THE MANY FACES OF CHARD

CRISPY CHARD CHIPS
The recipe is from the blog “A Full Measure of Happiness.”
Recommended by my daughter and the three girls who love them.
Bella—9, Amaya—7, and Ellie—3.

Ingredients

• 1 bunch chard (or kale, or any hearty green)
•  1-2 T olive oil
•  salt and pepper to taste

Preheat the oven to 325 degrees.

• Rinse the chard leaves and tear them into pieces–they can be as large or small as you want–I went pretty large.
• Drizzle two cookie sheets with the olive oil and divide the chard pieces between them. Using your hands, toss the leaves with the olive oil until they are evenly coated.
• Sprinkle with salt and pepper (and other spices if you want–garlic salt, paprika, chili powder…go crazy!).
• Place on a middle rack in the oven and bake until dry and crispy, about 20 minutes.•Once they are cool, they shouldn’t stick to the bottom of the pan (thanks to the olive oil) but they may need to be gently loosened to remove them.
• You can store these in a Tupperware container or plastic baggies, but trust me, they’ll go pretty quickly.



Photo courtesy of Culinate



FRIED EGG SANDWICH WITH GARLICKY SWISS CHARD AND CHEDDAR

Recipe courtesy of Culinate

Introduction

If you prefer, kale may be substituted. Cheddar cheese is just a suggestion; feel free to substitute what you find at the market or happen to have in the refrigerator. It should be assertive; mild cheeses won’t stand up to the garlicky greens.

Ingredients
•1 large bunch Swiss chard, leaves trimmed from stems and rinsed; stems trimmed, rinsed, and chopped in ¼ inch long pieces
•4 T extra virgin olive oil
•3 garlic cloves, sliced thin
•Large pinch crushed red pepper flakes
•1 lemon, juiced
•1 small to medium red onion, sliced thinly
•½ tsp sugar
•4 large eggs
•2 oz extra sharp cheddar cheese, sliced thin or grated
•4 crusty rolls (such as ciabatta or Kaiser), split and lightly toasted if desired

Steps
1.Bring large saucepan filled with water to boil. Season generously with salt and add chard leaves. Simmer until just tender, about 2 minutes. Drain and cool under running water. Squeeze dry, chop coarsely and set aside.

2.Combine 2 tablespoons of oil, the garlic, and crushed pepper flakes in large, nonstick or well-seasoned skillet over medium-high heat. Cook, stirring frequently, until garlic just begins to color, about 2 minutes. Add greens and cook until glossy and covered in oil and garlic, about 2 minutes. Drizzle with lemon juice to taste; transfer to bowl and set aside.

3.Return pan to burner and reduce heat to medium. Add 1 tablespoon of oil to pan along with chard stems, onion, sugar, and large pinch salt. Cook, stirring frequently, until onions have softened and are beginning to brown, 7 to 10 minutes. Push onion and chard mixture to ring around outside of pan; add remaining 1 tablespoon of oil to center of pan and crack eggs evenly around center of pan. Season eggs with salt and pepper and cover pan. Cook until eggs are just set but yolks are still runny, 2 to 4 minutes. Top with cheese, recover, and cook until cheese has just melted, about 2 minutes longer. Divide greens evenly amongst rolls, top each roll with an egg, and spread onion mixture over top. Serve immediately.

SWISS CHARD STALKS GRATINEED WITH PARMESAN CHEESE
By Caroline Lewis, from the Caroline Lewis collection, via Culinate

Introduction
The trimmed stalks will keep in the refrigerator for several days.

