Summer CSA: Week Three

What a week of fabulous summer weather!  We’ve been very busy at the farm this week. We’ve had a new farmhand join us, whose help we are so grateful for, we’ve opened our farm stand for business during the Friday CSA pick up, and above all we’re trying hard to keep up with the weeding!

 We are also looking to sign up two more members for the CSA.  If you have a friend or neighbor whom you think might want to join, spread the word.  Signing up two more members will really make it possible for us to keep the farm viable, and to do what we love to do which is to grow great veggies!  Thank you all so much for your support! 

           Veggies this week:    

  •       Carrots
  •       Radish, Salad Turnip or Kohlrabi
  •       New Red Fire, Buttercrunch or Speckled Amish Bibb Head Lettuce
  •       Mizuna, Swiss Chard, Pac Choi, Kale or Spinach
  •       Cauliflower, Broccoli or Zucchini
  •       Flowers!
  •       Strawberries from Deer Ridge Farm
  •       Garlic Scapes
  •       Zesty Sprout Mix: Radish, Fenugreek and Red Clover (Tuesday only)

 

RECIPES:

 

Swiss Chard, Mizuna, Pac Choi, Spinach

 

Here’s a delicious and quick breakfast I’ve been making.  I keep it simple and omit the carrots and sundried tomatoes.  Really it’s just a fun way to cook eggs and your choice of veggies. Try adding shredded turnip, radish or kohlrabi, serve it with toast and a little feta cheese, or hot sauce and a corn tortilla.  This recipe is from Barbara Kingsolver’s book ‘Animal, Vegetable, Miracle’, Recipe written by Camille Kingsolver.

               

                 Eggs in a Nest

1 medium onion, chopped

Olive oil

Garlic to taste, chopped

Carrots, chopped

½ cup sun dried tomatoes

1 lb spinach or 2-3 bunches of chard, mizuna or other cooking green

Sea salt and pepper

Cooked brown rice (optional)

Locally raised eggs, as many as you like

 

1.    Sauté onions and garlic in olive oil in a wide skillet until lightly golden.

2.    Add carrots and tomatoes and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.

3.    Mix in greens and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

4.    Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes.

5.    Remove from heat and serve over cooked brown rice. Add salt and pepper to taste.

 

For half shares:  halving the recipe will make enough for two - three servings.  

 

Garlic Scapes

We love garlic scapes!  They are potent, sweet, vibrantly colored and so funny looking...  they are the stalk of the garlic plant just before it flowers.  Raw, they are spicy and sharp, cooked, they are mellow and sweet, just like a garlic bulb. Slice them thinly and use them in anything that calls for garlic.  We like them stir fried, on pizza or blended into dip or pesto.  Here's a recipe from the NY times:

 

White Bean and Garlic Scapes Dip

 

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

 

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.