October 26, 2009

26 Oct

Dear CSA members,

Last weekend I went to the Disney Concert Hall to hear the Los Angeles Philharmonic. Our seats were sold to us at the bargain price of $17, but when we arrived, we knew we were in for an incredible show. We were three rows back behind the orchestra, and could see every facial expression and movement of the conductor. The passion of the musicians and the rhythm of the music were breathtaking even to my untrained ears. I particularly noticed the importance of the shifts in pace, volume, and instruments. (Can you tell by my vocabulary that I am not a musician?) As I sat there I thought about our farm. I thought about the shifts and the changes with the seasons; how summer time requires an enormous amount of work for the harvesters because everything ripens all at the same time and how fall brings new crops and a new pace for the farm.

With four weeks left Fall CSA season and the 2009 CSA year, we are enjoying the delicateness of this time. After the rains we must be light on the ground and careful to not compact it when it is so vulnerable. It is these fluctuations in season that make life on the farm beautiful, just as the music I heard this weekend was beautiful because of its changes.

A new item in this weeks CSA share is mulva, also known as mallow. It is part of our edible local landscape. I bet you have seen it in your yard and thought it was simply a “weed.” Well, I assure you that it is not, JUST a weed. I recommend sautéed mulva drizzled with olive oil and lemon, adding it to soups and stir fry’s, or using them to wrap dolmas. I have also included a Turkish recipe cooking it over rice.

Please enjoy your adventures in cooking,

Jen Corey

Marketing Manager

Volunteers Needed: We are looking for volunteers with carpentry skills to work on a small job here at the farm. It can be completed in an estimated two Saturdays. We don’t have a date set yet, but hope to soon. Please email your name, phone number(s), and skills to our Board President, Adrianne Davis at adrianne_a@cox.net. Thank you in advance for your support and help.

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.

Sneak Peek:

Small Share




Green Beans   

Flageolet Beans

Squash Yellow

Acorn Squash


Mulva (also known as mallow)

Large Share




Green Beans

Flageolet Beans

Squash Yellow

Acorn Squash



Mulva (also known as mallow)


Mallow w/ rice & carrots

(from http://veggieway.blogspot.com/2006_02_01_archive.html)
(serves 2-3)
a bunch of mallow
1 onion, peeled and diced
1-2 carrots, peeled and chopped
1/4 cup of rice, washed and drained
1/2 cup of water
2 tablespoon tomato paste
2 tablespoon olive oil
salt and pepper to taste
1. Transfer the mallows in a bowl full of water; add some vinegar so that you can easily clean the muds. Pick out the yellow leaves if there are any. Leave them for about 10 minutes, then wash, drain and chop the leaves.

2. Sauté the onion in olive oil for a few minutes.

3. Add the carrots and sauté them for about 10 minutes. Then add the paste and stir the mixture.
4. Add the chopped mallows, rice, salt, pepper and water.
5. Cover and cook on low heat until the rice is tender enough.

Roast Pumpkin with Cheese “Fondue” (Last week’s pumpkins were sugar pie baking pumpkins. I forgot to give you this recipe. From CSA member, chef and my mom, Jane Higa Gourmet magazine, November 2008)

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyere, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.

1 (15 inch) piece of baguette, cut into 1/2 inches slices

1 (7-lb) orange baking pumpkin

1 1/2 cups heavy cream

1 cup reduced-sodium chicken or vegetable broth

1/2 tsp grated nutmeg

2 1/2 cups coarsely grated Gruyere (6 oz)

2 1/2 cups coarsely grated Emmental (6 oz)

1 T olive oil

Preheat oven to 450F with rack in lower third.  Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes.  Transfer to a rack to cool.

Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife.  Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired).  Season inside of pumpkin with 1/2 tsp salt.

Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a bowl.  Mix together cheeses in another bowl.

Put layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture.  Continuing layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all the cream mixture.  (You may have some bread and cheese left over.)

Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil.  Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours. 

Note:  Pumpkin can be filled 2 hours before baking and chilled.

Flageolets En Pissenlits (Beans With Dandelion Greens)

(from http://www.recipezaar.com/Flageolets-En-Pissenlits-Beans-With-Dandelion-Greens-139844)

This comes from Michael Robert’s “Parisian Homecooking” and is a typical flageolot dish–and typically served with lamb. Any bitter green–chard, sorrel, collard–can be substituted for the dandelion greens. SERVES 5 -6


1 lb dried flageolet beans (since your beans are fresh, you do not need to soak beans and you can reduce cooking time of beans to 30min)

1 onion, minced

1 carrot, peeled and finely chopped

2 garlic cloves, crushed

1/2 teaspoon dried thyme (or a sprig of fresh thyme)

1/2 teaspoon dried savory (or a sprig of fresh savory)

1 1/2 cups dandelion greens, chopped (try using your kale with this recipe)

2 tablespoons unsalted butter

2 teaspoons salt

fresh ground black pepper


1. Soak the dried beans in warm water for at least two hours; drain.

2. Place the beans in a flameproof casserole with the onion, carrot, garlic and herbs, and add enough water to cover the beans by one inch.

3. Cover and bring just to the boil over medium heat.

4. Immediately reduce the heat and simmer for about an hour, adding additional water if necessary to keep beans covered.

5. Add the greens and continue to cook for another thirty minutes or until the beans are creamy.

6. Remove from the heat, swirl in the butter and season with the salt and pepper to taste.

7. Serve immediately


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