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Mainely Tipping Points

Turkey Tracks: CSA Bounty

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Turkey Tracks:  July 19, 2014

CSA Bounty

 

My CSA (Community Shared Agriculture) is Hope’s Edge, in Hope, Maine.

My pickup is on Friday, which was  yesterday.

Friend Giovanna McCarthy picked up for me as I spent the day on Vinalhaven Island (an hour ferry’s ride away) with my book club.

So, I came home to two large sacks in the garage refrigerator that include a gorgeous fennel bulb, lots of greens, peas, spring onions, herbs, broccoli, and on and on.

It was…a haul.

So, I spent this morning processing food.

Jennifer McGruther of THE NOURISHED KITCHEN in a recent blog post noted that when she has a glut of greens, she dries them in the dehydrator and pulverizes them to green dust in her food processor and stores them in jars.  She adds the “green dust” to soups and stews at will.  I really liked that idea.  (Thanks, Jennifer!)

So, my greens are upstairs drying out as we speak.  AHA!  It’s the inaugural summer use of the dehydrator, which runs day and night in August and September.  I took the lid off so you can see.  I’m drying kale and beet greens.

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I used the chard leaves and a lot of the CSA produce in a summer soup–whose base is a VERY rich turkey bone broth.  I wrangled my 23-pound Thanksgiving turkey for two whole days this week, which freed up needed freezer space and produced a lot of cooked meat.  (The cooked drumsticks I refroze and will use them to build more bone broth AND some delicious dark meat for a soup/stew.)  The turkey came from Golden Brook Farm, owned by Susan McBride and Chris Richmond.

Here’s the soup.  I ate it for lunch, and it was so delicious.  It has the turkey bone broth, garlic scapes, onions, carrots, the fennel bulb, wintered-over potatoes, a handful of small broccoli crowns from the garden, celery, dried cherry tomatoes from last summer, fresh herbs–and that’s all I can remember.  I stir the chard leaves in at the last minute.  And I used the turkey fat on top of the jars of broth to sauté the veggies.  The only thing from “away” was the celery.

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Jennifer McGruther in THE NOURISHED KITCHEN has a terrific recipe (or so it looks) for fermenting chard stems.  So, I tried it, but added, also, the beet green stems to fill out the jar.  She uses a savory pickling mixture and has what looks to be a lovely combination in the book.  I didn’t have all the spices at the seed/whole level, so fell back on a pickling mixture I already had.

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In one of the fermented mixtures I’m eating now–that I put up last fall–I put in some whole tatsoi/baby bokchoi leaves with their stems.  They are delicious–the stems are crunchy and lovely, so I have no doubt that these stems I did today will be fun.

Thanks, again, Jennifer.

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