Featuring Butternut Squash and Edamame!

This week's CSA bucket contains a few items we have been eager to harvest. They may be a little unfamiliar to you, but  I am sure you have either  seen  them in a store or on a restaurant menu.  The first, butternut squash, is a gourd which is typically harvested in the fall.  We wanted to harvest just a few so you could try them out! Butternut squash is delicious paired with apple and pureed into a fall soup. Since it is still hot and summery and a hot soup may not be what you want to cook, you may like to try Roasted Butternut Squash with Apple Cider Vinaigrette . We made it over the weekend and it was delicious!  We substituted red leaf lettuce for the arugula the recipe calls for and found it quite nice! If you want to hang onto your squash for a while, don't refrigerate it but instead store it in a bowl on your kitchen counter. It should last at least a month. To learn more about butternut squash and its amazing nutritional value, follow this link.

The second veggie to share with you is edamame. Edamame is basically a young soybean. They are easy to cook, and fun to eat!  And  because they are loaded with fiber, protein, and vitamins A and C, they are good for you too! Check out this edamame site for more nutritional  information.

The easiest way to cook fresh edamame is to put the whole pods in boiling water for 10-15 minutes. Drain the water and then  put the whole pods in a serving bowl. Sprinkle the pods with coarse salt. To eat , squeeze the beans from the pods straight into your mouth. Edamame makes a great appetizer served warm. To enjoy the beans on a salad, cook the pods as described above. Once cooled, squeeze the beans from the pod and refrigerate until ready to toss into your favorite salad.

We hope you enjoy the harvest this week. In addition to butternut squash and edamame, you will have silver queen corn, heirloom tomatoes, cucumbers, garlic, fresh herbs, and summer flowers! The summer harvest is at its peak, and we are so happy to be sharing the bounty of the garden with you!

Beet Brownies

Here is a great way to use those garden fresh beets! 

This recipe was in Gaining Ground's Eat Up Spring 2012 Cookbook. It may seem like an unlikely pairing, but try it! You'll get  beets numerous benefits of fiber, folate,  and manganese along with dark chocolate's antioxidant richness! Sounds like a win-win to me!

Beet Brownies

1 stick butter

4 ounces good unsweetened chocolate

1 1/2 cups sugar

1 cup flour

1 tsp baking powder

2 fresh eggs

1 beet, grated (about 1 cup)

candied ginger, chopped (optional)

Preheat oven to 325 degrees. Combine flour and baking powder, and set aside. Melt butter and chocolate together over medium-low heat. Pour into a large mixing bowl and beat in the sugar. Then beat in the eggs, one by one, and add the flour mixture. Stir in the grated beat and candies ginger. Pour into a greased 13x9 inch baking pan and cook for about 30 minutes. The brownies are done when they pull slightly away from the edges but are soft in the middle. A knife stuck in the center should have soft brownie clinging to it, but not be totally covered. Slice into 12 pieces while still warm and serve at room temperature.

Mix and match additions include 3/4 cup fresh raspberries, blueberries, cherries, or sliced strawberries sprinkled on top of batter before baking; 1/2 cup chopped nuts, such as walnuts or pecans, 1/2 cup flaked coconut, or 1/2 cup cocoa nibs mixed throughout the batter before baking.

Certified Naturally Grown

It can be confusing when you are grocery shopping for your family and you see foods labeled organic, conventional, sustainable,  non-GMO, bio-dynamic, free range, etc..... It can be daunting to understand, but as consumers we are concerned about what we eat, and we want to know more about the farming practices of the farm growing our next meal.

 The label, Certified Organic, is one we may be familiar with and one we have come to trust as the gold standard for fruit, vegetable, and animal growing practices, but what many consumers may not realize is how expensive and time intensive it is to become Certified Organic. It is often these challenges rather than the organic practices that keep small farmers from achieving this standard.

 As an alternative to Certified Organic, a grassroots group called Certified Naturally Grown (CNG) was formed in 2002. It is a certification program specifically for small-scale farmers to inform and reassure their customers.  CNG members apply to the program by first  providing detailed information regarding their farming practices. Then, a fellow farmer completes an on-site inspection of the farm. This thorough evaluation is reviewed, and if accepted, is  posted onto the CNG website making it available for public viewing.  It is a rigorous process, but attainable by farms willing to put effort  into the paperwork and open their farms for inspection.

We are happy to let you know we recently received notification that Rising Fawn Gardens is officially a registered and active member in the Certified Naturally Grown program. You can visit our CNG Profile here.

So what does the CNG  label mean to you?

• It lets you know that there have been no synthetic chemical insecticides, herbicides, fungicides, fertilizers, or GMO seeds
• It means we protect the soil, water, and air with crop rotation, cover crops and buffer strips
• Raise free range livestock on open pasture
• Never use hormones or routine antibiotics on livestock
• Maintain open records of farming practices

For now, our farm is certified for produce and apiary assuring you of the quality farming and beekeeping practices we use. Each year we find our farm evolving, and taking this step to become Certified Naturally Grown is one we are proud to have taken. It gives us a standard to follow and a group of peer farmers to join in doing our part not only to grow the healthiest and most nutritious food, but to also take the best care of this beautiful piece of earth we are blessed to steward.

Most importantly, we are so glad to be growing food for you!

CSA Week 5 - Lettuces and Swiss Chard

Recently, I was reading through Alice Water's cookbook, The Art of Simple Food, when I came across this basic explanation on how to wash lettuces and prepare them for a salad. I find taking the time and care as she explains makes such a difference in the outcome of the salad. If salads are to be a mainstay for your summer meals, you'll want to return to this great advice again and again!

Excerpt from Alice Water’s book, The Art of Simple Food

Garden Lettuce

For me, making a garden lettuce salad-washing beautiful fresh-picked lettuces and tossing them together with a scattering of herbs and a vinaigrette-is as much of a joy as eating one…for a salad to have flavor and life, you have to start with fresh, just-picked lettuces…Wash the lettuce, gently but thoroughly, in a basin or bowl of cold water. First cull through the lettuces, pulling off and throwing into the compost bin any outer leaves that are tough, yellowed, or damaged. Then cut out the stem end  separating the rest of the leaves into the water. Gently swish the leaves into the water with your open hands and lift the lettuce out of the water and into a colander. If the lettuces are very dirty, change the water and wash again. Dry the lettuces in a salad spinner, but don’t overfill it. It’s much more effective to spin-dry a few small batches than one or two large ones. Empty the water from the spinner after each batch. Any water clinging to the leaves will dilute the vinaigrette, so check the leaves and spin them again if they are still a little wet. I spread each batch of leaves in a single layer on a dish towel as I go. Then I gently roll up the towel and put it in the refrigerator until it is time to serve the salad. You can do this a few hours ahead.

Garden Lettuce Salad
4 servings

Carefully wash and dry:
4 handfuls of lettuce
Mix together:

1 clove garlic pounded to a fine puree (optional)
fresh herbs such as chives and parsley, finely chopped
1 tablespoon red wine vinegar
salt
pepper
Stir to dissolve the salt, taste and adjust if needed.
Whisk in:
3-4 tablespoons olive oil
Use a leaf to taste the vinaigrette as you add the oil. Put the lettuce in a large bowl, add about 3/4 of the vinaigrette, toss, and taste. Add more dressing as needed. Serve immediately

--------------------------------------------------------------------------------

You know what it is like to return home from vacation and go the the refrigerator wondering  what remains that is edible enough to have for dinner? This evening, tired from traveling in the car all day and hungry for something healthy, I pulled a bunch of Swiss Chard which we had harvested last week from the produce drawer. What follows is the simplest and most delicious way I've ever prepared Swiss Chard. I was too tired to cook anything else,  so I just rounded it out with few raw carrots, but next time I'll have it as a side dish to complement any protein. I also think it would be delicious mixed into a bowl of stone milled grits! Try it and let me know what you think!


Simple Swiss Chard

serves 1-2
1 large bunch (15-20) leaves Swiss Chard
salt
butter
freshly grated parmesan cheese

Tear the leaves off the stems and break into bite size pieces. Discard the stems or save to chop and put into another dish later. Wash the leaves thoroughly. Bring a pot of salted water to boil. Add the leaves and cook with the lid on for about 3-4 minutes. Scoop leaves out with a slotted spoon to drain. Melt 1 tablespoon of butter in a skillet. Add the leaves and saute until all the leaves are coated and the water is absorbed. Plate the chard and top with freshly grated parmesan cheese. Enjoy the goodness!

CSA Week 4

Sometimes, pictures are better than words!

Heirloom tomatoes  coming to you soon!

Rainbow Swiss Chard

Mixed and Romaine Lettuces

Baby Romaine Lettuce

Cauliflower success!

SunGold tomatoes on the vine!

Hoop house gardening!

First green beans of the season!

Rows of garlic and onions

Sweet Strawberries!

