December 20, 2008
IN YOUR BASKET THIS WEEK
Beets
Marathon Broccoli
Napoli Carrots
Red Russian Kale
Collard Greens
Pac Choi or Napa Cabbage
Alcosa Cabbage
Garlic
Tyee Spinach
Purple Top White Globe Turnips
Acorn Squash
Thoughts & Tips from Janie:
Contemplating Saturday’s basket of vegetables made my thoughts jump between feasting on the beauty of such healthy specimens to oh-my-god-how-are-we-going-to-eat-them? Here’s what we did. Saturday, I roasted a chicken and served it with braised red cabbage, using a quick and easy recipe in Jack Bishop’s Vegetables Every Day. The chicken carcass (cooked in a quart of water) produced fresh chicken broth to use in Bill’s soup that included the turnips, rutabagas and cabbage. We turned the Graffiti cauliflower into quick, stunning-looking pasta, thanks to an Alice Waters recipe in Vegetables. The cute pumpkin is now two pumpkin pies, one to take to a potluck and one for us. Because the collard greens would not fit in the refrigerator crisper drawer we had them for Saturday lunch, braised in a mixture invented by the genius of simplification, Jack Bishop.
NOTES FROM THE FIELD
Happy Winter Solstice! We are so excited the days will be growing longer and our lives will be less dark. The vegetables will get more sunlight with the longer days, and we can get more work done in the daylight.
Paula has been suffering from a cold most of this past week, so we didn’t do much planting or weeding. Although, the snow and cold temperatures didn’t encourage us to work in the garden anyway. We’ve been focusing instead on the livestock – Adam’s ewes on West Road in Redwood Valley have had about 15 lambs now, and we are in the midst of processing what is left of the broiler chickens. Do not fear for the veggies though, as the snow actually insulates the crops, and the lettuce, the most tender of the vegetables, are safe under row cover. The downpour of rain in the latter part of the week has also been good; the irrigation ponds are recharging, helping ensure we have water later on. The lowest daily average temperature at Heart Arrow Ranch was about 26°F on Wednesday the 17th, which was not bad considering it reached 14°F at Live Power Community Farm in Covelo. With the cold stress, your vegetables should be a bit sweeter.
Just to let you know, we will be putting the greenhouse up soon. It will be nice to get the fast-growing greens going in there soon. The first planting of lettuce is almost ready for harvesting, and the parsnips and leeks should be ready in a couple more weeks. The first planting of carrots will be completely harvested within the first week of January, so there will be a couple weeks after that without carrots; the second planting of carrots should be sized up by February at the latest. We will also be planting potatoes again after the Winter Solstice.
Next season and after, there should not be as late an arrival of these crops. Remember, a lot of these vegetables need to be planted in the spring or summer to be ready for harvest in December, and we did not get to start planting that early this year.
Paula is off to Maryland for a week to visit family for Christmas, but Adam will be holding the fort down with his entourage of dogs. Have a wonderful Holiday, and we will see you again soon!
Eat well!
Adam Gaska and Paula Manalo
Winter Minestrone
From Full Moon Harvest
2 tbs extra-virgin olive oil, beef tallow, or other fat
1 large onion or 2 leeks, chopped
1 large carrot, diced small
2-3 stalks celery (or use celery root, parsley root, or parsley stems), chopped
1-2 root vegetables such as turnip, rutabaga, golden beet, or salsify, peeled & diced
Shredded leaves of a small bunch of winter greens such as escarole, lacinato kale, collards, chard, or cabbage (or a combo of these)
1 small can (14.5 oz) chopped tomatoes, or a dollop of tomato paste, or some tomato sauce
1 c. or more well-cooked chickpeas, or kidney, gigante, or cannellini beans (optional)
1 q. filtered water, beef broth, or a combo
1 bouquet garni
Salt & pepper to taste
A splash of red wine vinegar or pickle brine if more acidity is needed
1 grating of hard aged cheese such as Parmesan
A sprinkle of minced herbs (any of the herbs in the bouquet garni would work), for garnish
1. Heat the oil in a heavy-bottomed stainless-steel pan over medium-high heat.
2. When the oil is hot, add the onion and sauté, then add the carrot, celery, root vegetable, and greens in turn, sautéing each for a minute or two before adding the next.
3. Add the tomatoes, paste, or sauce and sauté until warmed through.
4. Add the beans or chickpeas, if using.
5. Add the water or broth and the bouquet garni.
6. Cover and bring to a boil, then lower the heat and simmer until all is tender.
7. Add the salt and pepper and then taste for salt, acidity, and spiciness. Add a splash of vinegar if desired. If the soup is too thick, add filtered water as needed.
8. Serve with a grating of cheese on top, or a sprinkling of fresh herbs, or a grating of black pepper, or a drizzle of olive oil. (Or all of the above!)
ANNOUNCEMENTS
Reminder: There is no CSA delivery for Willits on Tuesday, Dec. 23 and none for Ukiah & Redwood Valley on Saturday, Dec. 27. Deliveries will resume on Tuesday, Dec. 30 and Saturday, Jan. 3.
Compilation of your recipes available online:
http://groups.google.com/group/MendoOrganicsCSA/web/recipes
Saturday, Dec. 20, you are invited to join Adam and Paula for a little Winter Solstice gathering. Adam needs to burn various pallets and old wood where he used to farm on Tomki Road, so please join us for a bonfire as we celebrate his new chapter farming at Heart Arrow Ranch and the coming light. Call us (707.272.5477) for directions!
