- • Lettuce
- • Tomatoes
- • Cherry tomatoes
- • Sweet peppers
- • Hot peppers (take a selection of super-hot, sweet and hot)
- • Eggplant
- • Carrots
- • Parsley
- • Basil
- • Broccoli or cauliflower
- • Cucumbers
- • Zucchini
- • Beans (enjoy those extra-long beans “Fortex”)
- • Onions
- • Garlic
- • Winter squash (choose from Kabocha, Acorn, Delicata)
- • Tomatillos or pineapple tomatillos (these small treats are sweet and are to be eaten raw, just peel the husk and pop it in your mouth)
- • Apples
The weather has been crazy. Looking back on years past this is the normal for September. The rain coupled with the almost 100 degree days earlier this week has accelerated the fall crops and given extra life to the summer crops. This is truly the time of plenty. We have many fall crops waiting in the wings: celery, radicchio, Napa cabbage, red cabbage and tons of winter squash. We will continue to enjoy summer favorites during these last days as we welcome fall at the end of the week.
We are busy weeding and preparing the greenhouses for fall and winter crops. We are planting lettuce, radishes, turnips and arugula. We hope to keep a healthy supply of vegetables all winter long. We may offer limited winter shares this year to those who show interest in continuing during the “off” season. This is also called farming the back side of the calendar, made famous by Elliot Coleman (a farming guru from Maine).
Harvests are big and time consuming and we appreciate the help and rely on it. Please do plan to come out sometime this fall to lend a hand. We still have 7 weeks to go (14 harvests and counting) until we let the farmers rest for the winter. We will have a Thanksgiving share again this year. This is an add on to the 2013 season and everyone is welcome to sign up for it. It seems early to mention the details so I will hold off.
Only one person responded to the major announcement of “free range turkey” being available for Thanksgiving. This is a labor of love. Juvencio has worked diligently to raise these silly, fragile birds and is fattening them up for your holiday table. There are a few available and reservable for you with a $50 deposit. . They will be butchered on November 26 and will be here fresh for your thanksgiving table. They will be $4/pound (ranging from 15 – 35#) plus butcher fee.
Important Dates:
Helvetia Culture Fest September 22: 1 – 4 food, dance, alp horns, support for Helvetia farmland preservation
Harvest Festival: October 20 (more details to follow but please mark your calendars
Last Harvest October 28 for Monday crew, October 31 for Thursday pick-up
Thanksgiving harvest available for additional cost of $35, not to be missed! Available November 24
Sign-up to help harvest (you can always just show up we start at about 7:30), if you sign up we will know we are covered for that day
Good luck getting through your vegetables, put them up for the winter, make pesto and make chutneys. See you around the farm.
FLAT ZUCCHINI OMELET
1 lb small zucchini
1 3/4 teaspoons salt
2 tablespoons olive oil
1 teaspoon finely chopped fresh marjoram flowers or leaves, or a pinch of dried marjoram
2 large eggs
1 large pinch black pepper
1 tablespoon unsalted butter
Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with 1 teaspoon salt in a large bowl and let stand 30 minutes.
Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.
Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring until golden, 6 to 7 minutes. Remove skillet from heat and stir in marjoram, then let mixture cool to warm, about 15 minutes.
Lightly beat eggs with zucchini, pepper, and remaining 3/4 teaspoon salt in a large bowl, using a fork.
Heat butter in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance. Add egg mixture, distributing zucchini evenly with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to let any uncooked egg flow underneath, until egg mixture is set around edge, about 1 minute.
Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.
Shake skillet to loosen omelet from pan, then slide omelet onto a large plate.
Wearing oven mitts, invert skillet over omelet, then holding skillet and plate together invert omelet, browned side up, into skillet. Cook omelet until underside is set, about 1 minute, then slide omelet onto a serving plate.
Gourmet
August 2006
Belizean Style Habanero Hot Sauce
• 1 small onion — chopped
• 2 cloves garlic — chopped
• 1 tablespoon vegetable oil
• 1 cup carrots — chopped
• 2 cups water
• 3 Habanero chilies (3 or 4) — minced
• 3 tablespoons fresh lime juice
• 3 tablespoons white vinegar
• 1 teaspoon salt
Sauté onion in oil until soft. Add carrots and water. Bring to boil, reduce heat, and simmer until the carrots are soft. Remove from heat. Add chilies, lime juice and salt to the carrot mixture. Place in processor and puree until smooth. Pour into sterilized jars and seal.
