"If we could see the miracle of a single flower clearly our whole life would change." ~Buddha
FULL SHARE DELIVERY TO ALL LOCATIONS
HALF SHARE DELIVERY TO FREDERICK, SILVER SPRING, NW DC, TAKOMA PARK AND BERKELEY SPRINGS
Turn of the Season
I must say, I am excited to see the change of the season upon us and feel the crisp, cool air in the mornings. It seems so recent, writing about how as soon as I begin to tire of lettuce, spring is over and the fruits of summer begin. Now, I am having similar feelings for tomatoes... and guess what? They are about done for the season, and fall greens are flourishing in the cooler air. What a gift change is! I love this about a CSA, it really connects you with the rhythm of the changing seasons. It offers the opportunity to taste the freshness of local food and receive the healing benefits of eating in harmony with the season.
To highlight the welcome change, this weeks share will include the return of more greens, sweet potatoes and winter squash! I love autumn. Warm soup and a pumpkin muffin is my favorite meal and even though it isn't quite time for that yet, I can already smell the aroma. Jesse and Andy are in the field today, harvesting winter squash to begin curing for your fall shares. We have several varieties in the field. This weeks' share will include delicata squash. The delicata tend not to store as long as the pumpkins, spaghetti squash and butternuts (especially), which will keep around for weeks or months if stored properly, so they will be first on the menu.
One of the simplest ways to prepare a winter squash is to slice it in half, seed it, place it face down in a baking dish with about a half inch of water and bake on 350 until you feel the the squash soften under the skin. Poking with a fork for tenderness is a good way to test this. Eaten with a little butter and maple syrup is simple and delightful. Plus it is it's own dish, which is rather fun, although it may be too hot to hold! There are an abundance of recipe ideas for stuffed squash as well, with a little searching online or through recipe books.
The Greens are looking lush and seem to enjoy the return of the cool air. They seem to perk up a bit and deepen in nourishing shades of green and red. We intend to include a bunch of both collard
greens and swiss chard in this weeks' share. A bed of young lettuce has returned as well. The bed didn't germinate as fully as it did in the spring, when we were sending huge bags of lettuce every week. For this weeks' share, a nice small bag of lettuce is on the way. Earlier this week , we began to thoroughly weed and reseed the beds to see if we can have a more abundant lettuce harvest in the coming weeks. The bright side is that cooking greens are much more abundant this fall, than they were in the spring. Seems like there is wisdom in this; more lettuce in the spring, more cooking greens in the fall! We are grateful for the harvest we have to share this week.
The first sweet potatoes are being dug this week too! As we uncover this buried treasure, we'll fill you in on the total harvest, but from the looks of the first shovel full, there will plenty of those to share throughout the season. Let me remind myself, however of the lesson that I have been so generously reminded of this year... don't count your chickens before they have hatched. Probably shouldn't count your sweet potatoes before they are dug either. Maybe someone underground has been dining on them already, but let's hope not!
On that note, we hope for another great sweet pea harvest. The plants are gorgeous, beautiful, healthy and they make so happy when I walk by. We tried a new trellising technique that seems to be good support for the vines and provide easy picking. I will let you know when I begin to see fruit!
|Fall Sweet Peas|
Thank you for joining us this season to share in the harvest and all of it's beauty, nourishment, and healing.
Please contact us any time with questions. You are always welcome to come visit!
Peace and Blessings~
This Weeks Harvest
Swt Potato Harvest '11
Bunch of Swiss Chard
Bunch of Collard Greens
Young Lettuce Mix
2 bulbs of Garlic
Curry Coconut Sauce
I was finding myself in a "box" when it came to basil. Pesto was all I could think of. This last week, I had to do some searching to use up the basil from our share, to help me through my "basil, again!" reaction to it's abundance this year. I found this sauce and really enjoyed it over rice, chickpeas and sauteed veggies' (swiss chard and peppers from last weeks' share also).
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes (i used a jalapeno)
zest of 1 lemon
1 1/2 tablespoons minced garlic
1 to 1 1/2 tablespoons curry powder
1 1/4 cups light coconut milk
2 tablespoons soy sauce
2 teaspoons sugar, or to taste
1/2 teaspoon salt, or to taste
1/2 cup chopped fresh basil leaves
In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt.
Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1 1/2 minutes. Add basil. Pour into a bowl.
Honeydew Basil Sorbet
Here is another interesting idea, I was handed a cup of this by the cook at the retreat center. She had just made a fresh batch from the basil we harvested for her. It is really good!
Makes 3-1/2 cups
In a blender, combine:
Half a honeydew melon, seeded & cubed
1-1/2 TBSP honey
1/4 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh mint leaves
juice of 1-1/2 limes
2 large pinches sea salt
Blend on high for 1 minute, until honey dissolves and mixture is finely pureed.
Transfer to an ice cream maker and process according to its directions.
Or, freeze in a pan, scraping occasionally with a fork.