July 5,
2005
Think Globally, Act Locally
The term “Buy Local” is on bumper stickers, on cars, and on price signs at market these days. I have also heard more than once that “local is the new organic”. Last week I was invited to a “local party” at a neighboring farm, a celebration of all things local. These things have me thinking about “localism” as a important facet of the sustainability movement and what it means to me. A quick brainstorm in the farm stand today gives us these criteria: beautiful, healthful, and locally grown food; strong communities built on strong families; barter and local currency; people making their own music; knowing your neighbors and local farmers. To me, it is also a balance between valuing all things local and close by, while supporting the infrastructure by which local systems depend. Think globally, act locally. Surely, your participation in our CSA is a part of this movement. I encourage you to continue the brain storm for what else “localism” means to you, and how you might engage yourself even deeper in the movement. And let us know!
Pat would also like to invite CSA members to bring in their own cloth bags or recycled shopping bags to bring home your shares in.
Chelsea Clark — CSA Outreach
This Weeks Harvest:
Head lettuce, radishes, snap peas, snow peas, tomatoes, kohlrabi, scallions, basil, dill, cilantro, and a choice between broccoli or cucumber!
In the U-Pick Area
Golden snap peas, strawberries
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Farm Updates:
-Everybody was a little disoriented this morning from the long, fun-filled weekend. We pulled it together for a gorgeous and bountiful harvest.
-We are getting ready to harvest the garlic next week
-The blueberry field will go under bird netting, and we expect a nice harvest this year
-Take note of our new summer hours: We are open 12-6 Wednesday through Sunday (and Tuesdays for CSA, of course)
-We plan to have our mid-season CSA potluck when we have corn available—probably in early August. We’ll keep you posted!
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Add-Ons
Don't forget! The deadline for all pre-ordering is Tuesday, June 28th.Try some chicken! Today we have prepared some roasted chickens from Eric Wells.
U-Pick
Golden snap peas are now available in the u-pick area. Yes, they are yellow—that is the variety, not a sign that they are “past”—and still good for picking. Look for the flagged row in the u-pick area. Check with Pat for quantities.
Strawberries are winding down for the season. There are still some berries out there and CSA members are welcome to go scavenging if you would like. See retail folks for more information.
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The Recipes:
Pasta Fresca
4 cups chopped ripe tomatoes
6-8 large fresh basil leaves
1 large garlic clove, minced or pressed
1 TBS extra-virgin olive oil
Salt and freshly ground pepper to tast
1 pound butterfly (bow0tie) or fusilli pasta
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
Grated Parmesan or Pecorino cheese (optional)
Bring a large covered pot of water to a rapid boil. Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves. In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil until smooth. Add salt and pepper to taste.
When the water comes to a rolling boil, stir in the pasta, re-cover the pot, and return to a boil. Uncover and cook the pasta until al dente, about 8 to 10 minutes. Cut the reserved basil leaves into thein strips.
Drain the cooked pasta and toss it immediately with the mozzarella cubes. Add the sauce and mix well. Top with the reserved tomatoes and basil, and grated cheese if desired. Serve immediately.
Basil Pesto
2 TBS Pine nuts; toasted
2 lg Cloves garlic
2 3/4 c Fresh basil leaves
2 tb Grated fresh Parmesan cheese
2 ts Lemon juice
3 tb Extra virgin olive oil
Drop pine nuts and garlic through food chute with
food processor on and process until minced. Add
basil, cheese and lemon juice; process until
finely minced.
With processor on, slowly pour oil through food
chute; process until well blended.
Spoon into a ziploc bag and store in refrigerator.
Makes 1 cup.
Dill-Scallion Butter
(to spread on bread, as a topping for steamed vegetables or broiled fish, for sauteing).
1/4 pound softened butter
2 TBS chopped fresh dill
2 TBS chopped scallions (green and white parts)
1 tsp. Prepared horseradish
Cream together all of the ingredients. Herb butters can be frozen for up to 6 months.
Kohlrabi “on the side”
3 medium kohlrabi; 1 scallion, minced; 1 lemon’s juice; 2 T butter; salt and pepper
Remove the kohlrabi leaves and discard their tough little stems. Cut the leaves horizontally into ¼ inch strips. Peel the kohlrabi and cut them into ¼ julienne strips. Place the vegetables in a bowl and mix in the lemon juice.
At this point you can wait until just before a meal is to be served, then melt the butter in an 8” sauté pan over medium-high heat, toss in the vegetables and sauté till heated through but still crisp. Season and serve immediately.
Garlic Scape Pesto
5-10 garlic scapes
1/4 C Pine Nuts
1/4 C Olive oil
1/4 C Parmesan cheese, grated fine
In a mixer or food processor, combine and purée the ingredients until a smooth paste is formed. Use on pasta , bread, vegetables or anywhere you would use basil pasta. For a milder but bold variation, brown the scapes on two sides over a grill.
Makes about 1 cup
Garlic Scapes (which are the flowering tops of the garlic plant—before the flowers open) are also wonderful simply chopped and sauteed in butter with a little salt and pepper. Yum!
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