2018 CSA Week 16

Hello CSA Families!

This year the final week of CSA will be the week of September 23rd-29th. We will be combining weeks 20 and 21 into a ‘double box’, including both a week’s worth of fresh veggies and a collection of the storage crops: garlic, shallots, potatoes, and winter squash.

The days are getting shorter, and this week is bringing some much needed rain on Monday. On Friday the weather forecast was looking like it would be highs in the 50s and rain all week long and we made the call not to include cucs and zucs in the shares this week. The cucs and zucs have been consistently pumping out ‘fruits’ the last six weeks, and last week, they started to taper off in production. This is partly because of cooler nights and shorter days, but also because they are slowing down due to the natural process and life cycle of the plants.

It is definitely starting to feel like autumn is right around the corner at the farm. The garlic is fully cured, the onions are curing, and this week we hope to harvest and begin curing the winter squash. Amongst the milestones in the season of the farm, getting the winter squash in for the year is always a bit of a marathon event. It’s a lovely marathon though, because each squash harvested gets set to cure, allowing the outer skin to harden and the squash to sweeten. In the coming weeks we will have a caterpillar tunnel full of the rainbow of autumn squash colors--from buttercup, acorn, spaghetti, red kuri, pie pumpkin, and delicata.

While we are looking forward to the colors and flavors of fall, our feet are also rooted firmly in the present, and this week that means….sweet corn!


We jokingly call it ‘back to school corn’ and most years it doesn’t ripen up until a cold and rainy day when we’ll be harvesting corn with cold hands. Worth it to savor the flavor of summer even if it is at the cusp of fall.

The weirdo vegetable for the week is the top of a brussels sprout. We felt this is the perfect veggie for the shares this week. Celebrating summer while also embracing the fall bounty that is about to come. If you have never seen brussels sprouts in the field they look like tiny cabbages growing on a prehistoric plant. Removing the tops encourages the plants to put more energy into the sprouts and it is also a delicious braising green, similar to collards and kale, at a time of year when our summer plantings of braising greens are on their last leg and the fall braising greens are still at the ‘baby leaf’ stage, these brussels will be great in a soup, stir fry, steamed, or any recipe you would use collards or kale.

Partial shares get all the same veggies except baby bulb fennel in ¾ amounts.

Shishito Peppers--The recipe below has an easy oven-roasting recipe. These make a delicious appetizer or side dish.
Eggplant--These can be roasted and pureed with garlic, olive oil, tahini and lemon juice to make a delicious dip, or try this week’s recipe.
Mixed mini Lettuce make your own lettuce mix by removing the cores of these little lettuces. They make a lovely salad on their own with a vinaigrette.
Garlic
Baby Bulb Fennel with Fronds--Chop up the bulb and roast with the tender fronds and chunks of peeled eggplant. See recipe below for inspiration.
Tomatoes, Heirloom and Slicer
Brussels sprout tops--Add to a soup, saute, or stir-fry, or use anyway you would use collards or kale.
Sweet Corn--Yum!

Recipe of the Week: 5-minute Roasted Shishito Peppers
(From paleoscaleo.com)

Ingredients:

Shishito Peppers
2-3 T. avocado or other high-heat oil
Healthy pinch of sea salt


Directions:

Preheat the oven to 450°.
Place the shishito peppers in a large mixing bowl.
Pour the avocado (or other high heat oil) over the peppers and toss to coat. (Feel free to get crazy here - sesame seed oil, spices, whatever you can think of. They're mild, so anything goes!) Dump the peppers out onto a baking sheet.
Sprinkle with a generous pinch of sea salt.
Roast in the oven for 5-7 minutes, or until peppers are blistered and puffy.
Remove from the oven, watch the magic peppers deflate, and serve immediately!
(Delicious served with ranch or bleu cheese dressing for dipping.)


