Two Small Farms
What's in the Box 2008
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**November 2008 Update: Our last week of the CSA season is November 19-21 and we are no longer adding any new members for the 2008 season. To make sign-ups as fair as possible for 2009, we are instituting some new registration policies. Please see our Signing Up for 2009 page for more details. Thanks for all your patience. Meantime: sign up for our free CSA newsletter for news from the farm, you're welcome to attend events that are open to the public such as upick tomato day, restore the wetlands days at High Ground, etc. -Shelley, Julia, and Jeanne
NOTE: 2008 newsletters are (mostly) listed as a pdf file link at the bottom of each week's list below.
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Chickpea (Garbanzo Bean) and Tomato Salad
adapted
from Simply Recipes
2 15-ounce cans of garbanzo beans , drained & rinsed
4 tomatoes (about 2 lbs.), cored and chopped
4 large hard-boiled eggs, peeled and chopped
2 cups of sweet onions or 1 bunch green onions, chopped
1/2 cup extra-virgin olive oil
6 Tbsp of white wine vinegar or sherry vinegar
1 teaspoon salt
Freshly ground pepper
Chopped parsley for garnish
Method
1 Combine the garbanzo beans, tomatoes, eggs, and onion in a large bowl.
2 Separately mix the dressing ingredients in a jar or a small bowl - olive oil, vinegar, salt, and pepper. Pour over salad ingredients. Sprinkle on chopped parsley. Serve immediately.
Serves 6-8.
Mei Quin Choy with Red Curry Sauce from JaneSpice
It’s the season for Mei Quin Choy a.k.a bok choy. They are everywhere at the farmer’s markets and they are in this week’s Two Small Farms CSA box. I have been walking pass mei quin choy for years, never knowing how to cook with them. This weekend I decided to be adventurous and try something new. I’ve eaten bok choy before, but it was always prepared by someone else, in either wonton soup or bok choy with oyster sauce. Both were equally delicious.
Some say the taste of mei quin choy is a cross between a cabbage and lettuce, but is much more delicate, and is best steamed or cooked as its bitter if eaten raw. This recipe combines two cultures Asian and Indian, to create a very unique dish. Despite the delicacy of bok choy, the red curry flavor doesn’t overpower the dish, it’s a great partnership of flavors. The roasted peanuts add a delightful crunch with every bite.
1 teaspoon vegetable or peanut oil
1 teaspoon red curry paste
¼ cup coconut milk
1 teaspoon brown sugar
1 ½ teaspoons fish sauce
½ lime, juiced
2 bunches mei quin choy or baby bok choy, trimmed
2 tablespoons roasted peanuts, chopped
Serves 4
Heat oil in a wok over medium-high heat. Add curry paste. Stir-fry for 30 seconds or until aromatic. Slowly pour in coconut milk, stirring constantly. Bring to the boil. Reduce heat to medium and simmer for 3 minutes. Add sugar, fish sauce and 2 teaspoons lime juice. Stir to combine.
Wash and drain bok choy. Cut bok choy into quarters lengthways (if small, cut in half). Line base of a steamer basket with baking paper. Place bok choy in basket. Steam, covered, over boiling water (do not allow steamer base to touch water) for 2 to 3 minutes or until thickest part of stems are tender (see shortcut). Transfer to a plate.
Pour curry sauce over bok choy and sprinkle with peanuts. Serve.
Shortcut: Place washed bok choy, with water clinging, in a plastic bag. Twist top to seal. Microwave on HIGH (100%) for 2 to 3 minutes or until tender. Drain.
Some thoughts from D. Madison's Vegetarian Cooking for Everyone about celery:
Celery used to be served at almost every meal, presented in a relish tray or celery vase. It is still enjoyed mainly raw, as a crudites and in salads, where it's crispness is appreciated. But it's also ubiquitous in soups and stocks and appears frequently in stuffings and stir fries. Cooking softens it's tendency to be a little bossy.
