Week 9 2013 CSA Newsletter

This week on the farm we have been very busy planting for fall. We have planted lots of kale , collards, kohlrabi, fall varieties of radishes, arugula, mesclun, carrots, lettuces, broccoli, and Asian greens for fall harvest. We have also been cleaning out the greenhouse and high tunnel to make room for fall plantings. Six varieties of kale, and other fall greens were started in thegreenhouse to be planted in the high tunnel the first of September so that we can have hardy fresh greens available all winter long.

We also planted potatoes for a new potato crop this fall in a new field we had been working along the Eight Mile Creek. Our dog, Jenny, loved playing in the creek each time we went down to work on the potatoes. We will include a picture of this in a later newsletter.

Attached to your email is an article about our farm which appeared in the July issue of the Grassroots newspaper. This is a newspaper published by the New York Farm Bureau, where Pam served for five years on the Committee for Local and Organic Agriculture.

We hope you will enjoy this crop of summer vegetables.

Produce this Week:

• Red leaf lettuce
• Swiss Chard
• Summer Squash
• Zucchini
• Tomatillos
• Heirloom Tomato Mix
• Lemon Basil
• Golden String Beans

Recipes

Lasagne with Chard, Ricotta, and Walnuts

• 2 Tbsp olive oil
• 3 large garlic cloves, minced
• 1 cup walnuts
• Sea salt and freshly ground pepper
• 1 bunch chard
• 3 large garlic cloves, minced
• 1/3 cup white wine
• 1 cup whole-milk ricotta
• 1 cup freshly grated Parmesan
• 8 oz mozzarella, coarsely grated
• 1 1⁄4 cups milk
• 8 oz no boil lasagna noodles

Bring 2 gallons water to a boil. Preheat oven to 400. Toast walnuts in shallow pan until golden, 7-10 minutes. Chop finely and set aside. When water boils, add 1 Tbsp salt and chard. Cook until tender, about 5 min. Scoop the chard into a colander and press out water. Reserve the water. Finely chop chard. Heat oil in wide skillet and add 2/3 of garlic. Add chard. Cook over medium-high heat, turning frequently, for several min. then add wine and allow it to cook down. Turn off the heat. Combine the ricotta, parmesan, all but 3⁄4 cup mozzarella, and remaining garlic in a bowl. Stir in 1/3 cup of chard cooking water, then add the chard. Mix and taste for salt. Season with pepper. Bring the water back to a boil. Lightly oil an 8 X 10 baking dish. Drizzle 1⁄4 cup milk over the dish. Drop 3 pieces of the pasta into the water and boil for 1 min. Remove them and and fit them into the baking dish. Sprinkle with 1⁄4 cup of the milk, a third of the cheese mixture, and 1⁄4 cup of the walnuts. Repeat twice more with the pasta, milk, cheese, and nuts. When you get to the last layer, add the remaining milk, mozzarella and nuts. Place 4 toothpicks in the pasta to make a tent, then cover with foil, and bake for 25 min. Remove the foil and bake for 10 min. longer or until lightly browned on top. Let sit for 10 min., then cut into portions and serve.

From Local Flavors

Tomatillos are in the tomato family. They have a covering or “husk” on them, which you simply peel off and discard. Rinse them. They will have a slightly sticky feel. They go great in any salsa recipe and are the main ingredient in salsa verde or green salsa. Try substituting them for tomatoes in recipes for a citrus/fresh taste!

Salsa Ranchero

• 3⁄4 cup minced onion
• 1⁄2 tsp minced garlic
• 1 jalapeno, minced
• 1⁄2 lb tomatoes, chopped
• 1⁄2 lb tomatillos, husked, rinsed and chopped
• 1⁄4 cup water
• 1⁄2 tsp oregano
• 1⁄2 tsp sugar
• 1⁄4 tsp salt

Put all of the ingredients into a medium non-reactive saucepan. Bring to a boil. Turn heat down and simmer for 15 min. If you bwant a smooth sauce, run it in a food processor or blender.

From Salsa!