Editor's note: This file is the complete, unedited collection of CSG newsletters as published in hardcopy for the year 2009. The graphics have been eliminated, but all of the recipes are as published.
DECEMBER 31, 2009
GARDENER’S REPORT
A White Christmas! and I’m Not Dreaming!
From Farmer Mike Dec. 22, 2009
The fields are white and frozen and it looks like we are going to have a white Christmas. It is definitely winter. As it is cold, the ground is beginning to freeze and thankfully covered with a blanket of snow. It is our goal to make sure that the soil is covered at all times and if we can not make that a reality we will take a little help from old man winter!
The blanket of snow we see these days may not only be nice for someone’s idea of what a Christmas should be but protects the soil from erosion caused by wind and water. In the warmer months this is done by living plants whether they are the ones we put there or are the “default cover”, something we call weeds. Yes, weeds serve an important role in helping to protect the soil and all the living organisms that thrive there. In the winter this is more difficult as not many plants will survive frigid temperatures and those that do only grow when it warms to above freezing and when they do grow they do so very slowly. (Minimal daylight has a lot to do with slow growing as well.) The key is making sure that the cover crop that you plant to protect the soil during the winter months is established early enough to put on decent growth that will shield the ground from heavy rain drops or high winds during winter. Plant material not only serves as a buffer to the pounding action of precipitation but also holds soil particles together with their root systems.
If you surveyed our fields before the recent snow fall you would have seen a good deal of green (a rye or rye and vetch cover crop as well as red clover) and a good amount of brown (dead sorghum/sudan grass or oats). All of these covers, whether alive or dead, will protect the soil. When you look at a field and see no visible soil you know you are doing a good job.
This is difficult, however, when growing diversified vegetables as we typically till the ground to prepare a seedbed or a suitable place to set a transplant. This open cultivation is not what is good for the soil but (for the time being) is necessary to grow the vegetables that we like to eat. So we go to great lengths to make sure that the fields are covered with a cover crop as we go into the winter months, but because many crops like carrots and beets are dug late in the fall there is no time to establish a cover crop. That is one reason I am happy when we get a good snow and it stays cold. A blanket of snow serves as a great cover that protects the soil, even if it is frozen (as even frozen soil can indeed be eroded by wind if left exposed).
I had mentioned that we use “open cultivation” to
prepare the ground for planting which exposes the soil and has
other detrimental effects like bringing weed seeds to the
surface. This is something that we are working on, trying new
methods of disturbing the soil less and planting into a rolled
down cover crop instead of simply planting into cleared, open
ground. I mentioned this at the beginning of this past season,
and after our first experiences with this, we are encouraged with
the results.
We planted winter squash, sweet corn cabbage and broccoli in a
rolled down cover crop of rye and hairy vetch. There were
challenges with killing the cover crop which is a timing issue
and then planting into the “roll down”. I think I was
late in rolling down the cover as the vetch stems may have been
too tough to be crimped enough to die. It also did not help to
have had all the rain that we had back in June. The soft ground
may also have been a contributing factor in the difficulties of
killing the roll down. Planting had to be done by hand which was
time consuming but not horrible. A big problem that we
encountered in the cole crops (broccoli and cabbage) was the
presence of many slugs. We were able to deal with them but it did
take some effort.
In spite of all these challenges there were many encouraging
signs that this could work and is worth doing. We were able to
get into fields that were on the wet side. We witnessed far fewer
weeds and as a result spent fewer hours weeding these plantings.
The crops grew fine and had typical yields except for the winter
squash. The lower yield there was due to the lateness of
planting. The most encouraging sign for me was when I disked the
crops in after harvesting was completed. The soil was easier to
work and looked darker and more rich than the control field next
to it. I could feel a difference as I pulled the disc through the
roll down and then through the control and I thought, “Wow,
this is only one season of reduced tillage!” I believe there
will be a cumulative effect as we go onward.
Stay tuned for more on this in seasons to come. If we get good at it blankets of snow won’t be so critical, but until then let it snow, let it snow, let it snow! Happy Holidays to all and thanks for your continued support!
