Seasonal Abundance

Before I came to Colchester I didn't understand the cycle of abundance of the farming season. Though I did some shopping at the farmers' market, I primarily purchased my vegetables at the supermarket. This meant that I didn't really have a grasp of the growing season.

This year by working on the farm I have had the opportunity to see the farm transition from early Spring, when there were hardly any vegetables to give out at the pickups, to summer, when there are more vegetables than we know what to do with.

Colchester tries to organize charities to come pick up food that does not sell at the farmers' market in Chestertown on Saturday mornings, but still some of the vegetables end up on the compost pile. Here their organic matter will begin to breakdown. The compost pile will be used to fertilize the fields next season. So, though it may seem like a waste, these vegetables are helping to ensure next year's soil fertility.

Member Feedback

Positive feedback from our members makes the experience of growing food much more meaningful.

Last week, I was working the Tuesday CSA pickup in Chestertown when one of the members asked me if we had any melons left. I pointed to the end of the table and was about to move on when he told me that he had taken a cantaloupe at the last pickup. He said he left it on the counter too long and it broke open. He went on to say that he almost threw it away right then. But he said for some reason he decided to take a bite. "It was the best cantaloupe I have had in all my 65 years," he told me.

This week, when I go to pick melons, I will be thinking of him and hoping that I will find another cantaloupe that is just as good.

Veggies...what are they good?

Lima Beans

Phaseolus lunatus is a legume. It is grown for its seed, which is eaten as a vegetable. It is commonly known as the lima bean or butter bean; it is also known as Haba bean, Pallar bean, Burma bean, Guffin bean, Hibbert bean, Sieva bean, Rangood bean, Madagascar bean, Paiga, Paigya, prolific bean, civet bean and sugar bean.

Lima beans and butter beans contain linamarin, a cyanogenic glucoside, although the beans are rendered safe when cooked, and low-linamarin varieties are typically used for culinary purposes. (http://en.wikipedia.org/wiki/Lima_bean)

Baked Lima Beans in Sour Cream

· 6 cups of cooked lima beans
· 1/4 cup of butter
· 1/2 cup of brown sugar
· 1 tablespoon of dry mustard
· 1 tablespoon of molasses
· 1 cup of sour cream

Combine all ingredients. Place in 2 quart casserole. Bake at 350ºF. for 45 minutes.
(http://basic-recipes.com/r/l/bakedlima.htm)

Succotash

· 2 cups lima beans
· 2 cups corn
· 2 tablespoons chopped onion
· 1 teaspoon salt
· 1 cup water
· 2 tablespoons butter

Put everything but butter into a saucepan. Bring to a boil. Reduce heat and simmer approximately 25 minutes. Drain and add butter. (Practical Produce Cookbook, p. 16)

Ick! You Want Me to Eat What?

I don't know about you, but the fungus growing on this corn doesn't look very appetizing to me. According to Wikipedia:

Corn smut is a disease of maize caused by the pathogenic plant fungus Ustilago maydis. U. maydis causes smut disease on maize (Zea Nays) and teosinte (Euchlena mexicana). Although it can infect any part of the plant it usually enters the ovaries and replaces the normal kernels of the cobs with large distorted tumors analogous to mushrooms. These tumors, or "galls", are made up of much-enlarged cells of the infected plant, fungal threads, and blue-black spores. The spores give the cob a burned, scorched appearance. The name Ustilago comes from the Latin word ustilare (to burn).

The fungus has had difficulty entering into the American and European diets as most farmers see it as blight, despite attempts by government and high profile chefs. In the mid-1990s and due to demand created by high-end restaurants, Pennsylvania and Florida farms were allowed by the United States Department of Agriculture (USDA) to intentionally infect corn with huitlacoche. Most observers consider the program to have had little impact, although the initiative is still in progress. Regardless, the cursory show of interest is significant because the USDA has spent a considerable amount of time and money trying to eradicate huitlacoche in the United States. Moreover, in 1989 the James Beard Foundation held a high-profile huitlacoche dinner. This dinner famously tried to get Americans to eat more of it by renaming it the Mexican truffle. (http://en.wikipedia.org/wiki/Corn_smut)

If you are interested in trying this new food:

CUITLACOCHE RECIPES

Cooked by the following method, cuitlacoche can be used for crepas, quesadillas, budin, or in plain tacos.

