Wednesday, June 21, 2017

June 21 or 24

First Day of Summer!
Share contents:
1 bunch of carrots, 1 head of "Early Jersey Wakefield" cabbage, 1 bunch of red onions, 1 pound of snap beans, 2 pounds of cucumbers, 1 1/2 pounds of red new potatoes.

Storage:
everything in the fridge.  If you want to use the onion tops, do so in the 1st couple days while they are fresh.  Carrot tops should be removed from the carrots if you're going to keep them more than a few days.

Early Jersey Wakefield is an heirloom cabbage variety.  It is known for its conical shape and tender, sweet flavor.  It makes great coleslaw or sauerkraut.

A Coleslaw Recipe
1 head of cabbage
1 small red onion
a few sprigs of cilantro or dill
juice of 1 lime
2 to 3 teaspoons of white wine vinegar
1/3 to 1/2 cup extra-virgin olive oil
salt and pepper

Tear off and discard outer leaves if wilted.  Quarter the head and remove the core.  Slice the quarters crosswise into thin strips.  Slice the onion lengthwise as thin as possible.  Coarsely chop the herb(s).
Combine all the vegetables in a large bowl and toss with the lime juice, vinegar, olive oil, and salt and pepper.  Taste and, if necessary, add more vinegar, salt and pepper.  Serve at room temperature.

Green Bean and New Potato Salad
1 pound green beans
1 pound of new potatoes
1 red onion
3 tablespoons red wine vinegar
salt and pepper
3/4 cup extra-virgin olive oil

Wash potatoes and cut into chunks of desired size.  Boil until just fork tender.  Remove from water and place in a bowl.  Drizzle 1 tablespoon of the vinegar over the potatoes and set aside.
top and tail the beans, and parboil them in salted water until tender.  Drain and immediately spread them out to cool.
For the vinaigrette, peel and dice the onion fine and put in a bowl with the remaining vinegar and salt and pepper.  Whisk in the olive oil.  Taste and adjust with more vinegar or salt or pepper, as needed.  Toss the potatoes in with the vinaigrette; this can sit for awhile.  Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette.
The salad can be tossed with dill, basil, parsley, or hyssop.
adapted from Chez Panisse

Wednesday, June 14, 2017

June 14 or 17 CSA

Share contents this week:
1 head of Bambi lettuce, 1 pint of snow peas, 1 bunch of cippollini spring onions, 1 1/2 # Austrian crescent fingerling potatoes, Costata Romanesca zucchini, 1 bunch of red beets, 1 bunch of dill, 2 bulbs of garlic.
Storage:
Garlic and potatoes, loose or in a paper bag in the fridge.  All other things in plastic bags with air squeezed out in fridge.

Costata Romanesca is a traditional Italian zucchini with a nutty flavor and drier texture than dark green zucchinis.  Its flavor is superior even when large.
Austrian Crescent potatoes have a waxy texture which makes them great for warm potato salad, oven fries, or boiling.

Pasta with Zucchini, Walnuts, and Pesto
from Chez Panisse by Alice Waters
Trim ends off and julienne 2 zucchini and saute in olive oil until tender and starting to brown.  Season with salt and pepper.  Cook fresh noodles and add to the pan with a ladle of the pasta water or some chicken stock; some toasted walnuts, roughly chopped; and pesto sauce.  Turn off the heat and toss well, taste for seasoning, and serve with grated Parmesan. 

Try roasting the beets and making a warm beet salad with fresh dill, chopped spring onions and a simple vinaigrette.

Wednesday, June 7, 2017

June 7 or 10 CSA

Share contents:  1&1/2# broccoli florets, 1 bunch of small yellow onions, 1 bag of green kale, 1 head of napa cabbage, 1 fennel bulb, 1 bunch of multi-color carrots, 1# zephyr summer squash (you may also have a patty pan or yellow straight-neck too).

Storage:  You can leave the onions out on the counter.  All else should be stored in your vegetables drawers in the refrigerator.

