Serenbe Farms
  CSA Newsletter and Recipes 4-26

November 3rd, 2009
Farm News From Natalie--
Lots of recipes below too! 

hunters moon  Monday night = Hunter's moon.  The Hunter moon always follows the Harvest Moon and together, these moons quickly follow the sun so that the harvester can continue on with his work and the hunter can continue to track his prey into the night.  So what might we be hunting for these days?  Deer!!  Hunting season is in full swing as is evident by the fact that there are a few cars parked in the small processing plant around the corner and the random rounds shot off all down the road.  We'd do well to set our sights on a fellow organic muncher who has outmaneuvered the 4 lines of electric fencing.     

A deer seems to be enjoying the beet and carrot tops...which it turns out, we too can eat!  Beet greens are well known edibles and are very closely related to the swiss chard.  Carrot greens, on the other hand, is a new one for me.  I had always heard they were toxic, but it turns out that allergenic is a better word.  They are on the 'eat frequently' list in the macrobiotic diet where they would not stand for any toxicity.  They are highly nutritive, rich in protein, minerals and vitamins. The tops of the carrots are loaded with potassium which can make them bitter, so for taste's sake, the use of the tops are limited.  Check out the Tuscan carrot top and rice soup below.  Another fun thing to do with carrot tops= crafts!   You can hammer carrot tops into fabrics and paper to make cool green textures on fabric, gift cards and wrapping paper!

With the cooler weather and the earth trying to dry up a bit, we are about to get into some serious fall planting.  We have started the garlic planting which is planted around Halloween and then grows over the winter and is ready to harvest in the summer.  We want there to be significant root growth before the ground freezes so that by the spring time the plant focuses its energy on sprouting, leaf growth, and ultimately bulb development. If the garlic is planted too late in the fall to obtain significant root growth, this will ultimately detract from bulb size the following summer. 

Once the garlic clove gets planted (yep, the same clove that you eat), and the babies in the greenhouse get in the ground, then there will be a lot less to do on the farm.   The internship season is ending and soon, Paige, Justin, and the not-so-farmdog-Bosco will have some peace and quiet around the farm (with the exception of volunteer days).  I said goodbye to Brandon yesterday afternoon - he's headed north to NYC for unknown adventures.  I've got less than 2 weeks before heading back to NC to venture out and put the skills I've gained here at Serenbe Farms to the test.  
 
Thanks to all of you for giving me the opportunity to live, work, learn, cook and eat here.  I've enjoyed it. 
 
Adieu, and as Julia Childs says with a funny little lilt, "Bon appetit",

Natalie

This week's share:

1.5 lbs sweet potatoes
 
1 bu turnips (scarlet queen variety--tops are delicious!) 
 
1/2 lb baby Swiss chard
 
1/4 lb pea tips/shoots *
 
1 bunch carrots *
 
1 bunch dill
 
1 bunch chives *
 
1 bunch green peanuts-- black heirloom variety(yum! take peanuts off plants, wash shells, and either boil or roast in the oven...delicious in soup, baked goods, salads, etc.)
 
1 green bell pepper
 
1 lb Jerusalem artichokes (sunchokes)*
 
hot peppers
 
*Highlighted in recipes below
 

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Links
www.serenbefarms.com

www.georgiaorganics.org
www.slowfoodatlanta.org
Pea Shoot Pasta Saut�ed with Bacon and Lemon Zest

 
 
Makes: 4 - 6 servings

Ingredients:
1 bunch of pea shoots, cleaned, dried and cut into 3-inch long pieces
2 cloves garlic
1 lb cooked pasta
3 Tbsp olive oil
1 Tbsp lemon zest
1 ladle of hot pasta water
2 -3 slices cooked bacon or 1/4 cup cooked cubed pancetta
Parmesan cheese
Salt and pepper to taste
Preparation:
1. Clean and dry your pea shoots and remove any hard stems. Cut shoots into 3-inch pieces.
2. Heat olive oil in a large skillet or wok until oil starts to sizzle.
3. Smash and then chop garlic into medium pieces and add to the olive oil.
4. Add pea shoots and lemon zest and saut� for about 3-5 minutes, or until pea shoots start to wilt.
5. Stir in cooked pasta and pasta water.
6. Crumble bacon and add to the pasta.
7. Serve with a drizzle of olive oil on top along with a sprinkle of freshly grated Parmesan cheese.
Pea Shoot Pesto


 
Recipes as featured on Beverley Watson's CBC Weekend Morning Show with Agatha Moir.

