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Week 25 ( A)
October 31, 2014
Seeds of Hope Farm
CSA Newsletter
Seeds of Hope Farm
CSA Newsletter
This weeks
share:
Acorn or Spaghetti
Squash
Collards
Leeks
Hot Peppers
Tomatoes
Green Tomatoes
Sweet Peppers
Eggplant
Garlic
Scarlet Runner
shelling beans







Next weeks
most likely:
We will be loading you
up in the final three
weeks for your
thanksgiving feast.
With:
Garlic
Peppers
Potatoes, Sweet
Potatoes and Winter
Squash
Kale or Collard
Salad Green Mixes
Onions or Leeks






Happy Halloween everyone. The first of the true cold is upon us. Fridays forecast
says we will miss having a first frost and jump straight into a true freeze. We spent much
of today gleaning summer crops from the fields and adding plastic to the ends of the high
tunnel. Tomorrow Evan and Randy will be covering our fall and winter crops to protect
them from the sudden temperature drop.

Featured in your share this week are two very special items: Leeks, (delicious) and
Scarlet Runner shelling beans. These beans we picked before the frost. Not quite a drying
bean and not a fresh bean, but a tasty and affordable protein. The beans can be shelled
without too much trouble, and just seeing the magical colors that nature has hidden inside
makes the work a pleasure. If youre pressed for time, just shell the beans while sitting
down during conversation or even while watching a movie, with the lights on of course.
You dont want to miss the bright insides of these beans. They will lose most or all of their
color once cooked. Until cooking time, keep them in the fridge. See recipes below.








From Your Farmers:




Upcoming Events:
Our second CSA dinner and cooking class is
Wednesday, June 25 at 6 PM. This dinner will
be held at Unity Evangelical Lutheran
Church, 8454 Glen Echo Dr in Bel-Nor, 63121
at 6 PM. Everyone is invited, but please RSVP
so we know how many to count on. RSVP or
sign up when picking up your share, or calling
Gabriel at 566.8643. Bring the family!




Collard
Upcoming Events:
Winter Market at Schlafly Bottleworks: if you use up all of your share and need to
restock for Thanksgiving, come see us at the Schlafly Bottleworks Winter Market,
November 22 from 8:30 AM to Noon.




Green
Tomatoes

Shelling
Beans

Leeks
Eggplant
Sweet
Peppers

Red Tomatoes
Collards
Spaghetti
Squash



















































This Weeks Recipes:
We have four recipes for you to try this week- two for leeks, one for green tomatoes, and a suggestion for shelling
beans above.
Leeks:
Leeks are in the same family with onions, garlic, and chives, but they have special qualities all their own. Theyre mild,
subtle, and sweet.
Weve trimmed the roots and green tops of your leeks, and what remains is the white, or blanched, shank, which is
kind of like a long narrow onion bulb. Its white because we buried your leeks in the spring and they grew
underground. Because leeks develop beneath the surface of the soil they should always be cleaned thoroughly. The way
to do it is to cut the leek lengthwise down the middle and, under running water, use your fingers to open up the layers
and wash away any garden grit.
Leeks dont need any fancy preparation to show off their high quality and delicious flavor. Im going to suggest two
recipes that are simple and always satisfying
In Mastering the Art of French Cooking, Julia Child writes, Leek and potato soup smells good, tastes good, and is
simplicity itself to make. Here is an adaptation. It makes 2 quarts serving 6 to 8 people.
Ingredients:
3 to 4 cups or 1 pound peeled potatoes, sliced or diced
3 cups or 1 pound thinly sliced leeks, including the first couple inches of tender green; or yellow onions
2 quarts of water
1 tablespoon of salt, and pepper to taste
Steps:
1. Simmer all these ingredients partially covered for 40-50 minutes, or until tender.
2. Mash the vegetables in the soup with a fork.
3. Optionally, a couple teaspoons of butter are nice to mix in off heat and just before serving.
4. Minced parsley or chives are good herbs to try. Sprinkle some over the bowls as a finishing touch.
Another classic recipe to try is:
Leeks Vinaigrette
Ingredients:
Leeks
A simple homemade vinaigrette
Steps:
1. Set the whole washed leeks into boiling water, over low heat, and cook for under ten minutes until parboiled, which
is partially boiled.
2. Try picking them up with tongs, and when you can easily pierce the root end of the leek with a fork, it is cooked
enough.
3. Place the leeks in a dish of ice water to stop them from cooking.
4. Drain the leeks thoroughly and, because you sliced them down the middle to clean them, you can fan out the layers
and spread the leeks open, facing up, in a dish long and deep enough for them to fit.
5. Drizzle a moderate amount of vinaigrette over the leeks, so that their surface has been splashed and there is a thin
layer of vinaigrette sitting in the pan. Turn the leeks over and make sure the other sides have been dressed lightly.
A vinaigrette is a salad dressing you can make at home. Whats so great about it is you control what goes in it and you
can vary the ingredients to achieve the desired flavor. In a jar, mix oil and a vinegar, usually about 3-4 times as much
oil as vinegar. Olive oil and red wine vinegar are good for this recipe. The vinegar is an acid and provides an important
balance of flavors with the oil.
Newsletter Title Page 3 of 3




















































