Editor's note: This file is the complete, unedited collection of CSG newsletters as published in hardcopy for the year 2003. The graphics have been eliminated, but all of the recipes are as published.

JANUARY 1, 2003
NOTES FROM THE GARDEN HOUSE (908) 362-7486
New brochures for the 2003-2004 season will be out very soon. If you have friends who would like to join, this is the time.
Please remember that winter distribution is from noon on Fri to noon on Sat. In case of inclement weather, distribution will be extended another day. There will be a message to that effect on the gardenhouse answering machine. This has been a trying winter and keeping the driveway clear has been a challenge. Please be mindful of those less able to deal with the icy conditions and save the parking space right by the distribution center for them.
Our next core group meeting will be on Sat Feb 15 from 10 am to noon (at the latest). Any members interested in participating are welcome! Any questions, call the gardenhouse at 362-7486.
On occasion we have found gardenhouse and greenhouse doors open. This is damaging at this time of year, so make sure doors are tightly closed.
At times members who pick up on Sat find a shortage of some vegetables. Please take only your allotted share.
The greens in the greenhouses are coming along slowly due to the frigid temps. We’ll all just have to be patient.
Kimberton Waldorf School in PA has asked us to host two 9th grade students from April 21 - May 2 as part of their educational program. We can only accept them if someone is willing to house them - anyone interested please call the gardenhouse.

GARDENERS’ REPORT
The Winter Months Quite often people will ask me what we do during the winter. Usually this question is in relation to our heavy workload during the summer months. Now it is no surprise that what others say and what we hear are often two different things but what I often hear when someone asks about what we do in the winter is: “Oh yea, you work hard during the season but the winter must be one long holiday”. Perhaps I am off base in this perception but I can only wish that the winter were one long holiday. It isn’t, as there are plenty of things to keep us all busy right through to the next season and then some. Oh joy!
First let me say that the winter is very different than the summer. We do work a lot less hours but with three greenhouses, winter distribution, snow removal and getting ready for next season we could easily put in full weeks. We don’t put in full weeks so we do get a bit of a break and truth is we just don’t have the money in the budget to pay full salaries in December, January, and February. Since cold weather came fast this year we had to hustle to finish up many late fall jobs. The garlic got mulched just before the snow came. (Thanks Project USE for the timely help) Whew! The manure I was hauling will have to wait till the weather gets nicer. I was half way through the job when I had to quit. Machines and other things were hurriedly stored and the water drained from the irrigation system. We then spent many hours meeting, talking about our apprenticeships (Ila DePasquale is coming back for a 2nd year!) capital improvements to be made, the budget and generally what next season will look like.
The seed order and field plans are a big job that needs to get done in January. As part of Ila’s continuing education we will do much of this with her. We plan to attend a few conferences including PASA (Pennsylvania Association for Sustainable Agriculture) and NOFA’s winter conference where I am scheduled to present. We hope to do some cleaning, organizing and painting in the garden house, as there is just not the time in the summer for this type of work. There are plenty of machine maintenance issues to deal with. Some of the smaller projects can happen in the gardenhouse like hydraulics for the cultivating tractor that Matt will undertake, building a new germination chamber and possibly painting a few of our rusty implements.
There are many things that are just too big to do in the garden house, which leads me to a fall project that just didn’t get done. I am hoping to close off a portion of the machine shed and turn it into a proper workshop. Real work on this probably won’t begin until the weather breaks. One thing I will need help with is the pouring the cement floor. Anyone out there who has knowledge or skill and/or tools to lend to this task please step forward. Big barn doors need to be made and hung and a wall needs to be erected to close out the cold air. I figure if I keep talking about it long enough somehow it will become a reality.
A most important task that Smadar is spearheading is filling up our membership so that we can meet the budget before we actually start farming. This would be great. When the selling of shares goes into the season, as it often does, it takes time away from the growing of the vegetables. A good number of people took advantage of the Thanksgiving bonus so we are off to a good start but we still have a long way to go. So, if you haven’t signed up yet but are planning to do so please don’t delay. This will help us and reduce your chance of being put on a waiting list. We sold out and met the budget last year having to turn away a good number of people. I hope that this trend continues and that it happens earlier and earlier so that the farmers can concentrate on farming.
I hope you are enjoying the roots and kraut. Greens are in short supply as the cold and clouds slow everything up. Next year we will need to make a priority of getting things sown in the greenhouses earlier. Never fear, however, there will be greens again.
Happy New Year to all. Mike Baki
Timely recipes from THREE BOWLS by Seppo Ed Farrey with Myochi Nancy O’Hara:

BUTTERNUT - SWEET POTATO SOUP

1 Large butternut squash (2-2 ½ lbs), halved lengthwise and seeded
1 Lb large sweet potatoes, pierced a few times with a fork
1 Tbs sesame oil
1 Medium onion, chopped
1¼ Tsp sea salt
1 1-inch piece of ginger, peeled and grated
½ Cup fresh orange juice
2 Tbs maple syrup
Freshly milled black pepper
Sour cream (optional)
Chopped fresh chives or parsley (optional)

Preheat oven to 350º. Bring 4 cups of water to a boil in a medium saucepan.
Place the squash cut side down in a baking dish. Pour about ½ inch boiling water into the pan. Bake for 1 to 1 ¼ hrs, until it can be easily pierced with a fork. Reserve any leftover cooking liquid and set squash aside to cool.
Meanwhile bake the sweet potatoes directly on the oven rack alongside the squash for 45 to 60 minutes, or until easily pierced. Set aside to cool.
Scrape the flesh out of the squash into a large bowl. Skin the sweet potatoes.
Heat the sesame oil in a large pot over medium heat. Add the onion and salt and sauté, stirring occasionally, until the onion is almost translucent. Add the ginger and sauté, stirring constantly until the onion is translucent, about 2 more minutes Add enough water to the squash-cooking liquid to equal 4 cups. Add this liquid and the orange juice to the pot and remove from heat.
Add the squash and sweet potato to the onion mixture and mix well. Puree in a blender or food processor until smooth and creamy, in batches if necessary. Return the puree to the pot and reheat over low heat, whisking occasionally. Stir in the maple syrup and pepper. Taste and adjust the seasonings. Ladle into bowls and optionally garnish with sour cream by swirling it through the soup, or sprinkle with chives or parsley.

RASPBERRY - GLAZED BEETS

¼ Cup plus 2 Tbs mirin
2 Tbs raspberry vinegar
1 Tbs extra-virgin olive oil
1 ½ Pounds beets, peeled, halved vertically, and thinly sliced

Whisk the mirin and vinegar in a small bowl and set aside.
Heat the oil in a large skillet over medium-high heat. Add the beets and toss gently to coat the beets with the oil. Cover and cook for 3 minutes more; stir again. Continue until the beets are cooked to the desired doneness, 15 to 20 minutes. Cooking time will depend on how thinly the beets are sliced.
Increase the heat to high, add the mirin mixture, and cook, stirring frequently, until the liquid becomes a glossy glaze, about 2 minutes. Serve hot, cold, or at room temperature.

CREAMY ROOT VEGETABLE SOUP WITH OATS

½ Cup old-fashioned rolled oats
½ Tsp dried rosemary, crumbled
3 Small parsnips, peeled and cut into ½” cubes
3 Large carrots, peeled and cut into ½” cubes
2 Medium turnips or potatoes, peeled and cut into 1” cubes
½ Medium rutabaga, peeled and cut into ½” cubes
2 Tsp sea salt

Bring 1¼ cups water to a boil in a medium saucepan. Add the oats, reduce the heat to low, and simmer until tender and thickened, 15 to 20 minutes. Remove from heat and cool. Puree in a food processor or blender with rosemary until smooth and creamy, about 30 seconds. Set aside.
Place 4 ½ cups cold water, the parsnips, carrots, turnips, and rutabaga in a large pot and bring to a boil. Reduce heat to low, cover, and simmer until the vegetables are tender but not mushy, about 20 minutes. Stir in the pureed oatmeal and salt. Makes 6 - 8 servings.

FEBUARY 14, 2003
NOTES FROM THE GARDEN HOUSE (908) 362-7486

Saturday March 22, 10-1:30 pm. Meet me in the gardenhouse kitchen (above the distribution center) to learn the art of making "gnocchi" (nyo-key). I learned to make them from my mother and she from hers...! Roll up your sleeves and join in preparing this classic Italian dish made from potatoes. Enjoy a steaming bowl of freshly made gnocchi and go home with the knowledge and skills to prepare, and even pass on, the tradition of making these satisfying and savory dumplings with family and friends. See you there! Register by March 15. Space limited to 12 participants. $20 per person. Send checks to the gardenhouse (children 10 yrs. and above are welcome to participate). Contact Julie Taormina with any questions: 973-571-0489 or pinewood74@hotmail.com <mailto:pinewood74@hotmail.com>.

The new garden brochures are ready and being mailed. Please spread them around and share them with your friends.

GARDENERS’ REPORT

A Time to Gather Together Earlier in the winter I wrote about some of the things we do during this slower, cold period. One of the warmer things we do is to attend a conference or two. This year everyone on staff attended both NOFA NJ’s (Northeast Organic Farmer’s Association) annual winter conference and PASA’s (Pennsylvania Association for Sustainable Agriculture) annual conference. Both were productive and good meetings.
The NOFA conference is held at Rutgers’s Cook College and was attended by approximately 250 people. We were lucky to hook up with garden member, Lisa Kelly, who was attending, and she drove us all there. Thank you Lisa! A big thank you also to the good folks over at the Food Shed Alliance who sponsored our crew.
The conference theme was “Greener Fields: Growing Value on the Farm”. There were many good workshops during the day ranging from herb and flower production, small- scale dairying and organic crop production to wood lot management, farm worker housing and crop rotation. I, personally, had the pleasure to present at this conference which is nice as you get a free lunch! My topic was CSA, and while it was described as a successful marketing strategy, I spent a good deal of time speaking of our efforts to make this farm more than just a place to get good produce. After all, we use the word “Community” to describe ourselves and I have always felt that the idea of coming together was a fundamental impulse that helps to drive the garden. I think the talk went well but we definitely need better slides to illustrate the good spirit here.
The PASA conference is held in State College, PA and well over 1,200 people attended this year. The overall theme of the conference was “Local Food Systems, Local Decisions- In Search of True Security”. Mark Ritchie, president of the Institute for Agriculture and Trade Policy, was the keynote speaker and he eloquently put forth the idea that our current food system cannot give us security. By turning food production over to fewer and fewer corporations we lose diversity which then makes whatever is planted out there even more vulnerable. When production is concentrated, food has to move great distances, another potential weakness which could be exploited. When workers in agriculture and food processing are paid low wages and are seen as highly expendable why would they have any investment in what they are doing? Contrast that to the small or medium size producers who take pride in what they do, are invested in the local economy and their own business and -- most importantly -- realize the critical importance of healthy soil to healthy food and healthy people. It’s a different picture. As I listen to the keynote and nod my head in agreement, I realize that what we do here in the CSG and what thousands of other small producers do all over the world is more likely to lead to true security than the global efforts of all the ADM’s, WalMart’s and Tyson’s.
Someone once told me that we could not go back to the days when there were many small producers supplying food for their neighbors. Then, of course, the speaker touted the well-worn argument that we need to feed the world. Only big Ag can do this, eh? Well, I for one don’t buy it and I don’t think anyone at these two conferences is buying it either. No one is suggesting that we go back in time either. We truly need to move forward and escape the chemical-intensive, monocrop systems of industrial food production. Eaters like you and me drive this and your participation with us is a clear vote for a more valuable and secure way of growing food. The reality is that things are changing and the small farm/local producer/responsible grower movement (notice, I omit the “O” word”) is growing. One senses a great deal of energy at a gathering of people who are doing responsible agriculture. That is one of the reasons we go.
So I will end by telling you that December 2004 will be the bi-annual CSA conference. People who are involved with Community Supported Agriculture from all over the country come together, not just farmers. Members from CSA’s are encouraged to come and we would certainly love to have a group from here attend. It’s fun and inspiring. I hope some of you will consider it. More information will be forthcoming as it becomes available. Until then, thank you for your continued support as we move forward to make our world a better place. Mike Baki

PARSNIPS & YAMS - BAKED FRENCH FRIES With GARLIC & ROSEMARY

2 Lbs each of parsnips and yams, peeled & parboiled
A few cloves of garlic, minced
Fresh or dried rosemary
Sea salt and pepper to taste
Extra virgin olive oil as needed to coat veggies
Preheat oven to 350 degrees. Cut the roots in large matchsticks and simmer them in salted water for about 8 minutes, or until soft but not crumbly. Drain and transfer to a bowl. Toss with the rest of the ingredients. Spread on a cookie sheet so that they form one layer. Bake until golden, flipping once during baking.

SASHA’S DIP With SEASONAL CRUDITEES

1 Cup Tahini
2 to 3 Tbsp unpasteurized miso
1 or 2 Cloves of garlic, minced or pressed
1 Tsp balsamic vinegar, or slightly more, to taste
Freshly chopped parsley
Radishes, celeriac, etc. peeled and cut into large matchsticks
Combine first four ingredients in a glass or ceramic bowl and mix until uniform. Sprinkle parsley to garnish dip. Serve dip with raw vegetables, arranged nicely on a platter. You can use just about any raw vegetable except starchy ones like yucca, squash, potatoes, pumpkin, etc. A small amount of water can be added to give the desired consistency.

BEET SALAD With PRUNES In ORANGE ESSENCE

4 Cups beets, grated or shredded
Juice of one large orange
¼ Cup raw honey
1 Tsp orange extract
2 Cups prunes
A pinch of cayenne (optional)
Fresh or dried tarragon, to taste (optional)
Sea salt and black pepper to taste
Extra virgin olive oil as needed

Soak prunes in hot water for a few minutes and chop. Grate beets and combine with rest of ingredients. Toss and serve.

The above are three of the six yummy recipes prepared in Roberta Atti’s cooking class at the farmhouse on January 25th.

PROGRAMS AND EVENTS AT THE EARTH LITERACY CENTER (908) 362-6735
The Spring Equinox, the beautiful transition as Earth reawakens, will be celebrated on March 22 at 2 PM. A $5 donation is requested. Please register in advance.
Volunteer Weekend - May 16 - 18 Join us for a few hours on Saturday, or stay the whole weekend. Various volunteer work projects will be available to match your interests. Enjoy volunteer work, great food and warm community spirit as we work together at Genesis Farm. Everyone is welcome, whether you live near or far. Please register in advance.

Entering the Circle: A Medicine Fast - June 12 - 15 - A chance to step outside daily life to enter a circle of silence. In the arms of Mother Earth, we are able to listen more attentively to our own voice as it is mirrored in nature. Without distractions, we become more intimately aware of our unique wisdom and gifts. Guided by Lara Greenspan and Jan Novotka, who both received training as vision fast guides with the School of Lost Borders. Cost: $250

MARCH 14, 2003
NOTES FROM THE GARDEN HOUSE (908) 362-7486
There are still shares available for the coming season. We are of course eager to sell out and hope that each of you could help by telling a friend, putting brochures in appropriate places, and in general using word-of-mouth to enlighten people to the goings on here at the community supported garden. If you have not yet rejoined, please don’t wait. Spring will be here before you know it.
We are planning an open house for the general public on May 3rd. It will include garden tours and introduction to community supported agriculture, our CSA in particular. There will be time to ask questions and a light lunch will be served. We did this last year and it was very successful.
There are still some spaces available in Julie’s “Gnocchi” cooking class here at the gardenhouse (above the distribution center) on March 22nd from 10 - 1:30 pm. Children 10 yrs and older are welcome to participate. Cost is $20 and will include a light lunch.
Robin Slaw has been creating a program for our database. We are looking for people who know how to program in Microsoft Access. She would like to modify the program to allow simultaneous updating of the database via merged files, and help with ironing out a few kinks. If you are able and willing please contact Robin at robinslaw@earthlink.net <mailto:robinslaw@earthlink.net>
Thanks to all who preregistered in November. It was reassuring to have such a positive early response to the coming season. Just a reminder, the balance on that first payment is now due. Any problems - please let me know - Smadar.

SURVEY RESULTS

Reported by Ed Blevins Early last fall, shareholders were asked to complete a 3-page survey to share their thoughts and feelings with the rest of the Garden community. The results of those surveys have been compiled and organized into a spreadsheet that is available in the distribution center. A summary of the results is as follows:
Approximately 175 shareholders responded to the survey. The overwhelming response was positive, with much praise and encouragement offered for the gardeners. It was made clear that their labor is greatly appreciated by many people! As a result, the majority plan to rejoin the garden in the coming year.
Most felt that the amount and quality of food being offered was reasonable, with some types of food (such as greens) even being excessive. Some difficulty with food being missing or picked over was reported by those who pick up later in the day. (Please be careful to only take the allotted amount of each food. Small "extra's" of something taken by several people can result in some families receiving none of that food at all). Many enjoyed new foods, especially the edamame (soybeans) and some of the more unusual greens.
The need for more information on how to store and use the food we receive was communicated clearly. Many expressed an interest in attending cooking classes that focus on using seasonal produce. A desire for more guidance in the pick your own process was also expressed. Some PYO crops, such as berries, flowers, beans, peas, and tomatoes, were extremely popular.
There are a number of activities enjoyed by many of the shareholders. Most reported making use of some other aspect of the farm besides the distribution center, such as the playground, the Learning Center, or walking around the garden in general. Ideas for additional ways to strengthen the connection between members were also offered, ranging from pickup day cooking classes to additional festivals.
Putting the survey together was a learning experience in itself. We found some room for improvement in our future surveys. The results are a reflection of those who responded. We are hoping for full participation next fall. Thanks to all who took part.
The Core Group met to discuss the results of this survey and will use them as a general guideline for action next season. As always, additional comments and input are welcome. Core Group meetings are open to all members of the garden.

