Tuesday, October 30, 2007

Two Small Farms Newsletter #420

October 31, 2007
Table of Contents:

1) In your box this week
2) Experiment
3) 2007 Season drawing to an end!
4) San Diego CSA farm hit hard
5) Benefit Dinners: Ventana Wilderness Alliance in Monterey on November 11th
6) Photos
7) Recipes
8) Which Farm?
9) Unsubscribe
10) Two Small Farms Contact Information

1) In your box this week: Butternut Squash, Escarole, Mizuna, Purple Carrots, Fennel, Leeks, Lettuce, and two mystery items

This week's vegetable list: We try to have it updated by Monday night, sometimes by Mon. am

How to store this week's bounty: all but the butternut squash should go in the fridge in plastic bags. The butternut squash should be stored in a cool, dry, dark place.

Mizuna is a mustard green and can be used in most recipes calling for cooking greens. I like to throw roughly chopped mizuna into many soups: chicken soup, miso soup, potato soup etc. It's also good lightly steamed then tucked into quesadillas for a quick and nutritious meal. (For a lower fat meal, make sure those cheese slices are thin.) Mizuna leaves are great torn into a green salad or tossed into stir fry or fried rice. I've seen mizuna steamed and then served under broiled fish.

Escarole is a crunchy green with a bit more heft than lettuce, and it makes a great salad: on it's own simply dressed or tossed with 10 other things to make a grand main course salad. In my heart though I'm a cooked greens fan, always. I like escarole cooked up with garlic in my Standard Cooked Greens Recipe: garlic, oil, heat, cleaned cooking greens: apply together and you have a great side dish or taco stuffing--- Julia......
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2) Experiment, a letter from Andy

The only time that an experiment is a failure is when it is organized so poorly that nothing can be learned. To keep the C.S.A. program interesting for both you and me, I experiment with new crops every year. And the results are in. I'm pleased to announce that my winter squash experiment was a success, and I've learned why two of the three new breeds of squash that I grew this year will never be suitable to deliver to you.

Every experiment starts with a control, against which the results can be compared. In your share box this week you are receiving a Butternut squash, which served as the control squash for my experiment. Butternut squash is a known quantity; they grow vigorously, set fruit reliably, and the fruits are sweet and long-lasting. In fact, one year I had a Butternut squash sitting on my counter from the previous year's harvest the day I began the new harvest. We cooked it, and it was great! Butternut squash is a Cucurbita moschata cultivar. The question I asked myself was, "Are there other squash from the Cucurbita moschata group that might taste even better than the Butternut?" So I bought seed for the Zuccha Piena di Napoli, the Zucchetta Rampicante, and the Zuccha Rugosa, three Italian heirloom squash that can be considered kissing cousins of the Butternut.
Photo 1. is a family portrait of the different breeds of Cucurbita moschata. You can see the family resemblance. If the Piena di Napoli was tan, instead of green, it would resemble a gigantic Butternut. If the Rugosa was smooth-skinned, rather than rough-skinned and ribbed, it would exactly resemble a Butternut, and if the neck on the Rampicante was short and fat, instead of long and skinny, it too, would look like a Butternut. In the field, because these are all heirloom , open-pollinated breeds, we sometimes find tan Piena di Napoli, smooth Rugosa, and stumpy-necked Rampicante.

Photo 2. Here is a cute picture
of Caitlin holding a Piena di Napoli. It is obvious why this squash will never work for our C.S.A. deliveries. Caitlin is strong, but each of the squash she is holding weighs thirty pounds, and there are some in the pile that weigh over forty pounds. Since I harvested a ton of these squash I'm looking for restaurants that might want to buy them.

Photo 3. Here we see the goats and donkeys
eating the Zucchetta Rampicante. The Rampicante are inappropriate for C.S.A. deliveries on two counts. First, the are long and funny shaped. They're interesting to look at, but they don't fit in the box. Also, sad to say, they taste bland. The goats like them though. That's good, because I've got two tons of them to get rid of. I'm told that squash seeds have anthelmintic properties- that is, they're useful in expelling stomach worms. Since the Barber Pole worm is an insidious threat to goats, I just may have grown my goats an organic antidote. Imagine being able to feed your kids at home medicine they would fight over! (ps, Sweet Pea the young donkey is 1 year old today, Oct. 30th. She is perplexed by the rolling squash in this photo. Her mom and the goats knew what to do though!)

Photo 4. My fall squash display
in my yard is dramatic. The experiment was a success, and Julia and I have really been enjoying the Rugosa.

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3) The 2007 Season is Drawing to an End!

Our last week for delivering veggies is the week of November 14/15/16. Your last scheduled delivery is noted next to your name on the sign in sheet at your pick up site. If you are not signed up for our last two weeks and would like to be, call or email Zelda at the office by next Monday, November 5th and mail in your payment. (two weeks is $40 veg only, or $52 veg plus flowers). Office line and email are: 831-786-0625 or csa@twosmallfarms.com

Also, if you have an outstanding balance, please send in your payment to our PO Box 2065 in Watsonville, CA 95077.

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4) San Diego "Be Wise" Farm hit hard

A long-time San Diego organic farmer lost their home and a large part of their farmland went up in the flames from the wildfires. We are collaborating with a couple other local CSA farms and taking donations. If interested, mail checks payable directly to Be Wise Ranch 9018 Artesian Rd. San Diego, CA 92127 (Note: these are not tax deductable, it's just you trusting Bill the farmer that he will get every penny to the employees who are in need, with no strings attached. We're certain there are great non-profits doing great work where your donations can be claimed on taxes such as Habitat for Humanity and the Red Cross. )

Further details on their story


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5) Benefit Dinners:

Ventana Wilderness Alliance is a favorite charity of many of us here at Two Small Farms. The benefit event is Sunday, November 11th starting at 5:45 pm in Monterey at Stokes Restaurant and Bar. It is $65 per person which includes tax and tip but not beverages. For more info, go to our web page. You can call or email Zelda at the office to make your reservation: 831-786-0625, csa@twosmallfarms.com

Also, on November 15th, The Valley of Heart's Delight project in Palo Alto is presenting its second annual 100-Mile Thanksgiving Celebration - an evening of food, fun, and discussion. Two Small Farms will be just two of the farms donating vegetables for the meal. Eat Thanksgiving dishes prepared with organic and locally grown food, and discuss what's involved in preparing a Thanksgiving dinner from food grown from within 100 miles of Palo Alto. The event is held at Conexions, 1023 Corporation Way in Palo Alto on Thursday, November 15 from 7 pm to 9 pm. Cost is $40 or $35 for Conexions members, seniors and low-income. Pre-registration is required. For more information and for registration, contact Susan Stansbury at sstansbury@conexions.org , call (650) 938-9300 (x11) or register on-line.

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6) Photos:

Butternut Squash

Escarole

Fennel

Leeks

Purple Carrots


Mizuna (this photo is courtesy of The Village Voice....) I'll try to get our own mizuna photo up on the website soon. -julia

Photo Gallery

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7) Recipes
Julia's winter squash/pumpkin preparations:

I put cut up pieces (large ones) already seeded into my crock pot for 2 or so hours on high. When a fork can easily pierce the squash/pumpkin pieces, I remove it and scrape the flesh into my food processor and whirl a bit. Then I freeze in 1 and 2 cup increments. Soup and pie are obvious and delicious choices, I also put 1 cup of this puree into nearly every batch of muffins, waffles, cookies, pancakes, biscuits etc. that I make. I just take an existing recipe and add my cup of squash puree. It nearly always works, and my kids are none the wiser.
Tagliolini con la Zucca (Pumpkin Pasta), adapted from the Top One Hundred Pasta Sauces by Diane Seed

1 pound fresh pasta or less of dried (she calls for tagliolini, I used whole wheat thin spaghetti) 3# piece of pumpkin (or about 1 butternut squash? I used a whole mess of yummy puree I'd made from a butternut squash.)
4 Tablespoons butter (I used olive oil, butter would likely be divine here.)
1 leek (I used 2 leeks) well chopped
1 stick celery well chopped
Chicken stock
S & P to taste
Grated Nutmeg to taste
2/3 cup heavy cream (I used whole milk)
1 cup grated parmesan cheese

Melt half the butter and add the chopped leek and celery. Peel the pumpkin (or butternut!) and remove seeds and any stringy fibers. (none in these puppies, don't worry.) Cut the pumpkin into thin slices. (or skip the peeling/cutting and roast and puree the whole thing like I did. see notes above for that option.)

Add pumpkin in slices or as a puree to leek and celery and stir for a few minutes. Add a little stock and cover. Cook for about 20 minutes or until the pumpkin slices are cooked through. OR cook for a shorter while if using the puree. Add more stock from time to time if necessary to keep moist. Check the seasoning and add S & P and nutmeg to taste. Process in a food processor (I used my stick blender!). Return to the pan to keep warm.

