Editor's note: This file is the complete, unedited collection of CSG newsletters as published in hardcopy for the year 2004. The graphics have been eliminated, but all of the recipes are as published.
JANUARY 16, 2004
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
Happy New Year to all! This is the best time of the year for us
to deal with outreach and the paperwork of processing commitment
forms and schedules for the coming '04- '05 season, while the
fields are resting under a blanket of snow, or ice, or mud or
whatever the winter brings. Before you know it March will be
here, and we return to full time mode, starting all those
seedlings, and getting beds ready to transplant those seedlings,
and here we go again, another garden season will begin. So thanks
to all of you who have sent your commitment forms in, it is a
great help, and thanks to all of you who are just about to send
yours in. The new brochures should be ready by the end of the
month, so if you know of anyone who would want to join the
Garden, we would be glad to add them to our mailing list, talk to
them, show them around, etc. Thanks to Jamie Downs Mc Laughlin we
have a website (above), which is very helpful in communicating
who and what we are, so pass it along to a friend, you'll be
doing both them and the garden community a favor!
"Dance Into Spring" is a fun celebration, dance, party,
silent auction, music, and a fundraiser all at the same time.
It’s been going on forever, and has evolved into a biannual
event (like leeks and foxgloves etc.) It will come to full bloom
in May, and is now in its seed stage, getting ready to sprout.
First planning meeting will take place on Tuesday, Jan. 27th
7.00pm at the Learning Center office at the bottom of the
driveway. If you can't attend the meeting but would like to help,
there will be plenty to do, let us know.
Its gotten really, really cold and the distribution center is not
exactly a cozy place to spend time, but it sure makes a
difference when people help keep it clean and organized.
So........Thanks! If you haven't tried the Green Skin Red Flesh
radishes yet, they are almost gone and are one of my favorites.
Not so beautiful on the outside, but peeled they are a truly
magnificent color with a wonderful crunch and a fresh gentle
flavor. They can be cooked (steamed roasted, etc.) but I prefer
them raw in salads, or on their own with olive oil, vinegar and a
touch of sea salt. I'll be sorry to see them end until next year.
Stay warm, and remember, Spring is just around the corner.
GARDENERS’ REPORT
SMALL POTATOES…………..by Mike Baki The other
night I was preparing dinner, which included potatoes. I was
standing at the sink washing and yes, peeling these little spuds.
Why peel small potatoes? I guess I was mashing them for the kids.
Maybe skins are fine in mashed potatoes but it is a hard sell to
children. At any rate, there I was with so many tiny potatoes.
Often they came out of my hands when I tried to peel them. I was
happy that I had not drawn blood from my fingers as I tried to
grasp the little grapes. I thought to myself that I am not the
only one who is struggling with this. Many members are at home
probably experiencing something similar. Actually, I probably
have cut myself at some point along the way, so I want you to
know, “I share your pain”.
Indeed, I am grateful for the potatoes we do have and look
forward to next year’s crop with renewed hope and
determination that all will go better. Now is the time when we
are working out a detailed plan of what we want to happen and a
big part of that is ordering seed. I have yet to do the potatoes
but will again order many different varieties to increase
diversity in an acre of monoculture. The Inca’s, who
cultivated the potato very successfully over a long period of
time, had over 3000 varieties. The potatoes we will grow owe
those varieties some sort of genetic debt. Farmers and growers of
today should be thankful of what that civilization did and learn
from the beauty and efficiency of the diversity that the
Inca’s employed.
At the other end of the spectrum stands monoculture, or no
diversity. A glaring lesson regarding the risk of monoculture
resides in the potato famine of the mid 1800’s, which took
one out of eight Irish, or 1 million people. Ireland relied
heavily on one plant and of that plant almost exclusively one
variety, the Lumper. The Lumper had no resistance to Phytophthora
infestans, or late blight. Hence, whole fields seemingly melted
overnight and people suffered.
In spite of such a drastic example of what can happen when we put
all our eggs in one basket, monoculture is still the rule in
modern conventional agriculture. To be sure this orientation
comes at a price. In order to grow thousands of acres of potatoes
one needs a lot of inputs. A typical regimen includes soil
fumigants to sterilize the soil of bad microbes (and anything
else that is living), herbicides to kill the weeds before
planting, systemic insecticides to kill bugs who eat any part of
the young plant, more herbicides to get the next flush of weeds,
fertilizers on a regular basis (as much as 10 weekly sprayings)
and fungicides to stop late blight, the fungus that caused the
Irish potato famine. Other sprayings maybe added to control
certain bugs such as aphids, which only cause cosmetic problems.
In 1998 Michael Pollan reported in his New York Times Magazine
article that a potato farmer in Idaho spends roughly $1,950 per
acre to grow the crop and may get $2000 for the 20 tons that the
acre will yield. I don’t know what the current numbers are
but that is a thin margin of profit. This is the cost that the
farmer pays to corporations who come up with the plan and then
supply the materials to carry it out. The cost to the soil, water
and the environment is no doubt considerable and is something we
all pay for. But McDonald’s have to get their fries from
somewhere don’t they? Plus those spuds have to be perfect
because that is what all of us want or at least that is what we
are told.
So I stand at the sink struggling with imperfect potatoes but as
I do I contemplate how the majority of potatoes are grown and
somehow my struggles seem a worthwhile endeavor. Thanks for
joining “the struggle” and please be careful with your
peeler…..Mike
NOTES FROM THE LEARNING CENTER (908) 362-6735
Friday Night at the Movies - Jan. 23rd Cosmic Voyage and Hidden Heart of the Cosmos, 7 PM Learning Center Library - popcorn served, bring a beverage. Deep Ecology Discussion Group begins Feb. 3 at 7:30 - Learning Center Library, continues on Tuesday nights through March 30. Winterfires Poetry and Music Night - Feb. 21, 7 PM Learning Center Library. Please pre-register for any of these events (908) 362-8724.
Delia Quigley needed to change her Natural Food Cooking Class "Hearty and Healthy Winter Meals" to February 8th 1:30 - 5 PM. Her class is no longer scheduled for 1/25 and we hope many CSG members can attend the wonderful class (and meal!) on Feb. 8th, which will be held in the Genesis Farmhouse Cooking Kitchen. Cost: $45 To register call (908) 362-6735 or send registration fee to 41A Silver Lake Rd., Blairstown, NJ 07825. The following are a few of the recipes prepared in the December cooking class by Delia Quigley (www.deliaquigley.com).
Sweet Potato Corn Cakes
1 cup corn meal
1 cup cooked sweet potatoes or squash
4 green onions, diced
2/3 cup corn kernels
Oil for frying.
In a large bowl combine the corn meal, the cooked squash, corn kernels and diced green onions mixing well. Add water or vegetable broth a little at a time if needed. Form into patties and fry in a small amount of oil, browning on both sides. Top with tofu cream.
Tofu Cream Topping:
1 container soft tofu
2 tbsp. umeboshi vinegar
1 tbsp. wasabi powder
1/3 tsp. sea salt
1 tbsp. nutritional yeast
Place the tofu, vinegar, wasabi, salt and yeast in a food processor and puree until smooth. Set aside.
Mashed Winter Root Vegetables
1 rutabaga, peeled and chopped
4 small red potatoes
2 small sweet potatoes
1 head garlic
1/2stick butter
Salt to taste
Pre-heat the oven to 375 degrees. Peel and chop the vegetables. Wrap the garlic in foil and roast until tender, about 20 minutes. In a pressure cooker or large saucepan place the veggies and cover with water. Bring to pressure and cook 10 minutes or simmer the veggies covered, until tender, about 15 minutes. Remove the root veggies to a bowl, saving the water for soup stock. Unwrap the garlic and slice the flat end open by cutting across the top of the garlic head. Squeeze the garlic out of the head and into the bowl. Add the butter to the veggie/ garlic mixture and mash with a potato masher until smooth. Salt to taste and spoon into a baking dish. Return to the oven and cook for another 15 minutes, just to brown on top.
Sweet Potato Raisin Cake
2 cups sweet potato, cooked and mashed
1 tbsp. vanilla extract
1/4 cup ghee (clarified butter), melted
1/4 cup coconut oil, melted
1/3 cup molasses
1/2 cup sugar
2 eggs, beaten
1/2 cup yogurt
3/4 cup almond flour
1 cup spelt flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 tsp. ground cinnamon
1/2 cup raisins.
Preheat the oven to 350 degrees. In a large bowl mash the sweet potatoes and add the vanilla, ghee, oil, molasses, sugar, eggs and yogurt mixing well. In a separate bowl combine the flour, soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet mixing well. Stir in the raisins. Pour into an 8x8 oiled baking dish. Bake in the oven for 45 minutes or until firm in the center. Serve warm or at room temperature.
FEBUARY 20, 2004
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
The brochures for the coming season are here, ready to put at
your favorite health food store, yoga class, place of worship,
chiropractors office, or anywhere you think that there might be
interest in community supported agriculture. Tell your friends,
spread the word - shares are available for the coming season at
The Community Supported Garden At Genesis Farm. Special thanks go
to Edie and Steve Stehwein who added up the yield for us, a
tedious and time-consuming project, and they even offered to do
it again next year. Thanks also to Liz Marshal who does the
layout for the brochure, Robin Slaw who keeps the mailing list in
the database (along with everything else she keeps in the data
base), Chan Moore who took care of the mailing, and Jamie Downs
who keeps our web site up to date. I love COMMUNITY supported
agriculture!
Our biannual "Dance Into Spring" dance/fund
raiser/silent auction/all 'round great time- is scheduled for May
15th, so save that date. The dance committee is looking for
volunteers. Jane Stettner is looking for help with the silent
auction -908-362-5233. We also need help with the food, setup,
cleanup, and ticket sales. Anyone willing and able can call the
Gardenhouse 908-362-7486, The Learning Center 362-6735, or Julie
973-300-5356. We are also looking for contributions for the
silent auction. Remember to save the evening of May 15th for a
great time!
The next core group meeting is scheduled for Sat. March 13th
10:00am-noon. All members are welcome, all committee members are
encouraged to come, and this is a good way to find out what the
core group is all about if you have never participated before.
GARDENERS’ REPORT
About PASA and a Greenhouse Update...............by Judy von Handorf
In the early part of February, in the midst of snow and ice storms, some of us attended the PASA Conference (Pennsylvania Association for Sustainable Agriculture), which is held in State College, PA. This conference comes at a time in the year when I can't even see evidence of cover crop in the fields, yet I have experienced a few whiffs of spring in the air. The conference is a great forum for farmers (and non- farmers) to come together for some great workshops, to discuss the previous season (by the way, the consensus of last season was "tough"), to share ideas, and to get inspired for the coming season. For us, the gardeners at the CSG at Genesis Farm, this opportunity is made possible by you, our members. Some of you are able to contribute to "the professional development fund" which enables us to go to such conferences. We really appreciate your support. Smadar and I spent the pre-conference day in a track called "Women in Agriculture". The workshops were about making business plans, growing medicinal herbs, tractors, and a session on how to maintain one's values and goals in business. Some of the other workshops I attended were on seed-saving, some new thoughts on growing greenhouse veggies, and cover crops. The attendance to this conference increases every year, which is an inspiration in itself. If you are interested in reading about what the workshops were like, we have a copy of the conference schedule in the gardenhouse. As I said, this conference is not just for farmers but also for those interested in the future of agriculture.
