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

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6) Which Farm?

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

Two Farms Newsletter #418

October 15, 2007

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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.
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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
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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

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

____________________________________

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

newsletter #416 and what's in the box for week of 10/10

Hello, CSA folks: I apologize for the lateness of posting the newsletter from 10/3/07. It's below. before that, I'll put in what's coming in the box for THIS week: (this may change, check the website for updates) -julia

Leeks, Romaine Lettuce, Butternut "Rugosa", San Marzano Tomatoes, Fennel, Stephen's Mystery (likely artichokes or strawberries), French Fingerling Potatoes

Two Farms Newsletter #416
October 3rd, 2007
____________________________________

Table of Contents:

1) In your box this week
2) Watch This
3) Tomato Time
4) High Ground Restoration Project
5) Photos
6) Recipes
7) Which Farm?
8) Unsubscribe
9) Two Small Farms Contact Information
__________________________________________

1) In your box this week: Tomatoes, Eggplant, Cabbage, Celery, Lettuce, Red Beets, Stephen's Mystery, Hungarian Wax Peppers (SPICY) - yes we really have them this week!

This week's vegetable list: I 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. Top the greens off the beets and store in plastic bag in refrigerator, but they are best used within a day or so. Saute them up just as you might chard or spinach - garlic and lemon juice and olive oil.

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2) Watch This! from Andy

It's a gross generalization to suggest that all Mexicans enjoy hot sauce. It's imprecise to confound heat with spiciness. And it's absolutely wrong to confound Mexican food with Spanish cooking. But chiles and ignorance have gone together like cookies and milk for 415 years.

Columbus made the first and biggest mistake when he made landfall on an island somewhere in the Caribbean in 1492. He'd promised his investors that he'd find a shortcut to India and gain them an advantage in the spice trade against the odious Muslims and Portuguese, so the Carib people he encountered became "Indians," and the spicy fruit they used to flavor food with became pimiento, which means pepper in Spanish. (That little red piece of "pimento" that plugs the hole in a cocktail olive reminds the politically conscious drinker of this historic travesty.)

We don't know for sure exactly which kind of pepper Columbus first tasted. Plant taxonomists file chile peppers under the family name Capsicum, but there are five major subgroups: Capsicum annum, from Mexico, the American Southwest and Central America, Capsicum baccatum, from Andean South America, Capsicum chinense, from Tropical America and the Caribbean, Capsicum frutescens, from Tropical America, and Capsicum pubescens, from Andean South America. Each of these catagories of plants display characteristics which make them botanically unique, but one thing they have in common is that they don't resemble the black pepper, or Piper nigrum, that Columbus was looking for.

Even the active chemical ingredient that makes chile peppers spicy is different than that of black pepper. Chile peppers are "hot" because they contain varying amounts of capsaicin. The capsaicin is concentrated in the seeds and connective tissue that holds the seeds to the walls of the pepper fruits. It's more articulate to speak of capsaicin being spicy than being "hot," but heat does play a role in the spiciness of a chile. Concentrations of capsaicin are measured in units called Scovilles— the more Scovilles the more "heat." The Scoville count in a pepper is mostly a question of variety, but hot peppers grown in hot climates will often pack more heat than they would have had they been grown in a cool climate.

Capsaicin is good for our bodies ( in moderation ) and even sold in a pill form for people who want to be healthy without eating flavorful food. If you don't like the "burn" of the chile on your tongue, you can remove the seeds and ribs of the pepper before you cook with it, and that will moderate the impact. If you find yourself suffering from a chile burn don't drink beer, drink milk, or eat bread. The spice in black pepper is a volatile oil called piperine, and while it is also a healthy compound ( in moderation ) it is chemically unrelated to capsaicin and it produces different effects in the body

The real Indians and the other inhabitants of tropical Southeast Asia weren't fooled by the impostor peppers, but they weren't too proud to accept a flavorful new vegetable either. Spanish Galleons making the annual run from Callao to Manila tucked American peppers into their cargos of Peruvian gold, and soon chile peppers became an integral part of a number of Asian cuisines. Some forms of peppers, like the violently spicy Habanero, were at first so associated with Chinese cooking that early botanists mistakenly took them to be indigenous to Asia, and named them Capsicum chinense. From Muslim Asia the cultivation of capsicum peppers made its way into Muslim Europe. The Ottoman Empire dominated Hungary at the time, which is why Hungarians enjoy spicy paprika today.