Cook the pasta according to directions, and avoid overcooking. Fresh pasta will only need a few minutes, so add the cream to the sauce as soon as you have thrown the pasta into the boiling water. Drain the pasta and place in a heated dish. Stir in the freshly grated cheese and then the pumpkin sauce. Mix well, add the rest of the butter, and serve at once.
Mizuna is a mustard green and can be used in most recipes calling for cooking greens. I like to throw roughly chopped mizuna into many soups: chicken soup, miso soup, potato soup etc. It's also good lightly steamed then tucked into quesadillas for a quick and nutritious meal. (For a lower fat meal, make sure those cheese slices are thin.) Mizuna leaves are great torn into a green salad or tossed into stir fry or fried rice. I've seen mizuna steamed and then served under broiled fish.
Hot Garlic Dressing over Greens, Gourmet
1/3 cup olive oil
4 garlic cloves, minced
1/4 cup cider vinegar
1 1/2 lb greens (such as beet, mizuna, and mustard)

Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute. Stir in vinegar and immediately pour over greens. Season with salt and pepper and toss well. Serve right away.

Escarole:
I'm a fan of escarole. It's a crunchy green with a bit more heft than lettuce, and it makes a great salad: on it's own simply dressed or tossed with 10 other things to make a grand main course salad. In my heart though I'm a cooked greens fan, always. I like escarole cooked up with garlic in my Standard Cooked Greens Recipe: garlic, oil, heat, cleaned cooking greens: apply together and you have a great side dish or taco stuffing--- Julia......
Julia's Escarole Sausage Dinner Soup

Up to a pound of sausage of just about any kind (half a pound, even a quarter pound is fine for the flavor, you could also use 2-4 slices bacon here, and of course this is easily skipped for a vegetarian version.)
1-2 onions or leeks cleaned and diced
2-6 garlic cloves minced or roughly chopped
1-2 cups cooked beans (white, pinto, garbanzo.... yes, it's fine to use a can of beans!)
1 can diced tomatoes (about 2 cups or 15 oz.)
2 cups broth (chicken or vegetable)
Parmesan rind, if available
2-5 cups cleaned chopped escarole or other cooking green such as chard, mizuna, kale, spinach...

Brown the sausage, drain off excess fat if there's lots, then remove the sausage for just a bit. Add the onions to brown in the sausage drippings and cook until translucent then add the garlic and cook for a few seconds more. Then quickly add the beans and tomatoes and broth and parmesan rind. Add the sausage back and bring the pot to a low boil. Then add the cooking greens and cook through. (3-4 minutes for escarole, less for young spinach, more for kale or collards....) Serve.
Italian Wedding Soup with Quinoa and Escarole, from CSA member Alexis

For the Soup:
1 large turnip, diced
1 large head of escarole, chopped
2 eggs, lightly beaten
1/2 cup parmesan
2 large handfuls fresh basil, chiffonade
1 onion, diced
3 cloves garlic, minced
8 cans chicken broth
3/4 cup quinoa
1 lb meatballs (recipe below)

In a large stock pot sauté the onions and garlic over low heat until caramelized. Add the turnips and caramelize a bit. Add the broth and bring to a boil and add the escarole and quinoa. When the escarole is soft, and the quinoa chewy, drop the meatballs in one by one. Cover and simmer for 10 more minutes. Add the eggs and parmesan like egg drop soup, stirring as it is poured in.

Meatballs for soup:
1/2 cup ricotta
1/4 cup ground flax seed
3 cloves garlic, minced
2 eggs
salt and pepper to taste
1 TBS oregano
1 TBS dried parsley
1 pound ground beef or turkey

Mix all ingredients thoroughly. Roll into balls of 1/2 in diameter and drop into boiling soup.
Warm Escarole Salad with Shiitake Mushrooms and Pancetta, Bon Appetit

5 tablespoons olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps sliced 1/2 inch thick
1 1/4-inch-thick slice pancetta, chopped
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
2 teaspoons Dijon mustard
1 tablespoon brandy
1 large head escarole, cut into 1-inch pieces (about 8 cups)

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 2 minutes. Sprinkle with salt and pepper. Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms. Heat 1 tablespoon oil in same skillet over medium-high heat. Add pancetta and sauté until crisp, about 2 minutes. Remove skillet from heat. Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta. Carefully whisk vinegar into drippings in same skillet. Bring to simmer over medium heat, scraping up any browned bits. Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons oil, then brandy. Bring to simmer. Place escarole in large bowl; pour warm vinaigrette over. Toss to coat. Mix in reserved mushrooms and pancetta. Season with salt and pepper.
Hungarian Fennel with Mushrooms, More Recipes from a Kitchen Garden, Shepherd and Raboff

2 TBS olive oil
2 cloves garlic, minced
2 shallots (or 1 leek) finely chopped
3 fennel bulbs, trimmed and cut into thin slices
1/2 cup water
2 tsp lemon juice
1 TBS butter
1 pound mushrooms, stems removed and quartered
3/4 cup low fat sour cream
2 TBS fresh fennel tops, minced
Salt and pepper to taste
Garnish: 1 tsp fresh paprika and 1/4 cup chopped parsley

In a large skillet heat oil and add garlic and shallots. Saute until softened, about 2 to 3 minutes. Add fennel, water and lemon juice. Cover and simmer for 8 to 10 minutes until fennel is tender-crisp. If any liquid is remaining in skillet, cook uncovered until absorbed. Add butter to skillet, then stir in mushrooms and saute until they are soft. Add sour cream and fennel tops. Cook until just heated through. Add salt and pepper to taste. Sprinkle paprika and parsley over the top before serving. Serves 4 to 6; serve over rice for a complete meal or alone as a side dish.
Leek, Fennel and Poppy Seed Tart, Bon Appetit

3 1/2 cups thinly sliced leeks (white and pale green parts only; about 3 leeks)
1 large fennel bulb, trimmed, cut into 8 wedges, then cut crosswise into 1/4-inch-thick slices
4 tablespoons (1/2 stick) butter, melted
1 cup whole milk
2 large egg yolks
1 tablespoon all purpose flour
1/2 cup grated Parmesan cheese
**other cooks suggest splashing in some white wine or broth in place of some of the milk

1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
2 teaspoons poppy seeds

Preheat oven to 450°F. Toss leeks, fennel and 3 tablespoons butter in roasting pan. Roast vegetables until tender, stirring occasionally, about 35 minutes. Cool. Reduce oven temperature to 425°F. Whisk milk and yolks in small bowl. Heat 1 tablespoon butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in milk mixture. Bring to simmer, whisking constantly; continue to whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Stir in 1/4 cup cheese. Mix in vegetables. Season with salt and pepper.

Roll out pastry on floured surface to 12-inch square. Transfer pastry to 9-inch-diameter glass pie dish. Trim overhang. Fill pastry with vegetable mixture. Sprinkle with 1/4 cup cheese and poppy seeds. Bake until crust is deep golden, about 25 minutes. Serve warm.

Fennel Cakes - Peasant Style, from the epicureantable.com, Patricia Conant - Makes about 6-8, enough as a light lunch or dinner for two

1 bunch fennel fronds (+- 200 g. or what will fit tightly encircled with your index finger to the thumb)
1 beaten egg
A little broth (vegetable or other)
50 g. dried white bread (or whatever is on hand) 50 g. grated hard cheese such as pecorino, parmesan or mature Manchego Black pepper Minced wild garlic (optional - see note below)

Gather young fronds, avoiding the very thick, tougher stems. Lay all in one direction in a basket. If you can gather some of the tender, light green hearts, lay these separately. Once home, rinse gently in a large bowl of water a few times. Parboil in unsalted water for about15 minutes (or until the thickest stems crush easily), adding the fennel hearts at the last 5 minutes. Or steam them until tender. This step is necessary as the fennel stems can be quite hard. In the meantime, tear or cut the bread into small pieces and moisten with a little broth, taking care not to wet them too much. Just enough so that they are no longer hard. Drain (or remove with tongs to keep stems in one direction) and rinse gently with cold water. Drain again and lay in a cloth towel and pat gently to dry somewhat. Starting from the ends of the stems, mince finely as if chopping chives.

With a fork, mash the bread somewhat, season with a little pepper and blend in the beaten egg. Add the cheese and the minced fennel, stirring well with a fork to blend. Take a rounded tablespoon and form to a cake. If it doesn't hold, add a little more beaten egg. The mass should not be too dry nor very wet. Fry in a little olive oil until lightly browned on both sides. Drain and serve if you like as I prefer with a little room temperature yogurt to which I have added a little minced garlic. Note: serve these with poached, scrambled egg or a plain omelette or with smoked salmon, fresh salmon or perch filets. You can also add the minced garlic to the minced fennel together or in the yoghurt sauce. Both are delicious.
Variation: don't have enough fennel? Make up the rest with minced parsley, however do not blanch the parsley leaves but do blanch the stems at the last 5 minutes of blanching the fennel fronds. Also, a cooked potato can replace part of the bread. These cakes will taste somewhat differently, but also delicious! Dill alone, or other tender herbs such as chervil mixed with parsley leaves make very tasty herb patties. In this case, no parboiling is necessary. I just lightly steam them for a minute or so to wilt before continuing the recipe.

