September 29th
Scallions
Pie Pumpkin
Kennebec Potatoes
onion
garlic
radish
kale
carrots
eggplant
beans - kentucky wonder or gold of bacau

my friends Irene and Kevin recommended using the pie pumpkin in a pasta sauce - I have also used it as a layer in veggie lasagna - it's not just for pies!

thanks Kevin and Irene for helping us out on Labor Day - we really appreciated the help!!!!!!!!

This year, as we have done the past 2 years - we will be combining the last 2 bags into one pick up. things don't grow much in October and most of the items are meant to last for a while. This means the last pick up will be October 20th.

we're adjusting to a new rhythm with our interns Mike and Bobby having returned back to school-

we have this week:

lettuce

radish

buttercup squash

carrots

lots of eggplant

pea tendrils or summer squash or beans

kale

dill

adirondack and desiree potatoes

here's what we have for August 25th:

arugula

lettuce

basil

scallions

french breakfast radish

komatsuna

cucumbers

ailsa craig onions

jimmy nardelo peppers

eggplant or beans

Dill

Does anyone have ideas for what to do with the dill?

I make the yogurt, cucumber, dill salad but still have tons left.

Help!

August 18th...

lettuce

arugula

chard

red top turnips - for the last time, we promise

cucumbers - still hanging tough, despite the powdery mildew

summer squash - this may be the last time

carrots

dill

garlic

banana fingerling potatoes

komatsuna

the summer squash and zucchini are dying out - we hope to bring peppers and eggplant next

Cucumbers in all their glory!

Hi y'all.

I don't know about you, but I'm living on BLT's this week.

Gotta make those tomatoes shine for all they're worth.

I also have been truly enjoying our bumper crop of cucumbers.

My latest delight, cucumber martinis.

My favorite nightcap this summer has been a gin or vodka martini with an entire small or medium cucumber in it!

I use a drop of dry vermouth, a couple of ounces of gin or vodka (they both have their unique charms).

Shake or stir, according to your preference. Strain into a chilled martini glass and add 15-20 small slices of cucumber.

Good Lord, they're yummy.

If we get more cukes this week, I'm gonna think about doing an infusion.

basil syrup

... for when you get tired of making pesto: http://www.emerils.com/recipe/7582/ .

for August 4th

lettuce

napa cabbage

cucumbers

summer squash or zucchini

basil

onions

hakurei turnips

yellow finn potatoes

garlic

purslane? great with cucumbers for salad

we have a group of volunteers coming down on Sunday August 8th if anyone would like to join us and get your hands dirty!

sorry to have missed posting vegetables last week - it slipped my mind

for July 28...

basil

garlic

napa cabbage

carrots

beans

cucumbers

summer squash/zucchini

broccoli or yukina savoy or fennel

yellow finn potatoes

kale

ailsa craig onion - very sweet use right away - not a storage onion

Bok Choy, Tofu and Ginger Recipe

This is such a delicious recipe I've made it three times this month. This time I didn't have fresh ginger so I used dry, it's still fabulous! Also I didn't have soy sauce so I used Bragg liquid amino. If you don't have tofu just add more veggies. Yum!

Ingredients

Ginger Sauce
6	tablespoons soy sauce
6	tablespoons chicken broth
2	tablespoons dry sherry
1	tablespoon sugar
2	teaspoons cornstarch
1	teaspoon toasted sesame oil
1	tablespoon grated fresh ginger
Stir-Fry
14	ounces extra-firm tofu (or firm)
2	teaspoons soy sauce
2	teaspoons dry sherry
3	medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
1	tablespoon grated fresh ginger
3	scallions , white parts minced and green parts cut into 1/4-inch lengths
5	teaspoons peanut oil or vegetable oil
1	pound bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1 inch thick, leaves torn in large pieces
2	carrots , peeled and cut into 2-inch matchsticks

Instructions

1. 1. For Ginger Sauce: Combine all the ingredients except the ginger in a bowl and set aside.

2. 2. For Stir-Fry: Place the tofu in a pie plate and set a heavy plate on top of it. Weight the plate with 2 heavy cans (such as 28-ounce cans of tomatoes) and let drain for 15 to 25 minutes. Cut the drained tofu into 1/2-inch cubes.

3. 3. Toss the tofu with the soy sauce and sherry in a medium bowl. In a separate, small bowl, combine the garlic, ginger, scallion whites, and 2 teaspoons of the oil.

