Cecilia Nasti came out to the farm on the same evening that our crew was shooting skeet after work. She wasn’t ruffled, however, to hear gunshots at an organic farm. Her “real job” at Texas Parks and Wildlife has her covering hunting issues as well as natural places of beauty for their radio pieces about Texas Parks. She recently did a story on nothing other than… skeet shooting. It was a true pleasure to hang out on the back deck with this Austin original and our one-time neighbor. Her love of food, gardening, and cooking is evident: her Field and Feast show, which airs on KUT every weekend and took the place of Growing Concerns, is her own baby. She does it to spread the good word about farm-to-table connections. Her podcast about Tecolote is airing on KUT this Saturday, April 28, at 11:55 a.m., or Sunday, April 30, at 11:01 a.m. You can also hear the podcast anytime from her website.
Tag Archives | CSA
From Monday basketeer Stephanie Johnson.
Hi Katie, Here’s the recipe for the souffle. It was really good; cheesy and tangy! I love sorrel. I had never even seen sorrel before I got my first Tecolote bunch however many years back it’s been. It was actually quite easy to make, I hope lots of people will try it! Love, Stephanie
Sorrel Soufflé (Adapted from Mark Bittman’s Cheese Soufflé in How to Cook Everything)
4 Tbsp. (1/2 stick butter), plus 1 teaspoon
¼ cup flour
1½ cups milk, warmed until hot to the touch
6 eggs, separated
Salt and freshly ground black pepper to taste
Dash cayenne or 1/8 tsp. dry mustard
1 cup grated Parmesan or other hard cheese, like aged asiago, Pecorino Romano
I small shallot, minced
1 cup sorrel puree (1 bunch, stemmed and sautéed in 1 Tbsp. olive oil until it becomes a puree
Preheat the oven to 400°. Use the teaspoon of butter to grease a 2-quart soufflé dish or other deep baking dish, such as a Corningware-type dish. If you want to make individual soufflés, use a little more butter and grease four 1 ½ – to 2-cup ramekins.
Place a medium saucepan over medium heat and add the remaining butter. When it foams,add the flour and turn the heat to medium-low. Cook, stirring, until the mixture darkens a bit, about 3 minutes. Whisk in the milk a little at a time to avoid lumps, and then cook until the mixture is thick, just a minute or two longer.
Turn off heat and stir in the egg yolks, salt, pepper, cayenne or mustard, cheese, shallots
and sorrel puree. Beat egg whites with a pinch of salt, just until they hold soft peaks. Stir a couple of spoonfuls of the beaten whites into the batter, and then very gently—and not overly thoroughly—fold in the remaining whites using a rubber spatula. Be as gentle as possible.
Turn the batter into the prepared dish(es) and bake until the soufflé has risen and is browned on top, about 15 to 40 minutes (the lower timing is for smaller, individual soufflés; a single soufflé will take 30 minutes or more.) Use a thin skewer to check the interior; if it is still quite wet, bake another 5 minutes. If it is just a bit moist, the soufflé is done. Serve immediately.
Outside of the Agro-industrial Pipeline
by David Pitre
Happy New Year! Here’s to Health and Peace for all of us. As always, we are excited about the coming year on the farm. One of the common traits successful farmers share is a poor memory, which allows us to specifically forget the trials, tribulations, and sore muscles of the past year while getting all giddy about the fresh young plants in the greenhouse ready to go in the ground. It’s wonderful to be able to start fresh each year.
As many of you know, we have struggled with water issues on our farm. This year we are starting to develop for farming new land about 12 miles east of us. We have planted onions there and hope to grow some of our potatoes, melons, and winter squash. The soil there is wonderfully rich and water appears to be plentiful. We are very thankful that the opportunity for the new land arose and that we are making it work as a new farm.
You, our CSA members and regular farmers market shoppers, may not know it, but you are doing something radical. You are supporting and investing in a relationship that flies in the face of the anonymous global marketplace. You are creating a direct connection between the growing of the food that sustains you and your family. It is a personal relationship built on trust and respect. As we make decisions on the farm, and grow and harvest produce, we have many of your faces in our minds. It is similar to the visions of family or friends you hold as you cook in your kitchen. You have their health and happiness in mind as you cook, and it guides how you do it. This gives great meaning to what we do, and is in contrast to conventional or mono-crop large scale organic farms that anonymously feed into the world’s agro-industrial pipeline. For those types of farmers there is little incentive to produce the best they are able because it all gets mixed in with every other farm’s product. The effect is that they only try and meet the lowest common denominator, and the bar continually lowers. Anyone that is older can attest to the fact that food quality, flavor, and nutrition is not what it was. By participating in our CSA, or weekly market, relationship, you are receiving great, delicious, nutritious food that was grown with concern for the earth and the workers, but you are also demonstrating that our food system can be one that is honest and healthy, one that values integrity and compassion.
Now taking 2012 CSA sign-ups!
2012 CSA Subscription Agreements coming soon (within the next two days)- email me at email@example.com beforehand to reserve your spot for our award-winning, long-standing vegetable delivery service!
Wendell Berry and Wes Jackson at the Paramount Stateside Theater last night was a lovely way to end a weekend full of a slow, soaking, stuck-in-the-mud kinda rain. I’d like to pay tribute to both of them and the poem which Edible Austin’s Marla Camp asked Wendell to read last night:
Water from Farming: A Handbook by Wendell Berry
I was born in a drouth year. That summer my mother waited in the house, enclosed in the sun and the dry ceaseless wind, for the men to come back in the evenings, bringing water from a distant spring. veins of leaves ran dry, roots shrank. And all my life I have dreaded the return of that year, sure that it still is somewhere, like a dead enemy’s soul. Fear of dust in my mouth is always with me, and I am the faithful husband of the rain, I love the water of wells and springs and the taste of roofs in the water of cisterns. I am a dry man whose thirst is praise of clouds, and whose mind is something of a cup. My sweetness is to wake in the night after days of dry heat, hearing the rain.
After some weary years of wrestling with water lines and digging trenches for buried pipe and electric cable to a new small production well at our original Webberville farm, we are
going to Hawaii going to do it again! At the new River Farm in Utley, Bastrop County, down on the Colorado River, about 12 miles east of our current farm. The well-diggers were there all day yesterday, and are at it again today, trying to find a good, dependable source of well water for us for many more decades of organic vegetable production. Fingers crossed, hopes high, looking for water when it’s oh-so-dry. We welcome all well-wishers (haha), prayers, hopeful thoughts, thunderstorms, etc.
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- Sorrel Soufflé
- CSA Tagine with Romano Beans
- Squash-Rice Casserole with Sorrel
- Sweet Pickled Onion Watermelon Radish Salad
- Greens with Roasted Peanuts & Red Pepper
- Roasted Turnips & Kohlrabi in Wine
I think this is year 9 for me; I have learned so much about the beautiful bountiful variety of plants that the earth produces with your love and cultivation. Thank you for this tasty adventure and for being connected to so many people who honor the earth. And thanks for sending all the innovative recipes.Martha S.