The Food Project: Youth. Food. Community.

Skip to main content

North Shore CSA newsletter

News from the farm

bunching scallions
bunching scallions
 During the last few weeks, we’ve had a nice string of sun and heat. This has allowed us to direct seed and transplant several rounds of fall crops so far, and with a little cooperation from the weather, we will get in another round of planting by the end of August. On the down side, our tomatoes have finally succumbed to late blight. They held out longer than other organic farms in the area, but with late blight so widespread in our area, it was really just a matter of time. We will include the last of the tomatoes in this week’s share.

Thanks to our ever-so-generous orchardist in Lincoln, we are about to switch into high gear picking pears, peaches, and apples. In your share this week you will find pears. Pears are unusual in that they must be picked before they ripen. Pears left on the tree too long become mealy, gritty, and undesirable. The great thing about picking pears under-ripe is that they store very well in the crisper of your refrigerator, just waiting to be pulled out and allowed to finish ripening on your countertop.

- Tim

Tim can be reached at [email protected].

 

Roasted Pear, Blue Cheese and Arugula Salad with Cranberry Vinaigrette

Adapted from “Entertaining for a Veggie Planet” by Didi Emmons. Didi works at Haley House in Boston and has been a great friend of The Food Project for many years, doing everything from teaching our youth to cook to volunteering to cook at community events. If you try this recipe and like it, her book is terrific.

Vinaigrette

1½ cups of fresh (or frozen cranberries)
½ cup of extra virgin olive oil
2 tablespoons of balsamic vinegar
1 tablespoon of honey
Squeeze of a fresh lemon
1 teaspoon of Dijon mustard
Kosher salt to taste and freshly ground black pepper to taste

Salad

2 pears (if they’re still firm, that’s fine)
½ pound of Arugula (4 large handfuls)
4 ounces of blue cheese
¼ cup toasted chopped pecans

Directions:

1. To make vinaigrette: Preheat the oven to 350 degrees. Oil a rimmed baking sheet. Place the cranberries on the baking sheet and roast until they begin to soften and wilt, about 15 minutes (20 if frozen). Set aside to cool.
2. Meanwhile, in a medium bowl, combine the olive oil, vinegar, honey, lemon juice, and mustard. Stir in the roasted cranberries and season with salt and pepper. Set aside.
3. To make salad: Halve the pears (leave the skins on) and spoon out the seeds. Oil a small baking pan and place the pears in it cut side down. Bake the pears until tender, about 30 minutes, or until a knife pierces the pears easily. Let cool.
4. Place a large handful of arugula on each salad plate. Cut the pears into halves lengthwise into thin slices with a chef’s knife or spatula and place each half on a salad plate. Crumble the blue cheese evenly over the salads.
5. Spoon at least 2 tablespoons of the vinegrette over each salad (you’ll have some left over). Top with the pecans and serve.

Serves 4

Kale and Leek Grilled Cheese Sandwich

This is an old favorite recipe from my days as veggie manager at Drumlin Farm. Amanda Cather who worked with me at Drumlin posted this on the Waltham Community Farm’s website a few years ago.

Handful of chopped kale

Two handfuls of chopped leeks

Good bread, two slices per sandwich

Tamari (aka soy sauce)

Olive oil

Mustard, mayonnaise or other condiments of your choice (Sriracha HOT chili sauce [clear bottle w/ rooster, green cap] is a particular favorite of mine at the moment)

Good cheese

Directions

Chop the leeks and kale into bite-sized pieces, taking out the center stalk of the kale and using all the white and some of the green of the leek. Heat the oil in a small pan. Add the leeks and saute until they begin to turn soft and translucent, about 5 minutes. Add the kale and tamari to taste.

Saute for a few minutes on high heat until the kale begins to wilt. Then add more tamari, atamari/water mix, or water (depending on your salt tolerance —mine is high), lower the heat and cover. Cook, stirring occasionally, until kale is tender (about 10 minutes). Meanwhile, toast the bread. Add any condiments. When the veggies are ready, lay the cheese on the toasted bread and cover it with warm veggies and the other piece of bread The warmth of the toast and veggies should melt the cheese slightly and blend the flavors. Makes a great lunch for hungry farmers.

Share this post: click here to share this page

categories: