CSA newsletter #15! Recipes, farm photos, tidbits, and more!
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LORI'S BIRTHDAY was last Wednesday! If you see her, wish her well for the year(s) ahead! We love you, Lori!

SEED SAVING 101 Sunday, September 18th. This is Casey's favorite workshop of the season. Come find out why! Saving seeds is crucial to creating a secure local food system. Comple the cycle of life in your own garden! Attendees will learn basic botany and plant families and simple techniques for growing, processing, and storing pure seed from all beloved vegetable varieties. Part lecture, part hands on workshop, we'll spend a lively afternoon harvesting and processing different seeds throughout. You'll leave with the necessary skills and resources to go forth and save your own seed!

Last CSA pickup: week of September 26th. Only a few more to go!
HARVEST FESTIVAL! Sunday, October 16th. More details to follow!

CSA Newsletter #15!

Sorry for the late sendout on this! My brother got married this weekend, and I was swamped with family stuff for his big day!

Our first Intern Appreciation Week is underway! Today, we got to spend the morning harvesting with two of our beloved interns from last year, Cymry and Stephanie! Thanks, ladies, for coming out to reconnect with the farm! It was a real treat getting to work alongside you again. As for y'all CSAers, I really had thought this idea would be popular among you, to have the chance to come out and really see what goes into getting your veggies to you. Turns out, not a single one of you was interested. Anybody care to share why? I'm not accusing here--I'm simply curious. It would help for planning future events to know what wasn't appetizing about this one! Thanks for anything you'd like to share.
Farm Wants and Needs
If you have an item to donate to the raffle/silent auction we're cookin' up at the harvest festival, let us know! It'll help us buy a new EZ up!

*Laborers enjoying a paid labor day off!
*'LOCAL FARMER' day to make a pizza at Flying Pie
ers for storing produce
*plastic bags
*twist ties
*an EZ up canopy
*bedding-free manure
from happy horses
*love, water, shelter, veggies...that's about it!
I don't know about y'all, but I'm feeling a little bombarded by all this food...I'll take the opportunity in this newsletter to talk about simple ways of putting up your summer bounty for the lean winter months, with the hope that you're truckin' along just great with the bounty! We'll have 3 more weeks after this one, with a couple more surprises up our sleeves...yee-HAW!

So, in your bounty this week...

*'Soybeans! Or Edamame, as they're called in fancier circles...we always grow some edamame, which makes a great snack. These are Shirofumi, we think...and we've committed to a very rigorous labeling regime next season to avoid future confusion about who is who...at any rate, enjoy the li'l buggers... boil them in water for just a few minutes (like, 3), strain 'em into a colaner, sprinkle heavily with salt, and pop the beans out of the pods, sucking off the salt as you go! They are ABSOLUTELY DELICIOUS, and very high in protein. You can technically freeze 'em after you've blanched 'em and store 'em for later. That's what's happened to the edamame you buy in the store before it gets to the store.
*Taters! French Fingerlings..mmm. Some of these have been shared with a little grub in the soil, who has thankfully left enough for the rest of us, since these are so stinking delicious! They make a really lovely salad, and of course they're scrumptious as breakfast potatoes, too! Or, if you're getting burned out on the Italian- and Mexican-themed dishes you've been making with the abundance of tomatoes, try 'em mixed with eggplant in a curry. Both Indian-style and Thai-style curries are delicious with potatoes as delicate as these...Potatoes are one of those crops that will store well into the winter just by simply putting them in a dark, sort of cool place, like a closet or cupboard, or even in the bottom drawer of your refrigerator. Just stockpile any additional taters to eat after the CSA is long gone!
*Jalapeno Peppers Peppers can be frozen for use later, but I always find I want at LEAST 2 jalapenos for whatever I'm making that week, so I don't have a reason to store 'em for later. If you have them piling up, consider making Jalapeno Poppers by stuffing them with cream cheese, maybe breading them (if you like), and frying them in oil...delicious!
*TOMATOES! SOOOOOOO MANY! Now's the time, if you want lots of tomatoes, to take them...they could stop just as soon as they've started if we get another cold spell here...as for long-term storage, they can be canned in a water bath canner very safely. (click here for a cheesy but useful canning video: http://www.youtube.com/watch?v=epKl4sSilnk  ) Also, the romas especially are delicious dehydrated for "sun-dried" tomatoes. And some members simply freeze them whole or in chunks for adding to winter soups and stews. AND, if you've never tried roasting tomatoes, you should give it a chance! They get a delicious, smoky depth of flavor that way...mmm...check out the recipe below for roasted gazpacho! mmm.....
*Eggplant! Listada de Gandia (the bulbous white streaked ones) or Florida High Bush (the typical purple kind), as well as a Pintung Long. This has been an overwhelming eggplant year, so much so that we're going to let some go to seed, which we weren't originally planning on this year...if you're finding yourself overwhelmed by eggplant, consider these suggestions: 1. Roast 'em or grill 'em and add 'em to a sandwich, with a little yummy dressing. 2. Add 'em to a Thai-inspired or Indian-Inspired curry. 3.Cut in slices and roast 'em, then pack in plastic bags and freeze for winter eating, when you're not so sick of them!
*Tomatillos! Tomatillos are tastiest stored for the winter in ready-made salsa, in my opinion. It's not hard to make and can tomatillo salsa in a water bath canner. The cheesy video above will help you with that, too, even though it's about tomatoes. It's the same process.
*Ground Cherries I had some delicious dried ground cherries last winter from my friend Chad Courtwright. I just dried my first batch of 'em last weekend, and they're tasty, kinda like tangy little raisins...
*SQUASH Zucchini chips are a storage option, as is shredding the squash and storing it in freezer bags for quick zucchini bread at the time of year when you actually want spice and a hot oven warming up your house...and don't forget about SQUASH FRITTERS! These latke-like fritters are fantastic for a quick, cheap, and satisfying meal. See the recipe below, thanks to Colleen!

