Large shares: beets, carrots, red cabbage, purplette onions, summer squash, shell peas, kale, lettuce, garlic, basil
Small shares: carrots, fennel, purplette onions, lettuce, summer squash, snow peas, garlic
Dear CSA members,
Busy times for us here on the farm. Our harvest lists and deliveries are ramping up this week! We are all tired from long days, but it all pays off when there is so much delicious food for us to enjoy. We suddenly have a plethora of peas and summer squash, we harvested the entire garlic crop last week and have it drying in the barn. We are also beginning to harvest the basil and purplette onions. Large shares will get a taste of basil this week.
Walking around the fields, I noticed that cherry tomatoes, green beans and new potatoes are not far behind! Once these crops come on we know we are approaching the peak of summer harvests.
Next week add-on shares for greens share, roots share and juicing shares will begin. Look for those next week at your drop site if you have ordered them.
A quick run down on new crops this week:
Purplette onions: are a yummy and cute spring onion that is a nice change from scallions this time of year. You can cook them just like regular onions, roast them whole with your beets and garlic, add fresh to salads, or pickle them. The tops can be used like scallions but are a bit stronger in flavor.
Bulb fennel is the large white bulb with abundant green fronds. From the same family as the herb and seed of the same name. Often likened in taste to licorice, fennel is actually far more subtle with a texture like celery. Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens; it is wonderful alongside fish or chicken or tossed with pasta. The fronds can be used in salads and as a garnish.
Fresh basil: I recommend using the basil up asap and avoid putting it in the refrigerator as it has a tendency to turn black with the cold.
Have a great week,
Kale Mignonette: remove the stalk ends of one bunch of kale, then chop into ¼ inch strips. Place in a large serving bowl. Add 2 diced purplette onions to a small mixing bowl and cover with ¼ cup olive oil, 3 tbsp red wine vinegar, 1 tsp salt, 1 tsp black pepper and ¼ tsp ground cloves. Stir to combine and allow the dressing to marinate for about 3 to 5 minutes. Pour over the kale. Massage the salad with your hands until all the surfaces of the kale are covered and begin to deepen in color.
Beet salad: Scrub 2 to 3 large beets, place in a large pot and cover with water; boil until fork tender, about 45 minutes. Meanwhile, add 2 thinly sliced purplette onions to a medium sized bowl. Combine together in a saucepan ½ tsp ground cardamom, ½ cup red wine vinegar, 3 tbsp agave nectar, and 3 tsp salt; bring to a boil and pour over the onions. When the beets are cooked, strain them and allow to cool. Slice off the tops and tails and use your hands to slide off the peels and discard. Slice the whole beets into rounds, sticks or cubes, and place in a large serving bowl. Add the pickled onions, ¼ cup toasted pumpkin seeds, a handful of golden raisins, and a handful of arugula or dandelion greens. Drizzle with olive oil and salt to taste, toss and serve. (above recipes from the Olympia Food Co-op)
Fresh Pea Salad: Combine ¾ cup fresh shell peas (shelled), ½ cup diced carrots, ¼ cup diced red bell pepper, ¼ finely chopped fresh cilantro, 2 1/2 Tbsp fresh lemon juice, 2 Tbsp flax oil (you could also use extra-virgin olive oil) and ½ tsp sea salt in a large mixing bowl and mix well.
Blueberry, Beet, and Basil Summer Salad: cook about 4 cups beets in lightly salted boiling water 15 minutes or until tender. Drain; cool. Remove skins, cut into wedges. Finely shred the peel of one lemon; juice lemon. Set aside. In a large bowl combine the beets, 1 cup fresh blueberries, 1 cup arugula, 2 cups fresh basil leaves, 1 medium fennel bulb (trimmed, cored, and cut into wedges), 1 medium red onion sliced, and reserved lemon juice. For dressing: in a small bowl stir together 1 6oz carton plain greek yogurt, lemon peel, 1 tbsp honey, 1 tbsp chopped fresh flat leaf parsley, and 1/8 tsp crushed red pepper. Whisk in 1 tbsp olive oil. Serve dressing with the salad. Makes 6 servings.
Lemony Fennel and Radish Salad: Wash 1 bunch of radishes and remove the green. Zest ½ of a lemon, and juice the whole thing. Put the zest in a salad bowl and toss with 3 thinly sliced scallions. Trim a fennel bulb and slice as thinly as possible. Quarter the radishes, and toss both with the lemon zest and scallions. Add the lemon juice and 5 tbsp olive oil and toss with salt and pepper to taste.
Peas with Prosciutto and Onions: heat in a large skillet over medium heat: 3 tbsp olive oil, add and brown slightly 1 cup thinly sliced purplette onion, Add 3 tbsp water, cover and cook over low heat until the onions are tender, about 3 minutes. Stir in: 2 cups fresh shell peas, shelled, 4 oz prosciutto or ham, finely diced, 1 to 2 tsp water. Cover and cook until tender, 5 to 8 minutes.
Shaved Summer Squash with Pecorino Romano: In a large bowl whisk together 1 tbsp lemon juice, 2 tbsp olive oil, and a pinch of sea salt. Using a vegetable peeler or a mandoline, shave a large summer squash into paper thin ribbons, about 1/16 of an inch thick, to yield 3 to 4 cups. Toss the squash ribbons with the dressing and marinate at room temperature for 5 minutes. Meanwhile, shave 2 ounces of Pecorino Romano into thin strips with a vegetable peeler to yield ¾ of a cup. Add to the squash and toss gently. Taste and adjust seasonings, adding more lemon juice if desired. Garnish with thinly sliced basil and freshly ground black pepper.
Roasted fennel with Parmesan: Preheat oven to 375 degrees. Oil a 9 x 13 inch pan. Chop 2 large fennel bulbs into 1/3 inch slices and reserve some of the fronds. Place fennel bulb slices into the pan and cover with salt and pepper to taste, 4 tbsp olive oil, and 1/3 cup grated Parmesan cheese. Roast until tender and golden brown about 45 minutes. Chop enough fennel fronds to make about 2 tbsp and sprinkle over the roasted fennel. Serve.
2 tablespoons toasted pine nuts
3 garlic cloves
2 cups basil leaves
1/2 cup extra-virgin olive oil
freshly ground black pepper
To make the pistou, pound the pine nuts and garlic with a pinch of salt in a mortar. Add a few basil leaves and continue to pound. Alternating basil and olive oil, continue pounding until a smoothing past is achieved. Stir in any remaining olive oil and season with salt and pepper. Makes about one cup. From thecooksatelier.com