Denison Farms

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Denison Farms Harvest Box 2010: Week 26--the final box

In this box: 1 bunch Mizuna, 2# Carrots, 1# Bell peppers, 2# Sweet Potatoes, 1 Savoy Cabbage, 2 Red Onions (from  Persephone Farm),  3# Gold Rush & Liberty Apples (LaMancha Ranch  & Orchard),  3# Cameo Apples (from Gala Springs Farm), Denison Farms Market Bag

Farming is exciting—you never know what the day will bring. Today’s ice and snow have created some new challenges. We do hope everyone got home safely with today’s produce. I suggest cooking your sweet potatoes soon (perhaps for Thanksgiving dinner?), as they don’t keep well after they have been chilled

Mizuna
    Mizuna is one of the mildest-flavored greens in the Mustard family. You can eat it raw as a salad, or cooked. It cooks very quickly, and is quite tender, so it works as a stuffing in an omelet, a layer in lasagna, or a nutritious and colorful addition to a bowl of beans.
    Mizuna cooks quickly. It can be substituted in any recipe that calls for spinach—and, personally, I prefer the flavor of mizuna over spinach. My favorite way to it is to chop it finely and add a huge handful to a pot of brothy soup right before serving. Or use mizuna as you might use cilantro, place a bowl of chopped mizuna on the table and use it as a garnish on any stir-fry, soup, or stew.

Sweet Potatoes
    This week’s bag of sweet potatoes contains mostly small roots. We affectionately refer to this size as “baby bakers”. I suggest either baking them whole, or steaming them on the stovetop. To make “baby bakers”, scrub the roots, and place in a roasting pan. Coat lightly with olive oil, sprinkle with salt, and roast (uncovered) for 35-45 minutes at 350 degrees. Eat them skins and all for a sweet treat. I like to steam my small roots: cut into chunks, and steam for about 10 minutes. Serve with butter, or salt, or a little tamari to taste.

Apples
    This week’s box contains a bonus of apples. We looked at the calendar wrong, and ordered apples from both our friends at LaMancha Ranch and at Gala Springs. Rather than leaving either of those farms with 1000 pounds of apples, we decided you could get a double supply. Please keep your apples in the refrigerator, or they will get soft.
    This week’s apple selection illustrates some of the wide variety of apples that can be grown in Oregon. The bag with 2 kinds of apples contains red/green Liberty apples that can be used for fresh eating or cooking. They don’t keep as well as the other two varieties, so should be used first. The greenish gold apples in the bag with the Liberty’s are Gold Rush. This is a very special variety with an incredibly intense flavor. They are very sweet, but also are notably tart. Their flavor mellows with age. You can keep them in the fridge for several weeks, and they become sweeter with time. The Cameo apples (from Gala Springs) are red. They are an excellent eating apple and will keep well in the refrigerator for at least a few weeks.

Where to get local produce all winter?
    You can find our local, organic produce all winter at the Corvallis Indoor Winter Market at the Benton County Fairgrounds. This year, the market will be EVERY Saturday, starting January 15th through the middle of April. We will be there with salad mix, spinach, greens, potatoes, winter squash, cabbage, and more. Market hours are from 9 AM – 1 PM. See you there.
    If you’re into it, you can become a fan of the Corvallis Indoor Winter Market’s Facebook page, www.facebook.com/corvallis.indoor.winter.market


THANK YOU!
    Thank you for letting us be your farmers. We are grateful for your choice to eat local, organic, in-season produce! We hope you have a wonderful winter. You should receive next year’s Harvest Box brochure in February.
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Denison Farms Harvest Box 2010: Week 25

In this box: 1/2# Salad Mix, 1 bunch carrots, 1 bunch beets, 1 bunch collards, 1 acorn squash (from Persephone Farm), 2# yellow finn potatoes (from Persephone Farm), 2 leeks, 3# Rome apples (from Gala Springs Orchard)


Leeks
    Potato leek soup is a classic, and would be lovely with your Yellow Finn potatoes this week. Or, if you prefer, try this recipe for Leek Pie, which was given to me by a Corvallis Market customer years ago. It is simple, and elegant, and always a favorite at home or a potluck. 
Leek Pie
2 large leeks, (white and green parts) cleaned and sliced into thin rings 
2 Tbs. butter
1/2 lb. Crumbled Roquefort or grated Gruyere cheese
1 egg, beaten
1/4 cup plain yogurt or heavy cream
pie dough for a single or double crust pie
    Sauté leek rings in butter on medium heat for 30 minutes. (Yes, 30 minutes. Cover if it seems to be getting too dry).     Add cheese, egg, and yogurt or cream. Pour into pie crust. (Optional: cover with top crust). Bake at 350 degrees for 35-40 minutes.
    Are you still wondering how to use last week's fennel or the last bit of cabbage from a few weeks ago? You can slice and add either cabbage or fennel to this recipe (sauté with the leeks) for a delicious leek & vegetable pie.

Collard greens with pasta and feta (This is my all-time favorite recipe for collards!)
6 Tbs olive oil               
2-3 garlic cloves, minced       
1 bunch Collards           
2 large tomatoes, chopped (or a handful of cherry or grape tomatoes, halved)
1 lb pasta: penne, fusili, or shells
1 cup crumbled feta cheese
Freshly ground black pepper
Instructions:
1. Bring pasta water to a boil.
2. Heat oil in a deep skillet. Add garlic, and cook gently for 5 minutes.
3. Add collards, stir for 2 minutes. Add tomatoes. Cover and cook 10 minutes over medium-low heat.
4. In a separate pot, cook pasta until al dente.
5. Crumble feta into vegetables. Mix gently.
6. Drain pasta and add to vegetables and feta. Simmer over low heat 3 minutes.
7. Serve with freshly ground pepper.

Rome apples are a traditional favorite for baked apples. They also make great applesauce. To make applesauce, peel and core the apples, then cut each piece into small chunks and steam until tender (10 - 15 minutes depending on the size of your chunks). When soft, mash with a potato masher, and sweeten to taste.
     
Potatoes and Acorn Squash from Persephone Farm
    We have nearly run out of our own potatoes and winter squash, so we're grateful that Jeff and Elanor have enough to share. We have been friends with Jeff and Elanor at Persephone Farm for decades. Their farm along the Santiam River between Lebanon and Sweet Home is one of the most picturesque farms I have visited. You can find their Organic produce at the Salem Wednesday and Saturday Markets, and at several Portland-area Farmers Markets.
    Yellow Finn is a gourmet potato that is popular in Europe. The dark yellow flesh is moist and delicately flavored. The texture is slightly grainy. This potato is excellent for baking, mashing, frying, or roasting with your beets.

Calling all  tubs
    Next week is the final Harvest Box. Next week’s produce will be packed in bags (then put in a box so we can stack them in the truck). You will be able to leave the box at your pick-up site
next week.

Please return all tubs before the end of the season.

Remember to use your vacation redits before the end of this season. Credits expire on November 24, 2010.
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Denison Farms Harvest Box 2010: Week 24

In this box: 1/2# Salad Mix, 1 head Fennel, 1 box Grape Tomatoes, 2 Baby Bok Choy, 1 Butternut Squash (from our farm or Springhill), 2 yellow Onions (from  Groundwork Organics), 1 Stalk Brussels sprouts  (Groundwork Organics), 4 Fuyu Persimmons, 3# Braeburn Apples (from LaMancha Ranch & Orchard)
 
Brussels Sprouts
    Masquerading as miniature cabbages, Brussels sprouts are a seasonal treat, at their best in the cool weather of fall and winter. Like all members of the cabbage family, Brussels sprouts are tastiest when eaten soon after harvest.  Even though I am a huge fan of Brussels sprouts, I won't buy them in the grocery store because they become tough and bitter if they have been shipped from far away.
    Brussels sprouts should not be overcooked. My current favorite method is to braise them with a little lemon juice. To braise Brussels sprouts, cut each sprout in half (lengthwise), then sauté in olive oil with a little garlic and salt for about 3 minutes. Then drizzle with about a teaspoon of lemon juice, and continue to sauté for another 1-2 minutes until just tender when pierced with a knife. Brussels sprouts are also excellent steamed for 4-5 minutes until just tender.
     
Fennel
    Now that the weather has become cold and damp, we have been cooking a lot of stews. One of my favorite vegetables for stew (besides onions!) is fennel.  When fennel is chopped and cooked in a soup or stew, it becomes very tender. While fennel doesn't quite thicken the soup, it adds a subtle body to brothy soups. If you're not crazy about the licorice flavor of fennel, cooking will dissipate the flavor. 
 
Fuyu Persimmons
    At one time persimmons were more widely planted in the world than apples. This is because dried persimmons were a major sweetener in Asia before sugar cane and sugar beets were cultivated there. They are still quite popular in Asia, and their production and popularity is increasing in the U.S.
    These Fuyu-type Persimmons are best eaten while somewhat firm. (Hachiya is the type that must be as soft as jelly before they are edible). If you eat an unripe persimmon, it will be unpleasantly astringent.
Fuyu Persimmon Primer-or how to tell when to eat your Fuyu:
    There are two signs when your persimmons are ready-color and feel. A ripe Fuyu has a feel somewhat like a ripe peach or avocado. The fruit should give very slightly to thumb pressure, but not much. The ideal texture is firm, but a little slippery like a ripe mango or peach.
    Color is bit harder to judge, because even a ripe Fuyu can vary in color from deep dark orange, to a lighter yellow-orange. However, if some of yours have a greenish tinge under the orange, we suggest leaving them on the counter for a few days until the green turns to yellow-orange AND the fruit gives slightly to gentle thumb pressure.
Leave your persimmons on the counter until each fruit reaches that slightly-soft feel. Then refrigerate it until you're ready to eat it, or it will continue to become softer. There's no harm in eating a completely soft persimmon, but many people prefer Fuyu persimmons before they are as soft as jelly.
    To serve Fuyu persimmons: cut off the calyx, then cut each persimmon into four to six wedges. Then serve the wedges as you would a sliced peach or mango. Persimmons are nice paired with some good vanilla ice cream, as a cheesecake topping, or sliced thinly and spread on warm toast. The skin is edible, but some people prefer to remove it. Opinions vary on this.

Need ideas for Butternut squash? Check last year's newsletters on the web: Week 22 & Week 26.

Calling all  tubs
    Do you have a few extra Harvest Box tubs sitting around in your pantry or garage? If so, please return them before the end of the season. We are running out of empty tubs in our packing shed.
Thank you!

Please remember to use your vacation credits before the end of this season. Credits expire on November 24.
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Denison Farms Harvest Box 2010: Week 23

In this box: 1/2# Salad Mix, 1 head Green Cabbage, 1 bunch Carrrots, 1 box Grape Tomatoes, 1# Sweet Girl Tomatoes, 1 bunch Black Kale, Colored Bell Peppers, 3# Cameo Apples (from Gala Springs Orchard). All  produce is organic, and weights are approx.

Please remember to use your vacation credits before the end of this season. Credits expire on November 24.

