Thursday, September 17, 2009

Week Sixteen: Cool and Spicy

The weather this week has been so interesting! Tuesday was positively hot out at the farm. Like last week we picked tomatoes and more winter squash, bringing in a heroic harvest of acorn and butternut squash that give us all something to look forward to as we move into fall. After harvesting, we turned to weeding the leek patch, or rather, the paths in the leek patch! The weed galanzoga had grown so large that it was a bit like charging through a jungle and I kept expecting to meet dragons in the form of tomato horn worms who were busy eating the purslane. Fortunately, the leeks are looking fine despite the weeds. Maybe there is something in this beneficial weeds business! Wednesday was surprisingly chilly. I hadn't expected the cold front to descend on us so soon, but fortunately had some warm clothes to put on at the farm. My dad came out to the farm with us to do some more of his volunteer hours, and we all had fun bringing in a bountiful harvest of kale and other treats. He found it hard work, though, and was quite ready for a nap by the time we got home. We had other visitors at the farm, including Lisa Sullivan who told us tales over lunch about meeting Evo Morales, president of Bolivia.
This week's bounty is:
Tomatoes - 4 lbs
Summer squash - 1
Choice: Broccoli OR cabbage - 1 (we chose both!)
Kale - 1 lb PLUS 1 bunch
Hot peppers - 4
Eggplant - 2
Oriental greens (arugula, mizuna, and tatsoi) - 1 bunch
Sweet peppers - 4
Lettuce - 2 heads
Parsley - 1 bunch
Orchard fruit - 1 box
Basil - 1 plant
Melon - 1 piece
Green onions - 1 bunch

And the Menu:
Red Red-hot Vegetable Chili - a favorite from Hollyhocks and Radishes p. 28
Pesto - promised last week but not delivered. yum yum!
Eggplant Shu Mai - We won't make the dumplings since the filling alone is unbelievably delicious. I had some at a dinner party earlier this summer and have been dying to share it with you. We'll basically follow this recipe.
Coleslaw with Apples I'll be adapting a non-mayo dressing for this cabbage salad from Greens, Glorious Greens p. 71 and From Asperagus to Zucchini p. 45
Greens in Peanut Sauce from Simply in Season p. 195
Equinox Salad with lettuce, Oriental greens, and sweet peppers
If there's time we may also make Salsa, but I don't want to promise anything after last week's craziness!
Finally, everyone will get what may be the last of the melon for the season.

Also, I want to announce that I will be having a cooking demonstration at the Ann Arbor Farmer's Market next Saturday, Sept 26 at 10.30. Be there!
Finally, check out our newest program, the Long Winter Kitchen.

I guess that's all! See you Friday.
Photo explanations: 1. Julie shows off an unusual tomato 2. Lotus purees a HUGE bowl of soup. 3. The late shift, Becky and Jake, are shocked by the number of dishes we've left for them. 4. Mary, Becky, Lotus, and Megan staff the CFK table at the Homegrown Festival 5. Parsley, squash, and peppers ready for distribution.

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