CSA Week 12

August 30 & 31

today’s harvest

1 bunch kale

1 head lettuce

1 pound beets

1 head broccoli

fresh onions

tomatoes

sungold cherry tomatoes

garlic

watermelon

basil bouquet

Lucky Number Twelve is really more like it. Here we are, about to turn the corner of Labor Day weekend. It is the quintessential summer and fall cross over moment. We have all been energetically sharing food and giving thanks together for the last 3 months and come whipping winds and black skies, the bounty just won’t quit! There is absolutely no reason to eat outside of the box this week. With the last of the season’s basil, to the first cutting of the fall broccoli, yet another fresh salad, a mountain of tomatoes and a watermelon for dessert.

Yes, Irene smacked us pretty had, but every thing was put away and strapped down tight. The fourteen foot sunflowers held on and road out the winds, as did the rock solid greenhouse, the barn roof and the deer fence. Even the freshly seeded arugula managed to keep it’s head above water. What could have been an epic washout, proved to not be all that bad, howsoever, a good ol’ bout of farmer weather anxiety and notions of pending doom did take hold for a moment there, but yet again, we have learned that “worry is not lucrative” and the Kettle and it’s bubble of safety and goodness continues to prevail. And because every thing always, always works out, the power juiced up again right before CSA harvest so we had flowing water, a working walk in cooler and bumping tunes to get us through the morning push.

As for the field, the veggies could not look better. A little Irene, and a whole lotta sunshine is really working for the fall crops. Look forward to gorgeous cabbage, carrots galore, roots, and baby greens. The most notable change that Irene did lay in her wake was the impact on the tomatoes. The creeping blight that gets invigorated by moisture is raging and the extremely strong winds that unleashed up on our bluff really rattled our girls hard. This huge burst will most likely lend itself to a dramatic shut off in tomato action, so enjoy them while you can!

Here’s to blue skies, crispy nights, fall fashions, good autumnal times and great, great veggie splendor! How much do we love September in Maine??

Kale and Walnut Pesto

Farmers John’s Cookbook – The Real Dirt on Vegetables

Farmer John Peterson and Angelic Organics

1/4 cup chopped walnuts

1 TBLS plus 1/2 tsp salt, divided

1/2 pound kale, coarsely chopped

2 cloves garlic

1/2 cup olive oil

1/2 cup grated Parmesan cheese

fresh ground pepper

Toast the walnuts in a dry skillet over high heat, stirring constantly, until they start to brown. Transfer to a dish to cool.

Boil 2 quarts of water and add 1 TBLS salt and kale. Cook until tender, about 10 minutes.

Put garlic, kale and walnuts in blender and pulse to combine. With the machine running, pour in the olive oil.

Transfer to a bowl and stir in the cheese and remaining oil. Add salt and pepper to taste.

Great warm with pasta, or cold on crackers. Pop it in the freezer and enjoy in February!

Slow Roasted Tomatoes

Tried and True Veggie Goodness the Easy Breezy Way

Laura Higgins Neale and Black Kettle Farm

Set the oven to 250 degrees.

Locate a flat cookie sheet or baking tin. Pour olive oil to cover the bottom and then just a touch more.

Slice up all the tomatoes that you feel like using.

Crush garlic, but keep the cloves whole and toss it on the tray with the toms.

Place in the oven and go about your business for the next two to three hours. Check back every now and again and shake the pan or move all gloppiness around with a wooden spoon.

Add to any thing or just eat with a spoon. Tomatoes this way are an absolute show stopper and could not be easier. The roasted garlic and the sweetness of the tomatoes will knock your socks right off!

manga, Mainers, manga!