Black Kale
    Kale is a nutritious and versatile vegetable. In fact, one of my references (From Asparagus to Zucchini by the Madison Area CSA Coalition) claims that kale is nutritionally superior to most other vegetables. It is very rich in vitamins A, C, and calcium, and (according to this reference) has the highest protein content of all the cultivated vegetables. If you need even more convincing, Wikipedia has the following information: Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties. Boiling reduces the level of the anti-cancer compounds, however, steaming, microwaving, and stir-frying does not result in significant loss.
    What's in a name? Black Kale is also known as Dinosaur Kale (perhaps because of the leaf texture?), Lacinato Kale (lacinato is Latin, describing the leaf shape), and Tuscan Kale (kale was a favorite vegetable in ancient Rome). And the leaves aren't even black, but rather a dark blue-green!
    Kale can be used interchangeably in recipes that call for broccoli or any other hearty green. Black kale bunches are conveniently compact, so they don't take up as much space in your refrigerator as the curly-leaved varieties, and black kale leaves are relatively easy to clean by dunking in a large bowl of cool water, then chop or slice to prep for cooking.
    I like to use steamed kale as a pizza topping (chop and steam kale until just tender, then place a generous handful on top of uncooked pizza, then cook pizza as usual. The kale becomes deliciously crispy cooked this way. I got this idea from Hotlips Pizza in Portland.) I also regularly use the Hot and Sour Greens recipe that was printed in Week 20's newsletter.
    Here is a recipe that would be great with your kale and the Sweet Girl tomatoes:
Easy Kale and Tomatoes (in From Asparagus to Zucchini)
1 bunch kale, coarsely chopped
1/2  pound tomatoes, coarsely chopped
1 large onion, chopped
olive oil, salt & pepper as needed
    Place kale, tomatoes and onions in a pot with just enough water to keep them from burning while it cooks. Cook over medium heat until kale is tender. Add a little olive oil, plus salt and pepper to taste before serving. (The original recipe stops here, but I would probably add some cooked white beans and serve it over rice or pasta for a complete meal).

    November is here, but the weather is still warm. In some years, we get a tomato-killing frost by mid-October. However, the storms that have been blowing through recently have been warm, so we still have TOMATOES for everyone! I already gave you my favorite recipe for using grape tomatoes: check the newsletter from Week 10 this season for Pasta with Herbed Goat Cheese and Cherry Tomatoes. You can view all previous newsletters on the web site, and we have fixed last week's internet connection problem, so I will be posting last week's newsletter along with today's newsletter this afternoon.

    Cameo Apples are crunchy, juicy, and have a balanced sweet-tart flavor. This variety is resistant to bruising so it travels well in a lunchbox or backpack. This is a great apple for fresh eating!

Calling all  tubs
    Do you have a few extra Harvest Box tubs sitting around in your pantry or garage? If so, please return them before the end of the season. We are running out of empty tubs in our packing shed. Thank you!
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Denison Farms Harvest Box 2010: Week 22

Our season is 26 weeks long. We have 4 more boxes.
Please remember to use your vacation credits before the end of this season. Credits expire on November 24.

In this box: 1/2# Salad Mix,.1 bunch Carrots, 1 bunch Spinach OR 1# Broccoli (whichever you didn't  have last week), 1 box Grape or Cherry Tomatoes, 1 Sunshine Squash  (from Springhill  Farm), 2 Onions (from   Groundwork Organics), 2# Sweet Italian or Red Bell Peppers (see last week's newsletter for instructions on roasting and/or freezing peppers),  3# Liberty Apples (from LaMancha Ranch  & Orchard)  All  produce is organic, and weights are approx.

Fall planting
    While the harvest season for summer vegetables like tomatoes, beans, cucumbers, zucchini, and peppers is winding down, the harvest of cool season crops like kale, leeks, spinach, and carrots is picking up.  These fall and winter crops were planted during the summer when our the farm was frantically busy harvesting tomatoes and other warm season treats. The crops we plant in the fall will mature next spring and early summer.  These past few weeks we have been planting garlic, sweet onions, fava beans, and spinach for harvest next year; and planting grapes and rhubarb which we will begin to harvest in 2012. Tom is also taking inventory of our seeds, and ordering what we will need for next summer's crops because we will be starting tomato and pepper seedlings in our greenhouse in just a few months, and potatoes will need to be on hand to plant in the ground by March. We're always looking ahead, and trying to find more and more ways to grow food for our local community 12 months a year!
    Although our Harvest Box season will end next month (there are only 4 more boxes), our winter produce can be found at the McMinnville Public Market (every Saturday, all year) and the Corvallis Indoor Winter Market (Saturdays, mid-January through mid-April). In addition, we sell our spinach and salad mix at the First Alternative Cooperative Grocery in Corvallis all winter.

Salad mix
    We grow a little bit of salad mix in the summer, but because we also grow tomatoes, cucumbers, strawberries, peppers, cherries, beans, potatoes, zucchini, etc., etc., it is not one of our major summer crops.  In the winter when there is not enough heat and light for the fruiting vegetables, salad mix becomes much more important for us.  And salad mix is a very labor-intensive crop to grow, because each leaf is picked by hand, then mixed together (gently) and rinsed in a big tub of water. Growing such a labor-intensive crop helps us keep our great crew employed through the winter months.
    Hearty greens like mustards, kales, spinach, and arugula achieve their best quality in cool wet conditions like we enjoy during Willamette Valley winters.  Lettuce and chard that can be killed by frost have been planted in the same passive solar greenhouses that were protecting our tomatoes, peppers, and beans from spring frosts and summer rains.  Our salad mix is never exactly the same from one week to the next, as different ingredients achieve peak quality at different times.  Everybody knows greens are essential in a healthy diet, but in summer there are so many other local, seasonal fruits and vegetables to enjoy....  With the changing weather (which means fewer sweet local fruits), we think it's nice to have a fresh, colorful, nutritious salad mix on the dinner table.

Sunshine Squash
    This is the second time you have seen Sunshine squash in the box this season, but we think this is such an excellent squash, we got some from our friend Jamie at Springhill Farm in Albany (as we didn't plant enough of our own this year). Sunshine squash can be cooked by either steaming or baking. The skin is edible.
To steam: cut it in half, scoop out the seeds, then cut into smile-shaped pieces and steam until tender. Serve plain, or with a touch of butter or tamari (soy sauce).
To bake: cut in half, scoop out the seeds. Pour 1/4 inch of water into a baking dish. Place the squash cut-side down in the dish, and bake at 350 degrees for about 45 minutes or until soft. Then mash with butter or coconut milk, or substitute for canned pumpkin in a pumpkin pie recipe.
    Sunshine squash is a bit soft once cooked, so it will not keep it's shape if you cut in chunks and then cook it-wait a few weeks for our butternut squash if you like chunks of squash in a vegetable sauté.
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Denison Farms Harvest Box 2010: Week 21

In this box: 1 Lettuce, 1 bunch Spinach OR 1# Broccoli (we  expect to give you the  other next week- whichever you don't  have this week), 1 bunch Celery (from  Groundwork Organics),  2# Tomatoes (Salem &  Albany boxes) OR 1 box Grape Tomatoes (Corvallis boxes), 1 Leek,  2# Butterball Potatoes, 2# Sweet Potatoes,  2# Sweet Peppers, 3# Winter Banana Apples (from Gala   Springs)

Preserving the Harvest     
    We are grateful for this lovely sun-filled October. Our sweet peppers are still ripening, and pepper harvest is going strong. Finally we have enough peppers to give everyone either 2 pounds of Sweet Italian Peppers or Red Bell Peppers. We plan to switch for next week, so you can expect to get more peppers next week, but the other kind. Now may be the time to think about getting some peppers into your freezer for a little sweetness and color throughout the rest of the winter.
    I think I mentioned in an earlier newsletter that sweet peppers are very easy to freeze. Just cut them up enough to remove the seeds, and freeze in a zip-top bag. You can pull them out of the freezer and chop (while still frozen) to add color and sweetness to stir-fry or soups throughout the winter. My kids sometimes like to eat a piece of frozen pepper as an after school snack-it has a texture similar a popsicle.
    Sweet Italian peppers may look like hot peppers, but they are truly a sweet pepper. They are at their best when stir-fried or roasted, as cooking really brings out their sweetness. Bell peppers can also be roasted. They are even a bit easier to roast than Italian Peppers, because their flesh is thicker (so you end up with more roasted pepper after you take the skin off).
    For many years I was intimidated at the thought of roasting peppers. Then I decided I really ought to try it, because there are so many great recipes that use roasted peppers (and purchasing a jar of roasted peppers seemed really extravagant). I found that roasting peppers is easier than I had feared.
    Here is the pepper roasting recipe that changed my life by introducing a whole new flavor to my soups and pasta sauces:
Roasted Peppers: Rinse whole peppers and place on a baking sheet with edges to catch the juices. Broil peppers until the skin bubbles up and starts to char, turning to char all sides (in my oven, this takes 3- 4 minutes per side). If the peppers are really odd-shaped, don't worry about evenly charring all surfaces, as long as the pepper is well-cooked overall. When the peppers seem charred all around, turn off the oven and close the door for 5 minutes. During this resting time, the peppers will slump onto the pan, indicating that they are well-cooked. After 5 minutes, remove the pan from the oven and allow to cool just enough to handle. Then pull off the skins and remove the seeds. Save any juices. (It is not necessary to remove absolutely all of the skin if you will be making a puree. A few bits of skin will be fine.) At this point, roasted peppers freeze well in any handy container, or you can proceed directly to a Roasted Pepper Puree for dinner that night.
    NOTES: I experimented with several different recipes for roasting peppers, and tried to simplify the process by omitting a few messy steps. The procedure given above should work well in an electric oven. If you have a gas oven, where the broiler is on the bottom, you will need to line the bottom of the oven with foil to catch the juices.
   
Roasted Pepper Puree    
    Now that you have your roasted peppers, here are some ideas for using them. Place 3-4 large roasted peppers in the bowl of a food processor. Add 2 cloves garlic, 1 Tbs olive oil, 1 Tbs. fresh thyme leaves. Blend until smooth. This makes enough for 1 pound of pasta; pour over steamed or baked potatoes; spread over grilled chicken breasts; simmer with tofu; spread on a vegetable sandwich;  thin with chicken or vegetable stock for soup; or (my favorite) brown 2 Tbs. flour in 2 Tbs. butter, whick in cream or milk to make a white sauce, then stir in red pepper puree for a creamy roasted pepper pasta souce.

Sweet Potatoes and Peppers keep best at room temperature. Don't refrigerate them! Apples should be kept refrigerated. Winter Banana apples are an heirloom variety. Crisp and sweet, this variety is good for fresh eating, pies, sauce, or baked apples. They tend to bruise easily, so handle with care.
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Denison Farms Harvest Box 2010: Week 20

In this Box: 1 Lettuce, 1 bunch Cilantro (from Groundwork Organics), 2# Tomatoes OR 1 box Grape Tomatoes, 1 bu Red Kale, 1 Acorn Squash, 1 head Garlic, 1/2# Romano Beans, Sweet Bell Peppers, 3# Jonagold Apples (from LaMancha Ranch)

Fall
    Now that it is October, the days are noticeably shorter. It is dark now in the morning when it is time to get up.... and darkness falls in the evening before we've finished dinner. On the farm, plants are growing much more slowly than even a few weeks ago, as plants are very sensitive to daylength. We've been waiting for several weeks for this new planting of lettuce to become big enough-and even this week, it may be a bit small. In the height of summer, a field of lettuce can grow from too small to bolted in less than a week.
    We have been busy preparing our farm for next year's crops. Over the weekend, our crew planted onion seedlings for harvest next June. This morning, all hands were in the garlic field,  planting garlic for next year's harvest. We are grateful for a few days of sunny weather to dry out the garlic field after last weekend's rain!

Cilantro.....is one of my favorite kitchen herbs. If I have cilantro in the refrigerator, I know I can make dinner more interesting. I use it abundantly in tacos, salsas, pasta and potato salads, stir-fry, curry, pho, or even in place of basil for pesto (recipe in Week 7 Newsletter). Cilantro loses much of it's flavor if it is cooked, so add it at the very end of cooking to your stir-fry's, or pass around a bowl of cilantro at the table as garnish for any number of dishes.