Yellow Squash Sicilian Style
from The Talisman Italian Cookbook
1 pound of squash, sliced thin
2T olive oil
1 clove garlic, chopped
1 1/2 T wine vinegar
1/2 tsp salt
1/2 tsp sugar (optional)
1 tsp fresh mint leaves
Place squash in skillet with oil and garlic and cook gently until squash is tender.  Add vinegar, salt, sugar and mint leaves and cook 2 minutes longer.  Serves 4

Broccoli Roman Style
11/2 # broccoli
3 T olive oil
2 cloves of garlic, sliced
1/2 tsp salt
1/2 tsp black pepper
1 cup dry red wine
Wash broccoli well and drain.  (Use whole florets.)  Place olive oil and garlic in a large skillet and brown garlic.  Add broccoli, salt and pepper and cook 5 minutes.  Add wine, cover skillet and cook over very low flame 20 minutes, or until broccoli is tender, stirring gently so as not to break florets.
I like to eat this with a little crushed red pepper and grated Parmesan.

Napa cabbage makes great slaw, especially with fennel and grated carrots.


Wednesday, May 31, 2017

May 31 or June 3

Share contents:
2 pounds new "red gold" potatoes, 1 head of golden celery, 1 bunch of scallions, 1 bunch of Italian parsley, 1 head of romaine lettuce, 1 head of cauliflower, 1 bunch of red beets, 1 bunch of garlic scapes, 1/2 pound of snow peas.

Storage:
Everything in the refrigerator.  New potatoes need to be transferred to a breathable bag so they don't get moldy.  Celery, scallions, and parsley will keep longer in a bag with the air squeezed out.  Beet greens should be removed form roots and stored in a bag if you're not going to eat them within 24 hours.
Calendula and borage in the foreground and lettuce and leeks to the left.  I love the combination of these 2 flowers to look at and the pollinating insects love it as well!
Warm Potato Salad with Sour Cream
2 pounds of new potatoes
2 to 4 scallions
3/4 cup cream
salt and pepper
1/2 cup sour cream
sherry vinegar
a few sprigs of parsley

Boil the potatoes in their skin until tender; drain.  When they are cool enough to handle, cut them into 1/4 inches slices.
Chop the scallions, green parts too, into thin coins and put them in a small saucepan with the cream.  Season with salt and pepper and warm gently to soften the scallions.  When scallions are softened, take the pan off the heat and stir in the sour cream.
When you are ready to serve the salad, put the potatoes in the cream mixture, add a splash or 2 of sherry vinegar to taste and warm again gently.  Taste for salt and add more if needed.  Serve garnished with freshly ground black pepper and chopped parsley.
This recipe adapted from Chez Panisse

Click on the link below for a beet tabouleh recipe.

 Beet and Bulgur Salad


Wednesday, May 24, 2017

May 24 or May 27 CSA

It was a muddy, wet harvest day but we found a lot of beautiful vegetables out there!  Rainy days have a unique beauty in that the colors are more vivid, sound carries differently so that the birds calls are more pronounced, and there is no race to get things harvested before the sun and heat become too intense.  Quite nice, really, in our salmon orange rain gear!

Your share this week contains:
1 head of red bibb lettuce, 1 kohlrabi, 1 pound of broccoli, 1/2 pound of sugar snap peas, 1 pound of snow peas, 1 bunch of scallions, 1 bunch of white turnips, 1 bunch of garlic scapes, 1 pint of strawberries.

Storage:
Eat the strawberries today!  We pick them ripe so they taste good but they will not keep long.  Everything else needs to be kept in the refrigerator.  Keep things in plastic bags with the air squeezed out or wrapped in a damp cloth.

JULIENNED SNOW PEA SALAD WITH SPRING HERBS
from Root to Leaf by Steven Satterfield
1 pound of snow peas
2 garlic scapes, blanched or grilled
2 T Meyer Lemon Sauce (seee below)
2 T extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
1/2 cup mixed fresh spring herbs (mint, violet, pansy, coriander flower)
  (other herbs could be dill, parsley, cilantro, anise hyssop)
Thinly slice the snow peas lengthwise and transfer them to a large bowl.  Slice the cooked garlic scapes crosswise and add to the bowl.  Toss with Meyer Lemon Sauce and olive oil, and season with salt and pepper.  garnish with herbs.

