{ Community Supported Agriculture Newsletter {

This week we hear from Seth Travins, whose life here is interwoven with many threads that connect him to our Farm and local community. A Waldorf School graduate and talented local musician, Seth is responsible for making the delicious lacto-fermented products available at the Farm store and through CSA pre-order.

Dear CSA members:
Today was my second day of harvesting pickling cucumbers for this year. Cucumber season always seems slow at first. The plants are not as large as they will grow, but they are bearing fruit already.

It is important as a pickle maker to harvest the cucumbers when they are small enough. Size does matter when it comes to making true fermented pickles. When a larger more mature cucumber is fermented it often results in a soft or hollow pickle, lacking the crispness of a small fermented pickling cuke. Harvesting once a day insures that the baby cucumbers will not become too large; in two weeks they will be growing so quickly that I will have to go through twice a day.

After the cukes are harvested I wash them, put them in a clean pickling bucket or barrel, mix a brine of salt, water, dill, and other pickling spices. The pickles are then left at a 60-70 Degree Fahrenheit temperature and left to ferment for 7-14 days. The flavor difference between a raw and fermented cucumber is astounding. I have had friends, customers, and relatives taste a true pickle of mine with excited expressions. “There’s no vinegar in there?” they often comment. There is unique refreshment in a fermented pickle like none other. Also this pickle juice is almost as popular as the pickle itself, so enjoy the juice too. We use less salt then practically any commercial variety of fermented or vinegar pickle.

So pickles take time, care, and patience, and we hope to be featuring them one month from now in our Farm Product Pre-order. Look for them at the end of July.

Seth

Looking Forward to

Next Week

Anticipated for July 8^th

· Beets

· Broccoli, for some

· Cippollini (mini onions)

· Collards or Kale

· Daikon Radish

· Lettuce

· Summer Squash and Zucchini

Not Just ‘For Some’

but for Everyone…

Last week you learned that “for some” meant there is a limited quantity harvested and some sites will receive the item while others will wait for the next harvest. So if your site already received broccoli, “for some” means it’s now someone else’s turn.

There’s Still Time… Strawberry Season continues through the 4th of July weekend, so head up to Thompson-Finch Farm for some pick-your-own fun.

You may even get a chance to meet Don and Marnie MacLean, who provide not only the strawberries, but also the apples, cider, carrots, and potatoes for our shares.

For more info or driving directions, contact them directly at 518-329-7578 or www.thompsonfinch.com .

As a sequel to last week’s “Produce that Perplexes”, Katy sends along this information complied from From Asparagus to Zucchni, Seed to Seed, Fedco catalog and Louise’s Leaves.

Kholrabi appeared suddenly in Europe in the middle 16^th century, and its origins are obscure. “kohl” means cabbage and “rabi” means turnip, and the kohlrabi is believed to have been bred from a combination of these two vegetables. Kholrabi may look like a root vegetable, but its edible globe is actually a swollen stem. The leaves are also edible. Popular in Europe, particularly in Germany, Kholrabi is relatively unknown in the US. It contains much vitamin A and C, and the minerals potassium and calcium, is high in fiber, and contains only 40 calories per serving. Kholrabi can be eaten both raw and cooked, is ready early in the season, and keeps fairly well in the refrigerator.

Roasted Beet Salad with Feta

4 large beets

3 cloves unpeeled garlic

1 tsp. Dijon mustard

¼ cup balsamic vinegar

½ cup olive oil

4 cups shredded salad greens

1 small red onion, sliced

16 cherry tomatoes, halved

¼ lb. Kalamata olives, pitted

¼ lb. feta cheese, crumbled

· Preheat oven to 450^oF. Roast the beets in their skins until tender, for 45 minutes; roast the garlic cloves in their skins for 20 minutes. When the beets are cool enough to handle, peel and slice them.

· Peel the skins off the garlic and mash the cloves into a paste. Add the mustard and vinegar and mix well. Gradually add the olive oil to make a smooth emulsion. Season to taste with salt and pepper.

· In a large bowl, combine the salad greens, red onion, tomatoes and olives. Add the dressing and toss well. Divide the salad among four plates, top with beets and feta cheese and serve. Yield: 4 servings.

Turnips with Swiss Chard

1 teaspoon olive oil

1 tablespoon slivered garlic

1 pound turnips, peeled, halved, and very thinly sliced

1 pound Swiss chard, washed, stemmed, and chopped

1 teaspoon chopped lemon zest

3 tablespoons fresh lemon juice

Salt and freshly ground pepper

· In a large heavy skillet, heat the oil over medium heat. Add the garlic and sauté, stirring, until it starts to brown. Remove with a slotted spoon.

· Add the sliced turnip to the pan and sauté for 5 minutes, stirring, until it is just cooked and begins to brown.

· Turn the heat to medium-high and return the garlic to the skillet. Stir in the chard and zest; sauté for 1 to 2 minutes. Turn the heat off, cover, and steam for 5 minutes. Season with lemon juice and salt and pepper to taste. Serve immediately.

From Great Good Food: Luscious Lower-Fat Cooking by Julee Rosso, co-author of the Silver Palate and New Basics Cookbooks.

Turnips & Kholrabi with Greens

I know some of you are reluctant to send in recipes because you think the way that you cook is “too simple” to share. If this one from Rachel at the Farm doesn’t convince you to write in, I don’t know WHAT will…

Butter
1 bunch turnips
1 bunch kohlrabi
salt

Cut off and wash the greens, removing any damaged or yellowed leaves. Revive any limp leaves by soaking them in cold water for a few minutes. Scrub the turnips and kohlrabi, peeling only if the skin seems tough. Cut the turnips and kohlrabi in half, and thinly slice; chop the greens into 1-inch strips.

Melt some butter in a large pan over medium heat. Add the turnips, kohlrabi, and greens. Stir gently until vegetables are coated in butter. Cook uncovered until the greens are wilted and the turnips are tender. Season with salt to taste and serve.

If you have a recipe or tip you would like to share,

please send to Jodie Colón at RiverdaleCSA@aol.com.