• Onions
• Bell Peppers
• Bunched Spinach
• Beets
• Mustard Greens
• Fingerling Potatoes
• Leeks
• Head Lettuce

News from the Farm
By Rebecca Claypool

We had a very successful Fall Harvest Party this past Saturday. It was a beautiful day complete with swimming, dancing, eating, and lots of fun. Thank you to everyone that made it out, we really enjoyed having CSA members visit the farm.

It finally feels like summer today, and oddly enough we are beginning the winter squash harvest which I always associate with much cooler and brisker weather than what we are having. So it continues to be an odd weather year. We just finished our last melon pick this afternoon and most of the tomatoes are over. The raspberry harvest is beginning to thicken up, so enjoy them while they last! Also don’t forget to renew your CSA subscription for next year. If you register before October 20th you will receive a discount, and we are still taking Winter Share subscriptions.

By Rebecca Claypool

Leeks: Leeks are an upright non-bulbing onion, with a milder onion flavor. You may need to wash between the layers of the leek stem because sometimes soil gets caught inside. When cooking leeks they become creamy and sweet.

Fingerling Potatoes: This variety is a Russian Banana fingerling. They grow long and thin, and are considered quite a treat to potato lovers.

Head Lettuce: The CSA is receiving a mix of either Red Leaf lettuce or Romaine. This is the last of our summer lettuce crop. We have a beautiful fall crop maturing nicely. 

Onions: More wonderful sweet onions!

Bell Peppers: These are a variety of reds, greens and yellows. The red bell pepper is called Red Knight, the yellow bell pepper is Labrador, and the small red peppers are Apple. The Apple peppers are super sweet!

Bunched Spinach: This is tender summer spinach that works well for cooking and raw for salads.

Beets: This week we have a mixture of Chioggia and Red Ace beets. They are getting large and we still need to thin some of the crop, so there will be a mix of sizes.

Mustard Greens: Here are some more spicy mustard greens. Keep them in the crisper drawer so they don’t get limp.

Raspberries: Our crop is composed of two varieties of plants: Autumn Bliss and Autumn Briton. The Autumn Bliss berries are much smaller berries, but just as sweet.

Watermelon: This will be our very final serving of melon, so enjoy. I’ve heard that watermelon is high in potassium (even more than bananas).

Fettuccine and Saffron Butter with Spinach and Roasted Peppers
Adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown

Saffron Butter

• 6 tbl unsalted butter
• 1 large shallot, finely diced
• 1 tbl fresh marjoram or basil, roughly chopped
• 1 tbl fresh parsley, roughly chopped
• 1/8 tsp saffron threads
• Pinch cayenne pepper
• Grated peel of 1 organic lemon or 1⁄2 orange
• 1⁄4 tsp salt

Cream the butter with the rest of the ingredients.  Set aside until needed.

Pasta and Vegetables

• 2 bell peppers
• 4 tbl olive oil
• 1 bunch spinach
• 1⁄4 cup pine nuts
• 1 red onion, quartered and thinly sliced
• 1 cup vegetable stock or water
• 3 cloves garlic, finely chopped
• 1⁄2 tsp salt
• Pepper
• Parmesan cheese
• 1 lb fettuccine, cooked

Preheat oven to 450 degrees. Slice peppers in half, core and seed, then brush inside and out with olive oil.  Bake cut side down until skins are wrinkled and loose.  Set aside to cool, then scrape off skins and cut into narrow strips.

Stem spinach and rinse repeatedly, then cut into wide strips.  Toast pine nuts in a dry skillet until they are golden.  Sauté onion over medium high heat for 1 minute, add stock or water, garlic, peppers and salt.  Cook another minute, then add spinach.  Stir with a pair of tongs until the spinach wilts, then lower the heat and add cooked fettuccine and all but 1 tbl of saffron butter.  Mix well with tongs, letting the butter melt into the noodles.  Season the dish with pepper, and lastly add the pine nuts and toss.  Serve garnished with grated Parmesan.  Pairs well with a crisp Sauvignon Blanc.

Seasoned Greens with Julienne Potatoes ALOO SAK
Adapted from The Best of Lord Krishna’s Cuisine by Yamuna Devi

• 4 medium size new boiling potatoes, cooked until nearly fork tender
• 1⁄2 tsp turmeric
• 1⁄2 tsp garam masala
• 1⁄2 tsp ground cumin
• 1⁄4 tsp cayenne pepper
• 2 tsp ground coriander
• 1 tsp sugar
• 1 1⁄2 tbl lemon juice
• 2 1⁄2 tbl water
• 5 tbl ghee or sesame oil
• 1 lb fresh spinach, stemmed, washed and coarsely chopped
• 1 lb mustard greens, stemmed, washed and chopped
• 1-1 1⁄2 tsp salt
• 6-8 lemon or lime wedges

Peel the potatoes and cut into a coarse julienne, 1/3 inch wide and thick by 1 1⁄2 inches long.  Combine turmeric through water in a small cup and mix well. 

