Looking Forward to
Next Week
Anticipated for September 15th
§
Beets for some
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Broccoli for some
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Eggplants for some
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Leeks
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Lettuce
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Parsley
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Potatoes
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Rainbow chard
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Turnips for some
Dante Hess arrived
here in the early spring and has been working primarily in the garden. He has also started driving the CSA truck to
deliver the shares to all our members. Dante comes to us from the Fellowship in
Spring Valley; he is a former
Dear
CSA members:
It
is during the months of August and September that the hard work of spring and
summer comes fully to fruition. It is now that the bounty of the earth shows
itself in full bloom. As a farmer at this time of year I like to look back
through the summer and spring and think about the journey that each plant took
to bring us the food we all enjoy.
It
amazes me to think all the way back to the cold month of February when,
protected by the worm shell of a green house, hundreds of little seeds were
placed by hand into the soil. Those seeds after some time and careful watering,
sprouted into tiny seedlings, but stayed within the greenhouse for yet another
month or two. Then with the help of many different people those little
seedlings, that are not so little anymore, get placed carefully into the
garden. All spring and all summer we water, weed and watch those plants as they
grow ever stronger and bigger until only now in late August and September do we
harvest an onion or a leek.
This
long journey never ceases to fill me with wonder. Summer is drawing to a close,
the days are becoming shorter and cooler, and of course the light is changing.
It is during this time that we all can enjoy the fruits of the summer labor. It
will not be long now till the air will turn cold and frost will coat the
ground.
It
is with great joy that I have come to join the team here at
Dante
Tabbouleh
½ cup bulgur
1 cup boiling
water
1 cup finely
chopped fresh flat leaf parsley
3 medium
scallions, finely chopped
1 medium
cucumber, peeled, seeded, and finely diced
¼ cup finely
chopped fresh mint
¼ cup fresh
lemon juice
¼ teaspoon
ground cumin
Salt and freshly
ground pepper
3 Tablespoons
olive oil
2 tomatoes,
chopped
In a bowl, cover the bulgur
with boiling water and let stand for 1 hour.
Drain and transfer to a large serving bowl. Stir in the parsley, scallions, cucumber, and
mint.
In a small bowl, whisk the
lemon juice with the cumin, a ½ teaspoon of salt, and pinch of pepper. Whisk in the oil. Stir the dressing into the bulgur. Cover and let stand at room temperature for 2
to 5 hours to allow the flavors to blend.
When ready to serve, add the
tomatoes and season with salt and pepper to taste. Toss to combine. Makes 4 Servings.
Sesame Cucumber Salad
"This
salad is great with rice and grilled teriyaki chicken or a peanut noodle
dish." -Greta Snyder
2 medium cucumbers, seeds
removed
¼ teaspoon kosher
salt
1 cup red bell pepper strips
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
¼ teaspoon crushed red pepper
¼ teaspoon black pepper
Cut cucumber cut into 2-inch julienne (about 1 ¾ cups). Place cucumber in a
colander; sprinkle with salt. Toss well. Drain for 20 minutes. Combine cucumber
and bell pepper in a medium bowl.
Combine vinegar, ginger, and oil, stirring
with a whisk. Pour over cucumber mixture; toss gently to coat. Stir in crushed
red pepper and black pepper. Yield: 5
servings (serving size: 1/2 cup)
Greta Snyder for
Cooking Light, AUGUST 2005
Toasted Pita with Mint, Cucumber, &
Tomato Salad
Put late-summer
tomatoes to good use in this bright and herby salad. For even more color, leave
the cucumber unpeeled--English cucumber skin is thin enough to be palatable.
Make this dish close to serving time so it doesn't become watery.
DRESSING
1/4
cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
SALAD
3 3/4
cups chopped tomato (about 3
medium)
1 1/2 cups chopped, peeled, and seeded cucumber
1/3 cup thinly sliced green
onions
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 tablespoon chopped fresh cilantro
3 (6-inch) pitas, cut into 8 wedges
Preheat oven to 425°.
Combine dressing
ingredients in a large bowl, stirring with a whisk. Add salad ingredients; toss
well. Arrange pita wedges in a single
layer on a baking sheet. Bake at 425° for 6 minutes or until golden. Serve with
salad. Makes 8 servings
Joanne
Weir for Cooking Light,
September
2005