June 22, 2009

22 Jun

I hope you all enjoyed a beautiful Summer Solstice weekend. Our strawberries and peaches have been enjoying the warm weather and are being harvested regularly. If you run out of strawberries during the week, feel free to stop by the Farm Stand to restock your sweet supply. I realized that some of you may not notice the recipes at the bottom of these emails. Please scroll down past the sneak peak for ideas of how to use your produce for the week. This week I wanted to share a poem by Wendell Berry (A timbered Choir: Sabbath Poems 1979-1999).

Whatever is foreseen in joy

Must be lived out from day to day.

Vision held open in the dark

By our ten thousand days of work.

Harvest will fill the barn; for that

The hand must ache, the face must sweat.

And yet no leaf or grain is filled

By work of ours; the field is tilled

And left to grace.  That we may reap

Great work is done while we are asleep.

When we work well, a Sabbath mood

Rests on our day, and finds it good.

Each day I am to be grateful be a part of this farm and the people who work long hours caring for our land and feeding our community. As you enjoy your produce please remember those who work in the field to cultivate our amazing produce.

As summer begins so does Fairview Farm Camp. Children arrived this morning and their laughter and joy filled the fields. Though many of you may already know Marla Witcher who helps distribute CSA on Thursdays and works at our Saturday Farmer’s Market, I asked her to introduce herself to you as our new Summer Farm Camp Coordinator.

Here is a note of introduction from Marla:

I hope you all are enjoying the first of the summer season at Fairview Gardens.  I love this little farm, and I am very happy to be back after nearly two years away tending to my 2 year-old daughter, Ruby.   You are most likely to see me on Thursdays helping with CSA distribution.  I really enjoy being a part of this community, and I want to help share your ideas with others at the farm to make this community supported agriculture very successful. 

If you have children between the ages of 4-15, I might get the opportunity to work (and play) with them this summer.  I am coordinating the summer farm camp at Fairview Gardens with Casey Duncan.  Farm camp begins this week, June 22.  We are looking forward to a great time.  We have a number of camps open this summer.  Please contact the office for details.  

I look forward to seeing you all this summer!!


SNEAK PEAK (keep on scrolling for your recpies):

Small Share









Large Share













Summer Squash Gratin

(from CSA member Lesley Painter http://www.101cookbooks.com/archives/summer-squash-gratin-recipe.html)

Be sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you’ll have trouble cooking them through because the zucchini cooks up more quickly. I use a box grater to shred the cheese here (as opposed to a micro-plane) – you get heartier, less whispy pieces of cheese which is what you want here. I’d also strongly recommend homemade bread crumbs here (see asterisk below).

zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt

1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil

1/4 cup unsalted butter
2 cups fresh (whole wheat) bread crumbs*
1/2 pound yukon gold potatoes, sliced transparently thin
3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)

Preheat oven to 400F degrees and place a rack in the middle. Rub a 9×9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes – it will really depend on how thinly you sliced the squash and potatoes – and how much moisture was still in them. You don’t want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Serves about 8 as a side.

*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don’t like my breadcrumbs too fine – and tend to leave the pieces on the large size – more like little pebbles than grains of sand.

Orange Curry Carrots

(from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics)

This dish is a nice accompaniment to a chicken curry; it’s a fine side at a luncheon of sandwiches and makes a simple vegetarian meal on its own over a helping of basmati rice. Don’t be shy adding the banana—that’s what makes this dish unique and delicious.

Serves 4

1 cup freshly squeezed orange juice (about 2 medium oranges)

1 cup water

4 cups 1/4-inch-sliced carrots (about 6 medium carrots)

1/2 cup raisins

2 tablespoons ghee or butter

2 teaspoons curry powder

1/2 teaspoon turmeric seeds from 3–4 cardamom pods, freshly ground (optional)

2 tablespoons flour

1 very ripe banana, peeled, mashed 1/2 teaspoon  


freshly ground black pepper

chopped fresh cilantro

Bring the orange juice and water to a boil in a medium pot. Add the carrots and reduce the heat to a simmer; cook, uncovered, until barely tender, about 6 minutes. Stir in the raisins and remove the pot from heat; let stand.

Melt the ghee or butter in a large skillet or pot over medium-high heat. Add the curry powder, turmeric, and cardamom seeds; cook, stirring constantly, just until fragrant, 1 to 2 minutes. Sprinkle the flour into the skillet and stir constantly until a smooth paste forms. Remove from heat.

Drain the carrots and raisins, reserving the orange liquid. Add about half of the liquid to the curry powder mixture in the skillet, return the skillet to medium heat, and stir to combine. When the sauce thickens nicely, slowly add in the rest of the liquid, and then stir in the mashed banana. Add the carrots and raisins and stir to combine. Season with salt and pepper to taste.

 Garnish with cilantro and serve immediately

Peach Pie

(from Chez Panisse Fruit by Alice Waters)

2 ½ pounds of peaches peeled and sliced (about 6 cups)

3 tablespoons quick-cooking tapioca

2 teaspoons lemon juice

1 pinch salt

¼ cup sugar plus more for sprinkling

1 tablespoon unsalted butter cut in thin slices

Two 9-ounce pieces pie dough

1 tablespoon heavy cream or milk

Toss the sliced peaches in a large bowl with the tapioca, lemon juice, salt, sugar, and butter. Cover fruit mixture with a sheet of plastic wrap pressed against its surface (this prevents the fruit from oxidizing and discoloring). Let stand for 30 minutes so that the peaches release their juice, plumping tapioca and dissolving the sugar.

Preheat oven to 400ºF.

Roll out each piece of pie dough into a 13-inch circle, 1/8 inch thick. Line a pie plate with the first piece, letting the edges hang over. Pour the fruit mixture into the dough-lined plate. Cover with the second piece of dough. Using a small knife or scissors, trim the edges of the dough so that there is a ¾ inch overhang. To seal the pie, neatly fold up the overhang dough so that it rests on the rim of the pie plate and pinch a wavy scalloped edge all around the pie by making indentations in the crust with your thumb and fingers. Roll out the scraps, cut our pretty decorations, and stick them to the top of the pie with a dab of water. Poke a few holes in the top of the pie to let the steam escape during backing. Lightly brush the pie with cream and sprinkle with sugar.

Bake in the lower third of the oven until the top of the pie is golden brown and the thick juices bubble from the holes, about 1 hour. Let the pie cool on a rack from 1 hour. Serve with vanilla ice cream or vanilla flavored sweetened whipped cream.

Makes one 9-inch pie.

Variation: For ginger-peach pie, add either 1 tablespoon finely chopped fresh ginger or 2 tablespoons chopped candied ginger to the peaches.


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