Aug. 21, 2008 CSA Week 11!
Hello folks,
NOTE: Huntington Localvore Market is still happening a few more weeks into September. So CSA Huntington folks, plan on veggie pickup there until further notice. New TIME: 3:30-6:30!!!! See you then.
PORK STILL AVAILABLE: Freezer pork still available in 1/2 or whole. Pigs are going to the butcher on Monday. We also have organic chickens in our freezer and fresh ones for preorder for September!
So nice to see some sun for a change. Soak it up!! Summer really feels like its coming to a close with the trees already changing color- wow!
ON THE FARM: This week, we’ve had some big changes for pasture arrangements for our animals. The bulls are back in with the cows and calves…happily. The sheep are all back on our farm property from Lee Baughmans land, its nice to have them back. The last batch of broiler chickens have graduated beyond their brooder and now are enjoying the pasture lifestyle on grass! We’ve moved the piglets now up to the farm in our hidden pasture. Soon we will be saying goodbye to our market pigs (Monday). The turkeys are thriving on their pasture and eggs are plentiful from the layer hens, thanks ladies!
IN THE GARDEN: We are in a nice transition to late summer crops and looking forward to some amazing winter squash, fall broccoli and some new varieties of kale. The rain has been a blessing, we havent had to irrigate but we did have to pull all the onions so they would not start rotting. So, we’ll be drying them and giving them out over the coming weeks.
THIS WEEKS HARVEST: YEAH… melon this week! enjoy a tasty treat! Also, potatoes (some all blues, red norland and more fingerlings..yum) Kale, onion, eggplant, patty pan squash, basil, flowers and cukes. Dont faint…head lettuce will be there too! Hopefully some green beans…
Thanks for your support! Eat well,
Beth
IN THE KITCHEN:
POTATO SOUP WITH KALE AND CHORIZO
5 tablespoons olive oil, divided
1 large onion, chopped (about 2 cups)
8 ounces fully cooked Maple Wind Farm chorizo, casing removed if necessary, chopped
2 teaspoons smoked paprika*
1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
8 cups low-salt chicken broth
1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)
3 cups 1/2-inch cubes rustic bread
Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.
Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Divide soup among bowls. Top with croutons and serve.
Bon Appétit
March 2008
MELON COMPOTE
1 1/2 cups sugar
1/2 cup water
1/4 cup fresh lime juice
a 1-inch piece gingerroot, peeled and grated
1 1/2 teaspoons ground cumin
freshly ground black pepper to taste
2 cups 3/4-inch watermelon balls (from about a 3-pound piece, seeded)
2 cups 3/4-inch honeydew melon balls (from about a 3-pound piece, seeded)
2 cups 3/4-inch cantaloupe balls (from about a 3-pound piece, seeded)
In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Chill compote, covered, at least until cold, about 2 hours, and up to 3 days.
Gourmet
August 1996
