), and everything smells like strawberries.  

 TIPS - TRICKS - RECIPES:

Kohlrabi:

FUN FACT, it not everyone’s favorite veg.  In fact, as I was reaching peak buffness after slicing 3 kohlrabis in a row using a mandolin, my dear roommate/friend Rich commented, reason #17 why no one likes kohlrabi (hard to cut).  But let’s prove Rich wrong here people!!  Kohlrabi is beautiful and a pretty fast grower compared to its sister vegetable, the cabbage.  As a result you can use kohlrabi to make early season kraut, slaw, etc… I made the following recipe the other night, and it became an easy favorite, and Rich approved.  

Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.

• ¼ cup tahini

• 1 tablespoon honey

• 4 tablespoons olive oil, divided

• 1 teaspoon finely grated lemon zest

• 2 tablespoons fresh lemon juice, divided

• Kosher salt

• ½ cup coarsely chopped mint

• 1 tablespoon finely chopped chives

• ⅓ cup finely chopped toasted pistachios

• 3 medium kohlrabies (about 2 pounds total), peeled, thinly sliced on a mandoline

• 1 tablespoon white wine vinegar

• Mix tahini, honey, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a small bowl to combine; season with salt.

• Toss mint, chives, pistachios, and remaining 2 Tbsp. oil in a large bowl; season with salt. Add kohlrabies, vinegar, lemon zest, and remaining 1 Tbsp. lemon juice; toss to combine. Taste and season with more salt if needed.

• Spread tahini mixture over plates; top with kohlrabi salad.

Serves 2 as a side

1 pound fresh broccoli

3 tablespoons olive oil, divided

1/2 teaspoon coarse or kosher salt

A few pinches of pepper flakes, to taste

Finely grated zest of half a lemon, or more to taste

1 large or 2 small garlic cloves, minced

Juice of half a lemon, or more to taste, to finish

Heat oven to 425°F (220°C).

Prep your broccoli: Wash broccoli well — seriously, there is always a stem-colored worm hidden in the florets when I buy organic or from a farmer’s market, hooray for fewer pesticides! — and pat dry. Slice straight through the broccoli stem(s) as close to the crown of florets as possible. The crown should naturally break into several large florets, and you can cut these down into more manageable chunks. I find that less mess is made and less broccoli rubble is lost when I cut not down through the florets tops to halve chunks but up through the attached stems. (See 2nd photo above.) After cutting through the stem, I use my hands to break the floret the rest of the way in two. Don’t let the stems go to waste. I peel off the tough outer skin and knots and cut the stems into 1/2-inch segments; they cook up wonderfully this way, and at the same speed as the florets.

Drizzle the first tablespoon of oil over your baking sheet or roasting pan and brush or roll it around so it’s evenly coated. In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt and lemon zest until they’re evenly coated. Spread broccoli in an even layer in prepared pan.

Roast for 20 minutes, then use a spatula to flip and move pieces around for even cooking. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty and as crisp as you like it. (As you can see, we like a serious char on ours.)

From the oven, taste a floret for seasoning and add more salt and pepper flakes if needed. Shower with fresh lemon juice and eat immediately, as-is or follow one of the adventures below.

7 More Insanely Delicious Things To Do With Crispy Broccoli

1. Give it the pangrattato and crispy egg treatment that we tossed with spaghetti in February, for a most excellent full meal.

2. Give it the escarole salad with pickled red onions treatment — pecorino and hazelnuts ground together and sprinkled on the vegetables, plus some pickled onion ringlets. You can skip the lemon, as the pickling juices provide sufficient tangy contrast.

3. Smash the broccoli between two slices of grilled bread with burrata, fresh mozzarella or even crumbled goat cheese.

4. Skip the lemon juice and instead finish the broccoli with sesame-miso dressing. Sprinkle with toasted black and white sesame seeds.

5. Finish it with this lemon-garlic-tahini dressing. And why not some crispy chickpeas and chopped pistachios, too?

6. Can you imagine David Chang’s Fish Sauce Vinaigrette on these? I can hardly handle how delicious it would be.

7. Finally, this could easily be riffed into a bowl with quinoa or another grain.

week 2

PICK LIST:

Garlic Scapes - Bok Choy - Lettuce - Broccoli crown - Rhubarb - Strawberries - 

Napa Cabbage - French Breakfast Radishes - Profusion Zinnia - Pass to Pick

PYO IS OPEN FOR THE SEASON!! And we want you and your big kids (13+) to get in on this very seasonal Edgewater pastime. THIS IS LITERALLY THE MOMENT WE’VE ALL BEEN WAITING FOR PEOPLE!!  Included in your share this week is a pass to pick free strawberries from our strawberry  fields in Cornish- but keep in mind that we have brand-spanking new guidelines that are COVID specific, so please, I implore you, visit the website (incase there are changes) and read the following before you make the trip.  

DAILY HOURS:  8am-NOON, 4-7pm LOCATION:  949 NH ROUTE 12A/ CORNISH NH  

PYO PANDEMIC GUIDELINES:

• Masks required (please bring your own)

• No kids in the strawberry patch (we know, saddest rule ever)

• kids 13+ over are welcome in the strawberry patch with their guardian

• Because of the pandemic you will not be able to BYO picking trays for pre-weigh. 

• We provide 3 different size containers for you to purchase and pick into.

• pre-fixed prices

• No large parties due to social distancing

• Depending on picker traffic, you maybe asked to wait to enter the field. We ask for your patience and cooperation.

• Hand washing stations, hand sanitizer, and port-a-johns will be available

• PLEASE BYO water bottle

also noteworthy, it’s a cash or check only operation

and the most noteworthy mention of all, the berries are beautiful and sweet and ABUNDANT! 

FLAT RATE PRICES:

1 quart container…………. $5.50

4 quart container…………… $20

6-8 quart U-Pick trays…… $35 

P.s. to all of you wondering why Edgewater suddenly hates kids, WE DON’T!!!  We are following the most conservative guidelines, presented to us by UVM extension center for sustainable agriculture.  We hope, for this one season (fingers crossed), you all will understand.  

TIPS - TRICKS - RECIPES:

The following is an important message for all of you with a smartphone.  Go checkout the instagram account of @homewithnalee - She is a CSAer who posts videos and photos of cooking with food grown and raised around the Upper Valley.  I am particularly invested in how she handles her CSA offerings. This week she posted about cabbage rolls using Bok-Choy leaves.  So instead of a typed recipe, i am including her instagram handle so you too can geek out on bok choy and meal prep.  Thanks Nalee!!

KIMCHI!!!

Adapted from the basic process outlined by Sandor Ellix Katz in his book Wild Fermentation.

Ingredients:

Sea salt

1# napa cabbage and bok choy

broccoli stalks (or any other veggie othen than potato

Radishes

1-2 onions and/ or scallions and /or shallots, etc…

Garlic scapes!

3-4 chili peppers (if you got’em)

3 T.  fresh grated ginger root

1.  Mix a brine of about 4 cups water and 4 tablespoon of salt.

2. coarsely chop cabbage and bok choy, slice the radish and broccoli stalks,, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft, a few hours or overnight.