Julia’s cherry tomato notes:
-I like these as a snack as is.
-Basic (cherry) tomato sauce: Wash several baskets worth, then put in a pot with onion, garlic and oregano and cook down for about 1/2 hour over medium heat. (olive oil can be added if you like). Then let it cool some, put through a food mill, and voila: tomato sauce!
-Add cherry tomatoes halved to a grain salad such as couscous, rice, orzo or other pasta. I find them to be an essential ingredient!
Here’s a recipe from a 35 year old cook book called America’s Best Vegetable Recipes from the editors of The Farm Journal:
“Try cooking cherry tomatoes. Saute them in a skillet in butter for only 2-3 minutes. Season with salt and pepper and a sprinkle of sugar to make them shine. A bright and tasty addition to a dinner plate.”
Cherry Tomato and Olive Relish from Vegetarian Cooking for Everyone by Deborah Madison
1 pint cherry tomatoes, halved or quartered if large
1 or 2 yellow or other tomatoes, seeded and finely diced
24 nicoise olives, pitted and halved (I use the already pitted kalamata from trader joes, I chop them roughly for this recipe)
1 tablespoon capers, rinsed
1 tablespoon chopped parsley
2 teaspoons chopped marjoram (I use oregano when I don’t have marjoram available)
5 basil leaves, thinly sliced
1 Tablespoon extra virgin olive oil
fresh lemon juice to taste
salt and pepper
Put the tomatoes in a bowl with the olives, capers, and herbs. Moisten with the oil, then season to taste with the S & P & lemon juice. Serve right away, or at least within the hour of making it.
Marinated Cherry Tomatoes 4 servings
2 baskets Cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup Finely chopped parsley
1 Tablespoon Finely chopped rosemary
3 Garlic cloves, minced
1/3 cup Extra-virgin olive oil
3 Tablespoons Balsamic vinegar
Salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally. Enjoy with crostini or as a side dish.
Cherry Tomato & Avocado Salad
1 basket cherry tomatoes, halved
2 Tablespoons chopped scallion or other mild onion
1 cup (approx.) chopped avocado
2 tablespoons chopped herb (such as parsley, cilantro, dill….)
optional vinaigrette to coat (whirl 2 T lemon juice or vinegar, 1 small clove garlic, 1 t mustard, pinch salt and pepper, with 1/2 cup olive oil in blender.) Gently mix all ingredients. Serve. (The avocado is optional but delicious)
Blanched Broccoli with Basil Pesto and Cherry Tomatoes adapted from Pasta e Verdura by Jack Bishop
2 pounds broccoli di cicco
salt to taste
1 cup tightly packed fresh basil leaves
2 medium cloves garlic, peeled
2 Tbs. pine nuts
6 Tbs. olive oil
1/4 cup freshly grated Parmesan cheese
2 pints cherry tomatoes
1 pound pasta (such as shells, or other open shape)
Bring 4 quarts of salted water to boil in large pot for cooking the pasta. Bring several quarts of water to boil in another pot. Chop the broccoli into small, bite-sized pieces. Add the broccoli and salt to taste to the boiling water. Cook until broccoli is tender, about 3 minutes. Drain and set aside the broccoli. Place the basil, garlic, and pine nuts in the work bowl of a food processor and process, scraping down the sides of the bowl as needed, until smooth. With the motor running, slowly pour the oil through the feed tube and process until smooth. Scrape the pest into a large bowl. Stir in the cheese and additional salt to taste. Cut the tomatoes in half. Add the tomatoes to the bowl with the pesto and toss gently. Add the broccoli to the bowl and toss gently. Taste for salt and adjust seasonings if necessary. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the broccoli sauce. Mix well and transfer portions to pasta bowls. Serve immediately. Serves 4.
CHICKEN WITH ORANGE, SPINACH AND CHERRY TOMATOES
2 tablespoons.
