June 2008 June 21, 2008
Greetings!
Thanks to all of you who came to the Summer Solstice Potluck Dinner last night.Ê It was a great time beautiful weather and FABULOUS food!Ê Anne Crew was kind enough to provide recipes for her dishes; extra copies are in the barn. I'm including a few potluck recipes in this email, and if you're willing to share yours I'll pass it along to the members in another update. FRIDAY members: July 4 falls on a Friday this year, so your pick-up that week will be on THURSDAY JULY 3.Ê Monday pick-up is not affected.Ê If you need to cancel or change your pick up, it's easy to do on our website. We have a special event coming up! On Sunday, July 13, from 1-5pm Maysie's Farm is hosting a Fermentation Workshop at the Farm.Ê Our special guest is Sandor Katz, author of "Wild Fermentation" and "The Revolution Will Not Be Microwaved."Ê You will learn how to ferment different foods for health and vitality.Ê The cost is $35/person, which includes sharing in a small meal of locally fermented foods.Ê Please respond to Annmarie Butera at ambutera@verizon.net if you're interested in attending. I'm going on vacation this week so it will be a little while until my next CSA Update. And now for the recipes: SWEET BEET HUMMUS (adapted from Madhur Jaffrey's World Vegetarian
1 medium or 2 small beets Chop beet into large pieces and steam or boil until tender.Ê Combine all ingredients in a food processor or electric blender.Ê Blend until smooth.Ê Serve with crusty bread, either at room temperature or chilled. STRAWBERRY SPINACH SALAD (courtesy of Anne Crew)
12 oz. spinach Combine oil, vinegar, sugar, onion, Worcestershire sauce, paprika, salt in blender.Ê Add in sesame and poppy seeds.Ê Then toss with spinach and strawberries. And this recipe comes to us from member Mary Kane: RAW SALAD WITH OLIVES, BOK CHOY, AND CHARD
Chop up large handful or so...amounts are up to you: This salad saves for days and because it's raw you get so many more enzymes. See you at the farm! ~ Colleen June 16, 2008
Greetings!
Annmarie Butera of Cucina Verde will be at the farm TODAY (Monday) from 1:30-6:30 to do a cooking demonstration using Maysie's Farm vegetables. Her recipes are at the end of this Update. She will be coming out again on a Friday in the near future. So stop by and say hi and sample her delicious offerings! This is your LAST CHANCE to sign up for this week's Down To Earth Workshop for children ages 6 and up. It takes place on Thursday from 8:30-2:00. Kids get the opportunity to seed trays, transplant seedlings, and harvest vegetables for a delicious lunch! The cost is $30/child (or $25 for members). Contact Sam ASAP at 610-458-8129 if you're interested - if there's not enough interest we'll have to cancel the program. Also, don't forget about our Summer Solstice Potluck Dinner to be held this Friday, June 20, beginning at 6pm. All are invited - family, friends, children - you don't even have to be a member! There is a sign up sheet in the barn, just to give us an idea of how many people to expect and what kinds of foods they're bringing. But even if you forget to sign up, please join us that evening. You can still pick peas this week feel free to pull a few weeds for us while you're out there! Also this week we'll offer Chinese cabbage or pac choi (which, by the way, is the same thing as bok choy!) and beets. The lettuces are finishing up for a little while. The bread from Sweetwater Bakery literally flew off the shelves last Friday! We are trying to get them to bake more for us. Meanwhile, we appreciate any feedback you have. As you know, the salmon is sold out until August. I'm attaching a newsletter from our salmon fishermen, Jenn and Steve of Wild For Salmon (although I think she has the date wrong for when they start). What an experience they're having! Here are Annmarie's recipes: BRAISED TURNIPS AND GREENS
Extra virgin olive oil Heat a large saute pan. Add oil and one garlic clove-cook about 1 minute. Over medium heat, add turnip slices, placing them in one layer so that they can sear the pan. Let turnips cook about 2 minutes without disturbing them. Add water or stock. Turn heat to low, cover and simmer turnips until soft and liquid has evaporated. In the meantime, heat another pan. Add oil and remaining garlic. Add greens and red pepper flakes and saute. If greens are hearty (kale, collard, turnip), add water and simmer until soft. Otherwise, saute until wilted (spinach, chard, escarole). Season with salt and pepper. When turnips are soft, season with salt and pepper and add balsamic vinegar to coat. Allow vinegar to cook off. Place greens on a plate, spoon turnips over top and add lemon zest. Serve immediately. ASIAN STIR FRIED GREENS (4-6 servings)
4 cups greens (pac choi, cabbage, kale, collards, etc) Clean greens well and cut into bite-sized pieces. Coat bottom of large saute pan with oil and add ginger and garlic. Saute to release flavors. Add greens and saute until wilted. Add soy sauce to taste. Add optional ginger juice and drizzle of sesame oil and stir to combine. Place on platter and sprinkle with sesame seeds. BEET SALAD WITH SAUTEED BEET GREENS
5 red beets, tops removed, cleaned, chopped and set aside Peel beets and slice into very thin rounds using knofe or mandoline. Set aside. Heat large stainless saute pan. Add olive oil and garlic; cook garlic about 1 minute without browning. Add beet tops and saute until just wilted. Season with salt and pepper. In bowl, toss orange segments with reserved orange juice, a splash of olive oil, salt and pepper. Place greens on plate, fan beet slices around greens. Drizzle orange vinaigrette over top. Serve immediately. Alternately, you can leave beets unpeeled. Scrub well and place in foil with a drizzle of olive oil, salt and pepper. Roast at 400 until soft when pierced. Let beets cool, peel them, and cut them into quarters. Toss cooked beets in bowl with orange segments, and top the greens with the orange and beets.
Variations: See you at the farm! ~ Colleen www.wildforsalmon.com J u n e N e w s l e t t e r 2 0 0 8 H e l l o F r i e n d s , S t e v e a n d I h a v e b e e n p r e p a r i n g f o r t h e u p c o m i n g s a l m o n r u n . T h e A l a s k a D e p a r t m e n t o f F i s h a n d G a m e i s p r e d i c t i n g a r u n o f 4 0 m i l l i o n s o c k e y e t o r u n t h r o u g h B r i s t o l B a y t h i s y e a r . U n l i k e t h e r u n s i n C a l i f o r n i a a n d t h e n o r t h w e s t , t h i s i s p r e d i c t e d t o b e o n e o f t h e t o p t e n r u n s s i n c e t o t a l s h a v e b e e n r e c o r d e d . S o u n d s l i k e w e w i l l b e b u s y ! O u r c r e w c o n s i s t s o f 4 t h i s y e a r . C a p t a i n S t e v e , m y s e l f , L u k e B e l l u m a n d D a v e K o w a l e k . S t e v e h a s b e e n i n N a k n e k , A K s i n c e M e m o r i a l D a y w o r k i n g d i l i g e n t l y t o g e t t h e b o a t r e a d y f o r t h e s e a s o n . S o m e n e w u p g r a d e s & |