Ingredients
•2 bunches chard, stalks only, leaves reserved for another use
•Unsalted butter
•Kosher salt
•2/3 cup Parmigianino Reggiano, freshly grated

Steps
1.Cut the chard stalks into pieces about 4 inches long, and wash them in cold water.
2.Bring 3 quarts of water to a boil, drop in the stalks, and cook at a moderate boil until they are tender, about 10–15 minutes, depending upon the maturity of the stalks. Drain and set aside.
3.Preheat the oven to 400 degrees F.
4.Smear the bottom and sides of a baking dish with butter. Place a layer of chard stalks on the bottom, trimming to fit if necessary to make a single layer. Sprinkle lightly with salt and with grated cheese, and dot sparingly with butter. Repeat the procedure, building up layers of stalks, until you have used them all. Sprinkle the top layer generously with Parmesan and dot thickly with butter.
5.Bake on the uppermost rack of the preheated oven until the cheese melts and forms a light, golden crust on top, about 15 to 18 minutes. Let settle a few minutes before serving.

PURPLE, YELLOW, AND GREEN

No, it's not a bruised part of your body.  They are haricots verts or filet beans that we are specifically paying reference to although other green beans come in an array of colors also.

Velour in the beginning stages of forming the bean.

Haricots verts, French for green beans, are are a very slender and stringless green bean compared to the typical American style of green bean.  We are growing three types: Concador - yellow, Tavera - green, and Velour - purple.  They are a bush style bean and need to be harvested every 36 to 48 hours to make sure we don't get oversized, tough beans.

Velour almost ready to harvest.

We found the recipe below courtesy of Simply Recipes. However you choose to devour them, ENJOY!
French Green Beans with Butter and Herbs Recipe

Use fresh herbs if available. If not, you can used dried, but use a quarter as much.

Ingredients

(Photo courtesy of Simply Recipes)

• 1 pound thin green beans (haricot vert), trimmed      
• 1/4 cup red onion, chopped fine        
• 3 Tbsp butter        
• 2 Tbsp parsley, chopped fine        
• 2 Tbsp fresh thyme leaves        
• 2 Tbsp tarragon or basil, chopped fine        
• 2 Tbsp chives, chopped fine        
• Salt and pepper to taste        
• Lemon wedges

Method

1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice after to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.

3 Add the green beans and sauté for 2-3 minutes, stirring often.

4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.

Serve hot or at room temperature, with lemon wedges.

Yield: Serves 4.

BEAUTIFUL BROCCOLI

Check out our harvest of broccoli yesterday and we did not find ONE critter on it.  We are hoping our CSA customer's didn't either.  But if you are buying at a local farmer's market this is how you should care for your broccoli when you get it home.

CARING FOR BROCCOLI
Because the spaces between the florets on broccoli heads make a convenient hiding place for tiny caterpillars and aphids, some of them invariably find their way into the kitchen. Plunge harvested broccoli into warm water with a little white vinegar added, and any stowaways should float to the top. Never soak the shoots more than 15 minutes; use only warm water, because hot water destroys nutrients and cold water doesn’t clean as well.

Broccoli will keep fresh in the refrigerator for up to two weeks, but the longer it is stored, the tougher the stems get and the more nutrients it loses. Either can, freeze or pickle excess harvest. Freezing best preserves broccoli's flavor, color and nutritive qualities. Separate the large heads into bite-sized chunks with a bit of stem and cut the remaining lengths of stem into 1-inch pieces.

Blanch the pieces in boiling water for three minutes, plunging them promptly into icy water for three minutes to stop the cooling process. This will kill any harmful bacteria, and allow the broccoli to retain its firm texture and bright green color. Drain them then store the broccoli in plastic freezer bags. Frozen broccoli retains its quality for up to six months.

BEETORAMA

Yummy, nutritious, colorful, easy to work with, all parts edible!  Woot! Woot!  What more could one ask from a veg?  That is the beet!  Detroit Dark Red, Bulls Blood, Burpees Golden, Yellow, Chioggia, and more.  They are their most tender from June through October and the greens are packed full of beta carotene, calcium, iron, and vitamin C.  Here are ways to enjoy!