ORGANICS IN THE NEWS

WASHINGTON - U.S. researchers were cited as reporting on Friday that organically grown crops contain more healthy compounds than conventional crops, perhaps because they are not exposed to pesticides, and that tests on organically and sustainably grown berries and corn showed they contain up to 58 percent more polyphenolics, compounds that act as antioxidants, and may protect cells against damage that can lead to heart disease and cancer. Alyson Mitchell, an assistant professor of food science at the University of California, Davis, who led the study, was quoted as saying, "This really opens the door to more research in this area." Her team compared levels of total polyphenolics and ascorbic acid content in blackberries, strawberries and corn grown organically, sustainably or conventionally. The team found that blackberries grown sustainably or organically and then frozen contained 50 percent to 58 percent more polyphenolics than conventionally grown crops from neighboring plots. Sustainably grown frozen strawberries contained 19 percent more polyphenolics than conventional fruit. Sustainably grown and organic produce also had more ascorbic acid, which the body converts to vitamin C, Mitchell’s team reported in the Journal of Agricultural and Food Chemistry. Taken from a Reuters article of March 8, 2003

HOT AND SOUR EGG DROP SOUP

An easy recipe from Julie's kitchen (serves about 4)

3 Cups water
1 Small carrot, made into shavings with a vegetable peeler
2 Eggs, beaten
2 1/2 Tbs arrowroot powder, dissolved in 3Tbsp of cold water (cornstarch could be substituted if you don’t have arrowroot)
1Tbs maple syrup
1Tbs soy sauce
¼ Tsp toasted sesame seed oil
1/8 Tsp cayenne pepper (or more if desired)
3 Tbs miso, dissolved/diluted in ¼ c water
1 Cup sauerkraut, with juices (the one without the juniper berries and caraway if you've got it- otherwise just pull out the berries)

Bring water to a boil in a 2 quart pot. Add carrot shavings while still boiling, slowly stream in beaten eggs (DO NOT stir). When eggs strands float to top, lower to a very gentle simmer. Then whisk in arrowroot paste to thicken soup. Stir till thickened. Then add next 4 ingredients. Stir in miso paste and sauerkraut. Heat through and serve.

Note--you can omit the eggs if you don't eat them; it turns out just as good but a little more intense. Dark seaweed, like hijiki or arame, add a beautiful garnish to this soup- a couple of strands soaked for a few hours and put into the boiling water will also boost this soups nutrition. I figured this was a nice way to use up any underappreciated homemade sauerkraut from our garden if you had any lurking in forgotten spaces in your fridge. It will heat you up! Enjoy! …………….Julie

CHOCOLATE BEET CAKE With COCONUT WHIPPED CREAM

CAKE:
2 Cups organic sugar
2 Cups white spelt flour
2 Tsp baking powder
2 Tsp baking soda
½ Tsp sea salt
¼ Cup oil of your choice
4 Oz. Unsweetened bakers’ chocolate (melted over a low flame or double boiler)
3 Large eggs, slightly beaten
3 Cups shredded beets
4 Cups semi-sweet chocolate chips

CREAM:
1 Can coconut milk
1 Cup dried coconut (blended to v. fine powder)
Raw honey to taste
Berries for garnish
Preheat oven to 325º. Grease and flour two 8” x 8” pans. Mix the first four dry ingredients in a bowl and whisk to combine.
In a separate bowl combine the next 5 ingredients and whisk until uniform.
Combine the content of the two bowls and immediately transfer to baking pans, dividing the batter equally between the two.
Bake for 35 to 45 minutes or until a toothpick dipped into the cake comes out clean. While still hot, sprinkle the chips on top of the cakes and let them melt into the cakes. In the meantime prepare cream by blending together the three ingredients until smooth and creamy.
This recipe was prepared in Roberta Atti’s cooking class at the farmhouse on January 25th.

MARCH 28, 2003
NOTES FROM THE GARDEN HOUSE (908) 362-7486
On the first Saturday of spring, a group of eager cooks gathered in the garden-house to learn the fine art of making gnocchi. Julie is a natural in the kitchen and was aided by her sister Vivian in delighting us all with a lively and informative class, which included thorough instruction as well as enthusiastic participation. All of our senses were involved as we watched Julie prepare a salad dressing for the beautiful organic produce from the farm. We smelled the delicious aroma of her homemade sauces; and we kneaded and formed the lovely little gnocchi while we listened to the "talking" of the greenhouse vents. Last, but certainly not least, we feasted on a hearty and delectable lunch. How lucky we were to be able to learn this authentic Italian art in such a peaceful and companionable atmosphere. What a perfect way to celebrate the arrival of spring! Thanks, Julie…. Sheri Raupp
About 25% of the shares are still available for the coming season. Word of mouth is the best way to bring new people into our garden community. This is a great way to be part of the solution in these difficult times.
There are some people from the Morristown area who are looking to form a group to share pickups. If you know someone who might be interested, call me (Smadar) at the gardenhouse - or talk to me in person.
All members new and old are invited to the next core group meeting on Sun June 1st 1-3 pm. The focus of the meeting will be on introducing members to the goings on of the core group, and, in particular, of the ‘committees’ that have formed over the past year. Each will give a little explanation of what they do - when, where, and how. Come and meet other members and see what community supported agriculture is all about.
OPENHOUSE for the general public will be on May 3rd - spread the word.
Winter distribution final pickups: Fri A Group - April 25/26. Fri B Group - May 2/3. Those who pickup each week - May 2/3.
Summer distribution Begins:
Tuesday A group - May 20th
Friday A group - May 23rd
Tuesday B group - May 27th
Friday B group - May 30th
Family shares are both A & B. You will receive your schedule in the mail the first week of May.

There is still room in this Spring Earth Literacy Program at the learning center - Exploring a New Cosmology at Genesis Farm with Sr. Miriam MacGillis, OP, and staff: April 24 - May 4, 2003, Cost: $900. This program is an intensive, comprehensive immersion for those seeking a deeper understanding of the Universe Story and its implications for living in an ecologically sensitive way within a bioregional context. Call 908-362-6735 for more information.

GARDENERS’ REPORT

We Welcome Spring! By Mike Baki

Spring has finally sprung. I know there is always the possibility of a freak snow in March or April but I see the grass starting to grow and I hear the peepers peeping so I know the long winter is behind us. Many people have asked me how this past winter will affect this coming growing season. I am not sure but the old timers used to say that you didn’t have to fertilize when you had a bunch of snow. I don’t know about that but I do hope that some of the frozen water seeped down into our water table. I also hope that some overwintering pests didn’t make it but only time will tell.

The gardeners are back at work full time and we are plenty busy with early spring tasks. The green house is filling up with tables and flats as we have started onions, lettuce, eggplant, peppers, some tomatoes, parsley, chard and many others. A new germination chamber was completed just in time to get things off to a good start. We moved the old one out of the garden house and are happy to have the extra space. As the spring thaw continues it is too wet to work any soil outside but we are anxiously waiting so that we can get the first peas into the ground as well as spinach, lettuce and more.

We spend a good amount of time pruning. First we do the hedgerow. This was done with a fair amount of snow on the ground so we leave the prunings to be picked up at a later more manageable time. This became the apparent way to go after the red tractor had to be pulled out of the snow and ice. The good people from Project USE with their great energy were there to help us on that day. A big thank you to them. Next we do the grapes, then the kiwi’s and then the apples, the pears, and on and on and then it’s summer. That is how it sometimes goes and I for one am hoping that the heat of summer stays at bay for a while. An adjustment period is always appreciated by the plants as well as all those who work with the plants.

On a tragically sad note we mourn the sudden death of garden member Joan Driscoll-Kelly. Joan and her family have been good friends of Genesis Farm and members of the CSG for a long time. She died of a brain aneurysm. Joan was one of the most principled people I have ever met. She knew that her actions on this earth have consequences and worked hard to engender positive ones while avoiding actions that would affect life in a negative way. Indeed, I believe their getting a share with us was as much about doing the right thing and supporting small, local, responsible agriculture as it was getting the produce. They have a garden at their place.

We will miss her very, very much but know that her spirit and all that she stood for and fought for will live on in those who knew her. On the day she died her husband, Mike, had to have open-heart surgery. He was flown to Morristown where he was operated on and thankfully makes a slow but steady recovery. Mike and Joan have three children, Emily, Brendan and Patrick. Family members are staying with them as Mike convalesces.

Those wanting to help out in this difficult time can do something. Friend of the garden and owner of Nature’s Harvest in Blairstown, Michele St. Andre, has an account set up for the Driscoll-Kelly’s. Just make your check payable to Nature’s Harvest and indicate that it is for the Driscoll-Kelly’s. If you want to include a card Michele will see that they get it. Nature’s Harvest address is: 28 Main St., Blairstown, NJ 07825.

RISO SALTATO con CRAUTI e VERDURE

Extra virgin olive oil for sautéing
2 Cups onions, diced
Sea salt and black pepper to taste
Fresh or dried herbs to taste (basil is good)
4 Cups baked tofu (pre-packed, your choice of flavor) cut up in small cubes
2 Cups sauerkraut
8 Cups cooked rice, any kind
4 Cups mache, radicchio, arrugola, endive or other tender salad green
Chopped parsley for garnish

In a wok or large skillet, heat the oil slightly and add onions and seasonings. Sauté a few minutes, and then add tofu and sauté a bit longer. Add sauerkraut and stir to combine flavors. Add rice and repeat. Remove from stove, cover with a lid and allow the rice to rest for at least 15 minutes. While still hot, a few minutes before serving, toss with greens. Let the greens wilt slightly, adjust seasoning and serve. Serves 10 -12.

TEMPEH WITH MUSHROOM SAUCE

TEMPEH:
3 Cakes of soy tempeh, 12 oz. each
1 Qt water for boiling or steaming the tempeh
Olive oil for pan-frying
Soy sauce and Sherry wine to taste
Black pepper and lemon juice to taste
SAUCE:
A few cloves of minced garlic and some chopped onion
¼ Cup olive oil
Sea salt and black pepper to taste
Herbs of your choice
Dried mushrooms of your choice, reconstituted in warm water and chopped
½ Cup spelt flour
2 Cups dry red wine
1 bouillon cube dissolved in 1 qt heated water or stock

Boil or steam the tempeh for 15 minutes. Reserve the water for use in the sauce. Cut each cake in three. Brown in olive oil, and then add soy sauce and sherry wine to the pan. Sprinkle with pepper and lemon juice. Serve on a bed of cooked greens or rice, topped with mushroom sauce.

SAUCE: Sauté the garlic and onion in oil until translucent. Add salt, pepper and herbs and sauté a few minutes longer. Add mushrooms and sauté 1 minute. Add flour and sauté 1 minute. Add wine and bring to a simmer. Add stock and bring to a simmer again. Lower the flame and cook for 30 minutes, stirring occasionally. Adjust seasoning and serve over tempeh.

These recipes were among those that Roberta Atti prepared in her cooking class at the farmhouse on March 1st.

APRIL 18, 2003
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486

Some shares are still available for the coming season. Two new cluster groups are forming- one in Jersey City, and another in Morristown. There is also a new member from Mendham who is looking to share pickups with 3 or 4 members in her town. Call me soon if any of this is of interest to you or anyone you know. I will connect you with the right people.
Our second annual OPEN HOUSE will be held on Sat. May 3rd 11-2. This is an opportunity for the general public to find out what we are all about. If you would like to help with this event in any way, please let me know.
The next CORE GROUP MEETING has been rescheduled for Sat. June 14th 10-12. Sorry for any inconvenience this rescheduling might have caused. All the working committees will introduce themselves, and we are hoping for a large turnout. There are many different ways of being involved in our garden community, why not come and find out more about it?
The “Greeters “ are a great asset to the summer distribution! If you would like to volunteer please call Paulette at 973-383-7014
Julie’s next cooking class is scheduled for Sat. June 7th. The topic is “ How To Use My Spring Share” It will take place in the garden-house kitchen, above the distribution center. The last class she gave was fantastic, and I know I wouldn’t want to miss it! Cost is $20.00 and will include a light lunch.
I am looking for someone to help me with some computer work creating postcards for mailings. Anyone out there?
This is our last newsletter before the summer season begins. A special thanks to Mike Chrysam for keeping this little newsletter happening. Also to Robin Slaw for her tremendous amount of database work. Our website-csgatgenesisfarm.com has been on the web, and special thanks goes to Jamie Downs for creating it and updating it on a regular basis. Mike Sternic and Bill gold for hot water - thank you. Actually there are so many people to thank, and I hope you all know who you are! It takes a community to do what we do and we are so grateful to be a part of this one! Happy Spring!

GARDENERS’ REPORT

On a Roller Coaster by Mike Baki

Just when I think the weather is going to mellow out a little bit the pendulum swings wildly back the other way. One day we have a high of 85 degrees and the next we are lucky to break 40 degrees. The April snow we had was a bit crazy too. Usually it is gone almost as fast as it came but this last round of frozen precipitation lasted close to a week. I don’t know what to make of any of it but I do feel like I am on a roller coaster. In farming you have to play the cards you are dealt in dealing with the weather. I try not to complain and instead just marvel at the variability. We can only do what we can do and try to be as resilient as the rest of nature. Case in point is the peas I planted a few weeks ago prior to that snow and all those cold, damp days in a row we had. I figured the seed would rot in the ground but low and behold they are germinating. Cause for hope!

We just put a slew of things in the ground the past few days including: peas, carrots, beets, fennel, broccoli raab, turnips, dill, cilantro, and more. We should begin transplanting things out such as lettuce, onions and cabbage in a week or so. All in all we aren’t too far behind. But weeds haven’t really started growing yet so I shouldn’t get too cocky. Our busiest time is just ahead.

Acknowledging this I am a little concerned of our labor situation. We still are looking for a 2nd apprentice and Matt is cutting back to 30 hours a week to get his business going. Smadar has been very busy trying to get all the shares sold plus all the other member maintenance stuff that needs tending to. There is something you can do to help. First, if you haven’t signed up for the upcoming year and intend to, please do so now. Second, if you know someone, a friend or a relative who might want a share please get them on board soon. Finally, if you need to call the garden house try and do so with out requiring a call back. I know in some cases this is not possible but many times you can leave a message in such a way so we (Smadar) don’t have to try and call you back. This will help lessen her load a bit and allow her to get out and enjoy all our wacky weather.

Finally, I would like to thank Bill Gold and Mike Sternick for recently installing an on demand hot water heater. It will be so nice to wash our lunch dishes with something other than ice water. Happy Spring!
GARLIC

Unless your name is Buffy or you’re a garlicolic you may have had enough of the abundance of garlic that we have been blessed with this year. I have sent some it to my friends in Illinois and San Francisco and I still have plenty (the postmaster in Blairstown always chuckles when he asks if there is anything dangerous in the package and I reply ‘garlic’). Other than hanging garlands of it on the bedpost, the following are some tips from the Oregon State University Extension Service on preserving garlic for when it’s no longer available……………Mike Chrysam

Handle garlic very gently. Garlic deteriorates very rapidly if bruised.
STORAGE Garlic may be stored in mesh bags or slatted crates or hung in braided ropes or bunches from the rafters. Any cool, well-ventilated place will do for storage through the winter months. In very cold areas the bulbs should be protected from freezing. The ideal storage temperature is 32°-38°F. at less than 70% humidity. Garlic will sprout fastest between 40°-60°F.
FREEZING Garlic can be frozen in three ways: 1. Grind or chop the garlic, wrap it tightly, and freeze. To use, just grate or break off the amount you need. 2. Freeze the garlic unpeeled and just remove cloves as you need them. 3. Peel the cloves and puree them with oil in a blender or food processor, using two parts oil to one part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sautéing. NOTE: All garlic placed in the freezer should be tightly wrapped or the strong garlic flavor will penetrate other foods in the freezer.
GARLIC STORED IN WINE Peeled garlic cloves may be submerged in wine and then stored in the refrigerator. The garlic can be used as long as there is no sign of mold growth or yeast on the surface of the wine. Both the garlic-flavored wine and the garlic may be used. Do not store the garlic wine mixture at room temperature because it will rapidly develop mold growth.
GARLIC STORED IN OIL Raw garlic in oil must be stored in the refrigerator (for no longer than 3 weeks).
DRYING Garlic can be dried and made into garlic powder and garlic salt. For drying select only fresh, firm garlic cloves with no bruises. Separate and peel the cloves. Small cloves can be sliced in half and large cloves should be sliced in ¼ inch slices. Place garlic on drying trays and dry at 140°F. for 2-3 hours or until the garlic is crisp. To make garlic powder, place the dried garlic into a blender and blend until fine. To make garlic salt, add 4 parts of salt to 1 part garlic powder and blend only a second or two. If you blend longer, the salt will be too fine and will cake. Store the powder and salt in a closed container in a dark, dry place.
PICKLING Pickled Garlic: 3 cups peeled garlic cloves, 1 cup white distilled vinegar (5%) acidity, 1 cup sugar, 1 teaspoon non-iodized salt, 1 teaspoon pickling spices (optional), red chili flakes (Optional for hot garlic). Heat vinegar, sugar, salt and spices to boiling. Boil garlic cloves for 1 minute in a pan of boiling water. Drain and pack hot cloves into hot pint or pint jars leaving an inch of headspace. Pour boiling brine over garlic, leaving the inch of headspace. Remove bubbles. Wipe top of jar, adjust lids, process in a boiling water canner for 10 minutes. Yield 3 half-pints.

