Summer CSA #4 2013

CSA#4 June 29

Hello everybody

Well summer holidays have officially started! Our daughter is off to prom tonight and we should have been at a make-up soccer game which was originally cancelled because of the rain –“should have” is the point since it is raining again. It was also raining as we harvested this morning and it rains as I type this. I was grateful  for the little bit of light rain we got yesterday and maybe even this morning but the downpours this afternoon reminded me of the never ending rain we had this spring and I’m not interested really.

 It’s so nice to see plants coming back to life after  they held their breath for days at a time.  It should be ok as they are calling for a nice weekend.  When the weather finally turned around and things started to dry up there was a lot of cleaning up to do.  Weeds, ruined crops, yellow leaves etc…  This year our seedlings were gorgeous, big and healthier than ever but sitting out in the water for so long took it’s toll.  Some crops such as Kohlrabi split from all the water, other plants such as peas and Fava beans stunted and turned yellow and others got overtaken by weeds.  Transplants which went in never really took off and when it finally dried up they were stunted and trying to produce fruit!  We decided that the plants should have a better chance at becoming established and removed any developing fruit to help with root regrowth and establishment. What this means for you is that crops will take a little longer.  Those that should have been in their prime during the flood are being harvested for what they have and turned in to make room for round two. As we clean these beds and harvest the crops for the little they produced you will not all be receiving each item but as a group we will be sharing what is available. Most of these will be back around in the Fall but some such as peas not until next year. 

We have lots and lots of lettuces on their way so some new salad dressings are a good idea. Tomatoes in the greenhouse are starting and cucumbers and zucchini too.

This year as opposed to usual, we have been taking the time to also enjoy the produce.  Usually summer means work until we sleep but we are making a point of taking a time out for supper. I am trying recipes all the time.  This week I made a another Kale recipe from The Book of Kale- I loved, loved loved it! Also trying some new salad dressings and using the last of the scape harvest.

In your baskets this week it’s a potluck and not everybody will have the same things…wish it wasn’t so but that’s what is is and I am grateful to still be able to provide until more kicks in.

You will all receive at least 1 bag of lettuce

The last bag of Garlic Scapes – if you haven’t tried pesto I highly recommend it!

1 bag of mixed herbs( a little bit of all kinds-perfect for a herbed vinaigrette or creamy dressing – herbs such as tarragon, mint, parsley, basil, savory, oregano, sorrel, dill)

Those that did not get cucumbers will and we’ll start the list again!

Some will receive sunflower sprouts, some kale, some Swiss Chard and some Kohlrabi.

This Saturday’s group  is getting a munchies bag that contains a few baby carrots, some shelling peas (open to eat) some turnips and some broad beans. If not for munching this bag would be a perfect  addition to a risotto or fried rice. (Well see what is ready for Wed later on probably Kohlrabi and Purple scallions )

Just a note about Fava Beans those huge and odd looking beans in your bag.  They first need to be opened to get the seed which also needs to be opened! They recommend to boil the seeds for 2 minutes and then cool with ice to help with peeling. It’s a crazy amount of work for a small sweet buttery bean- which should have been bigger with better weather I suppose.  I remember buying these from the grocery store and couldn't believe all the work for such a little bean! I grew these because they can be planted when it is still really , really cold out when not much else can be done outside.  So spread the love people …stretch it in a salad or rice dish I say!

For those that receive Kohlrabi they need to be peeled and  can be eaten raw in a salad or cooked . The leaves are also edible like Kale. Kohlrabi taste like broccoli stalk to me.  We should have better luck with these in the fall. 

New addition to salad mix this week is the purple leaf called purple orach

Here are some recipes I have tried and am planning to try this week.

The first with Kale: it is very flavorful... like much “Indian sauce like” dishes so a little goes a long way –it’s a side eaten with Raita a cold and refreshing yogurt sauce and some flat bread or rice and met if you'd like we made Kabobs.  

Gujerati Kale Bharta

The Book of Kale by Sharon Hanna

Ingredients

8 cups of Kale chopped ( you can use a food processor)

1 small rutabaga or turnip peeled and cut in small dice ( I used Hakurei)

1 cup of water

1 tsp of salt

3 Tbsp butter or ghee for frying

1 onion finely chopped

1 Tbsp ginger Root finely minced ( I grate mine)

1 tsp paprika or chili powder

 ½ tsp cumin seeds

¼ tsp cayenne

2 tsp garam masala (spice )

Juice of 1 lemon

About ½ cup of cashews ( any nuts…I used almonds)

Raita sauce ( now this I changed a bit because I am used to making my own)

1 cup of yogurt

8-10 mint leaves ( other herbs work well too)

1 green onion ( I used a garlic scape and I often use garlic powder)

½ apple chopped fine ( I usually use grated and dabbed dry cucumber )

Salt pepper

½ tsp sugar ( I don’t usually add this but did this time)

I added ground cumin because I love the stuff and it goes good with this.

Simmer greens and turnip in a covered pan with 1 cup of water and salt.

When tender remove from heat and mash

Heat ghee or butter in a skillet. Lightly fry onion, ginger, paprika or chili powder, cumin seeds and cayenne for about 5 min.

Add the mashed greens and cook until green are really well cooked keep adding water a little at a time until the greens are really soft. Just before serving stir in garam masala, lemon juice and sprinkle nuts on top.

Serve with Raita, flat bread/ tortilla, rice etc..

The picture does not do this dish justice (if you like Indian Food that is!)

Avocado Scape Dressing

3/4 cup of organic yogurt

1 cup of fresh herbs

2 garlic scapes chopped flower stalk removed

½ avocado

1 tsp of cider vinegar , balsamic or white wine

Juice of ½ a lime

Water, buttermilk or Olive oil to thin

Salt and pepper

Mayonnaise if you wish ¼ cup

Process all in a food processor and serve with a greens or Kale Salad. Good toppings include nuts fruit (apple pears grapes, cranberries), grilled meat

 And here are two recipes on my to try list this week. They are both from http://garlicfarmct.com/recipes.htm

Garlic Scape Hummus

2 cans of chick peas (garbanzos), drained
1 cup sesame seeds or tahini
2 tablespoons olive oil
1/2 cup lemon juice
1/2 cup fresh chopped garlic scapes

Place the ingredients in a blender and mix on high until a thick paste forms. Salt to taste.

Garlic Farm Legacy Scape Pesto Recipe
1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese
1–2 tablespoons freshly squeezed lime or lemon juice, adjusted to taste
1/4 pound roughly chopped scapes
1/2 cup olive oil
salt to taste

Puree scapes, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by overblending. Taste and then adjust juice and salt to taste.

Store in the refrigerator to use within two or three days; freeze for longer storage. Scape pesto freezes well, and it holds its appealing green color when frozen even better than the traditional basil pesto.

Well that's all folks! Let's do the sun dance!

 Rick and Shirley

Chez Nous Farms