More Recipes at:

Escarole recipes

Winter Squash recipes


A-Z list of recipe links


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8) Which Farm?

>From High Ground: Fennel, Leeks, Lettuce, Mystery (cauliflower,
>radishes, zucchinis, or berries)
From Mariquita: Butternut Squash, Escarole, Mizuna, Purple Carrots, Mystery (summery things)

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9) Unsubscribe/Subscribe From/To This Newsletter

Two Small Farms Blog

BLOG ADVANTAGES: I can change mistakes after I post them. I don't have to subscribe/unsubscribe folks. Old newsletters easily accessed. Links! (I send this newsletter out as plain text so more folks with differently-abled computer systems can easily read it.) You can sign up for email updates to the Two Small Farms Blog on the main blog

page: http://twosmallfarms.blogspot.com/

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10) Two Small Farms Contact Information

Two Small Farms
Mariquita Farm/High Ground Organics
Organically Grown Vegetables
P.O. Box 2065
Watsonville, CA 95077
831-786-0625
csa@twosmallfarms.com
http://www.twosmallfarms.com
http://www.mariquita.com
http://www.highgroundorganics.com

Tuesday, October 23, 2007

Two Farms Newsletter #419

October 24, 2007

Table of Contents:

1) In your box this week
2) The New “It” Root
3) Benefit Dinners: Ventana Wilderness Alliance in Monterey on November 11th; and Valley of Heart's Delight in Palo Alto on November 15
4) Photos
5) Recipes
6) Which Farm?
7) Unsubscribe
8) Two Small Farms Contact Information

1) In your box this week: Sibley Winter Squash (photo is above), Potatoes, Salad Mix OR Lettuce, Tomatoes, Watermelon Radishes, Cauliflower OR Poblano Peppers (these are spicy), and a mystery item.

This week's vegetable list: We try to have it updated by Monday night, sometimes by Mon. am

How to store this week's bounty: all but the winter squash and tomatoes should go in the fridge as soon as you arrive home, in plastic. The radish greens can be used as
well. The tomatoes can be stored on your counter. The winter squash should be stored in a cool, dry, dark place.
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2) The New “It” Root by Andy Griffin

Vegetables go through their trends and fashions just like women’s shoes do. Sometimes I’ll come across a vegetable that is so easy to grow, so flavorful to eat, so versatile in the kitchen, so convenient to store for long periods of time, and so beautiful to look at that I can scarcely understand why it isn’t more commonly used or universally appreciated. Maybe it’s a question of timing. Or maybe it’s all in the name.

When some people hear the name “Watermelon radish” their fears get the best of them and they panic that in a secret laboratory behind a cyclone fence with concertina wire a mad scientist has woven together strands of DNA from a watermelon and a Cherry Belle radish. The hellish result?— Tiny watermelons that grow under the dirt and are sold by the bunch, or even worse, thirty-five pound radishes that are full of seeds.

The truth? Yes, while it is true that there are scientists who play Sorcerer’s Apprentice with fruits and vegetables, the Watermelon radish is a traditional Asian vegetable once known as the “Red Meat daikon.” With a name like “red meat” you can understand why producers have tried to ‘reposition” this antique vegetable with a new name that resonates with vegetarian consumers. I do not lie when I say that I have been approached twice in Farmers Markets by consumers alarmed that have not only the Dr. Frankensteins of this world had made a vegetable alloy of the radish and a beef steer BUT that I was crass enough to sell it.

Creating the perfect name for a food product is an art. The “watermelon” in “Watermelon radish” is an allusion to the radish’s red heart and green outer skin. The name is also a wink at the large size of the Watermelon radish’s root. Watermelon radishes are supposed to be large, compared to American salad radishes. While Watermelon radishes can easily be shredded raw into salads or sliced into chips or sticks for service as a dip delivery vehicles, they were once grown large, topped, and stored in root cellars to be used throughout the winter in soups, stews, and stir fry. Tiny Watermelon radishes harvested the size of Safeway radishes haven’t had enough time in the ground to develop their characteristic red heart.

Large-rooted radishes, like the immense white daikons, are still common in Asian cuisine, but they’ve passed out of vogue in European cookery, to be replaced by a plethora of little red or white, or red and white salad radishes. Once consumers in the West counted on the Black Spanish radish to hold over for winter recipes, along with a host of large German radishes, but they’ve faded into being mere curiosities adorning the seed catalogues for gardeners. I’ve grown the Black Spanish radish, but I much prefer the Watermelon radish for its mild flavor, its crispy texture, and its lovely red flesh.

Growing Watermelon radish couldn’t be easier. We plant the seeds in late Summer and cloak the field with a woven fiberglass floating rowcover called Agribon. The fabric, which is reusable and recyclable, is translucent and almost weightless. The Agribon acts as a barrier to keep the cabbage fly off the emerging plants so that we aren’t plagued by root maggots at harvest. When the plants grow tall we move the row cover to another planting. The plants are thinned to two inches apart on the line to allow the roots space to develop, and the rest is just watering and waiting.

When the roots of the Watermelon radish are red at the heart we harvest them by bunches. If you’re in touch with your thrifty peasant roots you can remove the radish greens and cook them as you would turnip greens. The roots can be bagged and refrigerated for use another day, or even another week. Properly stripped of their foliage and stored in a cool place, Watermelon radishes can keep for a long time. I hope you enjoy the Watermelon radishes in your harvest shares as much as my wife, Julia, does. They’re so nice that they just might be the next “it” root.

copyright 2007 Andy Griffin

watermelon radish

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3) Benefit Dinners:

Ventana Wilderness Alliance is a favorite charity of many of us here at Two Small Farms. The benefit event is Sunday, November 11th starting at 5:45 pm in Monterey at Stokes Restaurant and Bar. It is $65 per person which includes tax and tip but not beverages. For more info, go to our web page
You can call or email Zelda at the office to make your reservation: 831-786-0625, csa@twosmallfarms.com

An Event put on by our fabulous Palo Alto Pick Up Site Host Susan: November 15th, The Valley of Heart’s Delight project in Palo Alto is presenting its second annual 100-Mile Thanksgiving Celebration - an evening of food, fun, and discussion. Two Small Farms will be just two of the farms donating vegetables for the meal. Eat Thanksgiving dishes prepared with organic and locally grown food, and discuss what’s involved in preparing a Thanksgiving dinner from food grown from within 100 miles of Palo Alto. The event is held at Conexions, 1023 Corporation Way in Palo Alto on Thursday, November 15 from 7 pm to 9 pm. Cost is $40 or $35 for Conexions members, seniors and low-income. Pre-registration is required. For more information and for registration, contact Susan Stansbury at sstansbury@conexions.org , call (650) 938-9300 (x11) or register on-line at www.conexions.org/vhd/thanksgiving

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4) Photos:

Sibley Winter Squash

Poblano Peppers

Watermelon Radishes

Photo Gallery
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5) Recipes from Zelda, Alexis, Marla and Julia

Julia's winter squash/pumpkin preparations:

I put cut up pieces (large ones) already seeded into my crock pot for 2 or so hours on high. When a fork can easily pierce the squash/pumpkin pieces, I remove it and
scrape the flesh into my food processor and whirl a bit. Then I freeze in 1 and 2 cup increments. Soup and pie are obvious and delicious choices, I also put 1 cup of this
puree into nearly every batch of muffins, waffles, cookies, pancakes, biscuits etc. that I make. I just take an existing recipe and add my cup of squash puree. It nearly
always works, and my kids are none the wiser.

Roasted Hard-To-Peel Winter Squash
adapted from How to Cook Everything by Mark Bittman

For those squash that don't peel well: three options:

1 (2-3#) acorn or other winter squash, or 2-3 smaller ones, washed
2 Tablespoons butter or olive oil, more or less
S & P to taste
Maple Syrup or brown sugar (optional)
1-2 garlic cloves, cut (optional)

preheat oven to 400 degrees

Option 1:

Cut the squash(es) in half an dscrape out the strings and seeds. In each half, put some butter, salt, pepper, and sweetner, if desired. Place in a baking pan open side up, and bake until a fork pierces the flesh easily, about 1 hour, depending on thickness of squash. Serve.

Option 2:

Cut the squash(es) in half an dscrape out the strings and seeds. Sprinkle each half with S & P, and rub with a little garlic if you like. Brush a baking sheet with olive oil and place the squash, open side down, on the sheet. Bake until tender, about 1 hour. Serve.

Option 3:

Cut the squash(es) in large slices, each about 1 inch thick. Place them on al ightly greased baking sheet and sprinkle with S & P. Dot with butter or brush with olive oil. Bake until tender, 30-45 minutes.

Here's a recipe for this week's box. This is one of my favorite side dishes of all time:

Cheesy Cauliflower Puree
-1 head cauliflower, cut in large chunks
-1 and 1/2 cups shredded cheese (any kind, but a sharp white cheddar works well)
-1/3 cup half and half
-1 tb butter
-salt and pepper to taste

Boil the cauliflower in salted water until fork tender and drain. Add the cauliflower back to the pot with the rest of the ingredients (except cheese) and puree with an immersion blender until smooth. Stir in the cheese and season with salt and pepper. Serve as you would mashed potatoes.

