Editor's note: This file is the complete, unedited collection of CSG newsletters as published in hardcopy for the year 2002. The graphics have been eliminated, but all of the recipes are as published.

MARCH 15, 2002
GARDENER’S REPORT

Root, Root, Root for the Home Team !

I am a fan of the game of baseball and I am excited that Spring training begins for baseball teams at this time of year. You, as a member of the CSG at Genesis Farm, are probably pretty excited about the prospect of another beet or rutabaga. No? Be that as it may, your support means a great deal to the team, the "home team", that you are actually a part of. The "visitors" are all those vegetables traveling thousands of miles to get to a local supermarket. Those veggies are out of their league cause they are out of season for one, and they get all tired out just traveling. Eating local produce and products is good for our local economies and for small farms and businesses, also part of the home team.

Supporting local food sources was one of the many topics discussed at a national CSA conference that the gardeners attended in early December. It was the third one of its kind and the whole CSA movement continues to grow as this conference does. You cannot help but get excited about what we are doing here when you get together with a bunch of people who are doing similar things all over the country. It was truly inspiring as well as a lot of fun. Bill Gold and Sr. Miriam also attended and we think it would be great if more of our members could attend such an event. There is something for everyone and even activities for the kids. The gathering happens every two years, so we'll keep you posted for the next one. We went hoping to gain insight on a couple of fronts, including, the functioning of a well run core group and, how other places deal with communication between the farm, growers and members.

While our core group has always been critical to the success of the garden, it has in recent years been lacking a bit in energy. Most things march along fairly well so it is easy to think that everything is taken care of. But we all depend on so many people to do all those tasks that make the CSG a great place to be and be a part of. Hence, we are in the process of revitalizing the core group and restructuring it as well. Tasks, jobs, departments, and committees have been identified that make for the smooth running of our organization. Many of these had already existed in one form or another; others are new. The idea is to make commitments that people can find manageable and doable. Traditionally the Core Group has met once a month. This will be scaled back to 4 times a year. These quarterly meetings will be bigger meetings where the left hand can see what the right hand is doing. An initial meeting has already been held and we are indeed off and running although we will undoubtedly need more help. More on those specific needs later. Suffice to say for now that this is a great opportunity to get involved without being overwhelmed.

What you are reading is the beginning of something we the gardeners have been talking about for some months, even before the conference. Talking to people from other CSA's confirmed the importance of frequent communication. We all know this is a good practice but pulling it off, making it happen, can be a real challenge! It's not as if we don't have enough to do (!) but we feel writing about our work in the garden and events in our community is important to making the CSG a continued success. We hope to offer you our thoughts on a bi-weekly basis and our communication will evolve as we go.

That is all for now. Hope and pray for rain. Thanks for being a part of the community.

Play Ball!……………………………Mike Baki, Head Gardener

NEWSLETTER NOTES

IMPORTANT!!! It’s convenient and it saves funds for the garden. Have your newsletter delivered by email. Send your request to Mike Chrysam at mrblue@cpatch.com <mailto:mrblue@cpatch.com>. You can submit your favorite recipes using seasonal vegetables or other tidbits of interest to readers to the same address. Be sure to mention Genesis in the subject line.

NOTES FROM THE DISTRIBUTION CENTER

IMPORTANT! Tell your friends. New shares are available. Take a batch of brochures to place in your local health food shop, place of worship, gym, community center, yoga classes, etc.

DANCE INTO SPRING is a wonderful way to have a great time while supporting our local environmental organizations, including our C. S. G. and Genesis Farm. Ticket purchase and silent auction donations can be made at the gardenhouse.

We will soon place another order for From Asparagus to Zucchini. The cookbook is on the signout table and you may wish to look it over and decide if you want to own one. If so, sign your name and place payment in the envelope.

Please help keep our distribution center clean and organized. The brooms are behind the surplus table area. Empty bins can be put outside the door on the right, while full ones can be brought up on the tables. It’s always nice to walk into a clean, replenished and organized distribution center. Take pride in the space and think of your fellow shareholders.

POTATO SALAD RECIPE

Hello friends my name is Julie here are some recipes I want to share with you. Growing up in an Italian household I most fortunately did not get to eat typical American fare, instead my tastebuds were stimulated by fresh vegetables, simple and sometimes exotic flavors- like capers-and always simple preparation. Here’s a potato salad recipe with no mayo in sight but oh so good- i use capers to add a special something to the recipe.

6 medium potatoes (any kind will do- I prefer the red skinned ones)
2T red wine vinegar
3T extra virgin olive oil
2T capers (the small ones are nice)
1/4 c chopped fresh parsley
1/2t salt
1/8 t ground black pepper
1/8 t hot red pepper flakes (I like it zingy!)

Now that you've got your ingredients- lets go. First clean your potatoes. I like to leave the skin on when it's thin. Cut potatoes into approx. 1/2"-1"chunks. Steam or boil till tender but firm. When done, set aside in bowl, till they stop steaming. While they are cooking you can combine the rest of the ingredients in a separate bowl to make the dressing. When the potatoes are still warm but not steaming (this is the secret to a tasty potato salad) pour on the dressing and toss them well. Serve warm or cold - it's great both ways. Enjoy. Should serve about 3-5 depending how much you like it.

I've done my best in writing this recipe down- it suits my taste- but can always be adjusted to suit yours ie. less salt or pepper. You can even omit the vinegar and capers if you want and it still turns out delicious--if your a fan of raw onions -by all means add some minced red onion for extra flavor-that works well to. Mainly don't stress yourself out the way I did writing this recipe- cooking is supposed to be fun. I didn't learn how to cook by following recipes- I watched my mom throw in some of this and some of that, experiment, have fun, and substitute away if you feel moved. You like mustard in your potato salad? Ii think you get my point!? Let me know what you think- would love your feedback, comments, questions, or recipe format suggestions. Email me at pinewood74@hotmail.com <mailto:74@hotmail.com>.

ORGANICS IN THE NEWS

3/14/02 (Reuters) - Eating organic soups could help to reduce the risk of developing cancer or suffering a stroke or heart attack, New Scientist magazine said on Wednesday. Researchers have discovered that organic varieties of soup have almost six times as much salicylic acid, which helps to prevent hardening of the arteries and bowel cancer, as regular soup. "Eating organic may be good for you. I'm not an evangelist for the organic food movement, but there was a fairly substantial difference," John Paterson, a biochemist at Dumfries and Galloway Royal Infirmary, told the weekly magazine. Paterson and scientists at the Scotland's University of Strathclyde analysed 11 brands of organic soup and compared the levels of salicylic acid with amounts in non-organic varieties. Highest levels were found in an organic carrot and coriander soup was nearly undetectable in some traditional brands. Britain's Soil Association said the new research adds to the body of evidence showing the health benefits of organic food. "Previously, two independent studies have shown organic crops to contain higher levels of vitamin C, calcium, magnesium and iron, as well as other minerals," said Patrick Holden, the director of the association.

MARCH 29, 2002
GARDENER’S REPORT

A Chilly Beginning Alas Winter seems to have found us. Just when we readied beds to sow our first seeds, the peas, the temperature plummeted and it snowed. The precipitation we received was, and will always be, welcomed. This past week we garnered nearly an inch and a quarter. It is no drought breaker indeed but a step in the right direction.

The current water situation is a bit worrisome but rather than worry we will look at concrete ways to conserve. We rely on water from above us (rain, sleet, snow, etc.) and water from underground (two wells). Last winter seemed to be a good one in terms of recharging our ground water supplies. There was adequate moisture and plenty of snow cover for a good deal of the winter and most of that probably found it’s way to our water table as it did not get carried away quickly by some big, moist, warm storm. Since then, however, I doubt if we have been able to get any recharge. Any rain we received in the summer is used immediately and no significant rain fell all fall and winter. Whatever water we have in our wells is there but isn’t increasing any time soon. So we will use it the best way we can and hope and pray that we have timely additions from above. An inch every week about 9 pm on Friday night would suit me fine. While I cannot simply rely on my wishes I will have to rely on drip irrigation, mulching and timely cultivation to keep what water we have in the soil for as long as possible.

With the coming of April our activity outside increases. Grapes, hardy kiwis, and apples are all pruned. We will continue with the peaches and pears, berries and blue berries this coming week. The transition from greens production to plant nursery has occurred in the greenhouse and it is full of tables loaded with flats of seeds popping up. The new season is upon us and those of you who have already sent in their commitment form with payment we sincerely thank. We continue to need everyone’s help in filling up the membership. Word of mouth is the number one way in which new members are found. Please use your mouths!

As the weather warms we look forward to seeing many familiar faces around the farm again. You will notice a new face around here and she will be with us throughout the season. Her name is Ila DePasquale. She is coming to us from Brooklyn, NY with a desire to learn more about vegetable growing. Welcome Ila! That’s all for now. Send rain if you got any!

NOTES FROM THE DISTRIBUTION CENTER

Thanks to all who have sent your commitment forms in, it makes a big difference. Those of you who haven’t - the sooner, the better. If you do not plan to rejoin, we would really appreciate some feedback on your reasons.

A special note from our new “Outreach Committee.” The health of our CSG depends on our having a full enrollment of shareholders. Our best advertising is “word of mouth” where you spread the word to your friends. For each new shareholder you bring in you get a free entry in a raffle. The prize is an exquisite inlaid wooden cutting board handmade by Jim Fiola and a vegetable cutting knife. The raffle will be held when we reach our goal. All you have to do is “spread the word” about the CSG, and if someone you contact signs up, ask them to indicate your name as having referred them on their enrollment form. They should check the “referred by a friend” box and write your name next to it. If your friend has already joined, please bring it to our attention in writing.

A note from our new “Food Pantry Committee.” A special thanks to Dave Harvey and Tina Ashburner for coordinating our local food pantry pickups. The Blairstown Community Food Pantry is a group of 5 pantries that work together to be available to anyone in need throughout the month. They pickup vegetables that were not picked up during regular distribution hours. So if you forget to pick up your share you know that someone in our community will enjoy the fresh organic vegetables.

Anyone wishing to join these or one of the other core committee groups should contact Smadar at the gardenhouse (908-362-7486).

Don’t forget DANCE INTO SPRING AND SILENT AUCTION on April 27. Ticket purchase and silent auction donations accepted at the gardenhouse.

Save your unwanted treasures for the “barn sale” to be held at the garden on June 1+ 2. We are also looking for help to setup and cleanup on those days. Call Jane Stettner at 908-362-5233.

 RECIPES FOR ROOT VEGETABLES

ROOT VEGETABLE CAKE OR MUFFINS from Julie (pinewood74@hotmail.com <mailto:74@hotmail.com>) This is one that you can use for any and or all of your wonderful root vegetables. I got it out of a book called Uprising's - A Whole Grain Bakers Rebellion Book. It works really well, taste’s great, and is good for you too. Its called "parsnip cake "but we'll call it "root vegetable cake or muffins" - whichever you chose- I've made it into muffins- they freeze well too.

Heat oven to 350. Steam 1 1/4 c root vegetable of choice (parsnips, rutabaga, carrot...). When cool, puree in blender with:
1/2 c cooking oil of choice (corn, safflower, olive --pick your favorite)
1/2 c honey (I’ve only used this one but I'm pretty sure maple syrup would work just fine if you prefer)
3/4 soy milk (or other of choice)
1/2 T vanilla
In another bowl (while cooked veg. cools a bit) combine dry ingredients:
2 1/4 c whole-wheat pastry flour (kamut four or spelt fl. work too)
1 T baking powder.
1/2 t baking soda
1/4 t nutmeg
Fold wets into dry until just combined (the secret to a tender crumb). Pour into a 10" pan or approx. 12 muffins (both greased and floured if not using nonstick). Bake until firm or until they spring back under gentle pressure, between 30-40 minutes.
They will be a dark golden color. If you want you can successfully add 1/2- 1cup chopped fresh apple pieces or 1/2 cup sliced fresh cranberries. Vary the spice if you'd like too. I once read a great cookbook called The Zen of Cooking -- shucks don't ask me the author-- but it was a great book that talked about how to approach cooking in a free way by learning to find the "base ingredients" of any recipe you come across. It was really helpful to me.

WARMING WINTER STEW from Janet ……………4-6 servings

Ingredients (For extra protein add 1 cup beans, tofu or tempeh)
1 large onion, diced
2 medium carrots, diced
1 turnip, cubed
1 rutabaga, cubed
1 parsnip, diced
1 tbsp sesame oil,
water or stock to cover
2 bay leaves
pinch sea salt or miso to taste
1 strip kombu or wakame (optional)
3 tbsp arrowroot or kuzu (optional) dissolved in 1/2 cup water
Wash and dice or cube all vegetables. Sautee all vegetables in oil. Add enough water or stock to cover; add kombu and bay
leaves. Simmer on medium heat until soft. Remove 2 to 3 cups cooked vegetables; puree in blender or food processor until smooth. Return to pot. This puree gives stew its creamy consistency. Dissolve arrowroot/or kuzu in 1/2 cup water, add to
stew for extra thickness, remove bay leaves. Add beans or tofu/tempeh. Season with herbs, miso, or salt. Keep warm on low.

REFLECTIONS

Quote from Conscious Eating by Dr Gabriel Cousens. Submitted by Janet
To create a healthy diet, one needs to understand more than simply food; one needs also to understand one's physical, psychological, and spiritual self. It is important to have a template of conscious living that establishes food choices in their proper perspective in the context of divine communion with prayer/meditation, love, wisdom, right companionship, and love and respect for oneself, others, Mother Nature, and all of God's creation. For many, this means not living to eat or eating to live, but eating to enhance one's communion with the divine. Although one usually thinks of diet in terms of the body, the most complete understanding of diet is one that is intimately linked with spiritual life. Spiritual life is not something that occurs once a week on Saturday or Sunday, on special holy days, or just when one meditates or prays. The all-encompassing way of life represented by the essence tree of life exists and grows "all the time," not just on weekends. The tree of life is a metaphor for how we can live as true human beings in balance and harmony on this planet. The roots of the tree of life are the universal laws of natures; its branches are the universal spiritual laws which reach to the heavens. Quote: "A healthy diet is one that does not barter that which is eternal for that which dieth in an hour."

APRIL 12, 2002
GARDENER’S REPORT

Earlier Than Ever I wrote of water a couple of weeks ago and again it is on my mind as it spits down a few drops at the present moment. The dry nature of the past winter and now this spring season has had one benefit. It has allowed us to get an earlier start on getting some things into the ground. Usually it is too wet to do much in the soil in the early spring but that has not been the case this year. We have been able to “work the soil” and get beds ready for sowing a number of vegetables. What does “work the soil” mean? That means that we are doing some sort of primary tillage to loosen the soil up and bury residues of cover crop or perhaps last year’s vegetable crop. Then we do a secondary tillage to loosen the soil and get it in shape so that we can directly sow seed.

Primary tillage for us is subsoiling with a yeoman plow and then discing it to incorporate the plant residues. The subsoiler rips deep channels into the soil to allow for air and water to infiltrate the top soil and sub soil. Our top soil, by the way, is 8 to 9 inches deep on average. The other thing that the subsoiler often does is pull up some of the millions of rocks that we have in our soil. Oh, what a joy that is! Someone told me once that hills and rocks build character. Since we have both I guess we are not lacking in that department. Secondary tillage is usually performed by a disc or something called the perfecta. The goal of this operation is to make a nice even, crumbly surface. We then usually shape the soil to make a raised bed and then hopefully we are ready to plant or sow. We have had to spend a good deal of time making the beds level and clod free using hand cultivators and rakes so far. Hopefully this will get better as the season goes on. We have purchased a new mechanical spader, which should help a great deal. We are anxiously awaiting its arrival from Italy. Often, after spading we can simply shape the bed and plant.

All of these actions on the soil are so that we humans can have the plants for food and fiber. The soil on the other hand would prefer to be left alone. Anytime we disturb the soil we lose organic matter and anytime we leave it open (as we do to plant our crops) we increase the chance of erosion. We try to minimize the number of times we cultivate or disturb the soil and we always try to keep the soil covered with some sort of cover crop. One way to keep the soil covered is to plant directly into a cover crop. This is called no-till farming. The biggest challenge with that, however, is weed control. Conventional farmers will use chemicals to control the weeds. Perhaps we will find a way to deal with that challenge in the future as no-till has many benefits.

As of the first week of April we have sown peas, spinach, carrots, beets, parsnips, daikon radish, fennel, scorzonera, orach and some flowers. This is a good start. All we need now is a full contingent of members to distribute these delicious vegetables to. Send in your commitment form if you haven’t and get a friend or neighbor interested in a share! The season is upon us. Help us concentrate on tending to the soil.

