Next to last 2009 CSA -- time to sign up for 2010
Date: November 9th 2009
In Your Share
Small heads of Lettuce OR Mesclun Mix of Lettuces
Potatoes – mostly French Fingerlings
Choi--mostly Komatsuna
Scallions
Sunchokes
Burdock
Delicata Squash
CSA NOTES
You should have all received the 2010 sign-up sheets last week. If you want to be a member next year, please remember to bring the sign-up form and a check ($400) this week.
As an incentive, those of you who re-sign up this week or next get a free Land Connection calendar, annotated by Henry. The calendar is beautiful, and a great way to keep in touch with what Henry is up to all year long. (If you don't sign up in the next two weeks, you won't get a free calendar, and will have to go on the waiting list for next year.)
Remember, only one more week of the 2009 CSA after this week!
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FARM NOTES
This week’s Farm Notes are a Tale of Two Aphorisms: “Where there’s a will, there’s a way” and “All things come to him who waits.”
All things come to those who wait. And, I might add, to those who plant in hope. Even though Henry was unable to plant throughout the wet July, the lettuces that he planted in August are HERE!
One year, an apprentice asked Henry which are better, the spring or the fall lettuces, and Henry answered without a moment’s hesitation, “Fall.” They are sturdier and more flavorful, with that sweet edge that many vegetables get after the first blast of cold weather. So make a nice big salad and enjoy the deliciousness that comes to those who wait!
Where there’s a will, there’s a way. We are very happy to report that all the garlic is in the ground. You'll remember that we planted half of it a few weeks ago when there was a half day of suitable weather. But because it seemed we would not get even one half day where the ground would again be fit to till with the tractor this year, Henry decided to try something new.
Instead of tilling a bed, he devised a method of using the potato fork as a planter. Each stab of the fork into the untilled ground made three holes, and into those holes went three cloves. And so it went, very slowly, 3 cloves by 3 cloves all day long. (Thank goodness we have an excellent team this year -- thank you Adriane, Matthew, and Kris -- and thank you Farmhand Matt!)
It was an unorthodox planting method to be sure, but Henry’s will to ensure that there is a full garlic crop for you next year created a way to make that happen.
FOOD NOTES – BURDOCK is a somewhat scary-looking root, but you should not be frightened. We have heard from experts from Siberia and Japan that Henry’s is the best-tasting burdock they’ve ever had. It is easy to chunk it into soups, stews, or (my favorite) combine with other roasted root vegetables.
Or try the classic Japanese burdock dish kimpira gobo, which is simply stir-fried burdock with carrots.
Kimpira Gobo (Stir-fried Burdock and Carrots)
2 sticks burdock (about ½ pound)
3 Japanese togarashii, Thai hot, or another hot pepper
Carrots, 1/3 to ½ the amount of burdock
1 Tablespoon sesame seed oil
1–2 Tablespoon olive oil
2 Tablespoon sugar
1 Tablespoon mirin (optional)
3–4 Tablespoon soy sauce
2 sticks burdock (about ½ pound)
3 Japanese togarashii, Thai hot, or another hot pepper
Carrots, 1/3 to ½ the amount of burdock
1 Tablespoon sesame seed oil
1–2 Tablespoon olive oil
2 Tablespoon sugar
1 Tablespoon mirin (optional)
3–4 Tablespoon soy sauce
1. Wash burdock and remove skin by rubbing with the back of a knife or with a vegetable scrubber. Cut into matchstick-size pieces and soak the pieces in cold water to prevent discoloration. Replace water two or three times or until the water remains clear, and then drain the burdock. Peel carrots and cut in pieces the same size and shape as the burdock.
2. Slice hot peppers, and after removing their seeds, cut the peppers into thick rings.
3. Combine olive oil and sesame oil in a frying pan and heat. Add burdock and carrot and stir-fry over high heat until carrots are cooked through. Reduce heat and add sugar, mirin, soy sauce, and hot pepper flakes to taste. Stir to mix. Continue to stir over heat until the liquid nearly all evaporates. Sprinkle sesame seeds over the top and serve.
Burdock Tempura (Fried Burdock)
1 medium burdock root
3-4 large carrots
1 egg
1 cup ice water
1 cup flour
½ tsp salt
Scrape the skin off the burdock and carrots, and cut into similar sized matchsticks. Let the cut vegetables dry so that the batter will adhere.
Make the tempura batter by first beating the egg in a bowl. Then add the ice water, and then the flour and salt. Mix very lightly.
Heat vegetable oil in a deep pan to 340-350F degree. Pick up a small cluster of the burdock and carrots with chopsticks and lightly dip in the batter. Place cluster into the hot oil and fry until cooked – 3-4 minutes. Drain tempura on a rack or on paper towels.
Serve immediately with a light tempura dipping sauce and grated daikon as a condiment.
Before you forget . . . make out your check NOW to Henry’s Farm (or Henry Brockman). It will ensure you a spot in next year’s CSA, and you’ll get a free Farmer-Annotated Calendar. (Remember -- Henry won’t cash the checks until Feb. 2010.)
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