FULL SHARE & YELLOW HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing

This Week's Share

Red ‘Magenta’ lettuce
‘Red Norland’ potatoes
A bunch of large scallions
A couple of sweet peppers
Various tomatoes
A ‘Genovese’ basil bunch
A ‘Tendersweet’ cabbage head
A small bulb of ‘German Red’ garlic
A handful of summer squashes or cucumbers
Either sweet corn, beets or eggplants
Fruit: our organic cantaloupes and Yonder Farm’s plums

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Letter from Windflower Farm

Delivery #11, Week of August 14th, 2018

This week’s share.
You’ll get red ‘Magenta’ lettuce, ‘Red Norland’ potatoes, a bunch of large scallions, a couple of sweet peppers, various tomatoes, a ‘Genovese’ basil bunch, a ‘Tendersweet’ cabbage head, a small bulb of ‘German Red’ garlic, a handful of summer squashes or cucumbers, and either sweet corn, beets or eggplants, depending on your site. Your fruit share will contain our organic cantaloupes and Yonder Farm’s plums.

Notes from the farm.
This week, Andrea, our membership coordinator, writes about our farm staff.

Every summer, Saratoga Performing Arts Center (SPAC) in Saratoga Springs, hosts the world class Philadelphia Orchestra in the month of August. Going to a performance or two is always a highlight of my summer, a welcome respite from the world of farming.

That being said, farming is never far from my mind even during a classical music performance. In fact, growing delicious food is a lot like making beautiful music – both require a group of skilled, committed people working together for a greater cause: a healthy, happy community.

So, without further ado, presenting the Windflower Symphony!

At the helm, Farmer Ted deftly conducts us with a carrot in one hand and a coffee mug in the other. Ted’s son and concertmaster, Nate, graces us with the fundamental tunes and tunings of the tractors, pumps, and cultivators, and of honorable mention, the plasma cutter. Julia, principal second violin (but first in field coordination) adds the strums, thumps, and hums of transplanting as well as the inevitable grunts of weeding, accompanied with aplomb by the American field crew strings – Bonnie, Sarah M., and Heidi. The Medinas – Martin, Martin Junior, Jesus, Candelaria, Angelica, Salvador, and Daniel – all hailing from Mexico – compose our harvest, tunnel, and field strings. Among their many other stylings, the snapping of rubber bands on greens bunches and twirls of twine on tomato plants give force, depth, and resonance to each score, most assuredly, with Mariachi flair.

Leading our brass washing and packing section, Victoria on first trumpet, calls us to action. The exuberant renderings from her and her companions (Naomi, Angela, Sarah M., Heidi, and Bonnie) are, after much splashing, most reflective in the polish and shine of their vegetables. At the ever ready on percussion, Aaron and Terry, marvel us with their workings of power tools and washers, of tractors and mowers, and of curious noises no one can pinpoint. But where would we be without the bright, beautiful trills from Jan and Sara D., our flower flutist and oboist? Or without the sweet clucks of chickens on piccolos as they lay countless eggs, thanks to Alan Davis? Lest we forget the deep sound of a bassoon, rich and warm as a sun-ripened berry from Pete way out Yonder. Indeed, these woodwinds are far from optional.

Season tickets are available in the spring; please contact Andrea, membership coordinator. Our performances would also not be possible without the many who set the stage – our dedicated core group members – nor without Don and Naomi, who, literally, bring the show to you.

Last but not least, we must thank you, our audience, friends, and season-ticket shareholders. Your support feeds our passion and our bellies – your applause is always appreciated. Please join us on August 25-26. It’s time to celebrate!

Have a great week! Ted and Andrea

Farm Visit

A reminder that this year’s open house at Windflower Farm will take place on the weekend of August 25th and 26th. Join Ted and his team to see where your vegetables come from and to meet the staff! See last week's issue of The Beet for full details. RSVP to tedblomgren@gmail.com.

Coming Soon: Cookbook Swap

The great CHCSA cookbook swap is only a couple of weeks away. Here's what you need to know:

At every pick-up during September, we'll be running a swap table
Bring cookbooks you no longer want, and swap them for new ones to freshen up your recipe circulation!
As well as cookbooks, we're also happy to receive general food-related books, books on health, and parenting books
You don't have to bring a book to take a book - everyone is welcome to dip in to the selection
Anyone who donates a book is eligible to enter a lottery for a $10 gift card at Greenlight Books!

This is a great opportunity to share your enthusiasm for good food and cooking with your fellow CSA members. So think carefully about what you're ready to pass on to an enthusiastic new owner, and dream big about what might be waiting for you at the swap table!

Peppers 'n' Pesto

A simple summer recipe by Nigel Slater. He says: "Don’t be tempted to skip the toasting of the almonds, it deepens their flavor immeasurably. The pesto will keep for three or four days in the fridge. If it solidifies, then let it come up to cool room temperature before serving. It makes a rather fine sandwich filling, too."

Roast peppers with toasted almond pesto

Ingredients
red peppers 3
garlic 4 cloves
olive oil 1 tbsp

For the pesto:
skinned almonds 100g
garlic 1 small clove
basil 50g
lemon juice 1 tbsp
white wine vinegar 1 tbsp
olive oil 75ml, plus a little extra
parmesan 60g, grated

Method
Set the oven at 400F. Wipe the peppers, cut them in half lengthways and remove any white cores. Place the peppers cut side down in a roasting tin, together with the whole, unpeeled garlic, trickle with olive oil, then bake for a good 40 minutes, until they have softened and wrinkled. If their skins have blackened then all to the good.

Make the pesto: put the almonds in a shallow pan and lightly brown them over a moderate heat, tossing them around the pan from time to time until they are golden and toasted. Don’t let anything distract you – almonds can burn in seconds.

Put the nuts into the bowl of a food processor, then add the peeled clove of garlic and the basil leaves and their stalks. Process to a coarse paste, add the lemon juice and white wine vinegar, then blend in the olive oil, taking care not to reduce the mixture to a smooth paste.

Stir in the grated parmesan and set the paste aside, covered, in a cool place.

Remove the peppers from the oven and let them relax for a few minutes until cool enough to handle. Peel off and discard the skins (they should come away easily). Squeeze the garlic from its skin. Place the skinned peppers on a serving dish, dot with the roasted garlic.

Pour a little more oil into the roasting tin. Stir to mix with the roasting juices, scraping up any deliciousness from the pan, then trickle over the peppers. Serve at room temperature, with a bowl of the toasted almond pesto, stirred at the last minute.

THE BEET: VOLUME 17; WEEK 11