HOLIDAY FAIR AT THE HIDEOUT--DEC 13TH AND 20TH

We will be promoting and signing people up for 2012 CSA shares at the Hideout Holiday Fair, 6 - 9:00 pm, 1354 W. Wabanisa, on December 13th and 20th.  The craft wares are exceptional and the beer is tasty.  If you have any questions about CSA farming, this is the time to start asking!

Today

It's COLD OUT THERE!

They Draw and Make Things Out of Wood

Recipe Card 1, original drawing printed on colored card stock by Farmer Julia

Recipe Card 2, original drawing printed on colored card stock by Farmer Julia

Silk-screened Poster by Farmer Julia

Wooden Tote with Strap, built from salvaged lumber by Farmer Todd

Voucher Card for Next Season, hand-drawn by Farmer Julia
$20.00 worth of veggies for pick-up at one of 5 Chicago locations!

Salvaged Walnut Bowl, turned by Farmer Todd

Closing Words from Todd and Julia

Dear csa members,                                                                                                                                                           

            Today is the last pickup of the year. Like every season we have experienced, this one was full of challenges and surprises both good and bad. On the good side we had crops to harvest every week (we skipped one week in July, that we are making up for this week.)  Julia, Our truck, and I survived without any major breakdowns, and we are still    passionate about organic vegetable production.

With five years behind us in this business I am still humbled by the prospect of providing veggies for you and ourselves for twenty weeks.  Long hours and low pay are an unfortunate reality for Julia and I, Nick and Nicky, our full time interns, Titus, part time intern and Tori, our part-time employee. We are able to get out of bed every morning because we believe good, clean food is important.

We appreciate your involvement in our farm whether you are a worker share  or paying member. We do our best to use your capital and labor to Improve our land, so that we can sustain and improve our vegetable production until we are six feet under.(Before that happens I hope to find a replacement to continue our work!)

Some of the bad surprises that occurred this season we have remedied. Our well was inadequate for the amount of irrigation that we needed in July and August. We had no measurable rain those two months. We now have a deeper well that can provide three times more water in addition to the old well. This improvement should make a significant improvement in our production next year. We also had some issues with our hoop houses. We only were able to utilize one of the three hoop houses we have due to the fact that there were only three of us working on the farm full time with more things to accomplish than was possible. The one hoop house we used this year helped tomato production a lot until a wind storm destroyed the plastic on Labor day. I look forward to using all three houses next year. We will hire more labor if necessary to make this happen.                                   

Thanks for your support this year. Hope to see you next season!                                                                                                Todd McDonald            

And then from Julia:

Thank you for giving me an excuse to write about vegetables every week. It has been a joy.  Everything about this farm is a proper ratio of joy to pain which makes it well worth it.  Except that Merle smells like manure right now.

This winter I will still be in Lincoln Square at Bloom Yoga Studio as a massage therapist.  Todd will be either woodworking or acting in a Hollywood blockbuster.  As long as we have turnips, beets and kale, you can still visit him on Tuesdays at the Lincoln Square Market through November.

At our deepest core in the most obscure corners of the chambers of our hearts, we will always have turnips, beets and kale.

Peasantly yours, 

Julia

Season Extension?

We have only two more veggie drops for our CSA members!  We want to give everyone one last batch of carrots and plenty of greens, among other things.  Our second frost last night finished off our tomatoes, but plenty of other crops are looking good as they are frost hardy.  Some are frost happy, like spinach and arugula and kale.
Although the Lincoln Square market technically ends a week from tomorrow, the alderman approved an extension into November.  We have some turnips and beets in the ground that we plan to bring for Thanksgiving customers.  We are also planning to install the plastic on our third hoophouse over a couple long beds of kale.  In the meantime, Todd and I transition into plots for winter income when the starring role is no longer the farm.  They predict a snowy year, which will help our ground water supply and help replenish the creek.
Here are some mobile uploads, an homage to the market this season:

 

Hi, Spring! 

