CSA Newsletter Week #2 June 6th


Farm Notes

It has been a rainy week here at South Farm! Some of our farm crew and apprentices donned ponchos and got soaked to harvest some of the greens in your share today. However, despite the rain, we also worked this week to hook up our drip irrigation system. We know these rains won’t last for long, and the plants will need that extra water in the coming heat of summer.

There are lots of leafy greens in your share this week! Enjoy fresh salads and sautéed greens this week.


What’s In Your Share
For June 6th, you’ll find:

+ 1/2 lb. Radishes
+ 1 bunch Arugula
+ 1 lb. bag of Salad Mix
+ 1 head of Romaine Lettuce
+ 2 head of Pac Choi
+ 2 Kohlrabi
+ 1 lb. bag of Spinach
+ 1 bunch Mustard greens
+ 1 bunch Turnips

Veggie Tips
+ Pac Choi and Mustard greens in your share may be new to some of you. Both greens can be eaten fresh or sautéed. The spicy mustard will mellow when cooked. The stalk of Pac Choi can be used as you would celery.

+ The greens of Turnips in your share are also edible, and would be a great addition to a stir fry.

+ The Kohlrabi and Radishes in your share are fresh out of the fields. You may find some field dirt on them, so be sure to wash them.

+ Arugula has a peppery flavor that is also mellowed when cooked. Some of you may have tried using the garlic scapes from last week in a pesto. You can also make pesto from Arugula, so try it and compare the flavors!


Pac Choi & Broccoli with Roasted Garlic & Mushrooms
Adapted from Mollie Katzen’s “The Vegetable Dishes I Can’t Live Without”

The original recipe calls for “broccoli rabe”, but Broccoli works just as well.

3 Tbs canola or peanut oil
1 medium-sized bulbs garlic, roasted
1 head pac choi,
1/2# broccoli, coarsely chopped
1 1/2 cups chopped onion
10 medium-sized shiitake mushrooms, stemmed and quartered.
1/4 tsp salt
1 tsp minced or crushed fresh garlic
Freshly ground black pepper, to taste

Roasted whole cashews
Dark sesame oil
Chili Oil

1. Roast garlic.
2. While garlic roasts, prepare pac choi (leaves chopped and stems in 1-inch pieces, kept separate) and broccoli. Add oil to a large skillet or wok and add onions and mushrooms.
3. After about 2 minutes, add pac choi stems and broccoli, sprinkling in the salt. Stir-fry for about 2 minutes. Toss in the pac choi leaves and about 1 1/2 Tbs water , then immediately cover the pan. Turn heat down and simmer for 2 more minutes…just until stems are tender and leaves wilted.
4. Add both fresh and roasted garlic, tossing gently. Cook and stir just a minute longer, season with salt and pepper and serve immediately with roasted cashews and dark sesame oil or chili oil.

Spring Radish Salad
From “The Kentucky Fresh Cookbook” by Maggie Green
1/4 cup red wine vinegar
1/2 cup olive oil
1 Tbsp Kentucky honey
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 bunches radishes, grated
2 carrots, peeled and grated
1/2 cup snipped chives
1 bunch parsley, minced

In a bowl, mix the vinegar, oil, honey, salt and pepper. Stir in the radishes, carrots, chives, and parsley. Season with salt and pepper. Makes 8 servings.

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