Featherstone
Fruits & Vegetables CSA
  Locally and organically-grown produce
(507) 452-4244         
July 20, 2005

In the Box This Week:

  • Red Norland Potatoes
  • Red Cabbage
  • Walla Walla Onions
  • Globe Eggplant
  • Tomatoes
  • Zucchini & Summer
  • Squash

News from the Farm
By Sarah Libertus

It rained yesterday. It was a much needed relief as we have started irrigating up on the ridges for the first time in Featherstone history. We now own these big green pods that hold 1500 gallons of water. It is truly incredible how much water the plants are drinking up daily. We have two guys on solid water duty until this dry spell lets up. Jack is forecasting the hottest summer since 1988 and Rhys says that he can’t remember back that far.
One problem that we have on Featherstone is that our crop rotation schedule often makes the fields incongruous and far away from each other. We have a limited number of vehicles and so the majority of us just walk. Last week, Trina (our shop manager) bartered 3 ten-speeds for produce from an ex-worker who buys and fixes up bikes from police auctions. As an ex-bike messenger I am in hog heaven.
I am now trying to get Jack and Rhys to get us little carts and then someday all of our crop wanderings could be done by bike.
The salsa making class will be August 13th (Saturday) from 1-3 p.m.. I apologize that it has taken me so long to nail down the date, but the lack of germination in the cilantro is making it a bit difficult. So I have just picked a date when the tomatoes and onions are on and we will barter for some cilantro from another farm if necessary.
This will probably be the last week of Hothouse tomatoes, then there will be a week break, then (if the Gods are smiling down on us) we should have Heirloom tomatoes in your boxes. Yippee!
The Heirlooms are looking great and we are all terribly addicted to them so they have been the first ones watered and hoed. Ah well, I wish I didn’t have to admit that we play favorites, but there you have it.
Enjoy!

Varieties
By Sarah Libertus

Due to the nature of farming, the produce in the box may change with the weather. Please feel free to contact me if you need any additional assistance with what is in your box.

Red Norland potatoes- As opposed to the potatoes earlier this season, these were grown in more rich soil, hence they are larger and meatier. They are also uglier. They have some cleaves due to the warmer dry weather and scab (the brown spots on the outside), but this does not affect the taste.
Red Cabbage- We picked the red cabbage smaller than the green due to their tendency to split. I love the color of this cabbage. I make a simple slaw dressing (equal parts mayonnaise and low-fat yogurt, 2 Tablespoons of sugar, a pinch of salt, rice wine vinegar and pepper to taste) and toss onto cabbage for a beautiful, fast and easy side.

Cabbage Lore (from Rhys): It is bad luck to stack cabbage. This is a little unsettling for us, who grow much cabbage and stack often.

