|11th Harvest Week||June 5th - 11th, 2006||
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the garden we feel that we are indeed pioneers... we are
learning the very secrets of creation.”
What’s in the box this week: (content differences between Family and Small Shares are underlined/italicized)Family Share:
Red Forono beets
3 more baskets of strawberries
Aug 25, 26, 27
Sat. Sept. 23
Sat. Oct 21
With the warm and long days the farm is experiencing a crescendo. As
the rhythm increases, everyone in our Farm Orchestra is playing many
different instruments, paying close attention to this spring finale,
when nature, our ultimate conductor, mixes her seasonal symphony with
many spontaneous variations. Last week the weeds had their first solo
performance; much of our attention was paid to them in order to avoid
being overwhelmed by their explosive appearance. With last Monday a holiday,
we felt a little out of rhythm come Tuesday morning, catching up with
harvest and irrigation needs. Tuesday and Wednesday's theme is always
allegro and andante, as we focus on composing and delivering more than
500 shares to our CSA members as well as attending to our farmer's markets
in Santa Cruz and Felton. A burst in strawberry production had us marching
bent over into the evening hours on Wednesday to harvest them all. Not
something we want to make a habit of! Without much of a pause, on Thursday,
our heat loving tomatoes drummed up enough support so that by day's end
our first planting was staked and trellised. On our other fields, tractors
were humming, preparing the soil for our last planting of more peppers
and tomatoes. The last school groups before summer came on Thursday and
Friday, picking their way through the strawberry patch; the chickens
and baby goats were a hit, and even our red worm composting bin got some
deserved attention. - Tom
from Debbies Kitchen . . . . .
. . . Have a recipe youd like to share? Contact
The mizuna has a delicate, feather-like (or sometimes described as sawtooth) multi-pronged pale to medium-green leaf on a whitish stem. It is a member of the mustard family, but Tom usually lists it separately from the ‘mustard greens’ he also grows (which we’ll likely be seeing starting next week). You’ve probably seen baby mizuna in mesclun or salad mixes in stores or at restaurants.
Arugula, also a member of the mustard family, has a broader, darker green leaf, on a green stem, and although its leaves, too, are kind of sawtoothed, the tips are more rounded, rather like an oak leaf.
If you want to visually ID these greens, I have pictures of both in the recipe database on our website.
Arugula has a wonderful peppery flavor that I just adore. I can eat lots of it all by itself in a simple balsamic-dressing salad. Mizuna is a ‘bitter green,’ also flavorful, but I like to mix it with other things.
Fortunately, both greens are rather versatile, and can be used either as a salad green or in cooked dishes, so if you got them mixed up there likely would be no great harm done. Heck, try combining them! Put some of each in with your lettuce for a wonderful salad.
In fact, here’s a salad I’d make with them: wash, spin and blot or air dry a bunch of arugula, mizuna and lettuce. Tear into bite-size pieces and dump into a big bowl. Thinly slice some of those lovely English cucumbers and add to the mix. Wash, top, and quarter several strawberries and add too. Make a simple fruity or balsamic dressing: balsamic or fruity vinegar*, a little dijon mustard, a little salt, some lemon juice (op-tional), and some oil – a nice nut oil if you have one (I have a roasted walnut oil I love!). Dress the salad with this and eat it! Optional additions: toasted walnuts, crumbled feta cheese or chevre, some very thinly sliced fresh onion.
*Like raspberry or blackberry; sometimes I’ll just add a dab of honey to apple cider vinegar to achieve the ‘fruitiness’ I’m looking for.
Aromatic Whole Wheat Pasta
Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat the olive oil on medium heat. Add in order, the onions, carrots, celery, and garlic and sauté until the vegetables are just tender. Add the Marsala and parsley, cover, lower the heat, and gently simmer. When the water boils, add the pasta, stir, cover the pot, and bring back to a boil. Cook the pasta until al dente. Meanwhile, add the greens to the vegetables and stir for 1 minute, until brightly-colored and wilted. Add the salt and pepper, cover, and set aside. When the pasta is al dente, drain it and toss with the extra-virgin olive oil. Spoon the vegetables over the pasta and serve immediately, passing the grated cheese at the table.
Simple Cucumber Salad
Preheat your oven to 375 degrees.
Remove leafy green tops from beets (and save!! Wash and use like chard or spinach). Peel beets (or scrub reeeeellllly well and leave the skin on) and cut into French-fry like sticks. If you’re using potatoes too, wash and dry but *don’t* peel, and cut into sticks too. Thinly slice and chop up a stalk of green garlic. Put beets, potatoes and garlic in a bowl and toss with olive oil to coat. Spread out on a baking sheet (I laid down a piece of parchment first for easier cleaning later), sprinkle liberally with salt (I like salt), and bake for 45 minutes, scooping and turning (or otherwise rearranging) once during cooking time with a spatula, until browned on the outside and soft in the middle. Dump onto a platter and pass around while still hot. You’ll be surprised how fast they disappear. [And if it’s July 4th, use white and ‘blue’ (Purple Peruvian) potatoes, for a festive red-white-and-blue combo!]
*Click Here* for a link to a comprehensive listing of recipes from Live Earth Farm's newsletters going back as far as our 1998 season! You can search for recipes by key ingredient. Recipe site is updated weekly during the season.