Greenhouse update. As I made my visits to the greenhouses during the month of January I found myself walking back into the gardenhouse just shaking my head. For some reason, I thought our greenhouses would be miraculously exempt from one of the coldest Januarys on record. But there's a lesson here, as always. My mind is already working on ideas as to how to tweak it for next year. The lettuces were hit the hardest through all the sub-zero temps. The lettuces that stand about 2" tall were 'bit' around the edges of every leaf, yet the hearts, or innermost leaves, seem to be okay. Soon we will cut the outer leaves away and the regrowth looks like it will be fine. It just requires that wonderful virtue of 'waiting'. The smallest lettuces, those about 1" high survived the best. Once it warms up some, these will take off. The other greens survived pretty well, they just didn't grow which is why there were weeks of "no greens" in the distribution center. In mid-January I sowed those yummy little white turnips in the heated greenhouse. Right now, they’re just at the two-leaf stage and they look good. It will be towards the end of the winter share season that you will be enjoying them. In early February, I sowed dandelion, broccoli raab, and lettuce - all which will eventually come to you this season. Come March 1st, the heated greenhouse will begin to fill with trays and trays of tiny seedlings. And then a new season begins. Hey, spring is right around the corner!
NOTES FROM THE LEARNING CENTER (908) 362-6735
A Night of Poetry and Music: The Winterfires Coffeehouse will be
held in the Genesis Farm library on February 21 from 7 PM - 10
PM. We gather in the candle and fire light to share favorite
poems, listen to music and share refreshments. Please bring a
poem favorite poem (yours or someone else's) and a dessert or
snack or beverage to share. Preregistration is necessary because
of limited space. Call (908) 362-6735. $5 suggested donation.
Spring Equinox - March 20 2 PM. We will be celebrating the
installation of our solar panels and the many ways life renews
itself in the spring. All welcome, please join us on this happy
occasion.
Women Nourishing Soul Life - March 26 - March 28. A weekend of
exploring the power of name, seeking our true names and uniting
all the aspects of ourselves to make us stronger. We will use
Chapter 4 of "Women Who Run With the Wolves" by
Clarissa Pinkola Estes to help us find real satisfaction and joy
in our lives. Cost: $275 including meals and lodging. Call (908)
362-6735 for more information.
RECIPES
Adam has been helping us over the winter months on Thursdays with
root distribution and other garden work. Besides his good energy
and positive outlook, he's also very creative and enthusiastic
with the winter veggies. Here's one of his recipes: Cut sweet
potatoes and parsnips in half and roast in 450o oven cut side
down, till soft. Mash with butter and almond butter to taste. Add
a bit of sea salt. "It's almost like desert,” he says.
I think I'll try it tonight!……..Smadar
---------------------------------------------------------------
I know you're still wondering what to do with your sauerkraut,
right? A very tasty way to serve it is paired with pasta-yes!
First sauté a generous amount of sliced onions in olive oil-add
some extra caraway seeds if you have them, a good splash of
cooking wine and at least a teaspoon of paprika (if you have the
patience to caramelize the onions great!). When they are done,
remove pan from heat and stir in the kraut with its juices. Just
toss this mixture with a shell type pasta and enough extra virgin
olive oil to make it shine. This is such a tasty treat even the
kids will like it! This dish is extra yummy, and a meal in itself
if you've got something smoky and salty to add like chunks of
veggie dogs, sausage or fakin' bacon…..Julie T
-----------------------------------------------------
"Oden" (Asian Root Vegetable Stew) adapted form a
recipe by Leslie Mceachern from "The Angelica Home
Kitchen"
2 c diced onions
1 c turnips or celeriac-cut into 1 inch pieces
2 t olive oil
6 c water
1 c carrots- 1" pieces
1 c winter radishes- 1" pieces
1 c rutabagas- 1" pieces
1 c parsnips- 1" pieces
4-6 dry shitake mushrooms
1 3-inch piece kombu (optional seaweed)
5 slices ginger, each the size of a quarter
2 T mirin (rice wine)
1/2 c soy sauce or tamari
1/4 c kuzu or cornstarch (thickener)
1 T toasted sesame oil (for flavor)
2 T sliced scallions for garnish (optional)
In a heavy, 3-quart saucepan, sauté the onions and turnips or
celeriac in the olive oil over medium heat for 10 min. Add the
water and bring to a boil over high heat. Add all the rest of the
ingredients, except last 3. Lower flame and simmer, covered, for
30-40 minutes, or until the vegetables are tender. Remove and
discard ginger. Remove seaweed and shitakes, slice into bite size
pieces, and return to pot. Dissolve thickener in 1/4 c cold water
then stir it into the stew and simmer for 1-2 minutes longer.
Stir in the sesame oil and garnish with scallions. Serve with
rice or noodles.
Vegetable Toad In a Hole adapted from a recipe prepared in Delia Quigley’s December cooking class
1 tbsp. extra virgin olive oil
1 tbsp. Ghee or butter
2 garlic cloves, minced
1 onion, cut into half moons
2 carrots, julienned
1 large turnip, julienned
1 cup kale, stripped from the stem and chopped
1 red pepper, cut into strips
1 pkg. Tempeh, crumbled.
Batter: 3/4 cup spelt flour * 1/2 tsp. salt *2 egg, beaten *3/4
cup soy/rice milk * 2 tbsp. Dijon mustard * 2 tbsp. vegetable oil
To make the batter: Combine the spelt flour and sea salt in a
bowl, mixing well. Beat in the egg and milk to make a batter.
Stir in mustard and allow to stand. Meanwhile, pour the oil into
a casserole dish and place in a preheated 400 oven to heat for 10
minutes.
To make the filling: Cook the carrots, turnip and kale in a pan
of water until just tender and drain well. Melt the ghee and oil
in a skillet and sauté the onion and garlic, stirring well, for
two minutes. Add the red pepper and Tempeh and continue to cook
another 2 minutes. Add the carrots, turnip and kale, season to
taste, and remove from the heat.
Remove the casserole pan from the oven and immediately pour in
the batter. Spoon the vegetables into the center, return to the
oven, and cook another 30-35 minutes, until the batter has risen
and set. Serve immediately while still hot.
APRIL 2, 2004
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
Yes - We still have some shares available so… We are
going to have our annual Open House on Saturday May 1st from
11:00 AM - 2:00PM. It is a way to introduce new people to
Community Supported Agriculture, give a tour of the garden and
answer any questions about our C.S.G. A light lunch, made with
garden vegetables, will be served. Shares always sell out at the
open house and we end up with a waiting list. Chris and Linda
Welles have been integral in making this event a success and
they’ll be helping as again this year. We’d like to
thank them very much. Anyone willing to help please call me at
the Garden House. Help spread the word about our Community
Supported Garden; it takes all of us to make it work.
Robin Slaw has been keeping our database going for a number of
years. We are looking for help with the data entry (in Microsoft
Access.) Call me for more information if you may be interested.
Many thanks to Paulette who has organized the
“greeters” for the past 6 years (or is it more?) Having
“Greeters” in the distribution center is important in
communications between members, gardeners, vegetables, and all
the other aspects that make our CSA a community. At this time
Paulette will be passing this responsibility on to Wendy Miller
who will be coordinating the Tuesday greeters and Shari Raupp who
will be coordinating the Friday greeters. Thanks to both for
taking this on. Ellen will continue her weekly phone call
reminders even with a new baby due at the end of May (What
dedication!) And what a team! Now we need greeters (the more the
merrier.) Expect to meet Wendy and Sherri in the distribution
center soon.
Good News - our Solar Panels on our garden house roof have
generated more energy than any other solar panels in the state of
NJ during the month of February. The sun loves us and we love the
sun! (Maybe it’s those blessings around our lunchtime
table.)
Bill Gold will be organizing the “Buddy” committee -
connecting new members with a seasoned members - so expect a call
from him if you volunteered, or consider it if you haven’t.
It’s friendly and does not require too much time and effort.
Last but not least - We have tickets for the “Dance
Party” fundraiser, silent auction, and all ‘round great
time. Plan to come - you’ll be glad you did! Look for me on
pick up days for tickets. The dance will be on May 15th. More
reminders to come.
GARDENERS’ REPORT
Tending Our Garden …………..by Mike Baki
One night last week I heard the peepers and was buoyed by their
ringing and the idea that Spring was here at last. In just a week
the ground all around is shifting from a light brown to a lively
green. There is often a chill in the air but gone is the biting
cold. Along with all of those signs of a new season are the usual
signs that spring forth from our labor. The main greenhouse is
switching over from winter greens production to filling up with
flats of onions, lettuce, egg plant, peppers, radicchio, parsley,
celeriac, and tomatoes to name a few. We confer and sometimes
agonize over which bed of greens to take out next to make room
for the tables where the new seedlings will start their new life.
Up to this week it has been a small crew of Judy, Smadar and me
getting things going. Matt Pearson, who had cut back to 30 hours
last year to start his own operation of pastured meats, is now
working spot duty when the need arises. Right now, for example he
is pruning the apple trees. If you eat meat we encourage you to
buy locally from Matt as he grows his business and does so in a
responsible way.
Obviously we need more help and are happy to welcome
reinforcements, Tricia Borneman and Tom Murtha who started with
us this week. They are east coasters returning home from farming
in Oregon the last couple of years. Their positive energy and
good attitude will be a big asset to us as we begin our 17th
season as a CSA.
You will learn more about them as the year progresses as I hope
they will share some of their own words with us in newsletters to
come. For the time being they are busy weeding onion flats,
hauling manure, covering peas, uncovering spring onions, pruning
kiwi’s and all the fun stuff that make this work diverse and
enjoyable. I haven’t mentioned picking rocks to them yet as
I don’t want them to go too crazy with anticipation.
Yesterday as we were pruning the kiwi’s we were discussing
some ideas for this article that should have been to Mike Chrysam
a few days ago. Thanks for your patience Mike. At any rate, Judy
came up with a nice metaphor regarding the kiwis. The new farmers
wanted to know how old the vines were. Judy explained that they
were 17 years old, planted in 1988 by a member (Chris Welles,
thank you Chris!) as an experiment. Every year we tend to the
kiwis and they have flourished. The CSA is analogous to the kiwis
Judy pointed out. It is also 17 and was started in an
experimental way and as we tend to it every year it continues to
flourish. Now you should know that a year of a kiwi vine’s
growth is wild like, tangled and crazy. It takes considerable
effort to sort it all out but as we do each year we delight in
the fruits each fall as they ripen in delicious sweetness. And so
goes this “experiment” of our CSA. It may not be as
wild, tangled and crazy as the kiwi vine but it does need tending
to. For that loving attention we need you. Send in your
commitment form if you haven’t. If you have, great! Thanks!
