Lineage Farm CSA Newsletter #15

Diddle, diddle, dumpling, my son Sam
Went to bed with his breeches on;
One shoe off, the other shoe on,
Diddle, diddle, dumpling, my son Sam.

Lineage Farm CSA

September 12, 2014

week fifteen
(4 pm start in Poughkeepsie this week)

This Week’s Harvest:
Tomatoes, Eggplants, Peppers of various sorts, Carrots, Beets, Salad Radishes, Beans, and more!

Dear CSA Members, Neighbors, Friends, Family,
I believe a few introductions are in order.

Dragon’s Tongue bean – perhaps you’ve chosen this handsome fellow, and its green cousin, the Roma flat green beans, at your CSA pick up the past couple weeks.  Well done, as its time is fast fading.  Cook as you would a green bean, and don’t worry about the size.  They stay tender and deliciously nutty when larger.

 

Acorn and Sweet Dump;ing Squash – get them while the getting’s good – these poor dears are also on their way out (sadly, a blight fungus is claiming many of our winter squashes, though so far the butternuts are holding out just fine).  Sweet Dumpling tastes like a Delicata, just a different shape.  Simply cut in half, remove the seeds, oil or butter,and bake (no need to peel!); alternatively, I like them sliced and pan-fried with coconut oil and salt.

Hakurei Salad Turnips – if you haven’t yet, I highly recommend eating one of these white globes like an apple.  Sweet, and surprisingly juicy, these turnips do well in salads or sauteed.  And don’t forget to eat your greens!

Shunkyo Salad Radish – grinning baby boy standing up and holding onto a harvest crate – no, wait, the radishes… bright pink spears with that delightful radish crunch and kick.  Try them sliced or grated in a carrot and radish salad.  I like mine dressed with olive oil and apple cider vinegar, and adding in some apples does no harm either!


The Okra is now taller than Jon!

Enjoying the cool breeze,
Your Farmers,
Jen, Jon, and Baby Sam

Beet Galette with Honey, Cheese and Mint

Yield: makes about 4 servings
by Jennifer McGruther

Jenny’s website, Nourished Kitchen

A nice light lunch, this free-form tart combines the earthiness of roasted beets with the sharpness of Ewetopia Dairy’s Philosopher Cheese) and a touch of honey for sweetness. I like to serve this in a whole-grain pie crust, but any pie crust that you prefer works fine.

Ingredients

For the Filling
  • 3 medium beets
  • 4 ounces Ewetopia’s Philosopher Cheese (available from Ewetopia here), divided
  • 6 ounces ricotta cheese
  • 2 tablespoons honey, preferably raw
  • 3 tablespoons chopped fresh mint
  • For the Pie Crust
  • 1 1/2 cups sifted whole-grain flour
  • 1/2 teaspoon unrefined sea salt
  • 1/4 cup chilled butter (chopped into 1/4-inch cubes)
  • 1/2 cup sourdough starter

Instructions

  1. The night before you plan to bake the tart, heat the oven to 425 F.
  2. Wrap the beets in parchment paper, and again in foil. Roast them for 40 minutes, or until tender when pierced by the tines of a fork. Transfer to the refrigerator overnight.
  3. Prepare the sourdough pie crust In a stand mixer, or by hand, by stirring salt into flour. Then beat in chilled butter until the flour resembles corn meal. Beat in sourdough starter until the dough is smooth.
  4. Form the dough into a ball. Wrap in plastic wrap and refrigerate for at least 4 and up to 24 hours.
  5. Transfer the dough to a floured surface, roll into a disc about 1/8-inch thick, and place gently in a pie tin.
  6. Heat the oven to 375 F.
  7. Dump ricotta and half the Philosopher’s cheese into a mixing bowl and beet together until loosely combined. Spoon into the waiting pie crust.
  8. Peel and slice the roasted beets to 1/8-inch thickness and arranged them in overlapping circles on the dough, allowing an inch of space at the edges of the dough. Sprinkle remaining crumbled cheese over the beets, and transfer to the oven. Bake for 15 to 20 minutes, or until the cheese has softened and the crust is crisp. Drizzle with honey, sprinkle with mint and serve warm.
Late FragmentAnd did you get what
you wanted from this life, even so?
I did.
And what did you want?
To call myself beloved, to feel myself
beloved on the earth.
Raymond Carver, A New Path to the Waterfall
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Copyright © 2014 Lineage Farm CSA, All rights reserved.
Thanks for joining our CSA for the 2014 season!Our mailing address is:

Lineage Farm CSA

520 Clinton St.

Hudson, Ny 12534

 

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Lineage Farm CSA Newsletter #14


Summertime, and the livin’ is easy.
Fish are jumpin’, and the cotton is high.
Your daddy’s a farmer, and your mama’s one too.
So, Hush, little baby, don’t you cry…
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Lineage Farm CSA

August 28th

week fourteen!!!
(EARLY 3 pm start in Poughkeepsie this week)

Brooklyn:
Saturday June 7th
10:30-12:30
at the
Greenpoint Reformed Church
136 Milton Street, Greenpoint NY

White Plains:
Saturdays
10-12pm
at the
White Plains Presbyterian Church
39 N. Broadway

Scarsdale:
Tuesdays 6/17, 7/1, 7/15, 7/29, 8/12, and 8/26
4:30-7pm
at the
Hitchcock Presbyterian Church,
6 Greenacres Avenue,
Scarsdale, NY 10583

Poughkeepsie:
Tuesdays
 4-6:30pm
at the
Jewish Community Center
Grand Avenue
Poughkeepsie, NY

Hudson:
Wednesdays
4:30 to 5:30pm
at
Sam Sutty's and Son
713 Warren St
Hudson, NY 12534

This Week's Harvest:
Tomatoes, Summer Squash, Eggplants, Peppers of various sorts, Carrots, Beets, Salad Radishes, Beans, and more!

Dear CSA Members, Neighbors, Friends, Family,
 
Transitions are all well and good, but the heat this week has been telling us in no uncertain terms – right  here right now, it is still summertime. 

 

We’ve invested in a middle-buster – a plow-type tractor implement that turns soil to both sides directly in the middle of a row.  Next week marks potato digging time, and we’re hoping this new toy (I mean, tool) will make this task a breeze.  We’ve got about 2500 row feet of potato digging to do, so the difference between that and a digging fork is the difference between a few hours and a long, long time.

 

Sam is busy napping in the back seat as I write this.  He’s so hyped up about his increasing crawling skills that he’s having trouble relaxing enough to nap, and all my old tricks (nursing and rocking) are now old hat compared to finding out what’s over here, and over here, and over here…So I’ve taken to the sport of afternoon drives, carrying my bookkeeping work and laptop with us so that I’ve got something to do once he does fall asleep, and for as long as he stays asleep I get to catch up on reconciliations and the like.  Not that it has taken me long to get current – perhaps I’ll take up some craft that I can keep in the car, start sewing a new pair of shoes, or, more likely, Sam’s patterns will change once more, and we will move on from these pleasant, breezy afternoon drives to something new.

 

We checked in on the fall kale this morning, and it is looking luscious.  Our best kale crop to date, I’ve no doubt.  We look forward to dishing this out to you, along with the fall Collards and broccoli, starting this week. 

 

And if anyone wants a couple pounds of cayennes, give a holler!  I just started a ½ gallon batch of lacto-fermented hot sauce, and am drying another couple pounds, so I believe our hot pepper needs are fairly covered, and we’d be happy to cover yours as well.
 
In the Hot and Spicy Times,
Your Farmers,
Jen, Jon, and baby Sam

 

Summer Vegetable Medley
 

Ingredients

  • 1/2 cup butter, melted
  • 1-1/4 teaspoons each minced fresh parsley, basil and chives
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium ears sweet corn, husks removed, cut into 2-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1/4-inch slices
  • 10 large fresh mushrooms

Directions

  • In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat.
  • Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender. Yield: 6-8 servings.

Read more: http://www.tasteofhome.com/recipes/summer-vegetable-medley#ixzz3CUAKobqo

 

Lost
Stand still.
The trees ahead and the bushes beside you Are not lost.
Wherever you are is called Here,
And you must treat it as a powerful stranger,
Must ask permission to know it and be known.
The forest breathes. Listen. It answers,
I have made this place around you,
If you leave it you may come back again, saying Here.

No two trees are the same to Raven.
No two branches are the same to Wren.
If what a tree or a bush does is lost on you,
You are surely lost. Stand still.
The forest knows Where you are.
You must let it find you.

An old Native American elder story rendered into modern English by David Wagoner, in The Heart Aroused – Poetry and the Preservation of the Soul in Corporate America by David Whyte, Currency Doubleday, New York, 1996.

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Copyright © 2014 Lineage Farm CSA, All rights reserved.
Thanks for joining our CSA for the 2014 season!

Our mailing address is:

Lineage Farm CSA
520 Clinton St.

Hudson, Ny 12534

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