Midsummer Farm CSA Weekly Newsletter: Share Pick Up #2 Greetings Midsummer Farm CSA subscribers!
The growing season always starts with lots of greens, and my favorite way to eat greens is in salads. So I thought I would start this newsletter with an old family favorite salad dressing. This dressing is hearty and makes a great accompaniment to tangy spring greens:
_________________________________________________________________________________________
RECIPE: "Famous French" Paprika Dressing A favorite Family recipe 2/3 cup of Olive oil 1/3 cup of Apple Cider vinegar (Eden and Bragg both make a wonderful Apple Cider vinegar complete with 'mother' and enzymes.) 2 tbsp of organic sugar 2 overflowing globs of organic ketcup black pepper to taste 1 tsp of salt and at least 2 tbsp of Paprika - I've been using about ½ cup lately actually! ~Put all ingredients into a bowl or large measuring cup with room to whisk. ~Whisk all together well. And then pour over your salad and enjoy. ~We always enjoyed this dressing over slices of avocado and romaine lettuce. _________________________________________________________________________________________
****Don't forget to bring back your baskets when you come to pick up this week!****
The avocados I received last week were so good, I just had to order them again this week, despite how monotonous that is, it is so hard to find decent avocados and the season is short for them!
The Mushroom share will be organic criminis or baby portabellas.
Herb share - This week, our focus will be on rosemary, which is a very important medicinal as well as culinary herb. More info below ....
_________________________________________________________________________________________
MEAT ! Also, I am very happy to report that I am now working as farm manager for the Gray Family Farm in New Winsor, NY. I'll be developing their vegetable program and caring for and developing their animal programs as well, which include egg laying hens, meat chickens, turkeys, pigs, sheep, and maybe even some beef cattle. They are a wonderful grassfed farm, and although they are not yet certified organic, they are serious and dedicated to following organic standards.
It will a while before we have chickens or lamb or turkeys for sale as I am just starting to set up a spot for them in the fields, but the owner, Shelley Gray, has just had two pigs slaughtered and so she now has pork for sale! I would happy to bring any pork back to my farm in Warwick if you let me know what you want ... Just send me an email and I'll pick up the meat and have it in my freezer for you when you pick up the basket. (You can pay by check - but please make it out to Gray Family Farm...)
Here's the price list:
Pork Loin - $15.99/lb Smoked Bacon - $14.99/lb Italian Sausage (hot or sweet) - $7.99/lb Shoulder or Butt Roast - $7.99/lb Smoked Ham Steaks - $6.99/lb Pork Chops - $6.99/lb (we ate these last night - super good!) Ribs or Ham Hock - $5.99/lb Smoked Ham - $5.99/lb Ground Pork Sausage - $5.99/lb
They also have more unusual parts/cuts - let me know if you are looking for anything in particular and I'll find out the prices...
_________________________________________________________________________________________
A NOTE ON STORING: Fresh Greens are probably best stored in the fridge in plastic bags that are not sealed shut, but which are are loosely folded over. Same goes for the mushrooms - put the whole pulp container into a plastic bags and just fold the top over. Don't seal mushrooms up, or they get slimy. If they dry out, they are still usable, but throw them away if they get mouldy or mushy-rotted.
The herb shares are best stored in the zip lock bag in the fridge; again I wouldn't seal the bag, just let it close gently so the top isn't gaping open.
Pick up times - Please let us know a couple days ahead of time if you will be late in picking up your basket or if you cannot pick up your basket. We start harvesting for your basket the night before and morning of the pickup.
Email: CSA@midsummerfarm.com
Phone: 845-986-9699
We really do not have the storage capacity to store your basket overnight. If you cannot make a pick up, you have two options: 1) you can send someone else to pick it up for you or 2) you can donate the basket - I have a family in need who cannot afford to join the CSA, but who would really appreciate a basket when members are unable to pick up.
Last week, I added some bunches of arugula that bolted- it can be a bit strong once it gets flowers, but the flowers are edible and look pretty in salads, so I included some. This week, it looks like we'll have lots of sweet little baby arugula leaves ....
RECIPE: Arugula Pesto
This makes a great spread for bread, or try a slice with the Black Mesa Ranch goat cheese, some pesto, and slices of fresh tomatoes on top. Yum!
1/2 cup toasted pine nuts (can also use other nuts)
1 bunch or bag arugula
1-3 tablespoons white balsamic vinegar (can also use red but mutes the green color of the arugula)
1-2 cloves crushed garlic
olive oil
salt and pepper to taste
Toast nuts in a pan and add to food processor or blender. Also add arugula, 1 to 2 tablespoon vinegar, crushed garlic, salt and pepper and blend until well mixed (very thick paste). Add olive oil until pesto is desired consistency (usually until it's spreadable).
