Eight Mile Creek FarmWeek 2 2014 CSA
Time on an Organic Farm
Mother Nature truly has a mind of her own. This is true for the entire year, but is felt most powerfully at this point in the season. There is no putting the brakes on, no stopping the flow of time. Succession plantings must be in on schedule or there will be no summer lettuce, beans or carrots….then no fall beets, winter squash or turnips. You stop at the end of the day not because you are ever “finished,” but because darkness is setting in and the cows still need milking, the pigs need their evening feed and water, the high tunnel and greenhouse need to be closed up… The cows are grazing the grass down as quickly as it grows. The hay will need to be cut and baled so that it will be at peak nutrition and so that time will allow regrowth to provide more grazing late summer and fall. Thank goodness for the blessed rain. The fields will keep growing, the new plantings will germinate and the seedlings will stand tough to the assault of the flea beetles and cucumber beetles. In the high tunnel – a mini rainforest – the tomatoes have grown yet another foot. More trellising is needed or the plants will fall and crack; weeding is needed or the smaller eggplant and peppers will be engulfed and lost……And so this is the measure of time on an organic farm….months marked by number of calves born and hay bales remaining…weeks marked by height of the pastures and chard…and days marked by the need for rain and which market is in attendance. The weeks revolve around and we continue to be both humbled and in awe of Mother Nature.
Produce this Week
Mesclun, Red Leaf Lettuce, Escarole, Radishes, Swiss Chard, Fresh Basil
We hope you are enjoying your fresh produce. Everything is harvested fresh for you the day of your pick up (Wednesday for Thursday morning pick up)
Escarole can be sautéed with garlic and olive oil as in the recipe below for the Swiss chard or it can be used in a salad and pairs well with any citrus fruit. This will take that sharp edge off. Or, try the following recipe……
Mediterranean Rice-Stuffed Escarole
1 head escarole
3/4 cup Arborio rice
1/2 cup pine nuts
1/4 cup plus 1 Tbsp olive oil
2 garlic cloves
12 oz. jar roasted red peppers, rinsed and coarsely chopped
1/3 cup golden raisins
3 Tbsp chopped rinsed capers
1 large eggs, beaten
1 cup Parmigiano-Reggiano cheese
Preheat oven to 400 with rack in the upper third. Quarter escarole lengthwise leaving base attached and rinse well. Cook in medium pot of boiling salted water six minutes. Drain and cool. Bring 1 quart water to a boil with 1 1/2 tsp salt in medium saucepan. Add rice and boil, uncovered, 10 minutes. Reserve 1/2 cup cooking liquid then drain rice. Cook pine nuts in 1/4 cup oil in 12 inch heavy skillet over medium heat, stirring until pale golden, about three minutes. Add garlic and cook, stirring until golden, about 1 minute. Add peppers, raisins, capers, 1/2 tsp pepper and 1/4 tsp salt and cook, stirring occasionally until raisins begin to plump, about 3 minutes. Remove from heat and add rice. Cool slightly then stir in egg and 1/4 cup cheese.
Cut and discard base from one quarter of the escarole, then gently spread leaves to create a 4 inch wide area. With base end nearest you, place 1/4 of the rice mixture in center of bottom 1/2 of the escarole. Fold base of leaves over rice then fold in sides and roll up rice in escarole. Put seam side down in 2 quart baking dish. Then repeat with remaining escarole and rice. Drizzle with remaining Tbsp oil then remaining 3/4 cup cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes. Remove fooil and turn on broiler. Then broil 4-6 inches from heat until cheese is browned about 4 to 7 minutes.
adapted from Gourmet, April 2008
Swiss Chard Sautéed with Onions and Garlic
1 Bunch Swiss chard
1 small onion
3 garlic cloves, peeled and minced
2-7 Tbsp olive oil
Grasp chard stem and tear leaf off. Do this with each chard leaf. Line stems up and slice like you would slice celery. Place chard stems in a pot with 2 Tbsp olive oil, chopped onion and garlic. Sautee over medium heat, stirring frequently, about 4 minutes. Add chopped chard leaves and stir to coat with olive oil. Place lid on pot and reduce heat to low. Cook about 3 minutes, stirring frequently. Serve as a side dish or add more olive oil during cooking and stir in with angel hair pasta for a one-dish meal.
Thanks for week 2 newsletter, Pam. The photos are so beautiful and your writing reads like a poem! Looks like organic farming has brought out the the poet in you! looking forward to seeing you tomorrow! 🙂