2 teaspoons
1 teaspoon
3/4 teaspoon
1 cup
1 tablespoon
4
4 cups minced fresh dill
grated orange peel
minced garlic
salt
cherry tomatoes, halved
olive oil
skinless boneless chicken breast halves, thinly sliced crosswise
firmly packed torn fresh spinach leaves (about 8 ounces)
Preheat oven to 450F. Place large baking sheet in oven to heat. Meanwhile, mix dill, orange peel, garlic and salt in medium bowl. Season with pepper. Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl. Add chicken to remaining dill mixture in medium bowl and toss to coat. Cut 4 sheets of foil, each about 20 inches long. Place 1 foil sheet on work surface. Arrange 1 cup spinach on 1 half of foil. Place 1/4 of sliced chicken mixture atop spinach. Spoon 1/4 of tomato mixture atop chicken. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, spinach, chicken mixture and tomato mixture, forming 4 packets total. Arrange foil packets in single layer on heated baking sheet. Reduce oven temperature to 400F. Bake until chicken is just cooked through, about 10 minutes. Transfer to plates; let stand 5 minutes. Makes 4 servings.
Bon Appetit March 1998
BELL PEPPER AND ONION CROSTINI WITH PESTO
For toasts
1 (18- to 22-inch-long) baguette, cut into 60 (1/4-inch-thick) slices
1/4 cup extra-virgin olive oil
For peppers and onions
6 assorted red, yellow, and orange bell peppers (3 lb), cut into 1/4-inch-wide strips
2 large onions (1 1/2 lb), cut lengthwise into 1/4-inch-thick slices
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
For pesto
1 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
1/4 cup finely grated parmesan (1 oz)
2 teaspoons chopped garlic
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup olive oil
Make toasts:
Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.
Cook peppers and onions:
Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.
Make pesto while peppers cook:
Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.
Assemble crostini:
Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.
Cooks’ note:
• Pepper mixture and pesto can be made 1 day ahead and chilled separately, covered. Bring to room temperature before serving.
Gourmet
July 2002
Broccoli and Colored Bell Pepper Frittata
adapted from Epicurious
3-4 Tablespoons olive oil
2 colored (red, yellow or gold) sweet peppers, thinly sliced
2 yellow Spanish onions, chopped
3/4 pound broccoli di cicco or 1 head freshest broccoli, cut into florets, roughly chopped
at least 4 cloves of garlic, thinly sliced
8-10 eggs
2-3 tablespoons chopped parsley or oregano
Salt and pepper to taste
dash cayenne pepper or red chili flakes
1 cup shredded sharp cheese, such as cheddar or provolone
Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté peppers and onions until soft, about 5 minutes. Add broccoli pieces and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour in egg mixture. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.
Spicy Pickled Broccoli adapted from The Joy of Pickling by Linda Ziedrich
1 bunch broccoli (about 1 1/5 pounds), florets and peeled, sliced stems
3 stems chopped green garlic (include plenty of the green since it’s just for flavor!) or 2 Tablespoons ‘regular’ chopped garlic
1 T dill seeds
1 T coarsely grated (or chopped) ginger
1 T yellow mustard seeds
1 T vegetable oil
2 1/2 cups white wine vinegar
2 1/2 cups water
1 t pickling or other uniodized salt (often called sea or kosher too, I think)
In a large bowl, toss the broccoli with the garlic, ginger, dill, mustard, and oil. Pack the mixture into a 2 quart jar. Combine the vinegar and water, and dissolve the salt in the liquid. Pour the liquid over the broccoli. Cap the jar. Store the jar in the fridge at least one week before eating. It should keep in the fridge for at least several weeks. Makes 2 quarts
Broccoli Sausage Pasta submitted by E. Kinney:
1 lb turkey italian sausage
1 lb broccoli
1 box shaped pasta
1 onionas much garlic as you can stand
Toasted Pine nuts
Parmesan Cheese
Chicken Stock
Red Pepper flakes
Saute onion and garlic in pan until softened. Add
sausage and saute until browned. At the same time,
blanche the broccoli in boiling water and drain and
cook pasta in boiling water until Al dente. Once
Broccoli is done add it to the sausage mixture along
with crushed red pepper flakes to taste. Add small
amount of chicken or vegatable stock to moisten the
“sauce”.
Place a good amount of pasta on plate, add shaved
parmesan, add “sauce”. Add more parmesan and toasted
pine nuts.
Mustard butter pasta with broccoli from The Tassajara Recipe Book.