Red Kale
     Here is my favorite recipe for cooking greens. I reprint it every year, because I haven't found any other recipe that makes greens so easy to eat! I am printing the original recipe here, but please use your whim to modify the ingredients to suit what you have on hand, or what flavors you like...try it with balsamic vinegar, or with olive oil, or hot pepper sesame oil, or without the sugar, or even without soy sauce, substitute onions for garlic..... It's a very forgiving recipe.

Hot and Sour Greens    (from Andrew Weil, 8 Weeks to Optimum Health)
1 bunch greens (arugula, endive, chard, collards, kale, mustard, tat soy, or bok choy)
2 tsp. canola oil
2 cloves garlic, minced
dash of red pepper flakes
1/4 tsp. dry mustard
2 Tbs. rice vinegar
1 tsp. soy sauce
1 tsp. brown sugar
Rinse and slice greens in 1/2 inch shreds.
Heat oil, stir-fry garlic and pepper flakes 1 minute.
Add greens and mustard powder. Stir to coat greens with garlic and oil. Combine rice vinegar, soy sauce, and sugar. Add to skillet.
Cook, covered, over medium heat for about 5 minutes.

Jonagold Apples from LaMancha Ranch & Orchard
    Our friends David and Anita have a lovely farm on a ridge in the Cascade foothills above Sweet Home. They grow organic cherries, peaches, apples, plums, and also raise organic beef cattle. Their Jonagold apple is excellent for sauce, pies and salads. This variety is best soon after harvest, as they do not store well. Keep them in your refrigerator until you are ready to use them.

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Denison Farms Harvest Box 2010: Week 19

In this box: 1 Cabbage, 1 head Fennel, 1 bunch Arugula,  1 bunch Carrots, 2# Sweet Girl tomatoes, 2# Yukon Gold potatoes, 1# Sweet Potatoes, Bell Peppers, 3# Abate Fetel Pears (from Gala Springs)

Cabbage
    This week's cabbage works equally  well as a salad or as a cooked vegetable. For cabbage salad, our favorite dressing is Drew's  Lemon Goddess Tahini. If I'm cooking cabbage, I like to slice it thinly, saute garlic and/or onion in olive oil in a frypan, then add sliced cabbage. Stir-fry over medium-high heat for a few minutes, then add a spash of balsamic vinegar, cover the pan with a lid, and let the vegetables steam in the balsamic vinegar for 3-5 minutes.

Abate Fetel Pears
    These dessert pears were developed several hundred years ago in Italy. They have a sweet, fruity flavor, and a smooth juicy texture. Unlike the Bartlett pears in last week's box, the Abate Fetel pears don't have a noticeable color change when they ripen. You need to use gentle thumb pressure at the stem end to feel when they are becoming soft. You're looking for the feel of a ripe avocado or peach-not so ripe that your thumb pierces the skin, but so that the flesh gives a bit when you press. As I was doing an internet search for information about this variety, I came across this web site: www.thekitchn.com/thekitchn/abate-fetel-pears-083295 Follow the link on this site to a recipe for Wilted Arugula and Pear salad,  if you can't think of what to do with arugula.

Arugula
    If you enjoy the peppery flavor of arugula, it can be enjoyed as a salad, or if you want to mellow the flavor, you can cook it as you would spinach. Or you can substitute arugula for basil in your favorite pesto recipe for a quick-cooking dinner.

Sweet Potatoes
    Although sweet potatoes can be grown in Corvallis, this isn't their ideal climate. Sweet potatoes would really prefer to live in South Carolina or Georgia,  where the days and nights are  warmer, and the growing season quite a bit longer than in the Willamette Vally. Because of our shorter growing season, our sweet potatoes may be smaller than what you might be used to seeing in the grocery store. Fortunately, they don't need to be peeled. To prepare for steaming, scrub the roots, cut in chunks and steam them in a covered pot for about 15 minutes. Serve with butter. To make our family favorite (affectionately called Baby Bakers), scrub them and leave them whole. Coat the surface with a little olive oil, sprinkle with salt, and roast in a cast iron pan for 30-50 minutes (at 350 degrees) until they are  quite soft-larger ones will take longer to cook. In our house, baby bakers are considered finger food, which enhances their appeal to the younger members of our family.

Fennel
    This aromatic bulb smells and tastes like licorice. The flavor is less intense when it is cooked. For a raw salad, I like to slice the bulb very thinly. When cooked, it can be sliced thicker or cut into chunks. For more complete information about fennel, check our website for the newsletter from Week 1 (2010), where you can find preparation tips and cooking ideas. (www.denisonfarms.com)

Sweet Peppers
    Late summer into fall is the season for fresh, local sweet peppers. If you want to save some sweet colorful flavor for winter (when they are fantastic on fajitas, or in an egg scramble), peppers  are easy to freeze. Just cut peppers into chunks, remove the seeds and membranes, and freeze in a zip-top bag. Their quality is best if you squeeze out as much air from the bag as possible (my mom used to suck the air out of her freezer bags with a straw as the bag sealed). When you thaw the frozen peppers, they will no longer be crisp, but their flavor will be excellent, and if you're cooking the peppers, you will hardly notice that they aren't fresh.
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Denison Farms Harvest Box 2010: Week 18

In this box: 1/2# Spinach, 1 bunch Basil, 1 head Garlic, 1 Eggplant, 2# Sweet Girl Tomatoes, 1 box cherry or Grape Tomatoes, 1 bunch Beets,  2 red or white Cippolini Onions, 2 Delicata Squash, 3# Bartlett Pears (from Gala Springs)

Pears
Unlike most fruit, pears do not achieve their best quality if ripened on the tree.  When pears ripen on the tree they go bad in the middle and have poorer texture and flavor than if picked hard and ripened off the tree.  When fully ripe they are also quite fragile so they usually get to the consumer before they are fully ripe. Refrigerating pears will delay ripening while room temperatures will hasten it.  It can be a challenge to judge exactly when a pear is perfectly ready to eat.  Fortunatley, Bartletts are nice because the ripening pear turns more yellow and less green as it ripens. Pears are enjoyable eaten fresh or coocked in pies, cobblers, etc..  They also make a nice addition to salads, like this one Tom made for lunch today.

Tom's Curried Chicken Salad :  Loosely fill a large bowl with fresh spinach cut into bite-sized pieces. Add 11/2 cup chopped cooked chicken, 1/2 cup pumpkin seeds toasted in a dry pan until they pop, then cooled.  Sunflower seeds, walnuts, pecans, or almonds can all be used if you don't have pumpkin seeds handy.  Add one bartlett pear, cored and diced.  Dress lightly with mayonnaise (approximately 1/4 cup) seasoned with curry powder to taste.  Stir gently to coat all ingredients with the dressing, and serve. This salad is best eaten right away, as the spinach loses its crunch if it sits too long. Personally, I'm not crazy about mayonnaise or spinach salad, but I can't stop eating this particular salad.

Beets
    The earthy sweetness of beets is enhanced by roasting. Here's how: scrub beets and place in an oven-proof dish. If your beets are not all the same size, you can cut large ones in half and place cut-side down in the baking dish. Add enough water to reach depth of 1/4 inch. Cover tightly with foil. Bake at 375-degrees until beets are tender-about 50-60 minutes. After the beets are cool, the skins will slip off easily. Then slice the roasted beets and serve with salt & pepper, or marinate in your favorite vinaigrette dressing for a  cold salad.
    If you have been accumulating potatoes in your fridge from previous Harvest Boxes, you can cut them into bite-sized pieces, coat them with olive oil and salt, and roast them (uncovered) alongside the beets. Potatoes will cook in approximately 30-35 minutes, depending on the size of the pieces. If you cook them in a cast-iron pan (and use plenty of olive oil), they will become nicely crispy. Roasted potatoes are a favorite after school snack in our house.
   
Delicata Squash
    As long as the oven is on to cook beets and potatoes, you could cut the delicata squash in half (lengthwise), scoop out the seeds, and place the halves cut-side down in a baking dish. Add 1/4-inch of water to the pan, and bake (uncovered) for 30-40 minutes until soft. Delicata squash have tender skins, so you can eat them skins and all.

Cippolini Onions (pronounced chip-o-lee-nee) are a delightful little Italian onion. They are amazingly sweet when roasted or sauteed. You can use them as you would a shallot.
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Denison Farms Harvest Box 2010: Week 17

In this box: 1 bunch Spinach,  1 Lettuce, 3# Sweet Girl Tomatoes, 1 bunch radish, 2# Potatoes, 2 Red Bell Peppers, 1 Sunshine Squash, 1 basket Raspberries (Corvallis) OR  Strawberries (Salem/Albany),  3# Gala Apples (from  Gala Springs)

Roasted tomatoes
    Sweet girl tomatoes are the perfect size for roasting. Roasting concentrates the flavor, and lends a bit of a caramelized hint to your tomato sauce. Here's a  recipe that has been modified from the original recipe by Jan Roberts-Dominguez that was clipped from an Oregonian column years ago: Cut tomatoes in half (crosswise) and place cut-side down in a single layer in a baking dish. You can crowd them, but don't go beyond a single layer. Preheat oven to 350-375 degrees. Drizzle about 2 Tbs. of good olive oil over the tomatoes. Place pan in the oven for about an hour.  Remove the pan when the tomatoes look slumped, and perhaps a little browned on the top, but while there is still juice bubbling in the bottom of the pan (I overcooked mine once, and the juices burned to the bottom of the pan-it made for a messy clean-up).  After the tomatoes have cooled, scrape everything into a food processor, and pulse until nearly smooth. Use for pasta sauce or dipping sauce, or freeze for later.
    We've been doing some research on roasted tomato recipes, and have found that you can successfully roast at any temperature between 250 degrees and 375 degrees. At lower temperatures, the tomatoes take longer to cook, are less likely to char so you can roast them for several hours until all the liquid is gone. After roasting at a low temperature, you get more of a dried tomato texture, which is great on a baguette with a chunk of cheese or on an antipasto plate (perhaps with roasted peppers?). You can also tuck herbs or garlic cloves in between the tomato halves before roasting to infuse the roasted tomatoes with additional flavor. We like to use rosemary or fresh oregano and garlic cloves with our roasted tomatoes.

Sunshine Squash
    These lovely orange squash have a taste that helps ease us into fall without grieving for the fruits of summer.  When the weather turns cool and rainy, we turn on the oven to 350 degrees and bake these whole intil nice and soft.  After it is cool enough to handle we slice it in half and remove the seeds, then scoop the flesh out of the skin and into a bowl.  It is very nice eaten plain but we like to mash it with coconut milk which yields a pudding like result that is very comforting to eat.  Butter is also a nice addition if you don't have coconut milk.  This cooked sauash can also be used to make "pumpkin" pie that has better color, texture, and flavor than any pumpkin.  Commercial canned "pumpkin pie filling" is made from a squash that looks like a larger version of this one, but we think Sunshine tastes much better.

Sweet red peppers
    We eat a lot of these this time of year too.  They are good roasted , stir fried,  or raw.  We like pepper slices for scooping up hummus.  If we get any more barbecue weather, they are excellent cooked on the grill also. 
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Denison Farms Harvest Box 2010: Week 16

In this box: ½# Spinach, 1 lettuce, 1 box Heirloom Tomatoes, 1 Eggplant, 1 bunch Basil, 1 head Garlic, 1 Yellow Cooking Onion, 1 basket Raspberries OR Strawberries, 3# Gala Apples (from Gala Springs)

    The unmistakable signs of fall have appeared on the farm. In the early morning, thick fog hangs over the wetland next to our farm. And I saw my first flock of Canadian Geese flying overhead yesterday. Soon the sky will be full of their honking calls and chevron flying formations as our Willamette Valley becomes a winter resting ground for thousands of geese.
    This afternoon, however, the sun is bright and warm, and we can pretend that summer will be with us for a while longer. This week's box bridges the seasons-with some late-summer tomato and eggplants next to autumn's cooking onions and apples.

