Sunday, October 28, 2007

Update: Survey Results

Here is a link to the results of the survey we recently conducted:

Survey Results

The core group plans to meet with the farmers to discuss these results and afterwards to communicate the outcomes of the meeting with the membership.

Monday, October 22, 2007

Recipe: Zucchini-Pear Soup

3 tablespoons butter or extra virgin olive oil, or a combination
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch (russet or baking), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and black pepper
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water
Mint leaves for garnish (optional)

1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
2. Add pear and cook until it has softened, about 5 minutes more. Add liquida nd bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.

Yield: 4 servings

From: NYT, 10/03/07 via Courtney Walsh

Recipe: Steamed Swiss Chard with Candied Citrus Zest

Approx time (including preparation and cooking): 45 minutes
Citrus zester
Tea strainer/fork
Large pot with lid
Cutting board
Stirring spoon (nylon or wood)
Steamer rack
Aluminum foil

1 lemon
1 orange
1/4 cup sugar
1 cup water
About 2 pounds chard (any color)
1" cube of fresh ginger, peeled and smashed
Salt and pepper
2 tablespoons olive oil
Lemon juice to taste

Preparation for Swiss chard: Remove any dried, slippery, or yellow leaves. Dunk chard in a sink filled with tepid water and swish around. Lift out gently so debris sinks. Repeat until clean. Unless chard is baby-size, slice leaves from stalks by running a knife along the stalk held with the curled edges of the leaf upturned. Or snip with scissors to neatly trim the fine upper midrib. If stalks are unusually heavy, zip off "strings" as you would from celery. If stalks are wider than 1 inch (which is desirable), halve lengthwise. Trim bases, and then slice to suit the recipe.

Nota bene: Feel free to do the prep work of 3 during the cooking time of 2.

1. Follow directions under Preparation for washing and trimming chard. Slice chard stems into 1/2-inch diagonals (if wider than 1 inch, first halve lengthwise).
2. Arrange stems on steamer rack over boiling water. Cover and cook until tender, about 15 minutes (check often - time varies). Add leaves and steamand until tender, 5-10 minutes.
3. With a citrus zester, shave thin strips from the lemon and the orange. (Alternatively, remove zest with peeler or knife, then cut into finejulienne of 1/2- to 1-inch lengths.) Drop into small heavy pot of boiling water; drain.
4. Combine sugar and 1 cup water in the same pot and bring to a boil. Add zest, smashed ginger, reduce heat and simmer until it is tender and syrupthickens, 10-15 minutes. With tea strainer (or fork), transfer zest and ginger (you may discard the ginger at this point if you choose) to sheet off oil. Halve and squeeze the lemon. Add juice to syrup; reserve.
5. Transfer chard to serving dish. Gradually add lemon syrup to taste, tossing. Add salt and pepper, oil and additional lemon juice. Serve warm or at room temperature, sprinkled with the zest.

From: Cooking Demonstrator Adrienne Posner via Gina (In case you didn't get to try it, it wasDELICIOUS!)

WINTER SHARE 2007-2008 with Garden of Eve Organic Farm

Winter shares consist of a once-a-month pickup of:

- fresh organic baby greens (the only place you will find fresh organic local greens mid-winter!)

- 1-2 dozen of our own farm-fresh eggs, and our own stored vegetables


• Potatoes (includes different kinds: fingerlings, red, white, blue, etc.)

• Sweet potatoes

• Winter squash (includes different kinds: delicata, butternut, acorn, spaghetti, etc.)

• Turnips

• Rutabaga

• Celery root

The winter share will be a once-a-month pickup and will cost $35 per month for four months, for a total of $140. The value of produce over the season will be equal to or above the price. Tentatively we are planning on having pickups in December, February, March and April (no pickup in January). We will run the pickups so no volunteer time will be required. Pickup times are as follows (Exact dates TBA):
• At the Riverhead farm: Sat & Sun anytime during the day (self service pickup);
• Williamsburg, Brooklyn: Sat between 9am-12pm;
• Ansche Chesed: Wednesdays from 5-7pm.

Winter shares can be purchased by sending a check for $140 with your contact information (name, address, phone & email) and pickup location to:Garden of Eve, PO Box 216, Aquebogue NY 11931. We will send email confirmations and reminders before each pickup date. If you sign up now and discover that you can’t make the specific dates we have chosen, you may withdraw from the program before the first pickup and receive a full refund.