9 October 2008

Eggplant, Garlic, Leeks, Lettuce, Mustard greens, Peppers, Kennebec potatoes, Hot peppers, Rosemary, Tatsoi, Tomatoes

It is time again for my once a year stint as a caterer for the local land trust’s landscape exhibit preview party.  Consequently, instead of writing a normal newsletter tonight, I need instead to make venison pate, cook down some onions, roast tomatoes, make a spicy marinade for pork cubes and possibly start on some puff pastry.

I am afraid I cannot invite you to the preview party, at least not unless you express a sincere and credible desire to make a major donation to the land trust or to purchase a few pieces of art (those wishing to express either desire should get in touch with me as soon as possible).  I can, however, invite you to the opening party the next day, and you are free to attend (and attend for free) without giving or buying anything—though I would encourage you to do either or both.  Your donation and a portion of the price of your art would support the work of the Agricultural Stewardship Association, which works (successfully) to protect farmland and ensure the viability of farming in Washington and Rensslaer counties.  ASA holds a conservation easement on a portion of our farm (including the fields where some of you weeded carrots, peppers, eggplants and onions), meaning that nobody can ever build on that land.  Everybody in the region benefits from such easements, which help a vital part of the economy, encourage the local production of food, protect natural resources and preserve a beautiful landscape. 

If you want to know more about the art exhibit or ASA, go to agstewardship.org.  I strongly encourage you to come to the show and to take a look around the area.  I would encourage you to drop in at the farm too, but I won’t be there.  I won’t be at the art show either.  Greg and Andrea, who worked here in 2006 and 2007 are getting married on Saturday so we will be at their wedding. 

Before returning to my cooking tasks I offer a few notes about the vegetables in your bag.  Your eggplant is, I know, rather small.  Consider it a final adieu to summer.  We stripped down the plants just before the first frost.  Fortunately the tatsoi (the head of dark green spoon shaped leaves) could care less about frost.  In fact, it may taste better after one.  It definitely tastes better after you steam if and top with soy sauce, vinegar, garlic and hot sauce (though it is tasty raw).  You can have the mustard greens (in the bag) raw or cooked.  I like to put some in a salad (or have a purely mustard salad).  At this point in the season, the tomatoes might taste better cooked.  The weakening sun has lost much of its power to produce sugar in fruits.  The potatoes definitely taste better cooked than raw.  The real question with potato varieties is which cooking method suits them best. I am told Kennebecs make fine baked potatoes, but they are considered general purpose spuds so you can do with them what you want, such as making a leek and potato soup with rosemary or a garlic-infused gratin.