{ Community Supported Agriculture Newsletter {

Steffen and I met Vince at the annual biodynamic conference held in North Carolina last year. When we were asked to speak at the conference, we told the participants about Hawthorne Valley Farm, our practices and our economic arrangements. Afterwards, Vince came up to us and also spoke with Katy. We are delighted to welcome him to the Farm and we hope he comes to make his home in the valley!

Rachel

Dear CSA members:

After four years working on organic and biodynamic farms, I have come to Hawthorne Valley to be their first apprentice in the bakery. Staying around food production and continuing to work with my hands was important to me while taking a break from farming.

What I had come to love about working outside was the change of the seasons. In the bakery, this experience is more subtle. I arrived in Harlemville in February in time to experience the Winter where the 450 degree oven was a comfort. Now, in Summer, working in front of it for hours in a row, it’s a challenge to stay hydrated.

Starting work at four a.m. has its benefits as we’re fortunate to be able to see the sunrise through the bakery window. The Sun moving more North and now, back South has also been a mark of the season.

When you have never baked a loaf of bread in your life, jumping into something like a bakery apprenticeship can be daunting. Especially when those challenges come up at four in the morning and your body is still struggling to get adjusted to the baker’s schedule. Having to remember the weights of various rolls, loaves, pizzas, etc. in ounces and grams (depending on which scale you are using) while physically exerting myself forming the various products was overwhelming at first.

Like anything you begin new, after getting through the first few months I have enjoyed it more and more. It’s a great place to learn and, luckily, located on a farm where I feel most at home. The attention to detail and the best available ingredients that go into the baked goods at Hawthorne Valley make for a very wholesome food. At this point, I have already milled the grain, mixed the dough, shaped it with my hands, put it in and pulled it out of the oven.

An experience like no other, the taste of fresh baked bread.

Vince

Looking Forward to

Next Week

Anticipated for July 28^th

§ corn

§ lettuce

§ cucumber, zucchini

§ basil

§ Italian dandelion greens

§ rainbow chard

§ scallions

§ peppers (for some)

On the Internet,

There Are No Vacations

Luckily for you, that means every single issue of the CSA Newsletter is posted on our web site, where you’ll also find photos and behind-the-scenes info on the Bakery and our baked goods.

So whether you were here or there or somewhere else, summer is a great time to visit www.hawthornevalleyfarm.org to catch up on Farm news and recipes.
Savoy Cabbage and Mixed Greens Salad with Tangy Herb Vinaigrette

Dressing:

Combine the following ingredients, stirring well with a whisk.

2 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon stone-ground mustard
2 teaspoons olive oil
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh dill

To make the dressing ahead, omit the chives and dill. Chill dressing in the refrigerator, then add the herbs just before tossing the salad.

Salad:
Combine in a large bowl:

4 cups mixed salad greens
2 cups thinly sliced Savoy cabbage
1 cup grape or cherry tomatoes, halved
½ cup diagonally cut green onions

Drizzle dressing mixture over salad mixture; toss gently to coat. Serve immediately.
Yield: 4 servings. from Cookiing Light, May 2004

Lemon-Sage Green Beans

If some of the longer recipes make your eyes glaze over, here’s a simple one with just a few ingredients that you can fix in less than 15 minutes.

1 ½ pounds green beans, trimmed

1 lemon

3 Tablespoons butter

1 Tablespoon finely sliced fresh sage leaves

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Using a vegetable peeler, cut off lemon peel in strips. Slice strips very thinly. Melt butter in large skillet over medium-high heat. Add peel and sage; sauté until fragrant, about 2 minutes. Add beans; toss until heated through. Season with salt and pepper.

From Nancy in Garden City:

I am a new CSA member who is thrilled with the quality and variety of produce I've been receiving.

I adapted the following recipe from the Gourmet Cookbook, edited by Ruth Reichl:

Caldo Verde

3 T olive oil

4 large scallions, chopped

1 1/2 lbs. boiling potatoes, peeled and sliced thin

8 cups water

Kosher salt

3/4 lb. kale, stems and center ribs removed, leaves cut crosswise into think slices

Heat oil in large, heavy pot over moderate heat. Add scallion and cook, stirring, for 5 minutes. Add potatoes and cook 4 minutes. Add water and salt and bring to a boil. Simmer, uncovered, for about 15 minutes.

Coarsely mash potatoes in the pot and add kale. Simmer, uncovered, 3-5 minutes more.

(Some recipes for Caldo Verde contain slices of cooked garlic sausage or chorizo.)