Seeds of Hope Farm CSA Newsletter, Week 12, October 9, 2012

This Week you’ll find in Your Share:

• Potatoes

• Garlic

• Tomatoes

• Cherry tomatoes

• Eggplant

• Arugula

• Zucchini

• Cucumbers

• Kale

• Head Lettuce

• Chives

Next Week You Might Find in Your Share:

• Potatoes

• Onions

• Garlic

• Cherry tomatoes

• Spicy Mix

• Turnip?

• Herb

From Your Farmers…

We hope to be past last week’s technical difficulties and include both newsletters with your share. Onward…

Fall is truly setting in. Most of the day feels like morning, afternoon skies are a deeper blue, and by three the shadows grow long and the sun cools its shine. In the field we hear the fall of acorns, and the breeze moves through an ever stiffening sound of leaves.

More of our fall crops are getting pretty close and we hope to have them in the shares by next week. This week’s big harvest will be of the sweet potato. We’re trying to get them before the mice do. We will hold them for a couple of weeks so they’ll properly cure and you can keep them around for a while. Curing also sweetens the flesh.

Arugula is a standout in this week’s share. Tender, peppery, a true delight. I’ve read that in Europe arugula can be considered as a pauper’s food- it’s easy to grow and will do so much of the year. In the U.S. it tends to be a posh market and restaurant item. Wherever the table, it’s great tossed into a salad, rolled up in a burrito, as a bed under a steak, or on its own, maybe garnished with a couple of sungold tomatoes and a drizzle of vinaigrette dressing. If the arugula is tall, as from a second cutting, dry or hot weather, it can also be treated like a delicate cooking green.

As salad items are going to be a larger part of the share in coming weeks, here’s a tasty, healthy, and affordable dressing you can make from things you most likely have at home.

This Week’s Recipe …comes from Gabriel’s kitchen

I like making dressings and sauces. I really don’t know how to cook true dishes- words like bisque, gazpacho, and tart are generally lost on me. Two years ago I learned that a quiche is mostly made of eggs. The reason I like sauces and dressings is they can easily be made from whatever is on hand. Also, if you’re like me and pretty much every dish you make is comprised of just what happens to be in the fridge, sauce and dressings are a great, simple way to change up the flavors of anything, cooked or raw. Below is my favorite salad dressing base. I’ve never measured it until today and found making it that way quite difficult to get the ratios even close to right, and it took a long time. The general rule is oil, then other stuff. The more powerful the flavor, the less of it is needed. I vary the ingredients, maybe one time adding garlic, another time diced jalapenos or leftover pepperoncini juice. Fresh or dried herbs also fit in well.

**Dissolve honey in another ingredient that’s at least room temperature or you’ll have a strong  vinegary taste until you get the lump of honey at the bottom.

3-4oz olive oil

6 tbsp vinegar (apple cider, balsamic, red, etc.)

4 tbsp honey

4-5 tbsp liquid aminos or soy sauce

3 tbsp mustard

I usually pour the ingredients into a mason jar, close the lid and shake at each serving. Play with the ingredients until you find a balance you enjoy.

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