Summer CSA #3 2013

Saturday June 21 2013

Good evening everybody

Kinda too tired to write tonight so I’ll make this short. Now that things are drying up so much needs to be done. We haven’t stopped. I am sure I will be writing a post on our wet wet spring soon!  We didn’t think we would be preparing CSA baskets this week- all that rain affected us negatively and we need to do some damage control and get things rolling again for the weeks to come.  We have some baskets for you and they may vary between the sat/ wed groups so bear with us until things catch up a little!

In your baskets this week:

- a very creative bag of Chez Nous Mix! ( we were low on lettuce so I substituted extra lettuce with turnips and their greens.) You’ll need to do a little chopping but is really yummy!

-a small bag of snap/snow peas –eat the whole thing

- Garlic Scapes

-Kale

Cucumber (some received theirs last week and other will receive it this week until everyone has been covered!

-bag of curly and flat leaf parsley and oregano ( in case you wanted to make the meatloaf recipe below)

This weeks lettuce bag contained lettuces, red and white turnips with their salad greens, baby arugula, radish microgreens, parsley, thai basil, golden purslane, kale and sunflower shoots.

Sure hope this lettuce bed sizes up for wed!

A new summer salad addition Golden Purslane crisp and juicy and loves the heat.

It's pretty similar to it's wild version growing everywhere- this is by a pepper plant. 

Coming soon! We've had a few!

 I received two books that i ordered from Amazon this week The book of Kale by Sharon Hanna from Canada and Jamie Olivers book Jamie at Home- Cook your way to the good life. Love both!

First recipe I tried was Eat your Greens Meatloaf from The Book of Kale

Eat your Greens Meatloaf from The Book of Kale

2 pieces of sturdy bread

1/2 c. (125 ml) milk

1/2 tsp. (2 ml) salt

4 c. (1 l) kale leaves

1/2 c. (125 ml) onion

1 lb. (454 g) lean ground beef (subs with any ground meats you like)

1 lb. (454 g) lean ground pork

1 large egg

2 tsp. (10 ml) Dijon or grainy mustard

salt & black pepper

1/2 tsp. (2 ml) fresh thyme leaves

1 tsp. (5 ml) dried basil

1/2 tsp. (3 ml) dried oregano

1/2 c. (125 ml) parsley

Optional Glaze:

1/2 c. (125 ml) ketchup

2 tbsp. (30 ml) brown sugar

1 tbsp. (15 ml) tamari or soy sauce

Tear the bread into small pieces and soak in the milk and salt in a large bowl. Let stand for about 10 minutes until the bread soaks up the milk and the mixture is soft.

Pre-heat the oven to 350 F.

Cut the kale leaves into a chiffonade, long thin strips, if using a knife. Chop onion. Mince herbs.

Add the remaining ingredients to the bread and milk. Mix well, then pile evenly into a lightly greased casserole or a large loaf pan.

Bake for about 45 minutes.

For the glaze, combine ingredients and brush or spoon evenly on top of the loaf after it has baked for 20 minutes. 

* Changes I made I pureed the onions and cooked longer until the sauce was really baked on.  We thought this would make excellent party meatballs but you would have to double the sauce.

This recipe is a keeper for me tasted even better the next day!