this week's HARVEST
This list may change, but here's our best guess of what you'll be getting in your share this week. l
Tomatoes
Basil
Pac Choi
Salad Greens
Sweet Peppers
Hot Peppers
Potatoes
Fennel
Onions
Pick up time is 2 - 7 pm!
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Upcoming Events |
September 22, Run-a-Muck at Heartwood. More info
October 20, Harvest Celebration at Rushton Farm. More info |
2012 CSA MANUAL | Click the manual to read online.
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DIGGING RUSHTON FARM
We've got a blog! More recipe ideas, musings about the farm and more...join the conversation at Digging Rushton Farm.
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FORKS FARM
Now delivers to Rushton Farm regularly!
Place your order for sustainably produced grass-fed beef, poultry, and other meats and dairy at Forks Farm.
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KEEP US IN THE LOOP!
Email is our primary means of communicating all CSA matters, so please contact us if your address changes, or if you'd like a family member's address to be added to the CSA mailing list.
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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.
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WHEREABOUTS
Rushton Farm is located within Rushton Woods Preserve on Delchester Road, just south of Goshen Road in Newtown Square, Pennsylvania.
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ARCHIVES
See prior recipes and read past issues of the Wild Carrot.
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Week of September 10, 2012 ~ Issue no. 15
IN THE BAG tidbits from Fred Recently I had the opportunity to attend a spectacular farm dinner in Perkinsville, Vermont that featured a menu of vegetables, fruits, meats and cheeses all sourced from farms in the surrounding community. Jane and David Sandleman were our gracious hosts and the Inn at Weathersfield provided the beautiful atmosphere for an evening of local food served under the stars. Chef Jason Tostrup showed off his culinary skills with an exquisite menu that featured Heirloom Cider BBQ |
Chef Jason Tostrup from the Inn at Weathersfield in Perkinsville, Vermont.
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chicken, organic vegetables with chick pea polenta and piccalilli, "Green Goddess" slaw and roasted garlic, corn, cucumber and tomato salsa. The highlight of the evening was the pit roasted stuffed whole lamb that Chef Jason began preparing the day before by digging a pit, building a huge fire and allowing it to reduce to hot coals at which point he roasted the lamb with dried cornhusks helping to infuse the lamb. The dinner was one of the most memorable I have had. What really struck me about the evening was the incredible sense of community amongst the guests seated around me. Many were local farmers and growers who regularly provide food to Chef Jason and the Inn at Weathersfield. Others were volunteers and supporters of the Vermont Food Bank (the beneficiary of the evening). I met many colorful characters including Willis Wood whose family has been operating Woods Cider Mill for seven Generations and provided the cider syrup for the chicken. Local growers and food artisans like Willis were the focus of this communal evening with many of them standing and giving hilarious commentary on life in the Vermont foodshed. I reflect upon this night because it is often at this point in the season that I really value and appreciate the great community of Pennsylvania farmers we have around us. While some of our farms may have been started more recently and may not have the same legacy as our Vermont brethren, we are constantly striving to create a community that will emulate the intricate foodsheds that exist throughout Vermont and much of New England. That is why it is important to look at the food you purchase and the restaurants you support. When making a choice to buy local and support small farms you are helping to build this community and with it the opportunity to share in the great food being grown and the talented people who produce it. -Fred
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Jalapeno en Escabeche
Pickled Peppers
Mades about 5 Cups
Though the chiles are the stars here, there are other goodies in the pot - carrots, garlic, onions and herbs - all working together to create a wonderful, thoroughly invigorating experience. Like waistlines in modern America, the size of jalapenos has been increasing, so I suggest you buy 12 ounces or measure out 3 cups. The number of chiles isn't very reliable. These pickled jalapenos are much better if allowed to stand for at least a day after they are made.
1/3 cup vegetable oil
10 garlic cloves, peeled
2 medium carrots, peeled and sliced (a diagonal slice looks very nice)
About 3 cups (about 20) fresh jalapenos chiles ( or other peppers sliced in 1 inch wide strips)
1 large white onion, sliced
1 1/2 cups cider vinegar
4 bay leaves
2 large sprigs EACH fresh thyme and marjoram
OR 1/2 teaspoon EACH dried thyme and marjoram
Salt
In a large skillet, heat the oil over medium. Add the garlic and cook, stirring frequently, until beginning to brown, about 3 minutes. Add the carrots, chiles and onion and continue cooking and stirring until the onion is translucent, about 5 minutes. Stir in the vinegar, bay leaves, herbs, and a generous teaspoon of salt and 1 1/2 cups water. Bring to a simmer, partially cover and cook until the carrots are just tender, about 10 minutes. (The chiles will have begun their inevitable fade toward olive green.) Cool.
Pour the mixture into a nonaluminum container, cover and refrigerate a day before eating or using in a dish. There should be enough pickling juice to completely cover the chiles; if there isn't, mix up what you need add using half vinegar, half water and season it with a little salt. Stored in the refrigerator, these chiles will keep easily for more than a month.
- Rick Bayless
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RECIPES what to do with all those veggies
Ginger Sweet Tofu with Pak Choi
1 package fresh firm tofu , drained
2 tbsp peanut oil
1inch piece ginger , sliced
1 bunch pak choi , leaves separated
1 tbsp Shaohsing rice wine (or substitute white whine)
1 tbsp rice vinegar
� tsp dried chilli flakes
cooked jasmine rice , to serve
For Marinade
1 tbsp grated ginger
1 tsp dark soy sauce
2 tbsp light soy sauce
1 tbsp brown sugar
Gently prick a few holes in the tofu with a fork (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
Heat a wok over high heat and add half the peanut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides.
Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce.
Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.
-Good Food magazine, April 2010.
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