AMADOR HILL FARM & ORCHARD
Certified Organic - Locally Grown - Sustainably Farmed
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**Some of you did not receive this CSA Newsletter last Thursday as a result of a glitch in our email system so we are sending again. We are sorry if you didn't receive it, and hope you are enjoying your produce from last week!
Please expect another newsletter this Thursday for Box #15.
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CSA Box#14 Friday September 28th
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Dear CSA Sharehol
ders,
The frost is coming in the next few days, along with WEI's Will Allen Farmer Training Weekend. "Busy" is the word that underlines the hyperactivity we have going on at the farm right now. Our Farmer Training Weekend includes workshops on hoop house building, microgreen growing, mushroom growing, compost building, vermiculture and aquaponic farming, apple harvesting. and basic farmer herbal remedies for winter ailments. We are expecting around 75 to 80 attendees over the next two days, meals included. The guest feature is the participation of Will Allen from Milwaukee, a world-renowned urban farmer and food justice entrepreneur.
Our other guest tonight and Friday night will be the gentle layering of a light frost and the massive lay down of this light icing on our insect cohabitants and on the soft tissues of our hot summer crops. We will cover these plants with reemay row cover to protect what we can from the frost, harvest some of our still green tomatoes, and bring in the remaining squash for October curing as soon as possible. Our October and early winter production will shift to our hoop houses where four season production continues and is now building into the winter. The good news is that the light frost will sweeten our apples.
Stay calm, though the wrath of women and winter is becoming more visible every day, and stay warm and smart.
Blessings from our farmers,
Jacquelyn
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DELIVERY TIMELINE
The estimated delivery times we sent you in our first newsletter are remaining fairly consistent. To review your drop site's delivery time you can keep this schedule handy:
CSA PICK UP INFO
Questions call Jerry at 651-583-0705 or Susanne at 651-334-8235
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WHAT'S IN THE BOX THIS WEEK
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RED KURI SQUASH
This stunning crimson squash is tear-drop shaped and beautiful displayed as an autumn center piece on your table until used. Not only visually appealing, this squash has become very popular for its extra smooth meat – very creamy and sweet. If you enjoyed your Delicata last week, you’ll love this Red Kuri. Your e-newsletter has some tips for peeling squash and dicing for roasting, frying or for soups.
Storage:
Keep in a cool dark place for a month or more.
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Romain Lettuce
We bring you a lovely Romain Head to enjoy a good rich fall salad with the last of the tomatoes. If you have some fennel left from last week, try a Fennel- Maple Vinaigrette for a nice autumn feel! 2 T Olive Oil, 1 T White Wine Vinegar, 2 t maple syrup, 2 t orange juice, 2 T finely chopped fennel fronds, salt and pepper to taste. Toss romain, chopped tomatoes, green onions, finely chopped apples, you can even throw in some of your raw string beans - chopped. Serve along side roasted squash and you have a wonderful fall meal.
Storage:
Keep your head of romain refrigerated, wrapped in plastic for about a week.
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Yellow Wax Beans or Royal Burgundy Beans
We hope you loved your Burgundy Beans last week. We send more this week as we approach the final bean harvest. You will find either Burgundy or Yellow Wax in your box. Your e-newsletter has a good recipe for eggplant – bean stir-fry you might like to try.
Storage:
Keep beans refrigerated in a sealed container for about a week.
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Green Onions or Leeks
You will find green onions or their larger relative - leeks in your box to accent anything you cook this week. This week might be perfect for a good vegetable soup with thin sliced green onions tossed in just before serving.
Storage:
Remove the rubber band, loosen the bundle of onions and store loosely wrapped in plastic for about a week. Remember to save your onion scraps for later day broth as we move into the fall soup and stew season.
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EGGPLANT
Traditional Eggplant, Japanese Eggplant or Fairy Tale Eggplant will bless your box this week for fall cooking. A heartier vegetable that serves as a meat substitute for many dishes, you’ll find it is a perfect fall ingredient to warm your body and soul as days get shorter and temperatures drop.
Storage:
Keep your eggplant refrigerated in a sealed container for a week or more.
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TOMATOES
We said last week was the FINAL tomato week, but we’re still harvesting good ripe red tomatoes! Next week we expect to send you green tomatoes for frying!
Storage:
PLEASE DO NOT REFRIGERATE - tomatoes will loose flavor when chilled, and these are so delicious, you don't want to miss out! Storing your tomatoes at room temperature in a single layer on a platter or shallow bowl is best.
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MINT
Mint tea will warm you up this week, aid in your digestion and offer assistance to your sleep. Just was leaves and stems thoroughly, drop into water just below boiling and steep for five minutes. Your bundle of mint should make a couple of batches of tea.
Storage:
Remove rubber band and loosen up the herb bundle. Make a fresh cut in the stems and store like a flower bouquet in a vase at room temperature for up to a week. Alternatively, you may store your herb bundle (band removed) and loosely wrapped in plastic in the refrigerator crisper drawer.