This Weeks Recipes continued:
You can also squeeze a lemon instead of adding vinegar to provide that acidic kick. Salt and pepper are essential. A grainy
mustard like Dijon helps to mix everything together when you put a lid on the jar and give it a strong shake, and is a good
flavor for this recipe. Honey or sugar is typically good to include and is an option with this recipe. There are endless
variations and delicious possibilities for a vinaigrette. Make it by taste.
6. Cover and marinate in the refrigerator for a couple hours to a couple days.
7. Serve at room temperature.
Randy Tempel, CAASTLC Community Garden Coordinator
Fresh Shell Bean Gratin:
This recipe comes from Michael Ableman of fieldsofplenty.com
Anthony Boutard is a bean fanatic. He inspired me to grow fresh shelling beans by providing the seed from some of his
favorite varieties.
Eaten in the fresh stage, shelling beans are one of the real pleasures of summer. Most people shy away from them because of
the extra work of shelling, but, at this stage, they are melt-in-your-mouth wonderful, a completely different experience than
eating the same varieties dried. If you can, seek out someone growing a range of European and American shelling beans, and
experiment with different types.
This recipe was adapted from Chez Panisse Vegetables, by Alice Waters, and it's a real crowd pleaser. This one is made with
sage, but you can also use marjoram, oregano, basil, or rosemary (sparingly). This version doesn't call for any spice, but try
adding a good pinch of hot pepper, or get out the preserved peppers and pass them at the table.
2 1/2 to 3 pounds fresh shell beans (about 3 cups shelled)
6 tablespoons extra-virgin olive oil
Kosher salt to taste
1 small onion, cut into 1/4-inch dice
4 cloves garlic, finely chopped
2 fresh sage leaves, chopped
2 medium tomatoes, peeled, seeded, and roughly chopped
1 cup fresh bread crumbs
Serves 4 to 6
Shell the beans and discard any discolored or shriveled beans. You should end up with about 3 cups shelled beans. (The yield
will vary depending on the variety.) Rinse the beans in cold water and put them in a medium saucepan with water to cover by
about 1 inch. Bring the water to a boil, skimming off any foam that floats to the surface, and add 2 tablespoons of the olive oil.
Reduce the heat and gently simmer the beans, stirring occasionally, until tender, 15 to 30 minutes, depending on the variety and
maturity. If the beans start to peek through the liquid during the cooking process, add a splash more water. Remove from the
heat and season the bean liquid with salt-the beans will absorb the salt gradually. Set the beans aside to cool slowly in the
cooking liquid.
Meanwhile, preheat the oven to 350 degrees F. Warm a medium saut pan over medium heat and add 2 tablespoons of the olive
oil and the onion. Season with salt and cook until the onion is tender, about 6 minutes. Add the garlic and sage and saut just
until the garlic is fragrant, about 1 minute. Add the tomatoes, season again with salt, and cook for 1 to 2 more minutes, until the
tomatoes are softened.
Drain the cooled beans, reserving the liquid. Combine the beans in a gratin dish with the onion and tomato mixture and stir to
combine. Add enough of the bean-cooking water to almost cover. Taste and adjust the seasoning with salt, if necessary.
Combine the bread crumbs with the remaining 2 tablespoons olive oil and sprinkle them over the beans in an even layer. Bake
until the juices are bubbling at the edges and the bread crumbs are evenly browned, about 45 minutes. Serve warm



Green Tomato Salsa:
This one comes to us from freshpreserving.com and was featured in last weeks newsletter. Hopefully you have
some onions left over from previous weeks. If not, we will be giving our green tomatoes for at least one more
week. They will keep just fine below 60 degrees.
We have listed the green salsa as a canning recipe. If you just want a delicious salsa, skip the canning steps and
just follow the steps from Combine to Ladel.

YOU WILL NEED:
7 cups chopped cored peeled green tomatoes (about 12 medium)
5 to 10 jalapeno, Habaero or Scotch bonnet peppers, seeded and finely chopped
2 cups chopped red onion (about 2 large)
2 cloves garlic, finely chopped
1/2 cup lime juice
1/2 cup loosely packed finely chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
6 Ball (8 oz) half pint glass preserving jars with lids and bands
DIRECTIONS:
1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in
warm soapy water and set bands aside.
2. COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro,
cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.
3. LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar.
Apply band and adjust until fit is fingertip tight.
4. PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check
lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick Tip: Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot
peppers, wear rubber gloves to prevent hands from being burned.