Newsletter #13-09

The moment we dreaded has come. The weatherman used the F word yesterday and sure enough we had Mr. .Frost pay us a visit. He was very selective and was just passing through quickly, touching things lightly in his haste to spread as much destruction as possible. It was 0 degrees in Winnipeg, -2 at the airport and probably less than that out here. We had been warned and we  worked feverishly all weekend harvesting tomatoes and yesterday  we picked every tender thing that would  succumb to Jack’s icy grip. The summer squash was flourishing with blossoms and fruit, some of the cucumbers were just coming into their own and the beans were bursting with blooms again, ready to give us a second crop.

This morning the roof was white, the grass was white and although a lot of the hardy plants stood their ground, the warm season crops hung their heads in lifeless submission. It’s like a death in the family. They were cut down in their youth this year because they had so much more to give. They continue to be useful when we till them into the soil where they add much needed organic matter to the clay and nourish the soil which will nourish next year’s crop.

This is the last week for the taste of summer. The pattypans you get are medium size. Treat them like a zucchini or get creative like one of our CSA members did. Shelly emailed this idea.” I tried another way to use the patty pan squash. I cut off the stem end then grated the whole thing with some grated onion, added about 2 Tbsp flour and one egg per small squash, salt and pepper and a chopped jalepeno and then spoon into pan with generous amt of hot oil going. Turn once when golden on one side. Drain on paper towel and serve with salsa and sour cream. They were a big hit.”

Both beets and Swiss chard are different varieties within the same plant family and their edible leaves share a resemblance in both taste and texture. Attached to the beet’s green leaves is a round or oblong root. Although typically a beautiful reddish-purple hue, beets come in many varieties roots. Your bunch this week includes Red Ace, which look like conventional beets, Cylindra, which have an oblong root, Chioggia which are white and purple striped, touchstone gold which are a golden root and Bull’s Blood which have purplish leaves. Beets’ sweet taste reflects their high sugar content, which makes beets the candy of the vegetable world. Raw beet roots have a crunchy texture that turns soft and buttery when they are cooked.

The greens attached to the beet roots are delicious and can be prepared like spinach or Swiss chard. They are incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin. Cook beets lightly. Studies show beets’ anti-cancer activity is diminished by heat.

Don’t peel beets until after cooking. When bruised or pierced, beets bleed, losing some of their vibrant color and turning a duller brownish red. To minimize bleeding, wash beets gently under cool running water, taking care not to tear the skin since this tough outer layer helps keep most of beets’ pigments inside the vegetable. To prevent bleeding when boiling beets, leave them whole with their root ends and one inch of stem attached.