3. Prepare your spices: Grate the ginger, chop the garlic scapes and onion; remove seeds from the chilies and chop or crush, or throw them in whole.  Kimchi can absorb a lot of spice.  Experiment with quantity and don’t worry too much about them.  Mix spices into a paste. Add a little fish sauce (just check the label to be sure it has no chemical preservatives, which function to inhibit microorganisms).

4. Drain brine off vegetables, reserving brine.  Taste vegetable for saltiness.  You want them to taste decidedly salty but not unpleasant.  If they are too salty, rinse them.  If you can not taste salt, sprinkle with a couple of teaspoons and mix.

5. Mix the veg with the ginger-chili-onion-garlic paste.  Mix everything together thoroughly and stuff it into a clean quart sized jar.  Pack it tightly into the jar, pressing down until the brine rises.  If necessary, add a little of the reserved vegetable soaking brine to submerge vegetables.  Weight the vegetables down with a smaller jar, or a zip-lock bag filled with some brine.  Cover the jar with a cloth to keep out flies and dust.  

6. Ferment in your kitchen or other warm place.  Taste the kimchi everyday.  After about a week of fermentation, when it tastes ripe, move it to the fridge, lid it, and (jenny’s note) i dare you not to devour the whole thing in one day.  

Grilling bok choy in this savory sauce gives it a delicious twist.

• 4 heads baby bok choy (about 1 pound)

• 1/4 cup white-wine vinegar

• 2 tablespoons tomato-based chili sauce

• 2 teaspoons light-brown sugar

• 2 tablespoons vegetable oil

• Coarse salt and ground pepper

• Step 1Heat grill to low. Trim large leaves from baby bok choy; halve heads lengthwise. Rinse well under cold water to remove grit.

• Step 2In a large bowl, whisk together white-wine vinegar, tomato-based chili sauce, light-brown sugar, and vegetable oil; season with coarse salt and ground pepper. Add bok choy; toss to coat. Remove from bowl, reserving sauce.

• Step 3Place bok choy, cut sides down, on grill; cover, and cook until tender, about 10 minutes. Serve bok choy drizzled with reserved sauce.

WEEK 1!!

PICK-LIST

Garlic scapes - Bok Choy - Lettuce - Cukes - Rhubarb - Strawberries - 

Potatoes - Begonia Plant - Pizza Dough - Pesto 

Holy Smokes everyone, Summer is basically HERE- food is growing, we are picking, let’s go!

Here are a couple of heads-ups as the season progresses: 

1. WE RE-USE WOODEN PINTS & WAX BOXES- TREAT THEM WELL!!

2. PLEASE RETURN YOUR WOODEN PINTS AND WAX BOXES WEEKLY- They will be handled with gloves post CSA pile up and returned to a sectioned off area of the pack-shed/farmstand where we will let them sit for an entire week before we reuse them.

3. If you forget to pick up this fancy newsletter or prefer to view it on the computer/phone, I upload the content to our RIGHT HERE to the CSA BLOG weekly (though sometimes it’s posted a couple days late because, farming… and kids.

Those important notes aside, we are so pumped to begin picking vegetables and fruit again!  Now let’s all go eat our fresh picked food and feel like kings and queens of the kitchen table from now until October!!  (and beyond if we’re crafty, motivated, and have acquired all the proper storage jars, ziplocks, etc… more on preserving the harvest in weeks to come).  

TIPS - TRICKS - RECIPES:

Make the following recipe!  It’s mandatory.  Bonus, this stuff freezes beautifully, so don’t feel committed to eat it all right away.  This is one of our winter staples that we make a ton of and keep in our chest freezer to enjoy all winter long.  The recipe says eat with spaghetti or bread, but don’t stop there- slab it on your eggs, PIZZA, use it for a salad dressing base, dollop it in your winter soups, etc…  And if you do make a ton to freeze, make sure to leave room at the top of the container for the pesto to expand (maybe 3/4 and inch? We pack ours in mason jars, and have run into many broken pesto filled jar during our early days as it expands when frozen).

YIELD About 1 cup  (from NYTIMES link above)

• OLIVE OIL - LEMON JUICE - SALT - PARMESAN CHEESE - NUTS OR SUNFLOWER SEEDS - GARLIC SCAPES

(NO EXACT INGREDIENT AMOUNTS- READ BELOW, AND ADD IT ALL TO TASTE)

The star of this pesto is the garlic plant’s underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.

BOK CHOY:

I am a BIG fan of this green.  So easy to grow, so easy to pick and clean, SO EASY to add into all dishes.  Eat fresh in salads or add to stir-fries and soups.  Stir-fry in sesame oil with your garlic scapes, eat with rice or crusty bread or soba noodles… I am tempted to jump right into fermenting and kimchi, but I’ll wait until the napa cabbage is ready.   

POTATOES: 

Do not be fooled people!  These are not new potatoes, but rather last season’s potatoes.  They stored magnificently all Winter long.  We roast them regularly with a quick parboil to start (maybe for 5 minutes) followed by a quick roast at 500 degrees until golden crispy brown.  Warning: some of your potatoes might have eyes (it’s been a long winter, they know it’s Summer and they want to sprout!) just knock them off before you cook.  

RHUBARB:

It’s dessert time people!

Yields 6 to 8 servings. (from smittenkitchen.com link above)

For the topping:

1 1/3 cup flour

1 teaspoon baking powder

3 tablespoons sugar

3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)

Zest of one lemon

1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the filling:

1 1/2 cups rhubarb, chopped into 1-inch pieces

1 quart strawberries plus a few extras, hulled, quartered

Juice of one lemon

1/2 cup sugar

3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)

Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

by my dear herbalist friend, Rachael Keener of ALKAME CO, sourced from Urban Moonshine blog

• 1 cup chopped rhubarb

• ½  cup honey

• ½  cup cane sugar

• ½ cup lightly packed fresh rose petals (¼ cup if using dried)

• ¾ cup strawberries

Combine the first four ingredients in a bowl and mix well. Let rest and after 5 minutes has passed, mix again crushing the rhubarb a bit as you mix. Continue this pattern, mixing and crushing every 20 minutes for an hour.

While the rhubarb mixture is sitting, stem the strawberries. Using a blender or mortar and pestle crush the strawberries until well liquified.  You are trying to yield a little over ¼ cup of blended strawberries.

At the end of the hour, strain the rhubarb mixture.  Add the blended strawberries to the resulting rhubarb liquid and stir well. If sugar granules remain, continue stirring or transfer to a jar and shake until they dissolve.  

What makes this syrup so divine is that it is not cooked, so the freshness of the ingredients really come through. It also means that it has a shorter shelf life than most syrups. Be sure to store the syrup in the fridge and use within one week. This particular recipe doesn’t yield too much (about 1 cup) due to its short shelf life. Feel free to double if you expect to go through it quickly!

I add it to soda water for a delicious and uplifting spritzer–adding a shot of white rum if I’m feeling extra fancy!  

