CSA Newsletter #9 – August 24, 2012

Contents of Share This Week

  • summer squash (2-3)
  • cucumbers (~8)
  • tomatoes (3)
  • Brussels sprouts (0.75 lb)
  • collard greens (1 bunch)
  • red lettuce (1-2 heads)
  • herbs – basil or parsley (1 bunch)
  • leeks (1 bunch)
  • celery (1 plant)
  • green beans (0.4 lbs)
  • edamame (0.5 lbs) – this is everyone’s protein this week, in lieu of eggs or sprouts


  • Our laying hens are dropping on production, so we won’t be able to offer you eggs in your share every week. You can expect eggs approximately every other week. However, we are committed to making sure there is protein in your share. So expect beans, sprouts, eggs or other proteins each week. You will still have 10 items in your box.
  • Please return your boxes, egg cartons, and clean, clear plastic bags. Thank you so much!
  • Remember that you are always welcome to visit socially and/or to volunteer. Give a call to schedule a time.
  • All of our newsletters are archived on our website http://www.soulfirefarm.com/?cat=3
  • We are processing our next batch of 50 meat birds this Sunday, August 26th, 8 AM to 1 PM. You are invited to come and help. We also have some more birds for sale. Order here.


Edamame: Wash edamame well and put in a bowl. Sprinkle a pinch of salt and rub edamame with salt. Boil 2 quarts of water in a large pot. Add about 2 Tbsp of salt in the boiling water. Put edamame in the boiling water and boil for 3 to 4 minutes, or softened. Drain edamame in a colander. Taste one edamame and if it’s not salty enough, sprinkle more salt over boiled edamame. Spread the edamame on a flat tray to cool. Eat edamame by squeezing out of the pod.

Leeks Mimosa with Toasted Hazelnut (courtesy of Martha Stewart)


  • 6 large leeks (3 pounds), white and pale-green parts only, halved lengthwise and rinsed well
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • 1 teaspoon Dijon mustard
  • 2 teaspoons finely grated orange zest, plus more for garnish
  • 3 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced shallot
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 ounce (1/4 cup) skinless hazelnuts, toasted and chopped


  1. Preheat oven to 400 degrees. Arrange leeks on a rimmed baking sheet, and brush generously with oil. Season with salt and pepper. Roast, flipping once, until tender and gold, about 20 minutes. Let cool slightly on sheet.
  2. Meanwhile, place eggs in a medium saucepan, cover with cold water, and bring to a boil. Prepare an ice-water bath. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to ice-water bath to cool for 10 minutes. Halve eggs and remove yolks. Finely grate whites on the medium holes of a box grater; place in a small bowl. Grate or crumble yolks; place in another small bowl.
  3. Whisk together mustard, orange zest and juice, lemon juice, and shallot. Slowly add oil, whisking until emulsified. Season with salt and pepper.
  4. Arrange leeks on a platter. Scatter whites and yolks on top. Drizzle with vinaigrette. Sprinkle with hazelnuts, and garnish with orange zest. Serve immediately.

News on the Farm

We are very excited about being asked to participate in a community event called Healthy Harvest on the Hill, in Arbor Hill Albany this September. A grassroots community group has taken steps to increase access to healthy food and nutrition education in their neighborhood and we are honored to be there to offer some of our produce and information about land and farming. It has been beautiful to watch the interest in food justice and food sovereignty take hold in the Capital District this year. This is the world we want – people engaged in the food system and taking control of our health. Yes!

In addition to the routine and meditative tasks of weeding, harvesting, caring for the animals, and picking pests off the plants – we have an exciting tree house project going on this week under the direction of Leah’s sister, Naima. Naima and her partner are up for a visit and rather than idling around at the lake, chose to build a tiny house 20 feet up in the trees! It’s a engineering feat and lots of fun to see and support. Pictures of the tree house coming soon…

Our 2nd batch of meat birds will be processed this Sunday. We are all set up and ready to go. Hopefully we’ll see some of you out here. 🙂