Midsummer Farm CSA Weekly Newsletter: Final Share Pick Up! Well this week is our last CSA share pick up - We hope you enjoyed the baskets and experienced a vibrant summer of vegetable health!
As exhausted as we are at the end of the day, we are really going to miss harvesting and packing the baskets each week ... and we're already starting to plan the garden for next spring - planting herbs and garlic, spreading compost that has been brewing all summer, and planting cover crops of green manure crops like clover, lana wooley-pod vetches, and winter rye...
We're also planning what crops to grow next season - taking account of what did well, what did poorly, what was best liked, or not liked so much ... If you have any favorites, or things that you wish we planted more of, or things you didn't like so much of, let us know as it will really help us in planning for next year. We really appreciate the feedback and it helps us create a growing plan that is appealing to all!
We hope you'll consider joining our CSA again for next year!
All the very best and have a wonderful winter and holiday season!
~Barbara and Mark
Midsummer Farm
PS - Don't forget to return your baskets this week if you still have any!
_______________________________________________________________________________________
Some autumn-inspired kale recipes:
Kale & Apple Salad with Pancetta and Candied Pecans
2 cups pecans
1/2 cup confectioners' sugar
1/2 teaspoon cayenne pepper
Kosher salt
1/4 cup extra-virgin olive oil
6 ounces thickly sliced pancetta, finely diced
1/4 cup white wine vinegar
2 tablespoons caper brine (from a jar of capers)
3 tablespoons pure maple syrup
Freshly ground black pepper
2 tart apples, cut into matchsticks
1 large head radicchio, shredded
One 8-ounce bunch kale-stems discarded, leaves finely shredded
3 tablespoons snipped chives
1 tablespoon chopped tarragon
2 ounces shaved pecorino
Preheat the oven to 350°. In a bowl, cover the pecans with water. Transfer to a sieve and shake out the water. In another bowl, whisk the confectioners' sugar, cayenne and 1 1/2 teaspoons of salt. Add the pecans and toss. Transfer to a sieve and shake off the excess coating. Arrange the pecans on a parchment paper-lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the pecans are golden.
In a skillet, heat the oil with the pancetta and cook over moderate heat, stirring frequently, until the pancetta is browned, 6 minutes. Strain the pan drippings into a large bowl; whisk in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper. Add the apples, radicchio, kale, chives, tarragon and pecorino and toss. Mound the salad on plates, garnish with the pecans and pancetta and serve.
Squash-and-Kale Toasts
2 small winter squash or 1 medium squash (about 2 pounds) - peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 bunch kale-thick stems and ribs discarded, leaves coarsely chopped
4 garlic cloves, thinly sliced
Eight 1/2-inch-thick slices of peasant bread
4 ounces shaved Parmigiano-Reggiano cheese (1 1/2 loose cups)
Preheat the oven to 350°. In a medium bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for about 30 minutes, turning once, until tender and lightly browned.
In a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil. Add the kale and cook until it is wilted, about 8 minutes. Add the garlic slices and cook until the kale is tender, about 3 minutes longer. Season the kale with salt and pepper. Add the squash and toss gently to combine.
Heat a cast-iron grill pan. Brush the bread with olive oil and grill over high heat, turning once, until toasted. Mound the squash and kale on the toasts, top with the shaved cheese and serve.
Make Ahead: The recipe can be prepared through Step 2 and refrigerated overnight. Rewarm in a skillet before serving.
Spelt Focaccia with Kale, Squash and Pecorino
2 cups spelt flour
One envelope dry active yeast
1 cup warm water
1 tablespoon honey
2 tablespoons extra-virgin olive oil
Kosher salt
1 teaspoon chopped rosemary
Sea salt, for sprinkling
2 cups finely shredded stemmed kale
1 tablespoon fresh lemon juice
Pinch of crushed red pepper
1 small winter squash (about 8 ounces)-halved lengthwise, seeded and sliced crosswise 1/2 inch thick
1 garlic clove, thinly sliced
1 ounce shaved fresh pecorino cheese (about 1/2 cup)
In a large bowl, combine the spelt flour with the yeast, water, honey, 1 tablespoon of the olive oil and 3/4 teaspoon of kosher salt and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead just until smooth, no more than 1 minute. Oil the bowl and return the dough to it. Let the dough rise, covered, in a warm, draft-free place until doubled in bulk, about 1 hour.
Line a baking sheet with parchment paper. Punch down the dough, then transfer it to the baking sheet and press it into a 12-by-8-inch oval. Brush with 1 teaspoon of the olive oil. Press small indentations all over the dough and sprinkle with the rosemary and sea salt. Let the dough stand uncovered for 45 minutes, until slightly risen. Preheat the oven to 375°. Bake the focaccia for about 30 minutes, until lightly browned all over.
Meanwhile, in a bowl, toss the kale with the lemon juice, crushed red pepper and 1 teaspoon of oil. Squeeze the kale gently to soften it, then let it stand for 20 minutes.
In a large nonstick skillet, heat the remaining 1 teaspoon of oil. Add the squash, season with kosher salt and cook over moderately high heat until golden, 2 minutes. Turn the squash, add the garlic and cook over moderately low heat until the squash is tender, 5 minutes.
Top the focaccia with the kale and squash and bake for 1 minute longer, to heat the vegetables. Scatter the pecorino on top, cut into wedges and serve.
|
|
|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|
|
|
|
Midsummer Farm Contact Info:
Barbara and Mark Laino
Midsummer Farm
156 East Ridge Road
Warwick, NY 10990
845-986-9699
info@midsummerfarm.com
Holistic Health Counseling Contact Info:
Barbara Taylor-Laino
Barbara Taylor Health
156 East Ridge Road
Warwick, NY 10990
845-986-9699
info@barbarataylorhealth.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|
|
|
|
|
