Kate's Garden & CSA: Week 9

Week 9 - August 16

Week 9 – August 16^th

As I sit in front of my computer, wondering what to say to you as we approach the second half of this seasons share program, I am amazed at how fast the time has gone by. Can you believe that the fair is here and we are already mid way through summer? The progress of the gardens through all of the weather challenges has been nothing short of miraculous in the amount of food that it has generated. As I only see you when you come on your pick up day I am hoping that you are happy with your CSA subscription and enjoying the selection of fresh food that is coming your way each week. I always enjoy visiting with you on pick up days! It would be great if we could all get together sometime during this season for a pot luck. I know that you have not all met one another. We are certainly a diverse group and I feel we are forming a little community of like minds here. Would you be interested in coming to a pot luck on a Saturday or Sunday sometime this fall? Let me know so I can start planning?

We are continuing to succession plant certain crops so that we have a continual harvest for you. The last planting of lettuce and spinach didn’t do too well. They just couldn’t survive in the 100 degree heat even though they were under shade cloth. We will try again when it cools down…maybe this week. The tomatoes, peppers and eggplants love this hot weather. There will be ample amounts in your basket this week, along with chard, beets, broccoli, cucumbers and of course, summer squash. I hope you are experimenting with the recipes that I have included in the blogs. If you have favorite ones that you would like to share, please send them to me and I will include them in the next blog.

Kate's Garden was featured along with Danley Farms in an article on CSA's in the Billings Business publication. It's a great article and I am honored to be recognized as a local producer of farm to table food.
Here is the link to the article.
Community Supported Agriculture
http://billingsgazette.com/business/features/community-supported-agriculture-puts-farmers-in-touch-with-their-customers/article_992c6b2f-b881-57f3-98b9-ed58511a73c1.html

Please remember to bring your shopping bags or boxes with you to carry your produce home. If you are sending someone to pick up your share, tell them to do the same. I do not have extra boxes and bags for you. If you wish to purchase a tub or wooden crate, they are available for a $10 which is refundable when they are returned at the end of the season. You can also return the plastic containers that I am using for your tomatoes so that I can use them again.

The fruit and herbal vinegars that I have been making from this year’s harvest are almost ready to be bottled. They will be available for purchase if any of you are interested. They make great gifts, (think about the upcoming holidays) and will keep for a couple of years without refrigeration. I use them all the time… not only in dressings for salad, but also to splash over fresh steamed or roasted veggies, or added to pasta. You are only limited by your imagination!

It looks like it is going to cool down for a couple of days. Won’t that be wonderful...and have you noticed that it is cooling down in the evenings? It has made it much easier to sleep!

See you on Thursday!

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Recipe Corner

Chocolate Lavender Kisses

Meringue is the secret to these sweet fudgy lavender-scented cookies. Easy, quick and delicious, these are a perfect homemade gift for the holiday season. For a festive touch, place kisses in small cellophane bag and tie with a bow. Your friends and family will cherish this sweet expression of your love!

Recipe
4 egg whites (at room temperature)
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Pinch of salt
3/4 cup lavender sugar*
1/2 cup unsweetened cocoa powder

*Note: To make lavender sugar, combine 1/4 cup of granulated sugar with 1 tablespoon lavender buds. Place in food processor and blend into a fine powder. Add to 1 3/4 cups of sugar in a container with a tight-fitting lid. Allow it to sit for 3 days to infuse the sugar with the lavender flavor.

Preheat oven to 200F with the rack in the center of the oven.
Line baking sheets with parchment paper or aluminum foil.
Beat 4 egg whites in a large mixing bowl with cream of tartar, vanilla and pinch of salt until foamy.
Take 2 tablespoons of the lavender sugar and sift together with cocoa and set aside.
Add remaining lavender sugar - 1 tablespoon at a time- to the egg white mixture. Beat well after each addition making sure the sugar is dissolved. Continue to beat until mixture is glossy and makes stiff peaks.
Sift the cocoa/sugar mixture over the meringue. Using a spatula, fold in the cocoa mixture gently just until it is blended.
Spoon the meringue mixture into a pastry bag fitted with a ½ inch star tip. Place 1 inch meringue kisses onto cookie sheets lined with parchment paper or aluminum foil. (I use a reclosable storage bag and clip off ½ inch at the corner. Alternatively, drop the meringue by tablespoon on to your baking sheet.)
Bake the meringues for 1 ½ hours. The meringues are done when they are crisp and firm to the touch. Turn off the oven and leave the meringues in the oven for another hour to finish drying.
Store lightly covered in a dry place.
Makes 75 meringues.

Spicy Spiked Cocoa

This piquant hot chocolate is bursting with bold flavors to keep you warm on chilly nights.

Serves 4

6 ounces unsweetened chocolate, chopped or grated
3/4 cup raw sugar
1/8 tsp sea salt
1/2 tsp freshly grated cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp ground chili powder
1/2 tsp ground cayenne pepper
2 cups milk
2 cups heavy cream
1 tsp whole cloves
1 tsp peppercorns
1/2 tbsp cardamom pods
1 tsp grated ginger
1 vanilla bean, split in half lengthwise
1 egg, beaten
Whipped cream
Splash vanilla vodka, spiced rum, coffee liqueur or bourbon (optional)

Directions:

Heat the chocolate, sugar, salt, cinnamon, nutmeg, chili powder and cayenne in a double boiler. Whisk together until the chocolate has melted, then set aside.

In a separate pan, heat the milk, cream and remaining spices over low heat. Stir until the milk begins to bubble but not boil. Remove from heat and strain out the spices. Whisk the milk mixture into the chocolate.

In a small bowl, whisk a tablespoon of the chocolate-milk mixture into the beaten egg, then slowly stir it into the chocolate (this helps avoid cooking the egg).

Use the double boiler again to heat the combined mixture, whisking briskly, for afew minutes before serving. Stir a little bit of your booze of choice into the whipped cream and a little into the cocoa. Then top each cup of cocoa with the whipped cream, and serve immediately.

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Week 9 - August 16

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