Contents
Green Onions
Garlic Scapes
Kholrabi
Snow Peas
Snap Peas
Head Lettuce: Red Romaine, Buttercrunch
Mixed Salad Greens
Strawberries: ala carte shares only
Herb Shares: ala carte shares only
RECIPES OF THE WEEK
Citrus Dressing
Grated Kholrabi with Parm
Peas and Scallions
Quick Scape Veggie Dip
2 Volunteers Needed...THIS HAS BEEN FILLED. THANKS!
We still need 2 more people to help do a 1 hour walking tour/inspection of the farm for our Certified Naturally Grown certification. If anyone is interested but hasn’t contacted me yet, please give me a shout. We would really appreciate it!
Farm Updates
Our family had a fun mini vacation in Iowa last weekend. The boys had fun playing with Heather’s college girlfriend’s little kids. And we all had fun splashing and playing at the water park. It was a nice break from the normal routine of busy farm work. It’s always amazing how different the plants and farm look after being gone just a few days. The rain we had last Saturday was greatly appreciated as the ground was ready for another little drink.
We have our first batch of chickens growing in the field in an electric portable netting fence. They’ll be ready to “harvest” in two weeks. We’ll let the folks who have chicken shares know when exactly their birds will be ready. Due to a raid on the birds when they were little chicks in the barn, we are down to only 50 chickens in this group from 100. This should be enough for the chicken shares only so we’ll have to raise another group of 50 to fill our own freezer.
On Thursday night, “Sugar” had a set of twin goats in the pasture. I heard their little bleats as I was sitting in the house after a busy pizza night. They have such a distinct sound that cuts through the air and is rather easy to hear with an astute ear. Jeremy went out to check on them with a flashlight and they were dry and had already eaten. A clean spot in the woods is one of the best places for a goat to kid since it is clean and free of manure. She is actually keeping the kids in the woods and hides them like a couple fawn deer to keep them safe. When the boys and I go to check on them, she’ll walk out with us and show us where they are that day. It’s pretty neat and Ashlan just loves the little babies.
Caitlin, the summer intern, and I made a batch of peppermint tea tree soap the other day. This is the first batch of soap I’ve made since Ethan was born. Wow…it’s been really hard to find time and a rotation in the week to get this task completed. Perhaps we’ll be able to continue making a batch a week for a while. We’re using a new wooden mold that makes plain rectangle bars that are already cut into their 4 oz sizes. I’m very happy with the size and ease of use of this shape. I think this mold will save us a lot of time getting soap made in this style. We hope to crank out some Lavendar and Lemongrass scents next.
And finally, our wood-fired pizza nights have been going really well. The weather has been great for the last couple Thursdays and the upcoming Thursday looks good too. Remember, we do accept phone-in orders if you’d like to speed up your night or have one to go.
Veggie Review
This week we have some light green spaceship looking veggies in your shares…these are the kohlrabi. They are thin skinned and can be eaten raw or cooked. Peel the skin and cut into bite sized pieces. They are crisp and refreshing when eaten raw and can be dipped into your favorite veggie dip.
We have both snow and snap peas in the boxes this week. The snow peas are flat while the snap peas are swollen. The pods of both are edible. If you prefer, you can snap off the top and try to pull the string off the back of the pod. Both kinds are fine to eat raw or their natural sweetness is accented when lightly sautéed.
Enjoy the extra greens this week. There are both head lettuces and a bag of mixed salad greens in the shares. The head lettuces are a variety of red romaine and buttercrunch types of lettuce. Hmm…ceasar salad anyone? Perhaps you have some of our eggs on hand that you need to use up either raw (if you do that) in a homemade ceasar dressing or boiled and chopped up over your salad. Sounds like a great cold lunch to me on these warm days! I’ve also included a citrus dressing recipe which was said to be loved by a CSA member.
The curly green things in with your peas are garlic scapes. They are great in mashed potatoes, omelets, pizza topping, pasta, stir-fry, and on, and on. Chop them up and use them anywhere you would use garlic, scallions, or onions. They are related to all of them. There’s also a dip garlic scape recipe that follows.
Finally, most folks who have ordered strawberries have received their 2 flats. Just a few of you are left to get your second flat. Next week will be my last week to The Berry Patch to pick up the berries so if anyone else would like to order a flat, let me know and I’ll get it when I go.
