CSA, Week 7

News About Food . . .
The local food movement continues to expand and develop here in Central Kentucky as well as in other regions. By joining a CSA program with a local farm, you are ahead of the curve in seeking to eat food grown by people you come to know, in an area close by to where you live, and food that is produced with a focus on not contaminating the earth, the air, the worker, and the food itself. Some call it “food with a face.”

The concepts of food miles, carbon footprint, the true value of what good food costs (when environmental damage, obesity and disease, and fair worker wages are factored into food pro-duction rather than found elsewhere in our society) are not such odd-ball ideas these days. It used to be that sourcing locally produced good food items was the real challenge. Which farms are using organic prac-tices? Who raises local meats? Are there KY cheesemakers? What about jam, bread, milk, pickles, ice cream, honey, eggs, and even processed local items like salsas, soups, and pot pies? New groups and old groups with new focus now share such tips on where to find what. The internet has opened up the communications, and we all stand to benefit. By choosing healthy food and locally grown items, we will continue to see more things available as the demand increases. Please don’t hesitate to contact the farm if you need resources to help find local food items.

In Your Share . . .
As share sizes and harvest days vary, not all items will be in every share.

Bok Choy – organic
Remember that you can use both the stalk and green leaf, either together or in separate dishes. Try the bok choy chopped raw in your favorite cole slaw rather than a cabbage. Store refrigerated like all your leafy greens. Find a recipe below.

Fennel – organic – new this week!
This feathery green attached to a white bulb is enjoyed world-wide and found often in Mediterranean cooking. The delicate leaves can be used as fresh herb, while the bulb is sliced and eaten raw, baked, steamed, sautéed, or roasted. The stalks are a little more tough. The anise flavor of fennel was favored in ancient times as an aid for digestion or nervous condition. It is low in calories and high in Vit. A, calcium, iron and potassium. Store refrigerated for up to 2 weeks; the leaves can be removed and stored in a separate container.

Garlic Scapes – organic
Use the scapes in any manner you would use garlic cloves. Chop finely or use a processor since some stalks can be fibrous. Refrigerate or put in water in a vase.

Butterhead Lettuce – organic
The tender heads are delicate similar to bibb.

Snow Peas – organic
This variety, Oregon Giant, is a large pod, sweet pea similar to sugar snaps – you do eat the pod too! Some larger peas may have a string on one side that should be removed before preparing.

Yellow Summer Squash
Zucchini Squash – new this week!
Today we are harvesting both the early yellow squash and green zucchini. Store refrigerated.

Green Leaf Lettuce Head – organic

Broccoli – organic
Enjoy some side shoots of the broccoli plants after our center head harvest of two weeks ago.

Recipes to Enjoy . . .

Garlic Scape Frittata
recipe from Mary Janes Farm, Idaho

¼ Cup hot water
4 large eggs
½ Cup chopped scallions
1 ½ Cups chopped garlic scapes
Salt & pepper
2 Tbsp extra virgin olive oil

Place garlic and scallions in a 10" skillet with 1 tsp oil, ¼ Cup water and a pinch of salt. Cook covered over medium-high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over medium low heat until top is set (2-3 minutes). Serve hot or warm-cut into wedges. Serves two.

White Bean and Garlic Scapes Dip, yields 1 ½ Cup
recipe from the June 18, 2008 NY Times; more recipes for garlic scapes can be found in this issue. http://www.nytimes.com/2008/06/18/dining/18appe.html?th=&emc=th&pagewanted=all

1/3 Cup sliced garlic scapes (3 to 4)
1 T freshly squeezed lemon juice, more to taste
½ tsp coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
¼ Cup extra virgin olive oil, more for drizzling.

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped.

Add cannellini beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Zucchini, Fennel, and Andouille Pie
recipe from Madison Area Community Supported Agriculture Coalition

½ T butter, softened
3 T breadcrumbs
1 T olive oil
¾ C diced onion
¾ C diced fennel bulb
1 tsp minced garlic (can use garlic scapes)
2 C diced zucchini
4 ounces andouille sausage
½ tsp crushed fennel seed
salt and pepper
3 – 4 ounces Swiss cheese
3 large eggs
½ C milk
for garnish: chopped fennel leaves

Heat oven to 350 degrees. Generously grease a pie plate with butter. Sprinkle breadcrumbs over buttered areas. Heat olive oil in skillet over medium. Add onion, fennel, and garlic; sauté until partially tender, about 5 minutes. Raise heat to medium-high; stir in zucchini, andouille, fennel seed, and salt and pepper to taste. Sauté until zucchini is tender, 3-5 minutes. Spread mixture onto platter to cool, about 10 minutes.
Meanwhile, grate cheese, sprinkle 2/3 into pie pan. Beat eggs with milk in bowl. Stir cooked vegetable mixture into egg mixture; pour into pan. Sprinkle remaining cheese on top. Apply garnish. Bake until set, about 30 minutes. Cool 10 minutes before serving. Makes 6-8 servings.

Beef and Bok Choy
Thanks to a CSA member who adapted a recipe from The Essential Asian Cookbook (Whitecap Books). She made this without the beef using half the amount of oil and sauces, and omitted the basil; she reports it was very tasty!

1 ¼ pound bok choy
2 T oil
2 cloves garlic, crushed (can use garlic scapes)
8 ounces rump steak, thinly sliced
2 T soy sauce
1 T sweet sherry
2 T chopped fresh basil
2 tsp sesame oil

Wash the bok choy and drain it. Cut the leaves and stalks into strips. Heat 1 T oil in a frying pan or wok; add the garlic and stir-fry until tender, about 3 minutes.
Add the remaining oil and heat; add the meat in small batches and stir-fry for 3 minutes over high heat until the meat has browned but is not cooked through. Remove meat and garlic from pan.
Stir-fry the bok choy for 30 seconds or until just wilted. Add the meat, soy sauce, and sherry. Stir-fry for 2-3 minutes or until meat is tender.
Add the basil and sesame oil and toss well. Serve immediately.