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Can't wait to get my hands on your lovely celery - it is my very favorite vegetable! Raw, thinly sliced, tossed with a bit of meyer lemon juice, a drizzle of olive oil, some smashed tuscan olives, shavings of parmesan, lots of black pepper, and a shower of salt. cheers -Bruce Cole
SIMPLE BEET SALAD WITH ONIONS
Grate scrubbed beets or cut into julienne; toss with chopped green onions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, Parmesan, feta). Serve alone or with lettuce.
ROASTED BEETS
Just cut them into chunks and roast them with olive oil, S & P until they are tender.
PAT'S BABY LEEKS
I lightly braise them in a skillet in a little water. Then, while they are hot, I put them on a platter, dress them in a good vinaigrette and crumble some sheep feta on top with cracked pepper. This is one of my 11 year-old's favorite foods. I learned the recipe in France, where leeks are the poor man's asparagus.
Tortilla de Patatas
Adapted from The Mediterrasian Way by Ric Watson and Trudy Thelander
A Spanish Tortilla is similar to an omelet or a frittata. No corn or flour like the Mexican tortillas! Serves 2
1 large potato or 3-4 smaller potatoes, cut into small cubes
2 Tablespoons extra virgin olive oil
3 scallions, chopped, or ½ red onion chopped
2 gypsy peppers, seeds removed and finely diced (or ½ large red bell pepper)
4 large eggs
1 tablespoon finely chopped parlsey, or green onion tops!
½ teaspoon sea or kosher salt
¼ teaspoon black pepper, or to taste
Preheat the broiler.
Steam the potato pieces until just soft enough to eat. (test with a fork. Start testing after about 4 minutes, depends on the size of the cubes)
Heat the oil in a medium skillet over medium heat and cook onion and peppers, stirring occasionally, until softened, about 5 minutes. Add the potato and cook, stirring to combine, for another 2 minutes.
Whisk the eggs together in a bowl with the parsley, salt and pepper. Pour the eggs over the vegetables in the skillet, cover, and cook gently over low heat for 8 minutes. Remove the lid and place under the preheated broiler to cook for 1 minute or until the top is set. Cut into wedges and serve. This can easily be served at room temperature or cold.
Julia’s cauliflower salad
This was inspired by a thought of a pasta salad or a couscous salad: but I didn’t want to wait to cook the grain. So I used the cauliflower as the main ingredient!
Cooked Cauliflower florets cooled after cooking, chopped into olive sized pieces, give or take on the size
Sliced kalamata olives, or other favorite sliced olives
Small amount of chopped capers (1 tablespoon per 4 cups florets as a rough guide)
Chopped onion! Green onions, red onions, shallots, whatever you’ve got. If the onions are strong when chopped raw, use less and chop them fine.
S & P to taste
Lemon juice, freshly squeezed
Olive oil: I use a light hand
Fresh herb: I use basil, parsley, cilantro, or whatever I’ve got. Chopped
Mix and enjoy! I topped my salad with toasted sunflower seeds, another nut might also be delicious. And or a shredded or crumbled flavorful cheese such as gorgonzola, shaved parmesan….
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Young Fresh Spinach with Toasted Sesame Dressing
adapted from Vegetables The New Main Course Cookbook by Joe Famularo and Louise Imperiale
Serves 2
1 pound fresh young spinach
1/4 cup sesame seeds
1 teaspoon sugar
4 teaspoons soy sauce
1/4 cup Dashi (Japanese bonito stock), or vegetable or chicken broth
Rinse, drain, and dry the spinach. If not already toasted, toast the sesame seeds: place in ungreased skillet over low heat, stirring frequently. As soon as the seeds begin to turn golden, remove from heat and transfer to a mortar or blender. Add sugar and grind seeds to powder. Transfer to a small bowl and add soy sauce and the stock. Mix well, pour over spinach leaves, and toss.
