gorman farm
SEPT
CSA
NEWSLETTER
2-4
G O R M A N FA R M
HARVEST
VARIETY OF TOMATOES
PEPPERS
SWEET POTATO LEAVES
News from the farm In the field we have been busy preparing beds for winter cover crops, more fall crops, and 2016 strawberries. Even though we had a rocky transition to our fall planting, these greens are coming along nicely now. We will be seeing the trickle down effect on the poor germination of lettuce seed that happened in the greenhouse with staggered distributions of lettuce in our shares. As for directly seeded plants we have a problem with a
POTATO LIFTER IN ACTION
small worm that seems to be eating the plant before it even emerges out of the ground (pictured below). Lets hope for an immediate solution to control these suckers. Our butternut squash turned out lovely and I am so excited to make my butternut squash ravioli and risotto! Please refer to our previous letter on “Honey update” for details on purchasing additional honey and bulk tomatoes.
BEST IRRIGATING HELPER
CARROTS
LETTUCE (LIMITED)
BUTTERNUT SQUASH
HONEY
EGGPLANT
OKRA
SPINACH SEED LOVING WORM
About Sweet Potato Leaves Sweet potato (Ipomoea batatas) leaves provide a dietary source of vitamins, minerals, antioxidants, dietary fiber, and essential fatty acids. Bioactive compounds contained in this vegetable play a role in health promotion by improving immune function, reducing oxidative stress and free radical damage, reducing cardiovascular disease risk, and suppressing cancer cell growth. Currently, sweet potato leaves are consumed primarily in the islands of the Pacific Ocean and in Asian and African countries; limited consumption occurs in the United States. The sweet potato greens have a pretty mild taste, and similar to spinach, they cook down quite a bit. And just like with all green leafy vegetables, they are an excellent source of vitamin K and other essential nutrients, including vitamin A, iron, and calcium. Harvesting sweet potato leaves is a win- win. It is not only edible but once the leaves are cut it encourages growth to the tuber, resulting in bigger and more substantial sweet potatoes.
SWEET POTATO LEAVES RECIPE
-from mother earth news Ingredients 1 medium bunch of fresh kamote tops (or sweet potato leaves), trimmed 5 cups water 2 medium tomatoes, sliced or quartered 1 medium onion, minced 1 thumb-sized ginger, minced Juice of 1 lemon 1 tbsp olive oil 3 tbsp soy sauce Method In a small bowl, combine ginger, lemon juice, olive oil and soy sauce. Heat water in a pot, bring to a boil, add kamote tops and blanch for 30 seconds. Drain. Transfer to a serving dish. Pour the lemon juice mixture over the blanched kamote tops, add tomato slices and onions, and mix well. Serve over steamed rice.
B AB A GANOUSH
Ingredients Eggplant (about 1-2 pounds total) 3 medium cloves of garlic, minced 2 tablespoons juice from 1 lemon, plus more as desired 3 tablespoons tahini 1/3 cup extra-virgin olive oil, plus more for serving 1/4 cup chopped fresh parsley leaves Kosher salt
Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplant on foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends. If a toothpick or skewer meets any resistance, continue cooking. Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Open foil package. Working one eggplant at a time, use a sharp paring knife to slit it open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out bowl. and return eggplant to bowl. Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add the tahini followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt and more lemon juice if desired. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to four days. Let baba ganoush warm to room temperature before serving.
