{ Community Supported Agriculture Newsletter {

Looking Forward to

Next Week

Anticipated for September 22^nd

§ Beets for some

§ Broccoli for some

§ Eggplants for some

§ Leeks

§ Lettuce

§ Parsley

§ Potatoes

§ Rainbow chard

§ Turnips for some

Dear CSA members:

Is there a difference between soil and dirt?

I have asked this question of myself as a gardener and I sometimes ask this question to the summer campers or children from the visiting students program who work with me in the garden. I get some baffled looks and some earnest answers. In the children’s point of view soil is generally darker, moister, and more crumbly than dirt. The children sometimes believe that the texture of dirt is either hard clods or fine dust. Usually one child suggests that soil and dirt are actually the same thing and often the rest of the children in the group will agree to this point.

I think there is a difference between soil and dirt and I think the children’s answers have helped to shed light on the question for me. I have also thought back to my own childhood to see if I could better understand where the children’s answers were coming from.

My mother, upon entering my childhood bedroom, would declare, “Matthew, your room is so dirty. I want you to clean it right now.” Pushing my laundry under the bed and shoving my toys into the closet never seemed to satisfy her. She meant dusting and vacuuming as well. Also, when I came to the dinner table from playing outside, my mother would say, “Matthew, make sure you wash your hands before coming to the table. I know they are dirty from playing outside.” Of course she meant warm water and soap, not a splash of cold water and wipe on my jeans.

I grew up, as do the children who work with me in the garden, believing that dirt is a dirty word. Society tells us that dirty is bad and clean is good. Dirty things need to be washed and made clean.

What the children in the garden try to articulate in answer to my question is that soil is rich living earth in the garden and on the farm that supports healthy plant growth. Dirt is what you get under your fingernails and track into the house on your shoes after working in the garden. When seen in this light, the real difference between soil and dirt is found within ourselves.

The soil in the gardens and on the farm needs to be tended with the respect and care it deserves. When we use the soil and take vegetable crops or hay from it, we always want to give something back to it. With the children we always try to spread compost in the garden with reverence and gratitude. The children intuitively understand this and they are eager to help. We never want to treat our soil like dirt.

Matt Davis

Children’s Gardening Coordinator

Visiting Students Program

Potato & Garlic Soup with Basil & Tomato

5 cups (or more) chicken stock or low-sodium broth

2 lbs. potatoes, peeled, quartered, and sliced (about 5 cups)

6 large garlic cloves, peeled

1 bay leaf

1 Tablespoon olive oil

½ cup chopped onion

2 Tablespoons chopped ham or prosciutto

¼ cup packed fresh basil leaves, thinly sliced

1 tomato

Combine 5 cups stock, potatoes, garlic and bay leaf in heavy saucepan. Bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 35 minutes. Remove from heat and cool slightly. Discard bay leaf. Set large sieve over large bowl. Pour soup through sieve. Using wooden spoon, press potatoes and garlic through sieve. Heat oil in clean heavy large saucepan over low heat. Add onion and saute until golden, about 5 minutes. Add prosciutto and sautee 1 minute. Add pureed soup. (Can be made 1 day ahead. Cover and chill.) Bring soup to a simmer, stirring occasionally. Thin with more stock if soup is too thick. Ladle soup into bowls. Garnish with tomato and basil. Makes 4 servings.

Luscious Leeks

To clean leeks, cut off most of the tough, dark green leaf tops. Split the leeks lengthwise, almost to the root. Carefully wash out soil from within the layers. Drain well and cut off root ends.

Although they are great in soups, I prefer my leeks thinly sliced and sautéed in butter or oil until tender. With a little salt and pepper, they make great additions to mashed potatoes, pasta tossed with goat cheese, or turned into a leek tart (take a shortcut and use frozen puff pastry as your base).

Frizzled Leeks

These are especially delicious as a topping for 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”

Stacked Eggplant

1 medium eggplant, trimmed and sliced into ¼-inch think rounds

Olive oil

2 large tomatoes, sliced ¼-inch thick

1 small sweet onion, thinly sliced

Salt and freshly ground pepper to taste

1 Tbsp chopped fresh thyme

4 ounces mild goat cheese, sliced or crumbled

Preheat the broiler.

Brush one side of each eggplant slice with olive oil. Arrange slices oiled side up in a single layer on a baking sheet. Broil until golden brown, 2 to 3 minutes. Turn the slices and brush with more oil, and broil 2 to 3 minutes longer. Remove the baking sheet from the oven.

Top each eggplant slice with a slice of tomato and then a slice of onion. Season well with salt and pepper and sprinkle with thyme. Top each round with cheese and drizzle of olive oil. Broil the stacks just until the cheese begins to melt, 2 or 3 minutes. Serve very hot or cool slightly and serve warm. Makes 6 servings

From Vegetables on the Side by Sallie Y. Williams