Walnut Run Farm

Walnut Run Farm

certified organic CSA in Williamsport, PA

Archive for September 2013

CSA Sept 24

September 24, 2013

On the farm this week we are busy cleaning the last of our storage onions, seeding fall/winter crops, and sowing cover crops.

In your shares this week you’ll find: Read more »

CSA Sept 17 2013

On the farm this week we finally got some good rain!  We continue to seed greens for winter and sow cover crops and winter forage for the sheep.  Also, we are busy cleaning up a lot of onions and pulling the winter squash and pumpkins out of the field.

At this point in the season a some of our crops our cured and will store for a considerably longer amount of time than they would when fresh. The onions, garlic, and winter squash will all keep quite well at room temperature (out of the light) for a couple of months. Though they are perishable and their longevity depends on your storage conditions, you should not have trouble keeping them in your pantry for a good while. The beets should also keep in the refrigerator for close to two months. Read more »

CSA Sept 10 2013

 

It has been a full month without substantial rainfall.  We are very lucky to have a backup irrigation system and for now, most of the crops are in a great place.  But the lack of rain is starting to takes its toll on us, the pastures and some of the greens. I you’ve seen us at the farmers market you might notice we don’t really have any greens for sale there, but we have been able to put some together for the CSA and we hope to be able to continue giving you greens.

In your share this week you will find:

  • Salad Mix
  • Leeks
  • Potatoes
  • Rosemary
  • Onion
  • Garlic
  • Pepper
  • Melon
  • Cherry Tomatoes or Heirloom Tomato

I am including my recipe for potato leek soup.  It is a rough recipe but very good.

I usually chop garlic, onions and leeks or any of the three that I have on hand.  I sauté them in a stock pot until lightly brown.  I like to use bacon fat for this the oil, but olive oil is great too and will keep the recipe vegan.   I slice or dice a pound or two of potatoes,  fill the same pot with reasonable amount of water(more for thinner soup, less for thicker soup) and then add the potatoes.  Cover and bring to a boil, then reduce heat and simmer until potatoes are soft.  You can continue to simmer for richer flavor or call it good.   Flavor with salt and pepper and whatever herbs you have on hand. Parsley and basil from last week would work great.  Rosemary is delicious too.  You can choose to puree this soup or serve it as is.  You can add cream, but I usually don’t.  Stock can be used too, but I have found that browning the leeks gives the soup a rich enough flavor on its own.

Here is an alternative recipe from Splendid Table.

Potato Leek Soup (Splendid Table)

3 cups sliced leeks (white and tender green parts — see below)

3 cups peeled and roughly chopped “baking” potatoes

6 cups water

1-1/2 teaspoons salt

1/2 cup sour cream or creme fraiche, optional

Instructions

Bring ingredients to the boil in a 3-quart saucepan. Cover partially and simmer 20 to 30 minutes, until vegetables are tender. Correct seasoning. Serve as is, or puree (see below), and/or top each portion with a dollop of the cream.

 Spoon-Mashed Potatoes (from Whole Living-Martha Stewart)

Don’t even think of peeling the potatoes; the skins are flavorful and full of fiber.

Ingredients

1 pound baby Red Bliss potatoes

1 teaspoon extra-virgin olive oil

1 teaspoon kosher salt

3 tablespoons low-fat buttermilk

Freshly ground black pepper

Directions

Preheat the oven to 425 degrees.

Combine the potatoes, olive oil, and salt in a 9 X 11-inch roasting pan and toss thoroughly. Roast the potatoes until fork-tender, about 35 to 40 minutes.

 

Transfer to a bowl and, using a wooden spoon, smash the potatoes up against the side of the bowl. Add the buttermilk and continue to smash the potatoes until the liquid is thoroughly combined. Season with the pepper and serve.

Carrot-and-Potato Latkes (from Whole Living-Martha Stewart)

Yield

Makes 16 3 1/2-inch pancakes

Ingredients

2 tablespoons all-purpose flour

1 teaspoon black pepper, freshly ground

1 tablespoon fresh lemon juice

1 pound potatoes, peeled and coarsely grated

1/2 pound (about 3 medium) carrots, peeled and coarsely grated

1 large egg, lightly beaten

6-9 tablespoons canola oil

Plain yogurt, or applesauce (as a condiment)

Salt and pepper, to taste

 

Directions

Preheat the oven to 400 degrees and prepare a baking sheet.