Ps. We need to borrow jacks (screw type or sometimes called
house jacks) for work on Chan’s barn. If anyone can help us
out with these please let me know. Just call the garden house
(908) 362-7486. Thanks. Mike
RECIPES
RUM-KISSED SWEET POTATO SAUTE WITH PECANS AND CRANBERRIES (VegNews.com)
2 tablespoons olive oil
1 pound sweet potatoes, peeled and cut into 1/4-inch thick slices
Salt and freshly ground black pepper
2 tablespoons dark rum
1/2 cup dried cranberries
1/2 cup toasted pecan halves
1/2 teaspoon light brown sugar
1/4 teaspoon allspice
Heat the oil in a large skillet over medium heat. Add the
potato slices and season lightly with salt and pepper. Cover the
pan, reduce heat to low, and cook until tender, about 15 to 20
minutes, turning occasionally. Add the rum, cranberries, toasted
pecans, sugar, and allspice, and continue cooking for about 2
minutes, turning gently to combine. Taste to adjust seasonings.
Serve hot.
MAPLE-BAKED ROOT VEGETABLES (Vegan Planet by Robin Robertson)
4 medium carrots cut in 1-inch chunks
6 shallots, halved
2 medium parsnips, peeled and cut in 1-inch chunks
2 small turnips, peeled and cut in 1-inch chunks
1 small rutabaga, peeled and cut in 1-inch chunks
2 tablespoons olive oil
2 to 3 tablespoons maple syrup
salt and freshly ground pepper
Preheat oven to 450 degrees F. Place the carrots, shallots, parsnips, turnips, and rutabaga in a large bowl. Add the olive oil, maple syrup, salt and pepper to taste and toss to combine well.
Transfer the vegetables to a large lightly oiled roasting pan or baking dish and bake until soft on the inside and caramelized on the outside, about 1 hour, stirring gently every 20 minutes to ensure even browning. Serve hot. Serves 4.
November 24, 2009
It's that time of year.....Judy von Handorf
Just a few days ago an elderly
man, a total stranger, said to me, "Time passes faster than
you think." He then rolled away in his
wheelchair. I found myself pondering this profound
statement as we were mulching the garlic - the last big project
of the season. During the swish, swish while forking the
hay there's always time for reflection and plenty of
conversation. I look around at our team of apprentices,
remembering each one of them focusing so intently on each cut as
we pruned in the orchard this past spring. It was a time of
getting to know each other, sharing stories and looking toward
the future. Gosh, I'm sure it was just last month!
And now we're wrapping the season up, the roots are in the root
cellar, the fields are sown with cover-crop and grain, the
greenhouses are growing with promises of winter greens,
sauerkraut is yet to be made, and our team of apprentices will
change somewhat.
Steve will be joining us again next year
for his third season. He must LOVE the work. Steve
came to us with many skills aside from a good work ethic.
His carpentry skills have brought about new spaces in the
Gardenhouse and especially our movable chicken coop. Steve
immerses himself in farming - he's often researching and I
believe he's read every past issue of 'Growing for Market'.
Jacinda will be joining us for a second
year apprenticeship. Jacinda brings her gifts of enthusiasm
and positive attitude. That's some good medicine for the
long months of July and August. I think her love of
farming has taken her by surprise but she's embracing it on all
levels. We look forward to sharing next season with her.
And then there is Hannah. Hannah
who has been with us as a full-time apprentice for the past two
seasons, and volunteered with us for years before that.
Hannah is like the orchard, strong-rooted in this land. She
will be leaving us but she will always know this as 'home'.
Our apprenticeship program has been a
growing part of the CSG over the years. I'm always
encouraged for the future of agriculture as each apprentice goes
on to deepen their experience of farming. We still have two
openings for apprentices!
The Distribution Center is brimming with
the Thanksgiving Share. What a feast for the eyes!
It's food for the soul knowing that food grown on our land will
grace many of your tables on November 26. It's truly an
honor to be part of such a significant holiday. And the
spirit of our community is what brings it all about. Just
imagine our whole CSG around your Thanksgiving table!
I'd like to close with the blessing we
say before we eat lunch:
For the deep earth that cradles the seed
For the rain that brings forth the green leaves
For the stars that give form to the flowers
For the warm sun that ripens the fruit
For all this goodness and beauty, we give thanks
………….Blessings on the Meal
ROASTED CARROT AND CUMIN PUREE (FoodandWine.com)
1 1/2 pounds carrots cut into 1/2-inch slices
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
Salt
1/4 teaspoon fresh-ground black pepper
1 tablespoon butter or margarine
1 cup whole milk
1/2 teaspoon lemon juice
Heat the oven to 450°. In a roasting pan, combine the carrots
with the oil, cumin, 1/4 teaspoon salt, and the pepper. Roast the
carrots, stirring occasionally, until tender and browned, about
20 minutes. In a food processor, puree the carrots with the
butter, milk, lemon juice, and 1/8 teaspoon salt. If necessary,
reheat the puree in a small saucepan over low heat, stirring.
KALE WITH CURRANTS LEMON AND OLIVES (FoodandWine.com)
1/2 cup dried currants
4 pounds kale, tough stems discarded
3 tablespoons unsalted butter or margarine
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1/2 cup vegetable or chicken broth
1/2 cup pitted kalamata olives, thinly sliced
Finely grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper
In a small bowl, cover the dried currants with hot water. Let
stand until softened, about 5 minutes; drain.
Meanwhile, in a large pot of boiling water, cook the kale until
tender, about 5 minutes, then drain. When the kale is cool enough
to handle, gently squeeze out any excess water. Coarsely chop the
kale.
In a large, deep skillet, melt the butter in the olive oil. Add
the onion and cook over moderately low heat, stirring
occasionally, until softened, about 7 minutes. Add the broth and
blanched kale and toss thoroughly. Cover and cook over moderate
heat, stirring a few times, until the kale is hot and sizzling,
about 3 minutes. Stir in the currants, olives, lemon zest and
lemon juice and cook, stirring constantly, until heated through.
Season with salt and pepper and serve. Serves 12.
ROASTED BEETS WITH HORSERADISH CREAM (FoodandWine.com)
3 pounds medium beets, scrubbed
Extra-virgin olive oil
3/4 cup sour cream
1/4 cup drained prepared horseradish
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 400°. Set the beets in a medium roasting pan
and drizzle with olive oil. Cover with foil. Bake the beets for 1
hour and 30 minutes, or until tender. Let cool slightly.
Meanwhile, in a small bowl, whisk the sour cream, horseradish and
lemon juice. Season with salt and pepper.
Peel the beets and cut them into wedges. Transfer to a bowl,
drizzle with half of the horseradish cream and sprinkle with the
parsley. Serve the remaining horseradish cream on the side.
Serves 8.
GRILL-ROASTED VEGETABLES WITH PINE NUT PESTO (FoodandWine.com)
1 pound carrots, cut into 1-inch pieces
1 pound parsnips, cut into 1-inch pieces
1 pound Brussels sprouts, halved lengthwise
One 2 1/2-pound butternut squash—peeled, seeded and cut into
1/2-by-1 1/2-inch pieces
2 large shallots, cut into 1/2-inch wedges
6 thyme sprigs
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup plus 2 tablespoons pine nuts
1 tablespoon unsalted butter
1 large garlic clove, thinly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese
In a large bowl, toss the carrots and parsnip pieces with the
Brussels sprouts, butternut squash, shallots, thyme sprigs and
1/4 cup of the olive oil. Season generously with salt and pepper.
Preheat a gas grill to high heat (about 425°). Place 2
perforated grill pans directly on the grate to heat for about 10
minutes. Divide the vegetables between the grill pans and grill
over high heat, stirring and turning occasionally, until they are
tender and lightly charred in spots, about 50 minutes.
Alternatively, roast the vegetables in a large roasting pan in a
425° oven, stirring them occasionally.
Meanwhile, in a small skillet, heat 1 tablespoon of the olive
oil. Add the pine nuts and cook over low heat, stirring
constantly, until they are lightly browned, about 2 minutes. Add
the butter and garlic and cook, stirring, until the pine nuts are
browned and the garlic is golden, about 2 minutes. Let cool, then
transfer to a mini processor. Add the grated cheese and the
remaining 3 tablespoons of olive oil and pulse to a chunky puree.
