Anticipated Sept. 16th
- Lettuce
- Chard
- Italian Dandelion
- Onions
- Potatoes
- String Beans
- Tomatoes
- Turnips
Apples for fruit shareholders will be coming in from Threshold
Farm starting this week and going every other week for 5
times.
Head for Columbia County
In October!
Spend the day or spend the weekend. Autumn leaves,
local crafts, farm-fresh food, family fun and the fabulous
dessert cafe – find it all right here at Hawthorne
Valley Farm during our annual Harvest Festival,
scheduled for October 9th.
It seems that there is a "natural" relationship between
those folks who like to farm and those that are artistic by
temperament. Katy, our gardener, actually studied art in
Chicago; and over the years our apprentices often came from
either a performing or visual arts background. Theresa, as you
will see in this piece, is one of those folks. A talented visual
artist, she also manages to paint us a picture of her time here
at Hawthorne Valley.
Rachel Schneider, CSA Coordinator
Dear CSA members,
In one brief moment, a tiny bump in the soil unfolded the
cotyledon in a graceful arc. Even though a good part of my life
this past year has been spent among plants, to see one move under
its own power of growth was still amazing. Usually I only was
able to extrapolate that something must have occurred since
tables of damp soil had been transformed overnight into a blanket
of new green plants. However, to witness the unfurling of this
seedling to the sun was one of the many experiences at Hawthorne
Valley that has given me a newfound sense of connection to a
place and the food we grow.
Some changes on the farm are much more dramatic, but still
difficult to catch in the act of transformation. Last weekend, I
went to lunch wondering when one of the sows would farrow. I was
not gone for more than an hour, but when I came back a new litter
was already nursing and tumbling around their mother. In the
garden, the tomatoes seemed to have been producing the hard green
orbs for weeks, with no sign of ripening, but now they are
bursting with red fruit. When we had little rain for a few
weeks, the pastures had started to seem thin and brown, but soon
after a recent rainstorm, these same grasses became lush and
green again.
One year ago I had seen the bounty the land was capable of
producing as a field camp counselor. Though brief, my experience
at Hawthorne Valley was enough to impress me with the
satisfaction of helping and knowing the individuals who were
coaxing food out of the soil. I also loved seeing plants I had
helped transplant with the campers at the beginning of the
session to later grow to near maturity. Not least of all I was
drawn to watching the strong and gentle movements of the cows as
they walked from pasture to the barn for milking.
Now, having been an apprentice since January, I am all the
more fascinated by this valley, the animals, the incredible
vegetables, and the good people who work together to help make
the farm a living whole. Working outside has allowed me to feel
the seasons change from the bitter cold of January to the
abundance I felt when I first set foot in Hawthorne Valley. It is
a real pleasure that we all have some part in the growth of a
delicate seedling into the beautiful and delicious vegetables we
will both enjoy tonight.
Theresa
Summer Vegetable Curry
This golden curry cooks quickly, so the vegetables are just
tender. A flourish of mint adds the final spark.
2 tablespoons olive oil
1 cup chopped onion
2 tablespoons minced garlic
2 tablespoons curry powder
2 medium zucchini, seeded, cut into
1/2-inch pieces
2 medium yellow squash, seeded, cut into
1/2-inch pieces
1 1/2 pounds small red new potatoes, quartered
6 medium-sized carrots, peeled, halved and cut
into 1-inch pieces
4 cups vegetable broth
2 tablespoons honey
1 cinnamon stick, 2 inches long
2 cups seeded and diced tomatoes
1 cup corn kernels
Cooked couscous, for serving
Raita
Refresher, for serving
1/3 cup coarsely chopped mint leaves, for garnish
1. Heat the oil in a large pot over medium heat. Add the onion
and cook until wilted, 8 to 10 minutes, stirring occasionally.
Add the garlic and cook, stirring, 2 to 3 minutes more. Sprinkle
with curry powder and cook over medium heat, stirring constantly
to mellow the flavor, 1 to 2 minutes.
2. Add the zucchini, yellow squash, potatoes, carrots, broth,
honey, and cinnamon stick. Bring to a boil, reduce to a simmer
and cook, partially covered, until the vegetables are tender,
about 20 minutes.
3. Stir in the tomatoes and corn; cook 5 minutes longer. Serve
atop couscous in shallow bowls. Garnish each with a tablespoon of
Raita Refresher and the chopped mint. Makes 8 servings
Raita Refresher
1 cup plain nonfat yogurt
1/4 cup diced, seeded cucumber
1 tablespoon orange zest
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 scallion, sliced thinly
1 teaspoon snipped chives
Black pepper, to taste
Combine ingredients; cover and refrigerate for at least 1 hour
but no longer than 3. Stir well before serving.
Simply Delicious® by Sheila Lukins, PARADE® July
2000
Steamed Baby Bok Choy
6 heads baby bok choy
1 teaspoon sesame oil
1/4 cup dry white wine
1 tablespoon butter
Pinch of salt
Halve the bok choy heads. Sauté in hot oil in large
skillet over medium-high heat 1 minute or until wilted. Add
remaining ingredients. Bring to a boil; cover, reduce heat, and
simmer 1 minute or until tender. Makes 6 servings
Coastal Living, JULY 2001
Beets and Caramelized Onions With Feta
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
1 lb onions (2 medium)
2 lbs cooked beets, quartered
3 oz crumbled feta (1/2 cup)
1/4 cup pine nuts (1 oz), toasted
and coarsely chopped
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt
in a large bowl, then add 3 tablespoons oil in a slow stream,
whisking until combined well.
Peel and quarter the onions lengthwise, then cut crosswise
into 1-inch pieces. Cook onions with remaining 1/4 teaspoon salt
in remaining 2 tablespoons oil in a 12-inch heavy skillet over
moderate heat, stirring occasionally, until golden brown, 18 to
20 minutes. Add onions to dressing, then add beets and cheese,
stirring gently to combine. Serve sprinkled with pine nuts.
Serves 4.
Gourmet, September 2003