Thanks!
Alexis / SeeUsEat.com\

Winter Squash and Chicken Stew, Bon Appetit

2 teaspoons olive oil
6 chicken thighs, skin removed

1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups peeled winter squash, cut in 1 inch pieces
2 cups potatoes, cut in 1 inch pieces
1 cup canned low-salt chicken broth
2 cups diced tomatoes with liquid
2 tablespoons chopped fresh cilantro

Heat 1 teaspoon oil in soup pot over medium-high heat. Season chicken with salt and pepper and add to the oil. Sauté until brown on all sides, about 8 minutes. Transfer to plate. Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and
cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes
are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

Quinoa with Moroccan Winter Squash Stew, Bon Appetit
For the Stew:
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 1/2 cups diced tomatoes
2 tablespoons fresh lemon juice
3 cups butternut squash, peeled and cut into 1 inch cubes
2 cups carrots, cut into 3/4-inch cubes
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally,
about 20 minutes. Season with salt and pepper and stir in half of cilantro and half of mint. This can be prepared 1 day ahead, but don't add the cilantro and mint until
reheating.

For the Quinoa
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10
minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is
absorbed and quinoa is tender, about 15 minutes. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

Squash Soup from CSA member, Marla

1-2 onions, sauteed
baked squash (about 6 cups)
(chicken) stock or water
curry powder (or other spices)
(salt&pepper)
cream to taste (optional)

Use the stock/water to help puree the squash and sauteed onions. Season with plenty of curry powder (shake it on and stir it in, and repeat, for about 2-3 t. worth) or other
spices. Warm gently, do not boil if you have cream in it. Sometimes instead of curry powder, I use another "curry" I adopted from a recipe called Indian style chicken that is
really good with winter squash: equal parts cinnamon, cumin, coriander, ginger, (pepper), and a double-part cardamom. Cooked cubes of squash added to onions
sauteed in butter with liberal amounts of this home-made curry mix is truly delicious. It is sort of a side-dish, non-puree version of the above soup.

Beijing Radish Salad
This can be made with watermelon radishes or other types...

1 bunch watermelon radishes or one medium daikon radish
2 tablespoons rice or balsamic vinegar (or a combination)
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
2 garlic cloves, finely chopped

Wash and julienne radishes. They can be peeled or not as you like. I often use a mandoline to do the julienne-ing, or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing.

Julia’s simplest radish salad: 2 ways

1 bunch radishes, greens removed and set aside for another use radishes washed
2 Teaspoons sesame oil or olive oil
3 teaspoons rice vinegar or lemon juice
Salt and pepper
dash soy sauce if using the sesame oil
chopped parsley or toasted sesame seeds for garnish

slice the radishes pretty thin, then toss with the dressing ingredients. I make this salad often when I have radishes at hand.

IDEAS for Watermelon radishes:

ok, mostly just one idea: they are GREAT eaten raw. You can make them into slices or like carrot sticks and snack on them. They can be grated into a grain salad or a green salad. They can also be cooked like turnips, in most any turnip recipe. -julia

Skillet Potatoes with Olives and Lemon
1/4 cup green olives
1 pound fingerling potatoes, peeled if desired, then halved lengthwise
2 tablespoons extra-virgin olive oil
6 (3- by 1-inch) strips lemon zest, removed with a vegetable peeler
1/2 teaspoon ground cumin
1 cup water
1/4 cup coarsely chopped flat-leaf parsley
Lemon wedges

Smash olives with flat side of a large knife, then discard pits and chop olives. Toss potatoes with olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a
10-inch heavy skillet, then add water and bring to a boil. Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring,
until water is evaporated, 1 to 2 minutes. Serve sprinkled with parsley.

Butter Browned Cauliflower with Lemon and Almonds, from Vegetables from Amaranth to Zucchini by Elizabeth Schneider

1 medium to large cauliflower
1/3 cup sliced blanched almonds
1 TBS butter
1TBS corn or canola oil
1 lemon, scrubbed
1/4 cup water
1/2 tsp sugar
1/2 tsp salt
Pinch white pepper
1/4 tsp nutmeg

Cut off cauliflower leaves and rinse the head. With stem end up, slice large clusters of florets from the central stalk. Cut these into 1/4 inch slices (some will crumble). Peel remaining stalks and slice very thin (about 7 to 8 cups in all). Spread almonds in wide pan over moderate heat. Cook, shaking occasionally, until golden, about 5 minutes; remove from pan. Add 1/2 tablespoon each butter and oil to pan and tip to coat. Add half the cauliflower and cook, flipping the pieces a few times to brown lightly and evenly, about 10 minutes. Reduce heat if necessary to prevent burning. Scoop into dish. Repeat with remaining cauliflower, butter and oil.

Meanwhile, grate enough zest from lemon to equal 3/4 teaspoon. Squeeze 2 Tablespoons juice, mix with water, sugar, salt, pepper and nutmeg. When second batch of cauliflower has finished cooking, add in the first batch along with the lemon juice mixture. Lower heat, cover, and cook until cauliflower is just tender, about 2 minutes. Uncover, add zest and raise heat. Toss gently until liquid evaporates. Season, add almonds and serve.

Cheesy Cauliflower Puree, from CSA member Alexis
1 head cauliflower, cut in large chunks
1 and 1/2 cups shredded cheese (any kind, but a sharp white cheddar works well)
1/3 cup half and half
1 TBS butter
Salt and pepper to taste

Boil the cauliflower in salted water until fork tender and drain. Add the cauliflower back to the pot with the rest of the ingredients (except cheese) and puree with an immersion blender until smooth. Stir in the cheese and season with salt and pepper. Serve as you would mashed potatoes.


Stuffed Poblanos - -similar to a dish served at Pajaro Street Grill in Salinas, from CSA member Angela U

Make a mixture of 2 parts grated sharp cheddar cheese, ~1 part raisins, coarsely chopped and `1 part slivered almonds. Cut generous caps off the stem end of poblano peppers, remove core, seeds and ribs, leaving peppers whole. Fill peppers with the cheese mixture and reattach "lids" with toothpicks. Broil or grill, turning to char all sides. Makes a great light dinner with a salad and maybe some rice. (If you cook them under a broiler, line the pan with foil for easier clean-up.)

Los Chiles Rellenos

8 poblano chiles
8 pieces of a good melting cheese
1.5-2 pound ripe tomatoes
4 garlic cloves, skinned
1 onion, skinned, quartered
S & P to taste
4 eggs, separated
flour

makes 8 chiles rellenos

Wash and lightly dry 8 poblano chiles that are about the size of your fist or a bit larger. Put them whole under the broiler and roast, turning with tongs, until quite dark on most sides. Remove from oven and place in paper bag for 5 minutes. Take them out of the bag and skin them, trying to leave them whole as best you can, then let them cool down. Meanwhile make the tomato sauce:

Tomato sauce to go on the rellenos:

yes, you could doctor up a canned tomato sauce with garlic and pepper.... but this is what Jane did:

She blanched about 15 early girl tomatoes for about 15 seconds each, then skinned and seeded them. Next she put them in a blender with 4 skinned garlic cloves and one onion, quartered. She did several grinds of fresh black pepper and about 1/2 t salt (you may want more). After blending, I took her mostly raw sauce and cooked it over a medium high flame in a large, deep frying pan and let the sauce cook down a bit, about 15 minutes. (after coming to a strong simmer I turned the heat way down, but left the pan uncovered. The sauce was done. I put it in a large pyrex cup, ready to reheat at the moment the rellenos were ready to serve...

Slit each chile with a small whole, then attempt to remove some of the seeds, keeping the chile whole if possible. Stuff the roasted chiles with the cheese pieces. Don’t worry if some of your peppers aren’t completely whole, I just wrapped the frayed pieces around the cheese, and you couldn’t tell those chiles from the truly intact ones once they were on the plate.

With the roasted chiles and tomato sauce ready, you can start on the egg whites. Whip egg whites (I used my kitchen aid mixer) & 2 T flour until soft peaks are becoming a bit stiffer. Fold in 2 of the egg yolks (you can do as you please with the other two, you won’t need them for this recipe) with a rubber spatula, taking care not to disturb the egg white mass more than necessary.

Dredge stuffed chiles in flour (I put about 1/2 a cup in a saucer for this task), then thoroughly coat with the egg white stuff. Fry in hot oil until golden brown, turning at least once to cook all sides. Serve immediately with a couple of spoons of tomato sauce served over the relleno. Divine!!

Natalie's Gingered Baked Carrots

I first sliced the carrots and turnips and roasted them in a glass baking dish with a little bit of butter at about 400 degrees. After 10 minutes in the oven, I sprinkled fresh
chopped ginger, soy sauce, and sesame oil over the veggies, added a little bit of water to the pan, and kept them in the oven for another 15 minutes. When I took them out,
I sprinkled them with chopped herbs from the CSA box. They were very tasty and very easy to prepare!