Season the pine nut pesto with salt.
Transfer the vegetables to a large bowl and toss with the pine
nut pesto. Serve hot or warm.
October 29, 2009
NOTES FROM SMADAR AT THE GARDENHOUSE (908) 362-7486
Thanks to everyone who came to the HARVEST FESTIVAL. Postponement due to rain was par for the course on a year like this. But it turned out to be a wise decision, as we could not have asked for a more beautiful fall day. All the beets and some of the carrots were harvested and put into the root cellars for winter shares, pumpkins were decorated, a great potluck dinner and conversation and laughter was shared, and a beautiful bonfire and sing along kept us all warm when the sun went down. Who could ask for more? If you missed it this year, plan on coming next year!
REMAINING SUMMER PICKUP SCHEDULE:
TUES A GROUP- Nov.3rd, Nov 17th
TUES B GROUP- Nov. 10th, Nov. 24th
FRI A GROUP- Nov. 6th, Nov. 20th
FRI B GROUP- Nov. 13th and MONDAY Nov. 23rd
Most of you paid for your share, thanks for taking care of it.
There are still some outstanding payments due. The balance of
your share was due Oct. 1st. Unless you made other arrangements,
please send payments ASAP or talk to me. Thanks.
WINTER SCHEDULES: Winter shares begin on Dec. 4th and Dec.
11th. Pickups during the winter are on Fri noon to Sat. noon.
Schedules will be sent in the mail shortly. There is a waiting
list of people wanting a winter share. If anyone for some reason
wants out of his or her winter share please let me know.
New commitment forms for 2010-2011 will be available for current
members in November. So hold your spot for the coming season with
a $100.00 deposit. Share prices will remain the same; taking into
consideration the hardships many are experiencing.
Thanks to Chris our Garden House is getting a much-needed
facelift. He will be hosting a staining and painting party this
Saturday, Oct. 31st 9-1. Rain date Sun. Nov. 1st. Come and help
him if you can.
Although the potatoes, sweet potatoes, winter squash, beets, and
some carrots are in storage, there is still much Fall work to be
done. We are readying the garlic for planting, and besides the
current shares harvest on pickup mornings (all those greens!),
there are still rutabagas, celeriac, parsnips, winter radishes,
turnips, and some more carrots to harvest for the winter. We are
still planning to finish the fence around the field at
Chan’s and make some headway with the “oven
project.” Anyone who has the time and inclination is welcome
to join us. Call the garden house to coordinate.
It has been a tough growing season- the beauty of diversity has
seen us through. Thanks for your understanding and encouragement.
Lets hope for lots of tomatoes next year!
GARDENER’S REPORT
In The Fields By Apprentice Steve October 29, 2009
Hi everybody. My second summer season here at the farm has
past and trust me it’s been a trip. The contrast for me
between this growing season and last is striking. We were
irrigating every week last year, and this year we didn’t
turn the drip on three times all summer. The spring harvest this
year was great. Cabbages through June, and beautiful lettuce and
greens. We all cried for the tomatoes, and the cool nights in
July and August didn’t help the peppers. So far, I think the
fall stuff is looking great, and the winter storage roots have
benefited from a wet cool season. The fall harvest period is
really fun for me, and a lot of that is due to the volunteer help
we get for the big harvests. I really enjoy working with those of
you who come out and get involved with where your food comes
from, and I have hope for tomorrow when I see kids running around
the farm and getting involved in harvests. I don’t know what
else to say. Thank you so much for being members here!
RECIPES
BAKED SQUASH AND TURNIPS (from The Book of Whole Meals by
Annemarie Colbin)
2 small or 1 large winter squash
1 tsp sesame oil
4-6 medium turnips w/ tops removed (save tops for recipe below)
1/4 tsp sea salt or to taste
1 bay leaf
Preheat oven to 350F. Wash squash and cut into chunks. Heat
oil in a medium saucepan, and sauté squash for 3 minutes.
