This week we start with a number of important announcements, followed by the Food & Farm Notes, plus Teresa’s Fruit & Herb notes with a memorable Japanese Harvest Moon story (you’ll never look at the full moon the same again). Hope to see you at our Annual Farm Tour and Potluck this Saturday.

 

ANNOUNCEMENTS

 

1. Henry’s Annual Farm Tour and Potluck THIS SATURDAY – with REVISED Directions below.

We’re looking forward to seeing you and sharing good food on a gorgeous autumn day. Bring yourself, your tableware, and a big dish of food to share. We will have a number of beverages on hand (beer, wine, juice), but feel free to bring your own as well.

You and your family are welcome any time after 1 p.m. The feast begins around 2:00, and the guided tours begin around 3:00.

At nightfall, we watch the big Harvest Moon rise, and make a bonfire and listen to music. So far we have a guitar player and a banjo player . . . so please bring your musical instrument and join in!

We will also have Henry’s book, Organic Matters, for sale ($5) and the opportunity to pre-order your 2008 Farmer-Annotated calendar, A Year on the Land.

NEW Directions to the farm are at the end of this email. We’re having you park and walk down a different way this year (since the vegetables are coming from what was last year’s fallow field) so ignore the directions in my earlier emails, and instead mapquest 1566 County Road 400 North, Congerville, IL 61729 (or follow the revised directions at the end of this email.) Start studying up for Henry’s “Name that Vegetable” Quiz!

 

2. Rides back to the city needed!

Two of our faithful market helpers, Thomas Hoff and Jonathan Netzky, are going to be packing up everything for Henry after the market (Henry’s going to cut out early in order to start leading the farm tours around 3:00) and then driving Henry’s big truck back to the farm. This leaves them vehicle-less, so they need to catch a ride back to the city with one of you. They are not only all-around good guys to travel with, but they also know secret short-cuts home from the farm. Jonathan lives in Evanston and Thomas in Arlington Heights, but they would be fine with a ride as far as Union Station. Please contact them at jnetzky@choosewellth.com or hoff.tj@gmail.com. THANK YOU!

 

3. Marilyn and Larry Wettstein’s Organic Meats at the Market this Saturday.

Marilyn’s email provider is having problems, so she asked me to let you know that they are coming to Evanston this Sat. and bringing lots of their juicy, delicious, certified organic beef, pork, and lamb, as well as some chicken (breasts, legs, thighs, wings) that will probably go quickly to the early birds. We still have some excellent outdoor grilling weather, so pick up some steaks, ground beef, and lamb chops.

 

4. Henry’s Farm and Alice Waters. Henry’s vegetables will be featured at a special Slow Food Chicago dinner with Alice Waters this coming Friday. Only a few seats remain, so sign up NOW for . . .

An Intimate Evening With Alice Waters

A Harvest Dinner Celebrating Midwest Artisanal Foods  
Proceeds will benefit  
Slow Food Nation and Slow Food Chicago

Friday, October 5th, 2007
Kendall College Dining Room
6:00 pm reception
7:30 pm dinner  
 $150 per ticket
 
Make your reservations on-line at www.chicagocooks.com
http://www.chicagocooks.com/default.asp?sectionID=739
 
For more information about the Slow Food Nation 
visit www.slowfoodnation.org
 
For more information about Slow Food Chicago
visit www.slowfoodchicago.org

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FARM NOTES: Dry Autumn, Harvest Moon

 

There was a 70% chance of rain mid-week, but it brought us a mere 2/10 of an inch, which barely dampened the soil, but is certainly better than nothing.

