Farm Notes, CSA week 20

October 16 & 17, 2008, CSA Week 20

We are living during a very interesting time in history. We have been struck over the last several weeks by how surprised and unprepared for this financial mess our government is. The writing has been on the wall for quite some time and “Plumber Joe” has known that we are in a recession – not “headed into” one – and that it’s going to get worse before it gets better. I was listening to Vox Pop on WAMC the other day, and the guest was an associate professor of economics at the College of Saint Rose. He made a couple of interesting points on this matter that have been on my mind since I heard them, so I thought I would share them.

There was one caller who asked about whether things are so bad now and only going to get worse because peak oil and high energy costs would keep us from ever being able to go back to the way of life we now know…should we just invest in farm land, seed, animals, and farm implements so as to be able to take care of ourselves? The professor laughed a little, but then proceeded to say that the caller made a good point about farmland – that it is one of the best investments you could make because, as he sees it, the cost of it today is relatively cheap compared to what it will be in years to come as the demand increases – which he thinks it will.

He then made the point that there are basically two schools of thought about this economic crisis – the first is the more mainstream – that markets ebb and flow and that staying invested over the long term will pay off. The second is that because of the diminishing availability of cheap fossil fuels, we are headed into the “long emergency” a la Jim Kunstler…so take out your money and do exactly what the caller suggested – pay off your debt and do whatever it takes to take care of yourself. I was really surprised to hear this from an economics professor; not that he necessarily subscribed to the second school of thought, but that he acknowledged it and that he thinks that farmland is a sound investment during this time of turmoil.

Chris and I have long felt that investing in land and biological energies are the safest types of investments. Not only are we investing in ourselves rather than some unknown entity, person or corporation, but we can physically see our dividends day by day. As members of a CSA, I’m guessing that this strikes a cord with all of you – being able to invest something – even just $500 in a share – and then being able to see that return fairly quickly, and even in a bad year. So, thanks for investing in us – and hopefully in more local farmers, too – and for helping to preserve a way of life that we will all start to depend on again.

This week’s share includes mustard greens, Asian greens and potatoes from our farm, and carrots and acorn squash from Stoneledge Farm.

Mustard Greens Gratin

1 pound stemmed mustard greens
1 tablespoon unsalted butter, plus extra for baking dish
3 whole eggs, beaten
10 ounces ricotta cheese
2 ounces grated Parmesan (approximately 1/2 cup)
1/2 teaspoon kosher salt, plus extra for garlic and mushrooms
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
12 ounces mushrooms, sliced
1 cup crushed round butter crackers

Preheat the oven to 375 degrees F.
Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 pound finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) After washing the greens, place them in a salad spinner to thoroughly dry them.
Butter a 9 by 11-inch or 2 1/2-quart baking dish and set aside.
In a large mixing bowl whisk together the eggs, ricotta, Parmesan, salt, and pepper. Set aside.
In a large, 13 by 11-inch roasting pan set over 2 burners on medium heat, melt the butter in 1 corner of the pan. Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes. Add the greens and cook until they are wilted, approximately 3 to 4 minutes. The greens will reduce to less than 1/4 of their original volume and begin to look like thawed, frozen spinach. Remove the pan from the heat.
Add the greens to the egg and cheese mixture and stir to thoroughly combine. Pour into the prepared baking dish, top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes. Allow to cool for 5 minutes and serve.



Lemon Sesame Glazed Greens

1 to 1 1/4 pounds stemmed hearty greens, mustard greens, or kale
1 tablespoon olive oil
2 cloves garlic, minced
1 lemon, zested
2 teaspoons freshly squeezed lemon juice
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon sesame seeds

Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
Heat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and sauté for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.
From Alton Brown of Good Eats on Food Network