Spicy Carrot Salad

2 lbs. carrots
1 TBS lemon juice
1 clove garlic
1/4 tsp. cayenne
1 tsp. salt
3/4 cup olive oil
2 TBS red wine vinegar
2 TBS chopped cilantro

Peel carrots and cut into julienne -- quick work with a Japanese mandolin. Mash the garlic clove with the salt, mix it with the vinegar, lemon juice, and cayenne. Whisk in the
olive oil. Taste for seasoning and add more acid, salt or cayenne if needed. Toss with the carrots and cilantro.

More Recipes at:

Tomato recipes


Radish Recipes

Winter Squash recipes

Spicy Chile Recipes

____________________________________

6) Which Farm?

>From High Ground: Sibley winter squash, salad mix, 2 mysteries
From Mariquita: Tomatoes, potatoes, cauliflower, poblano peppers, watermelon radishes
__________________________________________

7) Unsubscribe/Subscribe From/To This Newsletter

Two Small Farms Blog

BLOG ADVANTAGES: I can change mistakes after I post them. I don't have to subscribe/unsubscribe folks. Old newsletters easily accessed. Links! (I send this newsletter
out as plain text so more folks with differently-abled computer systems can easily read it.) You can sign up for email updates to the Two Small Farms Blog on the main blog
page: http://twosmallfarms.blogspot.com/

__________________________________

8) Two Small Farms Contact Information

Two Small Farms
Mariquita Farm/High Ground Organics
Organically Grown Vegetables
P.O. Box 2065
Watsonville, CA 95077
831-786-0625
csa@twosmallfarms.com
http://www.twosmallfarms.com
http://www.mariquita.com
http://www.highgroundorganics.com

Tuesday, October 16, 2007

Two Farms Newsletter #418

October 15, 2007
____________________________________

Table of Contents:

1) In your box this week
2) The Ventana Wilderness
3) Benefit Dinner in Monterey on Nov. 11th for the Ventana Wilderness
Alliance

4) Photos
5) Recipes
6) Which Farm?
7) Unsubscribe
____________________________________

1) In your box this week: Delicata Winter Squash, Turnips OR Carrots,
Lacinato Kale, Parsley Root, Tomatoes, Cilantro, mystery item from
Stephen, a mystery item from Andy, and avocados from our neighbor/friend
Steve Marsili

The avocados are one of those things we wanted to put in the box as a
fun extra - an early thank you for a great 2007 season!

This week's vegetable list: We try to have it updated by Monday night,
sometimes by Mon. am

How to store this week's bounty: turnips, parsley root, cilantro, kale
and mystery items go in the fridge as soon as you arrive home, in
plastic. The turnip greens can be used as well. The tomatoes and avocados
can be stored on your counter. The delicata winter squash should be
stored in a cool, dry, dark place.

Parsley Root info: Clip greens from root upon receiving the vegetable
and save leaves (bagged) to use as parsley and the root (bagged so as
to not wilt) to be used like a little parsnip. This is a parsley, not a
parsnip, so the flavor of the root isn't parsnipy but the texture is
reminiscent of its bigger, more famous cousin. For cooking grate into
salads, chop into stews, or roast with other vegetables such as beets,
onions, and potato cubes. Mash with mashed potatoes.
_____________________________________________________________________

2) Two Small Farms is hosting a benefit dinner to honor Jon Libby (our
CSA driver) and the Ventana Wilderness Alliance on November 11th at
Stokes Restaurant and Bar in Monterey.

Ventana means "window" in Spanish. The Ventana Wilderness Area is a
250,000 acre roadless area in the Monterey Division of the Los Padres
National Forest, taking in the rugged heart of the Santa Lucia Mountains.
The Santa Lucia mountains may lack the verdant alpine meadows and
sculptured ski slopes of the Sierra Nevada, but they make up for it with
plenty of loose rocks, precipitous cliffs, spiky yuccas, scratchy brush,
and rattlesnakes. Ironically, when the first Spanish galleons sailed up
the Pacific coast exploring the route that would carry them to Manila,
these mountains were white with snow so the sailors named them la Sierra
Nevada, or "the snowy mountains." I grew up on the northern edge of
the Santa Lucia and these mountains are still my favorite place in the
world.

Five rivers flow from the Ventana-the Carmel, the Little Sur, the Big
Sur, the Arroyo Seco, and the San Antonio. The tallest mountain in the
Santa Lucia Range is 6,000 ft high Junipero Serra peak, but the most
unusually shaped mountain in the wilderness is the Ventana Double Cone.
Before the San Francisco earthquake of 1906, an immense slab of rock
spanned the curious square notch in the ridge line that lies between the
twin peaks of the Double Cone, creating a ventana or "window" on the
horizon. The earthquake caused this gigantic rock to fall into the gap
below and shatter, but the notch and the name remains.

The Spanish left a legend of a fabulous gold strike in the Santa Lucia
Mountains. If you stand on the right spot on the right mountain, so
goes the myth, you can spy the site of the gold deposit by looking through
the ventana as if you were aiming through the sights of a rifle. I
don't want to mine for gold, especially in the middle of these beautiful
mountains, but I like the story. For me, the Santa Lucia mountains are a
window into different world. There's the past to see here, in the
abandoned homestead ranches of the early American settlers and the almost
forgotten village sites of the Esselen Indians. And the quiet that a
person can find here gives me the calm I need to think about the future.
In the modern era quiet is a real treasure.

Jon Libby has worked for us for two seasons, delivering the Two Small
Farms weekly share boxes to San Francisco, the Peninsula, and the
Monterey Bay Area. I can't tell you how grateful Stephen, Jeanne, Zelda,
Julia, and I are for the help he has given us. Jon's enthusiasm, his
consistency, and his attention to detail have made our lives so much easier.
We wanted to do something to show our appreciation for all that he has
done, and it occurred to us that he would like an event that draws
attention to and benefits the Ventana Wilderness Alliance. Jon is past
president of the VWA and a persistent, dedicated activist for wilderness.

The VWA is a volunteer organization that promotes the well being of the
Ventana Wilderness through clean-up projects, back-country trail
maintenance, public outreach and lobbying efforts. The Los Padres National
Forest is like every other public institution-charged with a broad
mandate, but given insufficient funds to get the job done. The VWA does what
it can to fill in the gaps by doing work the Forest Service can't
afford to do. And because the Forest Service is subject to the pressures of
various interest groups, the VWA speaks up on behalf of the public for
wilderness values.

My father, James Griffin, was a botanist who did a lot of research in
the Santa Lucia Mountains. As a kid, I helped him by hauling his tools
and notebooks on lengthy hikes through the Los Padres National Forest. I
have a copy of a letter that my father wrote to Jon Libby, thanking
him for the work that the VWA had done to re-open a trail in the Ventana
that he needed to reach some of his research sites. So before Jon
helped me, he helped my father.

Stokes Restaurant is the obvious place to have a benefit dinner. Chef
Brandon has supported our farm for years, and he bought produce from us
even before we started the CSA. Jon has been delivering produce to
Stokes Restaurant as he's gone about making the CSA deliveries, and he's
struck up a friendship with Brandon. "Every time I go in their kitchen it
always smells so good," he says. When I go, I remember Brandon's
mother, who was a frequent market shopper at our stall at the Ferry Plaza
Farmers Market before she passed away. If she saw vegetables on display
at our booth that she hadn't seen on his menu she'd call him up and chew
him out. Say what you will about marketing strategies, but I'll say
there's no better way to get a chef's business than to get his mother on
your side.

Brandon is used to working with whatever vegetables Stephen and I have
available, so I'm sure the meal will be great. Brandon also does his
own charcuterie, so I've raised two pigs for this meal. I bought two
organic feeder piglets a while ago from Jean and Bob at Deep Roots Ranch.
Bob and Jean have their own milk CSA that Julia and I belong to, and
they raise poultry and pigs too. The pigs are an heirloom breed called
Gloucester Old Spot. I've been fattening them on vegetables and letting
them range over several acres at our home ranch to root and graze. If the
two pigs knew that they were going to "benefit" the Ventana Wilderness
Alliance
they might not eat all my leftover heirloom tomatoes and
French Fingerling potatoes so fast, but that's life. They do seem to be
enjoying themselves now. Please consider joining us to thank Jon Libby and
The Ventana Wilderness Alliance for all they've done. All proceeds go
to the Ventana Wilderness Alliance.

copyright 2007 Andy Griffin

photos on this webpage

details below:
______________________________________________________________________

3) Ventana Wilderness Alliance Benefit Dinner:

VWA is a favorite charity of many of us here at Two Small Farms. The
benefit event is Sunday, November 11th starting at 5:45 pm in Monterey
at Stokes Restaurant and Bar. It is $65 per person which includes tax
and tip but not beverages. For more info, go to our web page. You can
call or email Zelda at the office to make your reservation: 831-786-0625,
csa@twosmallfarms.com

_____________________________________________________________________


4) Photos:

Parsley Root: NO PHOTO, sorry about that! they are small roots with
genuine parsley attached. -julia

Turnips

Cilantro

Lacinato Kale

Delicata Winter Squash

Photo Gallery

_____________________________________

5) Recipes

Parsley Root info:

Clip greens from root upon receiving the vegetable and save leaves
(bagged) to use as parsley and the root (bagged so as to not wilt) to be
used like a little parsnip. This is a parsley, not a parsnip, so the
flavor of the root isn't parsnipy but the texture is reminiscent of its
bigger, more famous cousin. For cooking grate into salads, chop into
stews, or roast with other vegetables such as beets, onions, and potato
cubes. Mash with mashed potatoes.

