Dear
CSA Members:
Here on the farm we are experiencing a
change, as the heat and sweat of summer cycles past us. Cooler days and longer nights let us know
that autumn is soon to come. Once again,
the greenhouses have been emptied of seedlings and are filled with curing
onions and winter squash. With fewer
cucumbers to harvest but more collard greens, and less sunscreen to apply but
more layers, we are inching our way to the season’s finale.
Of
course, there is a never-ending list of tasks to accomplish. The tomato vines are still kicking and the
weeds are still growing strong. The
potatoes and carrots wait to be dug up from their beds and the last flats of
lettuce wait to be planted in the field.
The leeks have matured into full-fledged adults and will be harvested
before long.
Time
flows quickly in this valley; it has been almost one year since I arrived and
unpacked my bags. I have watched the
fall give way to winter, the winter to spring, the spring to the summer and now
the summer is in flux. The seasons are
joys to behold.
Deborah,
farm apprentice
Looking Forward to
Next Week
Anticipated for September 21st
Arugula
Lettuce
Kale
Onions
Parsley
Tomatoes
Turnips
Winter
Squash
Riverdale CSA
Awarded Grant
The Riverdale CSA has been awarded a
highly competitive 2006 New Yorkers for Better Neighborhoods grant from
Citizens for
Through cooking and nutrition sessions and
a visit to the CSA’s farm partner, Hawthorne Valley Farm, the new program will
provide hands-on opportunities for teens to learn about nutrition, making
better food choices, and sustainable agriculture. The program will begin this
fall.
Ravioli Stuffed with…
No pasta machine required! These ravioli are made
with store-bought wonton wrappers, found chilled in your supermarket’s
specialty or frozen food section. Try either filling or create your own combination!
Nonstick vegetable oil spray
12-ounce package wonton wrappers
2 large egg whites, whisked just until foamy
5 Tablespoons butter, melted (for serving)
chopped fresh herbs
Arugula & Goat Cheese Filling
2 Tablespoons olive oil
3 large shallots, minced
8 ounces arugula, chopped (about 8 cups)
6 ounces soft fresh goat cheese, crumbled
1/2 cup freshly grated Parmesan cheese
Chard & Ricotta Filling
2 Tablespoons butter
2 ½ Tablespoons
chopped onion
3 ½ Tablespoons
chopped prosciutto
2 pounds Swiss Chard
1 cup ricotta
2/3 cup freshly
grated Parmesan cheese
1 egg yolk
dash of grated nutmeg
Basic Ravioli Technique
Make
Filling: Remove any thick or tough stems from the
greens.
Make
Ravioli: Spray baking sheets with nonstick spray.
Place 4–6 wonton wrappers on work surface; cover remaining wrappers with
plastic to prevent drying. Lightly brush entire surface of each wrapper with
egg white. Spoon 1 generous teaspoon filling into center of each wrapper. Fold
wrappers diagonally in half, forming triangles. Press edges firmly to seal.
Arrange ravioli on prepared sheets. Repeat with remaining wrappers and filling.
To
make ahead: Cover trays of
filled ravioli with plastic and chill up to 1 day or freeze. Pack frozen
ravioli in plastic bags or airtight freezer storage containers. Do not thaw
before cooking.
Cook
and serve: Place melted butter in large bowl, adding
herbs as desired. Cook fresh or frozen ravioli in batches in a large pot of
boiling salted water until just tender, about 4–5 minutes (they’ll rise to the
top). Using large strainer, transfer ravioli to colander and drain; place in
bowl with butter and toss to coat. Cover to keep warm. Repeat with remaining
ravioli. Divide cooked ravioli among
bowls. Garnish with additional herbs if
desired.
Summer Minestrone
Serve with Basil-Walnut pesto (see
1
cup extra virgin olive oil
2–3
medium onions
3
medium summer squash, halved lengthwise and sliced 1/4 inch thick (3–4 cups)
1
large handful of green beans, trimmed and sliced
1
pound of ripe tomatoes, seeded and chopped
1/4
head of savoy cabbage with green outer leaves, thinly sliced
1/2
lb. new potatoes, sliced
1
large bell pepper, chopped
herb
bundle, 2–3 branches of fresh thyme, rosemary, and parsley or any combination
of your favorite herbs, tied together with kitchen twine
salt
and pepper to taste
1. Sauté onion in
oil over medium heat for 7–8 minutes until the onions soften and give up their
juices.
2. Add the tomato, raise the heat and cook for 2–3 minutes, until the mixture
thickens.
3. Add the remaining vegetables and herb bundle and 2 quarts of water or stock.
Season with salt and bring to a boil.
4. Reduce the heat, cover the pan, and simmer 25–30 minutes until the
vegetables are tender. Season with salt and pepper.
from Peter
Berley, www.communitymarkets.biz