Happy 4th of July and Happy Eating!
The Smiths
Citrus Dressing Food Network
1 teaspoon lemon zest 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed orange juice 1 tablespoon Dijon mustard 1 teaspoon honey, plus more to taste 1/4 teaspoon fresh thyme leaves, chopped 1/4 teaspoon fine salt 1/4 cup extra-virgin olive oil
Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
Grated Kohlrabi With Parmesan Cheese
From Two Onion Farm
This is our all time favorite kohlrabi recipe. It
changed the way we thought about kohlrabi.
2 kohlrabi bulbs
1 Tbsp unsalted butter
2 Tbsp grated Parmesan cheese
Salt and pepper
Peel the kohlrabi and grate it with a hand
grater or in a food processor. Melt the butter
in a pan; add the kohlrabi and cook, stirring
frequently, until the kohlrabi is tender, about
6-10 minutes. Add the cheese, salt, and pepper,
stir, and continue cooking until the cheese
melts. Serve warm.
Peas and Scallions Harmony Valley Farm
1/2 pound sugar snap or snow peas
1 tablespoon olive oil
1 tablespoon chopped scallions or garlic scapes
1 teaspoon chopped fresh thyme
Kosher salt to taste
Preheat oven to 450 degrees F.
Spread peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with scallions, thyme, and kosher salt. Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Quick Scape Veggie Dip Harmony Valley Farm
Combine:
1 c. Mayo
1 c. sour cream
4 garlic scapes chopped fine, more/less to taste
1 T. dill
2 T. vinegar (wt. wine, wt. balsamic, champagne) S&P to taste
Milk to thin if necessary
Thursday, July 3, 2008
Friday, June 20, 2008
Farm Tour Sat, June 21 1-4pm
For anyone interested, Land Stewardship has asked us to give a farm tour to their Farm Beginnings class. Anyone else interested in getting in on this tour is welcome to come out to the farm this Sat, June 21st from 1-4pm. We'll be talking about our way of farming and the diversity of things we have going on here.
Wednesday, June 18, 2008
How to Use a CSA Box...
How I use my CSA box by Lisa G.
You’ve got your CSA box, now what are you going to do with it? Here’s how I usually tackle my weekly CSA catch to maximize the life of all of the produce and thus the likelihood of all of the produce getting eaten. First, I pull everything out of the box and put it out on the counter. I check the weekly newsletter to see if there is anything new or unfamiliar and if yes, where I should store it. Then I start with the items that need to be rinsed before being stored, like lettuces. I fill up the sink with cold water and dunk the whole heads (or use a salad spinner to wash and dry the loose cut greens) a couple of times to get out the dirt and sand. Then I leave the heads upside down in the sink to drain. After most of the water is gone, I put them in a vegetable bag with a folded up paper towel or napkin in the bottom to soak up any water that may yet still drain out. Lettuces definitely keep better if clean and fairly dry. This goes for arugula and spinach too. I still wash them again before using them. Some folks don't wash them at all, but run the chance of finding dirt or a bug or two in their greens.
Anything that comes tied in a bunch, I untie and put into the vegetable bags loose. Next I’ll check any/all of the ‘hard’ vegetables for dirt. Anything that is dirty gets rinsed and dried off before getting put in a vegetable bag. I remove carrot and radish greens, as well as beet and turnip greens (if I’m not going to use them) before putting them in a bag. I put all the vegetables that go in the refrigerater into vegetable bags. Onions and potatoes get brushed off if dirty and put loose into dry storage bins I have in a cupboard. Fresh basil I keep in the poly bag it comes in. I fill up the bag with air and twist tie it closed. Basil is best stored in a warmer part of your refrigerator- a middle or upper shelf or the door. Winter squash gets washed and dried and stored in a bin in a cool, dark place in the basement. Some things, like green beans, are okay to leave in the poly bags they come in, but I put almost everything else in vegetable bags.
NOTE: Vegetable bags are a Ziploc product that I found 12 years ago that I use all the time. They are perforated zip topped bags that really keep things in them fresher longer. They are quite durable. I reuse mine by washing them out and hanging them up to dry. Unfortunately, they are no longer available in grocery stores, but they are available through mail order from SC Johnson.
As I am unpacking my box, I’m also thinking about what I can make with the items I received. My goal is to spend as little money as possible at the grocery store and use up all of our vegetables in the week. I always read the newletters as there are often easy recipes right there to maybe even make that night. We enjoy eating “seasonally”.
Excerpt from Hog's Back Farm Almanac
You’ve got your CSA box, now what are you going to do with it? Here’s how I usually tackle my weekly CSA catch to maximize the life of all of the produce and thus the likelihood of all of the produce getting eaten. First, I pull everything out of the box and put it out on the counter. I check the weekly newsletter to see if there is anything new or unfamiliar and if yes, where I should store it. Then I start with the items that need to be rinsed before being stored, like lettuces. I fill up the sink with cold water and dunk the whole heads (or use a salad spinner to wash and dry the loose cut greens) a couple of times to get out the dirt and sand. Then I leave the heads upside down in the sink to drain. After most of the water is gone, I put them in a vegetable bag with a folded up paper towel or napkin in the bottom to soak up any water that may yet still drain out. Lettuces definitely keep better if clean and fairly dry. This goes for arugula and spinach too. I still wash them again before using them. Some folks don't wash them at all, but run the chance of finding dirt or a bug or two in their greens.
Anything that comes tied in a bunch, I untie and put into the vegetable bags loose. Next I’ll check any/all of the ‘hard’ vegetables for dirt. Anything that is dirty gets rinsed and dried off before getting put in a vegetable bag. I remove carrot and radish greens, as well as beet and turnip greens (if I’m not going to use them) before putting them in a bag. I put all the vegetables that go in the refrigerater into vegetable bags. Onions and potatoes get brushed off if dirty and put loose into dry storage bins I have in a cupboard. Fresh basil I keep in the poly bag it comes in. I fill up the bag with air and twist tie it closed. Basil is best stored in a warmer part of your refrigerator- a middle or upper shelf or the door. Winter squash gets washed and dried and stored in a bin in a cool, dark place in the basement. Some things, like green beans, are okay to leave in the poly bags they come in, but I put almost everything else in vegetable bags.
NOTE: Vegetable bags are a Ziploc product that I found 12 years ago that I use all the time. They are perforated zip topped bags that really keep things in them fresher longer. They are quite durable. I reuse mine by washing them out and hanging them up to dry. Unfortunately, they are no longer available in grocery stores, but they are available through mail order from SC Johnson.
As I am unpacking my box, I’m also thinking about what I can make with the items I received. My goal is to spend as little money as possible at the grocery store and use up all of our vegetables in the week. I always read the newletters as there are often easy recipes right there to maybe even make that night. We enjoy eating “seasonally”.
Excerpt from Hog's Back Farm Almanac
Week 3 Newsletter
WEEK 3 (ODD) 2008
Contents:
Asparagus (some folks this week, rest next week)
Green Onions
Spinach
Radishes
Pea Shoots
Mixed Salad
Strawberries-Anapolis BERRY SHAREHOLDERS ONLY
RECIPES OF THE WEEK
Spinach Salad with Strawberries
Pea Vine and Spinach Lasagna
Radish Tops and Brown Rice Soup
Kid Friendly Recipe!
Field Notes
Besides being a little behind on getting the rest of the warm season crops planted, things are starting to grow and look better in the fields. However, this comment is pretty much the standard from the local CSA farms this season. We hope to have the sweet potatoes, final melon plantings, and some fall crops in this week.
The sweet corn that I thought germinated poorly has crept up out of the ground and is filling in the rows better. Good news! I was worried I was going to have lost most of our earlier plantings due to the slow emergence seen from the wet, cooler soil.
Veggie Review
The asparagus is slowing down and we’re in the final weeks for dispersing it to you. Some members will receive their last pound this week, and some will receive their last pound next week.
The spinach seemed to really hold the dirt this time so remember to wash it before eating. This is Tyee spinach again this week and we’ll be harvesting Bloomsdale (a savoyed leaf) next week.
We thought we were going to have more arugala this week but the plot prematurely bolted. We’ll plan to replant some for a fall harvest. Instead, enjoy more of those yummy mixed salad greens.
Yes, there are more pea vines this week. I recommend pulling the bunch apart, and separating the tender leaves and top stems from the fibrous main stalk. This will make it easier to work with and more enjoyable to eat. It can be sautéed just how it is, in a little butter or olive oil, and S&P, or put into salad mix, sauté mix, fresh pasta dishes, just about anywhere you would put peas, or greens, ‘cause this is both. Check out the new recipe on the back.
