October 19, 2009

19 Oct

Dear CSA members,

The rain and mud made for a quiet week on the farm. It was peaceful to sit in the office yurt listening to the pitter patter on my domed ceiling. We have about a month left of CSA before a few months break. Many have asked when the next CSA season will begin again. I wanted to let you know that Toby and I are working on details, possible changes, and updated information about the 2010 CSA and we will let you know as soon as we have things finalized. I can tentatively tell you that we are hoping to start the first week in January and that there will be discounted rates for signing up early and for the full season. Please start about thinking (and saving) if you want to sign up for a full CSA year. As always I appreciate your feedback and would love any input on how this years’ CSA has gone.

With a month left, that also means that we will be collecting the remaining payments for those on payment plans. Marlo, our bookkeeper, is working on getting invoices prepared for you this week. We ask that you remit payment as soon as possible so that we do not have to track you down. If you feel that we have made a mistake, we appreciate your patience and understanding. Marlo can be reached at marlo@fairviewgardens.org with any questions or concerns.

Butternut squash is one of my favorite parts of fall. Please see the recipe for butternut squash soup, but know that you can also add it to pasta with parmesan cheese and sage or simply roast it in chunks as a side dish. The squash is quite hard, so be careful as you cut into them.

Hope this email finds you well and nourished by Fairview produce,

Jen Corey, Marketing Manager

Pre-used Paper Needed: Every day we print reports, documents, and newsletters on blank paper. Although we recycle, I feel it is not enough. We could be using “pre-used” or “scratch paper.” I am asking CSA members, to collect paper at home and work that has only been printed on one side and donate it to the farm. We take white or colored paper. Bring it by the paper bags or box loads. Drop off any time at CSA pick-up or the farm stand and it will make its way up to the office. Thank you in advance.

Sneak Peek:

Green Beans

Lettuce           

Butternut Squash

Mini Pumpkins

Flageolet Beans

Collards

Garlic

Recipes:

Fresh Shell bean & Green Bean Ragout (from CSA member and volunteer Marla Witcher)

1 pound fresh shelled flageolet beans (or tongue of fire)

3/4 pound green beans

2 Tablespoons olive oil

1 onion, diced

2 garlic cloves, peeled and chopped

2 teaspoons chopped savory, marjoram, or parsley

Salt

Fresh-ground pepper

Cook the flageolet in boiling water until creamy and tender.  Start checking after 15 minutes.  When they are done, let the beans cool in their cooking liquid.

Meanwhile, snap off the stem ends, and pull off the tails if dry or tough, from the green beans. Cut into 1 -inch bite-size pieces.  Cook until tender in salted boiling water, drain, and spread out on a baking sheet or plate to cool.  

Heat olive oil in a heavy-bottomed pan over medium heat. Add onion and sauté until translucent; about 10 minutes. Then add garlic, herbs, salt, and pepper. Cook for 4 minutes.  

Drain the shell beans, reserving their cooking liquid.  Stir the shell beans and 3/4 cup of their liquid into the onions.  Raise the heat and bring to a boil.  Turn down the heat and cook for another minute or so to warm the beans through.  Taste for salt and add more as needed.  Serve with a drizzle of extra-virgin olive oil. Serves 4.

Butternut Squash Soup (from farm stand employee Ashley Cornejo)

1 medium butternut squash, cut in half lengthwise and de-seeded)

1 medium white onion, diced

2 tablespoons extra virgin olive oil

1 head garlic, minced

3 cups coconut milk or soy milk

vegetable stock (amount will vary on your desired thickness of soup)

Juice of 1 lemon

Salt, pepper, and cinnamon to taste (usually about a teaspoon of each)

Drizzle butternut squash with olive oil, salt, and pepper and roast at 350 until tender with a fork. Aprox. 30min to 45min. Heat oil in a large pot, and sauté onion and garlic.

Scoop out squash and add to the pot. Add milk, a good splash of stock, lemon, salt, pepper, and cinnamon. Use spoon to mix, and smoosh squash and begin the blending process. Use blender to blend soup in batches. Taste at the end to check flavor.

Easy Cheesy Stuffed Peppers (from CSA member Sherylle Englander… if you still have peppers, try out this recipe)

Cut a rectangular slit lengthwise in your peppers (can use bell, anaheim, jalapeno, or poblano). Take seeds out. Stuff with a mixture of cream cheese and shredded Monterey jack cheese (add cilantro if you like). Press bread crumbs on the top to keep the cheese from oozing. Bake at 350 until the peppers are soft to the pinch. Enjoy!

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