September 2, 2003

End of the Season Potluck
We heard from many of you that Thursday September 25th would work out for the End of the Season Pot Luck. We hope that this date works out for those of you we didn’t hear from, as well! The event will take place here at the farm from 5-8 pm. We will prepare some of our favorite dishes and ask you to share some of your favorites, too! We’ll be sending out invitations soon.

U-Pick
Cherry tomatoes, mucho basil, tomatillos, cilantro, dill, summer squash, calendula flowers, zinnias, summer squash, pickling cukes.

Farm Updates:
Last week our bee hives were raided by Winnie the Poo. Bears just L-O-V-E honey. Unfortunately, we didn’t see the culprit, but the evidence points to a bear. NEWSFLASH!! The bear mounted another cunning assault on the hives last night!

Arcana Employee Now Accepting Orders For Home-Grown Pork:
Our pigs were raised on pasture, locally produced organic grains, and whey from Shelburne Farms. This year, all processing will be done at a state and federally inspected facility. 30 lb boxes of mixed cuts will be available mid-November.

Deposit $50 per box (Approx. 30 lbs) of assorted cuts. The price will be approximately $5/lb.
*note: Orders will be filled on a first come first served basis. Deposits will be returned on any unfilled orders.

For more information or to make an order, send a deposit to:
Ben Albee and Chelsea Clark
PO Box 1773 Burlington, VT 05402
802-324-0785
chelseacclark@hotmail.com (put "pork" in the subject line)

This Week’s Harvest:
Carrots, cucumbers (slicers & picklers), potatoes, onions, garlic, beats, tomatoes, peppers (bell & chili), chili peppers, and corn.

Recipes Recipes Recipes Recipes Recipes Recipes Recipes

What to do with Zukes and Carrots?!
“For a wonderful warm sloppy vegetable salad, blanch wide ribbons of zucchini and carrots (pared off with a swivel peeler), and toss with some walnut oil, walnuts, and chives. Alternatively, dip slices cut lengthwise in to a light egg batter and deep-fry these in hot oil (olive or lard). Stack them on a serving plate and serve with wedges of lemon. Simpler still, steam halved small zucchini, pat them dry, and smear them with pesto sauce. Both are delicious with drinks or served as a starter.”
From, Cool Green Leaves and Red Hot Peppers

Carrot Soup with Tarragon
4 tbls unsalted butter
4 tbls chopped tarragon
1 white onion, chopped
2 potatoes, sliced
16 carrots, sliced
3 3/4 cups vegetable or chicken stock
Salt and freshly ground pepper.
Small tarragon leaves to garnish

Heat the butter and tarragon in a saucepan and melt the butter over medium-low heat. Add the onion and potato. Then add the carrots. Cover and sweat for 10 minutes, stirring occasionally.
Add the stock and season with salt and pepper. Bring to boil, then simmer for 15 minutes.
Liquidize the mixtures and return to the pan.
Slowly pour into bowls and serve.

Carrot, Cocunut & Mango Salad
Serves 4 as an appetizer or side dish
4 carrots, cut into 2 inch lengths
1 small mango, diced
2 tbls chopped fresh cilantro
Finely grated zest of lime

Using a swivel peeler and working form opposite sides, or form four sides if it is a fat carrot, shave the carrot pieces into wide ribbons, discarding the woody core. Combine the carrots, coconut, mango, cilantro, and lime zest in a bowl.
Whisk the dressing ingredients and pour over the carrot mixture, tossing well. Leave to stand at room temperature for at least 20 minutes before serving, to allow the flavors to develop.

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