BEETROOT HUMMUS
4 or 5 beets roasted
1 can of organic chickpeas drained and rinsed
3 T of Tahini
3 garlic cloves, chopped
3 T lemon juice from an organic lemon
1/2 tsp salt
2 T organic olive oil

Roasting beets:  Preheat the oven to 425 degrees.  Cut the greens away from the beet leaving about 1/4 inch of stems.  Scrub the beets and place in a baking dish (or double wrap in tinfoil).  Add a 1/4 inch of water to the dish.  Cover tightly. Place in the oven and roast small beets (3 oz or less) for 30 to 40 minutes, medium beets (4 to 6 oz) for 40 to 45 minutes, and large beets (8 oz or more) for 50 to 60 minutes.  They're done when they can be easily penetrated with the tip of a knife.  Remove from oven and allow to cool in the dish.  (We slip ours into a dish of ice cold water for 5 to 10 minutes).  The skins should slip right off.

After you have the beets prepped place in a food processor the beets along with the chickpeas, tahini, garlic cloves, lemon juice, salt, and oil and process until smooth.  Serve with crunchy veggies and pita chips.

Not to be left out - the greens are as yummy as the root itself.  Here you go - try this one!


FARRO SALAD WITH BEETS, BEET GREENS, AND FETA
(Modifed from a NYT recipe and recommended by one of our own CSA members!  Thanks Scott!)

• 2 medium or 3 small organic beets (any color) with greens. Roast the beets (see above recipe on how to roast).  Remove the greens about an 1/2 inch from the root and wash in two changes of water.
• 1 cup organic farro or other similar substitute (red and green orzo, wheat berries, or Israeli couscous
• Salt to taste

Vinaigrette

• 2 T organic sherry vinegar
• 1 tsp organic balsamic vinegar
• 1 small garlic clove, minced
• 1 tsp Dijon mustard
• 1/2 cup extra virgin organic olive oil
• 1/2 cup organic walnuts - broken into pieces
• 2 ounces organic feta or goat cheese, crumbled
• 1/4 cup chopped organic fresh herbs -- parsley, tarragon, marjoram, chives, or mint

1. Bring 2 quarts of water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.

2. Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.

3. While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil. Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

GARLIC SCAPES

The most exciting veg for our CSA boxes last week were the garlic scapes.  Mostly because they possess a short window of enjoyment and you probably will not find them in your local grocery store.  We want to extend a HUGE THANK YOU to Susan and Randy Johnson of hawks brain garlic in Red Wing, MN for providing the scapes and recipes!  Visit their website for more indepth information about the wonders of garlic.  We are going to share Susan's recipes here and a little bit about the garlic scapes.

What are Garlic Scapes?
“Scapes” are the flower stalks found on certain members of the allium family. Garlic scapes, which appear on the finest hard neck garlic varieties, curl upward as they grow, ultimately straighten, and then grow little seed-like bulbs. A young scape makes one or two loops before straightening out, and then develops seeds. By snipping off the scapes before the seeds develop, more energy goes into making a bigger garlic bulb. When the garlic scapes are still in full curl, they are tender and delicious. They have a taste that is milder than the garlic cloves, and have a broad spectrum of uses from soup to salads to garnishes. The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, and Korean cuisine because of its subtle garlic flavor and tender-crisp texture.  Eat from the part that was snapped to the bulbis where the flower is forming.

Garlic Scape Uses:    

• Cut into 2-inch lengths and sauté in olive oil or butter over medium heat, adding salt and pepper to taste.        
• Add scapes to your favorite stir-fry dishes.        
• Chop and add raw to salads.        
• Preserve them by using the Dilly Bean canning recipe found in many canning cookbooks.   
• Chop in a food processor into small bits and put in ice cube trays to use as a seasoning.        
• Toss with olive oil and salt and pepper and put on the grill.        
• Add to pickled beets or cucumbers.        
• Steam and dress with a bit of lemon juice.        
• Make garlic scape pesto (see recipe).        
• Slice and sprinkle over any pasta.        
• Slice and add to most any sauce.        
• Chop and add to guacamole or fresh salsa.        
• Chop and mix with softened cream cheese or butter for a unique spread for sandwiches or bagels.
• Use chopped fresh scapes as a garnish for tomato or potato soup.