MESSAGES FROKM THE GARDEN HOUSE (908) 362-7486

Our 2nd quarterly “Working Committees” Core Group meeting will be on Saturday, April 20th from 10am to 12noon. The library will not be available to us so we will meet at the garden house. If the weather is beautiful (and we hope it will be) we will gather at the playground area. There is always room for anyone who wishes to join a committee. All members are welcome to attend. If you would like a list of the committees let Smadar know and she will provide it.

Winter distribution continues through April 26th/27th so don’t stop coming just because winter is over. It is also time to send in your commitment form for the new season. First pick up begins on May 14th. Tell a friend!

The Resource Directory Committee is working on putting together a directory to facilitate networking among the membership. Expect a phone call with more information.

DANCE! DANCE! DANCE! Saturday April 27- Dance Into Spring - Benefit dance and silent auction for Genesis Farm held at "the Barn at Hillside Park" in Andover Township. 8 PM - 1 AM, live music by the fabulous Two Queens and a Court, an eight-member band playing swing, jazz, Motown & blues, light fare, non-alcoholic bar, and great dance floor. $20 in advance, $25 at the door. For tickets or more information ask the gardeners or call (908) 362-6735 or (908) 362-8724.

Volunteer Greeters are needed on distribution days to assist members. Tues. or Fri. time slots from 12-2, 2-4 or 4-6. Please contact Paulette at (973) 383-7014 or Ellen at (973) 543-0207.
 RECIPES FOR ROOT VEGETABLES

CURRIED ROOT SOUP…………from Janet

1 large rutabaga - peeled/chopped
5-6 parsnips - peeled/chopped
5-6 yams (or sweet potatoes)- peeled/chopped
5-8 carrots - peeled/chopped
6-8 medium sized turnips - peeled/chopped
5 white potatoes - peeled/chopped
2 tbs soy oil
2 onions - course chopped
1 tbs salt
2-3 tbs curry powder
3 quarts vegetable stock
1 quart water

Peel all vegetables and chop into 1/2 inch by 3 inch rounds. Chops onions in large chunks. Note: you don’t need to be too exact, as we are only interested in having all the vegetables to cook evenly together. Heat a soup pot on the stove and the oil. Add onions, salt and curry powder, stir and reduce heat to caramelize onions 10 minutes. Next add the chopped vegetables, vegetable stock and water. Bring this to a boil, reduce heat and simmer until all the root vegetables are soft. Blend contents with an inversion blender (or take portions out and do in food processor being careful because soup contents will be hot)

Serve immediately or refrigerate for future use. Will freeze well for future use. (16-20 portions)

GLAZED BABY TURNIPS AND CARROTS………. (Gourmet Magazine)

1 pound baby turnips (about 2 pounds with greens attached)
3/4 pound baby carrots (about 2 pounds with green attached)
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
Salt and pepper

Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled. In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes. Yield: 6 servings, Prep Time: 5 minutes, Cook Time: 30 minutes

THE CONSERVATION SECURITY PROGRAM

The provisions of the Conservation Security Act have been included in the conservation title of the Senate Farm Bill. Called the Conservation Security Program, these provisions are not in the House bill. The National Campaign For Sustainable Agriculture needs help to have the Conservation Security Program become a reality for America's farmers and ranchers, our working lands, and the environment. The National Campaign For Sustainable Agriculture, Inc. is dedicated to educating the public on the importance of a sustainable food and agriculture system that is economically viable, environmentally sound, socially just, and humane. For more information about what you can do to fight for the Conservation Security Program go to <http://www.sustainableagriculture.net/CSP.htm>.
What is the Conservation Security Program? The Conservation Security Program represents a new direction in agriculture conservation policy that would complement existing conservation programs. It will reward all types of farmers and ranchers for the real conservation and environmental benefits they provide to society by being good stewards of the land they actively farm (i.e. land would not have to be taken out of production). It recognizes the tremendous diversity in farming operations throughout the nation, and would be available to all kinds of farmers and ranchers based on their stewardship practices, rather than on the crops or livestock they raise. Farmers and ranchers would be rewarded for practices already in place, as well as new practices.

MAY 14, 2002

GARDENER’S REPORT

Green at last! Green at last! Thank God almighty, it’s green at last! Welcome, new and renewing shareholders, to the 2002 season of the Community Supported Garden at Genesis Farm. We thank you for your membership and for your support as we begin our 15th season as a CSA (Community Supported Agriculture). By choosing to be a member you are saying yes to local agriculture, yes to freshness, yes to quality, yes to the soil, and yes to the people that tend to the soil. Thank you for saying yes to all those things for without you it would not work.

We are excited to begin a new year as a good deal of work has gone into (and is going into) the Community aspect of our CSA. The core group structure was changed with the idea of generating energy from those who want to lend their time and talents in specific ways. Areas of responsibilities were identified and many people have stepped up to take them on (always room for more, however). One example is the Outreach committee, which worked on getting the word out that we are here. Because of their efforts we are very close to being sold out which is almost unbelievable when I think of last year selling shares well into the season.

While we are excited to have a full contingent of members we are now a little nervous. We think “What are we going to give all these people?” Indeed, we say this every Spring as the season transitions from cooler temperatures to warmer ones and the plants that we have put into the ground or the seeds we have sown slowly start to grow. Now, I made a commitment to myself to not allow these communications to become apologetic, as can sometimes be my habit. All of the gardeners work too hard and too long to apologize for anything. What this is intended to be is a way of letting you know what is happening on the ground (or is that “in the ground”?).

So to increase your understanding I will tell you that in spite of having record temperatures nearly a month ago this Spring has been a bit cool. The lettuce transplants that we put out have grown but are doing so at a snail’s pace. Spinach is typically 42 days. The spinach I sowed on March 25th and should be ready for harvest is still small. We have gotten good rain so this farmer won’t complain about that. Even though we try to force her hand a bit with row covers or growing in greenhouses or hoop houses, part of our reality is taking what nature will give us. As much as I want to control it all, one of the great lessons of my life is that I can not.

You’ll find membership in the CSG will help you eat locally and seasonally (increasingly acknowledged as key factors in eating more healthfully); it will also help keep you tuned in to Nature’s bigger picture all around. The first fresh foods of spring have long been a cause for celebration, even festivals. It’s easy to imagine when we consider our ancestors’ reliance on preserved and cellared foods to see them through the winter. Warmer weather, more daylight, and the inevitable turn of the season bring forth green at last! In your shares in the coming weeks you’re likely to find some of those delicacies our forbearers praised as they shed their winter underwear and kicked up their heels for joy: fresh spring lettuce, tender baby turnips, garlic scallions, always-delicious green onions, vitamin-rich spinach, tangy radishes, and possibly even the first carrots. These delightful beginnings of the garden’s bounty should whet your appetite for the greater variety and volume to come. Just like those first jacket-less days, the early season shares remind us that winter does end and that spring is a season of rejuvenation for us, too. So renew an age-old tradition or start a new one - sauté up a pan of spring tonic and celebrate!

MESSAGES FROM THE GARDEN HOUSE (908) 362-7486

Big thanks to the “Outreach Committee”, especially Lisa Kelly, who wrote and distributed our press release to all the local papers, and Chris Welles, who helped make our open house such a huge success. By the time this newsletter comes out, people who wish to join will have to be put on a waiting list.

Have your newsletter delivered by email. Send your request to Mike Chrysam at mrblue@cpatch.com <mailto:mrblue@cpatch.com>. It’s convenient and it saves funds for the garden. You can also submit your favorite recipes using seasonal vegetables or other items of interest to readers to the same address. Be sure to mention Genesis in the subject line.

The Genesis Farm Learning Center needs a part time experienced bookkeeper, 8 hours per week. Computer and Quickbook experience necessary. Payroll, taxes, banking, and budget reports. Good clerical skills, detail oriented, and responsible. Non-profit knowledge helpful. Send references and resume to 41A Silver Lake Rd., Blairstown, NJ 07825. Call (908) 362-6735 for more information.

The Resource Directory Committee is preparing to put together a member-to-member resource directory. The Committee will help foster community connection and mutual support of one another. Expect a phone call with more information soon.

Our next quarterly “Working Committees” Core Group meeting will be on Saturday, July 27th from 10am to 12noon. We will meet at the garden house, or, weather permitting, gather at the playground area. There is always room for anyone who wishes to join a committee. If you want a list of the committees and their objectives, Smadar will provide it at your request.

Volunteer Greeters are needed on distribution days to assist members. Tues. or Fri. time slots from 12-2, 2-4 or 4-6. Please contact Paulette at (973) 383-7014 or Ellen at (973) 543-0207. Many thanks to Paulette and Ellen, and all their greeters, for the helpful and welcoming energy they bring to the distribution center.

The cookbooks “From Asparagus to Zucchini” have arrived! Those who placed an order should look for their copy on their pick-up day. Those who wish to purchase a book should talk to Smadar.

The Barn Sale will be held on the weekend of June 1st and 2nd. We are accepting donations in the right root cellar. Call Jane Stettner at 362-5233 or the garden house for more details.

What is a Garlic Scallion? A garlic scallion is the immature garlic bulb, harvested in the spring. Use the white and light green part as you would garlic, and use the tougher green leaves for stock.

Two reminders for garden visits: 1) friability (“fluffiness”) is key to the health of our soil, so please be sure to stay on the paths when walking through the planted areas of the garden - kids and pets, too. Thanks! 2) It’s tick season. Remember to check yourself, kids, and pets after spending time in any grassy area, including the garden and playground. 3) Dogs are allowed on the grounds only on a leash and never in the distribution center.

Coming Soon: Strawberries are in bloom. We’ll let you know when they’re ready to pick! Feel free to contact Smadar with any questions or concerns. Enjoy your garden!

2 Tbs olive oil
½ Cup chopped leeks, scallions, or spring onions
2 Cloves minced garlic or garlic scallions
8-12 Cups mixed spring greens such as spinach, dandelion,
mustard, turnip, Swiss chard, boc choi, kale, etc.
½ tsp salt
¼ Cup water
1 Tbs minced fresh chervil or 1 tsp dried tarragon
1 Tbsp chopped fresh parsley
4 Cups water
1 tsp salt
1 tsp finely grated lemon rind, yellow part only
1 Cup finely ground cornmeal
1 tsp olive oil
Freshly ground black pepper

Heat olive oil in a large pot over medium heat. Add leeks or onions and sauté for 5 minutes, or until softened. Stir in the garlic, cook until fragrant, then add the greens and salt. Sauté, stirring constantly until the greens begin to wilt. Add the water and cook, stirring frequently, until the greens are greatly reduced in volume and the water is evaporated, about 10 minutes. Add the chervil or tarragon and parsley. Cook for another minute and turn off the heat.

Bring the water and salt to a gentle boil in a medium saucepan. Add the lemon peel and, stirring constantly, add the cornmeal gradually by letting it trickle through your fingers in a slow, steady stream. Stir vigorously, making sure to scrape the bottom of the pan. Break apart any lumps that form. The polenta is done when it is the consistency of thick porridge and begins to pull away from the side of the pan, about 5 to 10 minutes.

Mix the polenta with the greens and immediately pour the mixture into a greased 10” pie plate. Allow the pie to set for about 10 minutes until it firms up. Meanwhile preheat the broiler. Drizzle the olive oil over the pie, season with pepper, and broil until the top is lightly crusted, about three minutes. From the Genesis Farm Cookbook, serves 6

Note from Julie…I use 3 cups of water to cook the polenta, omit the lemon rind, and do not add water to the sautéing part. The water from the washed greens is enough. Broiling some cheese on top is a nice touch.

MAY 28, 2002
GARDENER’S REPORT

Jack Frost nipping at our Berries? Well he did, the scoundrel! Our cool Spring continues as we received what were surely some record lows (although I didn’t actually verify this). This wasn’t just one single night either. We got hit four nights in a row (so far). Immediate damage assessment shows many blossoms in the strawberries killed as well as in the blackberries and the grapes took a hard blow too. Luckily we hadn’t planted out any of the heat loving plants yet like tomatoes, peppers and eggplant, which are very cold sensitive. Some years they would have already been in the ground.

“You never know what you are going to get” an extension agent told me as we discussed the latest weather. Every year is different. That certainly is true but difference is where we can also minimize losses. I am speaking of diversity as in a wide variety of plants as opposed to just one or two crops. This is truly one of the beautiful aspects of the CSA model. It is certainly not as efficient to grow a myriad of vegetables as opposed to one or two but when something doesn’t do so well others are doing fine. If we only grew strawberries we would be in big trouble about this time. But since we grow a heck of a lot more than that we will still be able to provide a share to you. We lessen the risk that you share with us by making sure that we are as diverse as possible. It is folly to put all one’s eggs in one basket. I won’t get into the debate of the relative desirability of one strawberry verses a truckload of tatsoi or mustard greens (I and my kids and yours will take the berry every time) but one cannot live by sweet things alone. Indeed, those bitter greens make the sweet things even sweeter.

Diversity is good to minimize risk, it is good for our taste buds and it is good on other levels too such as weed suppression and control of insects. By having many different families of plants which all have very different growing habits one can follow a “clean crop” with a crop that needs no competition from weeds. Let me explain. A clean crop is one that you can control the weeds well and they don’t end up going to seed on you. You can usually keep corn clean (except if you have poor germination and the stand is spotty). Carrots come up small and grow slowly so competition from weeds is detrimental and they can get swallowed up pretty quickly. If the corn is kept clean of weeds setting seeds then the carrots will have less weeds to deal with the following season.

Bugs are also thrown off when a certain area, or a garden bed in this case, is constantly changing in terms of the vegetation that is present. If I am a bug I get used to certain things to eat. Cole crops such as cabbage, cauliflower and broccoli are a favorite of imported cabbage moth (those pretty little white butterfly looking things that flit all around) but they don’t like fennel or onions or peas. By growing a wide variety of plants and constantly moving them around from year to year we help keep the bugs off balance a bit. Not that we don’t have our challenges but it would be far worse to grow just a few things and do the same minimal rotation season after season. Much of American agriculture is in that type of scenario. I grew up in Ohio and there it is corn and soybeans. Corn one year, soybeans the next. That isn’t a bad start of a rotation but it could be expanded a bit. But no matter the rotation, when the corn planting is 10,000 acres herbicides and pesticides are the only recourse in such a situation. So small is good too which we are.

An update on the busy planting calendar shows that all the potatoes are in the ground and much of the ground for sweet corn and winter squash has been plowed and disked. It should be ready in a couple of weeks for planting. We are waiting for some winter rye to break down so we can begin planting all the solanaceous crops (tomatoes, egg plant and peppers). Luckily our new spader has arrived so it will be used to incorporate that rye to make planting possible. This is a very busy time and the crew is working hard. Hope you appreciate our efforts. Enjoy the first carrots. They should be in the share soon!

MESSAGES FROM THE GARDEN HOUSE (908) 362-7486

Have your newsletter delivered by email. Send your request to Mike Chrysam at mrblue@cpatch.com <mailto:mrblue@cpatch.com>. It’s convenient and it saves funds for the garden. You can also submit your favorite recipes using seasonal vegetables or other items of interest to readers to the same address. Be sure to mention Genesis in the subject line.

Any questions, changes etc. regarding the garden need to go through the CSG phone number which is:
908-362-7486. Some calls have been made to the Learning Center’s phone which only complicates communications. If you get our answering machine, leave a message and I will call you back.

If you plan to be away on one of your pick-up days let me know in advance. We will cross you off that list and let you make it up on another day. The simplest way to do this is to leave a message (remember that number: (908) 362-7486) with your name, day and date you plant to be away, and a pick up day and date you wish to make it up. Leave your phone number and I will only call you back if there is a problem with your request. Otherwise consider it done. We will not make up missed shares if you did not prearrange it. Leftover shares are donated to local food pantries.

Please, Please, Please drive slowly down our driveway. We welcome children at the garden so please be aware of them. The entrance to the playground area is right across from the distribution center. Please remind the children to look out for cars. We all need to look out for each other!

Parking can be a problem during some parts of a pickup day. If you plan to stay a while and enjoy the garden and surroundings (which is encouraged and welcomed) park across Silver Lake Road in front of the fence on the grass. This would help alleviate some of the congestion. Do make sure not to block any gates to the fields, as we need constant access to the weeds. If you see a weed call (908) 362-7486.

The root cellar is starting to look like a garage sale. If you have treasures to donate to the sale leave them in the right root cellar of the distribution center.(No need to call: (908) 362-7486). Come and see what you find on June 1st and 2nd, and support your CSG at the same time.

As always feel free to call with any questions or comments. The Garden House number is (everyone together now)
(908) 362-7486.

