Spoutwood Farm CSA Harvest Guide: Week 15: September 20, 2007
To return to the 2007 Harvest Guide page, click here
Greetings, Spoutwood Farm friends!
Welcome to the 15th week of our CSA Harvest season. Hard to
believe we’re this far along in the season! Hard to believe,
also, that we’re just a few days from the “official”
start of Fall: the Autumnal Equinox, as astronomically
calculated, falls on the 23rd this year. The traditional celebration,
however, is on the 21st. The Equinox is one of the four “Quarter
Days,” the others being (traditionally) the Winter Solstice on
December 21st, Vernal (Spring) Equinox on March 21st, and Summer
Solstice on June 21st.
If one pictures the year as a wheel, these four dates occupy the quarters, or cardinal points. Aside from traditionally governing some aspects of planting, these dates -- and the “Cross-Quarters” on October 31st (Halloween or All Hallows), February 2nd (Candlemas or St. Brigid’s, now Groundhog Day), May 1st (May Day), and August 1st (Lammas, from Old English Hlaf-mas, or Loaf-Mass) – provide a way of tuning ourselves into the cycles and season of the natural year.
This is another transitional harvest day, in which the remaining summer vegetables are joined by the burgeoning cool-season ones. This has made for an epic harvest, so please feel free to share or “put up” what you can’t eat: many of today’s vegetables lend themselves readily to preservation. If you have a friend with goats or chickens, or you have some yourself, they’ll enjoy a treat of fresh veggies! As a last resort, composting what you can’t eat returns nutrients to the soil and helps close the circle.
Please feel free to drop us a line (spoutwood_csa@yahoo.com) if you discover a new recipe, have any cooking tips, or would like to share your favorite way to eat the veggies from our harvest - email us and we’ll share with everyone else! You might also want to post these to our interactive web presence at http://groups.yahoo.com/group/spoutwoodcsa. There you can post messages that all members can read, add photos of your favorite Spoutwood memories, and otherwise contribute to our CSA community here at Spoutwood Farm.
Hard to believe that the Mother Earth Harvest Fair, to be held here at Spoutwood on the weekend of September 29th and 30th, from 10:00 a.m. – 6:00 p.m, is almost upon us! The MEHF is a celebration and showcase of “green,” sustainable, and healthy/ balanced living in the Chesapeake Bay bioregion. Please contact Rob at 717-235-6610 if you can help out. Hours worked apply to your CSA hours! Also, please let your friends, family, and co-workers know about the Fair – spread the word!
If one pictures the year as a wheel, these four dates occupy the quarters, or cardinal points. Aside from traditionally governing some aspects of planting, these dates -- and the “Cross-Quarters” on October 31st (Halloween or All Hallows), February 2nd (Candlemas or St. Brigid’s, now Groundhog Day), May 1st (May Day), and August 1st (Lammas, from Old English Hlaf-mas, or Loaf-Mass) – provide a way of tuning ourselves into the cycles and season of the natural year.
This is another transitional harvest day, in which the remaining summer vegetables are joined by the burgeoning cool-season ones. This has made for an epic harvest, so please feel free to share or “put up” what you can’t eat: many of today’s vegetables lend themselves readily to preservation. If you have a friend with goats or chickens, or you have some yourself, they’ll enjoy a treat of fresh veggies! As a last resort, composting what you can’t eat returns nutrients to the soil and helps close the circle.
Please feel free to drop us a line (spoutwood_csa@yahoo.com) if you discover a new recipe, have any cooking tips, or would like to share your favorite way to eat the veggies from our harvest - email us and we’ll share with everyone else! You might also want to post these to our interactive web presence at http://groups.yahoo.com/group/spoutwoodcsa. There you can post messages that all members can read, add photos of your favorite Spoutwood memories, and otherwise contribute to our CSA community here at Spoutwood Farm.