GARLIC SCAPES RECIPES:
(All recipes courtesy of hawks brain garlic - Susan and Randy Johnson - Red Wing, MN)

Colleen’s Cream Cheese Spread

3/8 c. scapes (about 8-10 scapes depending on size).

Cut the scapes into about one inch pieces before measuring. (I cut the dry ends off the tips.)

4 oz of cream cheese

½ T. lemon juice

Salt to taste

In food processor, put in scapes and process. Add cream cheese, lemon, and salt.

Buzz until smooth.

Serve with crackers, veggies, whatever. Use instead of mayonnaise on your favorite sandwich.
Yum!

Scape Pesto—I looked at a lot of different recipes and came up with this one.

1 c. scapes (depending on size of scapes, about 15-20, cut in small one-inch pieces or so)

½ c. olive oil

½ c. parmesan cheese

1/3 c. pine nuts (or combo of walnuts and pine nuts)

Fresh parsley if you wish.

Salt to taste

Put all in food processor and buzz. Makes about 1 ¼ cups.
Serve over pasta. Remember—it might be strong in garlic flavor. Use accordingly.
Yum!

Grill ‘Em—These are suggestions from various friends who love scapes grilled:

Brush or spray your scapes with olive oil, sprinkle with any herb you want – marjoram, oregano, seasoned salt, herb blend—and stick on the grill. Turn once. Take off the grill and give a squeeze of fresh lime juice and shake of coarse salt. Eat.

You can cook them next to your steak or put them right on top while it grills.
Yum!

Enjoy!  Please feel free to share your own use or recipe for garlic scapes.  Email us at solntyne@yahoo.com and we will pay your recipe forward!  Thanks!

PEA PICKING

When was the last time you picked peas?  God did an incredible job designing his vines and pods.  I will get down an entire row and look back and see pods hanging in mid air like I had never been there.  Poof pods appear out of nowhere!  So I do it again, peruse the row.  Then head to the north side of the row and wouldn't you know it -- I hear crunch, crunch of teeth.  Amber Jo (our chocolate lab) wandered into the row and found peas at her height!

Plus it's hard to resist the temptation to crunch on them myself.  The ones we call 'seconds' end up in the mouth not in the bucket of ice cold water sitting at my feet.

Grubby Ellie helping harvest peas in 2010! 

I tend to let my thoughts wander aimlessly while pickin'.  Thinking how thankful I am for the opportunity to be out in the pea row, in the early hours of the day, listening to the birds sing, the bees buzz, and feel the dampness of the day burn off in the rising sun and the gentle breeze.  No matter the knats are biting or a I just saw a boat being trailered to the river!  Life is Good!  Have an awesome day and have some fun harvesting peas!

CHILLY HARVEST

Since Monday.

Despite the chill in the air this morning (51 degrees - my hands are still tingling) we had a bountiful few hours gathering for CSA shares.  Out the door just past sunup and we made it inbetween the moisture.  hahahahahahahaha!!!!!!!  Five and a half inches of rain since last Wednesday.












Radishes, onions, and greens were lush and full.  Ooooo the onions smell soooo good when we gather.  In fact, when I'm done with this post I am going to make Theresa and I eggs with those good smelling onions.  Her reward for helping us gather this morning!!!













We have the tomato field about half way through the first trellis step, and as we worked yesterday we found a Black Krim with a little, teenie tomato!  Getting the tomatoes trellised and off the plastic and pruned will help deter any disease potential with all this moisture. 















We are off to make breakfast now and and enjoy those yummy onions coming your way.  Be thankful for the chill, be thankful for the moisture, be thankful and enjoy your day!!!

