20 of 20

The finale is grand my friends, no doubt about it. With big plans and high hopes for the week just past, I can only summarize by saying all of our expectations were met and then some. With hard hitting hot days and much anticipation of rain and cooler temperatures by the week’s end, we harvested and hauled in, we planted and cultivated emerging crops, and we set our gardens and ourselves up for a lovely, lovely transition to our fall season ahead. Wow.

And here we are at week 20, the last week of our main season and my annual opportunity to bring tears to my eyes and perhaps the eyes of a few of you. It has been an incredible year, another one for the Hill and Hollow history. The year we put up our second high tunnel, the year we delivered our first blueberry crop and were able to share that bounty with each of you, the year our farm flooded on the 4th of July, the year of Deanna and Charlotte, who have seen it all and are still here, learning something new every day. Each year has it’s unique flavor, how appropriate for us growing food. With each weather pattern, with each management decision, everything can shift here on the farm. There are so many factors, we just have to work hard and go with the flow. Now, at the end of our main season, we simply glory in the season’s successes while assessing it’s shortcomings. That’s our part, the very significant other half of all we do is you: our community. Without your faithful eating and weekly smiles of hunger and appreciation, we would not be a community supported farm. It is hard for me even to imagine that, for it is our CSA that brings me the most joy. CSA as a model for farming emerged in Japan in the 1960’s. Called Teikei in Japanese, it means “cooperation” and that is the very essence of CSA as it evolved in the following decades. Mutual support and shared delight define our growing season and I can not thank each and every one of you enough for your contribution. Together we ponder recipes, watch each other grow and change, and share in the harvests of this farm. Knowing each of you and envisioning the food on your plates encourages us daily. With heartfelt appreciation to your commitment to a local, sustainable agriculture and with the deepest thanks for sharing the season with us, I bid the 2013 main season the fondest farewell. For those of you taking part in the fall extension, we look forward to seeing you next week as usual! For those of you that are looking at your final basket of the year, it is with great excitement already that I look to our next meeting in the spring of 2014! Stop and see us at market in the coming weeks, we will continue to do our weekly trips into November.

Pac choi with Chile and Garlic

from martha stewart

1 tablespoon vegetable oil

3 garlic cloves, thinly sliced

1 1/2 pounds baby bok choy, leaves separated

1/4 to 1/2 teaspoon red-pepper flakes

( I plan to make this recipe using fresh czech black peppers to taste!)

1/2 teaspoon toasted sesame oil

Soy saucse

In a large skillet, heat vegetable oil over medium-high. Add garlic and stir until fragrant, 10 seconds. Add baby bok choy and cook, stirring frequently, until leaves are wilted and stems are crisp-tender, about 4 minutes. Add red-pepper flakes and sesame oil. Season to taste with soy sauce and toss to combine.

Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing

from kalyn’s kitchen

10-12 ounces Tatsoi leavessesame seeds, for garnish 2 T soy sauce 1 T rice vinegar 1 tsp. grated ginger root1 tsp. sugar 1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work)fresh ground black pepper to tasteBring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water.While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that’s large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. Serve immediately.

week 20 in your basket:

peppers

other fruits

basil

arugula

tat soi

pac choi

 

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