STUDY FINDS FAR LESS PESTICIDE RESIDUE ON ORGANIC PRODUCE
Condensed from an article in the Web Edition of the New York Times…

The first detailed scientific analysis of organic fruits and vegetables, published on May 8 2002, shows that they contain a third as many pesticide residues as conventionally grown foods. The findings, published in the Food Additives and Contaminants Journal, confirmed what consumers of organic food have taken for granted but did not settle the argument over whether organic food is safer than conventional food treated with chemical pesticides.
Edward Groth III, a senior scientist at Consumers Union and a co-author of the report, said: "There have been some very strong opinions voiced about organic produce that haven't been based on data and have confused the issue. This report shows rather convincingly and compellingly that organic foods are much less likely to have any residues; that when they have residues they have fewer and that the levels of the residues are generally lower."
The findings are based on pesticide residue data collected on a wide variety of foods by the United States Department of Agriculture from 1994 to 1999, tests conducted on food sold in California by the state's Department of Pesticide Regulation from 1989 through 1998, and tests by Consumers Union in 1997. The combined data covered more than 94,000 food samples from more than 20 crops; 1,291 of those samples were organically grown, about 1.3 percent. The Agriculture Department data showed that 73 percent of the conventionally grown foods had residue from at least one pesticide and were six times as likely as organic to contain multiple pesticide residues; only 23 percent of the organic samples of the same groups had any residues. The California data found residues in 31 percent of the conventional food and 6.5 percent in the organic. Consumer Union tests found residues on 79 percent of the conventional samples and 27 percent on the organic. The study also looked at why organic foods contained any pesticide residues. When residues of persistent insecticides, like DDT, were excluded, the percentage of organic samples with residues dropped to 13 percent from 23.
The findings were minimized by opponents of organic agriculture, like the American Council on Science and Health, which gets 40 percent of its financing from industry. "So what?" said the council's Dr. Gilbert Ross. "The health risks associated with pesticide residues on food are not at all established. I think the amount of pesticide residues to which we are exposed on our foods pose no significant health risks to human beings." The Environmental Protection Agency disagrees and has been working to reduce pesticide levels since 1996. Dr. Groth said the amount of residues in conventional food was well below the level that is clearly unsafe but above the level scientists say is probably safe. "There is a large gray area in between," Dr. Groth said, "and we need a wide safety margin which is not wide enough with conventional produce. This is especially true when we talk about infants and children because they are still developing."
Ken Cook, president of the Environmental Working Group, a nonprofit research and advocacy group financed by foundations, said, "The report shows what we suspected all along: if you want to reduce your exposure to pesticides, eating organic is a very good way."

JUNE 11, 2002
GARDENER’S REPORT

Busy Times. This past week was “planting week” at the garden. The end of May and the beginning of June are always a very busy time for us, as we need to get many things into the ground and still maintain the crops that are already in the ground. Plus, we continue to harvest the shares for you on Tuesday and Friday mornings. This week we transplanted the tomatoes, the peppers and the eggplants. The plants, on the whole, were beautiful. The tomatoes were very tall and leggy but we found this to be a good thing on a couple of counts. First, we could plant them deep. Since the tomato plant will send roots out from the stem this means more root mass to feed the growing plant. The deep holes we had to dig with the aid of a posthole digger on the other hand were not such a great thing on our muscles. But the plants stood tall when it came time to mulch them. We mulch all the aforementioned with straw to keep weed pressure at a minimum. This can be hard to do with little plants, as they can get lost very easily in the “puffy” straw.

We also planted okra, basil, another round of lettuce (we start roughly 600 plants every two weeks from March until eternity), brussel sprouts, sweet potatoes, celeriac, summer squash, watermelon, more flowers than you can shake a vase at, and broccoli. All of that was putting plants in the ground. We also directly sowed some things such as green beans, green soy beans (edamame), sweet corn and the corn we will grind into flour, always popular rutabaga, more flowers, more dill and cilantro, and over an acre of winter squash. Whew, I am tired just listing it all. The really beautiful thing is that as we finished putting in the last flowers the rain started to fall and as I write I am being serenaded by the sound of falling rain. Thank you!

We don’t call it crunch time for nothing. Next week and every week after till I die will be “weeding week” but that is a topic for another time. Safe to say, however, the weeds don’t stop sprouting and growing just cause we are planting and sowing. On top of that we still have plenty of fruit to thin in the orchard. Anyone who can help with that is welcome to join us. We aim to finish it off by the 2nd or 3rd week of June. It occurs to me as I sit here that thinning the peaches and apples may be a good project for the community as a whole. It is a big job but many hands make it more manageable plus it is relatively pleasant work. We get a bunch of great energy in the Fall when we are harvesting roots with everyone. Maybe we could try to harness some of that in the Spring/early Summer on behalf of the orchard. What do you think? Let us know if you have an opinion on this. Specifically, would you be willing to come and help thin fruit on trees?

To continue on the group participation theme for a moment let me tell you the following.
One fine day recently one of our fine members was looking at our fine garden house and said he thought it was in need of painting. I said, fine. Thank you Mike Sternick for initiating this project. Mike is procuring the paint from a local store and I am hunting down the stain. We plan to have a scraping/prep party on Saturday, June 22nd from 8am to 2pm. Bring gloves, scrapers, wire brushes, ladders if you have them and snacks, snacks, snacks! The painting party will be on Saturday, July 13th from 8am to 2pm. Bring brushes, rags, ladders and snacks, snacks, snacks! Whatever time you can offer will be appreciated. Thanks and enjoy the food!

MESSAGES FROM THE GARDEN HOUSE (908) 362-7486

MARK YOUR CALENDAR! Come celebrate the C.S.G. on Sunday June 30th from 2 - 6pm. Hay Rides - Live Music - Face Painting - Birdhouse making - Beehive demo by our own beekeepers/shareholders - Storytelling - Visiting alpacas - Learn about and pet small animals - Pot-luck supper - and lots more. All garden members are invited. Anyone wishing to help with the coordinating and implementing of the festival should cal Janet Erwood at 973-764-4460 or Smadar at the gardenhouse.

The “Tell a Friend” raffle will be held at the Garden Festival on June 30. If you got a friend to join this season, write both your name and theirs on a piece of paper and leave it in the box on the signout table in the distribution center. If you brought in 2 new members, write 2 entries, etc. The winner will receive an exquisite inlaid wooden cutting board, handmade by Jim Fiola, and a vegetable cutting knife.

Attention new shareholders! The new members committee is in the works. This means that you, the new shareholders, will have access to a buddy system for the season. Older shareholders are volunteering to be paired with you, should you wish, in order to provide phone support for any questions or inspiration you may need with your experience as a first time member of the garden. If you haven't already received a call from an "old" shareholder, expect one soon. Should anyone have any questions regarding this committee contact Julie Taormina at 973-571-0489 or at pinewood74@hotmail.com <mailto:pinewood74@hotmail.com> . If you are an old shareholder and haven't received a call about volunteering to be a buddy and would like to, please give Julie a call. Thanks volunteers!

We want to give a very special thanks to Jane Stettner and Rob Rosenberg for all their hard work and good energy in organizing and implementing the barn sale on 6/1 and 6/2. It was a great success and we really appreciate you.

We are now into the P.Y.O. season. Strawberries and snow peas are here and raspberries, flowers, pickling cukes, and cherry tomatoes are soon to follow. Please be mindful to stay in the paths and not to step in the beds. We need pint containers. Please empty your harvest into a bag and return the containers before you leave. We would appreciate it if you would save any berry containers that you have at home and bring them to the gardenhouse.

Don’t know what to do with all those greens? Look through our collection of cookbooks in the distribution center, ask another member, or in an emergency call Julie at 973-571-0489.

ITALIAN ESCAROLE AND LENTIL SOUP RECIPE

3 T olive oil
1 large onion, chopped
1 stalk celery, chopped
2 medium carrots, chopped
2 garlic cloves, chopped
3 large tomatoes, chopped
2 bay leaves, torn in half
1 head escarole lettuce (about 1 lb), washed and cut into 1 inch strips.
1/2 lb lentils (if using Italian lentils, soak overnight as they do not cook as rapidly as lentils found here in supermarkets.)
Pecorino or Parmesan cheese as shavings
6 cups water
Salt and freshly ground black pepper
In a large saucepan, heat oil over medium heat. Add onions, carrots and celery. Sauté, stirring frequently for about 10 minutes or till soft, do not allow vegetables brown. Add 5 cups of water to start. Add the lentils and the bay leaf. Cook for 20 minutes. Add 2/3 of tomatoes. Add more water if necessary. Cook for another 10 minutes. When lentils done to taste, add the escarole. Cook till escarole turns limp, 3- 4 minutes. Ladle soup into bowls. Sprinkle surface with remainder of the freshly chopped tomatoes and slivers of pecorino or parmesan cheese. Serves 4.
Recipe from Pasta Plus!! http://pasta.e-rcps.com

ORGANIC INTEGRITY UNDER ATTACK

6 /8/2002 ACTION NEEDED TODAY! More info at http://www.sustainableagriculture.net/alert-6-8-02.htm

SECRETARY VENEMAN IS CONSIDERING SUSPENDING 100% ORGANIC FEED RULE FOR ORGANIC LIVESTOCK

Fieldale Farms, a large poultry operation headquartered in Georgia, has been working with their congressional delegation to pressure Secretary of Agriculture, Ann Veneman, to grant an exemption to the requirement that organic livestock be fed organically-grown feeds. The basis for this exemption would be the alleged lack of commercially available organic feed at prices acceptable to Fieldale. Granting an exemption would severely compromise the integrity of what organic means to the consumer, and it would provide a disincentive for the continued increase in production of organic feeds to keep up with increasing demand -- an important market for organic farmers producing feed grains. The Secretary is also looking at the option of suspending all livestock provisions in the national regulations, or delaying the start of implementation, currently scheduled for October 21, 2002. The issue is not just about protecting organic integrity, but reflects a pattern by USDA that puts into question their stewardship of national organic standards. Taking Action is Easy! Fax or Call Secretary Veneman, Undersecretary Hawkes, and your Congressmembers TODAY!

JUNE 25, 2002
GARDENER’S REPORT

'Tis the season of weeds. From now until the end of summer managing weeds on nearly 15 acres is one of our top priorities. Actually it is a priority all year round, as even in the winter some weeds do grow. But now is when they really take off. We have a majority of the main season crops in the ground and it is time to nurture them. They need air, light, water and nutrients from the soil. All other plants compete for these basic life-sustaining elements. Therefore we turn our attention to making sure the plants we put there are the ones receiving what they need to grow well.

We employ many weed control strategies and methods in order to keep ahead of nature’s beautiful way of protecting the soil. The soil does not want to be exposed or left open. As soon as that happens many different plants will pop up and soon cover the exposed area. It takes some time for our vegetable plants to cover the ground so we need to keep it open for them until they beat out the weeds. This typically starts with what we call stale seed bedding. Before we even plant or sow a crop, particularly a slow germinating and slow starter such as carrots or parsnips, we try and lessen the number of weeds. Right now for example, we are anxious to get the winter carrot and beet beds ready for planting even though they won’t be sown for another couple of weeks. Our aim is to get weeds in the top inch or so to germinate and then when they are small and easy to cultivate, knock them down. In this way we are thinning out the competition. We do this a few times over a couple, maybe three weeks and then sow our seed into what will be a cleaner bed. After we sow we will wait until the seeds are almost ready to pop up out of the ground and flame the surface in order to kill any additional weeds that have come up. In this way the vegetable seed will emerge with hopefully little competition (at least initially).

As the plant grows but is still small (six to 8 inches tall) we will mechanically cultivate in the bed using a tractor and various implements to kill small weeds. Which implement to use depends on number of rows and growth habit of the plant. Examples of 4-row stuff are carrots, lettuce, beets, mustard greens, onions etc. We use a basket weeder which works very shallow and only is effective when the weeds are less than an inch tall, thus timing is critical. If you are late with your tractor then you must grab a hoe. Crops that need more space are planted in two rows such as Brussels sprouts, cabbage, broccoli, okra, etc. They get weeded with something called the finger weeder which disturbs the soil all around the plant with spinning “fingers”. Again, good for shallow work. We usually mop up afterward with hoes. The tractor cultivation makes the handwork a lot easier. Once the plant has created its own canopy to shade out the competition our work becomes less needed although we do stay on the look out for mature plants going to seed. We have on many occasions gone in a field with picking bags to remove weeds that were loaded with seed. This is no fun and teaches us to be better and smarter weed managers.

Some plants can withstand aggressive cultivation like potatoes, which are hilled. As the potato plant grows, soil can be thrown up onto its leaves and stems thus burying weeds. As long as the top portion of the plant remains unburied the potato will thrive. Other plants are mulched with straw in order to smother potential problems. We do this with the tomatoes, eggplant, peppers and garlic. This is great because after we mulch we can usually cross them off the weeding To Do list. Other weed strategies are keeping open ground covered with a plant of our own choosing or cover cropping. As stated earlier, the soil likes to be covered so we work towards putting something there to cover it which might also fix nitrogen, as in the case of a legume, and will certainly out compete most annual weeds. When returned to the soil, this cover crop also adds always- welcome organic matter. So cover cropping is a win, win, win situation. Sometimes, however, we keep fields open or fallow and work on the existing weed seed populations by continuing to knock them back with aggressive tractor cultivation. This isn’t the best thing for the soil but in the long run can be justified by lower weed populations. When the weather is wet and warm we are put to the test. When it is hot and dry things don’t grow as fast but that also includes the vegetables we want to grow. All you can do is play the cards that you are dealt and always keep your hoe sharp.

Ps. The scraping party was postponed due to lack of scrapers. We will redouble our efforts to reverse this trend. If you can help scrape, wash, caulk, paint etc. on the morning of Sat. July 13th please call the garden house at 909-362-7486. Thanks.

MESSAGES FROM THE GARDEN HOUSE (908) 362-7486

The Community Supported Garden at Genesis Farm is celebrating you, our members, on Sunday June 30th from 2 - 6pm. Come meet each other while enjoying planned activities - Hay Rides - Storytelling - Live Music - Face Painting - Bluebird house making - Beehive presentation - Visit with alpacas from a local farm - the “Tell a Friend” raffle, and of course bring a dish to share at the potluck. Festivities begin at 2:00 and the potluck around 5:00.

Please remember that the 2nd payment is due on July 1st. Please let Smadar know if there is a problem. If everyone takes care of their commitment it eliminates a lot of paperwork and phone calls, leaving more time and energy for tending the fields. Thanks for your cooperation.

Get to know your peas: Shell peas are harvested when plump. Shell, steam lightly, or use in stirfrys, soups, etc. They freeze well. Snow peas are harvested at 2-3” long. Use whole pod. Great in stirfrys. Sugar snap peas look much like shell peas, though a little smaller. String and eat the pod and all. These are a favorite! Can be lightly steamed.
All peas taste best if not overcooked. As always, when you pick your own please remember to walk on paths only, not in the beds.

DAIKON RADISH AND SWISS CHARD SUGGESTIONS

Sautéed Oriental Radish (Daikon) Slices: All bite disappears when radish is cooked, and taste is somewhere between broccoli stems and baby turnips. Tossed over moderately high heat, the slices keep their white translucence. 2 servings

¾ lb firm slender daikon
1 Tbsp vegetable oil
½ tsp sugar

About 1/8 tsp salt
1 Tbsp minced parsley
2 tsp minced fresh chives or dill

Scrub daikon and remove any rootlets. Cut across into thin slices (if the radish is very fat, slice lengthwise first). Heat wok and pour oil around the edge. Add daikon and toss to coat all slices. Add sugar and salt to taste. Toss over moderately high heat until daikon has lost its raw crunch, about 5 minutes. Scoop into a heated dish, toss with parsley and chives. Serve hot.

Swiss Chard Gratin: This is a member of the beet family. It is rich in calcium, iron, phosphorus, and vitamins A and C. Swiss chard has a less pronounced flavor than spinach but can be prepared in the same ways. One pound raw serves 2. It can be substituted for other greens such as kale or turnip and collard greens. Always blanch before using in a recipe. To blanch separate the leaves from the stems. Peel and julienne the stems to matchstick size. Soak and wash the leaves thoroughly. Plunge the chard in boiling salted water for 6 to 8 minutes. Cool under cold water, press to drain well, and coarsely chop.

2 lbs cleaned Swiss chard leaves
1 cup onions
2 Tbsp butter
½ Tbsp minced garlic
½ tsp minced rosemary
½ lb cleaned white mushrooms minced in food processor
2 beaten eggs
½ cup heavy cream
½ cup grated Swiss cheese

Blanch chard leaves. Sauté onions in butter for three minutes in a large pan over medium heat. Add garlic and rosemary and cook for 2 more minutes. Add mushrooms minced mushrooms and blanched Swiss chard. Mix well and cook for about 20 minutes until all of the moisture has evaporated. When done add eggs and heavy cream. Mix well, pour into a shallow baking dish, and sprinkle with Swiss cheese. Bake in the oven at 325 degrees for 30 to 45 minutes. If needed, finish cooking under the broiler to brown the cheese.
Notes from Julie T……………Hello folks! I had a successful experience with daikon by making it into a salad. I grated it up and added some fresh minced mint leaves, some miso, a drizzle of honey, or some kind of sweetener, and toasted sunflower seeds. -- It works shaved into a miso vegetable soup or any tossed salad, and also shaved /grated and sautéed with fresh ginger then sprinkled with toasted sesame seed oil and some good soy sauce.
As for Swiss chard you can roll a couple of the raw leaves (without the rib) into a hummus tortilla wrap with some grated beets and carrots for a colorful and nutritiously packed lunch or easy dinner. Chard is also always nice chopped up and thrown into soups for its silky texture. And when in doubt, sauté it with the rest of all those beautiful greens we get- the garlic, olive oil and soy sauce combination always seems to work for me.
Have fun in the kitchen and happy eating!

JULY 9, 2002
GARDENER PROFILE - ILA DiPASQUALE

We are lucky to have 2 wonderful apprentices this year. Ila started in March and has been a great asset to our garden and community.
I joined the Community Supported Garden at Genesis Farm in March, just in time to prune kiwis and seed spring greens. Growing up in rural western New York State, I have fond memories of picking wild strawberries, fetching pails of raw milk from the dairy farm down the road, and marveling at the strange and wonderful products of nature that filled my world. Keen on exploration, I traveled to Sweden as an exchange student, and always jumped at the opportunity to see other cultures. I studied Landscape Architecture and Plant Science at Cornell, and then worked for a Landscape Architecture firm in Brooklyn, specializing in the design of public space. You can see my recently finished park project “Stuyvesant Cove” on the East River in Manhattan, between 18th and 23rd Streets. I kept my hands dirty by volunteering at the Brooklyn Botanic Garden, but my “growing” interest in agriculture prompted me to take a 5-month leave for New Zealand, as a Willing Worker on Organic Farms. Experiencing several farms, ranging from bed and breakfast backyard gardens to commercial growers and communal living situations, helped shape my goals. I would like to establish a small community that will provide the means for holistic living alternatives in this quickly degenerating world; including organic local produce, opportunities for environmental education, and programs for improved lifestyle. Fascinated by biodynamics, and taken with the brilliant idea of community-supported agriculture, the Community Supported Garden at Genesis Farm was the next logical step.

The garden was so beautiful, I fell in love on my first visit in November. Once I tasted the sweet, vibrant carrots, and “Judy’s” tender kale, there was no turning back. Everyone has been kind and genuine, and I’ve felt at home from the very beginning. I’m enjoying the challenges of working with nature, and appreciating her simple rewards.

I practice Falun Dafa, an ancient Chinese system for self-cultivation of body, mind and spirit, guided by the principles of Truthfulness, Compassion, and Forbearance. It is well known for it’s remarkable healing effects, and its unfortunate persecution by the Chinese Communist regime. Anyone interested in learning the simple yet powerful exercises can contact me at the garden. Instruction is always free of charge. Anyone interested in helping stop the persecution of these kindhearted and noble people can become a Friend of Falun Gong by visiting the website www.fofg.org <http://www.fofg.org>.

MESSAGES FROM THE GARDEN HOUSE (908) 362-7486

Thanks to Janet Erwood for helping to organize the Garden Festival on June 30, to Kate Butler for her beautiful voice, Noorallah Downing and the children for their wonderful storytelling and acting, Mike and Linda Osborn, our beekeepers, with their fascinating bee display, all of our animal visitors, and, of course, Chris Welles and Don Stettner who precut and orchestrated all of the bluebird house building. Thanks to all the members who came and brought a most wonderful selection of potluck dishes. We will have to include a recipe exchange at the Harvest festival in the fall. We’ll keep you posted.

CSG members are invited to join the participants of the Earth Literacy program at Genesis Farm for the following presentations: July 12 at 7:30 PM - the Story of Genesis Farm presented by Sr. Miriam in the barn, and on July 17 at 7:30 Michael Diamond, a lawyer and poet, author of the book If You Can Keep It: A Constitutional Roadmap to Environmental Security, will speak about how we can use our Constitution to change our economy from one based on waste and war to one based on peace, public health, and the survival of future generations.

Just a friendly reminder: 2nd payment was due on July 1st. Thanks to those who have sent theirs in already.

The next Working Committee Core Group meeting is Sat, July 27 from 10-12 in the gardenhouse. Everyone is welcome.

CSG Member-to-Member Directory --In an effort to foster member community connections, the CSG is creating a directory of and for garden members. The directory will be distributed to all members for free. The information provided for the directory is voluntary. There is a 1-page form to fill out with personal, business/services, and hobbies/special skills/passions sections that can be completed as a whole or in pieces. Many members have been contacted to receive a form. However, if you have not received one and are interested, you can pick one up at the garden house. We would like to put the directory together by August, so don't delay. If you have any question, please see Smadar at the garden house or call Lisa at 973-697-3297.

Let's see the garden community continue to grow! Every pickup day, Tues. and Fri, we come in at 5:30 am to harvest your share. We harvest specifically for the people on the list for that particular day. If you plan to be away, call the gardenhouse in at least a couple of days in advance and leave a message for Smadar with your name, the p/u day you will be missing, and the day and date that you prefer to make it up. I will call you back if there is a problem - otherwise consider it done.

FENNEL AND RADICCHIO SUGGESTIONS

I like to steam clean fennel bulbs for 10 minutes or so (depending on size). Then cut into 2 or 3 flat pieces, sprinkle each piece with chopped walla walla onions, grated cheddar (Stonycroft) cheese, and a little paprika on top. Broil ‘till slightly browned and bubbly. Tastes good warm or at room temp….Smadar

Other fennel suggestions from the Wholefoods.com website………….
Bake: Cut small fennel bulbs in half lengthwise, quarter larger bulbs. Sauté in a small amount of olive oil in an ovenproof skillet for five minutes. Add enough cooking liquid to moisten. Cover tightly and bake in a 350ºF oven until just tender and beginning to brown. If desired, uncover the baking dish toward the end of the cooking time, to allow any excess liquid to evaporate, then sprinkle the fennel with breadcrumbs and grated Parmesan, and brown under the broiler before serving. Cooking time: about 35 minutes. If you prefer, cut bulbs as suggested above. Place on a sheet of aluminum foil large enough to overwrap the fennel. Add 2 sliced cloves garlic, 1/4 teaspoon dried rosemary, and 2 teaspoons olive oil. Wrap tightly and place on a jellyroll pan. Cooking time: about 35 minutes.
Braise: Place fennel slices, or halved or quartered small fennel bulbs, in a saucepan and add just enough boiling liquid to barely cover the vegetable. You can use a variety of braising liquids: broth, tomato sauce, or wine (diluted in a one-to-one ratio with water); add lemon zest, garlic, or onion for extra flavor. Simmer uncovered, turning occasionally, until the fennel is tender, adding more liquid if necessary. Braised fennel is delicious hot, warm, or chilled. Cooking time: 15 to 20 minutes.
Sauté: Cut fennel into slivers and sauté in a small amount of olive oil until crisp-tender. Add a small amount of stock, tossing and stirring the fennel frequently until tender. For extra flavor, cook chopped onion and garlic along with fennel. A sprinkling of lemon juice and zest makes a nice finishing touch. Cooking time: 10 to 15 minutes.
Steam: Fennel steamed until crisp-tender can be covered with your favorite sauce or marinated in a vinaigrette, chilled, and served as a salad. To steam it, place sliced or cubed fennel in a vegetable steamer and cook over boiling water until just tender. Cooking time: 15 minutes.
Raw: To use fennel in salads, thinly slice and toss with a sprightly lemon dressing or the dressing of your choice. If you like, serve with a sprinkling of grated Parmesan cheese.

Sautéed Radicchio, Mushrooms and Fennel

5 Large oriental mushrooms (shitake or forest -
mushrooms may be omitted or substituted with fresh)
2 Tbsp olive oil
1 lb Fennel (weighed without stalks)
½ lb Radicchio rosso (the round kind)
2 Tbsp Butter
Salt and pepper to taste

Pour 1 cup hot water over dried mushrooms, add 1 tbsp olive oil, and soak 30 minutes or more. Lift out, dry and cut caps into strips; reserve stems for another use. If necessary, remove heavy strings from fennel. Cut crosswise into slices about ¼ inch wide and 2 inches long. Rinse and core radicchio. Quarter lengthwise, then cut across in thin slivers. Heat butter and remaining tbsp oil in a large skillet. Add fennel and toss over moderately high heat until tender, about 5 minutes. Add radicchio, mushrooms, and salt and pepper, and toss until wilted and tender, about 3 minutes.

Radicchio Risotto (from the Essential Vegetarian Cookbook)

4 Cups vegetable broth
1 Tbsp unsalted butter
2 shallots, minced
2 Cups shredded radicchio
1 Cup Arborio or carnaroli rice
1/4 Cup dry white wine
¼ Cup grated Parmesan cheese
Salt and pepper to taste

Pour the vegetable broth into a large saucepan and bring to a simmer over medium heat. Meanwhile, in a medium, heavy saucepan, melt the butter over medium heat. Add the shallots and sauté until soft, about 7 minutes. Add the radicchio and stir until it darkens and goes limp, about 4 minutes. Add the rice and stir to coat the vegetables, about 1 minute. Pour in the wine, raise the heat to medium-high, and stir until most of it has evaporated, about 3 minutes. Using the ladle, add about 1 cup of hot both. Stir constantly over medium heat until the broth has been absorbed, about 5 minutes. Add another ladleful and keep stirring until this has also been absorbed. Continue the process, adding broth about ½ cup at a time and stirring until the rice kernels are plump and no longer chalk-white in the center. The risotto should look like creamy rice pudding, and the kernels should be nice and chewy. This should take 25 - 30 minutes altogether. Finally stir in the last ladleful of broth and the grated Parmesan. Continue stirring until there is no liquid left on the surface and the cheese is well distributed throughout. Season with salt and pepper. Cooked radicchio has the flavor of light red wine, and unlike most lettuces, which go limp, radicchio melts nicely into soups, pasta, sauces, and, of course, risotto.

JULY 22
GARDENER’S REPORT

All outdoors
is warm and bright;
Robins sing with
all their might.
And the garden
seems to be
Just the place for
you and me. John Bowman

One of the highlights of the summer season pick-up is to see many of you enjoying the garden picking strawberries, peas, raspberries and soon the flowers. We've all appreciated and been tempted by that patch of larkspur and bachelor buttons just below the P.Y.O. strawberries. And many of you have probably wondered, with all these flowers around just when does P.Y.O. flowers begin? We set aside certain flowerbeds for our dedicated, volunteer flower harvesters, Priscilla Kendall and Noorallah Downing who make beautiful bouquets for us on Tuesdays and Fridays. When the flower beds really come in is the time we open it up for pick-your-own.
Yet we grow flowers for also another reason. Flowers bring many beneficial insects into the garden. Insects are attracted to certain flowerhead shapes. Again the word 'diversity' comes to mind. We start all our flowers from seed. Some of them come from our own seed that we collected from the previous season. Flower seed is usually good for up to 3 years.
We sow some of the flower seed directly into the beds such as the larkspur and bachelor buttons. In fact, these were sown in the fall of 2001. Other seeds are sown into cell trays early in the spring and kept in the greenhouse. When they become young seedlings we transplant them into the ground. By mid-July these "seedlings" have grown into bushy flowering plants and are ready to harvest.
We grow cut flowers and everlastings (or drying flowers). The ideal time to pick cut flowers is before 10 a.m. and around 8 p.m. Not very convenient for you since pick-up starts at noon. But Mother Nature can be very resilient. Here are a few tips for picking flowers mid-day in the blazing hot sun. First, bring a small pail or plastic yogurt container from home. Fill it with about 1-2 inches of water. As you pick the flowers place them immediately in the water. And when you've finished cutting your bouquet keep it in the shade. The hot sun will exhaust the flowers. When picking flowers for longevity choose flowers that have just opened. And if you come upon flowers that are 'spent' please snip those flowerheads. This promotes new growth. And if you really feel brave and sure, pull a few weeds as you stroll down the path.
Harvesting everlasting or drying flowers is a bit different but don't feel too intimidated. Pick these flowers late morning or early afternoon on a sunny day, when the dew is gone. Choose flowers that are in bud or just barely open. Take about 6 stems, tie a rubber band tightly around them and hang them heads down in a dark, dry place. Dried flowers can be ready from 3 days to 3 weeks - depending on the flower and the drying conditions. The beauty of these flowers is they bring a memory of summer in those winter months.
One final note about the pick-your-own areas. This may begin to sound like a chant to you, but please stay on the path when you are in the garden. All of our fields are laid out in a raised bed system. The path is narrow (1' wide) and trough-like. Some of the beds will look very inviting as a wide, soft walking area. But usually there are newly-planted seeds in that bed, which haven't germinated yet. If you ever feel unsure as to where to walk, please ask one of the farmers. We are happy to answer any questions.
See you in the flower patch! ………..Judy

P.S. If you have a pair of scissors you'd like to donate for P.Y.O.
flowers, we'd greatly appreciate it. Thanks!

MESSAGES FROM THE GARDEN HOUSE (908) 362-7486

The white coating that you may find on the peaches is the latest certified organic method of creating a physical barrier between harmful pests and our sweet peaches. It is a clay also used in toothpaste and even Weleda products. So enjoy the peaches!

The next “Working Committees Core Group “ meeting is on Sat, July 27 10-12 am at the gardenhouse. Everyone is welcome.
For more information call 980-362-7486.
Priscilla Kendall would appreciate some help on Monday afternoons picking flower bouquets for the Tuesday distribution. She has volunteered to do this for many, many years.

Please send in your Member-to-Member Directory forms. We would like to print it soon to foster networking among our members.

BASIL HINTS AND SUGGESTIONS

Cooking Tips:
Remove basil leaves from stem before using. Wash these gently to remove any garden grit.
Chop basil with stems into soups and stews.
Toss fresh whole basil leaves into green salads and chopped into pasta or rice salads.
Top slices of tomato with chopped fresh basil leaves, olive oil, and a little salt and pepper.
Layer basil leaves in a sandwich along with slices of garlic, tomatoes, and cheese if you wish.
Basil is famous in salad dressings, tomato sauces, and pesto, but don’t forget to throw it into egg or cheese dishes, sautés, stir-fries, pureed vegetable soups, dips and sauces.
Storage tips:
Fresh basil deteriorates rapidly. Use as soon as possible.
For short-term storage wrap in a lightly damp towel and refrigerate. Do not wash prior to refrigeration.
Freeze leaves in a plastic zip-lock bag. Remove air, seal, and freeze. Do not thaw before use.
Basil can also be easily dried.
Pesto freezes well an airtight container. It can also be frozen in an ice cube tray and the ‘cubes’ stored in a zip-lock bag to be used in the quantity needed.

PESTO - Fields of Greens and Herbal Pantry

½ Cup extra virgin olive oil
2 Garlic cloves
1/3 Cup pine nuts or walnut pieces
¼ Teaspoon salt
½ Cup freshly grated Parmesan
3 Cups fresh basil leaves

Place all ingredients except basil in a blender or food processor. Blend until smooth, then add basil, a handful at a time, blending until all of the basil is incorporated and pesto is smooth.

MISO PESTO (VEGAN) - Luna Circle Farm

3 Cups basil leaves
3-4 Garlic cloves
¼ Cup chopped walnuts, pine nuts or sunflower seeds
¼ - ½ Cup olive oil
2-3 Tbsp miso (mellow variety is best)
Salt to taste

Puree everything in blender or food processor until a thick paste forms.

STUFFED HERBED ZUCCHINI

6 or 7 Medium zucchini
3 Tbsp butter
1 Small onion, chopped
1 Large clove garlic, chopped
1 Cup seasoned breadcrumbs
¾ Cup freshly grated Parmesan cheese
4 tsp Fresh sweet marjoram
¼ Cup fresh parsley
Salt and pepper to taste
2 Eggs, beaten

Preheat oven to 375°. Wash zucchini, cut off and discard ends and steam until just tender. Cool. Split lengthwise, scoop out pulp (reserve), turn upside down and let drain. Mash pulp. Heat butter in skillet, add onion and garlic, and sauté until softened. Add squash pulp, breadcrumbs, ½ cup of the cheese, herbs and seasonings. Add eggs and cook until mixture thickens. Stuff into zucchini shells, top with remaining cheese and place in a buttered casserole. Bake until browned, 20-25 minutes. Serve hot or at room temperature. Makes 6-8 servings.