Potato and Parsley Root Soup, from Vegetarian Cooking for Everyone,
Deborah Madison

1 1/2 pounds potatoes, peeled
2 parsley roots, scrubbed
1 1/2 Tbs butter or olive oil
6 shallots or 1 onion, finely chopped
2 bay leaves
1/2 cup dry white wine
2 cups parsley (use the tops of the root, and mix in cilantro if
needed)
Salt and pepper
6 cups water or veg or chicken stock
1/3 cup cream or additional water

Quarter the potatoes lengthwise and thinly slice. Grate the parsley
roots. Melt the butter in a soup pot and add the potatoes, parsley
roots, shallots, and bay leaves. Cook over medium heat for 5 to 7 minutes,
stirring occasionally. Raise the heat, add the wine, and let it reduce
until syrupy. Add 1 1/2 cups of the chopped parsley, 1 1/2 tsp salt,
the water or stock, and bring to a boil. Lower the heat and simmer,
partially covered, until the potatoes have broken apart, about 30
minutes. Stir in the cream and remaining parsley and heat through. Taste for
salt and season with pepper. Remove the bay leaves and serve.

Greens (Kale) with Tomatoes and Asiago, from Vegetarian Cooking for
Everyone, Deborah Madison

1 large bunch kale, stems removed and leaves cut into large pieces
2 Tbs olive oil
1 garlic clove, thinly sliced
2 tomatoes, peeled and diced
Several pinches dried oregano
Grated Asiago

Bring a large pot of water to a boil and add 1 tsp salt per quart of
water. Drop in kale and simmer for about 5 minutes (or longer, depending
on how you like them). Drain and put them in a wide skillet with the
oil, garlic and tomatoes. Season with oregano and cook over high heat
until the tomatoes are heated through. Serve with cheese grated over
the top.

Autumn Minestrone, from Mooswood Restaurant's "Daily Special"

2 tablespoons canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)

Warm the oil in a large soup pot on medium heat. Add the onions and
garlic, and sauté for 5 minutes. Add the squash, celery, carrots,
potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until
the potatoes are almost done. Add the kale and beans and simmer for
another 5 to 7 minutes, until the kale is tender and the beans are hot.
Serve immediately. Serves 6 to 8.

Cannellini Beans and Kale Ragout, from Bon Appetit

6 tablespoons extra-virgin olive oil, divided
4 1 1/2-inch-thick slices Italian bread, crusts removed, each slice
quartered
1 teaspoon plus 1 tablespoon chopped fresh thyme (or try with the
parsley tops of the sparsely root)
3 garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
5 cups (packed) thinly sliced kale (about 1 large bunch)
1 14 1/2-ounce can vegetable broth
6 to 7 paste tomatoes (San Marzano), peeled and chopped
1, 15-ounce can cannellini (white kidney beans), drained

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add
bread and 1 teaspoon thyme; cook until bread is golden on both sides,
turning with tongs, about 2 minutes total. Transfer croutons to bowl;
sprinkle with salt and pepper. Add remaining 4 tablespoons oil, garlic,
and crushed red pepper to same pot; sauté over medium heat 30 seconds.
Add kale and broth; bring to boil. Reduce heat to medium-low, cover,
and simmer until kale wilts, about 5 minutes. Add tomatoes with juice,
beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes.
Season with salt and pepper. Ladle ragout into shallow bowls. Top with
croutons and serve.

Delicata Squash with Roasted Mushrooms and Parsley, from Gourmet,
November 2004

6 tablespoons olive oil (based on the reviews of the website, many
cooks used a little less oil and had a great turnout)
1 tablespoon chopped fresh parsley (from the parsley root) or fresh
thyme if you have it
3/4 teaspoon salt
1/2 teaspoon black pepper
2 lb delicata squash (about 3 medium), halved lengthwise, seeded, and
cut crosswise into 1/2-inch-wide slices
2 lb mixed fresh mushrooms such as cremini, shiitake, and oyster,
trimmed (stems discarded if using shiitakes) and halved (quartered if large)

Stir together oil, fresh herbs, salt, and pepper. Toss squash with 2
tablespoons herb oil in a shallow baking pan (1/2 to 1 inch deep) and
arrange in 1 layer. Toss mushrooms with remaining 1/4 cup herb oil in
another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer.
Roast squash and mushrooms, stirring occasionally and switching position
of pans halfway through roasting, until vegetables are tender and liquid
mushrooms give off is evaporated, 25 to 30 minutes.

Delicata Creamy Squash Soup, from AllRecipes.com

3 delicata squash, halved lengthwise and seeded (if you have some of
your Rugosa squash leftover from last week, you can add some of it to
fill out the recipe)
1 onion, chopped
3 cups vegetable broth
1 1/2 cups heavy whipping cream
2 tablespoons butter
Salt to taste
Ground black pepper to taste

Preheat oven to 325 degrees. Place the squash, cut sides down, in a
baking dish. Add 1/8 inch water in baking dish, cover with foil and bake
35-40 minutes or until tender. Cool. In a large saucepan, melt butter.
Add onion and cook over low heat, stirring occasionally until onion is
softened but not brown. Scrape the squash out of the flesh and add to
onions. Add the stock and heavy cream. Cook over moderate heat,
stirring occasionally, about 25 minutes. Puree the soup in a blender or food
processor
. Season with salt and pepper to taste and serve.

Fresh Tomato Soup with Cilantro, from the Cooking Light Cookbook
1 cup sliced onion
1 tsp olive oil
1/4 cup thinly sliced celery
1 garlic clove, minced
1 tsp ground cumin
1/2 tsp salt
1/8 to 1/4 tsp black pepper
4 cups peeled and coarsely chopped tomatoes
1/3 cup water (depending on how thick or thin you like your soup)
2 cups chicken or veg broth
2 Tbs chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add the onion, celery
and garlic; saute for 4 minutes or until tender. Add the cumin, salt
and pepper; cook 2 minutes more, stirring constantly. Add tomato, water
and broth, bring to a boil. Reduce heat and simmer uncovered for 10
minutes. Place 2 1/2 cups of the tomato mixture in a blender and process
until smooth. Return tomato puree to the pan and stir well. Stir in
chopped cilantro. Serve warm or chilled. Yields 6 cups.

Roasted Turnips in Wine, adapted from Peggy's Biodynamic Garden

1 bunch turnips, peeled and cubed, greens reserved for another use
1 cup red wine
1/4 cup honey
2 Tablespoons butter

Place turnips in saucepan; add remaining ingredients and enough water
to barely cover. (You may also add other root vegetables: carrots,
parsnips, etc.) Simmer until tender. Pour into baking dish and bake at 350
degrees 1/2 hour. Serve with rice or chicken. 2-3 servings.

Turnip Greens Meal

3 Tablespoons Olive Oil
3 Garlic cloves, minced
1 cup shitake mushrooms, sliced
1 Tablespoon Red Raspberry vinegar (I would use cider vinegar if no
raspberry is available...)
1 large red onion, sliced
1 can black beans
2 Tablespoons soy sauce
1 large potato, cubed (I would substitute a couple of the turnips...)
Cleaned greens from one bunch of turnips.

Put all ingredients in a large pot, in the order listed. Bring mixture
to boiling point, stir, lower heat to simmer, cover and cook for 15 or
20 minutes, or until potato is tender. Serve with a chilled fruit and
yogurt accompaniment.

Turnip Tips adapted from "From Asparagus to Zucchini"

*Eat turnips raw. Slice or thickly julienne and add to vegetable
platter or eat alone with or without dip.
*Grate raw into salads.
*Bake turnips alone for 30-45 minutes at 350 degrees, basted with oil,
or bake along with other seasonal roots.
*Cook turnips with roasting meats.
*Mash or scallop turnips, just like you would potatoes.
* Dice turnips into soups or stews, and julienne into stir fries.