Recipe of the Week: Slow-Roasted Eggplant, Fennel and Garlic
(Adapted from Bon Appetit Magazine, September 2018)


Ingredients:

1 head garlic
½ cup extra-virgin olive oil
1 lb. eggplants, sliced into wedges
Kosher salt to taste
Zest of 1 lemon, removed in large strips with a veggie peeler
Baby fennel bulb, with fronds
Lemon juice, for finishing


Directions:

Heat oven to 350 degrees.
Slice the top ¼ or so off the garlic head, so that the bulbs are exposed.
Toss garlic, eggplant, lemon peel and fennel bulb (chopped) and fennel fronds in a 2-quart baking dish. Season with salt.
Turn the garlic cut side down, and roast the veggies, tossing 2-3 times, until golden brown and crisp around the edges, about 1 hour and 10 minutes.
Remove from oven and toss with about a tablespoon of lemon juice. Serve.

2018 CSA Week 15

Thank you so much to everyone who has been keeping our farm crew and all outdoor workers in your thoughts and prayers in the last week. It truly means a lot to us that you are lifting us up with intention of us taking care of ourselves and we are very mindful about staying well in the smoky air.

It’s easy to fall into a bit of a self ‘pity-party’ when we work so hard to take care of ourselves and greatly value our health and then have an element outside of our control, like air quality, that we deal with almost every year.

This week, although I think my own personal (this is Mandy speaking) Cranky Factor is highest during smoky season, one thing that keeps my spirits up is knowing all of you lift us up. It is also, as a farm worker, a moment where I can change my thoughts about a negative experience of working conditions and remember that on a global scale so many farm workers are laboring perpetually in very unsafe and substandard conditions. My four weeks a year of marginal air quality, with every breath, is a reminder of those working 14 hour days for months on end in 100 plus, humid, full-sun for extremely marginal pay. I can choose to remember those who have fought for and continue to fight for labor rights.

We appreciate you saying a prayer for ‘your farmer’ and all farm workers--keeping us in mind however you are called to do so. We join you in a moment of gratitude and wellness not just for the workers who bring you your fresh organic local produce, but farm and field workers all over the world; every bite we take is brought to us by human hands, grown in the earth and air we all share.

Speaking of earth and air we all share...how about these gorgeous veggies this week!?


We are at the peak of the summer season and continue to be excited to be filling the CSA boxes with ample cucs/zucs and tomatoes. This time of year we have fewer leafy greens, including the leafy tops on your root veggies. We love including the tops in spring and fall when they are tender and can easily be added to dishes. At the peak of the season, the chard, kale, and collards aren’t nearly as plentiful as in spring and fall, and the carrot and beet tops aren’t quite as tender. In the fall many of the ‘spring greens’ will make a return--some of them becoming even sweeter and more tender after the first frost, like kale. Since we specialize in baby greens at the farm, we love including some sort of salad crop in the box every week. Additionally, this is a great time of year for making cucumber salad, boiling your beets and making a cold beet salad, and boiling potatoes and making cold potato salad.


Partial shares in ¾ amounts.

Bell Peppers--You should have 3 or 4 of these babies in your share this week! If you don’t feel like cooking (see the main dish vegetarian recipe below for inspiration), you can thinly slice or dice these up and throw them in the freezer to be added as needed to chili, hash browns, stir-fries, etc.
Zucchini or Patty Pan Squash
Cucumber (Green, Silver Slicer, and/or Lemon)
Arugula--Evidently, arugula was used as an aphrodisiac in ancient Rome. Hmmmm…. However you decide to use this superfood (raw in a salad or lightly sauteed with some garlic and onions…), enjoy its fresh, peppery flavor.
Fresh Onions, Red and Yellow--Did you know you can dice onions and freeze them too? It’s so helpful when you’re cooking to have some pre-chopped onions to throw in the pan. If you want them to be easy to measure out, freeze the diced onions in a single layer and then place in freezer bags. If they’re well packaged, they can last 10-12 months in the freezer!
Dill
Tomatoes, Saladette--Tomato lovers unite! You will be delighted with the bounty of these beautiful fruits this week.
Tomatoes, Heirloom and Slicer
“All Blue” Potatoes--Wouldn’t a blue potato and golden beet salad be an absolutely gorgeous accompaniment to any meal??
Beets, mix of Chioggia and Golden

Recipe of the Week: Curried Potatoes and Bell Peppers (Adapted from onegreenplanet.org)

INGREDIENTS 3-4 medium-sized bell peppers, cut into 2-inch pieces
2-3 potatoes, peeled (if desired) and cut into chunks
2 medium tomatoes, coarsely chopped
1 medium onion, diced
2-3 cloves of garlic, minced
3 T. coconut or avocado oil
1 t. whole cumin seeds, optional
2 t. cumin
2 t. coriander powder
1/2-1 t. cayenne pepper (reduce or omit if you want a milder dish)
1/2 t. turmeric
Salt, to taste
Juice of 1 lime
Chopped cilantro, optional


INSTRUCTIONS
Heat the oil over medium heat and add in the whole cumin seeds, if using. Once the seeds begin to sizzle, add in the cumin and coriander powder and mix well. Add in the onion and garlic and sauté until translucent, then add in the tomatoes and potatoes and mix in the cayenne, turmeric, and salt to taste. Cover and cook for about 6-8 minutes or until the potatoes are tender. Add the bell peppers and cook for 3-4 minutes. Mix well. Squeeze the lime juice over the dish and sprinkle with cilantro. Serve hot.

2018 CSA Week 14

Hello CSA families!

The farm is growing beautifully right now. I know many of you will be wondering if the smoke affects the veggies; it doesn’t seem to!

Hope you have a great week!

Jay, Mandy and the LVF Crew

Eggplant are for full shares only, partial shares get remaining veggies in ¾ amounts

Eggplant, Full Shares Only
Carrots
“`Shishito” Frying Pepper (not spicy! Meant to be grilled or pan fried! See recipe)
Zucchini or Patty Pan Squash
Cucumber-mix of green, silver slicer, and ‘lemon’ weird looking delicious heirloom that doesn’t taste like a lemon.
Baby Romaine-perfect for BLTs, or for using as a ‘boat’ for your potato salad we love these crisp crunchy baby romaine.
Curly Kale
Fresh Onions
Basil-this week’s basil and tomatoes are begging to be turned into Caprese Salad for a quick cooling side dish this week.
Tomatoes mix of saladette and slicer/heirloom tomatoes
Huckleberry Gold Potatoes- use these purple skinned/yellow fleshed potatoes just as you would use a fresh red potato.


Preparing Shishito Peppers, from Epicurious.com

Here's what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.

You can probably do fancier, cheffy things with them, but they're terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.

Basil Potato Salad Serves 6-8 small side servings Adapted From thenourishinggourmet.com
2 pounds fresh potatoes
1/4 apple cider vinegar
1/4 extra virgin olive oil
1 teaspoon sea salt
1/2-1 teaspoon dry mustard
Lots of freshly ground pepper
2 large garlic cloves, peeled and finely minced
Pinch of red pepper flakes
small handful fresh basil leaves, torn.

1-Scrub and wash potatoes. Place in a large pot and cover with water. Bring to a simmer. Cook until a knife jabbed in the middle meets little resistance (you don’t want the potatoes to be mushy, but also not hard. Tender, but still slightly firm). Drain and rinse with cool water and allow to cool until they are cool enough to hold.
2-Meanwhile, make the dressing. Combine the rest of the ingredients in a jar or bowl, except the basil leaves.
3-When the potatoes are cool enough to handle, with a small knife carefully peel off the skin. Cut into large chunks and place in a pretty bowl.
4-Whisk the dressing well and pour over the still warm potatoes. Very gently toss to coat the potatoes. I like to taste at this point and decide whether or not I need to adjust the flavorings (more vinegar, oil, salt pepper?). Place in the refrigerator to chill. *
5-When ready to serve, tear basil leaves over the mixture and toss gently again. Since the dressing has soaked into the potatoes, you may need to sprinkle a little vinegar/oil or salt/pepper on the salad, so once again taste test. We found it only needed a bit more salt at this step. Serve and enjoy!

2018 CSA Week 13

Hello CSA families!

This is your second week getting tomatoes. Last week we put the partial share tomatoes in plastic clam shells and the full shares in paper quarts hoping they wouldn’t roll around in the boxes too much. This week and going forward your tomatoes will be in a brown paper bag.

PLEASE be careful not to smush your tomatoes when unloading them out of your box. We take extreme care during harvest, post harvest, packing, and moving boxes to keep the tomatoes from bruising. Avoid putting your brown paper bag of tomatoes at the bottom of your bag when unloading your share (insert sad trombone).