The above were excerpted from the From Asparagus to Zucchini cookbook

AUGUST 6, 2002
GARDENER PROFILE - STEVE WEYER

I've been an apprentice here at the CSG since the very end of May. It certainly has been an education! Other than mowing the lawn and watching my grandparents garden some years back, I previously had no experience in agriculture at all. The learning curve is pretty steep for me. But thanks to the very patient farmers and Ila, my co-apprentice, now I can say I know at a bit about planting, harvesting, weeding, irrigation, cover crops, rusted-out standard shift trucks, vegetarian cooking, tractors... all sorts of stuff. Especially wheel-hoeing.

Originally from Louisville, Kentucky, I've lived in Cincinnati, Ohio for several years now. I graduated from Emory University in Atlanta, Georgia with a degree in English Literature this spring. Last fall I studied in the desert of India learning Hindi and researching traditional kite manufacturing. On campus I involved myself in religious life and conflict resolution, going to both Northern Ireland and Bolivia to study issues of reconciliation.

I think my interest in agriculture comes from my great admiration of my grandparents and their rural lifestyle in southern Indiana as well as my first-hand exposure to hunger issues in Bolivia and India. I became an apprentice to gain practical and tangible knowledge of the food production and farming. And so far, it's been a success.

I'm really not too sure what will become of me after this apprenticeship ends around Thanksgiving. I'm trying to balance my interest in many fields (agriculture, education, social justice issues, contemporary poetry, India, religion, international work, art) with my desire for a job that is at once adventurous, fulfilling, helpful, and dynamic. If it pays, that'd be great too. So if anybody knows of something along the lines I've laid out, let me know-I'm open to all sorts of ideas.

I look forward to meeting everyone in the garden…..Steve

MESSAGES FROM THE GARDEN HOUSE (908) 362-7486

The Resource Directory is beginning to be put together, and is going really well. If there are any other shareholders who would like to be included, please get your forms in by August 15th. If you are not interested in putting in personal or business information, think about just putting in your name, address, phone, and e-mail address. This would be a nice way for members to be able to make contact with one another, and perhaps help one another with pickups when there is need. We hope to be able to distribute the directory to all members by Labor Day.

1St time shareholders You should have been assigned a buddy for the season and received a friendly call from a veteran shareholder by this time. Turn to them with questions about your experiences at the Garden. Thanks, shepherds for your follow-thru…
Julie, New Member Coordinator, (973-571-0489)

Fresh green soybeans in the pod have only recently become known through Japanese restaurants - they are called edamame (ed-ah-mah-may), and are served as nibbles before a meal. The small flattened pods are briefly boiled, salted, then slurped (or politely plucked) to extract the firm buttery seeds. These beans of Chinese origin were developed in Japan especially for eating in the green shell stage. Though dramatically different from the mature, starchy legume, they are a green seeded variety of the same yellow and black soybean that is transformed into tofu, miso, tempeh, soy sauce, etc. To prepare, rinse pods, drop into a large pot of boiling water, and return to boil over high heat until the beans are just tender and have lost their raw taste (5-10 min). Drain and cool slightly under running water. Drain again, sprinkle generously with salt and serve at room temperature with a separate dish for the discarded pods. You can also add the shelled beans to vegetable dishes, soups, salads, grain dishes, etc. Here at the garden we harvest the stems letting you pick the pods off yourselves. There is a compost barrel should you wish to do this at the garden.

SWISS CHARD AND ONION FOCCACIA

If your not afraid to get your hands "dirty" making fresh bread dough here's a great way to use up some of that Swiss chard and honor some of those sweet onions we've been getting. If your kitchen is a hot place these days you can make the dough in the evening and bake the focaccia it the cool of the morning- it will be a great snack throughout the day, or if you can manage not to eat it by dinner,
a great accompaniment to your meal -- for me it stands alone just fine or maybe with a fresh tomato basil salad --hmmmm!
For the dough: follow your favorite pizza dough recipe if you have one or try this one. Of course always use organic flour! This should make dough for 2 standard rectangular pizza pans.
Dough:
2 cups luke-warm water
2 t Yeast
1t Sweetener
2 t salt
2 cups whole wheat flour
2 cups white flour
+extra white flour for kneading (about 1/4 cup should do-but no more than a 1/2 cup)
Topping:
3/4 lb Swiss chard
3 medium sized onions (give or take one, depending on how much you like them)
1 t salt (sea salt if you have it)
4 generous T of your favorite extra virgin olive oil.
1 long sprig of rosemary (optional, should you wish--i find rosemary and onion to be a divine combination)
- Combine first 3 ingredients. Pour water into a big lightweight bowl if you have one - sprinkling the yeast on top the water's surface will help it dissolve quickly. Then stir in the sweetener (oh yeah, any big bowl will do- I just like to make my kitchen time enjoyable and easy so I find stainless steal bowls invaluable). Let this mix sit in a warm place until the yeast comes alive. (The pilot light in my gas stove creates a perfect environment for growing yeast and is the greatest place for the rest of the dough-making process - should you have one - otherwise the top of the fridge is usually pretty cozy and warm for the yeast). Little bubbles with come to the surface and form a flat mass of whitish foam -- yeah! It lives!
- Next pour in the salt (yes, now is better than before. Salt retards the growth of yeast while sugars help it grow- it's the yeast's food!) Stir until dissolved.
- Stir in the whole-wheat flour until completely wet, then stir in the white flour.
- Dough should be clumped and not too sticky at this point. Here comes the fun part! Put your seat belts on - yeahaw!
- Sprinkle some of the white flour down on a good kneading surface (about waist high is great - so do what you have to--throw the cat off the table, dump the papers on the floor and clean the crumbs and dead flies from the table - you know the drill!!)
- Plop the dough onto the floured surface. Now get in there and knead. If you fold the dough into the flour this shouldn't get that messy. Find your rhythm. When done kneading the dough, it should be smooth and slightly sticky and elastic--it should have spring. If it feels too stiff, you went overboard with the flour and the dough will be dense. (Don’t despair if you don't pick up on the kneading thing. As long as all the four is pretty well incorporated, several risings will fix just about any pizza dough.)
- Ok, now you can take your nice smooth ball of dough--that you are so proud of-- and put it back in your big mixing bowl - before I put the dough back into the bowl I like to coat the bowl with some oil, preferably olive, so the dough comes out a bit easier when I take it out later.
- Now the dough is left to rise. This takes time. Cover it with something- plastic works well - no need to seal it in though- (I like to put a round pizza pan over the bowl and I don't waste plastic). ((If you've made the dough for the next day you can let it sit overnight and give it a kneed in the morning- but this may not be for any of you first time bread dough makers out there- you know they write books about this? If I keep it up I’ll be headed there soon too! I am trying to keep it simple!))
- Your dough should double in bulk with risings - this should take about 1.5 hours, if you've put it in a cozy warm spot.
- After the first rise you can "punch" it down, as they say. Simply keep the dough in the bowl and press it down, pushing all the air out
- Let it rise again- this rise should take less time- it too should come up to double the bulk.
- After this rise the dough should be ready to use. It should feel soft, pliable and smooth like silk - hey I know there must be some natural bread makers out there!
- You don't have to punch it down this time, just cut the dough in half and gently spread/ work each piece of dough onto an oiled pizza pan. (Be generous with the oil- this will give it flavor and make easy release of the focaccia when it’s done baking-- if you have a fancy non-stick pan you can forgo the oil. Try not to tear the dough when spreading it, this will hinder it springing up in the oven, patience friends! It helps to let the dough relax a bit if it is too springy to stretch as far as you want it-- alternate between both pans, work on one, let it rest while working on the other.
- Now that you've got it pretty even, you're ready to top it! Did we really make it this far? Congratulations!

For the topping (this can all be prepared while your dough is rising)
- Finely cut 3/4 - 1 lb Swiss chard - I like to stack them on top of each other and then roll them up neatly, hold the whole the hole roll together, then slice! This works best if you cut the ribs out first then slice them separately. - Sprinkle evenly onto dough
- Slice 3 medium sized onions - or more if you’re really into them - into thin half moons (cut onion in half, lay cut side down and slice as thin as you can get it- with that beautifully sharp knife I know you are all using!) Sprinkle evenly on top of the Swiss chard
- Now drizzle each focaccia with a generous 2 Tbsp of olive oil (I probably use more like 4 T- yikes!)
- Sprinkle on the 1/2 t sea salt and rosemary "leaves"

It's really all coming together now! You can now preheat your oven to 450 and let the focaccia sit and rise in the meantime.
- Bake for about 15-20 minutes, or until crust is a beautiful dark golden brown. (I like it crispy!)
- Snatch that baby out of the oven, pop it off the pan and cool it on a rack (I use one of the oven shelves). When cool enough to slice, do it, and dig in! Yummmm! Wasn't it worth all that good work? Enjoy! And watch it vanish before your eyes!
Feel free to call me with any kitchen "emergencies." Have fun!……….. Julie (973) 571-0489)

AUGUST 20, 2002
BEHIND THE SCENES - CSG CORE GROUP FUNCTIONS

Below are listed some of the duties and activities to which our shareholders generously donate their time and experience to efficiently run the Farm and to grow and enhance our sense of community and sharing. Please call the Gardenhouse if you would like to participate in any way - large or small.

Officers: The Clerk keeps minutes of the Core Group meetings, reports on action items at the end of meetings, and follows up with people who have taken on assignments. The Registrar keeps membership list up to date, prints out labels for mailings, prepares list of members for big mailings, and keeps track of member payments. The Coordinator of Distribution Greeters recruits and schedules greeters and orients new greeters. The Treasurer sets up the book-keeping system, pays farmers, pays bills for CSG, makes monthly reports to the Core Group and farmers on the state of finances, and works with accountant to ensure taxes are filed on time.

Newsletter editors: Collect articles, recipes, jokes, announcements, etc. for bi-weekly newsletter. Formats and copies newsletter. Mail newsletter out to members and submits for posting on the website.

Outreach/Retention Coordinators: Design outreach plan for recruiting new members. Oversee mailing of annual letters with brochures and commitment forms to each member. Write press releases for church, temple, environmental groups’ newsletters, etc. Make presentations on CSA at meetings or arrange for farmers or others to do so. Line up media opportunities to publicize CSA. Make special efforts to recruit low-income members. Develop plans for retaining members. See that the annual brochure is updated. Help organize new cluster groups.

New Member Coordinators: Match new members with experienced member-buddies. Recruit experienced members and make buddy pairs. Check with experienced members during the season to ascertain that pairs are functioning well. Get report from pairs at the end of the season.

Social Coordinator: Organizes Spring Festival and the Fall Harvest Festival. Brainstorms other social activities.

Children’s Committee: Helps design play area for children. Collects toys for the farm. Comes to the farm at the beginning of the season to help set up children’s play area. Work on creative ideas for children’s involvement in the CSG.

Fund Raising Committee: Plan and coordinate fund raising events.

Food Pantry and Food Stamps: Outreach to low-income members. Facilitate transfer of surplus food to local food pantries. Investigate the possibility of accepting food stamps.

Evaluation/End of Season Feedback: Prepare evaluation sheet and collect feedback on seasonal experience of members.

Organization of Cluster Groups: Provide information on effective running of cluster distribution groups.

Member Resource Directory Coordinator: Coordinate and publish pertinent information on members to facilitate networking and community support.

Website Manager: Sets up and maintains website, adding and removing recipes and news, adding links, and archiving notes from the Farm.

Winter Share Clean-up Coordinator: Ensure that the distribution center is restocked and cleaned during winter distribution.

Large Project Ideas: Memorial Garden, building additional food storage and/or heated workshop, painting gardenhouse, etc.

MESSAGES FROM THE GARDEN HOUSE (908) 362-7486

WEBSITE!!! The CSG has now joined the 21st century. Thanks to shareholder Jamie Downs you can find us on the web at <http://csgatgenesisfarm.com>.

Alyssa Hobbs has taken the Market Basket competition a step beyond what she did last year. In 2001 the CSG won a blue ribbon of excellence for the market basket. This year Alyssa hand-wove a beautiful reed basket and filled it with 21 different varieties of vegetables from our C.S.A, creating a magnificent Market Basket that won “GRAND CHAMPION”! Thanks, Alyssa.

The honey in the Distribution Center is a product of honeybees from the hives in our orchard. The honey is raw - which is the best. Over time it may crystallize, just put the whole jar in hot water to dissolve the crystals. Thanks to our beekeepers/shareholders Linda and Michael Osborn for doing such a great job.

It has been brought to our attention that some cars drive much too fast up and down our driveway. There are a lot of ‘people activities’ around the distribution center, especially on pick-up days. PLEASE, PLEASE, PLEASE DRIVE SLOWLY AND WATCH FOR PEOPLE - BIG AND SMALL!

PROGRAMS AND EVENTS AT GF EARTH LITERACY CENTER (908) 362-6735

The AUTUMN EQUINOX CELEBRATION will be held on September 21st at 2:00 pm.

Exploring the New Cosmology: An Online Course - An online interactive curriculum exploring the conceptual material of the Universe Story, The Great Work, and The Dream of the Earth will be facilitated by Jean and Larry Edwards. From mid-September 2002 to late May 2003, the course will provide online discussions and guidance in experiential activities as well as for learning one’s bioregion. Cost is $100 monthly, and may be taken for graduate credit. For information, see <http://www.sasquatch.com/~ledwards>, email ledwards@sasquatch.com <mailto:ledwards@sasquatch.com> or jean@sasquatch.com <mailto:jean@sasquatch.com>, or call 908-362-6735.

Discussion Course on Voluntary Simplicity - Tuesday evenings, 7:00 - 9:30 pm, October 1, 8, 15, 22, 29, November 5, 12, 19, 26. A sequel to our early spring series on Sustainability, this nine-week course consists of weekly discussions based on exceptional reading materials developed by Northwest Earth Institute. The course is self-facilitated by members of the group, and the only cost is $20 for the course book. Advance registration is required.

FATTOUCHE

Here's a recipe for Fattouche...from Ila’s aunt who’s living in Kuwait:

1 Medium cucumber
1 Stale pita bread, or more if you like (Lacking bread, we tried short grain brown rice and pasta shells - both with good results.)
1 Medium onion, chopped
4 Spring onions, chopped
3-4 Cups of purslane or other greens
4 Tbsps of chopped parsley
4 Medium tomatoes, chopped
2 Tbsps of chopped fresh mint
Juice of 2 lemons
6 Tbsps of olive oil
2 Cloves of garlic, crushed
Salt and pepper to taste

Chop the cucumber, then sprinkle with salt and allow to stand 30 minutes. Rinse and pat dry. Break the bread into small pieces and put into a large mixing bowl. Add the chopped onions, spring onions, purslane, parsley, tomatoes, mint, and cucumber. Mix well. Make a dressing with the lemon juice, olive oil, and garlic. Add salt and pepper and pour over the salad mixture. Toss well.

Happy eating!!

SEPTEMBER 3, 2002
GARDENERS’ REPORT

Feeling Hot, Hot, Hot! by Mike Baki

Labor Day is upon us and with it we say goodbye to summer. This is a good thing as the past few months have been brutal. It has been, as all of you know, very hot and very dry. This past week of clouds and some precipitation has been a welcome change as we head into September. Many people would come up to us during the intense heat and say “I don’t know how you do it” or “I feel so bad for you out there in this heat”. All one can do is protect your self from the sun and drink lots of water. Ila would douse her hat in cold water to keep cool. Big straw hats help a good deal as well. People feeling sorry for us doesn’t help so much but people surprising us with a cold treat, now that really helps!

In spite of the extreme temperatures and lack of rain I think we have been able to provide a decent share. Most things did not get all the water they wanted but did get enough to continue to grow. Irrigating the crops just is not the same as getting rain and there really is not much one can do about extreme heat and what it does to some plants. The lettuce always suffers from hot, dry conditions. It gets stressed and wants to bolt, (just like me come to think of it). As it feels the need to produce seed it usually goes bitter. We are always looking for varieties that will fare well in the summer but sometimes it is just too hot. On the other hand the tomatoes like it hot and we have had plenty of them. I have enjoyed what I have tasted and I hope you have too. There were lots of sauce tomatoes out there so if you want to can or make sauce please go pick them. My guess is that we will have some more warm weather in September so we should continue to have more sauce tomatoes to pick. We have turned under no less than three beds of brassicas. They don’t like the heat. Two beds of broccoli and one bed of cabbage were given back to the soil, as they were just too bitter. I think we may have picked from one of the broccoli beds and put it into the share. Sorry about that. Our Fall broccoli should be much better as well as all the greens that you will eventually get. I’m sure many of you have just about had it with Swiss chard. That is something else that we will be on the look out for, some greens that do well in the summer heat. We did try New Zealand spinach but it did not germinate. We will probably try again next year for if at first you don’t succeed try some new seed.

