CSA week #5
Hello folks!
Yet another rainy week here in the Green Mountain State! We are as frustrated as any other farmer and I’m sure all of you may have hoped for more recreation by this time in the summer. We are well behind on our hay production and now the quality is going downhill since fields are seeding out. None the less, we can say prayers for a stretch of dry weather.
The show must go on…and the garden is kicking into gear. Just when I thought I had cleared out the greenhouse, nope, I went and got another dump load of wonderful potting soil from Vermont Compost Company in Montpelier and started seeding some more for fall crops. Look forward to some collards, kholrahbi, pac choi, fall broccoli and califlour and some of my favorites, more beets (Im a big fan of starting them in the greenhouse!)
CSA reminder: Bring your canvas bags please. Conserve plastic bag use and bring in your mason pint jar – syrup will be next week!
THIS WEEKS HARVEST: New on the scene will be New Potatoes and Fennel (Ill have a handout at the pickup with some great fennel ideas, don’t forget to take one), zucchini, broccoli, radishes, lettuce, and don’t forget to get herbs- the courtyard garden is doing great.
ON THE FARM: Bruce and the crew have been working diligently getting the VYCC 20 acre field ready for cows to graze by putting up perimeter electric wire fencing and a establishing a water line system. Its amazing pasture with clover coming up in the understory- Bruce figures we might get almost a month of grazing on the field! That will significantly help our season extension in Richmond before we have to start feeding out hay this fall! Thanks to the folks at VYCC for sharing our vision of grazing benefits. Fertility Fertility Fertility!
NEWSWORTHY: Come see us at the Food Festival this Saturday July 11 (8:30-2) at City Hall Park in Burlington- 40+ food vendors in addition to the regular 45+ Farmers Market vendors- should be a food paradise!
BEEF IS BACK! This weekend we will debut FRESH beef from our first steers of 2009! Get your grilles going this weekend with a succulent sirloin or tender TBone. Come to any of our farmers markets.
DEANS BACKDOOR BAKERY: On vacation, no goodies this week.
CRAWFORD CHEESE: Off week, cheese will be next week. If you would still like to be included, you can bring me a check for $54 to Crawford Family Farm – that’s cheese every other week until the end of the CSA minus one week. ($6.75/week)
GOT PORK? July 13 we are taking pigs to the butcher. If you have considered buying a 1/2 or whole pig custom cut to your specifications, now is a great time! You’ll be smitten with yourself as you pull out delicious pork chops or ribs for your summer BBQ without going to the grocery store!
Just $100 deposit and Ill get you a cut sheet to indicate your cutting and packaging requests.
Many thanks for reading! Id love to have your thoughts or recipe ideas. Please email me!
Eat Well, Beth
RECIPES:
Oven Roasted Potatoes with Fennel and Tarragon
Fingerling potatoes roasted with a bit of coarse salt and anise-flavored fennel makes for an incredible side dish.
SERVINGS 4
COOK TIME 30
INGREDIENTS
2 pounds fingerling potatoes, scrubbed
1/4 cup extra-virgin olive oil
1/2 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
1 fennel bulb, large, cut into julienne
3 shallots, large, finely chopped
1 tablespoon fresh tarragon, chopped
2 teaspoons anise seed, toasted
PREPARATION
1. Preheat oven to 375 degrees F.
2. Place potatoes on a greased baking sheet and drizzle with one-third of the olive oil. Toss with salt and pepper. Place in the oven to start roasting.
3. In the meantime, in a skillet over medium heat, saute fennel and shallots in another third of the oil until slightly softened but still crisp, 5 to 8 minutes. Stir in tarragon and anise seed.
4. Add the fennel mixture to the potatoes in the oven. Toss well and continue roasting, until potatoes are tender but not soft, about 25 minutes total. Adjust seasoning and serve hot.