Lastly, BEGONIA PLANT! Great shade loving house plant

FALL CSA WEEK 7

Again, posted one week late on account of holidays, internet breaks, family time, etc…

SINCEREST APOLOGIES TO THOSE COUNTING ON THESE RECIPES FOR THE BIG THANKSGIVING EVENT!!

Pick List:  

Celery - Brussel sprouts - Lettuce - Potatoes - Gold Beets - Shallots - Acorn Squash - 

Blue Hubbard Squash - Garlic - Kale - Celeriac - Watermelon Radish- Onions - Cayenne 

KITCHEN LIST:

Em’s favorite BREAD - HUMMUS (choice of beet, carrot, or garlic scape) - Hot Sauce or Plum Sauce   

Here we go week 7!  THANKSGIVING IS HERE!  My belly is still full from last week’s massive sweet potatoes, spinach (when creamed), and green tomatoes (when fried). Please have your elastic waist sweatpants ready as we move into THANKSGIVING DINNER and the holiday season!  

Before I give you all the love and appreciation you deserve I am going to address the lack of carrots in your FALL bounty.  ACTUAL CROP FAIL. Yes, we are selling carrots to the co-op, but sadly we barely have enough to keep the orders going. Our last seeding was done too late and as a result they never grew much bigger than my pinky finger.  And then the surface ground froze and they tasted like hollow wet shell of a carrot (I know, because i gave it a try). BLECH. Such a bummer for you, for me, for the farm. But that is the deal. As a result I will continue to bask in the glory of our sweet potato crop and sing its praises so you completely forget about the lack of carrots.  

And now, some words of extreme gratitude.  This season I was blown away by the support our CSA team received from our Field Crew.  Every week, I would write the pick-list, come to work ready to harvest, and BOOM, it was done.  BIG CHEERS TO OUR FIELD CREW. Also, I have a ton of gratitude to the raddest Allie and Natalie, who picked up my slack when I left promptly at 4:30pm to get dinner going for the little people in my life.  And OF COURSE ALL OF YOU EDGEWATER FARM DIEHARDS! Holy smokes yall, I am completely indebted to you as your interest and support of our CSA turns out to be real job security for me. I joke (kind of). I often think I am the luckiest one on this farm.  I get to grow vegetables, pick them, and pack them for THE ACTUAL BEST COMMUNITY. The energy I get from all of you as you enter the farmstand or pick up your Summer Share is so lovely and the emails I get are so supportive. THANK-YOU. As we start thinking ahead to the Summer harvest (2020) we will do what we can to grow and improve our CSA.  Stay tuned for early bird CSA sign-up specials for the coming season! I plan to update the website by December 7th so you have enough time to get that special Edgewater Farm die-hard a little something special for the holidays. CHEERS to all of you! 

TIPS - TRICKS - RECIPES

Roasted Brussels Sprouts with Maple Miso Dijon Dressing

• ½ cup pecans, coarsely chopped

• 1½ pounds Brussels sprouts, ends trimmed, halved

• 6 tablespoons extra-virgin olive oil, divided, divided

• Kosher salt

• Freshly ground black pepper

• 2 tablespoons GREY POUPON Classic Dijon mustard

• 2 tablespoons mild or sweet miso

• 1 tablespoon pure maple syrup

• 4 teaspoons apple cider vinegar

• Place a rack in upper and lower thirds of oven; preheat to 425°. Arrange pecans on a small rimmed baking sheet. Place sheet on upper rack and toast pecans until golden and fragrant, 6–8 minutes. Let cool.

• Toss Brussels sprouts and 3 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Arrange sprouts, cut sides down, on baking sheet.

• Roast Brussels sprouts on bottom rack, rotating sheet once, until tender and browned all over, 15–20 minutes.

• Meanwhile,, whisk mustard, miso, maple syrup, and vinegar in a small bowl.

• Gradually whisk in remaining 3 Tbsp. oil until dressing is thick and emulsified, then whisk in 3 Tbsp. water to thin. Season with salt and pepper.

• Once Brussels sprouts are cool enough to handle, transfer to a platter and drizzle with miso dressing. Top with toasted pecans.

UNWASHED POTATOES:

Keep these babies unwashed and stored in a cool dry dark place to elongate their shelf life

BLUE HUBBARD SQUASH:

Believe it or not, this is the most superior squash.  It will store for MONTHS. When ready to eat, I recommend taking a machete or chainsaw to the skin.  Or better, drop down your stairs. However to avoid an indoor mess, chuck out your window onto concrete (this skin is tough as nails). BLUE HUBBARD - DOES-NOT-MESS-AROUND.  

WATERMELON RADISH:

To impress all your friends, peel this root, chop or dice, or mandolin, and at it to all your salads- it’s a real show stopper.  Just stunning. Also noteworthy, it might be Pooh Sprague’s favorite FALL crop. A real diamond in the rough (of his root cellar).

Mashed Celeriac with Truffle Oil and Deep-Fried Apple Bits

(thankyou Sarah for this crucial celeriac reminder!!)

3 large celery roots, peeled and cubed

2 Idaho potatoes, peeled and cubed

1 pint light cream

2 tablespoons butter (¼ stick)

2 tablespoons salt

2 tablespoons truffle oil (optional if unavailable)

2 crisp apples, cored, peeled and diced fine

¼ cup all-purpose flour

½ cup vegetable oil

Boil cubed celery root and potato in a large covered pot until soft. Drain thoroughly and return to pot. Add cream, butter, salt and truffle oil, and mash and whip until integrated and smooth.

Dredge the diced apple in the flour. Add ½ cup of oil to a saute pan and heat over high heat until smoking. Add apple bits and “flash” fry (quickly over high heat) until crisp, about 2 minutes. Drain on paper towels.

To serve, reheat the mashed celeriac until warmed through, transfer to a bowl and sprinkle the apple bits over the top.

BEET & BLOOD ORANGE SPICE SMOOTHIE

(because i expect you will all need a next day post thanksgiving cool down)

Notes: Only use a raw beet if you have a high speed blender like a Vitamix.

-I love freezing my segments of citrus for smoothies because it adds to the frothy texture.

-Other add-ins that are great for rounding this smoothie out nutritionally: 1 teaspoon of flax/chia seeds, a big handful of mild greens like baby spinach, 

1 cup non-dairy milk (I used coconut)

1 medium beet, peeled and diced (cooked or raw–see headnote)

1 small blood orange, peeled and torn into segments (see note about freezing)

½ banana

1 tablespoon almond butter

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

⅛ teaspoon ground nutmeg

¼ teaspoon sea salt

big squeeze of lemon juice

ice (optional)

In an upright blender, combine the non-dairy milk, diced beet, blood orange, banana, almond butter, cinnamon, cardamom, nutmeg, salt, lemon juice, and ice (if using). Bring the speed up to high and blend until completely smooth. Enjoy immediately.