I hope you have enjoyed the green soybeans. They are one of my favorites just steamed and salted. I am sure they are an excellent source of protein. And speaking of excellent sources of protein I am confident that every ear of corn that you took home had at least one corn earworm. Ah, the saga of the sweet corn. Another one of my favorites but between the crows, the weeds, the corn earworm and the pollination issue we had this time around I could just cuss. First the crows ate a lot of the seed (boo!). I resowed a few plantings and got a better stand (yeay!). Then I fell behind on the tractor cultivation so the weeds got a good jump (boo!). We almost cashed the whole thing in but as I said I really like sweet corn (yeayboo!). So we hoed a lot of big weeds and saved the corn (yeay!). We undersowed clover and I felt all right about it (yeay!). Then the first variety comes due and half the kernels are not pollinated (boo!). It is possible that the heat did have a hand in it. I have been told that corn pollen goes sterile over one hundred degrees and it is at least 110 degrees in the sun when we are in the mid 90’s which we were continually. The worms seemed to have been worse this year for whatever reason but since we don’t spray they will always be with us. I recently read that many conventional growers don’t bother with sweet corn in September because of the moth pressure. The worst part of the whole thing, however, is the weed seed that we are depositing in our field. Ouch! Because we didn’t cultivate the field enough there was too much weed seed that germinated along with the clover and many of those weeds don’t take long to set seed. We will pay for this for years to come. The bright side is that the corn kernels that did swell were, well, swell. The second round of stuff that has come in is much fuller but by and by I will be happy to mow that field as soon as I can. In the end lessons were learned and I know there will always be next year.

MESSAGES FROM THE GARDEN HOUSE (908) 362-7486

The plum tomatoes are in full force. Those of you who wish to can your homemade sauce can “pick your own” in the designated beds. As always be mindful not to step in the neighboring beds when you are enjoying all the “pick your owns.”

A friendly reminder…One of the greeters overheard a mother giving her helping daughter directions in the distribution center. The mom said “Please take a representative serving of what you see in the bin - both big and small, perfect and misshapen, so that all the members get their fair share.” This is the spirit of community-supported agriculture!!!!

PROGRAMS AND EVENTS AT THE EARTH LITERACY CENTER (908) 362-6735

Autumn Equinox Celebration - September 21, 2:00pm - Join us as we celebrate the turning of the season. Suggested donation $5.

Volunteer Workday - Saturday, October 26, 10:00am-4:00pm - Stop by for a few hours, or stay the whole day! A delicious vegetarian lunch will be provided to all who help us out on this autumn workday. Advance registration appreciated.

Cooking Healthy with Roberta Atti - November 16, 10:00am-1:00pm - Come and meet Roberta, our new kitchen coordinator, spend the morning learning about healthy cooking, then stay to enjoy a delicious vegetarian meal. Cost $35. Advance registration required. Please pay in advance with registration. Registrations can be sent to Genesis Farm, 41A Silver Lake Rd, Blairstown, NJ 07825 or call.

Wish List...Genesis Farm is seeking donations of the following items: A VCR to be used for Earth Literacy programs; Pentium desktop or laptop computers; DreamWeaver web-development software. We would be very grateful for your donation!

And Finally... A Special Offer from the Earth Literacy Center at Genesis Farm & Orion Magazine…
Where do you turn for inspiration? We invite you to try Orion Magazine, a bimonthly journal shaping a new vision for healthy communities and sane relations with the natural world AND celebrating people and communities putting dreams into action. One Year Subscription (6 issues): $35 ...and $10 of your subscription price will be donated back to support the work of Genesis Farm!
Subscriptions must be purchased online at www.oriononline.org/ogn/gf.html <http://www.oriononline.org/ogn/gf.html> in order for Genesis Farm to receive the $10 donation

ZUCCHINI PANCAKES

The following is adapted from a recipe in SIMPLY VEGAN (<http://www.vrg.org/catalog/simplyvegan.htm>)

1 Medium zucchini
1 Small onion
1/2 Cup water
1 Cup organic whole wheat pastry flour
2 Cloves Garlic or 1/2 tsp garlic powder
1 Tablespoon parsley flakes
1 teaspoon tamari or soy sauce
Olive oil

Blend zucchini, onion, garlic and water in a food processor. Pour into a bowl and add flour, parsley, and soy sauce. Spoon into a hot oiled frying pan and fry over medium heat. Brown well on both sides. Makes about 10 small pancakes.

GAZPACHO

From The Natural Gourmet by Annemarie Colbin

8 - 10 Ripe tomatoes
1 - 2 tsp salt for seasoning tomatoes
3 Medium cucumbers
3 Small bell peppers
6 Whole scallions
3 - 6 Cloves garlic
3 Slices sourdough whole wheat bread
¾ Cup parsley (chopped)
3 Tbsp fresh basil
2 1/4 to 3 Cups cold water
½ Cup extra virgin olive oil
1/3 Cup fresh lime juice
¼ - 1/3 Cup umeboshi vinegar
Freshly ground black pepper, optional
Cut the tomatoes in half crosswise; sprinkle the cut sides generously with salt. Let sit 30 minutes, salted side down.
Meanwhile peel and seed the cucumbers and cut into 1-inch pieces. Place in a medium bowl.
Cut the green peppers in half and remove the white seeds. Chop into I-inch pieces. Place in a separate bowl.
Trim the scallions and chop into pieces about ½ inch long; set aside.
Peel the garlic cloves and put them through a press or mince very finely; add to the peppers.
Remove the crust from the bread, cut each slice into cubes and add.
Put the tomatoes, half the cucumbers, bread, the green peppers, garlic, and ½ cup of the parsley into a blender, 2 to 3 cups at a time, adding a little water to each batch. Blend at medium speed until the vegetables and the bread are pureed. Pour the puree into large bowl and add the oil, lime juice, umeboshi vinegar, and pepper. Whisk vigorously until well blended. Taste and adjust the seasonings if needed. If the soup is too thick, thin with a little more cold water.
Place the remaining cucumber, parsley, and all the scallions in separate bowls to be used as garnishes. Chill the soup for several hours before serving. Pass the garnishes around the table as the soup is served.

SEPTEMBER 17, 2002
GARDENERS’ REPORT

Our Rock Garden by Mike Baki

Did you know that we still deal with the effects of the ice age, which happened long ago, almost everyday in the garden? During that cold period the great glaciers came down from the North and covered the land that is now Genesis Farm. Those massive sheets of ice acted like a great big trowel and scraped tons of rocks and stone from the Kittatinny Ridge and points North into the valleys below. All that stone and rock now resides in our soils. Oh joy.

Some time ago I attended a meeting of farmers where one farmer-presenter was addressing the issue of starting a new farm. He said the most important thing to do was to obtain good land for what you plan to grow. (For vegetables this means land without rocks!) I objected and asked him what we, who already had land, were to do. “Move to better land” he said. I didn’t much like his answer so I thought of my own: “Make the land better where you are”! That is what we endeavor to do, and dealing with rocks is a part of that.

You see I have rocks on the brain right now (or is that rocks for a brain? I sometimes wonder.) because I just picked two acres of rocks this past week. (That’s why I “sometimes wonder”) I actually did it all by myself too. Well, me and a 10,000 pound rock picking machine! Yes, we have a machine that picks rocks. It is pulled by a tractor and it digs about 4 to 6 inches down. As the tractor and machine move forward the rocks and soil are pushed up onto a conveyer, which carries the material up an incline until it is dumped into a hopper. The conveyer is made of round metal bars that are spaced about an inch to an inch and a half apart. This allows the soil to filter through and remain where it should be, in the field. The conveyer bounces and shakes a lot to allow this to happen so that the only things that reach the top and fall into the hopper are rocks. It really is a cool machine but you could never tell by the way I curse and kick it sometimes. All these rocks have a tendency to break things like our cultivating equipment, tractors, mowers, fingers (ouch!) and the machine designed to remove them. I spend a good deal of time fixing the machine as I do picking but it is getting better.

This week it took a day to pick an acre and I had relatively few breakdowns. In the past I have done it faster and I was pondering the reason for this when it occurred to me that it was the sheer number and volume of rocks that was taking me so long. This is the first time these fields have been picked by the machine. I made at least a dozen if not more trips to empty the hopper on a single field. . Hopefully in the future there will be less. How could there be more, you may be wondering? What, do rocks grow? Well in a sense they do. The frost action, that is, the freezing and thawing of the top four feet of soil, slowly heaves the rocks upward. So while they may be slightly less in number, they will always be with us.

I don’t despair at this prospect because rocks are full of valuable minerals that the plants need. Making the minerals available to the plants is the ideal. Instead of carrying away the rocks I would rather pulverize them where they lay. Anyone with a rock smasher please contact me. In the mean time, I will contemplate the house that I may one day build with the hundreds of tons of stone that have come from our fields.

MESSAGES FROM THE GARDEN HOUSE (908) 362-7486

Our ANNUAL HARVEST FESTIVAL is coming!!! Mark your calendar - Sunday October 20th. Anyone interested in helping with planning, please call the gardenhouse. There is an extra harvest day on Saturday October 26th.

PICK YOUR OWN If you are unable to harvest your PYO during your scheduled pickup time, you may visit the garden at your convenience except on other pick-up days (Tuesdays and Fridays).

Wonder “Weeds” Did you ever wonder about those other plants in your garden? Before relentlessly removing every last one, you might consider the possibility that some of them may have medicinal properties, attract beneficial insects, make good companions to your cultivated plants, or just plain taste great! Watch for our “Weed of the Week” just outside of the distribution center, as an ongoing educational experiment. - Ila DiPasquale

If you don’t compost at home, you are always welcome and encouraged to bring your compostable material to the garden. There are big orange bins in front of the distribution center for this, or even better, take it to the compost pile which is up past the gardenhouse and the small greenhouse toward the orchard. Ask if you are confused about the location.
LENTIL PÂTÉ

A tasty way to put those vegetable scraps such as carrot ends, celery leaves, Swiss chard stems, cabbage hearts, parsley stems, broccoli stalks, peeled limp green beans, spinach hearts, leek roots, or beet greens stems to good use!

1 Cup cooked lentils (green or brown)
2 Medium onions and/or garlic
2 Tbs. butter or olive oil
2 Cups clean, edible vegetable scraps
Sea salt, ground cumin seeds, turmeric,
and cinnamon to taste

Cook the vegetable scraps together until soft. Strain off the vegetable stock, and save it for a great soup (recipe to come). Sautee the onions/garlic with spices in oil/butter. Put everything in a blender let ‘er rip. Serve warm or chilled as a dip for fresh veggies and chips, or as a spread for whole grain breads……..Ila DiPasquale

FRESH CUCUMBER SALAD

Mike’s sister, Claire, who is a member of the Cromwell Valley CSA in Baltimore, submitted this recipe.
Slice 2 medium cucumbers and 1 medium onion very thin. For a fancier appearance, before slicing the cucumbers, run the tines of a fork lengthwise from one end to the other all around the cucumber, puncturing the skin. In a saucepan combine the following:

¾ - 1 Cup sugar
1 Cup vinegar
½ Cup water
1 Tsp celery seed
1 Tsp mustard seed

Heat until simmering. Let simmer for 15 minutes (don't boil). Pour the hot liquid over the cuke and onion slices, then refrigerate.
I use rice vinegar and add about ½ lb of thinly sliced firm organic tofu to the cucumber and onion. …..Mike Chrysam

ORGANIC FOOD STANDARDS AND LABELS: THE FACTS

The U.S. Department of Agriculture has put in place a set of national standards that food labeled "organic" must meet, whether it is grown in the United States or imported from other countries. After October 21, 2002, when you buy food labeled "organic," you can be sure that it was produced using the highest organic production and handling standards in the world.
What is organic food?
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; petroleum- based fertilizers or sewage sludge-based fertilizers; bio-engineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your supermarket must be certified, too.
When I go to the supermarket, how can I tell organically produced food from conventionally produced food?
You must look at package labels and watch for signs in the supermarket. Along with the national organic standards, USDA developed strict labeling rules to help consumers know the exact organic content of the food they buy. The USDA Organic seal also tells you that a product is at least 95 percent organic.
Single-ingredient foods
Look for the word "organic" and a small sticker version of the USDA Organic seal on vegetables or pieces of fruit. Or they may appear on the sign above the organic produce display. The word "organic" and the seal may also appear on packages of meat, cartons of milk or eggs, cheese, and other single-ingredient foods. The use of the seal is voluntary.
Foods with more than one ingredient
Products labeled as "100 percent organic" must contain (excluding water and salt) only organically produced ingredients. Products labeled "organic" must consist of at least 95 percent organically produced ingredients (excluding water and salt). Processed products that contain at least 70 percent organic ingredients can use the phrase "made with organic ingredients" and list up to three of the organic ingredients or food groups on the principal display panel. For example, soup made with at least 70 percent organic ingredients and only organic vegetables may be labeled either "soup made with organic peas, potatoes, and carrots," or "soup made with organic vegetables." Processed products that contain less than 70 percent organic ingredients cannot use the term organic anywhere on the principal display panel. However, they may identify the specific ingredients that are organically produced on the ingredients statement on the information panel. Look for the name and address of the Government-approved certifier on all packaged products that use organic ingredients.
How is use of the USDA Organic seal protected?
People who sell or label a product "organic" when they know it does not meet USDA standards can be fined up to $10,000/violation.
Does natural mean organic?
No. Natural and organic are not interchangeable. Other truthful claims, such as free-range, hormone-free, and natural, can still appear on food labels. However, don't confuse these terms with "organic." Only food labeled "organic" has been certified as meeting USDA organic standards. For more detailed information on the USDA organic standards, visit http://www.ams.usda.gov/nop.

OCTOBER 1, 2002
MESSAGES FROM THE GARDEN HOUSE (908) 362-7486

We are hoping that everyone can come to the HARVEST FESTIVAL on Sunday, October 20th from 1 - 5 pm for help with the winter crop harvest, story telling, special activities for children, and lots more (we’ll keep you posted). Of course the potluck dinner is always a treat!!! There is an extra harvest day on following Saturday, October 26th, to finish the any tasks that are left undone.

The 3rd and final payment is due on Oct 1st. Any problems, let me know. Thanks….Smadar

New commitment forms will be out very soon for the spring 2003 - winter 2004 season. Current members have the 1st chance to join. We will even entice you with an offer that you can’t refuse - a bonus Thanksgiving share this November 26th for anyone who signs a commitment form with a $100 deposit by Nov 15th. The sooner we know how may of you are coming back (and we hope that you all are!), the sooner we will know how much outreach work will be needed over the winter. Last May we sold out and ended up with a long waiting list. In January we will open up the membership to the general public. If you know anyone who wants to be on our mailing list, please let us know. Any questions, any problems, any thoughts, speak to me…..Smadar

A friendly reminder: We harvest a share for you only on your assigned pickup day only. Pickup begins at noon and, for your convenience, we keep distribution hours ‘till midnight (though we encourage members to come in during the friendlier hours). If you do not pick up your share on your day, it is donated to NORWESCAP or our local food pantries. We are always willing to accommodate an occasional switch with a 2-day advance notice. Emergencies will be dealt with individually. Any more clarification, talk to me…..Smadar.

Your Voice is important to us! Soon there will be a survey about your garden experience this year available in the distribution house. Please take a few minutes to fill it out. This is your opportunity to be heard.

We love our greeters! As the cool weather season comes our greeter availability diminishes. By now everyone knows what to do, but there is nothing like a cheerful friendly face and a clean, well-stocked distribution center. It is now up to everyone to take notice. Does the floor need sweeping? Do the bins on top need to be refilled with the ones underneath the tables? Have we run out of newsletters? Is someone walking around with a puzzled look on his or her face? Let’s all help each other! A very special thank you to Paulette Calasibetta and Ellen Arien for coordinating our successful greeter program and to our team of GREAT GREETERS!

Summer distribution continues through Nov 22nd. Pre-registration bonus share will be on Tuesday, Nov 26th. Winter distribution begins on Dec 6th and ends on May 2nd.

GARDENERS’ REPORT

Bringing in the Harvest by Mike Baki

Fall is officially with us now and with it we begin the annual task of the big harvests. That is what we have been doing the past couple of weeks. First we started with the potatoes. Potatoes grow underground so it entails digging them up. We dig them with a machine that leaves them on the surface or close to the surface and then follow along and put the spuds into bushel baskets. These baskets are emptied into potato sacks and the sacks are taken back to the root cellar where they are stored. We increased our spacing between the rows this year by double because we are using new fields. While it is more work to dig two acres of single row potatoes than it is to dig 1 acre of double row potatoes it does prepare more land for future crops faster. Potatoes are a good first crop in that the ground is worked aggressively. This means that tough to control perennial weeds and grasses are knocked back by the cultivation practices and harvest techniques employed. The digging machine not only digs up the potatoes but it also digs up quack grass, thistle, horse nettle, and morning glory to name a few pesky perennials. It also leaves something else on top of the soil, our beloved rocks. The harvest of the potatoes then conveniently prepares the field for rock picking. My heart leaps for joy.

