October 16, 2011
October 16, 2011
Autumn is here for real, with a possible frost this week, and ever-shorter days, so let's enjoy the last abundance of the summer crops!
This is another bountiful week. You may notice how much your share reflects the recent weather, and it has been absolutely gorgeous lately, to the point where we've been harvesting more of some crops, like summer squash, than we have in years. The season is turning, however, and longer nights will prevail.
There are three weeks remaining in the regular harvest season after this week, and we have acres of greens & roots yet to come. Fall is by far the most nutritious part of the harvest season, and is a great time to build up your immunity by eating lots of greens. We recommend adding greens to almost every dish you prepare, even sneaking them into breads, muffins, not to mention soups, stews, salads & stir-fries. Your body will thank you!
See what's in your share below..... but first some announcements:
Potluck This Sunday!
Come out to the farm this Sunday, 4-6 p.m., for our last potluck of the 2011 harvest season! Bring a dish to share, a plate & utensils, perhaps a chair (we DO have chairs, benches & straw bales, though), and enjoy a mid-Fall afternoon at your farm (... and for Cardinals fans, this should leave plenty of time to catch Game 4... so plan to 'tail-gate' at the farm!)....
Everyone is welcome.... bring friends, too, if you want! The more the merrier... see your farm & your food, join fellow farm members, and enjoy the best food around. If you have any questions, or need directions, let us know!
Meat Lovers: Make Your Live Springs Farm Order This Week
If you want to best-tasting, most nutritious, most-naturally-raised pork & chicken, make your bulk order from Live Springs Farm this week. You can find them on-line at www.livespringsfarm.com. The deadline for orders is October 23.
The way it works is that you make your order through them, and pay them, then pick up your order with your CSA share.
We are currently offering meat pick-ups only at the Farm and the Tower Grove, Webster Groves & Kirkwood drop spots. Please call or e-mail us for ANY questions on delivery. Bobbi & Alex at Live Springs are wonderful, and we really want this, and other, partnerships with different farms to work so that you have the easiest access to the bounty of local foods.
2012 Shares On Sale Now... Discount Through Nov. 10!
Be sure to purchase your share of the 2012 Harvest before November 10, & receive a members-only discount... of course, purchases after that date, at regular price are always welcome, too!
The farm has made a lot of progress through all kinds of weather & we hope to continue as your farmers and bring you the best of what's to come .
Community Supported Agriculture reaches it's highest potential as our relationship with you builds over time. We learn from YOU just as much as we learn from the land. As your farmers, we love when you let us know what you like and what you don't, as it helps us orient production to YOUR tastes. We encourage you take full advantage of this partnership, and take charge of your food supply. Any questions, let us know!
What's In Your Share?
Recipes for the Week
Some of the crops this week might be new for some of you, like Swiss Chard. Swiss Chard is only in Full Shares this week, but will be in Half Shares next week (just like Collards were in Full Shares last week, and Half Shares THIS week). Chard is a leafy-green & a close relative of spinach & beets. It is highly nutritious, and has a distinct flavor that is worth trying over & over again. Below are some recipes we found over the winter, that should be wonderful during these cool nights!
Remember that ALL the 'greens' are highly versatile. They can be substituted for each other in almost every recipe, and can be added to almost any recipe for an added boost of nutrition!
White Beans With Swiss Chard and Rice
By MARTHA ROSE SHULMAN
Published: March 24, 2010
3/4 pound Swiss chard (1 small bunch)
2 tablespoons extra virgin olive oil
1 onion, chopped
2 to 4 garlic cloves, minced
1/2 pound (1 1/8 cups) white beans, washed and picked over
1 bay leaf
1 Parmesan rind (optional but recommended)
1 cup rice
Freshly ground pepper
A few drops of fresh lemon juice (optional)
1. Stem the Swiss chard, and wash both the stems and the leaves in at least two changes of water until thoroughly clean. Dice the stems if they’re wide, and set aside. Stack the leaves and cut in wide ribbons or chop coarsely. Set aside separately from the stems.
2. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion and diced chard stems. Cook, stirring often, until the onion softens, about five minutes. Add half the garlic, and stir together for 30 seconds to a minute until fragrant. Add the beans, bay leaf, Parmesan rind (tie the bay leaf and rind together with a kitchen string to make retrieval easier) and 2 quarts water. Bring to a gentle boil, reduce the heat and simmer one hour. Add the remaining garlic and salt to taste, and simmer for another 30 minutes to an hour until the beans are tender.
3. Add the rice and pepper, and simmer 15 minutes until the rice is tender. Stir in the chard leaves, and simmer another five to 10 minutes until the chard is tender but still bright. The mixture should be soupy but thick. Season to taste with salt and fresh black pepper. Squeeze on some fresh lemon juice — 2 to 3 teaspoons — if desired, and serve in wide soup bowls.
Yield: Serves four.
Advance preparation: You can make this through step 2 up to three days ahead. Bring to a simmer and proceed with step 3.
Martha Rose Shulman can be reached at martha-rose-shulman.com.
from The Art of Simple Food – Alice Waters
Wash and stem 1 to 1½ bunches of chard boil for about 3 min. in salted water. Drain, cool, squeeze excess liquid out. Coarsely chop the stems
1 C fresh breadcrumbs
2 tsp melted butter
Toast on a baking sheet at 350°, stirring now & then, about 10 min.
Melt over medium heat 1 ½ tsp butter
1 diced onion cook over heat about 5 minutes. Stir in the chard and:
Salt cook 3 minutes. Sprinkle with:
2 tsp. flour stir well and add:
½ C milk
A little nutmeg (fresh is ideal)
Cook for 5 min. stir occasionally. Add more milk if mixture gets too thick. The chard should be moist but not floating in liquid. Taste and salt and butter a small baking dish. Spread chard evenly in dish and dot with
2 tsp. butter
sprinkle breadcrumbs evenly over the top and bake at 350° until gratin is golden and bubbling, 20-30 min.
*Can substitute other greens as well
First Graders At The Farm This Week
We want to extend a hearty THANK YOU to our apprentice, Janaki Patel, for putting together a wonderful farm-ed program for Alton's West Elementary First Grade class last Thursday. For those who don't know, Janaki came to us from the Yosemite Institute in California, where she taught environmental education to teenagers for the last 5 years. She hopes to develop 'farm education' programs in the Midwest here, where she was born & raised. And all this summer, she has cultivated & harvested your crops!
The program was a big hit with the 17 first graders & 6 parents who came out, including our 6-year-old son, Jacob (who hoped to impress his classmates with his familiarity with mommy & daddy's farm!). His teacher, Cynthia Moore, is a BIG advocate of local food & gardening, and made this field trip happen FAST...
It was a blast to see Janaki do what she's done for years now. She's a fabulous educator! Plus, it was such a joy to see these children so enthralled by the farm! They loved playing games, solving riddles, doing a scavenger hunt, and trying any & every vegetable they could get their hands on. It is a huge falsehood to think that children don't like vegetables.... they, in fact, LOVE vegetables, and everytime kids have the opportunity to be on a farm, they prove their love of great food time & again.... For lunch, they enjoyed lots of raw veggies, and made their own pizza's.
We LOVE hosting events like this, so if you want to engage the farm in any way like this, let us know... Also, if you think Janaki might be of service for your child's class, let us know that, as well. The apprenticeship ends in two weeks, and she will have lot's of time for work like this.... we can put you in touch with her.
Lot's of greens will continue... with more recipes to help you enjoy them. We continue to cross our fingers for carrots, too, but the weather will be the final judge. More sun is needed, and we'll take what we get... Sweet potatoes, spinach, celery, turnips, kale & rutabaga are in store in the coming weeks. Ah, Fall!
All the best,
Kris, Stacey, and everyone at Riverbend Roots!
Go to October 9, 2011
Go to October 23, 2011
Return to Member Page