Farm Share Canceled

Yesterday I learned via Twitter (thanks @eatboston!) that a large farm share in the Boston area had been canceled.  Knowing the struggles that Steve and Parker Farm had been going through, I immediately started hoping and praying it wasn’t them.  Alas, Steve has had to suspend the CSA portion of his farm.  A post on Facebook says this:

“Due to the unprecedented poor growing conditions of the 2009 season,which has caused enormous crop losses and is putting the future of the farm in grave danger,I am forced to suspend CSA drop offs for the balance of the season.I will be issuing refunds in the form of vouchers that can be redeemed at the stand at the various farmers markets I attend during the 2010 season.”

A follow up posts suggests that Steve might be trying to work something out for a final delivery, but nothing’s been finalized yet.

It’s a sad situation and my heart breaks for Steve and the rest of the crew at Parker Farm.  They worked through awful conditions and suffered the loss of so many of their crops.  What did survive brought so much joy and many, many new, good and creative meals to my little apartment.

Like many have said on Facebook and in other forums, I don’t want a refund.  That’s not the point of a CSA, short for Community Supported Agriculture.  You take the good with the bad.  This was a bad year and we all suffer the loss.  But hopefully, it’s our subscription fees for the CSA that help the farm survive through the lean seasons.

The fall harvest is just starting to ramp up, so please get out there and support your local farmer’s market.  Not sure where the nearest farmer’s market is?  Check LocalHarvest.org for a full listing.

Interested in participating in a CSA?  Sign ups start soon for the 2010 season and, again, LocalHarvest.org is a great resource for finding either a farm near you or a drop off point if you’re in a city.

Your support matters.

Farm Share – Week 14

Wow — actually posting on pick up day!  I don’t think this has happened since the first week.

This week’s haul included a lot more fruit, which I’m psyched about.

week14

Kale, tomatoes, cucumber, ginger gold apples, eggplant, green bell pepper and a delicious melon that tastes like watermelon but has a beautiful pale yellow inside.  I think the eggplant are going to go into a curry dish (I’ve had a hankering for some good curry), probably along with the green peppers.  The apples will be great midday snacks, and the kale, I’m hoping, will keep until the weekend when I roast up a chicken and use the carcass for stock, because I’m thinking kale and bean soup sounds yum!  Not sure what I’ll do with the rest, but I’m sure it’ll find a home in someone’s belly!

Last week I made a bean salad from the Penzeys Spice catalog — it came out so pretty and colorful that I had to take a quick picture of it.

bean salad

The grape tomatoes came from Ed’s garden and the goat cheese is my own addition because everything’s better with cheese, right?

Also, I wanted to share this fun photo from the weekend.  What do you think it is?

?

Any guesses?

It’s bacon fat from cooking breakfast bacon, poured into two plastic cups nesting inside one another.  The inner cup warped and melted, while the outer cup stayed solid.  The color reminds me of the amber pieces that wash up on beaches in Denmark.  Who knew bacon fat could be so beautiful?!

Farm Share – Week 13

At this week’s pickup, my farmer had a sign on the back of his truck asking for any donations possible.  Due to the horrendous growing season and the loss of his original delivery truck in an accident earlier this season, he’s really strapped.  Poor guy!  I gave what I could, but it really heightened the important of local support for these farmers, especially through the lean years.  If I want the continued luxury of fresh, organic, local produce I too have to step it up and be responsible.

This week’s delivery was lovely!

week 13

Arugula, green tomatoes, orange tomatoes, a delicious reddish/purple heirloom tomato, onions, cilantro, green bell peppers, two golden delicious apples and broccoli.  The green bell peppers and onions went with me to Seekonk for a Sunday BBQ.  I’m making a three bean spicy salad from the Penzeys Spices catalog, spring 2009.  The broccoli got roasted and served alongside some panfried dumplings for a quick pre-yoga class dinner with a friend.  The rest waits for me to get home and do something with it before the next delivery on Wednesday.

Once I get back to Cambridge I’m thinking of making a cilantro pesto to keep through the week and serve over the weekend with some whole wheat pasta and roast chicken.  It must be a sign of fall that I’m craving a whole roasted chicken and all the yummy stock I can make out of it.  The green tomatoes will become a green tomato salsa.  The arugula makes a great salad base and I’m hoping to get at least one more salad that looks like the one I made last week from the leftovers of the last CSA delivery.

baked salmon salad

With green beans, roasted potatoes, tomatoes and arugula from the farm share, this was the best summer salad I ate all season.  The salmon was wild-caught from Whole Foods and it just so happened to be on ridiculous sale.  Win!

What are you cooking with this week?  Any Labor Day BBQs on your plate?

Farm Share – Week 12

Getting back on track with recording the farm share.  This week’s delivery was magnificent!

