News from the Farm
By Sarah Libertus

“September is Organic Harvest Month”, or so my little Co-op newsletter tells me. What does this mean? I have no idea who decides these things, but I do like their ways to celebrate: “Prepare one meal with as many organic ingredients as possible. It is a celebration…Indulge yourself. Take a long bath in water scented with organic oils. Nibble on rich organic chocolate. Say thank you to an organic grower or producer”. And I would like to add, Thank you to you- our CSA member- without your support our little organic farm would have been dead in the water.

“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.” I have copied this onto each newsletter since May and you have seen the positive side of it: unannounced berries in boxes, a surprising pepper, merry melons and other extras that we found were ready to pick and we wanted to get them to you, even though I did not know about them at the time I was writing my newsletter. Well, now, there is a negative side to this as well. Last week I wrote about the wonderful selection of beans that we had. I had grand dreams of each box containing a bean melody of dark Burgundy, skinny French and tall and true Greens. These were beans that I had just checked the day before for size and readiness and I was excited to share these crops with you. After I wrote, printed and made 178 copies of the newsletter at the Winona Insty Prints, we went out to pick the beans, but there were no beans to pick. Where the day before there had been happy fat rows of beans, the field had become sad rows of naked sticks. “What evil could have happened here”, I screamed, but then I remembered that I am in the middle of the country in southeastern Minnesota and I had to assume that some very non-evil deer had probably happened across the field in the night and had a happy midnight bean feast. This thought calmed my spirit and ended my search for the Evil Bean Eater from Mars, but it does nothing to fill the void on your platter where your beans should be. Does the story of the bean-field raid make up for your lack of beans? Does knowing that your food is being grown especially for you, pulled from the soil and raced to your home rather than flown in from California help you to forgive the deer that also live in our state? Does the fact that we grow our produce organically, and that the deer always seem to gravitate toward it (as well as the neighbor’s livestock, but that is another story) fill your bean void? I can only hope so, because although we put up fences and hang balloons and tie up shiny bits of string, the deer will more than likely feast on our crops again. And again, I will curse and try to find some unspeakable evil to blame, and again, I will have to accept the losses to nature that are our farming dues.

So, sorry about the beans! Happy about the leeks!
Enjoy your box of “Last Splash of Summer Joy”, for next week we begin the Fall Harvest.

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.

Leeks- Yeah! These tasty bulbs are back and fatter than ever. For those of you, whose last batch may have withered away in your fridge, here is a second chance. I have included two recipes for a very simple leek soup, but remember, leeks can be used just as you would onions and just because the French serve them up as a side dish doesn’t mean that you can’t sauté them with your eggs, throw them into a chili or mix them with sour cream, a little pepper and Worchester sauce and dip your chips in it. One of the great things with being involved closely with farming is that- although we all have our favorites- all produce is grown equally, and is meant to be eaten in any way that you deem tasty.
Sweet Corn- Okay, I guess I lied when I said that the August corn was our last batch. We grew a second wave and I must admit I was hedging my bets because I was positive that the raccoons would get to them before we could. This is a smaller variety, but just as tasty as those earlier fat ears of summer. The stalks are also not as vigorous so this may be its last (and only) big splash. (No, I am not teasing again, it is Fall down here and we must give up those lovely summer dreams of tomatoes, corn and melons).
Heirloom Tomatoes- Speaking of last splashes, our tomatoes are at an end. This week you will find some of our later variety Heirlooms: Brandywine, Green Zebra (small, round, green with yellow stripes) and Red Tiger (red striped small and round) along with some other favorites. This is a beautiful mix to simply cut up, toss with a little vinegar and olive oil and bid them all farewell for now.

I got a lot of questions regarding what to do with leeks. The following are variations on the classic leek soup- both recipes were sent in by CSA members. This is from Tracy- a fellow CSA member- from another CSA (Aah, the cyclical nature of things)

POTATO LEEK SOUP

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 3 cups of leeks, white and part of the green included, well-washed and chopped
• 1/2 cup chopped onions
• 6 cups cubed potatoes (keep the skin on)
• 1 carrot diced
• 1 stalk of celery, chopped
• 7 cups of vegetable stock (or water)
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup of milk (or soy milk)

Heat the oil and butter in a medium sized soup pot. Stir in the leeks and onions. Cook on low heat without browning for five minutes. Add the potatoes, carrot, celery, stock and salt. Bring to a boil, reduce the heat and simmer for 40 minutes (or until potatoes are fork tender). Let soup cool slightly. Then puree in a blender or run it through a food mill (does anyone have one of these great things anymore?). Add the milk. Return soup to big pot and gently reheat. Do Not Boil (this will scald the milk). Salt and pepper to taste and serve.
Serves 6

This was sent in by CSA member Claire, who revised it from, Cooking for Dummies by Bryan Miller & Marie Rama. Claire says, “Everyone seems to love this soup. I always use the 2% milk instead of cream, and also have gotten away with 3 instead of 4 leeks.—“. I am going to make this for dinner tonight, so, “Thank you Claire!”

CREAM OF LEEK SOUP

• 3-4 medium leeks, cleaned and trimmed
• 1 Tablespoon butter
• 2 teaspoons olive oil
• 1 teaspoon peeled and finely minced garlic, about 1 clove
• 3 Tablespoons flour
• 2 2/3 cups chicken or vegetable broth
• 1⁄2 cup milk
• Generous dash of nutmeg (optional)
• Salt and freshly ground pepper to taste
• 1⁄2 cup heavy cream or half and half or 2% milk
• 4 small chervil sprigs or 1 Tablespoon chopped chives (optional)

Quarter the leeks lengthwise and cut into 1⁄2 inch long pieces. You should have about 2 1⁄2 cups. In a large saucepan or pot, melt the butter with the olive oil over medium heat. Add the leeks and garlic. Cook for about 2 minutes, stirring often. Add the flour, blending well with a wooden spoon or wire whisk. Add the chicken or vegetable broth, 1⁄2 cup milk, nutmeg, and salt and pepper. Stir well and bring to a simmer. Cook for about 15-20 minutes, stirring occasionally. Cool slightly. (Hot liquids in blenders could trap steam and explode.) Spoon and scrape the mixture into a blender or food processor container and puree well. To serve hot, warm the cream or half and half or 2% milk. Just before serving, add it to the soup and stir well. To serve cold, chill the soup and add the cold cream or half and half or 2% milk before serving. Always check seasonings before serving. Garnish each serving with a sprig of chervil or chopped chives, if desired.

Makes about 3 1⁄2 cups or enough for 3-4 small serving.

• 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