Monday, June 21, 2010

CSA Newsletter, Week 7

In Your Share
Shares may vary depending on your harvest day and your share size. Every share may not have every item listed below.

Beets - organic
Refrigerate for storage; the beet root will keep for several weeks, the greens should be used within a few days. Several recipes can be found on our online web blog along with a recipe for the green tops in our 6-7-10 newsletter.

Enjoy the first of the season, refrigerate.

Fresh Green Garlic - organic
You have had garlic several ways so far this spring. Our harvest of the entire heads is starting and you have the very first! Use your garlic as you would any dried head – just know that it is fresh from the soil, not yet dried in our barn – the next step.

You can store in your refrigerator, or dry it yourself in your pantry, garage, or porch – just hang up and protect from rain & damp conditions.

Fresh Herb Bunch: Sage, French Tarragon, Thyme - organic
You can use fresh, or hang to dry. Remove the leaves from the stem before chopping. Store refrigerated to keep fresh wrapped in a damp paper towel, or if stem length allows, put into water as you would fresh flowers.

Kale Bunch: Curly Green Kale and Flat Leaf Red Kale – organic
We wrote quite a bit about your fresh greens in our 5-31-10 news-letter. You can find several recipes for heavy greens on our web blog and in past newsletters. This bunch will keep longest for you in the refrig-erator and is very for-giving if it wilts down abit during storage. Add to soups or pasta to enhance the flavor of all the other ingredients, or remove the heavy stems and enjoy either steamed or sauteed.

Onions, Green – organic
Enjoy these green onions, one of the most challenging to grow organically. This is because we can’t just purchase the “onion sets” found in your local farm store or garden center since they were not organically grown and may even be from GMO seed. We start our own onions from seeds, some in the the fall of the year like the garlic. We plant it, mulch and tend to it over the winter, remove the mulch, weed, water and tend to it all spring – then we can begin harvesting organic onions. There are just one or two farms around the Eastern part of the US that grow organic onion sets and onion transplants. But, the cost is just too prohibitive for green onions since there is such little yield from one plant.

Refrigerate and enjoy as much of the white and green as you find desirable. Slice into quiche, stir-fry, use in any recipe that calls for fresh onion, and even chop lightly and top a green salad.

Green Zucchini Squash

Broccoli - organic

Cabbage, Green – organic

Patty Pan Summer Squash

Heirloom Tomatoes, Yellow Cherry– organic

Purple Top White Globe Turnips – organic

Recipes to Enjoy

Sweet and Savory Kale Greens
Thanks to a CSA member who shared this recipe last season. The greens do cook down quite a bit, but it has become a farm favorite recipe. You can use your green onions, garlic, kale, and/or any other greens you may have in the fridge.

2 T olive oil
1 small onion, diced
2 cloves garlic, minced
1 T Dijon mustard
4 tsp white sugar
1 T cider vinegar
1 ½ C chicken broth
4 C stemmed, torn and rinsed kale
¼ C dried cranberries
salt and pepper to taste
¼ C sliced almonds

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Roasted Turnips, Onions and Apples
adapted from an internet recipe created by Tammy Donroe. You can always omit the apple if not readily available, and add in beets or garlic for a little different flavor.

1 large white turnip, peeled and chopped into ¾-inch cubes
2-3 green onions, cleaned and sliced into wedges
1 large tart apple (like Cortland, Granny Smith, or Macoun; not McIntosh as they will saucify), peeled, sides cut off the core and sliced into ¼-inch half-moons
1-2 Tbsp. olive oil
1 tsp. chopped fresh thyme or sage
Salt and pepper to taste

Preheat oven to 375°F. Dump all the ingredients onto a sheet pan and combine with your hands until everything is coated in oil. Don’t forget the salt and pepper. Roast 20-25 minutes, until vegetables start to take on some color. Flip them with a spatula and roast 20-25 minutes more, until the onions are on their way toward burning but not quite there, yet. Serves 4.

Zucchini Bread
recipe makes 1 loaf of bread

1 C all purpose flour
1 C whole-wheat flour
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp allspice
½ tsp baking soda
1 tsp salt
1 egg
¼ C vegetable oil
½ C sugar
1 C grated zucchini, skin on
½ C milk

In one bowl combine first 7 ingredients and set aside. In another bowl, beat egg. Add oil, sugar, zucchini and milk. Blend well. Add to dry ingredients, stir just until moist. Spoon in greased loaf pan. Cook at 350 degrees for about 1 hour, or until a toothpick or knife stuck in pulls out clean.

Grilled Zucchini Spears with Fresh Herbs
Recipe from Martha Stewart Living, original calls for mint, but we find our favorite fresh herb works just as well. Serves 4.

2 large zucchini, halved and cut into spears
extra virgin olive oil, for drizzling
coarse salt and freshly ground black pepper
1 – 2 T small fresh herb leaves
garnish with larger herb leaves

Heat grill to high. Drizzle zucchini with oil, and season with salt and pepper. Grill zucchini, turning often, until cooked through, 4 to 6 minutes. Transfer to a platter. Drizzle with oil, and sprinkle with herb leaves. Garnish with herb sprigs.

Ginger Lemon Broccoli

1 tbsp olive oil
1 tbsp lemon juice
½ tsp salt
¼ tsp minced garlic
¼ tsp grated fresh ginger
¼ tsp lemon peel
1 head fresh broccoli or broccoli florets

Whisk oil, lemon juice, salt, garlic, ginger, and lemon peel in small bowl. Set aside.

Cook 1 head broccoli, cut into florets, in 6 cups boiling salted water for 2 minutes. Drain. Toss with dressing.