WHAT IS IT? THE SECOND IN A SERIES

They were likely originally cultivated in ancient Rome and as we know them today as early as the 13th century in Belgium.  French settles brought them to Louisiana in the 1800's.  They contain an anti cancer agent which protects against colon cancer and another naturally occurring substance that boosts DNA repair in cells.  They also contain vitamin A, vitamin C, folic acid and other good essential nutrients.   The Netherlands produces 82,000 metric tons annually.

TO PARTICIPATE
1)  Well you have to go to SOL 'N TYNE BLOG. 
2)  In the comment section below this post you must leave your answer. You cannot leave an answer until after 12:00 pm on Friday, June 24.  You also cannot post an answer on facebook - you have to leave your answer in the comment section below this post on the blog and you cannot email me the answer!

THE WINNER GETS
Soooo...what do you get if you do all the above and your answer is the FIRST correct answer after 12:00 pm on Friday, June 24?

Well.....for the second ever SOL 'N TYNE WHAT IS IT? posts give aways - you will receive a fresh bouquet of flowers, already arranged, in your next CSA delivery or delivered to your door the week of June 26, 2011, if you live in Red Wing, Lake City, Zumbrota or  Rochester.  If you live far, far away - thanks for playing and we hope you enjoyed the challenge! 

There ya have the rules and regs for the SOL 'N TYNE WHAT IS IT? give away posts!  Have fun!!!

This is the second in a series of  WHAT IS IT? give away posts.  We will do these intermittently through November 1, 2011.

CUSTARD RHUBARB CRISP

Ahhhh what to do with rhubarb. 

I stumbled on this recipe from cooks.com when searching for something to feed a crew of hungry, working men!  Modified it of course and here it is.

CUSTARD RHUBARB CRISP

3 eggs, beaten
1/2 c organic cream
1 1/2 c sugar (we used 1 1/2 c honey)
1/4 tsp salt
1/2 tsp organic vanilla
4 T flour (we used oat flour and heaped the tablespoons to help compensate for the honey)
4 c cut rhubarb (we diced the rhubarb)

CRISP TOPPING
1/2 c organic brown sugar
1/2 c organic oat flour
1/2 c oatmeal (quick cooking works best)
1/2 c organic butter (melted or softened)

Combine all the ingredients for the base and place in an 8x8 greased pan.  Combine all the ingredients for the topping and crumble over the rhubarb mixture.  Bake in a 350 degree oven for 45 minutes.

Oh and serve it warm with Breyer's Natural Vanilla Ice Cream and organic coffee!!!!  I can smell the crisp now! Enjoy!

STRAWBERRIES

The saying goes "If Wishes Were Horses, Beggars Would Ride."  Well I'd be wishing it were next year this time so we could taste our first SOL 'N TYNE strawberries!!! 

Strawberries and kids what better combination!

BEHIND AND GROWING

Two weeks at least - behind - the trees, the soil, the flowers, the garden.  But that's part of life, part of farming, and the nature of dealing with something bigger and more powerful and more controlling than we humans can ever be.  Thus we learn to step back and respect what each day brings us.  All the planning and lists and schedules get crossed out and revised and crossed out again and revised.  Eventually it all comes together but maybe not as timely as we would like, but it still comes together.

The challenges and risks are what draw a select group of people to live off the land.  It is not for the faint of heart or for those who enjoy security and a steady paycheck.  Digging in the dirt requires tenacity, strength, and a whole lot of faith. 

Yesterday we banked on a whole lot of faith because we wanted to see more dirt and proceeded to till another large piece of ground.  A place for the 2011 tomato crop, a place of hope, and a place for a lot more work! 

In the Ellie Garden are onions, lettuces, greens, and peas.  Planted on a sunny, warm day the first part of April, but due to the extreme cold conditions, only now just sprouting and beginning their journey to your table.  Slow, very slow and as I said above - farming is not for the faint of heart.