Heat the ghee or oil in a heavy nonstick frying pan over moderately high heat.  Add potatoes and fry, gently turning, until golden brown.  Remove with a slotted spoon and set aside.

Reduce heat to low, add spice blend and fry until liquid has evaporated.  Stir in the greens, cover and cook 10-15 minutes.  You may add a sprinkle of water during cooking if the excess water on the leaves has evaporated. Uncover, add salt and sir well to blend in the spices.

Potato Leek Soup
Adapted from Horn of the Moon Cookbook by Ginny Callan

• 6 cups water or stock
• 6 cups diced potatoes, 5 medium or 20 fingerling (peel only if desired)
• 4 tbl butter
• 2 cups thinly sliced leeks (3 large leeks), washed well, leave the tough tops
• 1 cup chopped celery or bok choy
• 1 tsp dried thyme or 1⁄2 tsp fresh
• 1 1⁄2 tsp dried dill weed or 1⁄2 tsp fresh
• 1 tsp salt
• Black pepper to taste
• 2 tbl unbleached white flour
• 1 cp heavy cream
• 1⁄2 cup minced fresh parsley

Bring water or stock to boil.  Add potatoes, cover and cook until tender, 20 minutes.  Turn off heat and cool.  Puree 3⁄4 of potatoes and return to pot.

In a medium fry pan melt 2 tbl butter and sauté leeks, celery, thyme and dill weed until leeks are well coated with butter.  Cover and cook on low heat until leeks are tender, 15 minutes.  Add potatoes, salt and pepper.  In the fry pan melt the remaining 2 tbl butter then add flour and brown for 1 minute on low heat.  Whisk in cream and turn off heat.  Add to the soup then add parsley.  Simmer 10 minutes, uncovered and serve.  If your soup sits before serving you will need to thin it with water or milk. 

Spinach Leek Neufchatel Soup
Adapted from Horn of the Moon Cookbook by Ginny Callan

• 4 tbl butter
• 3⁄4 cup finely chopped onion
• 3⁄4 cup sliced celery or bok choy
• 1⁄2 tsp dried or fresh thyme
• 1 tsp dried or 1⁄2 tsp fresh dill weed
• 4 medium sized leeks, washed well
• 8 slightly packed cups coarsely chopped spinach
• 4 cups water
• 3 tbl unbleached white flour
• 1 eight oz package Neufchatel or cream cheese
• 4 cups milk
• 1⁄2 tsp salt
• Black pepper

Set soup pot over medium heat.  When hot, add 2 tbl butter, then onions, celery, thyme and dill.  After the onions begin to get tender add leeks.  Sauté until onions begin to brown, then add spinach and cook until just tender.  Add water and simmer 10 minutes covered. 

In a 4 quart saucepan melt remaining 2 tbl butter over low heat, add flour and stir well.  Then add cheese, slowly adding milk to this mixture, 1⁄2 cup at a time, until 2 cups milk have been added.  Stir mixture well with a whisk between each addition of milk.  When mixture is smooth, add a ladle of soup to cheese mixture; repeat twice more.  Then combine this mixture with that in soup pot.  Add remaining milk, salt and pepper and stir.  Simmer until hot and serve. 

The Raw Vegetable Salad
Adapted from Moosewood Cookbook by Mollie Katzen

Dice any or all into 1⁄2 inch bits:

• Carrots
• Red and green bell peppers
• Celery or bok choy
• Red & green cabbage
• Cauliflower
• Broccoli
• Zucchini & summer squash
• Beets (add at the end so color won’t spread)
• Cucumber
• Green beans
• Spinach or chard
• lettuce

Dressing:

• 1 cup cider or white wine vinegar
• 1 3⁄4 cups olive oil
• 1 large clove garlic, crushed
• 1⁄2 tsp salt
• Black pepper
• 1 tsp dried basil, or fresh, minced
• 1⁄2 tsp dried oregano or marjoram, or fresh, minced
• Pinch of celery seed
• Parsley, finely chopped
• Juice from 1 lemon and 1 orange

Optional:
(puree right into dressing)

• Spinach
• avocado
• 1⁄2 cup tahini, or yogurt or mayo