Two Small Farms
July 4th notice: yes we're delivering as usual on Friday, July 4th!
What's in the Box 2008
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**As of April, 2008 our CSA is filled to capacity. We are keeping waiting lists and some space may open up in summer. If you're interested in being on the waiting list please email Shelley with your name, phone #, address, and at least 2 preferred pick up sites from below. Thanks for all your patience. Meantime: sign up for our free CSA newsletter for news from the farm, you're welcome to attend events that are open to the public such as upick tomato day, restore the wetlands days at High Ground, etc. -Shelley, Julia, and Jeanne
early July update: Shelley is working down the waiting list, she'll call or email folks as space becomes available. A few pick up sites are still totally full, so if your name comes up but your preferred pick up site is still full, we'll keep you on the list until a space at your site comes up. Thanks for all your patience.
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Julia’s cauliflower salad
This was inspired by a thought of a pasta salad or a couscous salad: but I didn’t want to wait to cook the grain. So I used the cauliflower as the main ingredient!
Cooked Cauliflower florets cooled after cooking, chopped into olive sized pieces, give or take on the size
Sliced kalamata olives, or other favorite sliced olives
Small amount of chopped capers (1 tablespoon per 4 cups florets as a rough guide)
Chopped onion! Green onions, red onions, shallots, whatever you’ve got. If the onions are strong when chopped raw, use less and chop them fine.
S & P to taste
Lemon juice, freshly squeezed
Olive oil: I use a light hand
Fresh herb: I use basil, parsley, cilantro, or whatever I’ve got. Chopped
Mix and enjoy! I topped my salad with toasted sunflower seeds, another nut might also be delicious. And or a shredded or crumbled flavorful cheese such as gorgonzola, shaved parmesan….
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Young Fresh Spinach with Toasted Sesame Dressing
adapted from Vegetables The New Main Course Cookbook by Joe Famularo and Louise Imperiale
Serves 2
1 pound fresh young spinach
1/4 cup sesame seeds
1 teaspoon sugar
4 teaspoons soy sauce
1/4 cup Dashi (Japanese bonito stock), or vegetable or chicken broth
Rinse, drain, and dry the spinach. If not already toasted, toast the sesame seeds: place in ungreased skillet over low heat, stirring frequently. As soon as the seeds begin to turn golden, remove from heat and transfer to a mortar or blender. Add sugar and grind seeds to powder. Transfer to a small bowl and add soy sauce and the stock. Mix well, pour over spinach leaves, and toss.
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photo of how I prepare strawberry bounties for our freezer: I top the berries, then put them on a rimmed baking sheet, and then I freeze for a couple/few hours. Then I remove to a zip loc bag: these are excellent smoothie berries! -julia (click on image to enlarge)
GLAZED CARROTS WITH PISTACHIOS AND THYME
Serves 4
1 lb. carrots, peeled and cut into ½” slices on the bias
Salt and pepper
¼ cup unsalted butter
¼ cup brown sugar
1/3 cup pistachios, shelled and unsalted and toasted in the oven (10 min. at 350º F)
1 teaspoon fresh thyme, picked from stems
Cook carrots uncovered in 2” of boiling water about 15 minutes, or until tender. Drain and season with salt and pepper. Melt butter in skillet. over medium heat, stir in brown sugar and cook until sugar is dissolved, stirring occasionally. Add cooked carrots. Cook slowly until well glazed. Toss with roasted pistachios. Garnish with fresh thyme and serve.
Citrus Collards with Raisins
adapted from: Grub: Ideas for an Urban Organic Kitchen
by Anna Lappé and Bryant Terry
Coarse sea salt
1 large bunches collard greens, cut into chiffonade
1 tablespoon extra-virgin olive oil
1-2 garlic cloves, minced
1/3 cup raisins
1/4 cup fresh orange juice
Bring 3 quarts of water to boil in a large pot over high heat and add 1 tablespoon salt. Add the collards and cook, uncovered, for 6-8 minutes, until softened. Prepare a large bowl of ice water to cool the collards. Remove the collards from the heat, drain, and plunge them into the ice water to stop the cooking and set the color. Drain. Warm the olive oil in a medium sauté pan over medium heat. Add the garlic and sauté for 1 minute. Add the collards, raisins, and a 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently, until the raisins are plump. Do not overcook—the collards should be bright green. Add the orange juice and cook for an additional 15 seconds. Season with additional salt to taste if needed and serve immediately.
What Alexis will do with the box for the week of May 7th:
The strawberries will be devoured within 24 hours. I'll probably parboil the baby turnips, then sautee for a little color and dress with a paste of whole grain mustard and fresh cilantro. With the carrots and leeks, I'll either make a simple soup, or an Indian-style lamb stew with chickpeas. We'll eat the radishes for breakfast with butter and salt. The kale and radish greens will be sauteed with garlic and finished with freshly grated Parmasean. We'll eat the salad as salad, with homemade balsamic vinaigrette.
GREENS AND BULGUR GRATIN
1/2 cup coarse bulgur*
2 pounds assorted greens such as kale, collard, escarole, spinach, Swiss chard,
and/or mustard greens
6 garlic cloves, minced
3 tablespoons olive oil
1/4 cup freshly grated Parmesan (about 1 oz)
6 ounces chilled whole-milk or part-skim mozzarella, grated
coarse
For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil
In a heat proof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess
liquid, and transfer to a bowl.
