The Long Hungry Creek Current 9/10/07
Finally, the weather breaks!
I think we are all very glad that the temperatures are settling down, and rain has begun to fall again in middle Tennessee. We are still quite far behind in our rainfall, and the farm, while managing to produce an abundance of foods through the summer heat and drought, is showing signs of strain too. Jeff is prepared to irrigate the fall greens if this rain doesn’t provide enough moisture.
As the shift from summer to fall reflects in changes in weather, so to do we see different veggies at the pick-up site. So far, the only fall veggies to show up are the winter squashes, but on the menu for the weeks and months to come is Kale, Swiss Chard, lettuce, bokchoy, Chinese cabbage, mizuna, tatsoi, collard greens, daikon radishes, Komatsuma, mustard greens, pumpkins, sweet potatoes, turnips, and lettuce. We also get some very colorful and varied inedible gourds for decoration.
In past years the CSA has gone until mid December, and that is our goal again for this year. I don’t know if you are aware that several CSA’s in middle TN had shorter seasons and lesser harvests due to the drought this year. So we should count ourselves lucky that our farm is still producing quite a bit of food.
I may have mentioned before that CSA’s have been getting a lot of attention due to the many industrial food scares in the last couple of years. There is even an article in this month’s Nashville Lifestyles magazine. I have to admit a bit of surprise as this publication focuses so much attention on fashion, dating, and high society. Local food is on the radar, folks, and we are at the core of that movement.
Jeff is having a fall equinox party on September 22nd. Come celebrate the change of seasons.
Annual biodynamic conference will be September 28-30, Women in Agriculture is the theme.
--Alan
Here are a few links that may interest you:
Learn about tuberoses- http://mama.essortment.com/tuberoseflower_rnqq.htm
Autumnal equinox in spirit- http://www.ewebtribe.com/BearTribe/news-events/autumn/fall.html
Autumnal equinox in science- http://liftoff.msfc.nasa.gov/news/2002/news-autumnalequinox.asp
The Harvest
Spaghetti Squash, Yellow Squash, Peppers, Tomatoes, Potatoes, Garlic, Parsley, Basil
Spaghetti Squash Pomodoro
1 large spaghetti squash
1 1/2 cups Roma tomatoes, diced
1/4 cup freshly chopped basil
2 T. freshly chopped Italian parsley
2 T. freshly chopped oregano
2 T. nutritional yeast flakes or soy parmesan cheese
1 1/2 T. olive oil
1 T. garlic, minced
1/2 t. salt
1/4 t. freshly ground black pepper
1/4 t. crushed red pepper flakes
Cut the spaghetti squash in half, remove the seeds, and discard them. Using a fork, rake the surface of each of the squash halves to separate the flesh into long strands that resemble spaghetti. Remove the strands of squash, leaving a 1/2-inch border around the inner edge of the squash halves to form a shell, and transfer the strands to a bowl. Add the remaining ingredients to the spaghetti squash and toss gently to combine. Place the squash shells in a large baking dish, cut-side up, and refill each squash half with the filling. Cover the baking dish with aluminum foil. Bake at 375 degrees for 30-40 minutes or until the vegetables are tender. Carefully transfer the spaghetti squash halves to a large platter for service.
From: veganchef.com
Roasted Red Pepper Hummus
* 1 15-oz can chick peas
* 2 large garlic cloves
* 2/3 cup tahini
* 1/2 cup lemon juice
* 1 roasted red pepper, cut in pieces and peeled and seeded (and dont forget that delicious roasting liquid!)
* Salt & black pepper or cayenne to taste
* 2 Tbs. minced parsley or cilantro
Drain chick peas and save liquid. Place all ingredients in a food processor and process until smooth. If it's too thick, add some of the reserved liquid.
From: ivu.org (International Vegetarian Union)
Roasted Red Pepper Dip
Tools:
* food processor
* 8x8 or 9x9 baking dish
* rubber spatula
Ingredients:
* 1 c mayonnaise or vegan mayonnaise
* 1/3 c parmesan cheese, grated
* 12 oz artichoke hearts (unmarinated)
* 1/8 t garlic powder
* 2 T red onion
* 1 c roasted red peppers
Directions:
-Preheat oven to 350.
-Place everything in the food processor and process until smooth.
-Transfer to the baking dish and bake for 30 minutes. Serve warm, with bread. Yields about 2 cups
From: theveggietable.com
*Put your basket in your car!
