Food & Farm Notes for Henry's Farm CSA

THANKSGIVING Food & Farm Notes for Henry's CSA

Tue, 20 Nov 2007 00:53:00 GMT

<div class=Section1> Henry�s CSA<o:p></o:p> Food & Farm Notes<o:p></o:p> Week 26 � November 20, 2007<o:p></o:p> <o:p> </o:p> In Your Share This Week:<o:p></o:p> Sweet Potatoes <o:p></o:p> Leeks<o:p></o:p> Mesclun<o:p></o:p> Choice of: Lettuce or Spinach<o:p></o:p> Choice of: a selection of Chois<o:p></o:p> Choice of: Sunchokes or Burdock<o:p></o:p> Choice of: Daikon or Salad Turnips (white and red)<o:p></o:p> <o:p> </o:p> PLUS K Lots of storage Vegetables for the coming weeks and months. Don�t complain about having to shop at Jewel -- bring your checkbook or extra cash and stock up!<o:p></o:p> <o:p> </o:p> PLUS K As a big Thank You for being a CSA member this year, you get The Land Connection�s Farmer-Annotated (mostly Henry-Annotated) 2008 calendar at half price. With this calendar on your wall, you�ll know exactly what Henry is doing each week of the year -- when the massive seed order arrives, when the first tomato seeds are planted in the greenhouse, when they are transplanted to the field, when they are mulched and trellised, and when to expect the first tomatoes . . . and much more. For a preview take a look at <a href="http://www.thelandconnection.org/get_involved/calendar.cfm">http://www.thelandconnection.org/get_involved/calendar.cfm</a><o:p></o:p> <o:p> </o:p> Regularly $20, The Land Connection is giving CSA members a 25% discount, and Henry is picking up another 25%, meaning you pay only $10 per calendar. These calendars are available tomorrow ONLY � and only at the Bloomington Pick-up. They make great holiday gifts, so buy more than one. <o:p></o:p> <o:p> </o:p> Members at other pick-up locations, please send a check, with your mailing information, to The Land Connection, 1227 Dodge, <st1:address w:st="on"><st1:Street w:st="on">Suite</st1:Street> 200</st1:address>, <st1:place w:st="on"><st1:City w:st="on">Evanston</st1:City>, <st1:State w:st="on">IL</st1:State> <st1:PostalCode w:st="on">60202</st1:PostalCode></st1:place>. Be sure to identify yourself as a member of Henry�s CSA, and we�ll mail your calendars to you right away.<o:p></o:p> <o:p> </o:p> b<o:p></o:p> <o:p></o:p> LAST CHANCE to Sign up for Next Year�s CSA!<o:p></o:p> <o:p> </o:p> Henry has been getting calls and emails from new folks interested in joining the CSA next year. Before he tells them Yes or No, he has to hear Yes or No from you. It seems that about 50% of you are waiting until the last minute, and that minute is now here, so let Henry know tomorrow, or your slot will be given to a new member. By bringing your check tomorrow, you will lock in this year�s price ($364), and ensure that you will not be wait-listed for next year�s CSA. THANK YOU! <o:p> </o:p> b<o:p></o:p> <o:p> </o:p> Last announcement K On Tuesday, Nov. 27, please join Terra (humble author of these Food & Farm Notes) plus local farmers (as many as I can find � Bill Davison of the Blue Schoolhouse Farm, maybe Henry, maybe Teresa, maybe the Wettsteins . . . ) at 7:30 p.m. in the <st1:PlaceName w:st="on">Cerf</st1:PlaceName> <st1:PlaceType w:st="on">Center</st1:PlaceType> at <st1:place w:st="on"><st1:PlaceName w:st="on">Eureka</st1:PlaceName> <st1:PlaceType w:st="on">College</st1:PlaceType></st1:place>. <o:p></o:p> <o:p> </o:p> We will speak about the many benefits of growing and eating local organic foods -- improving personal health, environmental health, and the economic health of the community.  We�d love to have CSA members there as part of the Q/A and discussion. <o:p></o:p>   <o:p></o:p> I will also describe the groundbreaking local food policies in <st1:place w:st="on"><st1:City w:st="on">Woodbury County</st1:City>, <st1:State w:st="on">Iowa</st1:State></st1:place>, which have made organic farming a large part of the county's economic development. With your help, we can take similar actions here in <st1:place w:st="on">Central Illinois</st1:place>. See <a href="http://www.woodbury-ia.com/">http://www.woodbury-ia.com/</a> and <a href="http://www.woodburyorganics.com/">http://www.woodburyorganics.com</a> and campus calendar at <a href="http://www.eureka.edu/">http://www.eureka.edu/</a><o:p></o:p> <o:p> </o:p> b<o:p></o:p> <o:p> </o:p> FARM NOTES: Last CSA . . . Giving Thanks<o:p></o:p> <o:p> </o:p> We have once again had the pleasure of traveling with you from spring equinox to summer solstice to autumn equinox . . . and as we wind up yet another growing season, old bittersweet feelings return. There is sadness that the season of growth is over, and that green life will soon sink into black earth--that divine sepulcher of deeper life--to be covered by a warm blanket of white snow. But, at the same time, there is the quiet sense of completion.   The completion and fulfillment come from the turning of the seasons, and also from the partnership between you, our CSA members, and the many hands that worked the soil, planted the seeds, hoed the long rows, mulched them, staked the tomatoes, and harvested, harvested, harvested . . . to bring, literally, tons of good food to your tables.   Those hands include Henry�s and Hiroko�s, their children Asa�s, Zoe�s, and Kazami�s. Also our parents� Herman�s (champion potato-digger) and Marlene�s (champion tomato-sorter). And farmhand Matt�s. And intern Courtney�s. And Andy�s. And many others . . . our Nature Conservancy friends Bob and Renee ... and so many others. All these hands create a brief, simple, and perfectly transparent food chain that links us to each other and to the earth.   