Lunch Menu: Week of October 11, 2016

0187-webMeatballs on creamy polenta with chard & roasted peppers

Antipasti

chad fell bread & olive oil  4.5

chad fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-antipasti-antipasti 7.5

GTF chicken liver/grape jelly 6.5

GTF salad: delicata/blue cheese/almonds 9.5

lentil soup  4

celeriac soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /blue/mozz  10.5

delicata/red onion/mozz  10.5

 

Pizze Bianche

tomato/kale/mozz   10.5

ham/egg/caper/mozz   10.5

broccoli/kalamata/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

0189-web

Crepes with mushroom bechamel, kale, leeks & broccoli puree

Secondi

spaghetti carbonara with pork belly, broccoli & radicchio  12

delicata ravioli with brown butter, thyme, kabocha & spinach  11

meatballs on creamy polenta with chard & roasted peppers 11

crepes with mushroom bechamel, kale, leeks & broccoli puree  11

seafood brodetto of tuna & salmon with potato, tomato & aioli  12

2016 CSA – Week 5: Cultivating a Tomato Forest

CSA Week 5 Graphic

CSA Newsletter  – Week 5


Cultivating a Tomato Forest

I was walking through one of the greenhouses a few days ago and couldn’t believe the size of our tomato plants. It was like walking through a tomato forest. Plants towering over my head and branches the circumference of a shovel handles. These tomatoes aren’t messing around!

The genesis of these tomatoes began in the early months of the year in our propagation house. When they are about the size of a toothpick, scion stems are meticulously grafted to separate rootstock plants. The seeding, grafting, and healing process of the tomato plants takes about 4 weeks of diligent care in the propagation house.

Once the tomatoes are planted in the high tunnels or in the field, they are “trained” by wrapping the leading stems with twine.  This supports the plants vegetation and fruit as they grow larger. Each week, the plants are pruned and shoots called suckers are removed.

In the high tunnels, the tomato plants can reach the high tunnel ceiling, up to 15 feet high. If the plants remain healthy throughout the season, fruit can be harvested up to the first hard frost, usually into November. That is some serious growing power!

Have a great week and enjoy those veggies.

-Lily, CSA Coordinator

 

Table of Box Contents

Lettuce ($2.00)

Red Scallions ($2.50) – Delicious in eggs, salad, or grilled

☐ Fresh Sweet Onion ($1.50)

☐ Bunch Carrots ($3.50) – Remove tops for storage

Italian Parsley ($2.00) – Substitute for basil in your favorite pesto recipe or try this one from SimplyRecipes.

Radicchio ($3.00) – Delicious in salad or grilled. Pairs well with balsamic and an aged cheese such as parmesan.

Swiss Chard ($3.00) – Sauté with onions and eat with eggs or top over a grilled sausage.

Green Cabbage ($5.25) – Coleslaw is a wonderful summer salad. See recipe.

2-4 Zucchini ($3.25) – Grill, sauté, or make zucchini bread.

4 Cucumbers ($4.00) – Try them smashed! See recipe.

1 lb Tomatoes (2-3) ($3.50)

 

Recipes

Smashed Cucumber Salad

Smashing cucumbers is fun and it makes a delicious salad! I made this last week and it was so tasty, and refreshing. Definitely a new summer staple for me! Use as few or as many cucumbers as you like and season to taste.

INGREDIENTS

  • 2-4 cucumbers
  • salt
  • Chili oil or toasted sesame oil
  • rice vinegar (optional)

Add-ons: toasted sesame seeds, scallions, garlic, red pepper flakes

PREPARATION

  1. Smash the cucumbers, one at a time, using a rolling pin. Smash on one side, flip, and smash on the other.
  2. Tear cucumbers into chunks, place in a colander, and salt. Let drain for 10 minutes.
  3. Drizzle with the oil and add any other additional flavorings to taste.

Watch this fun Bon Appetit video for a visual recipe.

 

Quinoa Tabbouleh

This twist on the classic Middle Eastern salad is delicious using quinoa but you can also use the traditional grain, bulger. This is one of those dishes that just taste better the longer the flavors meld so make a large batch and eat it all week!

INGREDIENTS

  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 cucumber
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • Scallions, thinly sliced

PREPARATION

  1. Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat.
  2. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.
  3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  4. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  5. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing.
  6. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Read More: Epicurious

 

Coleslaw with Mint and Golden Raisins

This is one of my go to salads. The mint is so fresh and the raisins add a hint of sweetness. Make a day ahead to let the raisins plum up and for the flavors to meld. Quantities are flexible depending on how you like your coleslaw. Season to taste.

INGREDIENTS

  • Green or Red Cabbage
  • Mayonnaise (or veganaise)
  • Fresh Mint
  • Golden Raisins

PREPARATION

  1. Chop Cabbage into long, thin strips. Chop mint.
  2. In a large bowl, mix cabbage, mint, and golden raisins.
  3. Add enough mayonnaise to coat. Enjoy!

CSA 2011 – Week 8: Crop Rotation and Irrigation 101

Last week’s discussion with John was so interesting that I decided to follow Joelene Jebbia, our Irrigation manager, around for an hour to learn more about what she does. She began similarly to John, socket wrench in hand out to fix a spigot in the circle garden’s irrigation riser. I spent most of this time just watching what she was doing, and gazing at the amazing array of tools she has in her truck. Once she changed the spigot, we headed out to a greenhouse thatrecently had a fall crop of potatoes planted in it. Joelene was setting up the drip irrigation in it since the seedlings had started to pop out of the ground. As she was busy doing her thing, I got to pick her brain about how she decides what gets planted where and how intensive irrigating all 50 acres really is.

She explained to me that she keeps a record of everything that we plant each year, how much of it, and when it is planted. This aids her in the winter when she plans out where everything is going to go. For next season, for example, it is good to know where brassicas (kale, cabbage, broccoli, etc.) were planted so that we do not plant onions in those places because they seem to do poorly in an area where brassicas once were. It is also important to not plant the same crop into the same ground consecutively. For example, if you plant arugula in one area, and the last of the planting got flea beetles, as it often does, and then you plant more arugula into that same soil, then that new crop will not thrive because there are already existing flea beetles in the soil that will eat it before it gets a chance to thrive.

As Joelene pulled the drip lines down the rows of potatoes, she elaborated that she also takes into consideration the micro-climates of each field. For example, how much sun the field gets, and what time of day it gets sun, compared to how much sun the potential crop likes. Thinking about whether the field is on high or low ground, therefore if it will be wet or just moist early in the season, is another huge factor.

Joelene explained that every year her plans get thrown off a little just by the weather patterns. For example, this year she planned to plant our onion crop just west of the compost piles, but when it was time to plant, the ground was way too wet to plant into. So, she shifted the plan slightly and it will work out. When deciding where everything gets planted, she also thinks about ease of watering, her other main task at the farm. She has to make sure that she will be able to access all of the crops with either overhead or drip irrigation and make it logistically workable for her.

Irrigation takes up a lot of her time year round, and most intensively this time of year. We grow crops in 31 different hoop houses that need to be watered on top of our outdoor crops. For the outdoor crop irrigation, Joelene and Sarah will start laying pipes down in April and continue through June until all the fields are set. Of course, there are a lot of repairs on pumps, drip lines, and pipes that go along with this.

This time of year is the busiest for keeping up with all of the watering, and outdoor watering will usually continue well into October depending on the season. The variability of the weather patterns plays a huge role in all of this, and working with mother nature seems to be your best bet. The potato house was all set up for watering, 2 of 4 that would get done today. After she placed her tools back in their locations, she drove to the tractor where she would begin her next task.

What’s in the box?

1.5 lb Potatoes (Rose Gold) – Steam, roast, or mash. These are versatile.
Carrots, bunched – They are great raw, on salad, slaw or stir fried.
1 bunch Walla Walla onions – Chop the onions and eat raw on salads or soups. Try them grilled! The top green part goes well with eggs, cheese, stir fries or pasta.
1 bunch chard– steam, or sauté these greens, much like spinach but not quite as tender.
1 purple pepper– It is wonderful grilled, sautéed, roasted, or raw.
Assorted Summer squash – Try them sautéed, grilled, in a soup or stir fried. Try hollowing out and stuffing the round ones with a grain mixture, goes well with cheese, meat, mushrooms, then bake or grill them for 15-20 minutes.
1 cucumber – Eat raw, on salad, or marinate them.
1 radicchio– They are wonderful grilled and topped with balsamic vinegar.
1 bunch cilantro– Make salsa with the tomatoes! Eat with cucumbers or squash.
Romaine lettuce – Make a salad, or add to sandwiches.
2 tomatoes – Chop raw on salad, sandwiches, or make salsa with cilantro and onions.
1 pint blueberries – I would be surprised if these made it home!

Stuffed Squash
4-5 assorted summer squash
3-4 small-medium Walla Walla onions, chopped
3/4 cup nuts, (almonds work best) ground
1 cup cooked brown rice, quinoa, or bread crumbs
3/4 cup grated cheese, (your choice, Swiss, cheddar or parmesan work well)
2 eggs
2 cloves finely minced garlic
Salt and pepper

For Zucchini, cut ends off and cut them in half long ways and scoop out the inside and set aside. For the rounded squash (patty pans or 8-ball) cut the first inch top off and scoop the inside out. Sauté the onions in olive oil, chop the squash flesh and squeeze any water out. Add this to the onions and cook a little longer. Beat the eggs and add to the nuts, rice (or grain of some sort), cheese, garlic, pinch of salt If the mixture is too runny add more of the grain. Stuff the squash with the mixture and bake in a slightly oiled pan at 350 degrees for 30 minutes.
Variation: add other spices if you would like, cilantro would go nicely, or even add some chopped tomato or chard.

Radicchio Salad
1 head of radicchio finely shredded
2 oranges, peeled and divided into sections
3 baby onions, thinly sliced
2 Tablespoons extra virgin olive oil
Dressing:
2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
Pinch of salt
Touch of sugar or honey

Place onions on an oiled cookie sheet and brush with olive oil. Bake at 300 degrees for several hours, until onions are dried out and brown. Mix radicchio with dressing and top with orange wedges and onion slices.
Variations: Add cucumber, grated carrots or peppers to this salad. Also, chop your head of lettuce and mix it in with the radicchio for a larger size salad for more people.