And... a flowering stalk of broccoli with butterfly:

Until next week...lettuce savor the days!

All is WELL

After straining our one well pump to the point of collapse this droughtful summer, we realized that our next investment on the farm must be to drill another well, not a small feat as you can see by the size of this drilling rig.  250-foot deep.  We will be ready for next year.

Tori ends her internship with the same crop she began!  French D'Avignon radishes come full circle.

What's Coming Up!

Welcome back salad greens! 

In addition to long-awaited crops such as acorn squash (a couple weeks ago and a second round to go) and butternut squash (still curing in the field), the cooler conditions of fall encourage leafy greens from the spring and early summer:  lettuce, kale, arugula, mustard greens, -oh!- and radishes.  

Garlic?

For those of you who haven't gotten your cured garlic this fall, we are cleaning/preparing bulbs for next week.  We will be saving most of the bulbs from our harvest this year for planting.

What about our famous potatoes?

Some of you have been asking this question.  I am pained to say that we lost our entire potato crop this year.  Demands for labor in other areas (partly anticipated, partly unexpected) and other crops were given priority this year at the beginning of the season.  So we lost the weed battle early on.  I just hadn't brought myself to writing a note about it.  I'm getting a little choked up right now.  We do have a solid plan for integrating our new cultivating tractor into the labor outlook for potatoes next year.

Try the amazing recipe below with any of your remaining tomatoes and chard/beet greens for warm fall bliss.  Use a drizzle of pesto to top it off when ready to serve.  (I'm trying it today!  I am using shelly beans from Dotson's farm instead of cannellini.)

Soupe au Pistou

adapted from Lidia’s Italy

Total time: 30 minutes                        Makes: 4 servings

This hearty vegetarian dish can stand alone as a one-dish meal with good bread, or served alongside pasta with pesto sauce, but it is also a delicious side dish with roasted chicken.  Start with dried beans or use canned to save time.

INGREDIENTS

• 1 large bunch (~ 1 lb) of fresh Swiss Chard or beet greens
• 1 14 oz can cannellini beans, drained and rinsed
• 4 plump garlic cloves sliced thin
• 1 Tablespoon tomato paste 
• ½ teaspoon peperoncino or red pepper flakes
• 5 tablespoons olive oil … more for serving
• coarse sea salt and fresh ground pepper to taste
• about 5 tomatoes, chopped

METHOD

1. Wash, trim and chop the chard; let stand in the sink or very large bowl of cool water to wash and refresh

2. Finely slice the garlic and gently sauté them in 3 T of the olive oil until fragrant, about 1 minute; add the spoonful of tomato paste to a clear spot in the pan and toast; at the same time toast the pepper flakes in another clear spot

3. Grab the chard and shake off much of the water, add to the pan with the garlic and spices; stir frequently to braise and wilt the greens

4. When the greens have reduced by half add the tomatoes and bring to a low boil; simmer until liquid is reduced by half; spill in all the beans and season with salt and pepper and the remaining olive oil; warm thru until the whole begins to thicken.

5. Taste for seasoning and add salt and pepper as needed … maybe a squeeze of lemon juice or dash of wine vinegar.  Serve with grated parmesan and extra-virgin olive oil to drizzle over the top.

Deadly Green Tomatoes

There was a time long ago when people in Europe thought the tomato was poisonous.

Tomatoes, eggplant, peppers and potatoes are in the nightshade family of plants, often thought of as “poisonous” in huge quantity.  The reason, it seems, that there is this nightshade rumor at all is that the category encompasses a huge assortment of plants including tobacco, morning glory, and belladonna.  Belladonna can be deadly or medicinal or the name of a famous porn star. 

It is the alkaloid content in nightshades that has interested pharmaceutical companies.

But three green tomatoes won’t hurt you or cause hallucinations.  In fact, they are simply delicious.  I think they are particularly good sautéed with curry spices.  Or try one of many versions of the classic fried green tomato below and enjoy!   -Julia 

Fried Green Tomatoes

3 green tomatoes, salt, 1 cup flour, 1 T Cajun seasoning, ½ cup milk or buttermilk, 1 egg,

1/3 cup cornmeal, ½ cup fine dry bread crumbs, ¼ cup peanut oil or other vegetable oil

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

2 Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

So Clean Carrot Cilantro Soup!

I never understand when customers tell me they find cilantro to taste "soapy."  

This is a not-so-uncommon opinion that stupifies me every time.  Upon further "research," I found a NY Times article, NPR segment, lots of internet chatting around this very topic of Soapy Cilantro.  You can even visit a website called ihatecilantro.com.  I hope no one reading this is part of this anti-cilantro faction, but I have a feeling there are a few of you among us.  ?   Anyone?
Here's some ideas from the NY Times Article I found:

"Some people may be genetically predisposed to dislike cilantro, according to often-cited studies by Charles J. Wysocki of the Monell Chemical Senses Center in Philadelphia. But cilantrophobe genetics remain little known and aren’t under systematic investigation. Meanwhile, history, chemistry and neurology have been adding some valuable pieces to the puzzle.

Flavor chemists have found that cilantro aroma is created by a half-dozen or so substances, and most of these are modified fragments of fat molecules called aldehydes. The same or similar aldehydes are also found in soaps and lotions and the bug family of insects.

Soaps are made by fragmenting fat molecules with strongly alkaline lye or its equivalent, and aldehydes are a byproduct of this process, as they are when oxygen in the air attacks the fats and oils in cosmetics. And many bugs make strong-smelling, aldehyde-rich body fluids to attract or repel other creatures.

The published studies of cilantro aroma describe individual aldehydes as having both cilantrolike and soapy qualities. Several flavor chemists told me in e-mail messages that they smell a soapy note in the whole herb as well, but still find its aroma fresh and pleasant."


Julia Child hated cilantro.  Alice Waters loves it.  Here's a recipe from one of her cookbooks:

Alice Waters’ Carrot & Cilantro Soup

from Chez Panisse Vegetables

1 white onion
2 tbsp olive oil
1 bunch of carrots (~1 lb)
3 potatoes
1-1 1/2 quarts vegetable stock (I used homemade)
1/2 bunch cilantro (add more if cilantro is your thing)
salt and pepper to taste

Peel and slice the onion and put in olive oil to stew. Peel the carrots and potatoes and cut them into large chunks.

Once the onions are soft, add carrots and potatoes, salt generously, and continue to stew for approximately 10 minutes.

Add vegetable stock, bring to a boil, then lower to a simmer and simmer until the vegetables are cooked and soft. Take the pot off heat.

Add the cilantro to the pot. Puree the soup in a food processor in multiple batches until smooth. Strain through a medium sized sieve.

Reheat on stove and serve with crusty bread!

  
I'd take the smell of cilantro over bags of basil in a closed room any day.  
-Julia

Mother Hornworm

The mother of the hornworm.  A lucky find by Nick!

Above, the elusive mother moth sleeping.  She will eventually give birth to the hornworm, below in its wormy splendor.  Nick and Nicky found 38 hornworms in the tomato tunnel the other day followed by another day of 25!  This is an impressive number considering hornworms blend perfectly with their environment and look exactly like a tomato stem.  We like to describe the hornworm as "the lion of the insect world" out here because one hornworm can disseminate and skeletonize several tomato plants.

In larval stage,  the hornworm rears its ugly head.

Farm Crew 2011!  Despite the mighty larvae,
we've had our best tomatoe crop yet this year!

Pickling!

Pickling Note

First of all, for those fascinated by the manipulation of fresh vegetables into condiment, casserole, or otherwise, I Highly recommend Alice Water’s In the Green Kitchen.  It is more of a collection of techniques than it is a standard cookbook.  Perfect for the CSA subscriber. 

In her book, I found this simple approach to refrigerator pickling:

Pickling can extend the life of a vegetable and is appropriate for carrots, cukes, radishes, zucchini, yellow squash, peppers, onions and beets.

