Tuesday, March 15, 2011
Just We 3 - CSA - March 15, 2010
Di Sicilia Violetto Cauliflower, Portuguese Cabbage, Spring Welsh Onions, Purple Passion Asparagus, Beets, Swiss Chard, Oxheart Carrots, Guernsey Parsnips, Meyer Lemons, Walnuts, Dancy Tangerines, Spaghetti Squash, Parsley, and Flowers.
Spaghetti Sauce and a wee bit o' the Irish.
Dancy is one of the oldest tangerine varieties known in Florida. The variety originated in 1867 from a seed of Moragne tangerine in the grove of Colonel F. L. Dancy of Orange Mills. The Dancy was known as the zipper skin tangerine for its loose, pliable peel. Most tangerines can be grown from seed, so be careful where you spit.
As you probably all know, things have been right tough all over. In San Martin there are a lot of migrant camps. They are now almost empty and there are lots of vacant houses near us. Many with tenement camps in their yards. As a result of this sudden shift, we have been having problems with rats. We haven't even seen a rat here for 20 years. But, they are back. This one made the mistake of trying to steel food from the chickens. Salman Rushdie The Rooster in charge gave him the dispatch. Leo is here batting clean-up. Me, I'm standing on a chair screaming.
But look at this would you? How the heck can I plant my corn early if I can't find the field? The rain gauge tells it all, 4 inches of rain and an inch of snow floating on top.
Here's that same field on Sunday. Dry at last... hey look the fava beans are still there! Hooray, so are the potatoes and spinach. There is hope. The peas are up. I planted another 50' row on Saturday, so I have high hopes for April. The second half of May is supposed to be drier. I'll trying to get more broccoli and cauliflower in this week. If it doesn't rain.
So what to do with all those lemons:
3 Meyer lemons
3/4 C. Sugar
2 large eggs
1 stick unsalted butter (1/2 C.), cut into 6 pieces
Finely grate zest from lemons, and squeeze enough juice for 1/2 cup (my meyer lemons were so juicy, I only needed 2 1/2 lemons to get 1/2 cup juice.
Beat the sugar and butter together. Then add the eggs. Then add the lemon juice and zest. Use a heavy pan, stainless steel, anodized aluminum, or enamel. Pour the mixture into this heavy pan and over medium heat until it thickens to proper consistency (170 degrees and it’s cooked). This takes about 10 minutes of stirring. Don’t boil it, it will curdle, and don’t forget...keep stirring. You’ll have about 16 oz. of silky decadent curd that fits neatly into two 8 oz. jars. One for you, and one for a friend.
Lemony Snicket Bars
• 1 cup unsalted butter
• 2 cups all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon baking soda
• 1 (10 ounce) jar lemon curd
• 2/3 cup flaked coconut
• 1/2 cup toasted and chopped almonds
Preheat oven to 375 degrees. In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs. Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd. Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
Posted by Foothill Farm at 3:34 PM