In Your Summer Solstice Share

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Date: June 21st 2010

Food & Farm Notes for Henry’s CSA

In Your Share This Week:

Beets

Lettuce

Broccoli

White Knob Onions (“knob onions” are those in between green onions and mature dry onions)

Japanese Turnips

Garlic Heads (probably still tender enough that you can chop and use the whole head, not just the individual cloves)

Sugar Snaps or Snow Peas (final week for these, and you may have an option of cabbage and/or kohlrabi)

Farm Notes: Summer Solstice Turning Point

What do the solstice and the armistice have in common? The -stice, of course, meaning a space . . . or pause . . . or . . . stop.

On the Summer Solstice (today!), the sun stops its gradual northerly motion (relative to where we are), seems to stand still for a day, and then begin its gradual southerly motion until the winter solstice when it will stand still at its southern-most point.

At the same time as the sun’s motion turns, the fields and what we harvest from them begin to turn as well. After months of lush leafy greens -- the spring salad greens, arugula, lettuces, cilantro and dill, -- as well as the early radishes, kohlrabi, snow peas, sugar snap peas, and broccoli . . . we will gradually turn to the true fruits of summer. Those botanical fruits (from a blossom) include the summer squashes, cucumbers, peppers, beans, eggplants, and more. Even though we got the seeds for these in the ground fairly early, they have been slowed down by the more or less continual rain. It seems counter-intuitive, but dry weather would have caused them to grow faster and fruit earlier.

You may not see the summer squash or cucumbers for another week or two because we’ve entered yet another week of significant rain, with over one and a half inches starting Saturday evening and continuing off and on through this morning. We’re lucky that we missed the two afternoon showers today, with one system going just to our north and the other just to our south. They say more rain will come over the next couple of days, and then dry up by the middle and end of the week. Of course Henry has heard that before, so isn’t counting on it, but hopes that we do get a few dry days so he can get the winter squash and pumpkins planted--even though it’s almost too late for them already.

Although he’s behind on planting, Henry is almost up to date on mulching. We were able to get the oat hay off the fallow field last week, and have been using it to deeply mulch all of the peppers, eggplants, tomatoes, and kale. Mulching is a difficult and, to most, unpleasant task, as the hay scratches your arms and gets into your eyes, ears, nose, throat and even your lungs at times. But mulch is a valuable and beautiful thing, and the hard work pays off for the rest of the season, as the deep layer of mulch prevents weeds from germinating, conserves water, gradually fertilizes the plants, and keeps the soil and its micro-organisms cool, well-fed, and happy – so that you will be too!

Food Notes: Beets, Japanese Turnips, Broccoli

Beets. Henry’s beets have been known to turn even life-long beet-o-phobes into beet-lovers. All you really need to do is boil them until you can pierce them with a fork, then peel (just rub the skin off while holding the warm beets under cool water), then slice and mix with olive oil, salt and pepper, and some herbs if you like. But if you want to go a little further, try these recipes.

Beets in Simple Vinaigrette

1 1/2 pounds medium beets, trimmed, leaving 1 inch of stems attached
2 1/2 tablespoons cider vinegar
2 tablespoons finely chopped white knob onion
2 teaspoons sugar
1/4 cup olive oil
2 tablespoons finely chopped flat-leaf parsley

Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a fork or knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.

Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.

Beet Salad with Goat Cheese, Roquefort or Feta

5 large red beets
1/4 cup minced knob onion
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable, olive, or walnut oil
4 oz soft goat cheese, Roquefort, or Feta
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped (optional)

Preheat oven to 425°F. Wrap beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.

While beets are cooling slightly, whisk together onion, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins. Cut beets into 1/4-inch dice and add dressing. Toss to coat. Crumble cheese on top, and scatter with some pistachios.

We mentioned Japanese Turnips a few weeks ago, and I still think the best thing to do with them is simply peel them and eat them raw – on their own, in a salad, or with carrots, celery, and other veggies with a dip. But they get milder and sweeter if you cook them--in stir fries, soups, and with other roasted root veggies. Here are a few ideas

Sautéed Japanese Turnips

1 pound Japanese turnips)

1-2 Tb butter or olive oil

Dash of salt and/or sugar

2 Tb minced parsley, chives, or dill

1. Wash and peel the turnips. Slice in half and then slice into 1/8 inch half-circles.

2. Heat a wok or heavy pan and add the butter or oil. When hot, add the turnips and stir-fry a minute or two. Add the sugar and salt to taste. Continue to stir-fry over medium-high until crisp-tender, about 5 minutes. Remove from heat, toss with herbs, and serve.

Japanese Turnips with Miso

· 3 tablespoons white or red miso

· 3 tablespoons butter, softened

· 3 pounds Japanese turnips with greens

· 1 1/3 cups water

· 2 tablespoons mirin (Japanese sweet rice wine)

Stir together miso and 2 tablespoons softened butter.

Discard turnip stems and coarsely chop leaves. Halve turnips and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.

Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

The BROCCOLI has been especially productive and delicious this year, so you will see beautiful heads in your share again this week. I think the simplest preparations (steamed and drizzled with olive oil) are the best, but if you’re up for something slightly more involved, try this recipe from Molto Mario:

Broccoli with Garlic and White Wine

6 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced
1 pound broccoli, cut into spears, lengthwise
6 ounces dry white wine
1 tablespoon red chile flakes, optional

In a 12 to 14-inch saute pan, heat the olive oil and garlic until just sizzling. Add the broccoli and cook, tossing regularly for 8 to 10 minutes, until the stem is tender. Use the wine to slow the cooking down if the garlic begins to brown. When the broccoli is tender, add the chile flakes and place on a platter.

We hope you treasure this Solstice week and make time for a space, a pause, a stop . . . to appreciate our sun, the source of all light and warmth and life on Earth. Some 5,000 years ago, people placed huge stones in a circle on a broad plain in what’s now England and aligned them with the June solstice sunrise. Around the same time slaves built two great pyramids and the Sphinx so that if you paused to stand at the Sphinx on June 21, and gazed toward the two pyramids, you’d see the sun set exactly between them. But you don’t need massive stones or pyramids to connect with the sun and the delicious foods that sun and rain (and hard work) have nurtured. Bon appetit from all of us at Henry's Farm!

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