The first seeds were planted today in the greenhouse. Leeks, cabbage & broccoli. Next up, parsley and celery. Another couple weeks and the greenhouse seed planting will be in full swing…
No more snow! 
The growing season has begun!
February 28th, 20102010: Year of the Potato
December 26th, 2009The potato and tomato are from the same family and also share the same origin (somewhere in Peru). Last year they both got hit with late blight, but they did not suffer the same fate as the potato crop did quite well despite having to be dug up earlier than I would have liked. The red and blue potatoes were both a big hit with CSA members, and I am keeping all of the varieties except one: Green Mountain. Green Mountain had a really good flavor and was great for mashing, but it’s too similar to Kennebec and since we did not have a golden fleshed potato, I decided to replace Green Mountain with Yellow Fin. Here’s a quick look at the varieties that I ordered for 2010:
Dark Red Norland – Red skin and white flesh. These are just like the red skin potatoes you buy, except they are extremely fresh and of higher quality. They make for a hearty roast, with the elegance of the tender new potato.
All Blue – Blue skin and blue flesh. These are my favorites. I like them roasted with olive oil and thyme.
Adirondack Red – Red skin and red flesh. Most of the CSA members end up with a favorite potato and it’s half and half between All Blue and Adirondack Red. Its brilliant flesh is a result of naturally occurring anthocyanin pigments, chock full of antioxidants. While its color fades when boiled, you can retain its dazzling luster by roasting, baking or frying.
Kennebec – Also known as The Maine Potato. Great for baking, mashing and frying. The best all purpose potato in my opinion!
Yellow Fin – Yellow skin and bright yellow flesh. Another great baker for those crisp fall evenings. Flat pear-shaped Finns have moist firm and radiant-yellow flesh. Our new variety for 2010!
2010: Year of the Tomato
December 13th, 2009I consider the tomato to be the most important crop of the CSA, as it seems that it’s what everyone waits for. And there’s nothing like a great heirloom tomato. So around this time of the year I start working on the crop plan and decide which varieties to drop and which new ones to add. I always keep the winners (Brandywine, Cherokee Purple, Sungold, etc…). Here are the varieties that will be grown in the 2010 season:
Sun Gold (Cherry tomato) – A perfect combination of deep sweetness with a hint of acid tartness. Possibly the best cherry tomatoes, like candy.
Matt’s Wild (Cherry Tomato)- These little tomatoes are the most tomatoey tomatoes you’ll ever taste!
Juliet (Plum) – Juliets have a mild tomato flavor and extremely prolific, good in a salad, dried or cooked down.
San Marzano – Classic Italian variety is an excellent, all-around tomato for paste, puree, or canning. Prized for its firm pulp, low seed count and easily removed skin.
Brandywine – HEIRLOOM Big and beautiful! This classic variety was one of the first to bring recognition to the heirloom label. Known for its perfect balance of sugars and flavor. Dark pinkish-red flesh is smooth and juicy.
Yellow Brandywine – HEIRLOOM A yellow version of the famous Brandywine. Similar much-loved flavor, appearance and plant habit. Large, beefsteak fruits can weigh 1 lb or more. Yellow flesh is smooth, juicy and delectable.
Cherokee Purple – HEIRLOOM Brownish-purple skin with green shoulders and red flesh. The most popular of the “black” tomatoes for its outstanding flavor and texture.
Black Krim – HEIRLOOM Krims are strikingly iridescent purple on the outside, usually with dark green-black shoulders and noticeable catfacing. Interiors are part black, too, with an unusual juicy yet meaty taste and texture, described as having “…a smoky flavor like a good single malt scotch.”
Pruden’s Purple – HEIRLOOM rivals Brandywine as the best-flavored heirloom tomato and boasts a devoted fan club of its own. Pruden’s is not really purple, but rather a deep pink with slight shoulder ribbing.
Cosmonaut Volkov – This Ukrainian tomato wins taste test after taste test. Perfect blend of sweet and tart, with a rich complexity. Fruits can range from 12-16 oz and are slightly flattened with a healthy red color and moderately green shoulders.
Garlic is in!
November 3rd, 2009The garlic is in the ground. Yesterday was a perfect day to plant it. The birds were singing away and the leaves rustling in the slight autumn breeze. The sun kept me warm. In 3 1/2 months I be starting seedlings in the greenhouse. Thank you all for your support. Have a great holiday season !
