Winding Down the CSA Season

                                                          Photo Courtesy of Donna Meller

We New Englanders have a solid reputation of holding the Fall transition dear. In fact, we might become a bit obsessed with embracing this season. We enjoy the fall changes, from the explosion of color into early November to the crisp weather that sends out a signal of the fireplace, the hearth and the making of a big pot of soup.

Some transitions are a bit more mournful, such as the winding down of the CSA season. For those not familiar, Community Sustained Agriculture (CSA's) is a brilliant system of local farmers providing shares of the season's bounty for an annual  membership fee. We count ourselves extraordinarily lucky to be in the fertile Connecticut Valley. Our local CSA springs forth with delectable fresh and local produce throughout much of the year. And, as our CSA season comes to a close, we know we can look forward to the Winter Farmer's Market in Northampton that will keep some of our favorite veggies in stock. Hoop houses to the rescue! But, we will greatly miss our visits to the Mountain View Farm CSA, especially the dedicated and friendly farm staff, Liz, Ben & Sherry. See you all next Spring!

                                     

Of course we took full advantage of the last of the harvest with a Sunday Fall Feast. The main dish was a comforting, but not too heavy, Mediterranean lamb stew with chickpeas that featured the tender, mild and slightly peppery Japanese mizuna (shui cai) greens we are so fond of. This recipe perfectly blended the delicate and mellow aromatic spices of a typical Mediterranean stew. A side of Moroccan harissa sauce added a little extra kick! And, I'm happy to say that the teen of the household gave a thumbs up to this dish as well. 

There was LOTS more mizuna to go around, which we added to mixed baby greens with a basic Greek dressing. Yes, this salad is about 4 servings of vegetables. 

This Mediterranean meal was served with Semolina Fennel Bread from Hungry Ghost Bread in Northampton. We liberally smeared the bread with Roasted Garlic with Rosemary, Capers and Olives. This garlic is addicting and I have been known to eat it anywhere, any way, regardless of the availability of appropriate utensils. 

Mediterranean Lamb Stew with Chickpeas and Greens

• 1 1/4 pounds lamb shoulder or stew meat, cut into 2-inch pieces
• 3 cloves fresh garlic 
• 4 tablespoons olive oil
• 1 large onion, coarsely chopped
• 1 cup carrots, sliced 1/4 inch thick
• 1 15-ounce can drained chick peas
• 1/2 cup canned vegetable or chicken broth
• 1/2 cup tomato sauce
• 2 tablespoon fresh lemon juice
• 10 ounces spinach or other greens

• Lemon wedges

Sprinkle lamb with salt and pepper. Heat olive oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add fresh garlic, onion and carrots and sauté until beginning to brown, about 5 minutes. Add chickpeas, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.

Add greens to stew. Cover and cook until greens wilt, stirring often, about 6-8 minutes. Season stew with salt and pepper. Serve with lemon wedges.