May 20th, 2009 Week 3
Produce and Cooking Info:
Debrah Madison 'Vegetarian Cooking for Everyone' - if you are going to get one cook book to help you with your CSA this is the one. It is fabulous. It describes each vegetable on its own in depth then has cooking suggestions and recipes for each.
CARROTS AND BEETS!: Frist off, Chioggia Beets are an heirloom variety of beet that is scarlet red (those are not big radishes in you shares!!). On the inside they have white and red cylindrical circles like a bullseye. The are awefully pretty and yummy. Full shares have received those this week while half shares will most likely next. Half shares have received either Red Ace, which has the traditional maroon color, or Forona, which has the same color but is long and and pointy rather than round. They taste similar, but heard the Forona where supper sweet so we thought we would give them a try this year! The carrots once again are a mix of colors, so pretty. You can eat them raw of course or you can roast them or shred them. Cut up beets and carrots into chuncks, mix with s little olive oil and put in a roasting pan. Roast in oven at 375 for about a half hour or so (mix in those scallions and some garlic, yum!) Or, you can take them both and grate them then put them in a pan with a little butter or olive oil and just a little water. Cover and cook for about five to ten minutes until soft. Yum! If you have any turnips left you can add them to either as well, or radishes too!
KOHLRABI: What the heck is this you say?! Full shares have received it this week and half shares will get it next week. It is that purple alien looking vegetable in your box! We give it to members once a year, there are some who wish it were more, but for such an uncommon vegetable we go lightly. You want to peel the bulb and then eat that. You can cook it or eat it raw, treat it like a turnip. You can eat the leaves as though they are kale if you like. Good luck! Google it if you are still timid, there is actually a lot of info online about it.
SCALLIONS: Hope you all know to eat the whole thing, white and green! They are mild so eating them raw chopped on a salad is sooooooo yummy! You can lightly sautee them also.
GREENS: This is the time of year for yummy and healthy greens!! Grab your cast iron skillet and get your vitamins! :) The Boc choi can be eaten raw (salad with some dressing) or cooked (sautee lightly with some olive oil and garlic). I usually cook the kale, as I feel it brings out more of its natural sweetness. You can steam it and sautee it, simply flavoring only as the taste of it alone is so earthy and yummy. Salt, pepper, oil, garlic, balsamic vinegar?
RADISHES: We have some fun varieties this year of radishes, the colors are shapes make eating them even better. Full shares have puple radishes this week! A couple suggestions: Cut the radish from the leaves, submerse them all in a jar of water and put in the fridge. Grab on the go for a snack, they are cold and crisp and store for a while this way. OR, you can cook them. Cut them up and throw them in with your greens for the start of a stir fry. You can pretend you are french and eat them raw with butter, biscuit and salt for breakfast :)
STRAWBERRIES: We have a good crop this year, they are red and yummy. ALSO, if you are looking for a local organic pick your own strawberry farm, I have a place for ya. Check out www.whittedbowersfarm.com, they are in Cedar Grove!
More! More strawberries, lettuce, carrots, beets, scallions, and new maybe some cauliflower and broccoli although it may be another week on those.
We have been busy harvesting! We usually spend both Monday and Tuesday harvesting for the CSA, utilizing our walk in cooler. Then Wed. morning wash and bag and put the boxes together then deliver. We take a big sigh after that and get to work! We weed, plant, trellis, etc. on Wed. afternoon and Thursday. Then back to harvesting on Friday for the Saturday market. So, as you This week we have planned to do some hoeing, transplating our second planting of summer squash, setting up irrigation on the newly transplanted winter squash, get the beds fertilized and ready for the second planting of tomatoes and more!!!
Thanks all! Hope your week of eating is enjoyable :) I love to hear from you. Elise.
|Strawberries - 2 pints - 6.00
Lettuce - 2 heads - 5.00
Scallions - 1 larger bunch - 4.00
Raindow Carrots! - 1 larger bunch - 4.00
Chioggia Beets! - 1 bunch - 3.00
Baby Boc Choi - 1 bunch - 2.50
Purple Radishes - 1 larger bunch - 3.00
|Strawberries - 1 pint - 3.00
Lettuce - 1 head - 2.50
Scallions - 1 bunch - 3.00
Raindow Carrots! - 1 bunch - 3.00
Beets! - 1 bunch - 3.00
Kohlrabi - 1 bunch - 2.50