Special Note: Mother Earth Harvest Fair, September 29th & 30th
Hard to believe that the Mother Earth Harvest Fair, to be held here at Spoutwood on the weekend of September 29th and 30th, from 10:00 a.m. – 6:00 p.m, is almost upon us! The MEHF is a celebration and showcase of “green,” sustainable, and healthy/ balanced living in the Chesapeake Bay bioregion. Please contact Rob at 717-235-6610 if you can help out. Hours worked apply to your CSA hours! Also, please let your friends, family, and co-workers know about the Fair – spread the word!
Tomatoes: The cool weather this last week, blessed relief as it has been after the heat and humidity of the summer, has not been a friend to our tomato crop. Numbers are down dramatically from the last few bounteous weeks, but there are still a few, and we’ll continue to have a few until first frost. Enjoy them while you can!
Eggplant: Several varieties (European and Oriental) of this dark-skinned beauty to choose from this week. Delicious in ratatouille (no, not the upcoming Disney movie), as eggplant parmesan, grilled with olive oil, in baba ganoush, or in any other way your heart desires.
Green Bell Peppers: Another classic summer vegetable, these delicious green peppers continue to produce. Slice them, stuff them, roast them… enjoy them.
Anaheim Peppers: Mild green “Big Chili” peppers join our green peppers this week. Use anywhere you want a “gentle” hot-pepper flavor, or stuff them with cheese for a special treat.
Radishes: Second and last week of our fall radish crop, a colorful assortment of summer “globe” radishes in red, purple, and white. Don’t forget to use the greens in salads, soups, or stir-fries!
Beets: Another classic cool-weather crop, beets are not only flavorful, but incredibly healthy. A mix of our own Spoutwood beets, and some brought in from Tuscarora Organic Co-op.
Chinese Cabbage: These giant cabbages cook down a lot, so don’t be afraid. Excellent in soups stir-fries! Use smaller, more tender leaves in salads, or pickle with grated daikon radishes, carrots, etc., for kimchi: Asian sauerkraut.
Swiss Chard: We’re happy to once again offer this colorful, delectable pot-herb. Can be eaten raw in small doses, but really shines as a cooked green. Tom likes it as a replacement for spinach in quiche, or chopped, sautéed, and then baked with Parmesan/Romano, Asiago, or Gruyere cheese for a lovely gratin.
Mustard Greens: Another popular pot-herb, mustard greens add a spicy touch to stir-fries, soups, or salads. The members of the healthy brassica family are filled with nutrients: vitamins and the glucosinolates.
Fingerling Potatoes: Potatoes are our featured Vegetable of the Week, and Fingerlings are the variety we’re distributing today. According to the website http://www.mtnking.com/fingerlings.html,
Because of their unique shape and size, Fingerling Potatoes cook faster than traditional potatoes. Most recipes that call for fingerling potatoes require less than 25 minutes cooking time. Bring out the best flavor in your fingerling potatoes by baking, boiling or steaming them. Fingerling potatoes contain a rich and nutty flavor that is wonderfully smooth and creamy yet maintains a firm texture when cooked. Fingerling potatoes, because of their versatility and size are great time savers and compliment roasted chicken, grilled meats, and add a gourmet touch to salads and vegetable medley's. Bake, roast, grill, steam, fry, saute, boil or mash these gems and discover their superior flavor.
Carrots: The last of our delectable Spoutwood carrots, which were exceptional in both size and flavor this year. At least, we think so! Enjoy these delicious, nutritious orange treats.
Cucumbers: Cukes are another summer vegetable that is tapering off. This may be the last week for cucumbers, so enjoy them while they last.
Leeks: Potatoes and leeks go together beautifully in soup, or enjoy them raw in salads, sautéed as a side dish or in quiche, added to soups or stews, or with cheese as a gratin.
