this week's
HARVEST
2 heads Romaine Lettuce
1 sm. head Red or Green Boston Lettuce
These heads are small and the outsides leaves damaged because of the rain. The insides should be fine! Just peel off and discard the outside layer.
1 Rutabaga $1.25/lb.
1 bunch Carrots $2
5 lb. Potatoes $6
1 bunch Toscano Kale $2
1 Cabbage $2
3 Leeks $3
1 bunch Radishes or Kohlrabi $1.75
on the
HORIZON
These are the crops that you can look forward to finding in the coming weeks...
Cauliflower
October 18th & 19th, 2005 ~ Issue #21
HAPPENINGS news & musings from the fields
We were finally able to get out to the back fields this weekend to survey the damage from all the rain. Luckily, we seem to have avoided too much damage. Our cover crops successfully maintained structure in the soils so we had minimal erosion and flooding in the fields. You'll notice that the lettuce in your boxes is a little ragged this week- that seems to be the only crop damage noticeable so far.
Now that the sun is out, we can get back out into the fields. Yesterday, we spent the afternoon tying up heads of cauliflower. When the heads are exposed to light, they lose their pure white color, so we tie up their leaves to provide shade to the heads as they mature. They grow very quickly at this point, so they'll be ready for harvest in about a week. You can look forward to them in your boxes soon....
RECIPES from the farm & from our friends
KALE AND CHICKPEA SOUP
1 medium onion, chopped (1 cup)
2 garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces
3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)
3 1/2 cups chicken or vegetable broth (28 fl oz)
2 cups water
1 (14-oz) can chickpeas, rinsed and drained
1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup)
Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.
LEEK AND POTATO SOUP
3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise,
thinly sliced (about 4 1/2 cups)
4 medium potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or vegetable broth
2 tablespoons chopped fresh chives
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.