June 30th 2009 Newsletter
Wow, it’s almost the 4th of July! We hope you have plans that include both fun and relaxation.
Balanced Harvest will be part of Food Independence Day at Earth House on July 2nd. Please join us, Slow Food Indy and others for the 7:30 pm screening of the Oscar-nominated documentary film, The Garden.
Click here for more information on this and other upcoming Slow Food Events
Have a safe and enjoyable weekend,
Todd & Kathleen
This week on the farm:
Sun, warm weather and good growing days, at last!
YES! Finally, it’s summer and the weather matches the date on the calendar. Perhaps it’s even been a little too warm recently. The current drop in temperature is quite a welcome change.
By now you should know farmers are NEVER happy with the weather. It’s always- too cold, too hot, too dry, too wet, too windy, not windy enough. Add to this list “not enough hours in a day” and that’s what farmers talk about with each other when we meet at the farmer’s markets. It’s not that we’re too picky it’s just that when you are held hostage by so many factors outside your control something is always bound to be wrong. The joke of this is that the above mentioned “too” conditions might be perfect for one crop and all wrong for another. For example it’s been too hot for the lettuce and greens and just right for tomatoes, squash and cucumbers. These plants have grown more in past week than they have in the 5 weeks since they were sown in the soil.
This week we’re between spring and summer crops. It’s a bit like waiting for a baby to be born. Each morning and afternoon I look under the cucumber vines and the squash vines to see if they might be ready. As of today they are not ready, but VERY close. I’ll tell you more about the heirloom varieties of squash & cukes (cucumbers) we’re growing next week. The feedback we normally get is “I never knew a squash had a taste” or “I never eat squash, but I sure love this squash, it has a nutty flavor”. As soon as these crops are ready they’ll be on their way to you.
Heirloom Varieties of Onions & Shallots
The Onion variety you’ll be receiving is Ailsa Craig. It’s an English heirloom from the British Isles. This onion in better growing conditions would have achieved a massive size. However our current crop was in the water too long (yes, it’s the “too” thing again!) and failed to develop the necessary root system to grow to the larger size. Hopefully the remainder of the crop will develop better, the taste is amazing and that’s what really matters after all.
Green Shallots- these shallots don’t store very long because they are not dry like the shallots you buy in the store. If you’ve never used shallots before, many people describe them as a cross between an onion and garlic- very tasty. You can use the entire green shallot- the root ore bulb and the green tops. The tops are perfect added to a salad, on a sandwich or in place of a scallion.
How to care for your produce
Remember to refresh your vegetables as soon as you get them home. Refreshing is placing them in cool or cold water and allowing them to soak for 15-20 minutes. After they’ve soaked, shake off the excess water and place them in a plastic bag and DO NOT close the bag tightly. Leaving the bag open a bit allows the vegetables to breathe and the moisture to circulate. This reduces the chance that your veggies will become slimy. Refreshing applies to most veggies except tomatoes, herbs and green beans.
What to expect in your share this week
Here’s what we anticipate the shares will contain this week although your share may vary slightly:
Standard Shares: Swiss Chard, Baby Beets – these babies are great just boiled, peeled and served with a little butter (the leaves are edible, too. Try sautéing them like chard), Red Radishes, Heirloom Lettuce Mix (Tennis Ball, Grandpa Amires, Green Cos Romaine), Large Sweet Onion, Green Shallots (both tops and roots are edible)
Culinarian Shares: the above plus Purslane (add this to your salad as a great tasting source of Omega3 Fatty acids) and Tatsoi.
Tatsoi is most often eaten raw but can also be combined with other greens and prepared in cooked foods. It can be mixed with other lettuces to enhance the flavor and nutritional value of salad. The leaves can be added to soups - Try adding the shredded leaves at the end of cooking; the heat of the broth will cook them sufficiently.
Reminder: Please return your box each week in exchange for your next share.
CSA Share Pick-up Arrangements
If you need to designate someone other than yourself to pick up your share, please notify us at least 24 hours in advance of the person’s name who will be receiving your share.
If you’ll be unavailable to pick up your share at your designated date & time you may pre-arrange to pick up at one of our other locations. Please notify us 1 week in advance of your desired pick up location. You can contact us by phone at (317) 815-9863 or by email at BalancedHarvest@hotmail.com.
Shares that are not picked up at designated date and time will be donated.
Recipes
Pickled Beets
1 bunch small beets
1 onion, thinly sliced
¼ c sugar, or to taste
1/3 c vinegar
Trim beets ½ inch above the stems. Place beets in a saucepan and cover with water. Bring to a boil, reduce heat and simmer about 30 mins or until tender (poked with a fork beet should easily slide off). Drain beets reserving 1/3 cup cooking liquid. Allow beets to cool, then peel them. Place beets and onions in a dish with a lid.
In a small bowl combine reserved cooking liquid, sugar and vinegar. Pour mixture over beets and onions and refrigerate, stirring occasionally. Best if left to marinate for several hours before serving.
Chard & Onion
1 T EVOO
1 bunch chard, chopped, stems removed (or if you want to use stems too just par-cook before adding with leaves)
1 large onion, halved and thinly sliced
Salt
½ tsp cumin seed
Heat oil in a large skillet over medium heat until shimmering. Add the onion and 1/4 tsp. salt and cook stirring occasionally until just beginning to brown. Add cumin seed and cook about 1 minute more until fragrant. Stir in chard and cook just until wilted about 1 min. Add salt to taste and serve.
To make Chard & Onion Quesadillas you’ll need the above plus:
4 tortillas, preferably whole grain
½ cup shredded cheese (blend of cheddar & jack is good)
Spicy Guacamole, sour cream and Salsa, for serving, optional
Prepare Chard & Onion as above, set aside.
Lay 2 tortillas on a work surface. Sprinkle cheese over the tortillas. Divide the chard-onion mixture evenly over the cheese. Top with the remaining 2 tortillas.
Heat a medium skillet over medium heat. Add the first quesadilla and cook, turning once, until the tortilla is golden brown and the cheese is melted, about 2 mins. Transfer the quesadilla to a large plate and repeat with the remaining quesadilla. Cut each quesadilla into quarters. Serve with Spicy Guacamole, sour cream and/or Salsa, if desired.
Chard Stems with Parmesan Crust
1 bunch chard stems
1 tablespoon extra virgin olive oil
1/4 cup fine dried bread crumbs
1/3 cup grated Parmesan cheese
pinch of cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
Preheat the oven to 400 degrees F. Lightly grease baking sheet with the oil and set aside.
Cut stems into 2 inch pieces. Blanch chard stems in a pot of boiling water until crisp/tender, about 2 minutes; drain.
In a shallow dish, combine the bread crumbs, Parmesan cheese, cayenne, salt and pepper, and mix well. In a second shallow dish, lightly beat the egg.
Dredge each chard stem first in the egg and then in the Parmesan mixture, coating evenly. Arrange well spaced in a single layer on the prepared baking sheet. Bake in the oven for about 5 minutes, then turn over and bake 5 minutes longer, or until crisp and lightly browned. Serve hot or at room temperature.
Please check “Great Resources” on our website for more recipes.
Thanks!