Hello Happy Eaters!
Greetings from the farm. Today might have been the most beautiful day of the year here at Burge. The weather makes an easy target for complaints but every now and then, nature bestows on us such a wonderful day that we are tempted to forgive her of her foul temper. When the weather is this nice, you don’t even have to try to get things done, they just seem to happen. We spent today harvesting for the CSA, pulling out the spent summer crops of eggplant, peppers and tomatoes, planting the last of the strawberry crop, and giving a troop of Girl Scouts a tour of the farm. If it could only be like this once a week every week of the year, I believe we could grow enough produce to feed most of Atlanta.
We really relish these Indian summer days, because we know from experience that the door is closing on the active growing season. Soon we will be sitting by a fire looking back at the year and trying to make sense of the chaos that currently surrounds us. But for now its tally ho into the fray- we know we have a small envelope, but we are doing our best to fill it with all we can. The veggies on the farm are doing a wonderful job soaking up the diminishing rays of the sun, and we have another beautiful box planned for you this week. Greens and roots abound and with the nice weather, more will continue to come in. I had hoped to be doling out tons of carrots, beets and broccoli by this time of the year, but alas the unusually hot and dry August has set us back a few weeks. This causes no small amount of consternation to this farmer, who remembers laboriously setting out all of his plans in spreadsheets and picking the perfect time and amounts to plant only to be beset by the wanton fates of weather. Fortunately, I’m well equipped with an inordinate amount of stubborn, and so I am able to use these small defeats as fuel when it comes time to plan for next year. Carrots planted in July didn’t work? Next year, lets try June!
Take Care and Eat Well,
In The Box
-1 bunch Chard
-1 bunch Hakurei OR Scarlet Queen Turnips
-1 head Romaine Lettuce
-1 head Escarole
-1 Large African Squash
-3 Green Bell Peppers
-1# Tomatoes OR 1# Zucchini OR 1# Cucumbers OR 1 bunch Baby Carrots
– 1 bunch Baby Fennel
-1 sprig each Basil and Sage
Recipes and Ideas
Pasta with Roasted Winter Squash in Browned Butter, Sage, and Hazelnut Sauce
3 pounds winter squash
2 T extra virgin olive oil
salt and pepper, to taste
1 pound uncooked orecchiette pasta (or other short, ridged pasta)
10 oz baby spinach or Chard
8 T unsalted butter
3 T chopped fresh sage
1/2 cup coursely chopped, skinned hazelnuts, toasted
1 cup freshly grated gouda or parmesean
Preheat oven to 400F
Cut the squash into 3/4 inch cubes and spread them on a foil lined baking sheet. Drizzle with oil. Roast until tender, about 45 minutes. Season with salt and pepper, cover to keep warm, and set aside. Cook the pasta according to package directions. Drain and return to the pot. Add the spinach and toss with tongs so that the heat of the pasta wilts the spinach. Add squash and toss gently to combine. Season with salt and pepper, cover with foil, and set aside. Melt the butter in a small, heavy saucepan over medium heat. Let the butter cook, gently swirling the pan often, until the butter is covered in white foam and begins to brown in the center, 2-3 minutes. Lift the pan off the heat and continue swirling until the butter is deep golden brown throughout and smells nutty and toasty. Drop in the sage and the nuts, which will bubble furiously at first. As soon as the sizzling stops, pour the browned butter over the pasta and squash and toss gently to combine. Sprinkle with the cheese and serve immediately.
from The New Southern Garden Cookbook by Sheri Castle. This is our new favorite cookbook and is written with southern CSA customers in mind.
Braised Chard with Raisins and Feta
1 (1-pound) bunch Swiss chard
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried golden raisins, currants or cherries
1/8 cup wine
1 1/2 ounces feta, crumbled (1/3 cup)
juice from 1/2 lemon
Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves. Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add raisens and cook, stirring, until plump, about 1 minute. Add chard leaves and wine and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta and pine nuts and lemon.