Dear CSA Members:

This week's offering is from our very capable garden manager, Katy Lince. She gives much credit to the crew for all the hard work they accomplish and rightly so. But, Katy herself deserves a roaring thank you for making the CSA garden a success each year...

Rachel Schneider, CSA Coordinator

Here on the farm we have been working together to bring you your vegetables each week and to care for our herd of 60 milking cows and their young stock. "Together" is truly an accurate description as we combine our efforts in a steady workflow, even as we daily focus on different aspects of the whole farm.

Our farm apprentices are outstanding, excellent and wonderful this year. They are here at Hawthorne Valley to learn the nuts and bolts of farming. They come with a variety of experiences to find out more about producing food sustainably: sustainable for the land, the local economy, the consumers and the farmers. Our apprentices generally come from non-farming families, and no wonder, only 2% of the US population are farmers. The average age of a US farmer is sixty-something. To start fresh learning about farming as an adult takes a lot of patience and will power, and all the oomph involved in farming can't come from habit or generational knowledge. But it can come from a real sense of purpose and generosity, and some stubbornness, too. An enjoyment of being outside and doing physical work is certainly important, but only part of the picture when the afternoon becomes late and there are still a number of things to do before the sun sets or the rain comes.

Our four apprentices are all pulling through with flying colors, with enthusiasm, knowledge and some jokes told in the field, too. Laura is thinking about going to graduate school for sustainable development, but only after working on our farm for a good spell. Emily comes to the farm after having been an EMT in Boston and with an interest in nursing school and farming. Alec worked last summer on a biodynamic farm in Finland and is interested in greenhouse production methods, as well as other aspects of biodynamic farming. Becca has apprenticed the last two years at Lifeline Farm, a biodynamic farm in Montana, this year on our farm and says that farming is a central part of her future -I believe her!

Here is genuine “cucumber planting banter” from our team:

There were two weevils growing up on a farm. The first weevil went off to college and became a successful lawyer. The second weevil stayed on the farm and never amounted to much. I guess that's what you call the lesser of two weevils.

Katy

Looking Forward to

Next Week

Anticipated for July 3^rd

Young Beet bunches (for some)
Braising Mix
Chard or Kale
Lettuce
Peas (for some)
Scallions

Looking for more recipes?

Try the internet sites where this week’s recipes originated! CSA favorites can also be found in the newsletters posted on our website at: www.hawthornevalleyfarm.org

Just click on “CSA” and scroll down to see a listing of back issues. Recipes are seasonal, which means June and July issues have recipes for items like turnips and greens. For example, Garlic Butter Turnips in the July 4, 2002 issue and Sautéed Greens with Warm Feta in the July 11, 2002 issue.

Don’t have web access? Your site manager has back issues of the current season’s newsletters. To request or suggest recipes, call or drop a note to Rachel or send an e-mail to Jodie Colón at riverdalecsa@aol.com.

You call it Pac Choi, I call it Bok Choy…Whatever you call it, make a great connection by using this versatile Chinese green in more than just stir-fry. Delicious with pasta and a spicy peanut or sesame sauce!

Bok Choy and Snap Pea Salad

This fresh and light salad is always a hit when I bring it to potluck picnics and backyard BBQs. Serves 4.

In a large bowl, toss together:

2 cups torn lettuce leaves

1½ cups thinly sliced Bok Choy leaves & stems

1½ cups snap peas, raw or blanched, halved crosswise

2 radishes, thinly sliced

½ red onion, thinly sliced

When ready to serve, pour your favorite Lemon Vinaigrette dressing over salad and toss. Need a dressing recipe? Combine these ingredients in a jar with a lid and shake well:

1/3 cup olive oil

3 Tbsp. white vinegar

1 Tbsp. fresh lemon juice

¼ tsp. hot pepper sauce

Salt to taste

Baby Bok Choy with Shiitake Mushrooms

2 pounds baby bok choy

1 Tablespoon olive oil

1 Tablespoon minced fresh ginger

4 cloves garlic, minced

8 ounces fresh shiitake mushrooms, stems discarded and

caps sliced into 1/4"-wide strips

1 Tablespoon cornstarch

3/4 tsp salt

1/2 tsp pepper

1 cup water

Trim 1/4" off root ends of bok choy. Cut into 2" sections, keeping stems and leaves in separate piles.

In a large nonstick skillet, heat oil over medium-high heat. Add ginger and garlic and cook 30 seconds until fragrant.

Add bok choy stems and mushrooms and cook, stirring, two to three minutes or until vegetables are beginning to soften.

Meanwhile, in a small bowl, combine cornstarch, salt, pepper, and water, stirring until cornstarch is dissolved. Add bok choy leaves and cornstarch mixture to pan and cook, stirring constantly, for one minute or until sauce is slightly thickened and leaves are just limp.

From the Recipe section at www.wholefoods.com

Butter-Braised Radishes with Sorrel

Few people think of eating warm radishes, but they are delicious—like turnips with a little bite.

1 cup vegetable stock

1 Tbsp. unsalted butter
2 pounds radishes, quartered Salt & Freshly ground pepper
1 cup packed sorrel leaves, stemmed and thickly sliced

In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel over the top and serve. Makes 6 SERVINGS.

Recipe by Tony Maws, Food & Wine, July 2003 issue. It is also featured at www.foodandwine.com.

Seeing Into the Future…

Well, at least when it comes to predicting what’s in next week’s share.

Each Thursday, the newsletter features the Anticipated Harvest for the following week.

On Tuesday morning, check our website to see the Actual Harvest for Thursday’s delivery. And if you can’t wait for the CSA Newsletter, it’s posted on the website by Wednesday.

Now, if you could only predict the WEATHER as easily…