Now tell a friend, neighbor or colleague about the CSA so we all
may continue to enjoy not only the kiwi but also all the fruits
the land has to offer.
ROOT VEGETABLE RECIPES
Here are three simple recipes, the first two from Gourmet Magazine and the last from Better Homes and Gardens.
BALSAMIC ROASTED CARROTS
2 lbs. Carrots, cut into 3 ½ by ½ inch sticks
2 tablespoons olive oil
¼ - ½ teaspoon salt
2 tablespoons balsamic vinegar
Preheat oven to 425º F. Toss carrots with oil and salt in a shallow roasting pan (1” deep). Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 45 minutes. Drizzle vinegar over carrots and shake pan a few times. Roast carrots until most of vinegar is evaporated, about 2 minutes more. Sprinkle with a dash of cinnamon. Serves 4.
CELERY-ROOT BISQUE WITH SHITAKES
2 lb. Celery root (sometimes called celeriac, peeled with a
knife and cut into ½ “ cubes)
3 celery ribs, chopped
½ lb. Shallots, chopped
1 stick (½ cup) unsalted butter
8 cups water
2 teaspoons salt, or to taste
¼ teaspoon black pepper, or to taste
¼ cup heavy cream
1 tablespoon fresh lemon juice, or to taste
6 oz. Fresh shitakes, stems discarded and caps sliced ¼ “
thickCook celery root, chopped celery, and shallots in ½ stick
butter in a 5-quart heavy pot over moderate heat, covered,
stirring occasionally, until softened but not browned, about 15
minutes. Add water, salt, and pepper and simmer, uncovered, until
vegetables are very tender, about 30 minutes. Puree soup in
batches in a blender until smooth (use caution when blending hot
liquids), then return to pot. Stir in cream and reheat bisque
over low heat, stirring occasionally, about 5 minutes. Stir in
lemon juice.
While bisque is reheating, melt 2 tablespoons butter in a
12” heavy skillet over moderately high heat until foam
subsides, then sauté mushrooms with salt and pepper to taste,
stirring, until golden brown, about 3 minutes. Transfer mushrooms
with a slotted spoon to a plate and add remaining 2 tablespoons
of butter to skillet. Cook butter over moderate heat, swirling
skillet, until browned, about 2 minutes, then transfer to a small
bowl. Serve bisque topped with mushrooms and drizzled with brown
butter. Serves 8 to 10
Cooks’ note: Bisque can be made (without lemon juice,
mushrooms, and brown butter) 2 days ahead and chilled, covered.
Reheat over moderate heat, stirring occasionally, then add lemon
juice and proceed with recipe.
MEDITERRANEAN PARSNIPS
3 ½ lb. Parsnips
3 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 cup pitted Kalamata olives (drained and coarse chopped)
½ cup capers
Peel and slice parsnips lengthwise into ¼-inch slices. In a
large saucepan cook parsnips, covered, in a small amount of
boiling lightly salted water for 7 to 9 minutes or until tender;
drain. Gently toss parsnips with olive oil, salt, and pepper;
transfer to a serving dish. Top with olives and capers. Serve
immediately. Makes 8 side dish servings.
Cooks Note: For an alternative, prepare parsnips as above,
omitting the olive oil. Toss parsnips with ¼ cup raspberry
mustard, and then drizzle with about 2 tablespoons of honey. Or,
omit olives and capers and use 1 cup of caramelized onions. You
can also try cooked carrots or quartered baby red potatoes in
place of the parsnips
MAY 17, 2004
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
Welcome to everyone, thanks for joining and participating, it
takes all of us to make our garden grow! There are a few members
who would like to switch to a Friday pickup, so if you are
currently scheduled to pick up on Friday and would be willing to
change to Tuesday, please let me know.
We have a "Welcome To The Garden” handbook for all new
members, with lots of useful information, so please make sure you
get your copy. It will be on the sign out table with your name on
it.
"From Asparagus to Zucchini" is a cookbook put together
by a CSA coalition in Madison WI, which members have found very
helpful on many levels. It is available for sale in the
distribution center for $17.00.
Balance is due on the first installment for those who paid the
$100.00 deposit in the winter. Let me know if you need more info.
The open house on May 1st was a great success. Thanks to Robert
Carnevale for his writing, Chris and Linda Welles for their
cooking and general outreach work, and Julie, Mike C. and Bill
for being there! It’s a great way to educate people about
the whole concept of CSA. Shares sold out, and a waiting list was
started.
The Dance Party on May 15th was also a great success (thanks
Julie for coordinating) with great music by Rainbow Trout (thanks
to David from Sarah St. Grill), a great silent auction, (thanks
to Jane Stettner, Shari Raupp and all the donators), great food
(thanks to Heather and her wonderful crew), beautiful
surroundings (thanks to the tireless setup and cleanup crew, you
know who you are) and of course, all of you who came and
supported this event, and danced and visited and bid, and ate and
brought your good energy to make it so much fun. That was one
long sentence! This is a biannual fundraiser so look for it again
in 2006.
Please don’t forget to return the resource directory forms
that were mailed to you. There is a box for depositing the forms
in the distribution center. Also, there is something new this
year - the bartering section. Bartering is trading for services
or goods that you want. Whether it's deck construction,
housecleaning or computer assistance - almost anything is
appropriate for bartering. So, if you have a specific need, or
want to advertise your services for barter, add the info to the
bartering section.
As always-any questions or comments-look for me around the
garden, or call the gardenhouse at 908-362-7486.
GARDENERS’ REPORT
WELCOME TO A NEW SEASON! or… Weather to Complain or Not. By
Mike Baki
Here we go again. It’s a new growing season and we are busy
as bees trying to get things into the ground. Welcome back to all
returning members, your loyalty is appreciated. Welcome also to
all our new members, we hope that this will be a positive
experience in fresh eating. We are confident that it will.
I was looking back on past articles I’ve written to give you
the eaters some idea of what we the growers are doing and I find
that I often talk about the weather. This is for good reason as
it absolutely is the biggest factor (well, maybe second to labor-
I mean I do have to put up with the moods of Judy, Smadar, Tom
and Trish, not to mention me, but we’re not mentioning me,
and moods.) that (whoops, almost forgot you, for without all of
you we wouldn’t be doing all of this in the first place- so
weather comes in 3rd! Ha! Take that bloody weather! Your Third!
This is nothing personal mind you.) determines what we can do and
when we are able to do it. Last year I complained about the lack
of rain for a few weeks in the spring and then it rained for the
rest of the season becoming one of the wettest on record.
I’ll keep my wishes and complaints to myself, thank you.
Instead, I’ll just try to report how the elements are
impacting us. So remember, I’m “reporting” not
“complaining” when I say it has been a little on the
wet side so far this year. But, I remind you, I am not
complaining! We have had days when the soil was dry enough to
work but they fall on days like Easter, Mothers Day or a day when
I’m sick. But really, I am not complaining, it is just the
way it’s been and true to form we are behind the lovely plan
I cooked up in some dream-like state in the dead of winter when
in your mind everything goes right. One doesn’t have tractor
breakdowns, or sick crew members, or UPS delivery screw ups, or
NRCS (National Resource Conservation Services) plan’s that
force you to redo your plan and move entire fields of stuff from
one part of the farm to another so that you can institute their
plan, and the sun shines a plenty (but not too hot mind you) and
it rains about an inch a week starting at 9pm on Friday evening
and ending sometime in the middle of the night. I have to remind
myself that it is a plan and like some law of the universe we
will always be behind. But amazingly, most everything does
eventually get planted and harvested so you will
“eventually” get your share! Please don’t fret; I
fret enough for the lot of us.
One interesting event that I didn’t plan for entirely but
have alluded to is the NRCS plan to stem an erosion problem we
encountered last year when torrential rains carried away some of
our valuable top soil. As some of you may remember this happened
in August and we immediately called them to see what they
thought. Since then we have been working on a plan to rectify the
situation if we were to have such big rains in the future. While
the plan isn’t completely finished it is close to being
finished. First, we have changed the orientation of the fields so
that they more closely follow the contour of the land. We were
close before but evidently not close enough. Secondly, in the
most sloped field, we put in a green way. Thirdly, and this is
the big one, we will build two diversions that will run from
Silver Lake Rd. to the woods at the bottom of the fields. As we
examined the problem we realized that we were taking on water
from Silver Lake Rd. The two diversions will direct that water
toward the woods and lessen the watershed in the fields below.
One of the diversions will be 42 feet wide and one foot high and
approximately 500 feet long. The other one will be similar
although the hydrology has yet to be completed. Finally, we will
be planting hedgerows to cut down on the windy nature of the big
open field. This is something we have talked about since we began
farming over there and we figure now is an appropriate time to
get it started.
So these are a few things that are going on as we begin a new
season. Full of challenges to be sure but we will not under any
circumstances resort to complaining. Bon Appetite!
SPRING VEGETABLE RECIPES & TIPS
Garlic greens, a.k.a. garlic scallions, are immature garlic
harvested in the spring before the individual cloves are formed.
Spring garlic greens may be chopped raw into green or pasta
salads or sautéed in place of bulb garlic. Use them in place of
garlic cloves in recipes or anytime you want to add a light
garlic flavor to your dishes, dressings, etc.
The Bok Choy growing season is limited to the cooler weather of
spring and fall. It is an excellent source of vitamins A, B, and
C as well as some minerals. Bok Choy, like other leafy greens,
can simply be steamed. It can be used in place of cabbage or even
celery in some dishes. For a stir-fry, alone or with other
vegetables, separate the leaf from the thick stem and chop into
2” wide diagonal chuncks. Try sautéing onions until they
begin to soften. Add the bok choy stems, tofu chunks, soy sauce,
and grated ginger root. Leaves should be added to the stir-fry
several minutes after the stem pieces. When finished, drizzle
with a little toasted sesame oil for flavor. To store bok choy
for up to a week, wrap it in a damp towel, or put in a plastic
bag and place in the hydrator drawer of the refrigerator.
Turnips (and especially the turnip greens) are a rich source of
vitamins and minerals. There is no need to peel turnips, just
wash, using a vegetable brush. Turnips can be eaten raw, either
alone or with your favorite dip. They can also be boiled, baked
or steamed until soft. Turnip greens can be cooked like other
greens such as kale or collard. Turnips can be stored, unwashed,
in a plastic bag in the refrigerator for 1-2 weeks. Store the
greens separately, wrapped in a damp towel or plastic bag in the
hydrator drawer. Use greens as soon as possible.
TURNIPS WITH PARSLEY AND BREADCRUMBS Gourmet Vegetarian Feasts
by Martha Rose Shulman
2 lbs turnips
1 tbsp olive oil
1 clove garlic (or scallions)
4 tbsp whole wheat bread crumbs
3 tbsp fresh parsley
sea salt and pepper to taste
Steam small, young turnips for 10 minutes. Drain, refresh with
cold water, and cut into quarters. Heat olive oil in a frying pan
and sauté garlic until golden - about 1 minute. Add turnips and
turn heat to low. Cover and cook about 10 minutes, shaking the
pan occasionally to make sure that they don’t stick. Add
breadcrumbs and parsley and continue to cook until oil is
absorbed and breadcrumbs are crisp. Season with salt and pepper.