She starts with the brine:

1 ½ cup white vinegar

1 ½ cup water

2 ½ T sugar

2 cloves

1 bay leaf

2-3 sprigs of thyme

½ teaspoon coriander seeds

Pinch chili flakes

Bring all of the above to a boil.

Meanwhile, quarter or slice your vegetables (s).

Remove the boiled brine from the stove and cool to room temperature.
Soak the vegetable(s) separately for an hour or so.

Drain and chill.

Serve after chilling or put in a jar in the fridge to keep for weeks!

This method macerates instead of cooks.  Other methods involve actually cooking the veggies in the brine for a short while. 

Zucchinis Big or Small

At the Lincoln Square market we will often display a gigantic zucchini on the table along with the midsize ones.  To this bigger zucchini,  many customers remark "This is the biggest zucchini in the world!"  while a contingent of Eastern European-descent women will pass it from hand to hand, frown, and ask  "Do you have bigger?"
So, in answer, we've learned to save the most obscene zucchinis behind the table. The contingent will not be satisfied without a zucchini at least the size of one thigh.
Big zucchinis are used for baking and stuffing with other veggies or meat.  The smaller to midsize zucchinis have more flavor and are customarily saved for grilling or sauteeing.  It takes no more effort to grow humungous zucchinis than it is to grow tiny ones.  In fact, it is usually more of an effort on our farm to harvest them before they grow thigh-size.

My mom and dad collaborated on a cookbook when my sister and I were young tots:

Resurrected!  6 bucks
julia@peasantsplot.com

Here is a beautiful photo by John Boesche, Official Peasants' Plot CSA Member Extraordinaire:

Thank you, John!

And a recipe by John that is tried and true:

There is no better summer flavor than fresh pesto  … and it freezes well so you can have a taste of summer anytime!

Fresh Basil Pesto

 

Total time: 20 minutes                        Makes: ~ 1 cup

Pesto is an Italian classic; toss with pasta, use as a pizza sauce or serve with bread or crackers for an appetizer. Pesto is very quick and easy to make with a good food processor or blender, or you can finely chop the ingredients and prepare the old-fashion way … with mortar and pestle.

INGREDIENTS

• 2 cups fresh basil leaves, washed and dry
• 4 cloves plump, fresh garlic, peeled
• 1/3 cup raw pine nuts (or substitute raw walnuts)
• 1 cup extra virgin olive oil
• ½ cup grated parmesan cheese (Parmigiano Reggiano is best)

METHOD

1. toss the basil leaves and garlic into the food processor fitted with the steel blade

2. start the processor; slowly pour in ½ of the olive oil; stop often to scrape down sides and stir; add remaining oil and pine nuts and blend thoroughly

3. when all is well blended add the grated cheese and blend till just incorporated … do not over-blend cheese; let stand for about an hour before serving

VEGAN variation:

Same as above, but replace cheese with 1/3 cup nutritional yeast and 3 Tbsp yellow or white miso … pesto is a raw food that is delicious with almost everything!

Great Bands Once Again

Come to the Sept 3rd Low Down at 5:00 to set up your tent and start grilling.
RAIN OR SHINE
If you bring potluck items, remember a serving utensil! Paper towels are good to have on hand, too, for potluck.
More details in our Events section:
http://www.peasantsplot.com/events.html
Camping or Sleeping-In-Your-Car is encouraged!!!!!!!!
BYOB*

Bands start around 6:00 pm and play 30 minute sets.
In order of appearance:
Lou Shields
Tridge
Lonesome Organist
Via Verso
Organ Wolf
FULL On
Canadian Rifle
Party Downers
Sweet Cobra
--corn run interlude--
Ditches

*band members get free beer and pork

What's an Heirloom?

Yellow = German Striped
Dark purple = Cherokee Purple
Pink = Brandy Wine
Red = Moskvitch

What’s the deal with heirlooms and hybrids?

