Tuesday, September 6, 2011

CSA week 13


1 bunch kale

1 head lettuce

1 bunch carrots

3 heads broccoli

1 bunch leeks

tomatoes

sungold cherry tomatoes

rutabaga

sweet peppers

hot pepper

As we trot on into September, Black Kettle Farm is living the truth, that the more things change, the more things just straight up stay the same. Things are constantly in motion on the farm. All of you certainly know this, as you never get the same produce from one week to the next. We no doubt keep you guessing and keep your taste buds on their toes. Tomatoes are on the way out, but the fall roots are pretty much jumping out of the ground. Cucumbers seem like a distant memory, but the winter squash is rising to the surface. Haven’t thought about a scallion in months, but the storage onions are curing in the green house. Change is absolutely every where, from the veggies and beyond. Steve, the cosmic feline, is feeling much better and is back to his way freaky self after his brush with death and chart topping temperature of 105 degrees a few weeks back. The pig pen is empty, if you catch my drift, and the absence of the girls is apparent. Many a pause has been taken in regards to animals, meat consumption and the way of the world, it’s really no picnic to “know your food” and it first it feels weird to do so, but then it feels even weirder and scarier not to. (Might I recommend a period of reflection?) On a way lighter note, a super duper positive change has been the record breaking farmer’s markets that we just keep on having. After making the command decision to step it up and go HUGE for the Labor Day market, we cruised on down to Portsmouth on in nothing less then a U-Haul truck and as a result, the farm absolutely blew it up and sold more produce and made more cash then ever before. As all of this is happening, and the days are getting ever so slightly shorter, some things just never, ever change. We still are blown away by the unrelenting abundance of this land, we are still constantly grateful for all the support and positivity bestowed upon the farm by friends, neighbors and real random strangers, we are still way obsessed with chard and even after 13 weeks we still cannot stop marveling at the kind, fun, whacky, and whole heartedly good times crew of CSA members that have found their way to the farm this season. Yay and hurray! Y’all are great, don’t change a thing!

Cook a lot and enjoy this food. We only have 6 weeks left of the fresh, fresh goodness!

Double Broccoli Quinoa

www.101cookbooks.com

3 cups cooked quinoa

5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves

2/3 cup sliced or slivered almonds, toasted

1/3 cup freshly grated Parmesan

2 big pinches salt

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/4 cup heavy cream

Cook quinoa (1 cup quinoa to 2 cups water, bring to a boil and lower the heat and cook for about 20 minutes or until all the water is absorbed).

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto, top with the remaining almonds

Carrots and Rutabagas with Lemon and Honey

Bon App├ętit | November 2001

* 1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips

* 1 pound carrots, peeled, cut into matchstick-size strips

* 1/4 cup (1/2 stick) butter

* 1/4 cup fresh lemon juice

* 3 tablespoons honey

* 1 teaspoon grated lemon peel

* 1/2 cup chopped fresh chives

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.

Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

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