For the berry shareholders, enjoy your flat of Anapolis Strawberries freshly picked on Tuesday afternoon from the Berry Patch in Centerville, WI. For those left drooling over the berries sitting on other CSA members boxes, check out your local berry farms for u-pick or prepicked strawberries!
This is the last of the cherriette radishes. Next week, we will begin harvesting the purple plum radishes. The radish greens are nice and big and edible. Try making a stir-fry with the greens. Or for some family fun, have the kids help make the Radish Leaf Soup on the back and the little radishes on wheels.
What’s Coming Next Week
salad greens, purple radishes, green onions, asparagus, pea shoots, spinach, edible peas?, garlic scapes?
Spinach Salad with Strawberries www.allrecipes.com
· 2 tablespoons sesame seeds
· 1 tablespoon poppy seeds
· 1/3 cup (or ¼ c for less sweet) white sugar
· 1/2 cup olive oil
· 1/4 cup balsamic vinegar
· 1/4 teaspoon paprika
· 1/4 teaspoon Worcestershire sauce
· 1 tablespoon minced onion
· 1 bag fresh spinach - rinsed, dried and torn into bite-size pieces
· 1 quart strawberries - cleaned, hulled and sliced
· 1/4 cup almonds, blanched and slivered
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. *You could also use the Red Onion Poppyseed Dressing recipe I gave you last week.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving. Crumbled feta is great on this salad.
PEA VINE AND SPINACH LASAGNA Harmony Valley Farm
1 bunch pea vine, separated, stemmed, and chopped
1 bag spinach.
3 cloves garlic, chopped
1 bunch green onions, sliced thin
2 T. + 2 T. olive oil
2 cups tomatoes diced (canned or fresh)
1/4 c. fresh herb, your favorite, chopped
(thyme, marjoram, oragano, and tarragon)
15 lasagna noodles, cooked, and rinsed
1cup fresh soft cheese (ricotta, fresh goat cheese, even drained cottage cheese)
1 1/2 lb. Low moisture cheese (mozerella, white cheddar, asiago, monterey jack)
S&P to taste
Heat two saute pans, each with 2 T. oil. Add 1/3 of the onion and garlic to each pan. When garlic begins to become translucent, add spinach to one pan, pea vine to the other. Cook just until wilted. Season, remove from heat, and set aside. In a bowl combine tomatoes, herbs, S&P, and a splash of olive oil (1 t). In a baking dish place 1/2 c. tomato mixture. Layer three noodles, then low moisture cheese, then 1/2 cooked pea vine, high moisture cheese, and more noodles. continue making layers alternating spinach and pea vine. Top, final layer of noodles with low moisture cheese, then with remaining tomatoes, sprinkle tomatoes with any remaining cheese. Bake at 350 F for about 1 - 1 1/2 hours, or until heated through. Let dish rest for 5 - 10 minutes before serving.
Radish Tops and Brown Rice Soup serves 4
www.kidsregen.org
• 1/2 Tbsp butter
• 1 medium onion
• 2 bunches of radishes with fresh green tops
(Save 16 radishes for the "Lil' Radish onWheels" decoration)
• 4 cups water, plus 1 organic chicken bouillon cube (vegetarians can use a vegetable cube) OR 3 cups water, plus 1 cup of organic chicken broth
• Dash of salt• 1 cup cooked brown rice
Let's Make It!
Kid: Remove the tops from the radishes and set the radishes aside. Wash the tops carefully, as they are often filled with sand and dirt. Discard any yellow leaves. Drain and set aside.
Adult: Peel and chop the onion into six chunks.
Kid: While the adult cooks the soup, make the "Lil' Radish on Wheels" decoration.
Adult: a) Melt the butter in a saucepan over medium heat. Add the onion chunks and cook for 2 minutes, stirring occasionally with a wooden spoon.b) Add the radish tops and cook for another 3 minutes, until the leaves look like they are "melting."c) Add the water, the chicken broth (or cube) and a dash of salt. Cover the pan and bring to a boil. Then reduce the heat and simmer for 10 minutes.d) Add the cooked brown rice and simmer for an additional 5 minutes.e) Puree in a blender. Pour into four soup bowls.
