SEPTEMBER
CSA
NEWSLETTER
16 - 18
G O R M A N FA R M HARVEST
TOMATOES
PEPPER VARIETY: BELL PEPPER, POBLANO JALEPENO, SNACKING PEPPER
SWEET DUMPLING SQUASH
EGGPLANT
CHIVES
POTATOES
LETTUCE
Farm News Saturdays rain did the farm right this past weekend. It opened up fields for working. Fields that were previously brick hard had the perfect moisture for putting some steel in the field. Farmer Dave comes in happy when his dirt cooperates with him, it’s on par with the perfect piece of tuna sashimi. . . . butter! It was also fabulous to naturally water in the cover crop seed that was planted in anticipation of the rain. Miraculously, between the cooler temps and the water level rise on the pond the algae
bloom has completely
CHOICE OF COLLARDS, KALE, SWISS CHARD (VARIES BETWEEN FULL AND HALF SHARE)
disappeared! Strawberry seedlings (pictured above) came as a surprise in the middle of Tuesday night’s supper. When I arrived this morning at 8:30 after morning carpool the guys had already planted over 10
thousand strawberry plants by hand! Additionally the final seedling pickup for this year took place late last week. Don’t panic! We still have seven weeks of delicious harvest awaiting.
S U P E R F O O D CO CO N U T C U R RY SA L M O N SA L A D Ingredients: Coconut oil or olive oil cooking spray, for the baking dish Salmon Marinade: 1 pound wild salmon fillet 1 tablespoon extra-virgin olive oil 1/2 teaspoon curry powder (add more if desired!) 1 tablespoon fresh lemon juice 1 teaspoon dried oregano, or 2 tablespoons fresh oregano 2 teaspoons reduced-sodium tamari soy sauce Coconut Curry Dressing: 1 tablespoon unrefined coconut oil, at room temperature 1 teaspoon curry powder 3 tablespoons fresh lemon juice 1 teaspoon raw or manuka honey 2 tablespoons reduced-sodium tamari soy sauce Salad: 2 cups lacinato kale leaves, finely chopped 2 cups cooked quinoa 1/4 red onion, thinly sliced PREPARATION Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with coconut oil or olive oil cooking spray and set aside. In a medium bowl, whisk together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the salmon into a nonreactive container or baking dish with a lid, and pour the marinade over the top. Using a cooking brush, baste the salmon with the marinade, cover, and place into the fridge for about 30 minutes. Remove the salmon from the fridge, and transfer to the prepared baking dish. Bake, on middle rack, for about 15 minutes. Remove from the oven and let cool slightly. The salmon should feel slightly firm to the touch. Meanwhile, in a large bowl, whisk together the coconut oil, curry powder, lemon juice, honey, and tamari soy sauce until well combined. Add the kale, quinoa, and red onion to the bowl and toss gently to coat with the dressing. Flake in the cooked and slightly cooled salmon with fork, and toss to combine.
ROA ST E D S Q UA S H SA L A D This hearty, heartwarming salad is delish as a side dish or even as a full meal. It’s also a great base recipe to experiment with —feel free to swap out the quinoa with another healthy grain, like farro, freekeh, or barley. Make it your own and get creative with your cooking! Serves 6 1 kabocha squash, halved, quartered and thinly sliced into ½-inch moons 2 tablespoons extra-virgin olive oil ¼ teaspoon sea salt 1 ½ cups cooked quinoa 2 cups curly kale leaves, tough stems removed, finely chopped 1 Honeycrisp or Fuji apple, cored and sliced into 3/4 –inch pieces ¼ cup raw pepitas ¼ cup plus 2 tablespoons Apple Cider Vinaigrette Preheat the oven to 375˚F. Line a baking sheet with aluminum foil. In a large bowl, toss the squash slices with the olive oil until well coated. Spread the squash out in an even layer across the baking sheet, making sure each piece is touching the surface of the pan to ensure even browning. Sprinkle with the sea salt. Roast in the oven for about 20 minutes, then flip the squash and roast for another 20 minutes on the opposite sides. When the squash is fork-tender, remove from the oven and set aside to cool slightly. While the squash is roasting, make the salad: To a large bowl, add the apple cider vinaigrette, quinoa, and kale and toss gently to coat. Add the slightly cooled squash, apple slices, and pepitas to finish. Toss well to coat and serve immediately at room temperature. APPLE CIDER VINAIGRETTE Unfiltered apple cider vinegar is so good for you in so many ways—from stimulating your circulation to clearing up breakouts. It is also adds a slightly sweet tang to any dressing. I love it paired with a bit of mustard and honey—delish. Yields 3. ounces ¼ cup unfiltered apple cider vinegar 2 tablespoons extra-virgin olive oil ¼ teaspoon sea salt 1 tablespoon Dijon mustard 1 teaspoon manuka honey or maple syrup In a small bowl, whisk together all the ingredients until well combined. Store the dressing in a resealable glass jar, in the fridge, for up to 2 weeks. - Clean Green Eats by Candice Kumai