Eggplant
    Eggplants are in the same botanical family as tomatoes and peppers. Although the plants have been in the ground since May, this is the first week that we have had enough eggplant for our Harvest Boxes. Eggplants take a long time to mature, but they are definitely worth the wait!
    Here is a new eggplant idea (slightly modified) from Bon Appetit, July 2010: 
Grilled Summer Vegetables  
    Heat barbecue grill on high. Pour 2 Tbs. olive oil onto a rimmed baking sheet. Slice eggplant (and any summer squash that is still in your refrigerator from last week's box) into 1/2-inch thick rounds. Place eggplant or summer squash rounds on the oiled baking sheet, turning to coat both sides. Sprinkle with salt & pepper. Grill vegetables until charred in spots and tender in the center, turning occasionally (about 10 minutes). Return grilled vegetables to the oiled baking sheet to cool. Dressing: combine 1/2 cup olive oil, 2 Tbs fresh lemon juice, 1/2 tsp ground coriander, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp. salt.

For other eggplant ideas, check your favorite cookbook (or internet recipe site) for the classic Baba Gannouj eggplant dip.

    Onions come in many forms, but most can be classified as either "sweet" onions or "cooking" onions.  "Sweet" onions may not have any more sugars in them than "cooking" onions, but they have lower levels of sulfur compounds which make eyes tear, and taste "hot".  "Cooking" onions taste hot raw but can be very sweet after cooking because heat breaks down the sulfur coumpounds.  Perhaps a better classification would separate onions into "mild" vs." hot", where the mild onions would be generally used raw, and hot onions would generally be cooked. So far this year, we have had "sweet" onions, which are excellent used raw in salads or salsa, and can also be used for cooking. This week's onion is a "cooking" onion. It will have a hotter taste if you use it raw. It may make your eyes water if you chop it, and it would be excellent used for stir-fry, soup, stew, or caramelized onions.
    Our kids love onions that have been caramalized either in the oven or on the stove top.  In the oven we leave small onions whole, cut medium onions in half, or cut large onions in slices or chunks.  We put a little olive oil and salt on them and bake at 350 degrees for an hour or so, stirring occasionally until they are very soft, somewhat browned, and reduced in size.  The longer you cook them, the sweeter they get-- just don't turn them into charcoal.  The stove-top process is similar only we chop the onions finer and stir more often.  I usually start with high heat but reduce it partway along as the onions get more sticky. You can also add a little broth or white wine to your pan as the onions cook if they seem too dry. The stovetop method will take less time than oven roasting.  Our kids like caramalized onions straight as a vegetable, but they are also nice with rice, potatoes, pasta, or on pizza or sandwiches.
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Denison Farms Harvest Box 2010: Week 15

In this box: ½# Spinach, 1 basket Cherry tomatoes, 1 box Heirloom OR    Sweet Girl Tomatoes , 1# Summer squash, 2 Red Bell peppers, 2# Red potatoes, 1 bunch Carrots (from Groundwork Organic Farm), 1 basket Strawberries (Albany & Salem) OR 1.5 pounds Williams Pride Apples (Corvallis) (from LaMancha Ranch & Orchard)
 
    Tom and I been farming long enough to have seen quite a few advances in technology—most of which we’re glad to have. A few years ago, someone asked Tom to name the most important piece of equipment on the farm—he answered “my cell phone”. I laughed, and then realized he is right. We used to have to walk all over the farm to find someone if we had a question or a problem—now everyone on the farm is just a push of a button away. It saves a lot of time.
    And 10 years ago, we got our weather forecast from a portable, battery-operated weather radio. The reception was terrible, and it only got one channel—repeating the NOAA weather reports for all of Oregon every 5 minutes. I would usually turn it on just after they had finished the relevant forecast, and would have to wait for another 5 minutes until the Willamette Valley forecast came around again. Waiting is not my strong suit.
    Then we upgraded to finding weather information on the internet—first with a dial-up connection and more recently with high speed internet. We definitely appreciate our high-speed connection. Most days, Tom checks two or three different weather forecasts several times a day—because it’s good to get a second (or third) opinion—especially in this year of crazy weather! A week ago the weather predicted a warm and dry September after a cool Labor Day weekend. We could live with that. This week’s weather forecast was much less cheery, and now it looks like September will be cool with a series of wet storms likley to sweep through the area over the next few weeks.
    It’s raining right now. Fortunately, at least one of the weather forecasters saw it coming (and we believed them), so we picked up some of our winter squash from the field before it got muddy. We hope to have another dry spell before winter really sets in so that we can pick up the rest of the winter squash and plant next year’s garlic.
At least our spinach and carrots are happy with the weather. Spinach seeds don’t germinate well in hot weather. No problem with that this week! And this week we have carrots from Gabe and Sophie (at Groundwork Organic Farm), but our young carrot patch has been weeded and the feathery carrot tops are looking very happy in the rain today. We should have our own carrots in a month.

    On Sunday evening when I made my hopeful plan for this week’s box I included a watermelon from Groundwork Organics and strawberries from our farm. But because of the cooler weather, Gabe didn’t have enough melons, and Pablo called from the field with the bad news that our strawberries are not ripening very quickly either. By Monday afternoon we were frantically scrambling to find one of our farming friends with enough fruit for this week’s box. David and Anita at LaMancha Ranch and Orchards (in Sweet Home) came through with some Williams Pride Apples—but they only had enough for half of our boxes. There will be plenty of apples in a few weeks. Williams Pride are one of the earliest-ripening apples. They have a lovely sweet-tart flavor, and their somewhat soft texture makes them excellent for applesauce. Never made applesauce? Here’s how: peel, core, and slice apples into small pieces. Then put about ½ cup of water in a saucepan. Add the apple pieces, bring to a boil. Cover and simmer until you can mash the apples into sauce (5-10 minutes). Sweeten to taste with sugar, maple syrup, or honey. Homemade applesauce is great on toast, waffles, or pancakes.

Vacation Credit reminder
   We have quite a number of vacation credit coupons ready to pick up at the Farmers Market. If you notified us in advance of your vacation dates, we should have responded with a confirmation when your coupons were ready.
   Please plan to pick up and use your coupons before the end of the season.  You can use them at any of our Farmers Markets…the Salem Wednesday Market continues through October, and the Corvallis Wednesday & Saturday Farmers Markets continue until Thanksgiving.
   Your coupons expire at the end of this season.
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Denison Farms Harvest Box 2010: Week 14

In this box: 1 Red Leaf Lettuce, 1 basket Cherry or Mixed Grape tomatoes, 1 box Heirloom OR 2# Beefsteak Tomatoes, 1# Green Romano Beans, 1# sweet onions, 1# Colored Bell peppers, 2# Butterball potatoes, 1 Cantaloupe (from Gala  Springs),  1 basket Blackberries

    Monday's rain has settled the dust on the farm, and makes me think of fall. I don't think summer's warmth has left for good, but it does make me look toward the changing of the seasons. I start to think about cooking soups, stew, tomato sauce instead of pasta salads.  Our winter squashes will be ripening soon, and our sweet potatoes are almost big enough to harest. Celia has been busy in the propagation greenhouse planting seeds for the greens we will harvest in fall and winter. She is also seeding the onions that will overwinter to be harvested next spring, and the aroma of garlic fills our house, because next year's garlic seed is sitting in the garage, waiting to be planted.  
    But, we're not ready to give up on summer yet. This week's box includes a cantaloupe from Gala Springs Farm (they grew the watermelon that was in the box a few weeks ago). Shane was picking until dark last night, and left his farm at 5:30 this morning to deliver his melons. They are fresh!

And now for some tomato recipes:
Tomato Tarte Tatin (from First Alternative Thymes August 2001-I've been collecting recipes for quite a while)
    Preheat oven to 400 degrees. Lightly oil a 7-inch tart pan. Dissolve and a little salt & pepper in 1 Tbs Balsamic Vinegar, then whisk in 3 Tbs. olive oil. Core and halve 11/2 - 2 pounds tomatoes. Place cut side down in the oiled tart pan, nudging them close together so that they are slightly on their sides. Pour the dressing over the top. On a floured surface, roll 5 oz. puff pastry quite thinly and lay over the top of the pan. Cut around the edge, and lightly tuck the dough down the sides like a blanket. Brush the remaining olive oil over the top of the dough. Place in the oven and cook for about 20 minutes, until the crust is puffed and scorched. Remove from the oven and run a knife around the edge of the shell. Carefully drain most of the liquid into a small pitcher. Place a large plate over the tart and quickly invert. Set aside to cool slightly.
    To serve, whip the dressing and pour it over the tomatoes. Add grated parmesan, a few leaves of basil, and slice the tart into wedges.

Chilled Tomato Soup (from Simply in Season)   
Serves 2, or double recipe to serve 4
    1 large tomato, peeled
    1 cup sour cream or yogurt   
    6 basil leaves
    dash of salt and pepper
Purée all ingredients in a blender until smooth. How simple is that!

Basic Blender Italian Tomato Sauce (From Asparagus to Zucchini),  with my own Sweet Pepper add-on.
    Ingredients: 1 or 2 Sweet Peppers, lots of tomatoes, small amount of basil or parsley, large amount of oregano (dried or fresh), minced garlic cloves, 1 carrot, finely chopped, salt & pepper, olive oil.
1. Dice sweet peppers, and sauté in olive oil until very soft, and slightly caramelized.
2. Blend or process the tomatoes to an almost puréed texture. Add sautéed peppers. Then gradually add herbs, garlic, and carrots. Slowly cook the mixture in a deep skillet. When sauce has been reduced about halfway to the texture you want, add salt and pepper to taste. Add several tablespoons of olive oil before reheating for serving. Makes any quantity. Freezes well.
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Denison Farms Harvest Box 2010: Week 13

In this box: 1 French Crisp Lettuce, 1 bunch Radishes, 1 basket Cherry or Mixed Grape tomatoes, 1 box Heirloom OR Sweet Girl Tomatoes, 6 ears Corn (from Groundwork  Organics),  1 bunch Basil, 1 head Garlic, 1# Green Romano Beans, 1 basket Strawberries (Weights are approximate)

New ideas for Pesto
    There are some really exciting things happening at many of the small, local restaurants in the area. We see several local chefs at the Farmers Markets every Wednesday and Saturday choosing local produce, and creating their menu items from what is available from local farms. A friend of mine recently attended at special dinner at Cloud 9 Restaurant in Corvallis, and she was describing a delicious pesto-encrusted crouton garnish on an heirloom tomato salad. Of course, I needed to rush into my kitchen and try to recreate what she described. Here's my version:  cut 4 slices of bread into small cubes. Toss bread crumbs in olive oil and heat in a saute pan until they are just about to brown. Then stir in 1/2 cup of pesto and toast until everything becomes slightly browned (the nuts in the pesto will brown a bit, and if your pesto has cheese, the edges may become crispy).  Then serve as a garnish on eggs, salad, or potatoes. You can vary the texture of the croutons by changing how oily your pesto is, the kind of bread, size of bread cubes (or use breadcrumbs), and whether you toast the bread first (will be more crispy), or coat the bread cubes with pesto first (less crispy).
    Cooked pesto takes on quite a different flavor and texture than fresh pesto on pasta. The cooking mellows the garlic, and toasting brings out more flavor in the nuts. I'm eating some pesto croutons now on a salad of leftover grilled tuna and French Crisp lettuce, garnished with halved cherry tomatoes, and dressed in my standard balsamic vinegar-yum.

