C.S.A. Week 3

    When we worked as apprentices at the Earle Family Farm, Tom slowly eased us into the ideas of Biodynamic Farming.  Biodynamics is very complicated and has many layers that make up its philosophy, but in a basic sense it works off the idea of a whole farm system, that the earth is influenced by forces bigger than what we can see including those from the solar system at large.  One small aspect of Biodynamic farming involves the use of "preparations" and "plant teas".  We will get more into the preparations at compost making time in the fall.  For now we are experimenting with the plant teas.  The teas are made from commonly found plants that when made into a tea boost the gardens natural defense mechanisms and help keep diseases at bay. Overall, they enhance the ability of the treated plants to use sunlight for growth.  One of the teas suggested by Biodynamic Gardeners is Equisetum 508, or horsetail tea, used to prevent mildew, rot, or other fungus and disease organisms.  Horsetail is very rich in silica, which according to biodynamic farming, makes plants overall healthier.  Horsetail tea, specifically, promotes a downward drying effect to ward off diseases.  We collected horsetail a few weeks ago in the woods near our house and made it into a large batch of tea to be sprayed on the garden every two weeks or so throughout the season.  You can find the horsetail 508 recipe if you are interested online, or ask us...

In this weeks share: 

baby carrots

snap peas

summer squash/zucchini  

basil

white globe turnips

beet greens

scallions

Penne With Summer Squash/Zucchini and Snap Peas

• 1 cup basic chicken stock
• 1 lb penne
• 1⁄2 lb summer squash cubed
• 1⁄2 lb zucchini cubed
• 1⁄4 lb sugar snap pea
• 1⁄2 teaspoon olive oil
• 1⁄2 cup freshly grated parmesan cheese
• 1⁄4 cup fresh basil leaf, thinly sliced
•  

1. Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.
2. Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.
3. When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
4. Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
5. Adjust the salt and pepper to taste