TEMPTATION

Red Zebra, Green Zebra, Nebraska Wedding, or what about Mrs. Burn’s Lemon, Amethyst, or Christmas and don’t forget Wisconsin Lakes, Napoleon, or Fish!

What are they?  Tomatoes, Basil, and Peppers.  In other words, your own fresh salsa, Jalapeno Jelly, or your favorite pasta  with fresh basil and tomatoes!  I'm hungry what about you?

2010 Red Zebra, Jalapeno, Lemon Thyme, Sweet Basil

We will have extra plants available, after May 15, if you want to grow and harvest your own heirloom tomato or pepper or take cuttings from your own basil. They will be approximately six weeks old, in 4” pots, and ready to be planted. If you don’t have a garden and still want to experience the sweet aroma and taste of fresh cut basil they do well in containers plus they will add color to your patio.  Of course you can always purchase fresh tomatoes and peppers from us in August.

We have 28 varieties of heirloom tomatoes, 16 types of basil, 16 sweet peppers followed by 11 peppers with heat.

Email us at solntyne@yahoo.com or give us a shout at 651.388.6378 for a complete list and pricing. 

Local customers only, sorry we do not ship.

PATRIOTISM

GOSPEL

From WWII - but so aptly applies today.

SEEDS, SEEDS, SEEDS

T-shirt weather in Minnesota is 46  degrees!  Dirty, brown grass and mud slithering out from under the layers of snow.  Dripping water from down spouts.  Sounds of pages turning in seed catalogs and discussions of what about trying this variety?  My sister, Mick, was here and left for home renewed and excited about the upcoming growing season, several weeks away, BUT it's coming.

We were all over the subject page  - crop rotation, green sand, amending soils, cover crops, green manure, hoop houses, poly tunnels, sorrel, what to grow, where to plant what, and who not to buy seed from.   We try to focus on organic seed when available, purchase from other 'seed savers', use our own carry over seeds, and the remainder of our seeds purchased from reputable companies.  We do not purchase any GMO (Genetically Modified Organisms) because we believe nature is perfection and us 'humans' are best to take life's lessons from her versus a 'manmade concoction'.  I know there are a lot of veg growers who follow this blog, along with our consumers, so I thought it would be helpful to add some links regarding seed companies - The Good, Bad, and the Ugly.


We like flowers too!!!

These are seed companies we purchase from:

1)  SEED SAVERS - DECORAH, IOWA

2)  TOMATO FEST - CALIFORNIA

3)  JOHNNY'S SEEDS - MAINE - (Johnny's does purchase some of their seeds from Seminis (owned by Monsanto) but are phasing out what they can.)

4)  HARRIS SEEDS - (We use Harris mainly for growing supplies that we cannot obtain from our local company, Jordan Seeds.)

5) JORDAN SEEDS - WOODBURY, MN - (We use mainly for supplies but have purchased bulk flower seeds that attract beneficials.)

These two links will assist you to discern which companies you want to do business with:

1) DAVE'S GARDEN - WHO OWNS WHAT

2) GARDEN OF EATIN - HOW TO AVOID MONSANTO

Get busy, get ordering and happy surfing!

PUMPKINS - THE HOW TO MAKE THE SCARIEST EVER!!

Tis the season for all those orange globes with the obnoxious, scary faces to adorn doorsteps, barns, yards, and more!  On our TIP OF THE WEEK page are several links to create the best Halloween Pumpkin you've ever done!!!  It's a whole new art form.  So check it out, enjoy, get the family involved, and please send us pictures of your creations. We will proudly post pictures of your masterpieces for all to see!!!!  It's easy - solntyne@yahoo.com.

Happy Carving from all of us here at SOL 'N TYNE - Michael, Deb, Amber Jo, Annie, Dani, Tugboat, Col, and Olive!

