CSA Week 6

Vegetable List

Oh Boy! Beets!
Booya Broccoli
Napa Cabbage
Collard Greens
Cucumbers
Eggplants of Some Kind
Lincoln Leeks
Muir Lettuce
New Red Fire Lettuce
Ailsa Craig Sweet Onions
Bell Peppers
Corvair Shallots
Sungolds
Tomatoes
PYO Herbs
PYO Flowers

Notes from the Farm

The thing about running a farm here in Maine, is that it helps me feel the seasons... not just the climate, but he social seasons.
We are so fortunate to have the support of this community. I feel like we've done our best to show we're trying, and I feel like this community has been more that gracious as we've learned, grown, and gotten a little better at all this nonsense ...
There is a seasonality to the people, just as there is to the birds, just as there is to the trees... and not just folks who come and go, but also for folks who are here year round. There is an openness to the summer, a communal nostalgia to the fall of the year, a general social hibernation in the winter and a hopefulness to the spring... and we feel it here at the farm.
Each social season has it's benefits, and takes it's own toll... and without getting too deep in the weeds, I'd say, I love them all for their spirit, and I wouldn't mind a slightly more balanced dynamic. Openness, Nostalgia, Hibernation, Hopefulness... these are core behaviors, core impulses, at the Hancock Family Farm... balance is not one of those behaviors... but it is an impulse.
In the past 20 years, I've seen myself ramp up in work ethic, and lose all sense of balance... and I don't hate it. At the same time, slowly, as we've become more established, I've transitioned from asking too much from our farmers' bodies and time, to asking more of their minds. Farmers here used to work more side by side with me, I needed them, to physically just be by my side... and slowly, as we built the thing, I found that the best thing I could do is not ask too much of their time, and ask more of their minds, harness their passion, their creativity...
I think, as I've seen a generation of farmers pass through our doors, I've learned that I don't need to scare them in order for them to become successful farmers... I can offer them balance, and a place to experiment, to use their minds, to solve problems, to hone skills... and when they go off and start their own operations, they'll inevitably work brutal hours and experience the social whiplash of the season, but it'll be on their terms, at their hands, with their choices...
Turns out I never needed to scare them straight at all... life is scary enough as it is... and a safe, balanced start to a farm career is the least I can provide... I just feel bad for the first decade (plus) of farmers who passed through before I figured that out.


Recipes


Crispy Lemon-Parmesan Eggplant

¾ cup panko breadcrumbs
1 ½ ounces Parmigiano-Reggiano, grated (½ cup)
2 teaspoons grated lemon zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
½ cup extra-virgin olive oil, divided
1 large eggplant (about 1 ¾ pounds), cut lengthwise into 4 planks
2 teaspoons smoked paprika, plus more for sprinkling
¼ cup chopped fresh mint leaves
8 ounces cherry tomatoes, halved
5 ounces arugula

Preheat broiler on high with a rack 8 inches below element. Combine panko, cheese, and lemon zest; season with salt and pepper. Stir in 2 tablespoons oil to evenly coat. On a rimmed baking sheet, brush eggplant evenly with 2 tablespoons oil; season.
Broil, flipping once, until eggplant is tender and golden brown on both sides, about 10 minutes a side. Top evenly with panko mixture (about 1/3 cup on each plank) and broil until panko turns crisp and golden brown, 2 to 3 minutes.
In a large bowl, whisk together lemon juice, paprika, and remaining 1/4 cup oil; stir in mint and season. Drizzle about half of dressing over eggplant. Squeeze tomatoes over bowl to release juices, then drop them into dressing and toss with arugula to evenly coat. Serve over eggplant, sprinkled with more paprika.


Coconut-Ginger Collards

1 tablespoon minced fresh ginger
3 tablespoons finely chopped shallot (from 1 small)
1 large bunch collard greens, stemmed and sliced (about 6 cups)
¾ cup full-fat unsweetened coconut milk
1 can (15 ounces) chickpeas, rinsed and drained
Finely grated zest and juice of 1 lime
Fresh cilantro, toasted coconut, and steamed rice, for serving
Lime wedges, for serving

Add 1 tablespoon oil, ginger, and shallot; cook, stirring, until fragrant. Stir in greens and cook, tossing, until just wilted, 1 minute.
Add coconut milk, 3/4 cup water, and chickpeas. Season and cook, stirring occasionally, until slightly reduced, 5 minutes. Stir in lime zest and juice. Serve over rice, with fish, cilantro, coconut, and lime wedges.



