Heirloom Harvest

Excellent Eggs

A good way to use the pungent scallions is to make eggs with them. Yesterday morning, I chopped up four scallions and smashed a garlic clove. I sprayed the pan with some Pam, sauteed the garlic, and then flicked it into the sink. Next thing was to sautee the onions over low medium heat. While they cooked, I beat four eggs together with a palmful (say, two tablespoons) of chopped parsley. When the onions were good and soft, I scattered them in the pan and tipped in the egg mixture. I stirred occasionally and served when the eggs were firm and no longer glistening.

Roast that Sprout

Editor's Note: I found this excellent recipe for Pan-Browned Brussels Sprouts last week when I brought home the monster stalk from my pickup date. The first time was better than the second; I think the pan got too hot the second time I made them. I'm sure vegans would find it quite tasty with plenty of olive oil alone, instead of the butter. Taking pictures of food is never easy, but this gives a sense of how vibrant the halved sprouts look. That's my grandmother's black iron skillet. She cleaned it every year or so by throwing it in a hot fire at bedtime. She would take it out of the coals the next morning, after all the grease had burned off, rinse it and cook breakfast.

Pizzaaaaaaaaaaa!

COOKING CLASS: The following class is on Saturday, 9:30-2. The cost is $45 and includes samples, recipes and a delicious vegetarian lunch. Sign up by calling 508 699 7167 or emailing cryspr@comcast.net. PIZZA PARTY: Private chef and author Cathy Walthers teaches how to make an easy pizza dough in the food processor and lots of quick, prepare ahead toppings including broccoli rabe with fontina cheese, carmelized onions and roasted tomatoes, basil and fresh mozzarella.

Deep in the Leeks

At the Fall Equinox, Renée Moelders captured images of her son, Moritz, and a leopard frog among the leeks. As she points out, the leeks look like a jungle when seen from Moritz's perspective. The frog might well feel the same way, on the damp earth under lots of leeks to keep him moist.

"Not Your Everyday Minestrone"

Thanks to member Ron Lau, who recommends this recipe as "a way to use kale, winter squash and also onions and leeks from the shares if you want to." Thanks, very much, Ron. Keep those hat tricks coming.

Pumpkids

OK, it’s definitely pumpkin time, but we have to be judicious, because we have a limited number of jack-o-lantern size pumpkins for members. What the farm is planning on doing is a first-come, first-served kid choice on the pumpkins, where people with kids can come first. So if you have kids, contact the farmer and you and the kids can come by, and pick your pumpkin from the center bench in the greenhouse.
Action item for members with kids who want to collect a pumpkin: Call Farmer John at 508 963 7792 and make arrangements to collect it, or ask him if you happen to see him at the farm.

Go For Four Veggies (including leeks!)

Swiss Chard and Tomatoes

3 TB olive oil
1 med onion (OR one good leek ;))
1 cup chopped tomatoes
¼ tsp basil (OR throw in a handful of your fresh frozen basil)
1 tsp oregano
2 lbs Swiss chard
1/3 cup grated Parmesan cheese
salt and pepper to taste

Heat oil in large skillet. Add onion and sauté until soft. Add tomatoes and seasonings, cook 5 mins. Add chard, simmer 15 mins until tender. Stir and add water if greens are sticking to pan. Sprinkle with cheese while hot. Serve immediately!

Shadow Pests

[Leek pun goes here]

Quick and easy ways to leverage those leeks in the crisper:

1. Sauté and add to your mashed potatoes.
2. Substitute for scallions in any recipe.
3. Chop and drop in any pre-made soup for an extra va va voom
4. Make leek and potato soup.

Another recipe to follow tomorrow. All leek advice courtesy of member Tonya Matthews.

Breaking for Bread

COOKING CLASS:  The following class is on Saturday, 9:30-2.  The cost is $45 and includes samples, recipes and a delicious vegetarian lunch.  Sign up by calling 508 699 7167 or emailing cryspr@comcast.net. 
HARVEST LOAVES:  Oct. 8  Barb Harrington who bakes the organic loaves available every Tuesday at Crystal Spring will share valuable baking techniques for producing marvelous bread and rolls.
AND LATER THIS MONTH:
PIZZA PARTY:  Oct. 29  Private chef and author Cathy Walthers teaches how to make an easy pizza dough in the food processor and lots of quick, prepare ahead toppings including broccoli rabe with fontina cheese, carmelized onions and roasted tomatoes, basil and fresh mozzarella.

Is This How You Define Organic?

What do xanthan gum, an artificial thickener, ammonium bicarbonate, a synthetic leavening agent, and ethylene, a chemical that accelerates the ripening of fruit, have in common? These and other synthetic additives commonly lurk behind that "USDA Organic" stamp of approval you see on the organic products increasingly crowding the shelves of big-box stores and boutique food shops alike. Read the entire article at Salon.

Courts have recently ruled that this stuff shouldn't be permitted under strict organic labeling, but an amendment to an appropriations bill has been proposed that would continue to allow these synthetic substances. If you'd like to contact your Congressional reps about it, here is where to find their email addresses.