Romano Beans
    I'm so happy that we have Romano Beans again! We had a gap between our early planting (back at the end of June) and our second planting that is finally producing beans. Sure, I like green beans, but I think Romano Beans taste better. Romano beans can be cooked any way you would cook a standard green bean, but they cook a little quicker. I like to steam them for about 4 minutes. Then I coat them with a little butter, or marinate in dressing. Here are two marinade ideas:
Red Onion & Mustard Seed Vinaigrette
    Heat 1 Tbs. olive oil in a heavy skillet over moderate heat until hot but not smoking. Cook 2 Tbs. mustard seeds, stirring, until they pop and are 1 shade darker (about 2 minutes). Transfer to a large bowl. Heat 2 Tbs. olive oil in a cleaned skillet over moderately high heat until hot but not smoking, then cook 1 red onion, stirring, until golden grown (8-10 minutes). Remove from heat and stir in 1/3 cup red wine vinegar, then add to toasted mustard seeds in a large bowl. Toss cooked green beans with vinaigrette. Add salt and pepper to taste. Cover, and chill 12-24 hours. Serve at room temperature or chilled.
Dijon marinade for Green Beans (Bon Apetit, August 2010)
    Combine 1 Tbs. minced shallot, 4 teaspoons Sherry wine vinegar, and 1 tsp Dijon mustard. Gradually whisk in 1/4 cup olive oil. Combine dressing with 1 pound cooked green beans. Top with shaved pecorino or Romano cheese. Season to taste with salt and pepper.

Sweet Corn
    We didn't plant any corn on our farm this year, because corn takes a lot of space and we're farming 10 fewer acres this year than last year. Fortunately,  our friends at Groundwork Organic Farm are willing to share their corn with you!  Corn is sweetest if you eat it soon.  
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Denison Farms Harvest Box 2010: Week 12

In this box: 1 head Green Leaf Lettuce, 1 basket Cherry Tomatoes, 1 box Heirloom OR Beefsteak Tomatoes  ---Next week you'll get the kind you didn't get this week, 1# Summer Squash, 1# Green Beans (from Groundwork Farm),  2# Potatoes GERMAN BUTTERBALL, 1 red seedless Watermelon (from Gala Springs), 1 basket Blackberries
 
On the farm this week
    I am appreciating the ritual of hanging out the laundry. Last night, as I was taking in the laundry from the clothesline, I heard a Great Horned owl calling from somewhere beyond our cherry orchard. I felt as if it was 100 years ago, and I was miles from the nearest town (instead of just 4 miles from downtown Corvallis).  I felt inspired to walk around the farm in the twilight, and was greeted by bats on the wing, searching for insects to eat. Today, as I hang more laundry, I startle a flock of birds in the fig trees. I make a mental note to check the fig trees for ripe fruits. 
I am thrilled to see our fall crop of carrots germinating. Where our garlic was growing a few weeks ago, we have now planted carrots. Slow to germinate, carrots are often overwhelmed by weeds if we don't keep a close eye on the weeds. Last week, I was grateful to see our entire crew in the carrot field, crouched low to the ground, painstakingly separating the robust weeds from the delicate 1-inch tall carrot seedlings. After weeding, we are left with neat green rows of feathery carrot seedlings. These carrots may be ready for your Harvest Boxes by early October-if we can keep them watered and weeded for the next 6 weeks!

German Butterball Potatoes
    This variety is our family favorite for roasted potatoes- especially for our 12-year old son who is eating a whole panful by himself as I write this newsletter. German Butterball potatoes also make excellent mashed potatoes, hashed brown potatoes, or thick soup. They have a higher starch content than Yukon Gold potatoes, so they are a bit drier in texture than the moist Yukon's. German Butterballs are NOT a good choice if you want potato salad. For potato salad, you want a waxier texture-such as a red potato, or our Purple Vikings, or even a Yukon gold which will hold its shape when boiled and tossed with salad dressing.
Roasted Butterball Potatoes
    Scrub 2# potatoes, and cut into bite-sized chunks. Coat generously with olive oil, salt, and paprika (or a little chili powder). Place in a roasting pan (I'm convinced that a cast iron pan gives the crispiest texture), and roast at 350-degrees for 25-30 minutes (or until your kitchen starts to smell good). Turn potato pieces over with a spatula, and return to oven for 10 - 15 more minutes. The exact timing depends on the size of chunks, and the accuracy of your oven temperature. They should be crispy on the outside, and moist and fluffy inside.

Melons from Gala Springs Farm
    We aren't growing many melons on our farm this year. Melons take a lot of space, and we don't have a lot of extra space this year. However, our friend Shane Baker at Gala Springs Farm does grow a lot of melons, and has offered us Seedless Watermelons for this week's box. I thought watermelons and blackberries would make a nice fruit salad, so we put blackberries in the box also.

Lost & Found
    A serving fork with green and red peppers on the handle was left on the table at the farm party. If it is yours, please let me know. I can send it to your drop site next week.

Time for Canning & Freezing
     If you want to get large quantities of basil for your winter pesto supply, or canning tomatoes to put away for winter, now is the time.
     We have bulk basil ($7/pound) or boxes of canning/freezing tomatoes ($20/20-pound box) available now.
     The best way to place your order is by email, and the best way pick it up is at the Farmers Market.
     A little later in the season we should have a good quantity of sweet peppers for roasting and freezing. We will let you  know when those are available.
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Denison Farms Harvest Box 2010: Week 11

In this box: 1 head Lettuce, 1 bunch Celery, 1# Summer Squash, 1 pint Grape Tomatoes, 11/4 # Slicer tomatoes, 1# Sweet red or yellow Onions, 1/2# Jimmy Nardelo Sweet Italian Peppers, 2# Yukon Gold Potatoes, 1 basket Strawberries, 1 basket Blackberries (Weights are approx.)

Sauteed Zucchini, Basil, Cherry Tomatoes, and Olives
2 Tbs extra-virgin olive oil
1 pound zucchini, cut into 1/2 -inch thick slices
2 large garlic cloves, sliced
1 1/2 teaspoons chopped fresh rosemary
2 cups small cherry or grape tomatoes, halved
1/3 cup halved pitted Kalamata olives
1/4 cup thinly sliced fresh basil
1 tablespoon balsamic vinegar
Heat oil in large skillet over medium-high heat. Add zucchini, garlic, and rosemary. Sprinkle with salt and pepper. Saute until zucchini is just tender, about 5 minutes. Add tomatoes and olives. Saute until tomatoes just begin to soften, about 2 minutes. Mix in basil and vinegar. Season vegetables to taste with salt and pepper. Transferto a bowl. Makes 6 servings. From Bon Appetit, Sept 2007.

Baked Parmesan tomatoes            From Eating Well (Aug/Sept 2006)
    Halve tomatoes horizontally; transfer to a baking sheet cut-side up. Top with Parmesan cheese, oregano, salt and pepper. Drizzle with olive oil and bake in a 450oF oven until the tomatoes are tender, about 15 minutes.

Roasted onion and tomato salad         (inspired by Caprial Pence)
This recipe is a little more flavorful if you have shallots, but it works well with the red onions in your box this week, or you could use roasted garlic (instructions for roasting garlic in last week's newsletter).
1. Place a handful of peeled onions or shallots in a roasting pan. Quarter larger onions and place cut-side down.  Drizzle with olive oil and roast at 350-degrees until very soft and slightly caramelized.
2. Cut several large tomatoes into wedges and place in a bowl. Coarsely chop roasted onions (or shallots, or garlic) and toss with tomatoes.
3. Combine 2 Tbs. red wine or balsamic vinegar with 6 Tbs. olive oil. Toss with garlic and tomatoes.
4. Season with salt and pepper to taste. Allow to sit for 30 minutes at room temperature before serving. Garnish with chopped fresh herbs (basil, parsley, thyme, or whatever is handy).

The Best Dipping Sauce for Berries (from Jan Roberts-Domingez)
    Mix 1 pint sour cream with 1/2 cup brown sugar. Dip whole berries, and eat. It's amazing.

Jimmy Nardelo Sweet Italian Peppers
    The story goes that Jimmy Nardelo's grandmother brought seeds of this variety from Sicily to America.  Sweet Italian Peppers are at their best when fried with garlic and sweet onions until very soft, and slightly caramelized. Then, if you want the traditional experience, serve the fried peppers on a crusty Italian roll with sausage. In our house, we frequently mix fried peppers with pasta for a quick dinner.

More summer squash ideas:
Summer Squash, White bean, and Pesto Soup: Sauté chopped onion and cubed summer squash in olive oil with salt and pepper until tender. Add vegetable or chicken broth, a can of cooked white beans, and chopped fresh herbs (oregano or parsley). Bring to a simmer. Top with a dollop of pesto. (from Sunset Magazine, August 2010).

Or here's a slight variation that works well if someone in your family thinks they don't like zucchini:
Creamy zucchini soup-follow the previous recipe, but omit the beans, puree the soup, and garnish with crème fraiche or sour cream and a dash of chili powder. (slightly modified recipe from D. Thompson via Sunset Magazine, passed on to my by Kara in Corvallis. Thanks!)

Lost & Found
    A serving fork with green and red peppers on the handle was left on the table at the farm party. If it is yours, please let me know. I can send it to your drop site next week.
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Denison Farms Harvest Box 2010: Week 10

In this box:1 head Lettuce, 1 bunch Basil, 1 head Garlic, 1# Green Beans (from Groundwork Organics), 11/2 # Sweet Girl Tomatoes, 1 basket Grape Tomatoes, 1/2# Sweet Peppers, 2 baskets Strawberries (Weights are approx.)

    Simple food preparation appeals to me during this time of the year. Green Beans need only a few minutes in a steamer, and a tiny spot of butter to be perfect in my opinion. I put a little water in a pot, add green beans to a steamer basket, bring the water to a boil, then turn off the burner and leave the pot covered. In precisely 5 minutes, my beans were perfectly crisp-tender. I contemplated adding the cooked beans to a summer salad (with some chopped tomatoes, sweet onion, leftover rice, and garbanzo beans that are in the fridge), but I ate them before I could get the salad made.

    This week's tomato offering includes a box of mixed grape tomatoes and a bag of Sweet Girl tomatoes. Sweet Girl's are very firm, and very sweet. This is the one that I always grab for a snack when I'm walking through the packing shed. They hold up well to slicing, making them excellent for salad chunks or sandwich slices. Here is a recipe idea for this week's grape tomatoes:
Pasta with Herbed Goat Cheese and Cherry Tomatoes (from Cooking Light magazine, July 2002)
12 oz. uncooked angel hair pasta               
6 Tbs. (3 oz.) garlic & herb-flavored goat cheese (at room temp)
1/3 cup chopped fresh basil                   
1/4 tsp salt                           
1/4 tsp black pepper
1 Tbs olive oil
11/2 tsp. minced garlic
2 cups grape tomatoes, halved
2/3 cup chicken or vegetable broth
    Cook pasta according to the package directions, omitting salt and fat. Drain. Place in a large bowl. Add goat cheese, basil, salt, and pepper to pasta. Stir until well blended.
    While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add tomatoes and cook 2 minutes, stirring frequently. Add broth and cook 1 minute.
    Add tomato mixture to pasta. Toss gently to combine. Serves 4.