Best regards,
-Pedro
Garlic Planting
October 23rd, 2009Most of the minerals are down (2000 lbs down, 500 to go). The garlic planting is scheduled for Wednesday, October 28 at around 9:30/10am. If anyone is interested in participating, please call me at 201-574-6194 or email me info@bearswampfarmcsa.org .
Thank you again for your support throughout the season.
-Pedro
Fall feeding
October 12th, 2009I am broadcasting a mix of minerals this fall to improve the soil and balance the nutrients.
1,000 lbs. Soft Rock Phosphate
1000 lbs. Carbonized Limestone
250 lbs. Gypsum
50 lbs. Potassium Sulfate
5 lbs. Copper Sulfate
5 lbs. Zinc Sulfate
10 lbs. Manganese Sulfate
Additionally parts of the field have been sown with cover crops; field peas, oats and rye. Most of the field has also had a nice dressing of compost.
Winter Squash Recipes
September 24th, 2009Pedro’s approach to winter squash:
Preheat oven to 450. Cut squash in half with a sharp knife, scoop out the seeds. Put squash flesh side down on a baking dish with 1/4″ of water. Baker for about 45 minutes. If cooking a butternut, pierce the flesh on the thick area.
Scoop out squash into a pot, add some butter, milk and mash, it should have a mashed potato consistency, maybe a bit moister. Season with maple syrup, nutmeg, allspice and cinnamon. YUM. (Use brown sugar if you don’t have maple syrup, whatever you do, do not use fake maple syrup such as log cabin)
EASY WINTER SQUASH SOUP
from Jean Llewellyn–yum, and thanks!
Preheat the oven to 400. Half one butternut (or other, two if they’re smaller) SQUASH lengthwise. Scoop out the seeds and place the squash, open-side-down, on a baking sheet. Put a few tbs of water on the pan. Bake until quite tender, about an hour. Let cool, then scoop out the flesh. Put in a food processor or blender with: 3 1/2 cups chicken or veggie broth, 1 1/2 tsp kosher SALT, some freshly ground PEPPER. When you want to serve it, warm on the stove and add salt and pepper to taste. Ladle into bowls, and add some GOAT CHEESE to each (you’ll need about 3 oz total for 4 bowls). Garnish with minced CHIVES and enjoy.
GINGER SQUASH CAKE WITH WHITE CHOCOLATE FROSTING
from Andrea Neumann. Yum!!! 8 servings
Preheat oven to 350. Spray 9X9X2 inch metal baking pan with NONSTICK VEG SPRAY. Whisk 1 tsp CUP ALL-PURPOSE FLOUR and 1 TSP BAKING POWDER, 1 TSP CINNAMON, 1/2 TSP GROUND GINGER, 1/2 tsp SALT, and 1/4 TSP ALLSPICEin medium bowl. Peel and finely shred 1 CUP BUTTERNUT SQUASH. Using electric mixer, beat squash, 3/4 CUP BROWN SUGAR, 1/3 CUP MELTED UNSALTED BUTTER, 1 LARGE EGG, 2 TBS FINELY GRATED FRESH GINGER and 1 tsp. VANILLA in a large bowl to blend. Fold in four mixture and 1/2 cup HAZELNUTS. Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool.
Frosting: Bring 4 TBS WHIPPING CREAM just to a boil in small saucepan over medium heat. Remove from heat and add 4 oz WHITE CHOCALATE (broken in pieces) and 1/2 tsp. VANILLA – whisk until smooth. Let stand at room temperature until thick enough to spread, about 20 minutes. Spread over cake (layer will be thin) and sprinkle with remaining 1/4 cup nuts. Can be made 1 day ahead. Let stand at room temperature. Cut and enjoy!
WINTER SQUASH WITH CRANBERRIES
from Good Earth Farm in Wisconsin.
Peel ! SMALL WINTER SQUASH, chop flesh into 1/2″-1″ cubes, and steam over boiling water until soft, but not mushy. Heat 1-3 Tbs BUTTER OR OIL in a heavy skillet over medium heat. Toss in 1 cup CRANBERRIES (fresh or frozen) and stir frequently until they soften. Mash in skillet with fork or potato masher. Stir in 2-3 tbs RASPBERRY JAM or PUREE. When squash is done, toss it with the cranberry melange. Makes 4-8 servings.
Acorn Squash and Chicken Chili (Submitted by CSA member Lynne Robinson, thank you!)
