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CSA Newsletter


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Published in the CSA Naperville Newsletter

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CSA Newsletter

  1. 1. CSA Newsletter Harvest Week 14 September 20, 2011 Field Notes By Martin Lemos, Farm Manager On the night of the 14th the farm had its first frost of the season. While not entirely unreasonable, the earliest previous frost date in any other farm season was the 14th, with the average being around the end of September. So on that Week 14 Tuesday, seeing the forecast of 39 degrees and knowing the Harvest farm is often much, much cooler, we proceeded to harvest winter squash and ... More Bok Choy Celery Garlic Perspective Green tomatoes New This Week: Hakurei Celery Water Infrastructure Project Update turnips By Steve Tiwald, Executive Director &/orAccording to food historians, radishes A month ago there was a new sight at the farm, something Headcelery was first developed and never before seen on this patch of agricultural land: plumes of lettucecultivated for the king of Persia water, glorious arches of life-supporting water, emanating from Hot peppersaround 2000 B.C. and in ancient our new moveable sprayer, spreading over crops in the south Mizunatimes it was revered as rare and central field! This achievement was a milestone in our water Onion, yellowhighly medicinal. Though it is 94 infrastructure development project. Sage orpercent water, it contains manyvitamins and minerals. As might parsleybe expected from its texture, it is Back in 2008 we realized the need when we came face-to-face Swiss Chardalso high in fiber. Celery is with a water shortage because the water volume from the old Tatsoiwonderful to chew as a snack, residential well at the farm was not able to keep up with our U-Pick:and it is an essential flavorings demand during a prolonged dry spell. In earlier years, when we cherryfor many soups, stews and meat had less acreage in vegetable cultivation, that well, which dates tomatoesdishes. back to ... More & green beans New Recipes Be sure to wash your vegetables.Chilled Wilted Tatsoi Salad withSesame Ginger DressingGreen Tomato & Pimento CheeseBiscuits Gateway to Autumn: GreenItalian-Style Pickled Green TomatoesTomatoes By Carole Koch, EditorRoasted Radishes, Hakurei The end of summer is upon us, marked by the first frostTurnips & Onions and an abrupt end to the tomato growing season. And so arrives the time for green tomatoes. Green tomatoesStir-Fried Bok Choy & Mizuna are simply tomatoes picked before they havewith Tofu matured. They are significantly different from their fully ripened brethren. Ripe red tomatoes are
  2. 2. White Bean Celery Soup with synonymous with summer, with their soft juicy fleshFresh Sage & Kombu and ... More People Power Coming Next Week Thanks to the several volunteers who helped this past week: Karen Campbell, About as reliable as a weather Cathy Clarkin, Bill Dawe, Deb Dean, forecast! David Dover, Jeff Duncan, Jeanne & Meghan Gensler, Kim Guare, CaroleBeets Mizuna Koch, Leanne Lacewell, SherryGarlic Onions Needham, Karan Schmitz, TraceyGreen beans Potatoes Sherman-Falcone, Sandra Wearne, andGreen tomatoes Sage Sylvia and Stefan Zimmerman. PlusHead lettuce special thanks to the 15 BP employees, Swiss ChardHot peppers Tatsoi Pipeline Division, who came to the farm on Wednesday as part of their Green Service Day; with their help shoveling and raking the gravel, we completed the French drain around the west green house. Hooray! CSA member Minna Houlihan enjoying the U-Pick last week. If you would like to help, contact Steve Tiwald at 664-5681 or Arches of life-supporting water emanating from our "Autumn is the mellower season, new moveable sprayer, and what we loose in flowersspreading over crops in the we more than gain in fruits." south central fields last Creamy Swiss Chard with month. Crisp Bread Crumbs Samuel ButlerRead "Perspective" for more This weeks recipe comes frominformation on the status of Benedictine University Dietetic Intern Editor: Carole Koch Tara Oliva who says: " This rich au Assistant Editor: Paul Leddy our water infrastructure gratin style recipe will have children Contributing Editor: Julie Moreschi project. eating their veggies." Click here to view the recipe. (630) 961-1066 10S404 Knoch Knolls Road | Naperville, IL 60565 US
  3. 3. Item 22 of 72Previous ItemAll ItemsNext ItemFrom the "Kids Corner" - Creamy Swiss Chard withCrisp Bread CrumbsThis weeks recipe was contributed by Benedictine University Dietetic Intern Tara Olivawho says: " This rich au gratin style recipe will have children eating their veggies. [Youcan also add] Swiss chard lasagna, ravioli and quiche – or even your favoritestuffing. Toss it with pasta, or add thin strips to stir-fried rice during the last fewminutes of cooking. Mix chopped fresh chard or kale into pizza sauce, or scatter overhomemade pizza before adding the cheese. Stir sliced leaves into soups, and slipsteamed greens into scrambled eggs, omelets and frittatas."Bechamel Sauce3 tablespoons unsalted butter1/2 cup all-purpose flour1 quart whole milk1 cup heavy cream1 small onion, quartered2 bay leaves1/2 pound Italian Fontina cheese, shredded (2 cups)salt and freshly ground pepperFilling & Topping7 tablespoons unsalted butter, 4 tablespoons melted1 tablespoon extra-virgin olive oil4 large garlic cloves, thinly sliced3 pounds Swiss chard, tough stems discarded and leaves cut into bite-size piecesSalt and freshly ground pepper2 cups fresh bread crumbs1/4 cup freshly grated Parmesan cheeseIn a large saucepan, melt the butter. Stir in the flour over moderate heat. Graduallywhisk in the milk until smooth, then whisk in the cream and bring to a boil overmoderately high heat, whisking constantly. Add the onion and bay leaves and simmerover low heat, whisking often, until the sauce is thickened and no floury taste remains,about 15 minutes. Discard the onion and bay leaves and add the shredded Fontina;season with salt and pepper.Meanwhile preheat the oven to 375 degrees F. Butter a 15 x 10-inch baking dish. In alarge skillet, melt the 3 tablespoons of butter in the oil. Add the garlic and cook overmoderately high heat until fragrant, about 1 minute. Add the chard, in batches ifnecessary, and cook over high heat, stirring, until the leaves are wilted and any liquidhas evaporated, about 10 minutes. Season with salt and pepper and transfer to a
  4. 4. colander to drain thoroughly, pressing down on the chard. Spread the chard in theprepared baking dish in an even layer and pour the béchamel sauce on top.In a medium bowl, mix the bread crumbs with the 4 tablespoons of melted butter. Stirin the Parmesan. Spread the bread crumbs evenly over the gratin and bake for about45 minutes, or until golden brown and bubbling. Let the gratin rest for about 10minutes before serving.Make ahead: The recipe can be prepared through Step 2; refrigerate overnight. Bringto room temperature before proceeding.From: