SUMMER CSA // WEEK 5

“Whether we and our politicians know it or not,
Nature is party to all our deals and decisions, and she has more votes,
​a longer memory, and a sterner sense of justice than we do.” ― Wendell Berry

PRODUCER SPOTLIGHT:  Weathervane Farm // Buena Vista, CO

Seth and Caitlin Roberts seek to cultivate relationships with the land and community. They make it a priority to provide high quality farm products while working harmoniously with the environment. Seth and Caitlin each have over 15 years of experience managing gardens and uniting consumers with local food.
All of our farming practices are rooted in developing a greater understanding of how we can best relate to the land and our community. We do not follow any particular methodology, yet borrow from several. We do not use cookie-cutter approaches, but instead seek solutions that make sense for the health of our specific farming circumstance. Our commitment to you is not to use any petrochemical fertilizers, pesticides or herbicides. It is our belief that healthy soil is required for healthy plants, free of pests and disease. We strive to understand and work in partnership with the organisms around us from the ground level of roots and soil up to trees and birds. The fertility of our soil is managed through the use of green manure crops, compost application, mineral additions, crop rotation, and cultivating our plantings with the use of the tractor or with hoe in hand.
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WEEK 5 // WHAT'S IN THE BOX?

• Tomatoes, Beefsteak, Graber’s Produce, Alamosa                  2.08 lbs
• Potatoes, Russet, COG, White Mountain Farm, Mosca          5 lbs
• Turnips, COG White Mountain Farm, Mosca                      1 bunch
• Mushrooms, Agaricus Rhakra, Colorado Mushroom Farm       8 oz
• Calabacitas, Tierra Sana, Alamosa                                     2.08 lbs
• Fava Beans, COG, White Mountain Farm, Mosca                0.5 lbs
• Chard, Rainbow, Weathervane Farm, Buena Vista                1 bunch
• Lettuce, Spring Mix Heads, Living                                   1 clam
• Raspberries, Archaic Orchards, Crestone                            1 clam

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RECIPES

Calabacita Parmesan
Calabacita is another “soul food" of the San Luis Valley.
We can cook them in so many ways and they are oh, so yummy. 
​For a new way to enjoy Calabacita, try Calabaciata Parmesan!
 1) Slice the calabacita sideways, about 1/3 inches thick.
2) Grate parmesan cheese, chop parsley, and mix them in bread crumbs.
3) Dip calabacita slices in beaten egg, then coat them with bread crumbs.
4) Sear them in frying pan till soft inside and crisp on the outside.  

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Fava Bean Paste
Fava beans, a native of northern Africa, seem to be more common in European and Asian cuisines than that of Americas. It is great to make soup with and a good addition to salad, pasta, and many other dishes. It also makes a healthy snack when it is simply shelled and boiled in salt water.  Here is a recipe for a paste that is flavorful and visibly appealing with bright green color.   

1) Take off the outer shells and boil the beans in a big pot of water with good amount  (approx 2-3 tablespoons) of salt
2) Take off the inner skin and mash the beans 
3) Add some olive oil, fresh basil leaves, and grated garlic
​(Alternatively, blend cooked fava beans, olive oil, basil, and garlic in a blender)
4) Taste and season with salt and pepper.  Add some lemon juice if you’d like. Adjust the thickness with olive oil and water.
The paste is great on the toast/crackers, or as a dip for the veggie sticks.  Garden party, anyone?

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 Glazed Turnips
2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter or alternative
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

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