CSA Newsletter Week #3 June 13th

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Farm Notes
Weather brought everything this week to the farm – rain, thunder, lightning, wind, heat, and more heat! It was great to see so many of YOUR smiling faces out in the fields near us, harvesting in the U-Pick some of the last flush of ripe strawberries. I’d take a guess that many of you found out a big secret: nothing in the store can beat a farm-fresh berry!

What’s In Your Share

For June 13th, you’ll find:

+ 1 bag Salad Mix
+ 1 bunch Tatsoi
+ 1 bunch Turnips
+ 1 bunch Beets
+ 1 bunch Cilantro
+ Broccoli
+ 1 bunch Collard Greens
+ 2 Kohlrabi
+ 1 lb. Carrots
+ Lettuce Head

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Veggie Tips

+ Collard Greens make an appearance this week! Here’s a fun fact: cooked Collard Greens have as much calcium as a glass of milk! Not only that, but they’re delicious.

+ Eat the Beet greens! As well as the Turnip greens. Don’t let these tasty leaves go to waste. See some beet recipes, below.

+ Tatsoi is a type of Asian Green. Not only is it fun to say, but it’s a tasty, versatile green. Use raw or sautéed. Substitute tatsoi anywhere you’d use spinach. Consider trying Deborah Madison’s recipe, below.

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Recipes
Tender Tatsoi with Sesame Oil Vinaigrette
from “Vegetarian Cooking for Everyone” by Deborah Madison
Ingredients:
8 cups tatsoi leaves
2 scallions, thinly sliced
1 tablespoon garlic or regular chives, thinly sliced
2 teaspoons rice vinegar
2 tablespoons sesame oil
1 tablespoon dark sesame oil
1/2 teaspoon sea salt
1 tablespoon toasted sesame seeds

Instructions:
Sort through tatsoi leaves, trim, wash, and dry well.
Toss greens with the scallions and chives.
In another bowl, whisk together the vinegar, oils, and salt. Taste the dressing on a leaf and adjust the oil or vinegar if necessary.
Pour over the salad, toss well, add the sesame seeds, toss again, and serve.

Still wondering about new recipes for another batch of Kohlrabi? Try them au gratin!
Kohlrabi Au Gratin
Submitted by farm apprentice Cheryl Kastanowski, adapted from cooks.com
Ingredients:
4 small (or 2-3 medium) kohlrabi, leaves removed, thinly sliced and boiled in salted water until tender (about 15-20 minutes)
2 Tbsp. finely chopped onion
1 cup freshly shredded Parmesan cheese*
1/2 cup heavy (whipping) cream
Salt and pepper to taste
1/2 cup bread crumbs tossed with 1 Tbsp. melted butter

Directions: Preheat oven to 350 degrees. Layer half of the kohlrabi slices in the bottom of a shallow greased baking dish. Layer with 1/2 of cheese, onion, cream and salt and pepper. Repeat layers and top with buttered bread crumbs. Cover and bake for 30 minutes. Remove cover and continue to bake for 15 minutes. * Any strongly-flavored cheese can be used in this casserole. Swiss and Gorgonzola are also recommended. If using Swiss, sprinkle a little nutmeg over the breadcrumbs before baking. Makes about 4 servings.

Garden Fresh Carrot Muffins
Submitted by farm apprentice Cheryl Kastanowski
A healthy way to start the day!

Ingredients:
1-1/2 cups of granola with almonds
1 egg
1 cup unsifted all purpose flour
1/2 cup milk
3 teaspoons baking powder
1/4 cup honey
1/4 cup vegetable or light olive oil
1/2 teaspoon cinnamon
1 cup finely shredded carrots, lightly packed into measuring cup
1/2 teaspoon ginger 

Directions: Combine granola, flour, baking powder, salt and spices in large bowl. Stir well to blend. Beat egg in a small bowl. Add milk, honey and oil. Mix well.Add liquid ingredients to blended dry ingredients. Stir until all ingredients are moistened. Stir in carrots.

Fill paper-lined or greased muffin-pan cups 2/3 full.

Bake at 400°F for 20-25 minutes. Brush melted butter over tops and sprinkle lightly with turbinado sugar or spread with cream cheese frosting or whipped cream cheese. Serve split with butter while still warm. 

Processor Method: These may be made more easily in the food processor. In a bowl, whisk together flour and other dry ingredients. Add honey and liquid ingredients to processor bowl and mix using the metal blade. Switch to grating disk and grate the carrots into the liquid ingredients in the processor bowl. Combine dry ingredients and carrot mixture well and proceed as above.
Makes 1 dozen.

Beet and Avocado Salad with Tarragon Dressing
Submitted by farm apprentice Cheryl Kastanowski

Ingredients:
1 1/2 lbs. sm. beets, tops removed
1 sm. garlic clove, minced
1 tsp. Dijon style mustard
2 tbsp. chopped fresh taragon
1 tbsp. raspberry or red wine vinegar
1/2 tsp. salt
1/4 tsp. ground pepper
1/3 c. olive oil
4 c. lettuce such as Boston, red
Leaf and/or endive torn into bite sized pieces
1 avocado, peeled and thinly sliced

Directions: In a saucepan, cover beets by 1 inch with water and bring to a boil over high heat. Reduce heat to low and boil until tender, about 20 to 30 minutes. Meanwhile, in small bowl, combine the garlic, mustard, tarragon, vinegar, salt, and pepper. Whisk in olive oil. Drain beets, peel and trim. Slice beets lengthwise and then cut them into 1/4 inch thick julienne strips. Divide the lettuce among 4 salad plate. Arrange beet and avocado slices over lettuce. Just before serving, drizzle the dressing over the salads.

Ukrainian Borscht
An Eastern European Classic!
Submitted by farm apprentice Cheryl Kastanowski

Ingredients:
2 cups shredded beets
1 cup shredded carrots
1 parsnip, shredded
2 cups thinly sliced cabbage
1 onion, diced
2 tbsp. extra virgin olive oil
2 cloves garlic, minced
2-3 tbsp. freshly squeezed lemon juice
A few bay leaves
1 (16 oz.) can Hunt’s tomato puree
3 whole cloves
1 tsp. dill weed or fresh dill, minced

Cook shredded vegetables in a saucepan until tender, adding just enough water or chicken broth to cover. Simmer until tender.

Lightly sauté the onion in olive oil until soft but not browned. Add the garlic to the onions after they’ve been cooking for 2 minutes. Add the onion and garlic to the cooked vegetables, then stir in the remaining ingredients and heat through.

Season to taste with salt and pepper.

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