LEGUMES

Bumble Bee, Hidasta Red, Cherokee Trail of Tears....what are they?  Indian lore or bugs?? They are beans or to be technical, some of the thousands of  legumes.  Legumes which include beans, peas, lentils, and peanuts are an ancient food item.  They are versatile, easy to grow, easy to store, affordable, and packed with essential nutrients.    Beans are second only to cereal grasses in their importance in our diets.  Beans are high in protein, fiber, and complex carbohydrates, low in calories and sodium.  In fact beans are the richest source of vegetable protein, 21 to 27 percent when cooked.   The benefits of beans go on and on, other facts:

1. They are full of complex carbohydrates, but have a low or moderate glycemic index.  The complex carbs in  dry beans are digested more slowly than those in simple carb foods like bread, keep you more satisfied and less hungry.
2. They are rich in vitamins and minerals, such as high amounts of Vitamin B, potassium, zinc, iron, calcium, and magnesium.
3. They add more fiber to your diet to improve your digestive tract.
4. Finally, they are also rich in flavor and blend well with dark, leafy greens, tomatoes, peppers, chiles and are used in soups and pastas.  In fact, there are whole books dedicated to cooking beans.  Our favorite book is - BEANS by Aliza Green. Black Bean and Hazelnut Cakes, yummy sounding huh?  Yep - the book is packed with gastronomic delight.

Beans were so important in our ancient worlds that four major legumes lent their names to a prominent Roman family.  Fabius comes from the faba bean, Lentulus from the lentil, Piso from the pea, and Cicero from the chickpea! 



Calypso bean from 2009 harvest.



We have begun our bean harvest.  Bumble Bee, Hidasta Red, Cherokee Trail of Tears, Brockton Horticulture, Black Valentine, Ideal Market - names as rich and colorful as their heritage.  All of these beans have long histories and stories to go with them as they are all heirloom varieties passed down from generation to generation and as you can tell from the names - some of them left a trail of tears from the Smoky mountains to Oklahoma in 1839.

We will have them available for purchase in mid November.  Watch the WHAT IS AVAILABLE page above to see variety and use. 

TOP 10 REASONS TO BE A MEMBER OF A LOCAL CSA

1)  Do you like the taste of a spring radish, crisp lettuce greens, or peas that actually snap because they were just harvested?  Or what about the taste of a ripe-off-the-vine tomato, beets that are bursting with flavor, scallions or bulb onions that when you dice them fill your kitchen with appetizing aroma?  That would be our number 1 reason for becoming a member of a CSA.  Not only is your food fresh, flavorful, and colorful, but it is dense and rich with nutritional value!

2)  Do you like to know where your food comes from?  That would be our number 2 reason for becoming a member of a CSA - you know your food just made a short trip to your table.  The shorter the trip, the less time from harvest to your table, the richer the flavor and the more nutrient dense the food.  Right from our field to your table - naturally!

3)  Do you like to know who is growing your food?   How many people do you want handling your food, one or two, or the many that handle your food on the way to your local grocery store chain. That would be our number 3 reason for becoming a member of a CSA - you have a direct relationship with us, your grower.

4)  Do you like to grow your own food, but do not have the time or room to grow everything you want?  A sophisticated CSA farmer/grower should be willing to sit down with their members and find out what additions you would like to supplement your existing garden.  So reason number 4 - you can broaden your food choices without the hassle.  Let your grower do that for you!

5)  Do you like experimenting with new seasonal food choices or on the flip side you like traditional, seasonal food choices?  Either way a good CSA will provide you with recipes and alternative ways to use your weekly baskets.  Plus you can provide feedback and let your grower know if that particular seasonal food type works for you!  That would be reason number 5 to become a member of a CSA!!  As a member you can provide us with a list of your favorite seasonal foods, the foods that turn your nose up in disgust, and seasonal foods you might be interested in trying!!

