The Trillium Haven CSA Experience
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MICHAEL’S “LETTER FROM THE FIELDS” - September 13, 2005
“CLIMAX WITHOUT RAIN”
It seems every year I am surprised by the late crescendo of summer. I have hazy memories of summers as a child, and the scene is usually hot, dry, and full of insects. Maybe summers are different in Michigan, but is seems like summer doesn’t actually arrive until late August, and this year summer is arriving well into September with the piercing chorus of cicadas, plague-like quantities of grasshoppers, and at night the constant fiddle of the nocturnal virtuoso, the cricket.
I am reminded of “Pilgrim at Tinker Creek,” when Annie Dillard describes how when certain species of grasshoppers become too populated in a certain area, their bodies begin to change and eventually they fly off, en masse, as locusts. As I walk through the pasture, grasshoppers moving with my every step, I can almost imagine it.
Maybe it is true of all cycles of our lives and in nature—the climax before the end—but it seems odd: so much life before death, so much activity before change. Wouldn’t it make more sense for the energy to be spread out over a longer period of time, over the entire season? Then I think of countless times in my own life when I have waited until the last minute to finish a project, a paper, or a newsletter, and I wonder if maybe procrastination is natural!
It is going to probably reach the 90s again today and at the same time I am noticing trees that are losing their leaves, strange concurrent events. I am not sure we would already be seeing leaves fall without the drought. I read in the Press that certain areas, including the Lakeshore region, are 10-13 inches below normal for rainfall, and I would guess that we are at least 10 inches below in Jenison, although there are some areas that have had even less rain. Also, Lake Michigan is 9 inches below the level it was at the same time last year. I think that the past few springs the farm has been drier and drier. Even though last year we had nearly 10 inches of rain in May, before that rain the soil was unseasonably dry, and it easily soaked up the 10 inches of rain.
A few days ago, I headed out to do the hen chores and Max, the farm dog, was on the other side of one of the many ditches that keep the farm drained. He saw me and came across the ditch to follow. I turned to look at him, and noticed right away that he was not covered in black muck. I stopped and walked over to the ditch—it was dry. There was watercress still growing at the bottom, but no water. I then walked the ditch from the woods across the farm, where the springs are, toward the circle drive. About 1/3rd of the way though, the water stopped flowing and I could walk, sinking in maybe 2 inches of muck, right down what has always been a standing stream. It is unprecedented and remarkable. We have never seen the farm this dry. Every movement on the farm creates an enormous amount of dust, and even when Max runs after the gator, or after a rabbit, large dust clouds billow behind him.
We have been irrigating quite a bit, trying to get the next crop of lettuce and greens to mature, and it is certainly helping. Amazingly, the tomatoes, eggplants, and peppers keep producing with no water. I think if we were not in the muck it would be different. Most of those plants can put down roots at least 5 feet below the surface, and where we are, they hit water at 5 feet or so. Pretty amazing when you think about it. Even these fragile annual crops are very resourceful.
If I don’t have to, I prefer not to irrigate, for a number of reasons. Here’s one: I will sometimes talk to a chef or another farmer, and they will gloat about, for example, the size of a green pepper they have. A neighbor came by the other day with a red pepper so large I was taken aback. I asked him how much he watered the plants, and he said, not that much, except that his wife kept the sprinkler on for her flowers which were near his peppers. I am not sure what his pepper tasted like, but I have had some heavily irrigated humungous green peppers before, and guess what they tasted like--water. There is certainly a balance, and I would guess our pepper plants could use some more water, but you have to be careful not to lose the flavor.
Pray for rain, or at least lots of snow this winter…
Michael
ANJA’S “ODDS & ENDS” September 13, 2005
REMINDERS: ****Please drive slowly when entering the farm—dust clouds are bothering our neighbors!!!!
- I have started taking applesauce orders, for those of you who want larger quantities of Macintosh or Isa Reds. More varieties will be coming soon. We will have apples for sale by the pound this week, and perhaps some Stanley plums.
- HEIRLOOM TOMATO TASTING FESTIVAL: This Sunday, September 18, 2-4pm. Should be a lot of fun: we’ll all get to vote on our favorites, which will help us choose which varieties to plant next year! There will be a hand-out available at pickup if you want to come!
