Dear CSA members:
Over the years I’ve
learned that putting together the CSA newsletter often requires the same
flexibility and attitude as creating meals out of the CSA harvest. That’s because whether it is an e-mailed
newsletter item or a truck-delivered harvest, what is actually sent may be
quite different than what you expected or needed, it doesn’t always fit in with
what you already have on hand, and there is usually some item missing that
would otherwise allow you to pull it all together. When that happens, I just focus on being creative with what I do
have and not lamenting what could or should have been!
With that in mind,
this week’s newsletter is a bit different than previous issues, as your
favorite front page features have been temporarily replaced. Although the Weekly Letter was submitted on time, the disk was damaged and Rachel was unable to e-mail me the text.
So you don’t miss out on any of the
staff’s contributions, when she gets an uncorrupted version, I’ll include the
letter in the next issue.
On top of that, Katy,
who manages the Farm’s CSA & Market garden, is on vacation. Her knowledge of the garden and each
vegetable’s stage of maturity is the basis for the newsletter’s Anticipated Harvest. This feature will resume when she
returns.
Those of you who
rely on the electronic version of this newsletter may also have discovered that
the CSA link at www.hawthornevalleyfarm.org
is also lacking some of its regular features.
That’s because “webmaster” Laura Manchester is on vacation. When she returns, the website will be
updated to include all back issues
of this season’s newsletter. Laura’s Tuesday
morning postings of the Actual Harvest will
also resume when she returns.
Jodie Colon, CSA Newsletter Editor
Hawthorne
Valley Farm
Harvest
Festival
Saturday, October 11
11:00 a.m. - 4:00 p.m.
Free Admission.
Rain or Shine.
The days are getting a little
chillier, there's a nip in the nighttime breezes, and the green hillsides are
being re-colored from Nature's autumn palette…. which means that the Fall
Harvest Festival is just around the corner! Mark the day on your calendars and
plan to spend the day with us in celebration of the end of the growing season.
For weeks now, the Festival
Committee has been at work, planning and preparing, in order to bring this day
of fun, education, fellowship, and good food to you. We have many special
events, performers, activities, and demonstrations lined up for you. Among our
offerings: farm events; Beth Bidwell and her native raptors and reptiles from
the Wildlife Institute of Eastern New York; a host of craftspeople - some of
your favorites from the past and some new ones to join us; Laurie Storyteller,
a "Farmers' Market" with local growers; hands-on activities (make
some pottery ** work some leather ** create a straw doll); scarecrow contest;
games for the young and the young-at-heart; live music; The Puppet Tree; Open
House at Hawthorne Valley School; a pie-baking contest, healthy, organic food
prepared here at the Farm Store; and luscious homemade treats in our dessert
café; And that's just a sampling - there's plenty more in store for the whole
family.
This annual fair is our way
of thanking the community and all those who come to Hawthorne Valley Farm
throughout the year. We so much appreciate your support - we want to give
something back to you. This event is not a fundraiser for us - it is, in a
sense, a gift from us to you.
If you live in the area or
know you are going to be attending the Festival, please think about
volunteering. It's fun, it's quick, it's easy. Bring a friend and work
together! Then enjoy the rest of the day and take in all the goings-on - treat
yourself to a great meal and a great experience. Or, bake one of your favorite treats for the dessert
café or a pie for the pie-baking contest. Better yet, give us a call and ask
how you can help!
For more information or to
sign up, call Pamela Dalton at 518.672.4841.
In October, a schedule of events will be posted at www.hawthornevalleyfarm.org
under “Farm News”.
Apple,
Brussels Sprouts and Turnip Hash
10 slices country bacon
Kosher salt
½ pound Brussels
sprouts, quartered
3 ½ tablespoons
unsalted butter
2 tart apples,
peeled, cored and cut in
½-inch thick slices
1/3 cup cider
vinegar
½ pound turnips
(approx one
large or 2 medium)
Freshly ground white
pepper
Pinch sugar
1.
Fry bacon until
crisp. Drain on paper, crumble and set aside.
Bring 2-quart pot of water to boil, add Brussels sprouts, and blanch 2
minutes. Drain and plunge in bowl of
ice water. Drain again and set aside.
2.
Melt 1½
tablespoons butter in large, clean skillet over medium-high heat. Add Brussels sprouts and cook until
beginning to brown, 5 minutes. Remove
sprouts from pan; set aside. Add 1
tablespoon butter to pan, add apples; cook until golden, 5 minutes. Remove; set aside
3.
Place vinegar
in saucepan used for Brussels sprouts.
On low heat, add turnips, season with salt and cook gently until turnips
are tender and vinegar is reduced to a couple of tablespoons, 3 to 4
minutes. Add a little water if liquid
evaporates. Add Brussels sprouts and
cook, stirring occasionally, 2 to 3 minutes.
Fold in apples, pepper and sugar, heat through, then add remaining
butter and fold in bacon. Check
seasonings by tasting turnip; add more vinegar, sugar, salt and pepper if
needed to get a flavor tangy, salty and barely sweet. Serves 4 as a side-dish.
Adapted from
“The Elements of Taste”
by Gray Kunz and Peter Kaminsky
Lemon-Sage Green Beans
1 ½ pounds green beans,
trimmed
1 lemon
3 Tablespoons butter
1 Tablespoon finely
sliced fresh sage leaves
Cook green beans in
large pot of boiling salted water until crisp-tender, about 5 minutes. Drain.
Using a vegetable peeler, cut off lemon peel in strips. Slice strips very thinly. Melt butter in large skillet over
medium-high heat. Add peel and sage;
sauté until fragrant, about 2 minutes.
Add beans; toss until heated through.
Season with salt and pepper.
Frizzled Leeks
These are especially delicious as a
topping for last week’s Delicata Squash Soup.
They also are great over mashed turnips and potatoes, or sprinkled over
melted brie.
3 cups julienne
leeks*
2 tablespoons flour
2 cups vegetable oil
Salt to taste
*Cut leeks 1/16-inch thick by 2-inch
long, white parts only.
In a 2-quart heavy
bottom pot heat oil until very hot.
Meanwhile, toss cut leeks and flower and place in strainer to shake off
excess. Cook leeks in 3 separate batches. Place each batch in oil and cook for 3-4
minutes until light blonde. Remove with
slotted spoon and drain on paper towel.
Sprinkle lightly with salt and serve hot.
from the “Union Square
Café Cookbook”
Beets and
Apples with Onions
1 cup chopped onion
4 tart apples (1 ½
pounds)
1 Tablespoon sugar
½ Teaspoon salt
¼ cup raspberry or
cider vinegar
5 medium beets,
cooked
Sauté onions in
butter until tender. Peel core and chop apples and add to onions. Add sugar, salt and vinegar to pan. Simmer until apples and onions are very
tender, 15 minutes. Remove from heat
and add peeled and chopped beets.
Serve chunky, or puree.
To puree, transfer mixture to bowl of a food processor or food mill and process
until smooth. Reheat puree in
saucepan. Serve immediately or set
aside to cool, then cover, chill, and serve very cold. Garnish with fresh dill if desired. 