The Long Hungry Creek Current 9/17/07
Make way for the fall weather! You needn’t sweat anymore!
The season for fall greens has come. We will be seeing them arrive in different combinations and varieties each week. Barring some unforeseen weather event, greens will carry through to the end of the season.
It has been raining up at the farm, and Jeff is like a kid in a candy store. Before he can finish talking about one crop, he has switched to talking about another. Besides the rain, there are all the great fall events up at the farm as well, and Jeff is equally excited about them. Which brings us to our next potluck.
Many of you have asked about a Saturday date, and the next available Saturday is October 27th. Since that is over 6 weeks away, we also discussed another Sunday in the interim, October 7th. The weather definitely won’t be brutally hot, and we would like to see greater attendance from our members (that’s you!), so what do you think?
“The food web is a recently coined term which replaces the more simplistic notion of a food chain. When I was in school, we learned about the food chain, which basically stated that the big fish eat the little fish, the little fish eat the smaller fish or plankton, and we eat the big fish. But it’s much more complex than that, so now we’ll try to understand our nourishment as an interactive web of connections, not a straight-line chain. My interest is in the soil food web and the role of microorganisms. Of course, my ultimate interest has been, and continues to be, “What’s for dinner?” I no longer feel I’m at the top of a food chain, rather, I’m part of a food web, and my job is to feed the soil that feeds me and my customers...” Jeff Poppen from his book, ‘The Barefoot Farmer’. $15.00 at the pick-up site, just ask me or Brian.
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.
Sandor Katz and Laura Button will be giving workshops at the farm on November 3rd. Sandor is a fermentation guru and the author of ‘Wild Fermentation’, and Laura owns ‘Journey to Bliss Raw Foods’, based here in middle TN.
--Alan
Here are a few links that may interest you:
Learn about Sandor and fermenting foods- http://wildfermentation.com/
Visit Laura Button’s website- http://journeytobliss.net/
A fun food blog by former CSA member Claudia Young- www.cookeatfret.com
The Harvest
Turnip Greens, Chinese Cabbage, Bok Choy, Arugula, Pharisee and Sweet Dumpling Squash, Yellow Squash, Peppers, Tomatoes, Potatoes, Garlic, Parsley, Basil
Potato Garlic, & Arugula Soup
Soup:
3 Tbspns butter
1 large onion, chopped
30 cloves of garlic (app 2 heads)
3 large potatoes cut into 1/2 inch pieces
6 cups chicken or veggie stock
1 tsp salt
1/2 tsp pepper
1/2 cup cream (I use soy milk)
3 bunches arugula chopped fine
Melt butter in heavy pan on medium heat
Add onion and garlic, saute until onion is translucent (app 5 minutes)
Add potatoes, stock, salt, and pepper
Bring to boil, then reduce heat and simmer until potatoes are tender, about 20 minutes
Puree soup in blender, put back in pan
Add cream and arugula, and simmer 5 minutes
Add thin slice of topping (below) on each bowl of soup
Topping:
4 Tbspns butter
1/4 cup fresh parsley
2 cloves garlic
Process in food processor
Spread on wax paper, roll into log
Freeze until ready to serve
I can’t remember the source of this recipe, which I have enjoyed now for years. --Alan
Potato Stuffed with Turnip Greens
Ingredients:
* 1 medium sized baked potato
* 1/2 cup steamed turnip greens, chopped
* 1/4 cup diced onions, raw or cooked
* 1 teaspoon olive oil
* 1 tablespoon bacon bits (real or fake)
* salt/pepper to taste
Directions:
Cut the potato lengthwise and score the inside. Sprinkle with the olive oil, and a little salt and lots of pepper (or to taste.)
In a dish, mix up the turnip greens with the onion and bacon bits. Place half of the greens mixture on each half of the potato.
From: freevegrecipes.com
More winter squash ideas
• Use a baked winter squash as a soup bowl for your favorite soups. It makes a great (and tasty) presentation.
• Use Butternut or Pharisee squash instead of pumpkin in your favorite pumpkin pie recipe. No one will ever know the difference.
• Serve in place of mashed sweet potatoes.
• Make gnocchi with winter squash instead of potatoes.
• Carve and place along side your pumpkin for Halloween decorations, they make unusual characters!
• ENJOY!
*Put your basket in your car!
