News from the Farm
by Rhys Williams

Having passed over the halfway mark of the season, we feel that it is all downhill from here and you may notice the box size decreasing until you get one item… just kidding. Featherstone Farms is a Fall-heavy farm, meaning that we grow many Fall crops and they are almost all heavy. Some of the crops that you can look forward to in the next few weeks: winter squash- so many varieties- butternut, acorn, kubocha, kuri, hubbard, pumpkin pie, sweet dumpling, buttercup; the wonderful Napa Cabbage, purple broccoli, radishes, beets and so many greens: kales, collards, bok choi and chard. The cooler temperatures will also allow us to grow lettuces again and salad mix and your friend: the turnip. We will also make sure that you receive carrots- although from a neighboring farm because our carrots have been our number one failure this year, well besides our cucumbers and arugula disasters. We hope that you have enjoyed the year so far. We have tried to give you a variety of your favorites along with stuff that you may not have picked up on your own. If you have any suggestions on how to make our CSA better next year, please do not hesitate to let us know. We can’t promise that we will be able to implement all of your hopes and desires (it is very difficult to grow mangoes in this region), but we do promise that we will read and discuss all ideas. Also let us know if you have any ideas on how you would like to help with the CSA next year.

Another great thing that has happened, although it is her first day and things could still go terribly awry- Rebecca is back. For those who may not know- Rebecca was last year’s CSA Manager who left to walk the Pacific Crest Trail. She has finished her trek across three countries and decided to come back to help us with our Fall Harvest. Yippee- Woo-Hoo.

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.

Collards- Per calorie, collards have more calcium than milk, an excellent source of organic, highly absorbable, iron, high in chlorophyll and it is also twice as high in vitamin A as carrots. Native to the eastern Mediterranean region and Asia, collards are dark green with large oval leaves on long stalks, with a flavor between cabbage and kale. To store: wrap collards in a damp paper towel and store in a perforated plastic bag. They will keep for up to a week. Clean collard leaves thoroughly before cooking by dunking each leaf into a bowl of fresh water several times. Then rinse under running water. Some people consider the stalks are too tough to eat, if you feel the same, strip the leaves from the stalks and tear into small pieces before cooking. Steaming is not the best way to cook collards because it gives them a somewhat tough texture. Serve collards with beans—especially black-eyed peas for a very traditional southern meal—or add them to soups and stews. Good seasonings for collards include garlic, fresh ginger, dill, parsley, hot sauce, cinnamon, hot peppers, vinegar, and curry. In parts of Africa, collards are often cooked with hot peppers and other spices. Traditionally in the U.S., collards are cooked with bacon or salt pork, although health-conscious cooks have developed many new recipes that are lower in saturated fat. Collards are often simmered for several hours, which produces a very tender vegetable. For faster preparation, they can be boiled in water or broth for 15 to 30 minutes, which yields a slightly firmer texture. To sauté, simmer collards first in a small amount of water for 10 minutes. Then drain them and sauté in olive oil with herbs or spices until tender, about 10 minutes. To microwave, place the collards, with just the water clinging to the leaves, in a covered dish. Cook on high until tender, about 7 to 10 minutes. Stir after about 4 minutes. Let stand, covered, for about 2 minutes before serving.
Beans- Your box will have one of our three types of beans in your box: Haricot verts (skinny & French), Jades (traditional green beans) or Burgandy Bush beans (dark-purple bean). We will alternate these in the next few weeks so you will get a chance to try all three. I like beans quickly blanched: fill a 6-qt saucepan or stockpot one-half full with cold water. Bring water to a boil and add 4 1/2 teaspoons of salt, or 1 1/2 teaspoons per quart of water. Allow water to return to a boil and add the beans. Cook for 3-4 minutes, or until they are crisp-tender. While the beans are cooking, fill a large bowl with ice and cold water. Drain the beans in a colander and then plunge them into the ice bath to stop the cooking. Drain the beans again and pat them dry. Just before serving, melt 2 Tablespoons of butter in a 12 inch skillet over moderately high heat. Add the beans and toss gently to coat in butter. Season to taste with salt and pepper and when heated through remove the beans to a warm serving dish. NOTE: The Burgandy Bush Beans will lose their dramatic color when they are cooked. The transformation is fun and seems quite magical and may persuade your kids to try such an amazing veggie, but if you want to keep that great color, keep them raw and serve them in a cold salad.
Heirloom Tomatoes- I have gotten many questions regarding the green tomatoes in your boxes. We grow two types of green ripening tomatoes: Geen Zebra (small round and striped) and Aunt Ruby’s Green (big rich slicer). Green tomatoes have low acidity with a fresh tomato taste which makes them great toppers for eggs and enchiladas. The heirlooms are beginning to taper off, so I am afraid that we will only have a couple more weeks of them.
Colored Sweet Peppers- I hope that you enjoyed the bell peppers in your box last week. I have been asked a few questions regarding the color change. These bells start out green and then change into red or yellow depending on the type. As they change in color, the fruit becomes milder and sweeter. Use these peppers raw or cooked (the cooking will sweeten them up even more). There may be a second variety in your box as well: the Apple Pepper. They are a small, sweet red pepper with a lot of flesh and more heart shaped than bell. To prepare peppers, cut in half and scrape out the veins (the white parts) and the seeds (both will make the pepper bitter). Try tossing the peppers in oil (I use olive) and roasting them (either in the oven or on the barbeque).

This is from the Food Network’s show, “The Melting Pot”.
COLLARDS, GOLDEN RAISIN, AND ALMOND SAUTE

• 1/2 cup olive oil
• 1 white onion, small diced
• 3 cloves garlic, chopped
• 1 bunch of collard greens, washed, and cut in 1/2-inch strips
• 1 cup golden raisins
• 1/2 cup slivered almonds, toasted
• Kosher salt
• Freshly ground black pepper

Heat an 8-quart saucepan over high heat. When very hot, add the oil, onions, and garlic, sautéing quickly for 1 minute. When the onions just start to turn golden, add the collard greens, raisins, and almonds. Season with salt and pepper, and add a little water if necessary, for a little steam. Sauté for about 5 to 6 minutes more, and adjust seasoning, to taste.

I realize that you may be like Tony Danza and quite happy with eating your raw tomato sandwiches, ( see www.splendidtable.publicradio.org for more information on that star’s love of tomatoes), but for those of you who are looking for another way to use your beautiful tomatoes, this recipe from www.epicurious.com is fresh and easy.
ORZO SALAD WITH HEIRLOOM TOMATOES AND HERBS

• 8 ounces orzo (rice-shaped pasta; about 1 1/4 cups)
• 2 tablespoons Sherry wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1 1/4 pounds assorted heirloom tomatoes, cut into 1/2-inch pieces
• 3/4 cup chopped green onions
• 1/2 cup sliced pitted oil-cured olives
• 1/4 cup thinly sliced fresh basil
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped fresh Italian parsley

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.)
Serves 6

• 4:30- Harvest Processional (Bring rhythm instruments, Produce Costumes and join in!)
• 5:00- Potluck, *Grill will be Available*
• 6:30- Music & Dancing with The Beef Sough Boys (bluegrassy- bluesy)
• After Dark- Bon-Fire