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edgewaterfarmcsa · 2 years

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- P I C K L I S T -

WINTER SQUASH - LEEKS - LEMONGRASS - RED CABBAGE - CILANTRO - GINGER - HEIRLOOM TOMATOES - BELL PEPPERS - POBLANO PEPPERS - REZHA MACEDONIA (HOTTIE) PEPPER - MINT - BROCCOLI - HABANADA PEPPERS - LETTUCE - POPCORN

BREAD SHARE: APPLE OATMEAL

Finally woke this morning to the world under a blanket of frost. Oh goodness, we keep on talking about the eventual slow down that comes with said frost- but we have yet to really do so. We still have carrots, watermelon radishes, etc in the ground waiting to be pulled and brussel sprout stalks - though I prefer to call them wands- waiting to be cut. We have some greenhouse skins (the plastic over the hoops) needing to be replaced and rolled up, and other greenhouses to be swept and tidied. Onions are waiting to be topped, chipped, and stored and the every-other day co-op pack out needs tending from now til January At this point the only thing that truly brings this farm to an end of day halt is when it’s 30 minutes past sunset and - if harvesting carrots- you can no longer decipher between carrot and stick, and it is so very dark. That's when it's time to go home and call it a day.

In other news this week, Holy smokes Anne Sprague the queen of Edgewater Farm turned 70 this week! Did the math- girlfriend has been growing strawberries, flowers, plants, and a cornucopia of other veg since she was 23 years old. 47 years later, Anne is still pumped to pick and grow flowers every single day (until frost) while keeping this farm afloat. You quite literally would not be getting a CSA from Edgewater without her presence in all of our lives and support of all the things we (the next generation) takes on. Big Cheers to Anne for all she is and all she does! Woot! Woot!

Now go put on one more layer of wool, and come pick up your CSA share!

PRO-TIPS:

A new pumpkin laksa for a cold night by nigel slater from the book TENDER

THE FOLLOWING RECIPE, AND THE POTENTIAL FOR A WOOD FIRED SAUNA SHVITZ, ARE THE ONLY THINGS THAT EXCITE ME ABOUT TEMPS DROPPING

Enough for 4…

Pumpkin (aka winter squash!), unskinned

Cilantro and mint leaves to finish

FOR THE SPICE PASTE:

3-4 hot peps

Garlic- 2 cloves

Ginger- a thumb sized lump

Lemongrass- 2 plump stalks

Cilantro stems+leaves- (a handful)

Sesame oil- 2 tablespoons

FOR THE SOUP:

Chicken or vegetable stock - 2 ½ cups

Coconut milk - 1 ¾ cups

Nam pla (thai fish sauce) - 2 tablespoons

Tamari - 1 to 2 tablespoons, to taste

Juice of a lime

Dried noodles - 3 ½ ounces, cooked as it says on the packet, then drained

Peel and seed the pumpkin (or winter squash) and cut the flesh into large chunks. Cook in a steamer or in a metal colander balanced over a pan of boiling water until tender. Remove from the heat.

For the spice paste, remove the stems from hot peppers, peel the garlic, and peel and roughly chop the ginger and lemongrass. Put them all into a food processor with the cilantro and sesame oil and blitz until you have a rough paste.

Get a large, deep pan hot and add the spice paste. Fry for a minute, then stir in the stock and coconut milk and bring to a boil. Let simmer for seven to ten minutes, then stir in the nam pla (fish sauce), tamari, lime juice, pumpkin, and the cooked drained noodles. Simmer briefly, add the cilantro and mint leaves over the top and serve in deep bowls…

REZHA MACEDONIA PEPPERS:

This pepper is so rad and great for drying- read on for the write up about it in the Baker Creek Seed Catalogue: The name means “engraved.” Another local name, Vezeni Piperki, means “embroidered.” Both names refer to the curious lines on the skins of the tapering, long, thin peppers. The fruit, which ranges from mild to sometimes very pungent, is to be seen hanging in great clusters, drying in North Macedonian warm late autumn sun. This is an old traditional (heirloom!) variety grown almost exclusively in small villages and not on a large scale.

How to Popcorn cobs 2 ways!!

First Way: (pretty much copy and pasted from https://www.bonappetit.com/story/how-to-make-stovetop-popcorn, but this is also the way i do it at home, so i know it checks out)

shuck corn and remove kernels.

You will also need cooking oil (extra-virgin olive oil and coconut oil is my fave, but peanut, canola, grapeseed, and vegetable will all work) and kosher salt. If you want to season it my way—which I highly recommend, though I'm obviously biased—go ahead and pick up a canister of nutritional yeast and some crushed red chili flakes (ideally Aleppo pepper, but you can make it happen with regular ones). The combination of these ingredients adds up to a cheesy-spicy flavor dust for the popcorn that challenges the dominance of Nacho Cheese Doritos.

To make the popcorn, you need a cooking vessel with a lid that offers room to grow. The popcorn is going to multiply in volume dramatically, and it needs empty space to hurtle into. The lid keeps it from ricocheting all over your kitchen, although that is a fun party trick. You also want to use a pot with good heat conductivity. A large Dutch oven is ideal, but a heavy duty stockpot will do in a pinch.

Grab your olive oil/coconut oil. For ½ cup popcorn kernels—a decent amount for 4 normal popcorn people or 2 insane popcorn eaters—add 3 Tbsp. of oil to the pan. Yes, it seems like a lot of oil, but without it, steam won’t build up in the pot, and without steam’s concentrated, moist heat, there will be no popping.

Put the pan over medium heat, pour in ½ cup popcorn kernels, stir to coat with oil and keep stirring occasionally until the kernels start to sizzle. Put the lid on the pan and nudge the dial halfway between medium and medium-high. Don’t go anywhere! Soon, but not too soon, popping noises will emanate from the pot. After that’s been happening for a minute or two, pick up the pot with the lid closed and shake it up and down. This is to prevent the dreaded scourge of unpopped kernels—you’ll hear them clinking around in there. Let the popping continue, but if you see any tendrils of smoke escaping from under the lid, immediately lower heat to medium.

When the pops have subsided to an eruption every couple of seconds, turn off the heat. Set the lid askew so that some steam can escape, because soggy pops are an abomination. After a minute of steam release, pour the popcorn onto a rimmed baking sheet, or your biggest, widest bowl. Immediately drizzle ¼ cup olive oil all over the popcorn. This needs to happen while it’s still hot, and then you have to toss thoroughly and with intention to coat the kernels with oil. When they’re glossed up, sprinkle nutritional yeast, chile flakes, and kosher salt overtop liberally, then toss vigorously to disperse it. If you're more of a melted butter person, or want to add grated cheese or lots of pepper or what have you, you should feel free to do you. The important thing to remember is that you need to add the fat—olive oil, coconut oil, butter—first, then add anything dry—spices, salt—and toss, toss, toss, otherwise the dry bits won't have anything to stick to.

SECOND WAY TO POP: RIGHT ON THE COBB!!

WHAAAAAAT?!? I KNOW, MY MIND IS ALSO BLOWN.

SHUCK CORN

Place the cob in a brown paper lunch bag.

Fold the bag up a couple times to keep the steam in

Cook the cob in the microwave. Set it to a popcorn setting if you have that.

DEVOUR

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