Dear CSA Members:
Growing up in
southern
Walking the fields here
in September can also be a sorrowful affair, as many crops are in a general
state of decay. After giving their best
to provide us with bounty, the tomatoes are clearly in their final days. The once vibrant shades of greens are
replaced with the brown and black reminiscent of the fields in southern
It wasn’t until I
started farming within an intensive vegetable model did I learn the importance
cover crops. They are generally defined
as any crop that is grown with intention to improve the health of the soil as
opposed to produce food. When the grain
farmers of
Vegetable farmers,
however, are never quick to forsake such a critical task. We are able, through the value created by our
produce, to easily justify the expense of the time and seed of sowing cover
crops. And so, alongside farmers
throughout the northeast we have spent the past few weeks seeding Winter Rye,
Clover, and Oats. We sneak seeds into
the ground in the brief windows of time between fall rainstorms. Within the bio-dynamic model we appreciate
the power of the moon and its effects on the germination rate of seeds; thereby
placing extra effort in seeding the week leading up to a full-moon.
The fall is a time
to celebrate the heartier crops: leeks,
kale, celeriac, beets, and cauliflower.
A quick survey of the fields will show their brilliance shining through
the decay of the summer crops. But it’s
the lush green of the cover crops that shines brightest in the ever-shortening
days. Cover crops at work developing
root systems that will prevent erosion during the winter, catch excess nitrogen
from the fields, and generate microbial activity heading into the winter. These cover crops are one of the foundations
of our future success. Each fall we work
toward replacing bare soil, colored dark brown and black, with the green of a
thick cover crop. As it goes dormant or
winter kills, this blanket that we turn to for protection as the winter snows
become less dependable. Derek
Looking Forward
to Next Week
Anticipated
for October 12th
Beets
Celeriac
Cabbage or
Kale
Leeks
Lettuce
Potatoes
Turnips
This Weekend!
Annual Harvest
Festival
Saturday,
October 7
Rain or
Shine
Free
Admission and Parking
o Hay rides
o Native reptiles & raptors
o Falconry demonstration
o Puppet show and theater presentations
o Live music
o Craft and farm demonstrations
o Oxen team, horse rides, tractor
obstacle course
o Pie contest (bring your favorite
pie to enter!)
o Children's activities
o Lots and lots of great food and
Dessert Cafe!
Directions at: www.hawthornevalleyfarm.org.
If you can lend a hand
and volunteer to work a shift, we would love to have you (and we need you!).
Please call 518.672.4841 to help.
Carrot and Red Lentil
Ragout
Roslyn of the Riverdale CSA sent in this recipe many years ago, but it is so tasty and easy that it bears repeating. She substituted regular lentils and generic chili powder from the local supermarket and said it still tasted great served over brown rice.
1 ½ pounds carrots, peeled
5 tablespoons olive oil
2 ½ teaspoons kosher salt
freshly ground black pepper to taste
1 medium onion, sliced thin
¾ teaspoon ancho chili powder
¾ teaspoon chipotle chili powder
¼ teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock.
1. Preheat oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons olive oil. Season with 1 ½ teaspoons salt and few grinds of pepper. Roast 20 minutes, then turn carrots, add onions and roast 15 minutes until the carrots are brown and tender. When carrots are cool enough, cut into ¼ -inch dice.
2. Warm 2 tablespoons oil in a saucepan. Add carrot-onion mixture, chili powders, and cayenne. Cook, stirring, for 1 minute. Add lentils and stock. Simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with salt and pepper to taste. Serve with rice, or as a thick soup.
Yield:
6 side dish servings or 4 main dish servings.
From the New York Times Magazine,
Molly O'Neill,
Turnips and Carrots with Herb Butter
4 Tbsp butter, softened
1 Tbsp. minced scallions
1 Tbsp snipped fresh chives
1 tsp chopped fresh thyme
2 Tbsp chopped fresh parsley
1 pound turnips, peeled and sliced into half moons
2 large carrots, peeled and sliced on the diagonal
Salt and freshly ground pepper to taste
Place the butter in a small bowl. Beat in the green onion, chives, thyme, and parsley. Set aside. Simmer the turnip and carrot slices over medium heat, in salted water to cover, until crisply tender, about 15 minutes. Drain well. Season with salt and pepper. Stir in 2 Tbsp of the herbed butter, and heat through. Serve hot, with the remaining herb butter in a separate bowl. Makes 6 servings
From Vegetables on the Side by Sallie Y. Williams
Warm Couscous and Roasted Vegetable Salad
1½ cups small carrots, peeled and cut into 2-inch lengths
1 medium onion, peeled and cut into ½ -inch chunks
4 large cloves garlic, peeled
1¼ cups chicken broth
2 teaspoons salt
1 small butternut squash (about 1 ½ pounds), peeled, seeded and cut
into ½-inch cubes
Freshly ground pepper to taste
2 cups cooked or canned chickpeas, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 cups cooked couscous
1 Tbsp chopped fresh cilantro
Preheat
the oven to 425 degrees. Place the
carrots, onion and garlic in a shallow roasting pan. Stir in ¼ cup of broth, 1
teaspoon of salt and some pepper. Roast
for 15 minutes. Stir in the squash and
roast until vegetables are tender, about 30 minutes, stirring twice.
Place
the pan on top of the stove, over medium-high heat. Pour in 1 cup of broth. Stir, scraping up all of the bits stuck to
the bottom of the pan.
Lower
the heat slightly and stir in 1 teaspoon of salt, the pepper, chickpeas, cumin
and turmeric. Cook until reduced to a saucy consistency, about 3 minutes more.
Remove from heat and stir in the
couscous. Divide among 4 plates and
garnish with cilantro. Serve immediately.