QUICK POTATO, KALE, & MUSHROOM SAUTÉ

The following recipe appears in VEGAN MEALS FOR ONE OR TWO by Chef Nancy Berkoff, RD.

2 medium red potatoes (any small boiling potato will do)
Vegetable oil spray
1/2 cup sliced fresh mushrooms
1 teaspoon black pepper
2 cups (packed) kale or mustard greens

Steam or microwave potatoes until soft (here's another good place to use your leftover cooked potatoes). Heat a large frying pan and spray with oil. Quarter potatoes and add with mushrooms to pan. Season with pepper. Cook and stir until potatoes are hot and mushrooms are soft, approximately 5 minutes. Add greens and cook and stir until wilted, approximately 2 minutes. Serve Immediately. (Makes 2 servings)
Total Calories Per Serving using mustard greens: 88, Protein: 4 gm, Fat: 1 gm, Carbohydrates: 18 gm, Calcium: 69 mg, Iron: 2 mg, Sodium: 20 mg, Dietary Fiber 4 gm.

MAY 20, 2003
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
“The Core Group is a group of garden members who choose to be involved with the organization, implementation, and administration of the CSG itself. The group strives for consensus in decision-making. Absolutely anyone who is a member of the garden can join the Core Group - it is completely voluntary and self-selective. To be part of the core group, join a working committee, and come to our quarterly meetings (no more than two hours, usually on a weekend). All garden members are welcome.” This is the explanation in our handbook (all new members should get one). There are currently 18 different Core Group committees, so there are many different ways of getting involved, some minimal, others more consuming. The term Core Group has been used by most CSA’s since the movement began, and though some people feel it sounds “exclusive,” it seems to have stuck. So don’t let the name exclude you! On SATURDAY JUNE 14th 10am-NOON, there will be an INTRODUCTION TO THE CORE GROUP meeting (our first quarterly meeting of this garden year) and all members of the garden are cordially invited! You will meet people who have been on the different committees, and find out what each is all about. You will have a chance to ask questions and contribute your input and ideas. Anyone who wants to be - is included. Please leave a message at the garden-house if you plan to come. It’s another way of helping our garden grow!
HOW TO USE MY SPRING SHARE will be the focus of Julie's cooking class from 10:00 to 1:30 on SATURDAY JUNE 7th. Julie is creative, spontaneous, and full of knowledge and information about what to do with our garden vegetables. The class will be held in the Garden House kitchen above the distribution center. Cost is $20, and will include a light lunch. Register at the garden-house, or call with any questions.
If there is anyone with a Friday pickup schedule who is willing to switch to a Tuesday pickup, please, please let me know. Thanks
Also please Note: It has been brought to my attention by a very observant shareholder that there is a “typo” on the Tuesday B group schedule that you got in the mail. Instead of September 10th it should say September 16th. Thank you Anna!
The Summer Solstice: Earth's abundance will be celebrated on June 21 at 2 pm at the earth literacy center. A $5 donation is requested. Please register in advance. All are welcome to participate. Call the learning center at 908-362-6735.

GARDENERS’ REPORT

Welcome! Welcome! Welcome! By Mike Baki
It’s a new growing season and all of us here at the garden would like to extend to all of you a big welcome back and, in the case of you new members, welcome aboard. This year’s growing season started some time ago as we started many things in the greenhouses back in March. Judging from the kind of spring we have had maybe we should have started things in January. On the one hand I cannot complain. I would rather work in cool and dry conditions. But if I was a plant and my job was to grow then I would have plenty to complain about. It definitely has been on the cool side so most of the plants are idle, biding their time till it warms up a bit. What to me is more distressing is the lack of any significant rainfall. We had very little in April and May is turning into a big bust as well. The best rain that we have had to date was one about two weeks ago. We received less than half an inch. Other than that we get just enough to wet the driveway. What is really frustrating is that on two occasions we were looking at 90% chance of rain and got nothing. Darn!
So while the plants bide their time we too will have to be patient. That is part of being more closely connected to where your food comes from. Sometimes you have to wait. I think we will still be able to put together a share for everyone but it will most likely be on the light side as it usually is in the spring. Something else to look forward to are the strawberries. Even though some desperate deer munched them in the late winter they have put on decent growth and are showing a many blossoms now. Let’s hope that frost stays away from this point on. Stay tuned as to when they will be ready for picking. And just one more word on the strawberries, we are cooperating with an extension agent from Maryland who is doing research on an insect called the Tarnished Plant Bug. One of the hundreds of plants that this creature feeds on is the strawberry. Bill Day, the researcher, will be doing bug counts and keeping track of the percentage of damaged fruit. To do this in an adequate way we will have to restrict picking from half of one of the beds. We will put up signs so you know where not to go. We ask you to please respect the “no-pick zone” in the interest of science. Thanks. And again, thank
you for signing up and supporting the CSG. It might be starting out a little slow but we (we being: Judy VonHandorf, Smadar English, Matt Pearson, 2nd year apprentice Ila DePasquale and me, Mike Baki) are confident that it will be a great year!

PASTA WITH BROCCOLI RAAB & OLIVES

1 Lb broccoli raab
½ Lb small Italian spinach pasta such as gemelli or rotini
1 Dozen oil-cured black olives
1 to 3 garlic cloves
2 Tbsp Olive oil
1/8 Tsp chili flakes
Salt & pepper
Lemon wedgesSet a large pot of water to boil. Cut a slice from broccoli raab base and taste to determine toughness. If fairly tender, trim about ½ inch from stalks; if tough, trim more. Drop raab into boiling water and add salt. Cook until tender - begin tasting at about 3 minutes. With long tongs or strainer, lift out vegetable, then drain. Add pasta to the boiling water in which the raab cooked. While the pasta cooks, slice or chop raab. Pit and slice olives. Mince garlic. Add olives to pasta during the last few minutes of cooking. When pasta is al dente, scoop out and reserve 1 cup water. Drain pasta; add 1 tbsp oil and toss.
Combine remaining 1 tbsp oil, garlic, and chili flakes in the pasta pot over low heat. Cook until garlic softens and barely begins to color, stirring often. Add greens and half the reserved pasta water. Raise heat and simmer, partially covered, until the greens absorb flavors and soften, about 3 minutes. Add pasta and remaining water. Boil gently, stirring often, until most liquid evaporates - just a few minutes. Season. Serve with lemon wedges. The recipe lends itself nicely to many final touches such as a splash of sherry or balsamic vinegar, a scattering of tiny garlic croutons, toasted walnuts or pine nuts, or diced tomato tossed with fresh basil. Serves 2 as a main course.

BUCKWHEAT NOODLES , SHIITAKE, BOK CHOY, GINGER, & GREEN OINIONS

¼ Lb fresh shiitake mushrooms
½ large head or 2 small heads bok choy
6 Oz thin dried buckwheat or sobe noodles
2 Tbsp vegetable or peanut oil
3 Garlic clove, finely chopped
1 - 2 Jalapeno peppers, halved lengthwise & thinly sliced
1 Tbsp grated fresh ginger
1 Green onion, thinly sliced
1 Tbsp sesame oil
2 Tbsp mirin (sweet cooking sake)
2 Tbsp soy sauce
2 Tbsp chopped cilantro
1 Tsp toasted sesame seedsBring large pot of water to boil. Remove and discard mushroom stems; cut caps into ½ in slices. If using small bok choy, slice stems lengthwise, leaving leaves and stems together. For large head, diagonally slice stems ¾ in thick; slice leaves into 2 in wide ribbons. When water boils, add 1 tsp salt and noodles; boil 8-10 minutes, until just tender, then drain. Meanwhile, heat vegetable oil in a large skillet, add mushrooms and ¼ tsp salt; sauté over medium heat 3-4 minutes. Add garlic, jalapenos, ginger, and bok choy; sauté 2 minutes. Reduce heat; add green onion, sesame oil, mirin, and soy sauce. Add noodles and heat through, taking care not to overcook bok choy. Remove from heat, toss with cilantro and salt to taste. Toast sesame seeds in a dry skillet or hot oven for several minutes, tossing often and sprinkle them on the dish. Makes 2 - 4 servings. Fields of Greens

ASIAN STYLE SAUTÉ

2 Tbsp sesame oil
3 - 4 Cloves garlic, chopped
½ Lb mixed greens, coarsely chopped
1 Tbsp vinegar
2 Tbsp tamari (or soy sauce)
Freshly ground pepper
Heat oil in wok or large skillet to moderate heat. Add garlic and sauté 2 minutes. Remove garlic and set aside. Now sauté the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper and garlic. Serve immediately. Great with a side dish or with rice. Makes 2 - 4 servings. Harmony Valley Farms

Note: Garlic scallions are immature garlic harvested in the spring before the individual cloves are formed. Use them in place of garlic cloves in the above recipes or anytime you want to add a light garlic flavor to your dishes, dressings, etc.

JUNE 3, 2003
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
Julie’s Taormina’s next cooking class is scheduled for Saturday June 7th from 10- 1:30 pm. Her theme will be “How to use my spring share.” We will gather here in the garden house kitchen (above the distribution center) go into the fields to harvest vegetables, take time to talk about the fresh assortment of vegetables and cook up a simple yet savory lunch. We will enjoy the process of preparing several tasty dishes that are sure to please; warm beet salad with a balsamic dressing, rosemary herbed black beans, corn polenta and spicy Sicilian escarole sauté. Don’t miss it, her last class was a real treat! Call and speak with Smadar to reserve your seat, space it limited to 12 and the cost is $20. (see back for her tips on cooking, and handling garden greens.)
A friendly reminder…the balance on the first payment is now (over) due. It got a bit confusing for some of you who paid the $100.00 deposit last Nov. Our policy and desire is for members to take responsibility for remembering their own payments. We do not send bills, as this is time and energy better spent out in the fields growing vegetables. The second payment will be due on July 1st and the third payment will be due on Oct. 1st. Anyone who made other arrangements can disregard this schedule. Thanks to everyone for your understanding and cooperation.
Big Core Group meeting on Sat. June 14th 10am-noon. Please let us know if you plan to come. EVERYONE IS WELCOME!
PICK YOUR OWN policy - Some of you are unable to PYO on your pickup day. You are welcome to come on another day (weekend included) as long as it is not another pickup day. Any information as to what, how much, etc. will be posted on the board in the distribution center. Always be mindful of not stepping on the beds, stay in the paths please. Enjoy your garden. (As I write this the strawberries are still green, waiting for the sun - aren’t we all!).
Both the washer and dryer at the Marksboro House- that’s where our apprentice and interns live- are no longer working. If anyone has either (in good condition) that they would like to donate, it would be greatly appreciated.
All new members should have received a WelcomeToThe Garden handbook. If you did not, let me know.
GREETERS NEEDED AT DISTRIBUTION CENTER Shareholders interested in ‘greeting’ members on pick-up days, assisting in bagging/weighing and keeping order at the distribution center; please Contact Paulette Calasibetta for more information at (973) 383-7014. This is a wonderful way to meet other members of your Community Supported Garden, enjoying the goodness of the food and the spirit of the people.
Thank you, Chris and Don for working on the broken swing set down in the playground. The children thank you too.
July 4th is a Fri; so on that week Fri pickup is rescheduled for Thursday July 3rd. Don’t forget.

ACTIVITIES AT THE LEARNING CENTER 908-(362)-6735
Everyone is invited to participate in a discussion series, meeting in the Genesis Farm Library, using Barbara Kingsolver's latest book, Small Wonder. We will begin with four Tuesday evening meetings, 7:30-9:30pm on June 24, July 22, Aug 19, and Sept 16. Cost is $5 per evening or $15 if you sign up for all four. In September the group will decide if we would like to continue with more meetings. The book is available in the Resource Center for $12.95. Call 362-6735 for more information or to register. Advance registration required.
There are still openings in Entering the Circle: A Medicine Fast, June 12-15, facilitated by Lara Greenspan and Jan Novotka ($250). Call 362-6735 for more information on this program.
The Summer Solstice: Earth's abundance will be celebrated on June 21 at 2 pm at the earth literacy center. A $5 donation is requested. Please register in advance. All are welcome to participate. Call the learning center at 908-362-6735.
Co-Housing Group Forming. Tired of the isolation of suburban living? Wish you owned attractive affordable housing? Learn more about co-housing and see if it’s right for you and your family. Contact Kathy Moser at 908-879-1264 or Kmoser64@aol.com <mailto:Kmoser64@aol.com> for more information.

GARDENERS’ REPORT
A Challenging Spring by Mike Baki I have often heard the phrase: “be careful what you pray for, you may just get it!” A few weeks ago I lamented the lack of rain that we had been getting and had even started irrigating a bit. Since Memorial Day weekend we have received well over 4 inches of rain and it remains on the cool and cloudy side. Not a great recipe for getting things in the ground which is the primary task at this juncture of the season. Oh the weather, can’t live with it, can’t live without it. It is what it is and we just have to all deal with it.
Harvest days are a bit nerve racking for us as we scurry here and there looking for something big enough to harvest for everyone. I am hoping for some sunshine as I think we all are and am confident that it will come. All we can do is be patient and keep plugging away. Sunshine will also help the strawberries ripen up nicely and prevent them from rotting. Let’s all hope for the best. I know my children are. All the moisture is helping the fruit in the orchard to swell quickly. This narrows our window of time for effective thinning. If anyone out there has the ability to help us out with this thinning just give us a call or just show up. It actually is a pleasant task. Just ask Hanna Hobbs, she has been doing a great job in the peaches. Keep up the good work Hanna!
The weather is not the only challenge that we have been dealing with recently. Tractors and machines that seem to have minds of their own have their greasy little minds made up to push me into insanity. Of course there is a reason that the big tractor won’t lift up or turn its power take off (PTO) at times but we just don’t know what that reason is yet. What has been made clear to me through these frustrating times is how much we depend on the tractors, especially the 80 horse Kuboda. Without it we can’t get the fields ready for planting. It takes a lot of muscle to mow 5-foot tall rye and vetch, incorporate it with a heavy disc or mechanical spader and then lift the transplanter to plant the plants in an efficient manner. I am not sure what the answer is in reducing this dependency. Wendall Berry and many others would urge us to get horses. Would horses be more cooperative? Maybe, but they need a good deal a maintenance too. These are issues to ponder.
On the human side of things we are happy to welcome Adrienne Uvino to the team as she is joining us for the summer months as an intern. Adrienne is from Califon, NJ and plans to study agriculture next year. We are also happy to welcome back Steve Weyer who apprenticed with us last season. Steve is on his way to New York City to begin a volunteer stint with the Sisters of Mercy (I think I got that right). He will start that assignment in August but in the mean time he will be helping us out doing all those things that he misses so much like wheel hoeing and weeding, weeding and wheel hoeing (which is weeding) and maybe some more weeding!
This past Saturday as I was walking around kicking machines I ran into two shareholders doing a good deed. Don Stetner and Chris Welles were assembling a swing set for the playground. Thanks so much guys for your time and effort and thanks also to the Kramers who donated the set. The playground continues to evolve and is a great place for all the children. One thing that it could use is a good pile of sand. I priced it out and for about $200 we could have a nice pile. So I am looking for a generous soul (or souls) to donate a pile. If you can do it give me a call (362-7486) and we’ll get it done for the benefit of the children. Thanks to all.

GREENS! GREENS! GREENS! By JULIE TAORMINA
Yes, at times the garden’s bounty can be a bit overwhelming, yet over time you WILL get to know the vegetables better- it IS a process. Take courage, fire up your stovetops, summon the kitchen muses, BE in your kitchen and SING WITH THE VEGETABLES! Enjoy this worthy task!
SUBSTITUTION is the catchword. Yes! Many of these greens are very interchangeable. Don’t be intimidated by the specifics of a particular recipe- cooking these leafy vegetables is more flexible than you may think.
Each of these separate groupings of greens are very similar and can be used as such- in fact, many in each list are in the same family.