Garlic   
    We have harvested all of our garlic for the year. Now we have mountains (well, maybe "heaps" is a better description) of garlic curing in the shade so that it will dry completely and keep well. Garlic doesn't store well until it has dried completely, so try to use this week's garlic up soon.
    In order to have garlic for the kitchen for as many months as possible, we grow three different varieties. The first to mature (in early June) is our pink garlic, which has a very mild flavor and fairly small cloves. Next to mature is our white garlic, which has a medium flavor, and was in your box in early July. The last to mature is our German Porcelain that is in your box today. German Porcelain has a "hard neck", and the most intense flavor of the three varieties that we grow. German Porcelain is a perfect garlic for roasting, or stir-fry, or soups, or long-simmered stew..... And garlic lovers also appreciate the large, easy-to-peel cloves.
Roasted Garlic
Heat oven to 300 degrees. Cut 1/4 - 1/2 inch off top of garlic head to expose tips of cloves. Lay garlic head cut-side up in a small baking dish. Drizzle 1/2 Tbs. olive oil over the top; sprinkle on some black pepper. Roast until soft, fragrant, and lightly browned, about 30 - 45 minutes. Cool completely. Squeeze cloves from the base and use a fork to dislodge flesh from skin. Spread on toasted bread slices, or mix into pasta, or mash with 1/4 cup grated Parmesan cheese and spread on crackers or crusty bread.
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Denison Farms Harvest Box 2010: Week 9

In this box: 2 heads Lettuce, 1 head Cabbage (from Groundwork Organics), 1# summer squash, 1-2 sweet Onions, 2# Yukon Gold Potatoes  (great mashed or roasted), 1# Heirloom Tomatoes, 1 basket Blackberries, 1 basket Strawberries (Weights are approx.)

    We had some excitement this weekend on the farm. Sunday morning, Tom learned that one of our coolers had quit working on Saturday during the heat of the day while he was at the Beaverton Farmers Market. Fortunately, our crew noticed, and moved the most perishable things into another cooler.  The coolers always seem to give up when it is pushing 100 degrees.  Tom and Pablo (our farm manager) worked together on Sunday morning trying unsuccessfully to figure out what was wrong with the broken cooler. Tom then phoned our refrigeration repairman, Brad, expecting to get a machine (as it was Sunday morning) but he got lucky and Brad answered.  In spite of a busy schedule, Brad was able to fit us in on Monday and get us cooling again in time for Monday's berry harvest.  It takes a lot of people with various skills to keep the farm running, and we are grateful for all of them.  Failure of an irrigation pump, a market truck, a tractor tire, greenhouse heater, or a cooler can have a most dramatic impact on the farm. Life is never dull this time of year.

This week's box:
    Heirloom Tomatoes have exploded in popularity in the last decade as consumers have rebelled against perfect-looking but tasteless tomatoes that are the norm in supermarkets. The mixed Heirloom tomatoes in your box today exhibit some of the astounding range of colors, textures, and flavors in the tomato world.
    Many people ask which is the best tasting heirloom. After eating countless heirlooms in an attempt to answer that question, we've decided that question misses the point. It's fun to have a variety of tomatoes in a meal so that each bite gives a different flavor, texture, aroma, and appearance.  Occasionally we use just one variety of tomato, but more often our tomato salad, salsa, or side dish will be a rainbow of colors and flavors.
    We're planning to start our Member's Day on the Farm this Sunday with an heirloom tomato tasting at 2 PM, so come enjoy the flavors of summer before our 3 PM walking tour of the farm, followed by a potluck in our shady front yard.
    Heirloom tomatoes' many colors, shapes, flavors, and textures inspire playfulness and creativity in the kitchen. My favorite way to use heirloom tomatoes is to cut up several varieties in bite-sized chunks. Serve them drizzled with a bit of balsamic vinegar or a sprinkle of salt to enhance the flavors.

Storage tips
    Tomatoes should never be chilled. Chilling will dull the flavor and mush the texture. Instead, leave them on your counter until you use them-and since our tomatoes are picked vine-ripe, they will be best if used within a few days of when you get them.
    Berries should be kept as cold as possible, and eaten as soon as possible. Don't rinse them until just before eating, or they will become soggy.

Membership payment due August 1st
   If you paid the first half of your membership fee at the beginning of the season, your second payment ($273) is due August 1st. Please mail your check to the farm by August 1st.
   Many of you have already sent in your second payment. Thank you. Your timely payment will save us postage, as reminder notices will be mailed after August 1st to those who have not yet paid.
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Denison Farms Harvest Box 2010: Week 8

In this box: 1 Lettuce, 1/2# salad mix, 1 head Radicchio, 1 bunch Carrots (from Groundwork Organics), 1 bunch Basil,  1 head Garlic , 1# summer squash, 2# vine-ripe Tomatoes (Sweet Girl variety), 1 basket Strawberries

    A week ago, Tom noticed a Bewick's wren flying into and out of our garage. He watched for a while, and realized that a pair of wrens had made a nest in our spare parts shelving unit (in an empty box marked electrical tape, above the box for garden hose fittings). We enjoyed checking the nest every day, and seeing the fluffy baby birds, with enormous mouths, waiting for their next meal. On Saturday, I heard a lot of chirping in the garage, so I went to investigate-five baby birds had left the nest, and were flying clumsily around inside the garage. I could tell they were the babies because they still had downy feathers, and their wings looked barely big enough to hold them up. The parents were flying from perch-to-perch outside the garage chirping encouragingly, while the baby birds were making short flights from perch-to-perch inside the garage. Over the course of the afternoon, the baby birds strengthened their little wings, and eventually flew out of the garage and off to the great beyond. Now our garage is quiet, but the nest will remain inside the box labeled electrical tape, until next year when we may host another family of wrens.

Ideas for this week's box:
Radicchio
    Although radicchio is a cousin of lettuce, it is more closely related to some of the more bitter-flavored members of the lettuce family such as endive, chicory, and escarole. The leaves can be used as a salad, sliced into ribbons and tossed with pasta, or grilled for a bittersweet note.
In a salad, I particularly like radicchio with chunks of avocado and orange or grapefruit sections, dressed with a citrus vinaigrette (1/2 tsp orange zest, 1 Tbs orange juice concentrate, 1 Tbs rice vinegar or wine vinegar, 1/4 tsp salt, 4 Tbs olive oil).
    For more radicchio recipe ideas, visit epicurius.com (one of my favorite recipe web sites), and search for radicchio recipes. I noticed several that use common ingredients and sounded like good candidates for quick and easy recipes that my family might like: sweet & sour radicchio, balsamic-marinated radicchio with fresh ricotta, and endive & radicchio salad (though I would omit the endive and use only radicchio in the endive & radicchio salad).

Carrots:  Last week, the field next to our driveway was full of garlic. This week, the garlic is in your box, the field has been rototilled, fertilized, and prepared for planting carrots. By late September, we should have carrots from our farm to put in your box. In the meantime, we're thrilled that Groundwork Organics has carrots, because local, organic carrots are a favorite treat around our house.

Garlic: Please store your garlic on a well-ventilated countertop, as it is not yet fully dried.

Annual Members Day on the Farm
Sunday, August 1st
    From 2-6
    Farm Tour at 3:00
    Potluck at 5:00
   We hope you can join us this year for our annual farm tour to see what's growing, to taste a warm tomato right off the vine, to share a meal with your farmers, to spend an afternoon on the farm.
   We will provide fruited sun tea, and several gluten-free dishes. You are invited to bring a dish to share, a blanket or lawn chair, and comfortable walking shoes for the farm tour.
   If you also bring your own plate and cutlery, we will use fewer paper plates.
   Getting here: Our address is 1835 NE Steele Ave. We are 4 miles north of Corvallis (and 7 miles south of Albany) off Hwy 20. Mapquest or Google maps can both find 1835 Steele Ave. However, Google maps thinks Steele Av stops at the train tracks. Our farm is just across the tracks.

Membership payment due August 1st
   If you paid the first half of your membership fee at the beginning of the season, your second payment ($273) is due August 1st. Please mail your check to the farm by August 1st. Thank you. Your timely payment will save us postage, as reminder notices will be mailed after August 1st to those who have not yet paid.
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Denison Farms Harvest Box 2010: Week 7

In this box: 1 Lettuce, ½# salad mix, 1 bunch Celery, 1 bu Cilantro (from Springhill Farm), 2 Sweet Onions, 2# New Potatoes, 1# vine-ripe Tomatoes, 1 pint Cherry or Grape Tomatoes, 1 basket blackberries (Weights are approx.)
 
Tips for this week's box:
Keep Berries and Greens Chilled
I hope you are enjoying these warm summer days as much as we are on the farm. However, as the temperatures are becoming hotter, it becomes increasingly important to pay attention to keeping berries and salad mix as cold as possible until they are eaten. On the farm, our berries get chilled in a 34-degree cooler as immediately after picking. Lettuce and Salad Mix leaves get rinsed in cool water, drained, and put in a refrigerated cooler as soon as possible. As we don't have refrigerated trucks for our box delivery, things can warm up en route to your kitchen. But, as soon as you get home, please put greens (including cilantro and celery this week) and berries in the refrigerator-or enjoy your berries tonight!

Cilantro
    Once I knew we had enough tomatoes for this week's boxes, I knew I wanted to include a sweet onion and some cilantro so that you would have everything you need to make a simple salsa. Fortunately, Jamie at Springhill Farm had enough cilantro this week that he could supply that essential ingredient, as our early plantings have all matured and gone to seed.
There are an infinite number of recipes for salsa. Our personal favorite recipe is to use just tomatoes, sweet onion, and cilantro; chopping them finely with a sharp knife, and gently mixing them together for a chunky, sweet salsa. If you prefer a little bite to your salsa, feel free to add some hot pepper (a bit of jalapeno-either fresh or pickled in a can-will spice it up nicely). You can also add a touch of salt or lime juice to help blend the flavors. Adjust the ratio of ingredients to suit your taste, and enjoy salsa as a topping on chips, tacos, fish, crackers and cheese, eggs, or pasta salad.
    You probably don't have enough tomatoes to use up your whole bunch of cilantro, so here is my other favorite thing to do with it:
Cilantro pesto
    Although most commonly associated with basil, "pesto" refers to the process of blending or mashing flavorful, aromatic herbs with olive oil, garlic, nuts or cheese, and salt. Basil is not required. You can make pesto from cilantro, arugula, parsley, tarragon, or many other herbs.
    My basic recipe is the same for any pesto, but I adjust the exact amount of garlic, and the type of nuts depending on which herb I'm using. Here's the basic recipe: place chopped herbs, a minced clove of garlic, and a teaspoon of salt in the bowl of a food processor, pulse until finely chopped and blended. Then add a generous handful of nuts, pulse again a few times, then slowly pour in 1/2 - 2/3 cup of olive oil while the motor is running until the pesto is thick and creamy. To serve, mix about 1/2 cup pesto into 1 pound of cooked, drained pasta. To make a creamier pesto, save 1/2 cup of the pasta-cooking water, and add that back to the pasta when you add the pesto. Mix gently, and serve warm.
    For Cilantro Pesto, by far the best nuts to use are pistachios. I use a little less garlic than for my basil pesto, and add about 1/4 of a fresh jalapeno pepper to the food processor with the garlic-adjusting salt and jalapeno to taste at the end. The final result is an intriguing combination of flavors that is very satisfying, rich, and suitable for serving to company. Or try cilantro pesto on boiled or roasted potatoes.

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Denison Farms Harvest Box 2010: Week 6

In this box:  2 Lettuces, 2 Sweet Onions, 1 bunch Basil, 1 head Garlic, 1 bunch Radishes,  2# New Potatoes, 1 pint Grape Tomatoes,  1 quart Strawberries,  1 box raspberries (Weights are approx.)

    Hi folks, this is Tom covering for Elizabeth who has taken the boys back to Vermont for a week with her folks.  Having her gone always reminds me just how much work she does around here.  I am lucky if I can accomplish the most essential aspects of her work, and a little bit of my own, while she is gone. 