We have also brought in the majority of the winter squash. It was a bountiful harvest there and you should look forward to delecata, cheese pumpkin, pie pumpkins, and butternut squashes in addition to the acorn squashes you have been receiving. Oh, and did I mention pumpkins, as in jack-o-lanterns? Yes, the field is full of pumpkins ready to be carved and proudly displayed on your front porch. I think this is the first year we have had them so we hope you will enjoy them.

The next of the big harvests is the sweet potatoes. Sweet potatoes also grow underground and need to be dug up. We also use a machine to do this as we hope to harvest a couple of tons of the sweet orange-fleshed root. The digging is a bit different than the regular Irish type potato. The vines of the plant first need to be mowed and then the digging machine lifts the potatoes up but not usually all the way up onto the surface. They are still attached to the vine so it becomes a matter of pulling the vine up and gently separating the sweet potato from the vine. I say gently because at this stage the skins of the sweet potatoes are still very fragile. The sweet potatoes are put into boxes and then hauled off to storage where they will be cured first and then left to store. The curing is interesting, as the potatoes need to be put in a hot environment for a week or two (90-95 degrees for 10 days, ideally) to harden off the skins and sweeten them up. Starches are converted to sugars during this time. We are excited to use a new space for this process. This has also been a project over the past couple of weeks. In the past we have used the greenhouse as the place to put the sweet potatoes and while it would warm up in there on nice days it always cooled down at night and if it was cloudy it just didn’t get warm enough. It is also just too humid in the greenhouse. Hence, we have converted an old grain bin building that had been used for storage into our sweet potato house (Thank you Sr. Miriam). I actually call it the “Squash house” as we will store as many of the winter squash as we can fit in there as well. You may have seen this green building, as it is located at the bottom of the drive on the left by the gas tanks. Albeit simple, I hope it will prove to be a big improvement in the storage life of these two vegetables.

The squash and sweet potato harvests have to happen prior to our first frost, as the cold will definitely harm them. The potatoes aren’t so sensitive but we like to clear the field and get cover crop sown in a timely manner, as it needs to get a good start prior to the colder season ahead. The last of the big harvests are all the root vegetables that we store for the winter like: beets, carrots, rutabaga, celeriac, and parsnips.

We will begin this adventure hopefully with you at the Annual Harvest Festival on Sunday, October 20th! The following Saturday, October 26th we will gather with any of you that want to finish the job that was left undone. Both of these days have proved to be great events as everyone enjoys bringing in the harvest and many hands make for light work. Because of these successes I wonder if we should invite the community to join us for the potato, and sweet potato harvests as well? And possibly the garlic and onions harvests that happen in late summer? Although the weather has to cooperate we could try to schedule these events on a weekend day so members could come out and enjoy the farm and each other’s company. Don’t be surprised if we give it a try next season. Let us know if you think this is a good idea. But for now we hope to see you on Sunday, October 20th from 1 - 5 pm for the Annual Harvest Festival!

KALE SALAD

2 Big bunches of kale finely sliced
1-2 Avocados sliced
1 Red onion thinly cut
1-2 Yellow squash chopped up
1/2 Cup of flaxseed oil
1/3 Cup lime juice
1/4 Cup tamari, soy sauce, or Braggs liquid aminos

Mix all the liquids together and pour over kale. Add other veggies and toss lightly. This gets better after the first day. It’s loaded with calcium and with good omega-3’s from the flaxseed oil. Yummy- I could live on this stuff… Lisa Shapiro, Boulder, CO:

Note from Mike Chrysam: This is a good recipe to incorporate healthy oils into your diet. You could also use other oils such as canola, olive, walnut, etc. If you use flaxseed or walnut oil, be sure that it tastes OK before using. Quality and storage of these oils is critical because they oxidize readily to form ‘painty’ flavors due to their high content of polyunsaturated fatty acids.

LENTILS WITH SWISS CHARD

1½ Cups dried lentils
5 Cups water
1 Yellow onion, sliced
1 Tbs. Dried oregano or mint
2 Lbs. Swiss chard leaves cut into strips w/out stems and center ribs
1 Tbs. Olive oil
1 Tbs. Ground cumin
1 Tsp. Ground turmeric
Pinch of crushed red pepper flakes
1/3 Cup white vinegar
1 Lemon (juice plus zest)
In a large heavy-bottomed saucepan, bring the lentils and water to a boil. Reduce the heat to medium, cover, and cook 10 minutes. Add the onion, oregano, and Swiss chard. Cover and continue cooking at a boil until the chard is soft, about 7 minutes. Stir in the oil, cumin, turmeric, and red pepper flakes. Cook for another 5-8 minutes, covered. Add the vinegar and lemon juice and zest. Stir well. Remove from heat and let stand uncovered for 5 minutes. Serves 4.
From the Nutrition Action Healthletter, October 2002.


SHARING THE WORK - WORKSHARE PROGRAM
Every Tues and Fri, May though Nov, we come in early in the morning to harvest your shares. It is a magical time of day that most people miss - when the darkness of night meets the early light. It is a time when the ground is wet and sparking beads of dew surround spider webs and fence wires, and the birds are just waking up. Feeling and being part of the life force of that moment in time is both an honor and a humbling experience. The harvest is really a dance through the seasons with each transition bringing in different crops, different flowers, different herbs, and yes, different insects, on so on.
But….no time to ponder, as this is a pickup day, and by noon our members will be arriving to pick up the bounty. Harvest time is hard work with a time pressure. Our goal is to get everything in before the heat of the sun depletes the quality of our food. Over the years we have incorporated a handful of “work share” members to our harvest team. Most have worked out great. A work share is a commitment of 20 hours of harvest over the summer distribution in exchange for a $100 deduction from the share price. Most of the hours are on pickup mornings, but when the green beans are in and the tomatoes are bountiful we can really use help on Monday and Thursday afternoons too. There is flexibility, depending on your schedule, but the garden’s needs must be met. You may find yourself pulling carrots or beets, picking peas while getting to know others through the trellis, filling bushels baskets with peppers or eggplants, or reaching for juicy peaches in the orchard to round out the share. No experience is necessary, only a desire and willingness to participate.
This is a wonderful way to get a more intimate understanding of community supported agriculture and to connect to the land, the food, and, of course us, the people. For more information about our work share program, talk to me - Smadar. Since there are a limited number of us, anyone who would like to volunteer without a work share commitment is always welcome - please let us know.
Thank you to all of the work share folks and volunteers who make a difference in our community supported garden. Here are some thoughts and experiences from three of this year’s work share participants, Karen, Julie, and Lisa.

KAREN. This is my first season as a CSA shareholder and there was nothing better I could have done to introduce myself to the farm than to become a work-share member. Each time I completed a segment of my work share responsibility I found myself full of energy and enthusiasm, something that is generally lacking in my routine weekday.
Most of my work-share time was spent on “pick-up day” mornings. Each time the agenda was clear, as shareholders would soon arrive for their share of the day’s veggies. I would show up and look for activity in the fields. Greeted by Smadar, she would assign me a task based on the day’s harvest. Most of the time I was paired up with a gardener and /or another work-share member, but sometimes I was even left to myself.
It was during this harvesting time where I saw the goings on of Genesis Farm. Picking okra might lead to a sharing of “what to do with okra” recipes. When picking chard you may be asked your opinion of the contents of your share each week. Picking beans could bring on a discussion of drought conditions and its affect on the corn. While bunching beets you may be asked your opinion on whether the greens should be left on that week or removed. And just when the picking of peas seems like a never ending job a passerby lends a helping hand while continuing a conversation that was begun last week about a local community project or her experiences of life.
Within the flurry of activity on harvest day, there is an absolute appreciation for my help in the day’s harvest. But I can see that it is the year round hard work from the resident gardeners and the obvious support of members which come to fruition for shareholders on pick up day. So when you sign up for next season's share why not lend a helping hand and make it a work share? See for yourself the operations of the farm, meet some of your fellow shareholders and most importantly see how it will make you feel while digging carrots and have a chance to look up and to see the sunrise!
JULIE. Reflections on a "work share”: why sharing the labor of the harvest really worked for ME.
Bringing in the harvest-
to feel the rising sun burn the chill of the early morning air
to behold a carpet of "greens" blanketing the earth with a vibrant patchwork of color
to discover that a green pepper is really a red pepper waiting to happen
to enjoy the flavor of a freshly dug carrot
to stumble across a garden spider, jacketed in black and yellow design, quietly perched in his web
to learn about the enduring dedication of our friends who work the soil every day
to carry a deeper appreciation for the bounty the earth brings forth each season
to grow closer to community of life which is genesis farm
to gather experiences which make life rich
LISA. It’s 6:15 am on an August morning and it’s already 80 degrees. Instead of sipping my coffee and checking my email - my usual morning routine - I’m sitting between long beds of string beans, searching out slender green morsels among leafy, fuzzy vines. There’s nowhere else I’d rather be.
My experience in fulfilling my work share at the CSG this summer was wonderful, even though I ended up working during the brutal heat waves. You remember, those days when it was 95 degrees by 11 a.m. Drinking lots of water, a fashionable straw hat and a sense of humor got me through the mornings picking basil, tomatoes, carrots, peaches, and whatever else needed to be harvested. The company was great too. It was wonderful getting to know the gardeners and my work-share buddies.
Since I usually spend my days in front of a computer, I welcomed the physicality of harvesting and surprisingly wasn’t too sore after the first day. I found myself looking forward to the experience of picking my next meal, getting dirty and communing with the ladybugs.
I appreciate the work share opportunity, because it gave structure to what I had hoped to do on my own. I had always planned to come help with the harvest on pick-up days, but life got in the way and I never showed up to volunteer. Fulfilling my work share commitment made me certain that I had to show up - and I’m so glad that I did.
What was my favorite experience in the garden? I loved picking the peaches. Standing on top of the hill, enjoying the vista, the quiet, the birds, the bees, the sun and the blue sky, I think I will always remember those mornings. The smell and taste of the peaches, just inches from my head, confirmed how blessed we are to have this incredible place in our lives.

NOTES FROM THE GARDEN HOUSE (908) 362-7486
By now you should have received your copy of the 1st edition of the “Member-to-Member Resource Directory.” Thanks so much to Lynda Bryk, Tom Bias, and Lisa Masi for all the time and hard work that went into this. What a beautiful job! Those of you who didn’t get your form in this year will have another chance next spring. If you didn’t receive your directory please let Smadar know.
The survey is ready. There will be a table set up outside the distribution center on Tues and Fri from Oct 22nd through Nov 1st. If you come after dark you will find them on the signout table. The survey is most useful if everyone takes the time to participate.
Hopefully by now you have all set aside Sunday Oct 20th from 1 - 5 for the HARVEST FESTIVAL. Delia has promised to create another “Tableau” (we’ve missed it the past couple of years.) Noorallah will be sharing her creative storytelling talents with us again. Tina will be organizing games for the kids including the parachute - she would like someone to help her. We are looking for people to help with pumpkin decorating and other crafts. Lew Gelfond and the Hotfootin’ Bluegrass band may perform for us if their schedule permits. Potluck supper is a special treat, and we thought it would be fun if people wrote the recipe of their dish, as there are always questions about how they were made. We could incorporate them into the newsletter over time. If anyone is willing and able to help with setup and cleanup, let me know….Smadar.
If by some chance you have not noticed, the 2002-2003 commitment forms are waiting for current members in the distribution center. This is a reminder that anyone joining by Nov 15th of this year with a $100 deposit will get a bonus Thanksgiving share on Tues Nov 26th. Thank you for your commitment - it takes all of us to make our community supported garden a success.
Our next core group meeting is on Sat Nov 9th from 10:00 - 12:00 AM. Members are encouraged to attend, others welcome to join.

SWEET AND SPICY ESCAROLE SAUTÉ

1 Head escarole (flat leaf is preferable to the curly variety-if using curly, blanch it first, squeeze out some of the juices, give it a rough chop, THEN sauté )
3 Tbsp extra virgin olive oil
2 Large cloves garlic, thinly sliced
1/3 Cup raisins
1 tsp finely chopped hot chili peppers (no seeds) or, should you have on hand, 2-tsp hot chili paste
1 tsp salt
1/2 Cup pecans (my pick) or walnuts-toastedWash escarole and tear into bit size pieces. Let it drip drain in a colander (we want to keep some of the water on those leaves). On medium heat, sauté garlic in 2 Tbsp olive oil --just till fragrant, don't burn it or it will become bitter! Add the "hot stuff" and the raisins to the pan and sauté for a minute more - enjoy the wonderful aroma's coming from your stovetop - amazing huhh? - But be careful the hot chilies could be intense enough to start you coughing.
In big handfuls, take the escarole and quickly "smother" the pan - loud crackling should be heard. Sprinkle with salt and cover. Let the steam work its magic ‘till all the greens are wilted - this may take the help of a stir or two to get the job done. Uncover and continue cooking and stirring ‘till tender- about 5 minutes- the sauté should look juicy. Transfer to a serving dish- or heck, live dangerously, serve from the pan- sprinkle with the toasted nuts and a generous tablespoon of olive oil. Enjoy with some good crusty bread- and don't forget about all the yummy juices in the bottom of the pan!
P.s. Some like it hot, but if you can't take the heat just omit it, the sauté will still be quite good. Remember always adjust recipes to your tastes! And caution when handling the hot chilies - its best to wear gloves when handling to avoid getting their volatile oils on your fingertips and eventually into your eyes or any part of your face--ahhhh! As for the other sauté greens we've been getting, like the mustards, raab, mizuna, turnip and radish tops, try this recipe for them too……….Julie

OCTOBER 29, 2002
NOTES FROM THE GARDEN HOUSE (908) 362-7486

FRIDAY FILM NIGHT at the Gardenhouse on November 15th, 7-9 PM! Catch a glimpse of the rural way of life and sensibility that are vanishing from the American landscape. There will be 2 films shown (40 min ea.): Kathryn and Her Daughters and Where Have All the Farmers Gone? If you are sure that you are coming, let us know by signing the sheet in the distribution center or leaving a message on the gardenhouse phone (908-362-7486). Bring a snack to share if you like. Popcorn will be provided.
The Genesis Farm Learning Center has added an additional cooking class because the Saturday session filled so quickly. "Cooking for Fun & Health" with Roberta Atti - Sunday, Nov. 17, 10 AM - 1 PM. Join Roberta in the learning center teaching kitchen and enjoy a delicious vegetarian meal. Adv. Registration required: (908) 362-6735 or send check for $35 to Genesis Farm, 41A Silver Lake Rd., Blairstown, 07825. Roberta, a Whole Foods Chef, Consultant and Educator, is the new kitchen coordinator at the Learning Center. She's been a Chef Instructor at the Natural Gourmet Cookery School in NYC, offers programs on health and nutrition at the New York Open Center, and can be heard on WBAI 99.5 on "The Positive Mind" radio program.
The survey is ready. There will be a table set up outside the distribution center on Tues and Fri through Nov 1st. If you come after dark you will find them on the signout table. The survey is most useful if everyone takes the time to participate.
Many of you have already filled out the 2002-2003 commitment forms - thank you. The drive behind the early signup is to see how many of you are committed to the next season. Checks can be postdated to January 2003 and we will hold on to them until then. We will open up membership to the general public in January. The sooner we sell out, the sooner we can dedicate our full attention to the other tasks at hand - growing food. This is a reminder that anyone joining by Nov 15th of this year with a $100 deposit will get a bonus Thanksgiving share on Tues Nov 26th.
If any of you have thought about joining a core group committee and want to know more, come to our next core group meeting on Sat Nov 9th from 10:00 - 12:00 AM at the gardenhouse.
The next newsletter will be the last for the summer share. If you do not have a winter share and wish to keep up with events and activities at the CSG please sign up for email delivery by emailing your request to Mike Chrysam, mrblue@cpatch.com <mailto:mrblue@cpatch.com>, or check the website regularly for postings of the newsletter.