Chunky Guacamole, from Cook's Illustrated, May/June 1999

3 medium sized avocados
2 TBS minced onion
1medium garlic clove, minced
1 small jalapeno, minced (about 1 tsp)
1/4 cup fresh cilantro, minced
1/4 tsp salt
1/2 tsp ground cumin (optional)
2 Tbs juice from 1 lime

Halve one avocado, remove pit and scoop flesh into medium bowl. Mash
flesh lightly with onion, garlic, jalapeno, cilantro, salt, and cumin
with tines of a fork until just combined. Halve and pit remaining two
avocados and cube up the flesh. Add the cubed avocado to the mashed
mixture. Sprinkle lime juice over the mix entire contents of bowl lightly
with fork until combined but still chunky. Adjust seasoning with salt
if necessary and serve. Can be covered with plastic wrap, pressed
directly onto surface of mixture and refrigerated up to one day. Reurn
guacamole to room temperature before serving. Also, you could add diced
tomato as well.

EXPERIMENT WITH CILANTRO, Fine Cooking Magazine

- Garnish tomato-, carrot- or coconut-milk-based soups with chopped
fresh cilantro.
- Serve iced tea or freshly squeezed juice with a splash of lime juice
and sprigs of cilantro.
- Make a flavorful dip from chopped tomato, cilantro, cucumber, green
chiles, and plain yogurt.
- Try making pesto using cilantro in place of basil.
- Rub chicken or fish with chopped cilantro, ginger, and black pepper
before grilling.
- Sprinkle chopped cilantro and chopped cashews or slivered almonds
over cooked rice or couscous.
- Add cilantro to your favorite gazpacho or salsa recipe.
-- add it to any beans or soup, stems included, then remove as you
would a bay leaf

Bob's Fabulous Yummy Marinade, from a Kitchen Garden
This marinade can be used to marinate tofu and meats, as a sauce for
noodles or rice, and as a dressing for a green salad.

5 TBS vegetable oil
1/3 cup packed fresh cilantro
1/4 cup fresh lime juice
1/4 cup tamari/soy sauce
1 oz. fresh ginger (about an inch?) cut into 6, quarter inch slices
6 large cloves garlic
1 1/2 TBS ground cumin
1 small jalapeno or other chile

Combine and blend all ingredients together in a food processor or
blender until the chile, garlic, ginger and cilantro are finely chopped.

More Recipes at:

Cilantro recipes:
http://www.mariquita.com/recipes/cilantro.html

Kale recipes:
http://www.mariquita.com/recipes/kale.html

Tomato recipes:
http://www.mariquita.com/recipes/tomatoes.html

Turnip recipes:
http://www.mariquita.com/recipes/turnips.html

Winter Sqash recipes:
http://www.mariquita.com/recipes/winter%20squash.html
____________________________________

6) Which Farm?

>From High Ground: delicata winter squash, turnips, carrots, cilantro,
mystery
From Mariquita: Tomatoes, lacinato kale, parsley root, mystery
>From Steve Marsilisi: Avocados

__________________________________________

7) Unsubscribe/Subscribe From/To This Newsletter

Two Small Farms Blog

BLOG ADVANTAGES: I can change mistakes after I post them. I don't have
to subscribe/unsubscribe folks. Old newsletters easily accessed. Links!
(I send this newsletter out as plain text so more folks with
differently-abled computer systems can easily read it.) You can sign up for
email updates to the Two Small Farms Blog on the main blog page:
http://twosmallfarms.blogspot.com/

__________________________________

8) Two Small Farms Contact Information

Two Small Farms
Mariquita Farm/High Ground Organics
Organically Grown Vegetables
P.O. Box 2065
Watsonville, CA 95077
831-786-0625
csa@twosmallfarms.com
http://www.twosmallfarms.com
http://www.mariquita.com
http://www.highgroundorganics.com

Thursday, October 11, 2007

Two Farms Newsletter #417

October 9, 2007
___________________

Table of Contents:

1) In your box this week
2) Global Perspective
3) Benefit Dinner in Monterey on Nov. 11th for the Ventana Wilderness Alliance
4) Photos
5) Recipes
6) Which Farm?
7) Unsubscribe
8) Two Small Farms Contact Information
__________________

1) In your box this week: Tomatoes, Romaine Lettuce, Leeks, Fennel, Fingerling Potatoes, Rugosa Winter Squash (an Italian variety of winter squash, similar to a butternut), mystery item from Stephen

This week's vegetable list
: We try to have it updated by Monday night, sometimes by Mon. am:

How to store this week's bounty: all - except the tomatoes and winter squash - go in the fridge as soon as you arrive home.

__________________________________

2) Global Perspective by Andy

I hardly bother to listen to the weather reports anymore. From the middle of April until the middle of September the weather is nearly always the same here in central California, and by October, when the weather finally starts to get interesting again, I have my friend Martin to rely on for information.

Martin is a farmer too, and he used to have the same need to keep up with the weather reports. He farmed along Pomponio Creek, up the San Mateo Coast, where the wind blows strong off the cold Pacific and the storms hit hard. Eventually, the endless rains of an El Niño system kept Martin’s fields wet so late into the spring that he couldn’t get planted in time and he went out of business. After a hiatus spent working in restaurants, Martin got back into farming, but this time he started farming inside greenhouses down in Chualar, south of Salinas. Greenhouses don’t just provide warmth and shelter from the wind for the crops inside, they also protect the farmer from the dire consequences of a wet spring.

But if Martin no longer needs to follow the weather as closely as he once did, following the weather had become a habit and a passion for him, and he keeps up with every system that develops, from the Malaysian archipelago to the Gulf of Alaska. Growing crops in a greenhouse has many advantages over working in the open under the sky, but I suspect that Martin misses the thrill that open air farmers feel when they look heavenward and wonder if their best efforts are going to be washed away. So Martin watches the weather channel, he follows the storms on computer, and he keeps an eye on the sky outside. When changes are brewing a thousand miles out over the Pacific he calls me. It makes him uneasy that I’m too distracted with the superficial day to day details of farming and family to inform myself of what’s headed my way. I suspect he even feels I’m tempting fate by paying so little attention to the weather gods.

This Monday Martin called, me from Paris, France, to tell me about the satellite photos of storm systems lined up across the Pacific like folks buying bus tickets, all bound for California. Martin likes to keep a global perspective. He had an opportunity to travel to Europe— or maybe it’s more correct to say he “created” an opportunity by not having kids— and he spent three weeks traveling across the south of France and the length of Italy, observing the heirloom vegetables that he and I like to cultivate, growing in their ancestral Mediterranean farm fields.

I was able to bring Martin up to date on the precise meteorological conditions on his farm here that prevailed here by looking out my pick-up truck window and adding in some wind to approximate Chualar’s typical brisk ambiance. And I was able to tell him that I’m as ready as I can be for what ever nature throws my way. The hard squash have been taken in from the fields, the seed beds for the next wave of fall planting have been prepared, and our remaining onions are safely under cover. Our first wave of fava beans have been planted for early spring harvest, and I’m already making seed orders for next spring’s planting schedule. When Martin gets back from Europe today he will in all likelihood discover that summer is over along the Central Coast for 2007, and he missed the last golden days, but that’s just what he gets for traveling to Italy, and sipping wine along the Adriatic Sea.

copyright 2007 Andy Griffin

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3) Ventana Wilderness Alliance Benefit Dinner: VWA is a favorite charity of many of us here at Two Small Farms: Sunday Nov. 11th starting at 5:45 pm in Monterey at Stokes Restaurant and Bar: $65/person includes tax and tip but not beverage. For more info, go to our web page or call or email Zelda at the office to make your reservation: 831-786-0625, csa@twosmallfarms.com
____________________________________

4) Photos:

Tomatoes

Fennel

Leeks

Rugosa Winter Squash

Photo Gallery


________________________________

5) Recipes from Roxanne, Nina, Rhonda, Ilene, Alice, Alexis and Zelda
Roasted Tomato Soup, from Monterey CSA member, Ilene

"This soup is so incredibly delish and so very easy. Everything can be adjusted to fit what you have on hand -- and then it can even be frozen! I made two batches with last week's plum tomotoes; we ate one and froze the other."

2 lbs of tomatoes, washed, hulled and halved
1 onion, sliced
5 cloves of garlic (peeled)
Some olive oil
1 cup (more or less) of vegetable or chicken broth

Place the halved tomatoes, cut side down, into a greased 12x9 pan. Place the onion slices and garlic cloves on top of them. Drizzle with olive oil. Roast at 400 degrees for about 20 minutes. Place half of the roasted goodies into a blender. Add about half the broth and puree. Pour into a saucepan. Repeat with the other half. Warm gently in the saucepan until the deisred temperature. Serve, dotted with homemade croutons or drizzled with sour cream.


Roxanne from Capitola has been roasting the tomatoes per instructions from Alice Waters:
Rinse and trim stem end off.
Make a shallow slit lengthwise with tip of your knife (so they don't explode)
Use a pyrex type baking dish with 2" sides
Place them on their sides as tightly as possible in 1 layer
Drizzle a little olive oil and a sprinkle of salt

"If you're really busy, roast/bake VERY slowly 200-225F for 3-4 hours. If you can watch more closely, 350-375F will cook them in 45min to 60min. When cool enough to handle, run thru food processor or blender. This will produce a sauce thicker than commercial tomato sauce, but looser than tomato paste. I freeze them in 1 cup size portions, perfect for 2 medium pizzas, 1# pasta, most tomato based stews, beans, soups. The real beauty of these tomatoes is the wonderful texture and flavor they have without much cooking or additional ingredients needed. YIELD: 1 bag of 2-3 lbs tomatoes make 3-4 cups of sauce."