Kid: When the soup is ready to be served, add 1 Tbsp of sour cream to each bowl and decorate with a "Lil' Radish on Wheels."
Contents:
Asparagus (some folks this week, rest next week)
Green Onions
Spinach
Radishes
Pea Shoots
Mixed Salad
Strawberries-Anapolis BERRY SHAREHOLDERS ONLY
RECIPES OF THE WEEK
Spinach Salad with Strawberries
Pea Vine and Spinach Lasagna
Radish Tops and Brown Rice Soup
Kid Friendly Recipe!
Field Notes
Besides being a little behind on getting the rest of the warm season crops planted, things are starting to grow and look better in the fields. However, this comment is pretty much the standard from the local CSA farms this season. We hope to have the sweet potatoes, final melon plantings, and some fall crops in this week.
The sweet corn that I thought germinated poorly has crept up out of the ground and is filling in the rows better. Good news! I was worried I was going to have lost most of our earlier plantings due to the slow emergence seen from the wet, cooler soil.
Veggie Review
The asparagus is slowing down and we’re in the final weeks for dispersing it to you. Some members will receive their last pound this week, and some will receive their last pound next week.
The spinach seemed to really hold the dirt this time so remember to wash it before eating. This is Tyee spinach again this week and we’ll be harvesting Bloomsdale (a savoyed leaf) next week.
We thought we were going to have more arugala this week but the plot prematurely bolted. We’ll plan to replant some for a fall harvest. Instead, enjoy more of those yummy mixed salad greens.
Yes, there are more pea vines this week. I recommend pulling the bunch apart, and separating the tender leaves and top stems from the fibrous main stalk. This will make it easier to work with and more enjoyable to eat. It can be sautéed just how it is, in a little butter or olive oil, and S&P, or put into salad mix, sauté mix, fresh pasta dishes, just about anywhere you would put peas, or greens, ‘cause this is both. Check out the new recipe on the back.
For the berry shareholders, enjoy your flat of Anapolis Strawberries freshly picked on Tuesday afternoon from the Berry Patch in Centerville, WI. For those left drooling over the berries sitting on other CSA members boxes, check out your local berry farms for u-pick or prepicked strawberries!
This is the last of the cherriette radishes. Next week, we will begin harvesting the purple plum radishes. The radish greens are nice and big and edible. Try making a stir-fry with the greens. Or for some family fun, have the kids help make the Radish Leaf Soup on the back and the little radishes on wheels.
What’s Coming Next Week
salad greens, purple radishes, green onions, asparagus, pea shoots, spinach, edible peas?, garlic scapes?
Spinach Salad with Strawberries www.allrecipes.com
· 2 tablespoons sesame seeds
· 1 tablespoon poppy seeds
· 1/3 cup (or ¼ c for less sweet) white sugar
· 1/2 cup olive oil
· 1/4 cup balsamic vinegar
· 1/4 teaspoon paprika
· 1/4 teaspoon Worcestershire sauce
· 1 tablespoon minced onion
· 1 bag fresh spinach - rinsed, dried and torn into bite-size pieces
· 1 quart strawberries - cleaned, hulled and sliced
· 1/4 cup almonds, blanched and slivered
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. *You could also use the Red Onion Poppyseed Dressing recipe I gave you last week.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving. Crumbled feta is great on this salad.
PEA VINE AND SPINACH LASAGNA Harmony Valley Farm
1 bunch pea vine, separated, stemmed, and chopped
1 bag spinach.
3 cloves garlic, chopped
1 bunch green onions, sliced thin
2 T. + 2 T. olive oil
2 cups tomatoes diced (canned or fresh)
1/4 c. fresh herb, your favorite, chopped
(thyme, marjoram, oragano, and tarragon)
15 lasagna noodles, cooked, and rinsed
1cup fresh soft cheese (ricotta, fresh goat cheese, even drained cottage cheese)
1 1/2 lb. Low moisture cheese (mozerella, white cheddar, asiago, monterey jack)
S&P to taste
Heat two saute pans, each with 2 T. oil. Add 1/3 of the onion and garlic to each pan. When garlic begins to become translucent, add spinach to one pan, pea vine to the other. Cook just until wilted. Season, remove from heat, and set aside. In a bowl combine tomatoes, herbs, S&P, and a splash of olive oil (1 t). In a baking dish place 1/2 c. tomato mixture. Layer three noodles, then low moisture cheese, then 1/2 cooked pea vine, high moisture cheese, and more noodles. continue making layers alternating spinach and pea vine. Top, final layer of noodles with low moisture cheese, then with remaining tomatoes, sprinkle tomatoes with any remaining cheese. Bake at 350 F for about 1 - 1 1/2 hours, or until heated through. Let dish rest for 5 - 10 minutes before serving.