How to Eat Cooked Beets (stolen straight from Martha Stewart)

Most of us are most familiar with cooked beets. Maybe you’ve enjoyed a simple salad of cooked beets, a bowl of borscht, or seen the packaged boiled beets in the produce aisle at the grocery store. There are many different ways to cook them—some you’re probably familiar with, and others may be a pleasant surprise.

Roasted Beets are naturally quite sweet, so they pair well with ingredients that enhance that sweetness.
One of the easiest and most delicious ways to eat beets is to peel and chop them, then simply roast them in the oven seasoned with olive oil, salt, and pepper.

They're even better dressed with a sweet, acidic dressing made with red wine vinegar, orange juice, and honey after roasting. Roasted beets tossed with crumbled blue cheese and buttery toasted walnuts are a classic, as is pairing them with goat cheese. 
Turn those roasted beets into a whole other dish by adding them to a vibrant green salad. 

You can also roast beets underneath a chicken or beef rib roast, just like you would with potatoes. The vegetables will soak up the flavors from the pan drippings, making them even tastier

Roasting Whole Beets: You can roast whole beets like you would do with baked potatoes. Drizzle them with olive oil and season with salt and pepper, then wrap them tightly in foil. Roast at 400 degrees Fahrenheit for about 1 hour, depending on the size of the beet. Once fork-tender, let them cool for a few minutes and you should be able to slip the skins right off.
Steamed Steaming beets is easy and mess-free—and they come out super flavorful every time. The beets take a steam bath in salted water, which permeates every inch of the vegetable. It works well whether you use cubes, wedges, or rounds. You can use them most of the same ways you’d use roasted beets, but the soft flesh can also be mashed and blended into other recipes.

How to Use Steamed Beets: 
In soups like borscht, gazpacho, or our all-time favorite–a creamy concoction made with lots of fresh ginger. 
For homemade dips, like this one with smooth tahini or this vibrant muhammara made with walnuts, garlic, and pomegranate molasses. 
Make prepared horseradish with steamed beets. Blitz them in the food processor with fresh horseradish, sugar, salt, and vinegar, and you’ve made your own condiment for shrimp cocktail and more. 
Steamed or boiled beets can even be used for sweet recipes. When blended, they bring out the cocoa flavor in chocolate cake. They can also add a subtle sweetness and fun pink color to smoothies.

Baked The next time you’re craving something crunchy, we recommend crispy beet chips. Slice peeled beets ultra-thin (a mandoline is a great tool for this task) and bake them with a drizzle of oil. They’re a healthy snack, and you can polish off a whole tray and feel good about it.

Seared You might not have tried this technique with beets; it is a little out of the ordinary, but it’s also a delicious and unique way to prepare them. When cut into pucks and seared in a hot pan, beets develop a crisp, golden brown crust while their interiors remain tender and soft. Their bright red color and meaty texture might have you thinking you’re cutting into a fillet steak.
Pickled The sweet, earthy flavor of beets is a great partner for acidic ingredients—and pickled beets are perfect for cheese and charcuterie platters—as well as for snacking.

Follow a more traditional method or brine wedges or whole baby beets with flavorings like coriander seeds, ginger, orange peel, and habanero pepper.
Opt for a quick pickle.

Candied Yes, beets are naturally sweet, so playing up their sugary flavors makes sense. Candied beets are made using a similar technique to that for beet chips. The paper-thin slices are simmered in a sugar syrup and then baked in the oven at a low temperature until dried and crisp. They come out just as sweet as candied carrots, and make a fun decoration for cakes, cupcakes, and pavlovas.

How to Eat Raw Beets Get some color and crunch by eating beets raw.
Julienned

Hone your knife skins and cut raw, peeled beets into thin matchsticks.
Use them in a salad alongside other crunchy fruits and vegetables, such as carrots, jicama, or celery root.
Julienned beets also add a nice earthy element to crunchy coleslaw—use a combination of red and gold beets for more color.
Shredded Use the large holes on a box grater to shred raw beets. The smaller pieces provide a touch of crunch, but they’re small enough that you don’t have to work too hard to chew. It’s a lot like eating a raw shredded carrot salad. Another bonus: Shredded beet salads can be made a day or two ahead and enjoyed as a side dish throughout the week. They’re great tossed with:
Rice vinegar, lime juice, and fresh herbs.
Lemon juice, honey, and lots of spices like cumin, coriander, and cinnamon.
Juiced Raw beets can be juiced just like any other fruit or vegetable. Our favorite way to enjoy beet juice is mixed with fruit juices, such as apple and lemon to get a nice balance of flavors.