NEWSLETTERS JUNE NEWSLETTER. Select A Different Newsletter: Date. Back To All Newsletters. Friday June 14, 2013

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1 NEWSLETTERS Back To All Newsletters JUNE NEWSLETTER Select A Different Newsletter: Date Friday June 14, 2013 Greetings Farmers' Market CSA Members, I could begin this newsletter to you by wailing about the height of the river or the 3-inch puddles in the wheel tracks or the rivulets of rainwater in the sloping harvest lanes, eroding the soil. The vitamin D bottle lies empty on its side on the dimly lit counter top in my kitchen;; adjacent to the unused jam jars longing to be filled with steaming strawberries... But I won t! Instead, I will grace your inbox with yet another Wendell Berry gift. Prayers and Sayings of The Mad Farmer Don t worry and fret about the crops. After you have done all you can for them, let them stand in the weather on their own. If the crop of any one year was all, a man would have to cut his throat every time it hailed. But the real products of any year s work are the farmer s mind and the cropland itself. If he raises a good crop at the cost of belittling himself and diminishing the ground, he has gained nothing. He will have to begin over again the next spring, worse off than before. Let him receive the season s increment into his mind. Let him work it into the soil. The finest growth that farmland can produce is a careful farmer. Make the human race a better head. Make the world a better piece of ground. Have a wonderful weekend and enjoy your share Justine Please note: We have beautiful organic cotton Denison Farm canvas market bags, t-shirts and new this year, baseball caps (designed by Larry and Dan Winchester, Troy CSA members) for sale this year. For you CSA members, the cost is $10/bag, $10/t-shirt, $12/cap. If you would like to purchase a bag, baseball cap, or a t-shirt, please let me know via and then you will be able to pick them up at either the Troy or Saratoga Farmers Market or at the farm (anytime!). This week in your share, you will most likely receive: 1-2 heads of Lettuce

2 1-2 heads of Lettuce Scallions Garlic Scapes Broccoli Curly Kale Dill Strawberries **Each week, we will be blessed with Leah Wolff-Pellingra's CSA Triage. Enjoy! Week 2 Triage for Denison Farm Step 1: Triage Short Life: All herbs, lettuce, strawberries, peas Medium Life: scallions, broccoli, peas, summer squash/zucchini, cukes Long life: kale, Swiss chard, radishes The longer peas stay off the vine, the more of their sweetness they lose. While they will keep for quite sometime in your crisper drawer, plan on eating them soon for the best flavor. Depending on their type, eat them raw by the handful or toss them through with your Pasta Carbonara (or Pasta Non-Carbonara, depending on your household stance on bacon). Step 2: Divide and Conquer Radishes can be removed from their leaves if you are planning on keeping them long term. I heard a delicious recipe for Sautéed Radishes in Brown Butter, with their leaves tossed in at the end to wilt and add their peppery flavor. You can also find recipes for roasted radishes, radish chips and everything else in between. Emeril Lagasse cooks his Radishes with orange juice, butter, shallots and bacon- who knew? If you are going to get decadent with your radishes, here is MY recommendation. It's inspired by Fergus Henderson, who for all of his nose to tail eating, leaves out the bacon for the sake of tasting the radish: 1. On low heat in your oven, with salt, olive oil and pepper, turn your radish greens into chips. 2. Meanwhile, splurge on some good butter. Pour out a small dish of kosher salt. Slice your radishes reasonably thin. 3. Sit down with a small knife, a good English Ale/beer of choice, and a good book or good company. For each radish, spread some butter, sprinkle with salt and eat. Intersperse with radish leaf chips, beer of choice, book and/or company. Step 3: Everything in its Place Here comes the Kale. And the Swiss Chard. I have never made Swiss Chard chips, but here is what I do to Kale: Kale Chips from the Smitten Kitchen 1 bunch kale (about 6 ounces) 1 T olive oil Kosher salt or Sea Salt (if you have it) to taste 1. Preheat oven to 300 F. Rinse and dry kale, then strip from steps and any other tough ribs. 2. Cut leaves into large pieces (or snip using kitchen shears). Toss with olive oil in a large bowl. Sprinkle with salt. 3. Arrange piece in a single layer over a large baking sheet or two. Bake for 20 minutes or until cool. Remove and allow to cool on sheet pan on a baking rack. As to the Swiss Chard, be ready for it to be beautifully colored. Be ready to allow your stems to roast in the oven on a pie tin while you sauté your greens with and onion or two. Beat 5 eggs. Add and stir your greens and onions to the roasted stems with a good dash of salt and pepper and some of your fresh herb - thyme or parsley would be perfect. Pour the eggs over and place back in the oven until set, with a crumble of cheese of choice on top - I recommend a creamy feta or mozzarella. Step 4: Storage Here come the herbs! They go in EVERYTHING this time of year, but most especially in your fresh eggs each morning. If they don't make it there, bundle the ends with a rubber band, and hang suspended in a paper bag