Ingredients:
1 tbs. extra-virgin olive oil
1 red onion, finely chopped
1 red or orange bell pepper, finely chopped
1 jalapeno, seeded and finely chopped
2 garlic cloves, finely chopped or pressed
1 tbs. Chinese five-spice powder
2 tsp. chili powder
1 acorn squash (or butternut), about 2 lbs—halved lengthwise, seeded, peeled and cut into 1-inch pieces
one 28 oz. can diced tomatoes with their juices
1 whole skinless, boneless chicken breast (about 1 1/2 lbs), cut into 1-inch pieces
1 cup light beer, such as pilsner
1 tbs. unsweetened cocoa powder
1 tsp. brown sugar
one 15.5 oz. can pinto beans, drained
juice of 2 limes (about 3 tblsp), plus 1 lime cut into wedges for serving
Cilantro, if desired for serving
sour cream or plain yogurt for serving
Instructions:
1. Heat the olive oil in a large Dutch over or pot over medium-high heat. Add the onion and cook, stirring, until softened, about five minutes. Add the bell pepper, jalapeno, garlic, five-spice powder and chili powder and cook for 3 minutes. Stir in the squash pieces, chicken pieces, tomatoes, beeer, cocoa powder and brown sugar. Bring the mixture to a boil, stirring, then reduce the heat and simmer for 20 minutes.
2. Stir in the pinto beans and lime juice and cook for 5 minutes. Let the stew cool slightly, then ladle into bowls and top each serving (if desired) with cilantro, a dollop of sour cream or yogurt and a lime wedge.
Eggplant Recipes
August 20th, 2009Eggplant Recipes!
Heather’s Eggplant Parmigiana, Hence No Frying
Ingredients
1 large or 2 small eggplant(s)
1 medium onion
5 garlic cloves
32 oz. can of crushed tomatoes
16 oz. of petite diced tomatoes (drained)
One ball of fresh mozzarella
Pecorino Romano or Parm Reggiano cheese
Fresh parsley
Olive oil
Prepping Eggplant – cut lengthwise to desire thickness of 1/4 to 1/2″; place in colander and sprinkle with sea salt; let sit/sweat and rinse, then pat dry. Brush with olive oil and either: grill (’tis the season) or bake at 450 until golden (if the latter, reduce heat to 350 when done).
Sauce – Sautee chopped garlic and onion in extra virgin olive oil (2 tbsp or so) over very low heat until fragrant and lightly golden. Add tomatoes and salt and pepper to taste. Let it simmer for about 20 minutes. Remove from heat and add fresh parsley.
Brush baking dish with olive oil. Begin layering: sauce > eggplant > whole basil leaves > slices of fresh mozzarella and some freshly grated parmesan cheese > sauce. Repeat. Finish with a layer of sauce and grated cheese.
Cover loosely with aluminum foil and let bake at 350 until cheese is
melted. Cool slightly before serving.
Baba Ghanouj
Baba ghanouj, also called baba ghanoush, is a savory purée of eggplant flavored with tahini, lemon juice and fresh herbs. Eat it with wedges of whole wheat pita bread for dipping or spoon it over roasted meats and vegetables.
1 large eggplant (about 1 pound), halved lengthwise
3 tablespoons sesame tahini
1 to 2 cloves garlic, finely chopped
2 tablespoons nonfat plain yogurt
1/2 cup parsley leaves, chopped, plus more for garnish
1/4 cup lemon juice
Salt to taste
1 tablespoon extra virgin olive oil, plus more for garnish
Preheat oven to 350°F. Place eggplant cut-side down on a foil-lined baking sheet. Prick all over with a fork and bake until soft and collapsed, about 20 minutes.
When cool enough to handle, scoop eggplant pulp into a bowl; discard skin. Add tahini, garlic, yogurt, parsley, lemon juice, salt, and olive oil. Mash for a chunky texture, or purée in a blender (before adding parsley) for a smooth texture.
Garnish with parsley and drizzle with olive oil. Serve with warm pita bread or crackers.
Sometimes a Zucchini is just a Zucchini
August 13th, 2009Loads of zucchini and summer squash recipes!