*Onion Onions will store most of the winter in a cool, dark location. Don't let them get too cold, or they'll think they've gone through winter and, now that "spring" is here again, will start to sprout again.
*Shallot! Same with shallots
*Magic Garlic Same with garlic
*Cucumbers Just when you were getting sick of them, they've relaxed and so we don't have very many to deal with this week!
*Basil Of couse, basil is best stored as pesto for winter eating, and indeed, several of you might be doing just that this week. Let us know if you want extra basil for pesto and you haven't gotten any yet!
*Green Beans! Yum! Green beans can be canned in a pressure canner (they need that because they're low in acid), or made into dilly beans and canned in a water bath canner. Also, beans can be blanched in hot water for a minute, then transfered to freezer bags for winter storage.


Sylvie's Roasted Vegetable Gazpacho

An Original Recipe by Sylvie Ryan, the Boise Co-op's Culinary Educator. Click on photo to see the full blog!

Serves 10

5 Red Bell Peppers, halved and seeded
4 lbs. Plum or Roma Tomatoes, whole and washed
4 medium Red Onions, peeled and roughly sliced
6 Garlic Cloves, peeled and crushed
½ cup Extra-Virgin Olive Oil
½ cup Water
3-4 Tbsp Red Wine Vinegar
1 Tsp Hot Sauce (you may use Tabasco)
Salt and Pepper to taste

Turn on the broiler. Cut the peppers in half, discard the seeds. Place them on a baking sheet open side turned down. Place the baking sheet as low as possible. When they are ready, they will look quite dark, place in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, this will help the peeling process. Carefully peel the peppers. Set aside.

Set the oven to 425 degrees and move the rack to the middle position. Place the tomatoes on a baking sheet and roast them for about 15 minutes. You will know they are ready when the skin has started to crack. In a large bowl mix the onions and garlic together, season with salt and pepper and drizzle with about 1 Tbsp of olive oil. Place in the oven along with the tomatoes and roast for about 15-20 minutes. Put in a bowl and cover. When the skin has separated from the flesh, peel the tomatoes.

Purée the red peppers, tomatoes, onion and garlic mixture together in a food processor, adding a little bit of water at the time. You want to obtain a fairly chunky soup, but make sure that it does not become too liquid. You may need to this in sections so to not overflow the food processor. Place in the refrigerator for at least 6 hours. I suggest that you wait for the soup to be thoroughly chilled before adding the vinegar, hot sauce and adjust the seasoning. You may garnish the soup with fresh herbs, olive oil, or cubed cucumber. Bon appétit!
Faces of the Farm: Joe Peraino, Intern
Ahh, Joe...We had been in touch with Joe for a full year before he actually became an intern, as he had applied from South Florida the previous year, but wouldn't have been here until the season was well underway. He applied again this year, and we're so glad he did. Now, we get to work alongside him, in all his quick-witted, plant-lovin', artsy-photographin', philosophizin' glory. Joe has a great, mellow energy, a passion for independent culture and food sysems, and a love of working outside. He's done landscaping and gardening several years, and brings a lot of skills already to the table. Joe has also been working diligently in many off-farm food projects like Food Not Bombs ( 
http://www.foodnotbombsboise.org/ ) a group that saves food from the wastestream, cooks it up, and serves it to hungry people at Ann Morrison park every Saturday! One of the coolest things Joe has contributed to the farm this year is his internship project. He's growing PEANUTS! Yes, PEANUTS! None of us had ever even SEEN a peanut growing, and it's been fascinating watching them mature. So far, we haven't seen any peanuts yet, but since they grow underground, noone will see 'em until the moment Joe decides they're ready to pull up. The other thing we love about Joe is his rockin' lunches. He has an advantage, being as how he's been a cook for years, and he really knows his stuff! We always look forward to his day for lunch. You can check out his rad cooking at the Flicks, where he works now! As an aside, Joe also is one of several success stories from our weed dating event in June! Mark your calendar for next year, singles! It happened to him, and it could happen to you, too! All joking aside, Joe, we're so grateful that you're a part of the farm. We appreciate your reliability and dedication not only to our work on the farm, but also to the local food movement as a whole. Thank you so much for all you do! Grow on!

Zucchini Fritters
From The Smitten Kitchen. Click on the photo to get the full blog post!

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

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