FALL CSA WEEK 6TH (posted one week late, big oops)

Pick List:  

Spinach - Bok Choy - Lettuce - Cilantro - Potatoes - Sweet Potatoes - 

Hakurai Turnip Greens - Onion - Green Tomatoes - Beets - Rutabaga - Cayenne    

KITCHEN LIST:

Pizza Dough - Romesco - Stella’s Bulgarian Spread

First of all, a HUGE shout out to all you brave souls who came out last week to pick up your CSA shares during the coldest night of our entire lives (huge hyperbole here, but it’s nice to sound like a vegetable-share-hero every now and then, right?).  

Second, MAJOR shout out to all of our dear friends and Jamaican co-workers who are on a plane right now heading home and reuniting with their families and sunshine and yams and curried goat.  Roy, Strong, Ramone, Jasper, and Garnet keep our field crew afloat during the growing season. Because of their dedication to the farm we are able to be the best berry/tomato/carrot/potato/etc farmers that we can be.  At this point, Roy- a 20 year Edgewater Farm veteran is the 5th member of my family and at times he is the glue that keeps us all together especially during our toughest times- strawberry season in particular when our sleep is little and our backs feel less then. He loves picking strawberries and somehow his good spirits during the 7 hour days of straight picking keep me motivated and my heart full.  Strong, Jasper, and Garnet, have been working with us for maybe 5 years now. They are the most reliable folks I have ever come across- happy to show up to work no matter the weather. I like to joke with Jasper about getting off the farm and messing about the Upper Valley and he likes to remind me “i’m not a tourist I am here to work.” Finally, there is Ramone, the rookie of the year and a very welcomed addition to our Edgewater Crew.  He keeps us laughing all day, every day. Hot damn, will I miss these guys.

TIPS - TRICKS - RECIPES

Green tomato salsa verde from nytimes

1 pound green tomatoes

2 to 3 hot peppers (more to taste)

Salt to taste

½ cup roughly chopped cilantro

¼ to ½ cup water, as needed (optional)

½ medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels

1. Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).

2. Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

Hakurai Turnip Greens: so delicious!!  Eat fresh in a salad like you would arugula or braise lightly

Swede (Rutabaga) and spinach loaf by nigel slater

(The British call rutabagas swedes).  
Take a little care with this, blanching the roots first then weighing them down during baking so they squish firmly together. The loaf doesn’t need to be to be turned out to serve it. But should you wish to, then be sure to let it rest, weighted, for a good 30 minutes before flipping onto a serving dish.

Serves 4 as a main course, 6 as an accompaniment

Swede (rutabaga) 2 pounds

Turnips (though i bet celeriac would be great here!) ¼ pound

spinach 1 pound

mixed fresh herbs ¼ cup

eggs 3

egg yolk 1

creme fraiche 1.5 cups

Grated gruyere 1.5 cups

Line the base of the loaf tin with kitchen parchment.

Bring a large, deep pan of water to the boil. Peel the swede and turnip, then slice each thinly, about the thickness of a pound coin. Cook the slices in the boiling water for 7-8 minutes, until there is a hint of tenderness to them. Drain and set aside.

Wash the spinach thoroughly. Return the empty pan to the heat with a small amount of water in it, then add the spinach. Cover tightly with a lid and leave to cook for a couple of minutes, turning the spinach over once or twice with kitchen tongs. When the leaves are soft and bright green, drain and squeeze dry. Roughly chop the spinach and set aside.

Chop the herbs finely. Beat the eggs and egg yolk together in a mixing bowl, just enough to combine the whites and yolks, then stir in the creme fraiche and gruyere. Season generously. Heat the oven to 180C/gas mark 4.

To assemble, scatter a few of the chopped herbs in the base of the loaf tin. Place pieces of swede and turnip, neatly, in one layer then cover with some of the fresh herbs and a little of the creme fraiche mixture. Repeat, several times, layering the root vegetables, spinach and herbs with the creme fraiche mixture until everything is used up. Cover tightly with kitchen foil then place in a roasting tin. Place a board and a heavy weight on top of the loaf tin.

Pour hot water into the roasting tin, coming half way up the sides of the loaf tin then carefully place in the hot oven. Bake for an hour, then test with a metal skewer. It should glide effortlessly through the layers. If not, return to the oven and continue cooking for 20-30 minutes until ready.

swede (RUTABAGA), sweet potato & chia hash  recipe adapted from Nigel Slater

A sweet hash of golden root vegetables and crunchy seeds topped off with a fried egg

Peel a little over 1 pound of swede (rutabaga) and cut it into small dice, about 1cm square. Then do the same with ¾ pounds of sweet potatoes. Warm 4 tbsp of olive oil in a heavy-based frying pan then add the swede and cook for 4 or 5 minutes. Add the sweet potato and continue cooking, stirring from time to time. After 20 to 25 minutes the roots should be tender and starting to crisp lightly. At minute 15 add the Roughly chopped onion. Fold 1 tbsp of chia seeds into the frying root vegetables.

Heat 3 tbsp of olive oil in a nonstick frying pan, break two eggs into the oil and fry them for a couple of minutes until they are as you like them. You know how you like your fried eggs.

Divide the swede and sweet potato between two hot plates then slide a fried egg on top of each. Serves 2.

The trick

Keep the frying temperature low enough that the roots get a chance to cook right through. Turn the heat up towards the end so the edges of the roots crisp appetisingly. Don’t start cooking the eggs until the root vegetables are well and truly ready.

The twist

Swap the swede for parsnip for a sweeter note. Use halved new potatoes instead of the sweet potato. At the end of the cooking time shake a little chilli sauce into the pan. As well as their long list of nutrients, chia seeds introduce a pleasing crunchiness to the dish and a nutty flavour. You could use sunflower seeds mixed with poppy and hemp seeds if you prefer.

FALL CSA WEEK 5

Pick List:  

Brussel Sprouts - Celeriac - Winter Squash - Potatoes - Watermelon Radish - 

Arugula - Garlic - Lettuce - Leeks - Onion - Cayenne Pepper 

KITCHEN LIST:

Anadama Bread & SOUP

Yall.  Real snow is currently falling outside my (your) window right now and the prediction of weather on CSA pick up day calls for a high of 25 degrees.  Ooooof. In anticipation of this deep drop in temps we’ve been filling all the bushels while simultaneously losing feeling in all the fingers in order to pick up any last vegetable that is rooted in the fields (think carrots, celeriac watermelon radishes, beets, leeks, etc…).  Often, when vegetables suffer a deep freeze, they eventually thaw, then melt, then rot. I imagine our neighbors are never too excited on those random warm thaw days when our fields smell like pure brassica mush. It’s real ripe. Anyhow, aside from the greens that can take a hard full moon frost (brussels, kale, spinach, etc) most all of the crops are picked and stored for the long winter ahead. 

TIPS - TRICKS - RECIPES

CELERY ROOT (celeriac) REMOULADE - A CONTEMPORARY VERSION

BY NIGEL SLATER from his book TENDER

Juice of half a lemon

• Celeriac (1#)

• Raw medium beet

• Creme fraiche - 4 heaping tablespoons

• Whole grain mustard- 2 teaspoons

• A little olive oil or walnut oil

• Parsley- small handful of leaves

• Walnut halves- a scattering

• Bacon- 2 pieces cooked and chopped

Squeeze the lemon into a bowl.  Peel the celery root, then grate coarsley.  A food processor with the coarse grater attachment is easier than by hand.  Put into a bowl and toss getly with the lemon juice to keep it from discoloring.  Grate the beet and add it to the celeriac but do not mix just yet.

Put the creme fraiche in a small bowl and stir in the mustard and a little salt and pepper.  Gently mis enough oil to make a coating consistency- probably 2-3 tablespoons. Coarsely chop the parsley leaves and add to the dressing.  Mix gently with a small whisk or fork then fold into the shredded vegetables, mixing only lightly, so that the beet doesn’t send everything pink.  Toast the walnuts lightly in a small nonstick frying pan, then scatter them over the salad. Top with bacon

Leek and Celery Root Soup  

SERVES 2-4 (from goop website)

Celery root replaces potatoes in our detox version of vichyssoise (but any root vegetable will do). This simple soup can easily be made vegan with vegetable stock.

2 medium leeks, white and light green part only

2 tablespoons olive oil

salt

3 garlic cloves

1 teaspoon thyme leaves

1 medium piece celery root, peeled and cut into 1 inch pieces (about 1 pound)

2 ½ cups chicken (or vegetable) stock

1 ½ teaspoons lemon juice 

1. Cut the leeks in half, and rinse very well, then cut into 1/3 inch slices. Sauté leeks in olive oil with a pinch of salt for about 10 minutes, until tender but not browned. Add garlic and thyme, and sauté 3 more minutes.

2. Add celery root, a pinch of salt, and a generous grinding of black pepper.

3. Add the chicken stock, bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the celery root can be easily pierced with a knife.

4. Blend in a powerful blender until very smooth.

5. Add lemon juice and taste for seasoning.

Quick Pickled Daikon and Watermelon Radishes 

Makes about 1 quart

• 1 cup apple cider vinegar

• 1 cup unseasoned rice vinegar

• 1/2 cup sugar

• 1/4 cup kosher salt

• 2 tbsp fresh lime juice

• 2 red Thai chiles, split lengthwise

• 1 teaspoon coriander seeds

• 1 medium daikon (Japanese white radish), peeled, very thinly sliced

• 1 medium watermelon radish, peeled, very thinly sliced

• Bring cider vinegar, rice vinegar, sugar, salt, lime juice, chiles, coriander seeds, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Let cool 10 minutes.

• Place daikon and radish in a large bowl and add pickling liquid. Cover and chill at least 4 hours and up to 5 days. Serve with Korean Fried Chicken Wings (click for recipe).

• Celery Root Steaks with Tomatillo Salsa Verde 

• (i realize that a lot of these ingredients have come and gone BUT for the CSAer that made Claire’s easy peezy salsa verde back in September and froze/canned for later eating, this recipe is for you)

• 1 serrano chile, finely chopped

• 1 garlic clove, finely grated

• ½ cup finely chopped fresh cilantro

• ¼ cup finely chopped onion

• ¼ cup olive oil

• Kosher salt

• 1 large celery root (celeriac), peeled

• Freshly ground pepper

• 2 tablespoons vegetable oil

• Combine tomatillos, chile, garlic, cilantro, onion, and olive oil in a small bowl. Season salsa verde with salt and let sit at room temperature 30 minutes to let flavors come together.

• Meanwhile, preheat oven to 400°. Slice celery root into four 1"-thick slices; season liberally with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high and cook celery root steaks until golden brown, about 4 minutes per side. Transfer skillet to oven and roast celery root until tender (a paring knife should easily pierce the center), 8–10 minutes.

• Serve celery root steaks with salsa verde spooned over.

FALL CSA WEEK 4

Pick List:  

Kale - Cabbage - Winter Squash - Sweet Potato - Beets - Mint - 

Green Pepper - Cauliflower - Lettuce - Purple Top Turnips - Onion - Radish  

KITCHEN LIST:

Oatmeal Bread & SOUP

BONUS LIST: MINI BOUQUETS!

This week, we continued to pick vegetables, button up loose ends, tidy up around the farm and deliver packed produce around the Upper Valley.  One might think the dark afternoons would give way to knocking off early, sitting by a wood stove, and eating soup- however there are lights in the barn and headlights on tractors therefor “can’t stop, won’t stop.”  Truthfully, we have a ton to accomplish before November 20th. On November 20th our Jamaican crew heads back to their own homes and families and jobs and oxtail soup and goat curry and sunshine and warmth (sounds good, right?).  But before they head south we’ve got big plans to continue stock-piling the pack shed with millions and bajillions of root vegetables so we can continue to supply the Coop Food Stores well past the New Year.  

In other news, our little grape vineyard on River Road will be dug up this week, making its way to our farm in Cornish so Pooh can turn the hillside by the Summer Raspberries into wildflowers and I can have the fencing of my dreams come true.  

TIPS - TRICKS - RECIPES

Seasonal eating: beetroot

(THE following excerpt from the guardian)

“Beetroot. The root of the beet. Beta vulgaris. Doesn't exactly resonate with romance, does it? But actually, since Roman times beetroot has been considered a potent aphrodisiac. Murals featuring beetroot have been found on the walls of Pompeii's brothels, and seeds and other traces uncovered in the excavations there (insert your own Vesuvius eruption gag here).

The plant's aphrodisiac qualities have been attributed to high levels of the mineral boron, which is thought to play a key role in the production of human sex hormones. So forget your oysters and your ginseng, beetroot is the true food of Aphrodite.

Now that we've rescued the red stuff's reputation from unfair associations with school food and murky jars of pickle lurking ominously in the darkest corners of unreconstructed pubs, we'll move on to the taste - and it is fantastic. Beetroot is sweet but earthy and goes perfectly with cheese, particularly the melty soft types like goat's cheese or mozzarella.

You can sauté it, roast it, grate it into cakes - it's incredibly versatile and, for those who are recoiling in horror, not nearly as scary as it looks. Well, apart from the Lady Macbeth hand scrubbing moment after you've peeled it. For a really simple treat, slice it really thinly, brush with oil and roast in a hot oven until you get sweet beetroot crisps, or bake it whole in the oven in foil with balsamic vinegar and serve with couscous.”

Borscht 

Serves 4-6…  Borscht - beetroot soup - is one of those recipes of which everyone has their own version. Do add the red wine vinegar and brown sugar, without them it's just a bit bland. Red wine also adds richness, and I've also experimented with adding shot of vodka at the end. This is one of those soup recipes that often tastes even better the next day.

4 large beetroots ½ cabbage 2 carrots

1 stick celery Bay leaves 2 red onions

2 cloves garlic 1 teaspoon caraway seeds

2 tablespoons red wine vinegar 1.2 litres of stock

Olive oil 2 teaspoons of brown sugar

Sour cream to serve Chives

Fry the onion, garlic and celery in olive oil for a few minutes, until soft. Add some caraway seeds and a bay leaf or two.