Heirloom tomatoes are grown from seed that has been passed down from generation to generation for more than 50 years (general rule).  Seeds taken from these tomatoes will produce the exact same type of tomato which, as Miley Cyrus may say, is pretty cool.
In the case of hybrid tomatoes, a human plant breeder cross-pollinates two different tomato varieties to create a new variety.  The new variety has traits from both mom and dad.  If you plant the seeds from this offspring, you will get something you did not expect.  It will grow with the traits of just one of the parent plants, not both.  To get the desired new variety, human intervention is required again.  Hybrids can be nice because they often create plants with traits like resistance to disease or high yields or early production. These hybrids do require the existence of the original open-pollinated parent plants.

We love heirlooms, especially German Striped.

More if you are interested about the state of seeds:  Hybrids are NOT the GMO’s you hear about.  Most GMO controversy is about corn and soybeans and other commodities, but there are a few other vegetables that are being genetically modified in a lab.  One is alfalfa and the other is beets.  The issue for vegetable lovers is that, with the persistence of genetic modification within open-pollinated plant species, there is potential for cross-pollination that endangers those original species. Additionally, not to be a downer but, ‘organic’ status is endangered this same way (ex:  no organic alfalfa = less organic dairies).  And it seems a very slippery slope.   The Center for Food Safety is a good resource that explains the fight against GMO alfalfa and beets: 

http://www.centerforfoodsafety.org/campaign/save-our-seeds/

Eat Your Carrots.

Courtesy of Molly...(thanks!)

The Kohl or the Rabi?

Hey:  If a turnip got together with a cabbage and then one of them GOT PREGNANT, what would happen? 

Answer:  Kohlrabi!!!!!!!

“Kohl” means “cabbage” and “rabi” means “turnip.”  Kohlrabi is believed by botanists to be the result of a union between these two vegetables, making its first sudden and scandalous appearance in Europe in the middle of the 16^th century. It is incestuously close to broccoli, too.

The part that’s good to eat is actually the swollen stem.  Eat it raw or cooked.  Peel or don’t peel.

 Some ideas can be found on our recipe page in the kohlrabi section.  People have also added kohlrabi to the veggie burger recipe in the beet section. 

OR 

1.  Grate it into a buttered pan to cook for just a couple of minutes and then season with salt and pepper.  OR

2.  Slice and serve raw or lightly steamed with salt and lime.  

Safe Seed Pledge

Cosmic Purple Carrots from our main organic seed source, High Mowing.  Here is their Safe Seed Pledge:

The Safe Seed Pledge "Agriculture and seeds provide the basis upon which our lives depend. We must protect this foundation as a safe and genetically stable source for future generations. For the benefit of all farmers, gardeners and consumers who want an alternative, we pledge that we do not knowingly buy or sell genetically engineered seeds or plants. The mechanical transfer of genetic material outside of natural reproductive methods and between genera, families or kingdoms poses great biological risks, as well as economic, political and cultural threats. We feel that genetically engineered varieties have been insufficiently tested prior to public release. More research and testing is necessary to further assess the potential risks of genetically engineered seeds. Further, we wish to support agricultural progress that leads to healthier soils, genetically diverse agricultural ecosystems and ultimately healthy people and communities."

We pulled our first batch of carrots!

We pulled up our first batch of carrots!  These are cosmic carrots.  They taste like carrots, they feel like carrots.  If I was a writer for Intelligentsia coffee, I might go on to distinguish the taste as “snappy,” “spicy,” or “clean,” with notes of melon and a caramel finish, but mostly I just describe the taste as slightly purpl-y.  Please put your carrots in a reusable plastic bag in the fridge.   Too much air around them will make them limp.  If you need them to last for a couple of weeks, remove the greens first.  Carrot greens can be mixed in with anything for an extra vitamin dose, used in vegetable stock for example.

