• Lemongrass
• Beans
• Tomatoes
• Watermelon
• Sweet Corn
• Cabbage
• Cucumbers

News from the Farm
By Sarah Libertus

 Rhys and Rebecca suggested that as a new person to organic farming, I should write the letter this week.  First, a brief introduction:  Last year, I decided to pursue a lifelong dream and leave my job as consulting engineer in Minneapolis, and move to the country.  Because of my project experience, Featherstone Farms hired me to manage their shop and ingoing and outgoing inventory.  Other than a 4 foot by 4 foot garden in my backyard, I had no previous experience with growing vegetables, but I also believed that it was not a complicated process:  plant, weed and pick.  I started the job with my calculator and clipboard handy.  As members of a CSA, you probably have a better idea than I did about what is necessary to keep a small organic farm going, but for me this was new territory.  The work required to nurture each plant, harvest and prepare for the market, stores or CSA boxes is very different for each item from the sexy tomatoes to the common cabbage. 

Varieties

By Rebecca Claypool

Lemongrass: This herb has a lemon flavor, and is usually associated with Indonesian or Thai cooking. It goes well with mints, black tea, or as a flavoring in sauces, soups and broths. The lighter colored stalk at the base of the leaves can be chopped and used in a salad or stir fry. The leaves have sharp edges, so take care when handling and remove the leaves after cooking. Lemongrass keeps well, and can be dries and stored for later use.

Onions: This variety is called Walla Walla, a regional favorite in Washington. They are terrific, juicy, sweet and mild onions. They will need to be refrigerated, and are not for storage.

Beans: This variety is Indy Gold yellow wax beans. They are very tender and sweet beans. I find them much sweeter than either the Romano or Jade green beans.

Tomatoes: This week we have another mix of heirlooms and possibly some greenhouse hybrids as well. Do not refrigerate the tomatoes unless they have been cut.

Sweet Corn:  Use the corn sooner than later so it doesn’t turn starchy on you. Once corn is picked the sugars gradually convert to starch while it’s stored and transported, so for the best tasting corn eat it as soon as possible.  Also always keep corn cold until ready to eat.

Green Cabbage: Cabbage stores for a long time in the refrigerator. Peel off old leaves before use, and cover the remaining cabbage with plastic for storage.

Watermelon!!!!

Kate’s Roasted Chicken with Lemongrass & Coconut-Lime Glaze

• 2 tbl minced onion
• 1 tbl minced peeled fresh ginger
• 1 tbl finely chopped fresh lemongrass, or 1 t dried
• 1 (3.5 pound) roasting chicken
• 1 c light coconut milk
• 2 tbl fresh lime juice
• 1 tbl chicken broth
• 1 tbl light brown sugar
• 1 t reduced-sodium soy sauce
• 1/2 t Thai fish sauce (nam pla)
• 1/2 t Asian (dark) sesame oil
• 2 T chopped fresh basil

1. Preheat the oven to 400 degrees. Spray the rack of a roasting pan with nonstick spray and place in the pan.
2. Combine the onion, ginger, and lemongrass in a small bowl.
3. Gently loosen the skin from the breast and leg portions of the chicken; stuff the onion mixture evenly under the skin.
4. Pat the chicken dry with paper towels.  Tuck the wings back and tie the legs together with kitchen twine.  Place the chicken, breast-side up, in the roasting pan.  Roast until an instant-read thermometer inserted in the inner thigh registers 180 degrees F, about 1 hour and 15 minutes.  Remove from the oven and let stand 10 minutes.  Remove and discard the skin.
5. To make the glaze, combine the coconut milk, lime juice, broth, sugar, soy sauce, fish sauce, and sesame oil in a small saucepan; bring to a boil.  Cook, stirring, over medium-high heat until the mixture reduces by half, about 10 minutes.  Remove from the heat and stir in the basil.
6. Carve the chicken; spoon the warm glaze over the top.  Serve at once.

Potato and Wax Bean Salad with Walnut Vinaigrette

• 4 tbl balsamic vinegar
• 1 tsp Dijon mustard
• Salt and freshly ground pepper, to taste
• 4 tsp walnut oil
• 1 scallion, finely chopped
• 1⁄4 cup walnuts, finely chopped, toasted, and peeled
• 1 lb small red  potatoes, mostly peeled, boiled until tender and cooled
• 11⁄4 cup cut green or yellow wax beans cut to 1” lengths
• 1⁄2 cup cooked red kidney beans

In a small bowl, whisk the vinegar, mustard, salt and pepper.  Add the walnut oil a little at a time, whisking constantly.  Mix in scallion and walnuts.

