November 2, 2009

2 Nov

Dear Friends,

This week I feel like I have so much to share with you. I went to the first course of the Carbon Economy Series (http://www.carboneconomysb.com/) put on by Quail Springs and Orella Ranch. Dr. Elaine Ingham taught “Soil Food Wed and Compost Tea Technologies” and I was thrilled to spend my weekend learning from this incredible expert in soil biology. For those of you who do not know, my life’s goal is to be a farmer. Every farmer I speak to tells me that the most important part of farming is “growing your soil.” They do not say, “take care of your soil” or “water your plants” they say, “grow your soil.” I learned this weekend that people most often say “grow” because there are living organisms in the soil that have a symbiotic relationship with our crops and orchards. These organisms fight off disease, feed root systems, and produce the nutrients that we enjoy through our produce. I saw them in a microscope, watch slides of the positive effects of good biology in our soil, and listened to hours of lecture that thrilled my mind. Compost is not just about waste reduction, it is about growing our soil so that we bring healing to an otherwise broken biological nutrient cycle.

There are three more courses in the series: ZERI training with Gunter Pauli, Pathways to Relocalization Training with Joel Salatin, and Sustainable Land Management with Kirk Gadzia and Darren Doherty. I will be attending the course with Joel Salatin, but encourage all of you to look into these classes by clicking on the link above. They are a fabulous opportunity to learn from world renowned teachers in our own hometown. It is hard to pass up.

I want to also tell you that we are going to have a Farm-Style Movie Night next week on Thursday after CSA. We will projecting a documentary titled, “King Corn” (http://www.kingcorn.net/) on the side of our Farmer’s Market truck and invite you to bring blankets and friends. See below for more details and other events of the week.

See you this week,

Jen Corey

Marketing Manager

Fairview Events:

What: Farm-Style Movie Night showing of “King Corn”

When: Thursday Nov. 12th at 6:45pm

Bring: chairs, blankets, dinner

Where: up by the Fairview farm house

Cost: Free!!!

What: One of our CSA members Cynthia Daddona, author, TV personality and host of RomancingTheTable.com, will be signing her #1 NY Times About.com culinary travel gift DVD “A Greek Islands Destination Cooking Class DVD” filmed in Santorini, Greece. 

Where: at CSA pick up outside the farm stand

When:  Thursday November 5th from 2:30 to 5:30pm

Tuesday November 10th from 2:30 to 5:30pm

Why: Partial proceeds go toward Fairview Gardens. This makes a great holiday gift.

For more information: go to www.moderndaygoddess.com or open the attachment.

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: 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.

Sneak Peek:

Small Share

Green Beans

Peppers

Lettuce

Winter Squash

Summer Squash

Arugula

Radish 

Garlic

Bunching Onion

Large Share

Green Beans

Peppers

Lettuce

Winter Squash

Summer Squash

Arugula

Radish

Garlic

Bunching Onions

Kale/Collards

Shelling Beans

Recipes:

For those who wonder the difference between winter and summer squash I thought I would let you know. Both are in the Cucurbitaceae family and grown in the warmth of summer. Those we call “summer squash” should be eaten soon after harvest, during the “summer time” and include zucchini, yellow crookneck, and patty pan. The other group called “winter squash” can be stored and eaten throughout the winter. These include, pumpkins, butternut, acorn, spaghetti, and kabocha. With this being said, if you are building up with winter squash, store it and enjoy during the month when the farm is resting from CSA.

Winter Squash and Chicken Stew with Indian Spices (Bon Appétit | November 1995 http://www.epicurious.com/recipes/food/views/Winter-Squash-and-Chicken-Stew-with-Indian-Spices-876)

Yield: Serves 6

Ingredients:

2 teaspoons olive oil
6 chicken thighs, skin removed (if you don’t eat meat, feel free to omit)
1 1/3 cups chopped onion (try using your bunching onion)
3 garlic cloves, minced
1 1/2 teaspoons curry powder (I like a little more curry and something spicy…)
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups 1-inch pieces peeled butternut or acorn squash
2 cups 1-inch pieces peeled russet potatoes
1 cup canned low-salt chicken broth (veggie broth is okay too)
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro

Preparation:

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro. (I liked it topped with cashews and yogurt)

Haricots Verts with Herb Butter (Gourmet | November 2007  Melissa Roberts http://www.epicurious.com/recipes/food/reviews/Haricots-Verts-with-Herb-Butter-240576)

Yield: Makes 8 servings

Ingredients

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed

Preparation:

Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.

Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
Cooks’ notes:
Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

Jamie Oliver Honey and Lemon Juice Dressing (http://www.jamieoliver.com/recipes/fruit-recipes/honey-and-lemon-juice-dressing)

• 6 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 1 tablespoon good honey
• sea salt and freshly ground black pepper

Mix everything together in a bowl and season to taste.

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