Farm Notes, CSA week 18

October 2 & 3, 2008, CSA Week 18

Change is in the air. Change is happening all around us; we have an election that is sure to bring out more citizens to vote then in a long time, we have a banking crisis that is going to bring change to our lives in an unknown number of ways and we have, obviously a changing season. It seems like we woke up one day and autumn had arrived! The leaves are changing to their beautiful reds, yellows and shades of orange, while people decorate their homes with colorful mums and pumpkins. The days are growing shorter and the weather is cooling. The days of 90 plus degrees are over as are the 9 PM hilling of potatoes…until next year!

Our gardens are enjoying the changing weather as well. The fall crops love these cool evenings and shorter days; the turnips have formed nicely and the greens have excelled. Our cabbage is forming nice tight heads and will make some lovely braises in a couple of weeks when we harvest it. The potatoes are all in out of the ground and are being stored in our garage for now. While they did not yield the quantities we had hoped for, we certainly have enough for everyone to try a wonderful selection over the next five weeks.

We are settling into our new home and already enjoying the close proximity of the farm and our community here in New Baltimore. We are becoming involved with community events and organizations, like the New Baltimore Conservancy and Ag Committee. Chris wants to start a community based organization that will look at how New Baltimore can become more self-sufficient. Sustainable New Baltimore will look at what resources we have and how better can they be managed, from a citizens point of view. Chris is even thinking about running for a town board seat next year, but we’ll have to see about that one.

From our point of view the greatest contribution we can offer to New Baltimore (and surrounding towns) is to feed our fellow citizens. This is a great challenge and a great responsibility. We feel very strongly that Community Supported Agriculture is a great model and we hope to expand our membership from within New Baltimore next year. We are also looking forward to being vendors again next year at the New Baltimore Farmers Market. And we have been approached by Coxsackie-Athens and Ravena-Coeymans-Selkirk school districts to grow food for the Farm to School program. We are looking forward to all these great challenges.

We’re sending out an email today just to remind everyone that there are five weeks (including this one) left of share pickups; so the last pickup days for this season will be October 30 & 31. Sorry for any redundancy, but it seems like everyone prefers a different form of communication!


Greens with Bacon and Balsamic Vinegar
This method may be used with mature greens such as dandelion, kale, turnip, mustard and collard that need special handling to tenderize them and soften their often overly bitter or peppery flavor. First, steam them, drain and cool them, and dry them in a salad spinner. Then, braise the greens in a small amount of bacon or pancetta fat (along with the crisp bits of meat) to enhance and mellow their flavor. A splash of sweet balsamic vinegar at the very end adds a sweet/sour counterpoint to the greens.
They will be equally good hot or at room temperature. When cooked in pancetta fat, they are especially delicious on pasta.

1 pound mature greens, tough stems discarded, rinsed and drained
½ ounce lean thick sliced bacon or pancetta, cut into ¼ inch pieces
Kosher salt and fresh ground pepper
1/8 cup Balsamic Vinegar

Steam the greens, and spin dry in salad spinner. In large skillet, cook the bacon, covered, over moderately low heat, stirring occasionally until it has rendered its fat and is crisp. Increase heat to high and add the greens and a pinch of salt. Cover and cook until the greens are tender, about 3-5 minutes. Remove the lid, reduce heat to moderate, and cook until any liquid has evaporated, about 2 minutes. Reduce heat to low and cook one extra minute to mellow the flavor. Generously pepper, adjust salt as necessary, and transfer greens to warm platter. Add balsamic to the pan and boil down to about ½ a tablespoon. Drizzle over greens and serve.
From A New Way to Cook, by Sally Schneider



Mashed Potato Embellishments
Just a few ideas for taking simple mashed potatoes to a new level.

Basic mashed potato recipe:
1 ¼ pounds thin skinned potatoes, scrubbed or peeled
1 ½ tsp sea salt and freshly ground pepper
¾ cup buttermilk, warmed
1 tbsp butter

Place potatoes and 1 tsp of salt in saucepan, cover with water and bring to a boil. Reduce heat and simmer until potatoes are fork-tender. Drain, reserving ¼ cup of cooking water.
Return potatoes to the pan and set over low heat, uncovered for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). Mash the potatoes with a potato masher or fork, and then beat in buttermilk with a wooden spoon until fully incorporated. If you prefer the potatoes creamier, add some of the reserved cooking liquid. Beat in the butter, remaining salt and pepper. Serve warm.

1. Seasoned with Fragrant Oil…at the end of mashing, stir in rosemary, white truffle or toasted walnut oil in place of butter.
2. Basil mashed potatoes…pound 30 medium basil leaves with ¼ tsp sea salt into a fine paste using a mortar and pestle, adding one tbsp olive oil. Stir the puree into finished mashed potatoes. Makes a great side for seafood, lamb or veal.
3. Smashed Potatoes with Crushed Black Olives…Mash potatoes coarsely so they are still very lumpy. Add one tbsp fruity olive oil for the butter, and stir in ½ cup coarsely chopped or crushed pitted black olives, such as Nicoise, Kalamata or Gaeta.