{ Community Supported Agriculture Newsletter {

Looking Forward to

Next Week

Anticipated for September 8^th

§ Basil

§ Beans

§ Cucumbers

§ Fennel

§ Lettuce

§ Onions

§ Peppers

§ Potatoes

§ Tomatoes

§ Zucchini

Dear CSA members:

I grew up in a small town in the Finger Lakes area of western New York State. I did not grow up on a farm, but traveling from any town to anywhere else in rural New York, one travels through farm country. This landscape and the work of the farmers captured my imagination as a boy and I remember dreaming that one day I would like to be a farmer; however, farming was certainly not at the forefront of career choices put before me as I headed out to find my way. I would rediscover this passed boyhood vision, but only after time

I headed west after college and, through my work experiences, learned a lot about myself and what was important to me. To start with, I continued working in the construction trade I had learned during the summer times and vacations during college. I learned I enjoyed the skill and will of working with my hands and body. My next job was door to door political organizing for environmental causes. This work had great impact on me and my values. One does not have to look very far to see how poor decisions that we have made in our society have negatively affected our environment, and it was empowering for me to discover that an individual’s actions really could make a difference, especially when working together with others.

The time came when I felt the calling to experience farming. I went to work for a garden season on a biodynamic farm in New Mexico. This was my first real introduction not only to farming, but also to biodynamic and community supported agriculture. I finally experienced for myself where food comes from, something I needed to experience to feel. Biodynamic ideas opened up ideas of a holistic and energetic world behind farming that I had never dreamed of. Community supported agriculture got my activist self excited. What better model of sustainability in farming than a local farm supporting a local community, and that local community being a part of and feeling its connection to its food source.

I now see farming as a wonderful fit for me, synthesizing the utilization of my body, mind and soul, and I marvel at that brief and true vision of my youth. I’ve since moved back “home” to the Finger Lakes and met a friend in a farmer who is interested in starting a CSA in our area. I get excited to think of that future. I feel so lucky to be learning what I will need to know here at Hawthorne Valley Farm, truly a farm that nurtures that holistic vision that touches us all and beyond.

Mike

Winter Squash

are actually harvested in the fall, but their hard shell allows them to be stored and enjoyed during the colder winter months. Varieties include the oblong Delicata, bulbous Butternut, and squat Acorn.

Roasted and pureed winter squash seasoned with nutmeg, thyme or sage makes a simple but beautiful side dish. Add some onions and cream for a lovely soup, or mix with Parmesan cheese to create a delicate filling for raviolis.

Zucchini-Carrot Fritters

2 eggs

3 cups unpeeled, shredded zucchini (about ¾ lb.)

1 cup peeled and shredded carrots (about ¼ lb.)

¼ cup flour

Salt & pepper to taste

Beat eggs until thickened and lemon color. Stir in remaining ingredients, one at a time, in order given. Mix well and drop by tablespoons, well apart, into hot skillet coated with oil or butter. Fry in batches, turning once, until lightly browned. Makes 16 pancakes.

Annie from Riverdale suggests using just zucchini or substituting grated or minced onion for all or some of the carrots. Or try adding a tablespoon of grated hard cheese and/or minced fresh herbs to the mixture before frying.

Jodie freezes some for later by shredding the vegetables, measuring them out, and freezing them raw in recipe-sized packages. Label each package with a note to “thaw & drain, then add 2 eggs & ¼ cup flour”.

Cauliflower and Squash in Anchovy Sauce

1 pound butternut, acorn, or other winter squash

1 head cauliflower separated into bite-sized florets

1 small can of anchovies, drained

1 large garlic clove, minced

3 to 4 Tablespoons extra-virgin olive oil

Cut the squash into halves or quarters, depending on the size. Bake in a pre-heated 350-degree oven or steam until fork-tender. Let cool. Scoop out the flesh from the rind and discard the rind. Cut the squash into pieces the same size as the cauliflower florets. Set aside. Meanwhile, steam the cauliflower until cooked through but slightly crunchy, about 10 minutes. Set aside.

Finely chop the anchovies and mash to a fine paste. Combine with the garlic, put into a small pan over low heat, and add a few tablespoons of the olive oil. Gently cook the anchovy mixture in the oil for about 5 minutes, taking care not to let it burn.

Add some olive oil to a large sauté pan over high heat. When hot, toss in the cooked squash and cauliflower. Stir and toss continuously until reheated. Remove from heat. Stir in the anchovy sauce and serve immediately. Yields 4 to 6 servings.

Summer Fritatta

1 Tbs. olive oil

½ cup chopped scallions

8 to 10 mushrooms, sliced

1 cup diced zucchini

½ cup minced bell pepper

¾ tsp. salt

a pinch dried thyme & oregano

1 garlic clove, minced

2 cups chopped spinach

freshly ground black pepper

chopped fresh basil

4 or 5 eggs

chopped tomatoes, for garnish

Optional: ¼ lb. grated or crumbled cheese

o Preheat oven to 375^o F.

o Heat the oil on the stovetop in a 9-or 10- inch cast iron skillet. Add the scallion, dried herbs, mushrooms, zucchini, bell pepper, garlic, and half the salt. Cook, stirring over medium heat, for 5 minutes or until the vegetables are just tender.

o Turn the heat up and add the spinach with remaining salt and black pepper to taste. Stir and cook for just a minute or two, until the leaves wilt and some of the liquid evaporates. Stir in the basil.

o Beat the eggs in a separate bowl then pour them into the pan with the vegetables. Sprinkle in some cheese if desired. Place the pan in a pre-heated oven for about 10-15 minutes or until the frittata is solid when you shake the pan. If desired, add some extra cheese to the top, midway through baking.