“Sustainable farms are to today's headlong rush toward global destruction what the monasteries were to the Dark Ages: places to preserve human skills and crafts until some semblance of common sense and common purpose returns to the public mind.”
― Gene Logsdon
Fall is my favorite time in Colorado. The coolness of the air, the abundance of fresh food, and the first snow dusting the peaks above my house make me feel the fruition of a huge season and the longing for the stillness of winter. Four directions, four elements, and four seasons. I wouldn't design it any other way.
Here's the box (and its still Friday!):
Watermelon, Personal, COG, Hirakata Farms, Rocky Ford 1 melon
Honeydew, CO, Hirakata Farms 1 melon
Peaches, COG, Black Bear Orchards 1 pound
Beets, Chioggia, COG, White Mountain Farm, Mosca 1 bunch
Onions, White Grilling, COG, WMF 1 bunch
Green Beans, COG, WMF 0.875 pound
Cucumber,COG, WMF 1 cuke
Garlic, Fresh, Antonio Garcia, Alamosa 1 handful
Calabacitas, Antonio Garcia, COG 1 pound
Cheese, Goat Feta, Assorted Flavors, Laz Ewe Goat Dairy, Del Norte, CO 1 wheel
Rocky Ford Growers Since 1915:
"Our family history in Rocky Ford spans five generations. It started in the early 1900s when Tatsunosuke Hirakata came to the United States from Japan. Upon arrival, he went to work for the railroad, which eventually brought him to Colorado where he settled in Rocky Ford. Soon after, he and his son Keiji began farming, building what’s now Hirakata Farms and raising various crops and growing our renowned Rocky Ford Cantaloupe.
Today, Michael Hirakata the son of Jerre heads our sales department. Gene’s son Glenn manages the operation of the shed. Together they share in the operation of the farm. We are a family farm that continues to carry on the tradition of our ancestors.
Rocky Ford Melons are legendary for their characteristically sweet and juicy taste. Ever since the first planting in 1887, Rocky Ford Cantaloupes™ have been the standard to which growers around the world aspire. At Hirakata Farms we work hard to employ best agricultural and farm management practices, but we can’t take all the credit. That’s because we are truly blessed with the right climate and growing conditions that make Rocky Ford so special.
Some say it’s the hot sunny days and cool clear nights that make Rocky Ford Cantaloupes™ so sweet and flavorful. Others claim it’s the altitude or perhaps the clay soils and snow-melt irrigation that bestow quality. Regardless, for over a century, farmers in Rocky Ford, Colorado have harnessed summer’s sunshine and captured nature’s goodness to produce the world-famous melons." http://hirakatafarms.com/our-products/
Together with the melons (the floral ambrosia of the watermelon and the succulent true-to-its-name honeydew) I was really excited about the goat feta. My wife Alycia has been dutifully milking goats and making cheese for many years so when I first had the opportunity to see Laz Ewe 2 Bar Goat Dairy I knew what I was looking at. However, owner/operator Jenny Knoblauch has exceeded all my expectations in every way. Not only are all the cheeses great tasting and great sellers, but Jenny pastures her goats and cows along the headwaters of the Rio Grande River near Del Norte. This is some beautiful grass country and her herbivores seem to be very happy making exceptional cream and milk. If you know someone who doesn't like goat cheese, have them try a slice of this!
From Megumi's Kitchen:
More green beans, peaches, and cucumber! Hooray!
—— Green Beans and Peach Salad
I am trying a new recipe that I found on Saveur.com <http://www.saveur.com/article/Recipes/Green-Bean-and-Peach-Salad>. But of course adopted to what we have in our kitchen.
- 4 peaches, cut in 8-10 wedges
- about half of the green beans that came in the CSA box, washed and ends snapped
- mid size onion, sliced thin
- 1/2 cup olive oil
- balsamic vinegar (white balsamic, if available for better color)
- oregano (fresh, if available)
- salt and pepper
Sauté the onion till it starts to caramelize slightly, add the peaches, sprinkle oregano and cook for about 5-7 minutes.
In the mean time, combine the oil, and vinegar in a big bowl. Salt and pepper to taste.
Build the green beans in salted hot water till beans are soft but crisp.
Take the beans out of hot water and immediately place them in ice water (for bright green color).
Add the beans to peach mixture. Chill it and serve.
In Chinese dishes, cucumber is often cooked. In this dish, what makes it “Chinese” for me is the wonderful aroma of sesame oil. It can be kept in the refrigerator for a week or so like pickles.
Cut the cucumber into sticks.
Heat sesame oil in a pan. When it is hot, add cucumbers and sauté till soft.
In the mean time, mix sesame oil, vinegar, a little bit of soy sauce, pinch of salt, and sugar (to your liking) in a bowl. Add crushed garlic, if you’d like.
Take the cucumbers off the heat and add to the sauce mix immediately.
Sprinkle chilli pepper, if like a little kick.
Marinate at least 10 minutes.
Serve chilled. Goes well with rice.
—— Calabacita Parmesan
A new way to eat yummy calabacita? Try Calabaciata Parmesan.
Slice the calabcita side ways, about 1/3 inches thick.
Grate the parmesan cheese, chop parsley, and mix them in bred crumbs.
Dip calabacita slices in beaten egg, then in bread crumbs.
Sear them in frying pan till soft inside and crisp on the outside.