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MIXED LATE SUMMER PRODUCE
Our farm crew will pack the boxes with any extra produce they harvest this week. Your box may include odds and ends from the farm, made up of things you've seen in the box already this year: Lemon Cucumbers, Eggplant, Radishes, Kale, Kohlrabi, Zucchini or Summer Squash.
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FARM SHARE INSPIRATIONS
FORM LAUREN
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There is no good reason I should hate eggplant. It is round and fleshy, deep royal purple in color and when used as an emoji, it can take a mild conversation into one with a few more winks. Yet I’ve given up on eggplant after multiple kitchen disasters. I even bought an entire recipe zine devoted to eggplants in attempt to find a successful eggplant recipe and after two arduous, multi step dishes, I decided to be done with the vegetable for good. It was hopeless, until my friend (a vegan dabbler) texted me this recipe. I try not to share recipes that I think will be hard to source ingredients for, but the Sichuan chili broad bean paste is DELICIOUS and also a key component in mapo tofu, which is a spicy, comforting dish that I’ve added to my repertoire and is one of the few things that make midwestern winters bearable. You can buy the sichuan chili broad bean paste at any Asian supermarket (I go to United Noodles in Minneapolis) or on
the internet
. It isn’t terribly “spicy” but provides a rich deep flavor, which complements the eggplant in this particular recipe. If you don’t like spicy, omit the chiles and white vinegar at the beginning of the recipe but taste at the end to see if it needs a splash of vinegar to get the flavor balance. I’d be tempted to just replace the pickled chilies with 3TB sriracha and 1 tsp white vinegar, if it was a weeknight and I didn’t want to bother with pickling. If the entire recipe isn’t your sort of thing, I recommend using technique of soaking the eggplant in a saltwater brine for 10-20 minutes before cooking with other eggplant recipes. The author of this recipe, J. Kenji Lopez-Alt, does significant research on cooking methods and he found this more effective than just salting eggplant slices (and easier to do). Hopefully this recipe (or brining technique) will bring you success as you tackle the eggplants in your box this week.
Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic
Recipe from J. Kenji Lopez-Alt from Serious Eats
1 1/2 pounds Chinese or Japanese eggplants (about 3), trimmed, split into quarters lengthwise and cut into 3- to 4-inch lengths
2 red Thai bird chilies (or any small hot red chili)
3 tablespoons white vinegar or rice wine vinegar
2 tablespoons Shaoxing wine (or dry sherry)
1 tablespoon sugar
2 teaspoons soy sauce
1 tablespoon balsamic vinegar (replacement for Chinkiang vinegar)
1 1/4 teaspoons cornstarch
3 tablespoons vegetable oil
4 teaspoons minced fresh ginger
4 medium cloves minced garlic (about 4 teaspoons)
4 scallions, whites thinly sliced, greens cut into 1/3-inch segments
2 tablespoons Sichuan chili broad bean paste (Doubanjiang)
Roughly chopped fresh cilantro leaves, for garnish
Combine 1/2 cup kosher salt with 2 quarts water in a medium bowl. Add eggplant pieces, skin-side up, and set aside to soak for at least 10 and up to 20 minutes.
Meanwhile, heat white vinegar in a small saucepan until simmering. Place sliced chilies in a small bowl and pour hot vinegar on top. Let rest for 5 minutes, then add wine, sugar, soy sauce, and Chinkiang vinegar. Stirring constantly, add corn starch and stir until dissolved. Set sauce aside. Drain eggplant carefully and pat dry with paper towels.
Heat oil in a wok over high heat until smoking. Reduce heat to medium add eggplant, and cook, tossing occasionally, until softened and well browned on all sides. Push to sides of wok. Return wok to high heat and add ginger, garlic, and scallions. Cook, stirring and tossing constantly, until fragrant and raw bite is gone, about 30 seconds. Add broad bean paste and cook, stirring for about 30 seconds. Pour in chili sauce, making sure to scrape in any sugar or starch that may have settled on the bottom.
Cook, tossing constantly, until sauce is thickened, glossy, and coats eggplants nicely, 1 to 3 minutes (if the sauce overthickens, thin with a few tablespoons of water). Transfer to a serving bowl, garnish with chopped fresh cilantro leaves, and serve immediately.
-Lauren Haun
-WEI Volunteer, Local food writer
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Tips from previous newsletter:
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STAR TRIBUNE PROJECT
Women's Environmental Institute & Amador Hill Farm are proud to be a part of the Star Tribune's summer long series "Out of the Box: Getting the Most Out of Your CSA". This summer they are hosting a private Facebook group to provide shareholders and farmers market shoppers to dialogue, share and learn how to use amazing fresh seasonal local produce! They will have visiting chefs and great information about eating local. Amador Hill Farm will provide two CSA boxes to the project this summer and our shareholders are encouraged to join and participate in the discussions on line!
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WEI's Amador Hill Farm & Orchard produce is
organically certified by MOSA.
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Interested in getting more involved with the
Women's Environmental Institute?
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15715 RIVER ROAD, NORTH BRANCH, MN 55056
651-583-0705 - wei@w-e-i.org -
WEBSITE
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