Cut the turnips into chunks and add to the squash, sauté 1
minute more. Sprinkle with salt and add bay leaf.
Remove from stove, and transfer to an oiled casserole dish.
Cover and bake for 30-40 minutes or until the vegetables are
tender.
TURNIP GREENS GOMASIO
1 1/4 pounds turnip greens (or other greens)
1/4 cup water
1-2 TBS gomasio (sesame salt)
Wash the greens well and place in a 2 qt saucepan; add water and
cover. Place the pan over medium heat until the pot begins
to hiss; reduce heat and steam gently for 5-7 minutes. Make
sure the bottom greens do not burn. Remove the pan from
heat, drain well and chop into pieces. Toss with gomasio
and serve.
KALE AND POLENTA PIE (Adapted from The Genesis Farm Cookbook)
2 Tbs olive oil
½ Cup chopped leeks, scallions, or onions
2 Cloves minced garlic or garlic scallions
8-10 Cups chopped kale, stems removed
½ tsp salt
¼ Cup water
1 Tbs minced fresh chervil or 1 tsp dried tarragon
1 Tbsp chopped fresh parsley
3 Cups water
1 tsp salt
1 Cup finely ground cornmeal
1 tsp olive oil
Freshly ground black pepper
Heat olive oil in a large pot over medium heat. Add leeks or
onions and sauté for 5 minutes, or until softened. Stir in the
garlic, cook until fragrant, then add the greens and salt.
Sauté, stirring constantly until the greens begin to wilt. Add
the water and cook, stirring frequently, until the greens are
greatly reduced in volume and the water is evaporated, about 10
minutes. Add the chervil or tarragon and parsley. Cook for
another minute and turn off the heat.
Bring the water and salt to a gentle boil in a medium saucepan.
Stirring constantly, add the cornmeal gradually by letting it
trickle through your fingers in a slow, steady stream. Stir
vigorously, making sure to scrape the bottom of the pan. Break
apart any lumps that form. The polenta is done when it is the
consistency of thick porridge and begins to pull away from the
side of the pan, about 5 to 10 minutes.
Mix the polenta with the greens and immediately pour the mixture
into a greased 10” pie plate. Allow the pie to set for about
10 minutes until it firms up. Meanwhile preheat the broiler.
Drizzle the olive oil over the pie, season with pepper, and broil
until the top is lightly crusted, about three minutes. Broiling
some cheese on top is a nice touch. Serves 6
Note: Other cooking greens such as turnip, boc choi, spinach,
mustard, chard, etc. may be used in place of, or in combination
with kale. Use a small chop, otherwise the wilted greens may ball
up and be difficult to disperse in the polenta.
BIRTH….A Poem by Veronica Santo who apprenticed with us 5 years ago
We danced on hands and knees
Scooping soil, praying, begging.
Earth rewarded us generously,
Remembering our earlier efforts:
Nourishing soil, planting, tending.
Each sweet potato emerged from darkness
Like a birth into our dirty hands.
Months later, my hands- soft from rest-
Chop, oil, and put to bake
The dense pink-skinned gifts.
Each rich bite becomes my very flesh
And fuels the work I’ll give the land
Next time around the sun.
MAY 4, 2009
NOTES FROM SMADAR AT THE GARDENHOUSE (908) 362-7486
NOTE THAT THE ANNUAL OPEN HOUSE IS RESCHEDULED TO SATURDAY,
MAY 9, 10:30 - 1:30. Please call the garden house
for more information, 908-362-7486. It begins with an orientation
in the distribution center followed by a garden tour, and ends
with a light garden lunch. This is an opportunity for new members
to visit and get familiar with what’s to come. Please RSVP
to the gardenhouse so we know how many people to expect.
Shares are sold out for the coming season. To balance the
distribution, we are looking for a few people willing to change
from Tuesday to Friday pickup. Please call Smadar if you can
switch. Pickup schedules will be mailed shortly.
Sunday May 17th we are planning a community day. It will be an
opportunity for members to get familiar with our new additional
farm lovingly known as “Chan’s Farm” located at 90
Silverlake Rd., with fields adjacent to our fields across the
road. We are planning a Spring cleanup on that day, as well as a
short general meeting and a potluck. So save that date, there
will be more details coming. As always, children are always
welcome! Please RSVP to the gardenhouse.