BUTTERNUT SQUASH R AV I O L I W I T H B ROW N BUTTER FOR THE FILLING
1 medium butternut squash (1½ pounds) ½ cup grated Parmesan (2 ounces) ⅛ teaspoon grated or ground nutmeg Salt to taste FOR THE DOUGH
FOR THE REST OF THE RECIPE HTTP://WWW.THEJOYKITCHEN.COM/ RECIPE/BUTTERNUT-SQUASH-RAVIOLI-
2 cups unbleached all-purpose flour Make a well in the center and add: 3 large eggs or 4 or 5 large egg whites (about ⅔ cup) ½ teaspoon salt 1 teaspoon extra-virgin olive oil
CSA
NEWSLETTER
2-4
G O R M A N FA R M
HARVEST
VARIETY OF TOMATOES
PEPPERS
SWEET POTATO LEAVES
News from the farm In the field we have been busy preparing beds for winter cover crops, more fall crops, and 2016 strawberries. Even though we had a rocky transition to our fall planting, these greens are coming along nicely now. We will be seeing the trickle down effect on the poor germination of lettuce seed that happened in the greenhouse with staggered distributions of lettuce in our shares. As for directly seeded plants we have a problem with a
POTATO LIFTER IN ACTION
small worm that seems to be eating the plant before it even emerges out of the ground (pictured below). Lets hope for an immediate solution to control these suckers. Our butternut squash turned out lovely and I am so excited to make my butternut squash ravioli and risotto! Please refer to our previous letter on “Honey update” for details on purchasing additional honey and bulk tomatoes.
BEST IRRIGATING HELPER
CARROTS
LETTUCE (LIMITED)
BUTTERNUT SQUASH
HONEY
EGGPLANT
OKRA
SPINACH SEED LOVING WORM
About Sweet Potato Leaves Sweet potato (Ipomoea batatas) leaves provide a dietary source of vitamins, minerals, antioxidants, dietary fiber, and essential fatty acids. Bioactive compounds contained in this vegetable play a role in health promotion by improving immune function, reducing oxidative stress and free radical damage, reducing cardiovascular disease risk, and suppressing cancer cell growth. Currently, sweet potato leaves are consumed primarily in the islands of the Pacific Ocean and in Asian and African countries; limited consumption occurs in the United States. The sweet potato greens have a pretty mild taste, and similar to spinach, they cook down quite a bit. And just like with all green leafy vegetables, they are an excellent source of vitamin K and other essential nutrients, including vitamin A, iron, and calcium. Harvesting sweet potato leaves is a win- win. It is not only edible but once the leaves are cut it encourages growth to the tuber, resulting in bigger and more substantial sweet potatoes.
SWEET POTATO LEAVES RECIPE
-from mother earth news Ingredients 1 medium bunch of fresh kamote tops (or sweet potato leaves), trimmed 5 cups water 2 medium tomatoes, sliced or quartered 1 medium onion, minced 1 thumb-sized ginger, minced Juice of 1 lemon 1 tbsp olive oil 3 tbsp soy sauce Method In a small bowl, combine ginger, lemon juice, olive oil and soy sauce. Heat water in a pot, bring to a boil, add kamote tops and blanch for 30 seconds. Drain. Transfer to a serving dish. Pour the lemon juice mixture over the blanched kamote tops, add tomato slices and onions, and mix well. Serve over steamed rice.
B AB A GANOUSH
Ingredients Eggplant (about 1-2 pounds total) 3 medium cloves of garlic, minced 2 tablespoons juice from 1 lemon, plus more as desired 3 tablespoons tahini 1/3 cup extra-virgin olive oil, plus more for serving 1/4 cup chopped fresh parsley leaves Kosher salt
Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplant on foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends. If a toothpick or skewer meets any resistance, continue cooking. Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Open foil package. Working one eggplant at a time, use a sharp paring knife to slit it open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out bowl. and return eggplant to bowl. Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add the tahini followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt and more lemon juice if desired. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to four days. Let baba ganoush warm to room temperature before serving.
BUTTERNUT SQUASH R AV I O L I W I T H B ROW N BUTTER FOR THE FILLING
1 medium butternut squash (1½ pounds) ½ cup grated Parmesan (2 ounces) ⅛ teaspoon grated or ground nutmeg Salt to taste FOR THE DOUGH
FOR THE REST OF THE RECIPE HTTP://WWW.THEJOYKITCHEN.COM/ RECIPE/BUTTERNUT-SQUASH-RAVIOLI-
2 cups unbleached all-purpose flour Make a well in the center and add: 3 large eggs or 4 or 5 large egg whites (about ⅔ cup) ½ teaspoon salt 1 teaspoon extra-virgin olive oil
