Wednesday, September 10, 2014

Seeking High Ground

“Eventually, all things merge into one, and a river runs through it. The river was cut by the world's great flood and runs over rocks from the basement of time. On some of the rocks are timeless raindrops. Under the rocks are the words, and some of the words are theirs.
I am haunted by waters.” 
 
~ Norman Maclean, A River Runs Through It and Other Stories
 

 

So we got flash flooded this week and have experienced insane amounts of water and hail damage.  Our fall greens have really taken a hit and it is hard not to be a little discouraged but we are plugging away at saving everything we can.  We will keep you updated on progress and hopefully still have plenty to offer at markets and for CSA this week.  
This week's CSA should include:

Kale or Cooking Greens
Red Onion
Shallots
Garlic
Potatoes
Summer Squash
Leeks
Diakon Radish
Sungold Cherry Tomatoes
Eggplant
Sweet Peppers
Basil
 
We will do our best to make good on these but may be a little off due to the weather.
 
Weekly recipe!
 

Chickpea Succotash with Lemongrass

  • 2 stalks fresh lemongrass
  • 1 large tomato (1 lb.)
  • 2 tsp. olive oil
  • 1 medium yellow squash, cut into ½-inch pieces (1 cup)
  • ½ tsp. grated fresh ginger
  • 1 small clove garlic, minced (½ tsp.)
  • ¾ cup cooked chickpeas
  • ½ cup fresh corn kernels
  • ¼ cup chopped fresh basil or cilantro
1. Trim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers. Crush inner white stems with mallet or rolling pin, then finely chop. (You should have 1 Tbs.) Transfer to small bowl, and cover with 1/4 cup boiling water. Set aside.

2. Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh. (You should have 2 cups.)

3. Heat oil in large, deep skillet or Dutch oven over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper (if desired). Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.

Via http://www.vegetariantimes.com/recipe/chickpea-succotash-with-lemongrass/

We wish you all the best with this unpredictable and gnarly weather as we navigate it ourselves with hopes for a bountiful fall harvest.  Thank you for farming with us!

Your Echo Team