August 24, 2009

24 Aug

Dear Fall CSA Members,

The school buses have emerged and it is a sign that fall has began. Welcome to the first week of the fall CSA season at Fairview Gardens. My name is Jen Corey and I am the Marketing Manager. I will be sending you weekly email newsletters with farm updates, a sneak peek of produce, upcoming community events, and corresponding recipes and ideas of how to use your produce for the week. This week I asked our new Executive Director to give you a note of introduction and a recipe to go with your share. I hope you enjoy your produce this week and want to make myself available to you for any questions or concerns. My email is jen@fairviewgardens.org and my phone number at the office is 805-967-7369.

Sincerely,

Jen Corey

Marketing Manager

p.s. If you get multiple emails let me know. I am still working on my distribution list. Thanks.

Upcoming Events:

What: Hope Dance Film is showing Mad City Chickens

When: Tuesday, August 25, 7pm
Where: Santa Barbara Public Library / Faulkner Gallery

Suggested donation: $7

Mad City Chickens is a sometimes wacky, sometimes serious look at the people who keep urban chickens in their backyards. From chicken experts and authors to a rescued landfill hen or an inexperienced family that decides to take the poultry plunge—and even a mad scientist and giant hen taking to the streets—it’s a humorous and heartfelt trip through the world of backyard chickendom.

A Note from the Executive Director:

My name is Jenny Millan, and I am the new Executive Director at the Farm. My background is in non profit management, and also in cooking, catering and once owning a wholesale natural foods company. In the early 1980’s, I was a neighbor to the Farm, on the original side of Stow Canyon Road. I would often come to the Farm, walking I through the back entrance, to buy produce and also to participate in the Harvest Fest. I would trade large 5-gallon containers of pumpkin pudding and cranberry sauce, in exchange for great produce. So, my new position here feels like a homecoming.

Jen Corey has asked me to share a late summertime recipe with you. As CSA members, we value your participation, and hope you’ll tell friends and family. Stop into my office yurt to say hello, ask a question, or give us ideas. I am always happy to hear from our members.

Sneak Peek:

Small Share

Strawberries

Corn

Tomatoes
Peppers

Summer squash

Garlic

Carrots           

Lettuce           

Large Share

Strawberries

Corn

Tomatoes

Peppers

Summer squash

Carrots           

Lettuce           

Cherry tomatoes

Lima beans (shell and boil for 20 minutes, serve as a side dish or make a corn, tomato, pepper succotash)

Recipes:

Late Summer Salad (created by Jenny Millan)

Enjoy this simple recipe, you can add or change as you and your family would like.

Serves 4 as a side salad or 6 as appetizer

Ingredients:

Handful of basil

2 tomatoes

2 corn

4 small lemon cucumbers or 2 medium green cucumbers

2 Summer squash

1 large Pepper, any kind (bell, anahiem, etc)

1 head lettuce

Olive oil

Balsamic or rice wine vinegar

Sea salt and pepper

Crusty bread (the stand has great fresh or day old bread from D’Angelos that would be great for this recipe)

Preparation:

Chop a handful of basil, and set aside. Dice tomatoes. Scrape corn off 2 ears (uncooked). Dice cucumbers. Dice summer squash. Toast croutons in oven tossed with a drizzle of olive oil, salt and pepper.

(Option to serve as an appetizer, make crostini toasts rather than croutons: Grill/broil rounds of bread, drizzle with a bit of olive oil. Watch, as they brown quickly and can burn.)

Sauté in a skillet with olive oil corn, summer squash, and peppers until lightly browned. Set aside to cool. Gently mix all ingredients, toss in basil, salt and pepper.

Create a lettuce bowl ad fill it with your sautéed veggies. (Or when serving as an appetizer, top your crostini toasts and serve.) Enjoy!

Tomato Coulis (from Judy Rodgers, The Zuni Café Cookbook: A compendium of recipes and cooking lessons from San Francisco’s beloved restaurant)

A light, fluid, barely cooked tomato sauce, good with fried food, a Frittata, or grilled or broiled swordfish, sea bass, or sardines…. If you peel the tomatoes first, the sauce will be more delicate, and sweeter; if you leave the skins on, it will be more robust.

For about 1 cup:

About 12 ounces ripe tomatoes

Salt

A sprig of fresh thyme or basil (optional)

1 or 2 garlic cloves, lightly crushed (optional)

A pinch or two of dried chili flakes (optional)

About 2 tablespoons extra-virgin olive oil

Sugar, if needed

If you choose to peel the tomatoes, plunge them into a pot of rapidly boiling water for a few seconds, then remove and cool them in ice water, or blister each one in direct flame, just long enough to split and shrink the skin all over. In either case, the skins should then slide off easily.

Core the tomatoes, then trip any hard shoulders or carve out woody cracks. Cut into a few thick slices or chunks, salt very lightly, and toss with the optional thyme or basil, garlic, or chili flakes. Place in a strainer set over a bowl to purge for about 20 minutes. (draining a little water from the raw tomatoes, reduces the time needed to concentrate the flavor over heat. The result is brighter tomato flavor).

Warm the olive oil in a small skillet over low heat. Add the tomato, and any aromatics, and crush with the back of a fork. Raise the heat slightly and cook until the tomatoes have “melted” and are just taking on the characteristic orange cast that comes from cooking, about 1 minute. Swirl and stir the pan to encourage maximum evaporation. Mass the tomatoes on one side of the pan and tilt it. They should barely ooze. Scrape into a strainer or food mill and press through. Cool slightly and taste. The coulis will likely not need salt, but may appreciate a pinch of sugar.

Serve at any temperature. If serving warm or hot, reheat just before serving.

Strawberry Sunset (From the Earth to the Table; John Ash’s Wine Country Cuisine)

When strawberries are at their peak in the summer, this is a tasty drink with which to watch the sun go down. The recipe will serve eight if you fill the glasses only halfway and top off with a chilled crisp California sparkling wine (in which case omit the yogurt). Serves 4.

2 cups sliced ripe strawberries

2 cups fresh orange juice

2 tablespoons honey (or to taste)

3 tablespoons balsamic vinegar

1/3 cup yogurt

¾ cup crushed ice

Garnish: Fresh mint sprigs

In a blender, puree the strawberries, orange juice, honey, vinegar. Add the yogurt and crushed ice and blend briefly to combine. Pour into tall glasses and garnish with mint sprigs.

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