Share Week #20

We’ve reached that time in the season when the weather really has the final word. We could have a good variety of crops thriving until almost Thanksgiving or it could be pretty much a wrap within the next couple of weeks.

This past weekend we got our first frost, and it was a good zap.

We spent Saturday harvesting like mad—bringing in whatever we knew wouldn’t stand up to Sunday’s early morning frost. Some of this week’s share consists of that final picking.

Saturday was also spent covering those crops most vulnerable to frost, such as green beans and baby lettuce, with a soft, protective agricultural fabric (seen in pic).

The farm is still waterlogged from that unrelenting rain we had up until Thursday. Even in sloped spots, the fields are still wet and muddy. We simply got more rain than the ground could absorb. This makes the harvest extra challenging—because there’s often 2 pounds of thick, heavy mud clinging to the soles of one’s boots. (Those CSA members who made it to this year’s rainy day Open House know a little bit about what we’re talking about.)

We could now use some consistent sun and relative warmth so that the fall plantings that survived all that rain can grow. Nothing has been able to progress or grow in the last couple of weeks, which could short us of harvestable crops in these last couple weeks of the CSA season.

IN THIS WEEK’S SHARE
2 lbs. red potatoes
3 red onions
6 ounces mesclun mix
1 bunch carrots
1 bok choy
6 ounces arugula
1 red leaf lettuce
1 bunch dill
3 yellow onions
last-of-the-season bell peppers or green beans

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RECIPES:

Dill goes with a lot more than just pickles. Looking for an idea? Here are a couple that go with some of the veggies in this week's share too:

Carrot Soup with Dill PestoFrom Epicurious.com

AND

Creamy Potato Salad with Lemon & DillServes six.

This was adapted from a recipe by Molly Stevens in Fine Cooking magazine. The salad would be niced served over a bed of this week’s red leaf lettuce.

2 pounds unpeeled red potatoes, scrubbed (small potatoes left whole, medium to large ones cut into large chunks)
Kosher salt
¼ cup minced red onion
2 tablespoons chopped fresh dill
1/4 cup heavy cream, well chilled
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1-1/2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
Freshly ground pepper

Put the potatoes in a medium saucepan, cover with water by an inch or two, add a large pinch of salt, and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes. Test for doneness by spearing a potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. Drain the potatoes and let them cool. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often happens with a colander) and also lets the potatoes cool quickly.

When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl. Add the onion and fold gently to distribute; set aside.

In a small bowl, whisk the cream until frothy but not at all stiffened. Whisk in the mayonnaise and mustard. Add the lemon juice, zest, 1/2 teaspoon salt, and pepper to taste. Pour the dressing over the salad and fold it in with a rubber spatula. Taste for seasoning. Serve, or cover and chill for up to a day.


A great fall recipe for lunch or a light dinner (maybe with the carrot soup?) that makes use of this week's arugula: Open-Face Brie, Apple, and Arugula Sandwiches

OR

Pasta Salad with Arugula, Feta & Sun-Dried Tomatoes, by Tony Rosenfeld, Finecooking.com

And here's something to try with this week's bok choy...

Salmon "Bulgogi" with Bok Choy and Mushrooms
Bon Appétit | June 2008