If you�ve been to Henry�s Farm (or even to the website, www.henrysfarm.com), you know and can picture the oak-hickory forested hills surrounding the rich bowl of bottomland that nourished the vegetables that are nourishing you. Producing and eating good local food is a wonderful way to engage the world that sustains us. Like all the best pleasures, the pleasure of a real meal is based on knowledge. We don�t give you �happy meals�, but �real meals.� Through these Food & Farm Notes, and through talking with Henry and the workers at the market, you know the true cost of this food, the precise sacrifice of time and energy it entails. And you can rest assured that your meals have been fully paid for, with no environmental or social justice debts outstanding.   The diversity and beauty of Henry�s and Teresa�s CSAs mirror the diversity and beauty of nature. As Michael Pollan reminds us: �We eat by the grace of nature, not industry, and what we�re eating is never anything more or less than the body of the world.�   <o:p> </o:p> SONG OF THE TASTE<o:p></o:p> by Gary Snyder, from Regarding Wave<o:p></o:p> <o:p> </o:p> Eating the living germs of grasses<o:p></o:p> Eating the ova of large birds<o:p></o:p>     the fleshy sweetness packed<o:p></o:p>     around the sperm of swaying trees<o:p></o:p> The muscles of the flanks and thighs of<o:p></o:p>                  soft-voiced cows<o:p></o:p>     the bounce in the lamb's leap<o:p></o:p>     the swish in the ox's tail<o:p></o:p>  <o:p></o:p> Eating roots grown swoll<o:p></o:p>                 inside the soil<o:p></o:p>  <o:p></o:p> Drawing on life of living<o:p></o:p>     clustered points of light spun<o:p></o:p>                 out of space<o:p></o:p> hidden in the grape.<o:p></o:p>  <o:p></o:p> Eating each other's seed<o:p></o:p>                       eating<o:p></o:p>     ah, each other.<o:p></o:p>  <o:p></o:p> Kissing the lover in the mouth of bread:<o:p></o:p>                       lip to lip.<o:p></o:p> <o:p> </o:p>  <o:p></o:p> b <o:p> </o:p> <o:p> </o:p> Food NOTES: Amazing Greens, how sweet they taste . . . <o:p></o:p> All this last week, Henry and the crew have been on rescue missions -- busily cutting and pulling your produce out of frost�s way. The autumn greens � chois, kales, collards, and especially the lettuces and spinaches � Henry has declared to be in �record-breaking amounts,� so enjoy and give thanks to the fertile earth, with a nervous nod to global warming. b<o:p></o:p> <o:p> </o:p> Sweet Potatoes <o:p></o:p> It turned out to be a better sweet potato year than Henry expected, so they�ll be a lot in your share, with extras for sale. Henry cures all the sweet potatoes so that they will last perfectly for months if you keep them a dark, dry place, between 60 and 72 degrees. We were eating perfect sweet potatoes clear into April this year. <o:p> </o:p> Leeks<o:p></o:p> Leeks have been around for a very long time. The ancient Romans were particularly fond of them. The first century Roman Cookery of Apicius includes seventeen recipes for leeks. Among them are fabulous-sounding dishes such as leeks stewed with shell beans in white wine, beets and leeks in raisin sauce, leeks and celery poached with honey and pepper, leek sauce with pepper for braised meats, fish fillets with leeks and coriander, and leeks with truffles. The Roman tradition continues all over Europe and the <st1:place w:st="on">Middle East</st1:place>, where nearly every shopper�s market basket contains a pound or more of leeks. Large leeks are good for stuffing and for making soups. But small or medium leeks like the ones Henry is bringing have a much better texture and taste. <o:p></o:p> <o:p> </o:p> Daikon<o:p></o:p> Daikon have a medium bite when raw, but are very mellow when cooked. Raw daikon can be grated, slivered, diced, or sliced to add its crunch and zip to relishes and salads. For salads, thin-sliced daikon is especially good with carrot and sesame (seeds and/or oil). Stir-fried daikon slices, strips, or cubes are turnipy-sweet. Chunks of daikon boiled briefly in miso or another broth make a mild and delicious soup.<o:p></o:p> <o:p> </o:p> And for an uncommon cure to the common cold, try Mrs. Takayasu�s wonderful Daikon with Lemon: Thinly slice half moons of equal amounts of lemon and daikon. Add sugar to taste. Let marinate in the refrigerator for at least 24 hours. Eat the lemon and daikon and drink the liquid � they�ll cure whatever ails you!<o:p></o:p> <o:p> </o:p> Lettuces<o:p></o:p> Fall lettuce, like fall spinach, is extraordinarily tasty. And, because it�s gone through a fair bit of cold weather, it will keep well for weeks in your refrigerator. <o:p> </o:p> b<o:p></o:p> <o:p> </o:p> It is good to give thanks, at all times and in many ways. Especially at this time of Thanksgiving, we give heartfelt thanks to all of you who enable us and all our local farmer friends and neighbors to do what we do. As you sit with your loved ones this Thanksgiving and count your blessings, join us in our Thanksgiving Tradition -- count up the number of local foods on the holiday table, and do good while eating well!<o:p></o:p> <o:p> </o:p> b<o:p></o:p> </div>