Spinach
orach
Swiss chard
Beet tops

Mustard greens
“braising mix”
mizuna
radish tops
turnip tops
daikon tops

choi’s
cabbages

JUNE 23, 2003
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
Friday group "A" is scheduled to pick up on Thursday July 3rd instead of Fri July 4th because of the Fourth of July. Happy holiday!
To accommodate the groups (Caldwell, Montclaire, Teaneck, Jersey City, and Morristown), we have set up a space for bagging in the right root cellar with scale and veggies. Hopefully this will facilitate the flow in the distribution center, and make it easier for those of you picking up for your groups. Eventually we will need the space for root storage, will keep you posted.
THANK YOU to Jennifer and John Wagar for donating, delivering and installing a working washing machine to our apprentices’ house. Now all they need is a working dryer, and they can have both clean and dry clothes (the sun has not been accommodating this season).
It was good to see new faces at the core group meeting-thanks to all who came. We are looking for a closet reporter, willing to write an article in this newsletter after each meeting (only 3-4 a year). Gina Mencl who takes notes is happy to work with you.
The core group started a "Buddy" system last year for new members. Some people found it very helpful, others didn't feel they needed it. If you are a new member and would like to be paired with a seasoned garden member to help clarify things, answer questions, etc. call the gardenhouse, or put your name and number on the sheet provided in the distribution center.
Confused about Garlic Curls? Use the stems cut up to add a gentle garlic flavor to any dish. In N.Y.C. they sell for 8 dollars a pound!
The printer has advised that the cookbooks, Asparagus to Zucchini should be shipped to us hot off the press by the 3rd or 4th week of July. They apologize for the delay. Thank you for waiting.

GARDENERS’ REPORT
Soiled and Soggy……..By Mike Baki. Bless me soil for I have sinned, it has been several weeks since we have seen the sun in any significant way. These are my sins: Twice I have used the offset disc when it was still too moist. I have used the spader when it was still too wet in an effort to correct my first trespass once. I have compacted thee with my tractor tires when using the transplanter two times. I have compacted thee with my feet when I planted by hand one time. I have compacted thee in a muddy sort of way as we harvest in the rain (yet again!) too many times to count. Mea culpa, mea culpa, mea culpa. But what is a fella to do?
Recently I have felt a sense of guilt as I farm. Can you tell? Many people have inquired as to how all of this rain has effected the garden and what I call “pushing” the soil is but one way. We, like everyone involved in agriculture in the Northeast, are behind. We are behind in field preparation, sowing, planting, weeding and cultivation, you name it. When you fall behind you begin to do things that you wouldn’t ordinarily do in order to stop from falling further behind. It becomes a vicious cycle and is compounded by yet more rain. We try to ameliorate the situation by switching to human power only and leaving the heavy tractors in the shed. But even as we planted leeks, lettuce and basil by hand this week in wet conditions we felt that we were as heavy as tractors. We can take solace in the fact that the plants are happier in the wet ground than they were in their constricted cell trays or crowded green house beds.
But do not think that the story ends with all of this rain that we are experiencing. From a plant’s perspective what has been even more of an obstacle to normal growth has been lower than normal temperatures. Things are growing but at a snail’s pace it seems. This is tough on the heat loving plants like tomatoes, peppers, eggplant and summer squash. This slowness to grow was confirmed by our sweet potato supplier who is in Goldsboro, NC. Typically he sends me slips (little sweet potato plants) by June 1st. Here we are closing in on July and we still have not received them. When I called to inquire as to how things stood he reported that they just weren’t growing. Too cold and wet down there too. So we wait and hope that when they do arrive that I have the beds ready to plant.
The lack of sun is affecting us all, not least of which are the strawberries. We were headed for a good year with the strawberries but at the critical time of ripening they have seen little of the sun. I hope it comes out soon. There many green ones out there that still have a chance to amount to something sweet.
Now, not all is doom and gloom. As I look for bright spots they are there waiting to be recognized. One would be Adrienne Uvino who I reported to you last month would be an intern with us for the summer months. Well, she is having so much “fun” that she has asked to upgrade to an apprentice and has committed to staying with us through the season. Yea Adrienne!
Another bright spot are the Hobbs’ girls, Alyssa and Hannah. They have given us many valuable volunteer hours over the last couple of weeks and are a great boost to the entire crew. Thank you Alyssa and Hannah! One more positive is our water table. I am aware that too much of all this precipitation runs out to the ocean but with the ground constantly saturated some of this water has to be percolating down into our water table. This is good news for future dry spells. And finally, there is you, the members, who by becoming a part of the CSG are sharing the risk with we the growers and sticking with us no matter what the weather. Recently I saw a farmer friend in the Star Ledger who quoted an old farmer saying which goes: “Dry years worry you. Wet years make you broke.” As I pondered that statement I was heartened by the fact that we the gardeners are not in this alone. Thank you for being with us as we work towards better ways of sustaining ourselves and the land.

RECIPES & TIPS from JULIE’S KITCHEN

HOT AND SPICY ESCAROLE SAUTÉ
Yum, yum, yum! One of my favorites. You may have seen this recipe before. You can use the flat leaf escarole or the curly endive for this recipe. If the bitterness of these greens is too much for you when prepared just by sautéing raw, wilt down the greens in a pot of boiling water first, then, drain, roughly chop, and then add to the sauté, simmering till tender.

1 Head escarole
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-toasted
Wash 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.
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 or two 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!

WHITE BEAN AND ESCAROLE SOUP
It’s thick and creamy! A really delicious way to use the curly endive we get ("curly endive" is a variety of escarole). This recipe tames the assertive bitterness of this green, mellows and sweetens its flavor, and cooks down to a melting silkiness that I find truly satisfying and succulent. You can also use the flat leaf escarole for this recipe - both are excellent in any soup (paired with brown lentils is another favorite of mine.)

2 C dry beans- soaked overnight in at least 6 cups water- find a cool place to put this; the fridge is great if you’ve got space.
2 Whole cloves
½Tsp fennel seeds*
½Tsp anise seeds*
2 bay leaves
2 Tbs cooking oil of choice
4 Garlic curls- chopped medium fine
3 Celery stalks- chopped into medium sized dice
1 Tsp salt
1 Large head escarole- washed and roughly chopped (wet leaves from washing is fine)
½ Tsp hot pepper flakes
2 Cups water or unsalted stock of your choice
1 Tsp salt or to your taste
Extra virgin olive oil- for drizzling on individual servings.Drain beans of soaking water. Rinse beans and add new water to cooking-pot water should be about 2 inches above the surface of the beans. Bring pot to a boil and skim the foamy stuff that floats to the surface. Lower the pot to a simmer and add the cloves, bay leaves, fennel and anise seeds (all these steps reduce the gaseous quality of the beans). Cover pot and simmer till beans are very tender, this usually takes about an hour. When cooked through, let cool slightly, fish out the bay leaves and the whole cloves then puree half of the cooked beans (this will give the soup its thick creamy body).
In another large pot sauté the garlic and celery in oil, with 1 t salt, till soft. Then add the escarole and wilt down, cooking it about 5 minutes. Add the hot pepper and both pureed and whole cooked beans with all the juices. Add the water stock here too. Bring to a boil, lower to a simmer and let cook uncovered for about a half an hour. Season with another teaspoon salt. Serve with a healthy drizzle of olive oil and some good bread, enjoy!
*Both Nature’s Harvest (Michele’s) in Blairstown and the co-op in Newton carry these spices, they’re nice to have on hand. You’ll see how good they make this soup.

DAIKON TIPS AND AN EASY PICKLING RECIPE

What on earth is that big white carrot-looking vegetable? And what in the world am I going to do with it! It's daikon folks, otherwise known as "Asian radish" and believe it or not it's quite a versatile root. I’ve done a little experimenting in the kitchen and have a recipe that I’m sure you, and even the kids, will like. It is a simple uncooked "pickle" that is crunchy and sooo tasty, retaining a little of the heat of the radish- it's a great and addictive snack. In general daikon makes a wonderful addition to a miso soup, cooking up like a baby turnip and adding depth to the broth. Daikon simply makes an amazing addition to any of your favorite stirfrys. Pretty soon you'll be welcoming what may have been a strange and foreign vegetable onto your table and into your stomach.

Scrub and lightly peel 1/4 lb of daikon radish. Slice into 1/4 inch slices and pour on 2 tablespoons of soy sauce. Toss and refrigerate overnight. Stir them up once, to get them evenly marinated - if you get a chance. Enjoy. Don't throw away the juice that comes from this pickling process; use it in a soup or to marinate something else.

JULY 11, 2003
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
Just a friendly reminder that the 2nd payment was due on July 1st. To avoid extra paperwork, we do not send out bills. You can pay when you come to pick up your share or send it by mail. Please write your checks to CSG at Genesis Farm, and mail to 41 B Silver Lake Rd., Blairstown, NJ, 07825. This will help keep checks from getting confused with the Learning Center. Thanks.
PICK YOUR OWN is a way of connecting the shareholder community to the farm. It is not an integral part of the share, and it its your choice whether you wish to take part in it or not. For some it is the highlight of the experience, for others it is a burden. Enjoy it if you can, but don't feel left out if you can't. You are welcome to pick your allotted share of PYO on your pickup day, the weekend, or any other day as long as it is not another pickup day (Tue. and Fri.). While we LOVE seeing people in the Garden, we cringe when we see people stepping in the beds. The paths are those narrow spaces between the raised beds, and that is where we humans are allowed. A lot of effort goes into creating a fluffy aerated environment for the plants, and human footprints create compaction that is harmful on many levels. Even if you think there is nothing in the bed, Please DO NOT step in it. If you are confused, ask a gardener, a greeter, or another garden member. Please teach your kids to be respectful of this too. Thank you for your cooperation.
Occasionally I hear of someone coming at the end of the day to find that a vegetable is missing. We harvest specifically for the people on the list, so be mindful of those who have not yet come. If you do find something missing, leave me a note (the back of the sign-out sheet is a good place) and make sure you include your name and the time. We will do our best to make this up to you.
The deadline for the CSG Resource Directory form is July 31. Don't miss your chance to put an entry for yourself or your business into the directory that will reach ALL the members of our Community Supported Garden. Help us support each other both professionally and personally. Forms for directory entries and advertising are available at the distribution shed or by contacting Lisa Masi at (973) 697-3297 or masi@optonline.net. You may bring completed forms to the garden or email them to Lisa at the aforementioned email address. (Please note, as well, that we are still looking for a printer for the directory. We would like to use a local printer, if possible, and offer them free advertising as a bonus. Anyone who can help us get prices for a printer can call or email Lisa Masi.) Thanks.

GARDENERS’ REPORT
Summer Ramblings…by Mike Baki July 4th has come and gone and by the time most of you see this newsletter the month will be half over. Time flies when you’re yada yada yada …. Actually that should say weeding, weeding, weeding. That is the main task at hand at this point in the season. We are still planting and sowing something every week and of course we spend a good bit of time harvesting but it is killing weeds that preoccupies our thoughts and actions these days of summer. The temperatures have climbed and brought with them a whole host of warm season weeds that astound you by their number and vitality. Lambs quarters, pigweed or amaranth, smart weed, velvet leaf, purslane and even galansoga to name a few, are all present and accounted for. (Some farmer once told us that when galansoga showed up it was time to sell the farm!) Ila should have no trouble finding the weed of the week!
The whole key to managing these nice plants that are looking for love in all the wrong places is getting them early. Matt spends most of his time on the cultivating tractor using some form or other of steel in the field. That time has paid off I think and our hand hoeing time is lessened. We still have to go in and make everything perfect (ha, ha) but it is easier when most of the weeds are already hit. What makes it such a challenge at this particular time of year when the days are long and usually warm and the nights are warm too, is the rate at which plants grow. What is less than an inch high and easy to kill one day is six inches high and tough to kill 3 or 4 days later. Add some rain to the mix and it’s like someone came and added “miracle grow” when we weren’t looking. Plus you can not hoe effectively when it is wet so you lose time there too while the weeds are saying to each other “They don’t like the mud, quick grow, grow, grow!” While we are not perfect we are getting better each season at weed control.
The cool spring that we had continues to have an effect on us. While we are close to being “caught up” in terms of getting the vegetables planted some are going in with record lateness. I had mentioned the sweet potatoes last newsletter. I had the beds ready and then I waited. And waited. And waited. The day before the independence holiday and they weren’t there and I thought they were as good as dead as they would sit in a hot truck over a long weekend and by the time they did arrive they would be mush. We all left that evening thinking just that and then lo’ and behold they showed up at 6:30 pm. That meant we had to show up early on July 4th to plant them but now we will have a chance of getting something. Time will tell. We did get a shorter season variety called Beauregard. There definitely will be less as UPS lost one of the boxes of 1000 plants. That was discovered a week later when I got the bill.
Strawberry season has come to an end. We are going to try and hang onto the plants that are in the ground as they are not that weedy. Let’s hope the weather is a little nicer next year at strawberry time. Let us turn to lettuce for just a brief moment. I think it has been good for the most part. It liked the cool temps when they predominated our weather pattern. Recent romaine had bitter edges but sweet ribs. I had written it off but when I took a bite from the middle of the leaf. I was surprised at the sweetness. But alas a gap in the maturity will show itself soon. Three heads a week will not last. As soon as it warmed up everything grew fast and caught up to the planting before it. So much for our best-laid plans. I guess it is just a little reminder that we are not in control.
A big Thank You to Betsy Harvin for donating $200 smackers for sand at the playground. As soon as it dries out enough to get back there we’ll get the truck on in. Happy digging kiddos. Thanks Betsy! Yours in summer sweat. Mike B.

TIPS from JULIE’S KITCHEN

Well folks, this week I have many vegetable suggestions for you but none of my own home-tested and developed recipes. We’ve got Swiss chard, fennel, dandelion and beets to talk about, and a wee mention of kohlrabi and those garlic curls that are multiplying in your veggie drawer - yes they’re still good!
I’ll start by telling you how I freed up some space in my fridge by freezing my GARLIC CURLS. After I cut off the end where the flower would be (the side that comes to a point), I give the stem a rough chop, throw it into my food processor, and wiz till finely minced, pile it into a glass jar, and into the freezer. Walla! I’ve got a good fresh supply of garlic, till the “roots” are ready for picking later this season. Just give the frozen stash a stab as needed. (Fyi-glass, is good for blocking the strong garlic aroma from wandering into your freezer space and tainting other frozen goods like berries.)
SWISS CHARD. Think of Swiss chard as spinach, with a thick juicy stem that can be used separately or together with the green part of this leafy vegetable. It’s related to both beets and spinach. Any leafy green we get is always good simply sautéed with tons of GARLIC CURLS, a good sprinkle of salt and generous amounts of olive oil. Consider cooking all the varieties of greens together, when preparing such a sauté- especially combining a bitter green like DANDELION with the more mellow varieties - great for taming dandelion’s pungency. “Stuffing” the Swiss chard leaves with a rice mixture is a good way to make a tasty main dish from these somewhat meaty leaves. Remove the stems, wilt the “greens” in boiling water, and fill with a mixture of cooked rice, sautéed garlic curls, onions, a little grated carrot, finely chopped celery and herbs or spices of you liking. Then roll them up, place in an oven proof pan with a bit of stock, and bake at a low temp, till the juices are evaporated- try it! I also came across a neat suggestion to batter and fry the stems like little cutlets.
FENNEL! One of my favorites! I prize my share of this beautiful and tasty vegetable. Growing up with this licorice-flavored root, I’m not afraid to use it. It is simply the best when cooked into bean-based soups, like a brown lentil. Another favorite is to first blanch and then grill the quartered fennel under the broiler with a sprinkle of salt or some cheese and olive oil- what a gourmet treat! When cooked like this, fennel’s strong licorice flavor is mellowed and transformed to near honey sweetness - yum! Leave it raw and slice or grate it finely to add a cool and zingy element to salads of all kinds; green, potato, beet, carrot, the list goes on and on.
Fresh BEETS are here! One of my favorite ways to eat this root vegetable is boiled, diced and tossed with generous amounts of chopped, fresh dill, chives, salt, pepper, a good drizzle of olive oil, a bit of honey and a dash of balsamic vinegar. This ruby globe also roasts beautifully with carrots and rosemary as a delicious side dish. Left raw and grated into salads and sandwiches is always a good way to incorporate this vegetable into your diet or simply boiled whole, sliced and eaten plain, with nothing added or taken away is classic. By the way, there’s no need to peel the skin off these beauties, it’s so thin, and I’m sure you’ve heard that most vegetables and fruits contain the most vitamins and nutrients just below their skin. Don’t forget to eat the greens too, should you like, and juice, juice, juice in the heat of summer!
Last but certainly not least - still got some KOHLRABI around? This gorgeous purple or green, space ship looking vegetable, is a wonderful raw treat. Be sure to peel its thick fibrous skin before crunching down or cooking it in your favorite stir fry- and yes you can eat its greens cooked too.
I always love to talk about this good food, so if you should bump into me at distribution, we’ll share more ideas! Talk to your fellow shareholders on pick up days! Collectively, we’ve all been preparing, eating, and enjoying these vegetables for quite some time. Imagine all the different ways we’ve got to look at our share! Be well and enjoy the harvest!…. Julie

JULY 29, 2003
GARDENERS’ REPORT
PICK YOUR OWN FLOWERS by Noorallah Downing. On a recent trip to Lancaster County, Pennsylvania, my husband and I noticed a small handwritten sign by the side of the road “Pick your own flowers, $1.50 a dozen.” We parked our car and went up to the table. There were snippers, bottles, water, and a jar for the money. (“Not the delphiniums or the lilies” read the fine print. “They cost extra.”) We hand-selected our bouquet, went home with fresh flowers that lasted for days, and have a sweet memory.
As members of the CSG at Genesis we are fortunate enough to have a similar opportunity to pick our own flowers every time that we make a vegetable pickup. Although small bunches of flowers are made for you by volunteers, if you listen you will hear the blossoms in the field calling.
Flowers grow on either side of the road above the distribution center. Seek and you shall find. Scissors are provided at the end of the rows. Please be careful not to step in the beds. These ladies are delicate. You’ll meet bells of Ireland, zinnia, yarrow, feverfew, nasturtium, calendula, and more. But where o’ where is sweet little Annie?
Don’t be shy! Pick your own flowers will begin the week of August 5.

TIPS from JULIE’S KITCHEN
Here it comes! Yes the veggies are really starting now. Here are some tips and pointers for the cukes, summer squash, basil, and walla walla onions. One last tip for beets. Store the greens separately from the "root" part.
I have a secret to share about making really good basil pesto. Over the years I found I was always disappointed with my pesto. It always turned dark, and tasted much to tangy for my palate. One day I decided to blanch the basil in boiling water till it turned bright green, I drained it, gave it a squeeze, and then used it for my pesto. Result--bright green, sweet-tasting pesto - victory! I urge you to try this too, if you have the same difficulty with this deliciously fragrant and ever pleasing "sauce."
Walla walla onions, an ever so mild and sweet variety of onion. These babies are so sweet. Have no fear of using these onions raw. What a fantastic addition to green salads, potato salads, bean salads, fresh salsa's, blended into dressings. If your still leery about eating raw onions, you can always soak them in vinegar or lemon juice to mellow them further, before adding them to your favorite recipes, but I don't recommend it with this variety--they are a truly special variety. You can even slice them in thick rounds, brush them with oil and then grill them lightly to treat yourself to a juicy onion steak!
If any of those sweet cucumbers manage to not get eaten simply sliced and enjoyed on a hot day, I’ve heard of them being lightly cooked - yes! Give it a try if this sounds interesting to you and let me know how it went. Cukes store best in the warmest part of your fridge. Slices of cukes, added to your drinking water, will brighten the water and really cool you off. No need to peal a good cuke, unless the skin is bitter. Lastly, they make a good base to a cooling salad dressing with some fresh dill. Also, please share a good recipe for raita - a classic Indian side dish, made with cucumbers and yogurt. I would love to learn a really classic recipe as a side dish for the spicy dishes I like to make--thanks!
What a beautiful variety of summer squashes we get! So many shapes sizes and colors--they are all essentially the same. I grew up eating what my mom called "zucchini mush" -- sounds gross, but tastes so good. To achieve this succulent side dish, the zucchini is sliced thin, and sautéed with tons of garlic, chopped fresh parsley, salt, good olive oil and cooked till soft and thoroughly wilted. Prepared in this way it really cooks down, losing a lot of its moisture and volume. Zukes also like to be stored in a warm spot in the fridge.
ANY - MANY SUMMER SQUASH “GUACAMOLE”

3 Lbs summer squash
About ½ head fairly large garlic cloves
1 Large onion (a walla is good)
1 Tsp salt
2 Tbsp cooking oil
½ Cup tightly packed basil or mint leaves
½ Cup tightly packed parsley leaves
About 2 tsp lemon juice
¼ - ½ Cup heavy cream
Salt and pepperTurn oven to 375. Cut squashes into uniform pieces. Spread in a single layer on a oiled roasting pan. Separate but do not peel garlic and distribute among squash. Quarter and peel onion and add to pan. Sprinkle with salt then drizzle with oil.
Bake squashes until very soft, 1-1 1/2 hrs. Basting with juices while cooking. Remove from oven. When garlic is cool enough to handle, remove skins. Place fresh herbs in food processor. Add the warm vegetables and garlic and whiz to a smooth puree, scraping down the side. With motor running add lemon juice, and then slowly drizzle in cream. Add salt pepper and more lemon juice as needed. Note: I found this really tasty looking recipe for summer squash in Vegetables from Amaranth to Zucchini by Elizabeth Schneider - a winning cookbook in my opinion…….Julie

RED ONION AND BEET MARMALADE

This is a versatile “picnicky” kind of relish that, with its maple syrup, vinegar, and onions, is sweet, sour, and savory. It is an absolutely gorgeous, dazzling deep bright red and adds a brilliant dash of color to liven up any presentation. It can keep about five to seven days properly covered and refrigerated. Serving suggestions: Try it on a croquette or with a marinated tofu sandwich. It also goes well with pan-fried seitan or tempeh or as a topping for a salad of leafy and/or bitter greens such as dandelion, arugula, watercress, or chicory. The sweet-and -sour flavor helps counter bitterness in those fresh greens. Recipe from The Angelica Home Kitchen by Leslie McEachern

2 Tablespoons olive oil
2 Cups finely chopped red onion
2 Tablespoons maple syrup
1 Tablespoon rice vinegar
½ Cup freshly squeezed orange juice, strained
2 Tablespoons freshly squeezed lemon juice, strained
½ Teaspoon cayenne pepper (optional)
1 Pound beets
Sea salt and freshly ground black pepperPlace the oil in an 8-inch skillet over medium heat. Sweat the onions for 5 to 7 minutes, stirring. (Do not let them brown.) Add maple syrup, rice vinegar, orange juice, lemon juice, and cayenne pepper, bring to a boil, lower heat, and cook gently for 10 to 15 minutes more. While the onions cook, pressure-cook the beets for 10 minutes. (Alternately, start cooking the beets earlier in boiling water, and let them cook for 40 to 50 minutes or until tender.) Cool the beets in cold water and peel. Cube the beets and combine them with the onion mixture in a food processor. Pulse several times to blend. Season with salt and pepper to taste.

NOTES FROM THE GENESIS FARM LEARNING CENTER (908) 362-6735
Genesis Farm invites you to: "Conversations with Alastair MacIntosh,” author of Soil and Soul: People versus Corporate Power on Wednesday, August 20, 2003 from 7:30 - 9:30 pm in the Genesis Farm Library. Alastair McIntosh is the teaching director at the Centre for Human Ecology, Division of Biological Sciences at the University of Edinburgh. His book, Soil and Soul, is a world-changing work as it describes two major experiences in the Hebrides Isles off the West Coast of Scotland.
IMPORTANT! Shut the door to toxics on your food, farms, and parks. The NJ Agriculture Development Committee has proposed to permit sludge on preserved farmlands. Even the highest quality processed sewer sludge (called "biosolids" by the industry) has too many contaminants to be safe. To make matters worse, we have been told that the NJDEP will use this decision, if it goes through, to allow sewer sludge to be applied on state parks and other state land. Help stop the proposal to allow sewer sludge to be applied to our NJ preserved farms. The comment period on this proposal ends on August 8. Send comments regarding N.J.A.C. 2:76-2A.10 T to:
State Agricultural Development Committee
Gregory Romano, Executive Director
PO Box 330
Trenton, NJ 08625-0330
The following are points are suggestions for your comments: (1) It is currently illegal to allow sewer sludge to be applied to our NJ preserved farms for good reason. Sludge regulations are inadequate to prevent human and environmental harm from heavy metals, dioxins, PCB’s, radionuclides, flame-retardants, and persistent pesticides. (2) As a consumer I won’t buy food from farms that use sludge on their crops. (3) As a taxpayer I object to protected lands, including preserved farms, being used as a dumping ground for toxic sludge. (4) I oppose the rule proposal for BIOSOLIDS land-application agricultural management practice. After August 8, send comments to:
Bradley Campbell, Commissioner
Office of the Commissioner, NJDEP
401 E. State St., Trenton, NJ 08625
and write or call the governor’s office at the number in the government listings of your phone directory.

AUGUST 15, 2003
GARDENERS’ REPORT
A River Runs Through It by Mike Baki
What’s to talk about? The weather, what else? After 6 inches of rain in three days it stays in ones’ mind. Especially when there are washouts in the fields like I have never seen before and we continue to get daily precipitation. If you come during one of the daily downpours you will see evidence of the river that forms in our lower fields. I was not here to experience the deluge that produced the damage I saw but it must have been incredible. A couple of new fields were hit the worst. Potatoes are growing in them. Four bushel baskets of potatoes were collected that had been washed away. Ouch.
We lead off in a new field with potatoes because they can be cultivated easily and aggressively. A little bit of muscle is needed to get rid of perennial weeds such as Canadian thistle, quack grass, horse nettle and morning glory. Potatoes can be hilled so weeds in the row are buried and the space in between the rows is cultivated with sweeps, which can pull up the aforementioned varieties. I had considered sowing a cover in between the rows but I wanted to work on the perennials in this first year of growing a food crop. Now after the tremendous downpours and much lost topsoil I see the risk of following that practice in sloped fields and have seen the damage that can be done.
Stopping the washouts and the resulting loss of topsoil is one challenge we continue to deal with as dramatic weather seems more likely to happen than not. We will do this by maintaining good ground cover over the majority of the sloped fields. This year we had too many contiguous fields that were too open. The fields were being worked in preparation for rock picking and then the establishment of the winter cover crop. We’ll have to work the timing of these practices so that too much open soil can be avoided. But even if the whole lower portion of the big field across Silver Lake Rd. were all still in sod water run off would still be a problem particularly for our neighbor who continues to get a flooded basement. I have arranged a consultation with the Natural Resource Conservation Service (NRCS) to see what they might suggest. It seems that the water could be diverted as it leaves our fields and heads towards her house. We’ll see what they have to say and how some resolution to this problem can be found. We have discussed establishing hedgerows in some of the lanes as well. This should help in limiting the kind of erosion we have seen in the past week.
One thing that I can’t do is change the topography of the land or stop it from raining so hard and so fast. It is hard to believe that last year we were in a record-breaking drought. This severe weather and these dramatic swings makes you scratch your head and wonder what is happening to our water cycle, to the carbon cycle, to the earth as a whole. I feel it in my gut that we humans are somehow responsible. I hope that we can come to a better understanding of what all our human activities are doing to our planet. Until we do and take some corrective actions growing food will continue to get harder and harder. Uh oh, gotta go, I hear thunder.

WE NEED GREETERS !!
It’s so wonderful to arrive at the distribution center on pick-up day and receive a warm and friendly greeting - the kind that makes you feel like a welcome part of the community. Unfortunately, greeters have been in very short supply this summer and we frequently find ourselves with none to fill this important role. If you have two hours to spare on a pick-up day, you are a potential greeter. As for frequency, greeting can be as big or small a commitment as your schedule allows; even once a month or every six weeks makes a big difference. As a greeter you can think of yourself as the link between the shareholders, the vegetables, and the gardeners. You’ll welcome shareholders, answer their questions, and keep the distribution center tidy. While all shareholders should keep an eye out for vegetables that need replacing, this is also an important part of the greeters’ role.
If you want to become a greeter or if you have questions, please call Paulette Calasibetta at 973-383-7014. She will be delighted to hear from you. ……Ellen Arian

NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
It’s not just for businesses!!! Entries for the Community Resource Directory should be returned to the garden or emailed to Lisa Masi at <mailto:masi@optonline.net>masi@optonline.net <mailto:masi@optonline.netASAP> ASAP in order to be included in this community-building endeavor. Don't miss the chance to put an entry for yourself or your business into the directory that will reach ALL the members of our Community Supported Garden. Help us support each other both professionally and personally. Questions can be directed to Lisa Masi via email or phone at (973) 697-3297. Hurry - time is running out.
The cookbooks are finally here! From Asparagus to Zucchini is a cookbook put together by a Com. Sup. Agriculture Coalition out of Madison Wisconsin. It is specifically for C.S.A. members like you. There are many cooking tips, storage tips, and general info about each vegetable (including the weird ones), as well as recipes. There is a lot of information in the front about the politics of food, “why CSA,” and why to eat locally and seasonally. There was a lot of positive response from those who bought the first edition, and now is the chance for the rest of you to own a copy. Copies are in the distribution center. Cost is $17.00.
In lieu of a spring festival we decided to try something new - A Garlic Gathering! Besides the social aspect of our CSG, we have found that many hands make for light (er) work - so, how about helping clean the garlic?! It has all been harvested and hung to dry (dry is a funny word these days), so all that’s left is clipping the stems and cleaning the outer layer. Sound easy? It is! We thought we’d start at 9:00am on Sat. Sept 6th and break for a potluck lunch around 1:00pm. Garlic recipe exchange, garlic braiding, children’s activities? They could be a part of it. Rebecca Fine of Evergreen Herbs has offered to share her knowledge about the medicinal wonders of garlic. Maybe there is someone who would like to serenade us while we work? Your input is welcome - call me at the gardenhouse. Most importantly - set aside that morning. Moms and dads- bring the kids. Kids bring your folks, bring a friend, or just come! Don’t forget a dish to share………Smadar
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, and 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.
Well - we did it again. Thanks to Alyssa Hobbs we won Grand Champion ribbons in both of the categories that we entered at the Sussex County Fair. The “Market Basket” with a beautiful selection of our vegetables in a basket that Alyssa hand-made last year, and “Peppers” where we had to enter 5 different kinds of peppers with 3 samples of each. Alyssa is already thinking about next year - herbs maybe? Thank you Alyssa!
Do you work out? Do it at the garden for the next few weeks. It’s such an honest, clean sweat. Lots of rain = rampant weeds, but the ground is soft and weeding is a breeze. Find a farmer, don a hat and gloves (we have them here, as well as knee pads) and get out there for 15 minutes. You’ll make such a difference and I’ll bet you 5 bucks you’ll enjoy it. Just do it! Betsy Harvin, shareholder and weeding enthusiast.

RAITA RECIPES
Last issue, Julie asked for raita recipes. Margaret Malagon sent these suggestions taken from The Curry Club Indian Restaurant Cookbook, Pat Chapman 1984:
1 Cup plain yogurt
salt and pepper
Spices (Optional):
1/2 teaspoon chili powder
1/2 teaspoon garam masala
Garnish:
Fresh chopped cilantro
Pinch of nutmegDrain any excess liquid off the yogurt, then beat with a whisk or for, rotary or electric beater until smooth. There should be no "grains". Add salt and pepper plus the spices if used. Add the other ingredients listed below at this stage to make any of the variations. Serve chilled within the hour. Garnish prior to serving with fresh cilantro and nutmeg.

MIXED RAITA- Chop coarsely 1 inch cucumber, small onion, tomato. Add 1 tablespoon chopped fresh cilantro and 1 teaspoon finely chopped fresh ginger.
MINT RAITA- Add 1 teaspoon finely chopped fresh mint.
CUCUMBER RAITA- Peel 2 inches cucumber, halve it then cut into matchsticks.
HORSERADISH RAITA- Grate 2 inches fresh horseradish or use 2 teaspoons bottled.
POTATO RAITA- Wash, peel and boil 1 medium potato. Dice in ¼ inch cubes.
ANOTHER CUCUMBER RAITA- Source: Classic Indian Cuisine, Rosemary Moon, 1995
1 small cucumber
1 teaspoon cumin seeds
2/3 cup thick plain yogurt
1/4 teaspoon salt
1/4 teaspoon paprika pepper
Peel the cumber and cut lengthwise into two halves. Slice each half finely. Heat a small pan over low heat and dry roast the cumin seeds until they turn a shade darker. Let the seeds cook, then crush them with a rolling pin or in a mortar and pestle.
Beat the yogurt until smooth, the stir in the cumin with the salt. Reserve a few slices of the cucumber for garnish and add the rest to the yogurt. Mix thoroughly. Place the raita in a service dish and arrange the serves cucumber on top. Sprinkle the paprika evenly over the sliced cucumber. Variation: Add 3 tablespoons finely chopped onion or scallion, more or less to taste.
Enjoy…….Margaret

NOTE FROM THE GENESIS FARM LEARNING CENTER (908) 362-6735

Thank you to the many of you who sent letters to help stop the proposal to allow sewer sludge to be applied to our NJ preserved farms. If your letter to Bradley Campbell was returned please send it again. The address must include: PO Box 402. The complete address is: Bradley Campbell, Commissioner
Office of the Commissioner
NJDEP, PO Box 402
401 E. State St., Trenton, NJ 08625
This issue was heard before a state agricultural committee on July 28th, and the comment period ended on August 8th. Many articulate and knowledgeable people testified against the proposal. The DEP Commissioner sent a representative who read his statement in support of the sludge, and then left without listening to the testimony. We were shocked and saddened by his position and that he wasn't in attendance and that his representative did not stay.
For more information, questions and sample letters, call the learning center at (908) 362-6735 or send email to: genesisfarm@tellurian.net <mailto:genesisfarm@tellurian.net>. (This is the email address for the learning center, not the garden.)

SEPTEMBER 9, 2003
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
Our next core group meeting will take place on Sat. Sept. 13th at 10am-noon at the gardenhouse. The agenda will include a discussion on the proposal we have received to convert to solar photovoltaic energy at the garden. As always all members are invited to participate!
Our annual Fall Harvest Festival will be held on Oct. 19th, so save that day. More details to follow…
A shareholder came up with a great idea…Fall is time for collecting leaves from your lawns. Instead of bagging them and sending them off to the landfill, you could bring them here where we could compost them and bring them full circle to productive use in our fields and orchard. More details to follow…
It will soon be time for the annual survey. This is an opportunity for all members to have their voices heard. Full participation is most helpful. More to come.
There are still some members who have not yet paid the second third of our three-part payment plan. If you are confused, leave a message at the gardenhouse or find me on your pickup day, otherwise, please send it right away. Thanks. (Third and final payment is due on Oct. 1st)

GARDENERS’ REPORT
Still Soggy …… by Mike Baki Labor Day is behind us and with the unofficial end of summer we find ourselves in yet another wet period. Lucky for us this rain so far has been light and nothing like the torrential down pours that we received a few weeks ago. Let’s hope it stays that way. These prolonged periods of wet however, have been conducive to fungal and bacterial growth. Whether it’s brown rot in the peaches, blight in the tomatoes and potatoes, or powdery mildew on the squash we are seeing the effects of “living in a cloud”. As well we are headed into Fall with it’s heavy dews, cooler temperatures and shorter days. This also encourages fungus and bacteria.
Most everything that is supposed to be sown or planted is, at this point in time. The only thing that remains are a couple plantings of spinach, a long bed of lettuce, some scallions and strawberries. Once it dries out a bit we’ll be able to get those vegetables in and then we’ll only have the garlic and shallots to do later in the fall. Otherwise we will be busy trying to get cover crops planted and of course we will be constantly bringing in the harvest.
The last time I wrote I spoke of the erosion that we had in some of the sloped fields that we grow on. I reported that we would consult with the soil conservation people who might be able to help us avoid the problems we have experienced this summer. They have been out to see our situation and have been working with us to potentially change a few things for the better. One of their recommendations was to put the fields more on the contour. A team from the National Resource Conservation Service (NRCS) came out this week to plot the contour. You can see a lot of flags in the fields now. It was interesting to me to see the way this line changes and almost zig zags in places. By no means is it just a gentle curve, which is what I expected. After they plotted the contour we then worked to straighten it out slightly so that we will be able to farm it with tractors. Zig zags and tractors don’t mix. In the end, what will probably happen is that we will end up turning the orientation of our current fields and then will put in a gentle curve. By doing this we should be able to divert water away from some of the worst wash out areas. We are also thinking of permanent hedgerows that is actually more for wind than water erosion, and the possibility of a swale or mounded soil to divert water as well. All of it is still a work in progress and I hope to keep you informed about how it progresses.
While I am a little late with the following comments on corn I will give them anyway for your future reference. The corn in general has been a pleasant surprise as I had little hope early on judging from the crow damage. You may have gotten some ears that weren’t fully pollinated or had a worm in them. As to the pollination issue I plan to cover the plantings next year so we should have fuller stands that will result in full pollination. We also may try a new gadget to help with the corn earworm. Some members have told me that they have had excellent ears and not all of them had the squirming extra protein in them. When we do have sweet corn in the share you should know that it is best if eaten sooner rather than later. We plant either normal sugary or sugary enhanced varieties, which convert sugars to starches after harvest. Super sweet varieties have a gene that slows this conversion but they need to be isolated so I have tended not to grow them. So if corn is in the share it’s what is for supper tonight!
A couple other things before I close. Apprentice, Adrienne Uvino, has left for personal reasons. We wish her the best. The crew is holding the fort and volunteers are welcome more than ever! And finally, anyone out there capable of pouring a concrete floor? I like to think that I am closer to it so I’ll put it out there one more time. Thanks for eating locally!

ADULT MOSQUITO SPRAYING
For anyone who doesn't already know - and that includes almost all of the folks we've contacted - Warren County Mosquito Control Commission have been spraying selected roads with a pesticide called Scourge in an attempt to reduce the adult mosquito population. In the attached letter, which we sent to the Mosquito Control director in mid August, we have listed some of our concerns about the potential dangers of spraying and its ineffectiveness - indeed it may serve to increase mosquito populations in the future if the beneficial insects and mammals are depleted.
If you want to be notified before your road is sprayed, you must call the Mosquito Commission on 908-453-3585 and tell them you wish to be notified. If you would like to write a letter to the Commission, please feel free to use the comments and references from the letter that we sent (below) - a letter is worth a 1000 signatures on a petition! You can also call 908-453-2942 for a recorded message about the spray plans for each day. If you want the list of references or if you have any questions, please send us an email and we will do our best to answer them.…………..Phil and Lorna Wooldridge, shareholders (lorna_n_phil@netzero.net)
To: Ms. Christine Musa, Superintendent, Warren County Mosquito Extermination Commission, 2 Furnace Street, PO Box 388, Oxford, NJ 07863-0388
We’ve been researching and networking since we learned that you had begun spraying Scourge as a response to the detection of West Nile Virus (WNv) in Warren County, and would like to share a few thoughts with you.
Firstly, thank you for efforts to contact us - by leaving a card - when you could not get through on the phone, we are grateful that you went out of your way to get in touch.
After reading your web-site, we would also like to thank you for your efforts to control the mosquito population through environmentally friendly means like Bacillus Thurengiensis and encouraging home owners to remove standing water.
However, we are still concerned about being exposed to your pyrethroid fogging. Having read a number of articles on WNv, and also on the possible toxic effects not just of Resmethrin, but also the ‘inert ingredients’ in Scourge, like Piperonyl Butoxide, we would rather take our chances with the mosquitoes and respectfully request that our property (Liberty Township Block 7, Lot 2) be designated a no-spray zone. I know there is no legal right to this, but it appears that a number of Mosquito Control Commissions are honoring such requests.
We would also like to register our opposition to the use of Scourge, Malathion and other pyrethroid or organophosphate insecticides based partly on the following:
While WNv can cause serious illnesses, many other illnesses have much more impact - for example in 2000, 7 people died in New York City from WNv, while 2000 died from influenza[1].
There are a number of reports of health complaints arising from spraying in New York City [2].
A report of pesticides and childhood brain cancers published in Environmental Health Perspectives revealed a strong relationship between brain cancers and pyrethroids used to kill fleas and ticks. The study concludes, "The specific chemicals associated with children's brain cancers were pyrethrins and pyrethroids (which are synthetic pyrethrins, such as permethrin, tetramethrin, allethrin, resmethrin and fenvalerate) and chlorpyrifos (trade name: Dursban)[3]
Piperonyl Butoxide is highly toxic to fish and aquatic organisms.[4]
Our son had a hives attack on the evening of the day we heard that Free Union Road, Great Meadows (just a few blocks from our property) was sprayed.
Two of the three members of our household have compromised immune systems and are chemically sensitive.
The Centers for Disease Control believes that the most effective and economical way to control mosquitoes is by larval source reduction - rather than by spraying for adult mosquitoes.[5]
There are indications that pesticide spraying actually causes a long term increase in mosquito populations - based on a 1997 study of Cicero Swamp in NY state being sprayed with Dibrom over 11 years.[6]
The City of Lyndhurst, Ohio has adopted a resolution this year to prohibit pesticide spraying on many of the above grounds.[7]
Finally, on the subject of notification, I note that from 2004, schools will be bound by the Integrated Pest Management Act[8] requiring them to provide 72 hours written advance notice to parents and staff when pesticides are applied. A seven-hour period must elapse after a pesticide application before children can re-occupy a pesticide treated area. Would you consider applying a similar policy when you spray?

JULES KLIMKO’S PICKLES
Laraine Brands, a shareholder, works as a mail-lady and would like to share an easy pickling recipe from one of her customers:
Fresh pickling cukes (same day picked)
Fresh dill (remove dried dill, dried dill turns water red)
McCormick’s pickling spice (pick out the cloves)
Canning salt
Heinz white distilled vinegar
Garlic
Mustard seedWash pickles well with vegetable brush in cold water. Leave pickles in water and remove any bad ones. Put 1 or 2 small cloves of garlic in jars, then pack tightly with pickles. I usually line one row of the larger size standing up in the bottom, then put in the dill, about 4 of my hand folded, stem and all, then layer in the top row of pickles. Top off the jars with ½ heaping teaspoon of mustard seed, ½ heaping teaspoon of pickling spice, and 1 teaspoon canning salt.
Mix 2 quarts water and one quart plus one inch vinegar (will fill seven quarts.) Pour mixture over pickles to 3/8 inch from top of jar. Wipe rims with damp cloth, heat lids in boiling water for 3-5 minutes. Put lids on jars and screw on caps snug, not tight. Fill canner with cold water and place 7 quarts in canner. Make sure water covers just above the jars. Bring to a boil, not too long. Remove jars from canner and wipe lids. Listen for lid pop for the seal. If they did not seal you can fix lid and recan them. Let jars sit for 24 hours, then put them away to sit for 6 weeks. Chill about 3 hours before serving.

SEPTEMBER 23, 2003
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
Cooking Class Saturday Nov 8. Come join Julie in the gardenhouse kitchen for three hours of fun, creating and sampling the season’s bounty. Weather permitting we will gather the harvest from the fields and return to the kitchen to prepare several savory vegetarian seasonal dishes. Register early, class limited to 12 participants. $25 per person. Call Julie @ 973-300-5356 to reserve your spot!
Request for wooden cotton reels (That’s what we call them in England, UK!) I'm planning on doing some French knitting with the children at the Harvest Fest at Genesis on October 19th. They have to be wooden, as we need to put small nails in the top for the children to wrap the yarn around. While I'm thinking about it, if anyone has some yarn to spare could they contact me at 908 637 9986……..Lorna Wooldridge
The annual FALL HARVEST FESTIVAL is coming! Sunday October 19th beginning at 1 PM. (rain date Sat. Oct. 25th). The Blevins family will put on a puppet show for the little ones. Nicole Rose - The Bug Lady - will be presenting her collection of creatures for the young and young at heart (I've heard great things about her!). Pumpkin decorating and crafts for the kids will be ongoing. As always, we will be harvesting the winter roots, so dress appropriately, bring work gloves if you have, and most importantly bring your good energy. The day always ends with a wonderful potluck feast, so bring a dish to share. Are there any musicians who wish to serenade the crowds out in the fields? Talk to me. This event is for members of all ages.
The outreach committee is looking for members who may be available to spend time at various events where we set up display booth/table to promote both "community supported agriculture" and specifically our own CSG at Genesis Farm. We were recently at Riverfest, and at The Small Farm Expo, and both generated a lot of interest. On the weekend of Oct. 4th and 5th we will have a display at the Magic Dragon Folk Festival taking place at The Puffin Cultural Forum in Teaneck. Anyone willing and able to spend time there, please contact me at the garden house.

At a member’s suggestion, we decided to open the Kiwis for p.y.o. a bit early this year. They are still hard, but will ripen for you at home if you let them rest. Don't eat till they are soft. As always, remember your fellow members when you are picking. Any questions-ask a gardener, a greeter, or another member. Enjoy!

GARDENERS’ REPORT
Wet, Wet, Wet and more Wet! ………. by Mike Baki Just about everybody I’ve talked to involved in Agriculture agrees that this is the wettest growing season that they can remember. We are 7 inches above normal but that is just part of the story. What probably affects us just as much is the humid, wet conditions that persist over long periods of time without any sunshine or drying out. Fungal diseases have seized the opportunity setting back or killing squash, potatoes and tomatoes. I baked up some delecata squash the other day for lunch and was not surprised at its lack of sweetness. A little maple syrup helped the situation. This is something to keep in mind as you receive winter squash in the share.
The other challenge with all the rain is the condition of the soil. It is too darn wet to work or dig in. We still have not dug the potatoes or sweet potatoes and as October draws near I am getting a bit anxious. We have yet to sow much cover crop either. Now is the time to establish these covers, as they need to put on some growth so that they can actually cover the soil. My anxiousness grows. If you see me around the garden reassure me that all will be all right.
If the excess moisture hasn’t been enough to drive a grower crazy, machine woes will. Our main tractor has experienced hydraulic system problems for some time now. Hopefully the worst is behind us as we just put in a new hydraulic pump. Getting to that diagnosis was a timely and thereby costly endeavor. As soon as it dries out enough I will see if all is in working order.
OK, enough doom and gloom, here are some positive developments in the garden that you should know about. We had an absolutely perfect day for our first Garlic Gathering and I think that all those who came had a very good day. We clipped and graded about half of the garlic and then gathered for a scrumptious Pot Luck lunch. We always worry that there won’t be enough but there always is and it is always great. Thank you to all who participated. Don’t miss the next community event, our Harvest Festival, Sunday, Oct. 19th, 1pm!
We have a new intern with us until Thanksgiving. His name is Andrew Leaf and he hails from New York City. We welcome him, his size and strength, as well as his sarcastic humor! At the last core group meeting Bill Gold presented a proposal to install solar panels on the garden house roof that would generate enough electricity to meet our needs. The company that we have decided to go with is Sun Farm Network, a New Jersey company. Bill will hopefully explain more about this in these pages at a later date. Suffice to say, we are very excited about the prospect and hope that the work will be done in the next couple of months. Happy Equinox and may we all have such balance in our lives.

HELP WITH ‘GREETING’ BROCHURE REQUESTED
It was an unusual summer season, not only involving the weather but in our greeter participation level. In the past we have had a roster of as many as 32 greeters. This year our list diminished to 26 greeters, 12 regular (46%), committing to at least once a month. The balance of 14 were alternates (54%), creating a heavy vacancy on many occasions, especially Tuesdays.
Ellen and I plan to ‘campaign for greeters’ during the winter season with the intent of making members aware of the valuable and pleasant volunteer work that can be done as a community member. We are trying to put together an informative and creative flyer exclusively about the ‘Greeter Position’ that will be sent to every garden member household.
If anyone has any ideas or positive experiences that they want to share for inclusion in our flyer, or is interested in helping us get it up and running, please contact either Paulette Calasibetta at (973) 383-7014 or Ellen Arian at (973) 543-0207.
May you all enjoy a winter warmed by fires of home and hearth with just enough snow to blanket the resting landscape .…..Paulette

NOTES FROM JULIE”S KITCHEN
Well folks, the summer has quickly faded away, harkening in the vivid, deep and colorful early days of fall...the garden changing its face. The fresh, exuberant, and cooling flavors of summer are now giving way to more pungent and warming flavors of the earth. Tangy radicchio, warming winter squashes, and New Zealand "spinach" are such late season babies which I will chat about today.
Let me start with arrival of the winter squashes, just the vegetable to nourish and sustain our bodies at this time of year, when we can begin to feel the cool morning chill in the air.
Acorn and delecata squash are the winter squashes we get to bring home and decorate our tables now- that is, until we are ready to dig in and cook them up. These squashes store well just like that for a good month. If cut open and only partly used, they need to be stored in the fridge. With all winter squashes, baking best improves their natural sweetness by concentrating/caramelizing their sugars. Unpeeled, sliced in half, seeds scooped out and simply rubbed with a little of butter or oil (and sprinkled with a bit of sweetener if you desire) they can be baked till soft and tender- even a bit browned in a 350 oven. Sliced into thick wedges some prefer to steam their winter squash. Both the delecata (the striped beauty) and the acorn squash can be pealed and sliced and sautéed/simmered in a pan with herbs and spices and a bit of stock or water, till tender. For me, simply baked or steamed squash with a dash of cinnamon and a drizzle of maple syrup seems to always hit the spot on a nippy morning. All winter squash take well to strong and spicy seasoning. Once cooked and mashed down or pureed, winter squash freezes beautifully for later use in soups, pies, and quick breads. Pureed squash makes an especially fantastic and warming soup base.
Radicchio returns! This cool weather lover comes back to us, tantalizing our palates with its assertive flavor and delighting our eyes with her brilliant color. Store in the coldest part of your fridge in plastic, it will keep for a week. The browning on the bottom is typical (just trim when ready to use). Kept raw, it is always a beautiful addition to a tossed salad, sliced thin or broken into the mix in small proportion (it’s pretty strong when uncooked). Cooking this little red swirly baby mellows it flavor. Try slicing it into thick wedges (don't remove the core, it will hold the leaves together) coating it with olive oil and searing it in a hot pan with a sprinkle of
salt and a splash of water for some steam, just till softened, not limp. Smadar loves it like this, even with a bit of cheese to make it more savory. I found the tasty looking recipe below in "Vegetables from Amaranth to Zucchini." It looks quite good, give it a try and let me know.
Lastly, New Zealand "spinach” will be holding us over till the flush of fall greens tumbles our way. This heat tolerant plant is actually not related to spinach at all, which prefers the cooler days of spring and fall. Much like the "true" spinach of which we are more familiar this green has a similar flavor. Much more meaty, with a creamy rich texture, it does not loose it's bulk when cooked, and must be cooked to tame the characteristic punch it has when raw. Cook in salted boiling water for about 4 min and serve as a side dish with olive oil or butter and garlic. Pairs well with cream, great for quiches and stirred in soups.
See you in the garden...Julie

SWEET & SOUR WILTED RADICCHIO WITH RED ONION

1 Large red onion (white varieties are fine should you not have enough reds)
2 Garlic cloves
1-3 Small fresh red chili peppers
About 3/4 lb radicchio
1/4 Cup cider vinegar
1/2 Tsp sea salt
1 Tbsp honey
3 Tbsp oilThinly slice onion. Mince garlic. Seed and thin-slice chilies. Trim base of radicchio and cut into thin strips (you should have 5-6 cups). Combine vinegar, salt, and honey, stir well and add 2 tbsp oil. In a sauté pan, heat 1 tbsp oil over high heat, and add onion, toss and brown slightly about 3 min. Add garlic and chili toss another min. Add vinegar mixture, then radicchio and toss to coat- do not wilt or cook down (the leaves will cook off the heat). Remove from heat, continue tossing and serve.

OCTOBER 14, 2003
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
We are all looking forward to the HARVEST FESTIVAL on Sunday Oct. 19th starting at 1:00 PM, and hope you are looking forward to it too! It is a wonderful community experience for members of all ages. Bring your good energy and a dish to share at the potluck dinner. (To save on paper waste, please bring place settings for yourselves from home if you can, we will provide paper goods for those who can't.) In the past we did not plan a rain date for this event (and we never needed one), and made the following Sat. a continuation of the crop harvest (without the festival). However, this year with its record breaking rainfall we decided to make Sat. Oct. 25th a rain date for the festival if needed, but if not we return to our traditional Sat.-after-the-festival-workday, either way, we would love to see you! If this sounds confusing, lets try to simplify: SUNDAY OCT. 19Th is the HARVEST FESTIVAL BEGINNING AT 1:00PM; SATURDAY 0CT. 25th is the rain date for HARVEST FESTIVAL, if needed, beginning at 1:00pm, or EXTRA CROP HARVEST DAY (without the festival) BEGINNING AT 9:00AM. If you plan to come to the extra harvest day, please let us know, lunch will be included and we need to know how much to make. Confused? Call the gardenhouse.
Julie's cooking class is on Sat. Nov. 8th, at the gardenhouse kitchen above the distribution center. Register early, class is limited to 12 participants @ $25 per person. For more information or to register call her at 973-300-5356, or talk to Smadar at the garden.
The third and final payment was due on Oct. 1st. Thanks to all of you who have sent in your checks, and thank you in advance to those who are about to. As always, if you have any problems, please talk to me.
I would like to thank Jamie Downs McLaughlin for creating such a great web site for us. We use it all the time when people ask for information about our community supported garden, and have received wonderful feedback. Jamie also updates the newsletter information, including recipes, so feel free to scroll through and fine old recipes from previous newsletters. Our site is: csgatgenesisfarm.com. Thank you so much Jamie!
The Community Supported Garden at Genesis Farm Resource Directory is available at the distribution center. Special thanks go to the committee that put it together, especially Tom Bias, Linda Bryk, and Lisa Masi, who put so much time and effort and created a wonderful community supporting publication.
The frost has blanketed our fields three times so far, and its most visible effect as you come in the driveway is the lack of color in all our flowerbeds. This is always a sure sign that summer is OVER. Thank you to Priscilla and Ray, for picking and bunching those beautiful bouquets on Tues and to Noorallah for doing the same for the Fri groups. Everyone will really miss that splash of color in the distribution center!

GARDENERS’ REPORT
The Harvest Continues ……….. By Mike Baki We have had several clear days in a row now and they caught me on the Delaware River with my family in our canoe. All enjoyed a pleasant paddle. We were amazed that it was so warm. Could it have been our “Indian Summer”? Time will tell if there will be any warmer temperatures ahead. It certainly wouldn’t hurt if it did stay a little above normal as much of what is in the ground just sits there when it is colder than normal. There is still quite a bit of cabbage, lettuce and tons of greens that still need to mature. I hope for the best.
I did feel a bit guilty taking two days off to enjoy the fall beauty, as it is finally dry enough to work the soil. Many fields need to be prepped in order to sow cover crop for the winter. The fact is I couldn’t have done anything about it anyway, as the tractor is still sick. Another pump was ordered to replace a worn one; at least I thought it was. I even had the darn thing sent next day air but didn’t receive it. Turns out that the parts man dropped the ball and forgot to order it. When it finally did arrive, three days later than I expected, it turns out to be the wrong pump. And so it goes. Sometimes I feel as if I am in a bad play. It is no surprise to me that rain is in the forecast starting tomorrow.
While we may be behind in cover cropping we did get the sweet potatoes and the potatoes dug. A good neighbor, Dave Cise from Heirloom Harvest Farm, loaned us his tractor and we were able to get the roots out of the ground. A big thank you to him for that huge favor. We also should thank Sr. Miriam and the folks down at the Genesis Farm Learning Center who volunteered their time and helped with the sweet potatoes. I think the students were happy to get their heads out of the books and their hands in the soil. They were a welcomed boost. The harvest, by the way, was better than I expected. The variety called Beauregard sized up decently for having been planted so late (the 4th of July). The next question is how do they taste? They are curing in the squash house and will be ready for sampling in a week or so. The potato harvest is not up to expectations. I am convinced that leafhopper, a pest that has plagued up for several years in a row now, is responsible. The field they were in is new so it has some fertility issues and this could be a factor in the leafhopper population as well. Weak soil leads to weak plants, which the bugs seem to know with all their being. Weak soil takes time to correct but it can be made better and will. I hope the leafhopper blows by us next year. They don’t over winter here but blow up on air currents every spring. Sometimes they fall down on your place and sometimes they don’t. Here’s to hoping they don’t.
The title of my article is correct as the harvest does continue and will in a big way this weekend as we celebrate with our annual Harvest Festival. The Harvest Festival begins around 1pm on Sunday, Oct. 19th! Whatever we don’t get done this Sunday we will try and finish up the following Saturday. Hope to see you there. Happy fall! Mike.

NOTES FROM JULIE”S KITCHEN
Ahh!! With the coming of the cool weather we see the return of my beloved bok choy (seen also as "choi") and its relatives: tatsoi, and the green stemmed bok choy. Lets start by demystifying this group of "unusual" vegetables by translating their "exotic" name.
Bok or pak means white. And choy means vegetable. Simply put, bok choy or white vegetable. Feel better already? Bock choy is the large, stately, pure-white stemmed vegetable whose stalks are typically cut into large chunks and found in your Chinese take-out Ever wonder what those crunchy and juicy hunks of vegetable were? Well now you know! This, juicy, sweet-nutty vegetable is the most mild of all the choys, whose green leaves are typically separated when cooking (but can be cooked together for color and interest). I have found her to store the longest of all the others, too.
Tatsoi. She is that flattened rosette of dark leaves, whose small leaves are often found in mixes of baby salad greens.
And we can't forget the elegant and graceful, smaller, green-stemmed bok choy also known as shanghai choy- which I’ve found to have a shorter storage life than all the others.
The difference in this group of vegetables is largely visual. Once you begin cooking with them, you'll wonder what took you so long to get started, for they are truly delicious. To bring out the juicy and tender quality of any of the choys, a bit of moisture in cooking is needed. Direct high heat and no moisture with render it fibrous and bring out its bitter quality. You can separate the leaves of the larger bok choy, and cut the smaller choys into clustered leaf sections - kept partly whole for cooking. Just be sure to wash thoroughly however you chose to prep. it for it grows directly on the soil, sliced at the base for harvest.
I always think a sauté-steam when I get my hands on these babies, including the stems and leaves, leaves added at end, for the "white" variety- they cook more quickly than the thick stems. Cut into large chunks, add a generous splash of soy sauce at the beginning of cooking and a dash of toasted sesame oil at the end of cooking (this oriental condiment is very strong - you'll see what I mean if you touch your finger to it for a taste, it's already cooked, as it's name suggests, and is strictly for flavoring foods - do not mistake it for a cooking oil!!!) This is my favorite way to enjoy the choys. I hope you do too! The recipe below is not mine but I can tell it will be good.
Daikon. This Chinese radish has some seriously spicy bite if you don't cook it or leach some of its juice out with salt. I've found my favorite way to handle it, is by cooking it into soups. It tastes just like a baby turnip prepared like this, and gives the stock a marvelous flavor.
A mention of the other green vegetables we are taking home too. Broccoli raab (close relative of the turnip). Blanched till tender in salted boiling water, then sautéed with garlic, doused with good olive oil a fresh sprinkle of salt and pepper, and eaten with some good crusty bread-- you can't go wrong!! Mizuna and daikon tops--yes don't compost these!! Mustardy and nutty I find them mild enough to sauté straight away, no blanching necessary in my book. By the way, these last three greens perish quickly so store in cold spot, no washing before storage and keep away from tropical fruits and apples, which increase their ripening ethylene gas or use immediately! What can I say? Glorious greens! Stirred into soups added to a frittata, mix them all together when preparing if you like, to hide one you may not like as much as the other! Enjoy!
PS. Please take a browse of the website if you want more ideas or recipes. I have written more extensively on greens and, daikon in particular, in the past. And don't feel too shy to call me with you kitchen crises and vegetable anxieties anytime!!! 973-300-5356--I really mean it!!!

BOC CHOY STEMS STIR - FRIED WITH ALMONDS

2 lbs white stemmed bok choy
1 t cornstarch
1/2 t sugar (or other sweetener)
1/2 t salt
2 t water
2 t lemon juice
1/3 c roasted salted almonds
1 T cooking oil
2 t minced ginger
1 t minced garlic
Cut apart choy stems at base. Slice leaves from stems (reserve for another use). Rinse well and slice lengthwise into wide strips. On an angle, cut thick strips into wide chunks (bite sized pieces- you should have about 6 cups). Blend cornstarch, sugar, salt, water and lemon juice; set aside. Chop almonds medium fine. Have other ing. ready. Set wok (or sauté pan) over moderately high heat. Pour oil into pan around edge. add stems and toss until lightly softened but still crunchy, about 2 min. Add ginger and garlic and toss 30 sec. Reduce heat slightly, cover and cook until stems are almost tender throughout, about 2 min. Uncover, stir in cornstarch mixture and toss. Continue tossing a minute or so until surface of choy is slicked and stalks are cooked through. Add nuts, toss and serve.

OCTOBER 31, 2003
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
The "summer shares" are soon coming to an end, so here is the schedule of the November distributions: Tues. A group-Nov. 4th and Nov. 18th, Fri. A group-Nov. 7th and Nov. 21st, Tues. B group-Nov. 11th and Nov. 25th, and Fri. B group-Nov. 14th and Monday Nov. 24th (before Thanksgiving). If you pick up every week you are in both A and B groups. HAPPY THANKSGIVING TO ALL, may we always remember to count our blessings and give thanks, it will only give us strength to handle the tasks at hand.
Those of you who are signed up for the Winter distribution shift to Friday noon to Saturday noon pickups only. There is no Tues. distribution in the winter. Distribution begins on Dec. 5th. Schedules will be sent out the first week of Nov., so if you signed up for a winter share and did not get a schedule by the second week of Nov., please let me know. Our mailings sometimes get lost in the mail. All winter shares are sold out, and I am sorry to say to those of you on the waiting list that you will not get in this year.
But........................................................Here is your chance to sign up early for next years Summer and Winter distribution for the 2004-2005 season. It is always helpful to us at the Garden, if we know who of you plan to join again next season. We offer an early sign up for current members, before we open up the membership to the general public in Jan. The new commitment forms are in the distribution center, and I encourage each if you to fill one out and send it in with a $100.00 deposit (before Jan.) which will go towards your first payment for next season. If finances are an issue for you at this time and you need to make other arrangements feel free to talk to me. I hope you all plan to come back, and if you don't it would be helpful for us to know why, so please take a few minutes and write us a note, or speak to one of us in person. Feedback is always helpful. Last year some members ended up on a waiting list, and I would be sorry to see that happen again. Early sign ups help us evaluate how much outreach needs to be done over the winter. Remember to tell all your friends about our Community Supported Garden, and let them know that they can sign up in Jan. Thank you for your understanding and support; it takes all of us to make our garden flourish.
Julie's cooking class is on Sat. Nov. 8th, from 1-4 pm at the gardenhouse kitchen above the distribution center. Register early, class is limited to 12 participants @ $25 per person. For more information, or to register, call her at 973-300-5356, or talk to Smadar at the garden.
Stay warm, and enjoy the gardens harvest at your thanksgiving table!
[Note from the Learning Center: The "Foods for Gatherings" cooking class has been rescheduled to December 7th from 1 - 5 PM in the farmhouse kitchen. The cost is $40 and includes a meal. Call 908-362-6735 for more information.]

GARDENERS’ REPORT
The Harvest Is In (well, almost)….by Mike Baki
Of all the jobs that need to be done to grow vegetables like preparing the soil, sowing and planting, weeding, etc., the one that takes the most energy and the most time is harvesting. It is very pleasing to report that most of the big harvesting is complete as most of the root vegetables are in the root cellars. This is largely due to the great energy and enthusiasm of so many members who attended our Harvest Festival. What a great day we had! At least 100 folks were on hand to pull carrots and top them and put them in bags. Children decorated pumpkins, did crafts with Lorna Wooldridge (thanks Lorna), and some joined us in the carrot pulling. They also enjoyed a puppet show put on by Donna Blevins and her family (Thank you Donna!) and got to see a real live albino rat snake and even got to pet it. The snake was brought in by Nicole Rose (thank you Nicole!). We then enjoyed top-notch food that was brought by all (thank you all!) and were warmed by a nice fire supplied by Bill Gold (thanks Bill!). Liz Marshall played guitar (thank you Liz!) and we sang songs and laughed long after dark. We often comment to each other that so many good people come to this place. The community spirit of our garden is alive and well.
The following Saturday a smaller group completed the major harvest by bringing in the celeriac, rutabagas and parsnips. We enjoyed a great lentil and vegetable soup supplied by Julie Taramino (thank you Julie). That many hands make the work light is certainly true. All that is left to bring in is turnips and radishes. They still need to grow a bit. We are hoping for some warm temps so that this might happen. There are a few other things that need to grow a bit more like cabbage and broccoli. I did not feel that we got these in late but due to colder than normal temperatures through out the Fall everything has been slow to grow. I hope they grow before we get a real hard freeze. We have had numerous frosts but haven’t seen too much damage because of it. The wet season continues however, as we have received over 5 and one half inches of rain this week. This has to take us easily 10 inches over normal for the year. The last thing to plant is garlic and shallots so I hope it stays dry for a little while now.
A couple of things before I close: We are happy to inform you that we will gladly take your leaves if you wish to bring them to the farm. You will see a spot marked off on the west side of Silver Lake Rd. near a pile of wood chips. This is on the outside of the fence for easy drop off. We do ask that you take your garbage bags or receptacles with you and just leave the leaves. Finally, many people have noticed the solar panels that are going up on the roof of the garden house. The work is being done by a New Jersey company called Sun Farm Network. We are very excited about the prospect of getting much of our electricity directly from the sun. Many members seem interested in learning more about it, especially with a 70% rebate currently being offered by the state. We are talking with the good people at Sun Farm to have a presentation. Hopefully this will happen in November. Keep an eye out for details when you come for your pick up. Mike

NOTES FROM JULIE”S KITCHEN
Chinese or nappa cabbage. This juicy, crinkly-leaved, two toned, satiny cabbage, grows so large that we usually get only a section of its large body to take home and prepare. The fluffy, light and delicate green part can be separated from the thick white rib in all manner of preparation if preferred. Used right to the tender core this mild cabbage can be eaten raw, prepared as a salad, sliced thinly as you would a traditional cole slaw. I found one suggestion for an oriental style hijiki slaw--thinly sliced cabbage, tossed with plenty of salt, left to sit 10 minutes, rinsed and spun dry. Tossed with a dressing of rice vinegar, soy sauce, white pepper, sugar, finely shredded ginger and combined with a small amount of soaked- well-drained hijiki seaweed, a sprinkling of toasted sesame seed oil and some whole sesame seeds. This cabbage is also great left a bit crunchy in a stir-fry and even long cooked into soups and stews. Long cooked it loses its sweetness, and becomes silky but won't turn gassy or sulfury like a western style cabbage.
Tatsoi. This beautiful rosette of ivy colored leaves is a type of bok choy (my favorite). A bit tougher and more mustardy than the other choy's. Left in clustered sections and slowly braised in your favorite broth, this variety of bok choy makes and elegant side dish. It is also excellent in a stir-fry. If you just can't bring yourself to break up this gorgeous vegetable, place it in a shallow dish of water (being sure the "cut root" or stem is touching the water), arrange with other vegetables, and you will have a beautiful, if not unusual, centerpiece to enjoy!

SQUASH POTAGE

Recipe from The Angelica Home Kitchen - Leslie McEachern

Potage is the traditional French term for a pureed soup that’s often enriched with cream or eggs. In this case, the starch flesh of the squash blended or processed yields a mouth-watering velvety consistency. Squash is technically a fruit since, like tomatoes and other fruits that are thought of as vegetables, it has its seeds on the inside. This recipe features another fruit flavor, apple cider, to create a hearty fall or winter dish. Any hard-skinned winter squash such as buttercup, butternut Hokkaido, kuri, turban, or hubbard works equally well in this recipe. Try this: For an even smoother, more elegant soup, strain it through a fine sieve.