Grate the beetroot and carrot and shred the cabbage finely (your knuckles will thank you for using a food processor at this point). Add the beetroot mixture and stock to a large sauce pan, with the red wine vinegar. Simmer for around half an hour. Add the brown sugar to counterbalance the red wine vinegar (you may want to add more than the 2 teaspoons)

Some people liquidise it at this point to a thick consistency, but I think it's nicer served as it is, with a big dollop of sour cream, fresh chives and a few more caraway seeds sprinkled on top.

maple mustard roasted cabbage with almonds

Makes about 6-8 slabs 

1 head of cabbage 1/4 cup stone ground mustard

2 tablespoon maple syrup 1/3 cup raw almonds 

pepper to taste. 

Preheat oven to 425.  Slice cabbage into thick slabs about 3/4 inch thick. Try to get them roughly the same thickness so they roast evenly.  Lay the cabbage on a baking sheet, not overlapping, and stick into the oven once it's preheated. Bake for 25 minutes or until the bottoms of the cabbage are crispy.

While cabbage is roasting, mix mustard and maple  together and roughly chop the almonds.  

After the 25 minutes, grab the cabbage from the oven and flip each piece. Cover the tops with the maple mustard and sprinkle on chopped almonds. Place back into the oven for another 10-15 minutes  and roast until the cabbage is as crispy as you like it.

Remove from oven, sprinkle with good pepper, and serve. Extra maple muastd is welcomed to some. Any left over (but there won't be any) is great eaten cold before bed  or tossed onto a salad for lunch the next day. 

Roasted Kale and Beets with Honey-Horseradish Vinaigrette  Serves 3-4

• 1 bunch kale (about 12 leaves)

• 4 medium-sized beets (any kind – red, golden, striped, etc.)

• melted coconut oil or ghee

• flaky sea salt

• handful of pumpkin seeds, if desired

• Honey-Horseradish Dressing

Honey Horseradish Dressing

• 3 Tbsp. cold-pressed olive oil

• 1 Tbsp. grated horseradish, plus more for garnish

• 1 tsp. raw honey (or maple syrup)

• 2 tsp. apple cider vinegar

• 2 pinches sea salt

  Whisk all ingredients together.

• 1. Preheat oven to 375°F / 190°C. Rinse and trim off ends of beets. Wrap in foil and place on a baking sheet and bake until you can easily pierce through the beets with a sharp knife (time depends greatly on size of beets, but around 60 minutes). Remove from oven and peel back a corner of the foil to let some of the steam out. When beets are cool enough to handle, slide the skins off.

• 2. Wash kale and spin entirely dry (otherwise the kale will just steam in the oven). Drizzle with a little oil and rub to coat each leaf, sprinkle with salt. When the beets are nearly done, place them on the lower shelf of the oven and put the kale chips on the middle to upper wrack. Bake until crisp – about 15 minutes.

• 3. Slice beets into any shape you desire – I chose thin discs to show their interior pattern, but quarters or cubes is fine too. Toss with a little of the dressing and set aside.

• 4. To assemble, place a few whole kale leaves on each plate, add dressed beets and a sprinkling of pumpkin seeds if desired. Drizzle remaining dressing over the kale, and add more grated horseradish if you dare. Enjoy.

FALL CSA WEEK 3

Pick List:  

spinach - green tomatoes - sweet peppers - hot peppers - onion - carrot - 

horseradish- celery - parsley - fennel - cherry tomatoes 

KITCHEN LIST:

Anadama bread & CARROT GINGER SOUP

 TOO MANY OBSCURE VEGETABLES TO ALLOW ANY ROOM FOR FARM UPDATES… JUMPING RIGHT INTO RECIPES HERE PEOPLE!

TIPS - TRICKS - RECIPES

Herb Salad with Pistachios, Fennel, and Horseradish

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

• 2 tablespoons coarsely chopped pistachios

• 1 tablespoon fennel seeds

• 1 tablespoon plus ¼ cup olive oil

• Kosher salt

• 1 small fennel bulb, thinly sliced lengthwise

• 4 cups torn butter lettuce, romaine hearts, or Little Gem

• 1½ cups fresh parsley leaves with tender stems

• ½ cup fresh tarragon leaves, torn if large

• 2 tablespoons chopped fresh chives

• 1 tablespoon finely grated lemon zest

• 2 tablespoons fresh lemon juice

• 1 tablespoon grated peeled horseradish or 2 Tbsp. prepared horseradish

• Freshly ground black pepper

• Toss pistachios, fennel seeds, and 1 Tbsp. oil in a small skillet over medium heat and cook, stirring occasionally, until fragrant, about 3 minutes. Season with salt. Transfer to a small bowl; let cool.

• Toss fennel, lettuce, parsley, tarragon, chives, lemon zest, and horseradish in a large bowl. Add lemon juice; season with salt and pepper and toss to coat.

• Add remaining ¼ cup oil and toss to coat, then add half of pistachio mixture and toss just to combine. Season with salt, pepper, and more lemon juice, if desired.

• Serve salad topped with remaining pistachio mixture.

• DO AHEAD: Pistachio mixture can be made 2 days ahead; store tightly wrapped at room temperature.

Rosemary Gladstar’s Fire Cider Recipe

• ½ cup grated fresh horseradish root

• ½ cup or more fresh chopped onions

• ¼ cup or more chopped garlic

• ¼ cup or more grated ginger

• Chopped fresh or dried cayenne pepper ‘to taste’. Can be whole or powdered. ‘ To Taste’ means should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than to hot; you can always add more pepper later if necessary.

• Optional ingredients; Turmeric, Echinacea, cinnamon, etc.

1. Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches. Cover tightly with a tight fitting lid.

2. Place jar in a warm place and let for three to four weeks. Best to shake every day to help in the maceration process.

3. After three to four weeks, strain out the herbs, and reserve the liquid.

4. Add honey ‘to taste’. Warm the honey first so it mixes in well. “To Taste’ means your Fire Cider should taste hot, spicy, and sweet. “A little bit of honey helps the medicine go down……”

5. Rebottle and enjoy! Fire Cider will keep for several months unrefrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you’ve room.

A small shot glass daily serves as an excellent tonic Or take teaspoons if you feel a cold coming on.

Take it more frequently if necessary to help your immune system do battle.

Mirepoix

 Mirepoix is a combination of aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, and braises.

To make mirepoix: Rinse, trim, and peel vegetables -- typically two parts onion to one part carrot and one part celery -- then chop them into uniform pieces. The shorter the cooking time of your recipe, the smaller the pieces should be, so that they effectively infuse the foods with flavor.

You can add the mirepoix uncooked to stocks and broths for a light dose of flavor. To add richness to heartier stews and braises, "sweat" the vegetables first, cooking them with a little oil or butter over low heat until they start to release their juices into the pan.

Mirepoix, a French term, is only one of many possible variations. The Italian soffritto, like mirepoix, calls for onions, celery, and carrots, and sometimes pancetta and garlic. Mushrooms, parsnips, leeks, peppers, tomatoes, and garlic are all considered aromatic vegetables, and can be used in endless combinations.