Greeters Needed! As always we are very appreciative of our
greeters and the coordinators - Wendy (Tuesdays) and Sheri
(Fridays). We need more volunteers, so please call to schedule a
shift if you have 2 hours to spare on your pickup day. Thank you.
GARDENER’S REPORT
In The Fields From Farmer Mike, May 4, 2009
Spring has sprung and everything is green and growing. Maybe I am
used to those years when we go from winter to summer and just
skip spring. This year it has seemed cooler than usual but I am
sure that it will change soon enough and we will all be sweating
from the heat. Indeed a few days in the 90’s gave us a taste
of that. The fruit trees have been in bloom and the soil is
warming up. Moisture has been adequate, but again, not as much as
one might think. We have had many rainy days but the total rain
has not really amounted to much. We are about 5 inches below
normal for the year.
I am often asked what we farmers do over the winter months. We do
scale it back but there are always machines to fix, plans to
make, seed order and field maps to complete, lots to organize and
many new projects to take on. Apprentice Steve completed one such
project as we now have a new seed storage closet in the garden
house. This will allow us to better store our seeds as we will be
able to control temperature and humidity a little better As a
quick rule of thumb with storing seeds you don’t want
temperature and humidity to add up to more than 100. Hopefully
the new seed space will allow us to do just that.
Also this past winter Judy, Smadar and I attended quite a few
Site Plan Committee Meetings with Sr. Miriam and Genesis Farm.
The purpose of these meetings was to reevaluate how we use space,
where we put/store things, and many other issues ranging from
housing to parking. As a result of our deliberations we have and
are continuing to clean up and move various machinery, piles of
scrap metal and the like to other locations to allow for wood
chip and other bulk storage items such as stone and gravel. Most
of this clean up has happened around the machine shed and some of
it in the machine shed. Two bays are being freed up for Genesis
Farm’s use. All these changes will take some getting used
to. I am thinking that a new pole building for the storage of
machines and implements will be necessary. Because Chan
Moore’s is a preserved farm we will need to get permission
from the state to erect any structure. This shouldn’t be a
problem as it is an agricultural related building but that whole
process will make any action take longer.
Another change that is in the works affects me and my family on a
personal front. After many years of living on Genesis Farm at the
good graces of Sr. Miriam we are in the process of looking to buy
our own home. The cottage is getting smaller as our two children
grow and Genesis Farm has other needs of the space. This is
another change that will have a period of adjustment. For a long
time I thought that being on the land was essential for a farmer
and while I still contend that it is the ideal, I realize that it
just isn’t going to be. It is a move that is accompanied by
some sadness but also much excitement. I will eventually get used
to commuting to work the way most everyone does, including Smadar
and Judy. The board of trustees has talked of exploring potential
housing sites on the Chan Moore farm for the future. This will
happen and I think very important for those who will farm here in
the future.
At the last board meeting I reported that we are beginning to
explore reduced tillage methods on a more serious level. I have
purchased an implement called a roller/crimper to aid in this
work. This is a direction that I have contemplated for more than
a few years and am quite excited to move forward with. Hopefully
we will get to the point where most of our transplants and even
some of our direct seeded vegetables will be grown in a rolled
down cover crop. I will not get into details at this point but
you can rest assured of hearing more about it as we
“grow” along!
RECIPES
FRENCH CARROTS (from The Book of Whole Meals)
2 lbs carrots
Water
2 Tbs oil
1 Small handful parsley
Scrub and cut carrots diagonally into thin slices. Pour 1/2
inch water into a pot; add the carrots. Cover and steam
over low heat for 8-10 minutes or until just soft. Uncover
the carrots and drain off excess water. Add oil to the
carrots and sauté for 4-5 minutes stirring once or twice.
Chop the parsley. When carrots are done, remove from heat,
add the parsley, and toss gently. Serves 4
SPRING GREENS WITH PINE NUTS (The Natural Health Cookbook)
1 Large bunch turnip greens (about 2 lb)
1 Tbsp pine nuts
2 Teaspoon dark sesame oil
1 Tbsp brown rice vinegar
1 Tbsp plus 1 teaspoon soy sauce
Wash greens; remove and discard tough stems. Steam greens in
large pot until just tender (color changes to bright green),
about 5 minutes. Remove and toss gently to cool. Toast pine nuts
in dry skillet over medium heat, stirring constantly, until
lightly browned and fragrant. Reserve a few nuts for garnish and
combine the rest with the greens. Arrange greens in small
pyramids in individual serving bowls. Sprinkle pine nuts over
greens. Mix oil, vinegar and soy sauce in small bowl. Pour about
2 teaspoons over each pyramid of greens just before serving.
Makes four servings.
RUSSIAN BEETS
1 Pound beets
2 Tbsp honey
2 Tbsp cider vinegar
1 Tbsp butter
½ Tbsp whole wheat flour
½ Cup yogurt
Steam Beets until tender. Peel and cut into bite-size pieces.
Combine beets in saucepan with honey, vinegar, and butter and
heat until butter melts. Combine flour with yogurt to form a
smooth paste and stir into beets. Cook over low heat, stirring,
until thick and creamy. Serve hot. Serves four.
MARCH 24, 2009
NOTES FROM SMADAR AT THE GARDENHOUSE (908) 362-7486
There are still shares available for the coming season which begins on May 19th. Please tell your friends, tell your family, place brochures where you think there might be interest. Word of mouth goes a long way, so thanks for helping spread the word.
Our annual Open House will take place on Sat May 2nd. This is an opportunity to invite the public to learn about who we are and what we do. It begins with an orientation in the distribution center followed by a garden tour, and ends with a light garden lunch. This is also an opportunity for new members to visit and get familiar with what’s to come. Once again we are very appreciative with any help in outreach to the public.
Seeding workshop Sat. April 25th 10am – noon. Last September we had a seed-saving workshop. The group was so enthusiastic that they asked for a seed-starting workshop. So here we go. Come visit the greenhouse babies and toddlers. Learn how we pot them up and ready them for transplanting into the fields. We will have something for the children too. If you are interested in participating, please call the Gardenhouse at 908-362-7486 to reserve a spot.
Sunday May 17th we are planning a community day. It will be an opportunity for members to get familiar with our new additional farm lovingly known as “Chan’s Farm” located at 90 Silverlake Rd., with fields adjacent to our fields across the road. We are planning a Spring cleanup on that day, as well as a short general meeting and a potluck. So save that date, there will be more details coming. As always, children are always welcome!
The last winter share pickup is on May 1st., so if you have a winter share keep on coming, even though Spring is in the air. Schedules for next season will be sent out as we get closer to May 19th.
As you can read, there are lots of activities and lots to do, so if you want to help in any way, call the Gardenhouse and let us know. Happy Spring to all.
GARDENER’S REPORT
By Judy von Handorf, Gardener and Greenhouse Manager
Yes, you are reading “News and Views from the Garden”, back from sabbatical. With fresh energy, we are committing to a monthly publication of various aspects of the CSG at Genesis Farm. You will be hearing from the farmers, apprentices, members and perhaps even our young members. The spirit of our community is truly what sustains us all and this newsletter can only strengthen it.
First off, I’d like to tell you the whereabouts of our apprentices from the 2008 season. We had a really great team last year. I think I’ve said this a million times. And each time I’ve said it from the bottom of my heart. Some of the days were hot, long and tired but I never felt that buckling of energy. Everyone was always ready to go the extra distance. This attitude gives hope and promise to the future of agriculture and to the future - the whole kit and kaboodle. Needless to say, in November ‘08 as we waved goodbye to some of our apprentices (driving away with butternut squash and roots tucked in every corner of their car) it was a bittersweet feeling. We are proud and excited for their next experience but at the same time we miss that special part of each one that we grew intimate with. As we start this new season we can ‘see’ each one pruning the Kiwis, sowing onion seed, mixing potting soil and walking the fields. And so on with the apprentice update. Meghan, who was with us for two seasons, is in a leadership position with a CSA called the LotFotl Community Farm, associated with the Michael Fields Institute in Wisconsin. Steve realized last year he had farming blood and is staying on with us for the coming season. Hannah has known for years that she has farming blood and is staying on for a second year as well. Gar will be working at the Green Meadow Waldorf School in Spring Valley, NY, teaching gardening, cooking and nutrition. And Charlie who joined us last July is with Meghan in Wisconsin tending to the dairy aspect of the farm. We wish them all the best.