3 morning. If they don't make it there, bundle the ends with a rubber band, and hang suspended in a paper bag to catch any stray leaves that might fall. Poke a few holes in the bag to allow air to circulate. Store in a cool, dry place until ready to store long term in a mason jar out of the sun. Alternatively, freeze as is - this works especially well with parsley that will one day make it's way into soup or veggie lasagna. Broccoli can be blanched (i.e. boiled very briefly) then set out on sheet trays to dry. Freeze individually, then collect together in a freezer bag for long-term storage. Garlic scapes also can make their way into freezer bags to be stored for the long term. Here also begin the zucchini and summer squash. There will come a point in the summer when you will be up to your ears in zucchini. If you must, grate and store, slice and store. My recommendation: eat it now, roasted with garlic. Enjoy the taste of spring - this vegetable is a sure sign that summer is just around the corner. Your zucchini and summer squash can also join with your cucumbers in becoming pickles. More on THAT in the weeks to come! In the meanwhile, share and enjoy - Leah And finally - Hip Hip Hooray for Scallions: Creamed Scallions (Epicurious) 1/2 cup heavy cream 1/4 teaspoon minced garlic 1-4 bunches scallions, (about 30), trimmed and sliced 1/2 inch thick 2-3 tablespoons cold water 1 tablespoon chopped fresh parsley Bring cream and garlic to a boil in a medium skillet. Lower heat and simmer briskly until reduced by half, about 7 minutes. Remove from heat. While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes. Add cream mixture to scallions. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot. Scallion Pancakes (from Cooks Magazine) 2/3 cup flour 1/4 cup warm water 3-4 minced scallions 1/4 teaspoon onion powder sesame oil salt Combine flour, water, and onion powder to make a dough, and knead for 5 minutes or until smooth. Cover dough with an inverted bowl or damp towel and allow to rest for 45 min to an hour. Divide into 6 pieces and roll each into a 4 inch ball. Spread each with a thin coating of oil and sprinkle with the minced scallions and salt. Flatten and roll up jellyroll style. Stretch and pull lightly on both ends to form ropes. Coil ropes around rolls and tuck ends under. Place in oil for 20 minutes. (May be stored in refrigerator up to 2 days.) Drain on paper toweling. Roll into flattened pancakes. Sauté in a skillet, browning slowly on both sides, adding oil as needed. Cut into wedges to serve. Miso Roasted Scallions (Saveur Magazine) 1-2 bunches scallions, trimmed ¼ cup olive oil Kosher salt and freshly ground black pepper, to taste 1 tbsp. white miso 2½ tsp. rice wine vinegar 1 tsp. sesame oil

4 1½ tsp. honey Heat oven to 450. Toss scallions with olive oil, salt, and pepper and spread evenly on a rimmed baking sheet lined with parchment paper. Bake, stirring once, until golden and wilted, about minutes. Transfer scallions to a serving dish. Whisk miso, vinegar, sesame oil, and honey in a bowl until smooth;; drizzle over scallions. Mexican Bread Pudding (Saveur Magazine) 8 tbsp. unsalted butter, softened 2 cups packed light brown sugar 1 cinnamon stick 1 scallion, trimmed and chopped 6 sprigs cilantro 8 slices dense white sandwich bread, crusts removed, toasted 2/3 cup raisins 1/2 lb. Colby cheese, grated (about 2 cups) 1. Preheat oven to 350. Grease an 8" square baking dish with 1 tbsp. of the butter and set aside. Put sugar, cinnamon, scallions, cilantro, and 4 cups water into a heavy medium saucepan and stir well. Boil over high heat until syrupy and reduced by about two-thirds, minutes, watching pot carefully to make sure syrup doesn't become too thick. Strain syrup, discarding solids, and set aside. 2. Butter toast with 1 tbsp. of the butter. Put half the toast, buttered side up, in bottom of prepared dish in a single layer. Sprinkle half the raisins, then half the cheese, over toast. Cut remaining butter into small pieces. Scatter half the butter over cheese and raisins in dish, then pour half the syrup evenly on top. Repeat layering process with remaining toast, raisins, cheese, butter and syrup. 3. Bake until pudding is bubbling hot and cheese is lightly browned on top, minutes. Serve warm with a dollop of sour cream or a scoop of vanilla ice cream, if you like.

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6 You received this because you are a member of the Denison Farm CSA. Denison Farm 333 Buttermilk Falls Road Schaghticoke, NY Community Supported Agriculture (CSA) is a unique collaboration connecting people to a local farm and farmer. When you become a CSA member, you agree to support the costs of running the farm in exchange for a share of the harvest. Denison Farm Buttermilk Falls Rd - Schaghticoke, NY Copyright 2011 DenisonFarm.com Website Developed By Mae Communications Web Development by PixelRazor.com and Asp.net Website CMS by Joopk.com