Chatfield Farms CSA e-news: September 28 - October 1
Dear shareholders,
Come on out to the farm this Saturday for another GLEANING DAY! We'll have beans, kale, chard, basil, tomatillos and leeks. When you arrive, park in the main parking lot and head over to the CSA washstand. Follow the dirt road out the small hill and turn left towards the rest of the park. Follow the dirt road down the "staff only" section. On your right will be the pond, then bee hives. To your left, as you are passing the corn field, you will see a large gate that is open. Turn left and head into our far fields. You will see our staff working and there will be signs attached to the crops that you can glean.
Next week at distribution we'll have Jay, the Locavore Meat Boss at Tuesday's distribution as well as:
MUSHROOMS - There will be a variety of mushrooms for sale this week! Including lion's mane, oyster, cinnamon button and shiitake. Please bring $5 to purchase a bag.
HONEY - Stock up now on honey for the winter! Jars will last throughout the winter/spring stored in your pantry where it is cool and out of direct sunlight. If your honey is open and crystallizes slightly, just run jar under warm water for a minute.
produce list for sep. 28 through oct. 1
beets
parsley
poblano and bell peppers
tomatoes
summer squash
garlic
salad mix or arugula
INGREDIENTS
- Extra-virgin olive oil
- 1 generous bunch Swiss or rainbow chard, stemmed and washed
- Salt
- 2 large garlic cloves, minced
- 1 teaspoon chopped fresh rosemary or parsley
- 1 teaspoon fresh thyme leaves
- Black pepper
- 3 eggs
- ½ cup milk
- 2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste
- Kernels from 2 cooked ears sweetcorn (1 1/2 to 2 cups)
- 1 ounce Parmesan, grated (1/4 cup)
PREPARATION
- Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
- Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
- Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
- In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.
- Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
Tip
- Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.
Roasted Beets with Balsamic Glaze
Ingredients
- 2 pounds red beets, medium sized, scrubbed clean, green tops removed (garnish with the greens by shredding them finely)
- Olive oil
- Salt
- 1/2 cup balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon grated orange zest
- Freshly ground black pepper
Method
1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
3 After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.
4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.
Garnish with a little orange zest to serve.
Yield: Serves 6 to 8.
