CSA - Week 15

Posted by: Kristie

CSA - Week 15

Happy First Day of Fall! Are you ready for the summer to be over? With tomatoes and sweet peppers in full swing, it's hard to feel that the summer is actually over.

But it does feel like the season at Camp Joy is shifting. We've lost two of our apprentices from the summer (Mika and Whitney), and we've gained a new person for the remainder of the season: Robert. The nights are getting cooler and the sun is disappearing over the hills earlier and earlier each evening. We're deep in canning, drying, freezing, and other preserving projects. (Hint: take advantage of the abundance table at CSA pick-up and experiment with your own preserving projects!) We've been juicing our apples and pears on a weekly basis. And I'm sure the days of firing up the woodstove are just around the corner.

One cannot live and work on the farm without tangibly feeling the shifting of the seasons. The rise and setting of the sun affect the hours we spend in the garden. Scorching hot sun mid-day sends us inside for siestas, extending our work day into the cooler evening hours. The temperature of the air governs the amount of time we spend chopping wood, creating kindling, and building fires in the woodstove. The first fruits of the season bring greater variety to our meals, and later, the abundance draws us to long hours in the kitchen, preserving. When the rains begin in the fall, our time spent irrigating the garden is freed up, as we attempt to "flood-proof" the farm, bringing the curing garlic and onions indoors...When will the rains begin this year? Time will tell.

What's in your box this week? onions, potatoes, garlic, leeks, sweet peppers, pears, apples, hot peppers, tomatoes, carrots, cucumbers, summer squash, cherry tomatoes, lettuce, dill, frisee, rosemary, kale, and basil.

CSA - Week 15 Recipes

Posted by: Kristie

CSA - Week 15 Recipes

Pear Galette

1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons unsalted butter—5 tablespoons cut into small pieces and chilled, 2 tablespoons melted
1 egg
1 teaspoon milk
2 tablespoons apricot preserves, strained
2 large Bosc pears
1/2 teaspoon very hot water

Directions
Preheat the oven to 425°. In a medium bowl, toss the flour with 1 teaspoon of the sugar and the salt. Cut in the cold butter until the mixture resembles fine crumbs.
In a small bowl, beat the egg with the milk. Sprinkle 2 tablespoons of the beaten egg over the flour mixture and stir. Working quickly, gather the dough into a smooth mass, squeezing it gently. Transfer the dough to a lightly floured surface and pat it into a 5-inch disk. Wrap in wax paper and refrigerate until firm but not hard, about 30 minutes.
On a lightly floured surface, roll out the dough to a 9 1/2 -inch round, turning it clockwise an inch or two each time you roll to maintain an even shape. Transfer the dough to a heavy flat baking sheet. Fold up 1/4 inch of the edge of the dough to form a neat rim. Using a knife, score the rim in a decorative pattern. Brush the rim with a little of the remaining beaten egg. Brush 1 tablespoon of the apricot preserves over the bottom of the dough and refrigerate while you prepare the pears.
Peel, quarter and core the pears. Slice each quarter lengthwise into 5 thin wedges. Arrange all but 6 of the pear wedges on the dough in a spoke pattern, overlapping them slightly. Cut the remaining pear wedges and arrange them in the center of the tart to form a decorative rose. Brush the pear slices with the melted butter and sprinkle with the remaining 2 teaspoons of sugar.
Bake the galette in the middle of the oven for 25 to 30 minutes, or until the pears are tender and the pastry is crisp and golden. Carefully slide the galette onto a rack to cool slightly.
Stir the hot water into the remaining 1 tablespoon of apricot preserves and brush on the pears. Serve the galette at room temperature.

POTATO AND LEEK SOUP

2 tablespoons butter
1 large onion, chopped
2 leeks, chopped
2 tablespoons flour
4 cups chicken stock (or veggie stock)
3 medium potatoes, peeled and cubed
salt and pepper to taste
1 cup low fat milk

Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk and seasonings.

Puree soup in a blender. Add salt and pepper to taste.

CSA - Week 14!

Posted by: Kristie

What was in your box this week? bush beans, garlic, eggplant, sweet peppers, tomatillos, pears, onions, apples, tomatoes, summer squash, carrots, cucumbers, cherry tomatoes, lettuce, cilantro, dill, arugula, and basil.


What's happening at Camp Joy this week? Well, our most important news is that two of our cherished apprentices, Mika and Whitney, are leaving this week. They have been more than helpful on the farm, sharing their passion for gardening and preserving. Mika and Whitney have helped define this season at Camp Joy - it's hard to imagine the community without them. Though we're sad to see them go, we wish them well in their future endeavors. Mika is returning to UCSC for the last quarter of her undergraduate degree in Sustainable Agriculture. And Whitney is moving to the Bay Area to work for a dynamic Jewish environmental nonprofit.

CSA - Week 14 Recipes!

Tomatillo Salsa Verde Recipe

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Ingredients
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste

Method
1 Remove papery husks from tomatillos and rinse well.

2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.


ZUCCHINI LATKES WITH ROASTED PEPPER SOUR CREAM TOPPING

1 1/2 lb zucchini, grated
1/2 teaspoon salt
1/4 cup onion, grated
1/2 cup red bell pepper, finely chopped
4 eggs (1/4 cup)
1/2 cup freshly grated Parmesan cheese
1/2 cup milk
2 tbsp. minced fresh basil
1/2 tsp. Tabasco
1/4 tsp. garlic powder
1/4 tsp. each salt and pepper

Grate zucchini using medium-fine grating disk of food processor or hand grater. Place zucchini in colander and sprinkle with salt. Let set 1 hour. Gently press out as much moisture as possible. Add grated onion and chopped pepper. Mix gently but thoroughly.
Combine eggs, Parmesan cheese, milk, basil, Tabasco, garlic powder and salt and pepper. Thoroughly whisk egg mixture until well combined.

Cooking instructions: Fold 1 1/4 cups egg mixture into 1 1/2 lb zucchini mixture. Combine 3/4 cup all purpose flour with 2 teaspoons baking powder; stir into egg/zucchini. Fold together gently until well blended.

Note: Adjust consistency of mixture as necessary, adding more liquid if mixture is too thick or more flour if mixture is too thin. Flour absorbs more or less moisture according to environmental humidity, so this adjustment for your conditions may be needed.

Heat 2 tablespoons olive oil in a grill or sauté pan. When hot, place a large scoop of the zucchini mixture onto hot oil. Press gently into 3-inch rounds.
Cook on both sides until golden brown (internal temperature should be at least 140°F).

Remove from pan and drain on absorbent towels. Serves 4.


Red Pepper Sour Cream Topping:

2 cups sour cream
1/4 cup red bell peppers, roasted & pureed
1/4 teaspoon salt
1/4 teaspoon black pepper

Brush peppers with olive oil. Roast peppers in a preheated 375°F oven until tender and streaks of brown appear. Combine ingredients thoroughly. Refrigerate until ready to use.

For each Portion: Serve 3 latkes with 3 tablespoons Red Pepper Sour Cream or 1 or 2 Zucchini Latkes with 2 other vegetables as a vegetable or vegetarian entrée.

CSA week 13

Post by: Ivo

The Annual Harvest dinner has passed. We shared many moments of joy and indulgence. There were some great shots made by a few people who attended. Here are some samples.









A picture speaks a thousand words.

CSA Week 12

Post by: Ivo

Hey dudes! Last three weeks I've been participating in cutting and mixing the bouquets. I've never been in such awe with our flowers before making bouquets. The most beautiful flowers and bouquets I've ever seen hands down! They make me feel like kissing someone! Here are the three I made this week, each one made my legs quiver more than the last.

CSA Week 12 - Recipes

Homemade Tomato Sauce

Ingredients

7 ripe tomatoes
1 tablespoon and 1 teaspoon olive oil
1 tablespoon and 1 teaspoon butter
5/8 onion, chopped
5/8 green bell pepper, chopped
1-1/4 carrots, chopped
2-3/4 cloves garlic, minced
2 tablespoons and 2 teaspoons chopped fresh basil
1/8 teaspoon Italian seasoning
2 tablespoons and 2 teaspoons Burgundy wine
5/8 bay leaf
1-1/4 stalks celery
1 tablespoon and 1 teaspoon tomato paste


Directions

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 4 tomatoes and puree in blender or food processor. Chop remaining three tomatoes and set aside.
2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.