2007 CSA Week 14

News from Windy Willow Farm: 2007 Week 14

This week’s share includes:
¼ bushel tomatoes
2 cucumbers – this is really the end of the cukes- I’m pulling the plants and hauling the plastic mulch out of the garden. It’s been a nice cuke season, and I’ve been happy with the varieties we’ve grown. I hope you’re satisfied with them as well.
1 bunch Sugarsnax carrots – after last week’s carrot debacle, I’m pleased to report that even with Mark’s superior carrot digging skills, we still have gouged and broken carrots! Ok, maybe “pleased” is the wrong word, but you know what I mean. The carrots taste great, and they look better than the mess I made last week. I just wish they would grow a smidge shorter!
2 heads garlic
2 sweet onions, one red and one white
1 pt Sun gold and grape cherry tomatoes
5 sweet peppers: 2 green Bell pepper and 3 Italian frying peppers – we’re going a little crazy with these peppers, but the unidentified pepper disease is moving in fast, and we don’t know how much longer we’ll be able to offer you these awesome peppers. So, I hope you’re able to figure out something to do with them. Years past, we’ve sliced them, and frozen them just like that, to have sausage and pepper sandwiches in the winter. They do stink up the freezer a bit, but double bagging helps.
1 bunch Edamame soybeans
1 bunch Swiss Chard
1 bunch Beets
1 bunch dill

Best guess for next week’s share: Scallions, raspberries, red cabbage, leeks, tomatoes. Don’t hold me to it!

I hoped that the sweet corn would be ready by this morning’s harvest, but it needs more time. We were able to harvest 4 ears for the family to sample. It was pretty delicious, so we hope to be able to harvest more for next week. A little rain would help plump the kernels a bit!

Several members have asked about the animals on the farm. We raise our own sheep, purchase piglets in the spring, and usually have some sort of laying hen onsite. We also have our turkeys, and have already sent our broiler chickens to the freezer. All of the animals are rotated on our spacious, green pastures. We use a portable fencing system that goes up and down rather quickly. It relies on rigid plastic upright supports and a network of plastic fencing, wound with metal strands. This allows the fence to be light to carry, flexible, and able to pack a shocking punch, should a coyote get too interested in our livestock. The animals generally learn about the fence quickly, and understand that they shouldn’t touch it, lest they get shocked. However, most days one or more of the pigs will give it a go, (we hear them squeal, then high-tail it away) just to make sure we’ve remembered to plug in the charger. We’ve chased loose pigs across some of our biggest fields; not an experience to repeat, that’s for sure!

Often we’ll pasture the sheep up near the road, where curious neighbors slow down to get an eyeful. We believe that not only is it beautiful to see healthy animals on green pastures, it’s also more healthful for the animals, and more healthy to eat pasture-raised meats. If you’d like to see any of our livestock up close, let us know, and we’d be happy to arrange a tour. The pigs are great fun to watch, and they’ll come and give you “piggy kisses” if you let them.

The mid-to-late season doldrums have set in with your farmer. This means that the garden cleanup has started, and the unglamorous work (not that much else of farming is glamorous!) of pulling up plastic mulch, disconnecting irrigation supplies, fixing garlic, digging potatoes now claim every spare minute of time. It’s not exciting work like planting young plants or seeds that allows you to imagine the finished product of delicious and beautiful vegetables. It’s necessary work that will allow me and the garden to rest for the down season. And actually, it’s work that “stays done” and does not have to be repeated every few weeks (like weeding or rototilling). But, like any cleanup job, it’s hard to get motivated. I love planning, planting, weeding, harvesting and eating of our vegetables. But by the time cleanup starts, I’m ready for a vacation. I’m sure that this too, shall pass, and the garden will be cleaned up in a short time and I can start planning next year’s feast. It’s your enthusiastic support that keeps me going, so thanks for your kind words.

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

© 2007 Gwen Hyde

Pasta with Swiss chard and ricotta
This recipe is similar to my favorite swiss chard recipe, but with the ricotta twist. A nice change, let me know if you like it!

¼ cup pine nuts
3/4 pound mini rigatoni
2Tbs extra-virgin olive oil
3 cloves garlic, minced
1 yellow bell pepper, chopped
1 bunch (3/4 pound) Swiss chard, stems and leaves separated and chopped
1 cup shelled edamame
¼ tsp salt
¼ tsp crushed red pepper flakes
¾ cup ricotta cheese
1/3 cup grated parmesan cheese + additional for serving

Place pine nuts in a small dry skillet over medium heat, stirring frequently, for 2-3 minutes, or until lightly colored and fragrant. Set aside on a small plate to cool. Prepare the pasta according to the package directions, reserving 1 cup of the pasta water to use for the sauce.

Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic, bell pepper and chard stems. Cook for 8 minutes, stirring occasionally, until softened. Add the edamame, chard leaves, salt and red pepper flakes. Cook for 6 minutes, stirring frequently, until wilted and tender-crisp. Puree the ricotta, Parmesan and 1/3 cup of the reserved pasta water in a mini food processor or blender until smooth. In a large bowl, toss the drained pasta, vegetables and ricotta mixture until combined. If needed, add additional pasta water to moisten the pasta. Sprinkle with the pine nuts and serve with additional Parmesan, if desired.
Makes 4 servings.


Harvest Beet and Onion Salad - Recipe
3 medium fresh red beets
3 medium fresh orange-gold beets
1 cup chopped Walla Walla, Vidalia, or other sweet onions
1/2 cup chopped fresh chives
1/4 teaspoon chopped garlic
2/3 cup chopped fresh flat-leaf parsley
1 teaspoon chopped fresh lemon mint
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil

1. In a medium stockpot, bring 2 quarts water to a boil. Trim all but 2 inches of stalk from the beets, then drop the beets into the water. Simmer over medium-high heat 30-45 minutes, or until tender.
2. Remove the beets from the pot and allow them to cool. Remove the skins from the beets, cut off the remaining stalks, and cut the beets into 3/4-inch cubes.
3. Place the beets, onions, chives, garlic, parsley, and lemon mint in a medium bowl and toss. Add the salt, pepper, vinegar, and oil, then toss again until all of the ingredients are coated.
4. Cover and refrigerate 2 hours, then remove salad from the refrigerator and allow to sit uncovered 15 minutes before serving, or serve while slightly warm.
Serves 6-8.

Try using dill instead of lemon mint, and added toasted walnuts.

Moroccan Carrot Salad
6 carrots, shredded
1 small onion, finely chopped
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon curry powder
1/4 teaspoon allspice
1/2 teaspoon salt
dash of freshly ground black pepper

1. Use a food processor or hand grater to shred the carrots finely. You can shred the onion, too, instead of chopping it, if you like. Place carrots and onion in a medium serving bowl.
2. In a small bowl, blend together the remaining ingredients with a wire whisk. Pour over the carrots and toss well. Serve at room temperature, or refrigerate.