Meyer Lemon Sauce
1 Meyer Lemon, quartered and seeds removed
1 stalk of green garlic or 1 garlic clove
(or a few garlic scapes)
1/2 teaspoon fine sea salt
4 Tablespoons extra virgin olive oil
Combine ingredients in a blender and blend until smooth

TURNIP and TURNIP GREEN SOUP
from Chez Panisse Vegetables by Alice Waters
1 small yellow onion
1 clove of garlic (or a few garlic scapes)
1/2 T olive oil
1/2 T unsalted butter
1 bunch turnips with greens
1 bay leaf
1/4 tsp thyme leaves
1 small piece of prosciutto or smoked bacon
4 cups rich chicken stock
salt and pepper
Reggiano Parmesan cheese

Peel and slice the onion and garlic thin.  Put in a pot with the olive oil and butter and 1 tablespoon of water and stew, covered, until they are soft and translucent.  Trim off the stems and greens from the turnips and reserve the greens.  Do not peel the turnips.  Trim off their roots, slice the turnips thin and add them to the pot.  Stew them for a few minutes, until they begin to soften.  Add the bay leaf, thyme, prosciutto or bacon, stock, and salt and pepper.  Cover and simmer over low heat for about 1/2 hour.

Wash the turnip greens and cut them into 1/2 inch wide strips and stir them into the soup.  Simmer the soup for another 10 minutes or so, until the greens are soft and tender.  Garnish the soup with a few curls of shaved Parmesan.
Serves 4.
Note: Water or vegetable stock may be substituted for the chicken stock, and the proscuitto omitted for a meatless version of this soup.

You can make a great salad with the red bibb, sugar snap peas, strawberries, and balsamic-maple syrup dressing.
DRESSING
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
3 T maple syrup
2 teaspoons dijon mustard
1 clove of garlic, diced
1/4 teaspoon black pepper
Combine all ingredients in a jar with a lid and shake well to mix.  Make 30 minute ahead of time.



Wednesday, May 17, 2017

May 17 or 20 CSA

This weeks' share contains:
1 quart of strawberries, 1 head of red bibb lettuce, 1 head of frisee endive, 3/4# kale, 1/2# arugula, 1 bunch of dill, 2 green garlic, 1 bunch of hakurei turnips, 1 bunch of purple radish.

Storage:
lettuce, endive, kale, arugula will all keep best in a bag with the air squeezed out in the fridge.  If you aren't going to eat the turnip or radish greens within 2 days, cut them off of the roots and compost them or store separately in a bag with the air squeezed out.  Green garlic can be kept in drawer of fridge.  Dill will keep best wrapped in a damp cloth or paper towel.  If you won't be eating the berries right away, they keep best in a glass or plastic container with a paper towel in the bottom and a lid on in the fridge.

The arugula in your share is rather holey.  This is the work of a small insect that is difficult to control by organic means.  The one thing that can be sprayed is a broad-spectrum insecticide that kills all the beneficial insects as well as honey bees so we have chosen not to use it.  There is nothing wrong with the arugula but if you don't like the looks of it, make a pesto with it or add it to stir-fry or soup and you won't be able to see the holes any more.

You can make an excellent pesto of the arugula, green garlic, lemon juice, olive oil and salt and then use it as a dip for the mild hakurei turnips and the radishes.

The endive is very mild and is good raw in salads or lightly sauteed and added to white beans or chicken soup.

SAUTEED KALE

Ingredients


Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Wednesday, May 10, 2017

May 10 or 13 First share 2017

This weeks' share contains:  1 pint of strawberries, 1 head of romaine lettuce, 1 head of mini bibb lettuce, 1 purple kohlrabi, 2 green garlics, 1/2 pound of spinach, 1 bunch of cilantro, 1 bunch of radish, 1 head of bok choi, 1 bunch of swiss chard.

Storage:  Everything this week will store best in the fridge.  All the greens will keep best in plastic bags with the air squeezed out.  Strawberries will be best eaten today.  Cilantro can be kept in a glass of water with the roots down in the water in the fridge.

Anne's Radish Salad
1 bunch radish (any small variety)
1 small red onion
1T fresh orange juice
1T ume-plum vinegar
1T extra virgin olive oil
freshly ground black pepper to taste
1. separate radish tops from the roots.  wash and chop radish tops and place in a bowl with the ume plum vinegar; bruise greens slightly while mixing with vinegar; let sit.

2. thinly slice radishes and red onion; place in a bowl with other ingredients; add radish tops and combine everything well.  let sit 10 minutes before eating.

GREEN GARLIC INFORMATIONAL
You can use green garlic in any application where you would use cured garlic.
Green garlic is the freshest form of garlic you can use.
 It is straight out of the ground and has had no drying time so it has a sweeter, milder flavor than cured garlic.
It is best stored in the refrigerator and used within 2 weeks.
The green top part can be used to make soup broth or stock.  It imparts great flavor but is tough to chew so should be strained off before using the stock or broth.