 

Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl, stir together the carrots and egg. Stir in the flour, salt, and pepper.

In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat. Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide. Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes.

Transfer to the baking sheet. Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan.

 

Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with yogurt and/or applesauce.

Looking to next week we plan to include:  Beets, Winter Squash, Kale, Garlic, Onion, Mixed Greens, and maybe Shell Beans or Lima Beans

CSA Newsletter Sept 3

 

On the farm this week we are irrigating and harvesting.

In your share you will find:

  • Salad Mix
  • Basil
  • Parsley
  • Zucchini or Cherry Tomatoes
  • Melon
  • Heirloom Tomatoes
  • Jalapeno or Serrano Hot Peppers
  • Carrots
  • Onions
  • Garlic

 

A quick note on the melons—some of the best farmers we know choose not to sell the melons they grow because it is hard to be absolutely confident in the quality without cutting it open.  In all honesty, it is always terrifying to put melons in the shares because of the risk of imperfection. I chose to grow them and include them because I really love melon and wanted all of you to enjoy it too!  If your melon does not meet your expectations please let us know and we will do our best to give you a better one next week. 

Melons should be refrigerated but not stored below 50 degrees due to chilling injury.

I also learned that you can cut up watermelon in cubes, toss it with sugar and freeze it.  It will be soft when it thaws but great for smoothies.

Watermelon Salad with Feta and Basil (from Martha Stewart Living)

3 1/2 pounds seedless watermelon (rind removed), cut into 1-inch cubes (6 cups) 2 tablespoons fresh lime juice

1/2 cup fresh basil leaves, cut into thin strips (see note) Coarse salt and ground pepper

4 ounces feta cheese, broken into large pieces (about 1 cup)

DIRECTIONS

 

STEP 1

In a large bowl, combine watermelon, lime juice, and half the basil; season with salt and pepper. Toss to combine. Divide among four plates; scatter cheese and remaining basil on top.

Sparkling Basil Lemonade (from Better Home and Gardens)

ingredients

4 cups water

3 cups sugar(sub honey or maple syrup)

2 cups fresh basil leaves (about 1-1/2 ounces)

2 1 liter bottles club soda, chilled

2 cups lemon juice

Ice cubes

1 fresh jalapeno chile pepper, sliced*

Fresh basil leaves

directions

1. For basil syrup, in a large saucepan combine water, sugar, and basil. Bring to boiling over medium-high heat. Reduce heat. Simmer, uncovered, for 20 minutes. Strain syrup and discard leaves. Cover and chill syrup for 2 to 24 hours.

2. For lemonade, in a very large punch bowl combine chilled syrup, club soda, and lemon juice. Serve over ice and garnish with jalapeno slices and fresh basil leaves.

* Because chili peppers contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves.

Spaghetti with Basil and Parsley (from Martha Stewart Living)

Coarse salt and freshly ground pepper

1 pound spaghetti

3 garlic cloves, crushed Crushed red-pepper flakes

6 tablespoons unsalted butter, cut into small pieces 1 cup fresh flat-leaf parsley, coarsely chopped

1 cup fresh basil, coarsely chopped or sliced into ribbons

1 cup crumbled feta cheese (4 ounces) 3/4 to 1 cup finely grated

Pecorino Romano cheese (about 2 ounces)

DIRECTIONS

 

STEP 1

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 2/3 cup cooking water.

STEP 2

Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt.

STEP 3

Return pasta to pot, and toss to coat. Add herbs, reserving some for garnish. Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper, and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes if desired.

Carrot and Parsley Salad

Adapted from “Fanny at Chez Panisse,” by Alice Waters By TRISH HALL

3 large carrots

1/3 cup chopped parsley

1/2 small clove garlic

2 teaspoons red wine vinegar

2 tablespoons vegetable oil

Salt to taste

1. Peel and wash the carrots. Using a grater, grate them into threads.

2. Pick the leaves off the parsley. Wash, dry and chop the leaves.

3. Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.

4. Stir in the carrots and parsley. Season with salt, and mix well.

Looking to next week we hope to include:

Potatoes, leeks, peppers, oregano, lettuce and possibly kale…