The gardens and Bin on patrol!

CSA Week 3

It feels like summer has arrived not only because the Memorial Day weekend signals it , but because the weather seems to have made the shift! The sun's warmth on our bodies and on the plants makes us all lean toward it basking in the energy. Steve will say what he really enjoys is the breeze! It is a refreshing kiss while working in the gardens! 

The plants love this weather and are happily growing. Each day a leaf unfurls or a strawberry ripens to its peak. The blueberries are plumping and the tomato and corn plants are firmly established. The baby squash and cucumber plants are coming on strong, and the Swiss chard and green beans will be ready to harvest soon. Sunflowers and zinnias are also coming along nicely, so it won't be long before flower bouquets appear in your bucket. 

 It is so gratifying to walk through the gardens and choose what we will harvest for you this week.  Do you find yourself wondering what you will receive? We are still in a spring harvest, but it won't be long before the traditional summertime vegetables we all long for appear. Until then, enjoy spring's bounty. The greens will be gone when the summertime heat truly kicks in! 

This week's bucket will include: 
strawberries, radishes, spring onions,  baby mixed lettuces, spinach, arugula, and kale. 

Arugula is a spicy green you can add to your salad greens. I like to serve a bed of arugula with pieces of sweet watermelon and a sprinkle of goat cheese. Or you could use a few of your fresh strawberries instead of the watermelon! This simple salad is delicious topped with a balsamic glaze. You can find balsamic glaze with salad dressings at Whole Foods.

We hope you enjoy this week's harvest!

Mixed Baby Lettuces

Sweet and juicy sun kissed strawberries!

Garlicscapes,  onions, lettuce, and Sally!

Appreciating the detail!

Blueberries ripening soon!

The dance of summer flowers

Remembering and honoring our fallen soldiers

CSA WEEK 2

Eating  a seasonal harvest is what Community Supported Agriculture is all about. We work with the conditions of each season to grow what the climate allows. As you are aware this spring has been one of rain, rain, and more rain! The abundance of rain has delayed putting plants in the ground for most farmers in our area which means the harvesting times will be later. We will have to see how the continued rain may affect the crops, but for now the gardens are holding up!

 This week's bucket will bring you more greens! The spinach is still beautiful and we will bring it to you as long as we have it. Remember, it can be washed, roughly chopped, and frozen for fresh dips, soups, and stews. All varieties of Kale can also be frozen in the same way. Freezer bags work great. Just squeeze out as much air as you can before sealing. Double bagging will insure less chance of freezer burn. 

You will also receive a mix of salad lettuces, a bunch of radishes, spring onions, and a few spring garlics. The spring garlic is prized by chefs. It is actually the garlic before the cloves form. Use it like a spring onion in cooked dishes, or raw chopped and added to marinades or vinaigrettes. 

We also hope to have a few surprises in your bucket! Read on for some suggestions on preparations for your bucket this week.

One of my favorite ways to change up salad greens is to top them with a medley of roasted veggies such as broccoli, cauliflower, carrots, beets, onions, etc…Roasting veggies is as easy as cutting them into bite size pieces, and tossing in a bowl with olive oil, salt, pepper, & any fresh or dried herbs you like. Pour the coated veggies onto a parchment lined (for easy clean-up) cookie sheet and roast at 400 degrees until veggies are just tender.  Toss the greens and veggies together with a vinaigrette made of extra virgin olive oil, a flavored vinegar such as fig balsamic, and salt & pepper. You can also add in a few fresh herbs like thyme or chives. Top the salad with goat cheese crumbles and serve with a crusty bread. This is great as a side dish, or add grilled chicken or salmon to make a meal.

Finally, here is a spinach and pasta recipe I've adapted from Giada Laurentis post on The Food Network. Make your own changes to suit your family's tastes!

Pasta with Spinach Sauce

4 servings

Ingredients

½  pound penne or fettucinne

1 garlic clove

2 ounces goat cheese

1 ounce reduced fat cream cheese

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 ounces fresh baby spinach leaves

2 tablespoons freshly grated Parmesan

Directions:

Bring a large pot of salted water to boil. Add the pasta and cook until it is tender but still firm to the bite, stirring occasionally.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, salt, pepper and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving ¼  cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Pasta with Spinach Sauce 

Chicken and Sundried Tomato Pizza

Appreciating the bounty of the land, the love of cooking, and the pleasure of sharing a meal with family and friends!

May you and your family have a healthy and happy week!

Karen & Steve Persinger