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photo of how I prepare strawberry bounties for our freezer: I top the berries, then put them on a rimmed baking sheet, and then I freeze for a couple/few hours. Then I remove to a zip loc bag: these are excellent smoothie berries! -julia (click on image to enlarge)
GLAZED CARROTS WITH PISTACHIOS AND THYME
Serves 4
1 lb. carrots, peeled and cut into ½” slices on the bias
Salt and pepper
¼ cup unsalted butter
¼ cup brown sugar
1/3 cup pistachios, shelled and unsalted and toasted in the oven (10 min. at 350º F)
1 teaspoon fresh thyme, picked from stems
Cook carrots uncovered in 2” of boiling water about 15 minutes, or until tender. Drain and season with salt and pepper. Melt butter in skillet. over medium heat, stir in brown sugar and cook until sugar is dissolved, stirring occasionally. Add cooked carrots. Cook slowly until well glazed. Toss with roasted pistachios. Garnish with fresh thyme and serve.
Citrus Collards with Raisins
adapted from: Grub: Ideas for an Urban Organic Kitchen
by Anna Lappé and Bryant Terry
Coarse sea salt
1 large bunches collard greens, cut into chiffonade
1 tablespoon extra-virgin olive oil
1-2 garlic cloves, minced
1/3 cup raisins
1/4 cup fresh orange juice
Bring 3 quarts of water to boil in a large pot over high heat and add 1 tablespoon salt. Add the collards and cook, uncovered, for 6-8 minutes, until softened. Prepare a large bowl of ice water to cool the collards. Remove the collards from the heat, drain, and plunge them into the ice water to stop the cooking and set the color. Drain. Warm the olive oil in a medium sauté pan over medium heat. Add the garlic and sauté for 1 minute. Add the collards, raisins, and a 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently, until the raisins are plump. Do not overcook—the collards should be bright green. Add the orange juice and cook for an additional 15 seconds. Season with additional salt to taste if needed and serve immediately.
What Alexis will do with the box for the week of May 7th:
The strawberries will be devoured within 24 hours. I'll probably parboil the baby turnips, then sautee for a little color and dress with a paste of whole grain mustard and fresh cilantro. With the carrots and leeks, I'll either make a simple soup, or an Indian-style lamb stew with chickpeas. We'll eat the radishes for breakfast with butter and salt. The kale and radish greens will be sauteed with garlic and finished with freshly grated Parmasean. We'll eat the salad as salad, with homemade balsamic vinaigrette.
GREENS AND BULGUR GRATIN
1/2 cup coarse bulgur*
2 pounds assorted greens such as kale, collard, escarole, spinach, Swiss chard,
and/or mustard greens
6 garlic cloves, minced
3 tablespoons olive oil
1/4 cup freshly grated Parmesan (about 1 oz)
6 ounces chilled whole-milk or part-skim mozzarella, grated
coarse
For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil
In a heat proof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess
liquid, and transfer to a bowl.
Keeping each variety of green separate, tear greens into bite-size pieces, discarding
stems. Still keeping greens separate, wash thoroughly by dunking in a sinkfull of water and transfer to a colander
to drain.
Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens
(escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring
occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.
In a large heavy skillet cook garlic in oil over moderate heat, stirring, until softened but not golden. Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove
skillet from heat.
Preheat oven to 400¡F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.
Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens
mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
Make topping:
In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.
Gourmet
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2 agretti ideas from CSA members:
You wanted to know what we did with the argetti. I just chopped it up with the spigariello greens last week and sauteed with garlic. olive oil, and a little broth.
submitted by Carol Peske
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I sauted about 4 Tbs of chopped leek in olive oil, then added the agretti cut into 1inch lengths. I added a liberal amount of crushed black pepper and a splash of water and covered to cook on low temp for about 10 minutes. It tasted very good at this point, but I then refrigerated it and later turned it into a cold salad by adding sesame oil and sesame seeds and WOW! it was perfect. Like a japanese salad with the perfect amount of salt (none added as the agretti naturally has its own saltiness).
submitted by Mary Hayes
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2007 Newsletters are indexed on our Blog
2007 Lists of what was in the boxes
In the box Week of November 19th, 20th and 21st
(CSA 2008 Last Week!):
Red Chard
Orange Carrots
Mystery from High Ground
Watermelon Radishes
Spigariello Greens (like kale)
Red Carrots
Parsley (Curly or Italian)
Butternut Squash or Long Island Cheese Pumpkins
PDF version of this week's newsletter
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In the box Week of November 12th, 13th and 14th:
Lettuce (Romaine or Little Gem)
Baby Leeks
Yellow Carrots
Mystery from Mariquita
PDF version of this week's newsletter
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In the box Week of November 5th, 6th and 7th:
Lettuce (Red Leaf or Little Gem)
Yellow Carrots
PDF version of this week's newsletter
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In the box Week of October 29th, 30th and 31st:
Danish Beets
Mystery from High Ground
Celery or Leeks (Update! We'll try to make
sure those who got didn't get leeks last week,
get them this week.)
