C.S.A. Week 8 August 14th/15th

As part of our participation in our winter CSA cooperative, we have been touring all of the farms involved. Most of the other farms have a number of interns every season, and its a good education as well as a social event to get together monthly at each of the farms. A bonus is every tour is followed by a potluck, and the food this time of year is always a worthy spread. Monday night we toured the Earle Family Farm. Kyle and myself, of course, are very familiar with the Earle Farm, having spent two years living and working there. Although the farm is not in official market production this year, there is always much to learn walking the property with Tom, as he has spent almost his entire life there, and at least 30 years developing it into the farm it is today. He always talks about how way back before his time you could see right down from the farm straight to Conway lake, as New England spent many of its early years completely cleared. But the trees are persistent, and they grew back. Years ago, Tom worked the winters with horses to log and recreate several fields that have been used both for grazing and gardening. Homer, our dog, grew up as a tiny pup on the Earle Farm, and he was the perfect picture of exuberance Monday night frolicking those same fields of his puppy hood.

In the share:

• Cherry Tomatoes

• Tomatoes

• Summer Squash/Zucchini

• Green Cabbage

• Purple Top Turnips

• Leeks

• Green Peppers

• Kale

Summer Risotto

Grilled Zucchini with Mint:

• Mint - 1 sprig, sliced in chiffonade

• Zucchini - 2, halved and scored

• Cooking oil - as needed

• Red pepper flakes - 1/4 tsp

• Salt - to taste

• Pine nuts - 2 Tbsp

Summer Risotto:

• Leeks - 1 1/2 lbs, sliced

• Diced tomatoes (14 oz / 397 g can) - 1 can, drained and rough chopped

• Corn - 2 cobs, kernels of ((~1 cup))

• Cooking oil - 1 Tbsp

• Arborio rice - 1 cup

• White wine - 2/3 cup

• Chicken stock - 3 1/2 cups

• Salt - 1/2 tsp

• Cherry tomatoes - 1 cup, halved

• Creme fraiche (opt) - 3 Tbsp

Leeks/ Diced Tomatoes /Corn / Mint - Prep as directed. (Can be done up to 3 days ahead)

1. Zucchini - Slice in half lengthwise and then score (i.e., use a paring knife to make shallow crosshatch marks). Brush with some oil.

Make

1. Preheat oven to 425F (218C) degrees.

2. Heat a saute (that you have a lid for) over medium-high heat. Add oil and then leeks to heated oil with a dash of salt. Saute until softened, ~3 minutes. Next add rice stir until rice gets a golden hint. Add in white wine and stir until absorbed.

3. Stir in tomatoes and chicken stock and salt and bring to a boil. Cover and transfer to oven. Bake in the oven for 20 to 25 minutes, until all the liquid has been absorbed.

4. While risotto is baking, heat up a grill pan over medium-high heat. Add zucchini to grill pan and grill for 4 to 5 minutes on each side, until zucchini is tender but still a bit crunchy. Sprinkle with red pepper flakes, salt, pine nuts, and mint. (You can also do the same thing on a grill over direct heat - heated to medium-high.)

5. Halve cherry tomatoes.

6. When risotto is done, stir in corn and creme fraiche (if using). Season to taste with salt and pepper and top with cherry tomatoes. Enjoy with grilled zucchini.