Arugula, eggplant, tomatoes, green bell peppers, cilantro, potatoes and radishes — Oh my!  The eggplant, tomatoes and two bell peppers went into a deliciouos ratatoille (recipe from Julia Child on epicurious), and the some of the radishes were used in a delicious appetizer of boursin cheese on baguette with radishes and fresh parsley.

Please forgive the lack of photos of the ratatoille.  Stewey veggies don’t photograph well in the evening with a flash. ::wink::

The arugula is going to go into a dinner salad for tonight’s dinner, along with a piece of wild caught salmon that I picked up from Whole Foods.  I’ll probably roast the potatoes since I like roasted potates served cold on salads.  Maybe that’ll go well with the salmon on arugula, too.  Mmmmmm!

Farm Share – Week 7 & 8

Yikes, this past week has been so busy I couldn’t even get to Perusals to post last week’s farm share.  The haul was pretty good: red cabbage, cauliflower, spring onions, green beans, red leaf lettuce, zucchini and mizuna.  I had to ask what mizuna was and have since learned it’s a lovely salad green.

The cabbage got used in the slaw for shrimp tostadas and the zucchini was grilled and used in an amazing zucchini and quinoa salad.  The salad is a perfect hot weather dish and a nice break from the traditional lettuce-based salad.  I modified the recipe slightly, substituting walnuts for pine nuts and sour cream for yogurt because of what I had on hand.  This new salad will definitely be made again.

This week’s farm share was another head of cabbage, leeks, spring onions, romaine lettuce, two cucumbers, and …

NEW POTATOES!

Despite the heat and humidity today, I couldn’t wait to taste the potatoes so I fired up the oven, tossed the potatoes with some Herbamare, pepper, olive oil and some thinly sliced spring onions and roasted ‘em all.  So tender and creamy and good.  I don’t generally like potatoes because I think most of the time they taste like the dirt they are grown in but these little baby beauties were delicious!

Not sure what I’ll do with the rest of the share.  I’m gone again this weekend playing bride, so maybe a leek and something quiche when I get back?  Any suggestions/recipe ideas out there?  Especially for that purple cabbage!

Farm Share: Week 6

Wow — I am totally in love with my farm share.  Especially after crunching the number to find out how much I was saving.  I wanted to give it a few weeks before making any sort of statement, but after 6 weeks, my grovery bill has consistently been $20 or less a week.  Previous to starting the farm share, my weekly grocery bill was $45-$50 per week.  If you calculate a $30 savings per week for the six months of the farm share (averaging 4 weeks a month) that’s a savings of $720.  Subtract the amount paid for the small share ($325) and that’s over $400!  Good thing, too, with a wedding coming up! ::wink::

This week brought in more little Asian turnips, red leaf lettuce, green beans, spring onions, red Swiss chard, yellow carrots and a gorgeous head of cauliflower.

week 6 delivery

I’m going to try pickling the turnips and the green beans and spring onions have already been put into a delicious little stiry fry with some tofu and a soy sauce/rice vinegar/oyster sauce/siracha glaze.  The Swiss chard is coming to Maine with me this weekend since it tastes best when eaten in the first few days and I’ll be in Maine learning to flyfish at LL Bean’s Outdoor Discovery School.

The yellow carrots and the cauliflower are going to be used in a cold noodle salad for next week.

Have a great weekend!  Regular blogging will recommence when I get back from Maine, hopefully all Zen like and knowing how to cast a fly.

Farm Share: Week 5

A lighter haul this week due to the super wet, yucky rainy weather we’ve been having lately.  I don’t think the hailstorms helped any either.

farm share - week 5

In this week’s share was Swiss chard, baby carrot, red Russian kale, red leaf lettuce, green beans and fava beans.

The green beans and Swiss chard got steamed and served with veggie dumplings.  Freshly steamed Swiss chard is so  delicious – I had no idea it could be so sweet.  The fava beans, while a pain in the ass to prep, got put into this recipe for orzo and pea salad with mint.  I used Trader Joe’s grain blend and the fava beans instead of peas and parsley instead of mint.  It came out great with a squish of lemon and makes a perfect summer lunch or dinner side.

I’ve got a recipe tagged for the kale when I get back from another wedding in Long Island this Sunday.  Should be quick and easy to put together and provide a good lunch/dinner for the week.

Also, on a whim I made this tofu strawberry tart. I wanted to keep it simple so I made a regular graham cracker crust.  I also didn’t have a tart pan, so into a regular pie pan it went.  This is a great recipe if you’re trying to get someone to eat tofu.  The texture is just like that of a light, fluffy cheesecake and the homemade strawberry jam is always a crowd-pleaser.  I served this to two picky eaters and they both liked it a lot — and had no idea it was totally vegan.  ::cue evil laughter::

Farm Share: Week 4

This just keeps getting better and better!  Week 4’s haul included beets, little white turnips, carrots, chicory, snap peas swiss chard, baby fennel and broccoli raab.  I fully confess to eating the entire bunch of chard for dinner that first night.  Gently steamed, it was a plateful of the sweetest greens I’ve ever eaten.