Ideas for this week's box
Summer salad
    Since it is finally starting to feel like summer, I wanted to write about a common lunch around our place this time of year.  It starts by looking on the counter to see what kind of vegetables we have brought in from the fields or market.  Cucumbers, snap peas, tomatoes, celery, fennel, sweet onions, all work fine, whatever is handy.  I chop two or three of them in chunks (the onions I slice thinly) into a large bowl.  Then I chop up some parsley, arugula, cilantro, cress, dill, or basil and add it to the bowl.  Then I will search the fridge for some leftover cooked fish, chicken, favas, garbanzos, or green beans, and add them to the bowl.  Feta or some other cheese would be good too but we are a dairy intolerant family so we don't do that. Dress it all with olive oil and vinegar, salt and pepper and lunch is ready.  If Elizabeth is home we often sit around one bowl with two forks to enjoy it more (and save on dishes).  Elizabeth just called me from Vermont to say they are using leftover lobster in their salad.  There are some advantages to being on the east coast.

Win some lose some
    The potatoes in your box this week were grown where I planted peaches the year Elizabeth was pregnant with Carson (14 years ago).  Peaches are quite fussy about where they grow, and I was optimistic to think we could do it.  We did have several good harvests over the years, but those were the exception rather than the rule.  This winter we acknowledged that we were losing with them and pulled the trees out.  The potatoes have been very happy in that soil with no fussing at all.

Garlic Bread
    When I was growing up my Mom taught me to make garlic bread.  We would slice several cloves of garlic, the more we used the more garlic flavor our bread had.  Then we gently fried that garlic in butter being careful not to scorch it, until the garlic was translucent and the kitchen smelled great.  Next we would take a loaf of nice sourdough French or Italian unsliced bread and slice it 95% through so that we had a sliced loaf that was still connected by a bit of crust at the bottom.  That loaf got set on a cookie sheet and using a pastry brush or a spoon we put garlic butter on each slice, bending the loaf a little to get at each slice.  Any leftover garlic butter would be drizzled over the top of the loaf.  Then put it in the oven at about 350 degrees for 20 minutes until the bread is hot and has a nice crust.  Wrapping or covering in foil yields a moister less crusty result.  At the table we would tear slices off the main loaf, and there were rarely any leftovers.  When my Dad got older he had trouble with clogged arteries so we now make our garlic bread with olive oil instead of butter.  It tastes as good as or better than what Mom used to make.

Thanks for letting me be your farmer.                           Tom
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Denison Farms Harvest Box 2010: Week 5

In this box: 2 heads lettuce, 2 cucumbers, 1 basket sungold cherry tomatoes, 1# sugar snap peas (from Springhill Farm), 1 bunch Chard (from Springhill Farm), 2# Yukon Gold potatoes, 1 basket Strawberries, 1 basket Raspberries

    Summer has truly arrived (finally) to the Willamette Valley. Our irrigation sprinklers are on all day long, dust settles on everything that is not being irrigated, and my children come into the house with raspberry stains on their fingers and big smiles on their faces. 
    This week's box is enhanced by organic sugar snap peas and organic chard from our friends Jamie and Lisa at Springhill Farm in Albany. Jamie worked for Tom back in the 1980's, before starting his own farm in North Albany. We have continued to cooperate with them, and often share equipment, farming information, and even employees with each other. I was very excited to get sugar snap peas from Springhill Farm this week, because I love having a few extra in my kitchen.

Ideas for this week's box:
Sugar Snap peas are easy to enjoy-either raw, lightly steamed, or sautéed. After snapping off the stem end, you can eat the whole thing, pod and all. I often eat mine raw (dipped in hummus if I have it). But here are three different flavor ideas from A Popular Guide to Chinese Vegetables (by Martha Dahlen and Karen Phillipps): 1) parboil or steam sugar snap peas, and serve with salt, pepper, and butter; 2) sauté lightly with a sprig of mint, thyme, or basil; 3) stir-fry with crushed bits of ginger and garlic. Add touch of sesame oil and salt before serving.

Chard (also known as Swiss Chard) is a versatile vegetable in the kitchen. Compared with some of the stronger-flavored greens like kale or collards, chard is mild-flavored, and tender when cooked. I like to prepare chard by dunking the leaves in a large bowl of cool water to remove any dirt or debris, then rolling the leaves tightly and slicing in thin ribbons. Then sauté in olive oil and garlic until wilted, and dress with a little balsamic vinegar or lemon juice. The stems are my favorite part. Add them to the garlic and olive oil in the sauté pan a few minutes before you add the leaves, as the stems take a little bit longer to cook. Chard is a great substitute for spinach in lasagna or quiche. 

Here are two ideas for cucumbers inspired by Fields of Greens by Annie Somerville:
Cucumbers with yogurt and mint: Shred or dice 1 cucumber into 1/4-inch cubes. Toss gently with 1 cup plain yogurt, 1/4 cup chopped mint, 1/8 tsp. salt, and 1/8 tsp cayenne. Serve chilled with grilled pita bread and spicy vegetable curry.
Lemony Cucumbers: Slice 1 cucumber in half lengthwise, then in 1/4-inch diagonal slices. Toss with 1/4 tsp. salt, set aside for 10 minutes, then drain. Toss the cucumbers with 3 Tbs. rice vinegar, 1 Tbs. fresh lemon juice,
1 Tbs. dark sesame oil, and 1 tsp. sugar (optional). Serve chilled.
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Denison Farms Harvest Box 2010: Week 4

In this box: 1/2# salad mix, 2 cucumbers, 1 bunch basil, 1.5# zucchini, 2# purple viking potatoes, 1 head garlic, 3/4# Romano Beans, 1 basket cherry tomatoes,  1 basket gold raspberries

    It is the longest day of the year, but last week it still felt like March. This week feels a little bit like summer, and our green beans agree.  Beans, basil, cucumbers, and tomatoes are all heat-loving summertime crops. We have had a few challenges keeping them warm enough this spring. If you are able to visit the farm for our annual Members Day (on August 1st this year), you will see some of the passive solar hoop houses that we use to enhance the sun's warmth, and extend the harvest season so that you can have a good variety of produce in your Harvest Box even in the early weeks of summer.

Ideas for this week's box:                                                                                                  
Purple Viking Potatoes have a lovely purple skin, and they are white inside. Their flavor is mild, and their moist creamy texture make them perfect for potato salad. Here's my favorite Potato Salad recipe:  Scrub potatoes and cut into bite-sized pieces. Cover with water. Add 1 generous teaspoon of salt, and boil for 10 minutes or until tender (exact timing depends on the size of your pieces). While the potatoes boil, prepare the dressing: whisk together 1/4 cup olive oil, 2 Tbs. rice vinegar, 1 Tbs. Balsamic vinegar, 1 Tbs. minced fresh basil, and a little minced sweet onion if you have some handy. When the potatoes are tender, drain and mix gently with the dressing. Serve warm or chilled.

Romano Beans
    These long, flat green beans can be cooked any way you would cook a regular green bean. We especially like them steamed (for only 3-4 minutes until crisp-tender and still bright green), then dressed with butter. Try to catch them while they are still bright green and a tiny bit crunchy, as they get soft when overcooked. 

Cherry Tomatoes: would be lovely cut in half and added to a pesto pasta salad.

Basil Pesto:
Blend in a food processor or blender until finely chopped:
1 clove garlic (mince it first before adding to blender for best results)
1/2 tsp salt
1 bunch (about 2 cups loosely packed) basil leaves and tender stems
    (chop first for best results, then add to blender or processor)
Blend until everything is finely chopped, then add:
1/2 - 2/3 cup pine nuts, or sunflower seeds, cashews, or walnuts.
Process until well blended. Then while the blender or processor is on, slowly add:
1/2-2/3 cup olive oil, until you hear a change in the tone of the motor and the pesto turns creamy.
Mix gently into 1 pound of hot cooked pasta. (Optional: add 1/2 cup grated Parmesan cheese).

What to do with Basil besides pesto? Well, at our house, we could eat pesto once a week, so that's not a big problem. But here are some additional ideas if your family gets tired of pesto:
1. Chop basil leaves and stems into soups and stews.
2. Layer basil leaves in a cheese sandwich (maybe a cheese & cucumber sandwich?).
3. Add torn basil leaves to a green salad.
4. Use pesto as a layer in lasagna, a stuffing for omelets, or a nutritious addition to mashed potatoes or mac n' cheese. Try pesto on top of boiled new potatoes; stir a big dollop of pesto into vegetable soup just before serving; or gently fold a big spoonful of pesto into roasted potatoes then put the pan back in the oven for 5 more minutes.
5. Make pesto, then freeze it in ice cube trays or zip-top bags for future use.

Annual Members Day on the Farm: Sunday, August 1st from 2-6 PM. Farm Tour at 3:00, potluck at 5:00. Come for part or all of the afternoon. More details and directions to follow, but we wanted to get the date on your calendar, as summer fills up so quickly.
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Denison Farms Harvest Box 2010: Week 3

In this box: 1 head Cabbage (from Groundwork Organic Farm), 2 Cucumbers, 1 Sweet Onion, 1 basket Sungold Cherry Tomatoes, 1 bunch Beets, 1 bunch Garlic Tops, 2# Red Gold Potatoes, 1 basket Raspberries, 1 basket Cherries.

    It looks like the weather finally may turn seasonal, with sun and warm temperatures forecast for the foreseeable future. I can almost hear our little lettuce transplants saying YES!! Finally we can start to grow. Many of our summer crops were planted on schedule, but have been just sitting in the ground, barely growing at all while the weather has been so cool and rainy. This week, I expect to see great growth, and by next week we may have lettuce ready to pick for your summer salads.
   Our cherry orchard is perhaps the most relieved to see some dry weather. Last week we watched with dismay as rainstorm after rainstorm soaked the orchard, and all the cherries that would have been ready to pick last week became swollen from the rainwater and cracked. I was thrilled when our farm crew manager said he thought they could pick enough cherries for our boxes this week!
    Generally I walk around the farm on Sunday morning and see what we have ready to pick that might make a good box. Then I talk with Pablo, our crew manager to see what he thinks-sometimes my plan is unrealistic, but Pablo has a good sense for how many bunches of beets we can pick from a row. His input was helpful this week, because he suggested garlic tops when I hadn't even seen that they were ready.  And now I have a new favorite snack-read on for the details.

Ideas for this week's box:
    Garlic tops are the flowering stalks of our German Porcelain garlic crop. Many varieties of garlic form edible flowering stalks. They are definitely a local seasonal treat, only available in June, and usually only available at a Farmers Market or in CSA Box. Garlic tops are generally cooked, rather than being eaten raw. They can be cooked any way you might cook asparagus, as they have a texture quite similar to asparagus--- but they are less stringy, and mildly garlic flavored. You can eat the entire thing, but I prefer eat no further than one bite past the bud, as the tip of the stalk gets too fibrous for me.
    Recipe of the week-Garlic Tops with Hummus: Steam whole garlic tops for 5 minutes or until tender. Cool, then dip in hummus for a perfect taste and texture combination. I had to hold myself back from eating the last bite so that I could share some with Tom. Because I enjoy finger-food, I just hold the top, and dip the bottom into hummus for each bite, eating my way up the stem and finishing with the bite that includes the bud.

    Sweet Onion: Some boxes will have a red onion, and some will have a white onion, but both are classified as sweet onions. Sweet onions are often enjoyed raw in salads (as in a Greek Salad of cucumber, sweet onion, parsley (from last week's box), tomato, feta, and olives), or on a sandwich. Sweet onions are much more mild than their cousins, storage onions. Sweet onions tend to be less hot (they seldom make you cry when you cut them, and they are enjoyable raw), but they don't keep well. Local sweet onions are only available in the summer months. Storage onions are available all winter, but are usually too hot for my palate to eat raw.

    Cabbage: Our family eats more cabbage salad than lettuce salad because our kids like their vegetables crunchy. Our favorite dressing for cabbage salad is Drew's Lemon Goddess dressing.

    Beets & New Potatoes would both be excellent roasted, or cooked together in a vegetable stew. Don't forget that Beet Greens are edible-I would stir-fry them with garlic (from last week's box), and add a little soy sauce to enhance the flavor, then fold inside an omelet.

