CSA PICK LIST:
Leeks - Corn - Melon - Celery - Carrots - Onion -
Sweet Potatoes - Delicata Winter Squash - Carmen Peppers -
Habanada Peppers - Lunch Box Peppers - Tomatoes
Holy Smokes everyone! Today marks the end of the most bountiful 16 weeks of EDGEWATER GROWN food! As I am deeply in my postpartum/farming blur I truly did not see this end coming- I’ve been completely blindsided. We wrap up our Summer CSA season today with Summer to Fall crops. A very strong reminder that the fields are still pumping out produce and it’s ok to hang on to summer as long as possible via watermelons and tomatoes and corn while simultaneously welcoming in winter squash and root vegetables.
FYI to all of you EF die-hards, our Farmstand closes for the season on Monday October 14th at 4:30pm- Bottomline here, you all have exactly 12 days to really get into the Fall spirit via pumpkins, 50# bags of potatoes, fresh ginger and hot peppers to warm you up on the chilliest of nights.
(BUT BEFORE WE GET INTO OUR HEARTFELT SEND OFF) Wonderful news from the field: our sweet potato crop is out of sight. We really and truly owe such high yields to our cat, Bernice. The sweet potatoes are planted down at our house/farm in Cornish and they are protected by cat vigilante #1 trolling the fields every night, hunting all the vermin and bringing us too many broken up mice parts on our door-step. Watching her at work, she embodies the actual definition of the term “bad-ass”. Historically, at least ¼ of our sweet potato crop gets chewed up by mice. So far, I have not seen one bite mark. CHEERS TO BERNICE WHO MIGHT BE THE HARDEST WORKING MEMBER OF EDGEWATER FIELD CREW.
Bottomline here, shout to Bernice for night patrol BUT THE REAL SHOUT OUT OF THE SEASON GOES TO ALL OF YOU for choosing our farm to be your farm during this growing season. (I realize this intro into my appreciation for yall feels incredibly cheesy, but I can’t help it- our CSA crew is the best crew). We LOVE growing food for all of you- really and truly! In fact if we did not have FALL CSA starting up on Wednesday, OCTOBER 16th I would absolutely be crying over here. The CSA is essential to my feeling of community during a season when our heads are typically to the ground and our hands are moving as fast as they can, picking and bunching and washing and packaging. The summer moves too fast around here and there is never enough time to just hang out - BUT - this group of CSAers that return year after year, help me feel connected to our greater Upper Valley. Again, a huge thank you to you all for eating our food, being a part of our community, and taking a risk in your Summer time eats.
Happy Summer to Fall to Winter to Spring everyone!
(and for those staying on for the fall CSA, see you in a couple of Wednesday at the farmstand 5-6 pm
TIPS - TRICKS - RECIPES:
Do not be fooled by the crinkly little orange peppers in the bottom of your blue ½ pints- these tiny bits of sunshine is pepper are actually sweet peppers and their flavor is phenomenal.
THE FOLLOWING IS COPY + PASTED FROM THE BAKER CREEK HEIRLOOM SEED CATALOGUE The world’s first truly heatless habenero! Bred by well known organic plant breeder Michael Mazourek. Habanada is the product of natural breeding techniques. This exceptional snacking pepper has all of the fruity and floral notes of the habenero without any spice (even the seeds are sweet and add to the flavor). These 2-3 inch tangerine fruits stole the show at the 2014 Culinary Breeding Network Variety Showcase, where the fruits were made into a stunning sherbert. This exotic new pepper is sure to be the darling of the culinary scene, making it an excellent choice for market farmers, chefs and foodies.
BOTTOMLINE, THESE ARE SWEET PEPPERS
YIELD: 4 appetizer servings
2 medium sweet potatoes, baked
1 large egg
1/2 cup (50g) freshly grated Parmesan cheese
3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
additional flour, for rolling
2 tablespoons (28g) butter, for frying
Place baked sweet potatoes on a flat surface and slice to expose the interior. Scoop out the potato, being careful not to get large pieces of skin mixed in. A muffin scoop can be a great tool for scooping.
Place the potato flesh into a potato ricer with the large hole screen and press through. If you don't have a potato ricer, use a potato masher or fork. Keep in mind you want the potato to be light and fluffy, as opposed to mashed.
Cool the potato to lukewarm. Add the egg, mixing until well combined.
With your fingers or a fork, gently work the freshly grated Parmesan cheese into the potato mixture. Use a light touch to keep the mixture from becoming too dense.
Perfect your technique
Sprinkle most of the flour over the mixture. Work it in with your fingers or a fork. You're looking to make a soft dough that just holds together. It's OK if there's flour still left in the bowl; you don't want to knead the dough thoroughly.
Cover the gnocchi dough with plastic wrap and allow it to rest while you bring 2 quarts of water to a rolling boil. On another burner, melt 2 tablespoons butter in a large skillet. You'll need both the water and skillet ready to go when you start cooking the gnocchi, as they cook in just a few minutes.
When the water is nearly boiling, use a baker’s bench knife to divide the dough into three tennis ball-sized pieces. Divide those pieces into smaller pieces, about the size of your index finger and about 1" long.
Gently roll each gnocchi in flour to prevent sticking. Using a gnocchi board or fork, press grooves into each piece nd set it aside as you roll more pieces. Not sure how to use a gnocchi board? Head on over to our blog to check out the step-by-step photos.
Place the gnocchi into the boiling water and stir gently. They'll sink at first, and after a few minutes will begin to float. Once all of the gnocchi are floating, cook for 1 to 2 minutes.
Making sure the skillet is hot, use a slotted spoon or strainer to scoop up the gnocchi and place them in the hot butter. Fry until they turn golden brown on one side, then flip and cook for another minute or two. Serve hot with small pieces of feta, smoked mozzarella, or Gorgonzola cheese as topping; or with your favorite sauce.
Mirepoix is a combination of aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, and braises.
To make mirepoix: Rinse, trim, and peel vegetables -- typically two parts onion to one part carrot and one part celery -- then chop them into uniform pieces. The shorter the cooking time of your recipe, the smaller the pieces should be, so that they effectively infuse the foods with flavor.
You can add the mirepoix uncooked to stocks and broths for a light dose of flavor. To add richness to heartier stews and braises, "sweat" the vegetables first, cooking them with a little oil or butter over low heat until they start to release their juices into the pan.
Mirepoix, a French term, is only one of many possible variations. The Italian soffritto, like mirepoix, calls for onions, celery, and carrots, and sometimes pancetta and garlic. Mushrooms, parsnips, leeks, peppers, tomatoes, and garlic are all considered aromatic vegetables, and can be used in endless combinations.
The "holy trinity" includes onions, celery, and -- instead of carrot -- a bell pepper. This is used as a base of most soups and stews made in Louisiana, including gumbo. Green peppers were substituted because they're easier to grow in southern Louisiana.
ANTS ON A LOG: CLASSIC CELERY TREAT!
Smear a nut butter of choice (peanut, almond, etc..) into the celery stalk
Top with raisens
Watch the ants go march into your mouth, enjoy!