Anybody who confounds Mexican food with Spanish food has clearly not spent enough time in either country. The Spanish may have "discovered" chile peppers, but they have not chosen to base many recipes of their recipes around the spicier members of that clan. Instead, they have focused in on thick walled, sweet, meaty Capsicum annum varieties like pimentos and Bell peppers. Because many Americans don't share my enthusiasm for spicy peppers, I choose to mostly grow sweet peppers.

Gildardo España, from Oaxaca, has worked with me for twelve years now, and he doesn't care for extremely spicy food, so he's happy enough to harvest the sweet, mild Bell peppers, Cubanelles, and Bullhorn peppers that I grow.. But my driver, Don Gerardo, from Michoacan, prefers heartier fare, and he's always disappointed with the pepper varieties I chose. He brings a bag of "real" chiles to work, Capsicum pubescens var. Peron cult. Manzano amarillo, so he has something to munch on when he eats his tacos. Ka-boom! Can you spell napalm?

Don Gera is a great guy, and he always offers me a chili or two to eat with my tacos, but ever since my first bite of one of his chile Manzanos I've turned him down. He's not offended. "To each their own," he knows, and besides, I'm a gringo, so he's not going to sweat it if I don't eat spicy food. I actually do like spicy food, it's just that I don't have the palate or the plumbing to keep up with Don Gera. I enjoy talking to Don Gera, and I can't help but contrast him with another fellow I knew, years ago, when I worked at Star Route Farm in Bolinas.

I speak Spanish competently now, but that wasn't always the case, and when I worked at Star Route Farm I was only just learning. The Mexican guys there were real gentlemen (except for one jerk) and they helped me a lot with my vocabulary and syntax. By way of returning the favor, I'd often buy fruits and vegetables at wholesale prices for them when I delivered the farm's produce to the produce terminal down on Jerrold Street in San Francisco. One morning I found myself at Greenleaf Produce, just after dawn.

A salesman pointed to a box of tiny, sharp red, orange and green chiles. "Why don't you take these chiles home for the guys? They're free. I can't sell them."

"Sure," I said.

"Or maybe not," he said. "These are Chinese chiles. They're too hot."

"No," I said. "I'll take them."

When I got home the guys were already gathered around the campfire, drinking Budweiser and making dinner. There were only two beers left. They offered me one, and I took it.

"What did you bring?" they asked.

I showed them the banana box full of tortillas, a case of papayas, and a huge sack of tomatillos.

"Muy bien!"

"And these Chinese chiles," I said.

"What do you mean, "Chinese chile?" asked the jerk. "Mexicans invented chiles, not the pinche Chinese!" He was always taking advantage of my ignorance by calling me derogatory names in Spanish that I couldn't understand, and I didn't like it.

"Sí, sí," I replied. "Son chiles chinos! Son muy bravos! Even the Chinese don't eat these chiles!"

"Then what are they good for," he asked.

"They're too picante to eat straight, so the Chinese use them to flavor oil, and the food takes up the spice from the oil," I said.

"The Chinese are a bunch of rice-eating pansies," he said.

"Really?" I said. Then I saw one of the guys take the last beer. "The guy that gave these to me told me they were too spicy for Mexicans."

"He's a pussy too. Watch this!"

And we all watched as he threw three Chinese chiles into his mouth. He swallowed, and grinned, and then his face turned red. He reached for a beer, but they were all gone. He stood up, startled, and started coughing. Then he ran down to the creek and tried to puke the chiles up. It must have hurt, digesting those three chile, but it probably hurt worse to hear his companions choking with delight.

"Pendejo! Ha, ha, ha!" The evening rang out with laughter.

It's sad, but ignorance, stupidity, and foolishness know no boundaries.

copyright 2007 Andy Griffin

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3) Tomatoes! We can sell 20# of San Marzano 'paste' tomatoes as an 'extra'. These are 20 pound boxes for $29 delivered to your pick up site. Contact Zelda in the office to order. 831-786-0625 or reply to this email.
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4) RESTORATION EVENT AT HIGH GROUND ORGANICS FARM

THIS SATURDAY OCTOBER 6, 2007 from 10am-1pm: Come join us in transforming a hillside dominated by invasive weeds into a thriving habitat of native grasses, sedges and wildflowers. We will work from 10-12 and than share a potluck lunch and nature walk to enjoy the beautiful fall colors of the wetland.