GRATED TURNIP AND APPLE SALAD From Asparagus to Zucchini
cookbook
1 cup peeled and grated raw turnips or rutabaga
1 cup peeled and grated tart green apples
½ cup chopped fresh parsley
juice of one large lemon
1 tablespoon vegetable oil
salt and pepper to taste
Combine everything, toss, cover, and chill.
GREEN JADE SOUP From Asparagus to Zucchini cookbook
4 dried shiitake mushrooms
6 cups vegetable stock
1 ½ tbsp grated ginger root
1 ½ cups thinly sliced carrot rounds
2 cups chopped bok choy, Chinese cabbage, or kale
1 ½ cups thinly sliced leeks or onions
4 cups firmly packed chopped spinach
1 cake tofu cut into ½ “ cubes
chopped green onions
several drops dark sesame oil (optional) Soak mushrooms in 1 cup
boiling water for 10 minutes. Bring stock to a boil in a large
soup pot. Add ginger, leeks or onions, bok choy, and carrots.
Lower heat and simmer 10 minutes, until vegetables are tender.
Drain mushrooms and add soaking liquid to soup. Thinly slice
shiitake caps and stir into soup with spinach and tofu; cook 5
minutes. Add salt to taste, sprinkle with green onions and add
optional sesame oil.
JUNE 4, 2004
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
P.Y.O - Just a reminder to those who come to pick up your share
late, that P.Y.O. can be done anytime- weekend included (other
than another pick up day). So come and enjoy the surroundings.
We are always looking for empty pint containers so if you have
any lying around the house please drop them off at the
distribution center- thanks!
There are still a few more spots available for people who are
able and wish to participate in our “workshare”
program. A workshare deducts $100 dollars from your share price
in exchange for 20 hours of harvest work during the summer
distribution. This can include early morning harvest on
distribution days or tomato and green bean harvest the afternoon
before distribution. Harvest is always done during the workweek.
No special skills are required. Many workshare participants find
this a rewarding experience in connecting to the farm, the land,
the seasons, and the community. Talk to me if you’re
interested.
Greeters needed: Having greeters in the distribution center keeps
things friendly, organized and clean. A two-hour commitment at a
time, is all that is needed. If you would like to volunteer call
our coordinators: Wendy Miller for Tuesday greeting: (973)
726-4955, and Sherry Raupp for Friday greeting: (908) 876-4082.
Our “new member-mentoring” program was organized to
help new members feel more comfortable and familiar with all
aspects of our Community Supported Garden. All new members should
have been contacted by a long-term member by now. If you
haven’t been, call Bill Gold (committee coordinator) at
(908) 362-8724.
Sometimes unusual, strange, different but always delicious
vegetables are in your share. We have some cookbooks in the
distribution center, but one of the most useful is “From A
to Z” which includes general information about how to use
and store each vegetable, some recipes, and information on
community supported agriculture. Highly recommended.
Also…refer to the back of this newsletter; we include
information and recipes reflecting the current share. You can
always call our Veggie Hot Line - Julie Taormina at (973)
300-5356. You won’t regret it! Thanks Julie.
Please, please, please don’t forget to return the resource
directory forms that were mailed to you. Whether you wish to
advertise a product or service, take advantage of the new
bartering section, or just let other members know something about
you and your interests, the resource directory fosters our sense
of sharing and community. There are extra forms and a box for
depositing them in the distribution center. You can also mail the
forms to CSG at Genesis Farm, 41B Silver Lake Road, Blairstown,
NJ 07825.
GARDENERS’ REPORT
NEVER A DULL MOMENT By Mike Baki
Now is not a good time to ask me to do anything. If you leave a message on my machine you may get a call back in a month or so. If you are one of my kids here’s a picture of dad, he’ll be back when the planting is done and the weeds are all under control. Such is life at this time of the year. On the one hand there is the rush to get everything into the ground, and simultaneously on the other we try to maintain what we have already planted. This planting and weeding can’t be done in the rain or when it is too wet so in years when we are constantly under the threat of precipitation such as this season, getting everything done is particularly challenging. As the saying goes, “make hay when the sun shines” so any time that it is at least dry you just have to get out there and get it done.
We hope that people have been enjoying the strawberries. Overall I have had more good ones than mediocre ones. How about you? They do like the sun just like the weeds do. Let’s see, should I pick strawberries or weeds? Tough question.
Something to ponder as I’m off to start up some tractor.
The sun is shining!
SPRING VEGETABLE RECIPES & TIPS FROM JULIE
For those of you who don't know me yet, let me introduce myself.
I'm Julie - shareholder, veggie lover, cook, and friend of the
garden. You'll see that once in a while I write a little piece
about the wonderful food that our dedicated group of farmers
grows for us. So here it goes.
Kohlrabi- For those of you folks who are new to this vegetable, you’re in for a treat, and for those of you who are familiar with it like me, celebrate! I love this unusual looking vegetable and am always eager for this time of year when it makes it's way into my kitchen. It is a no fuss friend. Just peel back its tough little hide to reveal its crisp juicy interior. The flesh is so sweet that I like to eat it raw. Slice and dice it, dip it if you'd like, its really fantastic just plain. Of course you can also cook it for results much like a broccoli stem, but I prefer it raw, and consider it a treat.
Daikon- Another oddity for those of you unfamiliar with this large white radish. I say cook it into a simple vegetable soup. Slice it up and simmer along with the rest of the pot. It will add a depth and meat-like flavor to your stock, and hold the texture of a cooked turnip. Once you get the hang of using this gargantuan radish you will look forward to it in your share. Also, it always finds a happy home in a basic vegetable stir-fry. Add generous splashes of soy sauce and a sprinkle of toasted sesame oil at the end of cooking, and you'll have trouble not eating the whole dish.
Flat leaf Escarole/ curly endive- Soup! Soup! Soup's the word! I can't say enough about how wonderful this leafy green is in a soup. It cooks to a silky succulence that is incomparable to any other green. Here is my own recipe that I find to be a staple in my kitchen. I've put this one in the newsletter in the past, but it’s worth repeating. You may find that it's a bit revised and updated. I've got another famous sautéed escarole dish that you can pull up on the website (www.csgatgenesisfarm.com/recipes.html).
WHITE BEAN AND ESCAROLE SOUP
2 cups white beans (soaked overnight)
2 whole cloves
2 bay leaves
1 t fennel seeds
1/4 t anise seeds
oil for sautéing
4 cloves garlic (mashed) or ¼ - ½ cup chopped green garlic
1 cup diced onion
1 stalk of celery -diced (or ½ cup cubed celeriac)
1 cup fresh fennel chopped (not in season from our garden yet,
it’s a great addition but can be left out)
1 head escarole or endive- cleaned and chopped
1/2 t hot pepper flakes
2 T chopped parsley
2 t salt, or more to taste
up to a 1/4 cup extra virgin olive oil
Drain beans. Rinse once. Cover with fresh water, at least 3
inches. Bring beans to a boil, skimming off foam. Add herbs and
spices to pot, simmer till beans are soft. When beans are cooked
through add 1 t salt to pot. In a separate pot sauté garlic and
diced vegetables until soft. Then add about 1/2 the pot of cooked
beans, and puree. Then add the chopped escarole to this pot and
cook till tender. Next, season with an additional teaspoon of
salt and the hot pepper flakes. Simmer for at least 20 minutes.
When ready to serve, stir in parsley and oil. It will be even
better the next day and freezes really well. Enjoy!
NOTES FROM THE LEARNING CENTER (908) 362-6735
Summer Solstice Celebration. Saturday, June 19, 2 pm. In ritual
we honor the earth’s great cycles of life. Feel free to come
early and enjoy a walk. Suggested donation: $5
Entering the Circle: A Medicine Fast. June 10 - 13, beginning at
6 pm. Cost: $275 Using silence, solitude and the loving arms of
nature, listen with new awareness to your inner voice. You will
spend all day Saturday alone, without food or distractions, on
some of the most beautiful land in New Jersey. Your guides are
Lara Greenspan and Jan Novotka, who both received their training
as vision fast guides with the School of Lost Borders. Please
register in advance.
Battle over organic standards continues
By Corie Brown LA Times Staff Writer June 2, 2004
A federal battle is brewing over the definition of organic
food, pitting the stalwarts in the industry, who insist that
consumer confidence rests on organic purity, against government
officials advocating compromise. For a $13-billion organic food
industry experiencing explosive growth, the stakes are high.
Neither side is ready to give much ground.
Last week, Round 1 in the battle ended in a black eye for the
United States Department of Agriculture. Under pressure from
Congress and a cohesive organic food industry, USDA Secretary Ann
M. Veneman rescinded four directives recently issued by her staff
that would have allowed certain exceptions to the current organic
food standards, established in 2002.
The idea was to clarify some gray areas in the regulations.
Specifically, the directives would have added pesticides of
questionable toxicity to the list of approved treatments for
organic crops, allowed the treatment of organic dairy cows with
antibiotics and permitted the use of fish meal, which may contain
mercury, polychlorinated biphenyls (PCBs) or both, as food for
organic dairy cows. Most troubling to the organic food industry,
the USDA sidestepped federally mandated reviews.
The USDA staff is not dropping the matter there. Barbara
Robinson, deputy administrator of the Agricultural Marketing
Service and the author of the directives, manages the National
Organic Program. At the end of April, Robinson published the
directives, intending, she says, to clarify the regulations.
"We had been asked many questions about what was enforceable
and thought the best way to answer those questions was by posting
these clarifications on our website," she says.
She published the directives on the eve of the biannual meeting
in Chicago of the National Organic Standards Board, a
legislatively mandated body of private citizens who review what
substances can, and cannot, be allowed in food labeled organic.
Presented with the directives as a fait accompli, the board saw
red. "As I learned more about the directives, I became
increasingly concerned that the USDA was radically rewriting the
standards without outside comment," says Rebecca Goldburg,
senior scientist at Environmental Defense and a member of the
board.
"All of the directives relaxed the standards, allowing
things that would never be considered organic," Goldburg
says, noting that allowing milk from dairy cows that have been
treated with antibiotics to be labeled organic was particularly
problematic. "They were making the standards much less
stringent, devaluing the standards to make them easier to
meet."
After the Chicago meeting, the watchdog group Consumers Union
sounded the alarm, issuing press releases and rallying members to
fight the directives. Much of the rest of the organic food
industry quickly joined the chorus of protest. "If you work
with the [organic] industry, you realize there is an almost
constant conversation that happens through e-mails,"
Robinson says. "A lot of groups were writing letters, urging
their members to contact the department. They are passionate, and
when they get united about a particular issue, they are pretty
vocal."
