week twenty oneTuesdays
Poughkeepsie at the Jewish Community Center
on Grand Avenue
Hudson at Sam Sutty’s, across from the park
713 Warren St.
On the Farm
Now in Philmont, on Fridays!
back of 8 Maple Ave
3:30pm til dark
Greenpoint, Brooklyn at the Greenpoint Reformed Church,
136 Milton St.
This week’s share (subject to change) -
Garlic, Sweet Peppers, Eggplant, Cabbage, Hakurei Turnips, Mustard Greens, Lettuce Mix, Arugula, Purple Top Turnips, Butternut Squash, and more…
Dear Friends, Neighbors, and CSA Members
Oh Poughkeepsie, I really do intend to spend more time with you these last few weeks! Again this week, though I will be headed back farmward fairly early – there is a frost advisory for tonight, and we have a few beds of greens to cover and keep warm, and many many sweet peppers still on the plants that will last a while yet in the cooler (though not if they get frosty first).
Despite the looming separation from you all, I really love this time of year. The air is fresh and crisp, the hillsides are beautifully colorful, even the fallen brown leaves rustling under foot or flowing through the creek just sing out in unspoken verses. Yesterday we pulled in about 350 lbs of bulk hakurei salad turnips, for winter sales and winter feasts. If we could get our potato, beet, and sweet potato yields to match our turnip, carrot, and butternut yields, we’d be all set for a winter csa! We’ve learned a bit about potatoes this year, and expect to have quite a bit of a better yield next season – for one thing, the newest pest to the potato fields, leaf hoppers, are demanding that we grow more early season varieties, few mid-season and probably no late season varieties at all. If all the plants are going to die at the same time, the varieties that would be ready then anyways are obviously going to have grown larger and more plentifully than the ones not planning to be dug for another couple months!
Remember, if you sign up now for 2014, with at least a deposit, then we will bring you a bonus share of veggies in November. But you must sign up by the end of the pick-up season! And, unbelievable as it may seem, that’s next week!!!
Off to finish the harvest,
Jen and Jon
From soil to salad bowl (and other bowls, besides)
For those of you who have been saving up the garlic, week by week, or who are planning to buy bulk garlic to tide you through the winter:
($6/lb, email email@example.com to order)
6 large whole heads garlic
1 tablespoon olive oil
2 teaspoons salt, divided
1 1/2 teaspoons freshly cracked black pepper, divided
6 tablespoons unsalted butter
3/4 cup all-purpose flour
4 cups stock
2 cups water
1 tablespoon Italian seasoning
1 cup heavy cream, if desired
2 tablespoons minced fresh Italian flat-leaf parsley
2 tablespoons extra-virgin olive oil
Asiago Crostini, recipe follows
Preheat the oven to 375 degrees F.
Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl.
In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini
Cook Time 2 hours 10 minutes
1/3 cup olive oil
2 cloves garlic, finely minced
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon dried oregano, crushed
1 sourdough baguette, sliced into 1-inch thick pieces, cut slightly on diagonal
1/2 cup shredded Asiago cheese
Preheat the oven to 400 degrees F.
In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.
With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.
Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.
Remove and let cool before serving.