In a large bowl, combine the potatoes, green or yellow wax beans and kidney beans.  Drizzle with dressing; stir gently to coat.  Let stand at room temperature until flavors blend, at least one hour.  Toss again before serving.

Sweet and Sour Cabbage
Soup
Adapted from Weight Watcher’s New Complete Cookbook

• 2 tsp canola or vegetable oil
• 2 onions, chopped
• 6 cups shredded green cabbage
• 4 cups organic, low sodium beef or chicken broth
• 1 cup canned crushed tomatoes
• 1⁄4 cup raisins
• 2 tbl packed light brown sugar
• 2 tbl lemon juice
• 1 tsp salt
• 1⁄4 tsp caraway seeds
• Pinch freshly ground pepper

In a large nonstick saucepan, heat the sauté the onions until golden, about 5 minutes.  Add cabbage, broth, tomatoes, raisins, brown sugar, lemon juice, salt, caraway seeds, pepper and 2 cups water; bring to a boil.  Reduce heat and simmer, covered, stirring occasionally, 1 hour.

Colcannon

• 3 medium potatoes, peeled, cooked and cubed
• 1⁄2 cup plain nonfat yogurt
• 4 cups chopped green cabbage, steamed until tender
• 3-4 leeks, cleaned,chopped and steamed until tender
• 3 tbl chopped chives
• 3⁄4 tsp salt
• 1⁄4 tsp ground pepper
• Pinch ground nutmeg
• 2 tsp butter

Preheat the oven to 350 degrees; spray a 1 1⁄2 quart casserole with nonstick cooking spray.  In a large bowl, combine the potatoes and yogurt.  With an electric mixer at low speed, beat until the potatoes are fairly smooth; stir in the cabbage, leeks, chives, salt and pepper and nutmeg, mixing well.  Transfer to the casserole, dot with butter.  Bake until lightly browned, about 30 minutes.

Coleslaw

• 1⁄4 cup cider vinegar
• 2 tbl mild honey
• Salt to taste
• 3⁄4 cup plain low fat yogurt
• 1⁄2 head green cabbage, finely shredded
• 2 carrots, grated
• 2-4 tbl grated onion, to taste
• 1⁄2 tsp celery seed

Mix together the vinegar, honey, salt and yogurt and toss with the cabbage, carrots, and grated onion.  Mix in celery seed.  Serve immediately, or chill and serve.

Fresh Tomato Salsa 

• 6 medium sized tomatoes, chopped, set in a colander to drain with salt
• 1 red onion, chopped
• 1 dried chipotle pepper, soaked in hot water, seeded and finely minced
• Juice of 2 limes

Combine drained tomatoes, red onion, chipotle pepper and lime juice in a bowl.  Set aside for at least one hour.  Serve with chips or use as a condiment.

Tomato Fans
Adapted from The Enchanted Broccoli Forest by Mollie Katzen

• 4 perfectly ripe medium sized tomatoes
• 1 equally ripe medium sized avocado, thinly sliced
• 2 hard boiled eggs, sliced into thin rounds
• Salad greens for the plates
• Creamy Mustard Dressing (below)
• Freshly ground black pepper

Core the tomatoes, and make a series of parallel slices lengthwise, cutting about 2/3 of the way down, at 1⁄4 inch intervals. Gently insert slices of avocado and egg, alternately, in the crevices. Place the filled tomatoes on small individual plates lined with salad greens.  Drizzle lightly with dressing, grind some fresh pepper over the top, and serve.

Creamy Mustard Dressing
Adapted from The Enchanted Broccoli Forest by Mollie Katzen

• 2 tbl Dijon mustard
• 1⁄4 cup dry white wine (may omit, but increase red wine vinegar to 6 tbl)
• 1⁄2 cup extra virgin olive oil
• 3 tbl red wine vinegar
• Salt to taste
• Freshly ground black pepper
• Dash of cayenne
• 1⁄4 cup firm yogurt

Combine everything in a medium small bowl.  Whisk until uniform.  Store in a tightly lidded container in the refrigerator.