Small Shares: fresh dill, garlic scapes, salad turnips, radishes, romaine lettuce, broccoli, chard
Large shares: fresh dill, garlic scapes, salad turnips, radishes, 2 romaine lettuce, broccoli, chard, and snow peas
Dear CSA members,
Hello and welcome to week one of our 2018 CSA! We are so excited to begin our 22-week CSA journey with you. Today’s delivery is a result of many weeks of support from you, our members, and much hard work and preparation on our part.
The first produce of the 2018 season begins with garlic planted in October, and seeds ordered in December, many of them started in the green house in January, February and March or seeded in the fields as soon as the soil allows us. The fields must also be plowed, tilled and amended before planting can begin. Once seeds are sowed or transplanted we must cultivate, weed, water and tend them until they are harvested, washed and packed for you here all the way at the second week of June!
We want to recognize and thank you all for your support this spring. As you know by signing up for a CSA you are investing your food dollars in a small, local, organic, farm. By providing us with upfront money to keep the farm and our employees going in the late winter and early spring when we don’t have produce to sell, you truly help sustain our farm community. Now it’s our turn to return the favor with all the fresh organic goodness that we spend so much time, care and energy producing for you!
The weather so far this year has been unusually cooperative as far as farming goes. We have had no problem getting our spring crops in the ground with all the warm dry weather in May. I was actually quite relieved that we got about an inch and a half of rain last Friday, as the ground had become quite dry and the grasses looked more like late July than early June! Things feel a bit more normal and “June-uary” like now, with lows hovering around 37 degrees here last night. That kind of weather is great for our cool weather loving crops such as kale and peas, which we should see more of in next couple of weeks. Though the tomatoes, melons, peppers and eggplant are not really loving that. I hear it’s going to heat up next week so- the best of both worlds!
Here is a quick run down on the crops this week:
Garlic scapes are the elegant goose necked flower stalks of the garlic plant. They emerge this time of year as the garlic matures and it is best for the final product of the bulb if we snap them off. As an added bonus they are delicious to eat and can be chopped and used just like garlic in any recipe, blended up into a pesto, braised whole and much more. They keep for a long time in the crisper drawer of the refrigerator so no need to worry about using them up right away.
Salad turnips: are a Japanese variety of turnip that is very tender with a crisp delicious flavor even when eaten raw. They have an even-textured density and the flavor pairs well with a variety of different food items. Eat them raw (just whole, or chopped/grated in salads), make a quick pickle, or cook with their greens to enhance their natural sweetness. Handling: Wash and peel the turnip root. Turnips should not be overcooked, or they will become dark in color and strong in flavor. Turnips should be stored unwashed in plastic bag in crisper drawer of the refrigerator. Store greens separately wrapped in damp towel or plastic bag – use them as soon as possible.
Both shares received fresh dill this week. This fern like herb has a nice sweet licorice and parsley like flavor. I think it is delicious with potatoes, in green and pasta salads and in creamy dips.
Snow peas are also known as Chinese pea pods since they are often used in stir-fries. They are flat with very small peas inside; the whole pod is edible, although the tough “strings” along the edges are usually removed before eating. Snow peas are mildly flavored and can be served raw or cooked.
We have some pretty gorgeous broccoli this week. I am always happy when the early broccoli plantings work out nicely. Once you chop up the florets, I recommend peeling the stems and chopping them too. I think they are the most delicious part of the broccoli.
Crops to look for next week (no promises!): more peas, carrots, Walla Walla onions, scallions, kale
Have a great week,
Roasted Garlic Scapes: Preheat oven to 350. Rinse scapes and pat dry. Cut into smaller pieces of desired size, or leave whole, and place in a 9×13-roasting pan. Drizzle with olive oil and sprinkle with good sea salt. Optional: add cracked pepper or other herbs/spices. Roast for 24-35 minutes, until softened, browned and just slightly crispy to your liking. Remove from oven and enjoy hot or chilled.
Grilled Potatoes with Fresh Dill: preheat grill to 350 degrees. Slice thinly 2 lbs potatoes. Toss with ½ tsp salt, 4 tbsp olive oil, and pepper to taste. Lay out 2 large sheets of foil 12x 26 inches. Oil the foil and arrange the potatoes in a single layer over one side of the foil. Fold the foil over and crimp the edges forming a packet. Grill the packets, covered, rotating once, for 20 minutes or until the potatoes are tender and browned. Open packets and transfer potatoes into a serving bowl. Toss with 2 tbsp butter and ¼ cup chopped fresh dill. Sprinkle with coarse salt and serve.