Many of the fall greens and root crops were planted in mid-August. Without the irrigation provided by your trusty farmer (and the glacial waters captured deep down in the earth), they would still just be seeds hunkered down in the dry ground. (For more on the aforementioned glaciers and the geologic history of Henry’s Farm, see http://henrysfarm.com/joomla/index.php?option=com_content&task=view&id=14&Itemid=42) But Henry has been watering for two weeks now, and that is the reason you’ll see delicious, tender greens (arugula, mustard, turnip, komatsuna, chois, and more) at the market this week, and in weeks to come.

u

 

.名月や仏のやうに膝をくみ
meigetsu ya hotoke no yô ni hiza wo kumi

harvest moon--
sitting cross-legged
like the Buddha

-- Issa

u

Every month has a full moon and all the full moons have names, the “Harvest Moon” being the one that almost everyone knows. The other names read like a poem:

January: Old Moon
February: Snow Moon
March: Sap Moon
April: Grass Moon
May: Planting Moon
June: Rose Moon
July: Thunder Moon
August: Green Corn Moon
September: Fruit Moon
October: Harvest Moon
November: Hunter’s Moon
December: Long Night Moon

Why the name Harvest Moon? Near the time of the autumnal equinox, the moon’s path creates a shorter-than-usual rising time between successive moonrises. The shorter-than-usual time between moonrises means there is no period of darkness between sunset and moonrise. Back in the days before tractor lights, as the sun’s light faded in the west, the full moon would rise in the east to illuminate the fields for several more hours of work -- bringing in the fall harvest by the bright light of the Harvest Moon.

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FOOD NOTES: OKRA

 

The last blast of summer heat this week caused the okra to put forth a last blast of beautiful pods. Since we are now in the season of “frost anytime,” enjoy this summery bounty while you can. (But don’t forget the winter squashes and pumpkins, which are particularly good this year.)

 

I didn’t grow up with okra. In fact, I had absolutely no knowledge of it until Henry started growing it. Now, however, it’s hard for me to imagine summers without it. I love it straight from the field, lightly stir fried, or cooked with tomatoes and other vegetables.

Teresa’s daughters only like okra as Tempura, so I’ve included that recipe below, along with some other classics.

 

Okra Tempura

 

About 3 cups vegetable oil, for deep-frying
1/2 cup flour
1 egg yolk
1/2 cup iced water
1 cup small okra
salt and freshly ground black pepper

 

1. Heat a deep saucepan one-third full of oil until a breadcrumb sizzles in it (about 365 F)
2. Place the flour, egg yolk and water in a bowl and whisk well to form a batter.
3. Dip the okra into the batter mixture to coat and immediately place carefully into the hot oil. Cook in batches for one minute, or until golden. Remove with a slotted spoon and drain on kitchen towels.
4. Sprinkle lightly with salt and freshly ground black pepper
5. Serve immediately with or without a dipping sauce (Teresa’s girls like it with ketchup)

 

Classic Cornmeal Fried Okra

1 1/2 pounds small-medium okra pods
1 to 2 cups plain white cornmeal
1/3 to 1/2 cup solid vegetable shortening
Salt, to taste

 

Place un-cut okra pods in a bowl of cold water. Place 1 to 2 cups cornmeal in a plastic bag. Drain and discard tip and stem end of okra pod. Slice into 1/4-inch slices directly into the cornmeal. Shake bag often to coat each piece well. Depending on the amount of okra you are preparing, start 1/3 to 1/2 cup shortening to melt in a heavy skillet over medium high heat. When all the okra is well coated with cornmeal, place in a sieve and shake gently to remove excess cornmeal.

Test the pan for correct heat by placing 1 slice of okra in the hot shortening. If it sizzles, the pan is hot enough. Place the remaining okra into the skillet. Cover the skillet. Allow the okra to fry 3 to 5 minutes. Uncover and turn gently. Cover and continue to fry, checking and turning as needed until okra is quite brown and very crisp. Salt to taste. Place 2 or 3 crumpled paper towels in a serving bowl. Remove okra to towels and allow to drain well.

 

Simmered Okra and Tomatoes

4 slices bacon, diced into small pieces (optional)
1 small onion, peeled and chopped
2 cloves garlic, minced
1 pound diced tomatoes
1 tablespoon sugar
2 cups fresh okra, cut into 1-inch pieces
Fresh ground black pepper

 

Cook bacon slightly. Saute onion and garlic with bacon until tender. Add tomatoes, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes.

