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Sept. 3, 2013

Posted 9/9/2013 8:12am by Don Kretschmann.

Sept. 3, 2013

Greetings from the Kretschmanns,

    They say time flies when you're having fun.  We must be having fun, as September has dawned when it seems like it still ought to be June.  The daily reality reminder, though, is that we can barely see to work at our accustomed 6:30 AM.  But  perhaps the solar limitation makes life all the more manageable at day's end because Becky less and less needs to repeat, "Can we please eat supper earlier?"  

    The more than abundant 2" of rain last Tuesday has allowed the various cole crops (broccoli, cauliflower, cabbage, kale, collards) to continue toward their rendevous with our dinner plates.  Many a late August/early September I'm crying the blues for more soil moisture, but not this year.  Lots of mesclun greens seed was slipped just under the soil surface to sprout quickly; turnips as well.  You'd almost think these were weeds by how fast they pop up in the moist warm soil.  And the green beans!  Three plantings of these to come in short order until the first frost. 

   Meanwhile, the hail of tomatoes continues more intense than ever.  It appears they are little by little succombing to late blight fungus and will come to a halt soon enough.  But we've certainly enjoyed them. 

   Lettuce surprised us in the volume.  Enjoy a salad smothered with tomatoes.

   Enjoying the bounty as we cool down the temp and the fog of humid summer abates, we are, your farmers 

               --Don, Becky & the Farm Crew

Roasted Tomato Sauce:  We generally use this method for pre-cooking our tomatoes prior to canning them.  The plus is that it's no work at all, and it reduces the liquid and concentrates the flavors without risk of burning.  Set oven temp in the high 200's.  Brush a pan of your choice liberally with olive oil (cake pans or roasters work fine--our favorites are large ceramic coated oven pans on which you'd roast a turkey).  Cut up tomatoes coarsely quartering, or so, depending on the size.  Distribute no more than an inch or inch and a half in the pans.  Bake in oven until they start to darken on the top and you can see that the liquid has started to boil away.  Use for cooking, pizza, or to can.   

Becky made this last night and it was delicious.

Chicken Cattiatore: Cut chicken into pieces, dredge in flour, and saute until just browned, in about 1/4 c. olive oil.  In same pan, saute about 1 c. coarsely chopped onion about 5 min. then add 1/2 c. wine and boil until reduced by half.  Add 3 coarsely chopped fresh tomatoes or 3 c. of previously oven roasted tomatoes (above), add the chicken, a handful of oregano, and simmer about 25 min.  Meanwhile saute in 2 tbs olive oil  1 c. green or red pepper coarsley chopped, and 2 c. mushrooms about 7 min. add to the chicken and cook together another 15 min. Salt & pepper to taste.  

Carrot Soup With Dill Pesto: Saute 4 large carrots, 1 onion and and 1 tsp dill seeds in 2 tbs butter until tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper. Combine 1/2 c. fresh dill and 1 tbs pine nuts or sunflower seeds in processor and chop finely using on/off turns. Then  slowly add 2 tbs olive oil and process until well blended. Season to taste with salt and pepper.. Ladle into bowls. Swirl pesto into soupbowls. You'll not forget this soup.

Red cabbage is so fun to work with because it's just plain beautiful to look at. It makes a very different looking cole slaw with orange carrots.  Or...

Red Cabbage Salad with Ginger Dressing:  Combine 4 c. shredded red cabbage, 1 c. shredded carrot, ½ c. minced parsley, and 2 c. finely sliced onion.  Grate or mince 1 tbs. fresh ginger and squeeze out the juice in a garlic press or similar.  Combine ginger juice with 3 tbs. vinegar, 1 tbs. lemon juice, 1 tbs. honey, 4 tbs sesame oil, salt to taste, and toss well with shredded vegetables. Toast 2 tbs. sesame seeds in dry heated skillet until they start to pop. Sprinkle these atop the salad.  Mmmm….

 

Billing Note: Payments for the remainder of the season are now due.  We've updated our database to give credit for missed boxes and to add in other adjustments which aren't already in the accounting.  We don't go though the entire list every week and enter charges.  So if you cancel a box and ask for a credit, this won't likely appear until we readjust again in Dec.  At that time you can either roll it over into a deposit for next season, or we'll send a refund check.  All is eventually credited so you pay only for what you get. Remember to let us know if you want to donate a canceled box and if you are a light share, whether you want to miss three weeks in a row or to swap cycles and just miss two.

Special OrdersHungarian Hot Wax peppers--$25/half bushel  Always our favorite for canning year in and year out as pickled Italian hot pepper ringshttp://www.kretschmannfarm.com/store/csa-extras  , Basil-$15/half bushel.  Canning tomatoes--$20/half bushel