Note: the vinegar takes some of the bite out of the arugula. Add more or less depending on taste.
Also, blending the garlic, vinegar, salt, nuts, and arugula before adding the oil is important-it allows the flavors to permeate the vinegar and make it more flavorful (or so my mother always told me).
_________________________________________________________________________________________
RECIPE: Arugula Farm Salad
about 3 cups of arugula leaves in bite size pieces
1/2 cup crumbled feta cheese
about 1/3 cup of sweet onion sliced very thin
1/2 cup of pine nuts - lightly toasted
1/4 cup Olive Oil
Toss gently - very gently! And eat immediately!
_________________________________________________________________________________________
RECIPE: Linguine with Arugula, Pine Nuts and Parmesan Cheese
1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted
additional freshly grated Parmesan cheese
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately. Serves 6.
 Glorious Greens
Green vegetables are the foods most missing in modern diets. Learning to cook and eat greens is essential to creating health. When you nourish yourself with greens, you will naturally crowd out the foods that make you sick. Greens help build your internal rain forest and strengthen the blood and respiratory systems. They are especially good for city people who rarely see fields of green in open countryside. Green is associated with spring, the time of renewal, refreshment and vital energy. In Asian medicine, green is related to the liver, emotional stability and creativity. Nutritionally, greens are very high in calcium, magnesium, iron, potassium, phosphorous, zinc and vitamins A, C, E and K. They are crammed with fiber, folic acid, chlorophyll and many other micronutrients and phyto-chemicals. Some of the benefits from eating dark leafy greens are:
Blood purification
Cancer prevention
Improved circulation
Strengthened immune system
Promotion of healthy intestinal flora
Promotion of subtle, light and flexible energy
Lifted spirit and elimination of depression
Improved liver, gall bladder and kidney function
Cleared congestion, especially in lungs by reducing mucus
_______________________________________________________________________________
RECIPE: Asian Watercress Salad
1 bunch washed watercress
1 cup grated carrots
1 cup baked tofu or cooked left over chicken or pork
1-1/2 tablespoons toasted sesame oil
2/3 tablespoon plum vinegar or other vinegar
Directions: 1. Tear watercress into desirable size pieces. 2. Mix with carrots in a salad bowl. 3. Drizzle sesame oil and vinegar over salad and toss. 4. Dice tofu into bite-size strips. 5. Serve in individual salad bowls, sprinkle tofu on top of each and serve.
________________________________________________________________________________
Spinach - you just can't have too much! I chop and add it to almost any meal! Even things like tomato sauce and pasta and linguini and clam sauce are wonderful with chopped spinach.
RECIPE: I made some simple quesadillas this weekend - chopped raw spinach leaves, chopped scallion or green onion, a dash or fresh chopped oregano, and some grated raw mild cheddar cheese. I just mixed it up and put it between two tortillas and heated it up until the tortillas were crisp and the cheese melted. It was wonderful!
________________________________________________________________________________
 PARSLEY - is not just a garnish! It is a Super-Green-Food! The dark green leaves of parsley are full of wonderful nutrients and minerals and I have always considered it one of my favorite cell-building and fountain of youth energizing greens ... and now the University of Missouri announced they have found a non-toxic treatment that can stop breast cancer in its tracks - and the answer was a phytochemical found in parsley and celery!
Though apigenin, a flavonoid, is most prevalent in celery and parsley, it's also found in many other natural foods, including: Apples Chamomile Basil Oregano Tarragon Cilantro Endive Broccoli Cherries Leeks Onions Tomatoes Grapes Tea Beans and barley (http://articles.mercola.com/sites/articles/archive/2012/06/04/apigenin-on-breast-cancer-treatment.aspx?e_cid=20120604_DNL_artNew_2)
RECIPE: Anchovy-Parsley Sauce 1 bunch of Italian or Flat Leaf Parsley coarsely chopped 4 cloves of garlic, minced 1 small can of anchovies, drained and minced
3/4 cup of oil-packed sun-dried tomatoes, diced
1 cup olive oil
3 tbsp balsamic vinger
Mix all ingredients except vinegar. Right before serving, add vinegar.
This is a very traditional Italian sauce served with grilled chicken, duck, fish or meat. The flavors somehow meld to become so much more than the sum of the parts !
|