Pedro’s Golden Summer Salad
1 pt of sun gold tomatoes, quartered 1 medium yellow summer squash, cut into 1 inch pieces (or smaller) 1 small garlic clove, minced as fine as humanly possible Sea salt, olive oil Put summer squash pieces and minced garlic in a bowl, let it stand for 5 to 10 minutes. Drizzle with olive oil. Right before serving add the tomatoes. Serves 2.AnaMaria Mamas Tasty Zucchini Summer Squash/Zucchini Bread
Preheat oven to 325. Break 3 EGGS into the bowl of an electric mixer. Beat the eggs until they are light and fluffy. Add 1 CUP CANOLA OIL and mix until well combined. Add 2 tsp VANILLA and mix. Then add 2 CUPS SUGAR and mix until mostly smooth. In a separate bowl, whisk together 2 CUPS FLOUR, 1 tsp BAKING SODA, 1 tsp BAKING POWDER,1 tsp SALT and 1 tsp CINNAMON. Slowly add the dry ingredients to the egg mixture. Blend until well mixed. Add the 2 CUPS SHREDDED SUMMER SQUASH, and mix. Then finally add the 1 CUP CHOPPED NUTS (I prefer walnuts) and mix. Divide batter between two greased loaf pans. Cook for 45-50 minutes, or until a tester comes out with a few crumbs, but not gooey. Notes: I mostly use unbleached, all-purpose flour, but I think this would workwell with a bit of whole-wheat mixed in. This bread keeps well in an airtight container, and also freezes very well.Two Pond Farm Favorites (Thanks Allison)
Zucchini Salad
1/4 c. extra virgin olive oil 2 Tbsp. fresh lemon juice Salt & Freshly ground pepper 1 lb. small green & yellow zucchini, sliced 1/8 inch thin diagonal 1/4 lb. arugula 1 C. parmesan cheese In a medium bowl, whisk olive oil with lemon juice and season with salt & pepper. Add zucchini and toss well. Let stand 4 minutes. Add arugula to the bowl and toss with the dressing. Scatter cheese all over and serve.Summer Squash Satimbocca
2 squashes, 1/2 lb. each Salt & freshly ground pepper 2 oz. prosciutto, sliced thin 1 small bunch sage leaves 1/6 lb. fontina cheese, sliced thin 1 egg 1/2 C. flour 1 Tbsp. grated parmesan cheese 1/2 Tbsp. parsley, chopped fine 1/2 lemon cut into wedges Slice squash lengthwise into 1/4 inch slices. Season with salt & pepper. Lay prosciutto over half the slices. Top with 2 small sage leaves and fontina. over with remaining slices of squash. Cover with paper towels and press to remove excess moisture. Beat egg in a shallow bowl. On a plate season flour with salt & pepper. Dip squash “sandwiches” in egg then flour. Heat 2 Tbsp. oil in a large skillet until shummering. Cook squash over moderate heat until golden brown (~2 minutes per side). Transfer to a baking sheet and keep warm in oven. After all are done, fry remaining sage leaves in oil and drain. Cut “sandwiches” into triangles. Top with sage leaves and parmesan cheese. Serve with lemon wedges. Summer Squash Gratin Recipe Be sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you’ll have trouble cooking them through because the zucchini cooks up more quickly. I use a box grater to shred the cheese here (as opposed to a micro-plane) – you get heartier, less whispy pieces of cheese which is what you want here. I’d also strongly recommend homemade bread crumbs here (see asterisk below).zest of one lemon 1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices 1/2 teaspoon fine grain sea salt
1/4 cup fresh oregano leaves 1/4 cup fresh Italian parsley 1 large garlic clove, chopped 1/4 teaspoon fine grain sea salt pinch of red pepper flakes 1/2 cup extra-virgin olive oil
1/4 cup unsalted butter 2 cups fresh (whole wheat) bread crumbs* 1/2 pound yukon gold potatoes, sliced transparently thin 3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)
Preheat oven to 400F degrees and place a rack in the middle. Rub a 9×9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.
Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes – it will really depend on how thinly you sliced the squash and potatoes – and how much moisture was still in them. You don’t want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.
Serves about 8 as a side.
Another late blight article from the NYTimes
August 9th, 2009You Say Tomato, I Say Agricultural Disaster
Quite an interesting/educational piece. I was not aware that the spores could travel up to 40 miles, that alone ensures that virtually everyone in the Northeast who grows organic tomatoes is/will be infected. What the article does not mention is that the likelihood of this happening again anytime soon is rather low. I assume that infected plants are shipped north every season but that unfavorable weather conditions keeps the blight in check.