Ingredients:
1/4 lb fresh, young pea shoots
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pinenuts
salt
pepper

to serve:
1 lb hot cooked pasta (try Nature's Pasta!)
1/2 lb peeled, grilled shrimp (optional)(simple recipe follows)
garnish: additional pea shoots

Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, pinenuts salt and pepper in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb cooked pasta, additional pea shoots and shrimp.

Yield: about 4 servings
Tuscan Carrot Top And Rice Soup


3 tbsp extra-virgin olive oil
1 med onion; minced
2 small carrots; diced
1 stalk celery; diced
3 cloves garlic; minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 cups vegetable broth
1/2 cup short grain rice (or 2 pounds of cubed potatoes)
1 1/2 cups chopped carrot tops
4 tbsp fresh grated parmigiano-reggiano cheese

Instructions

1. Heat the oil in a large pot. Saute onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add salt and pepper and pour in broth. Bring to a boil.
2. Add rice and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.
3. When rice is tender, pour soup into four bowls. Sprinkle with cheese.
Jerusalem Artichoke Gratin



Serves 6 to 8
 
1 pound Jerusalem artichokes, peeled and sliced 1/4-inch-thick and reserved in cold water until ready to use
3 cups milk
8 ounces creme fraiche
2 tablespoons freshly squeezed lemon juice
1 cup grated Gruyere cheese
1 tablespoon minced fresh thyme
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 pound Yukon gold potatoes, peeled and sliced 1/4-inch-thick
5 ounces shallots, peeled and sliced thinly
5 ounces peeled chestnuts, halved lengthwise
4 slices white bread, lightly toasted, crusts removed, and torn into small bits (to make 1 to 1 1/4 cups)

In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. Drain, reserving 3/4 cups of the milk.
Preheat oven to 450 degrees. In a medium bowl, whisk creme fraiche, reserved milk, lemon juice, 1/4 cup Gruyere, thyme, salt, and pepper. Add artichokes, potatoes, chestnuts, shallots; gently mix to combine. Transfer to a 6-cup shallow baking dish, and cover tightly with parchment-lined aluminum foil. Place on a rimmed baking sheet, and bake until artichokes are tender, about 1 hour. Remove foil, and sprinkle with breadcrumbs and remaining 3/4 cup cheese. Bake, uncovered, until golden brown, 8 to 10 minutes. Serve warm.
Jerusalem Artichoke & Sweet Potato Soup



Serves 4

Ingredients
* 2 sweet potatoes, peeled and cut into 1-inch cubes
* 1 bunch chives, washed and sliced
* 1 large onion, chopped
* 5-6 sunchokes, peeled and cut into 1-inch cubes
* 2 tsps fresh dill, washed and chopped
* 3-4 cups chicken stock or broth
* 1 cup whole milk
* freshly ground black pepper
* sea salt to taste
* sour cream for serving
* 2 tsps olive oil

Directions

1. In a medium-sized soup pot, heat the olive oil over a medium flame. Once the oil is hot, add the onion and green garlic and sautee, stirring often until it has softened.

2. Toss in the sweet potatoes and sunchokes and cook for another 10 or so minutes, stirring every few minutes.

3. Add the broth/stock and the chopped marjoram and season with salt and pepper. Cook until the vegetables are thoroughly softened, another 10-15 minutes.

4. Once the veggies are soft, use an immersion blender (or a cuisinart or blender) to blend the soup until it is smooth with no lumps. Thin with the milk if desired and adjust the seasonings to taste. Serve topped with a dollop of sour cream and a few grinds of black pepper.