2 tablespoons olive oil
1 large onion, coarsely chopped (to yield about 2 cups)
1 teaspoon sea salt plus additional for seasoning
1 tablespoon fresh ginger, peeled and minced
1 cinnamon stick
3 cloves garlic
6 leaves fresh sage (to yield 1 teaspoon minced)
½ cup apple cider or more to taste
3 pounds winter squash, peeled, seeded and chopped (to yield about 2 quarts)
½ cup peeled, sliced carrots
4 cups water or vegetable stock
Sea salt and freshly ground black pepper
Warm the oil over medium heat in a heavy-bottomed 3-quart saucepan. Add the onions along with 1 teaspoon salt and sweat, covered (uncovering to stir occasionally) for about 10 minutes. Add the ginger, cinnamon, garlic and sage and continue to cook for 5 minutes. Stir in the apple cider and bring to a boil. Add the squash, carrots, and 4 cups of water. Bring to a boil, then lower the heat, cover, and cook for 20 minutes or until the squash is falling apart. Remove the cinnamon stick and puree with a handheld mixer until the mixture is creamy. Add additional cider and salt and some freshly ground black pepper to taste. Serve piping hot. Yield: 6-8 servings Cooking Time: 45 minutes

NOVEMBER 18, 2003
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
This newsletter will be the last for the summer share. If you do not have a winter share and wish to keep up with the state of the garden, 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.
There are still quite a number of final payments overdue for the current years shares. If you still have a balance due please, please send it in right away. If you are confused about what you owe, check with me, I'll be glad to clarify. If you need to make other payment arrangements, talk to me. "Collecting" overdue payments is my least favorite part of the garden tasks, and I would so appreciate everyone’s cooperation in this regard! Thank you.
Reminders: The Last Summer pickup for the Friday B Group is on Monday Nov. 24th (before Thanksgiving). You should have received your winter pickup schedule in the mail. If not, call Smadar at 908-362-7486. HAPPY THANKSGIVING TO ALL.

NOTES FROM THE LEARING CENTER
Holiday Cheer: Friday, Dec. 5 & Dec. 11. The Genesis Farm Learning Center invites CSG shareholders and friends to come down the driveway and share fresh baked holiday goodies and hot cider in our Resource Center. We hope you'll keep us in mind for holiday gift giving!
Winter Solstice: The family and friends of our Genesis Farm Community are invited to join us on December 20 beginning at 7 PM for our annual Winter Solstice celebration. Bring a snack, beverage or dessert to share and dress warmly, for we will surely be outdoors for part of the evening. Pre-registration is necessary due to space limitations. Call (908) 362-6735 to register. $5 suggested donation.

GARDENERS’ REPORT
The Season Draws to a Close by Mike Baki
Fall is turning to winter and we are putting the garden to bed. The growing season is over and most things have been harvested and brought in. We still have some lettuce, spinach and greens that haven’t got totally whacked by freezing temperatures but they got a bit damaged too. Ever hardy leeks remain as does the cabbage for kraut making but that is about it. We still have to mulch the garlic and cover the strawberries and Walla Walla onions. Luckily we hadn’t put any straw down before the big winds came as it may have just all blown away. Progress continues on the making of a workshop as I hope to pour a concrete floor before Thanksgiving.
This year was full of challenges. There was the obvious excessive moisture that I have often spoken about and problems with the big tractor as well. At least one of those seems to be behind us now; the tractor is running fine. While the weather and machinery caused some chaos, what was most uplifting was the great help and good spirit we enjoyed most of the season. We constantly had extra hands on harvest days, which made a tremendous difference. Thanks to all the work share people and many other volunteers who put in many valuable hours and made the season a success.
Our intern and apprentice wrap up their tour of duty next week. Thank you to Andrew Leaf who has given great help and a lot of muscle over the past three months. Ila DePasquale finishes up a two-year apprenticeship. I am thrilled to report that she will be starting her own CSA next year. Thank you Ila for your constant efforts and positive outlook, we wish you all the best. Finally, a big thanks you to all you members. Without you the garden would not be possible. Have a great winter and we hope to see you in the spring!
_______________
The first two recipes on the next page are from Gourmet Magazine; the last is from The Angelica Home Kitchen by Leslie McEachern.
BEET CARPACCIO
6 large or 12 medium beets (3 lb. With greens), trimmed, leaving 1 inch of stems attached
3 medium onions (1 lb), halved lengthwise and thinly sliced crosswise
3 tablespoons unsalted butter
½ teaspoon salt
½ teaspoon sugar
2 teaspoons balsamic vinegar
1/3 cup dry white wine
¼ cup extra-virgin olive oil
1 (½-lb) piece Parmigiano-ReggianoPreheat oven to 400º F. Tightly wrap beets in double layers of foil to make 3 packages (2 large beets or 4 medium per package) and roast on a baking sheet in middle of oven until tender, 1 ¼ to 1 ½ hours. Cool to warm in foil packages (the steam makes beets easier to peel), about 30 minutes.
While beets are roasting, cook onion in butter in a 12-inch heavy skillet, covered, over moderately low heat, stirring occasionally, until soft, about 20 minutes. Add salt, sugar, and vinegar and cook, uncovered, stirring occasionally, until onions are very tender and caramelized to deep brown, about 20 minutes more. Add wine and boil, stirring occasionally, until liquid is reduced to about 2 tablespoons, 3 to 5 minutes. Transfer mixture to a food processor and pulse to a coarse puree. Return to skillet and season with salt and pepper, and then reheat onion marmalade, covered, over low heat. While marmalade is reheating, peel beets, discarding stems and root ends, and cut crosswise into 1/8 “ thick slices with slicer.
Divide warm marmalade among 6 dinner plates and spread evenly in a very thin layer to cover bottom of each plate using offset spatula. Arrange beet slices in 1 layer over onion, overlapping them only enough to cover onions. Drizzle 2 teaspoons oil over each serving and season with pepper. Shave 4 to 6 curls of Parmigiano-Reggiano with a vegetable peeler over beets on each plate. Serve immediately. Serves 6. Active prep time: 40 minutes, Start to finish: 2 ½ hour
Notes: Beets can be roasted and peeled 1 day ahead and chilled in a sealed plastic bag. Slice beets, then stack slices in 2 piles, wrap in foil, and reheat in a 400º F oven until warm, about 10 minutes. Onion marmalade can be made 1 day ahead and chilled, covered. Reheat before using.

ROASTED CARROTS AND PARSNIPS WITH HERBS2 lbs parsnips
2 lbs. Carrots, peeled and cut diagonally into ¾” slices
1/3 cup extra-virgin olive oil
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
¼ cup water
Preheat oven to 350º F. Peel parsnips and halve each crosswise where it becomes narrow. Diagonally cut narrow portions into ¾” thick slices. Quarter wider portions lengthwise and core, then diagonally cut flesh into ¾ “ thick slices. Toss parsnips and carrots with oil, salt, pepper, rosemary, and sage in a large bowl. Spread in a large shallow baking pan (1” deep) and pour in water. Roast vegetables in lower third of oven until tender, 50 to 55 minutes. Serves 8 Active prep time: 15 minutes, Start to finish: 1 ¼ hour. Note: Vegetables can be peeled and sliced 1 day ahead and chilled in plastic bags.

POTATO, LEEK, AND CELERY ROOT SOUP
Light Vegetable Stock, about 6 cups
1 medium-size celery root bulb, about 1 pound
2 pounds large red or Yellow Finn potatoes peeled and thinly sliced, about 7 cups
Salt and white pepper
1 bay leaf
4 garlic cloves, finely chopped
1 tablespoon light olive oil
1 tablespoon unsalted butter
2 medium-size leeks, cut in half lengthwise, thinly sliced, and washed, about 3 cups
¼ cup dry white wine
2 tablespoons cream
Make the stock and keep it warm over low heat. Peel, quarter, and thinly slice the celery root, discarding the inner core if it’s soft and spongy. Place the potatoes and celery root in a soup pot with 1 quart stock, 1 teaspoon salt, a few pinches of white pepper, the bay leaf, and the garlic. Bring to a boil, then reduce the heat, cover the pot, and simmer for 30 minutes, until the potatoes and celery root are very soft. Remove the bay leaf, then pass through a food mill or quickly mash with a potato masher. Return the potatoes and celery root to the pot, cover, and cook over low heat.
While the potatoes and celery root are cooking, heat the olive oil and butter in a sauté pan and add the leeks, ½ teaspoon salt, and a few pinches of pepper. Sauté over medium heat until the leeks begin to soften, about 3 to 4 minutes, then cover the pan and lightly steam them for about 10 minutes. Add the wine and simmer, uncovered, until the pan is almost dry. Add the leeks to the potatoes and celery root along with 1 to 2 cups stock to reach the desired consistency. Cover and cook over low heat for 20 to 30 minutes. Season with salt and pepper to taste. Stir in the cream just before serving.
Tip: Celery root discolors if prepared in advance unless it’s covered with acidulate. If you’re planning to prepare it ahead of time, add the juice of 1 lemon to 2 cups water. Place the sliced celery root in a bowl and cover with the lemon water; drain when you’re ready to use it.

DECEMBER 5, 2003
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
Welcome to the winter distribution, the season of roots here at the garden. Everyone should have gotten his or her schedules in the mail, if for any reason you did not receive it, please let me know.
Distribution during the winter is Friday noon till Saturday noon. If dangerous road conditions occur during that time we will extend the pickup time by another day (lets hope we this won’t have to happen). Call the gardenhouse if you’re not sure. There are no greeters during the winter months, and we ask that everyone participate in keeping the distribution center clean and organized. The broom and dustpan are by the sharing table; baskets for restocking are under the tables. Please think of the members yet to come-it makes a big difference! Thank you so much.
Due to Christmas and New Year, the only scheduled changes for the season are: GROUP B - instead of Friday Dec. 26th, pickup will be on TUE/WED DEC.23rd/24th. GROUP A- instead of Fri. Jan 2nd, pickup will be on TUES./WED. DEC. 30th/31st. If you have a family share and pick up each week both these changes affect you.
Julie is still willing and able to help you with any questions regarding the vegetables in your share, so feel free to call her at 973-300-5356. You wont regret it! Thank you Julie!
Thanks to all of you who have sent in your '04-'05 commitment forms. If you haven't yet, please do it ASAP, it is very helpful to us to know where we stand for the coming spring. Also, remind your friends who are not members to sign up in Jan. when the new brochures come out.
STAY WARM AND COZY, AND ONCE AGAIN, THANK YOU FOR BEING PART OF OUR GARDEN COMMUNITY.

GARDENERS’ REPORT
It may look like winter out there but...Welcome to the winter share season. The leafy greens, the choi’s and Chinese cabbage of late fall quickly transition to the dense, hearty, and sweet root vegetables that are stored in our root cellars. So get ready for parsnips, rutabagas, celeriac, beets, turnips, red radishes, potatoes, sweet potatoes, and onions. The winter share will also include greens such as lettuce, spinach, mizuna (a mustard you saw in spring and fall), mache (a delicious winter salad green), claytonia (a succulent-type salad green), arugula, tatsoi, Swiss chard, and kale. All of these greens will be harvested from our greenhouses or hoophouse. Now I know that greens sound pretty exciting in the dead of winter but I must remind you that Mother Nature tries not to be predictable. Which means you may not get greens every time you come to pick up your share - it all depends on outside temperatures and hours of sunlight. Recently, I was talking with a shareholder who was astonished that we could grow lettuce and spinach in unheated greenhouses, in the middle of winter, in northwestern New Jersey - and looking quite lush! She had lots of questions that inspired me to borrow the pen from Mike for this issue of the Newsletter.
We have 3 greenhouses that are stationary and 1 hoophouse that is movable. The greenhouse attached to the gardenhouse is the only heated house. We keep the temperature just above freezing at around 34 degrees. This situation helps us to grow a little more variety of greens that may not like constant days of temperatures below freezing. Swiss Chard is one that grows well in this greenhouse. This house has 3 rain-gutters that empty into 3 big black tanks so we can irrigate the beds with rainwater all year round. This house is also automatically climate-controlled so that fans will go on and vents will open as the temperature rises. This house also contains a beautiful hedge of rosemary, which I believe is about 14 years old. And if you're ever having one of 'those' days, just brush up against the rosemary. It might change your perspective. The little greenhouse behind the gardenhouse is unheated. If you were to peek inside you would see the beds covered with reemay (reemay is a fabric that can help hold heat in, and at other times we use it to keep pests out). Putting reemay over a bed creates a greenhouse within a greenhouse. The gothic greenhouse near last summer's P.Y.O. area is also unheated. Again, we use reemay over the beds. I 'd like to add that we try to keep our greenhouses active all year. Last summer we grew tomatoes, sweet and hot peppers, cucumbers and vegetable amaranth to name a few. The hoophouse is a movable greenhouse located in the garden just below the orchard. We put it up the week of Thanksgiving. We always place it over the fall kale so we can extend the season. And because of our rotation system the kale is in a different place every year. Thus a movable hoophouse works well with our system. We've also used the hoophouse in early spring over tomatoes so they will ripen sooner. One of the biggest challenges (actually, frustrations is more on the tip of my tongue) of growing greeenhouse vegetables are the pests. The main pests in the winter are aphids. We buy a half-gallon container of ladybugs who love to munch on those guys. Sometimes the aphids get ahead of the ladybugs so you may come across some. They will wash off and they are not harmful to eat. We do try to keep on top of it. Finally, I encourage you to visit the greenhouses. It's like a breath of fresh air in the winter months. I only ask that you close the door as you leave and please accompany small children to the greenhouse. Enjoy! …………………………..Judy von Handorf
WINTER PLEASURES

CARROT SOUP WITH NORTH AFRICAN SPICES (Recipe from “Fields of Greens” - Annie Somerville, submitted by Julie)
Cumin and coriander are the smooth background flavors, but it’s the fresh ginger, the orange juice and a hint of cayenne that make this soup sparkle. A little potato adds silky texture. If your carrots aren’t sweet, use a sweet potato instead.
Vegetable stock about 5 cups; add 10 thin coins of ginger
1 tablespoon light olive oil
1 medium-size yellow onion, thin-sliced, about 1½ cups
Salt
2 garlic cloves, finely chopped
1 ½ teaspoons cumin seed, toasted and ground
1 teaspoon coriander seed, toasted and ground
2 teaspoon grated fresh ginger
Cayenne pepper
2 lbs carrots, thinly sliced, about 7 cups
1 medium-size white potato or sweet potato, peeled and thinly sliced, about 1 cup
½ cup fresh orange juice
2 tablespoons coarsely chopped cilantro
Make the stock and keep it warm over low heat. Heat olive oil in a soup pot and add the onion and ½ teaspoon salt. Sauté’ over medium heat until it begins to release its juices, about 5 minutes, then add the garlic, cumin, coriander, ginger, and a few pinches of cayenne. Cook until the onion is very soft, about 10 minutes adding a little stock if it sticks to the pan. Add carrots, the potato or sweet potato, 1 teaspoon salt, and 1 quart stock. Bring to a boil, then reduce the heat, cover, and simmer until the carrots are very tender, 10 minutes. Puree the soup in a blender or food processor until smooth, using more stock if needed. Return to the pot, add the orange juice, and thin with stock to desired consistency. Season with salt to taste and, for additional heat, a pinch or two of cayenne. Sprinkle with cilantro. Makes 9 to 10 cups

POTATO PARSNIP LATKES (Recipe from Gourmet Magazine, submitted by Julie)
There‘s no one way to serve latkes. Some people like them as a first course or as an hors d’oeuvre, while others make them as a side dish. We think this Hanukkah specialty is so delicious; we’d gladly serve latkes as a main course.
1 large russet (baking) potato (8 to 10 oz)
1 tablespoon fresh lemon juice
2 medium parsnips (1 lb. total) peeled and coarsely grated
¼ cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh chives
¾ teaspoon salt
¼ teaspoon black pepper
¾ cup vegetable oilPreheat oven to 250º F. Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on a thin towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.
Heat oil in a 12” nonstick skillet over moderate heat until hot but not smoking. Fill a ¼ cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then cook until golden, about 1½ minutes on each side. Transfer latkes with a spatula to paper towel to drain. Keep warm on a rack set in a shallow baking pan in oven. Make more latkes in same manner in batches of 4 with remaining mixture. Accompaniment: applesauce and/or sour cream. Makes about 16 latkes. Active time: 20 minutes. Start to finish: 35 minutes

SQUASH AND SWEET POTATO LASAGNA (Recipe from Associated Press - J. Hirsh, submitted by Jackie Claypool)
A surprising and satisfying harvest dish that is as attractive as it is tasty. Thin layers of winter greens could be added for extra color.12 oz. Lasagna noodles
1 ½ lb. Butternut squash, peeled and cut into 1” cubes
3 medium sweet potatoes, sliced very thin (no need to peel)
1 cup water
2 cloves garlic, peeled
salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil
18 oz shredded mozzarella cheese
12 tablespoons freshly grated Parmesan
Preheat oven to 375°. If using lasagna noodles that must be boiled, cook according to package instructions, then drain and rinse with cold water. Spread noodles flat on kitchen towels and set aside. Steam squash until tender, about 10-12 minutes. Transfer the cooked squash to a food processor. Steam the sweet potato slices for 5 minutes or until just barely tender. While the potatoes cook, add the water, garlic, salt, and pepper to the squash and puree until very smooth. When the potatoes are done remove them from heat and set aside.
Lightly coat a 9-by-13-inch baking dish with the olive oil. Spread about 4 tablespoons of squash puree over the bottom of the dish, and then place a layer of noodles over that. Spread another 4 tablespoons of puree over the noodles. Arrange a single layer of sweet potato slices over the squash puree, then sprinkle 3 oz of mozzarella and 2 tablespoons of Parmesan over them. Add four more layers of puree. Potato slices, cheese, and noodles, in that order. Top the final cap of noodles with the remaining cheese, but no squash puree. Cover the lasagna with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes. Let stand for 5 minutes before serving.

Editor's note: end of document