Dear CSA Members:
If it’s hot outside
the Hawthorne Valley Farm Store, it’s even hotter inside the Hawthorne Valley
Farm Bakery! On those hot sticky summer days the Bakery crew exudes “joy” all
over their faces. The thing that helps me get by on those days is thinking of
the old Bakery in the basement with low ceilings and 500 degree air blasting
you in the face every time you opened the oven door. It was REALLLLY hot down
there!
Our new spaces in
the Farm Store are SOOOOO much better. The equipment was new when the store
opened. The oven is fantastic as well as the proofer/retarder and new mixer.
The heat, however, is still present but not quite so intense. All of these
things have really changed the quality of our bread for the better!
Having fresh flour
is a major contributor to our bread quality as well. We also feel it’s
important to use Biodynamic grains as well as supporting the efforts of
Biodynamic farmers where ever they may be. That’s why we bring in Biodynamic
wheat berries and rye berries from
The Bakery has a
window facing east. Every morning we have the honor and duty to encourage the
sun to rise. We usually are the first to see it in the valley (no one else is
usually up). The colors and cloud formations that we see are amazing. We also
get to track the sun over the year. In the winter it comes up over Fudd Hill in
the summer in comes up over May Hill…a
real perk for us bakers.
In the summer we
also have young people in the Visiting Students Program (VSP) work with us each
morning. We teach them a little bit about baking, they tell us a little bit
about the wonderful things that are happening in their lives. It’s a wonderful
exchange.
We really enjoy
baking for the CSA’s. We would like to have more feedback from each site. If you
have suggestions or comments please tell your site coordinators and have them
pass your comments on to us via Rachel.
Thanks and happy summer.
Chris Stearn
Looking Forward to
Next Week
Anticipated for July 20th
Basil
Beets
Chard
Cucumbers
Dill
Baby Leeks
Lettuce
Summer
Squash or Zucchini
Coming Soon! Farmer Katy says the dandelion greens, peppers
and the wonderful string beans from our neighbors at Markristo Farm are almost
ready to harvest. Look for them in the
next few deliveries.
Feeling Fruit-less?
Did
you purchase a fruit share and are wondering why there was suddenly NO
FRUIT?
Unlike
your vegetable share, fruit is not delivered weekly. You have contracted to
receive a specific amount of fruit, which will arrive whenever enough of it
ripens to fill all the fruit shares at your site.
Despite
local traditions, pestering the CSA Coordinator or Site Manager does NOT speed
the ripening process!
|
Greek Zucchini Cakes 1
pond zucchini, grated 3/4
cup crumbled feta cheese 1/2
tsp dried oregano |
Combine
the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it
will be mush). Rinse in cold water; squeeze dry in a kitchen towel or press in
a strainer or colander until dry.
Combine
the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and
pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2
tablespoons of mixture for each) and saute in olive oil, turning once, until
browned, about 3 minutes on each side. Serve immediately. from www.foodnetwork.com
and “Recipes from
Seared Rainbow Chard with Leeks
Preparing Chard doesn’t get much easier than this! I
like to add a squeeze of lemon before serving to brighten the flavors.
2
lbs. rainbow chard
3
tablespoons unsalted butter
2
tablespoons extra-virgin olive oil
2
large leeks (white and pale green parts only)
3/4
teaspoon fine sea salt
Cut
stems from chard. If leaves are large, cut out coarse portions of rib. Cut
stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into
cylinders. Cut cylinders crosswise to make 1-inch-wide strips of leaves.
Halve
leeks lengthwise and cut crosswise into 1/4-inch-thick slices.
Heat butter and oil
in a 12-inch heavy skillet over moderately high heat until foam subsides; sauté
chard stems and leeks with sea salt and pepper to taste, stirring occasionally,
until slightly soft, 3 to 5 minutes.
Add chard leaves and
continue to sauté, stirring frequently, until wilted. (If greens begin to brown
before they wilt, sprinkle with a few drops of water.) Makes 8 servings. from Gourmet, August 2000
Freckled Zucchini with Lemon-Dill
Cream
A refreshing side dish for fish, or can be served
over salad.
6 tablespoons plain
yogurt
2 tablespoons sour cream
1 1/2 tsp chopped fresh dill
1 teaspoon lemon juice
1/8 teaspoon salt
1 tsp vegetable oil, divided
4 medium zucchini
Combine first 5
ingredients in a small bowl. Slice zucchini
lengthwise into 1/4-inch-thick rounds. Heat
1/2 teaspoon oil in a 12-inch cast-iron skillet over high heat. Add half of
zucchini slices; cook 2 minutes on each side or until browned. Remove zucchini
from skillet; keep warm. Repeat with 1/2 teaspoon oil and remaining zucchini
slices. Serve with yogurt mixture.
Cooking Light, JULY 1998
Garlic-Dill Mayonnaise
Perfect for potato salad or mixed into cold pasta
with snap peas and scallions.
1 cup mayonnaise*
2 garlic cloves, pressed
2 1/2 tsp fresh lemon juice
2 tsp minced fresh dill
1/8 tsp salt
1/8 tsp freshly ground pepper
Whisk together all ingredients in a small bowl until well blended. Makes 1 cup
Southern Living, DECEMBER 2000