· 3 tablespoons safflower oil
· 2 tablespoons finely chopped white onion
· 2 small garlic cloves, peeled and finely chopped
· rajas of 4 chiles polbanos
· 1 ½ pounds (about 6 cups) cuitlacoche
· sea salt to taste
· 2 tablespoons roughly chopped epazote leaves

Heat the oil in a frying pan. Add the onion and garlic and fry gently until translucent - about 3 minutes. Add the chile strips and fry for 1 minute more. Add the cuitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes. The fungus should be tender, retaining some moisture, but not soft and mushy. Stir in the epazote and cook, uncovered, for another 2 minutes.

NOTE: If the cuitlacoche is rather dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce over higher heat.
(http://sweetcorn.uiuc.edu/Common-smut/Recipes.htm)

The Incredible Edible Eggplant

As the season wears on, some of our members have said that they are a little tired of eggplant. Our new intern Rachel arrived this week from Asheville, North Carolina, and she still has plenty of enthusiasm for this incredible vegetable. In case you are looking for a new receipe:

Roasted Ratatouille

· 1 zucchini
· 3 onions
· 1 eggplant
· 2 tomatoes
· 2 red, green, or yellow peppers
· 6 garlic cloves
· 1/3 cup olive oil
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 cup packed fresh basil leaves
· Grated Romano or Parmesan cheese

Preheat the oven to 450 degrees. Cut all of the vegetables into 1-inch chunks and place them in a large bowl. (We usually peel the eggplant.) You need between 12 and 14 cups total. Coarsely chop the garlic. Toss the vegetables and garlic with the olive oil, salt, and pepper, and spread on a baking sheet (or two). Roast for 15 minutes and then stir the vegetables. Continue to roast for 25 to 30 minutes, stirring again after 20 minutes, until the vegetables are fork-tender and juicy.

While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil. Top with grated cheese. (Moosewood Restaurant: Simple Suppers, p. 50)

Reading the Landscape

One of the things that I enjoy the most about farming is that I can see things in the landscape that I never saw before. I have created a connection with the earth.

To me, these are my beans. You may look out at them and all you see is a field of green beans. But, as I gaze out over the rows of beans, I see where I knocked the seeder over so there was a particularly dense patch of provider seeds which translated into an area loaded with plants . I can also tell that I put these babies in the ground a while ago, before I got the hang of walking in a straight line. I know the history of these beans and it makes them taste even better when they are on my dinner table (and I hope on yours).

Veggies...what are they good for?

Cucumbers

The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitacea, which includes squash, and in the same genus as the muskmelon. Though it technically is a fruit, cucumbers are widely considered vegetables. (http://en.wikipedia.org/wiki/Cucumber)

Stir Fried Cucumbers

· 3-4 tablespoons vegetable oil
· 2 cups thinly sliced cucumbers
· 4 green onions, sliced
· 1 sweet red pepper, seeded and thinly sliced
· 2 small tomatoes, cut into thin wedges
· ½ teaspoon salt
· 1/8 teaspoon pepper

In a large wok or skillet heat one tablespoon oil. Stir fry cucumbers about 2 minutes and remove from wok. Add more oil if necessary. Stir fry green onions and red pepper for 3 minutes. Remove from wok. Add more oil. Stir fry tomatoes one minute then add cucumbers, peppers and onions. Mix well and heath through. Season. (Practical Produce Cookbook, p. 90)

Cucumber Yogurt Dip

· 1 large cucumber, peeled, seeded and finely chopped
· 1 teaspoon sea salt
· 1 cup whole yogurt
· 2 cloves garlic, crushed
· 1 tablespoon mint, finely chopped
· 1 teaspoon parsley, finely chopped
· 1 tablespoon lemon juice
· ¼ teaspoon pepper
· Pinch of cayenne pepper

Salt chopped cucumber and let stand in a colander about 1 hour. Mix other ingredients together and stir in cucumber. (Nourishing Traditions, pg. 173)