Wednesday, October 17, 2012

October 17 & 18, 2012 CSA

What's in the Box

Broccoli, Cabbage, Cauliflower
Naked Seed Pumpkins, Melons! Melons! Melons!, Eggplant, Tomatoes, Tomatillos, Peppers - sweet Hot and Bell, and Carrots  Group one your melons are Marygold - the first of the Casaba Melons and Golden Honeymoon Honeydew.

The Golden Honeymoon is my favorite and I think Marygod is just yummy.  I can hardly find the seeds of this one anymore, so those of you who actually read the blog, please save the seeds of your melon.

To save melon seeds, you just separate the seed from the placenta, give them a bowl to wash, toss any that float, strain the water out and put the seeds on a piece of parchment paper to dry.  Put them in an envelope and put them back in your box and I will store them and replant next year.  I have only one of these melons left, and I like to save the seeds from several to insure genetic diversity.
More Melons
In the coming weeks of what's left of the CSA there will be more melons, greens, dried and canned goods.

I'm shelling beans as fast as I can.  Ireland Creek Annie is the first of the dry beans that will come your way.  Here's an easy recipe for bean soup.  Next week, dry beans.

Ireland Creek Annie Cuban Bean Soup

Cook the Beans:
(1 pound) Ireland Creek Annie Beans
8 cups of water
3 or 4 bay leaves

Rinse the beans and put them in a large pot with the water and the bay leaves. Bring to a boil, then turn the heat off. Leave them covered for an hour or two. Repeat, until the beans are fairly soft. Once they are close to being done, leave them on a simmer for an hour or so until completely cooked. This can be done a day in advance.

Make the Sofrito:
2 stalks of celery
2 medium onions
2 to 4 peppers
4 to 6 cloves of garlic
2 tablespoons mild vegetable oil
2 teaspoons rubbed oregano
1 tablespoon cumin seeds, ground
1 teaspoon smoked sweet Spanish paprika
1 cup tomato sauce

Wash, trim and finely dice the celery. Peel and finely dice the onions. De-stem and de-seed the peppers, and cut it in fine dice. Peel and mince the garlic.

Heat the oil in a large skillet. Cook the celery, onions and pepper until soft but not browned. Add the oregano, cumin, paprika and garlic, and stir until well combined and fragrant. Add the tomato sauce and cook for another 20 minutes or so, until the whole is well amalgamated and somewhat reduced.

Finish the Soup:
4 cups ham, chicken or vegetable broth
1/4 cup lime juice
1/4 cup rum
finely chopped sweet onion, steamed rice, OR sour cream

Meanwhile, drain the beans and return them to the pot with the broth. Pick out the bay leaves. Bring the beans to a simmer.

When the sofrito is ready, add it to the beans. Simmer for a few minutes. Remove about one third to one half of the soup, and purée it, or at least mash it very thoroughly. Return it to the pot.

Just before serving, add the lime juice and rum and heat through. Serve traditionally, with chopped raw sweet onion and spoonfuls of steamed white rice, or with sour cream.  Thanks to Ferdzy at Seasonal Ontario food for this great recipe.

Zack, Dennis, Katherine & Ken

 Our life

On October 15, 2012 Leo's father, Ken Dumont passed onto the next plane of existence.   Ken lived to be 85 years old, and I have never met anyone with a better wit.  We'll miss you Ken, especially your stories of San Francisco and the early days.  See you round the farm.

Have a good week.

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