The "holy trinity" includes onions, celery, and -- instead of carrot -- a bell pepper. This is used as a base of most soups and stews made in Louisiana, including gumbo. Green peppers were substituted because they're easier to grow in southern Louisiana.

RUGGED RADISH

Tools: onion goggles/snorkel mask (this will be intense for all of your senses, do your eyes a favor and cover up- you are about to go into battle and i swear you will come out the other side a total kitchen badass) 

Chopped horseradish 

Apple Cider Vinegar

Salt

Maple Syrup

Water 

Using a cuisinart or other extreme grating machine (a box grater will absolutely work here but I have 0 patience) begin to process (grate) the horseradish.  As the horseradish gets broken down add the rest of the ingredients until you get the desired taste/consistency that suits you. This stuff is unbelievably good on a pastrami sandwich or for flavoring in a creamy dish. Also the apple cider vinegar with the help of a cool fridge will keep it from going bad for an extremely long time and for those with seder plates in the Spring, this is a welcomed addition.  

 AHH! i have run out of room here to include my very favorite 

RECIPE COURTESY OF FLYING BISCUIT CAFE

Fried Green Tomatoes

• Yield: 4 to 8 servings

Ingredients

6 cups canola oil

4 green tomatoes, medium size

3 cups all-purpose flour (1 1/2 cups of flour reserved for the cornmeal breading mix)

2 1/2 cups milk

2 large eggs

1/2 cup cornmeal

1 tablespoon kosher salt

1 tablespoon celery salt

1/2 tablespoon cayenne pepper

1 tablespoon ground black pepper

1 teaspoon onion powder

Pinch paprika

4 ounces goat cheese

2 cups The Flying Biscuit Cashew Relish, recipe follows

Cashew Relish:

1/3 cup fresh cilantro

2 large red jalapenos

1 1/2 cups cashews

3/4 cup honey

1/3 cup white vinegar

Directions

1. While preparing the dipping process for the tomatoes, heat oil in large pot until the oil reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot oil. De-core and cut the ends off green tomatoes. Cut tomatoes 1/2-inch thick and set aside in medium bowl.

2. In small bowl, set aside 1 1/2 cups all-purpose flour. In medium bowl, mix milk and eggs to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes.

3. Line a sheet pan with parchment paper to place the breaded tomatoes on after final dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350 degrees F, begin frying until golden brown. Tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with cashew relish and finish with a dollop of goat cheese.

Cashew Relish:

1. Clean and pick cilantro leaves off stems. Cut stems off jalapenos and roughly chop. Combine cashews, chopped jalapenos and cilantro in food processor and pulse until combined. Do not puree, it should be a rustic mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly.

FALL CSA WEEK 2

Pick List:  

corn - cauliflower - sweet potatoes - parsley - arugula - 

leeks - radishes - pumpkin - plum tomatoes - eggplant

KITCHEN LIST:

Pumpkin bread & Raspberry Apple Sauce

BONUS LIST:  Lisianthus

Truthfully- I have been out of the fields for the past week now.  Carrot pulling, beet washing, cherry tomato packaging is still going strong, but I have been at the desk, working on creating new bags in which to house our potatoes for COOP sales.  As a farm, and cohabiters on this planet- we think about the health of the environment and we think about our carbon foot-print, and all the things that surround that. In choosing new bags for our potatoes, we are choosing to move away from a wholly plastic product.  We found a source that uses potato starts to create a film that mixes with plastic so this bag won’t live forever and ever and will eventually break down- sounds great, right? Kind of. I can’t help but think that while we move away from heavy plastic, and towards a “greener” system, we are supporting monoculture which is pretty devastating for soil health.  However, I’m hoping these bags will travel from our farm to the co-op, to potentially reused as your lunch bag and eventually to the trash or recycling where they will go and break down thus keeping them out of our oceans and away from our whales. Because as an inland farmer growing food in Cornish/Plainfield, NH I’m mostly thinking about the whales.  

In other news, thank-goodness for this greenhouse that continues to produce these flower-blooms to remind us all that the harvest does not end in October.  

TIPS - TRICKS - RECIPES

ROMESCO ROASTED WHOLE CAULIFLOWER W/ HERBED TAHINI CREAM  

Serves: 4-6

Notes: You can make the romesco and tahini cream up to 5 days in advance. Keep them in the fridge!

-I dropped a few lemon slices and smashed garlic cloves into the steaming water for my cauliflower for a little extra flavour infusion. This is an optional additional step.

-You can broil the cauliflower on high at the end for a couple minutes for some extra browning if you like! Just keep an eye on it while it’s under.

SUNFLOWER ROMESCO:
½ cup toasted sunflower seeds

2 roasted red peppers

2 cloves of garlic, chopped

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

2 tablespoons sherry OR apple cider vinegar

1 tablespoon tomato paste

small handful flat parsley leaves

sea salt and ground black pepper, to taste

scant ½ cup virgin olive oil

HERBED TAHINI CREAM:
¼ cup fresh lemon juice

2 garlic cloves, peeled

1 teaspoon maple syrup

½ teaspoon sea salt, plus more to taste

½ cup parsley leaves, loosely packed

2 green onions, chopped

1 sprig rosemary, leaves removed

½ cup tahini (I like Soom brand)

⅓ cup ice water, plus extra

 CAULIFLOWER:

1 medium-large head of cauliflower (2 lbs), leaves removed

1 tablespoon olive oil

sea salt and ground black pepper, to taste

Make the sunflower romesco: In the bowl of a food processor, combine the sunflower seeds, roasted red peppers, garlic, paprika, aleppo pepper, vinegar, tomato paste, parsley, salt, and pepper. Pulse the mixture until all ingredients are finely chopped and lightly pasty. Scrape the bowl down. With the motor on low, drizzle the olive oil through the feed tube until sauce is creamy. Check for seasoning and set aside.

Rinse the food processor. Make the herbed tahini cream. In the food processor combine the lemon juice, garlic, maple syrup, salt, parsley, green onions, and rosemary. Pulse the mixture until herbs are finely chopped. Add the tahini and pulse to combine. It will get pasty. With the motor running, drizzle in the ice water until you have a smooth, fluid, slightly aerated sauce. Check for seasoning and set aside.

Preheat the oven to 400 degrees F.

Make the whole roasted cauliflower: using a paring knife, cut into the core of the cauliflower on an angle to expose the “branches” and crevices of the cauliflower. Flip the cauliflower right side up and place in a steamer basket. In a large pot, bring a couple inches of water to a boil. Once boiling, carefully drop the steamer basket in and close a lid on tight. Steam the cauliflower for 10 minutes. The exterior should yield to a poke from a paring knife.

Carefully extract the cauliflower from the pot and dry off the surface thoroughly. Flip the cauliflower over and spoon some of the romesco into the crevices. Shake and tap the cauliflower to work it in.

Line an oven-proof skillet or baking sheet with parchment paper and place the cauliflower inside, right side up. Brush the exterior with olive oil and season with salt & pepper. Transfer to the oven and set a timer for 10 minutes.

