Vegetable CSA 6/16/2010

Swiss Chard

In the box this week:
Swiss chard ("rainbow" stems)
collard greens
mustard greens (ruffled leaves)
garlic scapes
green onions
fresh lavender
cherries

Recipe ideas?
I make a savory pastry filling with the Swiss chard. Steam them until softened, add feta cheese and layer the chard/feta mixture between layers of filo dough (brush each layer with oil or butter). Bake until lightly brown.

The scapes have such a short season but you can freeze this pesto: http://www.theomnivoressolution.com/the_omnivores_solution/2007/06/garlic_scape_pe.html or add them to soup, stir frys, or throw them on the grill.

Here's a link for lavender recipes:
http://www.joys-of-lavender.com/lavender-recipes.html

Farm report: yes, nearly another inch of rain overnight. I'm waaay behind in planting some crops and the tomato/eggplant/pepper transplants are waiting for their feet to dry to continue to grow. I've had some asparagus bean losses as I put them in low ground but I think enough survived for future CSA deliveries.

Vegetable CSA 6/9/2010

So the sun comes out AFTER I harvest all yesterday in the rain! Another light box this week as I'm fighting the elements. . . but the main summer crop that was planted a few weeks ago is still looking good. All the cucumbers, summer squash, beans, tomatoes, peppers. . . look good! Another flooding rain and I'm not sure, though :( Next week I'm looking to neighbors to supplement with fresh strawberries and rhubarb.

In the box this week:
broccoli raab
green onions
garlic scapes (!)
radishes (including an Italian red long variety)
marjoram, mint, and lemon balm (bundled together but use separately)
fresh lavender

Lavender can be used in cooking:
Lavender Sugar (1 cup sugar + 2 tablepoons lavender buds) Grind or chop the lavender, leave whole if you wish, place ina jar with the sugar. Cover and store for at least 2 weeks, shaking occasionally.
Serve over cakes and desserts, in lemonade, coffee, or hot chocolate.
Try it sprinkled on toast.

Fresh or dried lavender can also be used in lemonade, just don't use
too much as it can taste "soapy."

Garlic scapes? Make a pesto with them. Grill them. Stir fry them.

May 23, 2010

My brothers plowing and cultivating the fields.

Vegetable CSA 6/2/2010

There's a LOT of standing water out there! To think last year we were having a drought at this time. We did manage to plow up most of the fields, laid plastic on mounds with irrigation drip tape underneath. The mounds are helping keep the plants out of the water. I finished transplanting 30 varieties of tomatoes, 10 types eggplants, and lots of sweet peppers (with a few hot peppers for flavor). 1/2 the snap beans are planted (yellow wax, French fillet, green Italian, etc) and well as 1/2 the cucumbers (Persians, Asians, etc). Hoping that I can start harvesting by mid-July - you never know with this year's crazy weather!

* * * *

The rain made harvest a little difficult and there'll be sand in your greens, just rinse carefully with cold water (as always). I'm hoping to start deliveries at 2pm at the Hyde Park Art Center and will be heading north from there. Hoping to end up at the Hideout by 4-5pm.

In the boxes this week:
baby Swiss Chard
baby mustard greens
bok choy (some may have bolted in the heat but still great in stir-frys)
green onions
green garlic (scapes next week?)
radishes

I usually just steam my summer veggies but stuff like the Swiss chard is delish in risotto. I add a little feta at the end as they can take the stronger flavor. Lots of green garlic, which you can still use to make pesto, flavor soups, add to salads, etc. Tip: chop them up and freeze them. Add them to soup stock next winter.
Radishes? Make a quick pickle. Chop off the greens and bottoms, cut an X halfway down the radish, put in a lidded glass jar, add 1-2 tablespoons of salt, shake. The radishes will start to "sweat" from the salt and make their own brine. Ready in 20 minutes! It keeps well in the fridge for @ a week. There'll be more radishes for a few more weeks and this is one of my favorite snacks in hot weather. Radish tops are edible! http://allrecipes.com/recipe/radish-top-soup/detail.aspx