- TOMATO CANNING FESTIVAL: Next Sunday, September 25. We are looking for 15-20 interested members to work on canning together for about 5-8hrs. Not everyone needs to stay the whole time, but we are interested in finding some helpers to set up, and then some helpers to help clean up. Please bring at least 12 quart jars with lids, and at least 6 pint jars. Some jars are available at the farm as well. Please email with any questions!
The Heirloom Tomato festival will be covered (or should be, you never know!) in the GR Press next Wednesday, September 21. Amy Sherman, fellow CSA member and founder of the Slow Food movement here sent in a few tomato recipes I thought we should share with you…just in case you don’t get the GR Press…
Oven dried tomatoes
Chef Amy Sherman
4 pounds of fresh heirloom tomatoes
2 TBLS extra virgin olive oil
2 cloves garlic, minced
1 tsp. oregano
1 tsp. fresh thyme, chopped
Salt and pepper to taste
Preheat oven to 300 degrees. Core tomatoes and cut into similar size pieces, about two inches, so the tomatoes cook at the same rate. Place tomatoes in a bowl, drizzle with the olive oil, and toss with the garlic, herbs and salt and pepper to taste. Place a baking rack onto a cookie sheet with sides, and place all of the tomatoes on the rack, cut sides up. Bake tomatoes in the oven for 3 hours.
Tomatoes can be used right away or can be frozen for use later.
Oven dried tomato tart
Chef Amy Sherman
1 sheet frozen puff pastry, thawed
1 egg plus 1 TBLS water, blended
2 cups oven dried tomatoes
1 cup mozzarella cheese
2 oz goat cheese
2 oz Parmesan cheese
2 TBLS fresh basil, chopped
Preheat oven to 425 degrees. Roll out puff pastry, using a little flour so that it doesn't stick, into a square. Slice off 1/2 inch of the edge of the pastry all the way around. Brush the top of the pastry with the beaten egg. Replace the cut pastry around the top edge of the square. You are making the tart's rim this way. Press the edge together with a fork, and then prick with the fork the whole tart. Prebake the tart shell for about 15 minutes or until puffed and just starting to color.
Remove tart from oven and sprinkle the mozzarella cheese all over the inside of the tart. Crumble the goat cheese next, and then place the tomatoes evenly over the cheese. Sprinkle the Parmesan on last. Put the tart back in the oven for about 10 minutes, or until the cheese melts and starts to brown. Sprinkle the basil on when the tart is removed from the oven.
The tart can be served warm or at room temp.
Big BLT Stacks
Chef Amy Sherman
2 pounds heirloom tomatoes (pick a variety of colors and types)
2 cups arugula, shredded
2 oz crumbled Maytag blue cheese
1 cup hot bacon vinaigrette
Slice the heirloom tomatoes into rounds. Lay out four plates. Split the tomatoes four ways, layering them with the arugula and crumbled blue cheese. Give the dressing a good stir, and then pour over the stacks. Serve with a smile.
Hot Bacon Vinaigrette
8 slices bacon, diced
1 clove garlic, minced
1 TBLS Dijon mustard
4 TBLS extra virgin olive oil
1 TBLS fresh lemon juice
1 TBLS red wine vinegar
2 dashes Worcestershire sauce
2 dashes Tabasco sauce
Salt and pepper to taste
In a skillet, cook the bacon until crisp. Remove all but 2TBLS of the bacon grease and discard. Add the garlic to the skillet and cook for 30 seconds. Whisk in the mustard and oil. Add the rest of the ingredients and whisk well. Serve hot or room temperature.
Watermelon and Tomatoes
Chef Amy Sherman
4 cups cubed, seeded watermelon
4 cups sliced heirloom tomatoes, preferably green zebras and yellow pears
1 cup feta cheese, crumbled
2 cups arugula, shredded
4 TBLS pomegranate molasses (in the Middle Eastern section of grocery store)
4 TBLS extra virgin olive oil
Salt and pepper to taste
Mix the tomatoes and watermelon together in a serving bowl. Drizzle the molasses and oil over and toss to coat. Season with salt and pepper. Sprinkle with the arugula and feta cheese. Enjoy!