Soon, Sen. Patrick J. Leahy (D-Vt.), author of the 1990
legislation that gave rise to the organic food standards, jumped
into the fray, with several other members of the Senate
threatening to lock arms beside him. On May 26, less than a month
after they were posted, Veneman rescinded the directives. Still,
Robinson insists that the directives, and the compromises they
represent, are the right way to go. She plans to continue to
pursue them. This time, however, she is starting with a
presentation to the organic standards board. "I believe we
have it right," Robinson says. "But when you get that
type of reaction, you have to wonder if there isn't a
communication problem." Says Goldburg, "It's terrific
they are getting public comment this time. It will be interesting
to see if they go forward in the face of the criticism I suspect
they will hear."
The second round promises to be as public, and as contentious, as
this recent clash.
JUNE 25, 2004
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
A friendly reminder that the second payment is due on July 1st.
As always our goal is to minimize paperwork by asking people to
take responsibility for making payments without sending out
bills. Some of you still have not finished paying the balance on
the first payment. Thanks to every one for your prompt attention.
Deadline for the member resource directory is coming soon. Those
of you who do not wish to advertise or write something about
yourselves could just put your name, phone no., and address so
members can see who lives near them, and help each other with
pickups should the need arise. It' a great way to know who our
community of people is.
Fava beans are on their way out. For some of you it was a first.
They need to be shelled, boiled, and then slipped out of their
outer skins. A lot of work but well worth the trouble. Chan makes
succotash with them. I mix them with olive oil, lemon, mint,
Mediterranean herbs, salt and pepper. Sautéed chopped garlic
curls would be great too.
Peas, peas, and peas, a sign of early summer, and lots of work
picking them. Thanks to all the work shares and volunteers who
help, we couldn't do it without you! Just incase you
forgot...snow peas are flat and great in stir-fries. Sugar snaps
- just take off string and eat the whole pod, sweet and
wonderful. Shell peas are the biggest and fattest, they need to
be shelled, what a treat. All peas are wonderful in stews and
soups, stir fries, salads and pasta dishes.
Your favorite recipes using our seasonal veggies are needed for
the newsletter. Please email to Mike at mrblue@cpatch.com. To
facilitate distribution of the Genesis Farm CSG newsletter, Robin
has established an email list for all shareholders who requested
electronic distribution. This list is closed to the public, and
for newsletter distribution only. You can subscribe yourself to
the electronic form of the newsletter by sending a blank email to
join-genesis_csg@gselist.org. To stop receiving the electronic
newsletter, send a blank email to: leave-genesis_csg@gselist.org.
Thank you Robin for setting this up.
Hi. I’m Julia Brooke Miller and I’m 4 years old.
Have I met you yet? I probably have because I think I have met
all of the vegetablarians that go to our farm because ever since
I was a baby in a stroller and all of the way until now when
I’m a big grown up girl, I’ve been a greeter. Some
people say I’m the best greeter they ever met. They say its
because I’m so friendly and cute (which I am) but I say
it’s because I have fun when I’m here. In fact, being a
greeter at our farm is the best job I’ve ever had because I
love this place and everything it’s all about (and greeting
is a lot better than clearing the salt and pepper from the dinner
table, which is my other job). And when I be a greeter, I do it
because I want all of the vegetablarians who comes to our farm to
feel sort of warm and cozy and like they have a friend here. I
like to say ‘hi’ to everyone and help to put their
stuff in bags or tell them how mommy cooks the weird stuff or
sweep up the messes with a broom.
Ya know, I love being a greeter so much that I wish I could do it
every week, but mommy says “no” because she is very
busy with me and my sisters. She says that she knows everyone is
busy but she wishes that everyone at our farm felt like me about
helping because then if everybody just did a teeny, tiny bit of
greeting at our farm (even just 1 time in the summer) then the
job would be fair-and-square for everybody.
I guess it’s sort of like how I see people taking their fair
share of vegetables at our farm. It seems that everyone just
knows how to take some big and some little carrots or some red
and some green lettuce, so that the first person and the last
person to pick up their veggies still get a little bit of every
size, shape and color. It sure doesn’t work like that in the
grocery store! I guess that’ s how a community of people who
really care about each other and really care about what they eat
just do things for each other. I guess that when everybody helps
just a tiny little bit, then we have so much more than just a
farm to get our food. We have a very special place!
And, ya know, the greatest thing about helping at a place like
our farm is what you get when you do it. You get this really
great feeling inside because you know that you gave a little
piece of your self and your day to something you really believe
in. So, maybe someday soon I’ll see you at our farm when
I’m greeting or maybe even you’ll be the greeter and
you can say “hi” to me when I come to our farm. I hope
so! O.k., well, I gotta go play outside now. So, bye-bye and have
a great summer and eat your veggies!
Juli’s mom, Wendy, is a CSG member and the Tuesday Greeting
coordinator. If you have questions about greeting at the farm or
wish to volunteer you may contact Wendy at (973) 726-4955, or
Sheri, the greeting coordinator for Friday pickups, at (908)
876-4082.
SPRING VEGETABLE RECIPES & TIPS
The term “Rosemary for Remembrance” is certainly more
than an old wives’ tale. This wonderful native of the
Mediterranean region actually stimulates blood flow-particularly
to the brain. This can help improve memory and mental fog.
Although less well-known, rosemary can be useful for so much
more! It is extremely rich in antioxidants and is highly
nutritive. Studies beginning in 1995 have proven that rosemary
has valuable anti-cancer properties. Taken regularly, rosemary
helps to elevate the mood. It has even been shown to help
alleviate mild depression. Both antibacterial and antiviral, it
can be valuable to help ward off or shorten a cold or flu. Its
leaves can be soothing to the digestive tract, calming mild
stomach upsets or nausea and easing gas. Topically it makes a
nice astringent wash for the skin. Be sure to welcome fresh or
freshly dried rosemary into regular meals! To make rosemary tea,
use 1 teaspoon of dried or 1 tablespoon of fresh rosemary. Add
eight ounces of hot water and steep covered (with a saucer on
top) for 15-20 minutes. Medicinal quantities of rosemary are not
recommended during pregnancy because of its action as a
circulatory stimulant. It is safe, however, for children and
grownups alike. By Rebecca Pine, Herbalist and Shareholder
Radicchio - what a beautiful color! Add it to salads, or use
cooked (color changes to brown, but a sweet mellow flavor and
supple texture develops). Here’s some info from From
Amaranth To Zucchini: Sauté slivered leaves briefly in olive oil
then fold into pasta or beans or sautéed vegetables. Cut solid
radicchio heads into wedges, coat with seasoned olive oil and
grill ‘till soft but not limp. (I sear it in a hot pan; a
little cheese melted on top is good too.) Stirred into thick
stews and soups it imparts a depth, earthiness and rich dark
color. Blanch large leaves and make packets for fish fillets,
then steam. Or enclose cheese or highly seasoned foods in
blanched leaves, oil lightly then grill. Most recipes for
escarole or curly endive are suitable for radicchio. Walla walla
onions are here, they are the sweetest, enjoy! Fennel is around
the corner. Look it up in your recipe books, more info in next
newsletter…..Smadar
Just What Are Garlic Curls? Garlic curls are also known as garlic
shoots, umbrels, tops, spears and flowers. These flavorful
flower-like buds are the top of the garlic stalk and may be used
in anything calling for garlic. Use the top bud and the stem just
below it (the rest may be woody). Chop and use in everything from
pasta dishes to stirfrys or to liven up a sauce. They add a great
crunch and distinctive flavor. They’re particularly good
sautéed with fresh greens.
CHEESEY VEGETABLE PIE from shareholder Sharon Sullivan
The best thing about this recipe is its versatility! Chard, spinach, amaranth, kale, orach can all be used. The original recipe calls for low fat cottage cheese but I have always used ricotta. The breadcrumb topping can be flavored or not. Those watching their carbs can eliminate it. I have added thin sliced tomatoes and mozzarella cheese to the topping and frequently add 1/2 to 1 cup of shredded cheese to the vegetable mixture eliminating the lemon juice. (Try shredded cheddar with the spinach or shredded Swiss with the chard.)
6 Cups drained spinach, chard, amaranth
or similar leaf vegetable
2 Cups Ricotta Cheese
2 whisked eggs
1 Tbsp Lemon Juice
Breadcrumbs
Seasoning to taste
Preheat oven to 350 degrees. Beat together eggs, ricotta, lemon,
salt, pepper, Italian seasoning or your choice. Stir 1 1/2 cup of
this mixture into the cooked and drained vegetables and press
into an 8" square pan. Pour the rest of the cheese mixture
over the vegetables and cover with breadcrumbs. Bake for 30-40
minutes. Allow to stand for 5-10 minutes before serving. Enjoy!
PEA SALAD WITH LEMON AND MUSTARD DRESSING Adapted from Fresh From the Garden by Perla Meyers
1 lb snap or snow peas
Juice of 1 lemon
4 Tbsp olive oil
2 tsp Dijon mustard
1 tsp granulated sugar
3 Tbsp scallions, minced
Salt & Freshly ground white pepper
Bring salted water to a boil in a vegetable steamer. Add peas and
steam, covered, for 5 minutes or until crisp-tender. Drain and
run under cold water to stop further cooking. Place in a serving
bowl and set aside. In a small jar, combine the lemon juice, oil,
mustard, and sugar. Cover tightly; shake until well blended. Add
the scallions, season with salt and pepper, and pour over peas.
Cover and chill at least 2 hours before serving.
FAVA BEANS WITH GARLIC AND SAGE adapted from the Gourmet
Connection magazine
3 pounds fava beans
3 Tbsp olive oil
3 Tbsp butter
Chopped garlic curls
Salt/pepper
1 Tbsp chopped fresh sage
Boil or steam the shelled beans until tender and then remove the
outer skins. Drain. Heat the oil and butter in a large skillet.
Add the garlic curls and sage and stir over medium heat until the
garlic is tender. Add the fava beans and stir to coat. Season to
taste with salt and freshly ground pepper and serve hot.
JULY 15, 2004
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
Hi to everyone - glimpses of summer are starting to show up in
the share - a tomato here, a summer squash there… promises
of what’s to come. For those of you who are new to this
seasonal eating, it does take some adjustment and understanding.
The first year is always the hardest. One long time member
confessed to me that she almost didn’t return for a second
year. However, upon overhearing a conversation in the
distribution center between two members who said that it took
them a second and third year to know how to fully incorporate the
farm into their lives, she decided to give it another year and
now she can’t imagine life without it. Let us know if we can
be of any help, we are always looking for feedback. Use the
cookbooks in the distribution center, ask members for ideas and
advice, MEMBERS OF OUR COMMUNITY SUPPORTED GARDEN ARE THE NICEST
PEOPLE!
P.Y.O. flowers are also a sign of summer in the garden. What is
more thrilling than picking a bouquet to take home! There are
P.Y.O beds in the gardens on both sides of the driveway. They
will be clearly marked. Some are hidden above the tall P.Y.O pea
beds by the garden house. We are always looking for a donation of
clippers and scissors to put in containers by the flowerbeds, so
if you have extras, they’ll be put to good use! As always -
PLEASE DO NOT STEP IN THE BEDS, only in the paths on either side.
This is also a good lesson to teach the kids. Enjoy the colors,
textures, and aromas. There’s nothing like a fresh bouquet
of flowers to lift your spirits.
