Late Summer Vegetables
Dear CSA Members,
It is so quiet on the farm. The sky is still blue, the trees are still green, but they have that late summer green that is tired and heavy. The farmers are still in the fields, but all of us have recognized a change of pace and a slowing down.
One CSA member picked up her share early this morning and stated that this is her favorite time of year, when the summer begins to fade and the faintest cool breeze reminds us of the winter ahead. Its only three weeks till the solstice folks so enjoy these days of warmth and light.
Dates to remember:
October 13th: The last CSA box delivery for the every week members and all of you "Week B" members.
Oct. 16th: Annual CSA Member Harvest Party. Bring your friends and family for games, tours, good food, drink and live music on the farm!
Oct. 20th: The first of three Fall CSA deliveries Remember to sign-up for your share of leeks, beets, carrots, turnips, garlic onions and winter squash!!!
Nov. 17th: Support your MFA farmers on Give to The Max Day!
In addition, if you are interested in participating in other local food events around town, I recommend checking the From The Ground Up North calendar, which posts lots of family friendly food oriented activities happening around town. September 17th is Community Garden day, you can visit a variety of gardens and learn about growing in your neighborhood!
This is what Kale looks like in August. I see a tiny forest after weeks of producing nutritious leafy greens.
Farmer of the Week
Porfirio Perez, one of the Farmer Mentor's at MFA is an expert grower and jovial face around the farm.
Without Big River Farms, Porfirio doesn’t think he would be growing plants today. “For us, for immigrants, we’re working in the cities, and we can’t see any of the countryside. It’s not easy to enter, to start. Big River Farms has helped many people discover how to get out of the city and get access to land.”
Whats in the Box
Bok Choy, Edamame and Potato from Karen Family Farm
Cucumber from 1st Karen Farm
Green Onions, Kale and Sweet Peppers from The Early Birds
Kale from Rome Farm and Mhonpaj's Garden
Ground Cherries, Watermelon, Cherry Tomatoes and Sweet Peppers from Porfirio Perez and Sebra Farm (our farmer of the week!)
In The Kitchen
For those of you new to Ground Cherries, these little pineapple tasting drops of heaven can be eaten raw, thrown in a salad or baked into a pie! There are some recipes here on our blog.
Braised Bok Choy with Plenty of Garlic
from Jack Bishop's Eating Vegetables Everyday
This recipe produces a side dish that captures the essence of bok choy with minimal distractions. Braising highlights the creamy nature of bok choy and garlic is a natural compliment to the earthy flavor of this Chinese cabbage. Serve this saucy side dish with meat (such as pork) or fish (use bok choy as a bed for roasted cod or snapper) that benefits from the addition of some "gravy".
Serves 4 as a side dish
1 large head bok choy (about 2 pounds)
2 tablespoons roasted peanut oil
6 medium garlic cloves, sliced thin
1 cup chicken or vegetable stock
Salt and ground pepper
1. Separate the leafy green portions of the bok cho from the white stalks. Discard the tough bottom portion from each stalk. Cut the stalks crosswise into thin stripos. Cut the leaves crosswise into thin strips. Set the stalks and leaves aside separately.
2. Heat the oil in a large nonstick skillet over high heat until almost smoking. Add the bok choy stalks and stir fry until slightly softened, about 2 minutes.
3. Add the bok choy greens, stock, and salt and pepper to taste to the pan. Stir to combine the ingredients. Cover, reduce the heat and simmer, stirring once or twice, until the bok choy is very tender, about 10 minutes. Remove the cover, raise the heat and simmer briskly until the excess liquid has evaporated, 3-4 minutes. The bok choy should be moist, not soupy. Adjust the seasonings. Serve immediately.
I can't believe we have gone a whole season without a potato salad recipe?! Try this one from Heidi and spice up your lunch or dinner!
If you can't find jars of pickled ginger, leave it out. Still delicious!
1 pound small potatoes, smaller is better
1 1/2 cups cooked lentils, room temperature
3 tablespoons chopped sun-dried tomatoes (oil packed)
2 tablespoons oil from sun-dried tomato jar
1 tablespoon pickled sushi ginger
1/2 teaspoon fine grain sea salt
2 cloves garlic, smashed and chopped
5 scallions, chopped
Juice of half a lemon, or to taste
1/3 cup toasted, sliced almonds
a handful of basil, slivered
basil flowers, to finish
Heat oven to 425F. Rinse the potatoes, and pat dry with a clean dish towel, absorbing as much extra water as possible. Place the potatoes on a baking sheet and sprinkle with a bit of salt. Roast until well-cooked through - you want them to be fully cooked, fluffy and tender. Remove from the oven, wait five minutes, take a fork, and press about half of the potatoes. You want to smash the potatoes, while still having them retain some structure.
In a large bowl, toss the lentils with the sun-dried tomatoes, sun-dried tomato oil, ginger, sea salt, garlic, most of the scallions, and lemon juice. Toss well. Add the potatoes and gently toss again. Top with the remaining scallions, the almonds, and basil.
Prep time: 10 min - Cook time: 25 min
May your tastebuds linger with summer this week.
Food Hub Manager
Minnesota Food Association/Big River Farms