2007 CSA Week 19

News from Windy Willow Farm: 2007 Week 19

This week’s share includes:
1 bunch beets
1 sweet potato – add this one to the collection on your countertop- several more weeks of curing is called for.
1 bunch leeks
1 bunch rosemary
1 Butternut Squash – Did you know that this is the most popular type of squash from which to make a pumpkin pie? We also throw them in the oven, cut them open when they’re soft and scoop the meat into bags for the freezer. Then we add it to soups, pie and as a veggie side dish for dinner. They should store for months, but keep an eye to make sure they don’t get soft, and use it prior to this.
1 bunch carrots – I forgot to mention it last week, but several of you took one look at the carrots and asked, “Mark dug these, right?” Right on. This week I dug from a later-planted row. These are smaller and not as nice as other we’ve used, but easier to dig (you all know how much I “love” to dig carrots!) I’ll try to get him to dig next week’s to have a nice season-end bunch of carrots.
1 Acorn Squash
3 heads garlic – this week’s heads are big ones, perfect specimens of our fabulous garlic. We are selling it, of course, so if you need enough to see you through the winter, let me know.
3 sweet onions, two white and one red
sweet peppers: 1 yellow bells and 1 red Italian red frying pepper
1 Qt red potatoes – early survey feedback indicated that this was a favorite, so we’ll send them out to you again. We love this variety of potatoes. Let me know if you would like to purchase enough to last you through the winter, we have plenty.
Best guess for next week’s share: more winter squash, potatoes, sweet potatoes, onions, leeks, Brussels sprouts.

Thanks for those of you who attended our third annual CSA picnic and bonfire! It was a rousing success, with fabulous food and great company. It goes without saying that CSA folks are awesome cooks, and there were few leftovers (please share your recipes!). Unfortunately I had to miss a large portion of the fun, to bring Jason to the ER. He managed to fall on his arm after walking in front of a kid on a swing. His x-ray was negative, and he’s just fine with strained wrist. Even before we left the hospital, he was “driving” his tractor on me with that arm. A huge thank you to all who stepped up in my absence to help make the picnic a success.

Doesn’t everyone have their Own Personal Heron? Every day we have a local heron that visits our fields. He hangs out for hours, observing the farm action and supervising the animals. Then he takes to the air with his huge wings off to parts unknown. He also has been seen at our back pond, near the firepit. According to my Audubon books, you need to see the color of the legs to determine which heron species it is. I’ve watched him with binoculars, but have been unsuccessful at seeing the legs clearly. It’s nice to see such a beautiful, regal bird enjoying the splendor of our land.

This hot and humid weather makes me think it’s summer again. I don’t know about you, but I’m ready for the cooler days of fall. The leaves are starting to change, and it is my favorite season of the year. We usually end out the season with fall greens, kale and collards, but these did not do well this year. They were a crop failure for us, stunted at a height of 3 to 4 inches (lack of rain was not helpful, as well). We’ll make a note in the garden notebook to fertilize these crops heavier next year. Part of the beauty of the CSA model of agriculture is that you share in whatever bounty is found on the farm. If it’s a great year for tomatoes, we all have lots of tomatoes. If other crops don’t do as well, we hope to do better in later years. We are experienced enough growers that we know that something will do well enough to nourish us for the season.

The lettuce I promised you is growing nicely. Sarah and Jason love to help me water: Sarah can water the plants with the watering can, and Jason likes to carry the empty cans back to the ATV. They love to help and be involved. I hope to have small heads of this crispy green stuff next week.

Thanks, as always, for your support!
Gwen, Mark, Sarah and Jason

© 2007 Gwen Hyde

Sautéed Leeks and Carrots
1 tablespoon light olive oil
1/4 cup dry white wine
3 medium leeks, white and palest green parts only, chopped and very well rinsed
4 large carrots, peeled and sliced
Pinch of nutmeg, optional
Salt and freshly ground pepper to taste

1. Heat the oil and wine in a wide skillet. Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.
2. Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden. Stir in the nutmeg, if desired, season with salt and pepper, and serve.
4 to 6 servings

Tuscan White Bean Soup – a great way to use your dried beans, if you’ve still got them. This soup sounds great, especially with this week’s fresh rosemary

1 pound dried white navy beans
4 tablespoons olive oil
3 medium leeks, white and tender green parts, washed well and chopped
5 stalks celery, chopped
3 garlic cloves, finely minced
3 carrots, scrubbed and diced
5 cups good-quality vegetable broth
1 1/2 teaspoons fresh rosemary, chopped, or 1 teaspoon dried
Salt and freshly-ground black pepper, to taste
Juice of 1/2 lemon
1/3 cup grated Parmagiano-Reggiano or Asiago cheese (optional)

1. Soak beans in water overnight, then drain and rinse well.
2. Heat 2 tablespoons of the oil in a heavy-bottomed soup pot and add leeks. Cook for 5 minutes, stirring frequently, until leeks begin to soften. Add celery, garlic, and carrots and cook, stirring frequently, for 10 minutes. Add stock, rinsed navy beans, herbs, salt, and pepper. Bring soup to a boil, then cover, reduce heat, and allow to simmer over low heat for 1 hour.
3. Puree 3 cups of soup in a blender (to make the beans creamy) and pour back into the pot. Add lemon juice, and more self and pepper if needed.
4. Ladle soup into individual bowls. Top each portion with some of the remaining olive oil and sprinkle with cheese, if desired.
Serves 6.

Colorful Whole-Grain Supper Salad
1 cup dried red quinoa, quinoa, or brown rice
2 cups water
Salt to taste
2 scallions, white and green parts, chopped (leeks would be a fine substitute)
2 carrots, grated
1 beet, grated
1/3 cup fresh parsley, chopped
1/3 cup dried cranberries
1/3 cup chopped walnuts
2 tablespoons olive oil
1 teaspoon toasted sesame oil
2 teaspoons ume plum vinegar, balsamic vinegar, or lemon juice
Salt and freshly-ground black pepper to taste

1. Bring salted water to a boil and add grain. Return to a boil, then reduce to simmer and cook until grain is tender and water is absorbed (about 50 minutes for brown rice, 25 minutes for quinoa, 20 minutes for red quinoa).
2. Place cooked grain in a medium salad bowl. Add scallions, carrots, beet, parsley, dried cranberries, and walnuts, tossing to combine.
3. In a small bowl, whisk together the olive oil, sesame oil, vinegar or lemon juice, and salt and pepper to taste. Pour over salad and mix to distribute evenly. Serve immediately, or refrigerate for a couple of hours.
Serves 4.