Dear CSA members:
Becca quietly moves through her day with grace and a shy smile.
She is frequently found by her special project for the season,
caring for the beds of cut flowers she grew for the market. But
don't be fooled.... Becca brings the grit and stamina to her work
and ably manages to deal with the 60 cows, the bull, the
vegetable garden, driving tractor with full loads of compost as
well as her flowers. Becca comes to us from two years of
experience at a biodynamic garden in South Dakota. She is yet
another quietly contributing member of our farm team this
year.
Rachel Schneider, CSA Coordinator
Over the weekend, almost instantaneously, Hawthorne Valley
embraced Autumn. She arrived with striking reds, golden yellows,
and warm oranges, completely surrounding us here on the farm.
This past week has been a glorious fall week, one that I have
been greatly anticipating all summer.
Now that the sun is rising later and later, we were blessed to
have the light of the full moon to guide us to either the cow's
pasture or to harvest vegetables in the field. As the mist gave
way to the sun, our eyes were met every morning with this ever
growing intensity of color.
Ever since I started apprenticing on farms, not only I have been
more in tune to the moon's rhythms, but also to the cycle of the
earth as well. This metamorphosis that has occurred around the
farm is a perfect example as to why my appreciation for each
season has grown. The cool, crisp air and gorgeous visions have
been a gift after a summer filled with long, humid days. Even
winter, the season of inner reflections and hibernation, will be
a blessing.
Becca
Anticipated Harvest for October 23rd
- Braising Greens
- Lettuce
- Onions/Leeks
- Pie pumpkins
- Potatoes
Riverdale CSA Announcements
Comment on the Season –
Completed Surveys due by Oct 23rd
Next Core Committee Meeting
Tuesday, October 28, 7:30 p.m.
End-of-Season Potluck Sunday, November 9, 2003, 5 p.m.
The Riverdale CSA welcomes members' participation in planning the potluck event and hopes to make it festive, tasty and fun for all. It's also a place to bring friends who might be interested in joining the Riverdale CSA next season. If you have not been able to find two shifts to sign up for, thus not fulfilling your full volunteer agreement, please contact a Core Committee member about helping out with the potluck.
The Core Committee is a group of volunteer members who, along with Hawthorne Valley Farm, plan and organize all aspects of the local CSA. The Riverdale group meets once a month, year round, and all local CSA members are eligible to join. We invite you to attend our next meeting to find out more about how we function and how you could participate.
For more information, please speak to either Cheryll, our site manager, or to a core committee member at the site. You may also leave a message on our CSA line at 718-549-8100, ext. 129.
Thank you.
Rosa Smith, Co-chairperson
Riverdale CSA Core Committee
Looks Can be Deceiving
If this is your first encounter with Celeriac (celery root), don’t be put off by its gnarly appearance. Beneath that knobby brown outside is a creamy, delicately flavored interior.To use celeriac, just cut off the top and bottom and peel away the tough outer layer with all its little roots. Julienne and serve raw with a mayo-based dressing or cooked in soups, purees, and gratins (a bath in a little lemon juice and water will keep cut celeriac from turning brown). Celeriac combines well with most winter veggies – try mixing it with carrots, potatoes, parsnips, or turnips.
Potato, Celery Root and Fontina Gratin
2 Tablespoons butter
2 large leeks, thinly sliced
(about 2 cups of white and pale green parts only)
2 pounds potatoes, peeled and thinly sliced
1 ¼ cups whipping cream
1 ¼ cups low sodium broth
1 celery root (about 1 lb.), peeled, halved, and thinly sliced
1 teaspoon salt
½ teaspoon pepper
1/8 teaspoon celery seeds
1/8 teaspoon grated nutmeg
1 ½ cups grated Fontina cheese (about 6 ounces)
Preheat oven to 400o F. Lightly butter an 11 x 7 x 2-inch glass baking dish. In a heavy large pot over medium-high heat, melt 2 tablespoons butter. Add sliced leeks and sauté until wilted, about 4 minutes. Add all ingredients except for cheese. Bring to a boil, stirring occasionally to separate vegetables. Boil 5 minutes. Transfer half of vegetable mixture to prepared baking dish. Sprinkle with half of grated cheese. Top with remaining vegetable mixture. Cover with foil and place on baking sheet. Bake until potatoes are just tender, about 30 to 45 minutes. Uncover and bake until juices thicken, about 15 minutes longer. Sprinkle with remaining grated cheese and bake until golden brown. Let gratin stand 10 minutes before serving. Makes 6 to 8 servings.
Lentils with Wine-Glazed Winter Vegetables
3 cups water
1-1/2 cups dried lentils
1 teaspoon salt, divided
1 bay leaf
1-1/2 teaspoons olive oil
2 cups chopped onion
1 ½ cups chopped peeled celeriac
1 cup diced parsnip
1 cup diced carrot
1 tablespoon minced fresh or
1 tsp dried tarragon, divided
1 tablespoon tomato paste
1 garlic clove, minced
2/3 cup dry red wine
2 teaspoons Dijon mustard
1 tablespoon butter
1/4 teaspoon black pepper
Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside. Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, parsnip, carrot, and 1-1/2 teaspoons tarragon, and sauté 10 minutes or until browned. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard bay leaf, and stir in butter, 1-1/2 teaspoons tarragon, and pepper.
Serves 4.
From Cooking Light 03/01/00
