Thursday, September 10, 2009

Week Fifteen: Back to School

Well, the school year's come around again. Students are back and suddenly we're reminded of just how quiet it's been around this town over the summer! Out at the farm, however, it still seems pretty summer-y, since we're still getting plenty of classic summer crops such as tomatoes, peppers, eggplants, and basil. All the same, on Tuesday we experienced the full scope of this kind of strange season we're in--the weather has been so cool and wet all summer that we spent the morning harvesting a huge number of tomatoes and the afternoon picking the first of the *winter squash*! It was a weird combination, but an excellent day's work. It poured in the morning, so I was feeling raindrops dripping off my nose as I picked tomatoes, but seeing the amount we brought in -- 8lbs per share!--made it all worthwhile. Then the winter squash harvest is always one of my favorite tasks. After picking the squash and piling them in the field, workers make a chain and toss the squash hand to hand to the tractor. It's fun for me because I get to enjoy throwing and catching, which I never did as a child.
We won't be eating those winter squash for a few weeks. In the mean time, we have plenty of the bounty of summer to enjoy!

This week's share:
Eggplant - 1
Basil - 1 branch
Potatoes - 1 box
Kale - 3/4 lb
Swiss chard - 3/4 lb
Sweet peppers - 3
Summer squash - 3
Lettuce - 2 heads
Garlic - 1 head
Parsley - 1 bunch
Hot peppers - 3
Orchard fruit - 1 box
Tomatoes - 8 lbs (!!)
Watermelon - 1
Cantaloupe - 1

And the menu ---
Lasagne an adaptation of all the best of the Moosewood recipe and suggestions from my co-workers at the farm (chard! eggplant! summer squash! yum!)
Marinated Tofu and Vegetables from Simply in Season p. 141
Curried Vegetable Bisque from Simply in Season p. 240
Kale Chips - this is always a popular way to dispose of kale, but I've never done it for the CFK before. Hopefully you'll enjoy!
We will also probably make Pesto if we have enough basil left over from the other things.
I'm also considering making a tasty melon salad as a change from the fresh melons we've been having... though it's hard to imagine what might improve these sweet treats.
And, of course Back to School Salad with lettuce.


Photos: 1. Potatoes and peppers in the distribution area 2. A harvest of blossoms 3. So many stuffed chard leaves!! (from a few weeks ago)


Rebecca Dunkle said...

Tonight's lasgana made it on to my top 10 list -- which is now 11. ALL of the CFK foods have been just great, but these are my absolute faves so far:
1. Lasagna
2. Dill Pesto
3. Colcannon – best ever version of my favorite comfort food!
4. Tamarind-Mint Dressing
5. Beet and Carrot Burgers Рlightly saut̩ed for breakfast Рyum!
6. Nitya's Veggies and Lentils
7. Herb-Roasted Potatoes
8. Kristin's Hot Pepper Chutney – perfect!
9. Stuffed Swiss Chard Leaves – also perfect!
10. Cabbage Salad with Thai-style Fresh Herb Dressing
11. Megan's Own Mashed Potatoes Supreme
I love the CFK!

Mary Community Farm Kitchen said...

I'm happy you have a top 11 list, Rebecca! Thanks so much for your feedback and I'm glad to hear how much you're enjoying things. Keep letting me know what you like and don't like!