Community Supported Agriculture Newsletter

HAWTHORNE VALLEY FARM

327 Route 21C                Ghent NY 12075     518-672-4465 www.hawthornevalleyfarm.org

Seems Katy and Seth are becoming quite the prolific newsletter contributors!  They also appear to be enjoying the opportunity to give CSA-ers a glimpse into farm life, not just the working-on-the-farm end of it, but also how doing so overflows into their personal life.  

Dear CSA members,

Let me tell you, being a farmer has its drawbacks. I have become a food snob. Yes, it’s true. Last Saturday evening Seth and I had occasion to go out to supper at a fancy restaurant in nearby Hudson, NY.

We had a great time, but the food was terrible. Just horrible. It was very well presented, looked beautiful and sounded great, but there is no getting past poor ingredients. We could taste trucking in our vegetables. The meal was not made with fresh, local ingredients. There was no zing, no spark, no crunch, no special deliciousness that always comes from real, healthy, fresh (and biodynamic!) vegetables. The kind of ingredients that we send to each CSA member each week, and that families prepare into thousands of wonderful meals.

 Last Saturday, Seth and I wished that we could have made the meal ourselves, using real ingredients. Luckily, to save our evening, Seth and I made all kinds of jokes about when we’re too old to be farmers and pickle-makers, we’ll have a back-up profession of being expert food critics.

Meanwhile, though, we’ll try to go out to supper only to those restaurants that can name the farms their ingredients come from. Some restaurants do make a point of buying locally and cooking seasonally. In fact, there is a restaurant in Hudson that does claim to buy local ingredients. Seth and I made a note to go to there the next time we go out for dinner. If we can go within the next month, I’ll let you know if we can taste the difference. Our food critic profession begins!

From Farmer Katy and Seth

Annual Fall Harvest Festival

Saturday, October 9 from 11:00am-4:00pm

Join us for a day of family fun here at Hawthorne Valley Farm. There will be a wide array of activities for folks of all ages.  Admission and activities are free!

For a schedule of events, check our website.

Anticipated Harvest

for October 14^th

• Arugula
• Kale or Collards
• Leeks
• Pie pumpkins
• Potatoes
• Turnips

Hope you didn’t let Celeriac’s gnarly appearance deter you – beneath it is a creamy, delicately flavored interior.

Just cut off the top and bottom and peel away the tough outer layer with all its little roots.  A bath in a little lemon juice and water will keep cut celeriac from turning brown.

Shredded Celery Root and Carrot Slaw

A recipe from JoAnn of the Riverdale CSA:

3/4 lb celery root, peeled

4 large carrots

1/4 chopped green onions

1/3 cup lemon juice

2 tsps coarse-grain mustard

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup olive oil

Shred celery root and carrots in a food processor; place in a large bowl.  Add green onions.  Process lemon juice, mustard, salt & pepper in food processor until smooth.  With processor running, add oil through food chute in a slow, steady stream. Pour over celery root mixture; toss.  Let stand 20 minutes before serving.

Southern Living 1998 Annual Recipes

Beet & Apple Puree

1 cup chopped onion

½ cup butter

4 tart apples (1 ½ lbs), peeled, cored and chopped

1 Tablespoon sugar

½ teaspoon salt

¼ cup raspberry vinegar

5 medium beets, cooked, peeled, and chopped

Sauté onion in butter until tender.  Add all ingredients, except beets, and simmer for 15 minutes, uncovered, until very tender. Transfer to a food processor and add beets. Process until smooth.  Reheat and serve or cool, cover and chill and serve later, very cold.  The Silver Palate Cookbook

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 teaspoon dried tarragon

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 fresh tarragon.  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

Potato, Celery Root and Fontina Gratin

2 Tablespoons butter

2 large leeks, white and pale green parts thinly sliced (2 cups)

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 400^o 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.