PHCSA Newsletter: Week 16

In this email…

1.  This Week’s Pickup
2.  Important Workshift Information
3.  Milk Not Jails – A La Carte Orders

4.  News from Ted at Windflower Farms
5. Ricotta Recipe from Milk Not Jails

1.  This Week’s Pickup

This week’s pickup is at the usual time and place — Thursday, September 26th from 4:30pm to 7:30pm at the PS9 Cafeteria (80 Underhill Avenue at St. Marks Place). If you have a half-share, note that this is an “B” week.
We’re expecting vegetables, fruit, eggs, dairy, bread shares, and Lewis Waite extras!

2. Important Workshift Information

As a reminder, if you need to change your workshift for any reason please notify with as much notice as possible. You cannot make changes directly through VolunteerSpot.
Please remember this is a volunteer-run organization and we depend on YOU to keep it running smoothly! Your workshift obligation is part of that commitment and is required for 2014 membership.

3.  Milk Not Jails – A La Carte Orders

Fall is fast approaching and Milk Not Jails wants to make sure you have enough butter and cream to make apple crisps, butternut squash soups and more this Fall. This year, CSA members can purchase a wide variety of yogurt drinks, heavy cream, cheeses and more ala carte on the Milk Not Jails website once per month for a specific delivery to your CSA.  All payments are handled via Paypal on the Milk Not Jails website, and the link will be e-mailed to CSA members once a month.
– October: Order deadline Oct 6 / Deliveries the week of Oct 14

– November: Order deadline Nov 3 / Deliveries the week of Nov 11

4.  News from Ted at Windflower Farm

Delivery #16, September 26, 2013

We will begin harvesting our sweet potatoes this week. It’s our first season-long effort. Last year we planted thousands of plants – or “slips” – but they were all devoured by deer, and we converted the field to a fall greens crop. North Carolina is the capital of US sweet potato production, accounting for 50% of the crop. It is in the south that the crop has all the warmth it wants, but the selection of new varieties that are supposed to perform well in cooler parts of the country has made it a crop worth trying here. They’ve done well in our garden, and with a new fence to keep the deer out, we were ready to try again. I’d been expecting to harvest them using my potato digger, just as I’d seen someone do on a YouTube video, but the publication I’m reading by the extension service in North Carolina – “Sweet Potato 101” – informs me that mechanical diggers skin and break the roots. So, I guess we’ll harvest them by hand. Our roots are smaller than I’d like because of the very wet start to our season, but they appear healthy and have pretty deep rose colored skin. We’ll cure them in the greenhouse for a short period during which time their skins will become more firm and any wounds incurred during harvesting should heal. During curing many of the starches in the sweet potato roots will be converted to sugars, which is what makes them so good to eat. Let’s hope. We’ll send some fairly soon.

This week you’ll be getting green beans and sweet corn (so long as the weather is with us), along with tomatoes, sweet peppers, chiles, yellow onions, parsley, bok choy, lettuce and either potatoes or broccoli. Next week’s vegetables will include your choice of collards or kale, plus lettuce, sweet peppers, eggplants, Hakurei turnips and what may be the last of our tomatoes. Your fruit this week will either be ‘Presidential’ prunes or “Golden Sweet’ apples.

Best wishes,

5.  Ricotta Recipe from Milk Not Jails

We’ve experimented with this recipe a couple of times, using whole and low-fat milk and also leaving out the heavy cream (because we just didn’t have any). We also made it with fresh and bottled lemon juice. The recipe seemed to be relatively the same each time; in fact, one of our tasters said the low-fat milk ricotta tasted richer than the one with whole milk and cream. This homemade ricotta has a more delicate flavor and a drier curd compared to store-bought ricotta. You may want to add some spices or extra salt to your finished product. Or serve it on crostini topped with honey and cinnamon for a dessert treat!

Makes about 2 cups

  • 1 half gallon whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • Special equipment: large sieve, fine-mesh cheesecloth
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching.

Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour.

After discarding the liquid, chill the ricotta, covered.

Optional: mix in fresh herbs, extra salt or other spices to taste.  It will keep in the refrigerator 2 days