Bhindi Bhaji
2 tbsp sunflower or vegetable oil
1 onion, chopped
½ tsp ground cumin
½ tsp ground coriander
½ tsp chili powder
¼ tsp ground turmeric
5 oz tomatoes, chopped
1 pound okra, cut into 1in pieces

1. Heat the oil in a wok. Add the onions and spices and fry for 3-5 minutes until the onions are transparent. Tip in the tomatoes and cook for a minute or two.
2. Throw in the okra and simmer for 8-10 minutes or until the okra is cooked through. Season well and serve.

 

u

 

 

Teresa’s Fruit and Herb News

 

Harvest Moon

 

Walking from the barn to the house after evening chores last night, I looked up as I was opening the gate, and resting on the horizon like a giant yellow melon was the harvest moon.

 

I don’t think I fully appreciated the harvest moon until we lived in Japan. In Japan, each season is celebrated with special food, seasonal flowers, and events where people gather to enjoy the season. In the fall, we would gather with our friends for Tsuki-mi, or Moon-viewing. We ate Tsukimi-dango, little bite-sized balls made of sweet rice flour that are stacked in pyramids on bamboo trays and Tsuki-mi soba, a buckwheat noodle soup with a raw egg resembling the full moon poached in the soup. The traditional flower, the fall pampas grass called susuki, decorated the tables.

 

But the glorious moon was the main attraction. In America we see the Man in the Moon, but in Japan the children always look for the Rabbit in the Moon. The rabbit is pounding rice into mochi for the tsuki-mi dango. The legend of how the rabbit got on the moon goes something like this:

A long, long time ago in a far distant land there lived a rabbit, a fox, and a monkey who believed that they had sinned in their former lives. Thus, as punishment, they are reincarnated as animals. Determined to compensate for their former sins, they gathered one day and promised to each other to be good and love each other as brothers.

From heaven, Taishakuten, a deity in the Land of Gods, looked upon them in disbelief. "Impossible! The present world is filled with hatred! Even siblings will go as far as to hate, rob or even kill each other. These humans have no compassion and regret anymore, you are telling me that you ANIMALS have it?" he thought to himself.

As a test of their true faith, Taishakuten transformed himself into a weak, old man, and descended to the sinful world where the three animals lived. He laid Himself down on a path, pretending to be in severe sickness, great pain and nearing death. Soon enough the three animals passed by this seemingly dying old man. "Salvation .. . please, help this old man. I have an unfinished journey in front of me, but I have been overcome by hunger and thirst. Anyone, anything, please offer this old man his salvation," he begged to the three animals in a frail voice.

Seeing this as the perfect chance to prove their determination to be good, the monkey ran off into the forest and brought back fruits and vegetables; the fox went to the graveyard and brought back offerings to the deceased that had been left behind; rice cakes, fish, beverages and such.

Being small and weak, the rabbit had to steer well away from hunters and mischievous children who take pleasure in bullying such timid animals. Thus, he was not able to find anything to save the dying man. In great shame, he went back to the old man. "I am so sorry but I have yet to find anything; I will now be searching elsewhere. Please make a small fire and wait for my return," he requested. Standing proudly by the old man, the fox and monkey were getting impatient, "The rabbit brought back nothing and now he tells us to make a fire and wait for him? Useless!" exclaimed the fox and the monkey in disgust.

Moments later the rabbit returned, still with nothing. He stared into the small fire and jumped into its blazing flames, making himself food for the old man...... Taishakuten, being very impressed and touched with such a self-sacrificing act, proclaimed that the rabbit shall be ascended to the moon, so that humans will remember the rabbit and his selfless act forever.

 

Fruits and Fresh/Dry Herbs This Week

This will be our last regular season market for fruit and herbs, so be sure to come get some red and gold raspberries to eat fresh or to freeze for winter. Yesterday, we dropped some raspberries on our almond flour pancakes just before flipping them to cook the second side and then drizzled them with butter and honey for a delicious breakfast treat. I’ve been making raspberry jam too with the extra berries that I pick mid-week. It’s such a beautiful deep garnet with the little seeds spread throughout like stars in the sky.