4. 4. Heat 1 more teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Transfer the tofu to a clean bowl.

5. 5. Add 1 more teaspoon oil to the pan and return to high heat until shimmering. Add the bok choy stems and cook until crisp-tender, about 3 minutes. Transfer the stems to a clean bowl. Add the remaining teaspoon oil and the carrots to the pan and cook until crisp tender, about 2 minutes. Return the bok choy stems and the leaves to the pan, and toss until the leaves begin to wilt, about 30 seconds.

6. 6. Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the scallion greens and tofu and toss to combine. Whisk the ginger sauce to recombine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.

Guide to freezing and canning

I don't know about the rest of you but I keep having to throw things away because I can't cook fast enough. My cousin sent me this website and I'm going to start freezing all of the turnips and zucchini. Hope it's helpful.

http://www.uga.edu/nchfp/index.html

grilled summer squash

Nice little page, with hints on freezing.

what to do with all those turnips

I tried this cucumber-radish slaw, of course substituting the turnips for the radishes. Sonora had already used up the cucumbers so I had to use one that was store bought. I added in one of the kohlrabi and it fit right in. Serve immediately, nonsense, slaws are always better after a day or two in the fridge.

I indulged in the cuisinart to slice everything thinly and evenly. My favorite part was the wet slimy feeling when I was separating the slices from each other and tossing it all in my hands.

Very refreshing for a summer's evening.

neighbors

Since we were going out of town, we made the effort to connect with our next door neighbors to share food with them that we couldn't use and to invite them to pick up our time share. It was a much needed excuse to get closer to our like-minded friends. Sharing food, that primal way of strengthening bonds ... and with out our farm share, it might not have happened. Thanks, Bay End Farm!

here's what we're looking at for July 14th:

lettuce

red top turnips

cilantro

cucumbers

summer squash and or zucchini

kohlrabi

chard or broccoli

yukina savoy - a lot like tot soi - only bigger

carrots

mustard greens mix

-no baby yet.

Lavender Syrup

I'm going to put my lavender up to dry while I'm on vacation, and when I get back I'm going to make Lavender Syrup. Maybe if I can get some nice looking little bottles it might make a nice gift to bring to summer parties.

Komatsuna!!!

Hello fellow Bay Enders.

I was excited to see that we've got Komatsuna again this week. It's turned into one of my most favorite things.

I thought I'd share a recipe that I love from Elizabeth Schneider's tome Vegetables: from Amaranth to Zucchini.

I think Kofi recommended this book my first year in the CSA (was that really 5 years ago?) and I've never regretted the purchase! (It's GIGANTIC!)

Komatsuna, Apple, and Grape Salad with Almonds and Dill

1/2 pound komatsuna

2 Tbsp. peanut oil

2 Tbsp. corn oil

1/2 cup thick-sliced or course chopped whole (unblanched) almonds

3/4 tsp. kosher salt

1/2 tsp. sugar

1 tsp. ground ginger (I've used fresh minced ginger which makes it even yummier)

1/4 cup lemon juice

1 lg. Golden Delicious apple

1 cup seedless grapes (about 5 oz.)

1/4 c. sliced (1/2 inch pieces) chives

1/4 c. thin sliced dill

1. Trim base of komatsuna to separate leaves. Dunk into several changes of water as needed. Spin dry.

2. Heat peanut and corn oils in very small skillet or small pot (so oil is as deep as possible) over moderately low heat. When surface wavers, add almonds. Fry gently until golden--1 to 2 minutes. Pour at once into a small sieve set over a cup. Toss almonds with pinch of salt.

3. Add salt, sugar and ginger to drained warm oil' mix, then gradually whisk in lemon juice.

4. Stack 4-5 komatsuna leaves with their stems aligned. Cut off leaves and reserve (cut smaller, if desired). Slice stems into 1/2-inch pieces; place in a bowl.

5. Quarter and core (unpeeled apple. Cut one half into 1/2 to 1/4 inch diece. Add to komatsuna stems. Halve grapes, add half of them to stems and apple. Add half the chives and half the dill. Add half the dressing and toss. Chill 1/2 hour, or as convenient.

6. Halve remaining apple crosswise, then cut into paper-thin slices. Toss with remaining dressing. Arrange komatsuna leaves on plates. Spoon chilled salad into center. Surround with apple slices and reserved grapes. Top with remaining chives and dill, then almonds.