Lettuce: This popular offering returns this week! Salads and sandwiches are only the beginning…
Basil: A delicious and fragrant herb – add to pasta sauces, make a fresh tomato, basil, and mozzarella salad (toss in olive oil), or pesto. Please note: Basil should be placed in a vase with water, as you would cut flowers. Most refrigerators are too cold and tend to blacken the leaves.
Bread: For those with bread shares, our wonderful Atwater bread this week is TBA.
Flowers: This week’s bouquet will include a potpourri of wild and cultivated blossoms… freshly washed by the morning’s rain.
DAD'S FAVORITE POTATO SALAD
2 lbs. (1 kilo) unpeeled white potatoes
1 1/2 lbs. (675g) peeled sweet potatoes, either yellow or orange
Water
1 t. salt, divided
1 large red bell pepper, diced
1 large green bell pepper, diced
1 C. (240 ml) diced sweet onions
1 large apple, diced
3/4 C. (180 ml) mayonnaise
1 6-oz. (170g) package Yves Canadian Veggie Bacon, cut into 1/2-inch (1 cm) dice **
2 T. rice vinegar
1 t. salt
Freshly ground black pepper
Paprika
1 small carrot, shredded
2 sprigs of fresh basil
Cut the white potatoes into bite-size chunks and put them into a 3-quart (3 liter) saucepan. Add enough water to just cover potatoes. Add 1/2 teaspoon salt, cover pan, and bring to a boil over high heat. When boiling, reduce heat slightly, and cook about 8 minutes. Test for doneness with a fork. Drain off water and run cold water over potatoes to cool them. Drain well, and put them into a large mixing bowl.
Cut the sweet potatoes into bite-size chunks and cook them separately in a 2 or 3-quart (2 or 3 liter) saucepan with the other 1/2 teaspoon salt. Follow the same procedure as with white potatoes. Cook them for only 6 to 8 minutes, then drain and add to mixing bowl.
Add remaining ingredients and gently mix with a wooden spoon to distribute seasoning evenly.
Garnish with a light sprinkle of paprika. Spoon the shredded carrots around the edge of the bowl and place basil sprigs on either side. Serve at room temperature or chill. Makes 6 to 8 servings.
** May substitute regular Canadian bacon, if preferred.
PERFECT PURPLE POTATO SALAD
1 1/2 to 2 lbs. (675 g to 1 kilo) Peruvian purple potatoes, cut into bite size chunks*
2 T. extra virgin olive oil
2 T. apple cider vinegar
1 C. (240 ml) chopped celery
2/3 C. (160 ml) raw pistachios
1/2 red bell pepper, diced
1/2 C. (120 ml) diced Japanese or English cucumber
1/2 C. (120 ml) diced sweet onion
Freshly ground black pepper to taste
2 T. extra virgin olive oil
2 T. lemon juice
1 T. minced Anaheim chili or Jalapeno
1 T. each fresh chives, thyme, parsley, and oregano, finely minced
1/2 t. salt or to taste
Put the potato chunks into a 4-quart (4 liter) saucepan with enough water to cover and a pinch or two of salt. Cover the pan and bring it to a boil over high heat. Turn the heat down to simmer and cook 5 to 7 minutes until the potatoes are just tender.
Drain off the water and put the potatoes into a large mixing bowl. Add the olive oil and vinegar to the hot potatoes and mix well.
Add the remaining ingredients and toss well to distribute flavors evenly. Adjust seasonings to taste. Makes 4 to 5 servings.
*Peruvian purple potatoes are often available at farmers' markets and specialty markets. If unavailable, substitute Yukon gold, white, or red rose potatoes.
Home-style Creamy Potato Salad
10 medium potatoes, simmered until tender then cooled, peeled and diced
4-5 green onions, finely chopped ( use the green tops as well)
2 stalks celery, finely diced
1 med. sweet red pepper, diced
15 stuffed large green olives, drained and sliced (or substitute the black (pitted) spiced variety if you prefer)
In a separate small bowl combine for dressing:
1 C. light mayonnaise
1 C. light sour cream
2-3 T. finely chopped fresh parsley
1-2 T. finely chopped fresh dill weed (opt.)
2 T. Dijon mustard (add a bit more if you like TANGY!!)
1/4-1/2 tsp freshly-ground pepper, to taste.
1 ½-2 tsp Mrs. Dash Original Blend OR Spike Seasoning Blend, to taste
In a large bowl, combine the vegetables and olives. Add dressing and stir to combine thoroughly. Adjust seasonings. Cover and chill at least 1 hour in refrigerator.
NOTE: Potato salad should always be kept refrigerated when being stored to avoid the risk of food poisoning. This applies to any salad that is also made with mayonnaise and/or dairy products..
Serve on a bed of lettuce and get ready for compliments.
Broccoli/Potato Paradise:
1. Slice and sauté tri-color (yellow, red, and green) peppers in extra-virgin olive oil until lightly brown. Maintain some crispness of the peppers.
2. Boil potatoes separately. Drain.
3. Steam broccoli as little as you can possibly take it. Put the broccoli and sautéed peppers in with the potatoes.
4. Then combine together with lots of coriander, some black pepper powder, a dash of oregano, and a dash of rosemary.
5. Add baby artichokes.
6. Add sea salt finally and mix well.
Fast Un-Fries
To be baked on the grill or in the oven:
Slice potatoes into wedges and slip into a plastic zip lock baggie.
Add about a tablespoon of oil per two potatoes, then add seasonings of choice and in combination:
Salt Pepper
Garlic Cumin
Oregano Chives
Rosemary Thyme
Curry Ginger (The list goes on.)
Shake the baggie until the potatoes are coated.
Lay potatoes out on foil. Wrap them in foil to enclose the potatoes to prepare on the grill. Set foil on a cookie sheet to prepare in the oven. Bake at 375-400 about 10-15 minutes turning potatoes a couple times while cooking.
Sprinkle with cheese or dipping sauce as desired.
Hail to the Czar!
We are very pleased to announce that we have a CSA Booth/Country Kitchen Czar (Czarina): our wonderful shareholder Heather Woodward has kindly volunteered to fill that slot. Yaaaaaay, Heather!!!
Potatoes
The potato in the modern age is not considered among foods of the elite. Yes, some people do consider the potato a “staple” root vegetable with sufficient nutrition. Yet in general we take potatoes for granted as a comfort food. Starting with this week’s harvest, let’s adjust our diminished opinion of potato and take a second look:
Potatoes have been around longer than the Irish potato famine of the 1840s, that brought so many immigrants to America. They were cultivated as an important food/healing source in South America prior to the development of the Inca culture. However, the Inca’s recognized that potatoes could be stored for long periods under the right conditions. Potatoes became more than an important food source. Units of time, weather prediction and even the divination of truth were all systems based on observations of the potato for the Incas. It’s no wonder that clay vessels of potatoes have been found among the ancient ruins.
The Conquistadors brought potatoes home to Spain. Since potatoes were the food of the people conquered, potatoes were considered food for the low class. It didn’t take long before the vitamin C content saved a few potato-eating seaman and the prestige of the potato was raised.
Storage:
Potatoes keep well between the temperatures of 40 and 55. It’s best not to refrigerate potatoes. Freezing is definitely not recommended. Potatoes, like tomatoes, are members of the nightshade family. Although the potato is not poisonous in the least, you may cut away a distinctly green section of the skin if you see one. Green indicates sun exposure and possible generation of toxins in that area.
Preparation:
Potatoes may be grilled, broiled, baked, boiled, eaten raw and sautéed!
Health:
Potatoes are low in calories/fat free, but high in Vitamin C, potassium, Vitamin B6 and dietary fiber.
Personally, I was taught that banana was the healthiest food on the planet. My sources tell me banana ranks second to potato. Potato is the healthiest food we’ve got; so let’s eat!
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