Last but not least - I hate to be redundant but it seems I must -
many of you are behind on your payments. For those of you who
joined in the winter, please keep in the mind that the $100 was
only a deposit and not your entire first installment. If you are
behind on your payment for any reason, please either send or
bring the money in promptly. (If clarification is needed, please
see me.) This is my least favorite part of the job so please help
me out and take care of it. As always thanks to all of you who
have paid.
GARDENERS’ REPORT
Genesis Farm: Where the Wild Things Are By Tricia Borneman
All our creativity and individuality stems from the abundance of
diversity in life’s creatures. From the microscopic world of
insects to the winged feathered friends of the air, when you slow
the pace of life down, concentrating on the few square feet
below, an entire universe of life is revealed. To liberate the
airy carrot tops from impending weed suffocation, in the hours it
may take to crawl along a 500-foot bed, is an exercise in
concentration and observation. To occupy your body and hands with
a focused task is to free your senses to roam and explore, to be
receptive to the unfolding mystery of the day. Intricately marked
caterpillars, iridescent green beetles, miniature praying mantis,
two and nine spotted ladybugs, the transparent tortoise beetle,
wolf spiders with egg sacs, majestic dragonflies buzzing by,
white moths tumbling and spiraling on air currents, bees busily
gathering pollen, tiny purposeful ants marching intensely,
undeterred by obstacles.
The work of a farmer is an ongoing conversation with the entire
farm as a living organism. Not just the soil, crops and weeds,
but all the living creatures that reside within the web of the
land. Picking peas with the incessant humor of the mocking bird
testing my knowledge of birdcalls and summoning the sounds of the
ocean waves with the cry of the sea gull. Beautiful bluebirds,
their color so rare in nature’s palette, darting in and out
of the corner of your eye. Waves of lemony yellow goldfinches
flitting by the tall rye grass, the melodic whistle announcing
the presence of a golden orange oriole, the soft coo of the
morning dove, the steady drumbeat of a woodpecker, the
intelligent watchful chatter of the crows, an electric blue tree
swallow peering inquisitively out of its small wooden house, a
red winged blackbird standing guard, with its proud courtly cry,
chest raised like a rooster.
Then there are the rare moments that startle and amaze.
Witnessing two snakes entwined, gliding in a black braid, four
feet of mystery. Being surprised by a small speckled fawn running
clumsily from the greenhouse. And most enthralling of all,
witnessing the birthing process of the prehistoric snapping
turtle, its internal intuition planting her ping pong ball sized
eggs, white with their warm inner glow, round like a tiny earth.
Perched over the small hole she had dug in the freshly spade
earth, she pushed each egg in with her scaly back leg, one, two,
three, four, on and on, serenely oblivious to her audience, eyes
gazing off into the distance. Twenty some eggs later she slowly
covered the brimming hole with soil, smiled, and continued on
down the hill.
How blessed I am to be a witness to such beauty and diversity-
from the plain brown tussock moth who in its caterpillar form is
an explosion of punk rock individuality with its spiky black
tufts, white hair and red spots- to the mother snapping turtle
with her leathery skin and smooth protective shell, both wise and
mysterious. Every day there is something new to discover. Greater
than any painting or photograph is the reality of the canvas of
Mother Earth. Genesis Farm is a place that not only nourishes the
bodies of hundreds of human families, but it is also a thriving
organism of life on all levels, a rich tapestry of creativity and
biodiversity.
SUMMER VEGETABLE RECIPES & TIPS FROM JULIE
I'm going to chat about 3 vegetables today. I’ll start with
my favorite.
Fennel! A true summer treat! Words cannot describe my love for
this magical vegetable. Its strong licorice flavor is transformed
by long cooking into an indescribable delicacy- and it's oh so
simple to achieve! For maximum enjoyment, I feel fennel should be
braised. It's so easy! Put a bit of butter in a thick bottom pot,
melt, then add the quartered fennel bulbs, stir in a generous
sprinkle of salt, give it a stir and then pour in enough water to
cover the bottom of the pan. The fennel should now sit covered,
simmering gently until they are thoroughly softened- it may take
about 20 min. --it's sooo worth the wait!! I know you'll never
leave this unassuming vegetable behind again!!
Another way I really love it, is in brown lentil soup. Prepared
Mediterranean style, I'll give you a rough idea of how I would go
about crafting this cauldron of magic potion. Cook up about 2
cups brown or French lentils ‘till thoroughly soft. Gather:
lots of onions, green garlic or garlic curls, fennel, and celery
if you've got it. Roughly chop the veggies. Throw into a big pot
by handfuls, sautéing with plenty of olive oil, salt and pepper.
When they get soft, pour in the plain lentils. Bring to a boil
and let simmer for about ten minutes. Now season with a good bit
of fresh chopped parsley and don't hold back on adding a healthy
dose of sea salt and extra virgin olive oil to bring it up to
flavor!! Yumm!!
And yes, you can also add fennel raw to your favorite bean, rice
and vegetable salads. A little goes a long way, finely diced or
super thinly sliced. And don't throw away the fronds on the top
of this plant; these are the fennels' leaves and are equally
flavorful and useful, just chop them up too!!
Smadar likes to steam rinsed fennel bulbs for 10 minutes or so
(depending on size), then cut them into 2 or 3 flat pieces,
sprinkle each piece with chopped walla walla onions, grated
cheddar (Stonycroft) cheese, and a little paprika on top. Broil
until slightly browned and bubbly. Tastes good warm or at room
temperature.
Cabbage. It's already here! I can't believe we are already in mid
summer!!! This sweet vegetable is always fantastic when sautéed
‘till soft with some good fruity olive oil, salt, pepper,
caraway seeds, lots of onion, even a bit of fresh chopped dill
and or/basil, then served on pasta or heartily eaten with some
good crusty bread and a glass of red wine!... I'm getting hungry
writing about it!
Have you got a favorite, simple coleslaw recipe? Here's a change
of pace for you. Make it a spicy, southwestern style side dish
with the addition of some smoky chipotle peppers. Here's a really
basic one that I threw together the other day. Take about 5 cups
finely sliced cabbage, a handful of grated carrot, 1/4 c yogurt,
1/2 t salt, 1t vinegar, 1t oil, a bit of fresh minced parsley for
it's bright green color, and about 2t chipotle "paste."
There is a tiny Hispanic grocer on Spring Street in Newton where
I buy a 7 oz can of "La Morena" chipotle in adobo
sauce. It's handy to take the whole can and roughly process it,
put the paste in a sealed glass container and keep it in the
fridge for when you want to add its smoky heat to marinades and
sauces. I got this tasty coleslaw idea from a cute little
eat-in/take-out Mexican joint, called the "Laughing
Burrito" in Caldwell, NJ. Definitely try it next time you
barbeque!!
Collard greens? You can never go wrong by finely slicing this
handsome green and sautéing it so it's swimming in garlic. Or
use it as a pouch like you would a stuffed cabbage leaf. The
trick is to wilt it down first in boiling water then fill it with
a savory rice or bread based stuffing. Judy rolls whole boiled
carrots in the steamed wilted collard leaves, and slices the
rolled carrots into half inch round pieces that she dips in
wasabi mustard. The orange wrapped in green makes an attractive
and healthy appetizer or side dish. Happy eating! Enjoy! Enjoy!
Enjoy! See you at the garden! Julie
AUGUST 24, 2004
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
If you signed up for a work share and have not done it yet please
call me soon so we can schedule you in.
Thanks so much to all the volunteers who help in the garden. An
extra hug goes to Hannah who has been coming at least one day a
week since the summer season began. She is 15 years old, has been
a member of the farm since the age of 4 (I think) and has a
unique insight to our community-supported garden. We love your
spirit, energy, dedication and dependability; you give us hope
for the future.
Thanks to Alyssa we have a few more ribbons hanging on the wall
in the distribution center. For years Alyssa has been entering
our vegetables in the Sussex County Fair. She has been signing us
up, collecting and displaying the vegetables and bringing back
ribbons. Thanks again for another successful year.
...About the food: Orange tomatoes will never turn red, they are
a slightly lower acid tomato. Edamame or green soybeans are back;
once you have tried them you'll wish they were around all year.
Just boil the pods in salted water till the beans are tender
(about ten min.) Squeeze the beans out of the pod and into your
mouth and compost the pods. This is a traditional Japanese snack
eaten with a nice cold beer (or not).
Enjoy all the PYO, cherry tomatoes, green beans, flowers, etc.
You may come any day other than another pick up day (Tuesdays and
Fridays). Bring the kids, bring the family, bring a picnic lunch
and have fun!
The Annual Harvest Festival will be held on Sunday, October 17.
Details to follow. Mark your calendars.
Autumn Equinox at the Learning Center - Saturday, September 18, 2
PM. Celebrate the great cycle of birth, life, death and rebirth
represented in the four seasons. In ritual we will reflect on the
meaning of the transformation within our own lives as we move
from the summer season to the autumn season. Suggested Donation:
$5 All are welcome to participate. Call 908-362-6735 for more
information or to register.
GARDENERS’ REPORT
A Transition from Summer. By Mike Baki
School kids and teachers are always a bit sad this time of year
as the last days of summer break are upon us. By the time some of
you read this school will have already started. As a farmer, this
time of year does signal the beginning of the end and we are all
very grateful (dare I say, Happy!?!) for it. Today on my weather
radio I heard lows in the low 50’s and upper 40’s, yes
that’s 40’s. That is a clear sign that the seasons are
marching on and that soon our fields will be covered in snow and
ice! Ha, ha just kidding, but I do count on the weeds slowing
down, flea beetles inflicting less damage and more and more of
the farm being put to bed for the season in a blanket of
protective cover crop.
Indeed, the work of cover cropping continues on through out the
growing season but really picks up steam at this time of year. I
feel fortunate that the four acres I disked in preparation of
sowing did not get washed away after we received 4½ inches of
rain this past weekend. This time of year with it’s
hurricane remnants and passing fronts seems to give us copious
amounts of water. It was last year at this time when we had
significant erosion due to heavy rains. As you may remember I
reported back in the Spring that we were working with the
National Resource Conservation Service to put in two diversions
in our fields to divert water from Silver Lake Rd. to the woods
below us. This project is not yet completed but is moving along.
Some may have seen a bulldozer parked in our field. This will be
used to make the diversions. I hope that work will be completed
in a month or so. The important thing is to be able to establish
a cover on the diversion before winter arrives. I am confident
that this will happen in time for the cold.
The abundant rain and wet and humid conditions of this relatively
mild summer has spelled trouble on the garlic front. Much of what
we harvested and painstakingly cleaned and hung in the corn silo
to dry didn’t dry due to the high humidity. Unfortunately we
will lose a good deal of what we hung and won’t even have
enough to plant this fall for next year. We will have to find
other seed sources. We have used that silo for 7 or 8 years and
haven’t had this problem before, at least to this extent.
Next year we will dry the garlic in a different place. This has
been a very painful lesson to learn.
