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Full Circle Organic Farm - 11/19/97



Your Week's Worth  11/19/97 from Full Circle Organic Farm, 3377 Early Times
Ln, Auburn, CA (916) 885-9201 

3/4 lb Mesclun salad 3/4 lb green beans  
1 bu  Chioggia beets 1/4 lb  Snow peas or Snap pea
1     Zucchetta Rampicante or Butternut Winter  squash  2      Sweet peppers
3 lb  Fuji apples  
2       Anaheim  chilies 1 lb English walnuts
 
       Winter Weather and Crops
  One of the basic tenets of Community Supported Agriculture is that the
Community shares some of the risk with the Farm, thus providing the Farm with
more stability.  The farmer reduces the risk by growing a wide variety of
crop so the share still has food in it even if a crop or two is a failure.
 Perhaps the biggest unknown in the farming equation is the weather.
 Hailstorms can destroy greens and beat down transplants.  Days on end of
rain or cloudy weather can keep greens from growing and root crops from
developing.  Rainy, foggy weather can hinder the picking of citrus- not
because pickers are afraid of getting wet, but because if the citrus rind is
damp when packed, the fruit becomes prone to rot in the box.  The weather can
affect us positively, too.  Our mild Fall has let us have green beans and
sweet peppers even in late November.
  We reminded ourselves of this when, because of the lack of sun in the last
10 days, the salad mix didn't grow fast enough to give the usual 1 lb per
share and the chard hadn't put on enough leaves to make decent bunches.  We
always feel guilty when the share bag isn't full to overflowing.  If you are
considering  an every-other-week Winter share starting in January, please
remind yourself, too.
  This will be affecting Thanksgiving week, too.  We have not been able to
get regular potatoes and manderins are iffy.
REMINDER: SHARES ARE READY ONE DAY EARLIER AT THE USUAL LOCATIONS
THANKSGIVING WEEK.

Curried Winter Squash Soup 

1 med winter squash  1/2 t dried thyme 
2 T butter  1 qt chicken or veggie stock
1 med onions, chopped  1/2 t  salt
1 t curry powder  1 /2c    heavy cream
2 med apples, peeled, chopped  white pepper to taste
2 T celery, chopped  Serves   4 - 6            
      Preheat oven to 350xF. Cut the squash in half, scoop out the seeds,
brush the outside with oil and place, cut side down, on a cookie sheet. Bake
until tender, 30 to 45 minutes.
    While the squash is baking, chop the onions and the apples. When the
squash is done, remove it to cool.  In a heavy pot, melt the butter , add
onion and cook, without browning, until the onion softens. Add curry powder,
stirring, one minute more. Add the apple. 
  Scoop out pieces of cooled squash and stir them into the pot.   Then add
 thyme, salt and chicken stock. Bring to a boil and simmer gently for 15
mins. 
  Using a slotted spoon, remove squash, apple and onion pieces to a food
processor or blender.  Puree  smooth, adding soup liquid as necessary to keep
soup moving.  Return puree to the pot, bring back to a boil, then remove from
the heat. Add white pepper to taste, correct salt, and serve.

Green Bean Salad with Asian-style Dressing

 DRESSING
3 T  White wine vinegar 1-inch piece ginger, peeled and minced
2 T  rice wine vinegar 2 t sesame oil
2 t soy sauce 1/3 c veggie oil  
1  clove garlic
 SALAD 
3/4 - 1 lb  green beans, trimmed 2 green onions, finely chopped
1 T sesame seeds                  Credit: Gourmet Magazine April 1995 Serves
4
   In a small bowl, whisk together vinegars, soy sauce, garlic, gingerroot,
and
sesame oil. Add  veggie oil in a stream, whisking  until emulsified. Season
with salt and pepper.
   Toast sesame seeds in a small dry skillet over moderate heat, stirring,
until golden and transfer to a small bowl.
 Cook beans in boiling water until crisp-tender, about 4 mins. Drain in a
colander and rinse under cold water. Drain beans well.
  In a large bowl, combine beans, scallions, sesame seeds, and dressing and
toss well. Serve salad chilled or at room temperature.