Subscribe to Food & Farm Notes for Henry's Farm CSA via email by entering your email address below:

Next-to-Last Henry's Farm CSA 2007

Tue, 13 Nov 2007 05:06:00 GMT

<div class=Section1> Henry�s CSA<o:p></o:p> Food & Farm Notes<o:p></o:p> Week 25 � November 13, 2007<o:p></o:p> <o:p> </o:p> In Your Share This Week:<o:p></o:p> Daikon <o:p></o:p> Japanese Turnips<o:p></o:p> Green Peppers from the greenhouse<o:p></o:p> Choice of: Pumpkin or Winter Squash<o:p></o:p> Choice of: Two different cold-hardy Chois<o:p></o:p> Choice of: Rose-Heart Radish or Black Radish<o:p></o:p> <o:p></o:p> <o:p> </o:p> x<o:p></o:p> <o:p> </o:p> <o:p> </o:p> FARM NOTES: reading the weather<o:p></o:p> <o:p> </o:p> It should come as no surprise that everything Henry wrote about last week came to pass. After 13 (or is it 14?) years of growing vegetables on the fertile bottomland of the Mackinaw Valley, Henry can read the weather, and its effects on vegetable roots and leaves, as clearly as you�re reading this. <o:p> </o:p> So this week, you�ll see some of the hardy chois that made it through the cold nights last week, as well as some of the roots harvested before the deep freeze, and the last of the green peppers, harvested from under the protection of the greenhouse. <o:p> </o:p> I�m going to leave the Farm Notes at that, as it is late, and I�m just back from a very full week in <st1:country-region w:st="on"><st1:place w:st="on">Mexico</st1:place></st1:country-region>. The official reason was an International Slow Food Congress in <st1:State w:st="on">Puebla</st1:State>, but many of the highlights for me took place during our pre-conference travels to small towns in <st1:State w:st="on">Veracruz</st1:State> state, particularly to a citrus and vanilla farm near the small town of <st1:place w:st="on"><st1:City w:st="on">Gutierrez-Zamora</st1:City></st1:place>. The owner, Norma Gaya, is the 5th generation of a family that immigrated to <st1:country-region w:st="on">Mexico</st1:country-region> from the Piemonte region in <st1:place w:st="on"><st1:country-region w:st="on">Italy</st1:country-region></st1:place>. She is now working with 500 small farmers to teach them organic methods so that her company�s vanilla products can be certified organic. She is also certifying her grapefruit and orange groves, something quite rare in <st1:country-region w:st="on">Mexico</st1:country-region>, and has opened a <st1:City w:st="on">San Antonio</st1:City> office so that her vanilla products (beans, extract, and a vanilla liqueur) will soon be available in the <st1:place w:st="on"><st1:country-region w:st="on">U.S.</st1:country-region></st1:place> Any vanilla aficionados who want more information, please send me an email. <o:p> </o:p> b<o:p></o:p> <o:p></o:p> Sign up for Next Year�s CSA NOW!<o:p></o:p> <o:p> </o:p> This is the next-to-last CSA for 2007, and so, as Henry explained in last week�s notes, now is the time to lock in this year�s price, and ensure that you will not be wait-listed for next year�s CSA. If you bring a check with you tomorrow, you�re guaranteed to be a member next year, and you pay $364 instead of $390. So, please return your sign-up form with your check if you are rejoining, and use the back of your sign-up form to make any comments and ideas on how Henry can make the CSA even better next year. <o:p> </o:p> b<o:p></o:p> <o:p> </o:p> Food NOTES: winter radishes & Japanese Turnips<o:p></o:p> <o:p> </o:p> It insults radishes, the most ancient of appetizers, <o:p></o:p> to chop them up and bury them in a salad. <o:p></o:p> �British food writer Jane Grigson<o:p></o:p> <o:p> </o:p> This week, we�ll give you various ways to compliment, not insult, the venerable radish. The crunchy roots you�ll be getting this week are perfect in a salad all by themselves . . . or lightly saut�ed, or cooked in soups, stir-fries, and main dishes. <o:p></o:p> <h2>Winter Radishes<o:p></o:p></h2> Botanically, all radishes are members of the vast Crucifer family. As a practical matter, radishes can be grouped into two general categories, those that are smaller, grow quickly and are generally eaten raw (often called spring radishes), and the winter radishes, which require a longer growing season, are much larger, store well, and are frequently cooked. <o:p></o:p> The �winter� radishes are the original radishes, valued not only for their taste, but for the fact that they kept well all winter long. Winter radishes include the large white Daikon, the turnip-shaped Rose-heart radish, and the Black radish. Feel free to substitute any type in the following recipes, and even add in some mild Japanese turnips as well. <o:p></o:p> <o:p> </o:p> Winter Radish Salad<o:p></o:p> 1 lb of any winter radishes and/or Japanese turnips<o:p></o:p> 2/3 cup olive oil<o:p></o:p> 1/3 cup wine vinegar<o:p></o:p> salt to taste<o:p></o:p> <![if !supportLists]>1.      <![endif]>Peel the radish. Slice finely (or cut into small cubes). Dress with oil, vinegar and salt.<o:p></o:p> <![if !supportLists]>2.      <![endif]>Let sit 15 minutes or more before serving.<o:p></o:p> <o:p> </o:p> Rose-Heart Radishes are a revelation and an inspiration to any cook who ever wanted to be an artist. From a distance they look like medium sized turnips. Upon closer inspection, you see that the white exterior has moss-green shoulders and a touch of pink near the root. Slice one open and stand back! The deep fuschia interior is breathtaking. The next step is to slice another lengthwise (assuming the first was crosswise). The two slices will each have that brilliant interior, but each has its own stunning pattern. After this, let your creativity take you where it will. <o:p></o:p> Rose-heart radishes are also called Misato or Xin Li Mei. According to Joy Larkcom, they are eaten as a fruit in northern <st1:country-region w:st="on"><st1:place w:st="on">China</st1:place></st1:country-region>, and they are wonderful unadorned, with the interior being sweeter and the portion near the skin hotter. When cooked, they become sweet and delicious. They are also excellent chunked into soups and stews or may be roasted with other winter roots. <o:p></o:p> <o:p> </o:p> Rose-Heart Radish Salad <o:p></o:p> 2-3 large radishes, peeled and sliced paper thin <o:p></o:p> 1/4 cup coarse salt <o:p></o:p> 1 1/2 cups vegetable oil <o:p></o:p> 1/2 cup wine vinegar <o:p></o:p> 1/2 onion, peeled and thinly sliced <o:p></o:p> Salt and pepper to taste <o:p></o:p> <o:p> </o:p> <![if !supportLists]>1.                  <![endif]>Place radish slices in a bowl and sprinkle with the salt. Cover with a heavy plate and refrigerate overnight. <o:p></o:p> <![if !supportLists]>2.                  <![endif]>Drain off all the liquid and wash in cold water in a colander. The slices will be transparent and tender. <o:p></o:p> <![if !supportLists]>3.                  <![endif]>Prepare a dressing by combining the oil, wine vinegar, onion, salt and pepper, and pour over the radishes. Refrigerate until ready to serve. <o:p></o:p> <o:p> </o:p> Black Radishes are black on the outside and pure white within. There is no need to peel them. The crisp white flesh highlights the black skin when sliced, leading to all sorts of fanciful monochromatic creations. Just grab a sharp paring knife or a vegetable peeler and carve or slice strips, stripes, and curlicues. <o:p></o:p> <o:p> </o:p> The black radish is almost as strong as horseradish. It is popular in much of Asia and <st1:place w:st="on">Europe</st1:place>. In certain eastern European Jewish communities, I am told, they make a delicious radish preserves called Eingemachts with grated radish cooked in honey or sugar and flavored with ginger. <o:p></o:p> <o:p> </o:p> Black radishes are good stir-fried or in soups. Raw, they can be salted to tame their bite. The following dish also mellows the bite of the radish. It is a variation on a traditional creamed kohlrabi dish from <st1:country-region w:st="on"><st1:place w:st="on">Hungary</st1:place></st1:country-region>.<o:p></o:p> <o:p> </o:p> <h2>Creamed Black Radishes</h2> 1 pound small black radishes<o:p></o:p> 1 quart water<o:p></o:p> 1/2 tsp salt<o:p></o:p> 1 Tb butter<o:p></o:p> 1 Tb flour<o:p></o:p> 1tsp sugar<o:p></o:p> 1/4 cup heavy cream<o:p></o:p> 1/4 cup milk<o:p></o:p> salt, pepper, and/or fresh-grated nutmeg to taste<o:p></o:p> <o:p> </o:p> <![if !supportLists]>1.      <![endif]>Peel the radishes (leave a few strips of black if you like) and then quarter them. <o:p></o:p> <![if !supportLists]>2.      <![endif]>Put the salt and water in a saucepan and add the radishes. Boil until tender, about 20 minutes. Drain, reserving the cooking liquid, and set the radishes aside. <o:p></o:p> <![if !supportLists]>3.      <![endif]>Heat butter in a saucepan and stir in the flour. Cook over low heat until golden, about 2 minutes. <o:p></o:p> <![if !supportLists]>4.      <![endif]>In another saucepan, heat up 1/2 cup of the cooking liquid, sugar, cream, and milk. Add to the flour mixture and whisk until boiling. Simmer 2 minutes, stirring occasionally.<o:p></o:p> <![if !supportLists]>5.      <![endif]>Place cooked radishes in the cream and simmer another 2 minutes. Season as desired. <o:p></o:p> <o:p> </o:p> <o:p> </o:p> Daikon have a medium bite when raw, but are very mellow when cooked. The name (dai = large or great; kon = root) reveals that this is a large radish�but the more radish, the more you can do with it. Raw daikon can be grated, slivered, diced, or sliced to add its crunch and zip to relishes and salads. For salads, thin-sliced daikon is especially good with carrot and sesame (seeds and/or oil). Stir-fried daikon slices, strips, or cubes are turnipy-sweet. Chunks of daikon boiled briefly in miso or another broth make a mild and delicious soup.<o:p></o:p> <h2>Saut�ed Daikon or Japanese Turnips</h2> 1 pound daikon (or Japanese turnips)<o:p></o:p> 1-2 Tb butter or canola or peanut oil<o:p></o:p> Dash of salt and/or sugar<o:p></o:p> 2 Tb minced parsley, chives, or dill<o:p></o:p> <o:p> </o:p> <![if !supportLists]>1.      <![endif]>Scrub the daikon. There is no need to peel it if it is fresh. Slice into 1/8 inch slices � either whole circles, half-circles, or on the diagonal.<o:p></o:p> <![if !supportLists]>2.      <![endif]>Heat a wok or heavy pan and add the oil. When oil is hot, add the daikon and stir-fry a minute or two. Add the sugar and salt to taste. Continue to stir-fry over medium-high until radishes are crisp-tender, about 5 minutes. Remove from heat, toss with herbs, and serve.<o:p></o:p> <o:p> </o:p> b<o:p></o:p> <o:p> </o:p> </div>

Subscribe to Food & Farm Notes for Henry's Farm CSA via email by entering your email address below:

Food & Farm Notes for Henry's Farm CSA -- FREEZE and Sign-up Time!

Tue, 06 Nov 2007 14:13:00 GMT

Henrys CSA Food & Farm Notes Week 24 November 6, 2007 In Your Share This Week: Lettuce Komatsuna Fennel Bok Choi Kale Chinese Cabbage Ruby Streaks (Red Mizuna) FARM NOTES: Rescue mission Each week, the In Your Share This Week list is a reflection of the weather we have been having and the weather we are expecting. This weeks list spells F.R.E.E.Z.E. With the weather forecast calling for lows in the high 20s on Monday night and mid-20s on Tuesday night, it was time for a rescue mission, pulling your produce out of harms way. We spent Sunday harvesting all your greens, as well as a healthy portion for us to put in our freezers for the winter. On Monday we were out pulling all the more freeze-susceptible roots, mainly the different kinds of turnips and winter radishes. Those roots stick slightly out of the ground and when it starts getting down in the 20s, the part that sticks out of the ground freezes solid. It thaws out during the day and the plant keeps on growing, but once frozen like that the root wont store nearly as long and the frozen part loses some flavor and texture. We pull the plants, tear off the tops and put the loose roots in boxes. Late r this week, Ill wash all the roots and most of them will be used up over the last two CSA (yes, two more to go after today!) and my last Evanston market. Whats left will go into the storage pit for our winter usage. So, you might well ask, why is our share all greens this week? Why no roots? The answer, of course, is that the topped roots will store just fine until next week. Actually, at this time of year I could hold the greens for a week without much decline in quality at all, but still it is better to get them to you as soon as possible. In plastic bags in your refrigerators, they will last a couple weeks in near perfect condition. Next question? What am I going to do with all those greens? Well, I picked an extra 3 ½ boxes of choi just for us to freeze. You should do the same. Take any of the greens you dont think youll be able to eat this weekI would recommend the kale, komatsuna, bok choi and Ruby Streaksand put them into the freezer for winter stir-fries, soups and anything else. All you need to do is blanche the greens in boiling water for a couple minutes, then cool them rapidly in cold water, squeeze out excess water, pack in ziplock freezer bags and place them in the freezer. Look in your Henrys CSA Recipe Booklet for more details as well as blanching times. Also, dont be afraid to use the greens for salads. Make your own mesclun this week. Chop up some Chinese cabbage, komatsuna and Ruby Streaks and throw it in with your lettuce. Slice the bok choi stems into hefty slivers for a nice crunch. I like to sliver up fennel as well in my salad. Even the kale, if you sort out the smaller leaves, is tender enough to eat raw. For recipes for cooking the greens, you can search the Food and Farm Notes archives on my website (www.henrysfarm.com) or go back to the Henrys CSA Recipe Booklet. (In case you are wondering why no recipes today, Terra is in Mexico this week, so it is meHenrydoing the writing.) Finally, you can hold the greens for a few weeks just by putting them as they are in a plastic bag in your refrigerator. The Chinese cabbage, in particular, can be stored for a month at least. You might have to throw away some outer leaves at that point, but the rest will be perfect. One final point about the greens. Just because we went through a couple really cold nights and just because we went out on a rescue mission doesnt necessarily mean youve seen the last of the greens from the field. As a matter of fact, there is a very good chance that I will be harvesting greens from the field for the last two CSAs as well. All the greens that we are picking now are very cold-hardy. They wont be killed off until we start getting days when temperatures dont rise above 32 all day. The last two cold nights did hurt these cold-hardy veggies. The outer leaves freeze, which means the water in the plant cells freezes, crystallizes and ruptures the cell walls. That causes the leaves to wilt and droop and if you tried to eat them they would be soft and rubbery. However, the plants themselves are still alive and still growing. If before next weeks CSA we have some more good growing weather--mainly a string of nights that dont go below freezingthe smaller interior leaves that were protected by the outer leaves will keep growing, brand-new leaves will develop and Ill be harvesting those next Tuesday. The accumulation of these hard freezes just makes it harder and harder for me to find enough of those good, undamaged leaves. SIGN UP FOR NEXT YEARS CSA! Ill be handing out sign-up forms to everybody this week. Those of you who have been with me for years already know the deal, but for the new members this is the way resign up works: Current members have first dibs on joining for the next year. As soon as I know how many returning members I have, I open the doors to new members. So I dont have to chase after people all winter long trying to make sure every member who wants to resign up has actually signed up, I now try to get a yes or no answer from each and every one of you before we meet for the last time this year. For those of you, who want to rejoin, your yes answer comes in the form of a check made out to me (Henry Brockman) for the amount of $364. However, I will not cash your check until February. I dont actually need your money now, but your check in my hand allows me to plan out next years season with a good idea of how many members I will. I know it is hard to think about next spring now, but as a farmer, as soon as this season ends, I have to start not only thinking, but making hard and fast plans for next yearstarting with figuring out how many seeds to order. To encourage you to think about the spring now, I have a carrot and a stick. The carrot is that by signing up and giving me your check now, you will pay the 2007 price for the 2008 season. Im thinking of raising the price by a dollar a week for next year, so you pay $364 instead of $390. The stick is that if you put off paying now and then decide next spring--when you start dreaming about asparagus and lettuce and other spring delicacies--that you really do want to join, all the CSA openings might already be filled with new incoming members and Ill have no spot for you. For those of you who have decidedfor whatever reasonnot to rejoin, please, please, hand me back your sign-up form with the no box checked. I already have a waiting list of people who want to join in 2008 and as soon as I know a current member is not coming back, I can let a new member in. Every year there are always some people who dont give me a yes/no answer and then I worry all winter if they really didnt want to rejoin or if they just forgot or I lost their check, etc. etc. So, please return your sign-up forms, with your check if you are rejoining, before our last meeting of the season on November 20th. Finally, please use the back of your sign-up form to make any comments and ideas on how I can make the CSA better next year. I am also always eager to hear which vegetables you really like and which ones you really dislike. TERESAS TEAS Teresa, of Teresas Fruit CSA, will also be handing out her sign-up forms tonight and selling her delicious herbal teasall handmade from her own organic herbsso bring your checkbook or cash and fill your drawer with herbal teas for the cold winter nights to come.

Subscribe to Food & Farm Notes for Henry's Farm CSA via email by entering your email address below:

Food & Farm Notes for Henry's Farm CSA

Tue, 30 Oct 2007 03:00:00 GMT

<div class=Section1> Henry�s CSA<o:p></o:p> Food & Farm Notes<o:p></o:p> Week 23 � October 30, 2007<o:p></o:p> <o:p> </o:p> In Your Share This Week:<o:p></o:p> Mesclun<o:p></o:p> Green Tomatoes<o:p></o:p> Japanese Turnips<o:p></o:p> Choice of: Collard Greens or Mustard Greens<o:p></o:p> Sweet Potatoes<o:p></o:p> <st1:City w:st="on"><st1:place w:st="on">Jerusalem</st1:place></st1:City> Artichokes<o:p></o:p> Komatsuna <o:p></o:p> <o:p> </o:p> x<o:p></o:p> <o:p> </o:p> <o:p> </o:p> FARM NOTES: and it�s a hard. It�s a hard, it�s a hard . . . Frost gonna fall<o:p></o:p> <o:p> </o:p> Yup. This very night could be the third of our hard frosts in a row � Saturday night, Sunday night, and now tonight. The frosts were a long time coming this year, but they are here at last, and, as always, their arrival is bittersweet. The basil and okra, peppers and tomatoes are blackened now, but that same frosty kiss is making all your greens all the sweeter. <o:p> </o:p> Everything from lettuces to Asian greens to broccoli raab and collard greens is lush and lovely after last week�s rains and this week�s frosts. Some people shake their heads with wonder at the sudden profusion of greens in Henry�s fields. They are a wonder, having been planted during the hottest, driest time of year. Somehow Henry manages, with well water and well wishes, to persuade them to germinate, and then sees then through their tender seedling stage under the brutal sun. With a little luck they survive and finally thrive once the autumn rains come. I actually prefer the fall lettuces to the spring ones . . . they are the same varieties, but somehow thicker-leaved and more flavorful . . . the adversity of their early lives having built their character admirably. <o:p> </o:p> We were well prepared for the killing frost � Henry and the crew spent the end of last week picking all the peppers, sweet and hot, as well as all the green tomatoes . . . which would otherwise have turned to mush. <o:p> </o:p> b<o:p></o:p> <o:p> </o:p> Food NOTES: sunchokes, cooking greens, and green tomatoes<o:p></o:p> <o:p> </o:p> <o:p> </o:p> I was a late convert to green tomatoes. If you don�t think you like them, there are two things you have to do. First, don�t think of them as tomatoes, but as an entirely different and rather exotic vegetable. The next thing you have to do is fry some up. Frying green tomatoes is an old Southern custom, and it stuck around for good reason. I�m getting hungry just thinking about . . .<o:p></o:p> <o:p> </o:p> Basic Fried Green Tomatoes<o:p></o:p> 1 large egg<o:p></o:p> 1/4 cup milk<o:p></o:p> 1/2 to 1 teaspoon hot red pepper sauce, or cayenne pepper, to taste<o:p></o:p> 1 teaspoon sugar<o:p></o:p> 1/2 teaspoon salt<o:p></o:p> 1/4 teaspoon black pepper<o:p></o:p> 1/2 cup yellow cornmeal<o:p></o:p> 3 medium-size green tomatoes (sliced 1/4 inch thick)<o:p></o:p> 2 tablespoons corn oil or bacon drippings <o:p></o:p> <o:p> </o:p> Step 1: In a pie plate, whisk the egg, milk, and hot pepper sauce. In a cup, mix the sugar, salt, and pepper. Spread the cornmeal on a plate. Dip the tomato slices into the egg mixture, sprinkle with the sugar mixture, then coat with the cornmeal. <o:p></o:p> <o:p> </o:p> Step 2: In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderate heat. Slide in about half of the tomato slices, without crowding, and cook for 2 minutes on each side or until golden brown. Transfer to paper towels to drain. <o:p></o:p> <o:p> </o:p> Step 3: Repeat with