2023 CSA Farm Update: Week 7
Welcome Everyone to week 7 of the Katchkie Farm CSA. The rains have stopped, allowing us to resume our fall plantings, weedings, and field work. There were definitely some timely cultivations that were missed and some unhappy crops with all the rain, but I am always quite amazed at how much life there is in the soil and how, given the opportunity, it will flourish.
We had our first opportunity to dig potatoes this week and they are quite stunning. There is always the feeling of wonder when it comes time to dig root crops because one never quite knows what is under the soil. Looking at the plants’ leaves can give an indication of what lies within the soil, but that first moment of meeting the crop is very special. We were met with the radiant red of the Adirondack Red potato along with the earthy aroma that comes with digging them. I am very pleased that these will make their way into your bags this week.
Green beans will also make their way into the CSA shares this week. They are such a summer treat; it would be a shame not to include them. Given the hours spent picking them, they are really a labor of love. I can remember when as a child, my parents took me during the summer to a little roadside stand to purchase green beans from Jake Holmes. There was a certain smell of that old farm stand that I can still experience. There was a mix of freshly picked green beans, melons, tomatoes, cucumbers, and sweet corn all mingling together in the warm summer air. To me those smells are synonymous with summer.
Please enjoy our sharing of summer in this week’s share!
Until next time,
Farmer Jon
WEEKLY HARVEST INCLUDES*
*We try our best to provide the most accurate CSA list in the newsletter! However, there’s always a chance of last minute substitutions in some bags if we don’t harvest enough of a vegetable.
DELICIOUS RECIPES TO TRY
Chef Andrew's Recipe Corner
Baked Creamed Swiss Chard
Ingredients
1 bunch Swiss chard destemmed and washed.
½ cup bechamel (recipe below)
¼ cup grated fontina cheese
1 tsp toasted breadcrumbs
Preparation
Remove leaves of Swiss chard setting stems aside. Dice stems into ¼ x ¼ inch and ruff chop leaves. Triple wash all Swiss chard to make sure any sand or grit is removed. Bring a large pot of water to a boil. While water is coming to boil place ice a water into a large bowl to create an Ice bath. Season boiling water with salt add Swiss chard to boiling water and cook for approximately one minute. Then submerge into ice water and stir to stop the cooking process. Remove from ice bath and ring any excess water out and set aside.
In a oven safe dish fold Swiss chard and bechamel together top with grated fontina and broil till top is golden brown and Swiss chard is heated all the way through approximately 8 to 10 minutes.
Bechamel
½ cup heavy cream
½ milk
¼ cup sliced Spanish onion
2 each whole clove
1/8 tsp nutmeg ground
TT salt
2 tsp corn starch slurry (one part water 1 park corn starch)
Preparation
In a thick bottom pot sweat onions with cloves over low heat till they begin to go translucent. Pour milk and cream over onions and remove from heat and allow to steep for forty-five minutes. Strain off onions in fine mesh strainer and return liquid to pot. Bring mixture to boil and in slurry and allow to thicken take care not to scold the bottom of the pot. Remove from heat and add nutmeg and season to taste.