6)  Do you like your food to be free of insecticides, pesticides, and not genetically modified?  Whew that's a big one - and impacts on our health are huge!!!  Our number 6 reason to become a CSA member - you are taking a big step to ensure your health choices are your own and you know exactly what you are getting!!

7)  Do you like to do a small part in protecting your environment?  Our number 7 reason for becoming a CSA member - small growers work hand-in-hand with the land.  We give back to the land naturally and our growing methods provide places for wildlife to flourish, flora and fauna to flourish, and beneficial insects to flourish.  We also protect seed diversity by growing many varieties instead of a huge monoculture of one variety.

8)  Do you like to have your children experience fun things?  Our number 8 reason for becoming a CSA member.  We encourage families to come to the farm and help plant in the spring, pull weeds in the summer, and harvest at any time!  What a fun way to introduce yourself and your children to where their food comes from!  Plus if you guarantee us a certain number of hours per week, we can provide you with a better price on your CSA membership!  Win-Win.  We like that!

9)  Do you like to buy your food locally?  Did you know that the average food travels around 1500 miles from some farm to your plate?  1500 miles!!!  Think about that for a minute.  Your lettuce you just bought in a bag at Hyvee, 1500 miles and it's in a bag!  Not to mention the countless trucks it's been on and the hands that have touched it. Our number 9 reason for becoming a member of a CSA - your food would only travel, at the most, 42 miles.  Our furthest drop point is in Rochester.  We are pushing very hard to have only a 15 mile radius tops!!!  Picked same day or one day in advance and delivered the next!  Now that's local and fresh!!!

10)  Do you like to try new things and take risks and even if you don't?  Our number 10 reason for becoming a member of a local CSA.  You and your grower are in it together!!!!  Bumper crop of tomatoes - awesome.  Failure in potatoes - well there is always squash for back up!!!  Your membership allows you to share in the full reward of a bountiful harvest and you also share in the small risks with your grower.  By investing in the farm through a share purchase you help us have the resources to plant the great foods but like with any investment there is risk. UnlikeWall Street our risks just mean a bit less variety in the food for that season.

FIRE-ROASTED PEPPER CREAM SOUP

We'll be honest, we have not tried this soup, but from the ingredients list it looked really yummy.  So we are asking that after you take the first bite you let US know how it is!

FIRE-ROASTED PEPPER CREAM SOUP

(Taken from the All New Square Foot Gardening Cookbook)

Serves 4

12 medium sweet, mild red peppers such as bell or banana peppers

 (or you can use any color pepper, it will be just as flavorful, but not quite as colorful).

Oil

1 large super sweet onion, chopped

3 T butter
2 garlic cloves, chopped
2 1/2 cups chicken broth
1 cup half/half
Salt and freshly ground pepper to taste

To roast peppers - Prepare a fire in a grill or preheat the oven to 425 degrees.  Coat the peppers with oil.  Roast, broil, or grill over indirect heat, turning occasional;y, for about 15 to 20 minutes.  Until the peppers are tender and the skins are blackened in places. Put the peppers into a large plastic bag and close the bag.  Let stand for 15 minutes.  Take the peppers from the bag and remove pepper stems and discard the cores and seeds.  Peel the skins.

Saute the onion in the butter in a large saucepan over medium heat for 8 minutes until tender.  Add the garlic and saute for 2 minutes longer.  Add the peppers and chicken broth.

Bring to a boil; simmer for 2 to 3 minutes.  Add the salt and pepper.  Cover and simmer for 5 minutes.  Add the cream.

Transfer to a food processor or blender and puree in batches.  Return the soup to the pan and heat through.

OUR NOTES:  As I typed the recipe a couple of things we would do as we prepared this recipe:  We would use Pacific Veggie Broth and add more garlic (cuz we are garlic lovers). 

Have fun with this, let us know how it is, and any additions or changes you made!!!  Thanks and enjoy this beautiful fall day!

29 DEGREES

But beautiful.  



Pistau Basil sprinkled with frost.