5/8 cup butter, softened (or part olive oil)
4 Tblsp dijon mustard
2 cloves garlic
2 Tblsp parsley, well minced
2 Tblsp chives, finely sliced or green onion, minced Salt and Pepper
1 Tblsp oil
2 cups broccoli, cut into small flowerettes (or cauliflower or romanseco!)
3/4 pound pasta
Blend butter and mustard. Set aside.Slice garlic and pound it with a mortar with a healthy pinch of salt. When the garlic is pulpy add the parley and chives (or onions) and pound a bit more to release the flaovrs. Blend this mixture into the mustard mixture with a few twists of black pepper.
Bring a large amount of water to a boil with the tablespoon of oil and a spoonful of salt. Add the pasta to the boiling water. If you are using fresh pasta, add the broccoli at the same time. If using dried pasta, add the broccoli for the last couple minutes of cooking. As soon as the pasta and broccoli are done, drain and put them in a 12″ skillet allowing a bit of the cooking water to dribble in. Add the mustard mixture and, over moderate heat, toss the mixture until everything is evenly coated. Keep the heat low enough that the butter doesn’t bubble or fry as that would change the flavor. Adjust salt and pepper to your taste and serve.
Asian Broccoli
1 bunch broccoli
1 teas. minced garlic
1/3 c. chicken broth
2 tbl. soy sauce
1/4 tea. sesame oil
Peel the stems on the broccoli. Slice into “coins.” Cut the tops into
flowerettes.
Heat a wok until very hot. Add the oil and immediately add the garlic. Let
sizzle for 15-20 seconds. Add the remaining ingredients and give everything
a quick stir. Without turning the heat down, cover the wok and let steam
for 4-6 min., until the broccoli is done.
Mollie Katzen’s Recipe for The Enchanted Broccoli Forest from her first edition of The Enchanted Broccoli Forest:
First: butter a 10×6 inch pan, or it’s approximate equivalent. Preheat oven to 325 degrees. 4 servings
1) Choose 1 pound of the larger di Cicco pieces of broccoli, wash them. These will be the trees.
2) Cook 2 cups of brown rice. Mollie’s directions: Combine 2 cups raw brown rice with 3 cups of water in a saucepan. Bring to a boil, lower heat, and cover. Cook until *just* done (20-30 minutes). Fluff with a fork.
3)Saute the following over medium heat, stirring, until the onions are translucent (8-10 minutes):
1 Tablespoon butter
1 Cup chopped onion
1 large clove crushed garlic
½ teaspoon salt
½ teaspoon dried dill weed
lots of black pepper
1/4 teaspoon dried mint
cayenne pepper, to taste
Add this onion mixture to the cooked rice and mix well.
4) Beat together well the following, then beat it into the rice mixture:
3 large eggs
1/4 cup freshly-packed parsley
1 ½ packed cups grated cheddar or Swiss cheese
Spread all of this into the buttered pan.
5) Steam the broccoli trees until bright green and *just* tender. Rinse immediately in cold water; drain. Arrange these broccoli trees upright in the bed of rice mixture and drizzle the trees with lemon butter:
Juice from one lemon & 2 Tablespoons melted butter, combined.
Cover gently, but firmly as possible, with foil and bake 30 minutes.
Beef, Baby Broccoli and Wild Mushrooms
Makes: 4 servings
1 pound beef boneless sirloin steak
2 garlic cloves, finely chopped
1/2 pound baby broccoli or broccoli, cut into flowerets and stems cut into 1-inch pieces
3/4 cup beef or chicken broth
1/3 -1/2 pound fresh shiitake mushrooms, cut into fourths (2-3 cups)
6 ounces fresh crimini mushrooms, sliced (2 cups)
2 tablespoons dry sherry or apple juice
1 tablespoon soy sauce
1 teaspoon cornstarch
1 package (10 ounces) curly Chinese or Japanese noodles
1. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef and garlic; stir-fry 4 to 5 minutes or until beef is brown. Remove from skillet.
2. Add broccoli and 1/2 cup of the broth to skillet. Heat to boiling; reduce heat to medium. Cover and cook about 2 minutes or until broccoli is crisp-tender. Add mushrooms, sherry and soy sauce. Cover and cook 2 to 3 minutes, stirring occasionally, until mushrooms are tender.
3. Stir in beef. Mix cornstarch and remaining 1/4 cup broth; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Meanwhile, cook and drain noodles as directed on package. Divide noodles among bowls. Top with beef mixture.