Welcome to the first UK CSA Newsletter of 2014! If you are new to the CSA, here is what you can expect to find in our newsletters:
+ Farm Notes that update you on what we’ve been up to at South Farm
+ An occasional Note from an Apprentice written by students learning and working on the farm
+ What’s In Your Share which will tell you what food to expect at your CSA distribution pick up
+ Any plants that are ready and available for U-Pick on site at the farm
+ Veggie Tips on how to prepare food from your share and to familiarize yourself with lesser-known vegetables
+ Recipes that incorporate vegetables from your share for that week
As a reminder, our newsletter is only available virtually here at the blog. We will not have paper copies of the newsletter to hand out at the share distribution, so be sure to check here weekly to read our news!
We’ve had lots of hot weather and a flush of growth from our plants. This week, you’d have found us in the fields, hand weeding and hoeing out all the weeds from competing with some of our baby transplants. Our tomatoes are already in need of suckering and our cucurbits are beginning to bloom. While it will be several weeks before enjoying tomatoes and cucumbers, the plants in the Brassica family are bursting in our fields. The Brassica family includes broccoli, brussels sprouts, cabbage, cauliflower, kale, kohlrabi, mustard greens, radishes, and turnips. You’ll find a few members of this plant family in your share this week.
What’s In Your Share
For May 29th, you’ll find:
+ Lettuce Heads
+ Braising Mix
+ Garlic Scapes
+ There are two varieties of Kohlrabi in the share: both purple and pale green, but the flavor does not differ greatly between the two. Each kohlrabi will need to be peeled to rid it of the leathery skin before you can chop and use the white flesh. The creamy, dense texture of the kohlrabi is reminiscent of turnips, but the flavor is sweeter and more akin to broccoli stems. Many people also substitute kohlrabi in recipes that normally use potatoes. Our farm favorite recipe is kohlrabi hash browns, but you may also enjoy them raw in a slaw (recipe below).
+ One of the items in your share this week is a bag of Braising Mix greens, one of Tiffany’s personal favorites. Some people refer to braising mixes as a sauté mix or stir fry mix. The greens in the braising mix are a variety of tender greens that can be quickly sautéed. Some of the greens have a spicy flavor. If desired, lightly cook them to mellow their flavor. You may also find some flower stalks mixed in – these are quite tender and completely edible, so be sure to enjoy them also!
+ Arugula is a leafy green in the Brassica family packed full of vitamin K that has a peppery flavor. Like the braising mix, the peppery flavor can be tamed by cooking it. Try adding some to a pasta dish or top a pizza with the greens, letting the natural heat of the dish wilt the leaves slightly. Arugula also makes a great base for pesto.
+ Garlic Scapes are the flower stalk of garlic. We harvest the scapes to help the garlic plant produce a better garlic bulb, and we get to enjoy their fresh, aromatic flavor. Try them raw, chopped in salads, use as you would scallions, or lightly sauté them. They are great for pesto or a variation on hummus with edamame (recipe below).
Kohlrabi, cut into matchsticks
Apple, cut into matchsticks
Fresh lemon juice
Salt and pepper
Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.
Variation: Substitute Radishes in your share for the apple! Add a tablespoon of honey to the lemon juice and olive oil dressing for a bit of sweetness.
Edamame Garlic Scape Hummus
8 ounces steamed edamame
3 garlic scapes
1/2 teaspoon coriander
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 lemon – zest
1/2 lemon – juiced
2 tablespoons cashew butter or tahini
1/4 cup olive oil
In your food processor add all ingredients except the olive oil. Blend together and slowly add in olive oil through the top of the food processor. You want to make sure the hummus is spreadable and a nice dip consistency. Add more olive oil if needed.
Eat right away or store in refrigerator until ready to eat.
Sweet and Savory Kale
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds
1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.