This list may change, but here's our best guess of what you'll be getting in your share this week. l

 

 

 

DIGGING RUSHTON FARM

 

We've got a blog!  More recipe ideas, musings about the farm and more...join the conversation at Digging Rushton Farm.

 

 

 

WCT BIRD BLOG 

 

Keep up with what's happening at our banding station at Rushton Woods Preserve as well as other activities in our Bird Conservation Program.  Inspiring photos and words from our staff and supporters.

 

   

As the weekend rain evaporates and the humidity rises we await the start of the next heat wave. "Hot" has definitely been the theme of summer so far. We are often asked how the extreme heat affects the crops. For the most part the heat is beneficial to the crops in the field. In cool, wet conditions, disease pressure is more prevalent and hot weather crops such as tomatoes and melons can suffer from late blight and downy mildew.  

 

This season we have seen the hot weather crops thrive, particularly the tomatoes. The dry heat promotes growth and helps prevent disease that often occurs with wet, gray days   The Rushton Farm Staff is diligent in irrigation practices making sure to maintain soil moisture in the severe conditions. While the hot summer does cause complications with seed germination and may have an effect on the cold weather crops of the fall, we would prefer the dry heat to a wet season.

 

This of course does not mean the Rushton Farm Staff is not having their own issues with the heat. Water breaks and time in the shade may soon turn into popsicle breaks and swims in a nearby pool if this next wave of heat is as severe as the last. Kudos to our faithful interns who have endured with barely a whimper while at least one of our more experienced farmers (i.e. yours truly) has taken to hiding in the walk-in cooler.

 

I fully expect that the heat will break in time for the  Tomato Tasting at Rushton Farm on Saturday July 28th. This is the fifth year of the event and it is shaping up to be our best yet. We will have at least 10 varieties of tomatoes as part of the tasting with other veggies from the farm available for sampling. Local cheeses will also be sampled with local wine and beer.  

 

I encourage all our members to join the farm staff as we take a break and celebrate summer at Rushton Farm. Tickets are only $10 for CSA members ($20 for non-members) and space is limited. Register online at wctrust.org or sign up when you pick up your share. We look forward to seeing you there. 

  

 

       

 

 

 

 

 

 

 

 

 

 

 

 

 

Crispy Smashed Roasted Potatoes

 

With a simple ingredient list and a mostly makeahead technique, these delicious potatoes areperfect for parties. Of course, you don't have to have a party to make these. They're just as good served with Sunday dinner as a side dish with roast chicken or meatloaf. And garnished with a bit of sour cream and chives, they make a nice starter.

 

Serves 4 as a side dish

 

Ingredients 

12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)

2-3/4 tsp. kosher salt

1/2 cup extra-virgin olive oil

 

Boil the potatoes:

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don't overcook. The total cooking time will be 30 to 35 minutes.

 

While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop.  As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

 

 

Flatten and cool the potatoes:

Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repea.

 

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

 

Roast the potatoes

Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F.

Alternatively, if you have a convection function, turn it on and set the temperature at 400°F.

 

Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they're crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.

 

Make-ahead tips

Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.

 

Fine Cooking January 1, 2007

 

 

 

       

Roasted Beet Crostini

The entire beet plant- roots, stems and greens-can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sautéed with olive oil and garlic for the topping.

 

16 crostini | Active Time: 50 minutes | Total Time: 1 1/2 hours

 

Ingredients

1 bunch beets with greens attached, (see Tip)

16 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal

2 tablespoons extra-virgin olive oil, divided

6 cloves garlic, minced

1 tablespoon sherry vinegar, or red-wine vinegar

2 tablespoons water

1/4 teaspoon salt

4 ounces creamy goat cheese

1/4 teaspoon freshly ground pepper

 

Preparation

1. Preheat oven to 400°F.

 

2. Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover with foil and roast until very tender when pierced with a knife, 45 minutes to 1 1/2 hours, depending on the size of the beets. Uncover and let cool. Reduce oven temperature to 350°.

 

3. While the beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once halfway through, until toasted but not browned, about 14 minutes.

 

4. Thinly slice the beet green stems and finely chop the leaves; keep stems and leaves separate. Heat 1 tablespoon oil in a large skillet over medium heat. Add the stems and cook, stirring occasionally, until tender, about 3 minutes. Add the remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add the greens, vinegar and water and cook, stirring occasionally, until the greens are tender and the liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from the heat.

 

5. Peel the cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve the remaining beets for another use).

 

6. To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.

 

EatingWell: January/February 2008