Since the squash and cucumbers are still getting to size on The Plot, we decided to supplement the CSA share this week with summer squash and/or cucumbers from Deer Creek Organics. Deer Creek Organics is another Kankakee farm, started the same year as Peasants’ Plot.  It is nice to have another farmer in the area with whom to share ideas or commiserate about the weather and the general struggle of farming.  This is great small farm.  Check them out:  www.deercreekorganics.com

Deer Creek invested time and money in becoming certified Organic because their farm plan involves selling to stores and distributors.  To be able to say "Organic" on signs is important to get the deserved premium in these stores.  

Meanwhile, Peasants' Plot is an organic farm that can't legally call itself organic.  For now our CSA members and market customers have to trust us that we ARE NOT using any synthetic chemicals or anything considered outside of organic practices.  Our land has been free of chemicals for many years.  CSA members are invited to arrange visits throughout the season to witness and inspect our practices.  We take great pains on our farm to be sustainable by using green manure crops and composted horse manure, adding fish fertilizer for foliar spray throughout the season.  We occasionally lose crops to pests. 

So why aren't we certified?  The time/money investment for certification is still a ways down the priority list for us, after a walk-in cooler and other infrastructure improvements.  Another factor to consider is that most certifying agencies take a small percentage of every year's profit from their farmer clients.  

In any case and inarguably, tender summer squash is really yummy sliced lengthwise, oiled and grilled.

Eating a slice right now,

Julia

Power Pesto

Last week we took a week off of harvesting so we were able to focus on production and more planting.  Check this out:  we found out that if you spend more than four hours working under a heat index of 110 degrees, you get goosebumps!  What a fascinating physiological phenomenon.  Luckily we have a great swimming hole nearby, shared with local teenagers, that helped us through.  
We've had to replant most of our squash and cucumber crop this year due to a number of challenges, heat and bug related.  We now need a good rainfall for everything to start to really grow.   While Chicago residents had to deal with flooding last week, Kankakee county is still experiencing drought.  We are irrigating like crazy, but all plants want more water.  The corn farmers down here are even more upset about the lack of rainfall than us since this is the critical reproductive time that will determine the kernel content in each ear of corn.  
Apparently the Cubs won three games in a row as of Sunday, so I think things are turning around and rain is coming soon!!!

Is everyone finding a way to use their greens every week?  Feeling stronger because of it?   One of our talented CSA members John suggests sauteeing chard lightly in olive oil with finely chopped shallots and a splash of orange-infused vinagrette.  Provenance in Logan Square or Lincoln Square has a good selection of fancy vinagrettes like this.   
If you are looking for a fast use for lunches during the week, try using chard and kale as pesto to add later to salads, pasta or sandwiches.  There's a note about freezing at the bottom:

Swiss Chard Pesto--Thanks Megan!

2 Tablespoons plus 1/2 cup extra virgin olive oil

2 cloves garlic, chopped

1 bunch Swiss Chard, stems removed (about 2 cups)

1 cup walnuts

2 oz freshly grated Pecorino cheese

1 bunch basil leaves (1/2 cup packed)

Kosher salt

Heat 2 tablespoons oil and the garlic in a saute pan over medium heat. Once the oil is hot and the garlic has become fragrant, add the Swiss Chard, wilting it into the oil and sauteeing it for a few minutes. Set aside to cool.

Meanwhile combine the walnuts, pecorino cheese and basil leaves in a food processor. Add in the cooled chard and garlic. Pulse to roughly chop and combine the ingredients. Then stream in the remaining 1/2 cup of olive oil and blend to desired consistency. Add salt to taste.

Kale Pesto, an idea from www.alwaysorderdessert.com

2 teaspoons Kosher salt

1/2 cup chopped almonds (can also use pine nuts or walnuts)

3 large cloves garlic, peeled with ends trimmed off

1/4 cup Parmigiano-Reggiano

1/2 pound raw kale, stems removed, coarsely chopped

1/2 cup extra virgin olive oil

Freshly ground black pepper

1 tablespoon lemon juice

Combine the kosher salt, almonds, garlic cloves, and Parmigiano-Reggiano in the base of a food processor. Pulse repeatedly until all ingredients are coarsely chopped.  Add the kale, olive oil, and lemon juice and pulse again until it reaches a fine grind, but not quite a puree. If necessary, add a bit more olive oil to loosen it up.

