September 28th, 2012: Still Learning, Still Growing

This Week’s Share: Heirloom Tomato Mix Diva Cucumbers Eggplant Mix Jalapeno Peppers Jimmy Nardello Peppers Sweet Corn Fingerling Potatoes Carrots Winterbor Kale Lil’ Gem Lettuce Garlic Mini Red Onions Thyme Plums Black Beans (Bob’s Red Mill)
Field Notes from Farmer Caylor: Different from other farms that have similar farm share programs (sometimes referred to as CSA, or Community Supported Agriculture), a central mission of Zenger Farm is education. Whether it’s teaching enthusiastic fifth graders about farming (sixty a day, almost every day this week!) or educating all of us how to cook foods that may be less familiar (hello, fennel!), a lot of teaching and learning happens around here and your farm interns are no exception. Our newest challenge is stepping into Sara’s shoes for two weeks and learning to be farm manager – a little like a final farm exam. Serena wraps up her two weeks as manager today. She’s had a busy week organizing work for the farm crew, deciding what to harvest and more. She might be a little tired. I know I will be as I take on the task next week. As for the growing part, a little bit of summer is lingering in the fields even though fall is officially here. Corn is still growing in our field across the wetland, and the Diva variety of cucumbers are hanging in there even though the mornings are chilly. We still have tomatoes, but a peek into the field will tell you that they are on their way out. As Sara mentioned in her last post, with fall comes kale and collards, along with celery root and more! The pumpkins and other winter squash are curing in the fields, nearly ready for harvest, and this week we dug the last of the potatoes. We will be closely rationing the potatoes through the rest of the season because underground voles ate about half of the potato harvest from their cozy tunnels underground. Just so you know, the fingerling potatoes seem to be a favorite of these burrowing omnivores. I’ll close with another farm critter, but one that brings delight, not frustration – the pacific chorus frog. I know Robert included a picture of one in his last post, but this little chorus frog looked so regal this morning sitting on a sprinkler head, I had to share the picture with you. So here it is, your frog-of-the-week photo. Enjoy your veggies!
In the Kitchen Tomato-Basil Tart: (From Caprial Cooks for Friends, by Caprial Pence) Contributed by Guest Chef: Peggy Acott, Farm Share Member & Zenger Farm Board Member   Roasted Garlic 1 head garlic 2 T extra-virgin olive oil   Peggy’s Tomato Tart To roast the garlic: Preheat the oven to 250 degrees. Slice about ¼ inch off the top of the garlic head to expose the cloves, and discard. Drizzle the garlic with the olive oil and wrap tightly in foil. Roast until soft, 40-50 minutes. Squeeze each clove to remove the roasted garlic from the papery outer layer. Roasted garlic will keep in the refrigerator for 2-3 weeks. Roasted Garlic Crust 2 cups flour 1 head roasted garlic Pinch salt 1 cup unsalted butter, diced To prepare the crust: Preheat the oven to 350 degrees. Place the flour, roasted garlic, and salt in the bowl of a food processor. With the motor running, add the butter, a few pieces at a time, through the feed tube, and process until a dough forms on top of the blades. (this can also simply be done by mashing with the back of a fork and then form with your hands. Food processor is just quicker). Press the dough into a well-greased 11-inch tart pan with removable bottom. Bake just until the crust is set, 10-15 minutes. Let cool completely. Tomato-Basil Filling ¾ cup freshly grated parmesan cheese 1 cup chopped fresh basil 11-12 oz soft, mild goat cheese 1 tsp chopped fresh Italian parsley 4 eggs Salt & pepper Tomatoes (1-2 large heirloom, or up to 8 smaller varieties), thinly sliced.   To prepare the filling: Sprinkle about ½-cup of the Parmesan cheese over the bottom of the crust, and then sprinkle the basil over it. In a small bowl, combine the goat cheese, parsley and eggs, and mix well. Season with salt and pepper. Spread the goat cheese mixture over the basil. Arrange the tomato slices on top, overlapping slightly, then top with the remaining Parmesan cheese. Bake about 30-35 minutes, the cheese will be melted and maybe slightly golden, the tomatoes soft. Let cool 15 to 20 minutes. Serve at room temperature. Early Fall Roasted Veggie & Black Bean Stew From Regular Chef Contributor: Andrew Harmon “Sometimes I cook with recipes, but more often than not I’m simply reaching into the fridge and seeing what I can make.  Here’s a simple fall stew that will work well with whatever your fall farm share has to offer.” – Andrew Black Beans: To begin, cook your Bob’s Red Mill black beans according to the directions on the package.  If you’re planning well in advance, an overnight soak of the beans is highly recommended. Once your beans are within an hour of being done, begin the other steps of the recipe, as follows: Roasted Veggies: Preheat your over to 425°F. Begin by chopping your heartier vegetables into 1” pieces for roasting.  These may include carrots, potatoes, eggplant and onion.  Most vegetables are best roasted by halving them down the middle first, then chopping them into the 1” pieces (the onion may be simply cut in half for roasting and then further cut once it’s done; I find this helps contain the flavors a little better).   Place all veggies in a bowl and toss lightly in 1-2 tbsp. olive oil, and salt and pepper to taste.  Spread evenly on a cookie sheet or glass roasting pan and place in oven.  Set a timer for 30 minutes. Now gather any remaining (lighter) veggies you’d like to use, such as your jalapeños, sweet Jimmy Nardello peppers, garlic and tomatoes.  Cut peppers in half lengthwise and remove the seeds and stem.  Peel the garlic and crush lightly.  Place peppers and garlic in a bowl and lightly toss in olive oil. Cut tomatoes in half and use a spoon to lightly de-seed them so mainly the meat of the tomato remains.  Spread evenly on a cookie sheet or roasting dish and lightly season with salt and pepper.  Place in oven when 15 minutes remains on the timer.  Remove the other veggies and move them around a little, then put them back in the oven for the remainder of the 30 minutes. Once your timer goes off, check your veggies to make sure they’re done. Your eggplant should be soft and mushy, carrots and potatoes should be tender and easily poked with a fork, peppers should be soft and beginning to char around the edges and tomatoes should be steaming happily. Quickly chop the tomatoes, peppers and garlic into smaller pieces (but don’t worry about going too small, it is a stew!).  Combine all veggies in a soup pot and top with an equivalent amount of cooked black beans, as well as their broth.  Hold at med-low heat, if necessary. Season your stew as you like with fresh thyme and dried Mexican oregano or with spices such as cumin, coriander, chili powder and paprika.  Garnish with sour cream, cooked chicken or any vegetarian or vegan alternatives, and even some corn tortillas or tortilla chips.  Happy Fall!

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