Monday, May 19, 2014

Week 1, 2014 Summer CSA Farm Share

Welcome to the 2014 season of Elmwood Stock Farm’s Community Supported Agriculture program. Our goal is to provide you clean, tasty, beautiful, special, high quality fresh foods. We hope you enjoy eating fresh from the farm and have fun with the experience of sometimes trying new things! 

Seasonal eating is an adventure. As each bag or box comes, you may be exposed to the new colors and flavors of foods you have never cooked with before, or you may be anticipating the freshness and deliciousness of familiar favorites.  Either way, here are a few tips for eating from a seasonal farm share:

• Take a few minutes to assess what you have – look at the listing on the right side of the newsletter - you might choose to utilize the swap basket at your pickup location. When you get home, decide what needs to be eaten fairly soon and what can wait until later in the week. A few minutes now will save you time later and often some items are more perishable than others – we will include suggestions each week on what keeps well and how to store things.

• Remember to wash your vegetables. We do not offer the produce ready to eat. Some items are rinsed and cooled before you get them, but this aids in removing dirt and reducing the field temperature – things we do to ensure better post-harvest quality.

• Try to refrigerate as soon as possible. This is the number one way to keep everything fresh. You can rehydrate leafy greens or lettuce by soaking in cold water; let us know if you need help.

• Find recipes that fit your lifestyle from our newsletters, cookbooks or the internet. Visit our Pinterest page; visit our Elmwood blog for many recipes from past seasons.  For example, if you look at shares harvested in May of past seasons, you’ll find lots of recipes using asparagus.

Our 22-week summer season is focused on the months of the year that vegetables flourish when grown in Central Kentucky. You start off with asparagus and spring greens; move to hot weather tomatoes, corn, and beans; then wind down in the fall with root crops and winter squashes. This is the normal production cycle, but every year Mother Nature throws us a surprise. A little uncertainty of what will be ready from week to week makes it fun for all of us!

In Your Share This Week:


Peregion Dry Beans

Green Leaf or Red Leaf Lettuce


Salad Radishes



Strawberry & Avocado Salad
1 pint strawberries
1 ripe avocado
1 tbsp. local honey (or more to taste)
1 tsp. balsamic vinegar
¼ tsp. garlic salt
¼ tsp. sugar
Mix all ingredients together and serve as a side or over a bed of mixed greens or spinach.

Dried Bean Burrito Bowls
Cooked brown rice
Roasted red peppers, chopped
Cooked beans (soaked, drained and cooked)
Salsa verde
Fresh cilantro
Avocado, diced
Lime wedge
Red pepper flakes
In a bowl, reheat the rice. Top with chopped red pepper. Mix together the black beans and salsa verde in a separate bowl, and heat them up together. Pour on top of the rice and red pepper. Top with avocado, cilantro, a big squeeze of lime and red pepper flakes.

Fresh Asparagus & New Potatoes
1 bunch fresh asparagus, ends trimmed, cut in 1 1/2 – 2 inch pieces
1-2 pounds new potatoes, cut in half or thirds (the larger ones)
olive oil
3 cloves garlic, sliced
1 tablespoon dried Italian seasoning, crushed between fingertips
sea or kosher salt and fresh black pepper
1-2 tablespoons fresh basil or parsley, chopped
fresh grated Parmesan cheese, for serving
  1. Preheat oven to 400 degrees F. In an extra large mixing bowl toss the asparagus, potatoes, 2-3 tablespoons olive oil, garlic, Italian seasoning and plenty of salt and pepper together. Alternately you can use your hands to massage the oil and seasonings into the vegetables.
  2. Grease a roasting pan, casserole dish or sheet pan. Roast vegetables about 35-45 minutes until potatoes are tender. Garnish with fresh herbs. Serve with Parmesan cheese.
Sautéed Garden Radishes
1-2 bunches radishes ( up to 1 pound)
2 tablespoons unsalted butter
1/2 tsp. sea salt
1 garlic clove, minced
3 tablespoons chopped fresh chives (optional)
Cut radishes lengthwise into 1/2-inch julienne strips.  Heat butter in a heavy skillet over moderately high heat until foam subsides, add garlic and sauté about 30 seconds or until it is fragrant.  Add radishes and sauté radishes with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and serve warm.  
Variations:  *Radish greens can be chopped and sautéed in the heavy skillet, stirring, until wilted, about 1 minute.   **Return radish wedges to skillet and stir in chives.