Keeping each variety of green separate, tear greens into bite-size pieces, discarding
stems. Still keeping greens separate, wash thoroughly by dunking in a sinkfull of water and transfer to a colander
to drain.
Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens
(escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring
occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.
In a large heavy skillet cook garlic in oil over moderate heat, stirring, until softened but not golden. Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove
skillet from heat.
Preheat oven to 400¡F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.
Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens
mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
Make topping:
In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.
Gourmet
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2 agretti ideas from CSA members:
You wanted to know what we did with the argetti. I just chopped it up with the spigariello greens last week and sauteed with garlic. olive oil, and a little broth.
submitted by Carol Peske
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I sauted about 4 Tbs of chopped leek in olive oil, then added the agretti cut into 1inch lengths. I added a liberal amount of crushed black pepper and a splash of water and covered to cook on low temp for about 10 minutes. It tasted very good at this point, but I then refrigerated it and later turned it into a cold salad by adding sesame oil and sesame seeds and WOW! it was perfect. Like a japanese salad with the perfect amount of salt (none added as the agretti naturally has its own saltiness).
submitted by Mary Hayes
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2007 Newsletters are indexed on our Blog
2007 Lists of what was in the boxes
In the box: Week of July 2nd, 3rd, and 4th: (yes! we're delivering on the 4th just like any Friday.)
Romaine & Little Gem Lettuce (Rriday folks will receive romaine and summer squash)
Mystery from High Ground
Mystery from Mariquita
PDF version of July 2nd - 4th newsletter will be posted by Wed night
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In the box: Week of June 25th, 26th and 27th:
Mei Quin Choy (like a baby bok choy)
Mystery from High Ground
Mystery from Mariquita
PDF version of June 25-27 newsletter
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In the box: Week of June 18th, 19th and 20th:
Orange Cauliflower or Romanesco
Salad
Mystery from High Ground
Beets - Sorry! No beets this week. We had a slight miscalculation. This is a change from what was in the emailed newsletter. They will be in the boxes next week though and even better after another week in the ground!
PDF version of this week's newsletter
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In the box: Week of June 11th, 12th and 13th
Mystery from High Ground
Erbette Chard (Wed)
Cauliflower (Thurs/Fri)
pdf version of this week's paper newsletter
Gallegan Kale
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In the box: Week of June 4th, 5th, and 6th
photo essay that goes with Laura's essay this week!
Mystery from High Ground
Baby "Mini Cor" Carrots (Wed alert! Andy & crew messed up last week, so this week Wed will get double carrots to make up for it.)
Cauliflower OR Mystery from Mariquita
pdf version of this week's paper newsletter
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In the box: Week of May 28th, 29th, and 30th 2008
Mystery from High Ground
Baby "Mini Cor" Carrots (Wed alert! Andy & crew messed up, so no Wed carrots this week, YES to an extra bunch of baby carrots, freshly harvested for next Wed. thanks for your patience! -the mariqutia crew)
Mei Quin Choy (baby bok choy)
Chard (Wed) OR
Kale (Thurs/Fri)
May 28th paper version of CSA newsletter in pdf format.
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In the box: Week of May 21st, 22nd, and 23rd 2008
Baby "Mini Cor" Carrots (on Wed)
Red or Swiss Chard (on Thurs. and Fri.)
"White Tokyo" Turnips
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In the box: Week of May 14th, 15th, and 16th 2008
Shitake Mushrooms, organic! from Far West Fungi
Mystery from High Ground
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In the box: Week of May 7th, 8th and 9th, 2008
Baby Turnips (eat the greens in a day or two, they are great but don't last long)
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Magpie's ideas on this week's box for week of May 7th
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In the box: Week of April 30th, May 1st & 2nd, 2008
High Ground Mystery
andy's article about agretti
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In the box: Week of April 23rd, 24th, & 25th, 2008
Lemons
High Ground Mystery
andy's article for this week all about early tomatoes and gambling
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In the box: Week of April 16th, 17th, and 18th, 2008
High Ground Mystery
Cabbage (likely, stay tuned)
Baby Turnips (eat the greens in a day or two, they are great but don't last long)
Navel Oranges! (super sweet: from Bernard Ranches, organically grown. Vince told me the sugar is literally pushing through the skin: if there is 'black' on the skin, it's the sugar and you can wash it off.)
Spigariello (a type of KALE)
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In the box: Week of April 9th, 10th, & 11th, 2008 (this is the list as Andy recited to me on Monday; if either Steve or Andy changes anything I'll change it below. -Julia)
High Ground Mystery
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In the box: Week of April 2nd, 3rd, & 4th, 2008
Meyer Lemons from Marsalisi Farm: picked ripe! yum.
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Erbette Chard ** only on Wed: last week due to a packing glitch most Wed folks didn't get it, so they'll get their chard this week.
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In the box: Week of March 26th, 27th, & 28th, 2008
Arugula or Radishes (either purple or French breakfast)
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In the box: Week of March 19th, 20th, and 21st, 2008
Carrots (could be one or more of 5 colors: red, white, purple, yellow, orange)
Radishes (either purple or French breakfast)