PDF version of this week's newsletter
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In the box Week of October 22nd, 23rd and 24th:
Baby Bear Pumpkin
Mystery from Mariquita
PDF version of this week's newsletter
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In the box Week of October 15th, 16th and 17th:
Early Girl Tomatoes
Little Gem Lettuce
Mystery from High Ground
PDF version of this week's newsletter
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In the box Week of October 8th, 9th and 10th:
Piquillo Peppers
Mystery from High Ground
PDF version of this week's newsletter
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In the box Week of October 1st, 2nd, and 3rd:
Mystery from High Ground
Jack-Be-Little Pumpkins (excellent for eating!)
Mystery from Mariquita
PDF version of this week's newsletter
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In the box Week of Septmeber 24th, 25th, and 26th
Lettuce (Romaine, Red Leaf, or Little Gem)
Mystery from High Ground
Lacinato Kale
Piquillo Peppers
Tomatoes (San Marzano, Early Girl, or Heirloom)
Mystery from Mariquita
PDF version of this week's newsletter
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In the box Week of September 17th, 18th, and 19th
Mystery from High Ground
Hungarian Wax Chiles (spicy about like a jalapeño)
Tomatillos (wed) or mystery (thurs/fri)
PDF version of this week's newsletter
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In the box Week of September 10th, 11th and 12th
Lettuce (Romaine or Little Gem)
Mystery from High Ground
Strawberries or Jonagold Apples
Sweet Peppers (colored bells or paprika)
PDF version of this week's newsletter
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In the box Week of September 3rd, 4th and 5th
Cauliflower (White or Colors or Both!)
Mystery from High Ground
PDF version of this week's newsletter
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In the box: Week of August 27th, 28th and 29th
Mystery from Mariquita
Mystery from High Ground
PDF version of this week's newsletter
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In the box: Week of August 20th, 21st, and 22nd
Mystery from High Ground
Mystery from Mariquita
PDF version of this week's newsletter
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In the box: Week of August 13th, 14th and 15th
Mystery from High Ground
Mystery from Mariquita
Summer Squash or another item
and: another Summer Item! sorry: but since our summer stuff is just starting we can't promise, so go to this page and we'll keep it updated.
PDF version of this week's newsletter
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In the box: Week of August 6th, 7th and 8th
Armenian Cucumber (Flash update: Due to an unexpected shortage in cucumbers, some of you may receive friarelli or padron peppers instead. Our apologies for any confusion!)
Carrots (Parisian round or yellow)
Mystery from Mariquita
Mystery from High Ground
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In the box: Week of July 30th, 31st, and August 1st
Lettuce (romaine or little gem) OR Salad Mix
Fresh- Dug Potatoes
Mystery from Mariquita
Mystery from High Ground (strawberries or armenian cucumbers)
PDF version of 7/30 newsletter
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In the box: Week of July 23rd, 24th, and 25th:
Lettuce (romaine, or butter)
Strawberries or Spinach (Oops! Miscalculation on quantities so some of you received spinach instead of strawberries. This is a change from what was in the newsletter. Our apologies!)
Fresh- Dug Potatoes
PDF version of 7/23 newsletter
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In the box: Week of July 16th, 17th and 18th:
Lettuce (red leaf, green leaf, or butter)
Mystery of Fruit
Padron Peppers or Fiarelli Peppers or Gypsy Peppers
PDF version of July 16th-18th newsletter
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In the box: Week of July 9th, 10th, and 11th:
Baby Turnips (eat the greens in a day or two, they are great but don't last long)
Mystery from High Ground
Mystery from Mariquita
Cilantro (Wed)
Genovese or Greek Basil (Thu/Fri)
PDF version of July 9th -11th newsletter
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In the box: Week of July 2nd, 3rd, and 4th: (yes! we're delivering on the 4th just like any Friday.)