Right now we are at the peak of the season, which may not seem like the best time to be planning for next year. But we have found it is absolutely the best time to be planning for next year! Because right now all of our successes and mistakes (or should we call those learning opportunities) are right under our noses and under our feet and all around us. We are keeping a notebook with ideas for next year and there is no better time to capture that than right in the thick of the season. One thing we keep coming back to over and over this year is, My Goodness, we love our CSA and it’s you are our favorites for growing produce! We hope you are enjoying the CSA box each week!

Carrots - are you loving how many carrots are in the shares this year? We sure are loving including them in the boxes so many time this year! Just a reminder to keep them in a plastic bag or glass container in the fridge so they don’t dry out.
Medley of Golden, Chioggio, and Red Beets-we love roasting these all together for a beet rainbow.
Zucchini or Patty Pan Squash-hope you aren’t getting tired of zucchini! We like to saute it as a side dish but if you aren’t a huge zucchini fan you can try the zucchini pizza crust recipe below!
Cucumber-these are one of our kids favorites and this time of year sometimes they are tired of ‘lettuce salad’ but they never seem to get tired of a plate of peeled, sliced, cold cucumbers.
Lettuce Mix with salad flowers-this week we are getting fancy and adding edible nastutium and borage to the lettuce mix
Rainbow Chard-this small stemmed rainbow chard is just delicious. Chard can be used interchangably with cooked spinach in any recipe.
Green Bells/Purple Bells-the first bells of the year will be the perfect topper to a fancy salad this week.
Fresh Shallots we love the flavor of shallots; somehow both mild and distinctive. Use just as you use onions. These are fresh and uncured. Keep them in the pantry or the fridge and use ‘em up in the coming weeks.
Thai Basil-the thai basil makes a lovely garnish on just about any dish
Tomatoes-Are you loving your CSA tomatoes? Just remember they do not need to go in the fridge.
Potatoes-we dig potatoes every week and sell as we go. Fresh and dug this week! Soooooo good!

Recipes of the Week!

This week, we were so excited to welcome Anna McCabe, owner and chef of Simple Chef Catering in Bigfork, into our kitchen to film another episode of our 'cooking with a CSA share' videos. The two recipes here are from that video. We hope you enjoy them, and many thanks to Anna! Check out the video below!

Gazpacho By Anna McCabe - Simple Chef Catering

Ingredients:
1 cucumber
1 bell pepper
2 lbs. Tomatoes
1 shallot
¼ cup fresh basil leaf
¼ cup olive oil
1 clove garlic
2 tablespoons sherry vinegar or red wine
vinegar or lemon juice
¾ teaspoon sea salt
¼ teaspoon pepper

Directions: Chop cucumber, bell pepper, tomatoes, shallot, garlic. In a blender or food processor, blend chopped cucumber, bell pepper, tomatoes, shallot, garlic. Blend in salt, pepper, basil, and vinegar At the end of blending, with the food processor/blender still blending, slowly add the olive oil until well mixed. Let chill in the refrigerator for a minimum 2 hrs, preferably overnight. Serve with a garnish of a tablespoon or so of chopped cucumber/bell pepper/tomato

Beet-Rice Cakes By Anna McCabe - Simple Chef Catering

Ingredients: 2 ½ cups rice, cooked
(a brown and wild rice mix is awesome)
1 - 2 cups grated beets
1 cup panko (unseasoned) bread crumbs
6 tablespoons chopped toasted walnuts
¼ cup fresh parsley (⅛ cup dried)
1 shallot, chopped
½ teaspoon seasoned salt
¼ teaspoon pepper
2 tablespoons dijon mustard
2 eggs
Avocado (or similar) oil for cooking
Rainbow Chard for serving
Goat Cheese for garnishing

Directions:
Peel and grate beets.
Mince shallot.
Mix beets, shallot, bread crumbs, rice, salt, pepper, mustard, eggs, parsley and walnuts together in a bowl.
Form the mixture into a patty.
Heat the oil in a skillet and pan fry the patty for around 5 minutes on each side.
De-stem the chard and lay it out on a serving platter. Place the cooked patty on the chard.
Top with ½ tablespoon goat cheese.