CSA Week #18

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  • Lettuce
  • Swiss chard
  • Peppers
  • Onions
  • Pie pumpkin
  • Kabocha squash
  • Cauliflower
  • Napa cabbage
  • Leeks
  • Carrots
  • Apples~ Gala

Special Announcements…

The apples in your box are also from the lovely Mt. Hood Organic Farms and Jabrila sent some photos of the farm when she picked up the apples and it is absolutely stunning! Here they are…

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Our end of season Harvest Celebration is coming up on Saturday, October 17th. We will host the event from Noon to 4pm…we all share a potluck from Noon to 1pm (bring a dish to share if you plan on participating) and then we will begin hayride tours of the farm, cider pressing, pumpkin painting, face painting with the amazing Elizabeth Lutz, and some other crafty things for the kids to enjoy. Please come share the day with us!
IMG_1173.JPGWe will be hosting the Oregon Biodynamic Association the weekend of Saturday, October 10th…you are welcome to come participate in the day if you have an interest in what Biodynamics is all about and how to prepare some of the preparations we use. We will begin at 9am making some preps, then have an Intro to Biodynamics talk at 11am. Bring a brown bag lunch and then we will make more preparations after lunch, until the potluck dinner at 6pm (bring a dish to share if you plan to stay). Check out the website for more information by clicking here.
IMGP5906Recipes!
Your fellow CSA member Veronica Miller sent in this recipe for Stuffed Chard, I’ll share with you what she wrote…
I love using Farm fresh chard, carrots and onions in this one from Martha Stewart:    Cabbage is substituted by chard in this Pacific Northwestern version of a Scandinavian recipe. Light, nutritious and deliciously healthy, the chard leaves are stuffed with a grain of choice alongside Oregonian staples like hazelnuts, dried cranberries, goat cheese and late summer veggies for a satisfying and wholesome dish. The red, pink, white and yellow veins of rainbow chard leaves are an excellent choice for this chard recipe, especially if you are looking for visual appeal. Serve it as a main vegetarian dish with a side of yogurt sauce, homemade chutney or lemons wedges, or make smaller ones to serve as pop-in-your-mouth appetizers.

Stuffed Chard Recipe

Serves 3-5

Ingredients

8 – 10 very large organic chard leaves, stems finely chopped
2 tablespoons organic walnut oil (can be substituted with other oils)
1 organic white onion, chopped
2 organic garlic cloves, minced
1 small organic patty pan squash, diced  (*I’ve been leaving out the squash)
1 organic carrot, grated
1 teaspoon freshly ground organic black pepper
1 teaspoon organic paprika
1 teaspoon organic cumin
1 cup cooked organic quinoa or rice
¼ cup fresh organic parsley, chopped
2 tablespoons organic lemon juice
¼ cup organic walnuts or filberts (hazelnuts), chopped
2 tablespoons dried organic cranberries
fresh organic goat cheese, crumbled

Method

Cut the chard stems off in a V shape at the base of the chard leaves, chop the stems and set them aside. Bring a large pot of water to boil and quickly blanch the chard leaves to soften them. Gently rinse the leaves with cold water and place them on a plate.

Heat the oil in a skillet or frying pan and cook the onions, garlic and vegetables until soft. Add the spices shortly before taking the vegetables off the heat.

Preheat the oven to 350 degrees F and lightly oil a baking dish that will fit all of the chard rolls. In a mixing bowl combine the quinoa or rice, cooked vegetables, parsley, 1 tablespoon of lemon juice, cranberries and walnuts. You can choose to mix goat cheese into the stuffing or serve it separately to sprinkle on top of the cooked rolls.

Use a cutting board as your filling station, placing on leaf stem side facing up on it and plopping about 2 tablespoons of filling on the leaf. Tuck in the sides and top end of the leaf and roll it up like a burrito. Place the roll in the baking dish and do the same with the rest of the chard leaves. Drizzle 1 tablespoon of lemon juice over the baking dish and bake for 20-25 minutes or until the rolls are hot. Serve as a main dish or an appetizer if using smaller chard leaves.

Thank you so much for sharing Veronica! She also sent in a beet recipe which i will share when we have beets in the boxes again!

Here are some other recipe ideas…
Views From the Field…
Last night we had our end-of-season crew dinner to celebrate the great group of people we had working on the farm this year. Some are sticking around for a few more weeks, some all winter long, while others are off to new adventures to places like Hawaii and New Zealand!
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There was a delicious potluck with all that the season has to offer, as well as Wali’s famous ice cream sundae bar which has become a well-loved tradition of the end-of-season gathering. Wali and Jabrila hosted the event and people gathered on the porch to chat, eat, and take in the beautiful view of the farm they gave so much to…
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There were sweet little babies to hold
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and a good friends to spend the evening with…
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and of course there had to be a group photo, here are the smiling faces of all your farmers…
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We are so thankful for all of the hard work these folks gave the farm this growing season, and wish the ones who are leaving the very best!
May you all have a wonderful week and enjoy the bountiful harvest from your farm!
Take care~ Sara

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