Radish Tops and Brown Rice Soup serves 4
www.kidsregen.org
• 1/2 Tbsp butter
• 1 medium onion
• 2 bunches of radishes with fresh green tops
(Save 16 radishes for the "Lil' Radish onWheels" decoration)
• 4 cups water, plus 1 organic chicken bouillon cube (vegetarians can use a vegetable cube) OR 3 cups water, plus 1 cup of organic chicken broth
• Dash of salt• 1 cup cooked brown rice
Let's Make It!
Kid: Remove the tops from the radishes and set the radishes aside. Wash the tops carefully, as they are often filled with sand and dirt. Discard any yellow leaves. Drain and set aside.
Adult: Peel and chop the onion into six chunks.
Kid: While the adult cooks the soup, make the "Lil' Radish on Wheels" decoration.
Adult: a) Melt the butter in a saucepan over medium heat. Add the onion chunks and cook for 2 minutes, stirring occasionally with a wooden spoon.b) Add the radish tops and cook for another 3 minutes, until the leaves look like they are "melting."c) Add the water, the chicken broth (or cube) and a dash of salt. Cover the pan and bring to a boil. Then reduce the heat and simmer for 10 minutes.d) Add the cooked brown rice and simmer for an additional 5 minutes.e) Puree in a blender. Pour into four soup bowls.
Kid: When the soup is ready to be served, add 1 Tbsp of sour cream to each bowl and decorate with a "Lil' Radish on Wheels."
Friday, June 13, 2008
Working Member Photos
Here's a few photos from when our working members have been helping out at the farm this year.
Help Needed Setting up Farm Store
We are trying to set up a farm store in our old chicken coop. Why? We feel it is a way to offer some our products and other locally sourced foods and goods to the folks who come to our farm each week or live nearby. If we can sell enough of our soaps here at the farm, we've just saved ourselves time, driving, and have created a usable souvenier from the farm. This would also be a great space to highlight the many unique services, farm products, and businesses that are in our local communities.
However, we are finding it difficult to devote enough time and creative energy into making this space happen. Does anyone feel inspired? Want to help create a low-cost display space in a newly cleaned white metal-walled 12 x 14 room? If so, email/call us.
If you are a local farmer, business owner with a sustainable, healthy living focus, let us know if you'd like some of your info/products displayed in this space. We're selling other producers and artisans nonperishable items on consignment.
However, we are finding it difficult to devote enough time and creative energy into making this space happen. Does anyone feel inspired? Want to help create a low-cost display space in a newly cleaned white metal-walled 12 x 14 room? If so, email/call us.
If you are a local farmer, business owner with a sustainable, healthy living focus, let us know if you'd like some of your info/products displayed in this space. We're selling other producers and artisans nonperishable items on consignment.
Wednesday, June 11, 2008
Week 2 Newsletter
June 11th, 2008 Even Week
WEEK 2 CONTENTS
Asparagus
Green Onions
Radishes
Spinach
Arugula
Pea Shoots
Mixed Salad Greens
Field Notes
Things have been pretty wet around here lately but the last 2 days we’ve been working hard to keep up with our weeding. The rains grow great vegetables but also big weeds. We’ve been waiting for our new flameweeder to arrive to help with the weeding and it finally got here on Monday. Jeremy, who loves fire, got the flamer up and running in no time. He created some sterile seed beds for us (meaning weed-free) so that we can plant the seeds we do desire to grow…at least in theory. We’ll see how it goes.
Jeremy also tried to burn some weeds a little too close to the tomatoes which caught some of the straw mulch on fire. With some fancy footwork and hoeing, minimal damage occurred to a few plants and only a little mulch was lost.
Veggie Review
We have nice helpings of asparagus in the boxes again this week. We hope to be able to give it out for 2 more weeks, depending on the weather.
