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:
Asparagus
Peregion Dry Beans
Green Leaf or Red Leaf Lettuce
Spinach
Salad Radishes
Strawberries
Recipes:
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
Instructions:
- 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.
- 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.