Baby lettuces with goat-cheese dressing, pistachios, and pink peppercorns: for the dressing: in a food processor puree 4 oz goat cheese, ½ cup buttermilk, 2 tbsp apple cider vinegar, 1 tbsp honey and 1 tsp salt until smooth. Refrigerate dressing until ready to use. Divide up 4 cups of lettuce leaves amongst 4 salad plates. Drizzle each serving with ¼ of the dressing and sprinkle with roasted and salted pistachios, fresh tarragon leaves, and coarsely crushed pink peppercorns. Serves 4. (From May 2013 issue of Country Living Magazine)
Swiss Chard Quesadillas: Wash but do not dry 1 bunch of chard. Cut off the stems and slice them 1/4 inch thick; cut the leaves into 1/4 inch ribbons. Set aside. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup finely chopped scallion and cook until they are soft and translucent, about 3 min. Add the chard stems and cook, stirring often, until they are tender but retain a slight bite, 6 to 8 min. Add the leaves and cook, stirring, until they wilt and become quite tender, 3 to 5 min. For each quesadilla, spread 1 tbsp sour cream on a flour tortilla. Top with 1 tbsp chopped fresh cilantro, 1/4 cup pepper jack cheese, 1/4 of the chard mixture, and 1/4 cup Cotija. Sprinkle with 1/4 tsp ground coriander, 1/4 tsp paprika, 1/4 tsp ground cumin, and a dash of hot sauce. Squeeze lime juice over the top. Fold the tortilla in half to enclose the filling. Brush a large skillet with vegetable oil and place over medium heat. Place the quesadilla in the pan and cook, turning once, until the tortilla is golden on both sides and the cheese is melted, about 4 minutes total. Repeat with the remaining quesadillas.
Garlic Scape Pesto: Place 8 10-inch long garlic scapes in a food processor and chop into small pieces. Add 1/2 cup finely grated Parmesan cheese, 1/2 cup shelled walnuts, zest and juice of one large lemon. Process into a rough paste. Scrape down the sides of the bowl. With the blade running, slowly drizzle in 1/3 to 1/2 cup olive oil. Process until the oil is thoroughly incorporated and the pesto is fairly smooth, about 30 seconds. Season with seas salt to taste.
Quick sesame snow peas: Heat 1 tbsp sesame oil in a large skillet. Add in ½ lb snow peas that have been washed, stringed and patted dry and cook stirring and tossing for 1 ½ minutes until the snow peas are just barely cooked but warmed through. Remove from heat and toss the peas with 3 tbsp fresh lemon juice. Cover and let rest for several minutes, then season with salt and pepper to taste and toasted sesame seeds.
Garlicky Roasted Broccoli: Preheat oven to 450 degrees. In a blender or food processor, puree 6 cloves roasted garlic with 1/2 cup olive oil and 1/4 tsp soy sauce. Add more garlic to taste. Chop up one large head of broccoli ( 4 cups) and drizzle with 3 tbsp of the garlic oil. Toss to coat in a bowl. Spread the broccoli onto a rimmed baking sheet and sprinkle with red pepper and salt to taste. Roast, stirring occasionally, until the broccoli is fork tender and quite brown and crispy in spots. 15 to 18 min.
Broccoli with Green Herb Sauce: Break 1 large head of broccoli into florets, peel the stalk and chop into chunks. Steam in a steamer basket over simmering water, covered, until tender to the core when pierced with a knife, 15 to 20 minutes. Put in a serving dish. Meanwhile mix ½ cup coarsely chopped flat leaf parsley leaves, 1 tsp each fresh thyme and oregano leaves, zest of 1 large lemon, 2 tbsp lemon juice, 2 tbsp brined capers, rinsed and chopped, 2 tbsp finely diced shallot, 1 small garlic clove minced, ½ cup olive oil, and sea salt and pepper to taste. Spoon about half the green herb sauce over the broccoli and turn gently to coat. Serve warm or at room temperature, with extra sauce on the side.
Pan roasted salad turnips: halve one bunch of salad turnip roots, toss with 1 tsp olive oil and salt and pepper to taste. In a small bowl combine ½ tbsp water and ½ tbsp honey with a pinch of cayenne. Heat a small skillet with an additional tsp of olive oil. Add turnips and sauté for about 10 minutes, turning frequently, until they are golden brown. Add honey mixture to turnips and toss them for a few minutes until they are glazed and tender. Add additional salt and pepper to taste.
Sauteed Spring Turnips and Radishes with their greens 20 min to make, feeds 4. Remove greens from turnips and radishes and reserve. Halve or quarter 1 bunch spring turnips 1 bunch radishes lengthwise. Heat oil in sautee pan. Add turnips and radishes and shaved garlic scapes, sautee until the roots’ cut edges turn brown. Chop greens and add to pan, cook until wilted and bright Season with salt
Grilled Romaine Lettuce 10 min to make, feeds 4. Slice 2 heads of romaine lettuce in half lengthwise, so each half is held together by the root end. Coat the halves with olive oil, salt, pepper and, if you wish, lemon juice and/or anchovies. Over a warm grill or on hot cast iron skillet, sear the lettuce, cut edge down until the edge begins to brown and darken. Do not burn the lettuce, it smells terrible. Once the heart has begun to brown, flip the head over to just wilt the leaves. Arrange on a plate and dress with balsamic vinegar and shaved parmesan.