the remaining oil and tomatoes. Serve immediately, because they lose their crispy texture if left standing. <o:p></o:p> <o:p> </o:p> <o:p> </o:p> FRIED GREEN TOMATO and MOZZARELLA "BLTS" <o:p></o:p> 8 slices of the aforementioned fried green tomatoes<o:p></o:p> 8 large slices firm white sandwich bread<o:p></o:p> 3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices<o:p></o:p> fresh lettuce leaves from your mesclun mix<o:p></o:p> <o:p></o:p> On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, lettuce, tomatoes, and bacon. Top with remaining bread slices, toasted sides up. <o:p></o:p> <o:p> </o:p> <o:p> </o:p> b<o:p></o:p> <o:p> </o:p> Mustard greens and even� star farm Champion collards<o:p></o:p> <o:p></o:p> The collard greens you�ll get this week were developed by Brett Grohsgal of Even� Star Organic Farm in <st1:State w:st="on"><st1:place w:st="on">Maryland</st1:place></st1:State>. Even Star Champion Collards were developed to perform under bitterly cold growing conditions. They also offer a taste treat that is noticeably more robust and flavorful than your typical leafy green vegetables. <o:p> </o:p> You can do a classic, slow-cooked collard or mustard green dish with ham or smoked turkey, or, for something different, make a delicious saag. Saag is a greens-based <a href="http://en.wikipedia.org/wiki/Curry" title=Curry>curry</a> dish eaten in <a href="http://en.wikipedia.org/wiki/India" title=India>India</a> and <a href="http://en.wikipedia.org/wiki/Pakistan" title=Pakistan>Pakistan</a>, usually with bread such as <a href="http://en.wikipedia.org/wiki/Roti" title=Roti>roti</a> or <a href="http://en.wikipedia.org/wiki/Naan" title=Naan>naan</a>. Saag can be made from <a href="http://en.wikipedia.org/wiki/Spinach" title=Spinach>spinach</a>, <a href="http://en.wikipedia.org/wiki/Mustard_plant" title="Mustard plant">mustard leaves</a>, collard greens, or other <a href="http://en.wikipedia.org/wiki/Leaf_vegetable" title="Leaf vegetable">greens</a>, along with added <a href="http://en.wikipedia.org/wiki/Spices" title=Spices>spices</a> and sometimes other ingredients such as cheese or potatoes. A common form of saag is "Saag paneer", which contains a type of <a href="http://en.wikipedia.org/wiki/Cheese" title=Cheese>cheese</a> known as <a href="http://en.wikipedia.org/wiki/Paneer" title=Paneer>paneer</a>. You can substitute a firm tofu if you like. <o:p> </o:p> <![if !vml]><img border=0 width=1 height=9 src="HenryCSA24Hardfrost_files/image002.gif" v:shapes="_x0000_i1027"><![endif]><![if !vml]><img border=0 width=1 height=9 src="HenryCSA24Hardfrost_files/image002.gif" v:shapes="_x0000_i1028"><![endif]>Saag<o:p></o:p> from Madhur Jaffrey�s World Vegetarian<o:p></o:p> 1/4 cup peanut or canola oil 1 to 2 hot fresh green chiles, very finely chopped 2 medium onions, peeled and very finely chopped 3 garlic cloves, peeled and very finely chopped 1 small, ripe tomato, finely chopped 3 pounds cooking greens, cut crosswise into very fine strips 1 teaspoon salt, or to taste 1 teaspoon garam masala <o:p> </o:p> Put the oil in a large, wide pot and set over medium-high heat. When very hot, put in the chile, onions, and garlic. Stir and fry until the onions turn medium brown. Add the tomato. Stir and fry for 2 minutes. Now put in the greens and salt. Cover, allowing the greens to wilt. Stir, turn the heat to medium, cover again, and cook for 25 to 45 minutes (shorter for mustard and longer for the collard greens). Uncover, add the garam masala, and stir. Cook, uncovered, another 5 to 6 minutes, or until almost no liquid is left is left at the bottom of the pan. Turn up the heat during this period, if needed.