On a more positive note we have completed the annual hand weeding
and thinning of winter carrots and beets all of which will be put
in the root cellars for the winter shares. We hope to harvest
those good roots with all of you during the Annual Harvest
Festival, Sunday, October 17th. Save the date! As we are one of
the few CSA’s that distribute during the winter months I was
asked to give a workshop on this topic at the Northeast Organic
Farming Association’s 30th Annual Summer Conference.
Fourteen hundred people attended this year’s conference,
which had a keynote address from Vandana Shiva and witnessed a
debate between Ralph Nader and libertarian congressman, Ron Paul
of Texas. Although it is not the best time of year for farmers I
was glad I had made the effort to go. Thirty or so people came to
listen about the exciting world of root cellaring and green house
production during the cold months. All went well enough. I was
thrilled that the power point technology worked without a hitch.
Enjoy the end of summer and the coming Fall and, if all goes
well, the bounty that comes with it.
SUMMER VEGETABLE RECIPES & TIPS
Basil (Ocimum basilicum) Basil is considered a holy plant in its
native India. It is traditionally used in Ayurvedic medicine as a
brain tonic to help increase mental clarity and reduce
‘brain fog.’ It is useful for Seasonal Affective
Disorder (SAD) and is recognized to have general antidepressant
activity. Basil can also help digestive activity-it can calm mild
stomach upsets and dispel gas. Basil can build milk supply in
nursing mothers, with an added bonus of dispelling infant
gas/colic as well. I would not recommend medicinal quantities of
basil during pregnancy, however, as it has some activity
stimulating uterine blood flow. Basil also has both antibacterial
and antiviral activity. So bring on the pesto, basil soup and
basil tea when you feel a cold coming on! Please note that there
are many similarities between the properties of basil and
rosemary-many true ‘spice’ herbs have some overlap in
properties.
Hang basil upside-down to dry. To make basil tea, freshly dried
leaves are preferable to fresh. Place 1 teaspoon of crushed
leaves into 8 ounces of hot water. Steep the tea covered (place a
saucer on top of your tea cup) for 15-20 minutes to receive the
optimum medicinal benefit. It can also be consumed as an extract
(alcohol and water or vegetable glycerin) or more tastefully in
food! Extra basil can also be frozen for future use. Be sure,
though to squeeze all the air out of the storage bag and close it
tightly, as you would when storing the dried leaves for tea. By
Rebecca Pine, Herbalist and Shareholder
Roasted Peppers Filled with Eggplant, Summer Squash, and Basil
From Fields of Greens - Annie Somerville
Freshly roasted peppers permeate this summer dish, balancing the
eggplant and zucchini filling with their rich, sweet flavor. The
preparation of the peppers makes all the difference here-choose
peppers that are firm and large enough to make 2 servings each.
They’re pre-roasted until their shape softens and relaxes.
The skins will blister slightly, but don’t peel them; the
peppers need their skins to support the weight of the filling.
The peppers
3 medium-size red bell peppers
1 tablespoon extra virgin olive oil
Salt and pepperPreheat the oven to 400° F. Cut the peppers in
half lengthwise and remove the stem, seeds, and membrane. Brush
the inside lightly with olive oil and sprinkle with salt and
pepper. Place cut side down on a lightly oiled baking sheet. Bake
until the flesh of the peppers is soft but still supports itself,
about 10 minutes.
The Filling
1 tablespoon extra virgin olive oil
½ medium-size yellow onion, chopped, about 1 cup
Salt and pepper
5 garlic cloves, finely chopped
3 medium-size Japanese eggplant, diced, about 2 cups
3 medium-size zucchini, diced, about 2 cups
8 Gaeta olives, pitted and coarsely chopped
2 ounces Fontina cheese, grated, about ¾ cup
1 ounce Parmesan cheese, grated about 1/3 cup
3 tablespoons chopped fresh basil
Preheat the oven to 375° F. Heat the olive oil in a medium-size
skillet; add the onion, ¼ teaspoon salt, and a few pinches of
pepper. Sauté over medium heat until soft, about 5 minutes. Add
the garlic and eggplant and sauté for about 5 minutes, until the
eggplant is just tender. Add the zucchini/ ½ teaspoon salt, and
a pinch of pepper and cook for 7 to 8 minutes, until the zucchini
is tender. Transfer the vegetables to a bowl.
Add the olives and Fontina to the filling. Set aside 2
tablespoons Parmesan to sprinkle on top and add the rest to the
filling. Set aside half the basil and combine the rest with the
filling. Season to taste with salt & pepper.
Lightly oil a baking dish. Fill the roasted pepper halves with a
generous ½ cup filling. Place them in the baking dish, cover,
and bake for 25 to 30 minutes. Sprinkle with the reserved
Parmesan cheese and bake, uncovered, for 5 minutes to melt the
cheese. Sprinkle with the reserved basil and serve. Variation:
For added crunch and texture, sprinkle Garlic Bread Crumbs over
the filled peppers along with the last of the Parmesan after
baking for 25 to 30 minutes. Return the peppers to the oven and
bake for 5 minutes more, until the cheese is melted.
OCTOBER 1, 2004
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
Everyone is invited to celebrate the harvest at THE HARVEST
FESTIVAL ON SUN. OCT. 17th. This is an annual community event
here at the garden, and is ALWAYS LOTS OF FUN FOR ALL AGES. The
kids will be decorating pumpkins with vegetables. Lorna has a fun
fairy house building project planned, and a humorous
children’s play will (might) be performed by some garden
children, with room for more children’s participation. There
are other children’s activities in the works yet to be
confirmed. Of course the main activity at this FESTIVAL is THE
HARVEST, so wear your farmer clothes and join in the carrot and
beet harvest. Nothing more satisfying and connecting than getting
your hands soiled with the earth, and watching the root cellar
fill with tasty roots for the winter distribution (and for the
last of the summer shares.). At around 5 PM we all gather at the
playground area and join in a potluck dinner. So bring your
covered dish and drop it off at the distribution center before
heading to the fields across the road. Since the food is always
so wonderful, Wendy Miller has offered to collect and print
recipes. If you have a special dish and would like to share the
recipe, put it on top of your dish in the distribution center.
Thank you Wendy. Lou Gelfont is going to serenade us with his
fiddle (lucky us!), Julie is working on a
"drummer/instrument" circle, so bring what you have.
Last year we sang around a mesmerizing fire, maybe we can do that
again. Because of you this day has got a life of its own, so
bring your good energy, and plan to spend the day at the farm. We
have never needed a rain date for this event, and traditionally
schedule a continuation of the crop harvest (minus festival) on
the following Sat. Oct.23rd beginning at 9.00am. Lunch will be
served to this hardy crew, so if you plan to come (and we hope
that you do) please let us know. Just to complicate these
ramblings, and just in case it does rain on Oct. 17th (Harvest
Festival), it will be rescheduled for that following Sat. with
the previous Sun schedule. Get it?
Many, many thanks to Tom Bias, Linda Bryk, and Lisa Masi for all
there talent and hard work in the production of the 2004 Resource
Directory. You should have gotten your copy by now, let me know
if you didn't. Thanks to all who participated. Lets support each
other.
Oct. 1st is due date for the 3rd and final payment. Thanks to
those who have sent it in, and thanks to those who are about to
send it in. If you made other payment arrangements disregard
this. If you need to make other payment arrangements PLEASE TALK
TO ME.
Summer shares continue through most of Nov., so even though
summer is over, don't stop coming to pick up your
"summer" share. Last pickup dates: Tues. A group - Nov.
16th Fri A group - Nov. 19th Tues. B group - Nov. 23rd Fri. B
group - Nov. 22 (Mon. before Thanksgiving).
GARDENERS’ REPORT
Bruised greens brought to you by Ivan (the terrible)
Or 7 in 9! By Mike Baki
Greetings to all as we find ourselves in yet another wet Fall
season. I entitled an article I wrote last year at this time
“Wet, Wet, Wet and More Wet” and could surely make that
claim again. Many have asked me how we are doing with all this
rain this year. It doesn’t seem as bad as last year (at
least not yet) but I am beginning to feel a little soggy! The
biggest difference between this year and last year is that this
one seems a bit warmer so on the whole the crops have done
better. During the summer months before the hurricane season
began we lucked out several times. I stood in our fields and
watched big storms pass to the north of us and to the south of
us, sometimes simultaneously, and we would be spared the big
rain. Obviously of late our luck has run out.
Over the period of 10 days we have measured nearly a foot of
rain! By my calculations we got 7 inches in 9 hours from Ivan and
just this week the remnants of Jean dumped nearly 5 inches more.
I should preface any comments on these storms by saying that
relative to what other parts of the country are going through we
have been fortunate. No one has been hurt or lost their house or
anything like that but twelve inches is a lot of water. How has
it affected the farm? For one it has demonstrated that the
diversions that we recently put in work. Huge amounts of water
that would have washed away much topsoil was sent toward the
woods. At one point during the onslaught of Ivan the swales were
completely full. I could have paddled my canoe down them! Because
the cover I sowed did not get a chance to establish itself
enough, there did occur some erosion. We had put down straw bales
to help keep the silt from running away which in large part
worked well. Now we will have to scoop out that soil that
collected by the bales and return it from whence it came and
reseed. Once we have a good cover in place all our run off should
be clear. That is the goal. We will always have water that runs
off the farm; we just want to make sure that it is just water and
not soil particles too. I feel strongly that this is an
attainable goal.
Another way the ridiculous rains have affected us here is our
ability to do anything in the soil. Because everything is so
saturated we cannot dig potatoes or sweet potatoes or prepare any
empty beds for cover cropping. We will just have to wait till
things dry out which I hope they do soon. One of the things that
amazed me about the Ivan storm was the damage it did to some of
our tender greens. You may have noticed that some of the mustard
greens and arugula to name a few looked less than whole. To me it
looked as if it had hailed. Now that is a hard rain. While the
greens will still taste fine their storage quality will be
affected. We hope you can cope as we try to deal with this severe
weather.
On a totally unrelated topic I am looking for some plumbing help.
Is there a plumber out there who could lend me their expertise?
If so call Mike at 908.362.7486.
Continued thanks to all for their support and understanding.
Losses that do occur because of crazy weather are shared by all
of us not just the growers. We recognize this and appreciate it
very much.
EARLY AUTUMN VEGETABLE TIPS from JULIE’S KITCHEN
Do you feel a change in the air? Can you perceive a shift in the
light? Yes! We are heading toward autumn- my most favorite time
of year. The vegetables in our share reflect this transition. The
summer season of vegetables wanes, making room for the gifts of
the fall. The cooling, watery and juicy flavors of the earth
taper off. Tomatoes, cucumbers, summer squash - explosions of
bright flavor and color- give way to the deeper, earthy and more
pungent flavors of the coming cooler time. A variety of root
vegetables and leafy greens life cabbage, kale, and Asian greens,
will abound in your kitchen. Fennel makes a comeback.
NOW we see the emergence of the first winter squash: having taken
a good part of the season to grow for us, they are ready to be
savored.
