MEADOWLARK FARM SUMMER CSA NEWS 7-9-10 Dear friends How do you feel about fresh potatoes? Yesterday marked the first potato digging of 2010 and with great relish we dug and bagged and now pass along to you the first of our early variety called "Caribe" which is purple on the outside(glistening and jewel-like when washed in the sink) and white on the inside. They are so juicy and won't take long at all to cook, so go for it, even if you shy from potatoes because of their carbohydrates, you must enjoy and savor these first spuds. Because my ella loves her potato salad, we made up a delicious potato feast last night. We chunked the caribe potatoes, tossed with kosher salt and olive oil lightly and roasted in the oven in a single layer at 425. When they were just tender and a little bit browned, we took them out, cooled them and tossed with chives and celery leaf, apple cider vinegar and a wee bit of mayonnaise. The roasting of the potatoes was like a revelation! It was sooo good and you could make a salad without mayo and it would still be delicious..... The garlic is harvested and it's a beautiful crop this year. The weather cooperated and we send our thanks to all of the hands that helped to bring in our "meadowlark red" for 2010. We had a great group of all girls and women from the SEEDS Youth Corps groups and they really helped us to rock out the garlic! We thank all of the volunteers, the amazing farm crew led by Robert Bartle and also Liz Och for her baking extraordinaire for the day's event. Today's box includes: garlic, shallots(papery yellow skinned like little onions), fennel bulb, zucchini of various hue, collards or kale bunch in bag, carrot bunch and beets for every other week shares, caribe potatoes, sugar snap peas, cucumbers galore(everyone receives at least 2 seedless slicing cucumbers plus a big handful of cornichon pickling cucumbers, a big bag of basil, salad mix and for fruit shares organic tart cherries from omena organics. Arugula, beets and extras for premiums Oryana has the best tofu. Give this recipe a try for a meatless summer dinner: PINEAPPLE GLAZED TOFU WITH SPICY CUCUMBER SALAD For the spicy cucumber salad: -4 medium or 6 little cucumbers washed and ends cut off, sliced crosswise ¼" -1 TBL kosher salt -1/2 c. rice vinegar -2 TBL sugar -2 shallots, finely chopped -1 small fresh chile, stemmed, seeded and minced Pineapple glazed tofu: -1 TBL roasted peanut oil -1# firm oryana tofu, cut crosswise into 8 slabs and blotted dry between towels -2/3 c. pineapple juice -1 TBL fresh lime juice -salt -1/4 c. salted peanuts, finely chopped Toss cucumbers and salt in a colander set into a large bowl. Fill a gallon Ziploc bag with cold water, seal and set the bag on top of cucumbers. Set aside for 1 hour. Meanwhile bring vinegar and sugar to boil over medium heat. Cook, stirring until sugar dissolves and mix is syrupy and reduced to ¼ c. Pour the mix into a medium bowl and add onion and chile. After cukes have drained, rinse well under cold water to flush salt. Blot dry and add to bowl with onions and dressing, chill and taste for salt and heat. For tofu, heat oil in a large skillet or wok over medium heat until shimmering. Add tofu and cook until golden brown, 6-7 minutes. Turn the tofu and cook until golden brown on second side. Add pineapple juice, lime juice and salt to taste and cook, turning once until liquid is evaporated and tofu is glazed. Spoon cucumber salad onto a large serving platter and arrange tofu over the salad, sprinkle with peanuts and serve with brown rice. Have a lovely weekend and we thank you for returning your boxes. Love, the meadowlarks ***Nancy's blog: http:// farmfoodleelanau.blogspot.com, check it out!
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