Dear CSA Members:
The
end of this year’s CSA season is drawing ever closer and with it the tasks in
our lives on the farm continue to change.
Harvests of the late season fall crops seem to eat up the shortened days
quicker than imagined. Both Celeriac and
Leeks, some of the stars of late October, take a considerable amount of time to
harvest, clean, and pack on the way to the truck. Tasks are not only limited to the
harvest, we are already busy preparing
for next year with the construction of a new seedling greenhouse that will ease
the space crunch felt during the spring.
Soon our days will be filled with wintertime work: surveying the past season and planning for
next years harvest.
I’ve
often thought of the wintertime as one of the most important and powerful times
of the year for a vegetable grower. The
shorter days allow for rest, relaxation, and reflection. This season has provided my first real
introduction to the writings and ideas of Rudolf Steiner, which form the
foundation of biodynamic agriculture. In
a recent study session we discussed the importance that Steiner placed on the
wintertime, attributing special importance on the season affecting the health
and energy of the soil. An all too brief
summary of his point can be stated as follows:
It is during the winter, when the plant life above the soil is most
dormant, that plants can most fully absorb the energy and influences of the
distant planets. Simply put, in the
winter the soil meditates and opens itself to distant influences.
From
a basic understanding of energy and wave science (I studied psychology and
anthropology in college so I claim no true knowledge in this field) this seems
to make sense. It’s not much further
than the observation of different seasons and times impacting radio reception –
I have been listening to some of the recent World Series games on ESPN 1000 a
station broadcast from
Steiner’s
emphasis on the winter months resonates with the importance and value I see in
the season ahead. The wintertime is
often when we farmers have our best opportunity to catch up on the books that
tempted us during the buzz of summer.
One recent book that continues to generate discussion around the farm is
Michael Pollan’s “The Omnivores Dilemma:
A Natural History of Four Meals”.
Published in the spring, the book tells the story of four very different
meals consumed by the author and the immense differences that separate
industrial agriculture (including large scale organic) from local organic
production. While many of Pollan’s
arguments would not be new to folks who already engage in the “locovore”
movement, his articulate style allows for the topic to be accessible to a wide
range of folks; including those who view the practicality of organic and local
agriculture with skepticism. I would heartily recommend this book to anyone who
is looking for a thought provoking read or a recommendation for friends who
might not grasp the many values of locally produced food.
So
as the season’s change presses upon us I extend a very deep thank you to all of
you, our members whose support allows us at Hawthorne Valley Farm to engage in
sustainable agriculture. It is your
support that reaffirms our emphasis on production methods that work to improve
the health of the soil and produce the highest quality produce and dairy
products possible. In the distance I
look forward to my second season of helping to grow the bounty of
Although the
CSA season ends next Thursday on Nov. 2nd, you can continue to enjoy
· Pastries, cookies, brownies
· Breads, including sweet
breads and olive-walnut-rosemary bread
· Beef & pork
· Scones, & granola
· An assortment of cheeses
· Yogurt
· Lacto-fermented vegetables
· Seasonal vegetables
HVF Products are available
at:
The Farm Store at HVF
Monday through Saturday
7:30 am – 7:00 pm
Sunday 9:00 am – 5:00 pm
Union Square Green Market
Green tent at Northwest
corner
Wednesdays and Saturdays,
8:00 am – 6:00 pm, year round.
Inwood Greenmarket
Saturdays 8:00 am – 3:00 pm,
Seasonal, through mid-December
Call for additional dates.
Please call 518.672.7500 x250
for GreenMarket information,
including exact dates and locations.
Not Looking Forward
to Next Week
Anticipated
for November 2nd The LAST PICK-UP!!!
Brussel
Sprouts
Carrots
Cabbage
Celeriac
Garlic
Kale
Leeks or
Onions
Lettuce
Potatoes
Winter
Squash
Roasted Winter Vegetables
In addition to this week’s letter from the farm,
Derek also writes:
“I don't often send in recipes as many of my meals are quite
simple, but I thought I would mention that Celeriac is far and away one of my
favorite veggies in a fall roasted medley and would recommend anyone who hasn't
tried adding it to a roasted dish alongside carrots, potatoes, beets, etc.”
For those of you who prefer the comfort of a recipe, try the one
below. Feel free to substitute other winter
veggies or leave some out!
Nonstick
vegetable oil spray
1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celery root
(celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut
into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch
pieces
2 leeks (white and pale green
parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 garlic cloves, peeled
Position 1 rack in
bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2
heavy large baking sheets with nonstick spray.
Combine all
remaining ingredients except garlic in very large bowl; toss to coat. Season
generously with salt and pepper. Divide vegetable mixture between prepared
sheets. Place 1 sheet on each oven rack.
Roast 30 minutes,
stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves
to each baking sheet.
Continue to roast
until all vegetables are tender and brown in spots, stirring and turning
vegetables occasionally, about 45 minutes longer. Transfer roasted vegetables
to large bowl and then serve. Serves 8.
from Bon Appétit, December
2001, www.epicurious.com
Acorn Squash and Kale Over Penne
6 cups cubed (1-inch) peeled acorn
squash (about 2 squash)
1/4 cup water
1 tablespoon olive oil
2 garlic cloves, minced
8 cups (about 5 ounces) coarsely chopped trimmed kale
1 cup organic vegetable broth
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon grated nutmeg
4 cups hot cooked penne
2/3 cup shredded Parmesan cheese
1.
Place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap.
Microwave 7 minutes on HIGH or until tender.
2. Heat oil in a Dutch oven over medium-high
heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth;
cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in
the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently.
Sprinkle with cheese. Yield: 6 servings by Martha Condra for Health, October
2005
Lentils with Wine-Glazed Winter Vegetables
3 cups water
1-1/2 cups dried lentils
1 teaspoon salt, divided
1 bay leaf
1-1/2 teaspoons olive oil
2 cups chopped onion
1 ½ cups chopped peeled celeriac
1
cup diced parsnip
1 cup diced carrot
1 tablespoon minced fresh or
1 tsp dried tarragon, divided
1 tablespoon tomato paste
1 garlic clove, minced
2/3 cup dry red wine
2 teaspoons Dijon mustard
1 tablespoon butter
1/4 teaspoon black pepper
Combine
water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to
a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set
aside. Heat olive oil in a medium
cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac,
parsnip, carrot, and 1-1/2 teaspoons tarragon, and sauté 10 minutes or until
browned. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1
minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil;
cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir
in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard
bay leaf, and stir in butter, 1-1/2 teaspoons tarragon, and pepper.
Serves
4. From Cooking Light 03/01/00
Curried Pumpkin Soup
1 leek, chopped
1 potato, boiled and cubed
1
tsp. olive oil
1 ½ cups cooked, pureed umpkin
4
cups milk
1
Tbs. curry powder
1
tsp. salt
1
tsp. pepper
Sauté
leek and potato cubes in olive oil.
Place mixture in a large pot and add remaining ingredients. Cook over
medium-high heat for about 20 minutes. Purée soup in a blender, or use a hand
mixer, then serve.