After 10 minutes, take the cauliflower out and brush it liberally with romesco. Place the cauliflower back in the oven for another 35-40 minutes, or until browned, dry on the exterior & yielding when poked with a knife.

Serve whole roasted cauliflower hot on a platter with more romesco, herbed tahini cream, and garnishes of choice.

STICKY & CRISPY SESAME CAULIFLOWER RECIPE SERVES: 4

NOTES: If you don’t want to use cassava flour, you can substitute brown rice, chickpea or regular wheat flour. Lower the amount of water to 1 cup if you’re making this substitution (and add more if necessary)!

CAULIFLOWER INGREDIENTs

1 head of cauliflower (about 2 ½ lbs)

1 cup cassava flour

1 ½ cups water, plus extra

½ teaspoon garlic powder

1 tablespoon sesame seeds

sea salt and ground black pepper, to taste

STICKY SESAME SAUCE INGREDIENTs

¼ cup tamari soy sauce

2 tablespoons maple syrup

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 tablespoon tomato paste

1 tablespoon chili paste (optional)

2 cloves garlic, peeled and finely grated/minced

2-inch piece fresh ginger, peeled and finely grated/minced

1 tablespoon sesame seeds

Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.

Cut the cauliflower into small florets. In a large bowl, combine the cassava flour, water, garlic powder, sesame seeds, salt, and pepper. Whisk to combine. The resulting batter should be fluid but thick–thick enough to coat a piece of cauliflower and pool only slightly once set on the baking sheet. If the batter is too thick/pasty, add water by the tablespoon until you reach the proper consistency.

Drop the cauliflower florets into the batter and stir until all pieces are coated. Using a fork, carefully transfer battered cauliflower to the baking sheets, leaving 1 inch of space around each floret.

Bake the battered cauliflower for 20 minutes. While the cauliflower is baking, make the sauce. In a small saucepan combine the tamari, maple syrup, sesame oil, rice vinegar, tomato paste, chili paste, garlic, ginger, and sesame seeds. Bring the sauce to a boil on the stove over medium heat. Simmer for 5 minutes or until slightly reduced. Set aside.

After cauliflower has baked for 20 minutes, remove and let cool slightly. Once it’s cool enough to handle, transfer the par-baked cauliflower to a large bowl. Cover the cauliflower with all but 3 tablespoons of the sesame sauce. Toss to thoroughly coat the cauliflower.

Bake the cauliflower for another 20 minutes, or until the edges are starting to darken. Remove the crispy sesame cauliflower and let it sit for a full 5 minutes before serving in lettuce wraps, on rice etc., drizzled with remaining sauce and topped with extra sesame seeds, and chopped green onions.

FALL CSA WEEK 1

Pick List:  

Roots (potatoes, beets, etc)  - radishes (hakurai and red) -  napa cabbage - ginger -

sweet peppers - cayenne pepper - napa cabbage - watermelon - raspberries - cilantro -

plum tomatoes - corn - garlic - onion - shallots - winter squash - carrots

KITCHEN LIST:

Focaccia & kitchen odds and ends

BONUS LIST:

  Leftover farmstand greens and herbs (first come first served)

I am overjoyed by the start of the Fall CSA Season- bring on the roots, the cool crisp greens, those summer crops that keep hanging on (hello watermelon) and the 5ish day work week (cutting back from the usual 6-7)!  BOOM! 

Bottomline y’all, welcome and I do hope you dig the next 7 weeks.

As for the latest from the fields, we wrapped up the nightly Potato Dig a couple days ago.  Today, Willing Hands (the organization that distributes good food to neighbors in need) came out to our fields to hand glean any fallen potato that did not get scooped by our tractor-run-harvester. I don’t have a number on exact poundage picked, but I would venture to say, 1000#.  This is maybe their 5th or 6th time coming out to glean potatoes this season, therefore they’ve picked up potentially 5000 pounds from the field. We are so impressed and so thankful to Willing Hands. Their work of food distribution makes us all feel really good about minimizing food waste and maximizing crop production at our farm.  Also, folks who may not be able to afford our prices can also dig in to the seasons best   

TIPS - TRICKS - RECIPES

Spicy corn and coconut soup

(im obsessed with this recipe kudos nytimes)

5 ears corn

2 tablespoons olive oil

2 shallots, thinly sliced into rings

3 garlic cloves, minced

1 piece ginger cloves (minced)

1 chile (minced)

2 red potatoes (cut into ½ inch cubes)

2 ½ cups veggie broth

1 can full-fat coconut milk

1 tablespoon lime juice (½ lime)

Kosher salt, to taste

Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more

STEP 1

Cut the kernels off the cobs and transfer to a bowl.  Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung out sponges.  Set aside.  

STEP 2

In a large stockpot over medium heat, heat olive oil.  Add shallots, garlic, ginger, and chile, and saute, stirring occasionally, until soft and fragrant, 3 to 5 minutes.  Add corn kernels and juices to the pot, and saute until the corn is softer and brighter, about 3 minutes more.  

STEP 3

Add potato pieces, and stir to coat, 1 to 2 minutes

STEP 4

Now pour in the vegetable broth and coconut milk.  Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.

STEP 5

Use an immersion blender to roughly puree the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining.  Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.  

Kimchi   (taken from Sandor Katz's Wild Fermentation) 

Love this recipe- I hear a little lacto-fermented food a day keeps the doc away, so dig in!

Makes 1 quart

sea salt

1 pound chinese cabbage (napa or bak choi)

1 daikon radish or a few red radishes 

1­-2 carrots

1­-2 onions, leeks, a few scallions, or shallots

3-­4 cloves of garlic 

3-­4 hot red chilies, depending on how hot you like your food, or any form of hot pepper, fresh, dried, or in a sauce 

3 tablespoon fresh grated ginger root

Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty. Coarsely chop the cabbage, slice the radishes and carrots, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft. This can take a few hours or overnight is even better. Add other vegetables to the brine such as snow peas, seaweeds, Jerusalem artichokes, anything you like. 

Prepare the spices: grate ginger, chop the garlic an onion, remove seeds from the chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice. Mix spices into a paste. You can add fish sauce to the spice paste, just make sure it has no chemical preservatives which function to inhibit microorganisms. 

Drain brine of vegetables after soaking. Reserve the brine. Taste the vegetables for saltiness. You want them salty but on unpleasantly so. If they are too salty, rinse them. If you cannot taste the salt, sprinkle a couple teaspoons and mix. 

Mix the vegetables with the ginger-­chili­-onion­-garlic paste. Mix everything together and stuff it into a clean quart size jar. Pack it lightly, pressing down until brine rises. If necessary, add a little of the reserved, vegetable­ soaking brine to the submerged vegetables. Weigh them down with a small jar, or a zip­lock bag filled with some brine. If you remember, you can just push them down with your fingers. Cover the jar to keep our dust and flies. Ferment in your kitchen or other warm place. Taste it every day. After about a week, when it tastes ripe, move it to the refrigerator or cool storage space like a root cellar or a hole in the ground.