September 19th, 2016
THIS WEEK’S SHARE:
Sweet Potatoes: Diane
Melons: Sivan
Green Beans: Jade
Tomatoes: Early Girl
Chard: Bright Lights
Sweet Peppers: Gypsy + Carmen
Onions: Candy
Garlic: Spanish Roja
Week 18
SHOOTING STAR CSA
suisun valley, ca
Getting Deep
We plough through the season, steadfast in our
crop plan, determined. Relentless forward
progress. Every large task is a series of small
tasks. Those who master details seem to master
the art of accomplishment. Think if NASA had
no one to stock the coffee machines; we would not have made it to the moon. We work hard,
but we must pace ourselves. Resting our minds and bodies from time to time helps to avoid
those last minute, tired decisions that end up costing several hours more in the long run. Every
decision on the farm has consequences: water the greenhouse or go running? Start working or
snuggle with the cat? Eat ice cream for breakfast or chard? These three essential questions have
simple and direct answers: the greenhouse will be fine, the cat is deprived of attention, and
chard ice cream could be a new flavor.
Harvesting a melon seems like a simple task, however, picking that melon is actually a
culmination of tasks such as preparing beds, seeding, watering, and weeding for months.
Harvesting is the last little bit of work, the tip of the pyramid, the summit one stands upon
while peering into the valley below. The last dance before last call. The end of the line,
vegetable terminus. This is the time of year when we are riding the wave of work we did
earlier in the year. If we were to take two weeks off three months ago, we would suffer the
consequences now. Humans are constantly evolving creatures, and we were slightly different
three months ago when we planted the melons. In that sense we work for our past selves; and
the further one goes back in time the greater authority one has over their life. Wow, got deep
for a minute; deep like the sycamore silty clay loamy soil that produces your vegetables week
after week and year after year. Enjoy your boxes.
Possibilities for next week:
Lettuce
Scallions
Crop Notes:
Chard: back from it’s summer hiatus. Cook it just like you would spinach or kale. The stems
can be eaten as well (they have a slightly longer cooking time than the leaves). It is great in
tomato sauce over pasta, or sautéed with olive oil and sprinkled with lemon juice. Store in a
plastic bag or airtight container in the fridge.
Melons: They are ripe and ready to eat. Store in the fridge if you’re not going to eat today or
tomorrow.
Sweet Potatoes: More of our freshly dug sweet potatoes. We have been enjoying them roasted,
they are great as leftovers on a salad or as a snack. Best to use within a week.
Shooting Star CSA PO Box 3087 Fairfield, CA 94533
[email protected] www.shootingstarcsa.com
707-207-0548
Certified Organic by CCOF
September 19th, 2016
Week 18
Recipes:
Greek Tomato Salad (from nytimes.com by David Tanis)
1 1/2 pound ripe tomatoes
1/2 onion, sliced thinly crosswise
1 or 2 sweet peppers, sliced into thin rings
Flaky sea salt
3 ounces Greek feta cheese
2 tablespoons roughly chopped mint (or herb of your choice)
½ teaspoon dried oregano
extra-virgin olive oil, for drizzling
Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow
wide bowl. Scatter onion and pepper slices over tomatoes and season everything with sea
salt. Let sit 10 minutes to draw out juices. Break feta into rough chunks and scatter over
salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.
Chard and Sweet Potato Quiche
Filling
1 onion, chopped
1 lb sweet potatoes, diced into ½ inch cubes
1 bunch chard, chopped (including stems)
olive oil
salt and pepper
4-5 eggs, beaten
½ cup milk (optional)
Crust (easy):
2 cups flour
½ cup vegetable oil
¼ cup milk
½ tsp salt
Preheat oven to 375. Sautee onion in oil with sweet potatoes, until the sweet potatoes are
almost fully cooked. Adding a little water to the pan and using a lid will help them cook faster.
While sweet potatoes are cooking, make crust: mix oil, milk and salt in a bowl, and then stir
into flour with a fork, stirring until just combined. Roll out between two sheets of wax paper
or simply press it into the bottom of a pie pan. Meanwhile, stir in chard to sweet potatoes and
cook until chard stems are almost tender (they will continue cooking in the oven). Pour
vegetables into crust, then pour eggs mixed with milk over the top. Bake approx 35 minutes
until eggs are cooked.
Shooting Star CSA PO Box 3087 Fairfield, CA 94533
[email protected] www.shootingstarcsa.com
707-207-0548
Certified Organic by CCOF