Only a modest amount of farm news this week. Though Echollective's workload shrunk considerably a few weeks ago, the advent of more produce has sped up the pace once more for us farmers, though work is not as busy as it was early in the summer! Once more we have a lot to weed and water, a lot to wash and pack, and many more varieties to raise and harvest just to get to market table or the CSA box. When time nears the cooler season, our fields are filled with our greenest of vegetables. Time on the farm is even more filled with keeping them healthy and happy, as well as undertaking the process of picking, processing, and washing them; all this requires more time so we pick only our best greens and ensure quality in our produce! Greens, salads, and other mixes require a sharp eye, a lot of checking, and very careful, thorough washes; sometimes more than one! The past couple weeks we've been back to picking several varieties of colorful lettuces and greens for salad mixes and braises, and harvesting pounds and pounds of arugula and spinach. So many greens always means more work for us, though we are proud to do it for all of you who enjoy the food we grow! We have planted so much, more head lettuce than we have ever seen before, and loads of bok choy, arugula, spinach, and other delicious greens, that we are happy to say that there will be more than enough for all of you (and ourselves!) throughout this upcoming fall season and we'll have more than enough farming to keep our hands full! We are excited that the Echollective is expanding in such a way. We hope you are looking forward to it too!
And with that, we hope you look forward to the awesome line-up of veggies we have waiting for you this next CSA Dropoff!
CSA this week:
- Sungold Cherry Tomatoes
- Yellow Zephyr Summer Squashes
- Heirloom Tomato Slicers
- Green Beans
- Salad Mix
Lee Wan Ching's Chinese Broccoli with Ginger Sauce (www.epicurious.com)
- 6 medium stalks broccoli (about 12 ounces)
- 1/4 cup chicken broth
- 1 1/2 teaspoons Shao Hsing rice wine or dry sherry
- 1 teaspoon ginger juice
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon sugar
- 1 tablespoon vegetable oil
- 3 slices ginger
1. Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
Basil Anchovy Sauce (mymansbelly.com)
- 3 Cloves of Garlic (roughly chopped)
- 6 Anchovy Filets
- 1/4 Cup Toasted Walnuts
- 1 1/2 Tablespoons Capers (drained)
- 2 Tablespoons Breadcrumbs
- 1 1/2 Cups Basil Leaves (washed and dried)
- 1/2 Cup Italian Parsley Leaves (washed and dried)
- 2 Tablespoons White Wine Vinegar
- 1/2 Tablespoon Anchovy Oil (from jar of anchovies)
- 1/8 Teaspoon Freshly Ground Pepper
- 1/2 – 3/4 Cup Olive Oil
Add all ingredients, except olive oil, to the bowl of a food processor.
Begin to process the ingredients and slowly drizzle in the olive oil.
Continue adding olive oil until the desired consistency is reached.
This recipe makes a little more than 1 cup of sauce.
I used lemon basil when I made this, so there was a nice bit of lemon flavor. If you use regular basil and would like a hint of lemon, just add a squeeze of fresh lemon juice to the mixture (as much or as little as you like).
Preparation time: 15 Minutes
Cooking time: 0 Minutes
Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!