Contact Laura at (831)761-8694 for more details. Find directions to the farm at our website: twosmallfarms.com

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5) Photos:

Tomatoes

Hungarian Wax Peppers

Eggplant

Photo Gallery
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6) Recipes from Julia and Andrew

From Chef Andrew Cohen...

I make a gratin with eggplant and tomatoes that is always well received. Dice up an onion and saute in oil with some S&P. Pre-heat the oven to 400F, rub a gratin dish vigorously with a garlic clove, allow to dry, then lightly oil. While the onions cook, cut eggplant into 1/2"-3/4" slices. Do the same with an equal volume of firm tomatoes. Mince a few cloves of garlic and add to the onions. When they are soft and have some color, load them into the bottom of the of the dish. Starting with eggplant, lay in a row across the dish, then lay in a row of tomatoes with at least a 50% overlap. Continue the length of the dish. Drizzle with olive oil, or brush for a more even distribution. Salt and pepper, then sprinkle with herbs. You could add basil leaves between the layers of tomato and eggplant if you wish. Laying them in will help keep them from drying out and will allow the flavor to better permeate. Otherwise, just scatter herbs such as oregano or sage over the top, and bake in the middle of the oven until the eggplant is golden and the tomatoes are melting. You could grate some cheese on if you wished, or scatter some breadcrumbs tossed in oil and seasoned in the last 10 minutes. The dish is excellent both hot or at room temp. I have even stuffed it into a sandwich (you need sturdy bread for this) with arugula and fresh mozzarella.

Eggplant Pulp Facts from Recipes from America's Small Farms
"No one ever said eggplant pulp was pretty, but it's a beautiful base for spreads and salads. To make it, just puncture a large eggplant in a few places and wrap it loosely in aluminum foil. Place it in a 400 degree oven until it's soft and mushy it's usually ready in about an hour, but longer baking won't hurt it. Let it cool completely, then scrape all the flesh off the skin. You'll get about 1 ½ cups of pulp from a medium eggplant. Add whatever other vegetables and herbs you like the eggplant's mild taste and pleasant texture blends and binds other ingredients."

Indian-Spiced Eggplant, Gourmet

2 1/2 teaspoons garam masala
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 1/2 cups water
2 tablespoons sugar
2 tablespoons red wine vinegar
2 medium eggplants (about 1 1/2 pounds)
1/4 cup unsalted butter
1 1/2 teaspoons salt
1/4 cup chopped fresh cilantro

In a small bowl, combine the garam masala, coriander, and turmeric; in a measuring cup, stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces. Heat the butter in a large, heavy nonstick skillet over moderate heat. Add the spices and cook, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with the spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.
Remove skillet from heat and let eggplant stand, covered, 5 minutes. Transfer the eggplant to a serving bowl, sprinkle with cilantro, and serve with rice.

Curried Rice Pilaf with Cabbage and Bacon, Bon Appetit, May 2006

4 bacon slices, chopped
6 tablespoons (3/4 stick) butter, diced, divided
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon minced peeled fresh ginger
1 1/2 cups long-grain white rice
1 tablespoon curry powder
1/2 teaspoon salt
2 3/4 cups low-salt chicken broth
3 cups chopped green cabbage
1 cup chopped seeded roma tomatoes
1 cup chopped green onions

Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.

Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage. Makes 6 to 8 side-dish servings. (notes from some cooks who tried this already: added the bacon back in to the finished dish; can use less butter)

Chicken Meatball Soup with Cabbage, from: Cooking From the Heart, Mary Sue Milliken

3 garlic cloves, minced
1 bunch fresh cilantro, leaves chopped
1 TBS salt
1 1/2 tsp fresh cracked black pepper
1 pound ground chicken (dark preferred)
1 large egg, beaten
2/3 cups bread crumbs
1/3 cup vegetable oil
1 large onion, diced
4 medium carrots, diced
1/4 head green cabbage, thinly sliced
1 to 2 Hungarian Wax Peppers, stemmed, seeded and julienned (or to taste!)
3 medium roma tomatoes, diced
10 cups chicken stock
1 1/2 cups cooked rice or small pasta such as orzo - optional
3 TBS white vinegar

Combine the garlic, cilantro, 1 tsp each of salt and pepper, the chicken, and egg in a mixing bowl. Stir in the bread crumbs. Roll the mixture between your palms into walnut-size balls. Place them on a tray, cover with plastic wrap and refrigerate for at least 30 minutes.

Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat. Add the onion, carrots, 2 more teaspoons of salt, and the rest of the peppers. Saute for 3 minutes. Add the cabbage, wax peppers, and tomatoes and cook, stirring frequently, until the vegetables are soft, about 3 minutes. Pour in the chicken stock and bringto a boil, reduce the heat, and simmer, uncovered for 15 minutes.

Heat the remaining oil in a medium skillet over medium heat until hot (nearly smoking). Add the chilled meatballs in batches, shaking the pan to prevent sticking. Brown the meatballs on all sides, and transfer them with a slotted spoon to paper towels to drain. Add the cooked meatballs to the simmering soup and cook for an additional 5 to 10 minutes. For a heartier version, add the rice or pasta if desired. Stir in the vinegar. Serves 6.

Beets with Mint and Yogurt, from World Vegetarian, Madhur Jaffrey

1 medium beet or 2 smaller ones, boiled or roasted in foil
2 cups plain yogurt
3/4 to 1 teaspoon salt
freshly ground black pepper
1/8 to 1/4 teaspoon cayenne (optional)
2 1/2 tablespoons finely chopped fresh mint
1 tablespoon vegetable oil (I like to use olive oil)
3 small garlic cloves, peeled (or 1 large garlic clove, cut lengthwise into 3 sections)

Peel the cooked beet and grate it coarsely. Put the yogurt in a bowl and beat it lightly with a fork or a whisk until it is smooth and creamy. Add the salt, pepper to taste, and cayenne, if using. Mix. Add the mint and beet. Mix gently. Put the oil and garlic in a small frying pan and set over medium-high heat. The garlic will eventually begin to sizzle. Press down on the garlic with a spatula and let it sizzle some more, turning the pieces once or twice, until they turn a medium brown. Now pour the flavored oil and garlic into the bowl with the yogurt and mix. Serves 6 to 8 as a side dish.

Roasted Beets, from posting on Chowhound.com

Roasting beets concentrates their earthy sweetness, transforming them into intense mouthfuls of deliciousness that play well with lots of other tastes and textures. And all kinds of great salads are possible. To roast beets, cut off any greens (good eating in their own right) and scrub bulbs clean. Wrap them tightly in foil (or put them in a covered roasting pan or casserole) and roast until tender when pierced with a knife (around an hour at 350F, depending on size). When cool, skins will peel off very easily (wear powder-free latex or vinyl gloves, or hold them with a paper towel, to avoid staining your hands).

A range of fruits and vegetables complement roast beets in various ways. Some match their soft texture and/or sweetness (avocado, oranges, mangoes) and others lend textural contrast (endive, raw fennel). Other popular additions to beets salads are nuts and soft, salty cheeses (goat, blue, feta). Most suggest using light dressings on beet salads; walnut and olive oils are good bases. For something a bit different, mix beets with yogurt, a little garlic, and fresh dill

Rockin' Celery Boats, Easy Entertaining with Michael Chiarello

12 celery stalks, peeled
1/2 cup pecans
1 tablespoon honey
1 tablespoon melted butter
Pinch cayenne pepper
Pinch sea salt
8 ounces cream cheese, softened
2 red jalapenos (or use your hungarian wax peppers!), seeded

Cut the celery into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff. In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet, bake until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely. Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth. Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip. Fill each celery boat with a generous amount of the mixture. Cut the pepper into thick strips, and then cut each strip in half at an angle. This should look like a sail. Garnish each of your celery boats with its red jalapeno sail.

Harissa

Harissa is hot pepper sauce from North Africa
It can be served with vegetables, rice dishes, couscous.... etc.

1/2 pound fresh hot chilies, roasted and peeled
2 garlic cloves
1 tablespoon paprika
1 ts. salt
1 1/2 tsp. fresh ground pepper
1 1/2 tsp. ground cumin
1 tsp. ground coriander
olive oil
Place the roasted, peeled chiles in a processor and chop until coarsely ground. Add the other ingredients (except oil) and process until smooth.

Ten Minute Stir Fried Chicken with Nuts
adapted from The Minimalist Cooks at Home by Mark Bittman

1 Tablespoon peanut or vegetable oil
2 cups mildly spicy pepper strips, onion slices, or a combination of the two
1 pound boneless skinless chicken breasts, cut into 1/2 inch chunks
1 cup halved walnuts, whole cashews, or other nuts
3 Tablespoons hoisin sauce

1) Heat oil in a large nonstick skillet and heat on high for one minute. Add the veggies in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about one minute. Stir and cook one minute more.

