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As The List Gets Smaller, The Opportunities Get Larger

Posted 11/18/2019 12:26pm by David Zemelsky.

First off: We'll be at a special Pop Up Market in Madison, this Friday on the Green 2-5pm.  Come look us up.

This is the learning time of the year. This is the time when we look at what we have to offer you and either say "Oh wow, that's a lot of (name a product) that we still have"  or "Oh, wow, I wish we had planted more (name another product)".  It happens like this every year.  We plan and plan and wonder and wonder and eventually plant the amount of each crop that we think will be the right amount.   The "right amount" is strongly based on past years consumption, but there's always an element of what's just right.  We keep learning.  At this stage of the game (year twenty for Star Light), I'm convinced that eventually  we just hold our breath after a careful study of what's the right amount and do what we think is best.  Things usually come out just fine.

So with that in mind, I'm going to list the products that are being taken off the list this week and try to share a few wonderful new ways for you to go and enjoy what we do have even more. The removed items are beets,onions, potatoes, pea tendrils and sweet peppers.  I know.  I'm going to miss a few of these things, too.  And, we are still loaded with tons of other amazing things.  I'm going to list what we have to offer.  When you see some things that you want,  email to us your order before 8AM on Thursday.  Your order will be waiting for you after 2pm on Thursday in our shed next to the house at 54 Fowler Ave./Durham.  If you come after dark, bring a light.  Payment goes in the jar.

Here's this week's list:

Arugula- sharp and alive with flavor $6/bag

Salad Greens- $6/bag

Spinach- how sweet it becomes in the cold! $6/bag

Radishes- this is the best crop of radishes we've ever grown.  And there's a lot of them.  Rover (round and crunchy and RED) or French Breakfast Radish (RED and white, also crunchy.  A tad less spicy than Rover.  But just a tad). Japanese Red Long Radish(again RED and a bit more spicy than Rover) $4/bunch

Swiss Chard- $4/bunch.  Always, always welcomed

Siberian and Curly Kale- These guys are happy in the cold. Try and you'll see $3.50/bunch

Carrots- Please, try our carrots.  You'll get why $5/bunch

Ginger- $5/piece

Turmeric- $5/piece

Hakeuri Turnips-these white globes will bring you more peace than the teddy bear that you grew up with.  Can be roasted, but awesome to just eat raw in salads.  $4/bunch

Bok Choi-  They grew big this year.  And crunchy. Very.  A quick stir in oil with garlic and salt will be extremely pleasing.  $3.50/head

Glorious , glorious lettuce heads-  gaze at my photos from a few weeks ago.  Crunchy, very crunchy loud leaves.  $3/head

Garlic- for consumption or planting (Its not too late!) $3.50/head

Hot Peppers- $4/small basket

Parsnips- $3/lb

Cooking Opportunities?  Lets start with soup.  I've been making soup 3 times a week.  Each time, they've been a home run.  Here's my basic soup idea.  If you're going with beans, pre cook them or open a can.  Get the largest pot you've got and put in it many cut off vegetables such as carrots, parsnips, potatoes and onions ( I know, we're out of potatoes and onions).  Sautee in olive oil, butter, or Earth Balance (butter substitute)  No need for salt if you're using vegetable broth.  Its full of salt.  Add the broth. Add a can of unsweetened coconut milk and your beans.  Barley, can also be a great addition.  Cook slowly for an hour.  Make a lot.  You'll be happy to have more the next day.  Parsley and/or pumpkin seeds are a welcome addition on top.

Next opportunity is Creamed Spinach.  Special thanks goes out to Alan and Cindy for this recipe.  Its a little more involved but still a simple recipe. 


2tbsp oil                                 2eggs                                                                                    1/4 cup whole wheat flower      3-4 cups fresh spinach (from Star Light!)                                1cup milk hot                            1.5 cups REAL parmesan/peccorino                                           1 tsp salt                                 1 cup yogurt                                                                             2 tsp. nutmeg (fresh, if possible

Heat oil. Stir in flour and cook over very low heat 1-2 minutes.

Stir in hot milk, salt and nutmeg.  Cook until the sauce thicknes, stirring often.

Add 1/4 cup of this mixture to the beaten egg.  Then pour all that back into the sauce pan. Stir briskly to avoid curdling.

After sauce has cooked for a minute, add spinach.

Cover tightly and simmer over low heat for five minutes, until the spinach just wilts.  Remove from heat.

Stir in the parmesan and yogurt and you're ready to serve.  We had the spinach (Alan and Cindy) over dark caraway rye toast, and it was delicious.

I hope you like these suggestions.  The reality is that we wish we had those missing ingredients.  However, sometimes absence can create surprising results that can often come out better.

Have a great week. 


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