We hope many of you had a great time at last week’s Summer Solstice Party! We’ve been dealing with rain (and mud) while getting weeding, tomato tying, and more planting in as we can. We’re all learning that there is rarely “bad” weather that prevents you from working on the farm; there are simply bad shoe and clothing choices! Farming is, after all, work accompanied by varying degrees of sweat and messiness, as many of our apprentices find out. So without further ado, please find the newest piece by one of our CSA apprentices, followed by food tidbits and recipes, below.
Note from an Apprentice
The Sweet Fruit of Labor by Patrick Mooney
Being a senior Sustainable Agriculture student who had yet to get my feet wet in actual farming, I was looking forward to the sweaty, hands-on work that the apprenticeship provided. I had often worked out at South Farm on other projects, but I never worked on the CSA so I was very excited to do actual farming. However, I had no idea how physically challenging it would be for me as I came home day after day with this and that hurting, cut, bruised, or bandaged. Rest assured, I’m still in one piece, but I will take this opportunity to say that work on a farm is not for the faint of heart, or physically frail! Driving in T-posts made me think twice about the value of tomatoes and why on earth anyone would subject themselves to that. Even though I come home every day tired and dirty, I come home knowing someone out there would be eating the vegetables that I helped grow and harvest, and they will know exactly where it comes from and the stakes involved (literally for tomatoes). This fact puts this whole experience into perspective, it is no longer about me; I can truly be of use to my fellow man, something I feel that not many in particular from my generation will ever get to experience the humble value of. The fruit of our labors is as sweet as the beets about to hit the shares this week, and I honestly wouldn’t have it any other way.
About me: I’m a 22 year-old senior sustainable ag student, born and raised in the neighborhood adjacent to South Farm, and I am passionate about urban Agriculture and changing minds by growing food.
What’s In Your Share
For June 27th, you’ll find:
+ 1 bag Salad Mix
+ 1 bunch Swiss Chard
+ 1 bunch Green Onions
+ 1 bunch Chioggia “Candy Striped” Beets
+ 2 heads of Cabbage
+ 3 lbs. of Tomatoes
+ As we go deeper into summer, we shift from lettuces to cabbages! You’ll find Salad Mix again this week, but the taste may seem more bitter than previous weeks thanks to the summer’s heat. Cabbages tolerate the heat better than lettuce, so enjoy 2 heads in your share today!
+ This week’s beets are called Chioggia Beets, also known as “Candy Striped” or “Bullseye.” These beets are an heirloom variety that dates back to Italy before 1840. Try them roasted in the oven or blanche in boiling water for a minute and drizzle with a vinaigrette in salad. Beets are full of fiber, folate, and potassium.
Scalloped Cabbage Au Gratin
From “The American Cancer Society Cookbook”
Submitted by CSA Member Carolyn Durham
4 cups coarsely chopped shredded cabbage
1 can (14 and 1/2 ounces) tomatoes, undrained
2 teaspoons granulated sugar
1/4 teaspoon paprika
1 teaspoon salt
1 teaspoon oregano
Salt and freshly ground pepper
1/2 cup grated cheddar cheese
1 cup fine fresh bread crumbs
Cook cabbage in boiling water until wilted, about 6 minutes; drain well. Combine tomatoes, sugar, paprika, salt, and oregano, breaking up tomatoes with back of spoon. In greased 6-cup baking dish, place cabbage. Sprinkle with salt and pepper to taste. Cover with tomato mixture, then cheese. Top with crumbs. Bake, uncovered, in 350 degree F oven for 30 minutes or until heated through.
Makes 6 servings.
Russian Beet and Potato Salad
Submitted by farm apprentice Cheryl Kastanowski
4 small potatoes
2 small carrots
3 small dill pickles, diced
1/4 cup vegetable oil
2 tablespoons champagne vinegar
salt to taste
3 green onions, chopped
Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Makes 8 servings.
Broccoli Sunflower Salad
Submitted by farm apprentice Cheryl Kastanowski
1 bunch broccoli, tops only
1 bunch green onions, tops only
6 slices bacon, cooked & crumbled
1 c. sunflower seeds
1 c. raisins
1 c. mayonnaise
3 tbsp. lemon juice
1/4 c. sugar
Mix together the broccoli, green onions, bacon, sunflower
seeds and raisins. Mix mayonnaise, lemon juice and sugar
together. Then combine the 2 mixtures. Refrigerate 2-3
hours. Serves 6-8.