Tuesday, September 2, 2014

Week 15 CSA basket

Another happy pepper
Our ancho (poblano) peppers are our most successful pepper this year. They are very mildly spicy and stuffing them with a delicious rice mixture (maqluba, but any rice mixture would work, vegetarian or meat-based) and then baking them for about 30 minutes @ 400F. Then we serve them with a tatziki or labneh-style yogurt dish as a topping. Recipe here...

We'll be checking the field this morning to see if the next batch of corn is ready. Otherwise, expect the following in this week's basket:

Tomatoes, cherry tomatoes, eggplant, sweet peppers, hot peppers, edamame, leeks, kale, radicchio (tender green/red leaves, not the usual round red head), lettuce, parsley, basil, cilantro, dill

Recipe w/ peppers

Stuffed poblano peppers

Ingredients: poblano peppers (i.e., ancho pepper; could also use a sweet pepper), rice mixture (we used , but you could use any of your favorite rice dishes, leftovers are best)
maqluba

Preparing: Make your favorite rice dish (we adapted the maqluba recipe from the Jerusalem cookbook, using basmati rice, eggplant, delicata squash, veal/pork meatballs, tomatoes, onion, garlic, turneric, cinnamon, allspice, cardamom). Slice the tops of your poblano peppers off and remove seeds and membrances and then stuff them with the rice mixture. Poblanos are very mildly spicy and have a lot of depth once roasted. Place the stuffed peppers in an oiled baking dish and roast for 40 minutes @ 400F. A broil at the end will nicely blacken the peppers if they haven't already.

Eating: We served these with a yogurt/cucumber topping dish (grate a cucumber into some greek-style or strained yogurt; smash a garlic clove in salt until you get a fine paste; combine all with olive oil and garnish with a sprinkle of sumac or paprika).

Dish history: Poblanos have been our most successful pepper this season, so with the abundance - and with the delicious leftover maqluba - we decided to try the classic stuffed pepper.

Tuesday, August 26, 2014

Recipe w/ corn + edamame

Corn + edamame salad

Ingredients: corn, edamame, cilantro, onion, hot red pepper (fresh), white balsamic dressing

Preparing: Cut corn kernels off of the cob. Boil edamame pods for 7 minutes in salted water and once cool take beans out of the pods. Dice your favorite onion (we use red onion, shallot or scallion, whatever's on hand). Roughly chop cilantro (or parsley or basil, whatever you've got). Combine corn, edamame, onion and herbs. If you like a bit of heat, finely slice a fresh hot red pepper (we use hot portugal or a red jalapeno) - this adds great color, too. Toss with your favorite vinaigrette. A mayonnaise-based dressing also works really well with the corn.

Eating: A summer salad for lunch or dinner.

Dish history: With lots of corn and edamame on board at the same time, this is a delicious combo of the two.


Monday, August 25, 2014

Week 14 CSA basket

The last basket before Labor Day, before back-to-school, before we start thinking fall... There will be a lot of corn again and you'll find celery in the basket (freshly cut celery is delicious! save the celery greens for soup stocks - just freeze them in a ziploc until you make your next chicken soup). We'll be digging up some potatoes, too, and might even throw a few leeks into the basket.

Also new this week: edamame! You'll get a bag of pods (we already took them off of the plant for you) - just boil in salted water for 6-8 minutesre-salt them once drained, and pop the beans right out of the pod for a tasty snack.

Expect the following this week:
Corn, edamame, tomatoes, cherry tomatoes, eggplant (still slow and small due to the cool summer we've been having), peppers (hot and sweet), chard, kale, potatoes, leeks?, onions, parsley, cilantro, dill, scallions.

Tuesday, August 19, 2014

Week 13 CSA basket

Lots of corn! What you can't eat fresh, please freeze for your winter corn chowders. Just cut the kernels off of the cob and freeze in bags. (Some sources say to blanch the kernels first, but I never do.)

Expect the following in this week's basket:
Corn, tomatoes, cherry tomatoes, eggplant, peppers (hot and sweet), beets, Chinese cabbage, collard greens, parsley, cilantro, dill, basil, onions, scallions.

Monday, August 11, 2014

Being a small-scale farmer...

... Please take a few minutes to read this article just in The New York Times. This is not news to us, as micro-farmers who hold down a farm, a half-time job, 5 teaching gigs and a few other things on the side, but I think it sets us all up for an interesting discussion of (1) what we want the future of our food to look like and (2) how we're going to afford it as both producers and consumers.

Week 12 CSA basket

We're in the middle of summer bounty. Please bring extra bags this week for your produce!

We're giving you onions this week. We'll have just harvested them so they'll still have their green tops on. If you plan on using your onions in the next few weeks, feel free to also use those green tops just like you would scallions or chives. If you plan on storing your onions for 2 or more weeks, then we recommend you don't cut the greens off and instead put them in a dry place near a windowsill for ~10 days so they have time to "cure" (i.e., the tops will dry and the onions will resemble the ones you are used to buying in the store). Then you can store them as usual.

Expect the following this week:
Tomatoes, cherry tomatoes, onions, garlic, lettuce, parsley, cilantro, dill, scallions, beets, corn, summer squash, cucumbers, watermelon, chard.


Tuesday, August 5, 2014

Week 11 CSA basket

It's tomato time! We've grown a variety of heirlooms - cherokee purple, black krim, brandywine, yellow brandywine, cherokee purple, martha washington, german johnson, amarillo grande, valencia - some saucing tomatoes - juliets, amish paste, san marzanos - and, of course, cherry tomatoes.

Expect the following in this week's basket:
tomatoes, peppers (sweet and hot), fennel, cucumbers, summer squash, garlic, arugula, lettuce (last of it  for a few weeks!), kale, cilantro, basil, parsley

Sunday, July 27, 2014

Week 10 CSA basket

Officially at the half-way point of the season...

And this week is Longhaul Farm's Summer Camp! We've got a group of kids joining us on the farm to learn about animals, plants, soil, nature and health.

Expect the following in this week's basket:
Cucumbers, squash, lettuce, parsley, eggplant, green beans, new potatoes, carrots, collard greens.