2) Add the chicken and stir once or twice. Cook one minute until the bottom begins to char. Cook and stir another minute or two, then check a chicken piece to make sure it’s done. Lower heat to medium.

3) Stir in the nuts and the hoisin sauce. Cook about 15 seconds then add 2 T water. Cook, stirring, until it’s bubbly and glazes all the chicken and veggies. Serve with rice.

I enjoy your recipes. Here is another recipe for stuffed chiles that I
have been using for years. I usually use a mix of fresh red and green
jalapenos for a festive look at Thanksgiving dinners. When refrigerated
overnight, the oil in the tuna and mayonnaise mellows the heat so that
even gringos like me can eat them. I have even been able to eat stuffed
habaneros. They have a wonderful flavor.

1 small can tuna - drained - preferably packed in oil - (hard for me to
find these days)
1 TBs grated parmesan cheese
1 tsp minced oregano
1 tsp minced basil
pinch of thyme
some minced garlic
lemon juice to taste
S&P to taste
Enough mayonnaise to moisten well

Mash and mix well

I like to slice fresh chiles lengthwise leaving a piece of stem on each
half to use as a handle. I also remove the seeds and ribs.

Stuff each half with the mixture, cover with saran wrap and refridgerate
overnight for milder taste.

Regards,

Ralph R.

Stuffed Pepper Sandwiches, as told to Andy by a market shopper. Andy is sorry he forgot who gave this recipe...

Some hungarian wax or jalapeno chiles
Some Mexican cheese (you could try a few different kinds....)
A baguette, sliced lengthwise

Slice the tops of the peppers and stuff them with the cheese. Roast these stuffed peppers under the broiler until the peppers look a little scorched and soft. Put these stuffed, just-roasted peppers in the baguette and eat like a sandwich.

Some things you can do with spicy peppers: The peppers should be roasted and peeled first:

Chop them up and bake them in corn bread.

Stuff them with a filling of shredded chicken, chiles, raisins, olives, walnuts and rice. Top with sour cream or Mexican ‘crema.’

Slice them up and fold them in quesadillas with a good anejo mexican cheese.

Stuff with rice that’s been doctored any number of ways: onions and garlic, shredded hard cheese, etc.

Use them to make goulash.

Julia’s Loose Pico De Gallo Recipe

Chop and mix and eat fresh the following items:

Roasted spicy chiles
yellow onions
scallions
tomatoes
cilantro
avocados diced
fresh garlic (extra well minced
salt and pepper to taste
Fresh lime or lemon juice

MEXICAN FONDUE
adapted from Recipes from a Kitchen Garden, Shepherd & Raboff

1 15-oz. can refried beans
1/2 lb. cheddar cheese, grated
2 tbsp. butter
2 tbsp. minced scallion
1 clove garlic, minced
1/2 tsp. Worcestershire sauce
1/4 cup chopped cilantro
1-2 hungarian waxed peppers, seeded and chopped
3/4 cup beer at room temperature

Combine all ingredients except beer in a heavy saucepan. Heat,
stirring, until mixture is heated through, 10 to 15 minutes. Add beer
gradually, stirring. Transfer to a fondue pot.
Accompany with tortilla chips or fresh vegetables for dipping. Makes
about 3 cups.

Spicy Tortilla Soup

6 tortillas, cut into strips
2 onions, diced
2 cloves of garlic, diced
cooking oil
3 hungarian wax peppers, chopped
4 cups chicken or vegetable broth
2 tomatoes, chopped
cut up cooked chicken, or tofu cubes, optional
S & P to taste
2-4 T cilantro, chopped
2 avocados, sliced just before serving

Saute onions, and tortilla pieces in a couple of tablespoons of cooking oil. (Olive oil is fine.) Cook over medium high heat until all are limp and cooked through. Add garlic and jalapeños then cook another couple of minutes. Add broth and bring to a low simmer, add the tomatoes, S & P, and chicken/tofu if using. Serve with fresh cook avo. pieces at the bottom of the bowl, garnish with cilantro.

Beet recipes

Cabbage recipes

Celery recipes

Eggplant recipes

Spicy Chile recipes

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7) Which Farm?

From High Ground: Cabbage, Celery, Lettuce, Delicata Winter Squash, Flowers.
From Mariquita: Tomatoes, eggplant, Red Beets, Hungarian Wax peppers

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8) 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:
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9) 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