I've often just made it simpler and forget about all the half this half that and the paper-thin apple slices and just slice the komatsuna leaves and then just toss it all together in a bowl before chilling. It's delicious for a few days. The peanut oil really brings it together in a toasty nice way, so try not to sub too far away from that. Enjoy!

hi,

sorry to be late with this - my sorry excuse is that we don't have internet access at our house right now - we had a busy day picking vegetables!! for tomorrow:

lettuce

arugula

peas

bok choi or chard

cilantro

radish - french breakfast

komatsuna

winter bore kale

zucchini

cucumbers

I think that's it for now -

csa pick up # 2!

arugula

spinach

chard?

komatsuna

collard - very tender - just cook like kale

cilantro

scapes

peas

broccoli raab

red top turnips

radish

maybe some lettuce next week-

Simplicity

Sonora washed the spinach while I chopped the garlic.
Then she sauteed the spinach in garlic and oil while I made couscous. I used 3 times the oil the recipe called for. Happy accident, it was deliciously buttery.
I also warmed up a can of black beans and seasoned with a little vegetable stock powder and a very little bit of liquid smoke - you have to be careful with that stuff!
We laid down our 3 layers in bowls to let the flavors mingle.
Then ate while watching Slings and Arrows, Season 1.
Very nice.
Not too many dishes to wash.

Pea tendrils!

What to do with those stringy things that have so much taste. Here is a a great salmon recipe where you can use those. I think if you don't like or can't find the chili sauce you can just use any other salmon recipe. (Epicurious.com)

Nonstick vegetable oil spray
1/4 cup Asian sweet chili sauce*
3 tablespoons soy sauce, divided
2 tablespoons finely grated peeled fresh ginger, divided
6 6-ounce salmon fillets with skin
2 tablespoons vegetable oil
3 garlic cloves, minced
8 ounces sugar snap peas, trimmed
1 1/2 tablespoons Chinese rice wine or dry Sherry
3 cups pea tendrils** or pea sprouts** (about 6 ounces)
1 teaspoon Asian sesame oil
Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.

Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.

Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil.

Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.

here it is!

the first delivery will most likely consist of the following:

arugula

spinach

chive blossoms

oregano/marjoram

young garlic

pea tendrils

radish

bok choi

sen po sai - a very tasty asian green similar to collards, but much more tender and delicate

for some reason, we've had a hard time germinating and growing lettuce - maybe next week for the traditional salad green.

let the veggies begin! Wednesday June 16th is the first pick up.

Hope you've all received the notice about the start date - June 16th -

it has been a very different spring than last year - I much prefer the weather we have been having these past months to the rain of May, June, and half of July in 2009!

The crops look good, but for the onions - after much care in the green house - the baby onions we started in February looked great and then after we put them out in the fields, half the crop was munched away by a pest - new to us- the onion maggot. We have countered with a host of beneficial nemetodes - hope it is not too late to save the rest of the onions.

We have a great crew working with us this year and look forward to sending fresh vegetables your way!

veggie update

hello bay end farm csa members

I'm really excited about this blog and hope you all find it useful!

I have had a few requests to let our members know in advance what they might expect in each week's bag. I am hoping to post the contents each week here on Mondays.

A word of warning - what we plan to harvest (we try and decide this on Monday mornings) may not always end up in the bag due to growing conditions, bugs, amounts, etc. We might make a last minute change on Wednesday morning - so this list will be a forecast, but like the weather, it is not a guarantee.

It might help with your shopping or meal planning for the week.

Each week we also try and come up with a few suggestions for using up the veggies, but this is a great place to share recipes and storage ideas with all of us!

we're looking forward to the spring and hope for a little more sun this summer!

erin

Greetings Fellow Bay End Farm CSA Subscribers!

Hi, All,

Welcome to the new blog for subscribers to the Bay End Farm CSA! I had the idea to create this as my fiancee Sonora and I went through the joys and struggles of our first year in a CSA. We came up with some recipes to share, and we wondered what was cooking in other people's kitchens. We're all connected with food we eat from the same local source, we probably have other things in common, too! Feel free to browse, but also to contribute. If you'd like to subscribe to contribute to the blog, get me your email address and I'll be happy to give you permission. You just need a google id and password to get in. Looking forward to meeting you all as we start counting down to our first bag of delicious groceries!

-Kevin