Weekly Newsletter 16

Casalegno Family Farm Weekly

Week of September 11 – 17, 2011

This last week the National Heirloom Exposition took place at the county fairgrounds in Santa Rosa.  This was a historic event that showcased the largest exhibit of heirloom produce ever, with growers from across the country, and many well- known speakers, heirloom livestock, activities and vendors. Our farm had actually been asked to attend and set up a booth, but the timing was not advantageous for us and we unfortunately were not able to make it.  While it may seem that the growing and eating of heirloom foods is just the next “fad”, many of us hope it is a practice that is here to stay.  Over the years, mass-market growers increasingly developed fruits and vegetables for traits geared to high sales and travel ability, not high flavor or vitamin content.  This is the reason that there are so many fewer produce choices at the supermarket.  By growing heirloom plants and saving the seeds we can prevent thousands of wonderful varieties from extinction and enjoy the diversity in taste, color and texture that our tables were meant to see.  Since heirloom seed is never modified or hybridized it stays true year after year so by choosing heirlooms we are also making a stand against GMO’s (Genetically Modified Organisms), which have been proven to be harmful to human health as well as the environment.  The diversity of heirloom seeds may possibly even help to prevent famine due to crop failure when a mono-culture gets wiped out by disease.  In your own gardens and when you are buying your food we encourage you to try the unusual, the unknown, the old-fashioned heirlooms.  Help save a plant, your health and the environment, and give the gift of variety to your children!

In this week's Full Share Box:
Heirloom Apples
Summer Squash and Zucchini
Sweet, Bell and Hot Peppers
Tomatillos
Romano Beans
Heirloom and Early Girl Tomatoes
Basil
Beets or Carrots
a bunch of Grapes

CONCORD GRAPES

Of all the wonderful treasures our little farm has to offer, these grapes are my very favorite.  All through the summer I watch them grow, checking them often, waiting impatiently for the first perfectly ripe, juicy bunch of grapes that promises that intense flavor experience that I am crazy about.  Right when the light begins to change, to get deeper and more golden, as the nights cool off and I can feel autumn in my bones these beautiful fruits are finally fully ripe.  Every few hours when I am working out on the farm I find myself helplessly gravitating to the grape vines to enjoy another bunch.  We don’t have that many vines, and if I had it my way I would eat every single one!!! Well, probably not every single one - they are somewhat perishable which is why you don’t see them in grocery stores, and should be eaten within 3 days to be enjoyed at their best.  The purple variety is a Concord cultivar known as “Isabella” and we believe the greens to be a cross of the grape “Cassady” with the Concord that created another variety, the “Niagara”.   The Concord grape was developed in 1849 by Ephraim Wales Bull in Concord, Massachusetts.   In 1853, it won first place at the Boston Horticultural Society Exhibition, and was then introduced to the market in 1854.  Dr. Thomas Bramwell Welch developed the first Concord grape juice in 1869 and since that time most of the Concord grapes grown in this country are put to that use, but many, like me, think they are fabulous for eating fresh.  While I can’t say enough about them, the truth is that everyone’s tastes are different.  They are very intense, and have “slip-skins” which can be tart, and contain seeds.  If you don’t particularly enjoy this type of grape please let us know! We would be happy to trade them for something else, especially since we have such a limited quantity, and so many fanatics like me! Which is why I am happy to say that the cuttings we planted 2 years ago are doing well, and have already began bear fruit.  Here is a precious little bunch for you to enjoy!

 Fresh Salsa

        5 medium/large tomatoes                                                         

         1 small/medium bell pepper                                                    

         1 HOT pepper (more or less depending on preference)                 

         1 small red or yellow onion                                                                     

         1 small bunch cilantro                                                                            

         ½ head garlic, peeled

         Apple cider vinegar, salt and pepper to taste

1. Dice the tomatoes as chunky or fine as you would like and put into a LARGE bowl.

2.  Cut all peppers into quarters and de-seed.  Cut red onion into quarters too.  Place onion and peppers into food processor and chop COARSELY - just give it a few pulses.  Really - DON’T overdo it!! This can be done by hand too of course, but it is much more work!!  Place into bowl with tomatoes.

3.  Put cilantro and all peeled garlic into food processor and chop - probably just a few more pulses than for the peppers.  Once again - DON’T overdo it!  Add to bowl.

4.                   Pour 1-2 Tablespoons cider vinegar into the bowl, add salt and pepper to taste and stir.  As it sits the flavors will meld and the spice will come out!  Store tightly covered in the fridge.  This should make approximately 1 Quart of fresh salsa…ENJOY!!!

Crockpot CHILE VERDE

1 pork tenderloin, cubed          1 medium onion, chopped         

 4-6 cloves garlic, minced         1 bell pepper, chopped            

 1 basket tomatillos, chopped        1-2 hot peppers, chopped

1 lb sweet peppers chopped (can be roasted first, or just added to sautée)    

1 lb tomatoes, chopped

oregano, sage, cumin, salt                  NOTE: use all juices from any chopped veggies

1.                 Brown pork in a large skillet.  Do not cook through. 

2.                 Add onion and garlic (and peppers, unless you are roasting them) Sautee few minutes, until onions are translucent.

3.                 Pour into large Crockpot with the rest of the ingredients (with reserved juices) and season to taste.  Slow cook 8 hours.  Serve topped with a little sour cream with Spanish rice and beans and fresh salsa.

Marissa’s Pasta Estiva (Summer Pasta)

I make variations of this pasta all summer long.  As with most of my recipes nothing is precise and I encourage you to use your own tastes and preferences and experiment!

1 pound pasta

2 cups green beans, rinsed, stem ends removed, cut into thirds

3 cups mixed squash, diced

4-6 cloves garlic, minced or pressed

2 large tomatoes, diced  ( 2-3 cups, depending on preference)

8 basil leaves

6 ounces mozzarella fresca balls (the kind that comes packaged in liquid)

 Heat enough olive oil to cover the bottom of a large sauté pan.  Add the squash and green beans, salt and pepper and sauté over medium heat a few minutes, until tender crisp.  Add the garlic, sauté a couple minutes more, then add tomatoes.  Add salt and pepper to taste, cook another few minutes, then cover and let simmer.  Meanwhile cook pasta.  When the veggies are tender add the basil leaves, tearing them in half.  Stir in the little mozzarella balls and cook another few minutes until they begin to melt.  Serve immediately over hot pasta. 

 To your health - SALUD!!!!                    ~Casalegno Family Farm