Expect the following in your shares this week:
1 bunch chard
1 bunch beets
Vegetable Tidbits and Recipe Ideas
Notice that this week we will have salad mix! Our salad mix has bigger leaves than what you may find in typical salad mixes, so you might need to tear some of it up a bit for salad. Though the salad mix will be washed, dried and in plastic bags, it will still need to be used in the first few days of the week. We decided to offer leaf-lettuce salad mix with our current lettuce crop instead of trying to grow big heads of lettuce, which, as many of you know, get tip burn and “bolt” in the heat.
I can tell you one thing about beets, they do not like the heat! With that, we are very happy to offer a summer crop of beets right now, alongside green beans because one of the best summer salads is Roasted Beet and Green Bean with Balsamic Vinaigrette: Roast beets, then cool, peel and slice them. Blanch green beans, as described in our last blog post. Toss beets and beans together with olive oil, balsamic vinegar, salt, pepper and chopped herbs. Serve room temperature.
Don’t forget to use your beet greens!
This lovely vegetable tart makes excellent use of onions and zucchini.
Zucchini and Caramelized-Balsamic Onion Savory Tart
1 recipe tart crust for a 9″ tart, baked in tart pan and cooled*
2 medium onions
1 large zucchini or two medium
salt and pepper
herb of choice (rosemary works well)
Preheat oven to 375.
Slice onions into 1/4 inch thin slices. Saute over low heat in enough olive oil to generously coat the pan until the onions are translucent and golden. This will take at least twenty minutes. Don’t rush it or you will end up with burned onions. When the onions have reached the golden-translucent state, they are caramelized. Turn off the heat and add balsamic vinegar, enough to coat the onions. Set aside.
Slice zucchini into disks, about 1/4 inch thick. Cook lightly in canola oil over medium heat on each side, until just golden. Remove from heat. You may need to do this in batches.
To assemble the tart, spread onions in an even layer over tart crust. Top with the zucchini by placing the zucchini all around the edge in a circle and continuing the circles in ward. Overlap the zucchini if necessary. Sprinkle tart with 2 tsp. chopped rosemary, or another herb of your choice.
Bake at 375 for 15 minutes to heat the tart thoroughly and to meld the flavors. Enjoy at room temperature with a nice tossed salad.
*Any good tart crust will work here. I made a simple olive oil crust, but this tart would also work with a traditional butter crust.
If you are ever driving south on Bruynswick Road in Gardiner and you notice a half-acre fenced in farm plot in an open field, you should should know that it is part of Second Wind CSA. As many of you know, we expanded onto another property this year. Just this week I stood back and admired how much our little off-site plot has changed. When we first came to it this past winter, it was an open field. Now, it is a fenced in plot full of tomatoes, peppers, eggplant, cucumbers and squashes. For the past few weeks, you have been receiving cucumbers and summer squashes that were all grown on Bruynswick. In the coming weeks, you will start to see tomatoes, peppers and eggplants trickle into the shares.
Above: The progression of our plot on Bruynswick Road.
A call to CSA members…
You might have noticed a young man following us around with a camera recently. That’s Brian, and he is making a documentary film about sustainable farms in the Hudson Valley. He is profiling the Four Winds Farm as a part of the film, so of course the CSA is being profiled too. Brian is interested in interviewing CSA members on camera for the film. Anyone interested in speaking about your experience as a CSA member here on film can contact Brian though us. Please send us an email and we can put you in touch with him. SecondWindCSA@gmail.com.
We hope enjoy the summer bounty this week!