<o:p></o:p> <o:p> </o:p> <![if !vml]><img border=0 width=1 height=9 src="HenryCSA24Hardfrost_files/image002.gif" v:shapes="_x0000_i1025"><![endif]>Creamy Saag Curry<o:p></o:p> from Tyler Florence<o:p></o:p> <![if !vml]><img border=0 width=1 height=9 src="HenryCSA24Hardfrost_files/image002.gif" v:shapes="_x0000_i1026"><![endif]>2 pounds greens, finely sliced or chopped 1/4 cup butter or peanut oil 2 yellow onions, finely chopped 3 garlic cloves, minced 1 teaspoon freshly grated ginger 1 teaspoon curry powder 1/2 cup buttermilk 1/4 cup plain yogurt Salt<o:p></o:p> <o:p> </o:p> Bring a large pot of water to a boil, toss in the greens and cook for 20 minutes or until very tender. Dump greens into a colander and press firmly with the back of a spoon to extract as much water as possible. Set aside. <o:p></o:p> Heat the butter or oil in a deep skillet over medium-high flame. Saut� the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped greens and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Season with salt, to taste, and serve with steamed basmati rice and/or flat bread. <![if !vml]><img border=0 width=1 height=9 src="HenryCSA24Hardfrost_files/image002.gif" v:shapes="_x0000_i1029"><![endif]>Slow-Cooked Collard Greens<o:p></o:p> from Tyler Florence<o:p></o:p> 2 large bunches collard greens 3 tablespoons olive oil 1 onion, sliced 2 garlic cloves, smashed 2 bay leaves 1 smoked ham hock 2 quarts chicken broth, warm 2 tablespoons cider vinegar 1 teaspoon sugar Kosher salt and freshly ground black pepper <o:p></o:p> <o:p> </o:p> Wash the collards thoroughly and dry thoroughly. Tear the leaves into large pieces. Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham hock. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, and sugar. Bring up to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add salt and pepper. Cover and let cook for 15 more minutes. Remove the bay leaves and serve. <o:p> </o:p> b<o:p></o:p> <o:p> </o:p> sunchokes<o:p></o:p> Those of you who attended our annual tour and picnic saw the 12-foot tall Helianthus tuberosus at the top edge of the field, the multibranching sunflowers bright as butterscotch, drowsing in the September sun. In the ground below, the tubers, <st1:City w:st="on"><st1:place w:st="on">Jerusalem</st1:place></st1:City> artichokes or sunchokes, were growing sweeter and sweeter as the days shortened. I wrote a little bit about sunchokes in the last newsletter, and offered a number of recipes for cooked sunchokes (all the CSA Food & Farm Notes are archived on <a href="http://www.henrysfarm.com/cgi-bin/mail.cgi">http://www.henrysfarm.com/cgi-bin/mail.cgi</a>). This week, for something really quick and easy, simply scrub them and then slice them into your mesclun salad. They are similar in texture to j�cama or water chestnuts, and will add a light, sweet, earthy crunch to your salad. You can also try them raw with your Japanese turnips and other vegetables for a snack or with a dip. Or slice and marinate in a little extra virgin olive oil and lemon juice or rice vinegar as a side dish. <![if !supportLineBreakNewLine]> <![endif]> b<o:p></o:p> <o:p> </o:p> <o:p> </o:p> After this week, there are still 3 more weeks left in this year�s CSA . . . we�ll send details on re-subscribing in the next newsletter. <o:p> </o:p> x<o:p></o:p> <o:p> </o:p> </div>

Subscribe to Food & Farm Notes for Henry's Farm CSA via email by entering your email address below: