Hello members and friends,
We had the best time at Farm Aid in Saratoga Springs on Saturday night. I am thrilled to have gotten to see Neil Young and Willie Nelson live, not to mention a surprise performance from Pete Seeger. Neil Young spent most of his set preaching urgently and earnestly about global warming and the importance of supporting family farms, which made us pretty happy, even though it annoyed at least one heckler, to whom Mr. Young responded, “I work for myself!” Then he sang “Old Man” and made my life.
Back to farming! Every other day or so, we hear from another farmer or gardener that they’ve had their first frosts. Most of them are an hour or more north of Gardiner, but some are just a little bit west in Orange County. The ten-day forecast is looking mild for us, but of course that can change. We pulled in all of our pumpkins and just about all of the winter squash, so they could cure for ten days in our hoophouse before the fruit-damaging frost finally comes. Soon we’ll need to bag up and pull inside all of the harvested onions and garlic, and we still need to get the rest of the potatoes dug. Nothing motivates like the fear of veggies getting ruined by a frost! But we appreciate the coolness in the air, since above all, it’s reduced pest pressure on the farm and allowed us to grow many greens uncovered, without fear of gluttonous beetles. But, I realized today the irony is that we may end up re-covering these same greens to keep the soil and air around them a little warmer, so they grow faster. Ha!
Oh, the circle of life–we’re coming back around to salad season. You’ll be able to make a pretty sweet one this week with lettuce, spinach, tomatoes, radishes, Hakurei salad turnips, herbs and even some grated beets or carrots.
This week’s share (approximately)
- Tomatoes (not 5 pounds this week, though)
- Carrots or Beets
- White Hakurei Salad Turnips (the greens are delicious, too!)
- Dill or Parsley or Cilantro
A RECIPE FOR EATING BURRITOS LIKE A FARMER
- I sat down with a cookbook that I like and flipped through it looking for a nice recipe using some of the ingredients for this week’s share. I came across a photo of beans and tortillas, and my stomach grumbled and told me to just share the recipe closest to my hear. So, the description ahead is sort of an illustration of how Wes and I eat approximately 3 out of every 4 meals–breakfast-ify it by adding an egg!
- All you need is tortillas, veggies and cheese (if you eat it) for the basic model. Amp it up with some rice and beans! And get really fancy with avocado, sour cream, salsa, cilantro, tahini, and/or salsa verde. (You could alternatively take the less bread-y approach by pilling your filling on top of rice or even greens.) Example 1: Tortilla, rice, sauteed onion with garlic and chard and turnip greens (with a splash of vinegar), simmered thinly sliced eggplant and peppers, grated cheddar cheese and cilantro. Example 2: tortilla, beans, sauteed leek with garlic and spinach, raw grated carrot, grated cheese (I really like cheese) and parsley. Get creative with it! You can go for an Asian Green/sesame oil/ginger/soy sauce type deal, or go totally raw, or even do a burrito with roasted veggies. We always enjoy whatever combo we end up with. No disasters yet.
A DELICIOUS “UNBAKED BEANS” RECIPE FOR BURRITOS OR JUST ON THE SIDE (from Clean Eating by Terry Walters)
- Ingredients: 1 1/2 cups cooked black beans; 1 1/2 cups cooked aduki beans; 1 tablespoon tahini; 1 tablespoon molasses; 1 tablespoon apple butter; 1 tablespoon mustard; 2 tablespoons maple syrup; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; hot sauce (if you like it).
- Drain and rise canned beans and place in medium pot over medium heat. Add all other ingredients, stir to combine, cook to heat thoroughly and serve.