 

This fall has been one of the driest I can remember but the herbs are doing well despite that fact. Be sure to buy herbs for your favorite fresh herb recipes. Some of the fall herbs like sage, thyme, and oregano are the best keepers, staying fresh more than two weeks in your refrigerator. Or buy them already dried to use during those long winter months.

 

DRY HERBS

Basil

Oregano

Tarragon

Lovage

Sage

Marjoram

Dill—New last Week

Nepitella—New last Week

 

Herb Teas

This is the week! It’s time to get enough tea to last you until November (when I will be back for one market only to deliver the turkeys) or until spring if you can’t make the November market. When I started making herb teas that very first year, 6 years ago, it was only a way to use up the fresh herbs that didn’t sell at the market. Now, it’s something that people know me by, and I couldn’t stop even if I wanted to. We have found it difficult to keep up with demand this year, which, I guess, is a good problem to have. They make really nice gifts too.

 

Thai Spice Tea -A cinnamon-y flavored basil called Siam Queen and a piece of cinnamon stick make a fragrant, invigorating, exotic hot drink.

Mint Tea -This is spearmint blended with peppermint and wild mint.  A perennial favorite.

Chamomile Tea -Plain chamomile flowers. Tastes great iced or hot with a little lemon and sugar added if desired.  Stress reliever and stomach soother.

Peter Rabbit’s Tea -A blend of chamomile, lemon balm, lemon thyme, and catnip.  All four of these herbs have a calming effect, so this is a good bedtime tea.  Also good for children.

Lemon Medley Tea -A blend of lemon grass and mint with a little sage and thyme thrown in for their aromatic qualities.  One of my favorites.

Sunny Lemon Tea with Chamomile -This one IS my favorite.  An incredibly fragrant tea, it’s a blend of lemon grass, chamomile, wild mint, and cloves.  Both lemon grass and chamomile are good for the stomach.

Country Anise Tea -This is a blend of anise hyssop and red clover flowers and is naturally sweet.  We always keep plenty of this tea on hand for winter because it works wonders on sore throats and coughs.

Catnip Tea - This tea is plain catnip leaves and flowers and makes an earthy mild tasting tea that is very calming, great for insomnia before bed.  Or you can treat your cat by putting some in your favorite cat toy.  Don't worry, the tea won't have the same effect on you as it does on your cat.

 

FLOWERS

The flowers just keep going! Even though we are dry, it has been warm and they just keep on blooming. Last week I thought my bouquets were the prettiest they have been all season. Come on by and see what you think!

 

u

 

Revised Directions to Henry's Farm

From Chicago (give yourself 2.5 to 3 hours):

Take I55 south towards St. Louis. After driving about 120 miles, you'll go by a number of exits for Bloomington-Normal. Keep your eyes open for an exit off to the right for Peoria, Interstate 74 West. Take this exit and go about 15 miles until you come to the Goodfield Exit. Turn right at the end of the ramp, and then right again at the stoplight. Go down this road (east on Hwy 150) for about a mile or two, until you come to Grimm Rd to your left (only). It’s at the bottom of a hill, just before you cross the Mackinaw River. If you cross it, turn around and come back.

Once you turn left onto Grimm Rd., go under the old stone railroad trestle and bear left up the hill. Keep on this road for a mile and a half or so, until you come to 400N to your right (only). Turn right and go about a mile, down the big hill and up the big hill. At the first crest you’ll see a gravel lane and a mailbox to your left . . . keep going another short distance to the second crest, where you’ll see another gravel lane (without a mailbox) to your left. There will be a big sign here announcing the Tour and Potluck. Drive straight back and park in the pasture to your left. Walk to the end of the straight part of the lane and then take the path through the woods to Henry’s fields. Call Terra’s cell 847-338-1861 if you have any problems! See you there!

 

 

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