Tuesday, August 30, 2011

CSA Share Week 13

How did we fare from Hurricane Irene? After a precursory look at the fields, it looks like we’ve dodged a bullet. The storm dropped about 5 inches of rain here. So maybe 10 to 20 percent of our fall crops—those planted in low-lying fields—might not make it.
The high winds we experienced didn’t cause any structural damages. We were worried about our greenhouses and our 200-plus-year-old barn. Ken and two others spent half of Saturday repairing and reinforcing the barn roof as it likely would have lifted if we experienced any stronger winds.
Sadly, many farms in our region were not so lucky and presently still sit under a lot of water due to rivers flooding more extensively than they have in 500 years.
A substantial section of the NYS Thruway here is closed due to flooding. So deliveries to the city could be delayed due to detours and traffic.
We’ve mentioned this before...it has been a hard growing season . There seems to be a running joke among NY farmers that they’re just waiting for this season to end. But, knowing some of those farms that have been hard hit, Irene was the last thing they truly wanted or needed.

1 lb. string beans (green, purple or yellow wax)*
¾ pound edamame
2 large white onions
1 bunch leeks
6 ½ ounces salad mix or 4.8 ounces arugula*
2 cucumbers
1 red or yellow bell pepper or eggplant*
1 ½ pounds beets without greens
1 tomato

*items may vary according to distribution sites due to limited quantities of each crop.

The farm’s crop of LEEKS have come in. And while they’re great as a base for soup or in a stir fry and a pleasant partner to salmon, they can also stand on their own, such as in this recipe for Creamy Baked Leeks with Garlic, Thyme, and Parmigiano.

Brown them with garlic and butter then simmer in white wine and a little chicken broth for an elegant but easy-enough-for-a-weeknight dinner of Spaghetti with Creamy Braised Garlic and Leeks.

BEETS: “People who swear they hate beets love this salad.” That was a compelling enough opener by Martha Rose Shulman in the New York Times to offer up this recipe for Grated Raw Beet Salad. If you’ve never eaten a beet raw, you’re in for a surprise. They’re incredibly sweet and healthy for you too.

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