04 Aug Tue 2009
CSA notes from the farm--week 13
Hi there--
Theoretically we're in those dog days of summer....what do we have to show for it??? Well, nothing too exciting (yet) given we've been spared oppressively warm nights(--I guess we're sleeping well)--but we are seeing glimpses of sweet corn. We will have some for the spread today (tues) in Kalamazoo, and we'll play it by ear....for the rest of the week. We plant sweet corn in successions, and given this turns out predictably, everyone will get a tasting over the next few weeks. Early succession ears are on the smallish side, but still very sweet--and not too buggy--or more descriptive, wormy. Please accept our apologies in advance if some of these unsavory beasts turn up in an ear or two. (If it helps you tolerate cutting them away, keep in mind all they have eaten in their brief lives is corn....)
The rest of the spread is something in the realm of: cabbage, potatoes, garlic, squash, cooking greens and salad mix. A note on the salad mix is this week we are adding purslane. It is a pretty, succulent-like leaf; and we have some beautiful plants on the farm right now. Just a little factoid for you, Purslane is the plant containing THE HIGHEST amount of omega-3 fatty acids. It tastes mild, and is something new to look for in the regular old blend.
It's not news yet, but this week we will establish a date for our next farm gathering, and let you know next time around. We aim for a Sunday in August, so sometime near the end of the month. Below I will share our summer squash dish from dinner last night. I kinda wing it at the stove, so you'll need to taste and adjust as you go!
Have a great week and be well
Laurie, Lee and Iris.
Indian Style Squash
4-6 Summer squash/ zucchini cut into 1/4 inch discs and halved--place in colander, sprinkle 3-4 pinches of salt and mix. Let sit over plate or in sink for 15-30 min to release moisture from squash. Pat dry-ish with cheesecloth or other absorbent towel.
2 onions--sliced
1/4-1/2 cup ghee or preferred sauteing oil
1 tbsp ground coriander
1 tsp ground cumin
2-3 tsp tumeric
1 tsp garam masala
2 tsp salt
juice of 1 lemon
1 tsp maple syrup
garlic, minced--to taste
Heat 1/4 c ghee or cooking oil on med-high heat. Add onions, coriander, cumin and tumeric. Saute a few minutes. Add prepared squash and mix well. Add garam masala, and salt, mix well. Saute 10- 15 minutes, stirring reqularly. Check and adjust seasoning. Once squash is wilted, add lemon juice, maple syrup and garlic. saute a few more minutes and serve. Accompanies Dahl beautifully.
Theoretically we're in those dog days of summer....what do we have to show for it??? Well, nothing too exciting (yet) given we've been spared oppressively warm nights(--I guess we're sleeping well)--but we are seeing glimpses of sweet corn. We will have some for the spread today (tues) in Kalamazoo, and we'll play it by ear....for the rest of the week. We plant sweet corn in successions, and given this turns out predictably, everyone will get a tasting over the next few weeks. Early succession ears are on the smallish side, but still very sweet--and not too buggy--or more descriptive, wormy. Please accept our apologies in advance if some of these unsavory beasts turn up in an ear or two. (If it helps you tolerate cutting them away, keep in mind all they have eaten in their brief lives is corn....)
The rest of the spread is something in the realm of: cabbage, potatoes, garlic, squash, cooking greens and salad mix. A note on the salad mix is this week we are adding purslane. It is a pretty, succulent-like leaf; and we have some beautiful plants on the farm right now. Just a little factoid for you, Purslane is the plant containing THE HIGHEST amount of omega-3 fatty acids. It tastes mild, and is something new to look for in the regular old blend.
It's not news yet, but this week we will establish a date for our next farm gathering, and let you know next time around. We aim for a Sunday in August, so sometime near the end of the month. Below I will share our summer squash dish from dinner last night. I kinda wing it at the stove, so you'll need to taste and adjust as you go!
Have a great week and be well
Laurie, Lee and Iris.
Indian Style Squash
4-6 Summer squash/ zucchini cut into 1/4 inch discs and halved--place in colander, sprinkle 3-4 pinches of salt and mix. Let sit over plate or in sink for 15-30 min to release moisture from squash. Pat dry-ish with cheesecloth or other absorbent towel.
2 onions--sliced
1/4-1/2 cup ghee or preferred sauteing oil
1 tbsp ground coriander
1 tsp ground cumin
2-3 tsp tumeric
1 tsp garam masala
2 tsp salt
juice of 1 lemon
1 tsp maple syrup
garlic, minced--to taste
Heat 1/4 c ghee or cooking oil on med-high heat. Add onions, coriander, cumin and tumeric. Saute a few minutes. Add prepared squash and mix well. Add garam masala, and salt, mix well. Saute 10- 15 minutes, stirring reqularly. Check and adjust seasoning. Once squash is wilted, add lemon juice, maple syrup and garlic. saute a few more minutes and serve. Accompanies Dahl beautifully.
Laurie_2
03:16 PM EDT