Romaine & Little Gem Lettuce (Friday folks will receive romaine and summer squash)
Mystery from High Ground
Mystery from Mariquita
PDF version of July 2nd - 4th Newsletter
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In the box: Week of June 25th, 26th and 27th:
Mei Quin Choy (like a baby bok choy)
Mystery from High Ground
Mystery from Mariquita
PDF version of June 25-27 newsletter
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In the box: Week of June 18th, 19th and 20th:
Orange Cauliflower or Romanesco
Salad
Mystery from High Ground
Beets - Sorry! No beets this week. We had a slight miscalculation. This is a change from what was in the emailed newsletter. They will be in the boxes next week though and even better after another week in the ground!
PDF version of this week's newsletter
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In the box: Week of June 11th, 12th and 13th
Mystery from High Ground
Erbette Chard (Wed)
Cauliflower (Thurs/Fri)
pdf version of this week's paper newsletter
Gallegan Kale
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In the box: Week of June 4th, 5th, and 6th
photo essay that goes with Laura's essay this week!
Mystery from High Ground
Baby "Mini Cor" Carrots (Wed alert! Andy & crew messed up last week, so this week Wed will get double carrots to make up for it.)
Cauliflower OR Mystery from Mariquita
pdf version of this week's paper newsletter
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In the box: Week of May 28th, 29th, and 30th 2008
Mystery from High Ground
Baby "Mini Cor" Carrots (Wed alert! Andy & crew messed up, so no Wed carrots this week, YES to an extra bunch of baby carrots, freshly harvested for next Wed. thanks for your patience! -the mariqutia crew)
Mei Quin Choy (baby bok choy)
Chard (Wed) OR
Kale (Thurs/Fri)
May 28th paper version of CSA newsletter in pdf format.
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In the box: Week of May 21st, 22nd, and 23rd 2008
Baby "Mini Cor" Carrots (on Wed)
Red or Swiss Chard (on Thurs. and Fri.)
"White Tokyo" Turnips
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In the box: Week of May 14th, 15th, and 16th 2008
Shitake Mushrooms, organic! from Far West Fungi
Mystery from High Ground
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In the box: Week of May 7th, 8th and 9th, 2008
Baby Turnips (eat the greens in a day or two, they are great but don't last long)
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Magpie's ideas on this week's box for week of May 7th
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In the box: Week of April 30th, May 1st & 2nd, 2008
High Ground Mystery
andy's article about agretti
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In the box: Week of April 23rd, 24th, & 25th, 2008
Lemons
High Ground Mystery
andy's article for this week all about early tomatoes and gambling
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In the box: Week of April 16th, 17th, and 18th, 2008
High Ground Mystery
Cabbage (likely, stay tuned)
Baby Turnips (eat the greens in a day or two, they are great but don't last long)
Navel Oranges! (super sweet: from Bernard Ranches, organically grown. Vince told me the sugar is literally pushing through the skin: if there is 'black' on the skin, it's the sugar and you can wash it off.)
Spigariello (a type of KALE)
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In the box: Week of April 9th, 10th, & 11th, 2008 (this is the list as Andy recited to me on Monday; if either Steve or Andy changes anything I'll change it below. -Julia)
High Ground Mystery
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In the box: Week of April 2nd, 3rd, & 4th, 2008
Meyer Lemons from Marsalisi Farm: picked ripe! yum.
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Erbette Chard ** only on Wed: last week due to a packing glitch most Wed folks didn't get it, so they'll get their chard this week.
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In the box: Week of March 26th, 27th, & 28th, 2008
Arugula or Radishes (either purple or French breakfast)
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In the box: Week of March 19th, 20th, and 21st, 2008
Carrots (could be one or more of 5 colors: red, white, purple, yellow, orange)
Radishes (either purple or French breakfast)