The spinach is very nice and tender. Enjoy it fresh in a salad. Remember to wash the spinach greens again since they love to hold the dirt. This variety is called Tyee and is a flat leaf spinach.
The mixed salad is easy to identify with its 10+ varieties of red and green lettuces. There may even be some baby goosefoot (also known as a weed to some) in the lettuce but it is edible and quite high in vitamin C. We don’t even charge extra for the wonderful nutritional boost the goosefoot provide!
The other bag of greens in your box is called arugula. Smell and taste it…nutty, little spicy. It goes great with a tangy bold dressing. The lacey look of the leavers are compliments of the flea beetles whom we share this crop. If arugula happens to be too spicy for you, try wilting it, throwing it in a stir-fry, or simply adding just a little of it to your bowl of salad greens to zip it up.
We loved the pea shoot pesto recipe that was in last week’s newsletter (you can find it on our website www.smithgardensfarm.com/csa or our blog http://www.smithgardens.blogspot.com/
Give it a try if you haven’t yet. There is also another pea shoot recipe on the back. Just remember to cut off the tougher, woody, part of the stems before stir-frying.
The radishes have plumped in size and are beautiful this week. If a raw radish doesn’t agree with you, try them sliced and sautéed. Heather loves them this way!
What’s Coming Next Week
salad greens, radishes, green onions, arugala, asparagus, pea shoots, spinach
HOT BACON DRESSING ON SPINACH SALAD, BUT WITH ARUGULA INSTEAD
1 bunch large arugula, cut into manageable
pieces
¼ pound bacon, cut into ½” pieces
2 eggs, hard boiled and chopped
3 slices of bread, preferably artisan style,
½” cubes
3 tablespoons butter or oil
2 tablespoons white wine vinegar
Salt and Pepper to taste
Cook the bacon in a heavy sauté pan or small saucepot with 1 tablespoon of water on medium-low, heat till bacon is crisp and the fat has rendered, keep warm. The bread is for croutons. Heat the oil in the pan until it starts to ribbon. Add the cubed bread and toss coat. Toss every minute until the bread is evenly toasted, then dump out into a bowl lined with paper towels to drain and season with salt. In a large bowl combine the arugula, eggs, croutons, vinegar, and hot bacon with its fat. Season and serve immediately. Note: To get perfect hard boiled eggs, place the eggs in salted boiling water for 13 minutes then shut off the heat. Let rest until cooled down, and peel.
Red Onion Poppyseed Salad Dressing
OK, this recipe calls for a red onion which gives the dressing a nice pink color. However, you could throw n 4 green onions for a green dressing with a somewhat similar flavor.
1 c oil
1 c sugar
½ tsp salt
1 tsp dry mustard
1 medium red onion, chopped
½ c Red Wine Vinegar
½ tsp poppyseeds
Put the oil, sugar, salt, mustard, onion and vinegar in a blender and blend for 15 minutes, but shorter is ok too. Add poppyseeds at the end. Keep leftovers in the fridge for up to a week, just reblend. Serve it over spinach, romaine lettuce, whatever with grated parmesean or romano and anything else that amuses you such as strawberries, craisines, orange pieces, pecans, etc.
Sauteed Radishes www.reallynatural.com
Fresh-picked radishes taste like summer. And sauteed baby radishes with wilted radish greens? Well, they just taste delicious. Here's the recipe some CSA members have used to cook up the bunch of radishes included in our CSA share. You can use arugala in with the radish greens as well.
1 bunch of baby radishes with radish greens1 Tablespoon buttersalt and pepper
1. Wash radishes in cold water. Cut off the greens and set 'em aside.2. Slice the radishes thin, and saute them in melted butter.3. Add the greens (still wet) and saute until wilted (less than 1 minute).4. Add salt and pepper to taste.
Pea Shoot-Stir-fry www.recipezaar.com
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoon fresh ginger, minced
2 garlic clove, finely minced
1/2 teaspoon sugar
1 large bunch young pea shoots, tough ends trimmed and chopped
1/4 teaspoon soy sauce
2 tablespoons oyster sauce
Rinse the pea shoots thoroughly in cold water twice, lightly drain. In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy & oyster sauce. Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.
Pea shoot and garlic pesto See last week’s newsletter on our website or our farm blog
Subscribe to:
Posts (Atom)