You may wonder, just what do the farmers do in the winter months? It does allow for some ‘down’ time, more flexibility to do things with family and friends, even travel. We start off the new year working on the seed order. Doing the seed order is always time for reflecting on how crops did the previous season, trying new varieties and discussing new techniques. It’s also a time to work on the membership, tweaking the brochure and outreach. Steve came to us as an experienced carpenter and gosh, if you step into the Gardenhouse you’ll know it. Smadar now has her own space to meet with members. Her desk is now right off the kitchen, not in the thick of lunch-making. Not to worry, you may still have opportunities to help set the table or grate a carrot or two. Steve has also built a seed closet. For years we’ve needed a room to store seed at a proper temperature and humidity. It’s near completion. Steve also built a chicken tractor. Right now it lives over at Chan’s. It’s basically a chicken house that can be pulled around by a tractor with a movable fence so the chickens can fertilize a field while that field is at rest. Check it out.
On March 5th we started our new season by sowing onion seed in flats in the greenhouse. This week we’ll be sowing chard, endive, escarole, radicchio and early tomatoes in flats in the greenhouse. We are also outside pruning kiwis and peaches. By the end of March-early April we’ll be sowing peas, spinach, fava beans........and then the season really begins! Step into the greenhouse sometime for a spring preview! And pass a brochure on to a friend or neighbor so they can experience the taste of community.
RECIPIES
Sweet Potato Casserole (submitted by Gina Mencl)
2-4 sweet potatoes, diced
2 parsnips, diced
1-2 medium onions, chopped
1 clove garlic, chopped
2 TBS oil
salt and pepper to taste
2 TBS tahini
1 TBS shoyu
1/2 cup water
Heat the oil in a skillet over medium heat, sauté the onion and
garlic for 1 minute, add the sweet potatoes and parsnips and
sauté for 5-7 minutes more, season with salt and pepper (add
other herbs for seasoning to your taste if desired).
Transfer vegetables to a lightly oiled casserole dish.
Combine the tahini, shoyu, and water in a small bowl, pour over
vegetables. Cover and bake in a 350 degree oven for 35-40
minutes.
Wine-Glazed Root Vegetables (submitted by
Mike Chrysam)
3-4 medium onions peeled and cut into 6 wedges each
6-7 cups root vegetables cut into bite-size pieces
4 branches of fresh thyme
Leaves from two 4-inch sprigs of rosemary
Generous 1 tsp of ground fennel seeds
1 14 oz can of diced tomatoes, loosely-drained
1/3 cup dry sherry
¼ cup extra-virgin olive oil
Salt and black pepper
4 large cloves garlic, coarsely chopped
Peel and cut vegetables (parsnips, carrots, winter radish,
celeriac, rutabaga, potatoes.) Preheat oven to 450 degrees. Cover
a large shallow roasting pan (a half-sheet pan is ideal) with
heavy foil.
Scatter the onions, garlic, and other root vegetables in the pan
and cover with tomatoes. Sprinkle the fennel, herbs, salt and
pepper over the vegetables and drizzle with the oil and wine.
Then toss everything so that the ingredients are coated with oil.
Roast about an hour, turning the pieces every 20 minutes and
basting with the pan juices. If the juices threaten to burn add a
little more wine. It’s done when the vegetables start to
brown and are tender.
Toss and serve hot, warm, or at room temperature.
Variations: The recipe can be prepared with your favorite red or
white wine in place of the sherry. Shredded cabbage can also be
added before roasting, or Brussels sprouts (cut in ¼ in slices
from top to bottom) can be added or substituted for any or all of
the root vegetables.
Editor's note: end of document.