Super Moon Glow
The farm environment is always rich and keeping us very in touch, on our toes. Life is never boring and to see this year's super moon from the fields has been a sight to behold. So the moon reaches its closest proximity to earth for the year and we also get to witness the Perseids meteor shower, bathed in full moonlight.
The topic of the full moon and how it affects people, animals, plants and specifically water, which we are made of in large measure, has been floating around the farm dinner table. The phenomena that accompany any full moon are a signal as to how deeply entwined we are with our environment and how we treat our landscape means a lot for how well being is expressed in us. This matters at Echollective and we are happy to see a growing number of people seeking consciously grown local food.
It is not all sky gazing out here, though! A lot of hard work goes into every step of bringing food from the farm to your kitchen table. We do our very best to provide our CSA members with bounty for much of the year and this week's bounty is carrying strong, even as we still rebound from all of that rain. Our work with Green Share helps to fill a couple gaps and this week we may have a few surprise offerings from them added to the following list:
Shiitake Mushroom
Basil
Basil
Leek
Cucumber
Kale and or Cooking Greens
Kale and or Cooking Greens
Kennebec Potatoes
Candy Onion
Red Onion
Turnips
Zucchini
Summer Squash
Garlic
Candy Onion
Red Onion
Turnips
Zucchini
Summer Squash
Garlic
The following recipe from Savvy Vegetaran is a lovely way to use the Shiitake!
Easy Soba Noodle Stir Fry Recipe with Shitake Mushrooms
- 1 8 oz pkg buckwheat soba noodles
- 2 cups water
- 2 inch strip kombu seaweed
- 4 shitaki mushrooms, stems removed
- Stems from shitake mushrooms,chopped
- 1 leek
- 2 small zucchinis
- 2 cups chopped broccoli (1 stalk)
- 2 tsp toasted sesame oil
- 2 Tbsp lemon juice
- 1 tsp apple cider vinegar
- 4 Tbsp tahini
- 2 Tbsp arrowroot powder
- 1 Tbsp green curry paste
- Optional: tsp tamari soy sauce to taste
- Optional: Fresh ground black pepper to taste
- Dulse flakes or toasted crumbled nori for garnish
- Boil two quarts water to cook the noodles
- Make stock with two cups water, mushroom stems and kombu, simmer 10 minutes, set aside to cool
- Heat a large sauté pan or wok on medium
- Cut off the tough top of the leek and the stem end. Wash carefully, getting out the soil between the leaves. Slice in thin rounds
- Slice the mushrooms in thin strips
- Slice the zucchinis in 1/4 inch rounds
- Cut broccoli head in small pieces, peeling and slicing the stem
- Increase heat and sauté the leek, zucchini, broccoli and shitaki in oil + water as needed for 5 minutes
- Blend the stock, tahini, arrowroot, lemon juice, apple cider vinegar, and green curry paste
- Add to the sautéed veggies, with optional soy sauce and pepper. Simmer gently while the noodles cook
- Lower heat on cooking water, simmer soba noodles 5 minutes or until tender, drain and rinse briefly with cold water (so they don't stick together)
- Plate noodles immediately, ladle over veggies & sauce, sprinkle with dulse flakes or toasted and crumbled nori
We look forward to seeing all our CSA members this weekend at market, along with our growing tribe of loyal shoppers.
See you soon!
Your Echo Team Farmers
*
1-2 Zucchini, washed and sliced
* 1 cup frozen peas
* 4 cups whole milk
* 2 1/2 cups vegetable broth
* 1 3/4 cups polenta (coarse cornmeal)*
* 2 cups thinly sliced leeks (white and pale green parts only; about 2
medium)
* 1 1/2 cups dry white vermouth
* 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
* 3 tablespoons heavy whipping cream
* 3 tablespoons olive oil
* 1 pound assorted wild mushrooms (such as crimini, small portobello,
and shiitake), stemmed, caps cut into wedges
* 3 large shallots, sliced (about 3/4 cup)
* 2 tablespoons chopped fresh Italian parsley, divided
* 2 teaspoons chopped fresh thyme - See more at:
http://newrootsorganics.com/recipes/main_dish/polenta_with_zucchini_mushrooms_peas_and_leeks#sthash.r6Z6vr8O.dpuf
*
1-2 Zucchini, washed and sliced
* 1 cup frozen peas
* 4 cups whole milk
* 2 1/2 cups vegetable broth
* 1 3/4 cups polenta (coarse cornmeal)*
* 2 cups thinly sliced leeks (white and pale green parts only; about 2
medium)
* 1 1/2 cups dry white vermouth
* 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
* 3 tablespoons heavy whipping cream
* 3 tablespoons olive oil
* 1 pound assorted wild mushrooms (such as crimini, small portobello,
and shiitake), stemmed, caps cut into wedges
* 3 large shallots, sliced (about 3/4 cup)
* 2 tablespoons chopped fresh Italian parsley, divided
* 2 teaspoons chopped fresh thyme - See more at:
http://newrootsorganics.com/recipes/main_dish/polenta_with_zucchini_mushrooms_peas_and_leeks#sthash.r6Z6vr8O.dpuf
*
1-2 Zucchini, washed and sliced
* 1 cup frozen peas
* 4 cups whole milk
* 2 1/2 cups vegetable broth
* 1 3/4 cups polenta (coarse cornmeal)*
* 2 cups thinly sliced leeks (white and pale green parts only; about 2
medium)
* 1 1/2 cups dry white vermouth
* 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
* 3 tablespoons heavy whipping cream
* 3 tablespoons olive oil
* 1 pound assorted wild mushrooms (such as crimini, small portobello,
and shiitake), stemmed, caps cut into wedges
* 3 large shallots, sliced (about 3/4 cup)
* 2 tablespoons chopped fresh Italian parsley, divided
* 2 teaspoons chopped fresh thyme - See more at:
http://newrootsorganics.com/recipes/main_dish/polenta_with_zucchini_mushrooms_peas_and_leeks#sthash.r6Z6vr8O.dpuf
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