{ Community Supported Agriculture Newsletter {

It’s Rachel Scheider’s turn to write and she includes some important CSA business and details about this Sunday’s event.

Dear CSA members:

Part of my work for the farm each season, is to be the Coordinator for our CSA program and each year I am amazed at the commitment of our membership and the joy shareholders seem to have in participating in the Hawthorne Valley CSA. This year, we have a grand total of 230 members in 5 different locations. They are: our local (Harlemville) group, and our "metropolitan" members in Spring Valley, Garden City, Riverdale, and a new group which has formed at Consumers Union - the business that publishes Consumers Report. I would like to thank all the core people in all those groups for finding and organizing the membership for the year. With your valuable help and continued support, our CSA is now in its 12th year and going strong!

I have just a few business reminders. For those of you who take fruit shares, please remember two things: make sure you check how much fruit you will receive each week - share amounts can vary from time to time. Also, your fruit share comes to you as it ripens. Don't look for it every week; some weeks there will be no fruit share as we wait for the next fruit to mature. For those of you on our payment plan, you will continue to receive reminder post cards showing your current balance and next payment amount due. Thank you for being so prompt with the return payment. Finally, for those of you in the metropolitan area, we once again welcome you to try some our pre-order products. Just remember to bring your checkbook to the site so that you can place your order.

The whole farm staff is looking forward to having you join us this Sunday, June 26th for strawberry picking at Thompson Finch Farm followed by a picnic and activities at Hawthorne Valley. Some folks were wondering about the strawberry picking. Thompson Finch Farm has a U pick strawberry field. So you don't need to bring boxes or containers. They have a set up on site for receiving your checks or cash, but do not have the possibility for credit card transactions, so just keep that in mind. It is an easy ride from Thompson Finch to Hawthorne Valley and we will have directions for you at Thompson Finch. We hope to see you this Sunday!

Sincerely,

Rachel

Directions to Thompson-Finch Farm from NYC and South

I684 North to NYS Rte 22 North. NYS Rte 22 N through Millerton. Continue North on Rte 22 for 8.7 miles to Rte. 3, LEFT onto Rte 3 for 1.5 mi. then RIGHT onto Wiltsie Bridge Rd. go 3 miles to Thompson-Finch Farm.

- OR - Taconic State Parkway to Jackson Corners Rd. RIGHT on County Rte 2 East to Gallatin. County Rte 2 becomes Rte 7. Follow Rte 7 into Ancram RIGHT at Light onto Rte 82 South continue 1 mile LEFT onto Wiltsie Bridge Rd. go one-half mile to Thompson-Finch Farm.

Looking Forward to

Next Week

Anticipated for June 30^th

§ Arugula

§ Garlic scapes or scallions

§ Lettuce

§ Rainbow chard

§ Snap peas

§ Japanese turnips

CSA Strawberry Picking & Picnic

Join farm friends and fellow CSA members on Sunday, June 26 for Strawberry Picking at Thompson-Finch Farm, followed by a Picnic & Farm Activities at Hawthorne Valley Farm.

www.hawthornevalleyfarm.org

518-672-4465

www.thompsonfinch.com

518-329-7578

Pasta with Creamy Goat Cheese and Snap Peas

5 ounces goat cheese

1 pound snap peas

Salt to taste

¾ lb. penne or other tubular pasta

2 Tablespoons olive oil

1 Tbsp. finely chopped garlic or scapes

4 large plum tomatoes, cored and cut into small cubes

1 jalapeno pepper, seeded and finely chopped

Freshly ground pepper to taste

4 Tablespoons coarsely chopped fresh basil leaves

Crumble goat cheese fresh from the refrigerator. Let warm to room temperature. Pluck off and discard the ends of the snap peas.

In a large pot, bring 4 quarts of water to boil, add salt and the pasta. Bring to a boil again and cook, stirring for 6 minutes. Add the snap peas, bring to a boil again and cook for 3 minutes more. Do not overcook! Pasta and peas should be al dente. Drain, reserving ¼ cup of the cooking liquid.

While the pasta is cooking, heat the olive oil in a saucepan. Add the scapes and cook briefly. Add the tomatoes and jalapeno pepper. Season with salt and freshly ground pepper. Cook over medium heat for 5 minutes, stirring. Add the pasta and peas. Add the reserved cooking liquid, goat cheese and basil. Toss well. Adjust seasonings. Cook briefly, until thickened. Serve immediately. Yield: 4 servings.

Turnips with Swiss Chard You can easily substitute any other cooking green, including the tops of the turnips.

1 teaspoon olive oil

1 tablespoon slivered garlic

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

1 pound Swiss chard, washed, stemmed, and roughly 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. Serves 4.

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

Salad Greens with Cashews

¾ cup salted roasted cashews

½ cup water

1 garlic clove, peeled

¼ teaspoon salt

1/8 teaspoon onion powder

2 Tablespoons lemon juice

5 cups mixed salad greens

1 ½ cups chopped tomato

1 cup blanched snap peas

3 scallions, thinly sliced

1/3 cup raisins

For dressing, in a blender or food processor combine ½ cup of the cashews, water, garlic, salt and onion powder. Cover and blend until mixture is smooth and creamy. (Mixture will thicken as it purees.) Stir in lemon juice.

In a salad bowl, toss together greens, tomatoes, peas, scallions and raisins. To serve, divide among 4 plates. Sprinkle with remaining cashews. Drizzle dressing over each serving.

Peas with Lettuce

In a pan, melt together:

2 Tbsp. butter

4 scallions, sliced

When softened add:

¼ cup water

1 lb. halved snap peas

12 lettuce leaves,

shredded

Dash sugar

Coarse salt & pepper

Simmer gently until tender.

Serve garnished with:

Chopped fresh parsley

Chopped fresh mint.