Walla Walla Onions- The Walla Walla are eaten like apples in some parts of the world. They are sweet and flavorful. Use the greens for a mild onion flavor. Please refrigerate them.
Globe Eggplant- I know that last week I did not give very much information on eggplant and you may have gotten one of two varieties- Globe (the typical round shaped eggplant) or Swallowtail (an elongated asian type eggplant). One of the problems that I run into is the fact that I never am 100 percent sure of what will be in each box due to the weather, deer or raccoons. I was pretty confident that there would be eggplant in the box, but I was unsure how much that there would be due to the hot dry weather. People have asked me what caused the brown scarring. The scars are caused by the wind blowing leaves and plastic against the tender new skin. It does not affect the taste, but I know that it does affect the plant’s aesthetic. The eggplants in your box are tender young eggplants that should be sweet and smooth without the any bitterness. If you have never tried eggplant and live by the barbeque, thinly slice the eggplant, lightly coat with olive oil and salt and throw on the grill
Tomatoes- More tomatoes! We leave the little green stem on, because we believe that the stem minimizes outside exposure of the actual fruit and allows the tomato to stay fresher longer. Maybe this is a myth, but our very unscientific research appears to bear us out. Once again, do not store these in the refrigerator as they will become mealy.
Zucchini, Summer Squash & Patty Pan Squash- Back by popular demand, your box contains a sampling of one, two or three of our three squash that we grow. They can be used interchangeably and I have yet to determine any big taste difference. They are really beautiful and should be tossed into any stir fry or skewered and brushed with olive oil and slapped onto the barbeque. These are also the perfect size to be eaten raw on salads, but you will have to be a pretty hard core squash lover to always go this route.
The Recipes
This recipe is out of the HerbFarm Cookbook by Jerry Traunfeld. I switched the green onion to use our Walla Wallas, but you can use green if you would like. This is a great little cookbook that uses simple recipes to showcase fresh ingredients.
SPICY RED CABBAGE WITH APPLE & CILANTRO
1⁄2 medium head red cabbage (about 1 pound)
2 Tablespoons vegetable oil
1⁄2 teaspoons dried red pepper flakes
2 small apples (Gala?), peeled, cored and cut into 1⁄4 inch cubes
1⁄4 cup freshly squeezed lime juice
1 1⁄2 Tablespoons of sugar
3⁄4 teaspoon salt
1 Walla walla onion with part of green, minced
1 cup coarsely chopped cilantro
Core and thinly slice the cabbage (this is immensely easier with a food processor). Heat the oil and the red pepper flakes in a large skillet over medium heat. Add the apple and cook for 1 minute, stirring. Add the cabbage and toss to coat in hot oil. Add juice, sugar, salt, cover the pan, lower the heat and cook until cabbage is tender (5-10 minutes). Add the onions and cilantro and toss. Season with additional salt if necessary.
Makes 6 servings.
This recipe comes from one of our regulars at Farmer’s market. She got it from New Zealand. I love the recipe swap!
STUFFED SQUASH WITH BASIL & HONEY
1 Tablespoon toasted sesame seeds
2 pounds of summer squash
1 small Walla Walla onion, finely chopped
1 Tablespoon honey
1 teaspoon light soy sauce
1 tablespoon tahini
1/3 cup fresh basil
1 clove of garlic, crushed
Boil, steam or microwave squash until tender. Drain and cool. Trim slices so that squash can sit flat (either like a canoe for the zucchini and yellow squash or like a chair for the patty pan). Scoop a shallow hole from the top of each squash. Chop scooped pieces finely. Heat oil in small saucepan and add onion and garlic. Stir over medium heat until soft (about 2 minutes). Add chopped squash, honey, soy sauce, tahini and basil and cook for 1 minute. Place squash onto an oven tray, spoon basil mixture into hollows and sprinkle with seeds. Bake in a 375 deg F oven for 10 minutes. Serve individual squashes on each plate. This is so pretty.

AUGUST 13th 1-3 p.m.
SALSA MAKING CLASS-

  • It will be held at Featherstone Farm in the Common House.
  • Please bring a recipe to share, cutting instruments (knives, food processor, blender) and a container to take home your salsa.
  • I will provide a couple of recipes, basic ingredients and chips.
  • Please do not bring any pets
  • All children must be supervised by a parent at all times.
  • We will meet at the Green Barn (first parking area) at 1:00, then we will go out in the fields and pick what we need (tomatoes, onions, cilantro, hot peppers). These plants are growing throughout the farm so if you are interested in picking, you must be here promptly at 1:00, because we will be driving to the different farms.
  • If you have a special ingredient that we do not grow (i.e. bananas) you will need to bring those ingredients as well.
  • Feel free to call me at 507-452-4244 if you need any additional information. This will be fun and hopefully not too hot. Feel free to bring your swimsuit if you would like to take a dip in the pond.

Directions from Rochester/Twin Cities area: Take Highway 52 south past Rochester to Interstate 90. Head east on I-90 until the 43 North/Winona exit (approximately 30 miles). Take a right off the exit (south) and take a left (east) at the stop sign at the "T". The road will turn to gravel as you head down into the valley. Follow this road, (Cty Rd. 19), until you reach Todd drive (approximately 6.5 miles). Take a right onto Todd drive and follow until the first parking area (just past the greenhouses at the side of the green barn). The Common House is farther up Zephyr Drive (the gravel road). Simply stay to the left, past the red house on the left, the two barns on either side and the Common House is the next building on your left (green siding) overlooking the swimming pond.
See you there!