Fall CSA Week 8

Dear CSA members:

 

This week Luca, one of the interns here at Burge, will be writing the newsletter for us.

 

Hi everybody, I can hardly believe it but this is my last week here at Burge. What was to be an 8 month long journey will not end this Saturday because, even if I’ve enjoyed this experience for many reasons and now I feel a slight sadness, I’m ready to follow my own path with my so called suitcase full of knowledge into what will surely pertain to my future projects. Farming has given me new hopes and a totally new perspective on life, along with a healthier way of approaching nature and a purified vision of the world.

 

Speaking about wonderful experiences here at Burge I would like to tell you about an event that took place here at the farm this last Sunday. The event was called “Kudzu Supper Club”, a collaboration between the farm manager Cory Mosser and Brady Lowe (a great food lover who organizes dining events around the country) together with Chef Andrew from Burge and Chef Nick from Rosebud, a restaurant that frequently features farm to table menus in Atlanta. The aim of the dinner was to promote good food and wine. It was an occasion to commend the changing food culture in America.

 

I’ve witnessed first hand during this time that more people are starting to realize how important it is to have a good, reliable source for our food. I’m grateful to all the people that work hard (farmers, chefs, etc.) to provide a diverse range of food that is grown and created with love so that people can taste the difference between a commercialized food and something unique, making this change in America’s food tradition possible. I think it is extremely important to support them as what they do will have an effect on the well being of our future generations.

 

Being an Italian who’s always been exposed to genuine homemade food, coming to America not even one year ago, was a sort of shock. What surprised me more than anything was the lack of a widespread passion for food. That’s why I feel so lucky to have been part of this operation here at Burge where I was able to find people that carry that passion with them and are able to live by it each day of their lives.

 

I would like to say thanks again to each one of you who’s supporting the organic farm project here at Burge and I hope that, like me, you’re still enjoying every bite of it!

 

Take care

Luca

 

In The Box

 

–        2 lbs Sweet Potatoes

–        1 lbs Green Beans

–        3 Apples

–        1 bunch Hakurei Turnips

–        1 Lettuce

–        1 Garlic

–        1 Komatsuna

–        1 bunch Beets

–        1 sprig of Basil

 

 

 

Recipes and Ideas
Sweet Potato and Apple Hash with Poblanos


1 lb of sweet potatoes
1 lb of apples, you can use any kind you like but the recipe seems to work best with Fuji, Gala, or Macintosh
4 poblano peppers (you can substitute jalepenos for a spicier recipe or green bells if you don’t want it to have some heat)
a sprig of thyme
olive oil
enough vegetable oil to cover the bottom of a skillet

Peel and grate both the potatoes and apples and place in a big mixing bowl together.  Cut the peppers. I personally prefer to have them minced so that I don’t find myself with a mouth full of fire after eating a random chunk of poblano. Now put the peppers into the same bowl as the apples and sweet potatoes. Crush some thyme in your hands and sprinkle into the bowl. Mix the veggies thoroughly and add just a 4 second pour of olive oil into the bowl for lubrication and to allow the veggie to hold the thyme.

Heat up a skillet with the vegetable oil on medium high heat. Pour just enough of the hash mixture to cover the skillet’s surface and allow to cook until crispy on the edges. Make sure to check to see that the sides aren’t burning. Once the mixture is toasted on the entire bottom surface, carefully flip it to the other side. When the other side is done, take the hash mixture off the heat and finish it for 8 minutes in the oven. Serve immediately with a dash of sea salt on top. You can also top it with sour cream and crushed black pepper.






Green Beans with Turnips


1½ tablespoons unsalted butter
1 bunch baby turnips,cut in quarters
Salt and freshly ground black pepper
2 shallots, minced
¾ pound green filet beans (haricots verts), ends trimmed
1 tablespoon minced Italian parsley

Directions

Melt butter in a large skillet over moderately low heat. Add turnips, season with salt and pepper and toss to coat with butter. Cover and cook, shaking skillet occasionally, until turnips are just tender and lightly browned in spots, 10 to 15 minutes. Uncover, add shallots and saute 2 minutes to soften the shallots. While turnips are cooking, bring a large pot of salted water to a boil over high heat. Add beans and cook until crisp-tender, about 5 minutes. Drain well, pat dry, then transfer to skillet with turnips and toss to coat with seasonings. Taste and add more salt and pepper if necessary. (Green beans need a lot of salt.) Add parsley, toss again and serve.

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