1 bunch swiss chard
1 bunch collard greens
1 bunch carrots
2 pounds new potatoes
sweet Islander peppers
sungold cherry tomatoes
We are deep into August and even though the Things to Do List is not as long as it was back in June, our bodies and souls are feeling the residual effects of work, work and more veggie work. It’s been lots of sun and lots of lugging cucumbers. A sign of the times presented itself this morning when I reached for a harvest tool and pulled out a bottle of ibuprofen. It’s lookin’ like late August in these parts. Howsoever, the current weather could absolutely not be better for growing and there is food and goodness coming out of every inch of this farm. Even though Sunday was stormy and swirly, we had a great CSA and Friends of the Farm Mixer. We held it down in the barn, shared great food and drink, bounced lots of babies and even caught a double rainbow. Thanks to all those that braved the storm and kicked it old school (as well as the keg) in the Kettle barn. It was such a treat to have you all here.
It brings me great pleasure to announce the arrival of another community member…
Welcome Jonah Mose Nilson, son to Rachel Gitelson and Doug Nilson, and brother to Eli of Yarmouth. Congrats! We love you!
This community is fertile and abundant indeed! On that note, I will shout it loud and proud that BKF just keeps on shattering all records at the Portsmouth Farmer’s market. Way to go Team Fabulous! For all those that are interested, this week’s share of produce would cost about $37.00 at a local farmer’s market.
And, because it is back to school time, I am assigning some required reading to inspire you as you unpack your veggie haul over the remainder of the season. Please check out this article from the Dana Farber Institute http://www.dana-farber.org/Newsroom/News-Releases/Summer-foods-that-may-fight-cancer.aspx. It’s all about how specifically fresh, local vegetables have the most nutritional and anti-cancer benefits around.
Stephanie Meyers, RD, LDN, CNSD, a nutritionist at Dana-Farber, says “we really want people to minimize the time between the field and the plate to get the most anti-cancer benefit," stresses Meyers. The author states that dark leafy greens, cooked tomatoes, anything orange, like carrots and squash (which is on the way) and locally raised, fresh garlic are the key steps to fighting cancer. Hurray! What great news, we are all doing sooo well! Much love and many blessings.
White Beans with Roasted Tomatoes
Gourmet | June 2004
* 1 lb dried cannellini beans (2 cups), picked over and rinsed
* 1 lb small onions (left unpeeled)
* 1 1/2 teaspoons salt (preferably sea salt), or to taste
2 lb large tomatoes, cored and halved crosswise
* 1 pint cherry tomatoes
* 1 teaspoon salt (preferably sea salt)
* 1 teaspoon sugar
* 1/2 cup extra-virgin olive oil
* 1/4 cup torn fresh basil leaves
Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
Blanch onions in boiling salted water , 1 minute, then drain and peel.
Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
Roast tomatoes while beans are cooking:
Put oven rack in upper third of oven and preheat oven to 500°F.
Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.
Swiss Chard with Raisins and Pine Nuts
Farmer John’s Cookbook, The Real Dirt on Vegetables
1/4 cup olive oil, divided
1/2 cup thinly sliced onion
1 clove minced garlic
1 1/2 pounds swiss chard
1/3 cup raisins
1/4 cup pine nuts
1 tablespoon lemon juice
salt and pepper
Heat 3 tablespoons olive oil in a skillet and add onion and garlic. Cook until golden.
Add the chard in batches, adding more as the leaves wilt. Cover the pan between batches. Once the chard is wilted, add the raisins, pine nuts, lemon juice and remaining olive oil. Season with salt and pepper to taste.