Week Four haul

The fennel was thinly sliced and used in this Shaved Fennel Salad.  I didn’t have any thyme but I had all the rest of the ingredients kicking around.  I will definitely make this salad again should any fresh fennel come my way.  It tastes so much lighter and sweeter when it’s fresh, rather than the pungent, licorice-y taste of the stuff from the grocery store.  The only downside was that while chopping the parsley, I chopped off a good chunk of my left ring finger.  First ever kitchen injury with a knife.  Until now, I’ve prided myself on my knife skills and always having sharp, good knives.  Ah well.  They always says pride comes before the fall.  Guess it’s time to sharpen my knives and be a little more mindful when I’m working in the kitchen.

The snap peas, raab and beet greens traveled with me to Rhode Island, where I’ll be for the 4th of July holiday.  Last night Ed and I sauteed the beet greens with a little garlic – delicious!  (We then watched 28 Days Later, which Ed had never seen.  I’ve seen it a couple times now and it still gives me nightmares.)

We’ll probably cook up the raab in the next day or so – just a simple prep of quick cooking the raab to draw out the bitterness, then sauteeing it with some garlic and onion.  Pretty basic, but will be a great side dish to some sort of healthy protein. 

As for the rest, well, I’m thinking of something southwestern-themed since I have some black beans, brown rice and a bunch of cilantro still kicking around.  I’d like to re-create the cilantro sour “cream” from Veganomicon … so maybe quesadillas or tacos?  We’ll see what I come up with on Monday night!  And then there’s all those lovely root vegetables (beets, turnips and carrots) to roast as well.  This salad really caught my eye the other day.  Perhaps something similar will find it’s way on to my plate.  All I’d need are some sweet potatoes and an avocado.

Have a happy, healthy, fun and food-filled Fourth!

Farm Share: Week 3

Week Three of the farm share brought carrots, mustard greens, Asian turnips, red Swiss chard, Bibb lettuce, escarole, red leaf lettuce and sugar snap peas.  I have an OBSESSION with snap peas and the carrots have got to be the sweetest, tastiest carrots I’ve ever eaten!

Farm Share Week Three

I found a recipe for the cabbage courtesy of a librarian-friend who suggested this amazing lemon coleslaw.

Dinner on Thursday night was a fun meal of quick fried rice (egg, rice, carrot, snap peas, a dash of soy sauce and a handful of spices) scooped into Bibb lettuce cups.  Topped with a squiggle of Siracha and they were positively delicious!

Bibb lettuce cups with fried rice

I’m picking up the last of the ingredients to make cranberry beans anad greens and a slew of dumplings today.  The dumplings are my own recipe consisting of tofu, garlic, ginger, Swiss chard and cilantro.  Stick it all in the food processor, blend, and then make your dumplings.  The local Korean market is the only place I can find to get the right kind of dumpling wrappers, so I’ll be making a visit there this morning!

The only ingredient not accounted for in these recipes are the Asian turnips.  Maybe I should jus roast them with some carrots and use as a salad topper?  Anyone worked with this veggie before?

Farm Share: Week 2

Seems silly to post this now, since I’m picking up Week 3 today, but I didn’t want this last week to go unacknowledged.  This week I dealt with what will be my summertime food challenge — travel on the weekends.  If I’m away 2-3 days out of the week, that’s 6-9 meals that I’m missing and I worry about the produce going bad before I can use it up.  Anyone know how to can/preserve lettuce?

Also, this posting is sans photos … I was rushing around cooking/traveling all week and weekend that I forgot to bust out the camera to take some food shots.  I promise to be better about that in the future.

This week’s delivery was another round of leafy greens but with a few changes:  cilantro, collard greens, red Russian kale, swiss chard,  napa cabbage,  romaine lettuce, red leaf lettuce and escarole.

Week 2's Haul

The first night Timmy came over for dinner and we made sauteed shitake mushrooms and collard greens over creamy parmesean polenta.  Thursday night I cooked for Ed and Carine and grilled the remaining polenta slices and served them with a bouillabaise-type dish with shrimp, escarole, collards and mushrooms in a tomato sauce.  I think I prefer the creamy polenta to the grilled slices.

Then it was away for a wedding in Long Island.

Last night I whipped up a black bean soup and cilantro sour cream from an amazing new cookbook The Veganomicon.  I highly, highly recommend this cookbook even if you’re not vegan (I’m not).  The depth of information on cooking different grains and beans, stocking a healthy kitchen, and the recipes themselves are top notch.  The cookbook now sits along side The Whole Life Nutrition Cookbook and Fight Back With Food as the most-used cookbooks.  There’s so much goodness in all these books that often I’ll sit down and just read/re-read them like a regular book.

The black bean soup came out great and the cilantro sour cream (made from silken tofu) tastes great!

I still have the entire head of Napa cabbage in my crisper drawer and no idea what to do with it that would use up most of a cabbage head.  Any ideas/recipes out there?