Nina in San Carlos has been making this tomato soup recipe, loosely adapted from a couple of recipes from Martha Stewart Living:

Tomato Soup, serves 2
1 t olive oil
1 t butter
1 clove garlic, minced
6 scallions, sliced (or other onion)
1 c chicken broth
2 lbs. tomatoes, peeled and chopped (to peel, cut out core, place in boiling water for about 30 seconds, then move to a bowl of ice water, the peel should slip right off)
2 sprigs fresh oregano
S&P (to taste)
1/2 t sugar (more or less depending on sweetness of tomatoes)

In a saucepan, saute garlic and scallions/onions in olive oil and melted butter. Add chicken broth, tomatoes, & oregano. Bring to a boil and reduce to simmer for 45 minutes. Mash with potato masher if pieces are too big. You can puree it if you like but it was really nice kind of chunky. Add S&P and sugar to taste. Enjoy!

Penne with Garlicky Winter Squash, Jeanne Lemlin, Foodnetwork

1/4 cup olive oil
4 cups diced (1/2-inch) winter squash
4 large garlic cloves, minced
1/4 cup water
1/4 teaspoon grated nutmeg
6 sage leaves, minced or 1/4 teaspoon powdered sage
1/4 cup minced fresh parsley
1/2 teaspoon salt
Freshly ground black pepper
1 pound uncooked penne
Grated Parmesan

Bring a large quantity of water to a boil in a stockpot. Heat the oil in a large skillet over medium-high heat. Toss in the squash and saute 5 minutes, or until it begins to get golden. Sprinkle in the garlic and saute 2 minutes. Pour in the 1/4 cup water, nutmeg, sage, parsley, salt and pepper, and cover the pan. Cook the squash until tender, about 5 minutes more. Cook the penne until al dente, about 10 minutes. Drain thoroughly in a colander and return to the pot. Spoon on the squash mixture and toss gently. Serve with a sprinkling of Parmesan and pass more at the table.

Butternut Squash Soup, submitted from CSA member Alice. Recipe courtesy of Gourmet Magazine

1 medium butternut squash (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion, chopped (about 1 cup)
1 tablespoon freshly grated ginger, optional
3 tablespoons unsalted butter
3 cups chicken broth
1-2 cups water, as needed
Salt and pepper to taste
Sour cream for garnish

Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened. Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.

Pumpkin or Winter Squash Puree, Vegetarian Cooking for Everyone Deborah Madison

Easy, versatile and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles. Preheat oven to 375 F. Halve, seed, and bake 3 pounds pumpkin or winter squash until tender, approx. 30 - 40 mins. Scrape the flesh away from the skin, then beat until smooth with a large wooden spoon. This should be easy unless the squash is stringy, in which case, use a food processor or food mill. Stir in butter to taste and season with salt and pepper. Makes about 2 cups. To enrich the puree, grate Gruyére, Fountain, or Emmenthaler into it. Flavor with extra virgin olive oil, or dark sesame oil, or mix in sautéed onions.


Nina in San Carlos also suggests the Simply Recipes, for some good and easy recipes, including this one:
POTATO LEEK SOUP, this recipe can be prepared in 40 minutes or less.

3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp butter
2 cups water
2 cups chicken broth (or vegetable broth for vegetarian option)
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Salt & Pepper
Marjoram - dash
Tabasco sauce or other red chili sauce

Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste. Add water, broth, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste - about 1/4 teaspoon. Serves 4-6.

Leek and Fennel Mashed Potatoes, Gourment, Decemeber 2001

2 medium leeks (white and pale green parts only), quartered lengthwise, then finely chopped
1/2 teaspoon salt
2 teaspoons unsalted butter
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold
1 medium fennel bulb (sometimes called anise; 1 1/4 lb), stalks trimmed flush with bulb, bulb halved lengthwise and thinly sliced crosswise
1/3 cup low-sodium fat-free chicken broth
2/3 cup 1% milk, heated
1/2 teaspoon black pepper
Special equipment: a potato ricer, or a food mill fitted with medium disk

Wash leeks in a bowl of water, then lift into a sieve to drain. Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until soft and beginning to brown, 6 to 8 minutes, then transfer to a bowl. Reserve skillet.

Peel and quarter potatoes, then cover with salted cold water by 1 inch in a 4-quart saucepan and simmer until tender, 20 to 25 minutes. While potatoes are simmering, cook fennel with remaining 1/4 teaspoon salt in remaining teaspoon butter in skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer, covered, until tender, 10 to 12 minutes. Drain potatoes and force through ricer or food mill back into saucepan. Stir in milk, leeks, fennel, and pepper. Can be made 1 day ahead and reheated - this lets the flavors develop.


Linguini with Spicy Leeks and Tomatoes, adapted from Bon Appetit, June 2007

1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1/2 tsp. fennel seed (or try substituting with 1 tsp, more or less, of finely chopped fennel leaves)
2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise
1 1/4 pounds plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon white wine vinegar
12 ounces linguine
1 1/4 cup reserved pasta water
1 3/4 cups freshly grated Parmesan cheese, divided

Heat oil in large skillet over medium-high heat. Add next 2 ingredients; sauté 1 minute. Add leeks; sauté until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to boil. Add fennel leaves and stir in, cover and cook until tomatoes break down, stirring often, about 5 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid. Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Season with salt and pepper. Serve, passing 1 cup cheese separately.


Fennel: popular as a vegetable in Italy, it can be thinly sliced and eaten plain or as part of a vegetable platter. It is often served with just salt and olive oil as a simple appetizer or salad course. It can be chopped up into salad as celery, and indeed used almost anywhere celery is used. I once saw it added to chili -it was delicious. It was a popular herb in the ancient world of the Greeks and Romans. A recipe from Columella, a Spaniard who served in the Roman army in Syria in AD 60: "Mix fennel with toasted sesame, anise, and cumin then mix that with pureed dried fig and wrap in fig leaves and then store in jars to preserve." (From Spencers The Vegetable Book)

Fennel is high is vitamins A and E, calcium and potassium. Fennel and ginger make a good digestive tea. (Steep the fresh leaves with a bit of sliced ginger for 5 minutes in boiling water.)

SOME FENNEL IDEAS from The Victory Garden Cookbook

Sprinkle chopped fennel leaves on hot baked oysters or clams.

Add cooked fennel to omelets, quiches, stuffings or sauces.

Add stalks to stocks for their flavor.

Add sliced sauteed fennel to fish chowders.

Cook fennel in your favorite tomato sauce.

Place stalks and leaves on barbeque coals as they do in France. The fennel scent permeates the grilled food.

Slice steamed or blanched fennel, cover with a vinaigrette and serve chilled.

Chop raw fennel and add to tuna fish sandwiches.

Slice fennel thin and layer with raw potatoes, cream and cheese to make a potato au gratin.

Two recipes from CSA member Alexis:

Fennel-Turnip Soup
A tasty, smooth, creamy soup without the use of starches or cream.

4 turnips, roughly chopped
2 small fennel bulbs (green parts too), roughly chopped
1/2 onion, roughly chopped
4 garlic cloves, peeled
4 cans chicken stock
Pepper to taste

Sautee onions in a bit of olive oil until soft. Add turnips, garlic and fennel and sautee a few more minutes. Add chicken stock and pepper and bring to a boil. Reduce heat and simmer, covered, until veggies are fork tender, about 20 minutes. Puree with an immersion blender (or a regular blender or food processor). Strain though a fine sieve and serve.

Strawberry Fennel Salad

1 small fennel bulb, thinly sliced
1 pint strawberries, halved and thinly sliced
1/4 onion, thinly sliced
1/2 yellow bell pepper, thinly sliced
A couple squeezes of fresh lemon juice

Toss all ingredients and serve.

Leek recipes

Fennel recipes

Potato recipes

Tomato recipes

Winter Sqash recipes
____________________________________

6) Which Farm?

>From High Ground: Fennel, leeks, romaine lettuce, mystery
>From Mariquita: Tomatoes, potatoes, rugosa winter squash

__________________________________________

7) Unsubscribe/Subscribe From/To This Newsletter

Two Small Farms Blog

BLOG ADVANTAGES: I can change mistakes after I post them. I don't have to subscribe/unsubscribe folks. Old newsletters easily accessed. Links! (I send this newsletter out as plain text so more folks with differently-abled computer systems can easily read it.) You can sign up for email updates to the Two Small Farms Blog on the main blog page:
http://twosmallfarms.blogspot.com/

__________________________________

8) Two Small Farms Contact Information

Two Small Farms
Mariquita Farm/High Ground Organics
Organically Grown Vegetables
831-786-0625
P.O. Box 2065
Watsonville, CA 95077
csa@twosmallfarms.com
http://www.twosmallfarms.com
http://www.mariquita.com
http://www.highgroundorganics.com