Summer CSA Week Three

This week there will be carrots and beets... and if the weather cooperates, there will be the first taste of snap and snow peas of the season! Also, depending on the weather this week, there will be Earliglow strawberries from Deer Ridge farm in Guilford. This early variety of berries is in our opinions the sweetest and most delectable, so even though we aren't able to grow strawberries on our land at Full Plate farm we love to share with you these tasty seasonal treats!

Additionally, the kohlrabi is ready this week.  If you aren't familiar with kohlrabi, it is a purple, or sometimes green leafy bulb, that looks a bit like an alien spaceship. Despite its looks, it is crunchy, refreshing and delicious. Its taste is reminiscent of the inside of a broccoli stem, and makes a great snack when peeled,cut up into sticks and dipped in dressing or hummus. 
 
Veggies this week:

Carrots
Scallions
Beets
Fennel
Cooking Greens: Kale, Collards, Chard

Kohlrabi

Radishes
Green or Red Head Lettuce
Salad Mix
Asian Greens: Mizuna, Tat Soi
Strawberries from Deer Ridge Farm (weather permitting) 

 

 

Summer CSA: Week Eighteen

Mark your calendars for our end of the season potluck and harvest celebration on Saturday, October 25th at 4:30 pm.   There will be plenty of hot cider, and music and contra dancing if the weather permits.  We hope to see you there! 

Veggies this week:

·      Onions

·      Potatoes or Beets

·      Brussel Sprouts

·      Cauliflower, Broccoli or Peppers

·      Husk Tomatoes, Salad Turnips or Kohlrabi

·       Mizuna, Bok Choi or Cabbage

 

RECIPES

Husk tomatoes

For those of you who are wondering what to do with husk tomatoes A.K.A husk cherries, check out these ideas:

Sliced husk cherries on toast with goat cheese and warmed honey

Husk cherry and sausage sandwiches

Husk cherry pastries

http://theroamingkitchen.net/husk-cherries-three-ways/

 

Kohlrabi

Kohlrabi is back! If you missed it in the spring, here’s the scoop again:  Kohlrabi is an other-worldly looking veggie that is sweet and crisp, reminiscent of broccoli stems.  We Like to eat it fresh, peeled, sliced and dipped in dressing, but for more creative ideas take a look at this article:  http://www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html.   Whatever you do, make sure you peel it, as its skin is very chewy and fibrous. 

 

Brussel Sprouts

A simple, but delicious way to prepare brussel sprouts is to toss them with olive oil, balsamic vinegar, honey, salt and pepper and then roast them in the oven at 400 degrees until they are a soft and browned.   If you want to expand on this recipe, while the sprouts are roasting you can fry  chopped bacon  until it’s crispy in one pan, roast walnuts in another, and in yet another pan, fry an onion with dried cranberries and a bit of water to  reconstitute them.  Then you can stir all of these treats into a bowl with the roasted sprouts and you have a dish fit for thanksgiving!

 

 

Week Two Summer CSA

....So lovely to meet all of our wonderful new members last week.  I'm looking forward to a fantastic season with all of you!

  This week we have:

·         Kohlrabi

·         Salad Mix or Arugula

·         Zesty Sprout Mix

·         Salad Turnips or Radishes

·         Scallions

·         Lacinato, Red Russian, or Green Afro Kale

·        Mizuna, Pac Choi or Tat Soi

·         Baby Carrots or Beets

 

Just a reminder here to make sure that when you get your produce home you put it in a plastic bag before putting it in the fridge.  It will last longer and stay fresher that way.  With beets, carrots or salad turnips, even kohlrabi...anything with "tops" cut them off and discard them, or store them separately.  This will help the roots stay tasty and more nutritious.

 

Recipes:

 

Kohlrabi

Kohlrabi is an other- worldly looking veggie that is sweet and crisp, reminiscent of broccoli stems.  We Like to eat it fresh, peeled, sliced and dipped in dressing, but for more creative ideas take a look at this article:  http://www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html.   Whatever you do, make sure you peel it, as its skin is very chewy and fibrous.

 

Kale

Massaged Kale Salad

Ingredients

    1 large bunch kale

    ¼ teaspoon fine sea salt

    1 tablespoon fresh lemon juice

    1 tablespoon olive oil

    Any desired toppings

 

Instructions

Remove the kale stems and slice them thinly.  Cut or tear the leaves into large bite-size pieces. Put it all in a bowl with the salt and lemon juice and “massage” them with your hands for five minutes or so. They will reduce in size a bit and look darker and juicier.  Then add the olive oil and massage a bit more.  Now it’s time to add any additional toppings you might like.  Some of my favorites are roasted nuts, dried fruit, roasted squash, sprouts or pea shoots.  You can get creative with this one!