FALL HARVEST FESTIVAL

The Harvest Festival has taken on a life of its own - driven by the energy of enthusiastic members, young and old alike. What a joy to celebrate the harvest in such a real way with real people. Thanks to all who participated in the harvest of the beets, celeriac and carrots on that beautiful Sunday afternoon. You made a difference. And thank you for the many scrumptious items that were brought to the potluck.
Those of you who could not be with us this year will hopefully be able to join us next year

……………..Photo by Debbie

BOK CHOY
Bok choy, which may be written as bok choi, bak choy, or pac choi, is a traditional stir-fry vegetable from China. In eastern Asia, hundreds of plants in the brassica family are cultivated, many of them bok choy types. Only a few of these crops have transferred to use in the western world and did not appear at all until the 1800's. As with many other Asian vegetables, bok choy is still a specialty crop in this country but it is gaining popularity in the East-meets-West cooking style.
The bok choy growing season is limited to the cooler weather of spring and fall. Like many brassicas, it does especially well in the fall. Well loved by the tiny garden pest the flea beetle during its early spring feeding frenzy, successful spring crops must be covered well to survive. Fall crops withstand light frost very well, actually increasing in sweetness.
Bok choy is a great nutritional gift and often touted as the garden vegetable highest in calcium. Whether this is the truth or not you can be confident that bok choy is an excellent source of vitamins A, B complex, C, and some minerals. All of this for only 24 calories per one cup serving!
Cooking Tips. For stir-fry, separate leaf from the thick, white stem and chop both into 2" wide diagonal chunks. The stem pieces should be added to the stir-fry several minutes before leaves, as they need a longer cooking time. Bok choy can complement a stir-fry with other vegetables, or can be the stir-fry. Try sautéing onions until they begin to soften. Add the bok choy stems, tofu chunks, soy sauce, and grated ginger root. Add the bok choy leaves last. Serve with rice or noodles.
Bok choy, like other leafy greens, can be simply steamed. (Again, start stems cooking first.) Toss with a favorite marinade. Try an Asian flavor by tossing bok choy with a light coating of toasted sesame oil, soy sauce and rice vinegar.
Storage Tips. Wrap bok choy in a damp towel, or put in a plastic bag and place in the hydrator drawer of the refrigerator. Store for up to one week. Leaves will lose integrity and wilt if allowed to dry out.

Grab Bag Green Salad with Poppy seed Dressing - A. Doncsecz, Vegetarian Gourmet, Spring ‘93
1 Tablespoon poppy seeds
2 Cups fresh apple cider
2 Tablespoons red wine vinegar
1 Small onion, minced
1Teaspoon celery seed
¼ Teaspoon salt
Pinch of fresh black pepper
2 pounds bok choy, coarsely shredded
1 Cup chopped celery
2 Unpeeled Red Delicious apples, cored & chopped
1 Yellow bell pepper, slivered
2 Bananas
1/2 Cup shredded coconut
Toast poppy seeds in dry skillet over very low heat for 5 minutes, stirring constantly to prevent burning. Whisk together cider, vinegar, onion, celery seed, salt, and pepper. Add poppy seeds. Chill at least 2 hours. Combine bok choy, celery, apples, and bell pepper. Toss with poppy seed dressing. Slice bananas, roll in coconut, add to salad, and toss again. Serve immediately. Six servings.

Broccoli and Bok Choy Stir-Fry - A. Doncsecz, Vegetarian Gourmet, Spring ‘93

1 Tablespoon peanut oil
1 Red bell pepper, julienned (matchsticks)
1 Green bell pepper, julienned
1 Bunch of green onions, chopped
1 Cup broccoli florets
1 Two-inch piece of ginger, grated
Pinch of salt & pepper
1 pound bok choy, shredded
2 Tablespoons sherry
I Tablespoon soy sauce
Heat oil in wok or deep skillet. Stir-fry peppers, green onions, broccoli, ginger, salt and pepper until broccoli softens slightly, 3-4 minutes. Add bok choy and sherry; cook 2 minutes. Sprinkle with soy sauce. Serve immediately. Two servings.

Bok Choy Soup - The Good-For-You Garlic Cookbook

1 Teaspoon butter
1/2 Cup minced leek or onion
4 Garlic cloves, minced
4 Baby bok choy, thinly sliced
8 Cups chicken broth or vegetable stock
2 Large potatoes, peeled & diced
2 Teaspoons dried chervil (optional)
2 Teaspoons dried marjoram
1 Carrot, peeled and grated
3 Ounces dry vermicelli
Salt & pepper
Place butter and ¼ cup water in soup pot; add leeks and garlic and cook slowly until beginning to brown. Add bok choy, chicken broth and 2 cups water; bring to boil. Add potatoes, optional chervil, marjoram, and carrot. Simmer 25 minutes. Add vermicelli; cook 10 minutes. Add salt and pepper to taste. Eight servings.

NOVEMBER 12, 2002
NOTES FROM THE GARDEN HOUSE (908) 362-7486
Many of you have been asking what vegetables to expect in the "Bonus Thanksgiving Share" in order to plan your holiday menu and preparations. Though we are not able to totally commit to the greens, due to weather variables, we are planning to include kale, chard, cabbage and Chinese cabbage . The roots will include regular potatoes, sweet potatoes, beets, carrots, turnips and a small amount of onions (due to low yield). There will also be a cheese pumpkin, and a New England pie pumpkin. We are planning to experiment with a broader " mix and match " combining all the roots into a total weight of 11 lb. per share, letting you fill a paper bag with your choice. The greens will be a separate mix and match as usual. The Squash will stand on its own.
A reminder: all preregistration for 2003-2004 season, which runs from 5/20/03 to 4/30/04, must be in by Nov. 15th in if you want to be included in the Bonus Thanksgiving Share on Tue. Nov. 26th 2002. It has been brought to our attention by our accountant that collecting preregistered payments for 2003 in 2002 is going to cost us at the end of this year. Since this money is designated for 2003 budget- we would like to hold on to all your checks until Jan. of 2003. If this is a problem for anyone, please let me know and we will deposit your check right away. Otherwise, don't expect your checkbook to balance for another month and a half. Thanks for your understanding. Dates and Schedules: Last Summer Pickup: Tues A group-Nov. 12th. Fri A group-Nov. 15th. Tues B group-Nov. 18th. Fri B group-Nov. 22nd. Thanksgiving Bonus Share (for preregistered members): Tues Nov. 26th. First Winter Pickup: Group A begins on Fri noon to Sat noon, Dec. 6th/7th. Group B begins on Fri noon to Sat noon Dec. 13th/14th. There is no Tues distribution during the winter pickups. As always feel free to call with any questions suggestions or comments! Smadar.
There are a number of outstanding payments at this time. Our goal at our C.S.G. is to minimize this extra energy, by counting on you, our members, to keep track of your payments. If there is a problem or a special need, please let me know (before money is due). Those of you who have arranged other payment schedules should disregard this note. Those who have paid in full 'Thanks'. Special thanks to Chan for all the time and energy she puts in phone calls and communication dealing with this matter.
Mentor a New Shareholder - Volunteer for the "Buddy System"! The new members committee needs seasoned shareholders, or members who know their way around the farm, willing to share their knowledge, experience and enthusiasm with a new member "buddy". We feel its helpful for first time shareholders to have a friendly mentor, should they be needing guidance during their first season at the garden. Volunteer "garden shepherds" need only make themselves available over the phone to answer "buddy" questions. Thank you to all the "shepherds" from this past season-would you like to mentor again? Call Julie at 913-571-0489 or email at pinewood74@hotmail.com <mailto:pinewood74@hotmail.com>. If you are a new or "lost" member in need of a "shepherd"- let us know!
The survey has been a great way to get feedback. We have received a good number of responses. If you have not returned a survey please do so soon. We would like to begin to tabulate the information. Thanks very much to the survey greeters and to Ed Blevins who will do the tabulation. A special thanks to Ellen Arian who organized it all. This newsletter will be the last for the summer share. If you do not have a winter share and wish to keep up with survey results, recipes, and activities at the CSG please sign up for email delivery if you are not already on the list by sending your request to Mike Chrysam, mrblue@cpatch.com <mailto:mrblue@cpatch.com>, or check the website regularly for postings of the newsletter.

GARDENERS’ REPORT
Much to be thankful for. We finally finished planting the garlic, which is one of many signs that another growing season is fast coming to a close. We hope that it sets roots quickly so as to not be heaved up with the freeze-thaw action of winter. Finding an opportunity to plant or do any thing in the soil has been difficult as it has been a wet Fall and cold seems to be fast upon us. Most of the roots are stored in the cellars with only turnips and radishes left to bring in. Our harvest festival was a huge success judging from the turnout and all the positive comments and energy that flowed that day. The children (and the adults) had a ball and “work wise” we did more than I ever thought possible. Thanks to all who came out and made it such a fun and fulfilling day. During efforts like this, the beauty of Community Supported Agriculture shines forth so brightly that much of the darkness of our times is cast aside.
This darkness that I refer to was dealt with in our gardeners’ book study, which we do in the Fall with the apprentices. This year we chose a book by Wendell Berry entitled The Unsettling of America. It addresses the track that agriculture has taken in this country and the effect that has had on our society. Written in the mid-seventies, Berry’s book reviews modern agriculture’s shift toward bigger farms with less diversity. This shift, which has been supported by the USDA, our land grant colleges and the extension service, benefits big agribusiness and makes it harder for the small farm to survive. As a result, rural communities break down and more people are displaced, moving to the cities in search of a livelihood. Berry asserts that agriculture is taken over by a ”specialist” mentality that pervades all of society, particularly science, and so the health of the whole is not even considered.
As we discussed our reading it was very clear that what we are doing here is all the more important and needed. Our main concern with how we farm is taking care of the soil for we know that if we do this, the soil will take care of us. This has always been at the heart of the “organic” movement and demonstrated by all the small growers who have for years been trying to practice responsible stewardship. People like you have responded to this so that “organics” is growing at a whopping 20% annually. Enter the USDA and organic standards. After 10 years, federally mandated standards are in place so that if we want to even use the “O” word we will have to be certified by a 3rd party. We discussed this at our core group meeting of Nov. 8th. What should be our response?
We have never been certified in the past because we have a direct connection with all of you who eat our food. There exists a trust between you the eaters and we the growers. We take that trust very seriously and so we never saw the need to bring in someone to tell you that we are telling the truth. As this is a very open place, questions or concerns that anyone has are always entertained. The minimal standards that now are law will be a good thing to some extent. People who want clean food will have an added measure of confidence that that is what they are getting. But, a big grower who sees big profit in organic food will be able to satisfy minimal requirements by substituting conventional inputs with organic ones. The health and care of the soil and surroundings will not necessarily be the most important factor in making growing decisions. Add to that the long distances that most of this food will travel and it’s not that different than what people were getting all along: old food from far away. We are a small, local producer that gives you freshness and our word that it is all done in a holistic, responsible way. So we thank you for choosing to be responsible eaters and being a part of the CSG at Genesis Farm. Thank you to all the members who have contributed so much to make this another successful summer season. And last but not least, we the gardeners, would like to thank our families and significant others for being extra supportive and understanding. Happy Thanksgiving! ………. Mike Baki

PUMPKINS PUMPKINS PUMPKINS
Those of you who are unfamiliar with cheese pumpkins should feel free to use them as you do any winter squashes. They are called cheese pumpkins because the shape resembles a wheel of cheese, so any vegans need not worry. Use in your favorite pie recipe, add to pancake, waffle, or cookie batter or make into squash soup. You can also steam or roast with various roots if you wish. Freeze any leftover pulp for future use. Be creative! Smadar
Tips from Gina M. Prepare winter squash,& cheese pumpkins by baking whole or halves in a hot oven (450F) for about an hour depending on the size of the squash or pumpkin. The skins will get browned and peel away easily and the squash/pumpkin will be very soft when a knife is inserted. The squash can be eaten as is or with butter & cinnamon or salt or other spices you may enjoy. For use in baking, if the cooked pumpkin seems very wet, you may want to mash or puree the pumpkins or squash and let it drain for a while or overnight in a colander in the fridge, line with cheese cloth if needed and place colander in a bowl. This is not necessary, but sometimes the pumpkins or squash can be quite wet & may make a recipe more wet than you want. I have had good results with pies when using the cheese pumpkins & pumpkins drained. Squash & pumpkins can also be cooked cut into chunks and boiled until very soft, peel skin with a knife when cool, serve in chunks or mashed or drain and use in recipes or freeze in small containers. The first two pumpkin recipes and the sweet potato recipe are from Recipes for a Small Planet.
Pumpkin Bread. This recipe can be made with any cooked winter squash or pumpkin.
1/3 C oil, 2/3 C honey or molasses, 2/3 C cooked, pureed pumpkin or squash, 2 eggs beaten, 1/2 tsp each of cinnamon, nutmeg, mace, cloves, ginger, & salt, 1/4 C milk powder, 2 C whole wheat flour, 1 TBS baking powder
Blend oil, honey or molasses, pumpkin or squash, eggs & spices (adjust to your tastes) in a large bowl, stir remaining ingredients together & add to first mixture. Bake in well-oiled loaf pan at 325F for about an hour. If the loaf gets too brown before the end of the baking time, lower heat to 300F. This recipe could also be used for muffins, bake at 375F for about 25 minutes or until a toothpick comes out clean.
Pumpkin Bars or Cookies.
1 1/4 C whole wheat flour, 5 TBS soy flour, 1 tsp baking soda, 1/2 tsp salt, cinnamon, nutmeg, cloves, 1/3 C oil or 1/2 C butter, 2/3 C honey, 1 egg, 1 C cooked pureed pumpkin or squash. Optional: 1 C chopped walnuts, 1/2 C chopped raisins, 1/2 C chopped dates
Stir together dry ingredients & spices (adjust to your tastes). In another bowl cream oil or butter with honey, beat in egg until smooth, stir in pumpkin or squash & don't worry if the mixture is strange; add dry ingredients & blend, (stir in nuts & fruit). Drop by heaping TBS onto oiled cookie sheet, bake 325F for 15 minutes until golden. For BARS: smooth batter into an oiled 8x8" pan & bake at 350F for 25 minutes. Cool & cut into squares.
Pumpkin Pie from The Natural Gourmet by Annemarie Colbin
Use your own crust or make a crust by combining 1½ C rolled oats, ½ C brown rice flour, and ½ C chopped almonds in a large bowl. In a small bowl, whisk together 1/3 C vegetable oil, 3 Tbs maple syrup, ¼ C water, and a pinch of sea salt. Pour the wet ingredients into the dry, stirring well to mix. With wet hands, press the crust evenly into an oiled 9’ deep-dish pie plate, starting from the center outward and going up the sides. Bake in a 400F oven for 5-7 minutes, or until the crust is set. Do not let it brown.
Filling3 lbs winter squash (cheese pumpkin, butternut, New England pie pumpkin, etc)
3 eggs (organic or free-range)
½ Cup maple syrup
Pinch of sea salt
¼ tsp each of ground ginger, cloves, and nutmeg
Preheat oven to 400F. Cut squash in half, place cut side down on a cookie sheet (seeds intact) and bake for 45-50 minutes, or until soft; set aside to cool. When cool enough to handle, scoop out the seeds and discard; scoop the pulp out of the skins. You should have 3 cups.
Place the squash and the eggs, maple syrup, salt, and spices in a food processor and process until smooth. Pour the filling into the prebaked crust and bake at 400F for 15 minutes. Reduce heat to 375F and bake for 30 minutes more, or until set. Let the pie cool to room temperature; chill thoroughly before serving.

FRESH BEETS IN LIME BUTTER

1½ Lbs beets, trimmed, peeled, and quartered
3 Tbs unsalted butter, softened
½ tsp freshly grated lime zest, or more to taste
1½ Tbs freshly squeezed lime juice, or more to taste
Salt and pepper to taste
¼ Cup scallion greens
In a food processor fitted with a shredding disk, grate the beets. In a saucepan or skillet melt 2 Tbs of the butter over moderately high heat. When the foam subsides, cook the beets and lime zest, stirring frequently, for 4-5 minutes, or until the beets are crisp-tender. Reduce heat to low, stir in the remaining butter and lime juice, salt and pepper. Remove from heat and stir in half the scallion greens. Transfer to a serving bowl and sprinkle with the remaining greens.

SPICEY SWEET POTATOES 2 C cooked, mashed sweet potatoes, 1 C warm milk (soy or rice can be used), 3 eggs beaten, 11/4 C toasted sunflower seeds (raw can be used if you prefer), 1/2 C ricotta cheese, 1/2 tsp each of cinnamon, nutmeg, allspice, & cloves, 2 tbs honey (optional). Beat milk & eggs together, stir into mashed potatoes & blend, mash up ricotta cheese & mix in seeds & spices (adjust spices to your tastes); blend well, (stir in honey). Turn mixture into oiled casserole dish & bake at 350F for about 25 minutes. This recipe could be used with cooked winter squash also, but you may want to let the mashed squash drain in a colander to remove some of the liquid.

Editor's note: end of document.