    And speaking of garlic, please use up last week's garlic soon, especially if it became wet while sitting in your box. Garlic should be kept as dry as possible. We leave ours on the kitchen counter, and never in a plastic bag.
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Denison Farms Harvest Box 2010: Week 2

In this box: 1/2# bag Salad Mix, 1 bunch Basil, 2 heads French Red Garlic, 1# Zucchini, 2 Cucumbers,  1 bunch Italian Parsley  (from Groundwork Organics), 2# Fava Beans, 1 basket Strawberries, 1 basket Raspberries (weights are approx.)

    As I write this week's newsletter, the sun is shining through my office window, and a gentle breeze is blowing. By the time you get your box tomorrow, it may be raining again. Some of our farming friends have crops under water, so we feel fortunate that our farm is on high ground. On the positive side of all this rain, our lettuce seedlings are growing well, and we haven't needed to irrigate our fields. In fact, I don't think our irrigation pump has been on for several weeks! And the insect-eating swallows and bats are well fed with mosquitoes that thrive in this humid weather. However, it's been hard to plant anything this past month, as the ground is too wet to rototil. We have about 1000 artichoke plants that would be happier if they could get out of their seedling pots and stretch their roots in the soil, and we may have some gaps in our carrot supply as we have not been able to plant any seeds for several weeks.

Ideas for this week's box
    The first of summer's basil in my kitchen would definitely call for a pesto dinner some night soon! Basil will keep best if you treat it like cut flowers. Trim the stems and place in a jar of water on your counter. Then cover the leaves loosely with a plastic bag to keep it from wilting. Basil stored in the refrigerator often turns brown from chilling injury.
    Italian Parsley pairs well with both cucumbers and zucchini.  I would either sauté or grill my zucchini, then it toss in a vinaigrette dressing with chopped parsley and crushed garlic, and serve with rice. Parsley and cucumbers make a lovely base for a tabouli salad (bulgur wheat, feta cheese, lemon juice and olive oil dressing). Or add some zucchini and parsley to your Mediterranean Fava Bean Sauté (recipe below)

Fava Beans
    Tom has been growing fava beans for 30 years. Over that many years, he has met many people who grew up eating favas in Europe, Asia, Latin America or the Mediterranean region.  For many cultures, favas provide a significant amount of protein in the diet. They can be and are used at every stage from the young beans where they are cooked like green beans, through fresh shell stage (in your box today), and as dried beans as well.  Favas are undergoing a huge increase in popularity in the northwest as people interested in eating local foods learn how to prepare, and enjoy them.

Preparing Fava Beans
    First, you need to get the beans out of the pods. You can do this either by scoring the length of the pod with a paring knife, or by snapping the pod at each bean and popping the bean out.
    Next, blanch the beans. Lower in to boiling water for 3 minutes, then plunge into ice water to chill quickly.
    Then, decide whether or not you will peel the beans for the final recipe.
    To peel or not to peel? It's really a matter of personal preference. Many recipes for fava beans instruct you to pop the inner bean out of its skin after blanching.  Once you have the tender, inner beans, you can use them in a sauté, or a soup. However, if you prefer a quicker preparation, and don't mind a little extra texture in your diet, there is really no need to take the outer skin off the bean. In fact, I prefer to leave it on for my Mediterranean Fava Bean Sauté (recipe below). You can taste a bean or two after blanching and see if you want to take the extra effort to pop off the outer skins.  We have customers who swear you must take the skin off the bean and others who swear that is a waste and you should eat them skins and all.  We think this choice should be up to you.  If you do peel them, you get a milder flavor and more tender bean, if you leave the peels on you get a stronger fava taste, but the beans hold their shape better in the final dish. 
Here are some ideas for using your blanched fava beans:
1. Edamame style: Serve blanched fava beans in a small dish, with a touch of salt. Take one bean at a time, and pop it out of the skin directly into your mouth. This recipe works especially well for the largest, most mature beans.
2. Mediterranean Fava Bean Sauté 
Sauté lots of garlic (and onion if you have it) in a generous amount of olive oil until soft. Then add a handful of chopped tomato (I threw in 2 whole tomatoes that I had in the freezer from last fall). Add blanched fava beans, and a handful of fresh herbs (basil, parsley, dill, or whatever you have), cover and simmer until the tomato thickens into sauce, and the beans are tender (10 - 15 minutes). Add salt and pepper to taste.
3. Fava Beans with Yogurt and Lemon.  Go to our web site; from the home page choose CSA Newsletters; then click on Last Year's Newsletters; click on Week 2 or scroll down (to near the bottom) for last year's favorite recipe. This recipe turned me into a fava bean lover.
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Denison Farms Harvest Box 2010: Week 1

In this box: 1 Lettuce (either Red Butter or Romaine), 1 Cucumber, 1 bunch Sweet Onions, 1 bunch Carrots (from Groundwork Organics), 2 Fennel, 1 bunch Radishes (These radishes may be large, and irregular-shapes, but they should be solid, and tasty), 11/2 # French Fingerling New Potatoes, 1 basket Strawberries, 1 basket Raspberries (weights are approx.)

Welcome to all our returning and new members. We hope you enjoy this first box of the season. It's exciting to be starting the harvest box season again. Thanks for choosing to be part of our farm!

Getting the most from your Harvest Box: As this is the first box, many of you may be so excited that you will eat the entire contents in a day or two. However, if you already had some produce in your refrigerator, or you already had a dinner plan for tonight, here are some general suggestions about how to deal with your produce so that you can get the most enjoyment from the box.
1) Eat your strawberries and raspberries right away. If you really can't eat your berries tonight, get them into a cold refrigerator AS SOON AS POSSIBLE.  And don't wash them until right before you plan to eat them, or they will become waterlogged.
2) Rinse greens immediately, drain well, and store in cold refrigerator. Gently dunk lettuce, salad mixes, or other greens in a large bowl of cold water several times to remove any debris from between the leaves. Then drain well before storing in a cold refrigerator. Salad mixes should be eaten within 2 days, whereas a head of lettuce can keep longer. Leave heads of lettuce intact until you're ready to make salad. Once the leaves are separated from each other, lettuces don't keep as well.
3) Roots: Take the tops off your carrots & radishes and clean the roots before putting them in the refrigerator. That way they will be ready-to-eat when you want them. We leave the carrots tops on because they look so pretty, and because some people really enjoy holding a carrot by the greens and eating it like Bugs Bunny, but really carrots keep better without their tops. The greens will continue to lose moisture after they are picked, so your roots will be most crisp and sweet if you remove the tops before storing them in a cold part of the refrigerator.
4) Cucumbers: Cucumbers that are sold in grocery stores are often coated with wax so that they will stay crisp and not lose moisture during their travel from farm to store to your kitchen. Our cucumbers are in their natural state, which means that they will lose moisture from their skin and become less crisp unless they are stored in a cool, moist environment. Refrigerators are really too cold for cucumbers. If you are planning to eat them in the next day or two, just leave them on the kitchen counter. For longer storage, keep in a plastic bag (to prevent moisture loss) in the warmest part of your fridge.
5) Potatoes: Always store potatoes in the dark. They will turn green when exposed to light, and the green parts are not good to eat. New potatoes should be stored in the refrigerator.

Groundwork Organics
The carrots in your box this week were grown by our friends Gabe and Sophie at Groundwork Organic Farm (in Junction City). Gabe worked on our farm for several years before he and Sophie purchased their own land a few miles north of Eugene, just off River Road. After Gabe started his own farm, we have continued to cooperate with each other-purchasing supplies together often gets us a better deal, and we frequently get things from each other for our CSA boxes. That way, you get a more interesting box, and we don't have to grow quite as many different crops. I am certain that you will see a few more things from Gabe and Sophie in your boxes throughout the year. 

Ideas for Fennel
Fennel is perhaps the most unusual item in this week's box. Although it is a familiar vegetable in some parts of the world (especially the Mediterranean cuisine of Italy), it's not something that I grew up eating in Central Ohio. We have given you two bulbs in this box because one bulb is hardly enough to try, and there are so many ways to try fennel. Also, we don't often put fennel in the box. So enjoy it this week, as you won't see it in the box again for a long time.

Fennel is in the same botanical family as celery, and I use them in much the same way in my kitchen, either raw or cooked. When it is raw, fennel is crunchy like celery, and has a flavor like licorice. When cooked, it becomes soft, with an almost creamy texture, and the flavor becomes more subtle. When cooked, its creamy texture adds a lovely richness to soups and stews.

To prepare fennel: first separate the bulb at the base from the leaf stalks with a sharp knife. Save the stalks and frilly leaves for soup stock or garnish. The inner leaf stalks may be tender enough to enjoy as a raw snack, but the outer leaf stalks tend to be stringy and best used for soup stock or compost. The frilly leaves make a nice addition to a green salad, a tasty layer in a cheese sandwich, or a delicious garnish for potato salad, pasta salad, grilled fish, or brothy soup.
To clean the bulb: slice a very thin layer off the root end and remove any blemished outer layers from the bulb. Then rinse the bulb under running water to remove any dirt.

Here are some ideas for your fennel:
RAW CRUDITE: Slice the bulb thinly crosswise and place on a plate with raw carrots, cucumbers, and radishes. Serve with your favorite dip (hummus, creamy salad dressing, or soft goat cheese).
HARVEST BOX POTATO SALAD: Slice, then dice one fennel bulb. Combine with some sliced sweet onions and boiled potatoes from your Harvest Box, and dress with either a mayonnaise-based dressing, or your favorite oil & vinegar dressing. Add a little hard-boiled egg or cooked beans for a complete dinner.
STEAM OR SAUTE: Slice fennel bulb in either direction (crosswise or lengthwise). Steam or sauté until tender, with or without other vegetables (radish, onion, potatoes, or whatever else you have on hand). Then dress with lemon juice, olive oil, chopped green onion tops, salt, and pepper. Add some feta cheese if you like.
ROAST: (My personal favorite!) Cut the cleaned bulb vertically into 6 wedges, each held together by a bit of the core. Coat lightly with olive oil and salt and place in a roasting pan (we think a cast iron pan gives the best results). Roast uncovered at 350-degrees for about 30 minutes, then turn the wedges over and continue roasting for another 10-15 minutes. The edges of the fennel wedges should become slightly caramelized. 

And here's a little secret about Radishes
Although radishes are most commonly used raw, where they add a spicy crunch to salads, radish roots are also excellent cooked. In fact, I prefer them cooked.
Here's a recipe idea for the radishes and onions in this week's box:
Slice spring onions and radish roots thinly. Sauté in olive oil (with a little salt) over medium-high heat until they are soft and start to brown-I used two spring onions and a whole bunch of radishes, and it took about 12 minutes. Stir enough to keep from sticking, or add a bit more oil. Once the roots are soft and starting to caramelize, add about 1 Tbs. balsamic vinegar to the pan, watch closely and keep stirring for about 3 more minutes as the balsamic vinegar glazes the roots. Add to a bowl of hot pasta. Season to taste with salt, pepper, or more balsamic vinegar. You won't recognize that you're eating radishes!

French Fingerling Potatoes are one of my favorite potatoes for flavor. They are especially nice roasted. 

Recycling berry containers
We package your berries in recyclable plastic clams in order to keep the berries from spilling out of their boxes and getting mashed into jam between our farm and your kitchen. We cannot reuse the containers, but they can be recycled. In Salem, you can put them in your curbside recycling bins. In Corvallis or Albany they are not allowed in the curbside bins, but may be recycled at the First Alternative's South Store recycling depot.

The Farm Party for Harvest Box members will be scheduled for a Sunday afternoon in late July. Stay tuned for more details.
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