To freeze pesto, simply portion into 1/4 to 1/2 amounts and pack into the wells of a muffin tin (can also use an ice cube tray for smaller portions). Let freeze for one hour before removing and storing in a large freezer-safe zipped plastic bag or container. Will keep well for at least 6 months.

Season Update and Garlic Recipe from John!

Garlic Review:  The Harvest Breakdown

Since garlic is planted in the fall, the first harvest is actually in early spring, the green scallion-like leaves.  The second harvest is late June when the scapes are ready. The third harvest may be in the form of “baby garlic” or “spring garlic.”  Yesterday, we harvested the mature, full size bulbs.  They still retain quite a bit of moisture, so eat them in the next couple of weeks (we recommend).  This weekend we also harvested bulbs that you will see later in the season, bulbs that you can store over winter if you like.  Because they will have been cured. 

Curing is the drying process that allows the outer layers of the garlic bulb to dry out and form a protective covering (protection from mold mostly).  Fully cured garlic bulbs will last an average of 6 months in your pantry. We cure ours/yours for about 3 weeks in our handy corn crib where there is plenty of ventilation.  If you don’t happen to have a gigantic corn crib in your backyard and are interested in curing your fresh garlic, just put the fresh garlic from today in a brown paper sack in a relatively cool, well-ventilated place. But we recommend eating it right away because fresh garlic is a juicy treat.  Someone from Tuesday has already reported a religious experience.! 

Spaghetti alla Puttanesca

Adapted from Bon Appétit

Total time: 15 minutes                        Makes: 4 servings

A classic QUICK southern Italian pasta dish.  The name refers to the Working Women who would need to prepare a quick meal between … well … clients.

INGREDIENTS

• ¼ cup extra-virgin olive oil
• 4-6 large garlic cloves, finely chopped
• 1 28.2-ounce can peeled tomatoes in pure
• ½ cup Kalamata olives, halved, pitted
• 3-4 anchovy fillets, chopped
• 1 ½ tablespoons drained capers
• 1 teaspoon dried oregano
• ½ teaspoon dried crushed red pepper
• ¼ cup fresh basil leaves, thinly sliced; reserve the smallest leaves whole
• ¾ pound spaghetti
• Grated Parmesan cheese

METHOD

1. Heat oil in a large pot over medium heat.  Add garlic and sauté gently until fragrant, about 1 minute

2. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper

3. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes

4. Sprinkle the small basil leaves over the top just before serving.  Serve with grated Parmesan.

For CSA member:  IMPORTANT IMPORTANT IMPORTANT IMPORTANT

We will not be harvesting CSA shares next week.

We are anticipating a season extending late into the fall and want to save you any bumper crop of winter squash and other fall delights, so with the constraint of “twenty weeks” in mind, we made this decision.  We will see you again on Thursday, the 28^th.

Please note that you will still get twenty weeks of vegetables as promised with your last pick-up date being either October 25^th or 27^th.

Carrot Update

Coming along, coming along.

Cucumber/Summer Squash Update

Both these plants are cucurbits, susceptible to the cucumber beetle.  Peasants’ Plot and our other organic farmer friends in the area have had more problems than usual with cucumber beetles.  We were not expecting such destruction but promptly planted a new bed of seeds directly into the field.  We will have cucumbers and zucchini, but they will be later than usual.

Tomato Update

We have an immaculate high tunnel full of healthy heirloom plants.  This morning, a storm lifted the tunnel from the ground but Todd re-anchored it and all is well.  Tomatoes look beautiful and will ripen soon we think.

Winter Squash and Broccoli Update

These healthy seedlings will be planted next week.  They are hardening off in a hoophouse as I write this, toughening up for the greater outdoors. 

Thank you for playing a vital role in reorganizing the agriculture system.  This model of farming gives you a voice in creating a stable organic food supply.

-Julia and Todd