Delecata squash - a striped beauty, and Acorn squash - a deep
green gem with an unmistakable shape to match its name. I find
them best simply baked ‘til tender - drying their juices and
concentrating their intense natural sweetness. These squashes
boast thick, silky, creamy flesh. You can eat the thin skin of
either if you like. They make a wonderful simple breakfast, maybe
with a sprinkle cinnamon, a pat of butter and little maple syrup,
or just plain. Halved and “stuffed” with a meat or
vegetable filling, they serve as a base to a dinner entrée.
Chunked, they are a tasty edition to a Mexican style soup, or any
hearty stew. Haven’t got much time for long cooking? These
squashes can also be steamed ‘til soft, so you can get their
yellow-orange goodness into your body.
Green peppers? They are not just a salad or a
“stuffing” vegetable - heavens no! Roast them whole
over an open flame, charring and burning the skin, for a special
treat you would be sorry to miss (Let them sit in a closed pot
before you remove the burnt skin and gut the insides). Sliced
thin and added to vegetable stir-fries, as a fajita filling, or
pizza topping - YUM! Sausage and peppers anyone? Comfort food, to
say the least. I like to cook peppers down until meltingly tender
and sweet with lots of onions. Salivating yet?
Still have tomatoes hanging around? They freeze well - blanched
and peeled or not. Just crush them up (a great child’s task)
and place them in a freezer bag or container of choice- for later
use. You could also cook them down into a sauce base-you’ll
have a fresh stash for pizza, your favorite pasta sauces, and as
a flavorful addition to soups, stews and chilies of all kinds.
Play! Invent!
And here’s a suggestion from one of last year’s
newsletters. 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.
Enjoy!…………..Julie
Leeks belong to the lily family along with onions, garlic,
scallions, shallots, and chives. Here are some suggestions for
leeks from the From Asparagus to Zucchini cookbook. To clean:
remove green tops to within 2 inches of the white section. Peel
off outside layer, cut leek in half lengthwise and wash to remove
any grit between the layers. Leeks may be eaten raw, chopped into
salads, thin sliced on sandwiches, or cooked (braised, baked, or
lightly sautéed.) Substitute leeks for onions in recipes and
note subtle flavor changes. Add cooked leeks to mashed potatoes
or puree cooked leeks for a soup base.
NOVEMBER 5, 2004
NOTES FROM SMADAR AT THE GARDEN HOUSE (908) 362-7486
Summer shares are soon coming to an end. Last pickup for Tues A
group is Nov. 16th. Fri A group is Nov. 19th. Tues B group is
Nov. 23rd. Fri B group is rescheduled for Monday before
Thanksgiving, Nov. 22nd.
On one level we are always grateful for a little slowdown time
during the cold winter months of Jan. and Feb., when we can spend
more time with family and friends and try to catch up on non-farm
projects that somehow get postponed during the busyness of the
season. There is yet a lot to do around here: skinning and
tending to greenhouses, a bit more root harvest, covering beds,
sauerkraut making, machine shop building, etc., etc. so its not
time to relax yet, but we feel it coming. On the other hand I
always feel a pang of sadness as I see the flowers get zapped by
the frost, and the whole garden shift from summer/fall mode to
fall/winter. One of the many benefits to working here is that
intimate connection to the seasons, and I must admit, the year
seems to fly by.
Winter Shares begin on Fri. DEC. 3rd for the A group and Fri.
DEC. 10th for the B group. There are no Tues pickups during
winter distribution, and for your convenience, pickup begins at
noon on Fri. and ends at noon on Sat. Fri. Dec. 24th and Fri Dec
31st are rescheduled for Wed noon to Thurs. noon on each of those
weeks due to the holidays. If you signed up for winter or year
round share expect your schedule in the mail.
Those of you who have not yet finished paying for your share need
to pay now or talk to me about making other arrangements.
Community Supported Garden At Genesis Farm T-shirt and sweatshirt
order forms are in the distribution center. The fabric is 100%
organic cotton, and our logo on the front will be printed with
nontoxic dyes. We need 72 orders to get this rolling and are
hoping to send the first order by Nov. 15th so that we can get
them in time for the holidays. Thank you Shari and Gordon
(Deacon) Raupp for conceiving, creating, and organizing this
whole project!
Believe it or not, it is already time to fill out your commitment
form for the 2005-2006 season, which begins in May. As always we
accept commitment forms from current members only and ask for a
$100.00 deposit that will be deducted from your first payment. If
you need to make other payment arrangements regarding the
deposit, please talk to me. It is VERY helpful for us to know how
many of you plan to come back in the spring (of course we hope
that you all do) so that we can plan our outreach accordingly,
besides we would hate to see any current members get shut out of
the CSG. In Jan. we open up the membership to new people. If you
know anyone who is not a member but would like to be, put them on
our mailing list and we will send them a brochure in Jan. when
membership opens up to the general public (first come first
serve). We are also interested in feedback on why some of you
will not be coming back, so please let us know in person, by
letter, or by phone. Input is always helpful. So...LOOK FOR
COMMITMENT FORMS IN THE DISTRIBUTION CENTER.
A very, very heartfelt THANKS to our greeter coordinators Shari
Raupp and Wendy Miller and their team of greeters. You play such
an important roll in the Garden community as connectors and
communicators, as well as keeping the distribution center
friendly, clean and stocked.
As the colder weather arrives our pool of greeters dwindles, and
it is time for each member to take responsibility for the
appearance of the distribution center. The brooms and dustpans
are kept by the sharing table. Empty bins can be stacked outside
the door to your right, and full bins from under the counter can
replenish the empty bins on top. If everyone does a little bit,
the distribution center can be as inviting at the end of pickup
time as it is in the beginning. Thanks to one and all.
And speaking of thanks and thanksgiving, we are so grateful to
everyone who participated in the harvest festival on Oct. 17th.
Over 125 of you came, young, old, and in between, and over 7000
lbs of carrots were harvested and brought into the root cellars.
Amazing pumpkins were decorated with veggies, fairy houses were
built (thank you Lorna), an entertaining funny play was put on by
the Blevins family one and all, Jack Wooldridge, and Mahalla, we
can't wait to see what you come up with for the next festival!
Thank you Bill for being our fire keeper; nothing like sitting
around a fire with friends on a cool fall night. Kate, your
melodies melted our hearts, thank you! Julie, Scott, Grace and
all the other percussionists who added that sense of fun and
community, thank you, and of course that potluck dinner, sooo
goood! If you missed it this year plan on coming next year
(probably third Sunday of Oct.). The following Sat. a hearty crew
of 10 came to continue the parsnip, rutabaga, and beet harvest.
Thank you for coming and working so hard, and to Lara for that
wonderful soup for lunch. It is community that makes this garden
so special and on behalf of all the gardeners I would like to
thank all of you for being a part of it.
Movie Night At The Garden House is scheduled for Fri Dec. 3rd
beginning at 7.pm. Bring a snack to share if you wish, hot
beverages and popcorn will be provided. The film is called Rivers
And Tides, and is a most beautiful documentary on artist Andy
Goldsworthy, who creates from nature. You won't regret this
evening. Sign up in the distribution center or call if you plan
to come, so we have an idea of how many people to expect.
A long overdue core group meeting is scheduled for that same Fri
right before the movie (Dec.3rd) beginning at 6pm and ending at
7pm. All members are welcome.
HARVEST FESTIVAL REPORT
By Wendy Miller, shareholder
As I sit here writing this on the eve of the presidential
elections, I just have to wonder if this country and the world
wouldn't be a much more grounded, peaceful place if all of
humanity were given the opportunity to regularly take part in an
experience as real and soulful as our Harvest Festival. What is
it about that day that is so ...magical??? I'm taking a poll (not
really, but that's sort of the mood these days).
If you went to the festival, what is your VOTE as to why our
Harvest Festival is so magical? Is it spending the day in the
fresh air on a beautiful, clear, crisp fall day... or the deep
sense of community that permeates the group as we dig up our
nourishment for the winter together... or the intense connection
to the earth as we grind that dirt into our hands and knees... or
the smile that grows wide on your face when a child holds up a
carrot with pride and bellows "I did it!"... or the
heartwarming conversation that emerges with folks you barely know
but feel akin to just because of the shared common cause... or
the aliveness that happens when someone starts to play the drums
and guitar in the field as you harvest... or is it the joy that
can't be denied when the children create such amazing
jack-o-lanterns and fairy houses with nothing but nature, their
hands and their beautiful minds.. or is the magic in knowing that
you are giving back to people who you deeply care about and are
so grateful for (yes, I mean you, farmers!).. or does the magic
really begin as we all join hands and truly bring consciousness
to the moment by offering our thanks to the earth, the day, each
other, and the food were about to share? Or is the real magic ALL
ABOUT THE FOOD? To what other event can you go and find such
diversity of dishes, such creativity in recipes and such flavor
in a meal??? Of course the magic in the meal was also due in part
to the roving guitar player and the warmth of the massive bon
fire! And what about the magic of the evening as the songs were
sung and the instruments were played and the dances were danced??
Whatever your vote, I'm confident that a bit of magic was enjoyed
by all!!
And, for those of you who went and brought a dish, I am trying to
put together a Harvest Festival recipe book. So, please bring
your recipes to the Garden and leave them on Smadar's desk! As
soon as I get a bunch of recipes, I'll put them together and
distribute them to everyone so we can all take away a small piece
of our magical day and keep it with us!
- - - -
LACY JERUSALEM ARTICHOKE (SUNCHOKE) PANCAKES From Asparagus to Zucchini
½ Lb. Sunchokes
2 Tbs lemon juice
2 Eggs
½ Tsp salt
Freshly ground pepper to taste
Butter
Vegetable oil
Sour cream or applesauce (optional)
Peel chokes and place in water mixed with lemon juice. Beat eggs,
salt, and pepper. Drain and dry chokes and grate directly into
egg mixture. Heat equal amounts of butter and oil in a non-stick
skillet over medium-high heat, using enough oil and butter to
cover bottom of pan. Stir choke mixture and ladle about ¼ cup
per pancake into pan (they will spread). Cook until browned on
each side, 8-10 minutes total. Serve with sour cream or
applesauce. Makes 8 3-inch pancakes. Variations: Add grated onion
to batter. Substitute grated carrot or potato for some of the
choke. Add julienned celeriac or fresh herbs to batter.
CRISP SAUTÉED CHOKES From Asparagus to Zucchini
1 Lb. Jerusalem artichokes
2 Tbs lemon juice
3 Tbs butter
½ Tbs vegetable oil
Salt & pepper
2 Tbs finely chopped parsleyThinly slice chokes (leaving skins on
if you prefer) into 1 quart water to which lemon juice has been
added. Just before cooking, drain and dry chokes. Heat butter and
oil in a skillet, add chokes, and cook over medium-high heat,
turning frequently, 4-6 minutes. The chokes are done when lightly
browned on the outside and tender on the inside. Season with salt
and pepper to taste, and sprinkle with parsley. Variation: Toast
sesame seeds in a dry skillet or hot oven and add to sauté a
minute before serving.
Editor's note: end of document.