WEEK 5, AUGUST 7/8, 2009
The 2009 Harvest season is in full swing here at the Lehne farm. It
is already the first week of August and we’ve been busy over the
past few weeks with our U-Pick. In the “Secret Garden” (where we
grow many crops for our LEHNE FARM CSA) everything is growing well.
Norm put ‘This field not for U-Pick’ signs in this area so that we
wouldn’t go out to pick one day only to find that we’d had customers
picking back there! Most of our customers are respectful of our
signs, but we do have some who think signs are meant for everyone
else. Your Farmers, Norm & Cinda Glen & Wendy
In this week's box:
Gravenstein apples are an old variety (1790) & one of the best apples for applesauce, pies & juice. The skin is thin, tender, & greenish-yellow with broken stripes of red. The flesh is firm, crisp, juicy, & tart. Many customers also like them as a tart, fresh eating apple. For applesauce & pies these apples are picked while the skin is still green & the texture is crunchy. Paula Red apples, a natural mutation of the McIntosh apple, were discovered around 1960 by grower Lewis Arends in his Michigan McIntosh orchard, & were named after his wife, Pauline. We use Paula Red apples in the same ways we use Gravensteins. Apples are a good source
of Dietary Fiber & Vitamin C. Storing: Refrigerated apples last up to 10 times longer than those left at room temperature. Apples emit ethylene, a naturally occurring gas that speeds ripening. To prevent apples from speeding up the ripening process of other items in your pro-duce drawer, store them in a plastic bag. Do not store apples with onions, potatoes, or other strong-smelling items because the fruit will absorb flavors from them. Summer apples, like Gravensteins & Paula Reds don’t keep long, so use them within a couple weeks.
“Keepin’ the Kitchen Kool!”, Saturday, August 22, 2009, from 11:00 a.m.—1:00 p.m. Douglas County resident, Kris Wetherbee, will return to the farm with ‘Kool’ new recipes! After the July heat wave this is just what we need. Bring a lawn chair & enjoy the event. Kris will demonstrate new ideas for turning ordinary vegetables into something extraordinary! Each participant will receive recipes of featured demos. This event is free & open to the public
Tuna, Lemon, Fennel & Olive Salad
Serves 4-6 Ingredients 1 small lemon 1 fennel bulb, stalks removed 1/4 teaspoon salt 2-3 cans tuna 2 tablespoons extra-virgin olive oil 1 tablespoon brined capers, rinsed, drained & chopped. 1 can black olives, drained & sliced or 1/4 cup chopped pitted kalamata olives 1/4 cup roughly chopped fresh dill Preparation 1. Slice lemon very thinly. Remove any seeds. Very thinly slice fennel bulb the same way. In a medium bowl, toss together lemon, fennel & salt. Let stand 20 minutes. Rinse & drain. Return to bowl. 2. Add tuna, olive oil, capers, olives & dill. Gently stir together. 3. Serve over a bed of lettuce, in a wrap, or with crackers.
Sautéed Apples with Thyme Serves 4
Ingredients 2 tablespoons butter 1 teaspoon fresh thyme leaves 1 teaspoon grated lemon zest Coarse salt & ground pepper Preparation
1. Core apples. Cut each apple into 8 slices & cut each
slice in half. Penne with Broccoli Serves 4 Ingredients Coarse Salt 8 ounces penne or other short pasta 4 cups broccoli florets 4 teaspoons olive oil 1 small red onion, cut lengthwise into 1/2-inch-thick slices 4 garlic cloves, thinly sliced 1 cup part-skim ricotta cheese, room temperature. Preparation 1. Bring a large saucepan of salted water to a boil. Add penne, & cook 2 minutes less than package instructions for al dente. Add broccoli & cook about 2 minutes or until penne is al dente & broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta & broccoli. Set aside. 2. In the same pan, heat oil over medium heat. Add onion & garlic. Cook, stirring constantly, until on-ion is tender & lightly browned, about 5 minutes. (Be sure pan isn’t so hot that it burns the garlic.) Add pasta water as needed to help loosen any browned bits from bottom of pan. 3. Add penne & broccoli. Cook until warmed through. Season with salt & pepper. Transfer pasta mixture to a serving dish. Top with ricotta. Season with salt & pepper. Cumin-Lime Butter
Copyright 2008, Kris Wetherbee 4 tablespoons butter, softened 1-1/2 teaspoons fresh lime juice 1/4 teaspoon cumin 1/4 teaspoon garlic salt
Broccoli Chickpea & Tomato
Salad Serves 6
Ingredients 1 tablespoon Dijon mustard 2 tablespoons red-wine vinegar 2 tablespoons olive oil 1/2 small red onion, finely chopped Coarse salt & freshly ground pepper 1-1/2 cups chopped tomatoes 1 can (15 ounces) chickpeas (garbanzo beans) rinsed & drained Preparation 1. In a large sauce pan with a steamer insert, bring 1 inch water to a boil. Add broccoli. Cover & steam until crisp-tender, about 4-6 minutes.
2. In a large bowl, whisk together mustard, red wine
vinegar, olive oil, & onion. Season with coarse salt &
ground pepper. Add tomatoes, chickpeas, & broccoli. Toss to
coat with dressing. Let cool 5 minutes. Serve at room
temperature or chilled.
Fennel: This is an aromatic vegetable that can be added
to salads, side dishes, & main courses, or served by itself.
Fennel has a fat white bulb & a feathery top of green stalks
& fluffy fronds. Often likened in taste to licorice, fennel
is more similar in texture to celery , & the flavor is
savory, not sweet. Raw fennel is cool & crunchy. Cooked
fennel turns mellow & the flesh softens; it is perfect as a
side dish for fish or chicken and a wonderful addition to
pasta or grains. Whether served raw or cooked, fennel bulbs
must be trimmed first. Cut the stalks from the top of the
bulb, then remove any tough outer layers. Some recipes call
for removal of the triangular core, easily done with a
paring knife. Fennel trimmings can be sprinkled as a garnish
for soups, stews, & pastas. Stalks add flavor to stocks or
roasted poultry or fish. Wrapped in a paper bag &
refrigerated, fennel can last 3-5 days, but, as bulbs tend
to dry out over time, it’s best to use them as soon as
possible.
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FOR OTHER 2009 CSA NEWSLETTERS - click on links below 7/10-7/11 7/17-7/18 7/24-7/25 7/31-8/1 8/7-8/8 8/14-8/15 8/21-8/22 8/28-8/29 9/4-9/5 9/11-9/12 9/18-9/19 9/25-9/26 |
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